Archive for the ‘FOOD’ Category

07.11.19

FAMILY RECIPE/TAQUITOS

taquitos | designlovefest

hey everyone! ivan here. i’m back with another family recipe that is so easy to make and way better than what you will find in the frozen food aisle. this classic dish of taquitos bring fond memories because my family would make them usually on birthdays or family gatherings. each person would have a task and i would always make the shredded cabbage slaw, guacamole or salsas while my mom was tightly rolling the taquitos. some items can be substituted if these ingredients are not available in your area. trust me, this recipe is fool proof and really impressive when you need to feed a lot of people. if you are looking for more family recipes you can find them in my previous posts here! – Ivan

taquitos | designlovefest

what you’ll need: 

serves 5-6 people 
• 1 package of corn tortillas
• 1 small rotisserie chicken (shredded)
• 1 small green cabbage thinly sliced (or iceberg lettuce)
• salt and pepper to taste
• 1/2 lemon squeezed
• chili flakes
• dried oregano
• cotija cheese (or dry feta or parmesan cheese)
• crema (or sour cream)
• canola oil

toppings:
• guacamole (my family recipe here!)
• pico de gallo (store bought also works)

taquitos | designlovefest
taquitos | designlovefest

if using store bought tortillas, grab a stack and place between paper towels and microwave 10 seconds at a time until they are a bit softened. lay one tortilla out one at a time and place a thin strip of shredded chicken not quit in the center (the trick is not to overstuff them). then tightly wrap the tortilla into a roll. a great tip is to use a baking dish to place your rolled tortillas seam side down to keep them from falling apart.

once you use all the chicken and tortillas, heat a cast iron skillet on medium-high heat. and fill about 1-2 inches with the canola oil. once the oil is hot fry the taquitos seam side down in small batches. fry until golden brown and when the tortilla becomes crispy, about 2-3 minutes. when we made ours, we used freshly made tortillas at the local hispanic grocery store. but in doing so the tortillas turned out a bit thick and the taquitos would roll out of it’s shape. a neat trick i learned is to keep the seam in place with a tooth pick. it doesn’t effect the taste whatsoever and they come out clean after frying the taquitos. so easy!

taquitos | designlovefest
taquitos | designlovefest

place the taquitos on paper towels to soak up the excess oil.

in a separate bowl place the thinly shredded cabbage. add the juice of half a lemon and lightly salt and pepper to taste. stir once or twice and add a few pinches of dried oregano and red chili flakes.

to assemble place the taquitos in a large platter. you may add the toppings all at once or can be placed on the side for everyone to add to their own. enjoy!

taquitos | designlovefest
taquitos | designlovefest
taquitos | designlovefest
taquitos | designlovefest

images by: Ivan Solis

06.28.19

CHEERS TO THE WEEKEND!

summer cocktails | designlovefest

we got an image request from a frozen margarita recipe (pictured above!) we shared a few years back and it had me digging through the archives of all the pretty drinks we’ve posted over the years. here are a few of our favorites, a very appropriate post for friday, cheers! – joanie

summer cocktails | designlovefest

rosé spritzers! a little boozy and a little hydration all in one.

summer cocktails | designlovefest

frozen mango margaritas! you can also make with strawberries but the frozen mango does make them very creamy.

summer cocktails | designlovefest

rosé punch! for when you’re looking to serve a group of people with ease.

summer cocktails | designlovefest

pansy margarita! with a party sugar rim, this one is so good.

summer cocktails | designlovefest

spicy watermelon margarita! are you noticing a tequila trend? blending up fresh watermelon in the summer is the best, you can strain and drink alone or make it into a cocktail.

summer cocktails | designlovefest

blood orange margarita! so simple and sweetened with honey.

06.12.19

SUMMER GARDEN LUNCH

summer garden lunch | designlovefest

you might remember this floral cocktail post we did back in april highlighting the gorgeous Floral Libations book by Cassie Winslow. we loved the cocktails so much and Cassie reached out to say she’d be in LA last week and did we want to shoot a few more. we had a fun day putting these drinks together along with a killer lunch spread that we picked up at our favorite spot, Cookbook. Cassie is super sweet and talented and whipped up the perfect brunch or lunch time drinks for us. the cantaloupe bellini was so good! she’s sharing all her tips and recipes below. thanks, Cassie! and thanks to Ivan for the photos!

summer garden lunch | designlovefest
summer garden lunch | designlovefest

first up, iced lavender coffee!

Iced Lavender Coffee

This is one of my favorite morning drinks to make for guests, especially on a warm summer morning. It’s so easy to make and best to prep the night before so it will be waiting for you right when you wake up the next day.

Makes 4 beverages

Ingredients:
4 cups hot, freshly brewed coffee
1/4 cup lavender simple syrup (recipe below)
Ice cubes
1-2 cups whole milk or cream
sprigs of fresh organic lavender for garnish

Directions:

In a large bowl or pitcher, stir together the hot coffee and lavender simple syrup. Place the mixture in the fridge for at least 6 hours or overnight to chill.

When you are ready to make the coffees, fill each glass with ice. Pour 1 cup of the coffee and lavender mixture into each glass followed by 1/2 cup of whole milk or a splash of cream. Stir until combined and garnish with a sprig of lavender.

You can also make these beverages the morning you would like to serve as shown. Simply make the lavender simple syrup and allow guests to add the amount of sweetener they prefer to their own glass. This also makes a lovely coffee bar situation and guests and serve themselves.

Lavender Simple Syrup
You will need:
1 cup organic sugar
1/2 cup filtered water
3 tablespoons of organic dried lavender

Place all ingredients in a pot over the stove and bring to a boil. Then reduce heat so the mixture is simmering…simmer for about 5 minutes until the sugar has dissolved and the mixture has reduced to a syrup. Let cool for about 10 minutes then strain. Store in the fridge for up to one week.

summer garden lunch | designlovefest
summer garden lunch | designlovefest

for the food spread, we focused on light and bright items that paired well together. a little citrus, the salt from olives, crunchy toast with a creamy beet spread, cured meat and 6 minute eggs. all so good!

summer garden lunch | designlovefest
summer garden lunch | designlovefest
summer garden lunch | designlovefest
summer garden lunch | designlovefest
summer garden lunch | designlovefest

she served this drink with a garden party sugar rim that really took it to the next level!

Cantaloupe + Chamomile Bellinis
This is the perfect libation to serve at a summer brunch. The chamomile garnish adds a cheerful touch and the fresh cantaloupe is a wonderfully refreshing treat.

Makes about 10 cocktails

Ingredients:
3 cups chopped ripe cantaloupe from about 1 medium-sized cantaloupe
1 bottle sparkling wine
a handful of organic edible chamomile blooms

Directions:

Place the cantaloupe in a blender and blend until liquified. Strain the cantaloupe through a find-mesh sieve set over an extra large pitcher. Add the sparkling wine and stir until combined. Pour the Bellini mixture into 10 champagne flutes and garnish each glass with a few chamomile flowers.

Note: If you feel like being extra fancy (as shown), rim each glass with Garden Party Sugar…here’s how you make it:

Garden Party Sugar

Makes approximately 1 1/4 cups
Ingredients:
1 Tablespoon each:
organic dried hibiscus flowers
organic dried chamomile flowers
organic dried lavender
organic dried rose petals
organic dried calendula
1 cup cane sugar

Directions:

In a food process or spice grinder, combine the dried flowers and pulse until the blooms resemble small flakes. In a bowl, stir together the sugar and ground flowers. For optimal flavor, wait about 2 weeks before use. Store in an airtight container at room temperature for up to 2 months.

To rim each glass, place a lemon wheel on a small plate and an even layer of Garden Party Sugar on another plate. Gently glide 1/2 of the rim on the lemon wheel. Then, gently dip in garden party sugar.

Use the extra sugar in your favorite baked goods such as homemade cookies, cakes and scones. It’s nature’s confetti….

summer garden lunch | designlovefest

Hibiscus Lemonade

I absolutely adore the color of this beverage. The hibiscus simple syrup is SO vibrant. Mixed with freshly squeezed lemon juice, this libation is the prettiest of pinks and will make your guests swoon with delight.

Makes 2 beverages

Ingredients:
1 cup fresh lemon juice
1/4 cup hibiscus simple syrup (recipe below)
1/2 cup water

Directions:
Place lemon juice + hibiscus simple syrup in an extra large ball jar or pitcher. Stir. Slowly add 1/2 cup water until you find the combination you enjoy. Store in the fridge.
To make into a cocktail, simply place 1 cup of the hibiscus lemonade in a glass. Add 2 ounces of gin. Serve over ice. Cheers!

summer garden lunch | designlovefest
summer garden lunch | designlovefest
summer garden lunch | designlovefest

Hibiscus Simple Syrup
You will need:
1 cup organic sugar
1/2 cup filtered water
1 tablespoon of organic dried hibiscus flowers

Place all ingredients in a pot over the stove and bring to a boil. Then reduce heat so the mixture is simmering…simmer for about 5 minutes until the sugar has dissolved and the mixture has reduced to a syrup. Let cool for about 10 minutes then strain. Store in the fridge for up to one week.

summer garden lunch | designlovefest
summer garden lunch | designlovefest
summer garden lunch | designlovefest
summer garden lunch | designlovefest
summer garden lunch | designlovefest

for the bread, we toasted it in olive oil and then we did a generous spread of something creamy across the top  (one each with butter, mayo, and beet hummus) with a sprinkle of salt and pepper. and layered our ingredients on top of that, usually a little crunch, fresh herbs, and some protein, either cured meats, egg or a smoke fish. the creamy layer is key for taste but it also helps everything stay on the toast and not slide off.

summer garden lunch | designlovefest
summer garden lunch | designlovefest

cocktails by: cassie winslow
Images by: Ivan Solis

06.07.19

THAI INSPIRED MEATBALLS

thai inspired meatballs | designlovefest

i know, we’ve made a lot of meatball recipes around here. but we can’t help it, they’re easy to throw together, you can adjust based on what you have on hand and they’re delicious. today we’re sharing ivan’s take on a thai inspired meatball. we didn’t use egg or breadcrumbs in this recipe. not for any real reason other than we wanted to try it without. it’s a little harder to keep together before cooking but once cooked it worked out great. enjoy! – joanie

thai inspired meatballs | designlovefest

what you’ll need: 
serves 3-4

thai inspired meatballs:
• 1 lb ground chicken 
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 tablespoon finely grated ginger (ginger powder works great too!)
• 1 tablespoon finely grated lemon grass (outer layers removed)
• 1/4 cup chopped cilantro
• 1/4 cup chopped basil
• salt and pepper to taste
• coconut oil

coconut rice: 
• 1 cup white rice
• coconut milk

garnishes:
• basil
• cilantro
• green onions
• red onions (soaked in water)
• lime wedges
• ground fresh chili paste (we love using samba oelek!)

thai inspired meatballs | designlovefest
thai inspired meatballs | designlovefest

(more…)

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

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