Category Archives: Basics

No.336
Recipe Card

Home-Style Nebraska Schnitzel

Nebraska Schnitzel | Bijous Little Jewels

I thought traditional German schnitzel was only made with veal, but it appears my family heritage recipe using pork was in line, this ingredient was available to the new ‘urban farmers’ created by the Great Depression. A classic simple adaptation is always a little jewel, head with me to the heartland for a memorial Nebraska Schnitzle.


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May 24, 2018
No.333
Recipe Card

California Avocado with Ponzu Sauce

California Avocado with Ponzu Sauce | Bijouxs Little Jewels

Happy Earth Day! What easier way to celebrate this beautiful day with a beautiful fruit from the earth.
California Avocado with Ponzu Sauce – a simple little jewel.
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April 22, 2018
No.326
Recipe Card

Bijouxs Best Clam Chowder

Bijouxs Best Clam Chowder

Simple and warm, that’s what winter cooking is all about. This lovely soup wears it well, dressed in classic Winter white. Now, as the fog is rolling in from the Pacific Coast at my new home, it is a perfect time for snuggling up to a bowl of clam chowder. Let there be warmth in your kitchen with Bijouxs Best Clam Chowder, a new little jewel recipe from the collection.
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January 7, 2018
No.324
Recipe Card

Classic Banana Bread

Classic Banana Bread | Bijouxs Little Jewels

Home for the holidays. What could bring more comfort than a slice of Classic Banana Bread?  A simple, familiar snack. Comfortable like an old worn sweater and your favorite chair back home – Classic Banana Bread, come home for the holidays with this little jewel recipe.
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December 22, 2017
No.319
Recipe Card

Cooking with Miso: A Little Miso Magic

cooking with miso.2

I have been cooking with miso for many years, but recall a time not so long ago that I could not find miso at the local grocery store. I was always health-food-store-bound. Now it’s easy to find, found along side tofu (another new feature to the supermarkets) found in the refrigerated section . You may have some experience with miso — or you might know nothing about it other than the fact that it’s a dense paste and not even edible directly from the container. Either way, here’s some of the magic of cooking with miso, recipes that are an easy place you can start.


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November 11, 2017