Archive for the ‘FOOD’ Category
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
There’s nothing quite like the sweet raspberry citrus flavor of the blood orange, and when winter citrus season rolls around, it must be taken full advantage of. I like incorporating them into sweets of all kinds, but a sweet and tangy margarita showcases their flavor perfectly! Refreshing, fruity, and a gorgeous hue of pink, it holds a place all its own on the bar-top. – Eva
Blood Orange Margarita
By Eva Kosmas Flores of Adventures in Cooking
• ⅓ cup kosher flake sea salt
• 1/2 cup blood orange juice
• ¼ cup plus 3 tablespoons lime juice
• 2/3 cup honey
• 4 ounces tequila
• 4 ounces triple sec
• 3 cups ice
• Fill a rimmed plate with water so that it is ¼ inch deep. Pour the sea salt onto another small plate, patting it down flat so that it is about ¼ inch deep, as well. Flip your margarita glasses upside down and dip the rim in the water, then dip it in the sea salt. Set it aside right side up.
• Blend all remaining ingredients together in a blender or food processor until smooth. Evenly distribute between the 4 margarita glasses. Serve immediately.
recipe + photos by Eva Kosmas Flores of Adventures in Cooking for designlovefest– want more food posts? go here!
we’re excited to announce the addition of a new food contributor to the DLF team. his name is ivan and he’ll be posting amazing new recipes. welcome, ivan! we’re happy to have you. hope you all enjoy his fresh take on frosting a cake!
Orange Sherbet Cake What you’ll need:
• Cake mix (one box for a 6 inch baking pan)
• Frosting (two containers)
• Food coloring (red and yellow)
• Fresh oranges (enough to make a cups worth of juice)
• Use your favorite white or yellow cake mix and substitute water with fresh squeezed orange juice. Helpful hint: Using pre packaged juice will prevent your cake from rising to its true potential. So use the fresh stuff for the right texture. I baked the cake in 6″ rounds and made four layers but you could do more or less depending on your needs.
• After following the baking instructions on your mix, make sure to use a tooth pick to see if your cake is all the way cooked through. If you are making multiple layers have the cakes cool off completely before proceeding to the next step. It makes for easy assembling and icing. I like to keep them cool in the fridge overnight for easy assembly the next day.
• Cut off the top of the cake to even it out and put white frosting in between the layers and the top of the cake. Then make two small batches of icing in the colors you want to use for the outside. In this case its orange and pink in a light pastel color. A little bit of food coloring goes a long way! Just one drop of red and two of yellow will make orange, and two drops of red and one of yellow makes pink. Stir until the color is even.
• With a piping bag and frosting tip ice layers of frosting around the cake using the colors you pre made, using the pink at the bottom, orange in the middle and white frosting on the tops of the cake. Using an offset spatula even out all the frosting until you get a desirable blend of the colors. If you miss a spot make sure to clean your tools completely before going over a previous portion of the cake.
• The end result is a creamy fluffy cake with the hint of orange perfect for the citrus season we all love. Enjoy!
photos by: Ivan Solis
there are few things more indulgent or festive then homemade egg nog around the holidays. and it’s even better if it’s spiked. my mom has been making this recipe for years and it’s always a hit. don’t be scared off by your previous egg nog experiences, this is delicious and easy to make and tastes nothing like the store bought version. - joanie
what you’ll need:
• 2 eggs, well-beaten
• 1/3 can sweetened condensed milk
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 quart whole milk
• 1 pint whipping cream
• 2 tablespoons sugar
• Kahlúa (optional)
• beat the heavy whipping cream, adding in the 2 tablespoons of sugar, until it forms a loose whipped cream consistency.
• in a separate bowl, beat the eggs and then mix with the condensed milk, vanilla, salt and milk. fold in half of the whipped cream.
• divide the egg nog into 5 glasses, add kahlua, if desired. we added about 1 ounces per glass. top with whipped cream and dust with nut meg.
(photos by sheila gim for designlovefest)