Category: Butter

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Polenta with Gruyère & Herbs

Polenta with Gruyere & Herbs | Bijouxs Little Jewels

Classic Italian polenta goodness with a French twist on flavor-Polenta with Gruyère & Herbs the newest recipe in my Membership Collection.

LATE SPRING

Polenta is one of most comforting dishes I know. Fine grain cormeal cooked with cheese, butter and herbs, perfect side dish for the late spring chilly weather. Along the coast we only get to see small glimmers of spring. The late rain is bringing fresh green shoots in the garden.

ITALIAN COMFORT FOOD

Polenta is one of the favorite Italian comfort foods. My Mushroom Ragu, the rich no-meat version is delish served a top of creamy polenta. But a pure and simple bowl of polenta makes a wonderful side dish or served with a fresh green vinaigrette salad.

FRENCH HERBS

A little change up to the classic herbs added to the polenta by way of France. Thyme, rosemary and tarragon are personal herb favorites, although feel free to include your own favorites.

Polenta with Gruyere & Herbs | Bijouxs Little Jewels

GRUYÈRE CHEESE

The creamy textures you see in the photos are creamy strands of melting Gruyère cheese, adding a richness to the polenta. Gruyere is my cheese of choice for Instant Pot Canyon Bistro French Onion Soup, a classic recipe. This creamy polenta makes a great side for grilled meats or fish or as a base for your favorite pasta sauce.

Feel a little French today with Polenta with Gruyère & Herbs No. 597 from the Membership Collection. Thank you to all my new and loyal members!

 

 

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Mushroom Ragu

Mushroom Ragu | Bijouxs Little Jewels

This ragu is bursting with mushrooms and complex umami flavors, this may become your new Sunday sauce–Mushroom Ragu No. 595 in the Collection, another Little Jewel from the Kitchen.

MUSHROOMS

A vegetable based ragu so rich you will never miss the meat. Mushrooms are the key along how they are cooked, no rush here. This sauce is a great weekend project, perfect for Sunday Supper. Although this is a meatless sauce, the complex flavors beguile the diners. How can there be a ragu without meat? The answer is the richness from mushrooms, along with some traditional and not some not-so traditional ingredients.

L’ARTUSI, NYC

The recipe has been on the menu from day one at L’Artusi, and it is said there would be an uprising if it leaves the menu. Gargenelli pasta with mushroom ragu, ricotta salata. So loved, it can be ordered via Goldbelly here. Of course, although it relies on humble ingredients, all the parts must be just right for the sauce to come together. I followed the chef’s tips, such as brushing the mushrooms with a paper towel, avoiding any extra water. (I was one of those cooks who purchased a mushroom brush, but it is lost in the drawer of my food tools). Looking at this upgrading to improved mushroom brush.

RAGU INGREDIENTS

I have made this recipe a compilation of recipes, resulting in what I think is just a dandy mushroom ragu. Besides the mushrooms, the other cast of characters in this sauce are easy to find and work with in the kitchen. Onion, tomato paste and pasata, along with sauce favorites cream, butter, cheese and wine-what’s not to love. Ingredients such as Sicilian oregano, Red Boat fish sauce and mushroom broth are a some of the unique things you may not have on hand, but an easy order from Amazon.

SERVE THE SAUCE

I enjoy the ragu over polenta, Bob’s Red Mill makes an organic one, again Amazon, the stores don’t seem to carry their organic one. This umami-rich sauce is a winner over creamy-dreamy polenta. Also a great sauce for your favorite pasta.
Your new Sunday sauce from Bijouxs Little Jewels from the Kitchen.

 

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Daily Quiche

Daily Quiche | Bijouxs Little Jewels

Daily rotating quiche are served with a side of Shu farms market greens, simple and yet profoundly classic. The Daily Quiche is a perfect example of farm fresh ingredients used from local growers to create the menu at Sqirl Los Angeles. When I moved back to LA this was one of the first restaurants I sought out.

SQIRL RESTAURANT

Opened in 2011, this restaurant has created creative recipes using local ingredients. I loved the food and have enjoyed the cookbook from which this recipe is brought to us. I posed a jam recipe, and I actually had met Jessica very early on when she sold her jams at the Altadena Farmer’s Market. So good, I knew more what destined for her. She can take basic ingredients and make them special, like her thick buttery toast with Seedless Blackberry Cardamom Jam. So good.

DAILY QUICHE

No, you do not need to make this quiche daily, but at the restaurant they do. They mix up the ingredients for variety, however this take with spinach, garlic, shallots, feta cheese in a lush creamy filling is my choice. There is a nice balance of the rich filling to vegetables and herbs. The crust is buttery and substantial. Using local farm raised eggs from a local source is my choice. The eggs are from chicks right down the street from me-perfect.

Daily Quiche | Bijouxs Little Jewels

Daily Quiche: Bijouxs Little Jewels

Daily Quiche | Bijouxs Little Jewels

LOCAL EGGS

Daily Quiche | Bijouxs Little Jewels

Now that I am up in Ventura by the beach, I was so happy to find local eggs, right down the street from me. They are great, roaming free in the back yard.
Contact 805-258-8883 only if you want order, purchase and pickup. Thank you.

 

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NOLA Bread Pudding

NOLA Bread Pudding | Bijouxs Little Jewels

Let’s celebrate Fat Tuesday in real New Orleans style with the big easy New Orleans Bread Pudding. The newest Little Jewel from the Bijouxs Kitchen.

NEW ORLEANS SCHOOL OF COOKING

Starting with my story of this recipe I have to go way back to my young days and daily walks around New Orleans to discover the city. I happened to be there on a movie location, way back-when the world was steady-and you could just cruise around the city on your own.I stumbled on The New Orleans School of Cooking on Conti Street and walked in. I met Joe Cahn who opened the original school in the 80’s. I signed up for a class on New Orleans cuisine which included File’ Gumbo (real deal), Jambalaya, Pralines, and of course Bread Pudding.

‘CRAZY’ JOE

That’s what I fondly called him after my first day of cooking class. I remember him teaching us to make the roux for the gumbo, which you must take to a near-burning-smoking dark chocolate brown color, you must be daring!  This is what gives the gumbo its flavor. I knew I was somewhere special and saved my recipe packet, complete with my notes, which I still have to this day.

NEW ORLEANS BREAD PUDDING

The thing is this is one of the easiest recipes and one of the best from the class. The basic ingredients are all mixed together, then poured into a buttered baking dish. A big easy. After baking a puffed, brown sweet pudding emerges. You of course, must complete the dish with Whiskey Sauce.

NOLA Bread Pudding | Bijouxs Little Jewels

NOLA Bread Pudding | Bijouxs Little Jewel

 

 

ORIGINAL NEW ORLEANS SCHOOL OF COOKING

I searched and found about Joe, who sadly has passed. He was a key chef in the New Orleans food scene. In my search I found this photo of the original cooking school location. Just as I remember walking in to a a young bride visiting the city. Joe loved the great culinary treasures of the region and shared so we could take them home and make them our own. My memory was prompted by all the Super Bowl Images of New Orleans, a beautiful city.

 

BREAD PUDDING

Every year, about the time of Fat Tuesday, I get the urge to bake up a real New Orleans bread pudding, via Joe’s recipe. Nothing could be easier and better than this recipe. The only tweak I have made is soaking the raisins in whisky prior to baking-adding a boozy-punch to the pudding. Of course I top it with the whiskey sauce, repeating the flavor.

NOLA Bread Pudding | Bijouxs Little Jewels

Join me in celebrating Fat Tuesday and the cuisine with New Orleans-Bread Pudding from The Collection.

 

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Chewy Brown Butter Oatmeal Cookies

Chewy Brown Butter Oatmeal Cookies | Bijouxs Little Jewels

Cookies & milk for Santa. He really loves oatmeal cookies and these Chewy Brown Butter Oatmeal Cookies will make a treat to thank him for his visit. A Little Jewel from the Bijouxs Kitchen for the Holidays.

COOKIES & MILK

I remember my son and I leaving cookies out and milk for Santa when he was young. Later when a little older he filmed with his video camera not Santa delivering gifts, just Mom. That magical phase had passed but stiil a sweet memory.

BROWN BUTTER

The real key to these cookies is the brown butter, do not skip this step. It is really easy to make. Just place the butter in a heavy low skillet. Melt over medium heat, then it will start to foam, then turn clear and you will see the butter browning. DO NOT TAKE YOUR EYES OFF THE PAN. Remove it from the heat when the butter starts to brown and transfer to a glass container to cool before proceeding with the recipe.

CHILL OUT

Once the butter has cooled you will mix in the brown butter, brown sugar, eggs and vanilla and add to the dry ingredients. No need for a mixer, a rubber spatula works great. Just mix until the flour is absorbed. Place the bowl of dough uncovered in the refrigerator for 20 minutes.

Chewy Brown Butter Oatmeal Cookies | Bijouxs Little Jewels

BAKE THE COOKIES

Preheat the oven to 350 degrees. Line a sheet pan with parchment paper. Scoop the dough with a large 2 ounce cookie scoop to make about 15 cookies. Place the scoops on the lined cookie sheet and press down gently to about 1/2 inch thickness. Return remaining dough to refrigerator. Bake the cookies about 12 minutes until the edges are brown and the center is pale and puffed. They may look underdone, but they will continue to bake outside the oven.

Sprinkle lightly with the flaked sea salt and transfer to a cooling rack. Allow cookies to cool for 15 minutes before sampling, if you can!

 

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