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Bijouxs Bites

A while ago I had a really great time filming some cooking videos for Eat, Drink or Die, a cooking internet channel. The show is titled "What's for Dinner Tonight?" and the take away are short videos with great recipes you can prepare easily. You can watch the videos below and view the recipe card for more details.

No.6
Recipe Card

Crudaiolo

This is an uncooked pasta sauce from Puglia region of Italy that makes the best use of summer ripe tomatoes.  It is important to use either the green onion or garlic, but do not use both. Serve the pasta hot and the sauce at room temperature to maintain the fresh, vibrant quality of the dish.

Enjoy!
No.7
Recipe Card

Ful

Ful is a traditional Middle Eastern breakfast meal.  It is a stick to your ribs breakfast and makes a warm light vegetarian dinner. Ful Medames, also know as Egyptian Fava Beans, may be found in many supermarkets, and at many international markets.

Enjoy!
No.8

Breakfast for Dinner

Growing up I loved the surprise of having breakfast for dinner. Now, I think of the breakfast for dinner option as a quick fix meal. This sandwich is really just a riff on a the flavors of a Croque Monsieur (eggs and cheese) and a Monte Cristo (turkey and the sweet from maple syrup), it is really neither of the two, but the sandwich tastes great. Substitute ham for the turkey, use your favorite cheese, and you can substitute any soft white bread for the croissant, although you lose the buttery edge. The EDOD team and I had fun filming this video as the “last shot of the day” and you can see I am a little sassy about the maple syrup at the end. It’s the kind of dinner you can put together with ingredients hanging around in the refrigerator, and have a little fun.

Enjoy!
No.9
Recipe Card

Chicken with Lemon and Basil Cream Sauce

This chicken dish hails from when I was working as a personal chef. The sauce was stored separate from the chicken in the refrigerator and clients could simply arrive home, warm the chicken and the sauce then dress with the fresh basil and lemon zest right before serving. I also found that the dish was one that froze well, and I would package single serving portions that could be pulled from the freezer when needed. I recommend that entrées stored in the freezer be used within 1 to 2 weeks for best results.

Enjoy!