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 ( 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

02.15.19

BIAS CUT SKIRTS!

i used to work in vintage, buying and sorting tons of pretty pieces and one thing i was always always on the hunt for was anything bias cut! originally seen in the 30’s, bias is when the fabric is cut at a diagonal which means that when worn is lays completely flat against the skin and sort of moves with you, like how when you’re wearing a slip and it hugs your body so closely it can go undetected under clothing. it heavily reappeared in the 90’s (think all those floral dresses we were wearing) and it’s still a style i love today.  it’s insanely comfortable to wear and it’s also very flattering as it hugs your curves. i highly recommend hunting down and trying something bias cut if you haven’t already. i currently own three bias cut skirts, this one from , a yellow version of this from , and  (currently 20% off with the code weekend), that i’m wearing today from LACAUSA. they’re the perfect thing to wear with a simple t-shirt and denim jacket, or with a sweatshirt. they normally come in either silk or rayon, lots of fun prints out there, maybe start with a solid color (love !) as it’s easy to wear and move on from there! – joanie

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!

02.13.19

HAND-DRAWN LOVE / 118

i’m gonna love you any old way. this palette’s inspired by a valentine. –

(photo and hand drawn type by for designlovefest)

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!

||||||||||||||
Next Page
 photo 1_zps2362d795.jpg
FIND ME HERE
 photo press_zps16ed2344.jpeg
FOLLOW ON INSTAGRAM!
SIGN UP HERE!
 photo work_zpsnrxwbhbd.jpg
DESIGNLOVEFEST X KEDS!
OUR FOOD COLUMN!
 photo DSC_7838-1_zps1axry6fb.jpg
DIY POSTS
 photo plant01_zpsvbblfnip.jpg
DLF VIDEOS
OUR MAILING LIST
 photo mail_zps0136b91f.jpg
ROTATING FAVES











LET’S ADVENTURE!
MORE FUN
 photo jobboard-check_zps431bea8e.jpg
FREE TECH DOWNLOADS
 photo downloads_zpsd641254d.jpg
https://www.best-cooler.reviews

別れさせ屋 福岡県

別れさせ屋 愛知県

別れさせ屋 宮城