When big, beautiful artichokes come to market, I can not resist. Artichokes Provençal is one of my simple favorites from No. 2 From the Garden Cookbook. I devised the recipe so that one artichoke could serve two-always a little jewel. Continue reading Artichokes Provençal
Back to basics. Simple straightforward food that well, just tastes really good. This 4-ingredient Italian classic Capellini Aglio Olino Peperoncino is a staple in the Bijouxs Kitchen, ready to fulfill any hunger attack even when your cupboard is almost bare, always a little jewel.
Cooking by the book. From Family & Friends Cookbook comes a lovely starter for an intimate holiday gathering. Crispy Oysters with Chile Sauce are served with a sweet sesame chile dipping sauce. Celebrate with a little jewel. Continue reading Crispy Oysters with Chile Sauce
Tacos, I must admit they are pretty much a staple in my diet. My favorite are these simple fish tacos, made with fresh fish right off the coast of my home. A easy prep and delish any night of the week, for more than just Tuesdays. Enjoy this recipe preview from forthcoming cookbook The Beach House. Continue reading California Fish Tacos
Classic Puttanesca with tomatoes is a house favorite and part of my first cookbook Family & Friends. Now it is joined by a green version of the classic dish, Tagliatelle with Puttanesca Verde. Pasta is always a little jewel.
What can I say of classic puttanesca sauce that has not already been said with my favorite Oven Puttanesca Recipe. Now it’s time to add another version, this time think green. I love new takes on classic recipes, after all “food fads come and go, but the Bijouxs remain.” I have amassed a collection of pasta recipes on the blog over the 9 years and this one with olives is a favorite. But now, Puttanesca Verde comes in and adds depth to this classic dish.
Greens are a favorite in the Bijouxs Kitchen along with olives, so they are natural companions for this dish. I always love the rustic, simple pan sauce pasta recipes- quick, flexible, economical and tasty.
There is not much to prepare this little jewel, boil water for the pasta and start the sauce. I used a whole wheat tagliatelle, to add an additional level of flavor.
The browns and greens of the dish speak of Fall, with robust flavors for the season.
Look on the recipe card for COOK’S NOTES, with simple substitutions and hints.
Join me in welcoming a new robust little jewel to the kitchen.