Archive for the ‘FOOD’ Category
i’m going to encourage you to buy an ice cream maker (we used this one!). you don’t have to, i swear…but if you do, you will not be sorry. let’s make some banana “ice cream!”
what you’ll need:
• 4 ripe bananas
• 1/2 cup almond breeze (unsweetened or sweetened depending on your sweet tooth)
• 2 tablespoons maple syrup
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 vanilla bean
• pinch of salt
in addition, i would recommend having the following sundae ingredients on hand to really impress your guests. chocolate syrup, chopped almonds, toasted coconut and waffle cone cookies. i skipped out on the whipped cream cause i felt like we were going for the whole non-dairy thing…but if that isn’t an issue for you, add that in, too!
for the ice cream:
now i warned you about the ice cream maker. but you will see how easy this recipe and so many others will be if you have one, and if you don’t…well i have a suggestion for you at the end, so sit tight.
• combine all of the ingredients in a blender and before you blend, slice the vanilla bean lengthwise and then run a knife down the inside of the bean to extract the seeds. add these to the other ingredients in the blender and blend until smooth. transfer ingredients into said ice cream maker and voilà. it’s that easy. literally i think going to the grocery store is the hardest part of the recipe. you may want to keep the ice cream in the freezer until just before you serve. this stuff melts fast!
• if you don’t have an ice cream maker, you can slice the bananas into thin pieces and freeze on parchment lined baking sheets, preferably over night. add these and the rest of the ingredients into a blender, blend until smooth and serve immediately. this will have a bit more of a soft serve texture, but still really delicious!
(photos and recipe by jen gotch for designlovefest – want more food posts? click here! this post is in partnership with almond breeze. all opinions are my own.)
lunch time can be tricky around the office. we get busy and put off talking about what we’re going to eat until 2pm and by that time we’re hungry and inevitably grumpy and chow down on whatever is easiest (and that usually means unhealthy.) we get tired of the same take-out spots, and there are only a couple of options to walk to in the area…
cue, blue apron. such a good idea. they send you a box of food that it perfectly measured to the amount you need that allows you create delicious, chef-designed recipes at home or at the office. all blue apron recipes are delivered in a refrigerated box so ingredients were fresh even though we weren’t at the studio right when it was delivered. and the shipping is free, so that’s cool too.
we asked for meals that didn’t have meat and they sent us the most delicious fish, these roasted poblano & quinoa sopes and a pasta dish. the instructions were so straight forward, they even had pictures. but i also appreciated that the meals took some time to prepare, sometimes you want to cook in your kitchen or make a meal for your friends or family but you just don’t have the time to do all of the prep before hand (finding a recipe, grocery shopping…) i made the fish at home with my roommate and we had fun cooking together.
meals are $9.99 per person and there is no commitment involved which is ideal for me as my schedule is constantly changing and i need the flexibility to opt out whenever. i liked that they sent recipe combination that were new and inventive (at least for me). i’m can get pretty stuck in the brown rice with black bean rut when cooking at home so it was nice to break out of that for a bit.
we’re definitely going to be using them more often and, if you’re interested in trying blue apron, they’re giving two free meals on your first order to the first 250 people who visit their site, here (hey, that’s two dinners that you don’t have to plan for!).
(photos by sheila gim for designlovefest. this post is sponsored by blue apron. thank you for supporting the designlovefest sponsors that allow this blog to create original content for you!)
I first heard of eton mess about a year ago when they seemed to take over last summer’s dessert posts in the blogosphere. After much research (and by that I mean going through to the second page of search results from google), I was able to discern that it’s a parfait of sorts, with fresh or preserved fruits layered with whipped cream and broken up meringue cookie bits.
I made them from scratch and included them in the recipe here, but feel free to buy meringue cookies from the store and use those instead. However, I will warn you that the recipe for meringue below is pretttty great, and leaves you with both a crunchy shell and a gooey marshmallow-y inside that most store-bought meringue cookies lack.
It’s a really great make-ahead dessert, so long as you keep the three components (fruit, whipped cream, meringue) separate and only mix them together right before the guests arrive. I plan on making this again often in the coming months of sun and heat, and I recommend that you do the same.
Roasted Apricot & Rose Eton Mess
By Eva Kosmas Flores of Adventures in Cooking
Makes about (6) 8-ounce mason jar servings
• 3 egg whites
• 1 cup ultra-fine baker’s sugar
• parchment paper
• 4 apricots, cut in half and pitted
• 1/3 cup light brown sugar ¼ teaspoon cinnamon
Rose Whipped Cream
• 2 cups whipping cream
• ¼ teaspoon rose water
• ¼ teaspoon vanilla extract
• Begin by preparing the meringue. Preheat the oven to 200 degrees Fahrenheit. In a large bowl, beat together the egg whites at medium high speed with a whisk attachment until they hold soft peaks. While you’re beating the egg whites, microwave the ultra-fine sugar on high for 2 minutes, pausing at the 1-minute mark to give the sugar a good stir.
• Once the egg whites have a soft peak, gradually add the hot sugar to the egg whites while continuing to beat them over a period of 30 seconds. Continue beating the mixture at medium-high speed until thick, shiny, and glossy, which may take several minutes. If you take a bit of the meringue and rub it between your thumb and forefinger and feel lots of gritty sugar, it needs to be mixed more. If you barely feel the grit of the sugar, it’s ready for the oven.
• Line a baking sheet with parchment paper and add a ¼ cup dollop of meringue onto the sheet. Continue to add the meringue dollops onto the sheet, and make sure to leave 2 inches of space between each meringue. Place the baking sheet in the oven and bake for 1 hour. Then turn the oven off and allow the meringues to cool inside the oven with the oven door closed for another hour. Remove the baking sheet from the oven and set aside.
• Preheat the oven to 375 degrees Fahrenheit. Toss the apricot halves in a bowl with the brown sugar and cinnamon until lightly coated. Then place them on an unlined baking sheet and roast them for 20-30 minutes or until soft and deeply orange. Remove from the oven and allow to cool completely before placing them in the refrigerator to chill.
• To prepare the whipped cream, beat the cream in large bowl at medium high speed with a whisk attachment until thickened and fluffy. Add the rose water and vanilla extract and whisk for 20 seconds more, then remove and place in the refrigerator.
• Once the roasted apricots have chilled, layer the whipped cream, meringue, and roasted apricot halves in an 8-ounce mason jar until it is full. You can garnish the top with a whole meringue cookie or an apricot half. Serve immediately.
(recipe + photos by Eva Kosmas Flores of Adventures in Cooking for designlovefest– want more food posts? go here!)
we have some simple and delicious mixed drink recipes for your fourth of july holiday weekend. i hope you see some awesome fireworks and spend some good quality time with the people you love. i’ll be in france, so enjoy this holiday for me! -bri
watermelon jalapeño margarita
• 8 cups watermelon
• 1.5 cups tequila
• 1 cup triple sec
• 1/2 cup lime juice
• 1-2 jalapeños, thinly sliced
puree the watermelon, then pour through a fine mesh strainer. combine the remaining ingredients and chill for at least a couple of hours (more if you would like a stronger pepper taste). remove 1/2 of the jalapeños slices and salt the rim of your glasses. add extra jalapeño slices for garnish. yield 4 servings.
• 1 cup mango juice
• 1/4 cup coconut water
• 1.5 oz rum
• 1-2 limes, juiced
combine all ingredients over ice and mix. add a lime slice for garnish. yield 1 serving.
blueberry mint mojito
• 1.5 oz blueberry vodka
• 1/2 a lime, juiced
• club soda
muddle mint leaves with a splash of simple syrup. add in lime and vodka. mix and serve over ice. top off with club soda.add blueberries and mint for garnish. yield 1 serving.
(styling + photos by sheila gim for designlovefest – want more food posts? go here!)
today we’re going to show you our new favorite summer salad. so colorful and delicious! joanie made it for us in the office the other day and i couldn’t stop eating it. i’ve never been much of a fennel fan but this combo won me over. what are some of your favorite simple summer dishes to make?
ps. i’m kind of obsessed with gorman’s hometime line, especially this eye plate.
summer citrus salad
inspired by this bon appetit recipe.
• 2 red beets
• 3 golden beets
• 2 grapefruit
• 2 lemons
• 1 fennel bulb
• 1/4 red onion
• walnut oil
• sea salt + pepper
• 1 bunch cilantro
• 1 head butter lettuce
how to make it:
• roast the beets at 400 degrees for 45-50 minutes. remove from the oven and allow to cool completely. once cooled, peel the skins and slice 1 of each length wise and the remaining ones into sections.
• thinly slice the fennel bulb and place in a bowl with a generous pour of walnut oil, juice of half a lemon and salt and pepper. mix by hand and allow to sit.
• cut all of the skin and white flesh from the grapefruit and break into sections. carefully peel the white membrane from each section. set aside.
• wash the cilantro, pat dry and cut the stems short. thinly slice the red onion. wash the butter lettuce and allow to dry.
• assemble the ingredients as you like! we placed the butter lettuce on the bottom and layered the ingredients on top. use the juice from the fennel marinated as the dressing. add more salt, pepper, lemon and oil as desired. enjoy!
shop the above: Yield Design throw, Gorman eye platter, Gorman crown fruit bowl and winter harvest napkins.
(recipe by joanie cusack + photos by sheila gim for designlovefest– want more food posts? go here!)