https://www.chouquettekitchen.com/

Chouquette Kitchen, San Diego, CA (2026)

04/20/2025

Angry little Easter bunny. Happy Easter 🐣 everyone!

04/02/2025

Lemon 🍋 Ricotta Cheesecake with Strawberry 🍓 Sauce. How about a midweek pick-me-up?😉I vote for cheesecake. This one has some added protein from ricotta, so it’s basically health food. JK. You could replace the strawberries with any other berry you like. Cook it low and slow for a smooth, creamy result. Enjoy!😍
Instructions continued in comments.
Crust:
1 c graham cracker crumbs (about 16 squares) or gingersnap cookies if you prefer
½ t cinnamon
3 T butter, melted
Pinch of salt
¼ c sugar
Filling:
2 8-oz packages cream cheese, at room temperature
¾ c sugar
1 c whole milk ricotta
1 T fresh lemon juice
Zest of half a lemon
Pinch of salt
2 t vanilla bean paste, or vanilla extract
4 eggs, room temperature
Strawberry Sauce:
1½ c fresh or frozen strawberries
6 T sugar
1 t lemon juice
1 T cornstarch
1 T water

½ c fresh strawberries for garnish

Preheat oven to 350 degrees. Use a mini food processor (or place crackers in a plastic baggie and smash with a rolling pin) to grind crackers into crumbs. Stir together cracker crumbs, cinnamon, butter, salt, and sugar. Press mixture into the bottom of a buttered 9” diameter springform pan. Bake for 10 minutes until the crust is set. Remove from oven and let cool. Reduce oven temp to 325.

In a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and smooth, 3 minutes. Add ricotta and mix for 1 minute. With the mixer on low, add lemon juice and zest, salt, and vanilla, beating until combined. Add eggs one at a time, beating well after each addition and scraping down the bowl as needed.

Place the springform pan in a roasting pan and fill with cream cheese mixture. Place pan in the oven and pour hot water into the roasting pan until water level reaches ⅓ of the way up sides of the pan. Bake 50-60 minutes until filling in the center is just set. Transfer cake to a wire rack to cool for 15 minutes. Run a knife around the edge of the pan and loosen the spring. Cool to room temperature then refrigerate 3 hours.

03/20/2025

Healthier Homemade Dog Food 🐕 Many of you asked for my recipe. This is what I currently make for our two small rescue dogs. It’s evolved over the years; I recently added kidney beans to the mix. Like most things, homemade dog food is cheaper than store-bought and you know exactly what’s in it, i.e. no fillers.

2 c brown rice
1 c millet
5 lbs ground turkey or chicken
1 large bag chopped frozen broccoli
1 large bag chopped frozen spinach
3-4 carrots, grated
2 cans kidney beans
18 eggs
3-4 lb beef liver, raw
2 c pumpkin puree
¼ c of coconut oil

In a large Dutch oven, cook the rice and millet with 5 cups of water (or unsalted chicken or beef broth). Bring to a boil, lower heat, cover, and cook until tender. Add in the frozen vegetables and beans (I chop mine finer in the food processor), carrots, eggs, and pumpkin. I use the residual heat from the rice and don’t “cook” the food any further from here, but you can if you wish.

Heat the coconut oil in a large skillet and cook the ground meat, breaking up the big chunks with a spatula or wooden spoon. Add to vegetable mixture.

Chop beef liver. I use a food processor because my dogs are little, missing some teeth, and liver can be fibrous. Stir the liver into the pot of dog food. I leave mine raw.

Now you’re ready to package your dog food into freezer-safe containers, or plastic bags. This recipe makes more than 2 week’s worth for our dogs’ daily feedings. Our small dogs (12 lbs and 7 lbs) get a 1/4 cup twice a day.

Notes 📝
• In general, look for a ratio of 50% protein, 25% veggies/greens, 25% grain.
• Feel free to mix and match veggies, but there are some things dogs should NEVER eat: NO xylitol, chocolate, avocado, cherries, grapes/raisins, tomatoes, asparagus, mushrooms, onions, garlic, macadamia nuts. This list is not exhaustive; consult your vet if you are not sure.

*Disclaimer: Since I am not a vet, have a chat with yours if you have questions regarding your individual pet’s health.

12/27/2024

Bûche de Noël🪵 I said I wouldn’t make one, but then found myself with some extra time, and decided to tackle it. It’s time consuming, but not difficult, and everyone loves it. Make one for New Years! I basically follow King Arthur Flour’s recipe for the bûche with a few variations. The added oil and baking powder in the cake recipe ensures enough moisture to facilitate easy rolling. The secret to an uncracked bûche is to roll it, unfilled, while it’s still warm and pliable. Then let it cool, unroll it and fill, then reroll, and chill. I add confectioners’ sugar to my whipped mascarpone cream which I think helps stabilize it. The sugared cranberries and little meringue mushrooms are the finishing touch, easy and fun to make. Happy Holidays!🎄

Comment “buche” and I’ll send the recipe straight to your DMs.

11/30/2024

My Holiday Gift Guide is here! From kitchen must-haves to cozy fashion finds, l’ve rounded up thoughtful gifts that are sure to bring joy this season. Comment “gift guide” for the link to shop🎁🎄

11/12/2024

Brown Butter Pumpkin 🎃 Oatmeal Cookies. Happy Veterans Day🇺🇸and thank you to all who serve this country we love ❤️
These cookies are soft, chewy and simply delish. The recipe below is from Sally’s Baking Addiction and I really love them. The brown butter makes all the difference so don’t skip that step. Makes about 24 cookies. Enjoy!

Cookies:
1 ¼ c (285g) pumpkin purée
2 sticks (226g) unsalted butter, cubed
2 c (170g) old fashioned oats
1 ⅔ c (209g) all-purpose flour
1 t baking soda
½ t kosher salt
1 ½ t ground cinnamon
2 t pumpkin pie spice
1 c (200g) granulated sugar
⅔ c (135g) brown sugar
1 egg yolk, room temperature
2 t vanilla bean paste or extract

Brown Butter Icing:
¼ c (56g) unsalted butter
1 ½ c (180g) confectioners’ sugar
3 T (45ml) milk
¼ t vanilla bean paste or extract

Line two sheet pans with parchment paper. Preheat the oven to 350 degrees.

Blot pumpkin purée on paper towels to remove some of the moisture. After blotting, it should weigh about 225g and be about 1 cup.

I suggest browning the butter for both the cookies and the icing at the same time. Once browned, set aside ¼ cup for the icing. In a medium saucepan, melt the butter over medium heat. Swirl pan as the butter begins to foam and crackle, and brown bits form and fall to the bottom of the pan. When the crackling sounds stop, the butter should be a rich, amber color, and have a nutty aroma, after 5-8 minutes. Pour the browned butter into a large heatproof bowl and set aside to cool slightly.

Add the flour, oats, baking soda, salt, cinnamon, and pumpkin pie spice together and whisk to combine.

Whisk the sugars into the browned butter. Whisk in the egg yolk and vanilla until combined, then whisk in the pumpkin. Fold in the dry ingredients with a spatula until just combined.

Scoop 2 tablespoon (45g) dough balls and place 3 inches apart on the sheet pans. Flatten slightly. Bake for 14-15 minutes until light brown and the edges are set. Allow to cool 10 minutes before icing.

Whisk all icing ingredients together. When cookies have cooled slightly, dip the top of each into the icing. Allow to cool.

08/25/2024

Favorite Blueberry 🫐 Muffins. I’ve had some requests for these muffins I made for Will’s birthday. This is one of my simplest muffin recipes and even easier if you omit the crumb topping, but I don’t advise it! If you’d like these to be vegan, use almond milk for the milk, and oil instead of butter. For the egg, use ¼ c applesauce or 2 T water + 1 T oil + 2 t baking powder. Makes 12 muffins.

Muffins:
1 ½ c flour
¾ c sugar
½ t kosher salt
2 t baking powder
⅓ c unsalted butter, melted
1 egg
1 t vanilla
⅓ c milk
1 c fresh (or frozen) blueberries

Crumb Topping:
½ c sugar
½ c flour
¼ c unsalted butter, melted
1 t cinnamon
1 t grated lemon zest (optional)

Preheat oven to 375 degrees. Line a muffin tin with liners or butter the cups.

Make the crumb topping by combining all the ingredients listed and stirring with a fork to combine. Then use your hands to squeeze the mixture into crumbs. Set aside.

Combine the flour, sugar, salt, and baking powder in a medium bowl. Add egg, vanilla, and milk to melted butter and whisk to combine. Add wet mixture to the dry mixture and stir to combine. Fold in blueberries and divide batter among the 12 muffin cups (batter will be thick). Top with crumbs.

Bake 25-30 minutes until a toothpick or cake tester comes out clean.

07/28/2024

Thanks everyone! 💕 I’m grateful for all the warm birthday wishes and get well soon messages. Thankfully Covid is in the rearview mirror for me this time around. All your support and kind words mean the world to me, and I relish the time spent creating and sharing recipes with all of you. Your encouragement fuels my passion and keeps me going, even on tough days.

Thanks for being such an incredible community of food lovers! I appreciate you😍

07/17/2024

Homemade Strawberry Ice Cream🍓It’s tradition to make ice cream in my father’s ancient ice cream maker every summer during our beach week family reunion. It’s not easy, temperamental to crank, but the results are always worth the trouble. This year we made strawberry using the custard recipe from NYTCooking plus 2 cups puréed strawberries 🍓 It was gone in an instant!

2 c heavy cream
1 c whole milk
2/3 c sugar
Pinch salt
6 tablespoons egg yolks
2 c puréed strawberries

05/24/2024

Pavlova with Lemon Curd and Berries🍓This is one of my favorite summer desserts. It’s so easy, and perfect for Memorial Day gatherings. Change up the fruit (peaches, mangoes, nectarines, etc) as the summer goes on. Make your meringue in the morning, use store-bought lemon curd and this becomes a dessert you can put together in 10 minutes flat. Serves 8.

Meringue
4 egg whites (120g)
¼ t cream of tartar
1¼ c granulated sugar
1 t cornstarch
1 t white vinegar
1 t vanilla extract
Fruit
1 c strawberries, hulled and quartered
1 c raspberries
½ c blackberries
½ c blueberries
2 T sugar
Whipped Cream
2 c cold heavy whipping cream
2 T confectioners’ sugar
½ t vanilla

½ c lemon curd, store-bought or homemade

Preheat oven to 225 degrees. Line a sheet pan with parchment paper.

Whip egg whites and cream of tartar using a stand mixer fitted with the whisk attachment (or you can beat by hand or use a hand-held mixer) until they reach soft peaks. Then slowly add in the sugar, a couple tablespoons at a time, re-beating to glossy, stiff peaks after each addition. Beat in cornstarch, vinegar, and vanilla just to combine.

Spoon dollops (or pipe using a pastry bag) of meringue onto the parchment to make a 9” circle with a well in the center. Transfer to the oven and bake until firm and dry to the touch but not brown, about 1½ hours. The meringue should be completely firm/hard and can be easily removed from the parchment paper. Turn the oven off but leave meringue in the oven to cool.

Combine about ⅔ of the berries with the sugar and stir. Crush some of the berries with the back of a fork to release juices. Let macerate.

Whip the cream, sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment (or you can beat by hand) until it reaches soft peaks. Gently fold lemon curd into the whipped cream, leaving some streaks of curd. Place half the macerated berries in the meringue shell, top with whipped cream, then the rest of the berries. Garnish with the un-macerated berries and a sprinkle of confectioners’ sugar.

Chouquette Kitchen

04/20/2025

04/02/2025

03/20/2025

12/27/2024

11/30/2024

11/12/2024

08/25/2024

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05/24/2024

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