  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…  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… 6 comments [...] that you only need a couple bites. Couple weeks ago, I made these pot de cremes with some roasted pumpkin puree. We were in the middle of a big move, somewhat homeless and found ourselves house-sitting for [...] [...] these little fall gems never made it that far.Instead of simply steaming the pumpkins, we like to roast them. Roasting pumpkin will add a great depth to savory dishes as well as desserts, that call for [...] I’m pretty sure the pilgrims didn’t use food processors, so why are you using one?!!!! That is the worst logic. Get a better hook. [...] and nuanced flavor that the can misses. There are wonderful instructions for puréeing pumpkin here. On the other hand, there’s no shame in popping open a can of pumpkin. We all know how busy life [...] Ooh I just did a post like this too except mine was in the contest of pumpkin chili. Can’t wait to see what you cook up with the puree! [...] cups pumpkin puree 1 cup heavy cream 1 cup brown sugar 6 medium eggs 2 teaspoon ground cinnamon 1/3 teaspoon salt 1/8 [...]  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… 7 comments [...] Apple Pie or Banana Cream Pie with Chocolate Ganache? Bacon, Leek and Mushroom Quiche or Fig and Blue Cheese Tart? Why choose? Make both! This amazing pie pan includes two inserts so that you can bake either a [...] omg so fabulous!! [...] weather’s got me in the mood for cooking… tarts on the mind, and planning to start a sourdough culture by the end of the [...] What Cheryl said. Holy cow! Your photos are gorgeous. That may be the most unoriginal comment I’ve ever left, anywhere, but it’s also 100% true. I bet it was even prettier all baked up. The tart is exquisite. We’ve been blessed with a few fine days here as well. Feeling very fortunate to have some warmth, especially when we know what awaits us around the corner. Oh, lovely. Love the sweet, salty combo.  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… 22 comments Hi, we imagine it would. You may have to add a little more water. Give it a whirl and let us know! Would this work with a blender instead of a food processor? love garlic, love hummus–sounds like a perfect combo, can’t wait to try it out! 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! Simple, aromatic and delicious. how much does the recipe yield? I love hummus, but 1/2 cup of olive oil sounds a bit daunting… i love garlic & this is such a great recipe 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! 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 I’m a sucker for good hummus… roasted garlic sounds wonderful in hummus… yum! Just came across your blog and I think it is wonderful. This hummus is already on my to-do list. 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! Thanks Rosa. It was fabulous, in fact, I should whip up another batch for lunch this week. Thanks Carrie. What are some of your favorite dishes to use roasted garlic in? 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. Thanks Josh. Completely agree; roasted garlic shines through on many dishes, hummus being one of them. More roasted garlic recipes to come. Could not agree more. We are HUGE hummus eaters. Great classic recipe. Love hummus! Wonderful picture! I also love roasted garlic and it really shines through in hummus. All best — Josh I love roasted garlic (well any garlic) and this sounds like a great way to use it. Thanks. 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! That sounds and looks fabulous! The roasted garlic add a great dimension to hummus. Cheers, Rosa  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… 12 comments When you come to visit we will clink clink over a couple Joy and Jens! Sam, hopefully your Montessori teacher left out the vodka! Joy – Thanks to you both we now have a new love/addiction. Sour Cherry? Need to get our hands on some of that ……. 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! 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. 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? 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! 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! 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 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. I learned about Ribena at an early age – my preschool teacher in Montessori school loved the stuff (and shared!) Jealous jealous jealous!  K & R Drive Inn, Rice Hill, Oregon; Home of the famous huckleberry shake. Come participate in Black and White Food and/or Wordless Wednesday. 6 comments Great shot of a great, little joint. Some of the best grub can be found in them. Thanks, Denise, for your BWW photo. Oh, that lady and her smile!. If only the people who work on the service/hospitality industries would greet/serve their guests with this attitude, the world will be a happier and nicer place. Oh yes. Fantastic shot, love it! Love the smiles! Great shot of this little place. Whenever we go to Montana, we always hit our favorite huckleberry shake stand. We’ll be going to Oregon a lot more b/c my brother-in-law just moved there, so we’ll have to check out this stand, too. Beautiful shot! Great use of black and white here. This place looks fantastic!  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. 14 comments Tried it and it was delicious! Adding to my list of favorites! [...] Chez Us: Lentil Salad [...] A delicious salad! Lentils are so versatile and gorgeous tasting. Cheers, Rosa I’ve been wanting to try cooking with lentils for quite some time and this recipe looks delicious and refreshing! [...] Chez Us: Lentil Salad [...] [...] 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. [...] [...] Chez Us: Lentil Salad [...] 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. 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. 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. 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!! 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! 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. yum! I always think of lentils in soup for some reason so this is a fun change of pace!  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… 11 comments I am so happy to come across one more AMAZING blog through B&W Wednesday! Love your photography and style! Thank you for inspiration 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 I’ve only eaten them flash-fried and salted but that pizza has me drooling…big time! Oh yes, I sure am a fan of this beautiful creation! Lovely pictures!!! 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. 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! 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! beautiful and looks excellent No! So amazing! Must make! Lady, you have a way with peppers and pizza. 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! You are brilliant, I love these peppers and on pizza … it’s beyond party in my mouth. |
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4 comments
I”m going to try this. I just fried cauliflower for a client project but this looks amazing!
Looking forward to your new recipes! Love these “brains”!
love this! Going to do these with the kids I nanny for a fun Halloween dinner!
Love the monster brains!!! They really do look a little like brains!