Category: Nuts

No. 611Recipe Card Posted on by — Leave a comment

Apple and Pear Slaw with Hazelnuts and Blue Cheese

Apple and Pear Slaw with Hazelnuts and Blue Cheese | Bijouxs Little Jewels

Welcome Fall flavors with Apple and Pear Slaw with Hazelnuts + Blue Cheese-No. 611 in the Collection Membership, join here.

WELCOME FALL

I’m ready for Fall, it has been a long hot summer, even here along the Southern California coast. The flavors in this salad just scream of fall, but still bring a fresh, crispness to the late summer kitchen. The still summer-like weather keeps us craving cool and crunchy dishes.

This salad combines favorites of sweet pears and apples, shredded cabbage and radicchio with creamy Roquefort cheese and toasted hazelnuts. Yummy!

Apple and Pear Slaw with Hazelnuts and Blue Cheese | Bijouxs Little Jewels

Apple and Pear Slaw with Hazelnuts and Blue Cheese | Bijouxs Little Jewels

LOST KITCHEN

This recipe has been slightly adapted from the LOST KITCHEN via Wall Street Journal. If you are not familiar with Erin French and the lost kitchen her cookbook, check it out, a great story and recipes.

BIJOUXS LITTLE JEWELS KITCHEN

At home here in my California kitchen I am focusing on bringing new, intertesting recipes to my allready 600+ recipes available by joining my Collection Membership. It’s a bargain, less than 3 dollars a month for the yearly subscribtion. The think I like best it there are NO ADS, NO POPUPS, NO JUMP TO RECIPE, no nonsense. You get what you pay for my recipes allavailable with a printable card on each post.

As I say, BEAUTIFUL FOOD BY DESIGN. By beoming a member you not only get all the recipes but support the no-hassel access to the recipes all $35 year (under $3.00 per month). Join me for Beautiful Cooking at home. 

No. 607Recipe Card Posted on by — Leave a comment

Vietnamese Coffee Granola

Vietnamese Coffee Granola | Bijouxs Little Jewels

VIETNAMESE COFFEE GRANOLA

Good Morning! The creamy flavor of Vietnamese coffee is part of this breakfast bowl-Vietnamese Coffee Granola, the newest Little Jewel #607 from the Collection Membership.

 

VIETNAMESE COFFEE GRANOLA |Bijouxs Litle Jewels

VIETNAMESE COFFEE GRANOLA | Bijouxs Little Jewels

 

VIETNAMESE COFFEE

One of my favorite parts of dining on Vietnamese cuisine is the rich, sweet flavor of a Vietnamese coffee. At one point in time, I had a real Vietnamese coffee drip maker (update I just got a new one) and tried my hand at making these sweet and potent cups of coffee. Mine were never ever as good as the restaurant version. There also is a preferred coffee Cafe Du Monde to use for classic results.

VIETNAMESE COFFEE GRANOLA | Bijouxs Little Jewels

COFFEE GRANOLA

Loving Vietnamese coffee lead me to a way to flavor granola with the same creamy, coffee sweetness. How? You begin with basic coffee ingredients of sweetned condensed milk and coffee. Next the basic granola components of rolled oats, cashews, pecans and pumpkin seeds. Flavor with cinnamon and cardomom. Melted coocnut oil is also mixed in with the granola mixture, completed.

Bake the granola on a standard half sheet pan lined with parchment paper or silicone baking mat. Bake the granola, watching over it during the 40 minute or so bake, giving it a mix a few times during baking for even browning. That’s it. You favorite coffee is now in your breakfast bowl. Top with sliced fresh fruit and Vanilla Almond Malk. Coffee is served. Store the granola in a glass sealed jar. Good Morning!

VIETNAMESE COFFEE GRANOLA | Bijouxs Little Jewels

 

 

 

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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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