Archive for the ‘FOOD’ Category
i love road trips during the warm summer months. just driving and experiencing new places with people i love, or unwinding in my old favorite spots (palm springs!). road trips are a wonderful opportunity to create memories of a lifetime. one thing i’m guilty of is getting hangry if i haven’t eaten in too long, so i’ve learned that without proper planning a road trip can easily become a nightmare.
someone told me a cute story about a wedding vow they heard a bride tell her husband. “i promise that if i’m ever angry with you i will either eat an apple or take a nap before we talk about it.” i thought that was funny. being hungry can make people irrational, it’s true!
this year, i thought of making cute little snack packs for me and my travel companions. wouldn’t it be fun to hand these out to your girlfriends while you all load in the car? if you knew me, you would know i am an almond addict…always eating them at home, in the car, and at work. i have a strange habit of loving to bite them perfectly in half. weird, i know!
how to make them:
we got inspired by these fun and colorful bento boxes (you can buy them, here!). lining the boxes with these cactus motif linens (we made our own napkins from fabric we purchased, here!) give it that special touch. since kumquats and cherries are in season, we took advantage and paired them with our favorite blue diamond almonds.
these lightly salted almonds provide a subtle flavor that blend greatly with the sweet tartness of the cherries. and the honey roasted chipotle almonds have a sweet kick that go well with the citrus flavor of the kumquats.
and finally, these spinach turkey wraps made with non-dairy spread, help finish this healthy little snack pack. what’s your favorite road trip snack? we’d love to hear!
photos and styling by: ivan solis
want more food posts? click here!
this post is in partnership with blue diamond almonds. all opinions are my own.
i absolutely love eva’s food styling skills and recipes. she has such a beautiful aesthetic that makes you want to be exactly in the moment she’s capturing, eating waffles on a cozy saturday morning. that sure sounds nice!
Vanilla Bean Waffles with Berries, Mascarpone, & Honey
1 3/4 cup flour
1/4 cup corn meal
3 tablespoons granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon allspice
2 eggs, separated
1 2/3 cup milk
2/3 cup olive oil
1 teaspoon vanilla extract
1 vanilla bean, split down the middle
1/3 cup mascarpone
1/4 cup honey
1/2 cup fresh berries
• Mix the flour, corn meal, sugar, baking powder, salt, and allspice together in a medium bowl. Set aside.
• In a separate medium bowl, whisk together the egg yolks, milk, olive oil, and vanilla extract and whisk until combined. Use a blunt butter knife to scrape the vanilla paste out of the inside of each half of the vanilla bean pod, adding the vanilla bean paste to the milk mixture. Whisk until the bits of paste have smoothed out and are incorporated into the liquid.
• Add the flour mixture and whisk gently until nearly combined (it’s okay if there are still a few lumps). Set aside.
• Whisk the egg whites in a small bowl until they are frothy and have soft peaks. Fold the egg whites into the batter and set aside.
• Heat the waffle iron and prepare according to manufacturer’s directions. Garnish with the mascarpone, honey, and fresh berries. Serve immediately
recipe + photos by Eva Kosmas Flores of Adventures in Cooking for designlovefest– want more food posts? go here!
i’ve always loved the way candied rose petals look, and i was surprised to learn how easy they are to make! it’s the extra touch that would turn a normal dessert into something special for a shower or birthday. they add the prettiest punch of color!
honey citrus mini bundt cakes
inspiration from martha stewart
• 3 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter room temperature
• 1/3 cup honey room temperature
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup fresh lemon juice
• 1/4 cup fresh orange juice
• 1/2 cup yogurt
• 1 cup confectioner sugar
• 1/2 cup superfine sugar
• 4 tablespoons pasteurized egg whites
• 2 tablespoons grated lemon zest
How to make sugared flower garnishes: We followed this tutorial from bon appetit. Cut one large rose from the garden, also known as “Strawberry Ice Rose”. It has a delicate fushia ombre effect on the petals (make sure you know the source of your flowers, ours is local and organic, important if you will be consuming them). Pluck each petal and pat any moisture. To be on the safer side, we used 4 tablespoons pasteurized egg whites and beat it slightly, set aside. Brush each rose petal on both sides with egg whites and dip into 1/2 cup superfine sugar. Lay rose petals on a cooling rack and let dry for at least two hours.
How to make honey citrus mini bundt cakes: In a medium bowl whisk 3 cups all purpose flour, 2 tablespoons lemon zest, 1 teaspoon baking powder 1 teaspoon baking soda and 1/2 teaspoon salt. In a stand mixer whisk 3/4 cups butter and 1/3 cup honey at room temperature on medium speed till it is mixed well, about 2 minutes. Drop in 3 eggs whisking one at a time ensuring it is integrated in the mixture. Add 1/4 cup fresh lemon juice, 1/4 cup orange juice. With the stand mixer on low speed slowly add in the dry flour mixture with 1/2 cup yogurt for about 1 to 2 minutes. Preheat oven to 350 degrees. We used a six mini bundt cake pan that were non-stick (others might require that you butter and flour your bundt pan). Spoon batter to your desired pan shape and smooth over with a spatula. Place in oven and bake for 50 minutes or until a toothpick comes out clean. Cool the mini bundt cakes before laying them out to cool completely in a cooling rack. Entire cooling could take around 1 to 2 hours.
How to make lemon glaze: In a small bowl bring 1 cup confectioner sugar and 1/4 cup fresh lemon juice to a thick glaze. Pour over the center of each mini bundt cake until you have a desired effect and coating. Once hardened place mini bundt cakes to a serving platter. Garnish with sugared rose petals.
photos and styling by: Ivan Solis
my love for potatoes is no secret, i’ll take them pretty much any time of the day and in any form. i love the idea of serving these scalloped potatoes at a brunch with friends, you could prepare them the night before, pop them in the oven in the morning and you’re set. we love this recipe from gimme some oven and we were inspired to swap the traditional cream for almond breeze instead which has a subtle nutty flavor and paired really well with the nutmeg. enjoy!
• 6 potatoes sliced (we used Yukon gold potatoes)
• 2 cups Almond Breeze Almondmilk Original
• 1/2 cup grated Parmesan cheese
• 2 teaspoons fresh thyme sprigs
• 1 teaspoon nutmeg powder
• 1 bay leaf
• 1 cup cheddar cheese
• 1 garlic clove sliced
• 3 tablespoons all purpose flour
• 1 cup vegetable stock
•salt and pepper to taste
HOW TO MAKE THE SCALLOPED POTATOES: Thinly slice 6 Yukon potatoes (we used a mandolin for an even consistent cut). In a saucepan melt butter on medium heat, add in 3 tablespoons all purpose flour and whisk until smooth. Leave in 1 bay leaf and begin to add the almond breeze while constantly stirring with a whisk. Add 1 thinly sliced garlic clove, 1 teaspoon nutmeg powder, 2 teaspoons fresh thyme sprigs. Mix in 1/2 cup grated Parmesan cheese and 1 cup vegetable stock and bring the mixture to a simmer to thicken. Salt and pepper to taste. Remove bay leaf and remove almond milk mixture from heat.
CLICK THROUGH TO SEE THE FINAL RESULT…
in the spirit of making my own pizza in tuscany (see here) we are going to show you this insanely easy method of preparing these flatbread pizzas! this makes it a no fuss plan for a great evening with friends. ivan tried out two different recipes using the above technique and throwing on some seasonal ingredients. they both turned out great!
Dough yields 6 individual servings
• 1 pound raw pizza dough (found in the bakery section of your grocery store, Trader Joes has a great one too!)
• 2 cups basil
• 2 garlic clove
• 16 ounces fresh mozzarella
• 3 apricots sliced
• quarter of a red onion
• 1 cup arugula
• 1/3 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 3 ounces prosciutto
• 1 tablespoon pine nuts
• salt and pepper to taste
MAKING THE FLATBREAD PIZZAS: Bring raw pizza dough to room temperature and roll into 6 individual balls. Begin to stretch and shape to a desired size. We stretched ours to fit comfortably onto our panini press, which came about 5 inches in width and 10 inches in length (the perfect size for individual size pizzas). Once stretched and shaped set onto a pre heated panini press on high heat. Keep on high temperature for about 2-3 minutes or until golden brown lines form.
Pesto Sauce: Combine 2 cups basil and 2 cloves of garlic in a food processor and pulse until coarsely chopped. Slowly add the 1/3 cup extra virgin olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the 1 tablespoon of pine nuts. Pulse until blended. Season with salt and pepper to taste.
Making the toppings: In a small bowl mix one cup of arugula with 2 tablespoons balsamic vinegar and 1 tablespoon extra virgin olive oil. Mix well and season with salt and pepper to taste.
Slice 3 apricots and slightly grill on panini press on medium heat for about 15 to 20 seconds (They grill quickly!). Slice the red onion and grill the same way. Doing so brings out the flavors of both the apricots and onion.
Proceed to top your pizzas with a layer of pesto then the fresh mozzarella. For a savory pizza, add the prosciutto mixed in with the arugula. For a sweet pizza, top with the grilled apricots and red onions with arugula.
photos and styling by: Ivan Solis