Archive for the ‘FOOD’ Category
“The pinchingly chilly breezes of November signal a tangier, brighter time for our taste buds. Yes, the time of the cranberry has arrived. It’s almost impossible to find fresh cranberries outside of November and December, so I always take full advantage of them while they’re here. And my favorite way to do so is through baked goods.”
“Cranberries have this wonderful sweet-sour flavor to them that pairs incredibly well with sweet desserts. Here I’ve paired them with a rich yellow cake that has a bit of cream cheese beaten into the cake batter for some extra richness. The rich cream cheese pairs with the tangy cranberries perfectly, and the sweet cake contrasts with the sour elements of the cranberries in the most delightful way. You could also top these with a cream cheese buttercream if you’d like, but I like eating them as-is because you get to see the beautiful colors of the berries, and they’re decadent enough without the added frosting. So enjoy these little beauties, and let them add a ray of color and flavor to your Thanksgiving dessert table.” -Eva
Cranberry Cream Cheese Muffins
By Eva Kosmas Flores of Adventures in Cooking
yields 14 muffins
• 1 1/4 cup unsalted butter, softened
• 1/3 cup cream cheese, softened
• 1/4 cup olive oil
• 1 1/4 cups granulated sugar
• 1/4 cup dark brown sugar
• 1 3/4 cup flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 2 teaspoons vanilla extract
• 5 eggs
• 1 cup fresh ripe cranberries
• Preheat the oven to 325 degrees Fahrenheit. Line a cupcake pan with oven-safe liners and set it aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and cream cheese at medium high speed until light and fluffy. Add the oil and sugars and continue beating until fluffy. Set aside.
• In a medium-sized bowl, mix together the flour, cinnamon, baking powder, and salt. Add the flour mixture to the butter mixture, mixing at medium low speed until just incorporated. Add the vanilla extract and then the eggs, one at a time, beating well after each addition. After the eggs have been added the batter should be light, fluffy, and airy.
• Stir in the cranberries.
• Evenly distribute the batter between the liners in the cupcake pan, filling each about 3/4 full. Place the pan in the oven and bake for 25-35 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the pan from the oven and allow to cool for 15 minutes before serving.
(recipe + photos by Eva Kosmas Flores of Adventures in Cooking for designlovefest– want more food posts? go here!)
i’m going to let you in on a little secret about love and it’s called homemade chicken noodle soup. few things will win you the undying love and affection of someone more then presenting them with a steaming pot of chicken soup while they’re sick in bed or just plain down on their luck. joanie tells me that this recipe is why her fiancé fell in love with her. maybe i SHOULD try this more often. ha!
chicken noodle soup
yields: 6 servings
• 4 gloves of garlic
• 2 leeks
• 4 stalks of celery
• 4 carrots
• 12 ounces fusilli noodles
• 2 chicken breasts
• fresh rosemary (you can use dried)
• fresh thyme (dried okay)
• olive oil
• salt + pepper
• 2 boxes of chicken broth
• the most time consuming part of this recipe is the chopping. so, i like to get that out of the way first. begin by chopping the garlic, leeks, carrots, and celery. next, heat two TBS of olive oil in your soup pan over low/medium heat and add your leeks, garlic, and a little salt. sauté gently for a few minutes and then add the carrots. once the carrots have soften a bit pour both boxes of broth into the pan and add the celery.
• heat some olive oil in a skillet until hot, add salt and pepper and place both chicken breasts in the oil to brown for 2-3 minutes on each side. once their browned add them to the broth until cooked through.
• remove the cooked chicken breasts from the broth and add the noodles. cut or shred the chicken into little pieces and return to the pot. heat until the noodles are tender, about 10 minutes. remove from heat, add salt and pepper to taste. enjoy!
(photos by sheila gim for designlovefest, recipe by joanie cusack)
the month of october has been pretty crazy over here at the studio, lots going on and not a lot of downtime. so we took a rare quiet moment last friday and celebrated the start to the weekend with a little studio happy hour. we aren’t shy about our love for cocktails and mixing up new combinations is something we all enjoy.
we got these cool white whale mixers in the mail the other day and decided to give them a try. our favorites were the old fashioned and the tequila cocktail called the skinny dipper. we made the old fashioned slightly more seasonally appropriate by adding a pumpkin spiced rim. it’s sort of a win-win because it sounds impressive and fancy but it’s really the easiest thing in the world.
to create the rim, we mixed equal parts sugar and pumpkin spice (we bought our spice at trader joes). next, we ran the inside of a cut orange slice around the rim of a glass, flipped it over and rotated the glass back and forth until the edge was fully coated.
what’s your fall/holiday cocktails? we’re always looking for new ideas!
below is the skinny dipper, which wasn’t quite fall flavored but it was definitely refreshing – mango, lemon and tequila garnished with a lemon twist and sage leaf. hit the spot.
(photos by sheila gim for designlovefest)
this summer has been a hot one which generally means not much cooking and lots of eating out because it’s just too hot to even think about turning on the oven. now that the temperatures are dropping, it’s time to add a few more fruits and veggies to the table and embrace all that fall produce has to offer.
there’s a small company in LA called summerland that will deliver in-season organic produce to your home. they dropped some off last week for us to enjoy in the studio. included was their brunch box which supplied us with all of the ingredients we needed to assemble the perfect brunch. it was amazing. it’d be the perfect thing to send to a new mom or as a housewarming gift to someone whose refrigerator is most definitely empty after a big move. and, if you don’t live in LA and want to make your own brunch box – here’s what they included and it pretty much covered all of the bases:
• one bottle of cold brew coffee
• 2 avocados
• 1 loaf bread
• 1 dozen eggs
• cherry tomatos
• oranges to make fresh OJ
• scallions and herbs
we used our ingredients to make a soft veggie egg scramble. my aunt taught me how to make scrambled eggs when i was 10 and her tip has stuck with me forever. she told me to cook the scrambled eggs on the very lowest heat possible and to continually scrape the bottom of the pan to keep the eggs from over cooking. it actually works really well but is definitely a saturday morning only routine for when time allows.
we also made a simple roast veggie recipe which was delicious, especially served with arugula that we drizzled with olive oil and lemon. here’s how to make it at home.
ingredients / rosemary vegetables
• half of a butternut squash
• 4 Japanese sweet potatoes
• 4 sprigs of rosemary
• 1 onion
• one head of cauliflower
• 1 bunch of asparagus
how to make it:
• preheat your oven to 425 degrees
• roughly chop the vegetables
• toss all of the vegetables together on a baking sheet and generously drizzle with olive oil ands sea salt. mix by hand until all of the veggies are evenly coated.
• roast in the oven for 20-25 minutes or until the veggies are tender. i like to slightly overcook them so that they have a charred outer layer.
thanks for the treats, summerland!
(photos by sheila gim for designlovefest)
we recently happened across a martha stewart recipe that called for adding pomegranate seeds to your pizza. i’m a big fan of the seeds on their own but adding them to a pizza sounded strange yet intriguing, we decided to give it a try and it was so delicious! it also has eggplant on it which i normally don’t like but it cooked into the crust and added a really nice flavor and texture.
you gotta try it! we used pre-made trader joe’s crust which was excellent and so easy.
you can read the full recipe, here.
we also didn’t have a pizza stone so we used this trick and it totally worked – crispy crust!
it made me want to throw a pizza party for friends where you set out a bunch of dough and toppings and let people create their own…maybe for the holidays!
(photos by sheila gim for designlovefest)