Meyer Lemon love. Start by baking up a batch of crunchy-sweet Meyer Lemon Granola, then with top Lemon Yogurt and Blackberries–a little breakfast jewel.
Continue reading Meyer Lemon Granola with Lemon Yogurt & Blackberries
Category: Breakfast
Pan Cone Tomate (Tomato with Toast)
What could be better than crispy toast, fresh summer tomatoes, prosciutto and cheese? Nothing. That’s why the simplicity of rustic cooking always is a little jewel in the Bijouxs Kitchen–Pan Cone Tomate (Tomato with Toast). Let’s eat. Continue reading Pan Cone Tomate (Tomato with Toast)
Roasted Strawberries Parfait
Strawberry season is here! I now live in strawberry fields along on the California Coast, which means I receive many baskets of berries dropped off by friends. Here is a great way to preserve the ripe fruit and provide a lovely fruit compote that tops just about any dessert. Roasted Strawberries Parfait is a jewel of a recipe.
ROASTING FRUIT
Roasting makes almost anything taste better, and believe it or not, even fruit is becomes more joyful when roasted. I have shared recipes featuring roasted pineapple, apples, grapes and of course strawberries. This simple yogurt parfait is layered with spiced roasted berries, vanilla yogurt and a crunchy layer of granola.
OTTOLENGHI RESATURANT AND RECIPES
I adapted a roasted fruit recipe from Ottolenghi Simple to create the parfait. I have collected everyone of their cookbooks. I even have their very first cookbook, printed in England with recipes in metrics. The store and restaurant really embraces my mantra “beautiful food by design.” My parfait is an anytime treat as serves as breakfast, a snack or dessert. This makes it a little jewel recipe.
SUMAC SPICE ROAD
Exploring new spices is a great way to ramp up your cooking game. Sumac is a spice that you may not know about, but it is a little jewel. Once again, Ottolenghi introduces us to this Middle Eastern spice. Sumac are red berries that grow in areas of the Mediterranean which are dried and ground into a powder. It features a sweet and sour taste, quite vibrant with undertones of lemon.
BIJOUXS LITTLE JEWELS FROM THE KITCHEN
Wow! Soon celebrating 10 years of Bijouxs! I began the blog in the “golden age of food blogs”, with a great group of LA food bloggers. That is when it easy easy to have loyal followers with lots of comments on the recipes, but now food is a VERY crowded space. ALMOST every website has a “recipe” section. For those of us who worked as chefs, the food world has really changed. Please don’t forget to sign up for my recipe newsletter – just the recipes please:) Thank you for your support.
Brioche Toast with Goat Cheddar & Apple Mostarda
A grilled cheese sandwich remains a classic little jewel in the kitchen, but a thick slice of brioche toast with melting cheddar cheese, topped with a sweet-savory apple mostarda is a new little jewel to savor.
TOAST RECIPES
There are many ‘toast’ recipes out there, you know the avocado kind. This toast version takes the favorite grilled cheese in a new direction. The inspiration for the flavors of this sandwich comes from apple pie topped with cheddar cheese, a classic. Here a buttery slice of brioche bread is topped with a tart goat cheddar, put under the broiler, then topped with sweet-savory apple mostarda, think chutney. A buttery-rich sandwich to love.
MOSTARDA
Mostarda is a typical condiment of Northern Italy, usually made by caramelizing fruit with sugar and mustard. These condiments are great accompanying roasts and on the cheese plate. The most famous mostarda recipe is the one from Cremona, made with figs and pears known as Mostarda di Mele, which is widely available online, and also combined with many types of fruits. I discovered a mostarda recipe in one of my favorite cookbooks and restaurants in L.A. Apples and rosemary lead the flavor profile, since I was gifted a bounty of apples a mostarda made sense. This condiment is delicious, versatile and simple to prepare.
BRIOCHE & CHEDDAR CHEESE
After discovering I could make a wonderful tea sandwich loaf via the pro Nancy Silverton, I though I’d try her brioche, also in a favorite cookbook. I baked the brioche in my pullman pan that I used to bake her Tea Sandwich Loaf. The bread was lovely, although my oven has hot spots and uneven heating which makes it a challenge not to over-bake.
Whether you bake your own bread or pick up a wonderful loaf from the bakery, this sandwich topped with the Apple Mostarda is a little jewel. Stay well.
Bijouxs Basics: Olive Oil Butter & Toast
Back to the basics here in the Bijouxs Kitchen. What is a nicer morning start or tea time treat during this gloomy winter than toast and butter? Let’s try Olive Oil Butter on freshly baked Tea Sandwich Loaf. Basics are Little Jewels in the Kitchen. Continue reading Bijouxs Basics: Olive Oil Butter & Toast
