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Chouquette Kitchen

Chouquette Kitchen, where cooks find inspiration and easy-to-make recipes in your home kitchen.

20/04/2025

Angry little Easter bunny. Happy Easter 🐣 everyone!

02/04/2025

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.

20/03/2025

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.

27/12/2024

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.

30/11/2024

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🎁🎄

12/11/2024

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.

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