Archive for the ‘FOOD’ Category

05.09.19

A FAVORITE COOKBOOK

eggplant parm | designlovefest
eggplant parm | designlovefest

my aunt gifted me the Repertoire by Jessica Battilana last year and it has quickly become one of my favorites. it’s really geared towards the home cook, people like me who want to make delicious meals but don’t want anything too fussy or over the top. you can tell that she really tested and refined all of the recipes and everything i’ve made has been excellent including this eggplant dish we’re sharing today. i highly recommend the cookbook. i’m pretty picky when it comes to which cookbooks i keep around, they really have to stand the test and deserve their space on my shelf and this one has passed with flying colors. – joanie

eggplant parm | designlovefest

jessica calls it “new eggplant parm”. she has simplified the whole process and kept it to the basics, fried eggplant, cheese, sauce and that’s it. it’s simple and delicious!

what you’ll need: 
• 2 1/2 pounds eggplant
• salt + pepper
• 1/2 cup AP flour
• 2 eggs beaten
• 2 cups panko bread crumbs
• 3/4 cup grated parmigiano reggiano
• canola oil for frying

for the sauce: 

• 2 tablespoons extra virgin olive oil
• 1 cup finely chopped yellow onion
• 2 cloves garlic, peeled and thinly sliced
• 2 pints cherry tomatoes
• 1 tablespoon chopped fresh oregano

to top:
• 1/2 lbs fresh mozz:rella
• flaky salt
• torn basil leafs

 

eggplant parm | designlovefest

• cut eggplant into 1/2″ thick slices and season both sides with salt and pepper. put the flour, beaten eggs, and bread crumbs mixed with the grated cheese into 3 different containers. she recommends cake pans which work great if you have them.

• dip each piece of eggplant first in the flour, then in the egg and finally in the panko mixture pressing down lightly so the breading mixture sticks. place each piece on a baking sheet until you’ve coated all your eggplant.

• heat 1/2 each oil in a large frying pan over medium heat. set a wire rack over a baking sheet. when the oil is hot (you can test the oil by touch a piece of the eggplant to the oil with tongs and seeing if it sizzles) add the eggplant in a single layer. cooking until golden brown on each side, it took us about 5 minute per side but go by the color, not the time! once cooked place on the wire rack to cool. i lightly salted them while they were still warm but that’s optional, i’m just totally addicted to salt 🙂

eggplant parm | designlovefest
eggplant parm | designlovefest
eggplant parm | designlovefest
eggplant parm | designlovefest

• for the sauce, in a medium pan over medium heat, heat the olive oil, then add the onion and cook, stirring until translucent, about 6 minutes. add the garlic and cook for 1 more minute, then add the cherry tomatoes and cook until they begin to soften and pop, about 5 minutes. reduce the heat to low, add oregano and cook until the sauce thickens slightly, 5 minutes or more. season to taste with salt. Remove from the heat and transfer to a serving bowl.

eggplant parm | designlovefest
eggplant parm | designlovefest

• final step! preheat the broiler to high. transfer the eggplant slices to an oven safe platter or baking sheet. top each slice with mozzarella and broil until melted. Remove from the oven, sprinkles with flaky salt, garnish with torn basil and serve immediately with the sauce alongside or on top!

eggplant parm | designlovefest
eggplant parm | designlovefest
eggplant parm | designlovefest

if you’re curious, you can find Jessica’s cookbook here on amazon!

images by: ivan solis

04.23.19

PANZANELLA

panzanella | designlovefest

whenever we make something vegetarian i find that we end up countering the lack of meat with a lot of dairy/cheese. ivan and i had a strong urge to throw some feta or mozzarella on top of this salad but we resisted and instead focused on the vegetables and using great bread and olive oil. it ended up being really colorful, delicious and filling and is completely vegan! the bread matters, we got ours at cookbook in echo park which is our favorite market. visit your local bakery, buy some good bread, it’s always worth it! for the red onion, i did half roasted and half fresh, i liked the combo of the flavors but up to you on that part. – joanie 

panzanella | designlovefest

what you’ll need: 
serves 3

• 3 cups bread cubed
• 2 cups tomatoes
• 2 Persian cucumbers
• 1 large yellow bell pepper sliced
• quarter cup olives
•1 red onion sliced
• 1 lemon
• basil
• micro greens (arugula, frisee or any type of bitter greens)
• olive oil
• 1 avocado diced

• start by pre-heating your oven to 375 degrees. in a large bowl add the cubed bread and drizzle with olive oil. toss until lightly coated, don’t over oil! spread onto a lined baking sheet and add the yellow bell pepper, olives and half of the red onions to the same baking sheet. drizzle oil on the vegetables and olives, mix. sprinkle salt on everything and bake for 15-20 minutes or until bread is golden brown. remove from oven and set aside.

panzanella | designlovefest
panzanella | designlovefest
panzanella | designlovefest

• cube the tomatoes and dice the Persian cucumbers. assemble the salad by first plating with micro greens. add the bread, bell peppers, onions, olives and tomatoes and cucumbers. drizzle with big splash of olive oil, lots of fresh lemon, salt, pepper and garnish with basil and avocado.

we plated these individually but you could also put everything on one big salad board and serve it that way. you really can’t go wrong with this salad, it’s so colorful and fresh, it’s a crowd pleaser!

panzanella | designlovefest
panzanella | designlovefest
panzanella | designlovefest
panzanella | designlovefest

images by: ivan solis
styling by: Joan Cusack

04.09.19

FAVE SPAGHETTI SQUASH RECIPE

spaghetti squash recipe | designlovefest

bri’s really been shaping up her diet lately, eating lighter meals that are more balanced, lots of vegetables, less sugar, complex carbs instead of bread and rice, etc. and it’s positively impacting all of us around here. i find myself reaching for slightly healthier options now that i have her voice in my ear. funny how that works, someone close to you starts getting healthy and it inspires you to get going too. all it takes is one person to start a positive shift! she has been making lots of healthy meals at home that she’ll tell me about and one such meal was this spaghetti squash dish. i’m not really sure why i don’t think to make spaghetti squash more often, it’s so easy and delicious and it does (kinda) feel like you’re eating pasta. we paired ours with meatballs which is a go-to dish of ours, they’re such a flexible thing to make. you can add many different herbs, any type of ground meat, breadcrumbs or skip ’em and they always turn out moist and flavorful (these are still my favorite meatballs ever). when you’re baking your squash make sure to roast it cut side facing down (so it steams)! that’s a tip i didn’t know and it makes it much more tender. – joanie

spaghetti squash recipe | designlovefest

what you’ll need: 
serves 3-5

• 2 spaghetti squash
• 4 cloves of garlic
• 1 cup Italian parsley
• 1 cup parm
• 2 cup cherry tomatoes
• 1 egg
• 1/2 a white or yellow onion finely chopped
• 1 pound  ground turkey
• olive oil
• salt + peper
• red pepper flakes

• start by heating your oven to 400 degrees. i like to poke holes down the center line with a knife and pop the squash in the microwave for 5 minutes (those things can be HARD to cut open!) this makes it easier and softens it a bit.

• cut the squash in half lengthwise, brush with olive oil, sprinkle with salt and pepper and using the side of your knife crush two cloves of garlic into 4 pieces. rub the garlic inside the squash and then place inside each half. flip the squash over on the sheet pan and place in the oven to roast for 40 minutes. check to make it’s fully done by using a fork and seeing if you can easily spread the squash. if you feel any resistance put back in the oven. i like to wait till there is some browning happening on the sides. once cooked, turn oven down to 375 for the meatballs and tomatoes.

spaghetti squash recipe | designlovefest
spaghetti squash recipe | designlovefest
spaghetti squash recipe | designlovefest
spaghetti squash recipe | designlovefest

• while the squash cooks make the meatballs by combining the ground turkey, egg, 1/2 cup parsley, 1/2 cup parmesan, salt and pepper, chopped onion, 2 cloves of garlic grated into a bowl and mix by hand and then form 1″-2″ meatballs. heat a cast iron skillet on medium-high heat, once hot, add just enough oil to coat the bottom of the pan, add the meatballs (make sure you hear a sizzle sound), browning on all sides. once browned put them in the oven for 5-7ish minutes to make sure they are cooked through.

spaghetti squash recipe | designlovefest
spaghetti squash recipe | designlovefest

• for the tomatoes: wash and slice in half. place on a baking sheet, drizzle with olive oil, salt, pepper and a gentle sprinkle of red pepper flakes. place in the oven (still at 375) for about 5-7 minutes until they are blistered.

spaghetti squash recipe | designlovefest
spaghetti squash recipe | designlovefest
spaghetti squash recipe | designlovefest

• flake your squash with two forks and put into bowls, top with meatballs, blistered tomatoes, a big drizzle of olive oil, parm and parsley. serve and enjoy!

spaghetti squash recipe | designlovefest

images by: ivan solis

04.04.19

IMPRESS YOUR GUESTS!

entertaining tips | designlovefest
entertaining tips | designlovefest

so…we did it! we finished 20 weeks of cooking school at the new school and we couldn’t have loved it more. both bri and i can’t believe how much we learned and how it has changed the way we cook and think about food. i was very apprehensive about signing up. committing to anything for 20 weeks as an adult feels like a tall order but i’m so glad we did and i truly believe it’s one of the best things we could have done for both our minds and our stomachs. it has also really inspired me to continue exploring adult education, i’m in the middle of 10 weeks of watercolor class (i will not be posting my art work here, haha) and plan to continue taking classes, we’re open to recommendations if you have an LA favorites! our last culinary lesson was on canapés (aka small bites) and we made gougères which is essentially a savory french pastry cheese puff. soo good and soo easy! we had just received the insanely gorgeous cocktail book, Floral Libations by Cassie Winslow, and she has us all inspired for floral cocktails. this book is a must buy, the styling and photos are out of this world pretty! – joanie

entertaining tips | designlovefest

cooking school definitely reinvigorated our love for hosting and the power of food, cooking for both yourself and entertaining others. American’s can have such a complex relationship with food, so many diets, and trends and wellness tips and guilt and do’s and don’ts. learning the techniques of cooking is so powerful because it connects you to the process of what you’re eating and it also gives you a respect for the finished dish. i’m a big believer in paying attention to the attitude and mentality in which we eat and share food. is it from a place of guilt or rules or is it from a place of joy? i encourage you, even if cooking school isn’t an option, to crack open a cookbook, to make a meal that sounds delicious to you and to pay attention to the process. turn on some music, enjoy the chopping, don’t stress about messing up the recipe and to enjoy the fruits of your labor. creating a meal out of a place of love is loving and carrying for yourself (and those you serve it to!)

now on to the entertaining aspect! if you’re looking to throw a little spring/summer party here are a couple ideas that will make your guests vvverrryyy happy!

entertaining tips | designlovefest

she had us make a lavender gin for this drink which required using dried lavender (organic!) and infusing it in gin for up to 5 days. we did it for two days and it was plenty strong for us! we buy all our edible flowers from gourmet sweet botanicals. not an everyday purchase but really worth it when you want to bring things up to the next level!

entertaining tips | designlovefest
entertaining tips | designlovefest
entertaining tips | designlovefest

lavender gin daisy, serves 2
recipe by: Cassie Winslow
• 1/2 cup lavender gin
• 1/2 cup fresh lemon juice
• 2 tablespoons grenadine
• 1/2 tsp sugar
• ice cubes

  • combined all ingredients into a cocktail shaker, shake well and strain into two cups.

entertaining tips | designlovefest

a margarita is top two favorite drinks for me, alternates with a manhattan, depending on the season. this drink is so delicious and refreshing. the chamomile infused syrup is so lovely and delicate. we used chamomile teabags for this part and it worked great. both of these cocktail recipes are perfect right now when citrus is abundant and inexpensive! our favorite tequila is Espolōn and we used that in this recipe.

entertaining tips | designlovefest
entertaining tips | designlovefest
entertaining tips | designlovefest

pansy margarita, serves 2
recipe by: Cassie Winslow

• rose salt
• lime
• 2 tablespoons chamomile syrup
• 1/4 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 2 tablespoons fresh orange juice
• 1/2 cup tequila
• ice cubes
• fresh pansy flowers to garnish

entertaining tips | designlovefest
entertaining tips | designlovefest

first step is to make the chamomile simple syrup: combined  1/2 cup cara cara orange juice, 1 tablespoon cara cara orange zest, 3 chamomile tea bags and 1 cup cane super with 1/2 cup water in a sauce pan. simmer over medium heat until sugar dissolves and mixture thickens, about 5 minutes. let cool and strain. set aside.

• to make the rose salt, mix sea salt and dried rose petals in a blender and pulse.

• run a lime around the rim of 2 glasses. turn upside down and coat with rose salt. mix the cocktail by adding all ingredients into a carafe and stir. pour into glasses and serve!

entertaining tips | designlovefest
entertaining tips | designlovefest

and now for the gougères! my aunt first taught me to make these last winter and told me to pop them in the oven right before guests arrive to make your house smell amazing and she was right! we made these in class and they are heavenly. airy and salty. best hot out of the oven!

GOUGÈRES
what you’ll need//
serves 4

• 1/2 cup of water
• 3 tb of butter, cut into cubes
• 1/4 tsp of salt
• 1/2 cup of AP flour
• 2 eggs
• 2 tb of chives, finely minced
• 3/4 cup grated parmesan cheese

entertaining tips | designlovefest

you’re going to make your dough on the stove top. the idea is that you want to cook out as much moisture from the dough as you can. start with the water and salt, add the butter and once it’s melted added the flour. keeping it on the heat, and using a wooden spoon, stir it constantly, it should be a in a ball. keep doing this until the dough starts to dry and a thin layer is left on the bottom of the pan.

entertaining tips | designlovefest

transfer the dough to a mixer with a paddle attachment, turn on medium and keep mixing until the dough cools slightly, about 3-5 minutes. add the eggs one at a time, mixing after each. dough may seem lumpy but will smooth out. add in the cheese and herbs. keep mixing. you want the dough to have a webbed look to it.

entertaining tips | designlovefest

• i couldn’t find our pastry bag for this part so i used a plastic bag and cut off the corner, and it worked great! line a tray with parchment paper. you want to pipe these so they stand tall, fill the tray with the puffs. then take a little dish of water and using your finger, dip it in water and smooth the top of each one gently with your moist finger. top with a bit of flaky salt and bake. you can also sprinkle more cheese on top but we found that wasn’t necessary. pop in the oven at 375 for around 15- 20 minutes, cooking time varies greatly depending on how big or small you pipe them! they should look golden brown on the top! remove from the oven, serve hot and bask in the glow of being an excellent host!

entertaining tips | designlovefest
entertaining tips | designlovefest
entertaining tips | designlovefest
entertaining tips | designlovefest

cocktail recipes by: Cassie Winslow
images by: Ivan Solis 

03.15.19

SMASHED POTATO APPETIZER

smashed potato appetizer | designlovefest

we really out did ourselves with this one, if i do say so myself! bri and i learned how to make a proper smashed potato in culinary school (which requires boiling, pan frying, basting and broiling!) and they were so delicious that we had to remake them but with our own twist. the horseradish sour cream really takes these to the next level and bri suggested a garnish of pomegranate which i was a bit skeptical about but it really brings the flavors together. the seeds have a bright flavor which is similar to how lemon zest really brings together the flavors of something savory. go make these!  -joanie

smashed potato appetizer | designlovefest

smashed potato bites
what you’ll need:
• 1 lbs peewee potatoes
• 6 pieces of bacon, cooked
• green onions
• butter
• pomegranate seeds
• flat leaf parsley
• thyme

horseradish sour cream//
• 1 cup sour cream
• 2 tablespoons prepared horseradish
• 2 tablespoons lemon juice
• 1 teaspoon salt
• black pepper

smashed potato appetizer | designlovefest
smashed potato appetizer | designlovefest
smashed potato appetizer | designlovefest

• bring salted water to a boil, add potatoes and cook until you can pierce with a fork with no resistance. drain and set aside.

• chop the cooked bacon, parsley and green onion, set aside.

• in a small bowl, add all of the ingredients for the horseradish sour cream and mix together. adjust to your desired flavor profile, adding more horseradish for an extra kick, lemon or salt as needed. dust with a generous amount of black pepper.

smashed potato appetizer | designlovefest
smashed potato appetizer | designlovefest
smashed potato appetizer | designlovefest

• once the potatoes have cooled, place them on a flat surface. using either the palm of your hand or the back of a measuring cup press gently into them to flatten. don’t use too much force or they’ll break apart.

• heat an oven proof skillet on medium heat, once hot, add oil, swirl and add potatoes, cook until brown and flip. once browned on both sides, add 1 tablespoon butter and a sprig of thyme and turn off the heat. the butter should melt and then start foaming, baste the potatoes by tilting the pan towards you and using a spoon to drip the butter over the cooked potatoes. depending on the size of your pan you might need 2-3 rounds in the frying pan to cook all of the potatoes. once they are all browned, place them on a baking sheet, drizzle leftover butter from the pan and thyme and put them under the broiler until the edges start to get crispy, about 3 minutes.

smashed potato appetizer | designlovefest
smashed potato appetizer | designlovefest
smashed potato appetizer | designlovefest
smashed potato appetizer | designlovefest
smashed potato appetizer | designlovefest
smashed potato appetizer | designlovefest

place the potatoes on a serving tray and top with the sour cream, bacon, green onion, parsley and pom seeds. serve immediately and enjoy all the thank you’s these potatoes will get ya!

smashed potato appetizer | designlovefest
smashed potato appetizer | designlovefest
smashed potato appetizer | designlovefest

images by:  ivan solis
styling by: joanie cusack

||||||||||||||
 photo 1_zps2362d795.jpg
FIND ME HERE
 photo press_zps16ed2344.jpeg
FOLLOW ON INSTAGRAM!
 photo Screen-Shot-2017-04-03-at-1.44.06-PM_zpstrrrpmex.jpg
SIGN UP HERE!
 photo work_zpsnrxwbhbd.jpg
DESIGNLOVEFEST X KEDS!
 photo 8304FC41-46FB-48C1-85FA-40C81729C59F_zpskc7xyknr.jpg
OUR FOOD COLUMN!
 photo DSC_7838-1_zps1axry6fb.jpg
DIY POSTS
 photo plant01_zpsvbblfnip.jpg
DLF VIDEOS
OUR MAILING LIST
 photo mail_zps0136b91f.jpg
LET’S ADVENTURE!
MORE FUN
 photo jobboard-check_zps431bea8e.jpg
FREE TECH DOWNLOADS
 photo downloads_zpsd641254d.jpg