Category: Butter

No. 615Recipe Card Posted on by — Leave a comment

Blueberry Crisp

Blueberry Crisp | Bijouxs Little Jewels

Blueberries–dark, mysterious little glistening jewels, precious and sweet–dare I say, perfect for Blueberry Crisp, a simple jewel from the Bijouxs kitchen.

FOOD MEMORIES

It’s funny how cravings happen. A simple thought, conversation, or image can return you to a meal, a taste, a time and a place. Our beautiful Pacific Northwest is a place I have traveled to and enjoyed for many years–eating my fill of huckleberries, wild salmon and peaches to die for, and also…

Blueberry Crisp | Bijouxs Little Jewels from the Kitchen

COASTAL SUMMER

When people California imagine summertime on the Central Coast, they’re probably thinking of blue skies and ocean breezes with perfect surfing waves. In fact, it’s usually about 60+ degrees here and the ocean is a little gnarly, the fog clouds hang like dark stubble out off the coast. But every afternoon we get a prevailing sea breeze and the sun usually shines.

LOCAL BLUEBERRIES

I have been able to pickup nice blueberries grown just north of me along the coast. I’m lucky to be North of LA and nestled in some of best fruit and vegetable agricultural growers. Baskets of bluberries are found at my Farmer’s Markets.

The memory of blueberries baked into a crisp in the Pacific Northwest. I recreated this lovely treat at home and it’s easy to do. Living in the dry, arid environs of Los Angeles area has precluded me from picking up fresh wild blueberries from the market, but I have found solace in the intense natural flavor from local berries, they make a bright, quick crisp.

Blueberry Crisp | Bijouxs Little Jewels

 

BLUEBERRY CRISP

This recipe is one of the best I have ever encountered, no joke. It came from an vintage Saveur Magazine Numer 51, The California Road Trip. I am so happy I have kept all my Saveur copies for many years I subscribed. My many road trips north to Seattle area have lead me to the most amazing blueberries. This crisp recipe from the Trnindad area is like no other. So simple but the crispy-sweet crust is the winning part of the recipe.

Blueberry Crisp | Bijouxs Little Jewels

Blueberry Crisp | Bijouxs Little Jewels

Just a bite of this crisp takes me back, it hopefully will evoke a memory of your own, a comforting time now easily recreated in a dish. Enjoy!

 

No. 609Recipe Card Posted on by — Leave a comment

Fusilli with Anchovy Butter & Lemon Garlic Breadcrumbs

Fusilli with Anchovy Butter & Lemon Garlic Breadcrumbs | Bijouxs Little Jewels

This recipe is a preview from my new cookbook “Simple Italian”. Curly spirals of Fusilli pasta are bathed in a mild anchovy butter, then tossed with crispy Garlic-Lemon Breadcrumbs-Recipe No.609 from the Membership Collection.

FUSILLI PASTA

Fusilli is one of the loved pasta shapes, the curly spirals are the prefect vessel to grab and hold the sauce, in this case, a mild Anchovy Butter pan sauce. I know, anchovy butter does not get your attention but the mild Unami flavor is an Italian classic. This recipe is a take on one from Ina Garten’s Be My Guest with Bobby Flay. So if Ina likes it, it has to be good.

GARLIC LEMON BREADCRUMBS

The crowning glory to the pasta are the Toasted Garlic-Lemon Breadcrumbs, not be to missed. The crispy crunch is the perfect finish for the creamy pasta. Beautiful Food by design.

SIMPLE ITALIAN FOOD

Simple Italian Cookbook | Bijouxs Little Jewels

This recipe is a preview of my 5th cookbook “Simple Italian” in now production. This project is close to home, with many of the recipes from my own family kitchen. Coming soon!

 

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Wild Plum Streusel

Wild Plum Streusel | Bijouxs Little Jewels

Wild plums gathered  from the seaside coast of California are the basis of this luscious, buttery-rich Orcas Island Wild Plum Streusel, a Little Jewel from the Recipe Membership Collection.

WILD PLUMS

A very random collection of dead-ripe small plums were brought to me by a friend, so ripe I had to act fast not to lose their lusciousness. The plums were different varieties of almost-wild trees growing up along the California coast. These were found at a coastal farmers market in the over-ripe bin. I adore plums and since these plums were more-than-ready to use, I was on the hunt for a recipe. I have many plum recipes on my blog, but this one caught my eye.

Wild Plum Streusel | Bijouxs Little Jewels from the Kitchen

 

This recipe hails from Orcas Island. I have been near the area but never to Orcas Island, it looks so beautiful. All of the San Juans are amazing. Vashon Island off the coast of Seattle is one island have to I traveled to and loved. Orcas Island is further north and sits firmily in the within the San Juan Islands. Definetly worth a visit.

OK, the plums are the interesting thing about this recipe. The orcas plums used in the original recipe  are slightly tart, and the wild-ish ones gathered  from north of Santa Barbara I used were also slightly tart. Everyone who tried this streusel commented on how they thought it would be sweet, but instead it was slightly tart. I liked this aspect of the streusel. Try to locate some small tart plums, for the full flavor of the orginal recipe. A cherry pitter will speed things up in removing the pits. The pitted plums are placed on top of a quick cake batter that creates the base of the streusel. Soft buttery cake on the bottom, sweet-tart plums with the streusel topping- yum! Serve with a scoop of gelato.

Wild Plum Streusel | Bijouxs Little Jewels

 

MEMBERSHIP COLLECTION

Savor the season with Membership Collection Recipe No. 608. Easy to join the Collection to access over 600+ recipes only $35.00 for the full year.

 

No. 597Recipe Card Posted on by — Leave a comment

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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