Category: Olive Oil

No. 396Recipe Card Posted on by — 2 Comments

Triple Herb Roasted Chicken

Triple Herb Roasted Chicken

Time is precious, and I am making the most of mine during our ‘required down-time.’ I stumbled across this photograph of Triple Herb Roasted Chicken, a house favorite. The comfort of simple cooking at home is a little jewel.

FOOD & MEMORIES

Going through my drive of thousands of photographs, many for taken for the blog, this photo brought to mind a time, place and favorite recipe I was planning to share on the blog. The time of this photograph was “when the world was steady”, the place was at my beloved 1924 “ranch” in the foothills above LA. Photographed in my studio, on my favorite farm table, this recipe evokes how food and memories are intertwined.

As I gaze at this photo, I can actually taste this chicken. I remember how this simple adaptation of Wolfgang Puck’s favorite chicken recipe was perfect, after all, you can never have enough chicken recipes. I begin with a small chicken, remove the backbone to create two halves which will lay flat in the roasting pan. Three of my favorite herbs, rosemary, tarragon and thyme along with garlic make up an overnight marinade. The flavor is worth the wait.

HERB BUTTER SAUCE

The next day, remove the chicken from the marinade, rub with some additional olive oil and roast in the oven, that’s it. Well, there is one more thing. A savory, buttery herb sauce that you douse the chicken with after you remove from the oven. This is truly a simple, yet very tasty way with a chicken.

EVERYDAY BEAUTY

The beauty of our everyday is now more precious than ever. I savor my time cooking and bringing you the little jewel recipes. The photographs I share with you are the real food, as it is prepared, very light on styling. I want you to to see what the food will look like prepared. Celebrate the everyday beauty all around us, right here in our kitchens. Be well.

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Spiced Lentils & Brown Rice (Mejadra)

Spiced Lentils with Brown Rice

Spiced Lentil & Brown Rice first came onto my radar through Jerusalem the Cookbook, now a classic. Humble ingredients, lentils and rice, are spiced to create a wonderfully satisfying
vegan dish, for lunch dinner, or breakfast. A savory dish that truly is a little jewel.

MIDDLE EASTERN COOKING

The flavors and spices used in Middle East cuisine are among my favorites: cinnamon, cumin, ginger, and allspice. My friends from the Middle East have over the years given this California girl some lessons, and the dishes work wonderfully in our California cuisine template.

Kitchen standards like Chickpea & Fava Stew (Ful), Zahtar Chicken & Tangerine Couscous and Roasted Strawberries with Labneh and are among my go-to recipes, fresh, simple and healthy eating. Once I began cooking the cuisine, I sought out cookbooks to widen my knowledge. Yotam Ottolenghi and Sami Tamimi’s book, Jerusalem, not only shares recipes but stories from both of the chef’s childhoods and the food they grew up on.

Here at Bijouxs Little Jewels, I keep the recipes surprising, delicious and created for the home cook. I love to experiment with new recipes from cultures all over the world – good food is universal. Many times my friends introduce me to new recipes, food is all about sharing.

Spiced Lentils & Rice (Mejadra)SPICED LENTILS & BROWN RICE

I love simple dishes that combine a grain with a legume, such as Arroz Congri (Cuban Rice and Black Beans and Frijoles de la Olla (Beans in a Pot). This combination is satisfying and economical dining. The recipe can be made either in the Instant Pot or stovetop. I have made this both ways, and since I purchased the Instant Pot I have been giving it a try to simple and hasten long cooking dishes. In about 15 minutes Spiced Lentil & Brown Rice is ready to serve.

Spiced Lentils & Rice (Mejadra)

I have made a few minor adjustments, such as using less oil to sauté the shallots, and topping with fresh cilantro, a drizzle of olive oil and additional fragrant spices. A spoonful of yogurt sauce would lend a creamy texture. Finish with a green salad and some fresh fruit. Cuisines from around the world are little jewels.

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California Fish Tacos

California Fish Tacos

Tacos, I must admit they are pretty much a staple in my diet. My favorite are these simple fish tacos, made with fresh fish right off the coast of my home. A easy prep and delish any night of the week, for more than just Tuesdays. Enjoy this recipe preview from forthcoming cookbook The Beach House. Continue reading California Fish Tacos

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Tagliatelle with Puttanesca Verde

Tagliatelle with Puttanesca Verde

Classic Puttanesca with tomatoes is a house favorite and part of my first cookbook Family & Friends. Now it is joined by a green version of the classic dish, Tagliatelle with Puttanesca Verde. Pasta is always a little jewel.

PUTTANESCA VERDE

What can I say of classic puttanesca sauce that has not already been said with my favorite Oven Puttanesca Recipe. Now it’s time to add another version, this time think green. I love new takes on classic recipes, after all “food fads come and go, but the Bijouxs remain.” I have amassed a collection of pasta recipes on the blog over the 9 years and this one with olives is a favorite. But now, Puttanesca Verde comes in and adds depth to this classic dish.

Tagliatelle with Puttanesca Verde

Tagliatelle with Puttanesca Verde

Greens are a favorite in the Bijouxs Kitchen along with olives, so they are natural companions for this dish. I always love the rustic, simple pan sauce pasta recipes- quick, flexible, economical and tasty.

Tagliatelle with Puttanesca Verde

There is not much to prepare this little jewel, boil water for the pasta and start the sauce. I used a whole wheat tagliatelle, to add an additional level of flavor.

Tagliatelle with Puttanesca Verde
The browns and greens of the dish speak of Fall, with robust flavors for the season.
Look on the recipe card for COOK’S NOTES, with simple substitutions and hints.

Join me in welcoming a new robust little jewel to the kitchen.

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