Archive for the ‘FOOD’ Category

04.23.18

CHICKEN SALAD

i’ve found myself in a dinner time rut lately that involves eating too much pasta and not enough vegetables. i was looking for some colorful inspiration and turned to gwyneth paltrow’s book “” which is one of those cookbooks that i was surprised that i love and utilize so much.  i expected the book to be way too hippie and involve having to buy lots of bizarre (and expensive!) ingredients but it’s really not that way. the recipes are straight forward and everything i’ve made so far has been excellent. and there are tons of recipes that don’t have really long ingredient lists which is my main requirement for a weeknight dinner. i made her chicken with green olives twice in one week because it was that good! we made a version of her Chinese chicken salad and it’s simple and satisfying. lots of crunch from the vegetables with tender pieces of chicken and a slightly sweet dressing. we simplified the recipe from how she asks for the chicken to be cooked and added a few more things and i love how it turned out and wouldn’t change a thing from how we did it below. -joanie

salad:
• 2 carrots cut into matchsticks
• 2 heads of gem lettuce cored then finely chopped
• 2 green endive cored then finely chopped
• 1/2 a radicchio finely chopped
• 12 snow peas cut length wise
• quarter cup chopped cilantro
• black sesame seeds
• 2 green onions diced

chicken:
• 1 large bone in chicken breast
• five Chinese spice
• salt and pepper

dressing:
• 3 tablespoons Hoisin sauce
• 1/3 cup cold pressed untoasted sesame oil
• 1 tablespoon rice vinegar
• 1/4 cup water
• 1/2 teaspoon salt
• 2 inch ginger finely grated
• 1 garlic clove finely minced

• pre-heat oven to 375. generously salt and pepper each side of the chicken and then add a sprinkle of the five Chinese spice to each side. place the chicken skin side down on a cold cast iron skillet. turn heat to medium and cook 4-5 minutes on each side or until skin is brown and crispy. remove from the stove top and bake in the oven for 30-35 minutes or until cooked through. set aside to cool for about 10 minutes before shredding.

• for the dressing whisk the ingredients in a bowl.

• to assemble combine all the salad ingredients with the chicken and the dressing, top with black sesame seeds and enjoy!

images by: 
styling by: joanie cusack + ivan solis

see more recipes HERE

04.10.18

TIRIMISU

the best tiramisu recipe | designlovefest

my mom is the queen of desserts, we used to have a dessert corner growing up at our house and she always had something on hand whether we had guests or just our family. she has some classics that i can picture her making, mini chocolate tarts with fresh raspberries in the summer, bread pudding, creme brûlée with the perfect burnt sugar crust, molten chocolate cakes with warm liquid centers, toffee in the winter and tiramisu. the story that goes with the tiramisu recipe is that it was my mom’s favorite from an Italian restaurant in telluride and she really wanted the recipe. so my dad offered to leave a $500 tip after one of their meals in exchange for the recipe and they agreed. the restaurant has since closed which makes the recipe even more special. i’ve never attempted to make it because truthfully i’m always been intimidated. it feels so involved, the layers, the soaking, the egg whites, the dusting. but it was so simple (and i’m not just saying that) and it really is a high impact dessert, you make this for a dinner party and people are going to be impressed! – joanie

the best tiramisu recipe | designlovefest

Tiramisu 
serves 12
recipe by meg cusack, adapted from Excelsior Cafe in Telluride, CO

• 1 400 g package of lady fingers (not all stores carry these, we found ours at sprouts but an italian market would have them too)
• 4 cups boiling water
• 3 teaspoons instant coffee (can be decafe or regular!)
• 6 tablespoons Kahlua
• 2 tablespoons + 1/3 cup sugar
• 3 egg yolks
• 1 1/2 pounds mascarpone cheese
• 10 egg whites beaten to stiff peaks
• unsweetened cocoa powder
• 2 -3 ounces bittersweet chocolate

the best tiramisu recipe | designlovefest
the best tiramisu recipe | designlovefest

how to make:

• bring water to a boil in a saucepan. turn off heat and add instant coffee, kailua, and  2 tablespoons sugar. stir mixture and set aside.

• with a hand mixer, beat 10 egg whites to stiff peaks form, stopping from time to time to scrape down the sides with a rubber spatula. you know the peaks have formed when you pull the blender up and the egg whites hold their shape. in a separate bowl, blend egg yolks and 1/3 cup sugar together with a whisk, stir in mascarpone cheese and then fold in stiff egg whites with a spatula; set aside.

• use a 9 x 13 ” glass pan and then dip 1/2 of each lady finger in coffee mix and layer in bottom of pan, generally lady fingers have one side that is crunchy with sugar, soak the other side and put the soaked side up (about 20 ladyfingers).

the best tiramisu recipe | designlovefest
the best tiramisu recipe | designlovefest

• next spread 1/2 of mascarpone mix on top. sift a solid layer of cocoa powder over top. sprinkle 1/2 of grated bittersweet chocolate on top of this.

the best tiramisu recipe | designlovefest

• Repeat everything exactly as you did on the first layer. Top with cocoa powder, and shaved chocolate. chill in refrigerator at least 1 hour, but ideally 2-3 hours if you have the time.

• Cut into pieces and serve! this will last 2 days, but after that it starts to get a bit soggy so eat up!

the best tiramisu recipe | designlovefest
the best tiramisu recipe | designlovefest
the best tiramisu recipe | designlovefest

one note from my mom: the ladyfingers you should use are found near the cookies at an import store- not the ones found in the dairy section of the grocery store.

the best tiramisu recipe | designlovefest

images by: 
styling by: joanie cusack + ivan solis

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04.03.18

BAKED POTATO SOUP

baked potato soup | designlovefest

we have no shortage of love for potatoes around here at the DLF studio and in honor of the fact that the east coast is still suffering from some serious winter weather we decided to make this cozy recipe. we’d never say that this recipe is healthy but we did sneak some broccoli into it which is a nice little veggie addition. this soup is really filling and delicious, the perfect meal to make as a good bye to winter! also, this is basically a two in one recipe because you can use the leftover potato skins for this recipe later on during the week. – joanie

baked potato soup | designlovefest

loaded baked potato soup
serves 6

what you’ll need:

• 5 russet potatoes
• 2 garlic cloves diced
• 4 strips of bacon
• 2 cups raw broccoli
• 1 yellow or white onion diced
• 4 1/2 cups chicken broth
• 1 1/4 cup heavy cream
• fingerling potatoes
• chives
• cheddar cheese

baked potato soup | designlovefest
 
baked potato soup | designlovefest

• pre-heat oven to 425 degrees. wash and dry the russet potatoes. rub with olive oil and poke holes with a fork. bake for 60 minutes until very tender. additionally wash and dry the fingerling potatoes, slice in half and rub with olive oil. sprinkle with salt and bake during the final 20 minutes of the russet potatoes baking. remove potatoes to cool. once slightly cooled, slice the russet potatoes in half.

baked potato soup | designlovefest
baked potato soup | designlovefest
baked potato soup | designlovefest

• steam your two cups of broccoli for about 10 minutes, until tender and set aside.

• in a large pot cook 4 strips of bacon until crispy. remove and set aside on paper towels. drain off almost all the grease but about 2 tablespoons and then sauté the onion for about 10 minutes in the remaining grease. add the garlic and the broccoli and took for another 3-5 minutes.

• next add the chicken broth and heavy cream to the onion mixture and cook for an additional 5-7 minutes. transfer to a blender and blend until smooth. transfer from the blender back to the pot. next, take your potato halves and scoop out the insides from their skins and add them into the soup. using an immersion blender blend the soup until you have a desired smooth consistency.

baked potato soup | designlovefest
baked potato soup | designlovefest
baked potato soup | designlovefest
baked potato soup | designlovefest

serve hot, top with fingerling potatoes, chopped bacon, shredded sharp cheddar, chives and a drizzle of heavy cream!

baked potato soup | designlovefest
baked potato soup | designlovefest
baked potato soup | designlovefest

03.30.18

AN EASY FRITTATA RECIPE

an easy frittata recipe | designlovefest

a recipe for the perfect weekend breakfast dish! i’ve mentioned before that a frittata is my go-to dish if i have lots of veggies, on the brink of going bad, that i’m wanting to use up. it’s so much simpler than a quiche and can all be done in one pan or you can use one frying pan and a pretty baking dish like we did if you’re serving it to guests. i feel like this is a very forgiving dish and can handle a medley of different veggies or cheese depending on what you have on hand but i have definitely made the mistake off adding too many veggies and think the less is more philosophy is probably best, like we did with this recipe. i highly recommend re-using the bacon grease to sauté your onions, it adds a much deeper level of flavor. and i do like to add a handful of spinach or kale, if i have it on hand just to bump up the nutritional value (and balance out the bacon grease)! – joanie 

an easy frittata recipe | designlovefest

Breakfast Frittata
what you’ll need:

• 8 eggs (you could do this same recipe with up to 12 eggs to serve more people!)
• 1/2 pound of bacon (about 6 strips)
• 1 large zucchini, thinly sliced.
• 1 cup shredded parmesan cheese
• 1 onion sliced
• 1 cup of milk
• soft goat cheese
• watercress (optional garnish)
• dill (optional garnish)
• 1 avocado sliced

• preheat oven to 375 degrees.

• in a large pan cook the bacon on medium heat until crispy. remove bacon and set aside on paper towels. leave remaining bacon grease in the pan and add the sliced onions. cook onions down until caramelized, i like to really go for it and brown them for a solid 20 minuted but you can do 10. remove onions and set aside.

an easy frittata recipe | designlovefest
an easy frittata recipe | designlovefest
an easy frittata recipe | designlovefest

• thinly slice the zucchini and add to a strainer over a bowl. add a big pinch of salt making sure that all slices have been exposed to the salt. let the zucchini drain for about 5-10 minutes until the juice starts to loosen, then squeeze them with your hands to release the water. zucchini holds a lot of water so make sure to do this step or your frittata will be watery!

• chop the bacon into small pieces.

an easy frittata recipe | designlovefest
an easy frittata recipe | designlovefest
an easy frittata recipe | designlovefest

• in a separate bowl whisk the eggs, add the milk and salt and pepper, mix well and then add the chopped bacon, onion and zucchini. garnish with soft goat cheese and the parmesan.

an easy frittata recipe | designlovefest
an easy frittata recipe | designlovefest
an easy frittata recipe | designlovefest

• bake on 375 degrees for 20-25 minutes in either the pan that you cooked the bacon in (make sure it’s well greased!) or a baking dish with parchment. the edges should be pulling away from the sides of the pan and you want the center to be set, and slightly bounce back when you push on it. remove from oven and allow to cool a few minutes before serving. garnish with watercress, dill and avocado (and hot sauce too!) 

an easy frittata recipe | designlovefest
an easy frittata recipe | designlovefest

images by: 
styling by: joanie cusack + ivan solis

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03.21.18

NANCY’S CHOPPED SALAD

Nancy's chopped salad | designlovefest

it would be rare to be a foodie in los angeles and have not heard of Nancy Silverton. she is the hero of bread and the owner of (among other restaurants) which makes some of the best pizza in town (and also has a mozzarella bar!). if you ever go you have to order her focaccia, it’s truly unbelievable. one of her other famed dishes is the chopped salad, which i’ve never had in person but have heard wonderful things about. i’m not typically a salad ordering person when i go to a restaurant but i do like to make them at home and both bri and my aunt had just made her recipe so we thought it was time to give it a test run for the blog. some of the chopping can get tedious but the homemade dressing is really easy to whip together and the end result is worth the chopping pain. it is definitely a main dish salad. we served ours with fresh bread and i’d recommend that combo. – joanie

Nancy's chopped salad | designlovefest
Nancy's chopped salad | designlovefest

what you’ll need:
for the salad –
we took this straight from the that published her recipe back in 2011. 

•  1/2 small red onion cut in half from top to bottom
• 1 head iceberg lettuce
• 1 head radicchio
• 1 small pint of cherry tomatoes cut into quarters
• kosher salt
• 1 1/2 cups chickpeas drained and rinsed
• 1/4 pound aged provolone, cut into 1/8-inch-thick slices, then cut into 1/4-inch-wide strips
• 1/4 pound Genoa salami, cut into 1/8-inch-thick slices, then cut into 1/4-inch-wide strips
• 5 pepperoncini (stems discarded), cut into thin slices (about 1/4 cup)
• 1/2 lemon juiced
• dried oregano as garnish

for the dressing:
• 2 1/2 tablespoons red wine vinegar
• 2 tablespoons dried oregano
• 1/2 lemon juiced
• 2 garlic cloves smashed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1 1/2 cups extra virgin olive oil

• for the dressing whisk together the vinegar, oregano, lemon juice, smashed garlic (we used a pestle and mortar) , salt and pepper in a medium bowl. let the mixture rest for 5 minutes (to marinate the oregano). add the oil in a slow, steady stream, whisking constantly to form an emulsified vinaigrette. taste for seasoning. the yield is a generous 1 1/2 cups; you’ll use up to 1/2 cup for this salad, and the remainder can be refrigerated for another use (up to 3 days).

Nancy's chopped salad | designlovefest
Nancy's chopped salad | designlovefest

• for the salad cut the onion in half and use a mandolin to thinly slice.

• cut the iceberg lettuce in half through the core. remove and discard the outer leaves, and discard the core. separate the lettuce leaves, stack two or three leaves on top of one another, then cut them lengthwise into 1/4-inch-wide strips. repeat with the remaining leaves; thinly slice the radicchio in the same way. cut the tomatoes into quarters, season them with salt to taste, and toss gently.

Nancy's chopped salad | designlovefest
Nancy's chopped salad | designlovefest

• combine the lettuce, radicchio, tomatoes, chickpeas, provolone, salami, peperoncini and onion in a large, wide bowl. season with salt to taste, and toss to thoroughly combine. drizzle 6 tablespoons of the vinaigrette over the salad, then sprinkle with the lemon juice; toss gently to coat the salad evenly. taste, and add the remaining 2 tablespoons of the vinaigrette, salt and/or lemon juice as needed.

• Transfer the salad to a large platter or divide it among individual plates. sprinkle the dried oregano leaves on top and serve. i love serving salads on a salad board the one i have (pictured below)  is no longer available but is!

Nancy's chopped salad | designlovefest
Nancy's chopped salad | designlovefest
Nancy's chopped salad | designlovefest

images by: 
styling by: joanie cusack + ivan solis
recipe adapted from: “,” by Nancy Silverton, Matt Molina and Carolynn Carreno

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