You can never to be too rich or thin – well, only if you happen to be tall, beautiful, thin spring asparagus, draped in a rich Café de Paris hollandaise sauce and sprinkled with emerald jewels of fresh tarragon. The beautiful fashion of food, Bijouxs style.
Continue reading High Society Asparagus»
And the winner is…the Green Globe artichoke for best second year performance in the garden, providing a quick, easy versatile mealtime role. A Bijouxs Bit, for today and next year.
Continue reading Bijouxs Bits: Sautéed Artichokes with Pernod»
Before sweet peaches are officially deemed “’pickled” they need to take a cleansing bath, then enjoy a relaxing soak in a warm tub filled with a spice infused syrup, emerging wrinkled, tender little sweet-tarts – Pickled Peaches – little Bijouxs to add to the kitchen pantry.
Continue reading Pickled Peaches with Brandy»
4 pm and the kettle is on, a civilized ritual steeped in tradition but still relevant today – a cup of tea. In these mad, mad years of coffee, tea comes out of the shadows; a cup of exquisite tea can be a clear, new choice – a Bijouxs Bit for today.
Continue reading Bijouxs Bits: Tea for Today»
Chances are you have walked right by these overblown pea-like pods, especially if they have begun to take on their brown spots of age, but inside these pods lie tender, vibrant green beans, that when prepared most simply taste like the green of spring – Bijouxs fava time.
Continue reading Fava Bean & Parmesan Salad»
