Archive for the ‘FOOD’ Category

10.31.16

POLENTA WITH ROASTED VEGETABLES

polenta with roasted vegetables | designlovefest

finally fall and finally feeling like i want to start cooking again! after a blazing hot summer where i mostly avoided the kitchen i’m looking forward to a fall and winter filled with hearty meals including this creamy polenta made with almond milk and topped with a strong sprinkle of cheese. – joanie

p.s. tell me some of your favorite fall meals, please.  

polenta with roasted vegetables | designlovefest

what you’ll need:
• 1 cup polenta
• 2 cups water
• 3 cups unsweetened almond milk
• 1/2 cup shredded parmesan cheese
• 1 tablespoon unsalted butter
• 1 case mushrooms sliced
• 1 head of cauliflower cut to florets
• 1 head of broccoli cut to florets
• 2 cups brussels sprouts
• 1 lemon squeezed
• 1 bunch rainbow chard
• 1 bunch purple kale
• sesame seeds for garnish
• olive oil
• salt and pepper

polenta with roasted vegetables | designlovefest
polenta with roasted vegetables | designlovefest

• pre-heat oven to 400 degrees

• in a sauce pan bring 1 cups of water and 3 cups of almond milk to a boil. slowly whisk 1 cup of polenta until it is evenly distributed. keep heat on low and stir consistently until cooked; about 30 minutes.

polenta with roasted vegetables | designlovefest
polenta with roasted vegetables | designlovefest
polenta with roasted vegetables | designlovefest

• in a large baking sheet or baking pan, evenly spread out the broccoli, cauliflower and brussels sprouts and then drizzle with olive oil and salt + pepper. place in the oven for 30 minutes or until they are tender when poked with a fork. once they are cooked through squeeze 1/2 of a lemon over the veggies.

polenta with roasted vegetables | designlovefest

• wash and de-stem the rainbow chard and purple kale. sauté in a pan with the mushrooms and two tablespoons olive oil on medium to low heat. cook until most of the liquid has been released from the mushrooms and they have shrunk in size. top with sesame seeds, salt and pepper.

• to plate, put a layer of the creamy polenta in a plate of bowl, add the roasted and sautéed veggies. garnish with sesame seeds and parmesan cheese. enjoy!

polenta with roasted vegetables | designlovefest

styling by: joanie cusack and ivan solis
photos by: ivan solis

10.25.16

MALTED CHOCOLATE CUPCAKES

malted chocolate cupcakes | designlovefest

we moved into a new studio that is more residential than our last location and i’m feeling very hopeful and excited about the possibility of starting an herb garden. we have a little outdoor space and i think it would be perfect considering how much we cook and how many herbs we buy from the store. i also love the idea of knowing exactly where our produce comes from and how it was treated. cooking with real ingredients is becoming increasingly important to us which is one of the reasons we love the Essential Goodness baking mixes by King Arthur Flour. they’re made with simple, real ingredients and they taste as good as something you’d make from scratch (but take wayyy less time).

malted chocolate cupcakes | designlovefest
malted chocolate cupcakes | designlovefest

several weeks ago we posted about the cheesecake bars we made with King Arthur Flour’s new line of Essential Goodness baking mixes. this time, we made their malted milk chocolate cupcakes (a mix that’s available exclusively at Target) and they couldn’t have been easier. the malt flavor is not overwhelming and provides a really nice depth of flavor paired with the milk chocolate.

malted chocolate cupcakes | designlovefest
malted chocolate cupcakes | designlovefest
malted chocolate cupcakes | designlovefest
malted chocolate cupcakes | designlovefest

we finished the cupcakes off with an array of edible flowering herbs, all of which could be removed before eating, if desired, but are also safe to eat. also, as an aside, my number one tool when it comes to frosting is this spatula. we use it all the time, it’s a game changer.

malted chocolate cupcakes | designlovefest
malted chocolate cupcakes | designlovefest
malted chocolate cupcakes | designlovefest
malted chocolate cupcakes | designlovefest

i can’t tell you how much i appreciate these box mixes and the fact that they are both reasonably priced and not full of junk (they also donate the cost of 1 meal to Feeding America for every box sold!). there are so many times that we’re going on a road trip or camping and i want a quick and easy dessert option and these fit that need perfectly. i made the cinnamon puff muffins for my out of town guests and they were a hit!

malted chocolate cupcakes | designlovefest

styling by: joanie cusack and ivan solis
photos by: ivan solis

(this post was created in partnership with king arthur flour a company we support and whose products we use). 

10.11.16

CAFECITO DE CUBA!

cafecito de cuba | designlovefest

i am constantly updating my dream list of destinations i’d love to travel to. so as soon as it was announced that airlines would be able to fly passengers from the US to Cuba i knew i had to get there. i’ve had several friends visit and their photos of the beautiful colors, architecture and people have me itching to get down there.

cafecito de cuba | designlovefest
cafecito de cuba | designlovefest
cafecito de cuba | designlovefest
cafecito de cuba | designlovefest

Nespresso announced that they would be bringing Cuban coffee to the United States for the first time in over 50 years (exciting!) and asked me and my team if we’d like to try it. we of course jumped at the opportunity to experience a small taste of Cuba through their coffee. in Cuba, coffee is both social and a big part of local hospitality, guests are often welcomed into people’s homes with a cup of coffee. from what we learned, it’s less about the drink and more about the opportunity to take a break from your day and gather with your neighbors for a chat and bit of espresso.

so in keeping with that line of thought, i hosted a small afternoon coffee break on my back patio complete with heart shaped donuts (which is a cute take on the classic donut hole, and ended up tasting very similar to beignets) and enjoyed an hour of non-work related hang time.

cafecito de cuba | designlovefest
cafecito de cuba | designlovefest
cafecito de cuba | designlovefest

the coffee was smooth and strong, great with the addition of a sugar cube or served black next to the sweetness of the donut (recipe below if you want to make them!). we also served the donuts with two different dipping sauces that were super easy to pull together and rounded out the afternoon coffee hour. the donuts are small enough to not put you in a sugar coma but still make you feel like you’re having a little indulgence half way through the day. and, nothing pairs better with coffee then a little sugar.

cafecito de cuba | designlovefest
cafecito de cuba | designlovefest

the thing with these donuts is that once the dough has risen they are super quick to fry and then dust with sugar. so, if you wanted to make the dough beforehand you could fry them up right before serving as they are best served hot!

what you’ll need:
• 3 cups all purpose white flour + more for dusting
• 1/2 cup powdered sugar
• 3 teaspoons active dried yeast
• 1/2 teaspoon salt
• 1 cup of lukewarm milk
• 6 tablespoons melted butter
• 3 egg yolks
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon

• follow directions on the yeast packet and then in a large bowl mix the flour, powdered sugar, cinnamon, yeast mixture, and salt until well combined. set aside.

• in another bowl combine the milk, melted butter, egg yolks, and vanilla extract. combine both the wet and dry ingredients in the large bowl. mix until just combined, do not over mix. on a lightly floured surface, roll out the dough until smooth. place in a bowl and set aside covered for about an hour and a half. or until it has doubled in size.

• roll out the risen dough and use heart shaped cookie cutters (or any shape!). fill a cast iron pan with about two inches of oil on medium heat. fry the heart shaped cutouts for about 40 seconds on each side or until golden brown. place the fried donuts onto paper towels and gently pat. cover with powdered sugar while they are still warm so that the sugar sticks well.

cafecito de cuba | designlovefest
cafecito de cuba | designlovefest

what you’ll need for the dipping sauces:
• 8 ounces heavy whipping cream
• 2 tablespoon lemon curd
• 1 cup hulled strawberries

• place the heavy whipping cream in a bowl and beat cream until medium peaks form. divide the cream into two dipping bowls. mix in the 2 tablespoons of lemon curd into one of the bowls. in a blender, place the strawberries and about 1/4 cup of water and blend until smooth. mix in the strawberry puree in the remaining dipping bowl and combine.

cafecito de cuba | designlovefest

images by: ivan solis

(this post is made in partnership with Nespresso, a coffee that we drink in our office!)

09.27.16

LOADED OVEN FRIES RECIPE

loaded oven fries | designlovefest

i love french fries. i  eat them often and am picky when it comes to the quality: crispy but not crunchy, not too thin or thick, and always served with something to dip them in. i never make them at home because i don’t like the way oven fries turn out, they are often soggy and not cooked properly through the center. but, i’m here to give you two life changing oven fry techniques – 1. cut them and then soak them in water for at least an hour. then rinse and let them dry completely. 2. don’t over oil them before baking. the extra oil keeps them from crisping up. do those two things and you’ll have perfect fries (but still not as good as mcdonalds fries)- joanie

loaded oven fries | designlovefest
loaded oven fries | designlovefest

what you’ll need:
• 4 large russet potatoes
• 1 bunch fresh parsley
• few springs of oregano
• 3 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried parsley flakes
• 3 garlic cloves minced
• 1 cup shredded parmesan cheese
• 2 limes sliced into wedges

loaded oven fries | designlovefest

• preheat oven to 350. wash and thinly slice 4 large russet potatoes. In a large bowl, mix the potatoes with olive oil (add more oil as needed), garlic powder, onion powder, dried parsley flakes and minced garlic. we recommend not adding salt to the seasoning as the parmesan and spicy garlic drizzle will have plenty.

loaded oven fries | designlovefest
loaded oven fries | designlovefest

• place parchment paper over a baking sheet and lay the seasoned fries in a single layer (do not overlap). bake for 35 -40 minutes or until golden brown.

loaded oven fries | designlovefest
loaded oven fries | designlovefest
loaded oven fries | designlovefest

spicy garlic drizzle:
1/2 cup vegan mayo ( greek yogurt works great too!)
1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley flakes 
1 tablespoon sriracha sauce
• half a lime squeezed
• salt and pepper to taste

loaded oven fries | designlovefest
loaded oven fries | designlovefest
loaded oven fries | designlovefest

• for the spicy garlic drizzle, in a medium bowl, mix the vegan mayo, garlic powder, onion powder, dried parsley flakes, Sriracha sauce, half a lime squeezed and salt and pepper to taste. put into a squeeze bottle and set aside in the fridge until ready to use.

loaded oven fries | designlovefest

• place fries on a serving platter and garnish with chopped parsley, shredded parmesan cheese and a drizzle of the spicy garlic drizzle. we served ours with lime wedges. enjoy!

styling by: joanie cusack and ivan solis
photos by: ivan solis

Save

09.20.16

DESSERT HACK

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as an adult i get invited to a lot of parties and events that ask for you to bring something to pass, or pot luck style meals. i’m often the one bringing items from the whole foods prepared bar due to lack of time but i’m here today to show you an easy dessert hack. king arthur flour recently came out with a line of packaged mixes called essential goodness that offers the convenience of a boxed mix but without any artificial colors, hydrogenated oils, preservatives and as a bonus – they are non-GMO (which is verrry hard to find with packaged food!). -joanie

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we tested out the vanilla bean cheesecake bars which were delicious and served them with fresh berries, mint and a drizzle of white chocolate to make them worthy of your next dinner party.

what you’ll need:
• 1 box essential goodness vanilla bean cheesecake
• 4 tablespoons butter
• 8 ounces cream cheese
• 1 bag white chocolate chips
• fresh mint
• 2 cups strawberries and 1 cup raspberries

to assemble:
• follow the direction on the box to make the bars and put them in the refrigerator for at least three hours.

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• next, thinly slice 1 cup of your strawberries and arrange on top of your bars into desired pattern.

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• chop remaining strawberries and raspberries and place in a bowl (this is optional but we used it as a garnish once the bars were cut).  

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• to melt the chocolate either use a double boiler or pour a small amount of water in the bottom of a sauce pan on medium heat and put a smaller glass bowl on top with the chocolate in it. add the white chocolate chips and stir constantly until melted. spoon into a quart size zip-lock bag. cut one corner of the bag off and drizzle across your bars.

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ta-da! looks beautiful and couldn’t be easier!

p.s. all the mixes are under $5 and you can purchase them in-stores or online, here!

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styling by: joanie cusack and ivan solis
photos by: ivan solis

(this post was created in partnership with king arthur flour a company we support). 

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