Tuesday, February 23, 2010

Restaurant Review: Chez Nous

Scott and I celebrated Valentine's Day at Chez Nous in Humble. We celebrated our fist Valentine's day together at Chez Nous, back in 2004, so we decided we were long overdue for a trip back. The owner/chef was the executive Chef at Tony's back in the 80s, so its great food. Chez Nous is French for our home, and its just that...a cozy cottage with seating in various rooms. We were sitting in the library next to some wine bottles. We enjoyed the 5 course chef's table with wine pairing, everything was delicious. We were told the chef's table is logged with each reservation so that diners can have a new experience each time they request it. Chez Nous is worth the drive.

Salad of Raindrop Farms Tomatoes, Organic Field Greens, marinated Red Onions, Feta, Chick
Peas and our signature Vinaigrette
I love tomatoes so this was a treat for me.

Grouper with oranges and roasted fennel

I don't eat a lot of seafood but this fish was light and delicious. The citrus added a nice flavor and was nicely complimented by the roasted fennel.

Pinot Noir
A Classic Country Terrine of Veal and Duck with Cornichons and Sauce Charcutiere

This pate was complete with some bacon...need I say more.

Pinor Noir
Filet w/ Risotto a port reduction

The filet was delicious but the risotto made the course.

Rose Champagne
Passion Fruit-Raspberry Souffle

This souffle was delcicious and I wish we'd had a larger portion. I love anything with raspberries. The rose champagne was the perfect way to end the night.

Wednesday, February 10, 2010

Pork Chops with Sautéed Apples

This is a super fast recipe that has become one my weeknight staples. Its so easy to make and delicious. I freeze the extra pork chops from the package to have on hand for a future weeknight.

Pork Chops with Sautéed Apples
serves 2

2 boneless pork chops
salt and pepper
1 granny smith apple, peeled and cubed
1/4 cup apple juice*
1 Tbsp butter

  • Heat skillet over medium heat.
  • Lightly sprinkle pork chops with salt and pepper.
  • Cook chops for 5 min one side, and then 3 minutes on the other side for medium.**
  • Remove chops from pan.
  • Add apples to skillet and saute for 3-4 minutes.
  • Add juice and butter to pan and cook with apples for 1 minute.
  • Spoon apples and sauce over the chops and enjoy.

*I use whatever juice I have on hand. Sometimes cranberry juice, tonight I used blueberry pomegranate juice.
**Many people think that pork has to be thoroughly cooked like chicken, and that is not true. It is perfectly safe to eat pork that is pink in the center. If you want to cook your pork all the way through then cook for 5 minutes on each side.