This simple soup is my year-round favorite, often made with canned San Marzano tomatoes when the fresh tomatoes disappear. Pappa al Pomodoro is a true Little Jewel.
THE RIVER CAFE
One of my favorite soups, hand down. I first tried this Italian classic in, of all places, London at the famed Rogers and Gray restaurant the River Cafe. I can not define the simplicity of this classic Tuscan Soup, but the flavor of that journey remains. This is really what Italian rustic cuisine is all about.
TOMATO & BREAD SOUP
What could be more basic that tomatoes, garlic and olive oil, built into a satisfying soup using day-old rustic bread. Italian genius. Tomatoes, fresh or canned, are simmered with garlic and olive oil, then day old rustic bread is added at the end to create an amazing bowl of soup. I think this about as close as food served in Italian homes.
SIMPLE AND RUSTIC
Chefs Roger and Gray created a window into Italian cuisine. The restaurant and their classic cookbook “Italain Country Cookbook” 1995 is one every home cook needs to have on their shelf. More than just a cookbook is speaks to a way of life and beautiful cooking in Italy. Nothing goes to waste.
Does the world really need another Arrabiata Sauce recipe? I asked myself that question then tried this Really Rich Arrabiatta Sauce plant-based recipe, it now adds to the Bijouxs Little Jewels from the Kitchen.
My love for my cultural family recipes, most of which are either French, Italian, or Homestyle Nebraska cooking, prompted me to try yet another version of Arrabitta Sauce. I shared so many Italian recipes on my Bijouxs website, I have lost count. Some favorites you might like to try include my break the website Lemon Tiramisu and Garlicy Italian White Beans for starters.
BEAUTIFUL FOOD BY DESIGN
I share over 500 recipes on my website with ad-free access and a printable recipe card–I think my site is a winner. I designed the site over 10 years ago using a clean, black & white design. My food photgraphy has remained lush, but uses only real food from cooking the recipes. I do not employ any foood stylist tricks, what you see is what you get.My photography has been featured in many publications. Did I mention I also have 3 cookbooks, those are available digital or print right here. Yup, I designed those too.
REALLY RICH ARRABIATA SAUCE
This sauce is really rich, yet is remains a healthy vegan recipe. I enjoy cooking plant-based dishes for many of my meals. In Italy the focus is on simple and this sauce is a perfect example.The combination of fresh tomatoes PLUS a rich Italian tomato paste create a sauce dense with flavor. The addition of red chili pepper flakes and a little balsamic vinegar finish the sauce.I use a organic ancient grain spaghetti to keep the healthy thing going.
Another Little Jewel recipe from the Bijouxs Kitchen. Sign up for recipe newsletter on sidebar.
This salad is a case in point of simply beautiful food from the home kitchen and no special skills are required. Sumac, a spice to become friendly with adds to easy-to-find produce for a salad layered with flavors. Cherry Tomatoes with Sumac Shallots- Beautiful Food by Design.
CHERRY TOMATOES W/ SUMAC SHALLOTS
Sumac plays the star role in the salad do not skip this step .Preparing the marinated shallots is simple and well worth the effort. Sumac is easily ordered online.
Cherry tomatoes, basil leaves and crunchy pistachios blend to create a simple, yet complex flavored salad. This recipe is adapted from the master of using spices and seasonings to ramp up the flavors of just about everything, Yotam Ottolenghi. I have learned to use so many new spices from his many great cookbooks. I made a few small changes to the salad based on my on-hand ingredients, using only Heirloom cherry tomatoes and toasted pistachios instead of pine nuts. This is an in-the-moment salad, toss ingredients, plate and serve immediately.
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French Puy lentils, the smallest, deep green lentils make the most interesting salads. Today a delightful salad, Puy Lentils with Roasted Tomatoes & Gorgonzola–another Little Jewel from the Bijouxs Kitchen.
If you have not tried Puy lentils from France, this salad is a great entry point to these lovely little jewels. Lentils are one of the most comforting legumes, like pinto beans and chickpeas, however Lentils du Puy are immediately different to the eye from the usual brown or red lentils. With a unique blue-gray green hue and small is size, Puy lack the mushiness of other lentils. This firmer texture make them an excellent fit for salads.
One of my forever favorite chefs is Yotam Ottolenghi. I bought the first version of the famed restaurant’s cookbook name Ottolenghi when it was first published in England, all recipes were in grams. The platters of food in the restaurant are displayed in the most appealing manner, it was immediate love.
It is always a blessing to lay back on the heavy foods and concentrate on fresh vegetables and legumes. The vegetable recipes featured in Plenty are among my favorites. This salad is a take from one in the cookbook, I took a slightly more French spin. A great ingredient in this salad are the roasted tomatoes, with the effort, don’t skip these.
Puy lentils and French style triple cream blue, a semi-soft cheese cross between blue and brie, are the changes. Savor this Little Jewel salad from my kitchen to yours.
The gray days of late winter are all about California’s fickle weather. Today it’s rainy and cold, even snow on our local mountains. Staying present my senses are telling me soup. Classic tomato soup takes on a Italian profile–Roasted Heirloom Tomato Soup with Parmesan Toast is a comforting little jewel. Continue reading Roasted Heirloom Tomato Soup & Parmesan Toast