The peas are green! Spring has begun! Long live Venice!” The April 25th Venice tradition is for the Doge (the Chief Magistrate) to taste a spoonful of the city’s most famous dish, Risi e bisi, in public to annunciate the start the Feast of Saint Mark. Risi e bisi (Rice with Peas) marks the start of spring – join Bijouxs in celebrating this little jewel of dish. Continue reading Risi e bisi (Rice with Peas)
These French cheese puffs are one of my staples with cocktails before a meal. The dough is a simple Pàte à choux, you may recognize it as the dough to make cream puffs and eclairs. Simple French is always a little jewel from the kitchen. Continue reading French Gougères with Parmesan & Pepper
The Italians create fabulous food from almost nothing at all. Capellini en Brodo is an example of a rich pasta dish made from leftover Parmesan rinds and herbs. Italian simplicity is always a Little Jewel. Continue reading Capellini en Brodo
When big, beautiful artichokes come to market, I can not resist. Artichokes Provençal is one of my simple favorites from No. 2 From the Garden Cookbook. I devised the recipe so that one artichoke could serve two-always a little jewel. Continue reading Artichokes Provençal
Happy Spring Holidays. We are still going to celebrate, even though many of us are on our own this year. Most definitely a different kind of holiday, but food creates comfort and reminds us how grateful we are for our lives. Crispy Cheesy Roasted Fennel is on the menu. Yes, it’s crispy-buttery and full of spices, cooking at home, always a little jewel. Continue reading Crispy & Cheesy Roasted Fennel
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