No. 7Recipe Card Posted on Leave a comment

Celery, Lovage and Almond Soup

Lovage  (Levisticum officinale)  – if you don’t have it in your herb garden – plant it. Pretty saucy statement I know, but lovage is truly a Bijouxs. It is a large, vigorous (perennial) herb with celery-like leaves that harbor an intense celery-ansie flavor. Uses? Endless – think celery squared.

One way in which I like to use lovage is in this delicate, and fresh soup from Fifteen Minutes Meals. I have intensified the celery flavor with my addition of fresh lovage. Continue reading Celery, Lovage and Almond Soup

No. 6Recipe Card Posted on 4 Comments

Café de Paris Butter

Compound butter: sounds pretty boring, what’s the big deal with whirling some flavors into butter? I know, but don’t pass on these little Bijouxs Basics for your pantry (um, freezer).

When I first started cooking, I began with the basics, and compound butters were a part of my classes, but acting very crow-like and being very young, I was more attracted to the shiny objects. My new copper bowl and giant balloon whisk held my attention, compound butters?, I’ll get back to those later. I don’t really know what every happened to my copper bowl and giant balloon whisk, but I can assure sure you compound butters are now given front row center in my freezer. Continue reading Café de Paris Butter

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Grapefruit Gazpacho with Mint

This is a very light, simple take on Gazpacho, and the grapefruit is what really makes it such a fresh sup on a hot day. It’s a snap to make: chop everything up, put in a bowl with grapefruit juice, let the flavors develop for an hour, and give it a quick spin the food processor, pure Bijouxs. Continue reading Grapefruit Gazpacho with Mint

No. 1Recipe Card Posted on 2 Comments

Perfect Summer Pasta

This recipe is one I love to make when the tomatoes are dead-ripe and brought into the kitchen, still warm from the summer sun. On my early morning crawls around the farmers markets I look for vendors selling their over-ripe tomatoes at a discount, they are just what I need to make this simple pasta sauce.

Crudaiolo is an uncooked pasta sauce from the Puglia region of Italy. It is so incredibly simple and refreshing on hot summer days. Please do not be tempted to add both the green onion and the garlic, just choose one, it really does honor the taste. This video makes it simple!

The perfect summer Bijouxs.

 

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Anna Apple Trees

I wandered out to the studio today to write a post about a lovely summer recipe, but something was different today – the crisp morning air felt like fall, not mid-July in the usually hot interior valley of Los Angeles, and I am wearing a sweater – so, today it’s all about Anna, the apple tree, and being present in the moment. Continue reading Anna Apple Trees