Bijouxs is getting ready to welcome 2011 with a festive New Year’s menu that includes the Bijouxs version of Sea of Rubies Punch. It is a pretty little jewel, providing an easy and modern house cocktail to get your celebration started.
These simple cutlets were a favorite for my clients, nice to have on hand in the freezer when you come home famished. They are really a take on classic Italian veal cutlets, using turkey cutlets, which you can find in almost every market. I am using a vegetable spray to keep down the calories, but you can surely fry them up in a olive oil to increase the richness. The keys is to dredge the cutlets hot out of the pan in the grated Parmesan cheese and then I like to add a little grated lemon zest, adding that little bit of fresh. You can freeze them, if you can keep them around long enough, they are a great snack.
The best-ever poached salmon recipe that really is not a recipe at all, it’s just too simple. Fresh salmon fillet is topped with fresh herbs, a dash of white wine, lemon juice a little butter and popped off into the oven to gently poach. The poaching liquid creates a wonderful light sauce that can be used to top the salmon, along with rice, or steamed white creamer potatoes. Serve with additional lemon wedges.
Find yourself home alone for dinner? This is an easy and just a little bit luxurious Bijouxs dinner recipe for your dinner for one. Monkfish has a rich, lobster-like flavor making it a wonderful foil for the fresh simple poaching ingredients. Parchment paper is best used to create these little oven packets, and presented at the table, torn open to reveal the delicious perfectly cooked fish. A little bit of luxury shared with guests as well.
This classic bistro dish can be made any day. You may purchase demi-glace in many markets; usually near the meat counter or sometimes you may find it in the freezer section of the store. A rich beef stock can fill used in a pinch. The dish is flexible, you may use any tender cut of beef, and any combination of peppercorns.
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