No. 603Recipe Card Posted on by — Leave a comment

Chicken Braised in Coconut Milk & Herbs

Chicken Braised in Coconut Milk & Herbs | Bijouxs Little Jewels

Coconut milk creates a savory creamy sauce for Chicken Braised in Coconut Milk & Herbs, the newest Little Jewel from the Collection Membership.

COCONUT MILK

This simple braising method creates tender chicken with a light coconut sauce infused with garlic and herbs. Braising is a cooking method that is not that widely used, but should be revisited in our cooking collection.

Braising is a cooking method that combines both wet and dry heat. Food is first seared at a high temperature, then simmered in a covered pot with a liquid. This method is great for tougher cuts of meat, making them tender. Perfect for these boneless chicken thighs.

FRESH HERBS

The fresh thyme is important to this recipe, adding a woody hint along with the garlic infusing flavor into the rich coconut milk braising liquid.

WEEKNIGHT COOKING

This brown+braise recipe makes an easy a weeknight dinner, the oven cooking portion requires no attention.
Chicken Braised in Coconut Milk & Herbs, another Little Jewel in the Collection Membership.

 

 

No. 602Recipe Card Posted on by — Leave a comment

French Strawberry Preserves

French Strawberry Preserves | Bijouxs Little Jewels

More and more, we all wonder as we cruise the vast supermarket aisles, “Where did this food come from and what’s really in it?” Food labels are akin to reading hieroglyphics. Consider this simple, classic everyday beauty, French Strawberry Preserves – just a few ingredients with loads of fresh flavor.

FRENCH PRESERVES

This recipe is adapted from Mes Confitures: The Jams and Jellies of Christine Ferber, real French preserves. The difference I can see is the technique for making the preserves, it is a very easy 3-day procedure, and it produces the best jam I have made thus far.

French Strawberry Preserves | Bijouxs Little Jewels from the Kitchen

FRAISES DE BOIS STRAWBERRIES

This variety of smaller, more delicate strawberry is also referred to as Alpine Strawberry in English. I had grown them at my cherished Spanish Bungalow, now so close to the sea, berries are more difficult to grow without ample sun. Lucky they are grown in the drier inland commercial farms near me. I used them here in the French Preserves.

TOAST AND JAM

French Strawberry Preserves | Bijouxs Little Jewels

Always a comfort toast & jam and a cup of tea, savor French Strawberry Preserves No. 602 from the Collection.

 

 

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Heirloom Yellow Oxheart Tomato Salad

Heirloom Yellow Oxheart Tomato Salad | Bijouxs Little Jewels

A simple preparation for the sweet queen of the season, Heirloom Tomatoes. Yellow Oxheart tomatoes are served in all their beauty. Recipe No. 601 from the Membership Collection.

HEIRLOOM TOMATOES

The farmers markets in the Central Coast of Cali are bursting with the first picks of the season. Since I am in the midst of the agriculture here fruit and vegetables abound. This year the tomatoes were early, after a wet spring, surprising most of us gardeners.

OXHEART HEIRLOOM TOMATOES

It’s lovely to visit the Farmers markets near Santa Barbara, you will find so many varieties. A friend brought me a bag of Yellow Oxheart tomatoes along with some small yellow cherry tomatoes. The Oxheart dates back to 1915 from Virginia.

SIMPLE FOOD

Tomatoes are the one fruit that does not need much adornment. Their sweetness is a perfect complement to the salty nature of the Manchego cheese along with the brightness of parsley.

Savor Heirloom Yellow Oxheart Tomato Salad simple and  new in the Membership Collection.

 

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Artichoke Pesto Panini with Basil Vinaigrette

Artichoke Pesto Panini with Basil Vinaigrette | Bijouxs Little Jewels

Spring in the garden heralded by my first artichokes. Inspired, a new recipe for the Collection Membership a crispy Artichoke Pesto Panini with Basil Vinaigrette. Join and as a member access all 600 recipes.

SPRING IN THE GARDEN

As we all know this Spring weather has been a bit wonky everywhere, hard to plan a garden this year. I have held off on planting my lettuce and herbs, the fog has made it dismal here on the CA Coast. However, my tried & true artichokes mananged to squeek out a few artichokes.

Artichoke Pesto Panini with Basil Vinaigrette | Bijouxs Little Jewels

 

ARTICHOKE PANINI

The dreary weather has kept me indoors but I happened on a delighful recipe from Joy’s Once Upon a Thyme featured in Diner’s Driveins and Dives. Joy created a crispy artichoke panini served with the best dressing. They are located in beautiful lush Chehalis Washington.

Artichoke Pesto Panini with Basil Vinaigrette | Bijouxs Little Jewels

BASIL VINAIGRETTE

Her salad dressing is so much in demand that they sell bottles of it at the restaurant, really. While I do not have her exact recipe, I have come pretty closed by tinkering with the ingredients. The episode on DDD does tell more about the basil dressing, which she says people want to drink, it’s that good. Photo from website.

Artichoke Pesto Panini with Basil Vinaigrette | Bijouxs Little Jewels

Artichoke Pesto Panini with Basil Vinaigrette | Bijouxs Little Jewels

Artichoke Pesto Panini with Basil Vinaigrette | Bijouxs Little Jewels

Artichoke Pesto Panini with Basil Vinaigrette | Bijouxs Little Jewels

Artichoke Pesto Panini with Basil Vinaigrette | Bijouxs Little Jewels

Enjoy this crispy Artichoke Pesto Panini with Basil Vinaigrette. Cheers.

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About Bijouxs

About Bijouxs | Bijouxs Little Jewels

 

ABOUT BIJOUXS

Welcome to Bijouxs Little Jewels from the Kitchen. With many new readers, here’s a little bit about myself and the website. First about the name n.; pl. Bijoux. [F.; of uncertain origin.]  translates  to a  trinket; a jewel; — a word applied to anything small and of elegant workmanship.I try hard to keep Bijouxs elegant and fine workmanship.

I started Bijouxs as a natural evolution of my backgrounds in food and design.  While working as a commercial designer for many years, I always continued my love of cooking and food. It all began when I worked coordinating food and wine aboard a private jet – it has been a non-stop journey with food – you never arrive. Later, I used those years with food as a private chef and also catered parties for my clients. I also  filmed a series of Internet cooking videos for Eat Drink or Die for the show “What’s for Dinner Tonight?”   The videos can be located here to view:

Bijouxs is a culmination of my training and talents from my kitchen to yours. Inspired by classic culinary arts, I strive to keep Bijouxs simple and honest, yet surprising. I know there are many websites devoted to food. My goal is to bring to you one Bijoux at a time which is simple and easy to access. 

LITTLE JEWELS FROM THE KITCHEN

Bijouxs blog is a personal expression of recipes, photographs, and stories from my kitchen. I don’t review or advertise products; I share things I love and am never paid.  I share links to other blogs, websites, etc. but do not exchange links.  I style and photograph all of the Bijouxs blog images and create all of my own cookbooks.  All of the content is subject to copyright, unless otherwise specified. 

THE COLLECTION MEMBERSHIP

I created the Collection Membership  to provide all Members with access to now 600+ curated recipes plus access to all new recipes added monthly. Ad-free and Pop-up free with Print-Friendly recipes. I like to think of it as a portable digital cookbook, no heavy cookbook to lug around and all the recipes are available digitally for you to access while you market or even lay by the pool. The price of $35 yearly is a great value, less than 3 a month for the year and all the recipes. Your membership supports me to keep this a beautiful and distraction free website to browse for recipes. Non of the pesky pop-up ads and tracking tricks.

The recipes have been collected from my travels all over the world with cuisines from Italy, France and of course, Classic Home Style Cooking. There are recipes  for everyone from gluten-free to grain-free to recipes from many different countries so world so you can cook the world.

THE CREATIVE HABIT

My creative routine begins early each morning with a dose of everyday beauty in the form of a visual image that fills my eyes with beauty to carry me through my day – my ‘belle du jour.’ It may be an image from my archive of reference files I have collected over the years working as a designer, an image I have captured myself, or just a beautiful image that catches my eye. Everything is relevant and everything is usable– and it’s also a nice way to start the day. One of my favorite books is The Creative Habit by Twyla Tharp. I mentioned it here, back when I first started Bijouxs. Twyla mentions the importance of establishing some rituals–automatic but decisive patterns of behavior at the beginning of a project “when you are most at peril of turning back, chickening out, giving up or going the wrong way.” Oh yea!

Thank you for stopping by and check out all 600+ recipes with new recipes on the way. Cheers!