Spring is here, a bounty of fruit & vegetables begins. In spite of my land-locked condition, a small local meat market began carrying fresh vegetables, there I found the most luscious asparagus. One of my favorite ways with asparagus is this recipe via Lee Bailey, a chef whose food and life truly embodied Beautiful Food By Design.
I am feeling my French roots in this Italian dish, classic Braised Artichokes Romana, a simple little jewel for Spring. Continue reading Braised Artichokes Romana
For the Roses. This year so many events have been cancelled, but not cooking here at Bijouxs, confinement creations abound. Grapefruit Herb & Rose Olive Oil Cake, the gift of a little jewel Now residing in the heart of citrus country along the coast of California, let’s just say I have my pick of any citrus, mostly gifted from friends. A bevy of grapefruits from inland groves came my way and recipes have ensued.
Continue reading Grapefruit Herb & Rose Olive Oil Cake
Hey, does anyone remember beer bread? It was popular when I was growing up, and now in confinement days this 4-ingredient one-bowl no rise Butter Crust Beer Bread is just what we need. Not to mention the beer. Continue reading Butter Crust Beer Bread
Back to basics. Simple straightforward food that well, just tastes really good. This 4-ingredient Italian classic Capellini Aglio Olino Peperoncino is a staple in the Bijouxs Kitchen, ready to fulfill any hunger attack even when your cupboard is almost bare, always a little jewel.
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