Archive for the ‘FOOD’ Category

01.30.19

RED CURRY!

red curry | designlovefest

okay, okay you’re in for a real treat today! this curry is out of this world delicious and so easy (no joke!). the secret is in which is a 100% must for this recipe. i started using a couple of years ago but it wasn’t until my friend katherine made her curry that was 10x better than mine and shared the secret that she puts in an equal amount of fish sauce to paste. and that my friends is the key! for every one can of coconut milk you use you’re going to put two tablespoons each of the curry paste, fish sauce and coconut sugar.  we made this with shredded beef but i’ve also made it which chicken thighs and it’s just as good! and bri just made it with ground pork and added pineapple which is really taking this to the next level! so many ways to make it, just do it and tell us you’re not obsessed! – joanie

red curry | designlovefest
red curry | designlovefest
red curry | designlovefest

now, for what you’ll need. i split my shopping between my local thai market and trader joe’s. you can make this recipe fully vegetarian by upping the veggies and you also can sub in different ones that what i used, mushrooms, squash, carrots, onion, etc. i like to try and pack this with vegetables for the health kick and to help keep you full. i also like this with a big handful of kale if you feel so inclined.

red curry//
serves 6-8
• 1 can coconut cream
• 1 can coconut milk
• 1/2 cup – 1 cup water
• 4 tablespoons fish sauce
• 4 tablespoons coconut sugar
• 4 tablespoons
• 1.5 lbs shredded beef (can be more or less meat depending on your preference)
• lime makrut leaves
• 2 cups chopped bell peppers
• 2 cups broccoli
• to garnish, limes, red onion, cilantro, bird’s eye chilis

red curry | designlovefest

• combine the fish sauce, curry paste and coconut sugar into a small bowl and mix well.

• heat your pan until hot, once hot add a tiny bit of oil, just to coat the bottom. too much oil and your curry sauce will separate! add your meat, searing until brown, don’t over crowd the pan, you might have to do this in two batches. once cooked remove and set aside. keeping the heat at medium, add the fish sauce, curry paste and sugar mixture into the pan and mix with the meat juices for about 30 seconds. then add one can of coconut milk. stir, scraping up all the bits stuck to the bottom of the pan, and mix well. it should be smooth. no lumps! add the coconut cream and the water and mix again. add the meat back in, bring to a boil and reduce to a simmer.

red curry | designlovefest

• i like to blanch my broccoli in salted water, this is an optional step but somehow i think it makes a difference in flavor, up to you. so you can either put the veggies in raw or, heat a pan of salted water, bring to a boil, put broccoli in and cook until bright green around 1-2 minutes. drain, chop and put into the curry!

red curry | designlovefest

• add the peppers or any other veggie you want and then put in about 5 lime makrut leaves. rip them slightly and mix them in. i think ripping them brings out some of the flavor, but up to you! i like to use the frozen peppers from trader joe’s they are already chopped so it cuts down on prep time.

red curry | designlovefest
red curry | designlovefest

• for the rice, follow the directions on the bag or do what we did, rinse two cups of jasmine rice. heat a small sauce pan on medium heat with 1 tablespoon coconut oil and a pinch of salt. once hot, add the rice, and let it toast, stirring constantly. once it’s slightly fragrant add 2 cups of water, bring to a boil, reduce to a very low simmer and cover. cook for 12 minutes. turn heat off and don’t uncover!! let it sit for 5ish minutes. remove lid, fluff and serve!

red curry | designlovefest
red curry | designlovefest

images by
styling by joanie cusack 

01.24.19

A COLORFUL BREAKFAST

a colorful breakfast | designlovefest
a colorful breakfast | designlovefest

i’m a big breakfast fan. i’m not one of those people who can skip it and somehow not eat until lunch. i fall asleep thinking of coffee and breakfast and wake up hungry! ivan wanted to make this colorful breakfast spread and i was in full support. we blanched the chard for just a minute or so in boiling salted water but you could also sauté which would be delicious as well. if you do blanch it just do it until the leaves turn bright green. we also garnished with the stems because they are so pretty and i ate those as well, i hear they’re very good for you?! for the egg, we follow bon appetit recipe for their and it turns out perfectly. make sure you put the eggs in an ice bath after they are done boil to ensure they don’t continue cooking and slightly crack the shells, it will make them easier to peel.  – joanie

a colorful breakfast | designlovefest

makes 3-4 servings 

• 4 small flatbreads
• 1 15oz can chickpeas (skins removed, it’s annoying to do but worth it!)
• some chopped fresh herbs for garnish, we used Italian parsley and mint
• 3-4 eggs
• sesame seeds
• 3 large chard leaves
• lemons

spiced yogurt 
• 1/2 cup greek yogurt
• 1/2 teaspoon sea salt
• 2 teaspoons lemon juice
• 1/2 teaspoon white pepper
• 1 small garlic cloves minced

a colorful breakfast | designlovefest
a colorful breakfast | designlovefest
a colorful breakfast | designlovefest
a colorful breakfast | designlovefest
a colorful breakfast | designlovefest

• preheat your oven to 350. take your chickpeas (skins removed!) and put them on a baking sheet lined with parchment. drizzle a little olive oil on them, not too much or they won’t get crispy! and sprinkle with salt. put in the oven for 10 minutes, give them a shake and then 10 more minutes or until golden brown!

• prep your soft boiled eggs as instructed . while that is happening prepped the yogurt sauce, for the garlic mince it finely and then using the edge of the knife press into the garlic until it forms a paste (see photo above). add that and the lemon, salt and white pepper into the yogurt, return to the fridge.

• bring some salted water to a boil, once boiling add the chard leafs, (i just shoved mine into the pan whole). leave them in for a minute or two and then drain and set aside.

• we put the flat bread in a panini press to get those lines but you can toast it too. brush with a little olive oil and toast or pan fry until crispy.

• now assemble! put a smear of the yogurt sauce, cut one of the soft eggs in half, add some slices of the flat bread, some chard and a big handful of the chickpeas. finish with fresh herbs and sesame seeds!

a colorful breakfast | designlovefest
a colorful breakfast | designlovefest
a colorful breakfast | designlovefest
a colorful breakfast | designlovefest

images by
styling by joanie cusack 

01.18.19

COOKING SCHOOL UPDATE

cooking update | designlovefest

it’s hard to believe but we’re more than half way through our 20 week pro cooking class at ! it has been an amazingly eye opening experience on so many levels. it has changed the way i cook and truly given me the techniques and skills to take on almost anything. when they tell you at the start of each week what the class will be focused it always feels a little intimidating (pork chops! handmade pasta! deboning a fish! lobster bisque! braised chicken!) we’re going to do that?! and then by the end i always feel like that wasn’t that hard and i feel excited to try and make it again at home.

i feel so much more empowered in the kitchen! one of the most important things that i’m taking away from my time in is that time and effort leads to serious reward. there are so many things in life that feel out of reach out or not part of my skillset and i realize that if i can put focus on something for an extended period of time i will get better and that accomplishment feels amazing. seems obvious but i forget how rewarding it is to grow and learn at something new. i still share lots of cooking stories on monday on if you’re interested in following along!

cooking update | designlovefest

here are some LESSONS i’ve learned along the way, probably more than this but it’s a start!

PATIENCE IS EVERYTHING. learning to enjoy the whole process of cooking, preparing, and staying organized is what’s kept me in the game. i think it’s important to cook when you aren’t hungry, so you don’t rush the process. you watch the soup grow in flavor while it simmers. you wait for the pan to get piping hot for the perfect sear instead of just rushing into it. keep roasting the carrots longer until they are ready. making something from scratch is so satisfying and sometimes we want to speed up the process. but i promise it’s worth it to take your time and enjoy the fruits of your labor.

cooking update | designlovefest

MISE EN PLACE: i am not really a neat person, but i am learning to be. having a clean space is so helpful for my mood so i have been trying to be less avoidant when it comes to cleaning up. i know a lot of people think that when you have all these little bowls it can add up and be so many dishes. but incorporating mise en place (a french culinary phrase which means “putting in place” or “everything in its place”) really helps you keep tidy and makes cooking way less stressful.

cooking update | designlovefest

• i have that i put all my ingredients in before i start cooking. you can place all the ingredient bowls on a baking tray so you can easily carry the entire tray to the oven, and then to the sink after. rinse the whole tray and all the bowls right away and you will see how much easier the process is. no stuck on food. also having for larger ingredients and you can use one as your “scrap bowl” that sits right next to your chopping station and all of the extra pieces and ends go in there and then directly into a freezer bag for stock. (or compost, or trash, up to you. i just get giddy about not wasting food.).  will help you easily scoop up all of your chopped veggies to put in a bowl or into a pot. it’s also how i clean my cutting boards so quickly. remember how i talked about the patience portion before? if you are like me and don’t like to just stand around in the kitchen, you can take those extra minutes where your sauce needs more time and do a quick cleanup so that when your food is ready, you feel calm and relaxed.

cooking update | designlovefest

KITCHEN TOOLS! i remember when i first started cooking for real (prob about 2 years ago) before justin moved in i had really sad dull knives from ikea, i had just gotten my  for christmas from my parents, and i was lacking a lot of kitchen tools. while having all the gadgets is exciting, it’s also really not that necessary. i know for me it was overwhelming to think of all the things i still needed in the kitchen. take it slow. learn to cook and make a list of things you really want to purchase next. but as long as you have a heavy duty cutting board (s is cool), a sharp knife ( and ) a , a for eggs, a pot (love but they are pricier. i really like. i think the white inside is important so you can really see the browning happening on the bottom), and , that is a wonderful start. once you get some momentum, is a great next step. and a is awesome for zesting, grating garlic, and adding touches of cheese to your final plates.

BRI’S RECOMMENDED KITCHEN TOOLS:

oh! and , good time to get something you need!

 

cooking update | designlovefest
cooking update | designlovefest

FOOD SHOPPING: groceries and constant meal ideas. also overwhelming! i get it. i use a variety of things that work for us. once a week i go to grocery store. if i don’t have time or just feeling lazy, i use and that saves me a ton of time and the delivery fee is only $5. i also find that i spend less money when i use because i am not strolling through the aisles just adding a bunch of stuff we don’t need. it saves your favorites in a list…

SEE THE FULL LONG POST AFTER THE JUMP!…

(more…)

01.16.19

CLAM CHOWDER

clam chowder | designlovefest

we’re over half way through cooking school (more on that later!) and we wanted to share another favorite we learned in class, clam chowder!! this was definitely one of those dishes i hadn’t thought about making from scratch as it seemed too hard and then i was totally surprised to find that it is both manageable and so insanely delicious to make. rain or snow, this is the perfect thing for dinner!

clam chowder | designlovefest

we had never cooked with clams before this dish and i imagined them to be challenging but they really aren’t, you just wash them, keep them on ice (over a sieve so they aren’t sitting in water!) and then throw them in the dish. you know they are cooked when they open up. if any of them don’t open, throw them away! it means they aren’t fresh.

clam chowder
serves: 2-4 (depending on hunger!) 

• 2 cups clam juice (most grocery stories carry!)
• 1 cup white wine
• 1 bay leaf, 2 sprigs of thyme and 5 peppercorns
• 1 lb fresh clams (rinsed and set on ice!)
• 1/4 cup chopped bacon
• 1 medium white onion finely diced
• 1 large russet potato
• 1 cup heavy cream
• salt and pepper to taste

clam chowder | designlovefest

first / chop your potatoes! we’re all about using every scrape of food you can so fo these potatoes we cut off the edges to give us clean lines for chopping (and to avoid having to peel) but save the leftover pieces and dice them up to make a breakfast hash. cube your potatoes and set aside.

clam chowder | designlovefest

2nd / we’re going to make this all in one pot! first, render your chopped bacon which means put it in a dry pan starting on medium heat and let it cook in its own fat. once it’s brown’d, added onion and a pinch of salt. you want to sweat your onion, so cook until it’s translucent. the salt is important as that draws the liquid out of the onion. next you’re going to deglaze your pan by adding white wine. this process should pull up all the little cooked bits on the bottom of the pan. deglazing is fun! you get a little sizzle and steam and everything starts coming together! add a bay leaf (we used fresh by dry is great too) and some fresh thyme and a few peppercorns and cook until the liquid is reduced by half. this process will kill off the alcohol.

clam chowder | designlovefest

3rd / next add your rinsed clams and cover the pot. these should take around 3-5 minutes depending on the size of your clams. smaller will cook much faster! you’ll know they are done when they pop open so watch carefully. if one doesn’t open and all the rest are, toss that one, just to be safe. an open clam means it’s fresh and ready to eat! remove the cooked clams and set aside.

clam chowder | designlovefest

4th / add the clam juice and the cubed potatoes and bring to a boil and then reduce to a simmer. leave uncovered to reduce by about 25%. once reduced add the cream. if you want it to be a little more creamy, take out a spoonful of the broth and mix with a couple teaspoons of flour. return that mixture to the pan and stir, this will thicken it up! remove from the heat, remove the thyme sprig and bay leaf, stir in a tablespoon of butter and add salt as needed.

clam chowder | designlovefest
clam chowder | designlovefest

top with oyster crackers and finely diced chives! make this, you won’t regret it!

clam chowder | designlovefest

images by:  

01.11.19

WEEKEND COOKING

weekend cooking | designlovefest

whatcha cooking this weekend? i’ve been on a deep dive into the which is one of my absolute favorite LA restaurants. their thai food is out of this world and their cookbook is excellent. so much information for people like me who have never really cooked thai food, where to start, what to buy, the coooking methods, etc. i bought the and i 100% recommend it. the thing about thai food is that once you have the ingredients it’s very inexpensive to make and can feed a lot of people.  i’m having fun playing around with the flavors and i’ll definitely be making a curry this weekend. if you’re looking for weekend inspo here are a few favorites from our archives! and if you make one of our recipes we love feedback, so let us know how it turned out! – joanie

(pictured above are meatballs with cauliflower mash, meatballs are super versatile and can be could be served with greens or polenta or noodles or in a soup!)

weekend cooking | designlovefest

and another meatball! this one lamb and served on pita with cucumber and red onion for a little crunch! we buy these flatbreads at the grocery store and they are great toasted in a hot pan for a minute or so.

weekend cooking | designlovefest

these loaded oven fries and indulgent and the perfect thing to serve at home for a saturday afternoon happy hour!

weekend cooking | designlovefest

how about a tomato and mozzarella tart!? store bought dough and almost any topping will do!

weekend cooking | designlovefest

and last but certainly not least, enchiladas! a personal fave, comforting and delicious!

happy weekend everyone!

http://salon-svadebny.com.ua/

Нашел в интернете интересный интернет-сайт , он рассказывает про www.granit-sunrise.com.ua.
https://rbt.com.ua/otdelka-sten/
||||||||||||||
Next Page
 photo 1_zps2362d795.jpg
FIND ME HERE
 photo press_zps16ed2344.jpeg
FOLLOW ON INSTAGRAM!
SIGN UP HERE!
 photo work_zpsnrxwbhbd.jpg
DESIGNLOVEFEST X KEDS!
OUR FOOD COLUMN!
 photo DSC_7838-1_zps1axry6fb.jpg
DIY POSTS
 photo plant01_zpsvbblfnip.jpg
DLF VIDEOS
OUR MAILING LIST
 photo mail_zps0136b91f.jpg
ROTATING FAVES











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