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Eclectik Domestic

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Katie Briggs is a chef and activist based in Philadelphia, Pennsylvania. This website is a collection of their recipes, travels and photos from the last decade.

Katie is a 2016 James Beard Women in Culinary Leadership recipient. Their resume boasts whole-animal butchering, hosting culinary events and pop-ups from California to Maine, (as well as abroad in France and Germany) and several years touring with the acclaimed culinary circus Outstanding in the Field to nearly all 50 states.

During the Pandemic they are focusing on operating a mutual aid program called The West Philly Bunny Hop.

Repost via @bunnyhopphl please share this post!!!! Join our mutual aid effort to feed our 350 Bunny Hop families while supporting Philly Restaurants! Your donations will help us serve our network and maybe even reach our goal of serving over 1000 fam
Repost via @bunnyhopphl please share this post!!!! Join our mutual aid effort to feed our 350 Bunny Hop families while supporting Philly Restaurants! Your donations will help us serve our network and maybe even reach our goal of serving over 1000 families. Donate today on our website (link in bio) and if you want to cook for some of our families email us at bunnyhopphl@gmail.com for details #mutualaid #bunnyhopphl💕🐰✨
We’re live! The #bunnyhopshop is open for business. We got soup, pickles, apple butter, pie, sofrito, prints and free @shareherbs for our BIPOC folx. Limited quantity, first come, first served! We appreciate your support 💕All orders will be available for pick up this Saturday @frannylous from 12-3pm. We appreciate your patience as we acclimate to this new service #linkinbio
Come out next Saturday to @frannylous for our first #bunnyhopshop! Our bunnies are busy preparing lots of treats for you to stock up on for the holidays. Each purchase will help support our work🐰💕🐰 socially distant contactless pick-up only. See ya
Come out next Saturday to @frannylous for our first #bunnyhopshop! Our bunnies are busy preparing lots of treats for you to stock up on for the holidays. Each purchase will help support our work🐰💕🐰 socially distant contactless pick-up only. See ya there ✨@bunnyhopphl
@bunnyhopphl fundraiser @triplebottombrewing supper club! @sterlingpope @lexdodson @smithpoultry @lancasterfarmfresh @foodeveryonedeserves #daddysalad
@bunnyhopphl fundraiser @triplebottombrewing supper club! @sterlingpope @lexdodson @smithpoultry @lancasterfarmfresh @foodeveryonedeserves #daddysalad
Next Friday, October 23rd were popping up @riverwardsproduce! 10% of our revenue will be donated to the Black and Brown Worker’s Co-op and @powerthepolls! Preorder is open till Wednesday at 4pm!  #linkinbio #beefbabesphl #blacklivesmatter #vote
Next Friday, October 23rd were popping up @riverwardsproduce! 10% of our revenue will be donated to the Black and Brown Worker’s Co-op and @powerthepolls! Preorder is open till Wednesday at 4pm! #linkinbio #beefbabesphl #blacklivesmatter #votehimout @lou_mackenroe
Sometimes I’m a part-time pork pornographer. Big thanks to @smithpoultry for this gorgeous pork belly that we turned into an apple-funnel porcetta braised in @triplebottombrewing beer. Still a few tickets left for tomorrow’s four-course a
Sometimes I’m a part-time pork pornographer. Big thanks to @smithpoultry for this gorgeous pork belly that we turned into an apple-funnel porcetta braised in @triplebottombrewing beer. Still a few tickets left for tomorrow’s four-course autumnal feast in collaboration with chef @sterlingpope ! Take-out or distantly dine and support @bunnyhopphl!
Thank you @bunnyhopphl 💫💫💫 #retreat #blacklivesmatter #foodispolitcal #foodeveryonedeserves
Thank you @bunnyhopphl 💫💫💫 #retreat #blacklivesmatter #foodispolitcal #foodeveryonedeserves
It’s was a damn pleasure to work for Ashely Huston, Chef and Manager of @frannylous today @bok_bar. This menu was fun to hustle around and the flavors of everything were so solid. If you don’t follow her work you’re fucking up. #bes
It’s was a damn pleasure to work for Ashely Huston, Chef and Manager of @frannylous today @bok_bar. This menu was fun to hustle around and the flavors of everything were so solid. If you don’t follow her work you’re fucking up. #bestfriendappreciationpost #badassbabes #radicalfood #theloverevolution
Please share this post! @bunnyhopphl Week 19’s schedule! Tomorrow @frannylous, Saturday’s @rowhousegrocery @girarddreamgarden, Cedar and Malcolm X Park! Take care and stay fed 🥰 #bunnyhopphl #foodeveryonedeserves design by @corinne.creat
Please share this post! @bunnyhopphl Week 19’s schedule! Tomorrow @frannylous, Saturday’s @rowhousegrocery @girarddreamgarden, Cedar and Malcolm X Park! Take care and stay fed 🥰 #bunnyhopphl #foodeveryonedeserves design by @corinne.creating
Proud of the @bunnyhopphl team for delivering to over 40 families today and every Tuesday. We also prepare hundreds of meals each Tuesday but always forget to take pictures because it’s a longgg day. I am preparing to break for the first time i
Proud of the @bunnyhopphl team for delivering to over 40 families today and every Tuesday. We also prepare hundreds of meals each Tuesday but always forget to take pictures because it’s a longgg day. I am preparing to break for the first time in 18 weeks and couldn’t be prouder of what our community has been able to accomplish in such a short time. I wouldn’t be here without @foodeveryonedeserves @lou_mackenroe @jackie_saez and countless others. Your support has helped us feed over 500 people each week. Thank you 💖#foodeveryonedeserves #bunnyhopphl #blacklivesmatter
Repost via @bunnyhopphl please share this post!!!! Join our mutual aid effort to feed our 350 Bunny Hop families while supporting Philly Restaurants! Your donations will help us serve our network and maybe even reach our goal of serving over 1000 fam
We’re live! The #bunnyhopshop is open for business. We got soup, pickles, apple butter, pie, sofrito, prints and free @shareherbs for our BIPOC folx. Limited quantity, first come, first served! We appreciate your support 💕All orders will be av
Come out next Saturday to @frannylous for our first #bunnyhopshop! Our bunnies are busy preparing lots of treats for you to stock up on for the holidays. Each purchase will help support our work🐰💕🐰 socially distant contactless pick-up only. See ya @bunnyhopphl fundraiser @triplebottombrewing supper club! @sterlingpope @lexdodson @smithpoultry @lancasterfarmfresh @foodeveryonedeserves #daddysalad Next Friday, October 23rd were popping up @riverwardsproduce! 10% of our revenue will be donated to the Black and Brown Worker’s Co-op and @powerthepolls! Preorder is open till Wednesday at 4pm!  #linkinbio #beefbabesphl #blacklivesmatter #vote Sometimes I’m a part-time pork pornographer. Big thanks to @smithpoultry for this gorgeous pork belly that we turned into an apple-funnel porcetta braised in @triplebottombrewing beer. Still a few tickets left for tomorrow’s four-course a Thank you @bunnyhopphl 💫💫💫 #retreat #blacklivesmatter #foodispolitcal #foodeveryonedeserves It’s was a damn pleasure to work for Ashely Huston, Chef and Manager of @frannylous today @bok_bar. This menu was fun to hustle around and the flavors of everything were so solid. If you don’t follow her work you’re fucking up. #bes Please share this post! @bunnyhopphl Week 19’s schedule! Tomorrow @frannylous, Saturday’s @rowhousegrocery @girarddreamgarden, Cedar and Malcolm X Park! Take care and stay fed 🥰 #bunnyhopphl #foodeveryonedeserves design by @corinne.creat Proud of the @bunnyhopphl team for delivering to over 40 families today and every Tuesday. We also prepare hundreds of meals each Tuesday but always forget to take pictures because it’s a longgg day. I am preparing to break for the first time i

Cilantro + Basil Trays at Peace Tree Farm// Kintnersville, Pennsylvania  

Cilantro + Basil Trays at Peace Tree Farm// Kintnersville, Pennsylvania  

December in Photos + Recipes

January 22, 2016

BUCKS COUNTY

Bucks County Reminisce// Perkaise, Pennsylvania 

Bucks County Reminisce// Perkaise, Pennsylvania 

Delaware River Valley// Upper Black Eddy, Pennsylvania  

Delaware River Valley// Upper Black Eddy, Pennsylvania  

Blooming Glen Farm Braised Cabbage// Upper Black Eddy, Pennsylvania  

Blooming Glen Farm Braised Cabbage// Upper Black Eddy, Pennsylvania  

Braised Cabbage

2-3 large purple cabbages

3 tablespoons butter

1/2 cup apple cider vinegar or beer

salt, pepper, red pepper flake, to taste

In a large cast iron skillet over medium heat, melt butter. Add cabbage and cook for about 5-10 minutes until soft. Turn heat to high and add vinegar or beer. Season with salt, pepper, and red pepper flake. Bon Appetit. 

Linzertorte

Linzertorte compliments of Pastry Chef Michael Lynch// Upper Black Eddy, Pennsylvania

Linzertorte compliments of Pastry Chef Michael Lynch// Upper Black Eddy, Pennsylvania

Makes a 9 inch torte with lattice crust

12 oz slivered almonds

1/3 cup sugar

1/2 cup unsalted butter

1 egg

1/2 cup flour

1 tsp lemon zest

1/4 teaspoon salt

1/8 teaspoon cinnamon

1/8 teaspoon clove

1 cup lingonberry or raspberry jam 

1 egg yolk

1 tsp water

In a food processor, process almonds until nuts are finely ground. Add flour and spices and mix together. Put butter into dry ingredients. In a small dish beat the egg and lemon zest, stir into butter/flour mixture. Knead dough until it forms a ball. Divide in two and refrigerate until firm. 

Preheat oven to 400 degrees. In a 9 inch pie pan, work one of the dough balls into the bottom of the pan, guiding the dough up the sides of the pan forming the crust. Pour jam onto curst. In between two pieces of wax paper, roll out other dough ball until about 1/4 inch thick. Cut dough into 1 inch strips and layer atop pan(watch a tutorial here!) In a small dish mix together egg yolk and water. With a pastry brush, gently paint the lattice topper. Bake in oven 45-60 minutes until golden.  

Gingersnap Perfection// Upper Black Eddy, Pennsylvania  

Gingersnap Perfection// Upper Black Eddy, Pennsylvania  

Gingersnaps

Makes about 4 dozen

2 1/4 cups (281 grams) all-purpose flour
2 teaspoons (10 grams) baking soda
1/2 teaspoon (2 to 3 grams) salt
3 teaspoons (6 grams) ground ginger

3 teaspoons (6 grams) fresh ginger
1 teaspoon (2 grams) cinnamon
1/2 teaspoon (1 gram) allspice

1/2 teaspoons (1 gram) chili powder
1/4 teaspoon ground white pepper
2 sticks (8 ounces or 227 grams) unsalted butter, at room temperature
1/2 cup (100 grams) granulated sugar
1/2 cup (96 grams) brown sugar
1 large egg
1/3 cup (79 ml) unsulphured molasses

handful crystalized ginger, cut into strips

In a large mixing bowl, mix butter sugars until fluffy. Add egg and molasses. In a separate bowl, combine dry ingredients and slowly add to wet ingredients. Wrap dough in plastic wrap and chill for at least an hour or until firm. Preheat oven to 350 degrees. Roll dough into 1 inch balls and place on a parchment lined cookie sheet at least two inches from on another. Place crystalized ginger atop. Bake for 12-14 minutes until golden. Remove from oven and allow to cool for 5 minutes before transferring to cooling rack. Enjoy!

Veins to the Sky// Upper Black Eddy, Pennsylvania  

Veins to the Sky// Upper Black Eddy, Pennsylvania  

Winter Traditions// Upper Black Eddy, Pennsylvania  

Winter Traditions// Upper Black Eddy, Pennsylvania  

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Ma's Chocolate Bark

10 ounces semisweet chocolate, chopped

8 ounces bittersweet chocolate, chopped

1 cup whole roasted, salted cashews

1 cup dried apricots, chopped

1/2 cup dried cranberries

1/4 cup dried cherries

1/2 cup toasted coconut

In a double boiler, melt together chocolates. On a sheet of parchment paper measure a 9 x 10 rectangle. Pour chocolate over rectangle and sprinkle cashews, apricots, cranberries, cherries, and coconut atop. Let set for 2 hours until firm. Break into pieces and serve. 

Catalpa Tree// Upper Black Eddy, Pennsylvania  

Catalpa Tree// Upper Black Eddy, Pennsylvania  

Tree Lights// Upper Black Eddy,Pennsylvania  

Tree Lights// Upper Black Eddy,Pennsylvania  

Delaware River Valley at Devils Tea Table// New Jersey  

Delaware River Valley at Devils Tea Table// New Jersey  

Little Red Riding Hood// Pipersville, Pennsylvania  

Little Red Riding Hood// Pipersville, Pennsylvania  

Creek Scenes// Upper Black Eddy, Pennsylvania  

Creek Scenes// Upper Black Eddy, Pennsylvania  

The Gallows// Upper Black Eddy, Pennsylvania  

The Gallows// Upper Black Eddy, Pennsylvania  

Orange// Pipersville, Pennsylvania  

Orange// Pipersville, Pennsylvania  

Skytime// Pipersville, Pennsylvania 

Skytime// Pipersville, Pennsylvania 

High Rocks// Pipersville, Pennsylvania  

High Rocks// Pipersville, Pennsylvania  

NEW YORK

Reunion feast New York New York  

Reunion feast New York New York  

Ms. Lyle's Sausages

BY CLARA LYLE

I have countless memories of my mother, standing at our butcher block, with a glass of red wine, eyes fixed on the newspaper, eating soft peppers with translucent onions and crackled hot and sweet sausages; each bite cloaked with large gobs of Maille Dijon mustard.  Every good meat eater relishes in the feeling of biting into a hot sausage, dripping with fennel seed and fat. In this dish, the acidic red pepper and onion perfectly complement the crisped sausage.

Recently I had the privilege to invite my wonderful friends over for a reunion.  I did not intend to spend the entire evening at my usual post in the kitchen, and so I made the classic and served it with a large green salad dressed in an herbed lemon dressing.  Not only was the meal consumed with the finest of company, but in its simplicity I was able to sit down and enjoy it with everyone. So next time you are preparing a meal with good friends, consider this:
 

Shelley’s Bleeker St. Sausage

3 medium Spanish onions, julienned

¼ Cup of extra virgin olive OIl

4 red and yellow Bell peppers, cored and julienned

Salt and pepper

3 Tablespoons Vinegar (preferably Champagne or Red Vinegar)

5 Lbs of Sweet/Hot Sausage from Faiccos on Bleeker Street

Heat a medium cast iron and add the olive oil. When hot, add the onion and wait for it to be slightly translucent, about three minutes. Add the vinegar and cook for a minute longer. At a medium heat add the peppers and cover the pan partially, stirring occasional to prevent burning. Salt and pepper to taste.

Put a separate pan on medium heat and while waiting for it to warm, gently poke each sausage twice with a fork, making small holes in the casing to help release heat and allow for an even sear. Place the sausage in the pan ensuring that there is enough room for the sausage to cook evenly, work in batches if you have to.

When the peppers and onions are cooked all the way through they should be soft to the touch but still maintain the integrity of their original form, no mush allowed!

Finally, combine the sausage with the peppers and onions and cook on a slow, low heat for 3 more minutes, allowing the flavors to meld ever so slightly.

Serve with mustard.

Big Green Salad w/ Herbed Lemon Vinaigrette  

1 head of romaine, washed and torn

1 head of escarole, washed and torn

Mix together:

½ cup of EVO

Juice of one lemon

1 tsp Dijon

1 minced shallot

½ cup of equal chopped parsley, chive, and tarragon

1 soft boiled egg

1 TBS capers (optional)

The Grind//Chinatown, New York  

The Grind//Chinatown, New York  

Sexy Coconut// New York, New York  

Sexy Coconut// New York, New York  

Chinatown Underbelly// New York, New York

Chinatown Underbelly// New York, New York

Bok Choy// New York, New York

Bok Choy// New York, New York

Details// New York, New York  

Details// New York, New York  

The Masters of Russ and Daughters// New York, New York  

The Masters of Russ and Daughters// New York, New York  

PHILADELPHIA 

Lions// Philadelphia, Pennsylvania  

Lions// Philadelphia, Pennsylvania  

Bloom // Philadelphia Pennsylvania  

Bloom // Philadelphia Pennsylvania  

Lovely Ladies of Philadelphia  

Lovely Ladies of Philadelphia  

Philadelphia, Pennsylvania  

Philadelphia, Pennsylvania  

TGV// Philadelphia, Pennsylvania  

City Hall// Philadelphia, Pennsylvania  

City Hall// Philadelphia, Pennsylvania  

Christmas Time// Philadephia, Pennsylvania  

Christmas Time// Philadephia, Pennsylvania  

Tiles//Philadelphia, Pennsylvania  

Tiles//Philadelphia, Pennsylvania  

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Aunt Sis's Pecan Tassies

BY VIRGINIA RAYWOOD
This recipe makes two dozen, but can be easily doubled to make four dozen.  The pastry can be made ahead of time and refrigerated or frozen until the cookies are ready to be baked. The cookies also freeze very well.


PASTRY
3 oz. cream cheese, softened
1/2 cup butter, softened
1 cup flour, sifted
Mix together cream cheese and butter until creamed.  Stir in flour and form into ball of dough.  Wrap in wax paper or plastic wrap and chill slightly in fridge (like you would pie dough).
When ready to bake, break off pieces of dough and form into 1" balls by rolling between hands.  Place balls into cups of mini muffin pan that has been lightly sprayed with non-stick spray (PAM, etc.) Press dough into shape of cup using thumb or shot glass, or anything else that fits the shape.  There is a small wooden mallet that makes this part much easier to do, and if you have one or can get one I suggest using it.  The wooden mallet needs to be dipped into some flour before each pressing.

PECAN FILLING
1 large egg
3/4 cups dark brown sugar (or you can mix half dark brown and half light brown sugar together if you want)
1 tsp. vanilla
2/3 cup coarsely broken pecans (I never measure the nuts, so you may need more or less)

Fill cups about half way with pecans.  Mix together egg, sugar and vanilla.  Add to pecans in cup. (I have a pitcher that has a funnel type spout on it that works very well ) Fill cup until about 3/4 full. DO NOT OVERFILL. If you overfill, the cookies will not pop out of the pan when done.
Bake at 350 degrees for 25 minutes.  Let sit in pan for about 5 minutes before turning out.  I set out a cookie sheet or tray and put a flat brown paper bag or some newspaper on it then top that with a layer or two of paper towels and pop out the cookies on that to cool.  I guess you could also use cookie cooling racks. Enjoy!

In Baking, dinner, Winter Tags Bucks County, New York, Philadelphia, Pennsylvania, braised cabbage, linzertorte, gingersnaps, chocolate bark, Sausages, Pecan Tassies
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Good to be out in the city for the Climate Strike. I’ve never seen so many children at a protest before #fightforthefuture #endenviormentalismracism #climatestrikephl #phillystrikesback The first annual full moon feast @greatsongfarm nearly made my heart explode. I got to spend the week on the farm preparing for the feast and got to work with so many kind souls to create a spectacular dinner. Emily and Maggie grow some of the most s Last night I got to hang with my old crew @out_inthefield at one of my favorite farms on the east coast @thehickories. I was in the kitchen with @wood_fire_food and got to help put out an epic meal for 200. Outstanding is such a huge part of my culin Got to help my three friends put on a farm dinner yesterday @plowsharefarms. It was @coltrane215 first farm dinner for @honeysuckle_popup and it was an honor to use my expertise with outdoor kitchen production to assist in this dynamic event. Celebra The Pizza Toast life chose me. Featuring @phillybreadco everything muffin @bloomingglenfarm and @plowsharefarms tomatoes @shellbarkhollowfarm #2 goat chèvre #thankyouforfeedingme #iloveworkingmarket #farmersmarketsnack #eclectikdomestic Join me September 28th for a four-course Farm Dinner @greensgrowwest benefiting the SNAP (Supplemental Nutrition Assistance Program) at Greensgrow. I was on SNAP in 2017 when I took a pay-cut to do an apprenticeship. Being able to buy healthy groceri Check out this nerd! Tonight was my third Twilight Market @greensgrow with @strongrootsdirtyboots & @amandasirwah. Thank you to everyone who has supported my hustle this summer, I love feeding you. Join us in September for our fourth Twilight Mar I am beyond excited to be cooking with my dear friends, Emily & Maggie this Fall at their new farm in the Hudson Valley, @greatsongfarm! We met many moons ago in the foothills of the Santa Cruz mountains at a biodynamic farm, where we threw many Thank you @lunariagardens for making me feel like a Marigold Queen for my Solar return// Last night I witnessed police militarize in my neighborhood in West Philadelphia. Hundreds of officers surrounded our park and a helicopter was whirling around t Pictures of a privileged life. Thank you to everyone for all the birthday wishes, I am happy to have made it to 29. This birthday is particularly significant to me as I almost didn’t make it here. With the support of my family, friends and ther Farm Dinnering with my Daddy Fam last night @greensgrow @1149coop @chefthuglife @foodeveryonedeserves @@songstogrindandcryto @justailbhe @amandasirwah @zsklar @lou_mackenroe @lunariagardens @pejamus_ @strongrootsdirtyboots #radicalhospitaity #eclkcol
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