A PDQ recipe from Chef KP

Writer: Hailey Evans
Photos: Duane Tinkey

There’s a good chance you’ve tasted some of chef Krysten “KP” Pierce’s handiwork. Over the last 14 years, she’s worked in “nearly every kitchen in Des Moines,” she said, from Exile to Mulberry Street Tavern to Aura to Barn Town Brewing, and some of those places still use a few of her recipes.

The self-taught chef’s experience at a smorgasbord of restaurants has given her real-world know-how and practice with various cuisines and techniques. Now, as the executive chef at downtown’s Tupelo Honey Southern Kitchen & Bar, she gets creative with Southern comfort classics.

Cooking has been a big part of Pierce’s whole life. Her dad taught her how to cook the basics, and her extended family often gathers for homemade, buffet-style meals. “Food has always been about bringing people together and the happy memories that come with those meals,” she said.

“I love seeing people light up when they take their first bite,” she added. “Food is an expression, and feeding people is one of the easiest ways to show people you care about them. It’s you on a plate.”

At Tupelo Honey, Pierce often oversees the “family meals” the staff eats in the kitchen, and she takes on the task with enthusiasm and pride. “I made a pan of this sun-dried tomato pasta for them with sausage, and they went nuts,” she said. “They were taking containers of it home.”

Chef KP’s simple dinner hacks:

Pierce has worked in scratch kitchens and served big crowds. But when it comes to meals at home, she likes to keep things simple. “I have so many recipes I make that are quick and easy,” she said. “I still use boxed mac and cheese, instant potatoes — people think I make everything from scratch — but nobody has time for that!” She said it only takes a few small additions to elevate a simple meal.

Use spices. “I’ve known people hesitant to use onion or garlic. You can use the powdered versions of those if you don’t want to bite into a chunk of onion or garlic, but keep all the flavor.”

Replace water with broth, stock or milk for more flavor. Try cooking instant rice in stock or adding milk to a sauce.

Create compound butters. “Take butter, soften it and add in any ingredients,” Pierce said. Parmesan cheese and Italian herbs make a great combination, or try garlic, rosemary, lemon or even cinnamon. Once you’ve created a combo you like, just melt the butter over pasta, steak, chicken or toast for a little something extra.

Add goat cheese. “Most of these tricks are just about increasing the flavor or texture density of a dish,” she said. “Goat cheese comes in all kinds of flavors, so adding it to a simple mashed potato dish can take even instant potatoes to another level.”

---

Sun-Dried Tomato Pasta

Ingredients

8 ounces pasta of your choice, like cavatappi or penne
2 Tbsp. unsalted butter
3 cloves of garlic, minced
2 Tbsp. flour
1/2 cup of white wine or chicken broth
1 cup heavy cream
1/4 cup sun-dried tomatoes, julienned
1/2 cup mozzarella, shredded
1/4 cup Parmesan cheese, freshly grated
1/4 tsp. dried oregano
1/4 tsp. red pepper flakes, or more
1 cup cooked Graziano sausage (optional)
Small handful of fresh chopped basil
Kosher salt and freshly ground black pepper to taste

Instructions

1. In a large pot of boiling salted water, cook pasta according to its package instructions. Drain it well, reserving 1 cup of the cooking water.

2. Meanwhile, melt the butter in a large skillet over medium heat. Add garlic and cook until fragrant, for one to two minutes. Whisk in flour until lightly browned, about one minute. Gradually whisk in white wine (or chicken broth) and cook, whisking constantly until incorporated, about one minute.

3. Stir in heavy cream, tomatoes, mozzarella, Parmesan, oregano and red pepper flakes until slightly thickened, about one minute.

4. Stir in optional sausage and basil and season with salt and pepper.

5. Toss the pasta with the sauce, adding cooking liquid as needed to thin out the sauce. Serve immediately.

---

Mini Muffins

Ingredients

1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup whole milk plain Greek yogurt
1/3 cup maple syrup or sugar
1/4 cup unsalted butter, melted and slightly cooled
2 eggs, lightly beaten
2 tsp. pure vanilla extract
3/4 cup chocolate chips, or other filling like blueberries

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 24-cup mini muffin pan with nonstick spray.
2. In a medium bowl, stir together the flour, baking powder, baking soda and salt.
3. In another bowl, stir together the yogurt, maple syrup, eggs, butter and vanilla.
4. Gently stir the yogurt mixture into the flour mixture.
5. Stir in chocolate chips or preferred filling.
6. Divide batter among the prepared muffin tin, filling each about to the edge. You’ll use about 1 1/2 tablespoons in each mini muffin cup.
7. Bake for 7-20 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Do not overbake.
8. Remove from the oven and let cool in the pan for two minutes. Run a paring knife around the edges to loosen, if needed, then carefully transfer muffins to a wire rack to cool fully.

---

Egg Bites

Ingredients

6 large eggs
1 1/4 cups of 4% milkfat cottage cheese
1 1/4 cups shredded Gouda
2 Tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 tsp. hot sauce, such as Tabasco
Any extras you like, such as chopped bacon, tomato, spinach or peppers.

Instructions

1. Set an oven rack in the middle position and preheat the oven to 350 degrees Fahrenheit. 
2. Spray a nonstick muffin pan generously with nonstick cooking spray.
3. In a blender, combine eggs, cottage cheese, Gouda, cornstarch, salt, pepper and hot sauce. Blend until completely smooth, about 30 seconds.
4. Add any extras to the egg mixture and pour evenly into the prepared muffin tin, filling each well, about 3/4 full. Bake for 8-12 minutes on the middle rack, until the eggs are set and start pulling slightly away from the edges. Some of the egg bites may puff up and look a bit lopsided, but they will deflate as they cool.
5. Remove the egg bites from the oven and let rest in the pan for about five minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm.
6. To make ahead or freeze: Once cool, the egg bites can be refrigerated in an airtight container for up to three days. Reheat in the microwave at 50% power for 60-90 seconds. The egg bites can also be frozen in an airtight container for up to two months. Defrost them in the refrigerator overnight and reheat using the microwave.