Archive for the ‘FOOD’ Category

12.05.17

SCONES!

scones | designlovefest

scones! not something you often reach for here in the states but i just returned from a glorious trip to England and it reignited my love for a proper scone. they’re often not done correctly here in America, they are not supposed to be overly sweet, the texture of a muffin, or too hard and crumbly. they are supposed to be soft, slightly flaky, subtly sweet and not too dense. and they should not have chocolate chips in them! during my summers in college i worked at a bakery in michigan and the pastry chef shared her recipe for scones with me. she really stressed to me that when you’re making something with very limited ingredients, like a scone, the quality of each ingredient really matters. use real vanilla, butter, sugar, flour, etc. because each item has a substantial contribution to the end result. if you think of yourself as someone who doesn’t like scones, i encourage you to try these because they changed my mind and they might change yours too.

scones | designlovefest

they should be served with jam and clotted cream but where do you find clotted cream in the states?! i tried to get ivan to take on the clotted cream recipe but he couldn’t find unpasteurized heavy cream so it didn’t turn out as we hoped. serving them with lots of butter and jam works just fine. – joanie

scones | designlovefest

scones
makes 8

what you’ll need//

• 3 cups flour
• 1/2 cup white sugar
• 3 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 6 oz cold butter
• zest of one lemon or half an orange
• 2 eggs lightly mixed with a fork
• 1/2 cup whole milk
• 1 cup of whatever topping you’d like, we used dried cranberries but could do any dried fruit or chocolate chips, if you must.

how to make//

• pre-heat oven to 350 degrees
• in a large bowl shift together your dry ingredients until fully combined (salt, flour, baking soda + powder, sugar and zest)
• mix the vanilla, eggs and milk together, set aside
• cut your cold butter into small pieces and add to the dry ingredients you can either cut the butter into the mixture using your hands or pastry cutter. you want to mixed the butter in until it’s broken into little balls.
• once mixed, make a little hole in the center and pour in the wet ingredients. mix together until incorporated but do not over mix.

scones | designlovefest

• put the dough on a greased cookie sheet, baking mat, or parchment paper and mold into a circle like you see below. make four even cuts across to create 8 scones.
• bake for 25-30 minutes, remove and serve with butter and jam.

scones | designlovefest
scones | designlovefest

they’re best fresh but will keep for a few days in an air tight container on the counter. enjoy!

scones | designlovefest
scones | designlovefest

images by: 
styling by: joanie cusack + ivan solis

11.26.17

GNOCCHI WITH BRUSSELS SPROUTS

fall pasta | designlovefest

thanksgiving break may be over but that doesn’t mean you have to skimp on good food. ivan made this gnocchi from scratch and i was very impressed. making homemade pasta is something that feels way too involved for me but it actually wasn’t that hard and they were delicious. you could serve them with a simple red sauce or pesto or, you could go all out on the toppings like we did. they’re also perfect for any leftover mashed potatoes you might have or cooked veggies that you can use up after the weekend festivities. – joanie

fall pasta | designlovefest

what you’ll need:
makes 4 serving
• 16 oz gnocchi (store bought or homemade, we used which was easy to follow!)
• 3 oz prosciutto
• 5 cups brussels sprouts
• olive oil
• 1/2 cup pecans
• 2 tablespoons butter
• shaved parmesan cheese for garnish
• 1 tablespoon red wine vinegar

fall pasta | designlovefest
fall pasta | designlovefest

• cook the gnocchi as directed on the package. set aside.

• preheat oven to 400 degrees. wash and pat dry the Brussel sprouts. lay evenly in a baking sheet lined with parchment paper. drizzle with olive oil and sea salt. bake for 30 minutes or until they are slightly tender. set aside.

fall pasta | designlovefest
fall pasta | designlovefest

• thinly slice the prosciutto and chop the pecans. in a frying pan heat the butter on medium heat until it begins to bubble. mix together the gnocchi, pecans, prosciutto and Brussels sprouts. sauté the gnocchi until they begin to turn golden brown, about 5 minutes. remove from heat and add the red wine vinegar (lemon juice will also work great!).

• serve with shaved parmesan cheese, salt and pepper!

fall pasta | designlovefest
fall pasta | designlovefest

images by: 
styling by: joanie cusack + ivan solis

11.14.17

TRADER JOE’S HACK POTSTICKER SOUP

Tj's potsticker soup | designlovefest
Tj's potsticker soup | designlovefest

we love a good trader joe’s hack around here and we’d like to introduce our latest obsession, the pot sticker soup! your gonna like this one…  – joanie

Tj's potsticker soup | designlovefest
Tj's potsticker soup | designlovefest

what you’ll need:
• 1 package Trader Joe’s Gyoza (chicken or pork)
• 2 – 32oz cartons of chicken broth
• 1/2 white onion diced
• 4-5 baby Bok Choy (washed really well, these things hold dirt!)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2-3 garlic cloves
• 3 cups sliced mushrooms
• 3-4 tablespoons ginger paste (or chopped fresh ginger!)
chopped cilantro for garnishing
• 2-3
limes sliced for serving
• olive oil
• green onions

Tj's potsticker soup | designlovefest
Tj's potsticker soup | designlovefest

• In a large pot or frying pan heat 1-2 tablespoons olive oil on medium. cook the onions and mushrooms until the onions are translucent and mushrooms are cooked down, about ten minutes. add the gyoza and brown on all sides, about 5 minutes. next add the chicken broth, soy sauce, sesame oil, ginger paste. bring to a simmer and remove from heat. mix in the baby bok choy, and green onions.

Tj's potsticker soup | designlovefest
Tj's potsticker soup | designlovefest
Tj's potsticker soup | designlovefest

• serve immediately and garnish with cilantro, and lots of fresh lime juice! it’s also great with a drizzle of Sriracha hot sauce.

Tj's potsticker soup | designlovefest
Tj's potsticker soup | designlovefest

11.08.17

KOMBUCHA COCKTAIL

kombucha cocktail | designlovefest

i’ve rekindled my love for . they have such pretty photos and really approachable recipes and tons of great tips.  they had a recipe for a Kombucha cocktail in the october issue and i wanted to give it a try. they suggested using Aperol but we used Campari instead, i think both are good options though. we mixed each cocktail individually but you could also make a pitcher of them if you wanted to cut down on time, just multiple everything by 6.  – joanie

kombucha cocktail | designlovefest

what you’ll need:
makes 1 serving
• 1 ounce blanco tequila
• 1 ounce campari
• 2-3 drops angostura bitters
• 2 oz chilled Kombucha ( we used gingerade flavor)
•  club soda
• orange peel for garnish
• ice

kombucha cocktail | designlovefest
kombucha cocktail | designlovefest
kombucha cocktail | designlovefest
 
kombucha cocktail | designlovefest

to assemble place an ice cube in your glass, add the kombucha, tequila, campari and top with the bitters. stir and serve!

kombucha cocktail | designlovefest
kombucha cocktail | designlovefest
kombucha cocktail | designlovefest

a simple garnish goes a long way on these! the and are from cocktail kingdom which is an excellent place to stock up on bar tools and glasses.

kombucha cocktail | designlovefest
kombucha cocktail | designlovefest

images by: 
styling by: joanie cusack + ivan solis

SaveSave

11.02.17

ROASTED BEET SALAD

roasted beet salad | designlovefest

it’s finally feeling like fall around here and we’re capitalizing on it by eating all of our favorite fall foods! my love for roasted vegetables knows no end and that includes roasted beets. i think the beet is often misunderstood or overlooked but i love them. especially when roasted with a bit of oil and salt and paired with caramelized nuts, creamy cheese and a slightly spicy green like arugula! this salad comes together quickly and is satisfying and hearty enough to be an entree. hope you like it! – joanie

roasted beet salad | designlovefest
roasted beet salad | designlovefest

what you’ll need:
• 6 beets (red or golden) – peeled and cut into quarters.
• 4-6 cups arugula – washed and dried
• 1/2 cup goat cheese
• 1/2 candied nuts (pecans or walnuts).
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup
• 1/4 cup avocado oil

roasted beet salad | designlovefest
roasted beet salad | designlovefest
roasted beet salad | designlovefest

• preheat your oven to 400 degrees. put chopped beets on a baking sheet and drizzle with olive oil and salt. toss until evenly coated and bake for 35-40 minutes; or until tender when poked with a fork. you want them tender! do not undercook them.

roasted beet salad | designlovefest
roasted beet salad | designlovefest
roasted beet salad | designlovefest

• to make the dressing, mix together the balsamic vinegar, maple syrup, and avocado oil. salt to taste. put in a container and shake really well before serving so it doesn’t separate.

•put the arugula in a bowl, top with the beets, cheese and candied nuts. serve with a side of toasted bread and a few slices of pair as a garnish. put the dressing on right before your ready to serve, enjoy!

roasted beet salad | designlovefest
roasted beet salad | designlovefest
roasted beet salad | designlovefest

images by: 
styling by: joanie cusack + ivan solis

||||||||||||||
 photo 1_zps2362d795.jpg
FIND ME HERE
 photo press_zps16ed2344.jpeg
FOLLOW ON INSTAGRAM!
SIGN UP HERE!
 photo work_zpsnrxwbhbd.jpg
OUR FOOD COLUMN!
 photo DSC_48192_zpsdfiodogh.jpg
THESE VELVET PANTS…
DIY POSTS
 photo plant01_zpsvbblfnip.jpg
OUR MAILING LIST
 photo mail_zps0136b91f.jpg
DLF VIDEOS
ROTATING FAVES











LET’S ADVENTURE!
MORE FUN
 photo jobboard-check_zps431bea8e.jpg
FREE TECH DOWNLOADS
 photo downloads_zpsd641254d.jpg
читайте здесь

читать далее