Archive for the ‘FOOD’ Category

08.30.16

CEVICHE WITH PAPRIKA CHIPS

ceviche | designlovefest


we’re constantly working on creating food and recipes for you that are equally beautiful and practical. it’s really important to me that we bring you recipes that will actual work when you test them and that won’t let you down in how they taste because that’s what really matters. we also really focus on meals and foods that are approachable for an everyday cook and that don’t require a lot of time or bizarre ingredients. it isn’t always easy to find that combo but it’s always the goal! this ceviche recipe is just that, beautiful, practical, approachable and delicious! obviously, the fresh fish aspect of it is the most important. the citrus actually cooks the fish when you add it so you don’t need to worry about bacteria but you do need to worry about freshness. you don’t want even the remote taste of fishiness or it will ruin it. we recommend telling the person at your market what you’re using the fish for and what came in most recently. and the homemade chip aspect, don’t even get me started, i never want to buy corn chips again! – joanie

ceviche | designlovefest

ceviche 
makes 4 servings

what you’ll need:
• half a pound of white fish (we used tilapia, wild caught is preferable)
• 2 lemons squeezed
• 1 bunch cilantro chopped
• 1 large grapefruit peeled and hulled
• 1 jalapeño
• 2 persian cucumbers chopped
• quarter red onion diced
• 1-2 avocados diced
• 6-8 tortillas
• 1 tablespoon paprika
• sea salt
• grapeseed oil

ceviche | designlovefest

ceviche: chop the tilapia into small cubes and mix with two squeezed lemons in a ceramic bowl or glass bowl. Add salt to taste. Mix in the cilantro, grapefruit, Persian cucumbers, red onion, avocados and jalapeño. We de-stemmed our jalapeño and left a few seeds to add a little kick to our ceviche. Set aside in the refrigerator and let it sit in its juices for at least an hour ( this process will cook the fish from the salt and acidity in the lemons).

ceviche | designlovefest
ceviche | designlovefest

paprika chips: put 6-8 tortillas in a stack and cut into quarters. On a cast iron skillet heat 4 tablespoons of grapeseed oil on medium to high heat. Reduce heat if oil begins to smoke. Fry the tortilla quarters for about a minute on each side or until crispy and golden brown. Set aside on paper towels and gently tap any excess oil. Repeat the process until all chips have been fried.

Using a pestle and mortar grind the paprika and sea salt into a fine powder. Garnish the chips with the paprika salt.

ceviche | designlovefest
ceviche | designlovefest
ceviche | designlovefest
ceviche | designlovefest

Serve with your favorite hot sauce and enjoy!

 

 

08.23.16

TROPICAL POPS

tropical popsicles | designlovefest

i’d never made popsicles before but now that we tried this recipe i’m hooked! they seriously couldn’t be easier. you basically just shove everything into the molds and freeze. we made ours with vanilla yogurt and they turned out perfectly sweet but you could also swap in plain greek yogurt if you’re watching your sugar intake. we purchased the granola at Sprouts but, if you have the time i’d make your own. this is by far my favorite granola recipe, six ingredients, naturally sweetened and tastes like dessert. – joanie
p.s these are the molds we used! 

tropical popsicles | designlovefest
tropical popsicles | designlovefest

what you’ll need:
makes 6 popsicles 
• 2 cups vanilla yogurt
• 3 kiwis sliced
• 6-8 strawberries hulled and sliced
• 1 cup pre-made granola
• 2-3 tablespoons honey

tropical popsicles | designlovefest

• wash and slice your fruit. next spoon a layer of yogurt into your molds, about 3 tablespoon worth. add the fruit, pushing it into the yogurt so that it’s covered. add more yogurt as needed until it’s almost full.

tropical popsicles | designlovefest
tropical popsicles | designlovefest

• in a small bowl, mix the granola with the honey until evenly covered or until the granola sticks together and can be molded. we used a granola mix that contained roasted almonds and coconut flakes. most health food stores will carry a variety of granola mixes in the bulk section.

• add the granola as the final layer into the popsicle molds and insert the popsicle sticks. Freeze for at least 6 hours or overnight for a sturdier popsicle.

tropical popsicles | designlovefest
tropical popsicles | designlovefest

styling by: joanie cusack and ivan solis
photos by: ivan solis

08.17.16

DIY COCKTAIL BAR

DIY cocktail bar | designlovefest

a couple of Saturdays ago i attended a summer evening soirée with Cointreau that was both beautiful and fun! they served all different types of cocktails and food based off of different destinations – Tulum, Croatia, Marrakesh (remember this photo?), etc. one of the stations was a DIY cocktail bar (featuring Cointreau Rickeys) that i wanted to re-create for you to show how you can bring artful twist on entertaining at your own soirées with delicious cocktails. it’s a super simple recipe of fresh lime juice, club soda and Cointreau and can be personalized by guests with fresh fruits and herbs. i also love that the set up can double as decor because of all the pretty produce!

DIY cocktail bar | designlovefest

what you’ll need for the cocktail portion:
• Cointreau
• limes
• club soda

for the DIY bar: 
• herbs  (basil, mint, rosemary)
• strawberries
• dragon fruit
• blackberries
• mango
• apricot
• cucumber
• jalapeño
• limes

DIY cocktail bar | designlovefest
DIY cocktail bar | designlovefest
DIY cocktail bar | designlovefest
DIY cocktail bar | designlovefest

creating the bar:
• wash and cut all of your produce. arrange all of the items in different sized bowls and platters. set out a jigger, muddler, bucket of ice, glasses and a bottle of Cointreau. you can either have guests juice their own limes or you can do that before hand but make sure it’s fresh lime juice, that part makes a big difference. the only liquor you need is the Cointreau as it’s 80 proof and can stand alone for a balanced and refreshing cocktail.

DIY cocktail bar | designlovefest
DIY cocktail bar | designlovefest

• to assemble have guests select their desired ingredients and place them in the bottom of their glass, muddle everything together and top with 1 ounce fresh lime juice, 2 ounces Cointreau, add ice and top with club soda.

DIY cocktail bar | designlovefest
DIY cocktail bar | designlovefest

• we went all out on the produce selections because it’s summer and there are so many beautiful things in season (especially the berries)! feel free to scale it back to whatever you have on hand. a few combinations we loved – blackberry + mint, cucumber +mango + jalapeño and dragon fruit + basil + strawberry.

DIY cocktail bar | designlovefest
DIY cocktail bar | designlovefest

cheers, everyone! we hope you have fun creating your DIY cocktail bar. xx

DIY cocktail bar | designlovefest
DIY cocktail bar | designlovefest
DIY cocktail bar | designlovefest

styling by: joanie cusack and ivan solis
photos by: ivan solis

(this post was sponsored by Cointreau, all opinions are my own). 

08.11.16

ROSE INFUSED VODKA

rose infused vodka | designlovefest

we have some seriously talented remote contributors here at designlovefest and i absolutely love sharing the content they create. it’s such an honor to work with so many incredible women! today’s post is from sarah from bird dog wedding with beautiful images from kristen kilpatrick. sarah produced this gorgeous post on naturally dyeing fabric and she’s back today with another equally stunning post on infused vodka!

rose infused vodka | designlovefest

“The end of summer is fast approaching and we’ve been trying to soak up every last minute of it! Our favorite way to slow down and enjoy these long sunny days is getting  together with a great group of friends to sip on a refreshing cocktail to beat the heat.

Playing around with different cocktail recipes and ingredients is always fun, but I thought I would kick it up a notch this summer with a DIY vodka infusion! It’s a playful and easy way to personalize your drinks and give them a unique twist. You can tailor the infusion to your specific taste and preference since you can infuse vodka with almost anything! Some great flavors to try are lemon, watermelon, blueberry, basil, mint, lavender, jalapeños, or even vanilla. Since I’m a sucker for all things floral I thought I’d give a rose infusion a try. It was such an easy process and turned our vodka the prettiest shade of peachy pink with delicate floral notes.”Sarah

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rose infused vodka | designlovefest

What you’ll need:
For the Vodka Infusion:
• 4 cups vodka
• 4 tbsp organic dried rose petals

For the Cocktail:
• 1/2 oz. simple syrup
•  1/2 oz. rose water (optional)
• 2 oz. rose infused vodka
• 2 oz. grapefruit Juice
•  4 oz. tonic Water

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rose infused vodka | designlovefest

• To create your rose infused vodka simply combine dried rose petals and vodka in a clean airtight container and let sit for at least 24hrs or up to a week depending on how strong you prefer. I chose a ratio of about 1 tablespoon rose petals to 1 cup vodka. To note- choose a high quality vodka that you enjoy drinking but keep in mind that the higher the alcohol content the stronger the infusion will be. I sourced the organic dried rose buds and petals from my local grocery stores bulk tea section.

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• Once I was satisfied with the strength of the infusion I strained out the rose petals and transferred my vodka to a nice bottle. I decided to go one step further and create a sticker label for a personalized touch. I simply used a floral stamp I had on hand and wrote the name of the infusion and date on the label. I really loved this little handmade element! And it would make the infusion such a nice gift!

rose infused vodka | designlovefest
rose infused vodka | designlovefest

• Now, for the cocktail combine the vodka, simple syrup, grapefruit juice, tonic water, and rose water in a chilled glass filled with ice. Add some rose petals for garnish, stir, and enjoy!”

Sarah Reichardt for Bird Dog Wedding
Photography by Kristen Kilpatrick
Kitchen by Claire Zinnecker Design

08.09.16

SUMMER CORN SOUP

summer corn soup | designlovefest

i was born and raised in the midwest where summertime means roadside stands filled with fresh berries, tomatoes and sweet corn. i find frozen corn to be completely uninspiring and almost never eat it but fresh corn is a completely different story which is why i’m only going to recommend making this soup in the summer time when you can use fresh corn on the cob! it makes all the difference. what have you been making and loving this summer? i’d love to know, i’m always looking for new ideas. i find that my enthusiasm for cooking goes down in the warmer months so i’ve been focusing on simple meals that require little effort and work as leftovers as well. i just made this chicken salad from the NYtimes last night and really enjoyed it.  – joanie

summer corn soup | designlovefest

what you’ll need:
serves 4
• 4 ears of corn, remove the corn from the cob
• 2 jalapeños
• 2 tablespoons olive oil
• 1 white onion diced
• 2 sprigs fresh marjoram
• 1 32 ounces box of vegtable broth
• 1 teaspoon cumin
• 1 teaspoons salt
• 2 limes
• garnish and serve with tortilla chips, queso fresco (feta would be good too!), sliced avocado and spicy salsa.

summer corn soup | designlovefest
summer corn soup | designlovefest
summer corn soup | designlovefest

• heat the olive oil and add the onion. chop the jalapeños (remove the seeds if you don’t like it too spicy) and add to the onion. add the cumin, salt, marjoram and corn and mix until incorporated. add the vegetable broth and let simmer on low for 15 minutes. remove the sprigs of marjoram. the idea is to barely cook the corn so that it stays really crisp and fresh.

summer corn soup | designlovefest
summer corn soup | designlovefest

• ladle into four bowls and top with fresh avocado, queso fresco, and the juice of half a lime. serve with tortilla chips and a spicy red salsa (which you can add to the soup if you want more of a kick!)

summer corn soup | designlovefest
summer corn soup | designlovefest
summer corn soup | designlovefest

styling by: joanie cusack and ivan solis
photos by: ivan solis

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