OnlineKontakte

Archive for the ‘FOOD’ Category

08.16.19

SHRIMP SALAD!

shrimp salad | designlovefest

i have a fond memory of visiting my aunt in colorado and eating lunch on her back patio, a lavender gin cocktail and shrimp salad. i’d never had shrimp salad before then but it quickly became a favorite. i’ve only ever had the Ina Garten version but it’s so good with the orange zest and fresh dill that i’ve never felt the need to branch out. sharing her recipe below which is easy and perfect for these balmy summer afternoons. i love the month of august, when summer has settled in and everything feels a little more relaxed and the pace of life a bit slower. we just got back from NYC and it was the perfect summer trip, we had lobster rolls and strolled around the city getting caught in two afternoon rainstorms, drank rum coconuts in a bar with no AC that felt like being on a tropical island and sat on the roof of our hotel with a cocktail in hand enjoying the buzz of the city. so needless to say, i’m on a summer high and encourage everyone to make this shrimp salad and sit outside with a cold drink soaking up the sun! – joanie

shrimp salad | designlovefest

shrimp salad
recipe by Ina Garten
serves: 6

•2 1/2 pounds shrimp (12 to 15 count, this indicates the proper size of the shrimp)
• 1 tablespoon good olive oil
• salt + black pepper
• 1 cup g0od mayo
• 1 tablespoon orange zest
• 2 tablespoons fresh orange juice
• 1 tablespoon white wine vinegar
• 1/4 cup fresh dill
• 2 tablespoons capers
• 2 tablespoons small diced red onion

shrimp salad | designlovefest

• pre-heat oven to 400 degrees.

• peel and devein the shrimp. place them on a sheet pan with olive oil and salt and pepper. toss to coat. spread the shrimp in a single layer and roast for 6 to 8 minutes until just pink. allow to cool slightly

shrimp salad | designlovefest
shrimp salad | designlovefest

• meanwhile, make the sauce. in a large bowl, whisk together the mayo, orange zest, juice, vinegar, salt and pepper. when the shrimp are slightly cooled, add them to the sauce and toss.

• add the dill, capers, red onion and toss well. the flavors will improve if you allow the salad to rest at room temp for 30ish minutes.

shrimp salad | designlovefest

we served our shrimp salad with butter lettuce and sliced avocado which was delicious but it would also be great on toast or served alone.

shrimp salad | designlovefest

images by: ivan solis 

08.14.19

TJ RECIPE: CAULIFLOWER PIZZA CRUST

cauliflower crust pizza | designlovefest

we wanted to give the cauliflower pizza crust from TJ’s a whirl and see how it held up against their frozen organic pizza crust that i normally use. the cauliflower crust had a nice consistency, it’s made with corn and it almost has a polenta type taste and texture. if you’re looking for something gluten free than i think this is a great option but i personally prefer their other crust. regardless, any sort of crust with this combo on top is A+! everything we used was from trader joe’s. -joanie

cauliflower crust pizza | designlovefest

what you’ll need: 

• 1 package pizza cauliflower crust (from trader joes)
• 2-3 small heirloom tomatoes
• 6oz sliced buffalo mozzarella (shredded mozzarella works great too!)
•  1 4oz package prosciutto (optional)

pesto:
• 8 oz fresh basil (two containers from trader joes)
• olive oil
• 1/3 cup grated parmesan cheese
• 1/3 cup raw walnuts
• 2 garlic cloves
• salt and pepper to taste
• 1 lemon squeezed

to make: 

• bake the cauliflower crust by the instructions on the packaging.

cauliflower crust pizza | designlovefest
cauliflower crust pizza | designlovefest

• slice the heirloom tomatoes, salt them to release some of their juices and set aside. really juicy tomatoes can make the crust soggy!

• take the buffalo mozzarella slices pat dry until some of the moisture has been removed. (this will avoid a soggy pizza as it bakes!)

cauliflower crust pizza | designlovefest

• to make the pesto, add all the pesto ingredients in a food processor except the olive oil. turn the food processor on and slowly pour the olive oil until you get a smooth consistency.

• spread the pesto onto the cauliflower crust and add the mozzarella slices (and prosciutto if you are adding a meat option). broil the pizza an additional 5 minutes or according to the packaging directions.

• once baked add the sliced heirloom tomatoes and garnish with basil leaves.

cauliflower crust pizza | designlovefest
cauliflower crust pizza | designlovefest
cauliflower crust pizza | designlovefest

images by: ivan solis

08.09.19

REVISITING BLUEBERRY CRUMB CAKE

blueberry crumb cake | designlovefest

i learned how to make blueberry crumb cake during my college summers working at coffee shop. it was the item that people returned day after day for (even at $5/slice!), and when the pastry chef had a conflict with the owner and quit, it became by job to make the cake. i made 50+ one summer and the process of making one became second nature to me. in a way, it was where i really learned how to bake, by being thrown into the pastry kitchen and making all the cookies and cakes and pies, day after day. my mom told me to write down the crumb cake recipe and i laughed and told her i didn’t need to, i could never forget it. but she was right, after several years the recipe specifics faded and i’m grateful that she forced me to say the recipe out loud so that summer she could write it down for the both of us.

we featured this cake 5 years ago, it was my first recipe post on designlovefest (you can see the original post, here). this cake is a crowd pleaser and so very simple to make. i made it this morning for the first time in a long time because i had a mountain of blueberries that were on their way to going bad and i suggest you do the same. – joanie

notes: i have made this with peaches and strawberries as well, it works but blueberry remains my favorite. it feels like a coffeecake, great for breakfast or an afternoon snack.

Blueberry Crumb Cake
yield: 8 servings

• 2 cup flour + 1/4 cup flour
• 1 cup sugar
• 6 ounce cold unsalted butter, cut in small pieces. (i like a european style butter)
• 1 teaspoon zest of either a lemon or orange
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 cups blueberries
• 1 egg
• 1/2 cup buttermilk, room temp (if you don’t have buttermilk, milk with a squeeze of lemon works great!)
• 1 teaspoon vanilla

• Preheat your oven to 400°.
• Cut the cold butter into small pieces and place in a medium size bowl with 2 cups flour, sugar and salt. Use your hand to mix the ingredients together, working the butter into the mixture using your fingers so that it has a course texture, it will be lumpy and not feel like a dough, that’s what you want.
• Take out 1 1/2 cups of the mixture and set it aside to use as the topping.
• In a small bowl combine 1/4 cup flour, with baking soda, and zest add that to the remaining mixture in the bowl and mix by hand.
• In a small bowl whisk the egg, buttermilk and vanilla. Make sure that both the egg and the buttermilk are at room temperature. Once combined, fold in 1 cup of fruit and then add to the dry mixture and mix until just incorporated. Do not over mix.
• Prepare a 9″ round pan by cutting a piece of parchment paper to line the bottom. spray or butter the bottom of the pan, add the parchment paper, spray and butter on top of the paper and the sides.
• Pour the mixture with the fruit into the bottom of the pan, top with 3/4 more berries, add the set aside topping mixture and cover with the remaining berries, pressing them lightly into the batter.
• Bake on middle rack at 400 degrees for 35 minutes. It can be longer depending on how moist your berries were. You will know the cake is done when it’s golden brown on the top and slightly firm to the touch. You can also insert a knife into the center, it is done when the knife comes out with only a few moist crumbs on it.
• Remove the cake from the oven and let cool for 5 minutes before transferring from the pan to a wire rack to cool completely. Cake will stay fresh in an airtight container for 3-5 days.

blueberry crumb cake | designlovefest

07.25.19

A TIKI PARTY AT ROW DTLA

a tiki party at ROW | designlovefest

very excited to share the details on this party because we went all out and it turned out so pretty! it has been awhile since we got to host a party for no reason other than to celebrate and hang with friends on a warm summer evening and this ended up being perfect. the only thing we knew from the onset was that we’d be hosting it at ROW DTLA on one of their rooftops and that we wanted it to have a mixology tie in, i love when events have some type of interactive/learning element! it’s a good ice breaker and people walk away with a little knowledge they didn’t have before. we landed on the theme of Tiki which felt like the perfect combo of summer and celebration.

a tiki party at ROW | designlovefest
a tiki party at ROW | designlovefest
a tiki party at ROW | designlovefest
 
a tiki party at ROW | designlovefest
a tiki party at ROW | designlovefest
a tiki party at ROW | designlovefest

the roof top offered a completely blank slate. the background is of downtown LA and has killer views so i knew we wanted to highlight that and to also create a relaxing, intimate environment.  i invited about 15 friends so i didn’t want the party to be too spread out. to create the atmosphere, i started with found rentals, which is an amazing furniture company in southern california. we’ve used them for many events and they have the best selection. they have a bunch of cool rattan pieces that were perfect for the theme and i mixed in some colorful rugs, pillows and tons of lanterns.

a tiki party at ROW | designlovefest
a tiki party at ROW | designlovefest
a tiki party at ROW | designlovefest
 
a tiki party at ROW | designlovefest

we worked with of the flowers (she did my wedding florals too!) and she really nailed it with all of the details from the palms decorating the bar to the dried leaves and flowers over the day bed and the lanterns and greens hanging on the lights. she created small center pieces for the table we’d have room to make drinks but still have a punch of color and texture.

a tiki party at ROW | designlovefest
a tiki party at ROW | designlovefest
a tiki party at ROW | designlovefest
a tiki party at ROW | designlovefest

for the food, we hired Haute Chefs who always do a great job of creating a vibe and they really focus on the details, which i love. we had a tropical fruit station to start and then passed appetizers like mini poké bowls, fried chicken sandwiches, crab cakes and mini pineapple dole whips for dessert. they also helped us curate the drink list which included a pain killer and the classic mai tai. since it was an all female crowed we wanted to have a female mixologist for the teaching portion and haute chef’s introduced us to Nikki who was perfect for the evening. she taught everyone a bit about the origins of tiki culture and bars and also how to make a mai tai, do a whip shake and some different elements to have on hand for creating tiki cocktails at home.

a tiki party at ROW | designlovefest
a tiki party at ROW | designlovefest
a tiki party at ROW | designlovefest
a tiki party at ROW | designlovefest

everyone really brought it with their outfits, so many pretty patterns, colors, kaftans, and breezy looks!

a tiki party at ROW | designlovefest
a tiki party at ROW | designlovefest
a tiki party at ROW | designlovefest
a tiki party at ROW | designlovefest

everyone was outfitted with their own mixology kit. the shakers and jiggers were from cocktail kingdom which is one of our favorite places to buy bar supplies, they have such pretty glassware! a linen napkin from hawkins new york (which has a gorgeous store at ROW DTLA and the best curation), a tiki mug that we collected from all over the internet at places like etsy and ebay, a metal straw (from Flask & Field, they also have a killer wine selection!) and a tiki drink pick.

a tiki party at ROW | designlovefest
a tiki party at ROW | designlovefest
a tiki party at ROW | designlovefest
a tiki party at ROW | designlovefest

this post is part of our year long partnership with ROW DTLA which is one of our favorite places in the city to shop, eat, drink and hang. we’re super excited to be hosted two more events there. you can see all of the shops and restaurants they have here.  and you can follow them on to hear about new openings, events and parties!

07.23.19

STEAK WITH MISO BUTTER!

steak with miso butter | designlovefest

ivan and i were looking through Chrissy Teigen’s latest cookbook, “hungry for more” which is filled with great recipes, but one of them caught my eye as a must try asap. it was for a steak with miso butter, chrissy raves about the butter, something i’d never tried before so i wanted to give it a go. and wowowow, it is so good. i ended up taking the leftover butter home and started putting it on everything, toast with eggs, vegetables, pasta, etc. i may have gone a bit over board but it really is so good, the flavor is hard to describe, you gotta try it. we cooked the steak how i learned to in cooking school which is also the way chrissy recommends, dry steak with salt and pepper on each side, screaming hot pan, set the steak down and do not touch it, flip it and finish in the oven, perfect every time! – joanie 

steak with miso butter | designlovefest

what you’ll need: 

• 1 lb ribeye steak (we used 1lb t-bone steak)
• 1 teaspoon kosher salt
• 1/2 teaspoon ground pepper
• 1 tablespoon butter
• 1 glove garlic finely chopped
• 1 cup low sodium chicken broth
• 8 oz broccolini

miso butter:
• 1 stick of butter at room temperature
• 1/4 cup white miso
• 2 tablespoons finely minced chives
• 3 cloves garlic finely diced
• 1/2 teaspoon black pepper
• generous pinch of cayenne pepper

steak with miso butter | designlovefest
steak with miso butter | designlovefest

to make the steak, pre-heat oven to 375, heat a cast iron skillet over medium to high heat. pat the steak dry with paper towels and season both sides with salt and pepper. place the steak in the pan and let sit for 3- 4 minutes, undisturbed. flip the steak and cook for an additional 4 minutes pop in the oven for about 3-5  minutes. then transfer the steak to a cutter board and let it rest.

steak with miso butter | designlovefest
steak with miso butter | designlovefest

in the same pan pour all but one tablespoon of steak grease out of the pan and return the pan to medium heat. add the butter and garlic and cook until golden, about 30 seconds. add the broccolini and chicken broth. cook until broth has evaporated into a glaze and the broccolini is al dente, this was about 5-7 minutes for us. season with salt and pepper.

steak with miso butter | designlovefest
steak with miso butter | designlovefest
steak with miso butter | designlovefest
steak with miso butter | designlovefest

mix the miso butter ingredients together in a small bowl.

to assemble slice the steak and arrange it on a serving platter, dollop as much of the miso butter as you eat on top and serve with the broccolini on the side.

steak with miso butter | designlovefest
steak with miso butter | designlovefest
steak with miso butter | designlovefest

images by: ivan solis

 

||||||||||||||
SIGN UP HERE!
SIGN UP HERE!
OUR FOOD COLUMN!
FOLLOW ON INSTAGRAM!
DLF VIDEOS
ROTATING FAVES
  • a cup of jo
    a merry mishap
    because i'm addicted
    bleubird
    miss moss
    oh joy
    oh happy day
    pennyweight
    sarah sherman samuel
    sfgirlbybay
    the beauty department
    wit+delight
JOB BOARD
FREE TECH DOWNLOADS
www.topobzor.info

У нашей фирмы нужный сайт с информацией про купить акриловые краски kompozit.ua
www.best-cooler.reviews/category/ozark-trail/