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Olivia Tiedemann

@oliviatied

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PREORDER MY COOKBOOK EAT (like) THE RICH - LINK IN MY LINK TREE !!!!
Private chef 👩🏻‍🍳
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Before I start badgering you to go get my cookbook, I first wanna say thank you to all of you for ever making it a possibility to begin with. I remind myself all the time that a few million people showed up one day and decided to change my world. That’s not really all my credit to own, and none of this would exist without you. thank you for letting me be. Putting yourself out in the world for judgement is a vulnerable thing. There’s parts of this book that actually scare me to share, but that’s a story for another day. I put every bit of myself into making this book something unique and my own and truly palatable for any skill level. All of my favorite recipes, many of which you’ve seen in my videos. A trove of information I have spent years building and obsessing over to now share with you. So if you’re looking to try something new, consider eating the fucking rich. I mean eating like the rich. My bad. LINK IN MY BIO TO PREORDER !!!!!!!! PLZ PREORDER THE BOOK I KNOW ITS ANNOYING TO BUY SOMETHING MONTHS IN ADVANCE BUT SOMETHING ABOUT PAPER BEING PRINTED AND TARRIFS AND OTHER SHIT THE PUBLISHER SAYS LONG STORY SHORT PREORDER THE BOOK IF YOU WANT THE BOOK THANK YOU by @oliviatied

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2 months ago

lemme tell you what’s been goin on .. MY COOKBOOK IS FINALLY OUT FOR PRESALE !!!! Sooo much time and effort went into this book and I’m so excited to finally share it with you all. LINK IN MY LINKTREE AND BIO I hope you fucking love it and thank you for being my people. EAT LIKE THE RICH!!!! #EATLIKETHERICHSigned copies available @kalnyc @barnesandnoble @booksamillion by @oliviatied

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2 months ago

STEAKS 101 PART 2 by @oliviatied

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7 days ago

Happy early Memorial Day mf CORN HASH RECIPE FROM MY NEW COOKBOOK INGREDIENTS:Olive oil (the cooking stuff), as needed4 king oyster mushrooms (or any mushroom of your choice) diced roughly, (about the same size as the corn kernels): should yield about ⅔ cup2 large shallots, finely diced2 Fresno chiles, seeded and finely dicedKernels from 4 ears of corn4 garlic cloves, mincedKosher salt1 cup heavy creamJuice of 3 limes (about 6 tablespoons)¼ cup mascarpone2 tablespoons chopped cilantro leaves2 tablespoons chopped basil leavesFreshly ground black pepper MAKE THE CORN HASH: Heat a large saucier or sauté pan over medium-high heat. Give it a couple minutes. Pour in a glug of olive oil to coat the bottom. Stir in the mushrooms, coating them in the oil, then spread them into an even layer and leave them alone. Mushrooms do not like to be disturbed. Cook, with boundaries, until the mushrooms are crispy and brown, 3 to 4 minutes. If the pan starts to look dry, add a little extra oil. Mushrooms soak that shit up. Add your shallots and chiles and cook until softened, 2 to 3 minutes. Stir in the corn and garlic, season with salt, and cook, stirring, until everything is nice and seared, about 4 minutes. Stir in the cream and reduce the heat to medium-low. Allow the corn to simmer, stirring occasionally, until the cream has tightened up, the sauce has thickened, and all the ingredients feel like they want to hang out together, about 3 minutes. Cut the heat and stir in the lime juice, mascarpone, cilantro, and basil. Taste and season with salt and/or pepper, if needed. by @oliviatied

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11 days ago

STEAKS 101 PART 1 - RIBEYE by @oliviatied

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21 days ago

My last 2 brain cells + @ithacahummus = 🤝#ithacahummuspartner by @oliviatied

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a month ago

BACON STEAK BLT by @oliviatied

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a month ago

Nightmare blunt rotation crispy fish by @oliviatied

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2 months ago

Martha Stewart wears @mother so I wear mother…fking jeans #motherpartner by @oliviatied

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2 months ago

SALT VINEGAR FRIES? by @oliviatied

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2 months ago

TrUFFLE BURGER by @oliviatied

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2 months ago

Chorizo Benedict and a book I wrote that you can NOW PREORDER LINK IN MY BIO #EATLIKETHERICH by @oliviatied

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2 months ago