Summer fruits are the star in my Very Berry Crisp, a Bijouxs Basics Recipe from the Little Jewels Kitchen. Continue reading Bijoux’s Basics: Very Berry Crisp
Category: Ingredients
Roasted Chicken Quatorze
This chicken recipe has been in the Bijouxs Little Jewels Collection since 1986 when first published in W Magazine, the fashion & design mag of the day. Grab this NYC little jewel.
CHICKEN QUATORZE
This chicken is a classic bistro recipe lightly adapted from Quatorze French Bistro in NYC, still going strong since 1984! Although there has been a location change since this intimate French bistro opened, the love remains.
LOUIS THE 14TH
The name QUATORZE, which means 14, harkens to many references. In 1984 the restaurant was on 14th street, NYC. With an nod to the Sun King, aka Louis 14th, New Yorker cartoonist, Jack Ziegler created an iconic illustration which was used for the restaurant.
BISTRO FOOD
This recipe is a nod to Traditional Bistro cuisine, simple in style. After removing the back bone allowing the chicken to lay flat, I left the chicken untrussed, allowing it to roast with a true rustic style. The star of the recipe to me is the dense combination of fresh and dried herbs for the long marinade, adding so much flavor.
Classic New York cuisine, always a Little Jewel.
Marsala Olive Oil Cake
Bijouxs has lots of love for Olive Oil cakes. Baking got me through the days of cooking confinement. Thank goodness that is all behind us. I bring you Marsala Olive Oil Cake, another Little Jewel from the Kitchen.
OLIVE OIL CAKE
Marsala Olive Oil Cake is a version of the the now famous olive oil cake, Torta di Olio, from Maialino Restaurent in NYC. I posted my citrus take on that cake here. I love to see recipes get passed around, and changed, as happens many times with most of us who cook. Just a little more of this and less of that. I saw this cake by Chef Camilla Marcus, via Eye Swoon and adapted it. Just what I needed another olive oil cake recipe! One reason I love these sturdy olive oil cakes it that they are not a bit fussy and one-bowl wonders. I chose Marsala for the fotified wine, I feel Marsala is under utilized for baking. Marsala was a popular cooking wine back when I started my food education.
RECIPE ARCHIVE
This cake is a recipe I photographed during the dark days of the confinement. I was able to get some groceries delivered so I kept calm and cooked. Was it really two years ago? I built quite an archive during that period, with about 20 more recipes that are waiting to be shared. “Cooking can keep a person who tries sane” this truth from John Irving.
So, let’s keep cooking with Bijouxs Little Jewels from the Kitchen.
Cherry Tomatoes w/ Sumac Shallots
This salad is a case in point of simply beautiful food from the home kitchen and no special skills are required. Sumac, a spice to become friendly with adds to easy-to-find produce for a salad layered with flavors. Cherry Tomatoes with Sumac Shallots- Beautiful Food by Design.
CHERRY TOMATOES W/ SUMAC SHALLOTS
Sumac plays the star role in the salad do not skip this step .Preparing the marinated shallots is simple and well worth the effort. Sumac is easily ordered online.
SIMPLE SALADS
Cherry tomatoes, basil leaves and crunchy pistachios blend to create a simple, yet complex flavored salad. This recipe is adapted from the master of using spices and seasonings to ramp up the flavors of just about everything, Yotam Ottolenghi. I have learned to use so many new spices from his many great cookbooks. I made a few small changes to the salad based on my on-hand ingredients, using only Heirloom cherry tomatoes and toasted pistachios instead of pine nuts. This is an in-the-moment salad, toss ingredients, plate and serve immediately.
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Farmers Market Sunny Salad
A trip to the Farmers Market today brought a sunny smile to my face and this salad to my table. Farmers Market Sunny Salad is an easy ray of sunshine, another Little Jewel from the Kitchen.
FARMERS MARKET
It’s been way more than an minute since the local Farmers Market has been up and running at full speed. Most of the vendors are back. Splendid butter lettuce, radishes, heirloom cherry tomatoes, and my favorite edible flowers, along with the elusive mulberries.
EDIBLE FLOWERS
What a quick way to add a smile to any dish by adding edible flowers. They are in season at the Farmers Market and I wanted a fresh, cheerful salad to serve. Although you usually see edible flowers in restaurants, they are becoming more available to home cooks. I added them to my plates when I worked as a private/personal chef years ago. I am happy to see them back in the market today.
PROBIOTIC COCONUT WATER
I have been making some healthy changes to my routines after reading the book Fatal Conveniences, yikes, we are exposed to sooo many toxins. Time to begin some simple changes. As a chef, the freshest organic produce is always my choice. I found Inner-Eco Probiotic Coconut Water. (No, this is not sponsored, just me here) I used it in this light dressing for the salad, Balsamic vinaigrette which includes the probiotic. An easy add-on to a health routine.
FARMERS MARKET SUNNY SALAD
This is a light, bright salad that includes butter leaf lettuce, radishes, heirloom cherry tomatoes tossed with Balsamic vinaigrette and of course edible flowers. I love the pansies smiling faces. Treat yourself as if you were someone you really loved. This is a nice way to look at self-love and eating healthy food is a part of that equation. Sending bright and sunny Spring wishes to all from the Bijouxs Kitchen. Thank you for your support.
