Archive for the ‘FOOD’ Category

12.13.19

PIZZA PARTY!

pizza party | designlovefest

we learned how to make homemade pizza dough in cooking school this year and i was blown away by how easy it was to make. i generally worry with doughs that i’ll do something wrong with the yeast and it won’t rise correctly or i’ll let it rise too long or it will be super sticky but that isn’t the issue with this dough. it’s easy to throw together, and it’s fun to roll into individual sizes. i love how they each have a unique shape. so why not throw a pizza party this holiday season, put out a ton of toppings and let people make their own creations? since the dough is precooked, all you have to do is top the pizzas and cook in the broiler until the cheese is bubbling! we used our new dinnerware from Corelle latest collection, in their Terrazzo Rosa pattern which is super cute and chic. their plates and bowls are made from three layers of durable, yet lightweight glass which makes them great for entertaining and eating at home with young kids.

pizza party | designlovefest
pizza party | designlovefest

dough recipe: 
makes 6-8 individual pizzas

• 1 1/3 cup -warm water – around 100-110 degrees, not hot or it will kill the yeast!
• 1/4 cup milk
• 1 tablespoon dry yeast
• 3-4 cups all-purpose flour (start with 3 and add more as needed, if the air is super dry you may only need 3 cups as i did)
• 1 1/2 teaspoon kosher salt
• 1 tablespoon honey
2 tablespoon olive oil

pizza party | designlovefest

• pour the warm water into a bowl. add milk, yeast and honey. stir with a fork and let rest for 2 minutes.

• add the flour, salt and olive oil. knead on a floured surface until smooth and elastic. this is where i’ll add a bit more flour as i knead to keep it from being too sticky and get a nice smooth texture.

• lightly coat the inside of the bowl (can be the same bowl as before) with olive oil. place the dough in the bowl, flip it over once so both sides have oil on them. lightly cover and place in a warm area for about an hour, until the dough doubles in size.

• when the dough has risen, place it on a lightly floured surface, divide it into 6-8 parts, roll each one into a ball, and lightly cover with a towel for 20 more minutes.

pizza party | designlovefest
pizza party | designlovefest
pizza party | designlovefest
pizza party | designlovefest

• pre-heat oven to 425, remove the towel, roll out the dough on a floured surface. place the pizza on a lightly greased baking sheet, cook for 8-9 minutes.

• remove from oven, top as desired and then place in the broiler until cheese is melted and edges are crispy, 2-3 minutes.

pizza party | designlovefest
pizza party | designlovefest
pizza party | designlovefest

the dinner plates are the perfect size for stacking multiple slices of pizza. when i’m not entertaining an appetizer size plate is actually my most used size, i like the smaller size for most meals and they take up less space in the dishwasher. this dinner set comes with 6 dinner plates, 6 bowls and 6 appetizer size plates for $70.

images by: ivan solis

this post was sponsored by Corelle, thanks for supporting the sponsors that allow us to create content for you!

11.21.19

A MODERN THANKSIGIVING

a modern thanksgiving | designlovefest

thanksgiving is one of my favorite holidays! it’s celebratory and fun but still low key. i love creating a menu, spending the entire day in the kitchen with a glass of wine, stirring, chopping, tasting and baking. we’re hosting at our house again, which we did for the last two years and it was really fun. we teamed up with whole foods market (my favorite grocery store!) to put a modern twist on the thanksgiving meal by ordering a fully prepared turkey and making all the sides. for me, the turkey is the hardest part so having that out of the way lets me focus on the sides which i love. smashed potatoes, green beans, roasted carrots, a big salad, time consuming but worth it stuffing… yum! if you want to preorder your thanksgiving turkey go here. or see this post for details.

a modern thanksgiving | designlovefest
a modern thanksgiving | designlovefest
a modern thanksgiving | designlovefest
a modern thanksgiving | designlovefest

and now for some menu inspo! i love looking through the thanksgiving issue of bon appetit to get inspired. the classics, but with a bit of an update is what i love. and also a balance of flavors, thanksgiving is about a plate full of food so you don’t want any one thing to be too intense and over power the other dishes, everything should work together!

a modern thanksgiving | designlovefest
a modern thanksgiving | designlovefest
a modern thanksgiving | designlovefest
a modern thanksgiving | designlovefest

some recipes we love! these smashed potatoes (pictured below) are SO good. they require boiling, frying and broiling but are 100% worth the effort for the crispy outside and tender inside. these roasted carrots are deceiving because they look simple but have a ton of flavor, the fresh lemon juice at the end paired with the creamy avocado and a sprinkle of salt is addicting. and the stuffing, which really is the star of the show, right?! i made this recipe last year and i’m making it again this year because it was that good!

for dessert, how about pie but make it chocolate! this recipe is delicious, so rich but so good! we also did an entire post on pies with the best pie baker in town, Valerie, that you can check out here for tips and tricks.

a modern thanksgiving | designlovefest
a modern thanksgiving | designlovefest
a modern thanksgiving | designlovefest

if you have leftovers, make a simple turkey for chicken substitution and bake a pot pie. you can make a mini or full size version with this recipe. and you can’t go wrong with the tried and true post thanksgiving turkey sandwich. what are you making this year?! have fun in the kitchen, cooking for the people you love!

a modern thanksgiving | designlovefest

photos by: ivan solis
florals by: under new mgmt

08.16.19

SHRIMP SALAD!

shrimp salad | designlovefest

i have a fond memory of visiting my aunt in colorado and eating lunch on her back patio, a lavender gin cocktail and shrimp salad. i’d never had shrimp salad before then but it quickly became a favorite. i’ve only ever had the Ina Garten version but it’s so good with the orange zest and fresh dill that i’ve never felt the need to branch out. sharing her recipe below which is easy and perfect for these balmy summer afternoons. i love the month of august, when summer has settled in and everything feels a little more relaxed and the pace of life a bit slower. we just got back from NYC and it was the perfect summer trip, we had lobster rolls and strolled around the city getting caught in two afternoon rainstorms, drank rum coconuts in a bar with no AC that felt like being on a tropical island and sat on the roof of our hotel with a cocktail in hand enjoying the buzz of the city. so needless to say, i’m on a summer high and encourage everyone to make this shrimp salad and sit outside with a cold drink soaking up the sun! – joanie

shrimp salad | designlovefest

shrimp salad
recipe by Ina Garten
serves: 6

•2 1/2 pounds shrimp (12 to 15 count, this indicates the proper size of the shrimp)
• 1 tablespoon good olive oil
• salt + black pepper
• 1 cup g0od mayo
• 1 tablespoon orange zest
• 2 tablespoons fresh orange juice
• 1 tablespoon white wine vinegar
• 1/4 cup fresh dill
• 2 tablespoons capers
• 2 tablespoons small diced red onion

shrimp salad | designlovefest

• pre-heat oven to 400 degrees.

• peel and devein the shrimp. place them on a sheet pan with olive oil and salt and pepper. toss to coat. spread the shrimp in a single layer and roast for 6 to 8 minutes until just pink. allow to cool slightly

shrimp salad | designlovefest
shrimp salad | designlovefest

• meanwhile, make the sauce. in a large bowl, whisk together the mayo, orange zest, juice, vinegar, salt and pepper. when the shrimp are slightly cooled, add them to the sauce and toss.

• add the dill, capers, red onion and toss well. the flavors will improve if you allow the salad to rest at room temp for 30ish minutes.

shrimp salad | designlovefest

we served our shrimp salad with butter lettuce and sliced avocado which was delicious but it would also be great on toast or served alone.

shrimp salad | designlovefest

images by: ivan solis 

08.14.19

TJ RECIPE: CAULIFLOWER PIZZA CRUST

cauliflower crust pizza | designlovefest

we wanted to give the cauliflower pizza crust from TJ’s a whirl and see how it held up against their frozen organic pizza crust that i normally use. the cauliflower crust had a nice consistency, it’s made with corn and it almost has a polenta type taste and texture. if you’re looking for something gluten free than i think this is a great option but i personally prefer their other crust. regardless, any sort of crust with this combo on top is A+! everything we used was from trader joe’s. -joanie

cauliflower crust pizza | designlovefest

what you’ll need: 

• 1 package pizza cauliflower crust (from trader joes)
• 2-3 small heirloom tomatoes
• 6oz sliced buffalo mozzarella (shredded mozzarella works great too!)
•  1 4oz package prosciutto (optional)

pesto:
• 8 oz fresh basil (two containers from trader joes)
• olive oil
• 1/3 cup grated parmesan cheese
• 1/3 cup raw walnuts
• 2 garlic cloves
• salt and pepper to taste
• 1 lemon squeezed

to make: 

• bake the cauliflower crust by the instructions on the packaging.

cauliflower crust pizza | designlovefest
cauliflower crust pizza | designlovefest

• slice the heirloom tomatoes, salt them to release some of their juices and set aside. really juicy tomatoes can make the crust soggy!

• take the buffalo mozzarella slices pat dry until some of the moisture has been removed. (this will avoid a soggy pizza as it bakes!)

cauliflower crust pizza | designlovefest

• to make the pesto, add all the pesto ingredients in a food processor except the olive oil. turn the food processor on and slowly pour the olive oil until you get a smooth consistency.

• spread the pesto onto the cauliflower crust and add the mozzarella slices (and prosciutto if you are adding a meat option). broil the pizza an additional 5 minutes or according to the packaging directions.

• once baked add the sliced heirloom tomatoes and garnish with basil leaves.

cauliflower crust pizza | designlovefest
cauliflower crust pizza | designlovefest
cauliflower crust pizza | designlovefest

images by: ivan solis

08.09.19

REVISITING BLUEBERRY CRUMB CAKE

blueberry crumb cake | designlovefest

i learned how to make blueberry crumb cake during my college summers working at coffee shop. it was the item that people returned day after day for (even at $5/slice!), and when the pastry chef had a conflict with the owner and quit, it became by job to make the cake. i made 50+ one summer and the process of making one became second nature to me. in a way, it was where i really learned how to bake, by being thrown into the pastry kitchen and making all the cookies and cakes and pies, day after day. my mom told me to write down the crumb cake recipe and i laughed and told her i didn’t need to, i could never forget it. but she was right, after several years the recipe specifics faded and i’m grateful that she forced me to say the recipe out loud so that summer she could write it down for the both of us.

we featured this cake 5 years ago, it was my first recipe post on designlovefest (you can see the original post, here). this cake is a crowd pleaser and so very simple to make. i made it this morning for the first time in a long time because i had a mountain of blueberries that were on their way to going bad and i suggest you do the same. – joanie

notes: i have made this with peaches and strawberries as well, it works but blueberry remains my favorite. it feels like a coffeecake, great for breakfast or an afternoon snack.

Blueberry Crumb Cake
yield: 8 servings

• 2 cup flour + 1/4 cup flour
• 1 cup sugar
• 6 ounce cold unsalted butter, cut in small pieces. (i like a european style butter)
• 1 teaspoon zest of either a lemon or orange
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 cups blueberries
• 1 egg
• 1/2 cup buttermilk, room temp (if you don’t have buttermilk, milk with a squeeze of lemon works great!)
• 1 teaspoon vanilla

• Preheat your oven to 400°.
• Cut the cold butter into small pieces and place in a medium size bowl with 2 cups flour, sugar and salt. Use your hand to mix the ingredients together, working the butter into the mixture using your fingers so that it has a course texture, it will be lumpy and not feel like a dough, that’s what you want.
• Take out 1 1/2 cups of the mixture and set it aside to use as the topping.
• In a small bowl combine 1/4 cup flour, with baking soda, and zest add that to the remaining mixture in the bowl and mix by hand.
• In a small bowl whisk the egg, buttermilk and vanilla. Make sure that both the egg and the buttermilk are at room temperature. Once combined, fold in 1 cup of fruit and then add to the dry mixture and mix until just incorporated. Do not over mix.
• Prepare a 9″ round pan by cutting a piece of parchment paper to line the bottom. spray or butter the bottom of the pan, add the parchment paper, spray and butter on top of the paper and the sides.
• Pour the mixture with the fruit into the bottom of the pan, top with 3/4 more berries, add the set aside topping mixture and cover with the remaining berries, pressing them lightly into the batter.
• Bake on middle rack at 400 degrees for 35 minutes. It can be longer depending on how moist your berries were. You will know the cake is done when it’s golden brown on the top and slightly firm to the touch. You can also insert a knife into the center, it is done when the knife comes out with only a few moist crumbs on it.
• Remove the cake from the oven and let cool for 5 minutes before transferring from the pan to a wire rack to cool completely. Cake will stay fresh in an airtight container for 3-5 days.

blueberry crumb cake | designlovefest

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