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#ChouquetteKitchen features delicious baking tutorials, unique recipes, culinary tips, and vibrant food styling. It celebrates creativity in the kitchen, showcasing mouthwatering desserts, engaging food challenges, and community-driven cooking experiences.
Tête de Moine Cheese. We always buy a wheel of this cheese during the holiday season. This reel depicts the two French bros (my husband and brother-in-law) goofing around while setting it onto the girolle (cheese shaver, I linked one on my Amazon storefront). It’s a mild, hard cheese from Switzerland that is eaten shaved into curls. Full disclosure, this cheese is pricey (and the rind is a little smelly!): a whole 2 lb wheel is around $100. I got a half this time for about $50 at my local cheesemonger, but it lasts a long time. I’ve seen the Tête de Moine cheese curls at Trader Joe’s (during the holidays) and Costco. Try it if you see it. . . #chouquettekitchen #happy2025 #happynewyear #tetedemoine #cheese #foodblog #foodblogger #holidays
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Tête de Moine Cheese. We always buy a wheel of this cheese during the holiday season. This reel depicts the two French bros (my husband and brother-in-law) goofing around while setting it onto the girolle (cheese shaver, I linked one on my Amazon storefront). It’s a mild, hard cheese from Switzerland that is eaten shaved into curls. Full disclosure, this cheese is pricey (and the rind is a little smelly!): a whole 2 lb wheel is around $100. I got a half this time for about $50 at my local cheesemonger, but it lasts a long time. I’ve seen the Tête de Moine cheese curls at Trader Joe’s (during the holidays) and Costco. Try it if you see it. . . #chouquettekitchen #happy2025 #happynewyear #tetedemoine #cheese #foodblog #foodblogger #holidays
Galette des Rois. I made so many of these when I was an intern (stagiaire) at Fauchon in Paris way back when. This delicious frangipane-filled tart is the French way to celebrate Epiphany on January 6, but of course, it stays around all month in France. Traditionally there’s a fève (ceramic figure, I use a pecan) hidden inside the tart and whoever finds it in their piece is crowned king or queen for the day. Use store-bought puff pastry; look for one made with butter if you can find it (Dufour, Trader Joe’s). You don’t need a special pan, just a plate or bottom of a pan to make your circles. Almond Cream (Frangipane): 7 T (100g) unsalted butter, melted ¾ c (75g) confectioners’ sugar 1 c (100g) almond flour Pinch salt 1 t rum or cognac (optional) 2 eggs, room temperature 1 t vanilla bean paste, or extract ¼ t almond extract (optional) 1 package store-bought puff pastry, rolled to make 2 9” circles of dough 1 whole almond or pecan for the fève 1 egg yolk beaten with 1 teaspoon milk for egg wash Transfer dough to a sheet pan lined with parchment and keep refrigerated while you make the almond cream. Add sugar, almond flour, salt, and rum to the melted butter and stir until smooth and uniform. Add the eggs, vanilla, and almond extract and beat in until smooth. Remove sheet pan from the refrigerator and spread almond cream on bottom dough circle, leaving a 1” border all around. Hide the fève in the filling. Brush exposed border liberally with egg wash. Place second dough circle on top and seal the edges. Use a fork or your fingers to press down edges creating a decorative border. Chill galette in the refrigerator for 20 minutes while preheating oven to 400 degrees. Remove galette from fridge, brush top with egg wash. Try to not let it drip down the sides as this will inhibit the rise. Use the tip of a paring knife to etch a design and cut 5 vents in the top to allow steam to escape. Bake in lower half of the oven until golden and puffed, 30-40 minutes. Slide onto a cooling rack. Serve warm or room temperature. Best eaten the day it’s made. #chouquettekitchen #bakeathome #bake #galettedesrois #kingcake #epiphany #dessert
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Galette des Rois. I made so many of these when I was an intern (stagiaire) at Fauchon in Paris way back when. This delicious frangipane-filled tart is the French way to celebrate Epiphany on January 6, but of course, it stays around all month in France. Traditionally there’s a fève (ceramic figure, I use a pecan) hidden inside the tart and whoever finds it in their piece is crowned king or queen for the day. Use store-bought puff pastry; look for one made with butter if you can find it (Dufour, Trader Joe’s). You don’t need a special pan, just a plate or bottom of a pan to make your circles. Almond Cream (Frangipane): 7 T (100g) unsalted butter, melted ¾ c (75g) confectioners’ sugar 1 c (100g) almond flour Pinch salt 1 t rum or cognac (optional) 2 eggs, room temperature 1 t vanilla bean paste, or extract ¼ t almond extract (optional) 1 package store-bought puff pastry, rolled to make 2 9” circles of dough 1 whole almond or pecan for the fève 1 egg yolk beaten with 1 teaspoon milk for egg wash Transfer dough to a sheet pan lined with parchment and keep refrigerated while you make the almond cream. Add sugar, almond flour, salt, and rum to the melted butter and stir until smooth and uniform. Add the eggs, vanilla, and almond extract and beat in until smooth. Remove sheet pan from the refrigerator and spread almond cream on bottom dough circle, leaving a 1” border all around. Hide the fève in the filling. Brush exposed border liberally with egg wash. Place second dough circle on top and seal the edges. Use a fork or your fingers to press down edges creating a decorative border. Chill galette in the refrigerator for 20 minutes while preheating oven to 400 degrees. Remove galette from fridge, brush top with egg wash. Try to not let it drip down the sides as this will inhibit the rise. Use the tip of a paring knife to etch a design and cut 5 vents in the top to allow steam to escape. Bake in lower half of the oven until golden and puffed, 30-40 minutes. Slide onto a cooling rack. Serve warm or room temperature. Best eaten the day it’s made. #chouquettekitchen #bakeathome #bake #galettedesrois #kingcake #epiphany #dessert
Red Wine Braised Short Ribs🥩 This is hands down one of my favorite winter meals. It’s a mostly hands-off, do-ahead dinner that couldn’t be easier. Your house will smell wonderful as the meat roasts in the oven. Make some mashed potatoes to go with. Serves 6. 2 T avocado oil 5 lbs bone-in short ribs Kosher salt and ground black pepper 1 onion, peeled and chopped 2 stalks celery, chopped 2 medium carrots, chopped 3 T tomato paste 1 750-ml bottle dry red wine 1-2 c beef broth or water 4 sprigs fresh thyme 2 sprigs rosemary 1 bay leaf 4 sprigs fresh oregano 6 cloves garlic, rough chopped ½ c parsley, coarsely chopped Preheat the oven to 350. In a large Dutch oven or lidded pot, heat oil over medium high heat. Pat short ribs dry with a paper towel and season on all sides with salt and pepper. Working in batches so as not to crowd the pot, brown the ribs on all sides, 6-8 minutes. Remove from the pot to a plate and repeat until all the beef is browned. Check to see how much fat is left in the pot and pour off all but 2 tablespoons. Reduce heat to medium and add the onions, celery, and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, 5 minutes. Add the tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom of the pot, 2-3 minutes. Add wine and scrape up any browned bits. Simmer for 5 minutes, then add broth and return short ribs to the pot, along with any accumulated juices, nestling them in so that they are about ¾ submerged, adding more broth or water as necessary. Add the herbs and garlic. Bring to a simmer, then cover the pot, transfer it to the oven and cook for 2½ - 3 hours. Using tongs, remove short ribs from the pot and transfer to a serving platter. While you could serve from the pot, the vegetables have given up all their flavor and texture and aren’t worth much now, so strain the sauce for easier eating. Press down on veggies in the strainer to remove all liquid. Discard veggies and herbs. Spoon off some of the fat on top of cooking liquid (it will be clear) and discard. Return sauce to the pot and bring to a boil. Lower to a vigorous simmer and reduce liquid by half, until slightly thickened, about 10 minutes. Pour into a gravy boat and skim off any fat that rises to the top. Garnish ribs with some sauce, chopped parsley and serve remaining sauce alongside. Serve with mashed potatoes. #chouquettekitchen #shortribs #cook #winebraisedshortribs #winterdinner #easydinner #foodblog #foodgblogger #fyp
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Red Wine Braised Short Ribs🥩 This is hands down one of my favorite winter meals. It’s a mostly hands-off, do-ahead dinner that couldn’t be easier. Your house will smell wonderful as the meat roasts in the oven. Make some mashed potatoes to go with. Serves 6. 2 T avocado oil 5 lbs bone-in short ribs Kosher salt and ground black pepper 1 onion, peeled and chopped 2 stalks celery, chopped 2 medium carrots, chopped 3 T tomato paste 1 750-ml bottle dry red wine 1-2 c beef broth or water 4 sprigs fresh thyme 2 sprigs rosemary 1 bay leaf 4 sprigs fresh oregano 6 cloves garlic, rough chopped ½ c parsley, coarsely chopped Preheat the oven to 350. In a large Dutch oven or lidded pot, heat oil over medium high heat. Pat short ribs dry with a paper towel and season on all sides with salt and pepper. Working in batches so as not to crowd the pot, brown the ribs on all sides, 6-8 minutes. Remove from the pot to a plate and repeat until all the beef is browned. Check to see how much fat is left in the pot and pour off all but 2 tablespoons. Reduce heat to medium and add the onions, celery, and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, 5 minutes. Add the tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom of the pot, 2-3 minutes. Add wine and scrape up any browned bits. Simmer for 5 minutes, then add broth and return short ribs to the pot, along with any accumulated juices, nestling them in so that they are about ¾ submerged, adding more broth or water as necessary. Add the herbs and garlic. Bring to a simmer, then cover the pot, transfer it to the oven and cook for 2½ - 3 hours. Using tongs, remove short ribs from the pot and transfer to a serving platter. While you could serve from the pot, the vegetables have given up all their flavor and texture and aren’t worth much now, so strain the sauce for easier eating. Press down on veggies in the strainer to remove all liquid. Discard veggies and herbs. Spoon off some of the fat on top of cooking liquid (it will be clear) and discard. Return sauce to the pot and bring to a boil. Lower to a vigorous simmer and reduce liquid by half, until slightly thickened, about 10 minutes. Pour into a gravy boat and skim off any fat that rises to the top. Garnish ribs with some sauce, chopped parsley and serve remaining sauce alongside. Serve with mashed potatoes. #chouquettekitchen #shortribs #cook #winebraisedshortribs #winterdinner #easydinner #foodblog #foodgblogger #fyp
Lobster🦞Mac and Cheese. Happy New Year’s Eve!🥂This is what we’re having, because it’s decadent but easy and not too over-the-top. I’m serving it with filet mignon and a salad, so it’s a variation on surf and turf. Serves 4. 5 T unsalted butter 5 T flour 3 cups whole milk, room temperature 12 oz pasta, elbow, cavatappi or cellentani 2 t kosher salt ½ t garlic powder ½ t onion powder ¼ t ground nutmeg ¼ t black pepper ⅛ t cayenne 5 oz shredded mild cheddar cheese 5 oz shredded mozzarella cheese 5 oz shredded Gruyere cheese 3-4 lobster tails, or about 1½ cups chopped cooked lobster meat ½ c panko and 2 T butter (optional) to make buttered breadcrumbs If using raw lobster tails, preheat the oven to 425 degrees. Cut the softer underside of the tails lengthwise with strong scissors to open the shell somewhat. Melt 2 tablespoons butter and brush the tops of the tails with butter then sprinkle with salt. Bake 10 minutes. Remove from the oven, and remove meat from the shells. Roughly chop lobster meat and set aside. Lower oven temperature to 375 degrees. Coat a 2 or 3 quart baking dish with butter or cooking spray. Combine the three types of shredded cheeses and then remove 1 cup of cheese to use at the end for topping. Fill a large pot with water and bring to a boil. Add 2 T salt and cook pasta to al dente according to package instructions. Err on the side of undercooking rather than over cooking. When cooked, drain and set aside. Melt the butter in a large Dutch oven or pot over medium heat. Add the flour, then whisk until combined and cook 1 minute. Slowly whisk in the milk and cook for 3-5 minutes until thickened and smooth. Stir in the cheese, 2 teaspoons salt, garlic powder, onion powder, nutmeg, pepper, and cayenne. Once cheese has melted and sauce is smooth, remove from the heat. Fold in the cooked pasta and lobster meat. Transfer the mixture to the prepared baking dish. Sprinkle the reserved cup of shredded cheese on top. Option to brown some panko breadcrumbs in butter (season with salt, pepper, and a little garlic powder) and sprinkle on top. Bake for 25-30 minutes or until breadcrumbs and cheese on top are golden brown. #chouquettekitchen #happynewyear #cook #winterdinner #foodgblogger
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Lobster🦞Mac and Cheese. Happy New Year’s Eve!🥂This is what we’re having, because it’s decadent but easy and not too over-the-top. I’m serving it with filet mignon and a salad, so it’s a variation on surf and turf. Serves 4. 5 T unsalted butter 5 T flour 3 cups whole milk, room temperature 12 oz pasta, elbow, cavatappi or cellentani 2 t kosher salt ½ t garlic powder ½ t onion powder ¼ t ground nutmeg ¼ t black pepper ⅛ t cayenne 5 oz shredded mild cheddar cheese 5 oz shredded mozzarella cheese 5 oz shredded Gruyere cheese 3-4 lobster tails, or about 1½ cups chopped cooked lobster meat ½ c panko and 2 T butter (optional) to make buttered breadcrumbs If using raw lobster tails, preheat the oven to 425 degrees. Cut the softer underside of the tails lengthwise with strong scissors to open the shell somewhat. Melt 2 tablespoons butter and brush the tops of the tails with butter then sprinkle with salt. Bake 10 minutes. Remove from the oven, and remove meat from the shells. Roughly chop lobster meat and set aside. Lower oven temperature to 375 degrees. Coat a 2 or 3 quart baking dish with butter or cooking spray. Combine the three types of shredded cheeses and then remove 1 cup of cheese to use at the end for topping. Fill a large pot with water and bring to a boil. Add 2 T salt and cook pasta to al dente according to package instructions. Err on the side of undercooking rather than over cooking. When cooked, drain and set aside. Melt the butter in a large Dutch oven or pot over medium heat. Add the flour, then whisk until combined and cook 1 minute. Slowly whisk in the milk and cook for 3-5 minutes until thickened and smooth. Stir in the cheese, 2 teaspoons salt, garlic powder, onion powder, nutmeg, pepper, and cayenne. Once cheese has melted and sauce is smooth, remove from the heat. Fold in the cooked pasta and lobster meat. Transfer the mixture to the prepared baking dish. Sprinkle the reserved cup of shredded cheese on top. Option to brown some panko breadcrumbs in butter (season with salt, pepper, and a little garlic powder) and sprinkle on top. Bake for 25-30 minutes or until breadcrumbs and cheese on top are golden brown. #chouquettekitchen #happynewyear #cook #winterdinner #foodgblogger

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