No. 9Recipe Card Posted on Leave a comment

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.

No. 21Recipe Card Posted on 2 Comments

Old-Fashioned Country String Beans

The Bijouxs holiday table would be incomplete without offering this endearing rendition of country French green beans, haricots verts à l’ancienne. French cut string beans are tossed with butter, freshened with lemon juice and accented with shallots and parsley: another recipe from the treasured Bijouxs archive.

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No. 20 Posted on 1 Comment

Bijouxs Website Launch Party

The Bijouxs kitchen and studio is buzzing with creativity and here is the latest little jewel, the new website! I want to thank the very talented team at Hi Design for creating a special new home for Bijouxs.

The new website is geared to make your Bijouxs.com experience very visual and easy to use. Did you notice the new larger post image feature and the visual recipe elements at the tail end of the pages? I love the new Recipe Card feature (goody, no more entering recipes into an html page) and now it is so easy print out the recipes. As with all things new, there are some glitches and warbles in the system – hang in there – we are working on getting everything operational very soon – but for now, almost all features are a go!

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