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Luz Cook Shop, 4922 Deercove Drive, Dallas, TX (2026)

02/25/2022

To make prepping this homemade dog food a cinch and to save LOTS of time and dishes in the process I ...
Ingredients
6 cups cooked organic brown rice (3 cups uncooked rice)
2 pounds ground lean beef, cooked through, fat drained
4 hard boiled eggs, peeled and diced small
3 medium sized carrots, shredded or thinly sliced
1/4 cup minced curly parsley

02/04/2022

These Friday night dinner ideas are the best way to start the weekend! From pizza to pulled pork to ...
Ingredients
The BEST Tater Tot Casserole
Easy One Pan Maple Glazed Salmon
Sloppy Joe Pizza
Dr. Pepper Pulled Pork
Nacho Pot Pie

01/23/2022

Salt and Pepper fish is traditionally battered and deep-fried. Instead, pan-seared filets get plenty ...
Ingredients
1 cup short-grain sushi rice
8 scallions, dark green parts and white parts separated
1 Tbsp. finely grated peeled ginger (from about one 1” piece)
3 Tbsp. neutral oil, divided
1½ lb. skinless, boneless cod, cut into 2” pieces

12/28/2021

Ingredientes
4 x 150- 180g / 5 - 6 oz fish fillets (, about 1.5cm / 1/2" thick, skinless and boneless (Note 1))
50g / 4 tbsp unsalted butter
1/4 cup cream, heavy / thickened ((See Note 2 for sub options))
1 - 2 garlic cloves (, minced)
1 tbsp Dijon mustard

07/30/2021

Ingredients
800 g new potatoes
4 tablespoons crème fraîche , or soured cream
2 lemons
extra virgin olive oil
4 heaped tablespoons fresh horseradish , or jarred horseradish
1 bunch of fresh flat-leaf parsley , (30g)
½ a bunch of fresh chives
1 small bunch of spring onions
300 g hot-smoked trout , from sustainable sources

Method
Scrub the potatoes and cook them in boiling salted water until tender, then drain.
While still warm, but cool enough to handle, either cut the potatoes in half or squash them into a large salad bowl.
Add the crème fraîche, the zest and juice of 1 lemon and 4 tablespoons of oil. Toss around, then season to taste with sea salt and black pepper.
Add or finely grate in the horseradish, tasting as you go, then finely chop the parsley and chives and throw these into the bowl.
Trim, finely slice and add the spring onions, tear in the smoked trout, and mix together.
Now it’s very important to balance your salad with more seasoning and maybe an extra squeeze of lemon juice. You may even want to give it more of a kick by adding some extra horseradish. Personally, I love to add a lot of horseradish and make it really hot.
Great served as a starter, salad or even dinner if you love it as much as I do.

07/10/2021

INGREDIENTS

1 1/2 cups all-purpose flour
¼ tsp kosher salt
½ tsp rosemary, finely diced
8 tbsp cold butter, cut into pieces
3 tbsp ice water

Topping

1 1/2 lbs pearl onions, whole and peeled.
3 tbsp butter
½ tsp kosher salt
3 tablespoons Oliv fig-infused balsamic vinegar
Optional: 4 slices of brie cheese

INSTRUCTIONS
For the dough:

Sift the flour and salt into a bowl. Mix in the rosemary and cubed cold butter with your fingers until you get a rough, crumbly consistency with pea-sized lumps of butter still visible. Add 3 tablespoons of ice water and stir with your hands until the dough just comes together. If the dough is still too dry, add in 1 more tablespoon of water. Gather the dough into a rough ball, cover with a plastic wrap and refrigerate for at least 1 hour.

Meanwhile, prepare the onions. Heat the butter in a pan (ideally a skillet) on medium-high heat. When the butter has melted, lay the onions in the pan (they should be pretty snug) and cook for 6-7 minutes without stirring. Shake the pan to roll the onions and cook for another 6-7 minutes, giving the onions a light gold colour all around. The onions won’t be fully tender just yet.

Pour the Balsamic Vinegar over the onions and stir to make sure the onions are evenly coated. Cook for another 2 minutes.

Heat the oven to 400F.

Take the dough out of the fridge and roll it out to an 11” circle. For individual tarts, cut out 4”x4” circles. Spread the onions at the bottom of a greased 11” baking pan (or skillet) or into 4”x4” individual tart shells or rings. Optional: apply slices of brie on top of the onions (or 1 per individual tart). Lay the pastry round(s) over the onions and cheese, folding the edges on the sides.

Bake until the pastry is golden, about 35 minutes for a large tart and 20-25 for individual ones. Remove from the oven, let cool 3 minutes (no more) and carefully invert the pan(s) onto a plate to unmold (don’t wait any longer or the caramelized onions will stick to the bottom). If any pearl onions fall in the transfer, simply put them back in plac

06/24/2021

Ingredients
230g ready-rolled 32cm circle of puff pastry (we like Marie La Pâte Feuilletée, from Ocado), or see tip
50g unsalted butter
4-6 small onions, halved
100ml sweet oloroso sherry
2 fresh rosemary sprigs, cut into smaller sprigs
Method
Preheat the oven to 200°C/fan180°C/gas 6. Unroll the pastry onto a baking sheet lined with baking paper. Prick all over with a fork, then put in the fridge to chill.
Melt the butter in a heavy-based ovenproof frying pan over a medium heat. Ideally it needs to be about 20cm across the base, 25cm across the top and 5cm deep. Add the onion halves, cut-side up, and fry gently for 10 minutes until soft and starting to caramelise, turning them over gently halfway through. Add the sherry and rosemary sprigs, season well, then cover with a lid from another pan or some foil. Transfer to the oven for 20 minutes until the onions are soft.
Take the pastry out of the fridge and drape it over the pan, tucking in the edges around the softened onions. Bake for 20-25 minutes until golden and crisp. Remove from the oven and cool in the pan for a few minutes before turning out carefully onto a wooden board or platter. Season and slice to serve.

06/20/2021

INGREDIENTS
4 medium yellow onions, ends cut off and papery skins removed
1/4 cup unsalted butter
4 sprigs of fresh thyme, leaves removed 2 tablespoons Demerara sugar (or dark brown sugar)
1/4 cup cider vinegar
8 cloves garlic (or more), peeled and cut in half
11 ounce high-quality puff pastry sheet, thawed but cold

DIRECTIONS
Preheat the oven to 425 degrees F.
Cut each union across the equator. Place the butter in a 10” ovenproof frying or non-stick pan over medium heat. Add the thyme and bay leaves, shake the pan around and get it bubbling.
Add the sugar, vinegar, and 6 tablespoons cold water. Place the onion halves in the pan cut-side down. Tuck the garlic cloves in the gaps between the onions.
Season generously with salt and pepper. Cover, turn the heat down to low setting and leave to steam for 10 to 20 minutes to soften the onions. Remove the lid and cook until the liquid—very importantly!—the liquid starts to caramelize, gently shaking the pan from time to time to prevent the onions from sticking. This process can take 20 to 30 minutes. Remove from the heat.
Place the cold pastry over the onions, using a wooden spoon to push the pastry edges right into the edges of the pan.
Bake for 35 minutes, or until golden brown and puffed up (it will look quite dark, but don’t worry!). Using oven gloves to protect your hands pop a large plate over the pan and confidently but very carefully turn out.
Slice into wedges and add a dollop of goat cheese to eat with the tart.

06/15/2021

Ingredients
4 medium onions.
50 g unsalted butter.
4 sprigs of fresh thyme.
4 fresh bay leaves.
2 tablespoons soft dark brown sugar.
4 tablespoons cider vinegar.
8 cloves of garlic.
320 g sheet of all-butter puff pastry , (cold)
INSTRUCTIONS
For the dough:
Sift the flour and salt into a bowl. Mix in the rosemary and cubed cold butter with your fingers until you get a rough, crumbly consistency with pea-sized lumps of butter still visible. Add 3 tablespoons of ice water and stir with your hands until the dough just comes together. If the dough is still too dry, add in 1 more tablespoon of water. Gather the dough into a rough ball, cover with a plastic wrap and refrigerate for at least 1 hour.
Meanwhile, prepare the onions. Heat the butter in a pan (ideally a skillet) on medium-high heat. When the butter has melted, lay the onions in the pan (they should be pretty snug) and cook for 6-7 minutes without stirring. Shake the pan to roll the onions and cook for another 6-7 minutes, giving the onions a light gold colour all around. The onions won’t be fully tender just yet.
Pour the Balsamic Vinegar over the onions and stir to make sure the onions are evenly coated. Cook for another 2 minutes.
Heat the oven to 400F.
Take the dough out of the fridge and roll it out to an 11” circle. For individual tarts, cut out 4”x4” circles. Spread the onions at the bottom of a greased 11” baking pan (or skillet) or into 4”x4” individual tart shells or rings. Optional: apply slices of brie on top of the onions (or 1 per individual tart). Lay the pastry round(s) over the onions and cheese, folding the edges on the sides.
Bake until the pastry is golden, about 35 minutes for a large tart and 20-25 for individual ones. Remove from the oven, let cool 3 minutes (no more) and carefully invert the pan(s) onto a plate to unmold (don’t wait any longer or the caramelized onions will stick to the bottom). If any pearl onions fall in the transfer, simply put them back in plac

Luz Cook Shop

02/25/2022

02/04/2022

01/23/2022

12/28/2021

07/30/2021

07/10/2021

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06/15/2021

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