03.07.19

STYLED / LOVING NOW

styled | designlovefest

what have you been wearing lately? i’ve been slacking on the style posts on here lately because i haven’t really been inspired by a lot of what i’m seeing and i think i felt a bit burned out on shopping after the holidays and needed to take a little break. i find myself gravitating towards my wardrobe staples and wearing them over and over again. there is something so nice about putting something on and knowing exactly how it’s going to fit and feel. i am excited that i’m seeing so much color coming in for spring. i bought a fuchsia shirt and plan to add more hot pink to my wardrobe in the near future. i’m definitely in the mood to update my denim and have my eyes on these two pairs of AGOLD jeans, the lighter cropped wash and the darker fit as well. they both very well reviewed which always seems to be an indicator to give them a try. – joanie

styled | designlovefest

i’ve been wearing this button up like crazy, i’m always on the hunt for something classic like this that i can tuck into jeans and this one is perfect because it’s lightweight and doesn’t add a lot of bulk once you tuck it in. and of course, never taking off this necklace that is the perfect dainty piece to wear every day.

this might be the spring/summer of the button down for me. i’m loving the fresh yellow stripe on the one above and also so into that fuzzy cardigan from anine bing. i love that they style it fully buttoned with nothing underneath and how cute would it be with a simple dress under it. i’ve seen several people wearing that sweater out in the real world and it’s always chic. those white woven shoes are from zara and are very similar to a pair i’ve been wearing for years. somehow they go with everything and are a great purchase.

styled | designlovefest

i’m drawn to the clean lines and simplicity of the tank top above. it’s the perfect thing to pair with something that you don’t want to detract from, a statement skirt or the perfect pair of wide leg pants. it’s there but just barely. and also really loving her hair cut and single necklace.

 

also, always into something ribbed, especially in white! that ribbed crop top above has the perfect 90’s feeling (and it also has a nice hang and weight to it which is very important for shorter pieces), a very chic version of a cropped hooded sweatshirt and also verrryyy into this two piece white on white look.

styled | designlovefest

digging this skirt but also really into the blue nail polish and copper orange color combo!

03.06.19

CHOCOLATE ANGEL STRATA PIE

chocolate angel strata pie | designlovefest

i grew up in a dessert house, thanks to my mom we had it after almost every dinner. which i think actually worked in my favor because as an adult, i love dessert but i don’t have the urge to overeat it because there was an abundance of it. it didn’t feel like a scarce treat that we had to load up on while we had the chance. i think that idea is interesting, treating dessert as something that we had access to almost took the energy out of it, not making it a source of obsession. anyway, this was one of my favorite desserts while growing up. i asked for it to be my birthday cake several years in a row (including one year that i had a gymnastics party and ate two pieces before jumping for an hour on a trampoline which left me feeling very ill). it’s decadent without being too rich. it’s layers of chocolate and meringue with hints of cinnamon and you’re going to want to make this asap. i served it this weekend at a dinner party we hosted and it was a hit! – joanie

chocolate angel strata pie | designlovefest

chocolate angel strata pie
serves 10

what you’ll need//

for the crust:
• 1 1/2 cup graham cracker crumbs (cinnamon or regular!)
• 1/4 cup sugar
• 1 stick of butter, melted

for the meringue:
• 2 egg whites
• 1/2 teaspoon vinegar
• 1/4 teaspoons salt
• 1/4 teaspoon cinnamon
• 1/2 cup sugar

chocolate filling: 
• 1 cup chocolate chips
• 1/2 cup water
• 2 egg yolks

cinnamon filling: 
• 1/4 teaspoon cinnamon
• 1 cup whipping cream
• 1/4 cup sugar

chocolate angel strata pie | designlovefest

• preheat the oven to 325 degrees. for the crust: mix together the cracker crumbs, sugar and melted butter. press into a 9″ pan. next make the meringue, beat the egg whites, add the vinegar, salt and cinnamon and beat until soft mounds form. add the 1/2 cup sugar 2 tablespoons at a time and beat until stiff and glossy. pour into the crust and bake 15-18 minutes until lightly brown. Remove and cool.

chocolate angel strata pie | designlovefest
chocolate angel strata pie | designlovefest
chocolate angel strata pie | designlovefest

• make the chocolate filling, melt chocolate and water in a double boiler. once smooth, add the egg yolks. spread 3 tablespoons of this chocolate mixture over the meringue and cool. chill remaining chocolate mixture.

chocolate angel strata pie | designlovefest
chocolate angel strata pie | designlovefest
chocolate angel strata pie | designlovefest

• cinnamon filling: combine sugar, cinnamon and whipping cream into a small bowl, beat until thick. spread 1/2 over the chocolate in the pie shell. mix the remaining 1/2 with the cooled chocolate mixture and spread over the pie.

• chill for 4 hours, cut and serve!

chocolate angel strata pie | designlovefest

photos by: Ivan solis 

more delicious recipes here!

02.27.19

SAMSUNG KBIS + PAD SEE EW!

Samsung KBIS | designlovefest

last week we went to vegas for a quick two day trip to the Kitchen and Bath Industry Show. i was excited to see all the new appliances that Samsung is introducing! i have their flex duo and family hub fridge in my house and they have been great supporters of my cooking journey this past year. i never thought i’d become such a kitchen nerd but i truly am, i get so thrilled even thinking about cooking and i loved learning the in’s and out’s of their new products. The Chef Collection has a lot of the same features of the industrial ovens we’re using in cooking school. i never realized how important temperature is until culinary school, and being able to adjust a burner to super intense heat and also simmer consistently at a very low temp is awesome.

AND! i’m going to show you joanie’s new favorite recipe for pad see ew (so quick and easy) and a look at the new products samsung has available for those of you looking to update your kitchen!

Samsung KBIS | designlovefest
Samsung KBIS | designlovefest

i love how they styled their new Tuscan Kitchen collection. the whole idea with this collection was to bring nature and home together, so they created this earthy tone that goes great with woods and natural textures. i also love that the color really compliments its surroundings and picks up the hues of what it’s next to.

Samsung KBIS | designlovefest
Samsung KBIS | designlovefest

they worked with Samsung Club des Chef members, an advisory board of Michelin-starred chefs for Samsung Kitchen Appliances, including Chef Kostow on creating the Chef Collection, using their years of restaurant kitchen experience and bringing that to the home cook. there was so much cool technology and connectivity (feels like the future) like being able to pre-heat your oven from your phone, knobs that tell you if you left a burner on, steam cooking capabilities, etc. as well as simple nice design details, like how you can get a fridge that blends seamlessly into your walls and cabinets, matching the finish and having a completely flat exterior. the matte black color is super cool too.

thanks for having us, Samsung!

ok, let’s make a recipe…

Samsung KBIS | designlovefest
Samsung KBIS | designlovefest

this recipe is from the night + market cookbook which if you haven’t purchased you definitely should, it’s amazing!

Samsung KBIS | designlovefest

what you’ll need// if you have a thai market in your town, go! but if not, many of the items are available for order online.

• 1 cup chopped tofu
• 1/2 cup blanched broccoli, chopped
• fresh pad see ew noodles (some whole food carry them, or your thai market!)
• egg
• 1 tablespoon black soy sauce (this is a thicker, slightly sweet soy sauce!)
• 1 1/2 teaspoons white sugar
• 2 tablespoons seasoning sauce (this is chef yenbramroong’s special sauce, it’s 1 1/2 cups thai seasoning sauce, 1 cup oyster sauce, 1 1/2 tablespoons sugar, mix it all up and keep in your fridge to use as need!)

Samsung KBIS | designlovefest
Samsung KBIS | designlovefest
Samsung KBIS | designlovefest

one tip he gives in the book is to not double up the recipe, if you want to make more than one serving, do them in separate batches to maintain the proper heat in the wok and not over crowd it.

Samsung KBIS | designlovefest
Samsung KBIS | designlovefest

  1. heat your wok until it starts to smoke, add 2 tablespoons canola oil and swirl. add in the tofu and cook until golden brown, about 4-5 minutes.
  2. add in the noodles, sprinkling with the sugar so they don’t stick. add the 2 tablespoons seasoning sauce and mix. throw in the broccoli.
  3. push everything to one side and crack the egg, let cook for 10-15 seconds and then mix in all together.
  4. pour the black soy sauce over everything and mix well. let sit on the heat for 1-2 more minutes, stirring occasionally. remove and serve!

Samsung KBIS | designlovefest
Samsung KBIS | designlovefest

really couldn’t be simpler! don’t be intimidated to try this, once you get the ingredients you’ll have them on hand for many batches of pad see ew to come!

Samsung KBIS | designlovefest

(this post was created in partnership with Samsung)

02.22.19

HAND-DRAWN LOVE / 119

gertrude stein in a palette inspired by an a.w.a.k.e. look. –maddy

(photo source and hand drawn type by maddy nye for designlovefest)

02.18.19

FAMILY RECIPES / 2

hey guys, ivan here. thank you so much for your feedback on my previous family recipes post. it’s been such a rewarding project putting together and also such a joy to see others loving the recipes as well! for my next round of recipes i wanted to share some family favorites. these are recipes that my mom makes in no time and can feed a lot of people. i’ve been lucky to have all my immediate family living here in los angeles and these are some of the most requested recipes throughout the year when we get together.

chilaquiles are always such a treat to eat. i remember as a kid my mom would make this on sundays and it would feel so special. this salsa verde recipe is mind-blowing. how most people make the salsa is by boiling the ingredients and then slightly sautéing it in oil before blending. this version skips that step and uses a cast iron to get all the beautiful flavors out of the ingredients.

green chilaquiles:
• 6-8 tomatillos
• quarter yellow onion
• 5 garlic cloves skin on
• 1 small bunch cilantro stems removed
• 2 jalapeños
• 1 teaspoon salt (plus more to adjust)
• cotija cheese (queso fresco is great as well)
• crema
• fried eggs
• tortilla chips

remove the husks from the tomatillos and wash well until the sticky residue is removed. cut into halves. bring a large cast iron to medium/medium hight heat. add the tomatillos, onion, jalapeños (devein if you can tell they will too be spicy!) and garlic cloves with skins on and roast for about 10 minutes; shifting the ingredients every few minutes. once roasted remove the skins from the garlic and place all the ingredients into a blender. add the salt and cilantro and blend until smooth. adjust the salt until you got the right amount that you like.

fry your eggs to your liking. to assemble start by having a base of chips, drizzle over the salsa verde, crema, cotija cheese, and top with your fried egg. garnish with cilantro if you have extra. enjoy! if you are making this recipe for one, you will have plenty of salsa verde left over and will hold well in the fridge for a few days.

ceviche:
• 2 wild caught white cod fillets
• 2 roma tomatoes diced
• 1 jalapeno
• 1 bunch cilantro de-stemed and chopped
• 3-4 lemons juiced
• 1 1/2 tablespoons sea salt
• 1 large avocado diced

serve with:
• chips or tostadas and hot sauce

cut the white cod fillets into small cubes and place into a large ceramic or glass bowl. devein the jalapeño and dice it up (keep some of the center if you’d like a little heat in your ceviche). add the remainder of ingredients in the bowl and mix well. keep in the fridge at least an hour for the acidity in the lemon juice and salt to cook the fish. a slight note when making this is that I used malden salt when making these recipes and 1 1/2 tablespoons was the perfect amount for me for this ceviche. if using a different salt i would adjust to taste as the density of the salt flakes will make the difference in taste. serve with your favorite chips and hot sauce.

esquites (mexican corn salad):
• 4 ears of yellow corn (kernels removed)
• 1 tablespoon olive oil or canola oil
• juice of 2 limes
• 1 big bunch of cilantro de-stemmed and chopped
• 1/4 – 1/3 cup mayo
• quarter of red onion diced
• 1 teaspoon chili powder
• 1 teaspoon cayenne powder
• 1/2 cup cotija cheese crumbled (or feta if not available)
• salt + pepper to taste

serve with: 
• chips and hot sauce

heat a pan on medium heat and add the oil. once heated sauté the corn for about 4 minutes. set corn aside in a large bowl to slightly cool. after a few minutes add the remainder of the ingredients and adjust the spices to taste. this is traditionally eaten in a cup with a spoon as this is street food and topped with hot sauce. but this also goes great served with chips or tortillas and is sure to be a crowd pleaser!

also, joanie made an excellent version that roasts the corn and has the addition of avocado, see the original post here!

photography and food styling by ivan solis 

||||||||||||||
Next Page
 photo 1_zps2362d795.jpg
FIND ME HERE
 photo press_zps16ed2344.jpeg
FOLLOW ON INSTAGRAM!
 photo Screen-Shot-2017-04-03-at-1.44.06-PM_zpstrrrpmex.jpg
SIGN UP HERE!
 photo work_zpsnrxwbhbd.jpg
DESIGNLOVEFEST X KEDS!
 photo 8304FC41-46FB-48C1-85FA-40C81729C59F_zpskc7xyknr.jpg
OUR FOOD COLUMN!
 photo DSC_7838-1_zps1axry6fb.jpg
DIY POSTS
 photo plant01_zpsvbblfnip.jpg
DLF VIDEOS
OUR MAILING LIST
 photo mail_zps0136b91f.jpg
LET’S ADVENTURE!
MORE FUN
 photo jobboard-check_zps431bea8e.jpg
FREE TECH DOWNLOADS
 photo downloads_zpsd641254d.jpg