Tomato Tart ...inspired by The Color of Tea by Hannah Tunnicliffe {book tour} (+ win a copy!)

title: The Color of Tea


author: Hannah Tunnicliffe
publisher: Scribner
source: TLC Book Tours
soft cover: 336 pages

"foodie" elements:  yes

fun fact:  All of the chapters have romantic names.  Names of Grace's macarons.  Names like... Un Petit Phénix - A Little Phoenix: Cinnamon with Dark Chili Chocolate Ganache.  And like... Cirque - Circus: Lime with Chocolate Ganache, Dusted with Blood Orange Sugar.  Dreamy.

random excerpt:  I feel like I finally understand how family love is.  Tangled, wounded, and wonderful.  Imperfect.  A forever love.  I feel strangely light.  Like the little macaron shells when they rise in the oven. p.294-5

summary/synopsis (from TLC book tours page):  Macau: the bulbous nose of China, a peninsula and two islands strung together like a three-bead necklace.  It was time to find a life for myself.  To make something out of nothing.  The end of hope and the beginning of it too.

After moving with her husband to the tiny, bustling island of Macau, Grace Miller finds herself a stranger in a foreign land–a lone redhead towering above the crowd on the busy Chinese streets.  As she is forced to confront the devastating news of her infertility, Grace’s marriage is fraying and her dreams of a family have been shattered.  She resolves to do something bold, something her impetuous mother would do, and she turns to what she loves: baking and the pleasure of afternoon tea.

Grace opens a cafe, where she serves tea, coffee, and macarons–the delectable, delicate French cookies colored like precious stones–to the women of Macau.  There, among fellow expatriates and locals alike, Grace carves out a new definition of home and family.  But when her marriage reaches a crisis, secrets Grace thought she had buried long ago rise to the surface.  Grace realizes it’s now or never to lay old ghost to rest and to begin to trust herself.  With each mug of coffee brewed, each cup of tea steeped and macaron baked.  Grace comes to learn that strength can be gleaned from the unlikeliest of places.

A delicious, melt-in-your-mouth novel featuring the sweet pleasures of French pastries and the exotic scents and sights of China, The Color of Tea.

my thoughts/review:  I cracked this book on a bright and sunny Sunday afternoon.  Not long after I began reading, I was already thoroughly satisfied.  "I woke to the smell of roasting tomato and goat's cheese bubbling and bursting under the grill."  Puff pastry scored and brushed with olive oil.  The scent of thyme when it's been pressed between fingers and thumb.  The heady and healing properties that garlic adds.  Um yeah.  I could have put the book down and walked away.  I didn't require any more bliss than that.

But I didn't put it down.  I kept this book in my hand every free moment for the next 48 hours.  I found Tunnicliffe's words soothing and exhilarating all at the same time.  They were alive on the page.  I felt the pain, the tears, the anger, the joy, the hunger, the longing, the satisfaction, the contentment of every situation.  I adored the characters.  I coveted the little shop that Grace nurtured to life with the help of those around her.  The situations felt real...without sugar-coating.

I highly recommend this book.  To ladies everywhere.  Especially foodies.  And macaron lovers.  Not sure if guys would love it or not.  But they may.  It's delicious in so many ways.

photo source

about the author: Hannah Tunnicliffe was born in New Zealand but is a self-confessed nomad.  After finishing a degree in social sciences, she lived in Australia, England, and Macau.  A career in human resources temporarily put her dream of becoming a writer on the back burner.  The Color of Tea is her first novel.

further info: website



recipe inspired by:  I decided right then and there on page 20 that I was making a sexy tomato tart.  No if's, and's, or but's about it.  Here is my tomato tart inspired by the one Grace woke up to when she was six years old.  And the one she fell in love over when she was a young woman.  And the memories she carries in her heart years later when the look on her husband's face reminds her of the younger version of him.  The version she fell in love with.  The version with a mouthful of tomato tart.

Tomato Tart

by Heather Schmitt-González

Prep Time: 10-15 minutes

Cook Time: 20-25 minutes

Keywords: bake appetizer entree vegetarian nut-free tomatoes puff pastry cheese summer

Ingredients (serves 2-4)

• 1 sheet (½ box) puff pastry, thawed
• freshly grated Parmesan cheese
• olive oil
• 2-4 medium ripe tomatoes
• ~4 oz. goat cheese
• 2 fat cloves garlic, minced
• few fresh sprigs thyme
• salt
• freshly ground black pepper

Instructions

Preheat oven to 425° F.

Lay sheet of puff pastry out onto a lightly floured surface. Using a rolling pin, roll out ~1" in each direction. Cut in half, lengthwise (so that you have 2 long rectangles of dough).

Lay both onto a parchment-lined baking sheet. Score each rectangle with a border that is ~½" all the way around. Dock the dough inside of the border all over with a fork.

Grate some Parmesan all over the docked surface of both rectangles. Drizzle with a bit of olive oil. Slice the tomato thinly and lay it in one slightly overlapping line (if using 2 tomatoes) or two slightly overlapping lines (if using 4 tomatoes) down the center of each piece of dough, staying inside the border. Divide goat cheese evenly among both pieces of dough, pulling it off and scattering it haphazardly. Strip the leaves from a few sprigs of thyme. Rub between your fingers a bit to release the oils and sprinkle over everything.

Drizzle with a bit more olive oil. Grate on a bit more Parmesan. Sprinkle with salt and pepper.

Slide into preheated oven for 20-25 minutes, or until crust is golden brown and everything else has softened. Enjoy immediately.

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"...then we sat and ate hot tart without knives and forks.  She kissed my cheeks and smelled like garlic."

GIVEAWAY

The publisher has generously offered to provide a copy of this book for one of my readers, as well.   So, if you'd like to win a copy, simply let me know in a comment.  I will draw a name at random from those who do.  Entries will be accepted from now through Tuesday July 17th.  (USA or Canada shipping addresses only.)  Good luck!
*Update 7/18/12:  I numbered the entries in the order they were received (my comments go bottom to top) and found 13 people who said they'd like to win a copy.   I then used random dot org to draw a winner.  And the winner is... Sheila Lais - Congrats!  I've contacted you and waiting to hear back.

*I received a free copy of this book to review from the publisher. All thoughts and opinions stated in this post are 100% mine.



Come share in the tomato love at the Tomato Love Recipe Exchange, hosted byGimme Some Oven & Bake Your Day, sponsored this week by KitchenAid.  Also visitRecipe for Change to learn more about how to support tomato farmers.

Light-Rye Beer Bread (bread machine)

So this month, we introduced a new feature for our monthly BYOB posts.  Not much has changed, we still want to encourage and promote all sorts of home bread baking, but we introduced an optional feature, as well.

What is it...what is it...you ask!?!?  (You were totally wondering, right?)

Well, for those of you who don't know, we are picking one blog each month as the BYOB - Featured Bread Blog.  This bread doesn't necessarily have to be only about bread.  Although it can be.  We just want to choose a blog to feature that has a pretty good bread catalogue.  Hopefully something that a home bread baker at any stage can pick from.  From beginners (maybe quick breads, flat breads, and yeast breads with good tutorials), to those who bake bread regularly (maybe more yeast options, bread machine options, harder techniques), to experienced bread bakers (formulas, wild yeast, the whole shebang).  Not all will fit all categories, but we hope to choose a good mix.  It's fun to explore, learn from, and be inspired by our peers...and this is what we hope will happen with our Featured Bread Blog each month.

Okay, that said...our very first featured bread blog is Bread Experience, run by avid bread baker and former BYOB hostess, Cathy.  Let me tell you...if you didn't already know...there are a TON of different types and styles of bread recipes to choose from at her place.  Her main focus actually is bread.  She has tons of great photo tutorials and tips, as well.

While I marked a bunch of recipes that I wanted to try, I decided that I was definitely going to go with something I could make in my bread machine to start with.  I know you're probably tired of hearing me complain about the heat, so I won't make you listen again - but that heat is the reason I wanted to use my bread machine.

I've also been craving both rye bread and beer bread.  How cool is it that I was able to locate a recipe using both rye flour and beer?  Even better - bread machine. Score!  Now, I did adapt it a bit, because Cathy's recipe uses the bread machine only for the mixing, kneading, and first rise.  I decided I was going to go ahead and bake in it, too.  Heat and all...you understand. 

It is a fairly small loaf, anyway...it bakes in a pan that is just over 6-inches square.  My ancient bread machine pan is just under 6-inches square (though much deeper).  I figured it would work.  It did!  The only difference is that I don't get to score the top and have those beautiful rustic diamonds on the top.  Oh well.  I'll make it again when the weather gets cool and turn it out into a pan to bake it.  I included the steps to do it either way; for more step-by-step photos for baking it in a pan, head on over to see Cathy's original post.

This loaf was exactly what I was looking for.  It was slightly dense and perfectly chewy with a beautiful tang lent from the starter and a super dark variety of beer.  Alongside some softly scrambled eggs with chives and goat cheese, toasted up, it made a heavenly breakfast.

Light-Rye Beer Bread (bread machine)

by Heather Schmitt-González

Prep Time: 72 hours (mostly unattended)

Cook Time: 45-60 minutes

Keywords: bake bread machine bread vegetarian

Ingredients (1 small loaf)

For the starter:

• ¾ c. milk
• 1 c. rye flour
• ¾ tsp. rapid-rise active dry yeast

For the dough:

• all of starter
• 1 c. beer, at room temperature (+ a few dribbles more, if needed)
• 1 Tbs. honey
• 3½ c. bread flour
• 1½ tsp. salt
• ½ tsp. rapid-rise active dry yeast

Instructions

Starter (you'll need 72 hours to let this develop):

Mix the milk, flour and yeast for the starter in a large bowl. Stir, then cover with a damp dish towel or plastic wrap. Rest in a warm place for 3 days; stir once a day.

For finishing dough and bread entirely in a bread machine:

Scrape the starter into the pan of the bread machine. Add beer and honey. Add flour and salt. Sprinkle yeast over top.

Choose basic bread setting . Start your machine, checking the consistency of the dough after a couple of minutes. Once the ingredients have been mixed together, if it seems too dry, add a sprinkle of beer. If it seems to wet, add a sprinkle of flour. Dough should be slightly tacky, but not sticky. Close lid and let machine finish the work.

This takes about 3 hours, 10 minutes from start to finish in my bread machine. But it is all unattended once you've checked the dough's consistency.

For bread machine rising and oven baking:

Place ingredients in bread machine in same order, and just use the dough cycle. Once the cycle has run and the dough has risen, turn it out onto a lightly floured work surface and punch it down. Roll into a rectangle that is ~6" x 18" (~¾" thick). Fold the bottom third of the dough up and the top fold down (letter fold). Pinch edges shut.

Transfer to a lightly oiled pan that measures ~6½" square. Cover with lightly greased plastic wrap and let set in a warm place until the dough has risen almost to the top of the pan, 45-60 minutes.

Preheat oven to 425°F during last 15 minutes of rise time. Dust the top of the loaf with a little whole wheat flour. Use a sharp knife to slash the top of the loaf with four long cuts in one direction and five in the opposite, giving it a cross-hatched, or diamond pattern.

Slide into preheated oven and bake for 30-35 minutes, or until it sounds hollow when tapped on the bottom. Turn out onto a wire rack to cool.

notes:

If your machine has a rye setting, then use that one. Mine is old and doesn't, so that's why I chose the basic setting.

adapted from/inspired by Bread Experience

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If you're interested in starting a bread baking journey at home...or continuing your journey...or rekindling your interest in home bread baking...Bread Experience is a great site for inspiration on that journey.  And whether you bake something from Cathy's blog or any bread at all, I hope you'll stop by and share your loaf, rolls, flat breads, sweet breads, pizzas, and things made with bread from BYOB.  Click around some of the past BYOB roundups (or on that link to Yeastspotting below) if you're looking for inspiration - you never know where it could strike!

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Spaghetti Tacos (Tacos de Fideos)

If you've got kids in the elementary to junior high range at home, you've probably heard of Spaghetti Tacos ala iCarly.  I'm sure I've seen that episode, at least in part, close to 50 times.  The kids, probably more.  When Nickelodeon gets on an iCarly kick, they run the episodes over and over for days and days.

There was a time when the kids used to ask me to make Spaghetti Tacos.  And I didn't have anything against them, I just never really got around to making them.  Which is kind of rude of me, seeing as how we've probably had both tacos and spaghetti in their "natural forms" numerous times (hundreds) since the first time they asked.

Fast forward a couple of years.  I find myself perusing a cookbook.  What do I see?  Angel hair tacos.  Or Tacos de Fideos.  And right then and there it hits me - DUH!  Sopa de Fideos seco is a spaghetti-like pasta that's probably been scooped into tortillas for ages.  That's my kind of Spaghetti Tacos.

So, I do what I always do when I see or hear of a Mexican (-esque) dish that I don't know much about.  I turn the hubster.  And I pepper him with questions.  When I ask the most basic thing "Did you eat Tacos de Fideos growing up?", I get a look.  An eyebrows raised, looking down the tip of his nose kind of look.  An are you kidding me look.  So I'm like "Uhhh...is that a yes?"

And I never really got a straight answer.  Only, "if I would've told my friends I was having Tacos de Fideos, they would have laughed. Held their stomachs, laughed, and pointed."  Apparently that was a poor persons meal.  People who couldn't afford to put meat in their tacos at it.  Under the cover of closed doors and windows.

My how times have changed. It's crazy how pop-culture influences people. I wonder if it's different now...thirty-odd years since mi esposo was a niño growing up in Mexico. Maybe the craze has changed the minds of the kids there these days. (If you're reading this Leslie, let me know!)

Although, as my kids quickly pointed out - "Mom. Spencer uses long noodles." I know, I know. He uses crunchy taco shells, too. But this was going to be the version we started with. I figured recruiting the kids into the kitchen to help would make it all okay. After all, kids can't resist preening over (and eating) the food they make themselves.

So, with Lyrical Teen on sauteeing duty...Drama Queen on gathering and prepping duty...and Sweet Thang on blender duty...our Spaghetti Tacos turned out pretty irresistible. I was surprised. Everybody liked them. They were proclaimed "the best lunch ever" and "so good, I love spaghetti tacos!".

Even hubby at them. Though I'm still not sure he'd admit it if you asked him.

Tacos de Fideos (Spaghetti or Angel Hair Tacos)

by Heather Schmitt-González

Prep Time: 10 minutes

Cook Time: 20 minutes

Keywords: simmer entree vegetarian pasta tomatoes American Mexican

Ingredients (serves 4-6)

• 2 medium-large ripe tomatoes, cored
• 1 large shallow, rough chop
• 1 fat clove garlic, peeled
• 1-1½ c. water
• olive oil
• 7 oz. fideos
• salt
• freshly ground black pepper
• 16 corn tortillas
• Mexican Crema (or sour cream thinned with a little heavy cream), as needed
• Queso Fresco, storebought or homemade, as needed

Instructions

Place tomatoes, shallot, and garlic in a blender. Puree until smooth. Add about 1 teaspoon of salt and a few good grinds of pepper. Set aside.

Heat a good glug of olive oil in a large, deep skillet over medium heat (should be enough to coat the bottom). Add the fideos and saute, stirring regularly, until the noodles turn different shades of golden. You really want to babysit the noodles so that they don't burn. This should take 5-8 minutes.

Once the fideos are golden, carefully pour the mixture from the blender into the pan (stand back, as it may spit a little). Add 1 cup of the water to the blender jar and swish it around. Pour this into the pan, as well.

Once the mixture begins the bubble, turn the heat down to low, and simmer stirring everything around from time to time, until the pasta is just tender, ~5-7 minutes. If fideos seem to be getting too dry, add in some more of the remaining ½ cup of water. Mixture should be moist, but not soupy. Turn off heat. Taste and adjust seasoning, as necessary.

Heat up your tortillas (I like to do it directly over the flame on a gas stove, but you could do it in the microwave, oven, or even over a grill). Scoop the fideos into the hot tortillas. Drizzle with crema and crumble some queso fresco over the top. Enjoy!

notes:

This is basically making Sopa de Fideos Seco. After cooking and adjust the seasoning, you could scoop this into a bowl and eat it if you don't want to make tacos out of it.

I used fideos in this recipe (the short, cut noodles). If you can't find any fideos, you could break up either nests or long strands of angel hair or vermicelli to the same result. You could also actually use spaghetti noodles or nests with the same results if you want a fatter noodle (resulting in "actual" spaghetti tacos), but you'll need to adjust the cooking time for the thicker noodles.

This dish was inspired by the Spaghetti Tacos on iCarly & by Mexican Made Easy

I promised the kids that next time I'd pick up some hard shells and make regular old spaghetti with meatballs to put inside for Spaghetti Tacos version numero dos.  I'll let you know how that goes...

Coconut Horchata (Horchata de Coco)

Well, it's official.  I cannot walk through a grocery store on a 101° day without purchasing at least 3 containers of cold drinks and 2 or 3 random boxes of ice cream or ice cream novelties.  It's like my thirst is never quenched.  But that is what you get when your car does not have a working air conditioner.  And the driver's side window does not roll down.  It makes me want to cry.  But I can't cry, because all the water is coming out of my body in the form of sweat.

Therefore, cold drinks are consumed in massive quantities.

Earlier, the hubs asked me what was for dinner.  I don't if it was the look on my face or the shrug of my shoulders, but he took it upon himself to order tacos and tortas from our favorite local Mexican restaurant.

Hooray for not heating up the kitchen!  And hooray for that tall, white, styrofoam cup that he set in front of me when he brought it all home!

Why hooray?  Because the liquid that ice was sloshing around in is one of my favorite agua frescas.  Horchata!  There's not much like washing down a Torta con Milanesa de Pollo with a cold glass of lightly sweetened, cinnamon-scented rice water.

And I realize now that I've never posted "regular" horchata here on this site.  It's another one of those usual suspects that gets made fairly regularly and therefore slips through the cracks.  So that is a post for another day.  Today I bring you a different version of horchata.  Not the one the hubs brought me today.  But the one that I made a few days ago and is already long gone...the reason why he had to bring me some today.

And this one...it uses coconut.  It's not overwhelming, just perfectly refreshing.  And it's a great way to stay cool and hydrated in the heat!

Coconut Horchata (Horchata de Coco)

by Heather Schmitt-González

Prep Time: overnight

Cook Time: n/a

Keywords: blender beverage vegetarian rice coconut milk Mexican

Ingredients (1½ quarts)

• 1¼ c. raw white rice
• 1 lime (zest only)
• 5 c. water, divided + more as needed
• 1 (14 oz.) can coconut milk
• ¾ c. superfine sugar
• ice cubes, to serve

Instructions

Cut the zest from the lime in one (or two) long strip, leaving as much of the pith (white part) behind as you can. Place it in a medium-sized bowl along with rice and 2½ cups of the water. Stir and cover with plastic. Let stand overnight.

Transfer everything in the bowl to the jar of a blender. Blend for several minutes, or until you can rub a drop between your fingers and it no longer feels very gritty.

Add 2 cups water and blend for another minute. Set a strainer lined with a double layer of damp cheesecloth over a clean bowl or pitcher. Pass the mixture through the cheesecloth-lined strainer. Once all the liquid has gone through, gather up the corners of the cheesecloth and twist to release any liquid.

Stir in remaining ½ cup of water, coconut milk, and sugar until the sugar is dissolved. If consistency seems too thick, add a bit more water. Cover and refrigerate until ready to serve.

Serve over ice cubs in tall glasses, stirring before serving.

slightly adapted from Fiesta at Rick's

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IHCC theme: Salud

Cream Cheese and Almond Coffee Cake

Growing up, my family didn't go on my vacations.  At least not that I remember very well.  The ones we did go on happened when I was fairly young, before my younger siblings were born. Or at least before the last two were born.  I'm seven years older than the oldest of them and then nine and twelve years older than the next two.  So I imagine the dynamics of everything changed once the others started popping up.

It's funny, because I know we used to drive up to Boyne Mountain for picnicing, camping, and skiing.  At least I imagine that's what we did.  I don't actually remember much about actually being there.  I remember a bunch of other kids all in a big circle eating fat, juicy watermelon slices. I wasn't eating them, because even back then I didn't like watermelon.  But I remember trying it.  I've always tried to like it.  Just never succeeded.

Anyhoo.  I also remember playing the Monchichi hand clap game. Monchichi monchichi, I can do karate.  Monchichi monchichi, I can play Atari.  Monchichi, monchichi...oops, I'm sorry!  I remember sticking Bugles on the tips of my finger and pretending I had long, pointy fingernails.  I remember scooping up big heaps of bean dip using corn chips.

Red, White, & Blue Muffins {Happy Independence Day!}

So.  Spring and especially Summer around these parts has been particularly hot and uncomfortable.  Scorching, really.  It's no secret.  The weather reports mock us with 20% chances of rain all week long.  And then it never happens.

Grass everywhere is yellow and crispy.  People with pools are keeping cool a bit easier.  Hoses, kiddie pools, and slip-n-slide's  can be seen in action at any given time of the day...dawn to dusk...down any street in town.

Air conditioners are pumping full-blast only to be keeping houses at bareable temperatures.  We had a crazy wind storm along with the only 5 minutes of rain we've had all summer (or so it seems) a few days ago, and I've heard that some are still without power.  That's a dangerous situation right now.

I've been trying to figure out if the statewide burn bans are going to put a damper on the Independence Day fireworks or not.  I can't really seem to get a straight answer.  Some things I read say the ban is in effect and should be followed.  Other things say use your judgement...use caution.  I'm thinking that only the major displays which are shot over concrete or large bodies of water will be as scheduled.  But really, it's hard telling.

So, in the midst of these strange days, I will pack up a cooler full of water, light snacks, plenty of ice, and these red, white, and blue muffins.  And we will head towards the water in search of fireworks.

Happy Independence Day, USA.  Stay safe, stay hydrated, and enjoy your day!

Red, White, and Blue Muffins

by Heather Schmitt-González

Prep Time: 10-15 minutes

Cook Time: 20-25 minutes

Keywords: bake bread snack breakfast vegetarian blueberries strawberries July 4th American

Ingredients (12 muffins)

• 1½ c. unbleached all-purpose flour
• ⅔ c. superfine sugar
• ½ tsp. baking soda
• ½ tsp. salt
• 2 eggs, room temp.
• ½ c. coconut oil
• ¼ c. whole milk
• ⅔ c. chopped, fresh strawberries
• ½ c. fresh blueberries
• ¼ c. + 2 Tbs. white chocolate chips

Instructions

Preheat oven to 375° F. Grease a muffin tin (or line w/ muffin papers).

Combine flour, sugar, baking soda, and salt in a large mixing bowl. Push dry ingredients to one side of the bowl.

Add eggs, oil, and milk to "empty" side of bowl and beat together lightly. Mix the dry and the wet ingredients together until just combined.

Fold in the strawberries, blueberries, and white chocolate chips.

Divide batter evenly among prepared muffin tins. Bake in preheated oven for 20-25 minutes, or until a toothpick comes out clean.

Remove to a wire rack and let sit for 5 minutes before turning muffins out to finish cooling. Enjoy!

inspired by/adapted from Taste of Home Baking

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Fudgesicles & Strawberry Fruit Bars {kid's choice pops!}

Sometimes I find myself on a mission that invokes tunnel vision.  You may have noticed that this time, popsicles lay at the end of that tunnel.  Right in my direct line of vision.  Trying new and inventive varieties, in particular.  Now, there's nothing wrong with that.  Or so I thought.

My kids have a different take.  While sorting through the different sizes and shapes of pops wrapped in wax paper and layered into freezer bags, they'll heave a small sigh.  And come out empty handed.

Why can't we have any regular flavor popsicles?  Why aren't there any good popsicles in here?

Oh.  You mean you don't want tea or rum infused infused popsicles today darlings?  And carrots, while undetectable, are still not ideal?  Unctuous layers of toasted coconut isn't your thing?  What do you mean you don't want a bit of spice in your popsicle?

So I wonder aloud why I don't just pour Kool-aid into the molds and freeze them.  This of course earns nodding heads and smiles.  Sheesh.  No appreciation.

I nixed the Kool-aid and instead took requests.  What kind do you want me to make?  My youngest requested Fudgesicles and my daughter requested Strawberry.

I'm pretty sure my oldest is still holding out for Kool-aid.

Fudgesicles (Fudge Bars)

by Heather Schmitt-González

Prep Time: 5-10 minutes + time to freeze

Cook Time: 5 minutes

Keywords: dessert snack vegetarian chocolate milk popsicles American summer

Ingredients (4 (3 oz.) pops)

• 2 Tbs. (21 g/¾ oz.) semi sweet chocolate chips (or chopped)
• ⅓ c. sugar
• 1 Tbs. cornstarch
• 1½ Tbs. unsweetened cocoa powder
• 1¼ c. whole milk
• pinch salt
• ½ tsp. pure vanilla extract
• ½ Tbs. (7 g/¼oz.) unsalted butter

Instructions

Place chocolate in bottom of a medium saucepan over low heat. Stir around a bit using a heat-proof rubber spatula until chocolate is melty.

Whisk in sugar, cornstarch, cocoa powder, milk, and salt. Raise heat to medium. Bring mixture to a boil, then reduce to a slow simmer. Let cook until mixture thickens, ~5 minutes. Remove from heat and whisk in vanilla and butter. Let cool a bit.

Pour into popsicle molds and freeze until solid, adding sticks at the right time for your molds.

slightly adapted from On a Stick

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Strawberry Fruit Bars (Strawberry Popsicles)

by Heather Schmitt-González

Prep Time: 30 minutes + time to freeze

Cook Time: 5 minutes

Keywords: dessert snack vegan soy-free nut-free strawberries popsicles summer

Ingredients (8-10)

• 4 c. fresh strawberries, hulled & quartered
• ¾ c. superfine (or granulated) sugar
• ½ c. water
• 2 Tbs. freshly squeezed lemon juice

Instructions

Toss strawberries with sugar in a small saucepan and let sit for 30 minutes, or until strawberries have begun to release their juices. Add water and place pan over medium heat. Simmer until just softened, ~5 minutes. Let cool to room temperature.

Pour everything into blender and add the lemon juice and blend until smooth.

Divide mixture among popsicle molds and freeze until solid, adding sticks at the correct time for your molds.

slightly adapted from Paletas

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Pineapple-Vanilla Agua Fresca

event announcement: Because I Said So {food 'n flix}

I am excited to be hosting this round of Food 'n Flix.  We've had some fabulous picks so far this year that have brought us and our kitchens to the likes of Italy, California Wine Country, and Greece.  We've gotten mystical.  We've traveled the world.  This month, we're hanging out with a quirky band of sisters and their mother in the flick Because I Said So.

I admit, I tend to choose chic-flicks with foodie tendencies.  But hey, we all need a little getaway...some escape time...some me time.  And I'm perfectly fine spending time with a family who loves their wine, their cakes, and their catered events.  Not to mention I have a little Gabriel Macht crush.  Little.  I don't mind laying eyes on him for 90 minutes.

And I swear, I picked this flick months ago...waaaaay before I knew I was going to declare this The Summer of the Popsicle.  So the little popsicle moment in the film is really just a happy coincidence.  I'm going to try not to make popsicles for this one.  I may not succeed, but...

So, do you want to watch this flick with us this month and then cook or bake something inspired by it?  I hope you do!  If so, here's the skinny:

How to participate in Food 'n Flix:

   1. Watch the chosen film (Because I Said So).  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: girilchef (at) yahoo (dot) com and include:

                     ~Your name
                     ~Your blog's name
                     ~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 submission is: Monday July 30th (11:59 pm Eastern)  

*watch for the roundup to be posted on July 31st!

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