She cooks. He devours.

Oct 18 2011

Monster Brains | Roasted Cauliflower

A bit of news is cooking over at the Chez Us kitchen. I am very excited to tell you that I am doing some meaty recipe development for the Key Ingredients‘s Back Burner. Every Tuesday I will bring a new meat-lovers dish to your kitchen. If meat is not enough to keep you full, Monday...

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Posted in Kid Friendly|Vegetables

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Oct 16 2011

Back to the Basics | Pumpkin Puree

Posted in Back to the Basics|Vegetables

I am pretty sure when the pilgrims got together to make Thanksgiving pies, they did not run out to the market to pick up cans or jars of pumpkin puree. So, why are you? Homemade pumpkin puree is not only easy to make but it is better for you as there is not any added...

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Posted in Back to the Basics|Vegetables

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Oct 13 2011

Savory Fig Tart

Posted in Appetizer and Snacks

One of the nice things about living in the Bay Area, or more to the point, San Francisco is the unpredictable seasons. Just when we thought fall danced by us and winter was throwing their cold shoulder our way …. summer appeared. Glorious blue skies and tank top weather was suddenly all around us. Another...

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Posted in Appetizer and Snacks

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Oct 08 2011

Roasted Garlic Hummus

Posted in Appetizer and Snacks

I have been on a pretty big roasted garlic kick the past month and have to admit it has been really nice to become reacquainted with an old favorite. There is something about slow roasting a head of garlic until it is sticky and rich in flavor. I love the pungent smell that over takes the kitchen...

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Posted in Appetizer and Snacks

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jas @ the gluten free scallywag - 31/10/2011 - 1:47 am

wow – I have tahini, chickpeas and everything here to make hummous, but now I’m gonna hve to go to the shops to get a head of garlic and make it roasted garlic hummus! YUM!

onionchoco - 24/10/2011 - 6:43 am

Simple, aromatic and delicious.
It’s just perfect

Joanne - 18/10/2011 - 11:22 pm

how much does the recipe yield? I love hummus, but 1/2 cup of olive oil sounds a bit daunting…

a spoonful of yumm - 14/10/2011 - 9:16 am

i love garlic & this is such a great recipe

Denise Woodward - 12/10/2011 - 12:56 pm

Jeff – the nice thing about roasting the garlic, it mellows it out without killing the flavor. Be careful, there may be a vampire lurking over your shoulder right as you take a bite!

Denise Woodward - 12/10/2011 - 12:55 pm

Hi Cristina,

Thanks for the comment. I just checked the recipe box and was not having any problems. What browser are you using? If you can email me directly, I can try to help you out. Thanks! denise@chezus.com

Sook @ My Fabulous Recipes - 11/10/2011 - 9:45 pm

I’m a sucker for good hummus… roasted garlic sounds wonderful in hummus… yum!

Cristina - 11/10/2011 - 10:41 am

Just came across your blog and I think it is wonderful. This hummus is already on my to-do list.
I would really like to spend more time on your website checking other recipes… so I have to ask… Am I the only one having difficulties acessing your recipe box? (i.e. once open, categories vanish before I even get a chance to read them) Opening a category is a challenge. Am I doing something wrong?
Just wondering why such a nice blog can not have a better way to access older recipes?!

Jeff - 11/10/2011 - 12:27 am

Now that’s a hummus with some powerful flavour! I believe I could kill a vampire 10 blocks away if I ate some of this! Great recipe!

Denise Woodward - 09/10/2011 - 7:14 pm

Thanks Rosa. It was fabulous, in fact, I should whip up another batch for lunch this week.

Denise Woodward - 09/10/2011 - 7:14 pm

Thanks Carrie. What are some of your favorite dishes to use roasted garlic in?

Denise Woodward - 09/10/2011 - 7:13 pm

Christy, we are right there with you. Big garlic lovers. In fact I have a feeling it goes into almost everything savory that we make.

Denise Woodward - 09/10/2011 - 7:12 pm

Thanks Josh. Completely agree; roasted garlic shines through on many dishes, hummus being one of them. More roasted garlic recipes to come.

Denise Woodward - 09/10/2011 - 7:12 pm

Could not agree more. We are HUGE hummus eaters.

Maris - 09/10/2011 - 7:03 pm

Great classic recipe. Love hummus!

Josh - 09/10/2011 - 9:06 am

Wonderful picture! I also love roasted garlic and it really shines through in hummus. All best — Josh

Christy - 09/10/2011 - 7:02 am

I love roasted garlic (well any garlic) and this sounds like a great way to use it. Thanks.

Carrie @ Bakeaholic Mama - 09/10/2011 - 3:31 am

Looks AMAZING! I love roasted garlic and use it a all the time. I roast a bunch all at once and mash it all up and keep it the fridge so I can cook with it all week.

I probably have the worst breath ever…. There is allot of Garlic going on in my dishes!

Rosa - 09/10/2011 - 2:14 am

That sounds and looks fabulous! The roasted garlic add a great dimension to hummus.

Cheers,

Rosa

Oct 07 2011

Friday Cocktail Hour | Joy and Jens

Posted in Cocktails

WE love when we can combine a business trip with a little pleasure, and recently we got a chance to rush off to Vancouver for a little business mixed with Joy time. Unfortunately, when we travel the window for socializing is pretty small, and we only got to spend a little time with Joy and her beau...

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Posted in Cocktails

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Denise Woodward - 09/10/2011 - 7:19 pm

When you come to visit we will clink clink over a couple Joy and Jens!

Denise Woodward - 09/10/2011 - 7:19 pm

Sam, hopefully your Montessori teacher left out the vodka!

Denise Woodward - 09/10/2011 - 7:18 pm

Joy – Thanks to you both we now have a new love/addiction. Sour Cherry? Need to get our hands on some of that …….

Denise Woodward - 09/10/2011 - 7:18 pm

It is pretty darn good, Barbara. Just knew we had to bring it back with us from Vancouver. Brought back the biggest bottle that we could!

Denise Woodward - 09/10/2011 - 7:17 pm

Lynne, we thought the same thing … beer? Trust us it was amazing. I need to find out what type of beer it was and add the recipe here. You would love it. If you like beer and Ribena, that is.

Denise Woodward - 09/10/2011 - 7:16 pm

Marisa, this was our first Ribena experience, and a good one to that. Excited to try it in other recipes as well as cocktails. What is a favorite of yours?

Marisa @ The College Cuisiner - 08/10/2011 - 6:22 pm

Everytime my family visits from England they bring us a huge bag of tea and Ribena. I never thought of using it as a syrup for coktails, great idea! Everytime I tell someone I love “Blackberry cordial” they think it is alcoholic drink, guess I can use it now!

Lynne - 08/10/2011 - 3:13 am

I know Ribena well after living in England for a few years. It’s a great concentrated drink syrup that would be delicious incorporated into just about anything-not sure about the beer, though! Your drink looks delicious!

Barbara | Creative Culinary - 07/10/2011 - 6:44 pm

Now I want some. BAD! Come on over and leave your drink in the links for Happy Hour Friday…this is a cool one.

http://www.creative-culinary.com/apple-cider-ginger-ale-and-bourbon-cocktail

Joy - 07/10/2011 - 2:12 pm

Awww…aren’t you sweet? We need to get Ribena ourselves and make these. We got a bottle of sour cherry syrup and Jens has been making drinks from it. Time to move on to the next fruit syrup.

You really stocked up — that’s a huge bottle! Haha.

Miss you guys! Come back to Vancouver soon.

Sam @TheSecondLunch - 07/10/2011 - 12:47 pm

I learned about Ribena at an early age – my preschool teacher in Montessori school loved the stuff (and shared!)

Maris - 07/10/2011 - 10:54 am

Jealous jealous jealous!

Oct 04 2011

Black and White Food | Wordless Wednesday | K & R Drive Inn

Posted in Wordless Wednesday

K & R Drive Inn, Rice Hill, Oregon; Home of the famous huckleberry shake. Come participate in Black and White Food and/or Wordless Wednesday.

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Posted in Wordless Wednesday

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Sep 25 2011

Lentil Salad | Brown Bag Challenge

Posted in Salads

High protein lentils are cooked until slightly tender, then tossed with fresh mint, cherry tomatoes, tangy feta and then gently tossed with a light dressing made of lemon juice, za’atar, sumac and olive oil. This salad makes the perfect light salad for a brunch or side dish for dinner as well as a filling lunch option.

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Posted in Salads

14 comments

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Guillemette - 19/10/2011 - 3:12 pm

Tried it and it was delicious! Adding to my list of favorites!

Rosa - 06/10/2011 - 6:24 am

A delicious salad! Lentils are so versatile and gorgeous tasting.

Cheers,

Rosa

Claire - 04/10/2011 - 7:43 am

I’ve been wanting to try cooking with lentils for quite some time and this recipe looks delicious and refreshing!

Sarah - 29/09/2011 - 1:04 am

Great recipe with lots of Middle Eastern flavor. Lentils are one of my favorite legumes, so versatile and I don’t have to remember to soak them the night before, a big plus.

Culinary School: Three Semesters of Life, Learning, and Loss - 28/09/2011 - 8:02 pm

Oh, I love lentils. We never played with them when I was a culinary school student, but I’m playing with them at home. Just made a lentil soup that was divine. Now, for the salad.

LoveFeast Table - 27/09/2011 - 5:12 am

I love everything about this recipe, even the fact I’ve never used zaatar and am now determined to find it. I could live off of lentils, whole grains….like wheatberries and bulgar….now if I can just get my 5 kids on board.
~Kristin

MikeVFMK - 26/09/2011 - 3:44 pm

Love this. I’m a big fan of lentils and variations of salads and this fits the bill. It’s also healthy and perfect for my packed lunch. This will definitely be making an apperance one day this week. Thanks!!

Marisa Hunt @ The College Cuisiner - 26/09/2011 - 1:22 pm

As a financially challenged college student,I brown bag it all the time. Today after my classes 9am-2:30pm, I went to straight to my office job and pulled out a salad I had made for work: Mixed lettuce, honey crisp apple slices, red grapes, boiled egg, feta, and a homemade honey dijon vinagrette that I put in a baggie so that the salad would stay fresh. I love bringing my lunch because I can usually make something better that what I would get at a fast food place and it is way cheaper!

Heather - 26/09/2011 - 12:48 pm

This looks delicious! I typically do some sort of quinoa or brown rice salad for lunch (http://bit.ly/prDMMS). But I’m going to add this to the rotation. Thanks for sharing it.

Katie @ Haute Apple Pie - 26/09/2011 - 10:10 am

yum! I always think of lentils in soup for some reason so this is a fun change of pace!

The Ultimate Brown Bag: Dal | NutritiousDaily - 06/10/2011 - 8:42 am

[...] Chez Us: Lentil Salad [...]

Finishing up the Brown Bag Challenge « Feeding Philosophers - 02/10/2011 - 3:46 pm

[...] Chez Us: Lentil Salad [...]

For The Love Of Food | Healthy Eating Tips - Upgrade Your Healthstyle | Summer Tomato - 30/09/2011 - 6:01 am

[...] LENTIL SALAD | BROWN BAG CHALLENGE <<This beautiful lentil salad looks like so many of my lunches I had to share. SO easy and delicious, from one of my favorite blogs Chez Us. [...]

Curried Chicken Salad with Cashews | TheUnderCoverCook.com - 30/09/2011 - 4:00 am

[...] Chez Us: Lentil Salad [...]

Sep 16 2011

Padrón Peppers | Two Ways

Posted in Appetizer and Snacks|Pizza

Padrons. The first time I encountered this mysterious little green pepper was at the farmer’s market. Intrigued by their high price tag, I asked the farmer to tell me more. He proceed to explain how the pepper was Spanish and was known as Pimientos de Padron. He went on to say that the peppers are...

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Posted in Appetizer and Snacks|Pizza

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chinmayie @ love food eat - 05/10/2011 - 6:14 am

I am so happy to come across one more AMAZING blog through B&W Wednesday! Love your photography and style! Thank you for inspiration

Y - 03/10/2011 - 1:58 am

Love what you did with these peppers! They aren’t so easy to get here unfortunately, but the next time I get hold of some, I know exactly how I’ll be using them

Joan Nova - 22/09/2011 - 7:03 am

I’ve only eaten them flash-fried and salted but that pizza has me drooling…big time!

Brian @ A Thought For Food - 21/09/2011 - 3:00 pm

Oh yes, I sure am a fan of this beautiful creation! Lovely pictures!!!

tracy@chinesefood - 21/09/2011 - 6:55 am

This looks sooo delicious. And easy to make. I will have to try this soon. I think my family will love it. Thanks for sharing this great looking recipe.

kickpleat - 19/09/2011 - 9:50 pm

I’ve been making my padron peppers the exact same way ever since I saw it in an Alice Waters cookbook. So easy and so good with a cold beer. The last batch I made & served on top of pizza was a bit odd, since every single padron pepper was really, really hot. I love them though!

Kasey - 19/09/2011 - 9:46 pm

Beautiful photos, Denise!! I first tried padrons last summer (I think). We often buy them at our farmer’s market, toss them with olive oil, sea salt, and pepper, and throw em on our grillpan. I LOVE how you incorporated them into a pizza. I could go for both at the same time!

Laura @ A Healthy Jalapeño - 19/09/2011 - 4:29 pm

beautiful and looks excellent
Laura @ A Healthy Jalapeño

Dana - 19/09/2011 - 2:18 pm

No! So amazing! Must make! Lady, you have a way with peppers and pizza.

Lucy Vaserfirer - 17/09/2011 - 10:31 am

Delicious! Our farmers market is bursting with Padrón peppers right now, but I’ve been denying myself because of the price tag. This makes me want to indulge!

Ken @ hungry rabbit - 16/09/2011 - 12:39 pm

You are brilliant, I love these peppers and on pizza … it’s beyond party in my mouth.

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Chez Us

Monster Brains | Roasted Cauliflower

Back to the Basics | Pumpkin Puree

Savory Fig Tart

Roasted Garlic Hummus

Friday Cocktail Hour | Joy and Jens

Black and White Food | Wordless Wednesday | K & R Drive Inn

Lentil Salad | Brown Bag Challenge

Padrón Peppers | Two Ways

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