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Raw Asparagus, Walnut, Lemon & Romano Cheese Salad

Raw Asparagus, Walnut, Lemon & Romano Cheese Salad | Bijouxs Little Jewels

Raw salads are high on my list of favorite salads. Here’s my take on a raw asparagus salad that makes the most of Spring.

CHOPPED SALADS

Chopped salads are a classic in the culinary world. Think of the all-time classic the La Scala Chopped Salad. I used to swing by the La Scala Boutique, and grab the famous chopped salad after visiting the design center. Almost any salad can become a chopped salad. I frequently chop my salads for ease of eating. I loved the Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint from Joseph McFadden, A New Way with Vegetables. Beautiful. Every chef sees different things in every recipe. I saw a chance to turn this into a chopped salad, call me crazy. This salad is anchored by the very small and thin slices of raw asparagus. Toasted walnuts and bread crumbs add some crunch along with fresh mint leaves.

Raw Asparagus, Walnut, Lemon & Romano Cheese Salad | Bijouxs Little Jewels

 

PRESERVED LEMON PASTE

Lemon is the key addition to the salad, as both fresh juice and preserved lemon paste. When combined in the salad along with the olive oil, a bright somewhat acidic dressing is created. It adds the punch to the salad to counter the bread crumbs and walnuts. Start small when adding the lemon paste, it can be quite strong for some. I like to make my own Preserved Lemon Spread using some of my on hand preserved lemons always in the fridge. (see recipe)

Raw Asparagus, Walnut, Lemon & Romano Cheese Salad | Bijouxs Little Jewels

SPRING SALADS

Every chance I get I add another Spring salad to the Collection. Current favorites are Farmer’s Market Sunny Salad, Victory Garden Salad, Yoga Pants Salad, On-Hand Panzanella and my Market Basket Summer Salad for just a few. Please enjoy these and of course the Raw Asparagus, Walnut, Lemon & Romano Cheese Salad  No. 544 from the Membership Collection.

 

No. 542Recipe Card Posted on by — Leave a comment

Bijouxs Niçoise Sandwich

Niçoise Sandwich | Bijouxs Little Jewels

The classic French Niçoise salad is reimagined as a sandwich- Bijouxs Niçoise Sandwich, another little jewel from the Recipe Collection.

CLASSIC FRENCH LUNCH

A Niçoise salad usually includes tuna, eggs, potatoes, green beans, which are all perfect for a salad. Reinventing the classic salad into a sandwich included some changes. I wanted the sandwich a lighter version, yet packed with Provençal flavors.

Niçoise Sandwich | Bijouxs Little Jewels

BIJOUXS NIÇOISE SANDWICH

I captured the my favorite elements of the salad and created the sandwich of my dreams. Ripe tomatoes, rich olive tapenade, capers, the ‘of course’ anchovy fillet, and fresh basil all topped with balsamic vinegar & olive oil – très bien.

I like to marinate the tomatoes first using the anchovy fillets and onion in the balsamic vinegar for a few minutes to impart flavor into the tomatoes, and create a lovely sauce to add to the sandwich.

Placing the ingredients on the baguette and rolling up tight in parchment paper. Place a weight on top to press the sandwich so the flavors can absorb for about 30 minutes.

Niçoise Sandwich | Bijouxs Little Jewels

A French lunch is served. Pack along with picnics and beach days. Bijouxs Niçoise Sandwich another Little Jewel from the Recipe Membership Collection.

 

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Apple La Flognarde

Apple La Flognarde | Bijouxs Little Jewels

A simple French dessert made from apples and some pantry basics makes this sweet baked Apple La Flognarde, another Little Jewel from the Kitchen Recipe Collection, perfect for Mother’s Day.

FLAUGNARDE VS CLAFOUTI

I have featured both a clafoutis and flaugnarde recipes previously at Bijouxs, and they provide the basis of this recipe as well. All of these simple French fruit desserts begin with what you will recognize as very thin crepe-like batter, that when baked, surrounds the fruit with a semi-firm custard. Served warm or as a cold dessert, these are French simplicity at its best.

Apple La Flognarde | Bijouxs Little Jewels

TRADTIONAL APPLE LA FOLGNARDE

Really, Apple La Flognarde is a clafoutis. That is to say that when made with apples this dish is more commonly referred to as a flognarde, the same simple sweet batter is used. The author Colette wrote “The flognarde becomes a huge blister that fills the oven, turning golden, brown, bursting here, swelling there…At the height of its eruptions, remove it, sweeten it with a little powdered sugar and share it while it’s boiling hot.” I love this perfect description of this apple dish.

I peel and chop the apple into large chunks that rise up when baking and create crispy peaks. These peaks create deep nooks for the Crème Anglaise and powdered sugar to sink into, dreamy.

Apple La Flognarde | Bijouxs Little Jewels

SWEET ENDINGS

Apple La Flognarde | Bijouxs Little Jewels

 

This simple, crustless eggy custard-based dessert pairs well with a dousing of Crème Anglaise, very easily created by melting vanilla gelato or ice cream. The sweet cream adds a richness to the dessert. Happy Mother’s Day.

 

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Bijouxs Basics: Asian Style Broccolini

Bijouxs Basics: Asian Style Broccolini | Bijouxs Little Jewels from the Kitchen

Gently steamed broccolini is bathed in peppery garlic olive oil and finished with Tamari Sauce–another Bijouxs Basics, Beautiful Food by Design.

BROCCOLINI

A little background. The small florets of this variety were developed in Japan and is a hybrid of broccoli and gai lan. It was created to be mild with a slim edible stem.  Which it does and “she” does take a pretty picture.

Bijouxs Basics: Asian Style Broccolini | Bijouxs Litle Jewels

I love broccolini and it appears in my recipes in a Millet Basil salad and a classic Rotini Bake. This recipe Asian Style Broccolini, is my go-to on many week nights. It makes a great side for a simple grilled fish or along with steamed rice. It also makes a perfectly acceptable take-along side for a picnic. Many renditions of Asian Broccolini recipes abound so feel free to take this Bijouxs Basics recipe and expand; I have enjoyed the additions of fresh ginger and sesame oil.

TAMARI VS SOY SAUCE

When I first began my chef business I needed to learn the difference between tamari vs soy sauce. Here is the short version:  Tamari is made from soy and rice and has a longer fermentation than soy sauce.  It is slightly richer and darker and many times my preferred sauce when soy is required in a recipe. However, I have also been using Bragg’s Liquid Aminos, my everyday lighter substitute for soy sauce, it is non-gmo, gluten-free and vegan, total winner.

Bijouxs Basics: Asian Style Broccolini is always a Little Jewel from the Kitchen.

 

No. 536Recipe Card Posted on by — Leave a comment

Rosemary & Olive Oil Bundt Cake 

Rosemary & Olive Oil Bundt Cake | Bijouxs Little Jewels from the Kitchen

 

All recipe roads lead me back to Chez Pannise, and to the incredible recipes from chefs born out of this legendary restaurant-Italian Rosemary Cake–No. 539 from the Membership Collection.

CHEZ PANISSE CHEFS

 

Rosemary & Olive Oil Bundt Cake | Bijouxs Little Jewels from the Kitchen

 

Besides the founder & lead chef Alice Waters, so many incredible chefs did a stint at the classic Berkely Restaurant. Alice Waters really did change the California food scene with the lasting legency of farm to table cooking.
The list of alums reads like a star list of chefs including Andy Baraghani, Dan Barber, Paul Bertolli, April Bloomfield, Suzanne Goin, Joyce Goldstein, David Lebovitz, Deborah Madison, Mark Peel, Jeremiah Tower and Jonathan Waxman, to drop a few names. I am truly blessed to have eaten at all of the chefs restaurants. I was living in LA and connected Hollywood/food scene.

ITALIAN ROSEMARY CAKE

 

 

Rosemary & Olive Oil Bundt Cake 

Rosemary & Olive Oil Bundt Cake 

 

This recipe was originated from Paul Bertolli, from Cooking by Hand, 2003 then adapted by Tamar Alder in The Everlasting Meal, 2012, both available on Amazon. i love this cake it is easy, not too sweet and it keeps well (if it will stick around for long!
Reheat in warmed oven and serve with a scoop of gelato-delish.
Savor Italian Rosemary Cake, another Little Jewel from the Recipe Membership Collection. Note: I love this cake so much I posted it

 

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