ChezUs consists of Denise (the cook) and Laudalino (the critic). Both work in video production in San Francisco and run a website that uses their video and photography skills to beautifully showcase the foods they cook together. ChezUs wowed us early on with recipes like Harissa Fried Chicken and Frangipane Fig Tart and have started contributing regularly again after a brief hiatus -- we are excited to have them back! Their clear, to-the-point recipes rely on few ingredients, sharpening the focus on the nuance of each flavor (even their Cardamom Orange Flourless Chocolate Cake calls for just six high-quality ingredients). Their trademark final step simply encourages us, "Serve. Eat." Gladly, ChezUs. Welcome back!
Check out ChezUs' page and fan them here. Read their profile Q&A below:
Strangest would be pig's feet, not so strange these days, but, hey that was some 35 years ago.
Eggs, goat cheese sandwiches, salads and chickpeas warmed up with curry or spicy peppers.
LUV my Kitchen Aid!
I am dying to make bacon and sausage, particularly good Basque and Portuguese chorizo.
We have one very special case put down in our "make shift cellar" for those special occasions and one case for everyday.
6 - 8, that way you can actually have conversation.
Dirty dishes left in the sink, I cannot even begin to cook with a dirty kitchen, have to clean it first - weird!
That is hard, it really depends on what we are eating and cooking and the season. I usually always fall back on a Donna Hay, though.