food

HOMEMADE HUMMUS

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Ingredients:
2 cups freshly cooked garbanzo beans or 1 16 oz. can
2 tbsp fresh lemon juice
1 tsp cumin
1 garlic clove
1 tbsp. tahini
1 tsp sea salt or more to taste
1/4 cup extra virgin olive oil
optional: 1 few tablespoons of water, ½ tsp smoked paprika

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This recipe really could not be any easier. The key to smooth hummus is letting the food processor do all of the work. Throw the garbanzo beans, lemon juice, cumin, garlic, tahini, and sea salt into the food processor. Turn the food processor on for about 30 seconds and then slowly pour in the olive oil. Add a few tbsp. of water if it looks like the hummus is too thick. Alternatively you can add a little smoked paprika for a nice depth of flavor. Don’t be scared to leave your food processor on for a few minutes even after it has mixed thoroughly. The food processor really helps in creating that creamy texture we are all looking for.

For toppings toast some pine nuts or almonds in a pan. Or simmering some herbs in olive oil and pouring them on top of olives.

Store in the refrigerator in an air tight container. Homemade hummus usually lasts for about 7-10 days in the refrigerator.

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Food

Lavender Earl Gray Blackberry Ice Cream Floats

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Lavender Earl Gray Blackberry Ice Cream Floats {Vegan}
AUTHOR: Sarah Menanix
YIELDS: 6 large floats
INGREDIENTS
Lavender Simple Syrup
  • ¾ cups sugar
  • ½ cup water
  • 1 tablespoon culinary dried lavender*
Bitter Earl Gray Tea
  • 1½ cups boiling water
  • 5 earl gray tea bags (or 2½ tablespoons loose earl gray tea)
  • 2 cups blackberries
  • Juice of half a lemon
  • 3 cups sparkling water
  • 1½ pints vegan vanilla bean ice cream (or your favorite vanilla ice cream)
INSTRUCTIONS
  1. Prepare the simple syrup. Head the sugar, water, and dried lavender in a small saucepan over medium heat, just until the sugar melts, about 3-5 minutes. Remove from heat and cover to let steep for 10 minutes. Strain the syrup and let cool.
  2. Brew the tea. Pour the boiling water over the tea bags and let steep for 5 minutes. Remove tea bags, pressing excess liquid from the bags, and let cool.
  3. Purée the lavender simple syrup, earl gray tea, blackberries, and lemon juice in a blender until smooth. Strain the puree to remove any seeds. You should have about 3-3½ cups of puree.
  4. In a large pitcher just before serving, slowly and carefully add the sparkling water to the blackberry puree (it should foam up a lot!).
  5. Place 2-3 scoops of ice cream in each of six large glasses and pour blackberry soda over the top. Add a splash more sparkling water to add a little foam to the top and serve immediately.

 

food

ARCA -TULUM

A restaurant bar in the tropical jungle of Tulum, Mexico. Serving fresh, seasonal cuisine using local Mexican ingredients.

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Arca’s focus is on Yucatán ingredients, resulting in Mexi-Cal cuisine—think farm-to-table starters like charred snap peas and grilled asparagus; inventive cocktails like El Solar that blends mezcal, hibiscus, chipotle syrup and smoked ancho chili rum; and homemade sourdough bread so good it sells out by 9 p.m. The simple wood and candlelight environment is elegant without being pretentious.

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food & inspiration

MALIBU FARM

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Malibu Farm offers sweeping views of the ocean in both directions (and even of Catalina Island on a clear day). You can watch surfers and stand-up paddle boarders on iconic Surfrider Beach, plus their white sangria is perfectly refreshing on a hot day. Enjoying a zucchini pizza on their porch while you watch the sun set is pretty much as California as it gets.

Malibu Farm
23000 Pacific Coast Hwy, Malibu
310.456.1112

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malibu-farm.com

 

food

MINNIE’S SALTED CARAMEL AND BREAD PUDDING

Minnies on Clinton
29 CLINTON STREET
NEW YORK

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Bread Pudding

Ingredients:

1 brioche
2 cups heavy cream
2 cups milk
160 g sugar
2 tsp cinnamon
1 tsp vanilla
4 eggs
336 g white chocolate, chopped
4 oz whiskey

Make it:

Line a deep pan with buttered parchment paper. Cut brioche into 1” cubes and mix well with chopped white chocolate. Place bread/ chocolate mixture in the pan. Mix together heavy cream, milk, eggs, vanilla, whisky, and cinnamon. Pour mixture over the bread/ chocolate mixture and press the bread down lightly to saturate and absorb the custard mix. Let stand at room temperature for 1 hour. Cook in a 160 degree oven for 20 minutes rotate pan and cook for another 20 minutes. Let stand and settle for a few hours or overnight. Cut into even squares. Heat and serve with salted caramel sauce and a scoop of vanilla ice cream.

Salted Caramel Sauce

Ingredients:

1 ½ cups sugar
½ cup water
½ cup heavy cream
1 ½ tbsp sea salt

Make it:

Place sugar and water in a saucepot and boil rapidly on high heat. Once mixture begins to boil, do not stir. Brush the sides of the pot with a pastry brush and hot water to wash down any sugar that sticks to the side preventing sauce from crystalizing. Once sauce gets a deep dark brown pull off the heat. Very carefully pour in heavy cream and whisk vigorously until smooth. Be very careful to not get liquid on skin due to the heat and be careful of the steam that is created when creme is added! After cream has been whisked in and sauce is smooth, add salt and mix well. Store at room temperature.

minniesonclinton.com

 

food

Peach, Rose and Raspberry Sangria

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Ingredients

  • 1 bottle really chilled Prosecco
  • 4 ounces brandy (Peach Brandy)
  • 2 tablespoons rose water
  • 1 cup raspberries
  • 1 white peach (or nectarine) finely sliced
  • 1 roses petals

Instructions

  1. Combine all of the ingredients in a large pitcher and chill.
  2. Serve cold.

Preparation time: 15 minutes

Number of servings : 6

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