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Steak Alfredo:) recipe in bio!
25.1M
4.37M
13.5K
2mo ago
cooking_with.kian
Steak Alfredo:) recipe in bio!
#McCormickGourmetPartner mousaka! Explore the possibilities with @mccormickgourmet's finest 70+ flavors at mccormick.com/gourmet @McCormick Gourmet #McCormick Ingredients: Lamb Ragu 2 Tbsp high quality olive oil 2 lb high fat ground lamb 1 medium yellow onion, diced 2 small shallots, thinly sliced 4 cloves garlic, minced 3 Tbsp tomato paste 1 McCormick Gourmet Saigon cinnamon stick 2 McCormick Gourmet Turkish bay leaves ½ tsp McCormick Gourmet dried thyme 1 tsp McCormick Gourmet dried oregano ¼ tsp McCormick Gourmet ground cloves 1 tsp McCormick Gourmet ground allspice ¾ cup red wine 14 oz tomato passata ½ cup beef stock McCormick salt & pepper Vegetable layer 3-4 eggplants, sliced, ¾ inch rounds 3-4 yukon potatoes, peeled and ½ inch rounds McCormick Salt 6 Tbsp olive oil Béchamel 6 Tbsp unsalted butter 6 Tbsp all purpose flour 3 ½ cups whole milk 1 ½ cup pecorino or parmigiano, grated (plus more for on top) ¼ tsp McCormick Gourmet ground nutmeg 2 egg yolks Recipe Work on the vegetables. Add the sliced eggplant and potatoes to a large sheet tray lined with a wire rack. Season with kosher salt on both sides and let sit for about 1 hour so the salt can draw out the moisture then pat the vegetables very dry with a paper towel. While your vegetables are curing, make your ragu. Set a large dutch oven over medium high, once hot add the olive oil then add the lamb in batches. Make sure to not overcrowd the pan. Don't stir for a couple of minutes, you want to get some good browning here. Season with salt & pepper, mix and cook for 3-5 more minutes until the lamb is browned and fully cooked. You want to let the moisture cook out so the lamb can fry in its own fat. Remove from the pot and repeat with the rest of your lamb. Turn the heat to medium and add a little more oil if needed then add the onions, shallots and garlic. Season with salt. Saute for 3-4 minutes until softened. Next return the seared lamb to the pot along with tomato paste, cinnamon, bay leaves, oregano, thyme, ground cloves and ground allspice. Cook for 2-3 minutes, stirring often until fragrant. Next add the red wine and cook for 2 minutes until most of the liquid is gone. Add the tomato passata and beef stock. Season to taste with salt & pepper, bring to a bubble, reduce to a simmer, cover with a lid and cook for 35-40 minutes or until needed. Set a large non-stick or stainless steel pan over medium high heat. Once hot, working in batches, add a drizzle of oil and fry your vegetables for about 2-3 minutes per side until browned and a bit charred but not over cooked. Return the fried vegetables to the sheet pan to cool. Next make the béchamel, set a medium pot over medium low, add the butter and once melted add the flour. Cook, stirring very often for 2-3 minutes until the raw flour has cooked out, but it is not browned. Next, gradually add the milk while mixing until the sauce has thickened. Turn off the heat and add the grated pecorino, nutmeg and egg yolks. Season to taste with salt & pepper, cover with a lid and set aside. Preheat the oven to 350°F. Assembly. In a deep 9x13 baking dish start by adding a layer of potatoes then a layer of eggplant. It's ok if they overlap a little. Remove the bay leaves and cinnamon stick from the sauce, add your sauce into the dish. Smooth it out, add another layer of eggplant followed by your béchamel. Spread it out evenly and cover with a very generous layer of additional grated pecorino. Place the baking dish on a sheet tray and bake for 40-50 minutes until beautifully browned on top. Remove from the oven and let cool for 25-30 minutes. Slice and serve. Enjoy!
14.3M
113K
1.18K
5mo ago
cooking_with.kian
#McCormickGourmetPartner mousaka! Explore the possibilities with @mccormickgourmet's finest 70+ flavors at mccormick.com/gourmet @McCormick Gourmet #McCormick Ingredients: Lamb Ragu 2 Tbsp high quality olive oil 2 lb high fat ground lamb 1 medium yellow onion, diced 2 small shallots, thinly sliced 4 cloves garlic, minced 3 Tbsp tomato paste 1 McCormick Gourmet Saigon cinnamon stick 2 McCormick Gourmet Turkish bay leaves ½ tsp McCormick Gourmet dried thyme 1 tsp McCormick Gourmet dried oregano ¼ tsp McCormick Gourmet ground cloves 1 tsp McCormick Gourmet ground allspice ¾ cup red wine 14 oz tomato passata ½ cup beef stock McCormick salt & pepper Vegetable layer 3-4 eggplants, sliced, ¾ inch rounds 3-4 yukon potatoes, peeled and ½ inch rounds McCormick Salt 6 Tbsp olive oil Béchamel 6 Tbsp unsalted butter 6 Tbsp all purpose flour 3 ½ cups whole milk 1 ½ cup pecorino or parmigiano, grated (plus more for on top) ¼ tsp McCormick Gourmet ground nutmeg 2 egg yolks Recipe Work on the vegetables. Add the sliced eggplant and potatoes to a large sheet tray lined with a wire rack. Season with kosher salt on both sides and let sit for about 1 hour so the salt can draw out the moisture then pat the vegetables very dry with a paper towel. While your vegetables are curing, make your ragu. Set a large dutch oven over medium high, once hot add the olive oil then add the lamb in batches. Make sure to not overcrowd the pan. Don't stir for a couple of minutes, you want to get some good browning here. Season with salt & pepper, mix and cook for 3-5 more minutes until the lamb is browned and fully cooked. You want to let the moisture cook out so the lamb can fry in its own fat. Remove from the pot and repeat with the rest of your lamb. Turn the heat to medium and add a little more oil if needed then add the onions, shallots and garlic. Season with salt. Saute for 3-4 minutes until softened. Next return the seared lamb to the pot along with tomato paste, cinnamon, bay leaves, oregano, thyme, ground cloves and ground allspice. Cook for 2-3 minutes, stirring often until fragrant. Next add the red wine and cook for 2 minutes until most of the liquid is gone. Add the tomato passata and beef stock. Season to taste with salt & pepper, bring to a bubble, reduce to a simmer, cover with a lid and cook for 35-40 minutes or until needed. Set a large non-stick or stainless steel pan over medium high heat. Once hot, working in batches, add a drizzle of oil and fry your vegetables for about 2-3 minutes per side until browned and a bit charred but not over cooked. Return the fried vegetables to the sheet pan to cool. Next make the béchamel, set a medium pot over medium low, add the butter and once melted add the flour. Cook, stirring very often for 2-3 minutes until the raw flour has cooked out, but it is not browned. Next, gradually add the milk while mixing until the sauce has thickened. Turn off the heat and add the grated pecorino, nutmeg and egg yolks. Season to taste with salt & pepper, cover with a lid and set aside. Preheat the oven to 350°F. Assembly. In a deep 9x13 baking dish start by adding a layer of potatoes then a layer of eggplant. It's ok if they overlap a little. Remove the bay leaves and cinnamon stick from the sauce, add your sauce into the dish. Smooth it out, add another layer of eggplant followed by your béchamel. Spread it out evenly and cover with a very generous layer of additional grated pecorino. Place the baking dish on a sheet tray and bake for 40-50 minutes until beautifully browned on top. Remove from the oven and let cool for 25-30 minutes. Slice and serve. Enjoy!
French Onion Soup:) Homemade Beefstock 4-5 lbs beef bone ¼ tomato paste 1 yellow onion, cut into large pieces 3 carrots, cut into large pieces 3 ribs of celery, cut into large pieces 1 small bunch of thyme 1 small bunch fresh parsley 1 Tbsp black peppercorns 2 bay leaves 8 cups water Soup 5 medium yellow onions, thinly sliced 6 Tbsp unsalted butter 4 Tbsp olive oil 2 Tbsp all purpose flour 1 cup white wine ⅓ cognac 6-8 cups homemade beef stock 2 bay leaves 3 rosemary sprigs Small bunch of thyme 1 Tbsp beef bullion 2 Tbsp worcestershire sauce Salt & pepper Crostinis 12 slices of a baguette, ½ inch thick 2-3 Tbsp salted butter, melted 1 tsp fresh thyme leaves, finely chopped Garnish 12 oz gruyere cheese, grated ½ cup parmesan, grated 2 Tbsp chives, thinly sliced For the beef stock, preheat oven to 400°F. Lightly coat all of your beef bones with tomato paste on all sides, add to a large sheet pan and cook in preheated oven for 40-50 minutes until deeply browned and caramelized. Add your bones to a large pot or pressure cooker along with all of your other ingredients. Pressure cook for 1 ½ hours. If you are using a regular pot, bring to a boil, drop to a simmer, cover with lid and cook for 4-6 hours. Then strain your stock. For the soup, set a large pot over medium heat. Once hot add the butter and olive oil. Once the butter is melted add the onions. Season generously with salt and mix to coat the onions with fat. Cover with a lid and Cook, stirring often for 1-1 ½ hours until deeply caramelized, adjusting the heat as needed, removing the lid 30 minutes in. If your onions start to burn add a splash of water and scrape the bottom to deglaze. Once your onions are fully caramelized and deep brown add the flour. Cook for 2-3 minutes until the raw flour has cooked out. Next, add the white wine and cognac, reduce for 4-6 minutes until most of the liquid is gone then add the beef stock along with beef bullion and worcestershire sauce. Tie your herbs and bay leaves with butches twine and add that to the pot. Bring to a boil, turn to heat to low and simmer for about 30 minutes while you make the Crostinis. Preheat the oven to 375°F. In a bowl add the sliced baguette along with melted butter, thyme, salt & pepper. Mix to evenly coat the bread with the butter, lay the crostinis on a sheet tray and bake for about 15-20 minutes until crisp. Season your soup to taste with salt & pepper. In a bowl mix gruyere and parmesan. Add your soup into oven safe bowls, add a generous amount of cheese, two of your crostinis then more cheese. Add your bowls to a sheet tray and broil for 3-5 minutes until the cheese is melted and golden. Remove from the oven and let cool for 5 minutes. Enjoy!
14.2M
1.35M
2.81K
6mo ago
cooking_with.kian
French Onion Soup:) Homemade Beefstock 4-5 lbs beef bone ¼ tomato paste 1 yellow onion, cut into large pieces 3 carrots, cut into large pieces 3 ribs of celery, cut into large pieces 1 small bunch of thyme 1 small bunch fresh parsley 1 Tbsp black peppercorns 2 bay leaves 8 cups water Soup 5 medium yellow onions, thinly sliced 6 Tbsp unsalted butter 4 Tbsp olive oil 2 Tbsp all purpose flour 1 cup white wine ⅓ cognac 6-8 cups homemade beef stock 2 bay leaves 3 rosemary sprigs Small bunch of thyme 1 Tbsp beef bullion 2 Tbsp worcestershire sauce Salt & pepper Crostinis 12 slices of a baguette, ½ inch thick 2-3 Tbsp salted butter, melted 1 tsp fresh thyme leaves, finely chopped Garnish 12 oz gruyere cheese, grated ½ cup parmesan, grated 2 Tbsp chives, thinly sliced For the beef stock, preheat oven to 400°F. Lightly coat all of your beef bones with tomato paste on all sides, add to a large sheet pan and cook in preheated oven for 40-50 minutes until deeply browned and caramelized. Add your bones to a large pot or pressure cooker along with all of your other ingredients. Pressure cook for 1 ½ hours. If you are using a regular pot, bring to a boil, drop to a simmer, cover with lid and cook for 4-6 hours. Then strain your stock. For the soup, set a large pot over medium heat. Once hot add the butter and olive oil. Once the butter is melted add the onions. Season generously with salt and mix to coat the onions with fat. Cover with a lid and Cook, stirring often for 1-1 ½ hours until deeply caramelized, adjusting the heat as needed, removing the lid 30 minutes in. If your onions start to burn add a splash of water and scrape the bottom to deglaze. Once your onions are fully caramelized and deep brown add the flour. Cook for 2-3 minutes until the raw flour has cooked out. Next, add the white wine and cognac, reduce for 4-6 minutes until most of the liquid is gone then add the beef stock along with beef bullion and worcestershire sauce. Tie your herbs and bay leaves with butches twine and add that to the pot. Bring to a boil, turn to heat to low and simmer for about 30 minutes while you make the Crostinis. Preheat the oven to 375°F. In a bowl add the sliced baguette along with melted butter, thyme, salt & pepper. Mix to evenly coat the bread with the butter, lay the crostinis on a sheet tray and bake for about 15-20 minutes until crisp. Season your soup to taste with salt & pepper. In a bowl mix gruyere and parmesan. Add your soup into oven safe bowls, add a generous amount of cheese, two of your crostinis then more cheese. Add your bowls to a sheet tray and broil for 3-5 minutes until the cheese is melted and golden. Remove from the oven and let cool for 5 minutes. Enjoy!
Cajun Chicken Pasta:) recipe in bio!
12.1M
1.96M
3.52K
1mo ago
cooking_with.kian
Cajun Chicken Pasta:) recipe in bio!
Pasta Bolognese! Recipe in bio!!
9.55M
1.26M
5.10K
2mo ago
cooking_with.kian
Pasta Bolognese! Recipe in bio!!
French Dip :)
9.00M
785K
2.37K
11mo ago
cooking_with.kian
French Dip :)
Vietnamese Pho! 🇻🇳
8.93M
778K
8.40K
3mo ago
cooking_with.kian
Vietnamese Pho! 🇻🇳
Pasta Al Burro Parmigiano Serves 2 Ingredients Fresh pasta 220g high quality 00 flour 5 large egg yolks 1 large egg ½ tsp kosher salt 1 Tbsp olive oil “Sauce” 6 Tbsp high quality fresh butter (ideally cultured), fully softened 2 cup Parmigiano Reggiano, finely grated Black pepper for garnish For the fresh pasta: pour the flour on a clean work surface and form a welln the flour. Add the eggs, egg yolks, salt and olive oil to the well and begin to mix with a fork. Once the eggs are homogenous begin to incorporate some of the flour a little at a time. Once the mix is thick enough that it wont run all over the place, switch to a bench scraper and scrape and fold together to form a rough dough. Use your hands and knead for 6-8 minutes until you have a smooth and strong dough. Wrap in plastic and rest for 20-30 minutes. Set a pot of water to boil. Flour a work surface and cut the dough in two. Flour the dough and roll out thin enough to fit in the pasta machine, or you can just fully roll the pasta out by hand. Run the pasta though the machine then the fettuccine attachment. Set the finished pasta aside. If making by hand, roll it out and cut using a knife. Generously salt the boiling water and cook your pasta for 2-3 minutes until al dente. Drain and reserve 1 ½ cups of pasta water. To a medium pot, add the softened butter along with the pasta. Turn the heat to very low, add a splash of pasta water and mix vigorously until the pasta is coated with a light butter sauce. Add the grated cheese and vigorously mix again until the cheese is melted, using the pasta water to form a sauce. Twirl your pasta into bowls, top with additional grated Parmigiano Reggiano and fresh cracked black pepper. Enjoy!
8.73M
1.09M
2.31K
2mo ago
cooking_with.kian
Pasta Al Burro Parmigiano Serves 2 Ingredients Fresh pasta 220g high quality 00 flour 5 large egg yolks 1 large egg ½ tsp kosher salt 1 Tbsp olive oil “Sauce” 6 Tbsp high quality fresh butter (ideally cultured), fully softened 2 cup Parmigiano Reggiano, finely grated Black pepper for garnish For the fresh pasta: pour the flour on a clean work surface and form a welln the flour. Add the eggs, egg yolks, salt and olive oil to the well and begin to mix with a fork. Once the eggs are homogenous begin to incorporate some of the flour a little at a time. Once the mix is thick enough that it wont run all over the place, switch to a bench scraper and scrape and fold together to form a rough dough. Use your hands and knead for 6-8 minutes until you have a smooth and strong dough. Wrap in plastic and rest for 20-30 minutes. Set a pot of water to boil. Flour a work surface and cut the dough in two. Flour the dough and roll out thin enough to fit in the pasta machine, or you can just fully roll the pasta out by hand. Run the pasta though the machine then the fettuccine attachment. Set the finished pasta aside. If making by hand, roll it out and cut using a knife. Generously salt the boiling water and cook your pasta for 2-3 minutes until al dente. Drain and reserve 1 ½ cups of pasta water. To a medium pot, add the softened butter along with the pasta. Turn the heat to very low, add a splash of pasta water and mix vigorously until the pasta is coated with a light butter sauce. Add the grated cheese and vigorously mix again until the cheese is melted, using the pasta water to form a sauce. Twirl your pasta into bowls, top with additional grated Parmigiano Reggiano and fresh cracked black pepper. Enjoy!
Tomahawk Steak Frites 🥩🍟
7.92M
275K
1.12K
10mo ago
cooking_with.kian
Tomahawk Steak Frites 🥩🍟
Steak Frites with Cowboy Butter! Frites 3 large russet potatoes, peeled and cut shoestring style 2 qt ice water 1.75 qt vegetable oil for frying Kosher salt Cowboy Butter sauce 2 stick unsalted butter The zest and juice of 1 lemon 6 cloves garlic, minced finely 2 Tbsp dijon mustard 1 Tbsp smoked paprika 1 tsp cayenne pepper powder 3 Tbsp fresh parsley, finely chopped 2 Tbsp chives, thinly sliced 1 Tbsp fresh horseradish, grated 2 tsp worcestershire sauce Salt & pepper to taste Steak 2 ribeye or new york steaks (at least 1 inch thick) Kosher salt Black pepper 2 Tbsp avocado oil 4 Tbsp unsalted butter 3 cloves smashed garlic 1 small bunch fresh thyme 3 sprigs fresh rosemary For garnish Flaky salt Sliced chives Prep your potatoes, to start, peel and cut your potatoes into planks, take those planks and slice them long ways into shoestring strips. In a large bowl add the sliced potatoes and cover with ice water. Mix well to rinse the starch. Add a towel to a sheet tray, add your potatoes on top and dry very thoroughly. First fry, in a medium pot, heat the vegetable oil until 325°F. Once the oil is hot, fry your potatoes in batches until cooked through but not golden. 2-3 minutes. We will fry them again so dont worry about getting them crispy. Drain on a wire rack and repeat with all your potatoes. Make the cowboy butter, in a small pot over low heat gently melt the butter. Once melted add lemon zest and juice, garlic, dijon, smoked paprika, cayenne, parsley, chives, horseradish, salt & pepper. Mix to combine and keep over very low heat until needed. (dont let it break) Prep the steak, pat the steak very dry with a paper towel and season the steak generously with salt and pepper on both sides. Cook the steak, heat a 10 inch frying pan over medium high heat, once very hot add the avocado oil followed by the steaks. Press firmly into the pan to get full contact and cook for 2-3 minutes until a deep golden crust forms then flip turn the heat to medium and add the butter, garlic, thyme and rosemary. Tilt the pan so the butter pools and repeatedly baste your steak until cooked to your desired doneness. Remove to a wire rack to cool. Rest the steak for at least 8 minutes while you fry the potatoes for the second time. Heat your oil to 375°F. Fry your potatoes just until golden 2ish minutes. Remove to a wire rack and season generously with kosher salt. Once your steak has rested, sliced ½ inch thick. On a plate add sliced steak slightly offset. Fan it out so it looks nice, add a generous amount of fries on the side and generously drizzle your cowboy butter nicely over the steak. Garnish with sliced chives and enjoy!
7.72M
800K
1.03K
8mo ago
cooking_with.kian
Steak Frites with Cowboy Butter! Frites 3 large russet potatoes, peeled and cut shoestring style 2 qt ice water 1.75 qt vegetable oil for frying Kosher salt Cowboy Butter sauce 2 stick unsalted butter The zest and juice of 1 lemon 6 cloves garlic, minced finely 2 Tbsp dijon mustard 1 Tbsp smoked paprika 1 tsp cayenne pepper powder 3 Tbsp fresh parsley, finely chopped 2 Tbsp chives, thinly sliced 1 Tbsp fresh horseradish, grated 2 tsp worcestershire sauce Salt & pepper to taste Steak 2 ribeye or new york steaks (at least 1 inch thick) Kosher salt Black pepper 2 Tbsp avocado oil 4 Tbsp unsalted butter 3 cloves smashed garlic 1 small bunch fresh thyme 3 sprigs fresh rosemary For garnish Flaky salt Sliced chives Prep your potatoes, to start, peel and cut your potatoes into planks, take those planks and slice them long ways into shoestring strips. In a large bowl add the sliced potatoes and cover with ice water. Mix well to rinse the starch. Add a towel to a sheet tray, add your potatoes on top and dry very thoroughly. First fry, in a medium pot, heat the vegetable oil until 325°F. Once the oil is hot, fry your potatoes in batches until cooked through but not golden. 2-3 minutes. We will fry them again so dont worry about getting them crispy. Drain on a wire rack and repeat with all your potatoes. Make the cowboy butter, in a small pot over low heat gently melt the butter. Once melted add lemon zest and juice, garlic, dijon, smoked paprika, cayenne, parsley, chives, horseradish, salt & pepper. Mix to combine and keep over very low heat until needed. (dont let it break) Prep the steak, pat the steak very dry with a paper towel and season the steak generously with salt and pepper on both sides. Cook the steak, heat a 10 inch frying pan over medium high heat, once very hot add the avocado oil followed by the steaks. Press firmly into the pan to get full contact and cook for 2-3 minutes until a deep golden crust forms then flip turn the heat to medium and add the butter, garlic, thyme and rosemary. Tilt the pan so the butter pools and repeatedly baste your steak until cooked to your desired doneness. Remove to a wire rack to cool. Rest the steak for at least 8 minutes while you fry the potatoes for the second time. Heat your oil to 375°F. Fry your potatoes just until golden 2ish minutes. Remove to a wire rack and season generously with kosher salt. Once your steak has rested, sliced ½ inch thick. On a plate add sliced steak slightly offset. Fan it out so it looks nice, add a generous amount of fries on the side and generously drizzle your cowboy butter nicely over the steak. Garnish with sliced chives and enjoy!
Steak Frites w/a Peppercorn Sauce:) Recipe on my YouTube!
6.52M
771K
1.07K
6mo ago
cooking_with.kian
Steak Frites w/a Peppercorn Sauce:) Recipe on my YouTube!
Pasta in a wheel of Parmigiano Reggiano
6.28M
348K
640
9mo ago
cooking_with.kian
Pasta in a wheel of Parmigiano Reggiano
Thai Green Curry :)
5.20M
582K
6.59K
10mo ago
cooking_with.kian
Thai Green Curry :)
Pad Thai! 🇹🇭
3.89M
433K
2.86K
3mo ago
cooking_with.kian
Pad Thai! 🇹🇭
Pesto Gnocchi! Recipe in Bio!
3.52M
385K
1.78K
2w ago
cooking_with.kian
Pesto Gnocchi! Recipe in Bio!
Short Rib Ragu:) Ragu 3 Tbsp avocado oil 3-3 ½ lbs bone in short ribs (about 4-6 ribs) Salt & pepper 2 Tbsp unsalted butter 1 medium yellow onion, diced 2 ribs of celery, diced 2 small carrots, diced 4 cloves garlic, minced 2 bay leaves Small bunch of thyme 2 spring fresh rosemary ½ tsp dried oregano 3 Tbsp tomato paste 3 calabrian chillies, finely chopped 2 cups red wine 24 oz tomato passata 2 Tbsp sherry vinegar 2 ½ cups good beef stock Salt & pepper Other Ingredients 1 lb pappardelle 1 cup fresh basil leaves Fresh parmesan To start, season your short ribs generously with salt & pepper on all sides. Preheat the oven to 350°F. Set a 5 qt pot over medium high heat for a couple of minutes then add the avocado oil. Sear the short ribs in batches for about 2 minutes until you get a nice golden crust. Make sure to get all sides. Set aside. To the same pot, remove any burnt fat. Lower the heat to medium and add the butter. Once melted add onions, carrots, celery and garlic. Season with salt and saute for 2-3 minutes until fully softened. Using butches twine tie the bay leaves, fresh thyme, fresh rosemary. Add that to the pot along with the oregano. Cook for about 1 minute until fragrant. Next add tomato paste and calabrian chillies. Cook for about 1-2 minutes until lightly caramelized and darkened. Then add the wine and cook for 4-6 minutes until fully reduced and most of the moisture has evaporated. Add the beef stock, sherry vinegar and tomato passata, season to taste with salt and pepper. Return your beef to the pan and bring to a simmer, cover with a lid, add to the oven and cook for 3-4 hours until the meat shreds with no resistance and the sauce is reduced. Once your beef is done cooking, carefully remove to a bowl. First remove the bones then using your hand of two forks, shred until very fine, removing any large pieces of fat or membranes. Remove your thyme, bay leaves, and rosemary from your sauce, add your shredded meat back to the sauce and mix well to combine. Season to taste with salt & pepper, keep warm. Cook your pasta in salted boiling water according to package directions. Reserve 2 cups of pasta water. Set a medium pot over low heat, add about half your sauce along with, cooked pasta, 1 cup basil leaves, and generous parmesan. Mix vigorously until combined, add ½ cup pasta water, mix again until the pasta is coated evenly in the sauce. Plate your pasta and garnish with parmesan, and basil. Enjoy!
3.30M
335K
974
8mo ago
cooking_with.kian
Short Rib Ragu:) Ragu 3 Tbsp avocado oil 3-3 ½ lbs bone in short ribs (about 4-6 ribs) Salt & pepper 2 Tbsp unsalted butter 1 medium yellow onion, diced 2 ribs of celery, diced 2 small carrots, diced 4 cloves garlic, minced 2 bay leaves Small bunch of thyme 2 spring fresh rosemary ½ tsp dried oregano 3 Tbsp tomato paste 3 calabrian chillies, finely chopped 2 cups red wine 24 oz tomato passata 2 Tbsp sherry vinegar 2 ½ cups good beef stock Salt & pepper Other Ingredients 1 lb pappardelle 1 cup fresh basil leaves Fresh parmesan To start, season your short ribs generously with salt & pepper on all sides. Preheat the oven to 350°F. Set a 5 qt pot over medium high heat for a couple of minutes then add the avocado oil. Sear the short ribs in batches for about 2 minutes until you get a nice golden crust. Make sure to get all sides. Set aside. To the same pot, remove any burnt fat. Lower the heat to medium and add the butter. Once melted add onions, carrots, celery and garlic. Season with salt and saute for 2-3 minutes until fully softened. Using butches twine tie the bay leaves, fresh thyme, fresh rosemary. Add that to the pot along with the oregano. Cook for about 1 minute until fragrant. Next add tomato paste and calabrian chillies. Cook for about 1-2 minutes until lightly caramelized and darkened. Then add the wine and cook for 4-6 minutes until fully reduced and most of the moisture has evaporated. Add the beef stock, sherry vinegar and tomato passata, season to taste with salt and pepper. Return your beef to the pan and bring to a simmer, cover with a lid, add to the oven and cook for 3-4 hours until the meat shreds with no resistance and the sauce is reduced. Once your beef is done cooking, carefully remove to a bowl. First remove the bones then using your hand of two forks, shred until very fine, removing any large pieces of fat or membranes. Remove your thyme, bay leaves, and rosemary from your sauce, add your shredded meat back to the sauce and mix well to combine. Season to taste with salt & pepper, keep warm. Cook your pasta in salted boiling water according to package directions. Reserve 2 cups of pasta water. Set a medium pot over low heat, add about half your sauce along with, cooked pasta, 1 cup basil leaves, and generous parmesan. Mix vigorously until combined, add ½ cup pasta water, mix again until the pasta is coated evenly in the sauce. Plate your pasta and garnish with parmesan, and basil. Enjoy!
Steak Tartare! Recipes in bio! Wagyu from @Alpine Butcher
3.04M
288K
815
4mo ago
cooking_with.kian
Steak Tartare! Recipes in bio! Wagyu from @Alpine Butcher
Bacon Jam Smash Burger! Recipe 👇 Bacon Jam 1 lb thick cut smoked bacon, sliced into ¼ inch lardons 1 yellow onion, finely diced 1 jalapeno, thinly sliced ⅓ cup apple cider vinegar 1 Tbsp worcestershire sauce ⅓ packed brown sugar 3 Tbsp high quality maple syrup Burger Sauce ½ cup mayo 3 Tbsp ketchup 2 Tbsp yellow mustard 1 Tbsp hot sauce of choice ½ Tbsp worcestershire sauce Kosher salt & black pepper Burger Patties 1 ½ lb ground beef Kosher salt & black pepper 8 slices american cheese Other Ingredients 4 Brioche buns Dill pickles To start, set a saute pan over medium heat and add the chopped bacon. Cook, stirring often until the bacon is fully rendered and crispy, 15-20 minutes then Remove to a paper towel lined plate. Remove all but about 2 Tbsp of the bacon fat from the pan then add onions, jalapenos and a pinch of salt. Saute for 4-5 minutes until softened. Next add apple cider vinegar, worcestershire sauce, brown sugar and maple syrup. Return the bacon to the pan, mix to combine, bring to a simmer and cook over medium-low for 8-10 minutes until most of the liquid has reduced and you have a jammy consistency. Remove from the heat and set aside In a small bowl mix together, mayo, ketchup, yellow mustard, hot sauce, worcestershire sauce, salt & pepper. Set aside. For the buns, set a pan over medium- low, add 1 Tbsp butter and once melted and bubbling, add a bun and toast, moving the bun around the pan for 2 minutes until golden brown. Repeat with all your buns. For the patties, divide your beef into 3 oz balls. You should have eight balls. Make sure you have everything ready to go, your beef, parchment paper squares, salt & pepper and cheese Heat a cast iron pan over high heat. Once piping hot, working quickly, place a ball of beef into the middle of the pan, add a square of parchment and using a metal spatula, smash the pattie to ⅓ inch thin. Season lightly with salt & pepper. Let cook for 1-2 minutes, then flip and add the american cheese. Once melted, remove to a plate. Repeat with a second pattie. To assemble, bottom bun, sauce, pickles, two burger patties, bacon jam and then sauced top bun. Enjoy!
3.01M
291K
545
9mo ago
cooking_with.kian
Bacon Jam Smash Burger! Recipe 👇 Bacon Jam 1 lb thick cut smoked bacon, sliced into ¼ inch lardons 1 yellow onion, finely diced 1 jalapeno, thinly sliced ⅓ cup apple cider vinegar 1 Tbsp worcestershire sauce ⅓ packed brown sugar 3 Tbsp high quality maple syrup Burger Sauce ½ cup mayo 3 Tbsp ketchup 2 Tbsp yellow mustard 1 Tbsp hot sauce of choice ½ Tbsp worcestershire sauce Kosher salt & black pepper Burger Patties 1 ½ lb ground beef Kosher salt & black pepper 8 slices american cheese Other Ingredients 4 Brioche buns Dill pickles To start, set a saute pan over medium heat and add the chopped bacon. Cook, stirring often until the bacon is fully rendered and crispy, 15-20 minutes then Remove to a paper towel lined plate. Remove all but about 2 Tbsp of the bacon fat from the pan then add onions, jalapenos and a pinch of salt. Saute for 4-5 minutes until softened. Next add apple cider vinegar, worcestershire sauce, brown sugar and maple syrup. Return the bacon to the pan, mix to combine, bring to a simmer and cook over medium-low for 8-10 minutes until most of the liquid has reduced and you have a jammy consistency. Remove from the heat and set aside In a small bowl mix together, mayo, ketchup, yellow mustard, hot sauce, worcestershire sauce, salt & pepper. Set aside. For the buns, set a pan over medium- low, add 1 Tbsp butter and once melted and bubbling, add a bun and toast, moving the bun around the pan for 2 minutes until golden brown. Repeat with all your buns. For the patties, divide your beef into 3 oz balls. You should have eight balls. Make sure you have everything ready to go, your beef, parchment paper squares, salt & pepper and cheese Heat a cast iron pan over high heat. Once piping hot, working quickly, place a ball of beef into the middle of the pan, add a square of parchment and using a metal spatula, smash the pattie to ⅓ inch thin. Season lightly with salt & pepper. Let cook for 1-2 minutes, then flip and add the american cheese. Once melted, remove to a plate. Repeat with a second pattie. To assemble, bottom bun, sauce, pickles, two burger patties, bacon jam and then sauced top bun. Enjoy!
Carbonara Risotto! Recipe👇 Ingredients ½ lb guanciale, diced 1 small shallot, finely diced 1 ½ arborio rice ¾ white wine 6 cups good vegetable stock 4 egg yolks 2 cups grated pecorino romano (plus more for garnish) 2 Tbsp unsalted butter Salt & pepper Add the vegetable stock to a pot over low heat until needed. Add the diced guanciale to a cold medium pot, set over medium-low and cook, stirring often for 8-10 minutes until fully rendered and crispy. Remove the guanciale to a paper towel lined plate and set aside. Next remove and reserve all but 2 Tbsp of the guanciale fat from the pan. Return the pan to medium-low, add the shallots, season with salt and cook, stirring often for 1-2 minutes until softened and translucent. Add the arborio rice and toast, stirring often for 2 minutes until fragrant then add the white wine, turn the heat to medium and cook until the rice has absorbed the wine. Add a ladle or two of hot stock and cook stirring very often until the rice absorbs the stock. Repeat the previous step until the rice is fully cooked but still al dente. You may not use all of the stock. In a small bowl mix together, egg yolks, grated pecorino romano, 2 Tbsp guanciale fat and fresh cracked black pepper. Turn the heat on the risotto to very low, add the egg mixture with a small ladle of stock and stir constantly until it slightly thickens. Don't cook the eggs fully. Lastly add the butter along with half of the guanciale. Mix until the butter is melted. Season to taste with salt & pepper To plate, add some risotto to a plate and hit the bottom of the plate to spread it out. Garnish with more guanciale and pecorino.
2.97M
253K
459
8mo ago
cooking_with.kian
Carbonara Risotto! Recipe👇 Ingredients ½ lb guanciale, diced 1 small shallot, finely diced 1 ½ arborio rice ¾ white wine 6 cups good vegetable stock 4 egg yolks 2 cups grated pecorino romano (plus more for garnish) 2 Tbsp unsalted butter Salt & pepper Add the vegetable stock to a pot over low heat until needed. Add the diced guanciale to a cold medium pot, set over medium-low and cook, stirring often for 8-10 minutes until fully rendered and crispy. Remove the guanciale to a paper towel lined plate and set aside. Next remove and reserve all but 2 Tbsp of the guanciale fat from the pan. Return the pan to medium-low, add the shallots, season with salt and cook, stirring often for 1-2 minutes until softened and translucent. Add the arborio rice and toast, stirring often for 2 minutes until fragrant then add the white wine, turn the heat to medium and cook until the rice has absorbed the wine. Add a ladle or two of hot stock and cook stirring very often until the rice absorbs the stock. Repeat the previous step until the rice is fully cooked but still al dente. You may not use all of the stock. In a small bowl mix together, egg yolks, grated pecorino romano, 2 Tbsp guanciale fat and fresh cracked black pepper. Turn the heat on the risotto to very low, add the egg mixture with a small ladle of stock and stir constantly until it slightly thickens. Don't cook the eggs fully. Lastly add the butter along with half of the guanciale. Mix until the butter is melted. Season to taste with salt & pepper To plate, add some risotto to a plate and hit the bottom of the plate to spread it out. Garnish with more guanciale and pecorino.
Osso Buco :) 🇮🇹
2.78M
205K
816
11mo ago
cooking_with.kian
Osso Buco :) 🇮🇹

Kian Hiatt (@cooking_with.kian) Tiktok Stats & Analytics

Kian Hiatt (@cooking_with.kian) has 2.86M Tiktok followers with a 10.58% engagement rate over the past 12 months. Across 61.0 videos, Kian Hiatt received 20.9M total likes and 198M views, averaging 342K likes per video. This page tracks Kian Hiatt's performance metrics, top content, and engagement trends — updated daily.

Kian Hiatt (@cooking_with.kian) Tiktok Analytics FAQ

How many TikTok followers does Kian Hiatt have?+
Kian Hiatt (@cooking_with.kian) has 2.86M TikTok followers as of September 2026.
What is Kian Hiatt's TikTok engagement rate?+
Kian Hiatt's TikTok engagement rate is 10.58% over the last 12 months, based on 61.0 videos.
How many likes does Kian Hiatt get on TikTok?+
Kian Hiatt received 20.9M total likes across 61.0 videos in the last 12 months, averaging 342K likes per video.
How many TikTok views does Kian Hiatt get?+
Kian Hiatt's TikTok content generated 198M total views over the last 12 months.