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@stuckinthekitchenkw

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Sharing recipes every now and then 🥣
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Crispy Brown Butter Gnocchi 🤎

Crispy golden gnocchi tossed in brown butter with garlic and crispy sage, crunchy pecans and freshly grated parmesan. Simple and so good!

⸻

Ingredients 🥣

* Gnocchi
* Butter
* Garlic, thinly sliced
* Fresh Sage Leaves
* Salt & Black Pepper
* Pecans, chopped
* Parmesan

⸻

Method 👩🏻‍🍳

1. Melt the Butter in a pan over medium heat until golden and nutty.
2. Add the sliced Garlic, Sage Leaves and pecans, cooking until crispy. Remove them from the pan and set aside.
3. Add the Gnocchi to the brown butter and toss until golden and crispy on the outside.
4. Season with Salt and Black Pepper, then return the Garlic and Sage to the pan and give everything a final toss.
5. Plate the Gnocchi and finish with freshly grated Parmesan.

Bon Appétit 🤍 by @stuckinthekitchenkw

73

11

7 days ago

Ribeye Steak Tagliata 🥩🍅🍊

Juicy sliced ribeye with orange-marinated tomatoes, fresh arugula, parmesan & balsamic.
Recipe by @crybabyculinary

⸻

Ingredients 🥣

For the Ribeye:

* Ribeye steak
* Salt & Black Pepper
* Olive oil
* Butter
* Garlic cloves

For the Marinated Tomatoes:

* Cherry tomatoes, halved
* Fresh orange juice & zest
* Olive oil
* Salt & Black Pepper

For the Arugula:

* Fresh arugula
* Fresh orange juice
* Olive oil
* Black Pepper

For Serving:

* Balsamic vinegar
* Olive oil
* Shaved parmesan
* Black Pepper

⸻

Method 👩🏻‍🍳

1. Pat the ribeye dry and season generously with salt and black pepper.
2. Heat olive oil in a pan over high heat and sear the steak until a nice crust forms.
3. Flip the steak, add butter and garlic and baste until cooked to your liking.
4. Remove from the pan and let it rest before slicing.
5. Mix the cherry tomatoes with orange juice, olive oil, salt and black pepper and leave to marinate.
6. Toss the arugula with orange juice, olive oil and black pepper.
7. Add a drizzle of olive oil and balsamic vinegar to the serving plate, followed by the marinated tomatoes.
8. Slice the rested ribeye and arrange it over the tomatoes.
9. Finish with the dressed arugula, shaved parmesan, olive oil and lots of freshly cracked black pepper.

Bon Appétit 🤍 by @stuckinthekitchenkw

74

13

a month ago

Passion Fruit Tuna Tartare 🐟

Fresh tuna with passion fruit dressing, creamy avo sauce & crispy chips 🤌🏻
Recipe inspired by @brandongouveia

⸻

Ingredients 🥣

For the Tuna Tartare:

* Sashimi-grade tuna, diced
* Fresh passion fruit
* Soy sauce
* Yuzu juice (if available, got mine from @rarecuts_kw )
* Lime juice & zest
* Sesame oil
* Honey, as needed
* Shallot, finely chopped
* Jalapeño, finely chopped
* Fresh chives, finely chopped
* Black Pepper

For the Creamy Avo Sauce:

* Avos
* Greek yogurt
* Lime juice & zest
* Garlic
* Fresh coriander & chives
* Olive oil & Water
* Salt & Black Pepper
* Cold water, as needed

For Serving:

* Salted potato chips
* Crispy shallots
* Fresh chives
* White & black sesame seeds

⸻

Method 👩🏻‍🍳

1. Blend the avocado, Greek yogurt, lime juice, lime zest, garlic, coriander, olive oil and salt until smooth and creamy. Add a little cold water if needed.
2. Mix the passion fruit pulp with soy sauce, yuzu juice, lime juice, sesame oil and a little honey if needed.
3. Add the shallot, jalapeño, chives and lime zest. Season with pepper.
4. Add the diced tuna right before serving and gently toss until coated.
5. Spread the creamy avo sauce onto the plate and spoon the tuna tartare over it.
6. Finish with crispy shallots, chives and sesame seeds.
7. Serve with lots of potato chips.

Note:

* Toss the tuna with the dressing right before serving to keep it fresh 👌🏻

Bon Appétit 🤍 by @stuckinthekitchenkw

76

19

a month ago

The Dijon Crunch 🥖 🥒

A crunchy deli-style baguette loaded with smoked turkey salami, manchego, pickles & chips 🤌🏻

⸻

Ingredients 🥣

For the Dijon Butter:

* Unsalted butter, softened
* Dijon mustard

For the Sandwich:

* Baguette
* Smoked turkey salami
* Manchego cheese
* Cucumber pickles
* Pickled peppers
* Arugula
* Salted potato chips
* Black pepper

⸻

Method 👩🏻‍🍳

1. Mix the softened butter with Dijon mustard until smooth and creamy.
2. Slice the baguette in half and spread the Dijon butter generously on both sides.
3. Layer the smoked turkey salami followed by the manchego cheese.
4. Add the cucumber pickles, pickled peppers and a generous handful of arugula.
5. Finish with freshly cracked black pepper and a good handful of potato chips for that extra crunch.
6. Close the baguette, press everything together and slice in half.

Note:
* Don’t skip the chips, they’re what make the sandwich 👌🏻

Bon Appétit 🤍 by @stuckinthekitchenkw

98

15

a month ago

Saffron Cream Mussels & Lemon Pepper Fries 🦪 🍋

Creamy & lemony mussels with the crispiest fries on the side 🤌🏻

⸻

Ingredients 🥣

For the Mussels:

* Frozen mussels
* Unsalted butter
* Olive oil
* Shallot
* Garlic
* Saffron
* Vegetable stock
* Cooking cream
* Lemon juice & zest
* Chili flakes
* Fresh parsley
* Salt & Pepper

For the Lemon Pepper Fries:

* Frozen or fresh-cut fries
* Olive oil
* Lemon zest
* Black pepper
* Garlic powder
* Flaky sea salt
* Fresh parsley

For Serving:

* Fresh parsley
* Lemon wedges
* Extra black pepper

⸻

Method 👩🏻‍🍳

1. Fry the fries until golden and crispy.
2. Bloom the saffron in a little warm vegetable stock.
3. Heat butter and olive oil in a large pan over medium heat. Add the shallot and cook until softened.
4. Add the garlic and cook for a few seconds until fragrant.
5. Pour in the saffron-infused stock and bring to a gentle simmer.
6. Add the cooking cream and simmer until the sauce becomes silky and slightly thickened.
7. Stir in the lemon juice, lemon zest, chili flakes, salt and black pepper.
8. Add the mussels and gently warm through for 1–2 minutes. Don’t over cook them or they can become rubbery.
9. Toss the fries with lemon zest, freshly cracked black pepper, garlic powder, flaky sea salt and fresh parsley.
10. Spoon the saffron cream mussels into a serving dish and finish with fresh parsley and extra black pepper.
11. Serve immediately with the crispy lemon pepper fries on the side for dipping.

Note:

* Add freshly grated parmesan to the fries while they’re hot for an extra cheesy finish 👌🏻

Bon Appétit 🤍 by @stuckinthekitchenkw

65

13

2 months ago

Brown Butter Sumac Tomato Salad 🍅 🧈

Juicy tomatoes, labneh, nutty brown butter, sumac and crispy za3tar breadcrumbs all come together in this simple dish 😮‍💨

⸻

Ingredients 🥗

For the Tomatoes:

* Ripe mixed tomatoes
* Sumac
* Fresh parsley
* Fresh mint
* Salt & Pepper

For the Brown Butter Dressing:

* Unsalted butter
* Garlic
* Sumac
* Fresh lemon juice
* Apple cider vinegar
* Honey

For the Za3tar Breadcrumbs:

* Sourdough Crumbs
* Olive oil
* Za3tar
* Sumac

For Serving:

* Labneh
* Toasted sunflower seeds
* Fresh mint & parsley

⸻

Method 👩🏻‍🍳

1. For the za3tar breadcrumbs, toss the breadcrumbs with olive oil, and za3tar. Toast in a pan over medium heat until golden-crispy.
2. Slice the tomatoes into wedges and season with sumac, salt and black pepper. Let them sit for 10–15 minutes to release some of their juices.
3. For the brown butter, melt the butter in a pan over medium heat. Let it bubble until golden brown and nutty.
4. Add the grated garlic and cook for a few seconds, then remove from the heat.
5. Stir in the sumac, lemon juice, apple cider vinegar, and honey.
6. Spread the labneh over a serving plate and arrange the tomatoes on top.
7. Spoon the warm brown butter dressing generously over the tomatoes.
8. Finish with the crispy za3tar breadcrumbs, toasted sunflower seeds and fresh herbs.

Note:
-Serve the brown butter dressing warm over the cold tomatoes and labneh for the best contrast in temperature and texture 👌🏻

Bon Appétit 🤍 by @stuckinthekitchenkw

3

15

2 months ago

Coconut Lemon Fizz 🥥🍋🧊

Bright, zesty and refreshing with a creamy coconut foam on top 🤍

⸻

Ingredients 🥥

For the Fizz:

* ½ cup coconut water
* 2 tbsp fresh lemon juice
* 1 tbsp simple syrup
* ⅓ cup soda water
* Ice

For the Coconut Foam:

* 2 tbsp coconut cream
* 1 tbsp coconut milk
* 1 tsp simple syrup
* ¼ tsp vanilla
* A little lemon zest
* Tiny pinch of salt

⸻

Method 👩🏻‍🍳

1. For the coconut foam, add 2 tbsp coconut cream, 1 tbsp coconut milk, 1 tsp simple syrup, ¼ tsp vanilla, a little lemon zest and a tiny pinch of salt to a bowl. Whisk until light and creamy.
2. Fill a glass with ice. Add 2 tbsp fresh lemon juice and 1 tbsp simple syrup, then stir well.
3. Pour in ½ cup coconut water and ⅓ cup soda water. Add a little extra coconut milk if you want it creamier.
4. Spoon the coconut foam generously over the drink.
5. Finish with a little fresh lemon zest and enjoy!

*Note:
-For a simpler version of the coconut foam, whip ¼ cup liquid cream with 1 tbsp coconut syrup until light and fluffy, then add ¼ tsp vanilla, a little lemon zest and a pinch of salt.
-For the simple syrup, combine equal parts sugar and water (for example, ½ cup sugar + ½ cup water) in a small saucepan. Heat until the sugar dissolves, then let it cool completely.

Bon Appétit 🤍 by @stuckinthekitchenkw

3

5

2 months ago

Thai Tamarind Mango Beef Cups 🥭🌶️

Charred, juicy flank steak, green mango, tangy tamarind, fresh herbs and plenty of crunch all tucked into crisp lettuce cups.
The perfect little bite with that sweet, sour, salty & spicy Thai flavor combo 🤤

⸻

Ingredients 🥗

For the Beef:

* Flank steak
* Garlic
* Lemongrass
* Fish sauce
* Soy sauce
* Brown sugar
* Lime zest
* Black pepper
* Olive oil

For the Tamarind Dressing:

* Tamarind paste
* Fresh lime juice
* Fish sauce
* Brown sugar
* Garlic
* Thai chili
* Black & White Sesame

For the Mango Salsa:

* Green mango
* Cucumber
* Shallots
* Red chili
* Fresh coriander
* Fresh mint
* Fresh Thai basil
* Lime juice & zest
* Salt

For the Lettuce Cups:

* Gem lettuce
* Crispy fried shallots
* Toasted peanuts
* Fresh mint, coriander, basil & spring onions
* Radish
* Red & Yellow bell pepper

⸻

Method 👩🏻‍🍳

1. Add the flank steak to a bowl with garlic, lemongrass, fish sauce, soy sauce, brown sugar, lime zest, black pepper and a drizzle of olive oil. Mix well and marinate for at least 30 minutes.
2. Heat a grill pan or skillet until very hot. Sear the steak until deeply charred on the outside and cooked to your liking. Let it rest before slicing very thinly.
3. For the tamarind dressing, mix the tamarind paste, lime juice, fish sauce, brown sugar, garlic and Thai chili. Add a little water until you reach a pourable consistency. Taste and adjust until balanced between sweet, sour, salty and spicy.
4. For the mango salsa, toss the mango, cucumber, shallots, chili, herbs fresh lime juice and zest and a pinch of salt.
5. To assemble, add the lettuce leaves to a serving platter. Top each one with bell pepper, radish the sliced charred beef and mango salsa.
6. Drizzle generously with the tamarind-lime dressing and finish with crispy fried shallots, toasted crushed peanuts and fresh herbs.
7. Serve with lime wedges and extra tamarind dressing on the side.

*Note:
-You can brush a little tamarind glaze over the beef during the last few seconds of cooking for a sticky, caramelized finish.

Bon Appétit 🤍 by @stuckinthekitchenkw

72

24

2 months ago

Saffron Tomato Couscous Salad 🍅✨

Fresh, vibrant and packed with flavor🤌🏼
Couscous cooked in a roasted tomato & saffron broth, roasted cherry tomatoes, fresh herbs, feta and crunchy pistachios.

⸻

Ingredients 🥗

For the Tomato Saffron Couscous:

* Couscous
* Ripe tomatoes
* Red bell pepper
* Garlic
* Olive oil
* Saffron
* Vegetable broth
* A little sugar
* Salt & black pepper

For the Roasted Cherry Tomatoes:

* Cherry tomatoes
* Saffron
* Olive oil
* Salt & black pepper

For the Salad:

* Cucumber
* Feta
* Toasted pistachios
* Fresh parsley
* Fresh mint
* Lemon zest & juice
* Fresh lemon juice
* Extra virgin olive oil

⸻

Method 👩🏻‍🍳

1. Add the tomatoes, bell pepper and garlic to a baking tray. Drizzle with olive oil and season with salt & black pepper. Roast until softened and slightly charred.
2. Blend the roasted vegetables until smooth. Meanwhile, bloom the saffron with ice cubes.
3. Pour the blended tomato sauce into a saucepan. Add the bloomed saffron, vegetable broth and a little sugar. Bring to a gentle simmer.
4. Add the couscous and cook until tender and the sauce has been absorbed. Add a little more broth if needed. Set aside to cool slightly (cook the couscous according to the package instructions, replace the water with broth).
5. Toss the cherry tomatoes with saffron, olive oil, salt and black pepper. Roast until blistered, softened and slightly jammy.
6. Toss the couscous with the cucumber, parsley and mint. Add the roasted cherry tomatoes, crumbled feta and toasted pistachios.
7. Finish with lemon zest, fresh lemon juice/zest and a drizzle of good olive oil.

*Note:
-Can be served warm or cold.
-I like to add butter to the couscous when it’s cooking.

Bon Appétit 🤍 by @stuckinthekitchenkw

69

16

2 months ago

Olive Oil & Dark Chocolate Labneh Mousse 🍫☁️

Creamy & fluffy and definitely something different 😮‍💨
Tangy labneh folded with lightly sweetened whipped cream, finished with dark choco and a drizzle of olive oil.

Recipe by @edymassih
⸻

Ingredients 🍨

For the Mousse:

* 2 cups heavy cream
* ¾ cup powdered sugar
* 450g full-fat labneh, room temperature
* ¼ cup extra virgin olive oil
* 55g dark chocolate, finely chopped
* 1 tsp sea salt flakes

For Serving (Optional):

* Olive oil
* Flaky sea salt
* Extra chopped dark chocolate

⸻

Method 👩🏻‍🍳

1. Whip the heavy cream with the powdered sugar until stiff peaks form.
2. In a separate bowl, gently mix the labneh with the olive oil until smooth and creamy.
3. Fold one-third of the whipped cream into the labneh mixture to lighten it.
4. Gently fold in the remaining whipped cream in two additions until fully combined.
5. Fold through the chopped chocolate and kosher salt until evenly distributed.
6. Cover and refrigerate for at least 1 hour, or overnight for the best texture.
7. Spoon into serving bowls and finish with a drizzle of olive oil, flaky sea salt and extra chopped chocolate.

Bon Appétit 🤍 by @stuckinthekitchenkw

90

12

2 months ago

Chasing sunsets and cooking a seafood feast for the people I love.
🌅🦐🌴🫂 by @stuckinthekitchenkw

96

28

3 months ago

Grilled Baby Gem Caesar with Crispy Lemon Chicken 🥬 🍗

A Caesar you’ll want on repeat.
Charred baby gem, zesty lemon chicken, creamy dressing and buttery crispy panko.

⸻

Ingredients 🥗

For the Chicken:

* Chicken
* Olive oil
* Dijon mustard
* Garlic
* Lemon zest
* Lemon juice
* Paprika
* Grated Parmesan
* Salt & black pepper

For the Jalapeño Ranch Caesar Dressing:

* Greek yogurt
* Mayonnaise
* Grated Parmesan
* Dijon mustard
* Garlic
* Pickled (or fresh) jalapeño
* Fresh coriander
* Lemon juice
* Worcestershire sauce
* Black pepper

For the Brown Butter Panko:

* Panko breadcrumbs
* Butter
* Olive oil
* Garlic
* Flaky sea salt

For the Salad:

* Baby gem lettuces
* Parmesan shavings
* Chives
* Lemon zest
* Olive oil
* Grilled lemon

⸻

Method 👩🏻‍🍳

1. Marinate the chicken with the olive oil, Dijon, garlic, lemon zest, lemon juice, paprika, Parmesan, salt and pepper. Grill or pan-sear until golden and cooked through, then rest before slicing.
2. Melt the butter until lightly browned, then add the olive oil, garlic and panko. Toast until golden and crispy. Season with a pinch of flaky sea salt.
3. Blend together all the dressing ingredients until smooth and creamy.
4. Brush the baby gem with olive oil and grill cut-side down until lightly charred while still crisp.
5. Spread a generous layer of the dressing onto a serving plate. Arrange the grilled baby gem over the dressing, then top with the sliced chicken, parmesan shavings and the brown butter panko.
6. Finish with chopped chives, fresh lemon zest, cracked black pepper and a generous squeeze of grilled lemon.

Bon Appétit 🤍 by @stuckinthekitchenkw

72

9

3 months ago