Growing up I loved the surprise of having breakfast for dinner. Now, I think of the breakfast for dinner option as a quick fix meal. This sandwich is really just a riff on a the flavors of a Croque Monsieur (eggs and cheese) and a Monte Cristo (turkey and the sweet from maple syrup), it is really neither of the two, but the sandwich tastes great. Substitute ham for the turkey, use your favorite cheese, and you can substitute any soft white bread for the croissant, although you lose the buttery edge. The EDOD team and I had fun filming this video as the “last shot of the day” and you can see I am a little sassy about the maple syrup at the end. It’s the kind of dinner you can put together with ingredients hanging around in the refrigerator, and have a little fun.
Category: Categories
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.
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!
Bijouxs Bites: Bijouxs Featured In Pasadena Magazine’s November Food & Wine Issue
The Bijouxs kitchen and studio is buzzing with creativity! Here is one of the little jewels we are buzzing about: our feature spread in Pasadena Magazine’s November Fall Food and Wine Issue. Thanks again to the wonderful team at Pasadena Magazine! Continue reading Bijouxs Bites: Bijouxs Featured In Pasadena Magazine’s November Food & Wine Issue
Susie’s Giant Oatmeal Raisin Cookies
Here it is – my favorite oatmeal cookie ever, a real Bijouxs. I began the Bijouxs blog as a vehicle to share the hundreds (ok, really more like a thousand plus) of incredible recipes, cooking tips, pantry basics and kitchen classics, all the little jewels I have accumulated over the past decades. This recipe is an example from one of the great cooks that has shared her recipes with me over the years. Susie’s Oatmeal Raisin cookies simply must be giant, because they are that good.
My wonderful friends and special guests that attended the Bijouxs website launch party last Thursday evening (more to come about the event) received a takeaway “bite” of Susie’s Giant Oatmeal Raisin Cookies, and as promised here is the recipe.
What is it about these oatmeal cookies that make them so delicious? I love this brown sugar oatmeal cookie that is both chewy and crisp, devoid of that floury aftertaste that many oatmeal cookies possess, and coupled with my favorite duo of raisins and walnuts with just a touch of cinnamon, a certified Bijouxs.
The ingredients are standard oatmeal cookie fare; you probably have them in your pantry, but the proportions of the ingredients are the key to the recipe. Also, I do believe, but I of course have no real culinary proof, that the cookies taste better baked in “giant” proportion. I use an ice cream scoop (about 2” diameter) to mold the cookie dough into the perfect giant cookie proportion, placing only about 6 cookies per half baking sheet. I use my KitchenAid mixer, my workhorse in the kitchen, but you of course may mix then by hand, and get a great workout at the same time. The standard Bijouxs Basic for baking is the Silpat baking mat, which I mentioned in a previous post; they just work, nothing sticks and I love the easy clean up.
The baking times will vary as to the size of the cookies, also to your oven and the type of baking sheet you may be using. Make sure the cookies obtain an even medium-brown color. Set a timer for the minimum baking time, and check on the cookies each minute or two to establish the correct baking time. As long as you use the same amount of dough for each batch, you will get into a groove with the correct bake time. My first batch of cookies usually take a bit longer, but then like the first pancake or waffle “thing”, the next batch always bake up perfect. I allow the cookies to cool just a minute or two before removing to a rack to cool.
Susie’s Giant Oatmeal Raisin Cookies, another real Bijouxs to share. Hope you enjoy the cookies and the new website.
Purchase all our Cookbooks in our SHOP 
