Archive for the ‘FOOD’ Category

10.03.14

PIZZA PARTY!

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)

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09.25.14

SALT & STRAW

when we heard that LA was (finally!) getting the portland based raved about ice cream shop, salt and straw, i knew i wanted to send the girls over there to check it out! i heard they seriously lived up to their reputation… (sad i didn’t get to join them!)

“we sampled so many of their delicious flavors, some of our favorites were stumptown coffee, cinnamon apple donuts and surprisingly tomato water and olive oil, which sounds kind of crazy but it was mild and refreshing.”

“they make all of their ice cream in 5 gallon batches and source local ingredients for all of their seasonal flavors. and the flavors actually taste like the description. they don’t add a ton of extra sugar so you can experience the ingredients which was pretty cool.”

“and they are insanely hospitable, we spent quite a bit of time in there and watched them dish out no pressure samples with a smile to lots of hungry onlookers.”

if you’re in LA check ‘em out! their new shop is on larchmont.

(want more food posts? go here!)

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09.16.14

COMMISSARY AT THE LINE HOTEL

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i took victoria and my DLF team to the recently opened commissary restaurant at the line hotel and it was such a treat: hanging plants, beautiful glassware, and delicious food made for the perfect place to spend the afternoon.

they really nailed the whole relaxing garden vibes, you almost forget that you’re in busy los angeles. and, you feel like you’re having lunch outside with out having to bare the heat…

their menu is all in pictures which makes ordering interesting but everything we ate was really good and fresh. i highly recommend the shrimp cocktail and deviled eggs…

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so much pretty light, we couldn’t stop snapping photos.

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i haven’t personally stayed at the hotel but i hear the rooms are great and we saw the pool area which looked pretty inviting. have you stayed or eaten there? what did you think?

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(photos by sheila gim for designlovefest– want more food posts? go here!)

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09.15.14

THE ULTIMATE CROSTINI STATION

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…

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“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.”

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“We eat with our eyes first so it’s all about how you cut and present your ingredients.”

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“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.”

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PS. Isn’t their tasting kitchen so beautiful? Remember when i had my birthday party here??

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“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.

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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!))

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09.09.14

BLACKBERRY RUM FIZZ RECIPE

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

Blackberry Syrup:

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!)

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