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No. 640Recipe Card Posted on by — Leave a comment

Eat the Rainbow Salad

Eat the Rainbow Salas | Bijouxs Little Jewels

It’s time to Eat the Rainbow! This salad serves up all the colors you need to have a Rainbow experience No. 640 in the Collection Membership.

EAT THE RAINBOW

I’m sure you have heard this many times and here is a delicious way to enjoy a heathy salad that will fill you with a vibrant rainbow of fruits and vegetables.

Eat the Rainbow | Bijouxs Little Jewels

Eat the Rainbow | Little Jewels

FRESH FRUITS AND VEGETABLES

The simple ingredients bring all the veggies and fruits you need to ensure your health. Fresh spinach, carrots, cucumber, tomatoes and beel pepper are a perfect combo for a make-head salad. I made a large one here and was able to enjoy it for a few days.

NO OIL SALAD DRESSING 

The salad uses a citrus no-oil salad dressing which keeps the vegetables crisp during the day, and even overnight. Use your favorite veggies for your salad. I added some Total Immune Blend from Vimergy to pump up the goodness.

Fell free to Pin this salad to your Pinterest.

Cheers!

Eat the Rainbow Salad | Bijouxs Little Jewels

 

 

No. 611Recipe Card Posted on by — Leave a comment

Apple and Pear Slaw with Hazelnuts and Blue Cheese

Apple and Pear Slaw with Hazelnuts and Blue Cheese | Bijouxs Little Jewels

Welcome Fall flavors with Apple and Pear Slaw with Hazelnuts + Blue Cheese-No. 611 in the Collection Membership, join here.

WELCOME FALL

I’m ready for Fall, it has been a long hot summer, even here along the Southern California coast. The flavors in this salad just scream of fall, but still bring a fresh, crispness to the late summer kitchen. The still summer-like weather keeps us craving cool and crunchy dishes.

This salad combines favorites of sweet pears and apples, shredded cabbage and radicchio with creamy Roquefort cheese and toasted hazelnuts. Yummy!

Apple and Pear Slaw with Hazelnuts and Blue Cheese | Bijouxs Little Jewels

Apple and Pear Slaw with Hazelnuts and Blue Cheese | Bijouxs Little Jewels

LOST KITCHEN

This recipe has been slightly adapted from the LOST KITCHEN via Wall Street Journal. If you are not familiar with Erin French and the lost kitchen her cookbook, check it out, a great story and recipes.

BIJOUXS LITTLE JEWELS KITCHEN

At home here in my California kitchen I am focusing on bringing new, intertesting recipes to my allready 600+ recipes available by joining my Collection Membership. It’s a bargain, less than 3 dollars a month for the yearly subscribtion. The think I like best it there are NO ADS, NO POPUPS, NO JUMP TO RECIPE, no nonsense. You get what you pay for my recipes allavailable with a printable card on each post.

As I say, BEAUTIFUL FOOD BY DESIGN. By beoming a member you not only get all the recipes but support the no-hassel access to the recipes all $35 year (under $3.00 per month). Join me for Beautiful Cooking at home. 

No. 581Recipe Card Posted on by — Leave a comment

Lucques Braised Short Ribs

Lucques Braised Short Ribs | Bijouxs Little Jewels

Memories of Sunday Suppers at Lucques bring a favorite recipe from the beloved restaurant, Lucques Braised Short Ribs–another Little Jewel from the Collection.

SUNDAY SUPPERS AT LUCQUES

LA had some storied restaurants and Lucques was one of my favorites. Lucques opened in 1998 and sadly it shuttered on May 6, 2020, my birthday. The Sunday Suppers were legendary, I still have a menu from a 2009 Sunday Supper. A group of friends and I dined and savored the dinner. Truly a fabulous place. Thankfully, Suzanne Goin published a cookbook that contains recipes from the restaurant.

LUCQUES COOKBOOK

There are so many recipes, I cannot call out just one. Here is a favorite, a very popular menu item, Lucques Braised Beef Short Ribs, they had remained a permeant fixture on the menu.

BRAISED BEEF SHORT RIBS

I have been making this since day one of purchasing the cookbook. It takes a bit of planning but is such a satisfying dish.  I have jiggled with the recipe a bit. Seared short ribs are braised in a broth with wine, balsamic vinegar and baby pearl onions. The ribs are fall-apart tender. I love serving them with Celery Root Purée that I serve with my Lamb Shanks with Garlic Confit. Below is a menu from a Fall Harvest Menu for 6 Cheers!

BIJOUXS FALL HARVEST DINNER MENU

Starters
Cheese & Charcuterie Board
Champagne

Green Salad Vinaigrette
Sauvignon blanc

Braised Beef Short Ribs with Celery Root Puree
Baguette
Cabernet Red

Dessert
Apple Crisp
Bourbon Whip Cream

 

No. 549Recipe Card Posted on by — Leave a comment

Martha’s Bottom-Crust Apple Pie

Martha’s Bottom-Crust Apple Pie | Bijouxs Little Jewels

The All-American Apple pie, with a just a bit of a flavor twist. This pie is an old-fashioned Bottom-Crust Apple Pie I have been making for years, but the apples are flavored with a Winter Spice Blend. The cinnamon, allspice, anise seeds, black pepper and nutmeg create a one-of-a-kind spice blend that complements the apples. A Little Jewel from the Bijouxs Little Jewels Kitchen – Fall Forward.

Martha’s Bottom-Crust Apple Pie | Bijouxs Little Jewels

MARTHA MY DEAR

I always think of the Beatles song, Martha My Dear, which was composed for Paul’s sheepdog Martha. This recipe comes from a heritage cook from my vast collection, Martha Stewart’s Quick Cook, still a favorite in the Bijouxs Kitchen. There are many great recipes and you can still find used versions of this book on Amazon. This has worked to help me find many out-of-print cookbooks, many times available through thrift shops such as Goodwill.

OLD-FASHIONED BOTTOM CRUST APPLE PIE

This pie recipe is not common, yet omitting the top crust and replacing it with sugar, spices and butter it really allows the apple flavor to come through. Deeper than a tart it has been my go-to apple pie to make with my yearly bounty of over 100+ Anna Apples on my tree again this year. This apple tree variety really likes the coastal influence vs the hot interior valley. Yet, the Anna variety grows fabulous in Southern California, and bears a boatload of fruit. Check your local garden stores, this is one apple variety that bears fruit in warm California weather. More about Anna Apple Trees here.

Martha’s Bottom-Crust Apple Pie | Bijouxs Little Jewels

Martha’s Bottom-Crust Apple Pie | Bijouxs Little Jewels

WINTER SPICE BLEND

The Winter Spice Blend originated at March SF. This is one of my favorite stores to visit when in the beautiful city by the bay. As we all know, cities have changed since the downturn from COVID and other factors. The images from our cities are not dissimilar to the Great Depression, so sad for everyone. Their Winter Spice Blend contained allspice, anise seed, black pepper and nutmeg it remains a favorite, yet it is no longer available via the store.

So, I have tried here to recreate the blend to season this apple pie. The spice blend has a unique peppery finish. It is perfect for fall cooking, so make up a batch. Using a small coffee grinder dedicated to spices makes creating your own spice bends easy, as well, pie. Little Jewel No. 549 in the Recipe Collection.

 

No. 382Recipe Card Posted on by — Leave a comment

Tagliatelle with Puttanesca Verde

Tagliatelle with Puttanesca Verde

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.

PUTTANESCA VERDE

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.

Tagliatelle with Puttanesca Verde

Tagliatelle with Puttanesca Verde

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.

Tagliatelle with Puttanesca Verde

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.

Tagliatelle with Puttanesca Verde
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.

Still Hungry?