Archive for the ‘FOOD’ Category

09.18.18

KIMCHI FRIED RICE

kimchi fried rice | designlovefest

i’m a fried rice lover and always have a bag of trader joe’s fried rice in my freezer for a quick dinner. i love this version for the healthy kick of kimchi and the highly addicting flavor of the korean chili paste (you’ll want to put it on everything!). this is such a simple dinner and you could add a variety of veggies to make it really pack a punch. it would be great with a bunch of wilted kale or a hardy veggie like that. – joanie

recipe adapted from

kimchi fried rice | designlovefest

Kimchi Fried Rice
makes 3-4 servings 

• 2-3 tablespoons avocado oil
• 4 scallions
• 1 cup kimchi
• 1 tablespoon gochujang (Korean chili paste, it’s soooo good! )
• 3 cups cooked rice
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 2 cups mushrooms sliced
• salt to taste
• nori cut into thin slices (optional garnish)

kimchi fried rice | designlovefest
kimchi fried rice | designlovefest
kimchi fried rice | designlovefest
kimchi fried rice | designlovefest

• cook rice according to packaging directions. set aside.

• in a large pan heat the olive oil on medium heat until hot. slice the scallions and pan fry the white ends with the mushrooms until cooked down, about 5-7 minutes. add kimchi, gochujang, sesame oil and soy sauce.

• mix in rice and salt to taste.

kimchi fried rice | designlovefest
kimchi fried rice | designlovefest

• fry eggs to your liking and top with the kimchi fried rice. you could also use scrambled eggs too and mix those in while they are still wet.

kimchi fried rice | designlovefest
kimchi fried rice | designlovefest

images by: 
styled by: joan cusack

09.13.18

SAMSUNG COOKING SHOW!

last month i worked on a really fun series of 4 cooking “mini shows” on my stories. samsung let me have creative control with the recipes and styling of the videos and allowed me to keep everything natural (which i am so grateful for!) it’s amazing when a brand believes in you to showcase their products in a way that feels authentic. we started off with the refrigerator in our kitchen which is awesome. i love how spacious it is, using the features on the screen and that we turned the bottom right side into a wine fridge! next we installed the and it’s divided in half so that you can cook on two different temperatures or take the shelf out (for larger items like a turkey!) and cook with just one temp. it makes entertaining easier to be able to time and cook different dishes appropriately. i also love using the griddle on the top for all sorts of dishes!

i gotta admit that i was pretty nervous to take this new hobby of mine to another level of vulnerability by putting myself out there, but it pushed me in a really good way. it’s really rewarding to learn a new skill, make mistakes, do trial and error, see improvement and most of all find a new passion! i hope you all enjoyed it if you happened to see it, and you can see a ton of my cooking stories on my instastories highlights if you missed them.

here’s a little recap of what i made!

WEEK 1

the first weekend i did breakfast two ways. one was a baked eggs hash cooked in a cast iron that is great for a big group, and the other was a fancy toast recipe that is easy and delicious. we talked about how to poach an egg, how to garnish etc. i loveeee cooking eggs so i had to start with those!

in each episode i included 5-10 kitchen tool links that i used in the recipes or just love using in my own kitchen. should i link more here?

 

the second week i made one of my favorite meals when entertaining. quick and simple carnitas tacos in the slow cooker! it feeds a ton of people for very cheap, it’s interactive and they taste amazing.

for the third week i wanted to showcase the farmer’s market since it’s become a big part of my weekend life. i put together a big steak salad with seasonal fruits and also did a step by step of a simple salad dressing you can make in a few minutes.

and for the finale! i had just traveled to peru and was inspired by the food and drinks we experienced on the trip. i wanted to recreate some of the dishes we loved, so we brought back some ingredients from the market, bought a peruvian cookbook and had a blast making this lunch.

i learn more about cooking everyday and i still have SO much to learn. it’s been a cool new journey for me and i can honestly see it as a big part of my future. just not sure how yet? my goal with these little shows is to push myself to stay inspired, to keep experimenting, and hopefully to inspire YOU to do the same. and if nothing else, it’s kinda relaxing to watch someone make food, so there’s that! thanks for your support, love ya! – bri

(and thank you Samsung for partnering with me on this project! hope there’s more to come!)

09.10.18

TOASTED FARRO AND LAMB BOWL

toasted farro bowls | designlovefest

we got the most gorgeous ceramics from  recently (use code LUXDLF for 15% off your order!) and we wanted to make something pretty to eat that would compliment the colors of the plates and bowls (love the and combo!). we landed on toasted farro bowls with lamb meatballs and creamy lemon feta dressing, soooo good! we cooked the farro as directed and then heated olive oil in a fry pan and toasted the farro until it was slightly crispy and browned. make these, they might even rival our famous greek bowls. – joanie

toasted farro bowls | designlovefest

makes 3-4 servings

lamb meatballs: 
• 1 pound ground lamb
• 1/2 teaspoon salt
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 egg
• 3 tablespoons breadcrumbs
• quarter white onion finely diced
• 1/4 cup finely chopped parsley
• 2 tablespoons olive oil
• zest of 1 small lemon

farro bowl:
• 2 cups farro
• red onion or pickled onion (we use
• 2 cups cucumbers diced
• 4oz block feta cheese diced (we got the 8oz block from trader joes and used for bowl and dressing)
• parsley chopped for garnish

creamy lemon feta dressing:
• 4oz block feta cheese
• 6 tablespoons plain whole milk yogurt
• 3 tablespoons lemon juice
• 1 tablespoon honey
• 2 tablespoons olive oil
• 2 garlic cloves
• pinch of salt

toasted farro bowls | designlovefest
toasted farro bowls | designlovefest
toasted farro bowls | designlovefest
toasted farro bowls | designlovefest

• cook the farro according to the packaging directions. once cooked drain and rinse under cold water. set aside.

• pre-heat oven to 375 degrees. in a bowl mix the ingredients for the lamb meatballs, just throw it all in there and mix with your hands! . roll into tablespoon size balls and place in a lined baking sheet. place in oven for 20-25 minutes or until they are no longer pink inside. remove from oven and heat 2 tablespoons of olive oil in a large skillet. fry in the oil until browned on all sides. remove and set aside. using the same pan add more olive oil and let heat, once hot add the farro and toast in the oil for about 10 minutes or until it starts smelling toasted and is slightly charred.

toasted farro bowls | designlovefest
toasted farro bowls | designlovefest
toasted farro bowls | designlovefest

• for the feta dressing, combined all the ingredients in a blender or food processor and mix until smooth.

toasted farro bowls | designlovefest
 
toasted farro bowls | designlovefest

• to assemble bowls, start with a layer of toasted farro, then add the lamb meatballs, cubed feta, cucumber, and pickled red onions. garnish with parsley, and the creamy lemon feta dressing. enjoy!

some of our faves and pieces we used above! 15% off your entire order with code LUXDLF

toasted farro bowls | designlovefest

images by: 

08.29.18

SUMMER WITH BLUE DIAMOND ALMONDS

summer supper | designlovefest
summer supper | designlovefest

we’ve been having a lot of fun experimenting with different color stories this summer, taking a theme and running with it and make all the props and food center around those colors. the colors are the first thing you notice in an image and i like making a little magic for people’s eyes. we’ve been working with all summer, creating content around their and we really wanted to make it feel like having a summer dinner on the italian coast. it’s no secret that i’ve been getting way more into cooking and hosting at my house. for about the past year i’ve been hosting a sunday supper where i invite about 6-8 friends to come over to my place and share a meal together. it’s a fun way to wrap up the weekend and i enjoy prepping the food and seeing everyone enjoy it together. since the heat has been unrelenting in LA these past few weeks i wanted to make the theme of this meal things that can be enjoyed with little to no heat.

summer supper | designlovefest
summer supper | designlovefest
summer supper | designlovefest
summer supper | designlovefest

and here’s what we served! i like a table that’s filled with little dishes and bowls so that everyone has something next to them and doesn’t have to keep asking for things to be passed. we put bowls of both the and flavors of the Crafted Gourmet Almonds. the Black Truffle has a really powerful flavor so it’s nice paired with simpler things like a mild cheese or a salty olive. the Pink Himalayan Salt flavor pairs well with almost anything and is nice to snack on while drinking a glass of sparkling wine (i love them paired with beer but we didn’t serve beer this time!). i like to have drinks out and ready for when guests arrived, if i’m serving wine, i make sure it’s open, so people can easily access it.

summer supper | designlovefest
summer supper | designlovefest
 
summer supper | designlovefest

the only food that required heat was the green beans which we blanche for 3-4 minutes and the corn which we cooked for 4-5 minutes in boiling water. i like green beans served with a squeeze of lemon and a side aioli. corn, in my opinion, requires lots of butter and salt for serving. we rounded out the meal with cured meats, three different cheese, melon (which is a summer favorite!), and an assortment of crackers. we also brought out a rotisserie chicken we bought and just shredded it up. so easy!

summer supper | designlovefest
summer supper | designlovefest
summer supper | designlovefest

we hope you’ve enjoyed following along with our Blue Diamond Almond series this summer! they are truly an office fave, and a go-to snack for us and we’ve loved creating fun entertaining ideas with them the past few months. if you haven’t tried them you can order all their flavors !

summer supper | designlovefest
summer supper | designlovefest

images by:
all rentals from
(this post was sponsored by .)

08.28.18

HEIRLOOM BLT

i’m starting to feel anxious that summer is coming to a close and with that, the end of tomato season! tomatoes are one of those foods that you have to eat ripe and in-season because the out-of-season ones are just so blah. they lack flavor and texture but the ones you can get during the summer months are flavorful, juicy and brightly colored. i’ve been wanting to try  my hand at homemade mayo. ivan and i tried it a couple years back and it didn’t turn out at all, so this time we really focused on adding the oil super slowly, 8 minutes in total, drip by drip with the food processor. and it was delicious, light and the flavors were bright. a  tomato sandwich in summer is a wonderful thing, toasted sourdough, mayo, romaine lettuce, slices of tomato with salt and pepper has been my go to meal as of recently. we added bacon this time because who can resist a BLT! make this at home, with or without the bacon, you won’t be sorry! – joanie

BLT with homemade herb mayo

• 2-3 heirloom tomatoes sliced
• sliced sourdough bread
• romaine lettuce
• bacon

for the mayo (make ahead, it needs to chill):
• canola oil
•1 egg yolk
• 1 lemon
• white vinegar
• 2 teaspoons fresh chopped dill
• dijon mustard
• salt + pepper

•we used for the mayo. and used canola oil. make sure you add the oil supppper slowly. they say you can make this with just a whisk but i think your arm might fall off after 8 minutes. once the mayo was assembled and chilled we added the chopped dill and stirred. i also think it would be good with no dill and a really strong hit of pepper.

• pre-heat oven to 350. line a baking sheet and evenly layer the bacon. bake for 20 minutes or until crispy. you can make the bacon on the stove but baking it is so much less messy.

 

• remove from oven, set bacon aside on paper towels. brush the sliced bread with the bacon grease and toast on a skillet

• while the bread is toasting, wash the tomatoes, slice, sprinkle with salt and set aside.

• to assemble, start with the toast and spread the herbed mayo, i like a lot, but do as you please. add the lettuce, bacon and heirloom tomatoes. i also like to add a little drizzle of olive oil and a crack of pepper on top but that’s just extra credit 🙂

images by: 

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