Archive for the ‘FOOD’ Category
southern california is having a heat wave, while the east side of the country is buried in snow. it might seem crazy to be thinking about tequila cocktails but with 80 degree days here in LA we already have spring and summer on our minds. for you east coasters, turn up the heat and pour yourself a drink and remember that spring will be here before you know it…cheers!
• 1 cup fresh ruby red grapefruit juice
• 2 tablespoons fresh lime juice
• 2 tablespoons honey
• 3 ounces tequila
• ice as needed
• top with club soda
• 2 tablespoons water
Honey Paloma: in a large measuring cup ( I like to use a 4 cup measuring device for ease of adding all ingredients) pour 1 cup of fresh squeezed and strained ruby red grapefruit juice, mix in the 2 tablespoons fresh lime juice. In a sauce pan combine 2 tablespoons honey with equal amounts of water. Set over medium heat. Stir until honey dissolves. Remove from heat and allow to cool to room temperature. Stir the honey syrup into the grapefruit mixture, add 3 ounces of tequila. Pour ingredients over two glasses filled with ice, leaving room to top off with club soda.
This baked french toast recipe may just convert you from the traditional grilled french toast method. Honey is mixed with eggs, yolks, milk, lemon zest, and spices to create the most flavorful custard base. Fresh sweet challah bread is then used to soak up the mixture and it’s all tossed with fresh raspberries and almond slices before being baked in the oven, creating a french toast that is wonderfully crisp on the outside while staying gooey, soft, and sweet on the inside. Plus, everyone’s servings are ready at the same time and it’s an awesome make-ahead dish, too. You can easily let the challah & custard base sit in the refrigerated casserole pan overnight and then pop it in the oven in the morning! – Eva
Baked Raspberry Almond French Toast
by Eva Kosmas Flores of Adventures in Cooking
• 5 eggs
• 3 egg yolks
• 2 cups milk
• 1/4 cup honey
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon finely grated lemon zest
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 loaf challah bread, cut into 3/4-inch thick slices
• 1 pint raspberries
• 1/3 cup sliced almonds
• maple syrup, butter, and powdered sugar, for serving
• In a large bowl, whisk together the eggs, yolks, milk, honey, vanilla, lemon zest, cinnamon, and nutmeg until smooth. Place several slices of the challah bread in the bowl and allow to soak for 5 minutes. Arrange the slices in a large greased casserole pan, and repeat this process until all of the slices have been soaked. Pour the remaining mixture into the pan. Place the raspberries and almonds between and on top of the challah slices in the pan. Cover and refrigerate for 1 hour to allow the bread to soak up more of the mixture.
• Preheat the oven to 375 degrees Fahrenheit. Place the pan in the oven and bake for 30-40 minutes, or until the tops of the slices are slightly crisp when poked and more golden at the top. Remove from the oven and serve alongside maple syrup, butter, and powdered sugar.
recipe + photos by Eva Kosmas Flores of Adventures in Cooking for designlovefest– want more food posts? go here!
do you have any special valentine’s day plans? making breakfast in bed for someone you love or hosting a saturday morning brunch? you can make these super simple and festive pancakes below. they take very few ingredients and are a sweet touch on a breakfast favorite.
Red Velvet Pancakes
• 1 cup pancake mix
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon granulated sugar
• 1/2 cup buttermilk
• 1 egg, lightly beaten
• 1/2 tablespoon vanilla extract
• 3/4 teaspoon red food color
• 3 tablespoons softened butter
• 3 tablespoons raspberries
• 1 tablespoon powdered sugar
Red Velvet Pancakes: Mix pancake mix, cocoa powder and granulated sugar in large bowl until well blended. Stir in buttermilk, egg, vanilla and food color just until blended. Heat your pan, coat with butter and add 1/4 cup of your mixture. If you’re extra ambitious you can even pour the pancakes into a heart shape cookie cutter. (Note: cooking on low heat will ensure more of a desired red color). Cook 1 to 2 minutes per side, turning when pancakes begin to bubble.
Raspberry Butter topping: Add softened butter and powdered sugar to a stand mixer and mix on high with whisk attachment. Add the fresh raspberries to the bowl. Mix on medium speed with whisk attachment for 5-10 seconds until the berries break apart. Chill mixture for at least 2 hour until firm.
Top pancakes with a layer of raspberries, raspberry butter and garnish with powder sugar. Serve to someone you love!
i’m so excited to feature this beautiful cake and the tutorial for how you can make it at home (maybe for valentine’s day?!) sara from matchbox kitchen came to the studio last week and showed us the pro tips and tricks for assembling our own. she made it look so simple, i might even try to make one!
How To Make A Two Tiered Naked Cake
• 4″ and 6″ cake, each about 2″-3″ tall
• sturdy frosting, such as american buttercream or italian meringue buttercream
• fresh fruit, sliced for filling and whole for decoration (raspberries and strawberries are used here)
• small offset spatula
• small pastry brush
• powdered sugar
• cake stand or cardboard cake board
• 6″ bamboo skewer, optional
CLICK THROUGH TO SEE THE WHOLE POST…
huevos rancheros is one of my favorite breakfasts of all time, and the one i usually make at home for myself. eggs, salsa, beans and cheese are my stable grocery store items so this is easy to whip up and always a hit. it’s also a fun one to make for a group of people.
• 2 tomatoes
• Half a white onion, chopped
• 1 lime
• 1 tablespoon chopped cilantro
• 3 tablespoons of cooking oil
• 4 corn tortillas
• 1 15oz. can black beans
• 4 eggs
• 4 tablespoons Feta cheese
Salsa: Chop two tomatoes, a quarter of the onion and one tablespoon of cilantro. Combine ingredients together with one squeezed lime. Salt and pepper to taste.
Fried Tortillas: On a small frying pan use medium to high heat with 2 tablespoons of cooking oil, we used olive oil but you can use whatever you have on hand. Fry the tortilla for about 15 seconds on each end or until golden brown. Checking every few seconds as it can burn pretty quickly. Set fried tortillas on a paper towel to soak up excess oil and to cool.
Black beans: On a pan, use 1 tablespoon of cooking oil and add remaining chopped onion, sauté until translucent. Add black beans and mash with fork or masher until you get a chunky texture. Salt and pepper to taste.
Eggs: Fry the eggs to your liking, (over medium is my favorite!). To assemble put the beans on top of the fried tortilla, then top off with salsa and the egg. Garnish with Feta cheese and hot sauce.
photos and recipe tips by: Ivan Solis