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March #FoodnFlix Announcement

written by Ali

I’m excited to be hosting Food ‘n Flix for March. I’ve posted many a recipe inspired by the great movies that all the awesome bloggers who host pick out, so I’m especially delighted to be I’m getting to share one of my all time favorite rom coms: Runaway Bride. There’s so much food in this movie - and not all of it is eggs.

If you haven’t seen this one before, you are in for a treat. Here’s a brief overview:

Having already left three grooms at the altar, Maggie Carpenter (Julia Roberts) is branded “the runaway bride” by jaded city journalist Ike Graham (Richard Gere). But, after his facts are called into question, Ike races to Maggie’s hometown to save his reputation and report on her upcoming fourth trip down the aisle — during which he’s convinced she’ll run again. Though he’s there on a muckraking mission, Ike can’t help but fall for this breathtaking heartbreaker.

Want to join in the fun? It’s easy!

  1. Watch the movie.
  2. Create something wonderful inspired by the movie.
  3. Be sure to link to this post and the Food ‘n Flix site.
  4. Post a new blog post by March 30, 2018.
  5. E-mail me at [email protected] and cc [email protected]
  6. Include the following in your email
  • Include Food ‘n Flix Submission in the header
  • Include your blog name, recipe name, and a link to the recipe
  • Include a photo or permission to pull one from your post

-OR-

-submit via Instagram using #foodnflix and tag me

@fixmealittlelunch

I’ll be posting the round up on April 1, 2018. I’m looking forward to seeing what everyone comes up with!

March 1, 2018 2 comments
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Baked GoodsBreadsBreakfastHoliday Recipes

Rosemary Garlic Crescent Rolls

written by Ali

This month’s Food ‘n Flix movie, Planes, Trains and Automobiles, inspired these rosemary garlic crescent rolls. Thanks to Amy from Amy’s Cooking Adventures for hosting this month!

So I have to confess - I’d never seen this movie before this month. Mostly my frame of reference for Steve Martin is his banjo music (don’t judge). Side note - his performance with the Steep Canyon Rangers as the opening act for Emmylou Harris was amazing! I’ve seen a few of his movies here and there through the years. But the combination of Steve Martin and John Candy just wasn’t that appealing to me. Still, Food ‘n Flix movies always provide great inspiration for food, so I thought I’d give it a try.

The movie plot is that an uptight business guy (Steve Martin) gets sucked into the over-the-top world of disaster that is John Candy’s character. Lots of loud humor and lots of catastrophes and then everyone becomes friends at the end. The food references mostly occur in diners. One scene really stood out to me though - Neal (Steve Martin) is desperate to rent a car. Edie McClurg is the obstructive rental car agent. She’s first seen on the phone, talking about Thanksgiving dinner. She mentions ambrosia salad, cranberries, and crescent rolls.

The crescent rolls sparked a full out search on Pinterest for what makes a crescent roll a crescent roll. When I finally figured out that the crescent roll has to do with the shape of the roll, I decided I needed to add home-made crescent rolls to our holiday menu.

My rosemary garlic crescent rolls are buttery, flaky, and full of rosemary and garlic. I froze half the rolls to accompany soups for lunch in December. We’ve nibbled on the remaining rolls - using them as a pre-turkey appetizer, as bread for turkey club sandwiches, and as an easy side for turkey chili. I appreciated the baking inspiration, even if I wasn’t a huge fan of the movie.

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Rosemary Garlic Crescent Rolls

Ingredients

  • 1/3 cup warm water
  • 2 1/4 teaspoons active yeast
  • 1 1/3 cup warm milk
  • 5 tablespoons softened butter
  • 1 egg
  • 1 1/2 teaspoon salt
  • 4 1/2 cups flour
  • 1 tablespoon finely chopped rosemary
  • 1 tablespoon finely chopped garlic
  • 1 egg white

Instructions

  1. Combine the warm water and yeast in a large bowl. Let sit for a few minutes to ensure that the yeast is active and gets bubbly. Add the warm milk, softened butter, and egg and mix. Add the flour, rosemary, garlic and salt and combine so that the butter is well incorporated.
  2. Turn the dough out onto a floured surface and knead for 6 - 8 minutes, adding a little bit of flour as needed to keep the dough from sticking.
  3. Put the dough in a large bowl and cover with plastic wrap or a clean dish towel. Set aside in a warm spot for 1 1/2 - 2 hours or until the dough is doubled in size.
  4. Turn the dough out onto a floured surface. Roll the dough into a circle 15 inches across. Cut the dough into sixteen pieces (as you would a pizza or pie). Take each piece and roll into a crescent roll by starting by the wide end and ending at the skinny end, tucking it under. Place each roll on a parchment paper lined baking sheet. Leave a little space between each. Cover with a clean dishtowel and set aside to rise for 1 hour.
  5. Preheat the oven to 375 degrees 20 minutes before the hour is up.
  6. Combine the egg white with a tablespoon of water and beat until frothy. Brush the egg white over each roll. Bake for 20 minutes or until the rolls are golden brown.
  7. Makes 16. Enjoy!
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November 25, 2017 5 comments
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Baked GoodsDessertFoodie Parties

Ecto Eclairs

written by Ali

Ecto Eclairs – it’s what’s for Halloween dessert this year. This month’s Food ‘n Flix movie, hosted by Coffee and Casseroles, is the Ghostbusters re-boot. I have to confess – I didn’t think I’d ever watch the reboot. It wasn’t the all female cast that bothered me. It is just the whole movie reboot phenomena. Plus, I love the original Ghostbusters. It’s one of my all-time favorite 80s comedies. I wanted to be either Egon or Janine when I grew up. I definitely wanted to see some ghosts.

But, in the interest of food, I went ahead and watched the reboot. I had hoped I’d be pleasantly surprised, but in reality, I felt kind of meh about this one. It wasn’t awful and it wasn’t great. I thought Kate McKinnon did a great job as Dr. Jillian “Holtz” Holtzmann. Leslie Jones was good, too. Overall, though, there wasn’t the cohesion between the actresses as there was between the original cast. I have to admit, I don’t watch much contemporary comedy, so was kind of clueless about who the actresses are. I kind of forgave them when I realized that they didn’t have the same kind of history that Akryod, Murray, and Ramis had prior to Ghostbusters.

Still, the movie had some great special effects and plenty of ghostly slime. In fact, it’s the ghostly slime that inspired my ecto eclairs. Ecto-plasm is the stuff that the ghosts exude all over the place in the movies, so I aimed for some ecto pastry crème to fill my eclairs.

Eclairs can look like a daunting pastry. However, I found that making the actual pastry for these was super easy. The pastry crème was straightforward, too. I had quite a bit of fun using gel food dye to get the Slimer-level green going on. (Slimer was always one of my favorite parts about Ghostbusters – and in the reboot, Slimer gets a girlfriend – ok, I liked that part). This recipe also works quite well for normal eclairs, so is a good recipe to save for the holidays. Of course, you may be able to tell from the photos that I had a lot of fun with this - it’s not often I genuinely get to play with my food.

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Ecto Eclairs

Ingredients

    Pastry Cream
  • 1 1/4 cup milk (I made it with 1% and it was fine - would probably be best with whole milk)
  • 1/2 cup sugar
  • 3 tablespoons flour
  • 3 egg yolks
  • 1 teaspoon vanilla
  • 1 tablespoon butter
    • For the Choux Pastry Dough
  • 1 cup water
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1 cup flour
  • 3 eggs
    • For the glaze
  • 3/4 cup powdered sugar
  • 1 1/2 tablespoon milk
  • 1 teaspoon vanilla
  • gel green food coloring if desired

Instructions

    Pastry Cream
  1. Make the pastry cream first - it will need time to cool. Combine the sugar, flour, egg yolks, and vanilla to make a paste. Set aside.
  2. Bring the milk to a simmer over low heat. Remove from the heat and add to the sugar/egg paste, stirring constantly.
  3. Return to low heat and stir constantly until the mixture becomes thick. Add the butter. Set aside to cool for ten minutes and then refrigerate for at least an hour.
    4. Choux Pastry Dough
  4. Preheat the oven to 400 degrees.
  5. Combine the butter and water in a small saucepan. Heat to a boil. Add the flour and salt, stirring constantly and cook for a minute.
  6. Remove from heat and cool. You can speed up this process by beating for about three minutes with a handheld or stand mixer.
  7. Once the dough is cool, add the eggs, beating constantly until all the eggs are incorporated and the dough is smooth.
  8. Use a 1/2 inch pastry tip, preferably with ridges. Spoon the choux dough into a pastry bag. Evenly pipe the choux dough onto a parchment paper lined baking sheet. Eclairs should be about 4 or so inches long.
  9. Bake for 25 - 30 minutes or until puffy and evenly brown.
  10. To fill the eclairs, either poke small holes on the bottom of the eclair and fill with the pastry cream via these holes, or cut in half and fill.
    11. For the glaze
  11. Combine the powdered sugar, milk, and vanilla. Add food coloring, if desired, or add a bit of melted chocolate. Glaze the eclairs.
  12. Makes 12. Enjoy!
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October 25, 2017 10 comments
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Beverages

Pink Grapefruit Martini

written by Ali

A pink grapefruit martini is my contribution to July’s Food ‘n Flix. First off, I’ve been absent from Food ‘n Flix for several months now. The whole move and new job thing really slowed down my ability to keep up within anything that didn’t involve packing, moving, and getting oriented to work. I’ve missed being inspired by food in movies, though, so decided no matter the movie, I needed to jump back into it in July.

Except…sigh…the movie was Dirty Dancing. I vaguely remembered watching Dirty Dancing with my mom when I was in my early teens. I don’t think I got any of what was actually going on. I do recall being mildly annoyed by the plot, even as a pre-teen. I wasn’t impressed by Patrick Swayze and didn’t think much at all of Baby.

Very little in my reaction has changed since 1987. Still don’t think Swayze was all that. Really hate the character of Baby. Not impressed with all the dancing. Granted, I now at least have a clue about what was going on with the blonde, and spent half the movie wondering if Baby had considered birth control. The only thing that plucked a little bit at the nostalgia strings was the music. I did love listening to Hungry Eyes and I’ve Had the Time of My Life, though I have to confess, I did keep waiting for Unchained Melody to play and then realized I’d conflated two lame Patrick Swayze movies into one. Let’s just leave that there.

This is also the kind of movie I would have watched on my own when I was still in a job that required a lot of travel. However, I’m not in that job anymore, so my husband had to watch this one with me. At least I wasn’t suffering alone. I did dutifully take food notes throughout - my list looked like this: pot roast, maybe with Asian inspired flavors; watermelon; salami; pudding; pickles; toasted bagels; grapefruit; manly breakfast; danishes. The more I thought about the juxtaposition between the father eating a real breakfast (eggs? sausage? I couldn’t entirely tell) while the women ate grapefruit, the more I realized that what I really needed while watching this movie was a stiff drink. And frankly, if I’m going to have a grapefruit, it’s probably going to be a component of that stiff drink, and thus, the pink grapefruit martini was born.

I don’t love the movie, but I do love that I was inspired enough to make this drink. I decided that this must be why the mother in the movie was so checked out with what was going on with her daughters: she was busy drinking pink grapefruit martinis all day long.

The thing that makes this pink grapefruit martini special is adding a step at the start and broiling the grapefruit with a thin coat of demerara sugar over the top (you could definitely substitute brown sugar). Once the grapefruit was broiled and all caramelized on top, I let it cool for a bit and then juiced it. The sugar nicely complements the tartness of the grapefruit. A little gin and a little St. Germain and you have a perfect cocktail for getting through any movie from the 80s.

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Pink Grapefruit Martini

Ingredients

  • 1 grapefruit, sprinkled with demerara sugar or brown sugar and broiled for 10 minutes or until caramelized on top.
  • 2 ounces gin
  • 1 ounce St. Germain liqueur

Instructions

  1. Squeeze the broiled grapefruit once it's cool. Combine the juice from the grapefruit with the gin and St. Germain in a cocktail shaker with ice and shake. Strain and serve.
  2. Enjoy!
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July 26, 2017 5 comments
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BreakfastFreezer MealsLunch Recipes

Freezer Egg, Potato and Bacon Burritos

written by Ali

This month, for Food ‘N Flix, I’m sharing freezer egg, potato and bacon burritos. I was inspired this month by the movie The Martian. And while potatoes might have been an obvious one for this movie, I couldn’t resist, since they are without a doubt one of my favorite foods. A favorite story definitely deserves a favorite food.

So in case you haven’t seen or read The Martian, it is, in short, an amazing story about the possibilities and beauty of science. The book by Andy Weir came out in 2014. I adore sci fi, having grown up on reading Ray Bradbury, Isaac Asimov, and Robert Heinlein. When I saw The Martian in the bookstore, I snapped it up quickly and spent a happy weekend lounging on the couch and reading it.

I was skeptical about how good the movie would be. I’m a hard critic when it comes to movies that started as books. It turned out that I also loved the movie. Matt Damon plays Mark Watney, an astronaut left behind on Mars after a dust storm forces a mission abort. The crew of the Ares III mission believe Watney to be dead, so leave him behind. This starts his journey of survival until the Ares crew comes back to rescue him. There’s lots of NASA control room drama that goes on throughout, in addition to following Watney’s path to survival. It’s such a great pop-some-popcorn-and-stretch-out-on-the-couch-with-the-dog movie.

Potatoes factor heavily into the plot line, as Watney survives by growing potatoes. Now in fairness, I would imagine Watney would probably not ever want to eat a potato again. I probably wouldn’t want to either, and I really love potatoes. Still, I wanted to do a shout out recipe to the humble spud. These freezer egg, potato and bacon burritos are one of my favorite foods. You might have guessed that they can be frozen - which makes them a perfect breakfast or lunch on the go food.

 

freezer egg, potato and bacon burritos

I opted to use these pretty blue, red, and yellow potatoes. I don’t really notice much difference in flavor between potato types. That said, I love the fact that potatoes come in so many varieties, so tend to cook with a mix.

The potatoes get mixed with a chopped up onion and roasted until they are crispy. It doesn’t get much better than this.

freezer egg, potato and bacon burritos

I like to serve these with some salsa and some guacamole on the side (but wouldn’t you know it - none of my avocados were ripe when I made these). I’m going to enjoy these freezer egg, potato and bacon burritos for lunch this week and imagine being on Mars.

Want to participate in Food ‘n Flix? Check out this month’s announcement post at http://adayinthelifeonthefarm.blogspot.com/ and drop by the Food ‘n Flix site to learn more!

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Freezer Egg, Potato and Bacon Burritos

Ingredients

  • 8 small potatoes, washed and sliced into small chunks
  • 1 small onion, chopped
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 8 eggs
  • 1/2 cup milk
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon ground black pepper
  • 8 pieces of crispy bacon
  • 2 cups shredded cheese
  • 8 large flour tortillas

Instructions

  1. Preheat the oven to 375 degrees. On a parchment lined cookie sheet, combine the chopped potatoes, chopped onion, salt, and 2 tablespoons of the olive oil. Bake for 30 minutes, turning once half way through the cooking time.
  2. Meanwhile, combine the eggs, milk, cumin, coriander and ground black pepper. Use a fork or a whisk to combine until the eggs are fluffy. Heat the remaining 1 tablespoon of olive oil in a large non-stick or cast iron pan over medium heat. Pour the egg mixture into the skillet and allow to set. When the eggs are nearly cooked through, fold and cook until they are fully set, gently scrambling. Set aside.
  3. To make the burritos, place 1/8th of the scrambled eggs in the middle of a tortilla. Put 1 piece of bacon on top of the egg. Put 1/8th of the roasted potatoes on top of the egg and bacon. Sprinkle 1/4 cup of cheese on top. Roll the burrito by folding up the top and bottom and then rolling the remaining tortilla over the folded part.
  4. Roll the burritos in aluminum foil and freeze. To reheat, remove the aluminum foil and wrap the burrito in a paper towel. Microwave until warm and serve with salsa and guacamole if desired.
  5. Makes 8 burritos.
  6. Enjoy!
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March 6, 2017 10 comments
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BreakfastDessertHoliday RecipesLunch RecipesSnacks

Star Anise Panna Cotta

written by Ali

Star Anise Panna Cotta is a great recipe for an indulgent breakfast treat or late day snack. It’s also my entry for February’s Food ‘n Flix for the movie Pan’s Labyrinth. (Food ‘n Flix is hosted this month by Katharina at Pretty Cake Machine). Pan’s Labyrinth is a dark fairy tale directed by Guillermo del Toro. The story takes place in post-civil war Spain in 1944. There’s an undercurrent of political unrest and distress, and the film itself is a dark telling of a young girl following mythical creatures into the labyrinth. I won’t spoil the ending, but suffice it to say, it doesn’t end well. It’s one of those films that’s incredible for its filmography and story, but probably best not watched if you are depressed.

Both times I’ve watched this movie, I’ve done so kind of between my fingers - yep, I’m a wimp when it comes to dark movies. Still, I was inspired to create my star anise panna cotta. The inspiration came from the scene in which Ofelia encounters the Pale Man at a banquet. Of course, much like Persephone going into Hades, Ofelia shouldn’t be touching any of the food at the banquet - and of course, all the food is beautiful and alluring (and of course, she eats something, thus jeopardizing her very future). I was particularly drawn to the molded desserts, which got me to thinking about jello molds and the like - very old fashioned desserts. The whole temptation and desire thing came to mind, too, especially since we are moving swiftly toward Valentine’s Day.

All of this led me to making panna cotta. Panna cotta is a rich, creamy dessert that has that air of old-fashioned about it. At first, I thought I might aim for a bright sauce for my panna cotta, but then decided to go a bit darker, landing on a star anise caramel for the sauce, which complements the star anise panna cotta nicely.

Just in case you don’t want to try to get the panna cotta to cooperate coming out of its mold - this tastes just as good in a small jar. It sets nicely, and you can just drizzle the sauce over the top, throw a lid on it, and call it an afternoon snack.

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Star Anise Panna Cotta

Ingredients

    Brown Sugar Star Anise Simple Syrup
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 3 star anise pods
    • Star Anise Panna Cotta
  • 2 tablespoons cold water
  • 1 packet unflavored gelatin
  • 2 cups heavy cream
  • 1 cup milk
  • 1/3 cup sugar
  • 4 star anise pods
    • Star anise caramel
  • 1 cup sugar (either white or brown)
  • 1/2 cup heavy cream
  • 4 tablespoons butter
  • 1 tablespoon brown sugar star anise simple syrup

Instructions

  1. Make the brown sugar star anise simple syrup first. Combine the brown sugar, water, and star anise pods in a small saucepan and bring to a boil. Boil until the sugar is dissolved. Set aside to cool for at least an hour (though for more intense flavor, refrigerate overnight). Remove the star anise pods.
  2. Make the star anise panna cotta. In a small saucepan, sprinkle the gelatin over the cold water. Bring the gelatin/water mix to a simmer and fully dissolve the gelatin. Set aside.
  3. In a medium saucepan, combine the heavy cream and the star anise pods and bring to a low simmer. Simmer for five minutes. Add the milk and sugar, and bring to a boil, stirring constantly. Take the mixture off the heat and add the gelatin (it will have formed a gelatin pancake - just scrape the whole thing into the heated milk and cream and mix until dissolved). Remove the star anise pods and pour the panna cotta into individual ramekins or half-pint jars. Refrigerate for at least 4 hours or over night.
  4. As the panna cotta sets, make the star anise caramel. Combine the sugar, heavy cream, and butter in a small saucepan. Bring to a simmer over low heat and stir occasionally for 7 minutes. Take off the heat and add the simple syrup. The caramel will thicken as it cools. If it gets too thick, microwave for thirty seconds or so.
  5. To serve, drizzle the caramel over the panna cotta and enjoy!
  6. Makes four servings.
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This post is linked up to Weekend Cooking - check it out!

 

February 7, 2017 18 comments
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BeveragesHoliday Recipes

Flaming Gingerbread Martini

written by Ali

This holiday happy hour is a Flaming Gingerbread Martini, inspired by December’s Food’n Flix movie Krampus (hosted by All Roads Lead to the Kitchen). As you might know already, Krampus is a holiday/comedy/horror movie from 2015 starring Toni Collette and Adam Scott. It’s loosely based on European legends of a horned, devil like creature who was jolly old St. Nick’s counterpart, who took care of the naughty children while St. Nick distributed gifts to the nice children. The movie chronicles the really bad night of a family who have lost the spirit of Christmas and get subjected to Krampus’s minions terrorizing them and eventually dumping them all in a devil ridden pit. Or at least this was what I was able to get from the movie that I mostly watched through my fingers. Yes - it’s over-the-top not-that-scary horror, but I’m easily creeped out and really hate anything that looks like a doll come to life.

I do, however, have a certain fondness for the gingerbread men who wreak havoc throughout the movie, particularly as they end up on fire and run around creating mayhem. I got inspired and started doing research on how to flambe. I kind of thought I might try to make a traditional Christmas pudding and flame it, but then settled on a flambe cocktail. It took a bit of experimentation to figure out the right combination of liquor for it to actually catch on fire. If you are going to light this on fire, it’s definitely most effective to have a liquor that’s high proof layered on the top. I ended up using high proof rum, which catches fire once it’s been heated a bit - which I accomplished with multiple passes of flame over the top. (Use a long match or an Aim n Flame lighter for this).

I was also baking gingerbread cookies, so couldn’t resist making my own havoc-wreaking gingerbread man to hang off the martini glass. After I got over my initial fear of flaming alcohol, Clayton egged me on to let the flames attack the gingerbread man and when we turned off the lights, I got this pic:

Definitely Krampus inspired! I also figured I needed some ornaments strewn around and a few little gingerbread minions to help:

Overall though, I confess that I just liked the color of the flame:

In case you were wondering, the gingerbread man was using gingerbread candy canes as grappling hooks:

As you can probably tell, I had way too much fun with this particular blogging challenge and photo session.

The cocktail itself is perfect for the holidays. It’s not critical to flambe it, though lighting it on fire does bring out a depth of flavor to the rum that I hadn’t expected. And it’s quite the showstopper, too. If you do decide to flambe - be sure to have a fire extinguisher near by, just to be on the safe side.

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Flaming Gingerbread Martini

Ingredients

    Flaming Gingerbread Martini
  • 1 ounce Irish Cream liqueur
  • 1 ounce gingerbread vodka
  • 1 ounce brown sugar simple syrup (recipe below)
  • 1/2 ounce rum or spiced rum
    • Sugar Rim
  • 2 tablespoons brown sugar
  • 2 teaspoons gingerbread spice
    • Brown Sugar Simple Syrup
  • 1/2 cup brown sugar
  • 1/2 cup water

Instructions

  1. Wet the rim of a martini glass. Combine the brown sugar and gingerbread spice on a small plate and dip the rim of the glass in the sugar/spice mix to make a sugar rim.
  2. Add the Irish creme liqueur, the ginger bread vodka and the brown sugar simple syrup to your martini glass, being careful not to disturb the sugar rim. Using the back of a spoon, gently add the rum to the martini glass - as much as possible, you'll want the rum as the top layer as it is the most flammable liqueur in the drink.
  3. If you choose to light the drink, carefully wave a flame over the top of the drink - just slightly above the ingredients. The alcohol won't catch on fire until it's slightly heated, so this may take a few seconds. Let the drink flame briefly and then blow out the flame. Make sure it is completely out before you drink. Enjoy!
    4. Brown Sugar Simple Syrup
  4. Combine the brown sugar and water in a small saucepan and heat until the sugar is dissolved. Let cool and then use.
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December 15, 2016 35 comments
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