I admit I have had a difficult time choosing which Bijouxs to share with you next, but here is a simple and comforting, rustic combination of potatoes and ham baked in a velvety cheddar sauce – another easy make-ahead meal that has been a beloved Bijouxs for fall. Fall entertaining and holiday Bijouxs carry on with Scalloped Potatoes and Ham. Continue reading Scalloped Potatoes and Ham
Enter the perfect fall dessert – Bijouxs Apple Crisp. Tart, crisp apples baked with fragrant spices and sweetness creating a caramel-like sauce and crowned with a crunchy butter-crisp topping, a dessert that is bound to draw guests into the kitchen to snatch a little taste. A simple, enduring fall Bijouxs at it’s best. Continue reading Apple Crisp
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
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
At the surface my experience cooking tagines feels recent, that is within the last 10 years, but upon reflection my roots to Moroccan cooking run deep to the very beginning of my cooking experience. What is now over 30 years ago, I had the pleasure of taking a cooking class with Paula Wolfert. As a young bride and very young cook, I was thrilled to have the opportunity to take a class from this fabulous chef. Paula’s memorable class on Moroccan food transported me to the sights and smells of Tangier not only through the food, but also through her words. Her articles from Saveur magazine will transport you too. She shares that Tangier “was also the place where I found my vocation as food writer—where I discovered who I really was.” What a wonderful experience. Continue reading Chicken Tagine with Green Olives & Preserved Lemon
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