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Marie-Louise’s Pot-au-Feu🥩 It’s cold in France right now and my mother-in-law made her pot-au-feu, exactly like her mother and grandmother made it. This is a delicious, comforting one-pot meal that will take the chill off any cold day. She always serves the bouillon (cooking liquid) as a first course, then serves the meat and vegetables after. She starts by filling her grandmother’s “marmite” (large pot) halfway with cold water. Starting with cold water produces a clearer bouillon, which is the goal. Then she places the meat into the water with a clove-studded onion, adds salt, covers the pot, and brings it to boil. Next she skims the surface of the water several times during 20 minutes of simmering to remove impurities and create a clear bouillon. Next she adds the bouquet garni, vegetables (except for the potatoes) to the pot and cooks her pot-au-feu for about 3 hours at a simmer. Marie-Louise prefers to steam the potatoes separately as they “muddy” the bouillon and make it cloudy if cooked in the pot-au-feu. Serve bowls of piping hot bouillon first, then serve the meat and vegetables as the second course. The house will smell wonderful as the stew cooks slowly on the stovetop. I will post the recipe and my Americanized version of it on Substack next week. If you’d like to receive it to your inbox, you can subscribe at the link in my bio! #potaufeu #beef #chouquettekitchen #frenchgrandma #frenchcooking #france #frenchfood
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Marie-Louise’s Pot-au-Feu🥩 It’s cold in France right now and my mother-in-law made her pot-au-feu, exactly like her mother and grandmother made it. This is a delicious, comforting one-pot meal that will take the chill off any cold day. She always serves the bouillon (cooking liquid) as a first course, then serves the meat and vegetables after. She starts by filling her grandmother’s “marmite” (large pot) halfway with cold water. Starting with cold water produces a clearer bouillon, which is the goal. Then she places the meat into the water with a clove-studded onion, adds salt, covers the pot, and brings it to boil. Next she skims the surface of the water several times during 20 minutes of simmering to remove impurities and create a clear bouillon. Next she adds the bouquet garni, vegetables (except for the potatoes) to the pot and cooks her pot-au-feu for about 3 hours at a simmer. Marie-Louise prefers to steam the potatoes separately as they “muddy” the bouillon and make it cloudy if cooked in the pot-au-feu. Serve bowls of piping hot bouillon first, then serve the meat and vegetables as the second course. The house will smell wonderful as the stew cooks slowly on the stovetop. I will post the recipe and my Americanized version of it on Substack next week. If you’d like to receive it to your inbox, you can subscribe at the link in my bio! #potaufeu #beef #chouquettekitchen #frenchgrandma #frenchcooking #france #frenchfood
Marie-Louise’s Boeuf Bourguignon 🥩 While I was in France recently, my mother-in-law made this hearty beef stew from the Burgundy region of France. She uses “tranche de basse-côte” which is chuck in the US. Marie-Louise likes to marinate her meat the morning before making her beef bourguignon. She uses a half an onion studded with some cloves, red wine (Saumer from the Loire Valley), salt and pepper, a bouquet garni made with bay leaves, thyme and rosemary sprigs, and a little piment d’Espelette. When she’s ready to cook, she drains the meat but reserves the marinade, then sears some lardons (bacon) in her pressure cooker. She adds butter, then sears the meat, adding the onions from the marinade. To thicken the juices, Marie-Louise stirs 2 tablespoons of flour in a little water. She adds the bouquet garni and the marinade, 2-3 tablespoons of tomato paste, then the rest of the bottle of wine. She seasons the pot with salt and pepper, and then adds the flour mixture. The pot is sealed and brought up to pressure (you could use a covered Dutch oven and cook low and slow for about 2 hours). The mushrooms are cleaned, sliced, sautéd in a separate pan, then added to the stew after it is cooked. She garnishes her boeuf bourguignon with chopped parsley and serves it with egg noodles. Bon appetit! Make it the day before for even more profound flavor. #chouquettekitchen #beefbourguignon #frenchcooking #french #frenchmil #frenchmotherinlaw #cooking #chef #frenchcuisine #fyp #foryou #foryoupage
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Marie-Louise’s Boeuf Bourguignon 🥩 While I was in France recently, my mother-in-law made this hearty beef stew from the Burgundy region of France. She uses “tranche de basse-côte” which is chuck in the US. Marie-Louise likes to marinate her meat the morning before making her beef bourguignon. She uses a half an onion studded with some cloves, red wine (Saumer from the Loire Valley), salt and pepper, a bouquet garni made with bay leaves, thyme and rosemary sprigs, and a little piment d’Espelette. When she’s ready to cook, she drains the meat but reserves the marinade, then sears some lardons (bacon) in her pressure cooker. She adds butter, then sears the meat, adding the onions from the marinade. To thicken the juices, Marie-Louise stirs 2 tablespoons of flour in a little water. She adds the bouquet garni and the marinade, 2-3 tablespoons of tomato paste, then the rest of the bottle of wine. She seasons the pot with salt and pepper, and then adds the flour mixture. The pot is sealed and brought up to pressure (you could use a covered Dutch oven and cook low and slow for about 2 hours). The mushrooms are cleaned, sliced, sautéd in a separate pan, then added to the stew after it is cooked. She garnishes her boeuf bourguignon with chopped parsley and serves it with egg noodles. Bon appetit! Make it the day before for even more profound flavor. #chouquettekitchen #beefbourguignon #frenchcooking #french #frenchmil #frenchmotherinlaw #cooking #chef #frenchcuisine #fyp #foryou #foryoupage
Shepherd’s Pie. Back to our regularly scheduled programming, I’m home from Europe and made my version of a comforting shepherd’s pie. You can use ground lamb (hence the name shepherd) or beef. I had a frozen disk of leftover mashed potatoes to use for just this purpose. Your layer of mashed potatoes will be a little thicker. This is a delicious one-pot meal that will take the chill. Also a great way to use up leftover meat from a pot roast or pot-au-feu, so if you go that route, skip the sauté step. Serves 4-6. Mashed Potatoes: 2 lb potatoes, Russet or gold, peeled and cut into quarters 6 T unsalted butter ¾-1 c milk or half and half Salt and pepper to taste Meat Filling: 2 T olive oil 1½ lbs ground beef or lamb (or use leftover cooked meat) Kosher salt and ground black pepper 1 yellow onion, peeled and chopped 2-3 stalks celery, chopped 1-2 carrots, peeled and chopped 3 garlic cloves, pressed or minced 3 T all-purpose flour 2 sprigs of thyme, leaves chopped ( ½ t dried) 1 t chopped fresh rosemary ( ½ t dried) 2 T tomato paste 1 T Worcestershire sauce 1 c beef broth ¼ c frozen peas Add potatoes to a large saucepan, cover with water, and bring to a boil. Cook until tender, about 15 minutes. Drain water and mash potatoes with a masher or a ricer, adding butter and milk. Mix sparingly and season with salt and pepper. Set aside. Heat oil in an oven-safe skillet. Brown beef and season with salt and pepper, using a spatula to break meat into small pieces. With a slotted spoon, remove meat from the pan to a plate. If there is excess fat in pan, drain some off, reserving one tablespoon. Preheat oven to 400 degrees. Add onion, celery, and carrots and sauté until vegetables begin to soften, 6-8 minutes. Add garlic and flour and stir for one minute. Add the cooked beef back to the pan and stir. Add in herbs, tomato paste, Worcestershire sauce, and beef broth. Bring to a simmer and cook for 5 minutes until beginning to thicken slightly. Taste for salt and pepper, adding more if needed. Stir in frozen peas. Spoon mashed potatoes over the meat mixture to cover completely. Bake for about 30 minutes, until top is golden. Let cool about 15 minutes before serving so the sauce can thicken. #chouquettekitchen #foodblogger #cook #shepherspie
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Shepherd’s Pie. Back to our regularly scheduled programming, I’m home from Europe and made my version of a comforting shepherd’s pie. You can use ground lamb (hence the name shepherd) or beef. I had a frozen disk of leftover mashed potatoes to use for just this purpose. Your layer of mashed potatoes will be a little thicker. This is a delicious one-pot meal that will take the chill. Also a great way to use up leftover meat from a pot roast or pot-au-feu, so if you go that route, skip the sauté step. Serves 4-6. Mashed Potatoes: 2 lb potatoes, Russet or gold, peeled and cut into quarters 6 T unsalted butter ¾-1 c milk or half and half Salt and pepper to taste Meat Filling: 2 T olive oil 1½ lbs ground beef or lamb (or use leftover cooked meat) Kosher salt and ground black pepper 1 yellow onion, peeled and chopped 2-3 stalks celery, chopped 1-2 carrots, peeled and chopped 3 garlic cloves, pressed or minced 3 T all-purpose flour 2 sprigs of thyme, leaves chopped ( ½ t dried) 1 t chopped fresh rosemary ( ½ t dried) 2 T tomato paste 1 T Worcestershire sauce 1 c beef broth ¼ c frozen peas Add potatoes to a large saucepan, cover with water, and bring to a boil. Cook until tender, about 15 minutes. Drain water and mash potatoes with a masher or a ricer, adding butter and milk. Mix sparingly and season with salt and pepper. Set aside. Heat oil in an oven-safe skillet. Brown beef and season with salt and pepper, using a spatula to break meat into small pieces. With a slotted spoon, remove meat from the pan to a plate. If there is excess fat in pan, drain some off, reserving one tablespoon. Preheat oven to 400 degrees. Add onion, celery, and carrots and sauté until vegetables begin to soften, 6-8 minutes. Add garlic and flour and stir for one minute. Add the cooked beef back to the pan and stir. Add in herbs, tomato paste, Worcestershire sauce, and beef broth. Bring to a simmer and cook for 5 minutes until beginning to thicken slightly. Taste for salt and pepper, adding more if needed. Stir in frozen peas. Spoon mashed potatoes over the meat mixture to cover completely. Bake for about 30 minutes, until top is golden. Let cool about 15 minutes before serving so the sauce can thicken. #chouquettekitchen #foodblogger #cook #shepherspie
Thank you for following 💖 Comment any questions or recipe suggestions ⬇️ #chouquettekitchen #foodblog #foodblogger #fyp #foryou
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Thank you for following 💖 Comment any questions or recipe suggestions ⬇️ #chouquettekitchen #foodblog #foodblogger #fyp #foryou
Butter Quest in France. I had heard about Beurre Bordier, the “best butter in the world”, so I was intent on tracking it down. This is heady stuff. It takes 12 times longer to produce than regular butter, and is crafted from the milk of Breton free-range cows, which accounts for its delicious, complex flavor. Turns out it’s widely available in France and many fromagers carry it. What I didn't realize is that Jean-Yves Bordier has created several different compound butters, such as seaweed, vanilla, truffle, onion, buckwheat, yuzu, piment d’Espelette, and the list goes on! This is not your average butter. The texture for one, is creamier and smoother than any butter I’ve had. Hard to explain, but just a different mouth feel. And the taste, wow! So of course I’m trying to find it in the US. So far, I have found two places that import it (Le Gourmet Central and myPanier), however the shipping costs have dampened my enthusiasm. Still looking and dreaming of Beurre Bordier. #chouquettekitchen #butter #foodblogger .
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Butter Quest in France. I had heard about Beurre Bordier, the “best butter in the world”, so I was intent on tracking it down. This is heady stuff. It takes 12 times longer to produce than regular butter, and is crafted from the milk of Breton free-range cows, which accounts for its delicious, complex flavor. Turns out it’s widely available in France and many fromagers carry it. What I didn't realize is that Jean-Yves Bordier has created several different compound butters, such as seaweed, vanilla, truffle, onion, buckwheat, yuzu, piment d’Espelette, and the list goes on! This is not your average butter. The texture for one, is creamier and smoother than any butter I’ve had. Hard to explain, but just a different mouth feel. And the taste, wow! So of course I’m trying to find it in the US. So far, I have found two places that import it (Le Gourmet Central and myPanier), however the shipping costs have dampened my enthusiasm. Still looking and dreaming of Beurre Bordier. #chouquettekitchen #butter #foodblogger .
Thank you for everything! It’s been such a joy interacting with this community. If you’ll miss my cooking videos, find me on Instagram- same username @Catherine Pla 💖 #tiktokban #chouquettekitchen #fyp #farewell
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Thank you for everything! It’s been such a joy interacting with this community. If you’ll miss my cooking videos, find me on Instagram- same username @Catherine Pla 💖 #tiktokban #chouquettekitchen #fyp #farewell
Slow Cooker Chicken Tortilla Soup. Did I just say “shlow” cooker? It’s early. How’s this for Super Bowl fare🏈Don’t be intimidated by the length of the ingredient list; much of it is spices. To speed things along, I chopped my veggies the night before and measured out all my spices. Literally took me 10 minutes to get it all into the slow cooker and press start. If you want more heat, add more chipotle pepper but be careful, a little goes a long way. Go 🦅Eagles! Serves 4-6. 4-6 skinless, boneless chicken thighs ½ a large yellow onion, chopped 2 bell peppers, red, yellow, orange or green, diced 3 large garlic cloves, minced or pressed ½ t red pepper flakes, optional 1 t ground cumin 1 t chili powder 1 t onion powder 1 t garlic powder 1 t dried oregano Kosher salt and black pepper 2 15-oz cans black beans, rinsed and drained (I used 1 can black beans + 1 can great northern) 3-4 c chicken broth (depending on how thick you want it) 1 28-oz can (or 2 14-oz cans) chopped tomatoes, fire-roasted if available 1 chipotle pepper in adobo, or more if you like spice Juice of 2 limes 1 T chopped cilantro and mince the tender stems Garnishes: Lime wedges Chopped green onions Chopped cilantro Cubed avocado Grated cheddar or Monterey Jack Sour cream Tortilla chips and or strips Place chicken thighs in the bottom of a 6-quart (or larger) slow cooker. Season with cumin, chili powder, onion powder, garlic powder, and oregano. Add in the onion, peppers, beans, tomatoes, broth, and chipotle pepper to the slow cooker and stir it all around the edges to combine. Cover and cook on low for 8 hours (or on high for 4 hours). Add the juice of 2 limes, and shred the chicken with two forks or chop. Taste and add salt if needed (probably) and a few grindings of black pepper. Stir in chopped cilantro and minced stems. If you want more spice, stir in ½ teaspoon cayenne or more chili powder or adobo. Serve with desired garnishes. It’s even better the next day. #chouquettekitchen #superbowlfood #SuperBowl #slowcooker #chickentortillasoup #foodblog
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Slow Cooker Chicken Tortilla Soup. Did I just say “shlow” cooker? It’s early. How’s this for Super Bowl fare🏈Don’t be intimidated by the length of the ingredient list; much of it is spices. To speed things along, I chopped my veggies the night before and measured out all my spices. Literally took me 10 minutes to get it all into the slow cooker and press start. If you want more heat, add more chipotle pepper but be careful, a little goes a long way. Go 🦅Eagles! Serves 4-6. 4-6 skinless, boneless chicken thighs ½ a large yellow onion, chopped 2 bell peppers, red, yellow, orange or green, diced 3 large garlic cloves, minced or pressed ½ t red pepper flakes, optional 1 t ground cumin 1 t chili powder 1 t onion powder 1 t garlic powder 1 t dried oregano Kosher salt and black pepper 2 15-oz cans black beans, rinsed and drained (I used 1 can black beans + 1 can great northern) 3-4 c chicken broth (depending on how thick you want it) 1 28-oz can (or 2 14-oz cans) chopped tomatoes, fire-roasted if available 1 chipotle pepper in adobo, or more if you like spice Juice of 2 limes 1 T chopped cilantro and mince the tender stems Garnishes: Lime wedges Chopped green onions Chopped cilantro Cubed avocado Grated cheddar or Monterey Jack Sour cream Tortilla chips and or strips Place chicken thighs in the bottom of a 6-quart (or larger) slow cooker. Season with cumin, chili powder, onion powder, garlic powder, and oregano. Add in the onion, peppers, beans, tomatoes, broth, and chipotle pepper to the slow cooker and stir it all around the edges to combine. Cover and cook on low for 8 hours (or on high for 4 hours). Add the juice of 2 limes, and shred the chicken with two forks or chop. Taste and add salt if needed (probably) and a few grindings of black pepper. Stir in chopped cilantro and minced stems. If you want more spice, stir in ½ teaspoon cayenne or more chili powder or adobo. Serve with desired garnishes. It’s even better the next day. #chouquettekitchen #superbowlfood #SuperBowl #slowcooker #chickentortillasoup #foodblog
Favorite Blueberry Muffins without Eggs. Egg prices are crazy. That is, if you can even find them in the stores. I decided to test one of my go-to recipes using an egg replacer (Bob’s Red Mill) which is widely available, shelf stable, and easy to use. I found no difference in the muffins at all. They were moist and delicious. Try it yourself. If you’d like these to be vegan, use almond milk for the milk, and oil instead of butter. Makes 11-12 muffins, depending on the size of your liners. Muffins 1½ c (180g) all-purpose flour ¾ c (175g) granulated sugar ½ t kosher salt 2 t baking powder ⅓ c (75g) unsalted butter, melted 1 T Bob’s Red Mill Egg Replacer mixed with 2 T cold water 1 t vanilla bean paste or extract ⅓ c milk 1 c fresh (or frozen) blueberries Crumb Topping ½ c (100g) granulated sugar ½ c (60g) all-purpose flour ¼ c (56g) unsalted butter, melted 1 t ground cinnamon 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. Mix the egg replacer and set aside to let thicken. Combine the flour, sugar, salt, and baking powder in a medium bowl. Add egg replacer, 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. #chouquettekitchen #eggreplacer #noeggs #bake #blueberrymuffins #foodblog
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Favorite Blueberry Muffins without Eggs. Egg prices are crazy. That is, if you can even find them in the stores. I decided to test one of my go-to recipes using an egg replacer (Bob’s Red Mill) which is widely available, shelf stable, and easy to use. I found no difference in the muffins at all. They were moist and delicious. Try it yourself. If you’d like these to be vegan, use almond milk for the milk, and oil instead of butter. Makes 11-12 muffins, depending on the size of your liners. Muffins 1½ c (180g) all-purpose flour ¾ c (175g) granulated sugar ½ t kosher salt 2 t baking powder ⅓ c (75g) unsalted butter, melted 1 T Bob’s Red Mill Egg Replacer mixed with 2 T cold water 1 t vanilla bean paste or extract ⅓ c milk 1 c fresh (or frozen) blueberries Crumb Topping ½ c (100g) granulated sugar ½ c (60g) all-purpose flour ¼ c (56g) unsalted butter, melted 1 t ground cinnamon 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. Mix the egg replacer and set aside to let thicken. Combine the flour, sugar, salt, and baking powder in a medium bowl. Add egg replacer, 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. #chouquettekitchen #eggreplacer #noeggs #bake #blueberrymuffins #foodblog

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