Archive for the ‘FOOD’ Category



pie workshop | designlovefest
pie workshop | designlovefest

this is a post you’re going to want to bookmark because we’re giving away some serious pie secrets from the dessert genius Valerie of Valerie Confections. we first met valerie a few weeks back at the Samsung dinner we attended and we were blown away by her pies and her charm. we asked if she’d want to offer a little pie workshop to get us prepped for the holidays and she kindly agreed and our friends over at Samsung, who are always game for our fun food related ideas, offered to sponsor the event. we had the best afternoon, making pies, sipping mulled wine, eating cheese and feeling very fall and festive! and we’re sharing all the recipes below! let us know if you make one, we’d love to hear how it turned out.

pie workshop | designlovefest

we started the day with making a roasted grape galette which is essentially a pie without the top crust. it’s really easy to make and doesn’t require the crimping or a pie pan.

Roasted Grape Galette

2 Quarts Purple Seedless Grapes, sliced in half
2 Ounces salted butter
2 teaspoons corn starch
12 ounces Vanilla cream (recipe below) 
one 13” Pie dough Round (pie dough recipe below)
2 Tablespoons sugar
2 sprigs fresh thyme
½ teaspoon Fleur de Sel

• Heat Oven to 350F

• In a medium sized bowl, pour melted butter over prepared grapes and thoroughly combine.

• Sprinkle cornstarch over the buttered grapes and mix until evenly coated.

• Place the dough on a baking sheet. Evenly spread the Vanilla cream in the center of the dough creating a 9 inch circle.

• Pour the prepared grapes onto the vanilla cream creating a tall mound.

• Lift one side of the dough onto the fruit and press down so it gently adheres. Continue all the way around the galette creating 5-6 folds in total.

• Refrigerate until firm to the touch. valerie and i are pictured below with the Samsung Family Hub that i’ve had for a little over a year now and love!

pie workshop | designlovefest
pie workshop | designlovefest

• Using a pastry brush, evenly paint egg wash over the dough. Generously sprinkle sugar over the entire

• Bake for 40-45 minutes until golden brown.

• Finish with bits of fresh thyme and a sprinkle of fleur de sel.

Vanilla Cream

6 ounces whole milk
1.75 ounces sugar
1 Tablespoon light brown sugar
½ teaspoon vanilla paste
2 ounces heavy cream
2 large egg yolks
2 Tablespoons cornstarch
1 ounce unsalted butter (cut into small chunks)

• Combine the milk, sugars, and vanilla paste in a medium saucepan and bring to just a simmer over medium-low heat, stirring constantly. Remove from heat.

• Whisk together the heavy cream, egg yolks, and cornstarch in a medium bowl. Continue whisking as you slowly stream in the hot milk mixture. Pour the vanilla cream back into the pan and cook over medium-low heat, whisking constantly until the cream thickens. Remove from heat and stir in the butter until melted.

• Pour the cream through a fine mesh sieve into a medium bowl. Cover the surface of the cream with plastic wrap so it doesn’t form a skin, refrigerate until cold, about 2 hours.

pie workshop | designlovefest
pie workshop | designlovefest

the foundation of every good pie, the pie crust! Valerie is a crust lover and rolls her dough out thick, it makes it easier to handle and gives a solid base. one tip she gave and that i found helpful is that once your dough is rolled out, don’t pull on it. you can pinch it, fold it, etc but no pulling!

Buttery Pie Crust
makes enough for one 9-inch double-crust pie, two 9-inch single-crust pies, or fifteen 4-inch hand pies

2 ½ cups (12.5 ounces) all-purpose flour
2 teaspoons sugar
1 teaspoon salt
2 ½ sticks (10 ounces) unsalted butter, cubed and chilled
1/4 to 1/3 cup (2 to 2.5 ounces) cold water

• To make the dough in a food processor: Put the flour, sugar, and salt in the processor bowl and pulse once or twice to combine. Drop the pieces of butter through the feed tube, continuing to pulse until the mixture resembles coarse crumbs. Slowly add 1/4 cup water as you continue pulsing a few more times, then add more water if necessary; stop when the dough just starts to come together.

• To make the dough by hand: Put the flour, sugar, and salt into a medium bowl and mix together with a fork or small whisk. Cut the butter into the dough using a pastry cutter or a large fork until the mixture resembles coarse crumbs. Drizzle 1/4 cup water directly over the dough, mixing with the pastry cutter or fork, then add more water if necessary, mixing until the dough just comes together.

• Remove the dough from the processor or bowl and form into 2 equal disks. Wrap each disk in plastic wrap and refrigerate for at least 2 hours, or up to 3 days. The dough can be frozen for up to 2 months; thaw in the refrigerator.

pie workshop | designlovefest
pie workshop | designlovefest
pie workshop | designlovefest
pie workshop | designlovefest





tortilla soup | designlovefest

my aunt gave me the cookbook “repertoire” by jessica battilana and i’ve been loving it. i’m really picky when it comes to cookbooks i’m willing to add to my collection because i don’t have a ton of space and i want ones that i’m actually going to use. her recipes are approachable, beautiful and fit for a weekday dinner or entertaining. i made her Tortilla Española and for today’s recipe post we made her tortilla soup. there are a zillion recipes out there for tortilla soup, this one is super approachable and could be bumped up by roasting your own chicken and making your own chicken stock or make as we did, the short cut way! the only thing i’d add would be some spice in the broth. we also made our own fried tortilla strips but you could skip this part and use chips. although, the fresh strips really take it up a notch – joanie

tortilla soup | designlovefest

what you’ll need:

• 1 rotisserie chicken shredded
• 1 large onion, peeled and chopped
• 1 15oz can of whole kernel corn
• 3 cloves garlic, peeled and smashed with the edge of your knife
• 5-10 tortillas
• 1 32oz container of chicken broth
• 1 15oz can diced tomatoes
• olive or avocado oil


• 1 avocado diced
• 1 bunch of radishes thinly sliced
• 1 cup diced Cotija cheese
• 1 bunch cilantro chopped
• 1-2 limes

tortilla soup | designlovefest

• to make tortilla stripes place the tortillas in a single pile and cut into strips. heat oil on medium in a pan filling it about 1-2 inches high. place the tortilla stripes in small batches so that they don’t overlap each other and fry on each side until golden brown. place fried strips on paper towels and set aside.

• in the same pan,  toss the corn until slightly charred (trader joes sells fire roasted corn in the freezer aisle if you want to bypass making it yourself!)

• in a large pan heat 2 tablespoons of olive oil on medium heat, add diced onions, a big pinch of salt and cook down until translucent; about 8 minutes. add 3 peeled and mashed garlic cloves and continue to cook for an additional 3 minutes, tossing occasionally.

tortilla soup | designlovefest

• remove the onions and garlic and place in a blender with the canned diced tomatoes. blend until smooth. heat 1 tablespoon oil and pour the pureed tomato mixture in, cooking down until most of the liquid is gone and it starts to thicken like tomato paste about 6-8 minutes, add the broth and bring to a boil, reduce to a simmer and taste, adjust seasoning as needed. next add the shredded chicken and the roasted corn. continue to cook for an additional 20 minutes on a simmer. remove from heat, add salt and pepper to taste.

tortilla soup | designlovefest
tortilla soup | designlovefest
tortilla soup | designlovefest

• prep all your garnishes, and set out on in bowls so people can top their soup as desired. we highly recommend a big squeeze of lime before serving!

tortilla soup | designlovefest
tortilla soup | designlovefest
tortilla soup | designlovefest
tortilla soup | designlovefest
tortilla soup | designlovefest

images by: ivan solis
styling by: joanie cusack 



pumpkin shrimp curry | designlovefest

when i lived in west hollywood there was a thai place around the corner from my house and at least once a week i’d order their pumpkin shrimp curry. i’d never had pumpkin curry but i quickly became addicted. the pumpkin flavor is super subtle but makes it really creamy and it complimented really well with the shrimp. i love it topped with a bunch of cilantro, a big squeeze of lime and fried shallots. it’s insanely delicious, you gotta try it. we made our own pumpkin puree for this recipe by cutting a pumpkin in half and roasting it until tender, scooping it out and blending it until smooth. not sure it’s worth the extra effort, i think next time I might just use canned. – joanie

pumpkin shrimp curry | designlovefest
pumpkin shrimp curry | designlovefest

pumpkin curry
adapted from this recipe on bon appétit
serves 4

• 2 tablespoons olive oil
• 1 medium sliced onion
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 plum tomato, chopped
• 2 cups pumpkin purée (homemade or canned)
• 2 cups veggie broth
• 2 cups full fat coconut milk
• 3 teaspoons curry powder
• 1/2 teaspoon cayenne (less of you don’t like spice!)
• 2 cups chopped and roasted butternut squash
• 1 pound shrimp
• 2 teaspoons fresh lime juice
to serve: 
• cilantro
• rice
• lime
• fried shallots (follow this guide!)

pumpkin shrimp curry | designlovefest

  • heat oil in a large pan over medium heat. add onion and ginger, cooking until soft 6- 8 minutes. add garlic and cook for one minute. add chopped tomato, pumpkin purée and cook for about 10 minutes. you want the pumpkin to slightly browned. add veggie broth, coconut milk, curry powder and cayenne and let simmer for 20 minutes (don’t shorten this time, this is when it thickens up!). and the cooked butternut squash and the shrimp, for this part i like to keep it on the heat for about 2-3 minutes and then turn off the burn and let the shrimp cook in the curry heat. the shrimp is cooked when it’s just pink!

pumpkin shrimp curry | designlovefest

• squeeze the lime juice on top and serve with cilantro, friend shallots and rice.

pumpkin shrimp curry | designlovefest
pumpkin shrimp curry | designlovefest
pumpkin shrimp curry | designlovefest

enjoy! such a perfect fall dish and a fun use of pumpkin that’s not bread or muffins.

pumpkin shrimp curry | designlovefest
pumpkin shrimp curry | designlovefest

photos by: ivan solis



crunchy granola | designlovefest
crunchy granola | designlovefest

everyone seems to have a different preference when it comes to granola; sweet, salty, crunchy, chewy, with dried fruit or nuts, with a little spice or just plain sweet. for me, if i’m making it at home it has to be naturally sweetened, maple syrup or honey only. i also like it really crunchy because i’m more of a yogurt than milk girl so i want it to really stand out against the creaminess. and i also don’t like it too sweet, i even like it a bit salty. for the longest time this has been my go-to recipe (i still love it!) it’s so simple and makes a great eat it by the handful snack. but recently i wanted something that had a few more nutritional add-ins, to really make it pack a punch. so i played around and came up with this recipe! we served it in these jars because it makes a pretty photo but i mostly ate by the handful right off the baking sheet. feel free to adapt as needed, different nuts, nut butter, etc. and enjoy a little granola with this fall weather we’re enjoying! – joanie

crunchy granola | designlovefest

crunchy granola
makes about 5 cups

dry ingredients: 
• 3 cups oats
• 1 cup unsweetened coconut flakes
• 1/2 cup pumpkin seeds
• 1/2 cup sliced almonds
• 1 cup chopped hazelnuts
• 1 teaspoon allspice
• 1/2 teaspoon salt

wet ingredients:
• 1/4 cup nut butter (we used cashew)
• 1/4 cup coconut oil
• 1/2 cup olive oil
• 2/3 cup maple syrup


crunchy granola | designlovefest
crunchy granola | designlovefest

• pre-heat oven t0 325 degrees
• line a baking sheet with parchment paper
• in a large bowl mix all dry ingredients
• mix all wet ingredients in a small bowl
• mix the wet into the dry and stir until well coated, no risk of over mixing here so go crazy!

crunchy granola | designlovefest

• place in the oven and cook for 30-40 minutes until golden brown. turn off the oven and let cool for 10 more minutes in the oven with the heat off. and then remove and let cool completely before serving. it will be soft when it comes out of the oven and get crispy as it cools. you should be able to break it off in pieces once it cools, like you can see below.

crunchy granola | designlovefest
crunchy granola | designlovefest
crunchy granola | designlovefest
crunchy granola | designlovefest
crunchy granola | designlovefest

serve with milk or yogurt and top as desired! a little sliced banana and a few berries is my preference!

crunchy granola | designlovefest
crunchy granola | designlovefest
crunchy granola | designlovefest

images by: ivan solis
styling: joanie cusack 



kimchi fried rice | designlovefest

i’m a fried rice lover and always have a bag of trader joe’s fried rice in my freezer for a quick dinner. i love this version for the healthy kick of kimchi and the highly addicting flavor of the korean chili paste (you’ll want to put it on everything!). this is such a simple dinner and you could add a variety of veggies to make it really pack a punch. it would be great with a bunch of wilted kale or a hardy veggie like that. – joanie

recipe adapted from spontaneoustomato

kimchi fried rice | designlovefest

Kimchi Fried Rice
makes 3-4 servings 

• 2-3 tablespoons avocado oil
• 4 scallions
• 1 cup kimchi
• 1 tablespoon gochujang (Korean chili paste, it’s soooo good! )
• 3 cups cooked rice
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 2 cups mushrooms sliced
• salt to taste
• nori cut into thin slices (optional garnish)

kimchi fried rice | designlovefest
kimchi fried rice | designlovefest
kimchi fried rice | designlovefest
kimchi fried rice | designlovefest

• cook rice according to packaging directions. set aside.

• in a large pan heat the olive oil on medium heat until hot. slice the scallions and pan fry the white ends with the mushrooms until cooked down, about 5-7 minutes. add kimchi, gochujang, sesame oil and soy sauce.

• mix in rice and salt to taste.

kimchi fried rice | designlovefest
kimchi fried rice | designlovefest

• fry eggs to your liking and top with the kimchi fried rice. you could also use scrambled eggs too and mix those in while they are still wet.

kimchi fried rice | designlovefest
kimchi fried rice | designlovefest

images by: ivan solis
styled by: joan cusack

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