In the kitchen with This Beautiful Fantastic | #FoodnFlix!

I can hardly believe I'm about to say this, but...happy June! Somehow 6 months have passed since I've shared a new post (or even opened a computer for that matter). In that time frame (back in February), All Roads Lead to the Kitchen turned 10 years old! Life changes a lot in 10 years. Like anything does over time, this blog has gone through some peaks and some lulls. I'm extremely grateful for all of those times, and to everybody who has checked on me while the blog has been quiet. One of those people is an old blogging buddy, Camilla from Culinary Adventures with Camilla who has been holding down the fort over at my other blog space, Food 'n Flix (which celebrates 9 years this coming September!).

#JaneAustenBites Recipe Link-up! | #FandomFoodies

I'm excited to announce that I'm hosting the current round of Fandom Foodies right here on All Roads Lead to the Kitchen this month! I invite you to create and share recipes inspired by the works of Jane Austen—AND their derivatives!

Oyster Stuffing (or Dressing) | Burnt #FoodnFlix

This month we've got a hardcore foodie movie as our Food 'n Flix inspiration. Burnt is the story of chef Adam Jones, who we learn fell from his perch into a world of alcohol and drugs. As the movie begins, he is finishing his self-imposed penance of shucking 1 million oysters at a little New Orleans bar, hidden away from the world he was once a part of.

He makes his way to London, where most of his former colleagues from his Paris glory days are now working and living. He barges his way into being the chef at the restaurant in a hotel owned by former friend (who has always had a crush on him, which Adam totally exploits) Tony's father, which Tony is now managing. He rips Helene away from her sous chef position at a restaurant owned by a friend, by convincing him to fire her, so she'd basically have to work for him. He taunts his rival Reece, at his restaurant, just to let him know that even though he is majorly successful, he (Adam) is setting up shop in town.

Bucket of Garlic (Fries) | Hotel Transylvania 2 #FoodnFlix

This month's Food 'n Flix pick is the family-friendly, animated Hotel Transylvania 2, which (surprise!) picks up where Hotel Transylvania left off. Drac has accepted that his daughter loves a human, and Mavis and Johnny are married. Humans and monsters are coexisting throughout most of the world—even in Drac's hotel.

Fast forward a bit to a pregnant Mavis, and eventually baby Dennis. Dennis has big, curly ginger hair like his dad does, and seems human. But Vampa ("vampire grandpa"), aka Drac, believes that Dennis is just a "late fanger", since fangs might not pop out until a vampire's fifth birthday. But Mavis wants her dad to accept that Dennis is human and thinks that they should move to America, to be near the human side of the family.

5 Tampopo-inspired Dishes—a #FoodnFlix Roundup

At the beginning of the month, I announced that I would be hosting the April edition of Food 'n Flix with my choice, one of the most celebrated food movies in the past 30 years, the first (and only?) "Ramen Western"—Tampopo. I actually watched it for the first time myself this month, and while ashamed to admit that fact, am so happy that I finally did. There's not a moment in the film that doesn't center around food and its relationship to life.

That said, we had a small turnout this month, and the participants other than myself, were split evenly down the middle in terms of liking and not liking the film. It is a real Japanese comedy with subtitles, and that particular style is not for everybody. If you find yourself wanting to know more before you go in, or just wanting a bit of a break-down, I hope you'll take a few minutes to read my overview of Tampopo (because I often think it's helpful to go in with a bit of background).

"Great Pumpkin" White Hot Chocolate + DIY Linus's Blanket Mug Cozy inspired by The Peanuts Movie

Guess what movie hits theaters today? The Peanuts Movie! Call me old school, but Charlie Brown and the gang just make me happy. In honor of its release, I've teamed up with 10 other "Blockbuster Bloggers" to bring you some movie-inspired food and crafts. This month, each of us picked a different Peanuts character to focus on, and I chose my personal favorite, Linus.

Linus is Charlie Brown's best friend and Lucy's younger brother. He's wise beyond his years and can't function properly without his beloved security blanket. Aside from the blanket, when I think of Linus, I think of The Great Pumpkin. While everybody else dons costumes and heads out trick-or-treating, Linus sets up camp in the pumpkin patch, waiting to welcome the Great Pumpkin. He believes that the most "sincere" pumpkin patch is where the Great Pumpkin will stop and bring gifts.

Although Linus has his trusty blanket, I can't help but think how cold he must be waiting in a pumpkin patch on a dark, autumn evening. So, I decided that he needed a mug of a tasty hot beverage to help keep him warm. This white hot chocolate is infused with pumpkin, orange, and a hint of spice.

Linus photo courtesty of The Peanuts Movie website

Oh, and the mug gets a little blanket of its own in the form of a homemade cozy (koozie) modeled after Linus's blanket.

What you'll need to make your own Linus's Blanket Mug Cozy:

• Soft, light blue "blanket-type" fabric (1 yard will make a TON of cozies, so you decide how much you need)
• measuring tape
• fabric scissors
• safety pins
• needle
• thread
• button (1 per cozy)

1. Use the measuring tape to measure around your mug, between the handle. Add an extra inch to the length and the height, and cut a piece of fabric that size.
2. Fold a 1/2 inch of fabric in on each edge ("show" side down), using safety pins to secure the folds.
3. Sew each edge, holding the pinned fabric securely between your thumb and fingers to keep it straight. You can remove the pins from each edge as you finish them (this helps to keep the thread from getting caught on them as you work).
4. Wrap your sewn fabric around the mug, eyeballing where you'd like to place the button and button hole. You could make a mark with a fabric pen if you need to, but I just place a finger on the spot.
5. Sew a button on the spot you eyeballed, then wrap it around again to eyeball the spot for the buttonhole. Fold the fabric over on that spot and snip a very small hole (smaller than the button) in the fabric.
6. Secure the soft, fuzzy cozy around your mug.

Now that you have a soft cozy on your mug, fill it with this "Great Pumpkin" White Hot Chocolate. It will warm your bones while you sit outside awaiting the great pumpkin!

"Great Pumpkin" White Hot Chocolate

Rich white hot chocolate infused with pumpkin to celebrate the season.

by Heather Schmitt-Gonzalez

Prep Time: 5 minutes

Cook Time: 5 minutes

Keywords: beverage pumpkin white chocolate orange vegetarian soy-free Halloween Thanksgiving American winter fall

Ingredients (serves 4)

• 3 cups whole or 2% milk
• 1 cup heavy cream
• peel of one orange, cut into a long strip (or 2 or 3- w/ no pith attached)
• 8 ounces good white chocolate, chopped (or good white chocolate chips)
• 3/4 cup pumpkin puree
• 3/4 teaspoon pure almond extract
• freshly grated nutmeg
• tiny pinch of fine sea salt

Instructions

Combine milk, cream, and strips of orange peel in a medium-sized sauce pot over medium-low heat. Bring to a boil, stirring from time to time. Gradually whisk in the white chocolate until it is entirely melted, then whisk in the pumpkin puree until smooth and steamy.

Turn off the heat and whisk in almond extract, a few fresh grates of nutmeg, and the tiny pinch of sea salt. Lift out the orange peel and discard.

Ladle into mugs and garnish with another fresh grate of nutmeg and some finely grated orange zest, if you wish.

I hope you'll check out these other fun recipes and crafts inspired by The Peanuts Movie and its characters:

• Charlie Brown Marshmallow Pops from Bread Booze Bacon
• Little Red-Haired Girl Chocolate Popcorn from Celebrating Family
• Printable Snoopy Dog House from Liz on Call
• Woodstock Banana Pudding Filled Chocolate Cupcakes from Big Bear's Wife
• Lucy Bento Lunch Box from East Valley Mom Guide
• "Great Pumpkin" White Hot Chocolate + DIY Linus's Blanket Mug Cozy from All Roads Lead to the Kitchen
• Peppermint Patty Stuffed Chocolate Cookies from Around My Family Table
• Pipe Cleaner Glasses Craft from Popsiculture
• Dust Storm Salted Toffee Muddy Buddies from Lady Behind The Curtain
• Mud Pie Brownies from Sugar and Soul
• Schroeder's Piano Key Cookies from Love Bakes Good Cakes

Angry Elf Cocktail ...inspired by Elf for Food 'n Flix

If I had to name my top 5 Christmas movies - Elf would be on that list.  We actually own quite a few Christmas flicks.  We've built up quite the collection over the years.  We have enough that I don't have the time to watch all of them every year, so I pick and choose the ones I'm in the mood for.  But no matter the year, Elf is always one of the ones that I watch.

It's hilarious.  It makes me cry.  Really.  I've told you I'm a baby like that, right?  Plus, it definitely spreads Christmas cheer.  But is it a foodie movie?  Pssshh.  Of course it is!  Almost anybody can be a foodie movie if you "go into it" that way.  Sure, some take more imagination that others, but still.

Elf is one of those that stokes the fires of the imagination.  From Maple Syrup Spaghetti, to a sweet-tooth (or tooth-ache) inducing breakfast, to coffee with "syrup", there are some obvious triggers.  But if you look further and have some fun with it, there are so many phrases that you could turn into a play-on-words sort of dish.

Who Hash (aka Roast Beast Hash), inspired by How the Grinch Stole Christmas

This week for Sunday Supper, we are creating recipes inspired by holiday movies and music.  Now, I have a ton swirling around in my head.  You can expect to see a cocktail inspired by Elf here in a few days.  But for today, I narrowed it down to a movie that's been one of my favorites since I was little - How the Grinch Stole Christmas.

I love Dr. Seuss.  We have pretty much every book ever written by him hanging out around the house somewhere.  Even some old VHS tapes like The Lorax and How the Grinch Stole Christmas.  The originals, or cartoon versions.  The newer remakes are cute, too - but I love the classics.

Somewhere along the line, I bought the original How the Grinch Stole Christmas on DVD, as well.  I had to; our VCR prefers eating tapes to playing them.  Show of hands for anybody old enough to remember taking a VCR apart to rescue one of your favorite movies.

Roasted Green Beans w/ Pistou {food 'n flix: A Good Year}

What would you do if your favorite uncle, from whom you were estranged, passed away and left you a beautiful chateau in Provence?  That is exactly the "predicament" that Max Skinner, a powerful London investment trader found himself in.  Growing up, Uncle Henry was Max's favorite person to be around. He spent time with him in France, learning life lessons sampling the wine of the land.  But Max grew up and grew away, choosing to live in the city and value money, power, (local) fame; basically, he liked a fast life.

Having just made a questionable "play" on the market, Max's best friend and lawyer, Charlie, encourages him to take a few days to fly to France and settle his affairs.  Max is determined to get in, prepare for the sale of the chateau, the land, the vines, and get out in a manner of days.  But life never goes according to plan now, does it?

Fate steps in and slowly starts to crumble Max's well-laid plans.  Memories of his youth that happened within 100 feet of where he is now standing.  And of course, there is a love story; trying to win the heart of the beautiful woman that you (unknowingly) almost killed.  There's also a wrench thrown into his plans when Henry's illegitimate daughter shows up looking for him, and Max suddenly has family again.

Beans on Toast {from scratch} inspired by TOAST for food 'n flix

This month for food 'n flix, we're watching Toast: The Story of a Boy's Hunger, based on the memoir by Nigel Slater.  If you are a food-lover, you've probably heard of this English food writer/journalist - or, as perfectly stated on his website, a cook who writes.  I've spent many an hour getting lost in his words.  And on a fun note, when staying in a cottage on Islay in Scotland, I found one of his cookbooks tucked into a small shelf in the kitchen.

Toast journeys back to look at a young Nigel; we get a glimpse at what may be the start of Nigel's passion for food.  While most young boys were playing with others and getting skinned knees, Nigel admired (in more ways than one) the time he spent with the handsome, intriguing gardener who taught him the glory of freshly grown food that you've tended yourself.  Nigel's mother was not a great cook; she preferred to open a slew of cans to get dinner on the table (much to Nigel's horror).  He never stopped trying to add a little variety to the family table, though.  However, Spaghetti Bolognese was a bit too unusual and "off" for his parents, it all came back to toast.

Nigel lost his mother at a young age, and his father quickly remarried - this time to a woman (Joan Potter) who was a stellar cook.  Since Nigel loved food, and heard that it was indeed the way to a man's stomach, he and Joan were locked in a constant battle for his father's affection with their kitchen efforts.

Smoky Chicken Paprikash Soup inspired by When Harry Met Sally | #FoodnFlix

When Harry Met Sally.  You know you love it!  As far as chick-flicks or rom-coms go, this is one of the classics.  And one of my personal favorites since it has a riduculous amount of food references strewn throughout.  But, if you know that it was written by Nora Ephron, that probably doesn't come as a surprise to you.  Ephron was a foodie (whether that's a term she used or made jokes about, I can't be sure).  Have you read Heartburn?  I Feel Bad About My Neck?  Crazy Salad?  Food played a prominent role in Ephron's life.  Must be one of the reasons that I can relate to her words so well.

A Monsoon Wedding inspired roundup for #FoodnFlix!

At the beginning of July, I announced last month's Food 'n Flix pick (as I was hosting), as Monsoon Wedding.  It was a movie that I remembered bits and pieces of, but looked on those bits and pieces fondly.  Watching it again after a number of years, I was reminded of the story lines and the understated prominence (oooohhhhh, that's my new favorite oxymoron) of food and its relationship to weddings, gatherings, and daily life that make me file this under "foodie films" in my mind.

Creamy Rosewater-Cardamon Chuski w/ Almonds {food 'n flix: Monsoon Wedding}

When I chose Monsoon Wedding as our Food 'n Flix pick for this month, I mentioned that though I hadn't seen it in a while (years, really), I remember enjoying it.  The sensory experiences stuck in my head - the vibrant colors of India, the music and dancing, the family ties, and of course, the rain.

Sitting down to watch it again reminded brought all of the fine details into focus, and reinforced (to me, at least) why I consider this a foodie movie.  At just over three minutes in, food already gets a mention...in the form of pakoras.  A couple of minutes later, we see Varun learning to make a Coconut Curry.

Amidst the family madness surrounding a wedding, and the small love stories developing throughout, offerings of large containers of nuts, bottles of Scotch, jalebis sizzling in oil in the background, ordering a salt lassi or a glass of "the best chai in the world", mentions of cooking sesame chicken, and reaching for a samosa on a high shelf pepper the film.

What I really wanted to make was something featuring marigolds, as an ode to the event planner Dubey, and his new wife Alice...who could been seen munching on marigold heads and petals throughout the film.  Unfortunately, this is the one year that I didn't plant any.  And my back-up sources (my neighbors and our community garden) didn't seem to either.  So I had to form a new plan.

If you've seen the film, and you know me, you can probably guess where I'm going with this.  As a matter of fact, you're probably surprised that I haven't mentioned it yet.  That's right, Chuski (aka, ice pops)!  We see bride-to-be, Aditi, sneaking away with the excuse of getting a chuski when she and the ladies head into the congested city to pick sari's for the wedding party.  She is actually going to make a phone call to the married man she'd been having an affair with, and wasn't quite ready to let go of.  But she wind up with a dripping pink chuski that she passed on to Ria...who slurped it in the street, eliciting a catcall of sorts from a male passing by.  I mention because I adore the character of Ria, and her response makes me giggle.

But the chuski makes a reappearance later on in the film (again with Aditi), but this time eating one side by side with her soon-to-be-husband as they stroll and talk...and she finally comes to her senses and decides to devote herself to the cute, kind, available (well, to her...they are engaged) guy.

Yeah, I couldn't resist the ice pops.  Did you really think I'd be able to?

After I finished to flick to dancing and music and a happy ending, I promptly looked up the word "chuski", just to be sure that it meant ice pop.  It does.  Sort of.  It seems to be more of a general Hindi word meaning "ices" such as ice candy, shaved ice, snow cones, ice pops, and generally...frozen treats to keep you cool under the hot Indian sun.  Much like a nieve in Mexico.   Again, I really wanted to make one that was flavored and colored by marigolds, but since that wasn't an option right now, I went with another traditional chuski flavoring - rosewater.  Rosewater is used to cool and refresh, and I haven't used it in a while.  So, rosewater it was.  Now, I went the creamy route, which probably isn't very traditional - but it's ridiculously addictive and endlessly tasty...just one lick will leave you wanting more.

Creamy Rosewater-Cardamom Chuski w/ Almonds

by Heather Schmitt-Gonzalez

Prep Time: 5-10 minutes (+ time to freeze)

Cook Time: n/a

Keywords: dessert snack vegetarian soy-free sweetened condensed milk almonds rosewater popsicles frozen Indian summer

Ingredients (12 (2.5 ounce) ice pops)

• 1 (14 ounce) can sweetened condensed milk
• 1-1/2 cups half & half
• 1 cup heavy cream
• 2-1/2 teaspoons rosewater
• 1/2 teaspoon ground cardamom
• pinch of fine sea salt
• 1-3 drops red food coloring, optional
• 1/4 cup sliced almonds, toasted

Instructions

Whisk everything except the almonds together in a large measuring cup with a spout until thoroughly combined. Starting with just a drop, add enough food coloring to give you a delicate pink tint (if using).

Divide the toasted almonds evenly among your popsicle molds. Pour the mixture into the molds.

Freeze until solid, at least 4 hours, adding the popsicle sticks in at the correct time for your mold.

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This month's Food 'n Flix pick (hosted by me) was Monsoon Wedding!  Today is the last day for submissions, so if you've watched the film and cooked or baked something inspired by it, post it and get it to me by the end of the day.  More details here.

Join us next month with host Caroline Makes, and her selection, (the classic) When Harry Met Sally!


This post contains Amazon affiliate links.

Monsoon Wedding {Food 'n Flix: I'm hosting this month!}

I'm so excited to be hosting Food 'n Flix right here at girlichef.com this month with my chosen flick: Monsoon Wedding!  Now, I should be a good hostess and tell you what this film is about (in case you haven't seen it before).  However, I myself have not watched it in YEARS.  Even though I actually own it.  Oi.  It's tucked safely away in a drawer with a bunch of other movies that I adore, but haven't had the time to revisit as of late.  So, I don't really remember much beyond I liked it enough to buy myself a copy.

In its most basic form, it is a story of family, love, arranged marriages, forbidden love, India, Punjabis in Texas...chock-full of rich, glorious colors and dancing and I swear I remember some food in there somewhere.  At least I know it stirred a craving for some good Indian food somewhere inside of me.    Maybe I was just smitten with the Monsoon.  I love rain.  I am a water sign.

But even if food is not the main theme, I know there will be so many beautifully inspired dishes that come from watching this film.  I mean, a wedding, India, Texas...those hints right there are enough to start the wheels turning, are they not!?  So please, join us!

How to participate in Food 'n Flix:

1. Watch the chosen film (Monsoon Wedding).  Taking inspiration from the film, head into the kitchen and cook or bake or make something.
2. Post about it on your blog with a link back to THIS post and a link to Food 'n Flix.  Use of the logo is optional.
3. You must post must be current (during month of film). And of course we don't mind if your post is linked to other events...the more the merrier.
4. Have fun with it!
5. Email your entries to me at: girlichef (at) yahoo (dot) com and include:

                     ~Your name
                     ~Your blog's name and URL
                     ~The name of your dish and the permalink to the specific post you're submitting
                     ~Attach a photo of any size (or just give me permission to "pull" one from your post)
                     ~Indicate "Food 'n Flix Submission" in the subject line

    Deadline for submissions are: July 28, 2013 (by the end of the day, wherever you are)  

*watch for the roundup to be posted shortly after this deadline!

This post contains Amazon affiliate links.

Olive Oil Poached Tuna | Jiro Dreams of Sushi #FoodnFlix

I didn't make sushi.  You'd think that when pulling inspiration from a flick centered around gorgeous, masterful sushi-making, I would.  But I didn't.

It's not that I'm afraid to make it.  I'm really not.  It's just about not having access to the best ingredients, which for me matters - especially when it comes to sushi.  I'm extremely particular when it comes to sushi.  And when it came time (okay, past time - I procrastinated, as usual) to make something inspired by Jiro Dreams of Sushi, I was unable to get my hands on any superior fish or seafood.  I blame it on my distance from the ocean.

Yes, our Food 'n Flix pick this month is Jiro Dreams of Sushi.  When Camilla told me that she'd be choosing this flick a few months ago, I was pretty excited.  The husband and I had rented and watched it not too long before that, and I was so inspired.  If she hadn't chosen it, I might have.

It's the story of an 85-year old master of his craft, sushi making, Jiro Ono.  It's the story of how he became the best.  It's the story of his relationship with his son.  Well, sons actually - though the one set to take over his shop when he can no longer work is featured more prominently.

But really it goes deeper than the sushi.  It's about find a craft and devoting yourself to it.  It's about mastering a craft.  It's about respect, dedication, and being the best at what you do (because why wouldn't you want to be?).  That's the basis of it, but I don't really do it justice.  I think that it is 81 minutes well-spent, and that you won't be disappointed if you sit down to watch it.

And if you're anything like me, before it's over, you'll find yourself contemplating the logistics of hopping a plane to Tokyo.  What I wouldn't give to sit at Jiro's counter.

Though I didn't go the route of sushi-making, I knew that I wanted to use seafood of some sort.   And while I may not think the raw tuna I can get at the market around here is sushi-worthy, it is still good.  I decided to go for an old favorite.  Something that blew my mind the first time that I made it years ago in culinary school.  A simple oil-poached tuna.

If you've only ever opened up a can to fish out your tuna, you MUST give this simple method a try.  It produces moist, flavorful tuna that can be eaten as-is, or used in any way that you would normally use tuna.  You can vary the flavors that you infuse your oil with...play around with them a few times to see how you like it best.  But once you've tried it, you may never go back to canned tuna again.

I served mine as part of a simple pasta dish for lunch.  I had just enough pasta left in a box sitting in the pantry for one person.  Add a random yellow tomato, a few smashed kalamata olives, a smattering of capers, and some of the oil that was used to poach the tuna - and it's a basically a perfect meal.

Once you decide on your occupation, you must immerse yourself in your work. You have to fall in love with your work.  Never complain about your job.  You must dedicate your life to mastering your skill.  That's the secret of success, and is the key to being regarded honorably.   ~Jiro Ono

Olive Oil Poached Tuna

by Heather Schmitt-Gonzalez

Prep Time: 10-15 minutes

Cook Time: 20-30 minutes

Keywords: poach entree dairy-free low-carb nut-free soy-free sugar-free fish tuna olive oil

Ingredients (varies)

amounts vary - this is more of a method than a recipe:

• 1-inch thick tuna steaks or fillets
• good quality Olive Oil (enough to cover)
• fresh thyme sprigs
• fresh oregano sprigs
• bay leaf
• rind of a lemon, cut into strips (yellow part only)
• garlic cloves, peeled
• dried red chile
• black peppercorns
• sea salt

Instructions

Start by choosing a pan that just is large enough to set your tuna steaks in, side by side, without overlapping, and without too much extra space. Add enough olive oil to that pan so that it will just cover the tuna, once you add it (but don't add the tuna yet) - so, maybe an 1-1/2 to 2 inches up the sides. Add a few sprigs of thyme and oregano, along with a bay leaf, a few strips of lemon rind, a clove or two of garlic, the dried chile, a smattering of peppercorns, and few big pinches of sea salt.

Set the pot over medium heat until it just starts to bubble. Immediately remove it from the heat and carefully lower the tuna steaks into the hot oil. Let sit, undisturbed, for 20 minutes. At this point it should be just cooked through, with a tinge of pink at the center.

At this point, it is ready to eat.

Advance Preparation:

Once the tuna is cooked, transfer it to a jar (or jars) with a tight-fitting lid. Pour the poaching oil over the tuna, making sure it covers the tuna. Put on the lid, and store in the refrigerator for 2-3 days.

Serving suggestions:

Use this as you would use canned, oil-packed tuna. I love to serve it with pasta that's been tossed with whatever veggies I have on hand, using the oil to drizzle and moisten the pasta. Use it to make the best tuna melt you've ever tasted. Use it in a salad nicoise. The possibilities are endless.

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This round of Food 'n Flix is being hosted by Camilla of Culinary Adventures with Camilla.  Although is the final day to submit a post, if you haven't seen Camilla's pick for this month, Jiro Dreams of Sushi, I still recommend watching it...it's just so inspiring and (I think) awe-inducing.

Also, I'm excited to be hosting again in July!  Stay tuned for an announcement post in a few days...we'll be watching Monsoon Wedding.  I hope you can join us!

This post contains Amazon affiliate links.

Lentils w/ Rice inspired by Delicatessen {food 'n flix}

I knew what Delicatessen was about before I started watching, so it wasn't a shock.  This film is set in a small apartment building atop a butcher shop in post-apocalyptic France, in which the owner of the apartment building and the butcher are one in the same. In this shattered version of the world, meat is incredibly scarce.  Not even any rats remain.  This means that although the butcher shop is open daily, meat is only sold from time to time.  Usually following the disappearance of the latest handyman.

But people look forward to these disappearances.  They anticipate them.  They prepare their goods for trade.  Goods like grain, corn, lentils, and whatever else the butcher may accept as payment.  It's dark, and a bit crazy.  But it also has its funny moments and a quirky cast of characters.

The characters make this film.  The humanness of the daily antics, from boys pulling pranks to forbidden love, from jealousy to mother-in-laws, from trysts to bumbling first dates.  The hilariousness of filling a room with water in order to break through the floor and escape your pursuers.  And perhaps my favorite part, bouncing in time on a bed in order to find that one squeaky spring.

Food references abound, as you would imagine since it is the primary thing on your mind when you are always hungry.  But it does take a little bit of imagination to pull the bits and bobs together that are NOT mystery meat.  Okay, not a mystery - everybody knows what it is, and they ask for it by name (brain, shoulder, leg).

At first, I was going to make an Artichoke Heart Souffle in honor of the code words that Julie uses in her attempt to save Louison from her father's cleaver, with the help of the underground group, the Troglodytes.  And then I entertained the idea of a "mock apple pie", as a nod to the "mock animal meat" that drives these people mad with anticipation.  The large sacks of corn in Clapet's basement brought visions of stone soup, or perhaps cornmeal mush to my head.

But in the end, it was Louison, the lovable vegetarian clown turned handyman who inspired me.  When his taxi first arrives on the cobblestones outside of the butcher shop to find a job, he turns out his pockets looking for money, and all he comes up with is a palmful of lentils.  Vegetarianism appeals to me much more than cannibalism.  Yes, lentils and other legumes would be where I turned to give my body protein.  And since there is still grain floating around, why not combine it with those lentils - to fill you up for a longer period of time.  I like to think I'd pull out my stash of spices in order to add a bit of depth and a reminder of the "good old days".

Lentils with Rice

by Heather Schmitt-Gonzalez

Prep Time: 5 minutes

Cook Time: 45 minutes

Keywords: boil vegetarian nut-free soy-free sugar-free lentils rice

Ingredients (serves 4)

• 1 1/3 cups French green lentils, rinsed
• 5 cups water, divided
• 1/4 cup olive oil
• 1 large red onion, chopped
• 2 fat cloves garlic, minced
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon roasted, ground coriander
• sea salt
• 1 cup white basmati rice (or long grain white), rinsed well
• 2 tablespoons butter
• big handful chopped parsley, divided

Instructions

Put the lentils and 4 cups of the water into a large pot and bring to a boil. Reduce heat and simmer for 20-30 minutes, or until just tender, adding a few pinches of salt towards the end of the cooking time.

In the meantime, heat the oil in a small-medium pan over medium-low heat and add the onion, stirring often, until it is golden and "sticky-looking". Add garlic, cinnamon, paprika, and coriander, and stir, cooking for a couple minutes longer. Remove from heat.

Add the reserved onion mixture. rice, butter, half of the parsley, the last cup of water, and another pinch or two of salt to the pot with the lentils. Bring to a boil, cover, and reduce to a very gentle simmer.

Cook for about 15 minutes, or until rice is cooked through. Remove from heat and fluff with a fork. Cover with a clean dish towel and cover again for 10 minutes. Fluff again, check seasoning, and and stir in remaining parsley.  Enjoy.

inspired by and adapted from Apples for Jam

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This month's edition of Food 'n Flix is hosted by Elizabeth at The Law Student's Cookbook, with her pick: Delicatessen. Submissions are due 5/29, so there's still time to join in this month. If you haven't seen Delicatessen, you're in for a surprise!

Next month's pick, Jiro Dreams of Sushi, will be hosted by Camilla of Culinary Adventures with Camilla - it's never too early to start watching (and cooking... or making sushi).

Beet Chips inspired by Food Matters

I want to preface this post by saying that I am in no way dispensing medical advice.  I do not know the best option for you or your loved ones.  I am simply sharing with you what the gist of this documentary is.  These are very personal decisions, and of course you should explore each and every option.

Let food be thy medicine and let medicine be thy food. -Hippocrates

If you've ever read any of my numerous "inspired-by-food" posts, you've probably noticed a trend.  Fun.  Light-hearted.  Fluffy.  They're a source of enjoyment for me (and hopefully for others).  Today I'm veering off that path for a bit to talk about a film that I think every single person in the world should see at least once.  I watch it about once every month or two, just as a reminder.

Food Matters is a documentary that looks at our (in the U.S.) overly toxic lifestyle, the lack of nutrition training in medical schools, and the benefit of changing our food choices to benefit a healthy lifestyle.    While modern medicine revolves around shoving pills into your face for every little ailment, if we reflect on the words of Hippocrates, we are reminded that food is really the best medicine.

Cancer treatments, such as chemotherapy, that can ravage an already weak immune system are not the only option.  And definitely not the best option.  High-dose Vitamin C therapy and high-dose nutrient therapy can actually arrest or reverse cancer - for good.  The film talks about the importance of bringing education on vitamins, nutrients, and food choices to the American population.  Teach America to be healthy and our healthcare costs will go down.  If we insist on super foods and organic foods, agriculture will grow, and we can work on returning the nutrients to the soil that we've stripped out of it.

This is a very brief overview of what Food Matters is about.  The great thing about the documentary is that it doesn't push a view on you - it presents you with facts.  Studies.  Proof.  It inspires me to be conscious of what I'm putting into my body and into my families bodies.  So go.  Watch it.  It's only 80 minutes long...a great one to throw in while you're cooking, doing the dishes, folding laundry, etc.

So of course I had to make something healthy, nutritious, and crave-worthy.  That is exactly what these beet chips are.  Not to mention - the color!  You know you're putting good stuff in when the color is naturally bright and vibrant.  Two simple ingredients: beets and a drizzle of olive oil.  No salt necessary (at least, I don't think so).  Crispy, crunchy, with that sweet concentrated taste of a beet.  Use them to satisfy a snacking urge or eat them alongside something else as part of a meal (like I did with that Salmon Burger you get a glimpse of on the plate below - recipe soon).

Food DOES Matter.

Beet Chips

Ingredients (varies)

• Beets
• Olive Oil

Instructions

Preheat oven to 350° F. Line a baking sheet (or two if you have more than one oven rack) with parchment paper.

Wash the beets, peel them, and trim off the tip and tail. Slice them thinly (1/16" - 1/8") - using a mandoline will be your best option. It can give you thin, consistent slices in a manner of seconds.

Drizzle the beet slices with a bit of olive oil, and toss them around so that the oil coats both sides. Line them up on the prepared baking sheet, leaving a half an inch or so between slices. Set another piece of parchment paper over the top of the slices, and set another baking sheet on top of that.

Slide into preheated oven and bake for 20 minutes. After 20 minutes, remove the top tray and sheet of parchment and continue to cook for another 10-20 minutes, or until slices have dried and lightened in color.

Repeat as many times as needed to bake all of your beet slices into chips. Once cool, store at room temperature in an airtight container for up to a few days.

"We must make nutrition the primary prevention strategy for the population and be as zealous on nutrition as we are on global warming...you are what you eat...food can change your mood...the choices you make directly affect the outcome of your life."  ~Food Matters

Sunday Supper is going to the movies!

Do you love movies?

Do you love food?

Do you ever watch movies that make you crave a certain food...movies that make you want to run into the kitchen start sautéing like a mad (wo)man...movies that give you an urge to hunker down and bake...movies that make you want to throw back a cocktail or two with the girls?

Then there's those movies that make your soul yearn for faraway lands and new food experiences...movies that inspire you to throw out every last bit of processed food hiding in your pantry...movies that transport you to a city living deep in your memories and the food that you ate there...movies that make you want to enroll in culinary school.  Immediately!  Or re-enroll.

Well, if you spend any time at all hangin' out with me - you KNOW that each and every emotion I listed above can be answered with a big, fat, resounding YES!  I share at least one post a month that is movie-inspired.  Sometimes the movies I draw inspiration are obvious foodie-flicks, other times they're a foodie sleeper.  Either way, I have a blast doing them - so you can guess how excited I am to be hosting a MOVIE-INSPIRED #SundaySupper this week!

There is so much inspired food coming out of everybody's kitchen this week, and I cannot wait until the curtains are pulled back and the big show begins.  You're not going to want to miss the feature presentation this Sunday.

Join the #SundaySupper conversation on twitter on Sunday, April 14th to talk all about movies that have inspired us to head into the kitchen - and the food that comes from that inspiration (7pm EST)!  We’ll tweet throughout the day and share recipes from all over the world.   Follow the #SundaySupper hashtag, and include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

General Tso's Chicken ...inspired by How to Lose a Guy in 10 Days {food 'n flix}

This month's Food 'n Flix selection is not one that I would coin an actual "foodie flick", but somehow it worked.  Our host this month is Tina from Squirrel Head Manor; her choice - How to Lose a Guy in 10 Days.  And I love it that she picked something  unexpected!

I will admit that I cringed a bit when I first heard her choice, though.  Why's that, you ask?  It's not because I don't love chick-flicks (I totally do.  I love them).  Plus, I remember liking the movie when I saw it years ago.  But you know how some "stars" can begin to wear on your last nerve over time?  Well, that's the case with Kate Hudson.  Oh, and even though I probably shouldn't admit it, it's also the case with Matthew McConaughey.  Don't hate me girls.

I used to look forward to seeing Kate and her adorable self.  She was like Meg Ryan (you know what I'm talking about, right?).  Sweet, pretty, and yet relatable.  And then she and Chris Robinson got a divorce.  By the time she dated A-Rod (not a fan), I lost interest.  Again, sort of like the whole Meg Ryan affair with Russell Crowe.  A shift in perception.

And Matthew.  I don't know.  My favorite role of his is still Wooderson.  He IS Wooderson.  But lately...no.  Something else I hate to admit - I didn't like him in Magic Mike.  I know, I know.  Revoking my girl card.

But back to the matter at hand.  When I watched this movie again after all these years, I remembered why (and when) I liked both of them.  The chemistry is great.  The story is fun.  Food plays a minor role, but it's there.

Basically, Andie Anderson is a writer who wants to write serious stories about things that matter, but she's stuck writing fluff.  Drawing inspiration from her friend's (and many other women's) mistakes they make while dating, she comes up with a story idea.  She will date a guy and commit every single dating no-no imaginable.  Basically, she'll make a guy fall for her and subsequently loathe her within the course of ten days.  On the flip side, Ben Barry makes a bet with his boss that he can make a woman (any woman) fall in love with him by a certain time next week (coincidentally...ahem...about ten days from then), so that he can land a certain advertising account.

Let the games begin!

From popcorn in the movies, to hot dogs on the street, to pizza and cosmos on a rooftop, to a home-cooked lamb with cherry glaze, wine, and carrots to a broccoli and asparagus casserole to cucumber sandwiches to snowcones - there's plenty of little tasty bits floating about.

If you haven't seen the flick, you can probably guess that everything goes to pot before the happy ending (it's a chick-flick, people).  But since they do come together in the end, I decided to make a dish that I think they'd love to go out and eat together.  As a REAL couple.  Something they can find by walking the New York streets together.  Something they can have fun eating - chopsticks and sweat-beaded foreheads.  Something they can even take away in carry-out boxes on the back of Ben's bike.  I made them a meal that my husband and I love to eat together - our favorite Chinese take-out food... General Tso's Chicken!

General Tso's Chicken

by Heather Schmitt-González

Prep Time: 30-60 minutes

Cook Time: ~20 minutes

Keywords: fry entree chiles chicken Asian Chinese

Ingredients (serves 4-6)

• ~3 lbs. boneless chicken breasts (4 fat ones)

for marinade and sauce:

• ½ c. hoisin sauce
• ¼ c. white vinegar
• 3 Tbs. soy sauce
• 3 Tbs. sugar
• 2 Tbs. cornstarch
• 1½ c. water
• 1 Tbs. corn, peanut, olive, or vegetable oil
• 4 garlic cloves, minced
• 2 Tbs. freshly grated ginger
• 2 tsp. crushed red chile flakes

for coating the chicken:

• 3 egg whites
• 1½ c. cornstarch
• ½ c. all-purpose flour
• ½ tsp. baking soda

for frying:

• corn, peanut, or vegetable oil

to serve:

• cooked rice or noodles
• sliced scallions, optional

Instructions

Cut the chicken breasts into ~1-inch pieces. Place into a gallon-size zippered baggie.

Whisk the hoisin, vinegar, soy sauce, cornstarch, and water together in a small bowl. Add 6 tablespoons of this to the baggie with the chicken. Seal the baggie and smoosh it around so that the marinade coats all of the chicken pieces. Set aside (refrigerate, if you like, but it won't hurt to sit out for up to one hour at room temperature) to marinate for 30-60 minutes.

While the chicken is marinating, heat oil in a medium saucepan. Add garlic, ginger, and red chile flakes and cook for 1 minute, stirring constantly. Add the remaining marinade to the pan and bring to a simmer while whisking. Continue to simmer and whisk until the sauce has thickened and turned darker, 3-5 minutes. Set aside and keep warm.

Tip the chicken out into a colander that has been set in the sink and allow to drain for 10 minutes. Beat the egg whites until foamy in a large bowl. Whisk together the cornstarch, flour, and baking soda in a second large bowl. Pour oil to a depth of 1-2" in a heavy-bottomed pot with deep sides over medium-high heat until it is hot, ~350° F (hold at this temperature while frying). Line a baking sheet with paper towels; set aside.

Carefully add the drained chicken to the bowl with the egg whites and use your hands to get in and toss it all around so that all the chicken pieces get covered in egg white. Lift the pieces out of the egg white and let some of it drip back into the bowl, then transfer to the cornstarch mixture. Toss to coat and then add to the hot oil. Do not overcrowd your pan, do this in batches (the chicken pieces are fine sitting in the egg whites until you transfer what you need to the cornstarch mixture and the oil).

Fry for approximately 5 minutes, or until golden, crispy, and cooked through. Lift pieces out with a slotted spoon or fish spatula (that's what I always use when frying) and set on prepared baking sheet. Continue until all of your chicken has been fried.

Pour the warm sauce into a large bowl and add the fried chicken pieces. Toss to coat and serve over warm rice or noodles. Garnish with a smattering of scallions, if using. Enjoy!

notes:

This is EXTREMELY spicy! I mean, regret it tomorrow kind of spicy. If you can't handle that much spice, decrease the red chile flakes by at least half, maybe even more. But don't leave them out entirely, General Tso's is supposed to have heat!

A huge thanks to my friend Jen of Juanita's Cocina, who I adapted this recipe (only in method, not in ingredients) from - this is my favorite dish to order from the Chinese take-out place! This comes so incredibly close that I can now make it at home instead of ordering take-out. You know. Potentially. Although I admit to enjoying the whole take-out experience now and again.

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This round of Food 'n Flix is being hosted by Tina at Squirrel Head Manor.  If you want to join us this month, carve out a couple of hours to watch How to Lose a Guy in 10 Days and then head into the kitchen to whip up something inspired by the flick - and then send your entries to Tina (here's how) no later than March 27th!


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