Archive for the ‘FOOD’ Category
i took a visit to heirloom LA’s tasting kitchen and witnesses matt create THE most gorgeous crostini station. he is a true master when it comes to food. he makes it look like art. check out his process…
“Crostini Stations make the perfect party platters to serve for friends coming over as a pre-dinner snack to eat with wine or cocktails. I love eating fruits and cheeses even as a meal! Here we show you a vegetarian platter with all the most vibrant produce that you find at the market, paired with cheeses and breads and some freshly prepared dips.”
“We eat with our eyes first so it’s all about how you cut and present your ingredients.”
“Something as humble as celery can be transformed if you take the time to peel it and cut it into even, thin sticks. Also just like when you make flower arrangements, think about the placement of your ingredients. Lay down pretty herb bunches to add green (green means fresh) and texture, and use their edible flowers as garnish. There should always be a focal point or three (odd numbers are most visually appealing) and you build from that.”
PS. Isn’t their tasting kitchen so beautiful? Remember when i had my birthday party here??
“Here we show you a vegetarian crostini platter but you can easily include cured meats and pates. If you¹d rather not be bothered to prepare this platter yourself and you live in the Los Angeles area, we¹re happy to create one for you as a drop-off or pick up to make your next gathering really special.”
and here’s a few recipes from the board!
PASSION FRUIT CUPS
• 2 cups Cauliflower, cut in small florets
• 3 tablespoons Extra Virgin Olive Oil
• 1 cup Red Onion, sliced thin
• 1 Passionfruit, cut in half, scooped/cleaned of seeds (reserve seeds and juice)
• 4-5 leaves of Basil
• Salt and pepper to taste
how to make them: Preheat oven to 450 degrees. Toss cauliflower, red onion, olive oil salt and pepper in a bowl to mix. Using a lined baking sheet, roast onion and cauliflower in oven until lightly charred and golden brown. Slice basil into thin strips and place in mixing bowl. Combine the roasted cauliflower mixture, basil and reserved passion fruit juice and seeds and toss to coat. Enjoy as a salad or accompaniment to you favorite cheese.
*Tip: use the passion fruit shell as the bowl for garnish and for less clean-up.
LIMA BEAN HUMMUS
• 2 cups Lima Beans, cleaned, peeled and blanched
• 1/2 cup Extra Virgin Olive Oil
• 1/2 cup Garlic, sliced thin
• 2 tablespoons Tahini
• 1 Lemon, juiced
• 1 bunch Cilantro, cleaned and chopped
• 1/2 cup Cilantro leaves, whole for garnish
• Salt and pepper to taste
how to make it: In a small sauté pan, slowly simmer olive oil and garlic until tender. Keep hot. Pulse olive oil, tahini, lemon, salt, pepper and cilantro in a food processor or blender on low speed until fluid. Add lima beans slowly and blend until smooth. Finish with drizzle of olive oil and remaining cilantro leaves. Serve with toast, vegetables or an accompaniment to cheeses.
and look at the take-away packages you can order above. yowza! thanks for hanging with us, matt and tara. i love what you created!!
(photos by brittany wood, recipes by heirloom LA, want more food posts? go here!))
The end of summer means saying goodbye to the season’s darkest and most flavorful berry. And, there’s no better way to say goodbye to something than with a toast, especially one that’s full of booze and sweet fruit.
So raise your glass high, add some rum, homemade blackberry syrup, and sparkling water, and drink up. Here’s to summer! – eva
Blackberry Rum Fizz
By Eva Kosmas Flores of Adventures in Cooking
6 ounces blackberries
½ cup granulated sugar
½ cup water
Blackberry Rum Fizz
2 shots rum, chilled
6 ounces sparkling water, chilled
2 tablespoons blackberry syrup
Begin by preparing the blackberry syrup. Simmer all of the ingredients over low heat for 30 minutes, stirring and crushing the berries with the end of a wooden spoon every 5 minutes. Remove from heat and allow to cool completely. Strain mixture through a fine mesh sieve and reserve the liquid syrup, discard the berry chunks. Store the syrup in an airtight container in the refrigerator.
To make the blackberry rum fizz, stir together all of the ingredients until well-blended. Serve immediately and enjoy!
(recipe + photos by Eva Kosmas Flores of Adventures in Cooking for designlovefest– want more food posts? go here!)
i have a bar cart that i love but it’s never very well stocked. enough tequila for one margarita, half a bottle of vodka and a few bitters that i don’t know what to do with. going out for cocktails is fun but it adds up and sometimes you want to have a few friends over and be able to mix up something simple that tastes good.
i asked my good friend talmadge from pharmacie to show us the ropes on stocking a home bar cart. he’s broken down the set-up and let us know what you’ll need if you want a fully stocked cart. it looks like a lot but he’s a professional, so just use it as a place to start and trim it down from there to what you know you’ll use or fill in the missing spaces on your current bar.
take it away, talmadge…
Bar Cart Tools:
• Cocktail shaker
• Stirring spoon
• Wine opener
• Cocktail picks
• Cutting board & knife
• Stirring carafe
• Ice tongs or scoop
• Ice Bucket
• Square Ice Molds
p.s. if you’re looking for pretty bar supplies we picked up many of the gold pieces at cocktail kingdom!
• Single and Double Old Fashion glasses
• Hi Ball glasses
• Coupe / Up glasses
• Wine glasses, Red and White
• Beer glasses (we used a pilsner)
• Champagne glasses
For stocking a bar, there are a lot of good options that don’t break the bank and I encourage you to look for them. As you can see, I stock mine with a more small batch/artisanal feel. But if you just have to have Hendrick’s or Bacardi or Absolut…well, it’s your bar!
Home Bar Stocking Necessities:
• Vodka – Fugu
• Gin – City of London
• Tequila – Gran Centenario Reposado
• Rum – Botran Rum
• Bourbon – Solera Bourbon Whiskey
• Scotch – Isle of Skye
Liqueurs and Aperitifs:
• The vermouths (Noilly Prat shown) and sweet vermouth, in the center, are a necessity, but the brands are up to you – I just happen to love these.
• Pimm’s isn’t a “standard”, but once you start drinking Pimm’s Cups, it’s hard to stop.
• Chartreuse and Aperol – again, I just love what they offer. The Aperol is bitter/sweet/light orange and the Chartreuse is aromatic/herbal/sweet florals.
Garnishes and Bitters:
• Lemon, limes, oranges – from juicing to garnishing, you need them for just about everything.
• Bitters – Angostura Aromatic Bitters (yellow top) is the grandaddy and the essential. Can almost be added to anything. Almost.
• Angostura Orange Bitters – bright orange blossom and candy on the nose helps to tame the boozier drinks like Martinis and Manhattans.
• Luxardo Gourmet Maraschino Cherries – Non-negotiable.
CLICK THROUGH TO READ FULL POST…
if you’ve ever been to los angeles in the summer you’ve probably seen tiny fruit stands with colorful umbrellas strewn all over the city. you can buy a plastic bag full of fresh cut fruit and veggies for $5. when you buy it, they always ask if you want lime and chili powder on top. the combination of the two with a little sea salt is so delicious, especially on mango and jicama. you should try this snack for your labor day festivities!
it’s such a simple idea and would be delicious to serve at a summer party. we created individual paper cones and lined them in plastic (read how to make them after the jump) as a fun way to hand them to your guests individually and let them add their own chili and salt as desired.
what we used:
• 3 cucumbers
• 2 jicama
• 4 mangos
• 3 limes
• chili powder
• sea salt
how to make them:
• peel the cucumber, jicama, and mango and cut length wise into long, thin slices. lay the fruit flat on a try and just before serving squeeze the juice of three limes over the fruit and toss by hand.
• stack the cut fruit and veggies in the cones and either pre-sprinkle the salt and chili powder on each cone or allow guests to add on their own.
CLICK TO READ HOW TO MAKE THE PLASTIC LINED CONES…
i personally believe that breakfast is the best meal of the day and these pretty parfaits we made in the office are the perfect breakfast treat or afternoon pick me up. we created one fruit smoothie base and set out several fruit and granola options to mix on top. and it was a hit. we also froze a few and they were great the next day.
yields 3-4 servings
what we used:
• 2% plain greek yogurt
• 1 cup water
• 8 ounces frozen raspberries + blueberries
• raw buckwheat grouts (soaked over night and rinsed)
• vanilla granola
• chopped almonds
how to make it:
• combined the water, three cups greek yogurt, 8 ounces of frozen raspberries, 1/4 honey and 2 bananas in a blender. blend on high until smooth with no chunks. pour equally into three or four separate containers (we used glass jars)
• place all of the remaining ingredients in bowls and allow people to mix as they please in their jars! we liked combining the frozen blueberries first into the smoothie base so that they melted and added an extra sweetness. the figs were also a big hit. if you’ve never used buckwheat grouts, make sure to buy them raw and soak them over night. they’re good for you and they have a nice texture, so give them a go!
(photos by sheila gim for designlovefest– want more food posts? go here!)