Archive for the ‘FOOD’ Category

02.13.19

WAFFLES!

i was tempted to call this post valentine’s waffles but really these are waffles for anytime of year! i know we’ve posted several waffle recipes but this one is my current favorite, easy to throw together and they are light and crispy. the whole batch makes about seven waffles (depending on the size of your iron) and the batter keeps well in the refrigerator for about 4 days so no need to use it all at once. whipping the egg whites is an important step, it takes a couple extra minutes but makes them so light and airy! – joanie p.s. i use, under $30 and works like a charm! 

waffles
recipe adapted from
serves: 5-6

what you’ll need/
• 2 eggs – separate the egg white and yolk
• 2 cups all-purpose flour
• 1 3/4 cups milk
• 1/2 cup coconut oil
• 1 tablespoon white sugar
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

• start by putting your egg whites into a medium size mi bowl and whip on medium/high speed with a hand mixer until soft peaks form, add the sugar, vanilla, salt, baking powder and egg yolks continuing to mix on medium. add the coconut oil and half of the flour mi on low and mix, add half of the milk continuing to mix and then the other half of the flour. start folding by hand and mix only until everything is incorporated.

• heat your waffle iron on medium/high. once heated, spray with coconut oil and put batter in, cook until browned, serve immediately! enjoy!

photos by:  

more delicious recipes here!

02.07.19

BEEF BOURGUIGNON!

beef bourguignon | designlovefest

this recipe is going to seem long but that actual stew part of it is super quick to throw together, you just need the time to let it slow cook for a few hours so don’t be intimidated! you’re going to want to make this again (and again and again!). one of my favorite parts of this dish is how versatile it is and that you don’t really need to measure all that much, it’s very forgiving and not something to stress over. you can serve it with potatoes or gnocchi like we did, the gnocchi takes a bit longer but it’s a nice addition as it feels like a take on chicken and dumplings.

beef bourguignon | designlovefest

to make the stew//
serves 4-6

• 2 lbs beef chuck or bone in short ribs
• 1/2-1 bottle wine, pinot noir or similar style (pick something you like to drink!)
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 carrots
• 2 celery stalks
• 1/4 cup flour
• 1 yellow or white onion
• 3-4 smashed cloves of garlic
• herbs such as bay leaf, thyme, sage, parsley stems, etc.

beef bourguignon | designlovefest

• pre-heat your oven to 350 degrees.
• heat your dutch oven on medium heat, once VERY hot, add a bit of oil and swirl. salt the meat, put in the pan and then brown the on all sides, you’ll probably have to do this in two batches, once browned, remove and set aside. make sure you hear that sizzle sound.
• add the chopped onion into the pan with a sprinkle of salt, as the onions start to release their juices you should be able to scrape the brown bits off the bottom of of the pan. cook until the onions are translucent.
• add the chopped carrots and mix for a couple of minutes and then the celery. wait 2-3 minutes and add the tomato paste. you want to make sure you cook the tomato paste so that you kill any acidic flavor in the past. this takes about a minute constantly stirring.
• add the meat back onto the pot and sprinkle the flour over the entire mixture, stir and let the flour get a little brown and fragrant. the flour is what is will help to thicken the broth.
• once the mixture is toasted, add the wine and stir, removing any cooked parts on the bottom of the pan. add about 1/2 cup broth. you want your meat to be submerged about 80% and 20% above the liquid. add another pinch of salt, a bay leaf, some thyme and a few parsley stems and the garlic. bring to a boil. once it hits a boil, turn the heat off, cover and put into the oven at 350. you’re going to want to cook for about 3-4 hours, checking every 45 minutes to see if you should add more liquid.
• when checking the stew, you’re wanting to make sure that there is still enough liquid in the pan as some of it will cook off. if too much as evaporated, you can add more broth or wine.
• after a few hours the meat will become verrrry tender, will rip apart easily, fall off the bone goodness.

beef bourguignon | designlovefest

to serve with//

gnocchi 
• 1 russet potato, boiled and peeled
• 2 cups 00 flour (this is a super fine flour!)
• 1 egg
• 1 teaspoon salt

beef bourguignon | designlovefest
beef bourguignon | designlovefest
beef bourguignon | designlovefest

• take the cooked and peeled potato and grate it on the finest side of your grater. this will make sure there are no major lumps in your dough.
• place the potato in a bowl and add the egg, salt and 1/2 cup of the flour. start mi lightly with your hand. adding more flour as needed, you don’t want it to be sticky. the trick here is to not over mix it, you should be kneading the dough, you want it to just be full combined.
• keep adding flour until it’s no longer sticky and and you can form it into a ball.
• lightly dust your counter with flour, and take half the dough and roll it into a thin line, using a kitchen scraper or a knife cut the gnocchi into pieces and place on a floured baking sheet.
• boil a medium size pot of salted water, once boiling put the gnocchi in the water, it should take about 3 minutes to cook and you’ll know it’s done once it floats to the surface.
• once cooked, remove and set aside to drain. heat a pan over medium heat with 1 tablespoon of oil, once hot, add the gnocchi, removing them around constantly, add 1/2 cup of the liquid from the stew and let that evaporate. turn the heat off, add a tablespoon of butter and use a spoon to baste.

beef bourguignon | designlovefest
beef bourguignon | designlovefest
beef bourguignon | designlovefest

for garnish//
• 3 strips of bacon
• 10 pearl onions, skins removed.
• 3 cup mushrooms washed and sliced

• cut the bacon into 1/4 in piece and render by placing them in a small pan on medium/low heat. cook until crispy. remove the bacon and add the sliced mushrooms into the bacon fat and let them sit there for a minute or two untouched so they brown up. then add a pinch of salt, stir around, and cook the mushrooms until brown, about 5 minutes. remove the mushrooms and add the onions into the same pan, add more oil if needed. once they are warm add 2 tablespoons white sugar and toss them to coat, this will caramelize the onions. you can cook as long as you like, the more time the better. but i think about 5-10 mins is great.

• set the bacon, mushrooms and onions out in 3 different dishes.

beef bourguignon | designlovefest
beef bourguignon | designlovefest
beef bourguignon | designlovefest

for plating //
• you have two choices, you can serve the stew as is, in it’s sauce with the garnishes and gnocchi all mixed in. or, you can strain the sauce so you remove everything and just have the gravy. if you do this open you’d serve everything separately, start by putting a piece of the beef in the bowl, place the gnocchi around it, sprinkle the mushrooms, bacon and onion around and top with the gravy. this is the more “fine dining” way to serve but totally up to you!

beef bourguignon | designlovefest
beef bourguignon | designlovefest

photos by:  

more delicious recipes here!

01.30.19

RED CURRY!

red curry | designlovefest

okay, okay you’re in for a real treat today! this curry is out of this world delicious and so easy (no joke!). the secret is in which is a 100% must for this recipe. i started using a couple of years ago but it wasn’t until my friend katherine made her curry that was 10x better than mine and shared the secret that she puts in an equal amount of fish sauce to paste. and that my friends is the key! for every one can of coconut milk you use you’re going to put two tablespoons each of the curry paste, fish sauce and coconut sugar.  we made this with shredded beef but i’ve also made it which chicken thighs and it’s just as good! and bri just made it with ground pork and added pineapple which is really taking this to the next level! so many ways to make it, just do it and tell us you’re not obsessed! – joanie

red curry | designlovefest
red curry | designlovefest
red curry | designlovefest

now, for what you’ll need. i split my shopping between my local thai market and trader joe’s. you can make this recipe fully vegetarian by upping the veggies and you also can sub in different ones that what i used, mushrooms, squash, carrots, onion, etc. i like to try and pack this with vegetables for the health kick and to help keep you full. i also like this with a big handful of kale if you feel so inclined.

red curry//
serves 6-8
• 1 can coconut cream
• 1 can coconut milk
• 1/2 cup – 1 cup water
• 4 tablespoons fish sauce
• 4 tablespoons coconut sugar
• 4 tablespoons
• 1.5 lbs shredded beef (can be more or less meat depending on your preference)
• lime makrut leaves
• 2 cups chopped bell peppers
• 2 cups broccoli
• to garnish, limes, red onion, cilantro, bird’s eye chilis

red curry | designlovefest

• combine the fish sauce, curry paste and coconut sugar into a small bowl and mix well.

• heat your pan until hot, once hot add a tiny bit of oil, just to coat the bottom. too much oil and your curry sauce will separate! add your meat, searing until brown, don’t over crowd the pan, you might have to do this in two batches. once cooked remove and set aside. keeping the heat at medium, add the fish sauce, curry paste and sugar mixture into the pan and mix with the meat juices for about 30 seconds. then add one can of coconut milk. stir, scraping up all the bits stuck to the bottom of the pan, and mix well. it should be smooth. no lumps! add the coconut cream and the water and mix again. add the meat back in, bring to a boil and reduce to a simmer.

red curry | designlovefest

• i like to blanch my broccoli in salted water, this is an optional step but somehow i think it makes a difference in flavor, up to you. so you can either put the veggies in raw or, heat a pan of salted water, bring to a boil, put broccoli in and cook until bright green around 1-2 minutes. drain, chop and put into the curry!

red curry | designlovefest

• add the peppers or any other veggie you want and then put in about 5 lime makrut leaves. rip them slightly and mix them in. i think ripping them brings out some of the flavor, but up to you! i like to use the frozen peppers from trader joe’s they are already chopped so it cuts down on prep time.

red curry | designlovefest
red curry | designlovefest

• for the rice, follow the directions on the bag or do what we did, rinse two cups of jasmine rice. heat a small sauce pan on medium heat with 1 tablespoon coconut oil and a pinch of salt. once hot, add the rice, and let it toast, stirring constantly. once it’s slightly fragrant add 2 cups of water, bring to a boil, reduce to a very low simmer and cover. cook for 12 minutes. turn heat off and don’t uncover!! let it sit for 5ish minutes. remove lid, fluff and serve!

red curry | designlovefest
red curry | designlovefest

images by
styling by joanie cusack 

01.24.19

A COLORFUL BREAKFAST

a colorful breakfast | designlovefest
a colorful breakfast | designlovefest

i’m a big breakfast fan. i’m not one of those people who can skip it and somehow not eat until lunch. i fall asleep thinking of coffee and breakfast and wake up hungry! ivan wanted to make this colorful breakfast spread and i was in full support. we blanched the chard for just a minute or so in boiling salted water but you could also sauté which would be delicious as well. if you do blanch it just do it until the leaves turn bright green. we also garnished with the stems because they are so pretty and i ate those as well, i hear they’re very good for you?! for the egg, we follow bon appetit recipe for their and it turns out perfectly. make sure you put the eggs in an ice bath after they are done boil to ensure they don’t continue cooking and slightly crack the shells, it will make them easier to peel.  – joanie

a colorful breakfast | designlovefest

makes 3-4 servings 

• 4 small flatbreads
• 1 15oz can chickpeas (skins removed, it’s annoying to do but worth it!)
• some chopped fresh herbs for garnish, we used Italian parsley and mint
• 3-4 eggs
• sesame seeds
• 3 large chard leaves
• lemons

spiced yogurt 
• 1/2 cup greek yogurt
• 1/2 teaspoon sea salt
• 2 teaspoons lemon juice
• 1/2 teaspoon white pepper
• 1 small garlic cloves minced

a colorful breakfast | designlovefest
a colorful breakfast | designlovefest
a colorful breakfast | designlovefest
a colorful breakfast | designlovefest
a colorful breakfast | designlovefest

• preheat your oven to 350. take your chickpeas (skins removed!) and put them on a baking sheet lined with parchment. drizzle a little olive oil on them, not too much or they won’t get crispy! and sprinkle with salt. put in the oven for 10 minutes, give them a shake and then 10 more minutes or until golden brown!

• prep your soft boiled eggs as instructed . while that is happening prepped the yogurt sauce, for the garlic mince it finely and then using the edge of the knife press into the garlic until it forms a paste (see photo above). add that and the lemon, salt and white pepper into the yogurt, return to the fridge.

• bring some salted water to a boil, once boiling add the chard leafs, (i just shoved mine into the pan whole). leave them in for a minute or two and then drain and set aside.

• we put the flat bread in a panini press to get those lines but you can toast it too. brush with a little olive oil and toast or pan fry until crispy.

• now assemble! put a smear of the yogurt sauce, cut one of the soft eggs in half, add some slices of the flat bread, some chard and a big handful of the chickpeas. finish with fresh herbs and sesame seeds!

a colorful breakfast | designlovefest
a colorful breakfast | designlovefest
a colorful breakfast | designlovefest
a colorful breakfast | designlovefest

images by
styling by joanie cusack 

01.18.19

COOKING SCHOOL UPDATE

cooking update | designlovefest

it’s hard to believe but we’re more than half way through our 20 week pro cooking class at ! it has been an amazingly eye opening experience on so many levels. it has changed the way i cook and truly given me the techniques and skills to take on almost anything. when they tell you at the start of each week what the class will be focused it always feels a little intimidating (pork chops! handmade pasta! deboning a fish! lobster bisque! braised chicken!) we’re going to do that?! and then by the end i always feel like that wasn’t that hard and i feel excited to try and make it again at home.

i feel so much more empowered in the kitchen! one of the most important things that i’m taking away from my time in is that time and effort leads to serious reward. there are so many things in life that feel out of reach out or not part of my skillset and i realize that if i can put focus on something for an extended period of time i will get better and that accomplishment feels amazing. seems obvious but i forget how rewarding it is to grow and learn at something new. i still share lots of cooking stories on monday on if you’re interested in following along!

cooking update | designlovefest

here are some LESSONS i’ve learned along the way, probably more than this but it’s a start!

PATIENCE IS EVERYTHING. learning to enjoy the whole process of cooking, preparing, and staying organized is what’s kept me in the game. i think it’s important to cook when you aren’t hungry, so you don’t rush the process. you watch the soup grow in flavor while it simmers. you wait for the pan to get piping hot for the perfect sear instead of just rushing into it. keep roasting the carrots longer until they are ready. making something from scratch is so satisfying and sometimes we want to speed up the process. but i promise it’s worth it to take your time and enjoy the fruits of your labor.

cooking update | designlovefest

MISE EN PLACE: i am not really a neat person, but i am learning to be. having a clean space is so helpful for my mood so i have been trying to be less avoidant when it comes to cleaning up. i know a lot of people think that when you have all these little bowls it can add up and be so many dishes. but incorporating mise en place (a french culinary phrase which means “putting in place” or “everything in its place”) really helps you keep tidy and makes cooking way less stressful.

cooking update | designlovefest

• i have that i put all my ingredients in before i start cooking. you can place all the ingredient bowls on a baking tray so you can easily carry the entire tray to the oven, and then to the sink after. rinse the whole tray and all the bowls right away and you will see how much easier the process is. no stuck on food. also having for larger ingredients and you can use one as your “scrap bowl” that sits right next to your chopping station and all of the extra pieces and ends go in there and then directly into a freezer bag for stock. (or compost, or trash, up to you. i just get giddy about not wasting food.).  will help you easily scoop up all of your chopped veggies to put in a bowl or into a pot. it’s also how i clean my cutting boards so quickly. remember how i talked about the patience portion before? if you are like me and don’t like to just stand around in the kitchen, you can take those extra minutes where your sauce needs more time and do a quick cleanup so that when your food is ready, you feel calm and relaxed.

cooking update | designlovefest

KITCHEN TOOLS! i remember when i first started cooking for real (prob about 2 years ago) before justin moved in i had really sad dull knives from ikea, i had just gotten my  for christmas from my parents, and i was lacking a lot of kitchen tools. while having all the gadgets is exciting, it’s also really not that necessary. i know for me it was overwhelming to think of all the things i still needed in the kitchen. take it slow. learn to cook and make a list of things you really want to purchase next. but as long as you have a heavy duty cutting board (s is cool), a sharp knife ( and ) a , a for eggs, a pot (love but they are pricier. i really like. i think the white inside is important so you can really see the browning happening on the bottom), and , that is a wonderful start. once you get some momentum, is a great next step. and a is awesome for zesting, grating garlic, and adding touches of cheese to your final plates.

BRI’S RECOMMENDED KITCHEN TOOLS:

oh! and , good time to get something you need!

 

cooking update | designlovefest
cooking update | designlovefest

FOOD SHOPPING: groceries and constant meal ideas. also overwhelming! i get it. i use a variety of things that work for us. once a week i go to grocery store. if i don’t have time or just feeling lazy, i use and that saves me a ton of time and the delivery fee is only $5. i also find that i spend less money when i use because i am not strolling through the aisles just adding a bunch of stuff we don’t need. it saves your favorites in a list…

SEE THE FULL LONG POST AFTER THE JUMP!…

(more…)

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