tag:blogger.com,1999:blog-68444033200467227572011-12-31T05:33:08.285-08:00These recipes were created at Chez US.Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.comBlogger681100tag:blogger.com,1999:blog-6844403320046722757.post-25271376084286161702008-10-26T19:05:00.000-07:002008-10-26T19:08:48.904-07:00

If you came here looking for a particular recipe linking to Chez Us, most likely it has been moved to At Home with Chez Us.If you cannot find what you want please email us at info@chezus.comMost of the recipes that will be left here are Daring Baker and Tuesdays with Dorie recipes. Thank you,~ the folks at Chez Us

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-32031394592273643952008-05-02T11:31:00.000-07:002008-05-02T11:33:43.413-07:00

2 oz of Gin1 oz of Vodka1 oz of LilletPut in shaker - shake shake shake your groove thing. Strain into glass of choice and garnish with Blood Orange slice.

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-74877963165202166842008-04-06T14:17:00.000-07:002008-04-06T14:20:05.279-07:00

1 1/2 cup cornmeal1 1/2 cups AP flour 5 tsp baking powder1/2 tsp. salt3 T. sugar4 eggs - separated2 cups buttermilk6 T. melted butterMix dry ingredients in a big bowl. Mix egg yolks with buttermilk. Add to dry ingredients, mix, then add melted butter. Beat egg whites until stiff. Fold into waffle mixture.Cook according to your waffle iron instructions. Eat!

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2 1/4 cups All Purpose (AP) Flour - sifted, I usually do it about 5 times1 tsp. yeast3 T. sugar1/8 cup warm water1 cup milk1/3 cup butter1 tsp. salt4 eggs1 tsp. lemon extractCanola or Vegetable oil for fryingMix yeast with 1 T. of sugar and warm water, set aside in a warm place until foamy. Heat milk with butter and salt until hot but not boiling. Take off of heat and let cool slightly. Mix

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com2tag:blogger.com,1999:blog-6844403320046722757.post-40328299149576948982008-03-22T08:22:00.000-07:002008-03-22T08:25:07.631-07:00

1 1/4 pound pork tenderloin1 tablespoon vegetable oil1/3 cup red-wine vinegarAbout 1/2 cup extra-virgin olive oil1 cup walnuts, toasted, divided2 garlic cloves, coarsely chopped2 tablespoons water5 ounces baby arugula3 medium Belgian endives, sliced crosswise into 1/4-inch piecesPreheat oven to 375°F with rack in middle.Pat pork dry and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.

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1/2 c fresh breadcrumbs - I used panko1 T chopped tarragon leaves1/2 red onion, chopped5 slices pancetta, finely chopped1 3/4 oz. unsalted butter, meltedsea saltcracked black pepper2 1/2 lb. whole chicken, butterfliedolive oil for brushinglemon wedges to servePreheat the oven to 400. Place the breadcrumbs, tarragon, onion, pancetta, butter, salt and pepper in a bowl and stir well to combine.

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* Courtesy of Donna Hay Magazine 1 lb. beef eye fillet - we used filet mignonolive oil for brushingsea saltcracked black pepper2 Lebanese cucumbers, thinly sliced1 1/2 cups Thai basil leaves - could not find so we did not use 1 1/2 cups basil leaves 1 green onion, finely sliced to serve1 red chili, seeds removed and finely sliced to serveThai Lime Dressing1/4 c lime juice1 tsp. finely grated

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-22777032955214188522008-03-07T07:28:00.002-08:002008-03-25T20:01:02.732-07:00

12 slices Pancetta2 tsp. Olive Oil1 clove Garlic, crushed2 T. fresh Lemon juice1 1/2 c. cream16 spears Asparagus, trimmed and halved1 c. frozen Peas14 oz. Spaghetti PastaSea SaltCracked Black PepperShaved Parmesan Cheese to serveMint Leaves to servePlace the pancetta on a lightly greased baking tray and cook under a preheated hot grill for 2 -3 minutes or until crispy. Set aside.Heat a non-stick

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-89283118500445332292008-03-06T16:51:00.001-08:002008-03-06T16:51:46.221-08:00

2 (7oz) chicken breasts, trimmedvegetable oil for brushingsea saltcracked black pepper1 T. vegetable oil, extra2 cloves Garlic, sliced1/2 oz. fresh Ginger, sliced1 stick of Lemongrass, roughly chopped1 T. fish sauce - I did not add1/3 c. fish stock - I used chicken stock14 oz. can Coconut Milk.150g Snow Peas2 Kaffir Lime Leaves, thinly sliced - did not have used lime zest1 c. Thai Basil Leaves1

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-8356344785033293812008-03-02T19:57:00.000-08:002008-03-25T20:01:20.678-07:00

* adapted from Donna Hay Magazine2 Center Cut Boneless Pork LoinsOlive Oil for brushing6 slices of Pancetta4 sprigs of Thyme4 Red Potatoes, quartered3 baby Eggplant, halved (original recipe calls for 8 3/4 oz cherry tomatoes)4 cloves of Garlic2 TBS of olive oil, extraSea Salt and Cracked Black Pepperzest of one Meyer Lemon Preheat the oven to 400. Brush pork with oil, top with pancetta and

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-48504922818611779042008-02-18T14:16:00.000-08:002008-03-25T20:02:35.634-07:00

*February 2008 Issue of Food and WineACTIVE TIME: 1 HRTOTAL TIME: 4 HRS 15 MINSERVES: 8ingredients * One 4-pound chuck eye roast or other chuck roast, tied * Kosher salt and freshly ground pepper * All-purpose flour, for dusting * 1/4 cup extra-virgin olive oil * 1 large onion, coarsely chopped * 3 garlic cloves * 6 slices ginger * 3 cups beef stock or low-sodium broth

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-15317617061546804002008-02-08T17:50:00.000-08:002008-02-08T17:56:56.913-08:00

Hand full of Flat Leaf Parsley5 Cloves of Garlic - crushed and then sliced1 Shallot - slicedOlive OilSalt and PepperParmesan CheesePasta of choiceWash parsley and roughly chopped. Heat a couple tablespoons of olive oil in medium sized pan. Add shallot and garlic and cook just until the garlic is just lightly golden. Add parsley and cook for only a couple minutes, just enough time to wilt the

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-67554807208933722592008-02-07T19:46:00.000-08:002008-03-25T20:03:09.741-07:00

Soba NoodlesChick Peas - rinsedTomatoes - dicedCucumber - diced or slicedCrab Meat - optional Scallions - sliced thinlyPre-made Miso dressingToasted Sesame SeedsSoba Noodles - cooked according to package directions. Rinse and cool down slightly, just enough to stop the cooking process.Toss everything all together and then sprinkled toasted sesames on top!Eat!

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-29332455510798591492008-01-28T17:46:00.000-08:002008-03-25T20:03:39.486-07:00

* Adapted from Bittersweet Chocolate Tart with Coffee Mascarpone Cream Food and Wine 2003TART SHELL * 1 1/3 cups whole wheat pastry flour * 1/2 cup confectioners' sugar * Pinch of salt * 7 tablespoons unsalted butter, softened * 1 large egg yolk*FILLING * 1 cup heavy cream * 2/3 cup whole milk * 3/4 pound bittersweet chocolate, chopped * 2 large egg, beaten directions

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-50400625858642185612008-01-28T12:49:00.000-08:002008-03-25T20:04:04.069-07:00

Pie recipe courtesy of Wanda’s Pie in the Sky by Wanda Beaver, 2002Tartlet recipe courtesy of Ripe for Dessert by David Lebovitz, 2003Makes one 10-inch (25 cm) pieFor the Crust:¾ cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces2 cups (475 mL) all-purpose flour¼ cup (60 mL) granulated sugar¼ tsp (1.2 mL) salt⅓ cup (80 mL) ice waterFor the Filling:2 cups (475 mL) water1 cup (240 mL)

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-14452603128458337912008-01-21T10:33:00.000-08:002008-03-25T20:04:22.740-07:00

Pizza Dough(from Modern Classics I by Donna Hay, page 186) * 1 teaspoon active dry yeast * Pinch sugar * 2/3 cup (5 fl oz) warm water * 2 cups plain (all-purpose) flour * 1 teaspoon sea salt * 1 tablespoon olive oil- Place the yeast, sugar, and water in a bowl. Set aside until bubbles form.- Add the four, salt, and oil, and mix to form a smooth dough. Knead for 10 minutes or

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com2tag:blogger.com,1999:blog-6844403320046722757.post-7868746924094651332008-01-21T10:21:00.000-08:002008-03-25T20:04:58.708-07:00

1lb beef stew meat1 large onion - chopped in small to medium piecesolive oilflour to coat meat1 cup white wine4 cups water1/4 cup tomatoes paste4-5 potatoes cut into bite size pieces4-5 large carrots chopped1/2 lb green beans cut in half Sauté onion in olive oil. Salt, pepper and flour the meat. Move onions aside (but keep in pot) and add meat. Brown meat. Once meat is browned, add wine and

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-54186486279816635792007-12-26T14:44:00.000-08:002008-03-25T20:05:28.636-07:00

* Recipe courtesy Emeril Lagasse, 20002 pounds ricotta1 teaspoon saltPesto Oil, recipe followsPuttanesca Sauce, recipe follows1 1/4 pounds lasagna noodlesGrilled Vegetables, recipe follows8 ounces mozzarella, coarsely gratedPreheat oven to 350 degrees F.In a medium bowl mix the ricotta cheese with salt and half a cup of Pesto Oil.Lightly grease a large rectangular baking dish, then spoon 1/2 cup

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-6798402209501905812007-12-23T18:14:00.001-08:002008-03-25T20:06:02.932-07:00

4 servingsFrom Alice Waters' "The Art of Simple Food" (2007, Clarkson Potter). The recipe is reproduced as written in the book.Remove the dark green outer leaves from:2 large heads of curly endive (frisee)Separate into individual leaves and wash and dry well.Cut into 1/3-inch pieces:2 bacon slicesWarm in a small heavy pan, over medium heat:2 teaspoons olive oilAdd the bacon pieces and cook until

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-36696415068896153102007-12-23T18:14:00.000-08:002007-12-23T18:15:18.797-08:00

4 servingsFrom Alice Waters' "The Art of Simple Food" (2007, Clarkson Potter). The recipe is reproduced as written in the book.Remove the dark green outer leaves from:2 large heads of curly endive (frisee)Separate into individual leaves and wash and dry well.Cut into 1/3-inch pieces:2 bacon slicesWarm in a small heavy pan, over medium heat:2 teaspoons olive oilAdd the bacon pieces and cook until

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-86865196773138038552007-12-23T17:22:00.000-08:002008-03-25T20:06:46.770-07:00

Plain Genoise:3 large eggs3 large egg yolkspinch of salt¾ cup of sugar½ cup cake flour - spoon flour into dry-measure cup and level off (also known as cake & pastry flour)¼ cup cornstarchone (1) 10 x 15 inch jelly-roll pan that has been buttered and lined with parchment paper and then buttered again1.Set a rack in the middle of the oven and preheat to 400 degrees F.2.Half-fill a medium saucepan

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-41327891491576521322007-12-09T19:37:00.000-08:002008-03-25T20:07:28.256-07:00

* Recipe courtesy Julia Child, Julia's Kitchen Wisdom, Alfred A. Knopf, 20004 tablespoons softened butter2 tablespoons finely grated Parmesan3 tablespoons flour1 cup hot milk1/4 teaspoon paprikaPinch nutmeg1/2 teaspoon salt1/8 teaspoon white pepper4 egg yolks5 egg whites1 cup coarsely grated Swiss cheesePreheat the oven to 400 degrees F.Butter a 6-cup souffle or straight-sided baking dish with

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-60792768774662887232007-12-09T15:49:00.000-08:002008-03-25T20:07:59.669-07:00

(adapted from The American Boulangerie by Pascal Rigo)- 2 egg whites (60 mL)- 1/3 cup plus 1 tbsp granulated sugar- 4 oz (½ cup) unsalted butter at room temperature, cut into slicesIn an electric mixer bowl, whisk together the egg whites and sugar. Set the bowl over a pot of simmering water and heat the mixture, whisking often, for 3 to 5 minutes, or until it feels warm and sugar has

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-15796199374258945652007-12-09T15:45:00.000-08:002008-03-25T20:08:17.535-07:00

For the shells: (Makes 35 halves)225 gr powdered sugar120 gr almonds3 egg whites (about 100gr)5 gr unsweeted powdered chocolate 25 gr granulated sugarIn a food processor, run the nuts and powdered sugar until the nuts are finely ground. Run through a sieve. I repeated this step 4 times. Whip the egg whites until foamy, slowly add the granulated sugar, until they are glossy. Slowly fold the nut

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-73521367649457516902007-10-27T20:03:00.000-07:002008-03-25T20:08:40.715-07:00

from Donna Scala & Kurtis Baguley of Bistro Don Giovanni and Scala's Bistro)Makes 8 generous servingsINGREDIENTS:Custard3/4 cup whole milk2 3/4 tablespoons cornstarch1 whole egg, beaten9 egg yolks, beaten3 3/4 cups heavy whipping cream1/2 vanilla bean 1/2 cup + 1 tablespoon sugarChiffon Cake1 1/2 cups cake flour3/4 cup superfine sugar1 1/3 teaspoons baking powder1/3 teaspoon salt1/3 cup canola

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-13264262714085639552007-10-21T20:13:00.000-07:002007-10-22T20:23:09.210-07:00

1 medium size sugar pie pumpkin (makes about 2 cups pumpkin)pinch pumpkin pie spice1 C. Organic Whole Milk1/2 C. Light Brown Sugar2 C. Organic Heavy CreamPinch of Salt1 Vanilla Bean, split in half lengthwise5 Cardamom Seeds5 Large egg yolksCut pumpkin in half, scoop out pulp and seeds. Put cut side down in a roasting pan with about an inch of water. Cook at 275 for about 3 1/2 hours, then turn

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-9747398084617517582007-10-07T18:26:00.001-07:002008-03-25T20:08:57.928-07:00

* Courtesy of the Helen at Tarteletteone part red wine vinegar2 parts olive oildash of Dijon mustardchopped garlic and shallotssalt and pepperMix all the ingredients together except the oil. Then drizzle in while whisking so it emulsifies. Or throw it all into a processor & whirl!

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* from the San Francisco Chronicle Serves 4 If you don't feel like making dough from scratch you can use prepared pizza crust. Otherwise pita bread, toasted focaccia or other sturdy artisan bread will do in a pinch. Use ripe, firm plums that are not overly sweet if pairing the pizza with wine.• Olive oil as needed• 1/4 pound ground lamb• Kosher salt, to taste• Freshly ground black pepper, to

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-30542276818377482572007-09-29T18:59:00.000-07:002008-03-25T20:09:38.471-07:00

Cinnamon buns and sticky buns (from Peter Reinhart´s The Break Baker´s Apprentice) * I did replaced cinnamon with Cardamom & added Bergamot instead of Lemon & Orange .. recipe is adapted to how I made it. You can replace spice with your choice and you can replace extract with your choice. DAYS TO MAKE: 115 minutes mixing; 3 1/2 hours fermentation, shaping and proofing; 20 to 40 minutes

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-54259610472968762642007-09-27T17:40:00.000-07:002008-03-25T20:10:17.887-07:00

1 medium sized Abalone Mushroom - sliced2 Shallots - minced1 large clove of garlic - minced (let sit out for 15 minutes before cooking)3 TBS. Olive Oil1/2 lemon juicedSplash of white wine1 Basic Risotto RecipeHeat olive in a pan, saute shallots over low heat, until soft and golden, about 10 minutes. Add garlic and cook for about 3 minutes until soft. Add mushroom and cook until golden in color

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com3tag:blogger.com,1999:blog-6844403320046722757.post-9020710132085020382007-09-27T07:41:00.000-07:002007-09-27T14:43:50.887-07:00

1 cup Risotto Rice2 shallots - minced1 clove garlic – minced * let sit minced for 15 minutes before cooking - added health benefits!1 ½ cup chicken broth1 ½ cup white wine2 T. Olive OilSalt & pepper to tasteSautee shallots with a couple tablespoons of olive oil until soft. Add garlic and cook for a couple more minutes. Heat the broth and wine together until hot. Turn off heat – do not keep

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-19434057992621522522007-09-23T08:04:00.000-07:002008-03-25T20:10:48.188-07:00

1/4 C. Sugar1/4 C. Water1/2 of a fresh lime juice - squeezedCombine all in a saucepan and cook until sugar is dissolved, about 5 - 10 minutes. Add more or less lime juice according to your personal taste.

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1 pound cream cheese at room temperature2 sticks unsalted butter, room temperature2 teaspoons simple syrup made with fresh lime juice1 1/2 pounds confectioners' sugar, siftedIn the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-23155038958671540862007-09-23T07:55:00.000-07:002008-03-25T20:11:36.058-07:00

* adapted from Barefoot Contessa 3/4 pound (3 sticks) unsalted butter, room temperature1 1/2 cups sugar5 extra-large eggs at room temperature1 1/2 teaspoons pure vanilla extract3 cups flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon kosher salt1 cup buttermilk14 ounces unsweetened, shredded coconutPreheat the oven to 325 degrees F.In the bowl of an electric mixer fitted with the

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-62527731240592389282007-09-04T20:23:00.000-07:002007-09-06T18:10:27.939-07:00

1/2 pint Sea Beans2 TBS. Olive Oil1 Garlic Clove - thinly slicedSaute Garlic in the Olive Oil until lightly golden and fragrant. Add Sea Beans and quickly saute for about a minute.

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2 Pints of Strawberries - stems removed, washed and patted dry.1/4 C. Sugar1 C. Simple SyrupMix together. Put on rimmed cookie sheet. Roast at 250 for about 5 hours, stir occasionally, until they are shrived and small. After cooking, add to a container with approx. 1 C. Simple Syrup. Warm up in jar/container in a pan of hot water before serving.I like to drizzle a little balsamic vinegar over

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3 medium Portabella Mushrooms (or an assortment of your favorites) - sliced3 medium shallots - minced2 cloves garlic - minced3 TBS. Olive Oil1 C. Broth of choice - sometimes I use Veggie, beef or Chicken - as well, sometimes I do half wine & half brothCouple dashes of Worcestershire Sauce Pinch of Red Pepper flakesSalt to taste1/4 - 1/2 C. Sour Cream2 TBS. minced Italian ParsleySaute shallots and

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* Inspired by this recipe ~ Food & Wineingredients• 8 large eggs • 1 tablespoon coarsely chopped cilantro • 2 tablespoons plus 1 teaspoon extra-virgin olive oil • 1 cup fresh corn kernels (from 2 ears) • 1/4 pound shiitake mushrooms, stems discarded, caps sliced 1/4 inch thick • Salt and freshly ground black pepper • 2 tablespoons freshly grated Parmesan cheese 1. Preheat the oven to 350°. Crack

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-86943488696018214412007-08-26T17:07:00.000-07:002007-09-06T18:11:32.227-07:00

* Eric Kayser’s Milk Chocolate and Caramel TartPreparation time: 40 minutesBaking Time: 30 minutesRefrigeration time: 1 hourOne 9-inch(24-cm) square pan; 1 10-inch (26-cm) round baking panIngredients½ lb (250 g) chocolate shortbread pastry (see recipe below)1 ½ cups (300 g) granulated sugar1 cup (250 g) heavy cream (30-40 percent butterfat) or crème fraiche¼ cup (50 g) butter2 whole eggs1 egg

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-64679480944001114662007-08-26T16:38:00.000-07:002007-09-06T18:12:10.728-07:00

*Inspired by an article in Food & Winestar ingredient: salted capersWhen capers hit hot oil, they puff up into crispy little blossoms that can add intense flavor and crunch to pasta. Keep in mind that the longer you soak the capers, the less salty they will be.ingredients * 1/4 cup salted capers * 12 ounces spaghettini * 3/4 cup extra-virgin olive oil * 1 large eggplant, cut into 1-

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-10118381298975380972007-08-24T17:56:00.000-07:002007-09-06T18:12:37.561-07:00

Heavy Whipping Cream (I prefer organic or raw cream)Salt to tastePour as much as you want to make into a mixing bowl, attached to your mixer . Beat it until it separates, turns into curds and has a watery base left, approx. 15 minutes. I then run cold water over it thru a stainer for about 5 minutes. Put in a serving bowl and sprinkle lightly with salt!

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com1tag:blogger.com,1999:blog-6844403320046722757.post-74491906536621691052007-08-15T19:57:00.000-07:002007-09-06T18:13:06.788-07:00

* Inspired by this recipe. I used wild rice instead to give it texture and I did not have oranges so I used Meyer Lemon. 1 teaspoon fennel seeds1 3/4 cups water1 cup basmati rice1 large navel orange1 teaspoon white-wine vinegar2 tablespoons extra-virgin olive oil1 medium fennel bupound (anise) with fronds2 large scallions, thinly slicedpreparationToast fennel seeds in a heavy medium saucepan

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-68331535132853073372007-08-15T18:42:00.000-07:002007-09-06T18:13:20.232-07:00

* inspired by this recipe.ingredients1 (8-ounce) bag dried cheese tortelloni1 large garlic clove, finely chopped2 oz thinly sliced prosciutto, cut into strips2 cups corn (from 4 ears)1/2 stick unsalted butter2 medium tomatoes1/2 cup chopped basilpreparationCook tortelloni in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package instructions.While

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-8393835519645010202007-08-15T18:37:00.000-07:002007-09-06T18:13:35.368-07:00

* Inspired by this recipe . I did add sauted shallots to the topping.For topping1/2 stick unsalted butter2 cups panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slices firm white sandwich bread)1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)1/2 cup grated Parmigiano-ReggianoFor macaroni and sauce1 stick unsalted butter6 tablespoons all-purpose flour5

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-30692519233496039482007-08-15T18:27:00.000-07:002007-09-06T18:14:00.403-07:00

* Inspired by this recipeFor sauce1/3 cup water1/3 cup soy sauce2 to 3 teaspoons Korean hot-pepper paste (sometimes labeled "gochujang")1 tablespoon packed brown sugarFor noodles3 tablespoons sesame seeds1/4 cup vegetable oil2 tablespoons finely chopped peeled ginger1 tablespoon finely chopped garlic10 oz fresh shiitake mushrooms, stemmed and thinly sliced1 1/4 pound Napa cabbage, thinly sliced

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-25031366342210342902007-08-15T18:25:00.000-07:002007-09-06T18:19:44.004-07:00

* inspired by this recipe1 pound ripe red, black, or prune plums, halved lengthwise and pitted3/4 cup dry red wine3/4 cup sugar3/4 cup water1 (3-inch) cinnamon stick2 (3- by 1-inch) strips lemon zest (removed with a vegetable peeler)1 teaspoon fresh lemon juice8 black peppercornsEquipment: an ice cream makerpreparationStir together all ingredients and a pinch of salt in a heavy medium saucepan

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-89753076034737894752007-08-12T14:12:00.000-07:002007-09-06T18:14:37.447-07:00

* inspired by this recipe book "Ice Cream". Recipe I used was for a Chocolate Chip Cookie Ice Cream - I switched it around.8 oz. mascarpone cheese1/2 C. Whole Milk1/2 C. Heavy Cream1/2 C. firmly packed light brown sugar6 oz. Oreo Cookies - crumbled (I used the Whole Foods Organic version)Put the mascarpone, milk, cream and sugar in a bowl and beat until smooth. Transfer to your ice cream

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-2526703732539124762007-07-30T10:01:00.000-07:002007-09-06T18:15:01.873-07:00

3 eggs3 egg yolks¾ cup sugar1 tsp vanilla extract3 egg whites1/8 tsp cream of tartar2 TBSP sugar2/3 cup sifted cake flour½ cup water1/3 cups sugar2 TBSP kirsch or strawberry liqueurStrawberry Bavarian Cream2 ½ TBSP unflavored gelatin1 ½ cups strained strawberry puree(1 ½ baskets)5 egg yolks2/3 cup sugar1 ½ cups milk1 TBSP lemon juiceseveral drops of red food coloring1 ¾ cups whipping

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-36145173503842530392007-07-21T15:16:00.000-07:002007-07-22T19:57:27.177-07:00

1/2 box of whole wheat penne2 C. Fresh Chickpeas 1 Jar Roasted Red Peppers - chopped up1 C white wine2 T olive oil2 Shallots - minced 1 clove Garlic - mincedKosher salt and pepper to tasteZested Meyer LemonShaved Parmesan CheeseSaute shallots and garlic in the olive oil until slightly soft. Add red peppers and chickpeas - cook about 5 minutes. Add the wine and simmer for about 20 - 30 minutes

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-58277067719714920152007-07-21T15:05:00.000-07:002007-08-12T14:23:10.368-07:00

2 PeachesSprinkle LavenderSprinkle of L. Brown Sugar1 1/4 C. Heavy Cream (I prefer Organic)1 C. 1% Milk (Organic)1/4 C. Half and half6 Egg Yolks3/4 C. Superfine Sugar1 Vanilla Bean Cut peaches into quarters and sprinkle with sugar and lavender (to taste) and put into a 400 degree oven - roast for about 30 minutes. At which time, turn off the oven and let them cool while still in there. After

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-12571273233813323792007-07-07T20:13:00.000-07:002007-07-07T20:31:52.735-07:00

1 15oz Can of Chickpeas - drained1 15oz Can of Kidney Beans - drained1 15oz Can of Green Beans - drained * if I have time, I blanch fresh onesDrain all the beans and rinse really well. Let sit and drain for about 30 minutes - you do not want them water-logged.Vinaigrette:3 Shallots - minced1 Clove Garlic - smashed1/4 c. olive oil3 TBSP. Red wine vinegar - more or less to taste1 small Lemon -

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-48171070765630550982007-07-07T17:14:00.000-07:002007-07-07T20:32:06.893-07:00

1 tsp. melted butter1 tsp. milk1 tsp lemon juice1 C. powdered sugar - siftedBlend all together. Drizzle on your favorite pound cake or sweet/quick bread recipe.

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-78673149406413173802007-07-07T17:10:00.000-07:002007-07-07T20:32:25.174-07:00

3 eggs 2 1/2 c. sugar3 tsp.vanilla1/2 c. Canola Oil1 tsp. salt1 tsp. baking soda1/4 tsp.baking powder2 c. grated unpeeled raw zucchini1 c. chopped nuts; or 1/2 c. nuts and 1/2 raisins3 c. flourCombine eggs, oil, sugar and vanilla; and mix thoroughly. Sift dry ingredients into egg mixture and blend well. Stir in zucchini and nuts.Bake in two loaf pans ( 8 1/2 x 4 1/

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-40272671399158064162007-07-07T16:59:00.000-07:002007-07-07T20:32:42.356-07:00

1% Organic Milk2 TBS Honey2 TSP Vanilla 1 1/2 Yogurt StarterMeasure 7 glasses (I use the glasses with this maker) of milk. Add to a saucepan. Add the honey. Heat to 180 degrees. Add vanilla and let then it cool down to 110. When the milk reaches 110 stir in the starter. Fill the jars. I fill them just to the top of the bottom of the rimmed portion of the glass jar. Follow yogurt

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-43507357764072969532007-07-03T20:01:00.001-07:002007-07-07T20:32:59.596-07:00

Serves 11/2 of a small baguetteGoat Cheese2 small Heirloom tomatoesSalt & Pepper1 tsp. fresh herbs of choice - mincedCut the Baguette in half and then slice lengthwise. Spread the goat cheese on both sides. Put in the oven - NOT the broiler - at 450 and cook until the bread is lightly brown and crisp and the cheese is warm and slightly bubbling. Take out of the oven and top with the sliced

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-82680326381492133292007-06-30T20:19:00.000-07:002007-07-07T20:33:18.150-07:00

2 15oz. cans of chickpeas - drained & rinsed1/2 red onion - sliced very thinly1/2 red pepper - sliced in small chunkshandful of Italian Parsley - minceddrizzle of olive oildrizzle of red wine vinegarsqueeze of 1/2 Meyer lemonsalt and pepper to tasteToss everything in a bowl. Let sit about 30 minutes and then serve!

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-84062422295289092792007-06-27T17:28:00.000-07:002007-07-07T20:33:43.312-07:00

1 Cup 1% milk - can use whole milk, I only had 1 % 2 Cups Half & Half Cream 1 cup heavy whipping cream1 Vanilla Bean ½ tsp. pure Vanilla 1 1/4 cups sugar6 egg yolks2 TBSP honey2 cups Mascarpone cheese Place milk, half and half and cream in a heavy saucepan. Scrap the seeds from the Vanilla Bean into the milk mixture and toss in the pod. Over medium heat and bring to a boil. Whisk

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com1tag:blogger.com,1999:blog-6844403320046722757.post-59280456712869344712007-06-25T10:19:00.000-07:002007-06-25T10:30:18.733-07:00

2 Medium Sized Pablo Peppers1 Can Black Beans1 Ear White Corn3 Shallots - minced2 Cloves Garlic - minced4 oz. Goat CheeseSalt & Pepper to tasteOlive oilSaute shallots and garlic in the olive oil until soft. Cut the kernls off of the corn - I run a knife down it until they all pop off. Add the kernals and beans to the soft shallots and garlic - cook stirring about 2 minutes. Take off heat

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-64069135691472576722007-06-18T21:08:00.000-07:002007-07-07T20:34:07.379-07:00

2 Zucchinis3 TBS. Olive Oil1 bulb of green garlic - minced1 shallot - sliced thinly2 1/2 C. hot chicken or veggie stock - or a mixture of stock & white wine - bring to boil in separate pan1/2 C. Risotto Rice1 TBS. ButterSalt to tasteChili FlakesLemon Zest for garnish - I use MeyerRibbons: you take a vegetable peeler and run it over the zucchini to make thin ribbons.Saute the garlic in the olive

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-58917395882775694042007-06-13T21:04:00.000-07:002007-07-07T20:34:38.383-07:00

2 Baby Zucchini - sliced in quarters2 Heirloom Tomatoes (or any vine-ripened ones) - sliced into thick slices1 Green Garlic - minced1 Baby Red Onion - or 1/4 of a medium red onion1 Red Pepper - cut into chucksOlive OilSalt to taste (I used the wonderful black salt flakes I found a while ago)PepperToss all the vegetables with the olive oil and put into a glass baking dish. Sprinkle with salt and

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-28058921430928623162007-06-06T06:49:00.001-07:002007-09-06T18:16:06.734-07:00

I tossed this sauce together a few years ago & always use it as a stand-by when I need a quick good meal!Tomatoes - I use whatever I have on hand2 - 3 Garlic Cloves, sliced very thinOlive OilGrey Salt - sprinkle or twoPepper - fresh groundBasil - freshChop up the tomatoes. Put into a glass mixing bowl and add the garlic. Drizzle with olive oil and sprinkle the salt and pepper on it. Let sit at

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-11969607422133692522007-06-05T17:59:00.000-07:002007-07-07T20:36:12.171-07:00

1 can Chick Peas with their juices2 Medium Chorizo - sliced into circles3 Shallots - minced3 Garlic cloves - mined1/2 bag prewashed organic spinachSalt and PepperSaute shallots & garlic in a couple tablespoons of olive oil until soft. Add the chorizo & cook for about 5 minutes. Add the Chick Peas with their juices. I sometimes throw in a bit of white wine as well. Cook for about 45 minutes

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-20336457028232940692007-06-05T17:50:00.000-07:002007-09-06T18:18:10.842-07:00

1 C. Green (French) Lentils2 Shallots - minced2 TBS. Olive OilHandful Cherry Tomatoes4 TBS. fresh mint - minced2 small Shallots - diced (this is in addition to the above mentioned) - can use green onions as wellFeta CheeseVinaigretteSalt & PepperSaute shallots in the olive oil until soft. Rinse the lentils and let drain. Add shallots to the sauteed shallots, cover with cold water - about 2 1/2

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-8712851485881736382007-06-02T17:47:00.000-07:002007-09-06T18:16:38.049-07:00

1 Cup of Barley – I prefer the one you buy in Bulk Foods 3 Shallots – peeled & diced 2 TBS Olive Oil Salt & Pepper Soak the barley over night. An hour or two before cooking drain the barley and lay on a paper towel covered plate to dry. Heat olive oil in a pot, add the shallots and cook until softened. Add the Barley and cook, stirring, the entire time, until lightly toasted &

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-76946964715751596122007-06-02T08:45:00.000-07:002007-09-06T18:17:44.875-07:00

6 bone-in free range chicken thighs with skin 5 TBS all purpose flour Salt Pepper 3 TBS unsalted butter 2 TBS olive oil ½ Yellow Onion - minced 4 Garlic cloves – peeled and minced 4 Carrots - sliced 1 C. Cotes du Rhone red wine 2 C. Chicken stock 1 Rosemary sprig Heat oven to 350. Put the flour and salt and pepper in a Ziploc bag – add the chicken, seal and give a good shake to

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-72868863886895616662007-05-17T10:56:00.000-07:002007-06-23T18:27:38.265-07:00

4 Apricots ¼ cup of Mascarpone cheese – stirred and softened. I usually take of the fridge while having dinner to get it soft. Lavender honey Cut apricots in half. Warm honey by putting honey jar in a pan of warm water. Put apricots on broiler pan and broil until slightly warm and a little golden – be sure to watch them or they will burn! Remove and put 4 halves on each

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-7998435820554122512007-05-17T10:49:00.000-07:002007-09-27T14:44:37.985-07:00

1 cup Risotto Rice 1 bunch fresh asparagus – cut into small pieces 8 Shitake mushrooms - sliced ½ bunch arugula 3 shallots - minced 1 clove garlic – minced 1 ½ cup chicken broth 1 ½ cup white wine 2 T. butter Salt & pepper to taste 1 Meyer Lemon – zested Sautee shallots with a couple tablespoons of olive oil until soft. Add garlic and cook for a couple more minutes. Add

Chez Denise et Laudalinohttp://www.blogger.com/profile/00189727698123342596noreply@blogger.com0tag:blogger.com,1999:blog-6844403320046722757.post-5369735627924312192007-05-11T11:20:00.000-07:002007-07-07T20:35:36.518-07:00

5 Tomatillos 1 Yellow onion - diced into small pieces 2 Cloves Garlic – minced Chipotle Peppers - in a small can Tomato Sauce - 14 oz. can 1 Vine-ripe tomato, cleaned & stem removed (leave it whole) Kosher Salt – to taste Roast the tomatillos either on a grill or in your broiler, just until soft and charred. While they are roasting sauté the onion, garlic and Chipotle Peppers in a

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