Before I share this amazing recipe with you, I wanted to tell you about a fun event we are participating in this month;  Kitchen PLAY.  don’t know about you, but I love playing in the kitchen and get really excited when offered the opportunity to try new gadgets and ingredients.  Don’t we all love to play in the kitchen;  after all, isn’t that why you are here?

Kitchen PLAY represents a new sponsored Progressive Party every month with six food bloggers.  Each food blogger is assigned one of the following courses:  cocktails, amuse bouche, salad, appetizer/soup, entree and dessert.  All bloggers have to incorporate the same kitchen tool or food product into their course.  Sounds fun doesn’t it!

I was thrilled when I was asked to play along this month.  The sponsor for this month’s Progressive Party is Lindsay Olives. Lindsay Olives are located in the central valley of California, where the sun shines, and it gets hot.  Perfect weather to grow delicious olives.  I love that they do not use any preservatives when processing their olives.  Just ripe, natural, goodness with every bite!  Lindsay Olives is currently celebrating the theme “Life Should Taste Good”, and I cannot agree more.  Life should taste good.

I was assigned to bring an appetizer to the party using at least one Lindsay Olives product.  Once I read up on the different olives, I decided to use two different types:  green ripe olives and black medium olives.  Normally when I make this recipe I only use black olives, but after I read about how “buttery” the green olives were, I had to throw them in.  This recipe is the perfect starter for your next dinner party.  Buttery puff pastry wraps around tangy goat cheese that is full of ripe olives, lemon zest, and fresh oregano.

Recipe:  Olive and Goat Cheese Turnovers

• Puff Pastry, 2 boxes
• 10 oz goat cheese, room temperature

• 1 can Lindsay Green Ripe Olives, drained
• 1 can Lindsay Black Medium Olives, drained

• 1 lemon, zested
• 1 medium shallot
• 2 tablespoons olive oil
• fresh oregano, handful, minced finely
• 1 teaspoon fresh cracked black pepper
• 1 egg

1. Let puff pastry thaw at room temperature, according to directions on the packaging.
2. Heat the oven to 350.
3. Line a baking sheet with parchment paper.
4. In a large mixing bowl, using a fork, break up the goat cheese, until smooth.
5. In a food processor, mince the shallot into small pieces.  Remove from the food processor.  Then do the same process with the olives.  You will need to use the pulse mode so that you do not over process the olives into mush.
6. Gently heat the olive oil, over low heat, in a frying pan.
7. Add the shallots and cook until soft;  about 3 minutes.
8. Add the olives, stir, and cook over low heat for another 5 minutes.  Stir in the lemon zest, and the oregano.
9. Remove from the heat, and season with pepper.  Let cool.
10. Once cooled, add to the goat cheese, and using a fork, stir until mixed.
11. On a floured surface, roll out the puff pastry into a large square.  Cut into equal sized squares:  about 14 squares per rolled out sheet of puff pastry.  You can go a little smaller or larger, depending on the look you want.
12. Put a teaspoon of the goat cheese mixture on one corner.
13. Using a pastry brush, dab a little water, around the sides of the cut square, and then fold over to make a triangle.
14. Put onto the baking sheet.
15. Make an egg wash with the egg, and a tablespoon of water.  Mix very well.  Using a pastry brush, lightly brush the tops of the triangles.
16. Bake for 12 – 15 minutes, until puffed, and golden.
17. Serve.
18. Eat.

© Denise for Chez Us, 2012. | Permalink | 13 comments | Add to del.icio.us
Post tags: Appetizer, Goat Cheese, Kitchen PLAY, Lindsay Olives, Olive, Progressive Party

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What could it be?

© laudalino for Chez Us, 2010. | Permalink | One comment | Add to del.icio.us
Post tags: Fig, France, Gascony, Goat Cheese, Wordless Wednesday

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I have been meaning to share this with you but have not really had the time to do much the past couple weeks.  I had to get it to you for the weekend as you are going to want to make this immediately!!!!

I have admit ……. I have made this twice in less than thirty days.  Yes, it really is that good!  I made it once for Easter brunch and again, for a dinner party with Allison, Janet and Megan.  I liked the second cake better.  The first time was delicious but the texture was a bit creamy for me.  I like my cheesecakes to be on a bit drier and I DO NOT mind the pretty crack that forms down the middle.  I baked the first one for 40 minutes and the second cake I baked for 50.

Passion fruit.   We both love passion fruit but have a hard time finding fresh around here.  I have found a puree that I like so we use that very often in macarons, panna cotta, pavolas, cocktails and now curd.  If you can find fresh, use that, as I think the addition of seeds would be beautiful. If not, puree is perfect.  This recipe is devine.  Smooth, creamy and slightly tart.  The perfect pairing with this cheesecake.

What is your favorite cheesecake recipe?  And why?

Recipe:  Goat Cheese Cheesecake

Recipe:  Passion Fruit Curd

© Denise for Chez Us, 2010. | Permalink | 5 comments | Add to del.icio.us
Post tags: Baking, Cheesecake, Curd, Dessert, Goat Cheese, Passion Fruit, Recipe, Sweet

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We had an early tomato appearance at our house last week.  I normally wait until May or June before buying the first of many tomatoes;  but, they looked so pretty at the store that I could not refuse.  I love heirloom tomatoes not only because of their amazing sugary sweet taste or their juicy texture;  also, because they are not perfect.  I love the different shapes, sizes, bumps, lumps and many colors.  As soon as I saw these two odd shaped yellow and red ones I knew they were coming home with me.

I had help making this tart.  No, not Lenny;  that would have warranted a video to entertain you.  I had E & M of MEM.  I mentioned to them that I was going to make a tart out of tomatoes and their interest was definitely peaked.  The girls have really taken on a huge interest in food and cooking, especially Ella.  I have to say I admire her many questions and the desire to learn.  She was there every step of the way, from lining the tart pan, to mixing the filling, to layering the tomatoes and then on to photographing even before  sampling.  She helped with setting up the tart on different plates until we got it just right as well she waited with anticipation after every click of the camera – wanting to see the picture, to make sure they were okay.  Maggie, was not far behind, trailing after her big sister and wanting to do just as she was doing.  Now we know we have some foodies in training;  but, maybe there is a career of photography lurking also!  It was definitely fun to have help making this tart, especially 20 little fingers and two big smiles!

The base of this tart is a slightly peppery and flaky crust.  We made a goat cheese based custard filling for the base of the tart and then layered slices of the beautiful heirloom tomatoes over the top.  Tomatoes and goat cheese are not complete without a drizzle of good olive oil and a sprinkling of maldon salt and fresh thyme from the garden.   Serve this with a mixed green salad lightly dressed with white balsamic and olive oil, as well as a nice of Rose!  Perfect!  The girls even loved the taste of the tart!

How do you like to use your Heirloom Tomatoes?

Recipe:  Savory Tomato Tart

© Denise for Chez Us, 2010. | Permalink | 11 comments | Add to del.icio.us
Post tags: Baking, Dinner, Easy Meal, Foodies of the World, Goat Cheese, Heirloom Tomatoes, Kid Friendly, Recipe, Savory Tart, Tart, Thyme, Tomato Tart

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Galette is a French term used for free form crusty cakes; think, buckwheat crepes from the Normandy area.  I love galettes, either sweet or savory, they are wonderful.  And I really love their rustic appearance.  I know when I see a Galette that it will be simple good food.

I had some beets left over from the market last weekend and decided I would make a simple galette with them.  I seasoned my pastry dough with a generous handful of fresh thyme and then lined the dough with goat cheese, beets, olive oil and a sprinkle of maldon salt.  It was lovely, really lovely and made the perfect light dinner, especially when paired with some soup or a small salad.

Do you like Galettes?  If so, are you sweet or savory?  What is your favorite recipe?  Do tell ….. we are always looking for new inspiration from our readers.

Recipe:  Beet and Goat Cheese Galette

Click the printer icon for a downloadable PDF of this recipe

© Denise for Chez Us, 2010. | Permalink | 10 comments | Add to del.icio.us
Post tags: Beet, Free Form Crepe, French, Galette, Goat Cheese, Olive Oil, Thyme, Vegetables

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Okay, who out there has been saving up for the big “love” day coming up on the 14th?  Come on, you know who you are!  Haven’t had any love all year, getting ready for the big night, fancy restaurant booked, pretty dress or new shirt (depending who is reading this) is purchased, champagne is pre-arranged and you are ready to devour your Valentine’s date!  But, wait, you are going to that fancy restaurant, where you will have 4 or 5 courses of rich food that you will wash down with that pre-arranged bottle of bubbly and a bottle of wine…… as you walk out the door, jump into a taxi and proceed to drive at least 20 minutes home, it is clear that you will not be devouring anyone.   In fact, sweet love making will be the furthest thing from your mind – admit it now!  More than likely you will be complaining (to yourself) about the wad of cash you just blew as you reach for the “tums”.

Valentine’s Day Plan B – stay in.  WHAT?  STAY IN?  BORING!!!  Not, it really is not, just think about it ………  You get to set the scene:  Candles, flowers, linens, a bottle of bubbly and a nice home cooked meal or a blanket spread out on the living room floor, pizza delivery, a jug of wine, and a collection of your  favorite xxx movies – okay, maybe not the movies but you get our drift.  Regardless, you are home, you are comfortable, you will not gorge yourself silly full of fancy food and you have saved enough money that you will be able to spring for a nice box of chocolates and a card as well.

We always stay in for Valentine’s Day, we won’t be telling you which scenario will be taking place but we will be telling you that the following recipe is a great way to start a romantic evening at home.  It is decadent but still light enough so that you will not feel stuffed when you have cleaned (more like licked) the plate;  remember, saving room for that love making!  Not only is it a great appetizer but it also makes a wonderful light meal when paired with a simple frisee salad.  I just toss the frisee with lemon juice, olive oil, fresh thyme and a little salt, it pairs wonderfully with the creamy goat cheese, salty pancetta and sweet honey – if you don’t use all the honey, that is a nice little addition to the party you will be having after dinner … just saying!

Recipe:  Goat Cheese with Pancetta

*originally shared this recipe March 2009

40z of fresh goat cheese cut into rounds  - made 4 slices

4 thin slices of pancetta

olive oil

honey to taste – we used a nice chestnut honey

warmed baguette

Tightly wrap the goat cheese with the pancetta. Drizzle a small amount of olive oil in a frying pan, heat over low – medium heat.  Pan sear the wrapped goat cheese over low – medium heat until the pancetta is golden and the cheese lightly melted. Remove from heat and plate. Drizzle with honey. Serve.  Eat.

© Denise for Chez Us, 2010. | Permalink | One comment | Add to del.icio.us
Post tags: Appetizer, Dinner, Frisee, Goat Cheese, Honey, Lemon, Light Meal, Pancetta, Recipe, Salads, Thyme, Valentine's Day

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The creaminess as well as the tartness of goat cheese rounds out the sweetness that roasting brings to fresh squash, the garlicky tahini dressing is the added bonus.

We made this dish a couple weeks ago to serve with our lemon rosemary roasted chicken.  When we were planning this menu we had no idea that the finished meal would be a “mini” pre-Thanksgiving.  This acorn squash dish was inspired by a roasted pumpkin dish I found in Australian Gourmet.  This dish is middle eastern inspired by using a garlicky tahini dressing, cilantro and goat cheese, which went very well with the roasted acorn squash.  In fact, this would be a great substitution for those “yams” that always find their way onto a Thanksgiving table.  As well it makes a great vegetarian meal.

Recipe:  Roast Pumpkin Wedges with almonds, goat’s cheese and tahini dressing

*adapted from Australian Gourmet

3 lb kabocha pumpkin or sugar pie pumpkin * we used acorn squash as we could not find pumpkin

1/4 cup olive oil

85 grams natural almonds – we did not add the almonds, we were going to use pumpkin seeds but ran out of time

80 grams soft goat’s cheese

1 cup loosely packed cilantro leaves

2 garlic cloves

2 tablespoons extra virgin olive oil

1 tablespoon tahin

1 tablespoon fresh lemon juice

Preheat oven to 350.  Place pumpkin wedges, skin side down, in a  roasting pan, drizzle with olive oil, season to taste and roast until tender 45 – 50 minutes.  Meanwhile, roast almonds on an oven tray until golden, 6 – 7 minutes, cool, then coarsely chop.  For the tahini dressing, crush garlic cloves to a smooth paste in a mortar and pestle, whisk in the remaining ingredients and season to taste.  Divide pumpkin wedges among plates, crumble over the cheese, scatter with the almonds and cilantro leaves, and drizzle with the tahini dressing.  Serve.  Eat.

© Denise for Chez Us, 2009. | Permalink | 13 comments | Add to del.icio.us
Post tags: Acorn Squash, Dinner, Goat Cheese, middle eastern, Pumpkin, Recipe, roasted, Side Dish, Squash, tahini dressing, Vegetables

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Pasta is tossed with good olive oil, goat cheese, olives and fresh herbs to make an easy and tasty dinner.

We had some left over olives and goat cheese from our dinner with Stephen.  Instead of eating it or tossing it out, I tucked it away in the fridge, to do something with.  Last week we had a late evening of work and gym and this hidden treasure came in perfectly.

The olives were seasoned perfectly with fresh herbs and lemon zest, all that was left was a tad bit more seasoning.  I love browned garlic over a fresh steamy bowl of pasta, so I decided to thinly slice some garlic and make garlic chips.  I gently cooked them with olive oil and few red pepper flakes.  While the garlic was cooking I cooked some pasta.  One the pasta was finished all I had to do was drain it, toss in the left over olives and goat cheese, sprinkle the garlic chips over and give the dish a light drizzle of good olive oil ~ a quick, easy and incredibly tasty dinner in under 20 minutes!    The combination of the tangy but creamy goat cheese went very well with the fresh lemon zest, the salty olives and the spicy red pepper.

Recipe:  Pasta with Olives, Goat Cheese and Garlic Chips

2 oz mixed olives

handful of fresh herbs – we used rosemary and thyme

lemon zest

2 cloves of garlic, thinly slices

pinch of red pepper flakes

1 tablespoon olive oil

pasta

good olive oil

Cook pasta according to directions, reserve about 1/4 cup of cooking liquid.   Heat olive oil in a frying pan and good garlic with red pepper flakes until crispy and golden brown.  Toss pasta with reserved cooking liquid, olives, goat cheese, herbs, zest crispy garlic and drizzle over a small amount of good olive oil.  Serve.  Eat.

© Denise for Chez Us, 2009. | Permalink | 3 comments | Add to del.icio.us
Post tags: Dinner, Easy Dinner, Garlic Chips, Goat Cheese, Herbs, Lemon, Olive, Pasta and Noodles, Recipe, Vegetables

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I discovered the Gourmet Worrier a few months ago when I stumbled upon a post titled Snot Blocks, the name alone had me intrigued!  I was further enticed into Nanette’s home through her beautiful site where she writes about not only food, but family, love and travel.  Then we found each other on Twitter.  For me I felt like I had just found my twin, we were so much alike, this was simply pleasurable!  The past few months, we have shared numerous tweets, emails and I am noshing, very often over at her site.  A couple weeks ago, I got a message that her charming husband, Stephen, was going to be out in San Francisco and she wanted to know if I could recommend some places for him to visit.  So, I dusted off my very rusty restaurant list, gave it an update and sent it on.  Literally, minutes after sending, I get a message from Stephen, thanking me for the list and asking if we would like to get together with him – BUT OF COURSE!  We knew there was only one place in the city that he HAD to eat at, it was a must …….. Chez Us.

We love entertaining but we don’t do it as often as we would like, so we were pretty excited to be having a guest for dinner.  Now we needed to plan a delicious but casual meal.  There were so many dishes that we thought about making, from grilled pork tenderloin to a Moroccan Lamb dish, we decided to let it simmer in our minds until Sunday morning.   The weather was beautiful when we woke up so we decided it was a must to light up the grill and dine al fresco.  We wanted the meal to have freshest ingredients that are available in the bay area, sort of the season’s bounty.  The menu we decided on was:

Sazerac
Spicy Walnut Spread
Warmed Olives over Goat Cheese
Toasted Baguette Rounds
Fig, Melon & Prosciutto Salad
Grilled Porterhouse Steaks with Warmed Cherry Tomatoes
Hasselback Potatoes
Mixed Berry and Passion Fruit Brown Sugar Cardamon Pavlova

Now we have never met Stephen in person.  I know of his blog (check out the work he has done with UNICEF) and we follow each other via Twitter.  I know him through Nanette as well.  I like her and was sure we would like him.  Upon arrival Lenny wanted to serve cocktails.  Instead of offering the usual cocktail of choice, the vodka tonic, Laudalino decided on making his favorite drink, the Sazerac.   Lenny has not made one before so it was trial and error;  this drink may not be the drink for trial and error either!  The drink came out smooth and delicious but not quite the Sazerac he is use too drinking.  Either way the cocktails were a great way to start the evening and were enjoyed equally by all.

As soon as Stephen walked through the door, we all hit it off.  It was like a long lost friend was back in our lives.  We had so much to talk about, from food to business, to just getting to know each other.  Lenny and Stephen had lots of laughs commiserating over being with partners who are foodies  and how they use to have “six pack abs” but now they get baked treats – Nanette, no worries, they love it, it was all in good fun & I completely stuck up for us!!!  Thanks to technology, Nanette was able to join us via Skype, it was wonderful to be able to have her there with us.  It was such an enjoyable evening, that we completely lost track of time and food, the evening flowed as smoothly as the wine.   Okay Okay, I know you all love that we loved each other’s company, but where is the food!?  Here are some highlights and recipes.

Recipe:  Fig Salad

*adapted from David Tanis

figs

prosciutto

melon

fresh mint

Lay prosciutto on platter.  Cut figs in half, scatter onto the prosciutto.  Cut melon into thin slices and add to the platter.  Thinly slice mint and scatter on top.

Recipe:  Warm Olives with Goat Cheese

assorted olives

handful of fresh herbs – we used rosemary and thyme

zest from one lemon

sprinkle of olive oil

4oz goat cheese

Put everything into a frying pan and heat just until warmed.  Flatten the goat cheese into a disk and put into a swallow serving bowl.  Pour warmed olive mixture over the goat cheese.  Serve.  Eat.

Recipe:  Mixed Berry and Passion Fruit Brown Sugar Cardamon Pavlova

*adapted from Food & Wine Magazine

1 cup dark brown sugar

1 1/2 tablespoons cornstarch

pinch of salt

2 teaspoons vanilla bean paste

1 teaspoon cardamon

2 teaspoons distilled white vinegar

6 large egg white at room temperature

1 cup chilled heavy cream

strawberries

blueberries

2 teaspoons sugar

passion fruit pulp, if you can’t find fresh use frozen

Heat oven to 275 with rack placed in the middle.  Lightly butter 2 8-inch round cake pans.  Line bottom of each pan with a round of parchment paper.  Pulse sugar and cornstarch in food processor until well combined.   Beat egg whites with the pinch of salt at medium speed until they hold soft peaks.  Increase speed to medium-high and slowly add sugar, a little  at a time.  After all sugar has been added beat for another minute.  Add vinegar and vanilla bean paste and beat at high speed until the meringue is glossy and holds stiff peaks, about 6  minutes.  Spoon meringue between the two pans, smooth the tops.  Bake meringues for 1 hour, until they have a crisp crust and feel dry to the touch, the insides may be slightly soft inside.  Turn the oven off and prop the door open with a wooden spoon.  Let meringues sit in there until cool.  Run a knife along the sides and carefully turn meringue out of the pans.  Carefully remove the parchment paper.  They will be very fragile, hand carefully.

Combine the berries in a bowl with two teaspoons of sugar and let sit for at least an hour before serving.  Whip the cream until soft peaks form.  Put one meringue onto a serving plate, spread half of the cream over it and spoon half of the fruit onto the cream.  Drizzle spoonfuls (to taste) of the passion fruit pulp over the fruit.  Top with other meringue and repeat the process.  Serve.  Eat.

© Denise for Chez Us, 2009. | Permalink | 15 comments | Add to del.icio.us
Post tags: Beef, Berries, Cardamon, Dessert, Dinner, Entertaining, Fig, Goat Cheese, Local Food, Mint, Olive, Pavlova, Prosciutto, Recipe, Salads

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Sweet, smokey, fire roasted Piquillo Peppers are stuffed with tangy goat cheese, drizzled with olive oil, fresh garlic and lemon thyme.  This dish makes a wonderful appetizer or a simple and light dinner when paired with a salad.

I took this idea from Jacqueline and ran with it …  I love tapas, the idea of sharing many dishes amongst people you enjoy, is just enticing.  Laudalino is not as big as fan as I am, he says it is small portions, that are too expensive and it leaves his stomach and wallet empty.  He is traveling this week so I figured this would make the perfect light dinner when paired with a simply dressed baby lettuce salad and a hearty glass of red wine….. it was!

Recipe:  Piquillo Peppers stuffed with Goat Cheese

(print recipe)

* adapted from Gourmet Ingredients Suite 101

1 jar of fire roasted piquillo peppers

4 oz. goat cheese

2 cloves garlic, microplaned

fresh lemon thyme, lightly crushed in hands

drizzle olive oil

sea salt, to taste

Preheat oven to 350.  Stuff the peppers with the goat cheese, lay in an oven proof dish.  Drizzle with olive oil and microplane garlic over the top.  Bake until the olive oil is slightly bubbling and the cheese is warm and creamy, between 5 – 8 minutes.  Do not over cook or the cheese will fall apart.  Sprinkle with thyme and sea salt. Serve.  Eat.

© Denise for Chez Us, 2009. | Permalink | 10 comments | Add to del.icio.us
Post tags: Dinner, Easy Dinner, Goat Cheese, Piquillo Peppers, Recipe

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Goat Cheese, aged black garlic, kalamata olives and tomatoes come together to make an easy dinner in under 25 minutes.  Served along side a simple radish salad.

One of my all time favorite and easy dinners is grilled goat cheese served on a baguette with fresh tomatoes.   Tonight we hit spin class, yes, we are back on that training program, so we had very little time to make dinner.  We try to eat within an hour after the class ends … which is tough.  Tonight I decided to kick up the tradition way I make these warm and toasty goat cheese sandwiches, by adding some aged black garlic, kalamata olives and rosemary.  It was slightly tart, thanks to the goat cheese, savory, thanks to the kalamata olives and rosemary and caramelized, thanks to the aged black garlic – like a party in your mouth!

Recipe:  Grilled Goat Cheese Sandwich with Aged Black Garlic

ciabatta bread, sliced in half

goat cheese

2 cloves aged black garlic

1/4 cup kalamata olives

handful of rosemary

1 tomato, sliced thinly

Heat the broiler section of your oven.  Smear the goat cheese over the bread.  Mince the garlic, olives, and rosemary together, until almost a paste.  Layer tomato slices over the goat cheese.  Put under the broiler until slightly warmed.  Remove from heat and sprinkle the olive mixture over the top, return to the broiler and broil until the cheese is just starting to bubble and the sides of the bread are golden.  Serve.  Eat.

© Denise for Chez Us, 2009. | Permalink | 4 comments | Add to del.icio.us
Post tags: Aged Black Garlic, Goat Cheese, Olive, Rosemary, Sandwich, Tomatoes

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An easy Lentil Salad seasoned with parsley, olives and goat cheese topped with pan fried Veal Shanks – a earthy and hearty dish.

We are so beat from a busy day, that all I can say about this dish is that … I should have not made it with shanks. The recipe calls for cutlets and yes, you need to use cutlets or chops. The market was out of them so I went with shanks, wrong plan for a quick and easy meal. Otherwise, rest of the dish was perfect. We love lentils, they are right up there with chickpeas. This salad was very light, crisp and refreshing the perfect side for a pan fried “cutlet”.

Recipe: Veal Shanks with Lentils

*adapted from Donna Hay
* serves 2

1 cup green lentils, rinsed

2 veal cutlets/chops, trimmed

olive oil, for brushing

sea salt

fresh cracked black pepper

1 cup flat leaf parsley leaves, chopped

1/2 cup chopped pitted kalamata olives

60g goat’s cheese, crumbled

1 tablespoon finely sliced preserved lemon rind, rinsed and flesh removed (I used Meyer Lemon Juice)

2 tablespoons white wine vinegar

1 tablespoon olive oil

sea salt and fresh cracked black pepper

To make the preserved lemon dressing, place lemon, vinegar, olive oil, salt and pepper in a small bowl and stire to combine.  Set aside.

Place lentils in a medium saucepan, add enough water to cover and bring to a boil over high heat.  Cover and reduce the heat to low.  Cook lentils for about 20 minutes or until tender.  Drain.  Set aside.

Brush veal with oil and sprinkle with salt and pepper.  Heat a large frying pan over medium heat and cook the veal for 3 -4 minutes each side or until cooked to your liking.  Place the lentils, parsley, olives, goat’s cheese and dressing ina large bowl and toss to combine.  Top the salad with the veal cutlets.  Serve.  Eat.

© Denise for Chez Us, 2009. | Permalink | 4 comments | Add to del.icio.us
Post tags: Dinner, Donna Hay, Goat Cheese, Lemon, Lentils, Olive, Parsley, Recipe, Veal

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