Archive for the ‘FOOD’ Category

12.19.17

CHAMPAGNE PUNCH!

i just finished a week of antibiotics for strep and i’m so looking forward to being able to have an evening cocktail again. i’m generally not a huge champagne fan but there is something about the holidays that makes me want to have bubbles in everything. i think serving punch is both festive and practical for holiday entertaining as it allows for you to relax and let people refill their glasses on their own timing instead of trying to peer in everyones drink all night and see if they need it freshened up. this one was made with champagne, ginger ale and pureed cherries, but you could use any frozen berry instead. i think blackberries would be nice.  also, i wouldn’t worry too much about the quality of the champagne you use as it’s going to be masked by the other ingredients. – joanie

Champagne punch
what you’ll need
servings: fills a punch bowl, i’d say serves 15-20
• 3 bottles of champagne, sparking wine or Prosecco
• 5 cups ginger ale
• 2 cups frozen berry of your choice blended with 1 cup water on high for at least 1 minute
• sprigs of fresh rosemary

• assemble the punch right before serving by placing ice cubes in your punch bowl, and pouring the champagne, ginger ale and pureed fruit on top, mix a few times and serve!

we made fancy ice cubes for our punch which is a fun and colorful addition and takes very little time, just a bit of foresight. place whole berries and fresh herbs (mint and rosemary are great!) in ice cube trays. fill with water and freeze over night!

images by: 
styling by: joanie cusack + ivan solis

12.12.17

TOMATO SOUP!

tomato soup | designlovefest

’tis the season for soups! in the last week i’ve made chicken noodle, broccoli cheddar, white bean with kale and sausage and this tomato soup that we’re about to share with you. my aunt anne is my go-to recipe expert as she bakes and cooks hundreds of recipes and shares the ins and outs of what’s good on her . if i ever need a recipe tested or perfected she’s my go-to girl! i asked her for the very best tomato soup recipe and she shared this one that she got from in denver.  it’s so simple and decadent! important note, make sure you use a good quality butter and tomatoes! i value recipes on two things, how they taste (obviously) and the ease with which they come together. i like cooking but i don’t want to spend too much time doing it. this recipe fits both of my criteria. i hope you make some this week and enjoy it with a grilled cheese sandwich. – joanie

tomato soup | designlovefest

the kitchen’s tomato soup
serves: 6-8
what you’ll need:
1 large onion diced
• 1 1/3 sticks unsalted butter
• 48 ounces good quality whole peeled tomatoes, undrained (San Marzano brand is recommended!)
• 1/3 cup heavy cream
• extra virgin olive oil

tomato soup | designlovefest
tomato soup | designlovefest
tomato soup | designlovefest
tomato soup | designlovefest

• in a large pan, melt butter over low heat. add the chopped onion and a big pinch of salt. reduce heat to very low, cover and cook onions for 30 minutes, until translucent and soft but not browned.

• add the tomatoes with their juices. increase heat to simmer and cook for 25 minutes.

• blend the soup in your vitamix or blender (you may have to work in batches!) slowly adding the cream and adjusting the salt to taste. in my opinion, this soup needed a lot of salt! serve hot with a drizzle of olive oil!

tomato soup | designlovefest
tomato soup | designlovefest
tomato soup | designlovefest

stay warm, friends!

tomato soup | designlovefest
tomato soup | designlovefest
tomato soup | designlovefest

images by: 
styling by: joanie cusack + ivan solis

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

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