Category: Entree

No. 630Recipe Card Posted on by — Leave a comment

Spicy Sausage Ragù

Spicy Sausage Ragù | Bijouxs Little Jewels

I know, yes you are reading this correctly, cinnamon in the sauce? Yes, this recipe is based on a dear friend’s fabulous sauce; very few people guess this secret spice. The spicy seasoning mix and Italian sausage contribute the sauce’s richness and complexity.

TOMMY’S SAUCE

Our dear friend Tommy shared this recipe with our family many years ago. I can’t tell you how many pounds of sauce have been created. Everyone from  kids to adults love this sauce. It is a unique take on spaghetti sauce. I shared it here . Unique just like the man, this sauce was created with families in mind.

SAUSAGE RAGU

Many sausage ragùs are sweet, however making the sauce with Hot Italian Sausage really kicks things up. The time spent cooking this sauce on the stove is so worth it. Put on your favorite show to binge and relax. Watch the sauce, stirring often as the sauce begins to thicken. During the last hour keep your eye on the pan, do not let the sauce stick to the bottom of the pan. Add more water if the sauce gets too thick during cooking.

SLOW COOKING

Time is on your side for flavor, so don’t rush the cooking time. This sauce is even better made the day before. Cool, refrigerate and gently reheat to serve. I like using a short pasta like rigatoni or penne with this rich meat sauce.

 

No. 629Recipe Card Posted on by — Leave a comment

French Bistro Salad

French Bistro Salad | Bijouxs Little Jewels

Ah, the French bistros of France offer the most lovely salads. Always served with fresh local ingredients. The basic Bistro Salad is my favorite with delicate lettuce and a Dijon vinaigrette, vegetables and often chicken is an option. French Bistro Salad is recipe No. 629 in the Recipe Membership Collection.

FRENCH BISTRO SALAD

The dressing recipe originally came from my cooking teachers way back in my Pasadena young-girl days. I learned so much from those teachers and classes.

Here’s how I make it. Place a small clove of chopped garlic into wooden bow, add a pinch of coarse sea salt and freshly ground black pepper and use the back of a wooden salad spoon to mash garlic and salt. Add about 1 teaspoon of Dijon mustard, 1 tablespoon red wine vinegar stir and then whisk in about 4 tablespoons of good olive oil. Top with the greens and take it to the table to be tossed and served toward the end of the meal, so French.

French Bistro Salad | Bijouxs Little Jewels

MAPLE SALAD BOWL

I have been making versions of this salad since I got my large Maple Salad bowl from a trip to Boston what seems like a hundred years ago. The bowl is cracked from many tumbles off top shelves to the floor, character I guess. I did find a solid maple bowl here, on my wish list, but I will always cherish this salad bowl.

 

 

No. 623Recipe Card Posted on by — Leave a comment

Giant Beans with Tomatoes & Herbs

GIANT BEANS WITH TOMATOES AND HERBS | Bijouxs Little Jewels

Grab a little wintery comfort with a bowl of GIANT BEANS WITH TOMATOES AND HERBS a simple oven bake bursting with flavor-no boring beans here.
From my Collection Membership to you.

GIGANTE BEANS

Beans pictured here are giant lima beans, which are easy to procure online. The orginal recipe from Andrea Gentl uses a bean called “fasolia gigantes,” which are large white beans used in Greek cuisine, many times in the dish referred to as ‘Gigantes plaki’, which is very similar to this recipe. The Greek beans are available online. This dish is often served as a main course and best of all it is vegan-friendly. *One thing to note is that the beans need to be soaked overnight in lots of fresh water prior to cooking. Do not be tempted to peel off the skins, this will cause the beans to split and become mushy.

TOMATOES AND HERBS

The prepped beans* are baked in an herb-based fresh tomato sauce with oregano, thyme, bay leaf and fresh rosemary. Bake them in a 350° large covered casserole until tender for 2-3 hours, adding extra water as needed. My beans took the full 3 hours and required extra water, but time will depend on the size of your beans.

GIANT BEANS WITH TOMATOES AND HERBS | Bijouxs Little Jewels

GREEK COOKING

This particular recipe originates from a port town on Serifos, although this bean dish is served in many part of Greece. It appears as the term “plaki” pronounced Plah-KEE, refers to a Greek cooking method where the food is baked or roasted with plenty of tomatoes, veggies, and extra virgin olive oil, just as these beans are prepared.

HEALTHY DINNER

This bean dish is healthy, tasty and very satisfying. Serve with lots of extra Greek olive oil and a dense bread with a crisp crust, perfect to mop up the sauces. Simply Beautiful Food from Greece for the home kitchen.

 

No. 618Recipe Card Posted on by — Leave a comment

Squash Blossom Frittata

Squash Blossom Frittata | Bijouxs Little Jewels

Beautiful squash blossoms adorn this end of the season simple frittata recipe- No.618 Squash Blossom Frittata in the Membership Collection.

BEAUTIFUL FOOD IN OUR KITCHENS

It’s easy to see the everyday beauty right here in our own kitchens. Just looking at these lovely fragile squash blossoms brings the beauty of nature right before our eyes. A simple walk out to the garden brought forth these blossoms.
Squash Blossom Frittata | Bijouxs Little Jewels

ALONG THE COAST

This year the weather by the beach has been filled with lots of foggy days, often not clearing until late afternoon, to that end my squash bloom crop was small and a one time event towards the end of the season. The zucchini were small, not a vibrant year. I had to supplement my squash blossoms with some from the famers market to have enough for the recipe.

FRITTATA

Frittatas are one of my favorite breakfast/brunch recipes in the kitchen. This Italian little jewel is so easy and so adaptable. Make it your own and add in your favorite vegetables, cooked bacon or sausage, fresh herbs and cheese-use your breakfast favorites. I posted a recipe for a Green Tomato Frittata, a perfect way to use up the unripe tomatoes that show up at the end of the season.
Squash Blossom Frittata | Bijouxs Little Jewels

JOIN THE MEMBERSHIP COLLECTION

I created the Membership Collection to allow my readers complete access to all my 600+ recipes, and avoid nasty pop-ups, ads and tracking  that  you find on most other (food) websites. It takes forever to get to the recipe. The small membership fee helps keep the Bijouxs Little Jewels coming to you. ad free. Thank you!
No. 617Recipe Card Posted on by — Leave a comment

Simple Linguine with Clam Sauce

Simple Linguine with Clam Sauce | Bijouxs Little Jewels from the Kitchen

From the pantry to the table this Simple Linguine and Clam Sauce will be on repeat in your home. Bijouxs Collection Membership Recipe No. 617 Prego!

LINGUINE AND CLAMS

For years I ordered this dish when I dined out, little did I know how easy it is create at home, plus it uses basic on-hand pantry ingredients–a little kitchen jewel.

CANNED BABY CLAMS

Canned clams are available in almost any market, as is the bottled clam juice. People may shy away thinking this dish may taste fishy, but no, the baby clams are mild and sweet. This is a pasta dish you can serve to almost anyone and they may not guess there are clams in the sauce. 

CLASSIC ITALIAN

Linguine and Clams is a traditional Italian dish. This is a take on the dish with a few twists. The linguine is cooked in the clam broth, which adds deep flavor to the pasta, and keeps the sauce light. This method also makes cooking the recipe very easy. The other twist is to top the pasta with toasted bread crumbs Sicilian style. Then just a  touch of fresh parsley and oregano complete the pasta.

Still Hungry?