Breads - Bijouxs | Little Jewels from the Kitchen

N^o. 536Recipe Card Posted on April 13, 2024 by Lynn — Leave a comment

Rosemary & Olive Oil Bundt Cake

Rosemary & Olive Oil Bundt Cake | Bijouxs Little Jewels from the Kitchen

All recipe roads lead me back to Chez Pannise, and to the incredible recipes from chefs born out of this legendary restaurant-Italian Rosemary Cake–No. 539 from the Membership Collection.

CHEZ PANISSE CHEFS

Rosemary & Olive Oil Bundt Cake | Bijouxs Little Jewels from the Kitchen

Besides the founder & lead chef Alice Waters, so many incredible chefs did a stint at the classic Berkely Restaurant. Alice Waters really did change the California food scene with the lasting legency of farm to table cooking.

The list of alums reads like a star list of chefs including Andy Baraghani, Dan Barber, Paul Bertolli, April Bloomfield, Suzanne Goin, Joyce Goldstein, David Lebovitz, Deborah Madison, Mark Peel, Jeremiah Tower and Jonathan Waxman, to drop a few names. I am truly blessed to have eaten at all of the chefs restaurants. I was living in LA and connected Hollywood/food scene.

ITALIAN ROSEMARY CAKE

Rosemary & Olive Oil Bundt Cake

This recipe was originated from Paul Bertolli, from Cooking by Hand, 2003 then adapted by Tamar Alder in The Everlasting Meal, 2012, both available on Amazon. i love this cake it is easy, not too sweet and it keeps well (if it will stick around for long!

Reheat in warmed oven and serve with a scoop of gelato-delish.

Savor Italian Rosemary Cake, another Little Jewel from the Recipe Membership Collection. Note: I love this cake so much I posted it

on my design website under JOURNAL. Best!

N^o. 493Recipe Card Posted on November 11, 2022November 11, 2022 by Lynn — Leave a comment

Big Sur Biscuits

Close to home. The first thing you notice walking up the familiar drive is that the apple tree is beginning to lose its leaves, a dog runs up to greet you and as you make the climb up the stairs to the front porch the sound of voices drifts out of the open kitchen door, you enter, the screen door squeaks as it lazily closes behind you, then the smell of freshly baked biscuits hits your senses, Southern biscuits, a Bijouxs that brings you close to home. Continue reading Big Sur Biscuits

N^o. 473Recipe Card Posted on January 9, 2022 by Lynn — 1 Comment

Pizza with Truffle Burrata & Pesto

Pizza with Truffle Burrata & Pesto | Bijouxs Little Jewels

Pizza is in the house! Post holiday delights created this creamy flavor-packed Pizza with Truffle Burrata & Pesto, another little jewel from the kitchen. Continue reading Pizza with Truffle Burrata & Pesto

N^o. 454Recipe Card Posted on July 4, 2021July 4, 2021 by Lynn — Leave a comment

Za’atar Focaccia

Za’atar Focaccia |Bijouxs Little Jewels

Everybody’s favorite Italian bread focaccia, gets a makeover–spiced with Za’atar, sesame seeds and olive oil. Simple bread baking is a little jewel. Continue reading Za’atar Focaccia

N^o. 446Recipe Card Posted on April 12, 2021 by Lynn — Leave a comment

Brioche Toast with Goat Cheddar & Apple Mostarda

Brioche Toast with Goat Cheddar & Apple Mostarda | Bijouxs Little Jewels

A grilled cheese sandwich remains a classic little jewel in the kitchen, but a thick slice of brioche toast with melting cheddar cheese, topped with a sweet-savory apple mostarda is a new little jewel to savor.

TOAST RECIPES

There are many ‘toast’ recipes out there, you know the avocado kind. This toast version takes the favorite grilled cheese in a new direction. The inspiration for the flavors of this sandwich comes from apple pie topped with cheddar cheese, a classic. Here a buttery slice of brioche bread is topped with a tart goat cheddar, put under the broiler, then topped with sweet-savory apple mostarda, think chutney. A buttery-rich sandwich to love.

Brioche Toast with Goat Cheddar & Apple Mostarda |Bijouxs Little Jewels

MOSTARDA

Mostarda is a typical condiment of Northern Italy, usually made by caramelizing fruit with sugar and mustard. These condiments are great accompanying roasts and on the cheese plate. The most famous mostarda recipe is the one from Cremona, made with figs and pears known as Mostarda di Mele, which is widely available online, and also combined with many types of fruits. I discovered a mostarda recipe in one of my favorite cookbooks and restaurants in L.A. Apples and rosemary lead the flavor profile, since I was gifted a bounty of apples a mostarda made sense. This condiment is delicious, versatile and simple to prepare.

Brioche Toast with Goat Cheddar & Apple Mostarda |Bijouxs Little Jewels

Brioche Toast with Goat Cheddar & Apple Mostarda | Bijouxs Little Jewels

Brioche Toast with Goat Cheddar & Apple Mostarda |Bijouxs Little Jewels

BRIOCHE & CHEDDAR CHEESE

After discovering I could make a wonderful tea sandwich loaf via the pro Nancy Silverton, I though I’d try her brioche, also in a favorite cookbook. I baked the brioche in my pullman pan that I used to bake her Tea Sandwich Loaf. The bread was lovely, although my oven has hot spots and uneven heating which makes it a challenge not to over-bake.

Brioche Toast with Goat Cheddar & Apple Mostarda | Bijouxs Little Jewels

Whether you bake your own bread or pick up a wonderful loaf from the bakery, this sandwich topped with the Apple Mostarda is a little jewel. Stay well.