No. 14Recipe Card Posted on by — 5 Comments

Sautéed Brussels Sprouts with Hazelnuts

The Bijouxs kitchen is buzzing with activity planning fall and holiday recipes to share with you. Everyone who has been to a Bijouxs holiday event at my home will attest I love to experiment and venture forth bravely with new recipes each year. I am always excited to try some new recipe. I understand my adventurous cooking style is not for everyone, so I thought I would share some little fall and holiday Bijouxs with you now, so you can try them ahead of your event. Brussels sprouts are not only are a traditional, delicious fall or holiday side dish but also add beautiful, vibrant color to your holiday menu.

Brussels sprouts: I love the name, I love these quirky little cabbages grown on the stem, and I am one of the people who will tell you that I love the taste of these little jewels. I also will not try to tell you that this is a recipe that will make “anyone love brussels sprouts”, that would be a reach. However, I can say that these brussels sprouts are truly tasty and as you read more you will understand why. Continue reading Sautéed Brussels Sprouts with Hazelnuts

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Bijouxs in a Pinch

This is a just a post to let my loyal subscribers know how Bijouxs, those little jewels from the kitchen, are really a part of my everyday life.

It’s been a blustery, hot and rainy few days here, complete with electricals (lightening) pulsing energy into an otherwise calm LA environment – and creating energy surrounding Bijouxs.

It’s Sunday suppertime…calm at last. Thank goodness my Bijouxs are in place. Continue reading Bijouxs in a Pinch

No. 12 Posted on by — 1 Comment

Bijouxs Basics – Salt & Pepper

“add 1 teaspoon of finely ground salt”, “salt and pepper to taste”, “Kosher salt and freshly ground pepper”, “white pepper finely ground” – salt and pepper are called for in almost every recipe, either alone, or as a dynamic duo. Salt and pepper are key pantry items and at the core of seasoning food – they are Bijouxs Basics.

Salt and pepper – simple ingredients where the conversation can become complex, but I have broken each down to 3 basics, making it simple to enact a few changes with pantry items from the supermarket, that can have an impact on the quality of the foods your prepare in your kitchen. Continue reading Bijouxs Basics – Salt & Pepper

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Cherry Clafouti with Cherry Balsamic Glaze


I can’t lie; I love cherries, even the disgusting Maraschino variety, that I must see placed atop my Hot Fudge Sundae to make it “official.” Of course I love cherry pie, but really on of my favorite ways to create an easy cherry treat is a Cherry Clafouti, the classic country French dessert, cherries topped with a humble one-bowl pancake-like batter and baked. Voilà another Bijouxs. Continue reading Cherry Clafouti with Cherry Balsamic Glaze

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Green Chile with Pork

Whether I am visiting for a week, a day, or a weekday I always try to come back with the recipes from wherever I travel. Travel may mean visiting an area in California, or in this case it is was the beautiful land of New Mexico, either way, there is always a new and wonderful dish that I savor and must have the recipe, it was Green Chile with Pork.

Green chiles are roasted and sold along the highways of almost all the Four Corners states, and have popped up on the local radar as well, roasted and sold and local supermarkets. Although I was not in time to smell the smoke, I snatched a pound of the roasted hot (truth in packaging) Hatch green chiles at Bristol Farms, after eyeing the charred beauties being sold there in 1-pound packages. Perfect for my recipe. Continue reading Green Chile with Pork