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Recipes
Country Risotto
By Kiep
This risotto, which could be called a "dry minestrone," is especially tasty since it contains sausage and pancetta,...
- 8 cups clear beef stock
- 10 oz shelled fresh borlotti beans
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 6 oz mild sausage, skinned
- 3 oz pancetta, chopped
- A few sage leaves, chopped
- 1 3/4 cups arborio rice
- 1 large onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 garlic clove, chopped
- salt and freshly ground pepper
- 1/3 cup freshly grated parmesan cheese
Spinach & Porcini Mushroom risotto
By Kiep
The stirring and stirring and stirring for a traditional risotto has a purpose: It releases the starch in the rice,...
- For Mushrooms:
- 1/2 ounce dried porcini or other dried mushrooms
- 1 cup boiling water
- 5 cups canned low-sodium chicken broth or homemade stock, more if needed
- For Rice:
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 cups arborio rice
- 3/4 teaspoon salt
- 1/3 cup dry white wine
- 1/4 cup plus 1 tablespoon cognac or other brandy
- 1/2 pound spinach, stems removed, leaves washed well and cut into 1-1/2-inch ribbons
- 3/4 cup grated parmesan cheese
- 2 tablespoons butter
Clam Risotto with Bacon and Chives
By Kiep
If you buy just-shucked whole clams rather than already chopped clams in a container, use their liquid instead of t...
- 3 cups bottled clam juice
- 3 cups water, more if needed
- 1/4 pound bacon, slices cut crosswise into thin strips
- 4 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups arborio rice
- 1 cup dry white wine
- 1/4 teaspoon salt, more if needed
- 3 tablespoons chopped fresh chives or scallion tops
- 1/4 teaspoon fresh-ground black pepper
- 1 cup drained chopped clams
Ham, leek and Mascarpone Risotto
By Kiep
The mascarpone gives this risotto its delectable creaminess
- 5 cups canned low-sodium chicken broth or homemade stock, more if needed
- 1 cup water, more if needed
- 3 tablespoons olive oil
- 1 1/2 pounds leeks (about 3), white and light-green parts only, cut crosswise into thin slices and washed well
- 2 cups arborio rice
- 1/2 cup dry white wine
- 2 teaspoons salt
- 1 6-ounce piece smoked ham, cut into 1/4-inch dice
- 1 cup mascarpone cheese
- 1/4 teaspoon fresh-ground black pepper
Double Layer Pumpkin Cheesecake
By Kiep
Cheesecake lovers will applaud this addition to the Thanksgiving dessert selection
- 2 (8 ounce) packages cream
- cheese, softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 (9 inch) prepared graham cracker crust
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1/2 cup frozen whipped topping, thawed
Pulled Chicken
By Kiep
Slow cooker Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month
- 1 8-ounce can reduced-sodium tomato sauce
- 1 4-ounce can chopped green chiles, drained
- 3 tablespoons cider vinegar
- 2 tablespoons honey
- 1 tablespoon sweet or smoked paprika
- 1 tablespoon tomato paste
- 1 tablespoon worcestershire sauce
- 2 teaspoons dry mustard
- 1 teaspoon ground chipotle chile
- 1/2 teaspoon salt
- 2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
- 1 small onion, finely chopped
- 1 clove garlic, minced
Roasted Rosemary Potatoes
By Kiep
PREPARATION: Preheat the oven to 450°, middle rack
- 1/2 pound medium redskin potatoes
- 6 ounces of thick-cut pancetta, cut into medium dice
- 1 ‑1/2 tablespoons fresh rosemary, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarse black pepper
Flemish Beef stew
By Kiep
For this slow-cooker interpretation of Carbonnades Flamandes, a Flemish stew made with beer, if you can't find a br...
- 4 teaspoons canola oil, divided
- 2 pounds bottom round, trimmed of fat and cut into 1-inch cubes
- 3/4 pound sliced cremini or white button mushrooms
- 3 tablespoons all-purpose flour
- 2 cups brown ale or dark beer
- 4 large carrots, peeled and cut into 1-inch pieces
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon caraway seeds
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 bay leaf
Braised Pork with Salsa
By Kiep
With just a few ingredients, you can produce a full-flavored, meltingly tender pork stew in your slow cooker
- 3 pounds boneless pork shoulder or butt
- 1 1/2 cups prepared tomatillo salsa (see Ingredient Note)
- 1 3/4 cups reduced-sodium chicken broth
- 1 medium onion, thinly sliced
- 1 teaspoon cumin seeds or ground cumin
- 3 plum tomatoes (1/2 pound), thinly sliced
- 1/2 cup chopped fresh cilantro, divided
- 1/2 cup reduced-fat sour cream
- Ingredient Note: Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chiles, onions and tomatillos. It is sold in supermarkets.
TURKISH MOUSSAKA
By Kiep
Peel eggplants in stripes, slice them and allow them to rest, before frying, in cold salted water for one hour
- 1 kg long eggplants
- 300 gr. minced meat either lamb or beef
- 1 middle size onion thinly chopped
- 3 tablespoons fresh butter or corn oil
- 1 small bunch of parsley thinly chopped
- 1 -1/2 cup boiled chickpeas
- 1 glass of water (for the baking)
- 2 large tomatoes pulped or 1 full tablespoon of tomato paste,
- olive oil or corn oil for frying the eggplants
- 1 teaspoon of cumin
- 1 teaspoon of cinnamon
- 1 teaspoon of allspice
- Salt