January, soup month at Bijouxs concludes with a bowl of soup that is a super bowl for next Sunday, especially if you are looking for a healthy alternative for a food obsessed day of sports. Greek Lemon Soup cooks up super-quick (microwave option), creamy and satisfying, yet leaves room for cocktails and nibbles of course – a little jewel of a soup. Continue reading Greek Lemon Soup
Zahtar is a spice blend that works magic on roasted chicken. This simple roasted chicken is paired with a quick tangerine couscous – a simple little jewel for summer dining. Continue reading Zahtar Chicken & Tangerine Couscous
This chicken dish hails from when I was working as a personal chef. The sauce was stored separate from the chicken in the refrigerator and clients could simply arrive home, warm the chicken and the sauce then dress with the fresh basil and lemon zest right before serving. I also found that the dish was one that froze well, and I would package single serving portions that could be pulled from the freezer when needed. I recommend that entrées stored in the freezer be used within 1 to 2 weeks for best results.
This is a just a post to let my loyal subscribers know how Bijouxs, those little jewels from the kitchen, are really a part of my everyday life.
It’s been a blustery, hot and rainy few days here, complete with electricals (lightening) pulsing energy into an otherwise calm LA environment – and creating energy surrounding Bijouxs.
It’s Sunday suppertime…calm at last. Thank goodness my Bijouxs are in place. Continue reading Bijouxs in a Pinch
At the surface my experience cooking tagines feels recent, that is within the last 10 years, but upon reflection my roots to Moroccan cooking run deep to the very beginning of my cooking experience. What is now over 30 years ago, I had the pleasure of taking a cooking class with Paula Wolfert. As a young bride and very young cook, I was thrilled to have the opportunity to take a class from this fabulous chef. Paula’s memorable class on Moroccan food transported me to the sights and smells of Tangier not only through the food, but also through her words. Her articles from Saveur magazine will transport you too. She shares that Tangier “was also the place where I found my vocation as food writer—where I discovered who I really was.” What a wonderful experience. Continue reading Chicken Tagine with Green Olives & Preserved Lemon
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