Category: Olive Oil

No. 629Recipe Card Posted on by — Leave a comment

French Bistro Salad

French Bistro Salad | Bijouxs Little Jewels

Ah, the French bistros of France offer the most lovely salads. Always served with fresh local ingredients. The basic Bistro Salad is my favorite with delicate lettuce and a Dijon vinaigrette, vegetables and often chicken is an option. French Bistro Salad is recipe No. 629 in the Recipe Membership Collection.

FRENCH BISTRO SALAD

The dressing recipe originally came from my cooking teachers way back in my Pasadena young-girl days. I learned so much from those teachers and classes.

Here’s how I make it. Place a small clove of chopped garlic into wooden bow, add a pinch of coarse sea salt and freshly ground black pepper and use the back of a wooden salad spoon to mash garlic and salt. Add about 1 teaspoon of Dijon mustard, 1 tablespoon red wine vinegar stir and then whisk in about 4 tablespoons of good olive oil. Top with the greens and take it to the table to be tossed and served toward the end of the meal, so French.

French Bistro Salad | Bijouxs Little Jewels

MAPLE SALAD BOWL

I have been making versions of this salad since I got my large Maple Salad bowl from a trip to Boston what seems like a hundred years ago. The bowl is cracked from many tumbles off top shelves to the floor, character I guess. I did find a solid maple bowl here, on my wish list, but I will always cherish this salad bowl.

 

 

No. 628Recipe Card Posted on by — Leave a comment

Toast with Dukkah & Avocado

Toast with Dukkah & Avocado | Bijouxs Little Jewels

Buttery avocado toast steps up using bread baked with heirloom flour and topped with crunchy Dukkah spice-easy fix toast-Dukkah & Avocado Toast No. 628 from the Membership Collection. Join to access all 628 recipes – no pops or ads!

AVOCADO TOAST

A perennial favorite in the kitchen, with a little spice added and served on a rustic rye bread-good morning!

Toast with Dukkah & Avocado | Bijouxs Little Jewels

 

Toast with Dukkah & Avocado | Bijouxs Little Jewels

Why buy it when you can make it? This spice blend is a breeze to create, and extremely versatile in the kitchen. Not just for – sprinkle it on soups, eggs, veggies and of course AVOCADO TOAST.

HEIRLOOM BREAD BAKERS

With just a bit of research I discovered this local bakery, Clemente Baking Company, which specializes in organic sourdough breads. The smell will knock you over when you enter the tiny bakery shop. You have a clear view to the owner and the bakers working hard to create the next days bread. The Rustic Rye is a favorite.

 

No. 627Recipe Card Posted on by — Leave a comment

Greek Feta Salad

Greek Feta Salad | Bijouxs Little Jewels

This salad has a secret ingredient hidden from view, high-protein probiotic cottage cheese rests below the vegetable toppings-Greek Feta Salad No. 627 from the Collection Membership.

HIGH PROTEIN LUNCH

Including a high protein lunch in your days will keep you going for hours. The secret is to layer the cottage cheese below the feta and vegetables. Chill and then toss ever together. Including this high protein boost of about 14 grams of protein. Win by  keeping protein everyday high.

FETA CHEESE

I prefer using a Sheep’s milk feta from Greece or Israel packed in brine. Trader Joe’s has one to try. The saltiness is key in the recipe adding, a depth of flavor to the cottage

THE RECIPE COLLECTION MEMBERSHIP

I created Recipe Collection Membership to solve some of the cooking issues for Home cooks.

First, the Collection of over 700+ recipes is available digitally, via your phone or laptop, whatever while you are out shopping, hanging with friends or at home working. It is like have a cookbook of 700 recipes right at your finger tips. I use it when I am at the market deciding what’s for dinner.

There are color photographs for every recipe so you can see how the dish will look on the plate. I take the photos to best represent the way the food really looks prepared.

Second, I set the yearly subscription price to $35.00 a year, that’s less than $3 per month for all access to the recipes! The best thing is I keep adding recipes, I am up to No. 627 currently, and you can receive them all.

I think the Recipe Collection Membership is a great asset for the home cook.

More info here: https://bijouxs.com/shop/recipe-club-membership/

Thank you for your continued support!

 

No. 626Recipe Card Posted on by — Leave a comment

Scottish Vintage Oat Cakes

Scottish Vintage Oat Cakes | Bijouxs Little Jewels

Simple with historic ingenuity these are still a staple today-Scottish Vintage Oat Cakes the newest Little Jewel in the Membership Collection.

SCOTTISH OAT CAKES

These oat cakes have been a part of Scottish cuisine dating as far back as the 14th century. The story goes that nuns in Scotland were making “little pancakes rather like communion wafers”, and this is thought to describe the making of oatcakes.  Scottish soldiers would carry oats which they moistened then griddled.

Scottish Vintage Oat Cakes | Bijouxs Little Jewels

MODERN OAT CAKES

The texture of today’s oatcakes may vary from rough to fine depending on how the oats are ground They are a fantastically flexible cake, from breakfast to dinner and cocktail hour.

With just 5 ingredients these modern Scottish Oak Cakes are very easy to prepare, then keep on hand. Rolled oats, oat flour or finely ground oats, baking powder, salt, olive oil or butter along with hot water-that’s it. Really.

The dough is rolled out thin, cut into 2-3 inch rounds and popped in the oven to crisp. After 15-20 minutes golden brown and crisp cakes emerge ready for you to spread your favorite toppings.

Scottish Vintage Oat Cakes | Bijouxs Little Jewels

CHEESE & CRACKERS

My favorite take on these cakes is pictured here, sharp creamy French Roquefort with a drizzle of rich local avocado honey-perfect. These very simple crackers are a vessel for your favorite sweet or savory spread. Nice to accompany a cheese plate too.

No. 626 Scottish Vintage Oat Cakes one of hundreds of recipes that await you in the Collection Membership.

No. 623Recipe Card Posted on by — Leave a comment

Giant Beans with Tomatoes & Herbs

GIANT BEANS WITH TOMATOES AND HERBS | Bijouxs Little Jewels

Grab a little wintery comfort with a bowl of GIANT BEANS WITH TOMATOES AND HERBS a simple oven bake bursting with flavor-no boring beans here.
From my Collection Membership to you.

GIGANTE BEANS

Beans pictured here are giant lima beans, which are easy to procure online. The orginal recipe from Andrea Gentl uses a bean called “fasolia gigantes,” which are large white beans used in Greek cuisine, many times in the dish referred to as ‘Gigantes plaki’, which is very similar to this recipe. The Greek beans are available online. This dish is often served as a main course and best of all it is vegan-friendly. *One thing to note is that the beans need to be soaked overnight in lots of fresh water prior to cooking. Do not be tempted to peel off the skins, this will cause the beans to split and become mushy.

TOMATOES AND HERBS

The prepped beans* are baked in an herb-based fresh tomato sauce with oregano, thyme, bay leaf and fresh rosemary. Bake them in a 350° large covered casserole until tender for 2-3 hours, adding extra water as needed. My beans took the full 3 hours and required extra water, but time will depend on the size of your beans.

GIANT BEANS WITH TOMATOES AND HERBS | Bijouxs Little Jewels

GREEK COOKING

This particular recipe originates from a port town on Serifos, although this bean dish is served in many part of Greece. It appears as the term “plaki” pronounced Plah-KEE, refers to a Greek cooking method where the food is baked or roasted with plenty of tomatoes, veggies, and extra virgin olive oil, just as these beans are prepared.

HEALTHY DINNER

This bean dish is healthy, tasty and very satisfying. Serve with lots of extra Greek olive oil and a dense bread with a crisp crust, perfect to mop up the sauces. Simply Beautiful Food from Greece for the home kitchen.

 

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