Soup not only makes the meal, it is the meal. Rich Mushroom Hot & Sour Soup is loaded with meaty mushrooms simmered in a flavorful broth-another Little Jewel from the Bijouxs Kitchen. Continue reading Rich Mushroom Hot & Sour Soup
Matcha Noodle Curry w/ Shrimp
Matcha noodles plus double the curry, doubles the flavor, another Little Jewel from the Bijouxs Kitchen–Matcha Noodle Curry w/ Shrimp.
CURRY LOVE
Noodles = comfort. Spicing them up with classic Japanese curry mix and Thai red curry paste is a little flavor jewel. As all of you in the Bijouxs tribe recongize, I adore curry. I have Far Out Temple Curry a healthy update, my sister’s Curry Nut Mix, Curry Bone Broth with Mushroom & Greens, Pan Seared Scallops with Coconut Curry plus more just search ‘curry’ to see them all. Today I am adding a new recipe that is a simple joy, Matcha Noodle Curry w/ Shrimp
MATCHA NOODLE CURRY WITH SHRIMP
Delicate Japanese soba noodles infused with green matcha create the base of this recipe. Don’t worry if you can’t find matcha soba noodles, plain noodles will work well. The simple curry sauce is the combination of using classic Japanese Curry spice block, (you may have seen in the supers) along with a fragrant Red Thai Curry paste which adds depth to the sauce. This is an almost ready-made curry, the sauce goes together simply, using water and a bit of broth, that’s it.
Onions and carrots, along with fresh shrimp are sautéed and from there the curry sauce takes shape. Once the sauce comes together the cooked noodles are gently tossed in. Serving the noodles in bowls makes slurping them up much easier. Toppings of green onions and cilantro leaves, along with the crunch of mung bean sprouts add freshness to the noodles.
Of course please substitute chicken or tofu as you wish in place of the shrimp. Enjoy a bowl of Matcha Noodle Curry w/ Shrimp.
Morello Cherry Jam
Freshly made jam spread on a warm crispy croissant flanked by an espresso is an Italian way to greet La matina, in Italian ‘the morning.’ Anytime of day we can carve out for ourselves, quiet intention, even better when accompanied by this lovely, simple jewel recipe Morello Cherry Jam.
MORELLO CHERRIES
Tart “pie” cherries have become a bit of a rarity here in Southern California. I used to be able to find them at Farmer’s Markets for my Grandmother Mary’s Cherry Pie. Now I have begun using the tart Morello Cherries lightly sweetened jarred variety in their place in this Simple Cherry Tart and Cherry Clafoutis with Cherry Balsamic Glaze.
HONEY FROM A WEED
Morello Cherry Jam (Marmellata Di Ciligie Marasche) is a Tuscan classic inspired by the book Honey from a Weed, Fasting and Feasting in Tuscany by Patience Gray. If you are not yet familiar with Patience Gray, check her out. Her first cookbook Plats du Jour from 1957 caused a worldwide stir for its unique style and recipes. Her recipes are classical, bringing forward cooking techniques and ingredients long forgotten. The simple, basic cooking methods are based on using whole foods, which makes them a perfect fit for todays cooks. What’s old is new.
REFRIGERATOR JAM
I usually make these quick jams in small batches, savoring the smell of fruit that drifts about the house as they simmer. Most of each jar is used within the week, for breakfast with a croissant, stirred into yogurt, or to make a decadent cherry and almond butter sandwich, my favorite. There is no pectin in this jam, used ‘in contempt’ as you cannot taste the fruit in a jelled jam.
Please enjoy this simple Morello Cherry Jam from Bijouxs Little Jewel from the Kitchen.
Bijouxs Basics: Shallot & Garlic Confit
Back to basics here in the Bijouxs Kitchen. Classic recipes that comfort the soul. Beautiful, simple food from our kitchens–Bijouxs Basics: Shallot & Garlic Confit. Continue reading Bijouxs Basics: Shallot & Garlic Confit
Fennel Fronds Pesto
Fresh Fennel is a little jewel to include in your garden. The fragrant green fronds create a rich green pesto, another little jewel from the Bijouxs kitchen.
FENNEL IN THE GARDEN
I have always included fennel in my gardens, even now in my tiny garden at my bungalow up the Central Coast. I was gifted a large fennel plant from a neighbor’s garden. Fennel bulbs multiple, so my neighbors dug up a large clump of bulbs to share. Turns out fennel is fussy about a transplant, there is a long tap root and you really have to keep if watered during its adjustment time. I cut back the fronds and planted in rich planting mix, after a few months my fennel is thriving.
FENNEL IN THE KITCHEN
I have used the bulbs in a variety of recipes, cooked and raw in salads. Fennel has a mild anise/licorice taste. You will see many times fennel a part of Italian cuisine. The bulbs can be braised, with cream and cheese, also roasted and put into salads and pasta. One of my favorites is this Blood Orange, Fennel & Radicchio Salad. Thinly sliced fennel adds the crisp crunch to the beautiful salad made colorful with rich hues from Blood Oranges.
FENNEL PESTO
So, what to do with all the luxuriant fronds that accompany the fennel plant? What came to mind was a pesto, which I have made with greens other than basil. After a checking the internet I discovered that you can basically just substitute fennel fronds in place of the basil-so simple. Many times, if I do not have pine nuts, I swap out walnuts in my pesto, as I did in this recipe. I used the basic ratios of my original basil pesto recipe.
There are of course many ways to use the pesto, just as you would use basil pesto. I liked this pesto as a dip for a steamed artichoke or spread on a sandwich or tossed with pasta. Fennel a little garden jewel.
