Category: Capers

No. 610Recipe Card Posted on by — Leave a comment

Melon Salad with Nectarines, Tomatoes and Basil

Melon Salad with Nectarines, Tomatoes and Basil | Bijouxs Little Jewels

Layers of juicy melon with sweet nectarines, tomatoes and pecorino cheese are dressed with light lemon juice along with with capers and spice of red chile flakes–Melon Salad with Nectarines, Tomatoes and Basil No.610 in the Recipe Membership Collection.

SUMMER SALADS

Grab the best selections from summer’s bounty of fruits for summer salads. This Melon Salad with Nectarines, Tomatoes and Basil has quickly become a summer favorite. 

MELON SALAD  WITH NECTARINE, TOMATOES AND BASIL

Melon Salad with Nectarines, Tomatoes and Basil | Bijouxs Little Jewels

Sweet fruit combined with salty tomatoes and percorino cheese make a delightful salad combination. For this recipe use the best fruit you can find, ripe melon, nectarines, and cherry tomatoes. Each ingredient is dressed individually with just lemon juice a couple capers and red pepper flakes. Top the salad with shaved pecorino cheese and fresh basil leaves. Bella!

Beautiful and fresh summer salad Melon Salad with Nectarine, Tomatoes and Basil No. 610 from the Membership Collection.

 

No. 580Recipe Card Posted on by — Leave a comment

Seared Halibut & Lemon Caper Sauce

Seared Halibut & Lemon Caper Sauce | Bijouxs Little Jewels

Living along the Southern California coast in my early days meant mountains of fresh fish available almost everywhere. Turns out I was a foodie even at 5 years old. I always ordered fresh pan seared halibut with lemon & butter at a local restaurant–Seared Halibut & Lemon Caper Sauce is another Bijouxs Little Jewel from the Collection.

5 YEAR OLD FOODIE

I began my love of food and my selective taste palate early on, I knew what I liked. Vegetables, salads and fresh fish were among my favs. I sensed a bit of agitation from my family for my very particular tastes, only food prepared a certain way. There are a few things I did not eat then and still avoid to this day, such as mayonnaise or ANY creamy salad dressings. I loved my Italian simple school lunch of dry salami on sourdough bread with a little oil and vinegar. Yes, my tastes have remained the same. Who knows that picky child may be a budding foodie!

FRIDAY NIGHT FISH

My family did engage in the ‘fish on Friday’ routine and we were lucky enough to have a great casual fish restaurant nearby. Long ago fish was not the pricy splurge it is now, we were working class folks, but still able to enjoy a night out for fresh fish. The restaurant served thick pieces of fresh halibut pan seared served with fresh lemons, this was my favorite. I rarely ordered anything different, I knew what I liked and still do.

Sharing another Little Jewel from the Kitchen – Seared Halibut & Lemon Caper Sauce. Join the Recipe Club Membership to access all 580 recipes anytime.

 

No. 576Recipe Card Posted on by — Leave a comment

Spaghetti Forte with Ligurian Olives

Spaghetti Forte with Ligurian Olives | Bijouxs Little Jewels

Spicy food is a culinary tradition in hot, arid countries and LA has been no stranger to the heat. What to do about dinner always remains an ongoing question. Spaghetti Forte with Ligurian Olives, just as the name suggests, is a very strong pasta-just in time.

FOODS OF TUSCANY

There are some very special ingredients at play this version of the recipe. Simple yes, but with very intense flavors that begin with Ligurian Olives from the hills of the Italian Riviera. Both black and green olives are packed in brine along with pure mineral salt. The olives create a rich black color for the sauce, with a taste almost akin to salty caviar.

 

Spaghetti Forte with Ligurian Olives | Bijouxs Little Jewels

The Taggiasca Ligurian olives (to be exact), are mixed with capers, garlic and anchovy to coat strands of another special Tuscan local ingredient addition, Ancient Tuscan Grain Spaghettoni.

ANCIENT TUSCAN GRAINS

Spaghetti Forte with Ligurian Olives | Bijouxs Little Jewels

Spaghetti Forte with Ligurian Olives | Bijouxs Little Jewels

These Tuscan Ancient Organic grains are farmed, milled and bronzed but all within 4 miles, keeping this a very local and closed loop product. I discovered these grains online and it is a more ‘toothsome” pasta, similiar to our whole wheat. A special Bronze Extrusion process is used that gives the pasta a rougher surface texture. This allows the sauce to really attach to the pasta, making every bite a flavorful experience. This pasta stands up to the assertive flavors of olives, garlic and capers of the sauce.
Spaghetti Forte with Ligurian Olives | Bijouxs Little Jewels
Just add little jewels of red pepper flakes – a plate of intense flavor to counter that spicy craving.
Stay Strong!

 

No. 572Recipe Card Posted on by — 1 Comment

Slow-Roasted Salmon with Capers, Dill and Lemon

Slow-Roasted Salmon with Capers, Dill and Lemon | Bijouxs Little Jewels

Slow-Roasted Salmon with Capers, Dill and Lemon is a beautiful, simple weeknight dinner. Recipe No. 572 from the Membership Collection.

SIMPLE SALMON

Slow roasting is a simple method to produce a tender salmon you will repeat often. Simplicity is one of the watch words here in the Bijouxs Kitchen. I know life can be extremely busy, so many things pulling your attention. This salmon is a no-stress cook, giving you time for a glass of wine and check the mail.

SLOW ROASTING

If you have not slow roasted any fish, this method is great for keeping the salmon tender without drying it out, which many times happens when you roast salmon. This method came to my attention when taking a cooking class eons ago taught by Chef Paula Wolfort. Her books are classic, I enjoy her Slow Mediterranean Kitchen cookbook. Full of Little Jewels.
I also have a Slow Roasted Salmon with Salsa Verde recipe on my website.

BEAUTIFULLY SIMPLE FOOD

Your Collection Membership gives you full access to all 572 Recipes. A perfectly portable cookbook, no lugging a big book around, all the recipes are easily accessible via your phone. Handy when picking up ingredients at the market. Enjoy this Collection, created for the home cook in mind.

 

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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