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Christiann Koepke

Creative Director, Photographer, Recipe Curator

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christiannkoepke

Christiann Koepke
This veggie packed Farmhouse Omelette takes brunch This veggie packed Farmhouse Omelette takes brunch to the next level. It is stuffed with heaps of delicious summer ☀️ produce from mushrooms, shallots and garlic, to asparagus, broccolini, and tomatoes, all perfectly wrapped in a fluffy, buttery egg blanket. The finishing touch? A fresh, vibrant herbed vinaigrette. Enjoy with friends or family, this dish is sure to make even the pickiest of eaters fall in love. P.S. the key to the perfect omelette is without a doubt, the perfect pan. I love sautéing the veggies in this stainless steel Tri-Ply Clad cookware set from @tramontinausa. And for the omelette step, definitely this PRO Fusion Aluminum Nonstick pan. Love! Head over to @tramontinausa to check out the final recipe!  #TramontinaUSA #Tramontina #Tramonteam  #summer #ad
Nothing says summer quite like ripe, juicy peaches Nothing says summer quite like ripe, juicy peaches 🍑 This Peach Crumble Tart comes together in just 5 simple steps, plus it's #glutenfree and #refinedsugarfree letting the natural sweetness of the peaches shine. Between an almond tart crust and a pecan crumble, trust me.. you've never had a peach crumble like this before. It may just be my favorite dessert of the summer. Find the recipe now on the blog, at the link in bio or at christiannkoepke.com. #summerdessert #food52 #foodandwine
This colorful Charred Plum with Burrata and Mizuna This colorful Charred Plum with Burrata and Mizuna salad is summer on a plate with plenty of summer stone fruit and burrata cheese. Juicey plums, sweet honeycomb, and fresh mizuna tossed together with an high quality olive oil to finish (if you know the difference, you know). Serve with grilled crusty bread and there you have it, a simple #vegetarian throw together, but so fresh and flavorful! PS - If you don’t have mizuna, simply choose a light green of your choice! Ingredients  8 plums, cut into wedges  1 ball burrata cheese  ½ cup mizuna  2 tablespoons honeycomb  Olive oil to finish  Flaky sea salt Freshly cracked black pepper   Grilled crusty bread for serving Instructions  1. Place the plums on a baking sheet. Using a kitchen torch, gently blacken the plums.
 2. Place half of the plum pieces into a shallow, rimmed bowl. 
 3. Tear the burrata into several pieces and arrange on top of the plums. Top with mizuna, mizuna flowers, honeycomb, a drizzle of olive oil, flaky salt and freshly cracked black pepper. Serve with grilled crusty bread. #food52 #foodandwine #recipeoftheday
If you’re having brownies, why not go the extra If you’re having brownies, why not go the extra mile with these gooey flourless Salted Fudge Bars? They happen to be #glutenfree and #dairyfree with a kick from espresso and no refined sugar. That's a chocolatey dessert to feel very good about. Count me in. You?! INGREDIENTS 1 cup coconut oil, melted 1 ½ cups dark chocolate baking bars 2 tablespoon ground instant espresso ⅓ c dutch cocoa powder ¾ c gluten free flour ½ c coconut sugar 3 t vanilla ¼ t baking soda ½ t sea salt ½ c honey 3 eggs Flakey sea salt (for sprinkling before baking, about 1-2 t) INSTRUCTIONS 1.Preheat the oven to 350 degrees and grease an 8X8 square pan. 2.In a small saucepan on low heat, melt chocolate and coconut oil, stirring slowly to prevent burning. When completely melted, remove from heat and gently whisk in all remaining ingredients except for eggs. Set aside. 3.In a small bowl, beat eggs on high for 3 minutes. While mixing on low speed, slowly pour in chocolate mixture until well incorporated. 4.Pour batter into the prepared pan and sprinkle with flaky sea salt. 5.Bake until the top begins to crack aniid a toothpick inserted into the center comes out with a few moist crumbs attached, 40-50 minutes. Allow to cool at room temperature in the pan. Either serve warm, or place in the fridge with the top wrapped in foil and serve cold at a later time. 6.Cake lasts in the fridge for 5-6 days and is just as delicious days after as it is fresh! Freeze any remaining slices and defrost in the fridge for enjoyment weeks after. #recipeoftheday #food52 #healthydesserts
Happy weekend! This Hatch Chile Queso Blanco only Happy weekend! This Hatch Chile Queso Blanco only takes a few minutes to whip up on the stove -- you'd be surprised at how easy and tasty it is. If you can't find canned hatch chiles at your local grocery store, you can substitue poblanos. Serve with your favorite choice of crunchy tortilla chips and dive into this cheesy, gooey goodness that adds a serious creamy factor with each bite. INGREDIENTS 3 T butter 2 T #glutenfree flour 2 c whole milk 1 c monterey jack cheese, shredded ½ c cream cheese, softened 1 can hatch chile (4oz) 2 limes, juiced ½ T red chili powder ½ T granulated garlic ½ T onion powder kosher salt + freshly ground black pepper to taste INSTRUCTIONS 1. In a medium saucepan over medium-low heat gently melt the butter. Add gluten-free flour and whisk until well combined and cook for about 2 minutes. 2. Slowly pour in the milk and whisk constantly until well combined, reduce heat to low and bring to a light simmer. 3. Add jack cheese, cream cheese, hatch chile and lime juice until smooth. 4. Season with red chile powder, granulated garlic, onion powder, salt and pepper. 5. Remove from heat and set aside for nachos. #recipeoftheday #queso #weekendeats
It's the peak of summer and all I want to make thi It's the peak of summer and all I want to make this weekend is: Paella 🦐 ! This dish is traditionally layered and complex, but I think you'll find this recipe approachable and just right for your dinner plans tonight🍴 This is a delicious and inherently celebratory dish, it’s perfect for a romantic date night in, or double-down and win all the hearts at your next family gathering.  Note: you'll want to use Bomba or Calasparra rice. Both are traditional, but different in texture and flavor intensity. Bomba will give your more oomf and soak up the most liquid, while calasparra will let the sauce talk a bit more. Whichever you choose, you’re going to want to save this one! Find the recipe below. Love to hear if you make it! Ask any questions in comments below. Here for you. INGREDIENTS ¼ c butter  3 T butter, plus 3 tablespoons   3/4 c spanish chorizo, peeled, small diced  1 c yellow onion, small diced  ½ c red bell pepper, small diced  ¼ c garlic, shaved thin 2 t smoked paprika  ½ t salt  ½ t fresh cracked pepper 3 c calasparra or bomba rice  1 ½ c white wine 1 pinch saffron  4 c shellfish stock  1 c haricot verts, 1” pieces  12 little neck clams, purged & scrubbed  12 large prawns, shell on  2 lemons, cut in half charred  4-6 green onions, charred  3 baby eggplants, halved & roasted INSTRUCTIONS  1. In a large skillet over med high heat, melt butter. Add olive oil & chorizo, render until lightly browned. Add onion, bell pepper, garlic, paprika, salt & pepper. Cook until translucent & aromatic.  2. Add rice & toast until too warm to pick up with your hands. Add white wine & saffron and cook until almost dry, stirring only a couple times. 3. Add stock, verts, clams & prawns. Cover & cook until rice is cooked, clams have opened & shrimp are pink and tender.  4. While paella is cooking, heat a grill pan & char lemons, scallions & eggplant. Garnish with those elements and a drizzle of olive oil & squeeze lemons over the paella. #recipeoftheday #paella #food52
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