Category: Cookbooks

No. 621Recipe Card Posted on by — Leave a comment

Bittersweet Chocolate Granola

ittersweet Chocolate Granola | Bijouxs Little Jewels

Some mornings you just really need chocolate, Bittersweet Chocolate Granola is here to fulfill your breakfast cravings-No. 621 from the Membership Collection.

BITTERSWEET CHOCOLATE

The combination of raw cacao nibs and dark cocoa powder create this rich and deeply chocolate breakfast bowl. Add  a splash of milk and chocolate milk appears, a reminder of your favorite cocoa cereal only this is healthy.  Just sweetened with a touch of honey and the sweet-tart surprise of dried cherries this not-to-sweet cereal is bound to become a morning favorite.

GRAIN FREE GANOLA

Nuts and seeds create the base of the granola, no grain fillers are required. Crunchy, sweet-tart and loaded  with chocolate into Bittersweet Chocolate Granola.

Bittersweet Chocolate Granola | Bijouxs Little Jewels from the Kitchen

Bittersweet Chocolate Granola | Bijouxs Little Jewels

THE COLLECTION MEMBERSHIP

Joining the Collection Membership is a simple way to support Bijouxs Little Jewels with recipe full access to over 600+ recipes, all beautiful  and simple designed for the home cook, like me. By joining the Collection Membership, very inexpensive, less than $3.00 a month, you also can be sure, no pop-up ads and no tracking. My goal is to share my recipes with you and also publish my cookbooks, another way to share the Little Jewels. My cookbooks are diminutive in size, perfect Holiday gifts, hostess gifts or to keep and collect.

I have created 5 cookbooks, see them here: https://bijouxs.com/cookbook-2/family-and-friends/

Thank you for your support and please enjoy my Little Jewels from the Kitchen.

 

No. 599Recipe Card Posted on by — Leave a comment

About Bijouxs

About Bijouxs | Bijouxs Little Jewels

 

ABOUT BIJOUXS

Welcome to Bijouxs Little Jewels from the Kitchen. With many new readers, here’s a little bit about myself and the website. First about the name n.; pl. Bijoux. [F.; of uncertain origin.]  translates  to a  trinket; a jewel; — a word applied to anything small and of elegant workmanship.I try hard to keep Bijouxs elegant and fine workmanship.

I started Bijouxs as a natural evolution of my backgrounds in food and design.  While working as a commercial designer for many years, I always continued my love of cooking and food. It all began when I worked coordinating food and wine aboard a private jet – it has been a non-stop journey with food – you never arrive. Later, I used those years with food as a private chef and also catered parties for my clients. I also  filmed a series of Internet cooking videos for Eat Drink or Die for the show “What’s for Dinner Tonight?”   The videos can be located here to view:

Bijouxs is a culmination of my training and talents from my kitchen to yours. Inspired by classic culinary arts, I strive to keep Bijouxs simple and honest, yet surprising. I know there are many websites devoted to food. My goal is to bring to you one Bijoux at a time which is simple and easy to access. 

LITTLE JEWELS FROM THE KITCHEN

Bijouxs blog is a personal expression of recipes, photographs, and stories from my kitchen. I don’t review or advertise products; I share things I love and am never paid.  I share links to other blogs, websites, etc. but do not exchange links.  I style and photograph all of the Bijouxs blog images and create all of my own cookbooks.  All of the content is subject to copyright, unless otherwise specified. 

THE COLLECTION MEMBERSHIP

I created the Collection Membership  to provide all Members with access to now 600+ curated recipes plus access to all new recipes added monthly. Ad-free and Pop-up free with Print-Friendly recipes. I like to think of it as a portable digital cookbook, no heavy cookbook to lug around and all the recipes are available digitally for you to access while you market or even lay by the pool. The price of $35 yearly is a great value, less than 3 a month for the year and all the recipes. Your membership supports me to keep this a beautiful and distraction free website to browse for recipes. Non of the pesky pop-up ads and tracking tricks.

The recipes have been collected from my travels all over the world with cuisines from Italy, France and of course, Classic Home Style Cooking. There are recipes  for everyone from gluten-free to grain-free to recipes from many different countries so world so you can cook the world.

THE CREATIVE HABIT

My creative routine begins early each morning with a dose of everyday beauty in the form of a visual image that fills my eyes with beauty to carry me through my day – my ‘belle du jour.’ It may be an image from my archive of reference files I have collected over the years working as a designer, an image I have captured myself, or just a beautiful image that catches my eye. Everything is relevant and everything is usable– and it’s also a nice way to start the day. One of my favorite books is The Creative Habit by Twyla Tharp. I mentioned it here, back when I first started Bijouxs. Twyla mentions the importance of establishing some rituals–automatic but decisive patterns of behavior at the beginning of a project “when you are most at peril of turning back, chickening out, giving up or going the wrong way.” Oh yea!

Thank you for stopping by and check out all 600+ recipes with new recipes on the way. Cheers!

 

 

No. 553Recipe Card Posted on by — Leave a comment

Dishoom’s Gunpowder Potatoes

Dishoom's Gunpowder Potatoes| Bijouxs Little Jewels

You got me with the Masala Chai. The Indian recipes found in Dishoom: From Bombay with Love are amazing. I have been dabbling with Indian cuisine for years but this book’s Gunpowder Potatoes are worth the read. Armchair traveling from Bombay with Love is a Little Jewel from the Kitchen.

BOMBAY CUISINE

Indian cuisine is soo so much more than just curry. I like to bring you the best recipes from all cuisines to the website, cook’s love to learn and share.

The recipes in From Bombay with Love are from Mumbai and are dishes that are traditionally found in that region. Learning to cook the world’s cuisines is a challenge, however the flavors are well worth it. Dishoom’s Gunpowder Potatoes are a prime example of complex spices and flavors that really make humble new potatoes sing. This is also a good entry point into Bombay cooking, The potatoes make a unique &  flavorful side to accompany an entree.

Dishoom's Gunpowder Potatoes | Bijouxs Litle Jewels

GUNPOWDER POTATOES

Flavors building on flavors is the key to these potatoes. Toast and grind the trio of spices to release the oils and scents from the spices.
Simply steamed small new potatoes are then broiled to achieve a crispy golden crust. The tender potatoes are cut into craggy pieces using a large metal spoon. These rough edges absorb all the favor goodness.

Next the rest of the ingredients including the melted butter with onions, cilantro, lime and chili, are tossed with the bowl of hot potatoes. Optional is Kebab Masala, a unique Indian spice blend, I do recommend adding it, it adds another depth of flavor (found on Amazon of course).

Dishoom's Gunpowder Potatoes | Bijouxs Litle Jewels

 

From Bombay with Love – Little Jewels from the Dishoom Kitchen.

 

No. 552Recipe Card Posted on by — Leave a comment

Paley’s Place Sausage & Mushroom Ragú

Paley’s Place Sausage & Mushroom Ragú | Bijouxs Little Jewels

The Pacific Northwest Paley’s Place , a recipe and cookbook that are both little jewels- Paley’s Place Sausage & Mushroom Ragú-No.552 The Recipe Collection

PALEY’S PLACE

After 26 years the Portland iconic restaurant closed in 2021. Left behind is a classic cookbook filled with recipes from Vitaly and Kimberly Paley. I have a million cookbooks but this one is special and filled with recipes and stores from the beautiful Pacific Northwest. It looks like a happy place no doubt. I found  my copy on Amazon.

Paley’s Place Sausage & Mushroom Ragú | Bijouxs Little Jewels

PALEY’S PLACE PORK RAGU

This recipe caught my eye. The spices in the sauce as very similar to my Baked Ziti with Sausage. A very memorable recipe from my No. 1 Family and Friends Cookbook.  Cinnamon is the spice that adds the ‘can’t put my finger on it” it’s delicious but what is it? 

The thinking comes from chef Vitaly Paley and unexpected flavors from his visit to Istanbul with his Turkish wife. He was able to infuse things from eastern Mediterranean, and Ottoman Empire flavors. There is so much to learn from the world cuisines, which is what keeps me cooking, always learning.

In his book, he shares his spice blend for making the pork sausage, which is quite simple and worth taking a look at. This recipe via 177MilkStreet uses bulk Italian Sweet Sausage as a short cut. I used the short cut however, I included a dash of paprika, ground fennel and ground star anise, which are the spices he used for his sausage recipe. The sauce is light but packed with flavor the perfect pair with a wide pasta such as Pappardelle.

Paley’s Place Sausage & Mushroom Ragú | Bijouxs Little Jewels

Cookbooks become the vessel to store all our food memories Little Jewels from the Kitchen.

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