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No. 632Recipe Card Posted on by — Leave a comment

Irish Soda Bread Pudding

Irish Soda Bread Pudding | Bijouxs Little Jewels

This is no blarney, this classic Irish Soda Bread Pudding is filled with currants, caraway seeds and topped with a buttery Irish Whiskey Sauce is one is the best-No.632 in the Membership Collection.

IRISH SODA BREAD

I think this soda bread recipe is the best I have ever had and shared with me by a dear friend. This is his Irish Mom’s recipe, very true to her roots. After baking two loaves of this simple bread I use most of one loaf for this pudding.

IRISH SODA BREAD PUDDING

Enjoy this pudding for a sweet breakfast or dessert. Best warm from the oven and topped with a rich butter-Whiskey sauce. An extremely simple recipe using only Irish Soda bread cubes, butter, half & half, eggs and vanilla.

After whisking together the cream sauce pour it over the bread cubes and bake. When it is puffed and brown remove from the oven and sprinkle with crunchy Demerara sugar.

Irish Soda Bread Pudding | Bijouxs Little Jewels

Serve warm with the Whiskey sauce-this Little Jewel No. 632 from the Membership Collection.

No. 630Recipe Card Posted on by — Leave a comment

Spicy Sausage Ragù

Spicy Sausage Ragù | Bijouxs Little Jewels

I know, yes you are reading this correctly, cinnamon in the sauce? Yes, this recipe is based on a dear friend’s fabulous sauce; very few people guess this secret spice. The spicy seasoning mix and Italian sausage contribute the sauce’s richness and complexity.

TOMMY’S SAUCE

Our dear friend Tommy shared this recipe with our family many years ago. I can’t tell you how many pounds of sauce have been created. Everyone from  kids to adults love this sauce. It is a unique take on spaghetti sauce. I shared it here . Unique just like the man, this sauce was created with families in mind.

SAUSAGE RAGU

Many sausage ragùs are sweet, however making the sauce with Hot Italian Sausage really kicks things up. The time spent cooking this sauce on the stove is so worth it. Put on your favorite show to binge and relax. Watch the sauce, stirring often as the sauce begins to thicken. During the last hour keep your eye on the pan, do not let the sauce stick to the bottom of the pan. Add more water if the sauce gets too thick during cooking.

SLOW COOKING

Time is on your side for flavor, so don’t rush the cooking time. This sauce is even better made the day before. Cool, refrigerate and gently reheat to serve. I like using a short pasta like rigatoni or penne with this rich meat sauce.

 

No. 629Recipe Card Posted on by — Leave a comment

French Bistro Salad

French Bistro Salad | Bijouxs Little Jewels

Ah, the French bistros of France offer the most lovely salads. Always served with fresh local ingredients. The basic Bistro Salad is my favorite with delicate lettuce and a Dijon vinaigrette, vegetables and often chicken is an option. French Bistro Salad is recipe No. 629 in the Recipe Membership Collection.

FRENCH BISTRO SALAD

The dressing recipe originally came from my cooking teachers way back in my Pasadena young-girl days. I learned so much from those teachers and classes.

Here’s how I make it. Place a small clove of chopped garlic into wooden bow, add a pinch of coarse sea salt and freshly ground black pepper and use the back of a wooden salad spoon to mash garlic and salt. Add about 1 teaspoon of Dijon mustard, 1 tablespoon red wine vinegar stir and then whisk in about 4 tablespoons of good olive oil. Top with the greens and take it to the table to be tossed and served toward the end of the meal, so French.

French Bistro Salad | Bijouxs Little Jewels

MAPLE SALAD BOWL

I have been making versions of this salad since I got my large Maple Salad bowl from a trip to Boston what seems like a hundred years ago. The bowl is cracked from many tumbles off top shelves to the floor, character I guess. I did find a solid maple bowl here, on my wish list, but I will always cherish this salad bowl.

 

 

No. 628Recipe Card Posted on by — Leave a comment

Toast with Dukkah & Avocado

Toast with Dukkah & Avocado | Bijouxs Little Jewels

Buttery avocado toast steps up using bread baked with heirloom flour and topped with crunchy Dukkah spice-easy fix toast-Dukkah & Avocado Toast No. 628 from the Membership Collection. Join to access all 628 recipes – no pops or ads!

AVOCADO TOAST

A perennial favorite in the kitchen, with a little spice added and served on a rustic rye bread-good morning!

Toast with Dukkah & Avocado | Bijouxs Little Jewels

 

Toast with Dukkah & Avocado | Bijouxs Little Jewels

Why buy it when you can make it? This spice blend is a breeze to create, and extremely versatile in the kitchen. Not just for – sprinkle it on soups, eggs, veggies and of course AVOCADO TOAST.

HEIRLOOM BREAD BAKERS

With just a bit of research I discovered this local bakery, Clemente Baking Company, which specializes in organic sourdough breads. The smell will knock you over when you enter the tiny bakery shop. You have a clear view to the owner and the bakers working hard to create the next days bread. The Rustic Rye is a favorite.

 

No. 627Recipe Card Posted on by — Leave a comment

Greek Feta Salad

Greek Feta Salad | Bijouxs Little Jewels

This salad has a secret ingredient hidden from view, high-protein probiotic cottage cheese rests below the vegetable toppings-Greek Feta Salad No. 627 from the Collection Membership.

HIGH PROTEIN LUNCH

Including a high protein lunch in your days will keep you going for hours. The secret is to layer the cottage cheese below the feta and vegetables. Chill and then toss ever together. Including this high protein boost of about 14 grams of protein. Win by  keeping protein everyday high.

FETA CHEESE

I prefer using a Sheep’s milk feta from Greece or Israel packed in brine. Trader Joe’s has one to try. The saltiness is key in the recipe adding, a depth of flavor to the cottage

THE RECIPE COLLECTION MEMBERSHIP

I created Recipe Collection Membership to solve some of the cooking issues for Home cooks.

First, the Collection of over 700+ recipes is available digitally, via your phone or laptop, whatever while you are out shopping, hanging with friends or at home working. It is like have a cookbook of 700 recipes right at your finger tips. I use it when I am at the market deciding what’s for dinner.

There are color photographs for every recipe so you can see how the dish will look on the plate. I take the photos to best represent the way the food really looks prepared.

Second, I set the yearly subscription price to $35.00 a year, that’s less than $3 per month for all access to the recipes! The best thing is I keep adding recipes, I am up to No. 627 currently, and you can receive them all.

I think the Recipe Collection Membership is a great asset for the home cook.

More info here: https://bijouxs.com/shop/recipe-club-membership/

Thank you for your continued support!

 

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