No. 533Recipe Card Posted on Leave a comment

Montcomb’s Spicy Lentil Soup

Montcomb’s Spicy Lentil Soup | Bijouxs Little Jewels

This soup is thick enough to almost be a stew, a completely satisfying bowl on a chilly rainy night No. 533 in the Collection–Montcomb’s Spicy Lentil Soup– the newest Little Jewel Recipe.

SPICY LENTIL SOUP

I first brought you this recipe many years ago on the blog. It was complete with not so great food photos, early in my food photography days. Since then I have made it for years and just cooked up a pot of soup the other day and I wanted to share the evolution of the recipe.

As I recounted in my first post, the visit to Montcomb’s in Belgravia was magical. “As we descended down the dark, narrow stairs directly off a street in the shiny Belgravia district of London; this was not looking promising. We were there on a quest for a proper meal in London, intrigued, but not hopeful, we reached the bottom of the stairs facing a dark wooden door; down here we were instructed from the pub above, we would find the restaurant. We had come this far, so we guardedly opened the door.”  What commenced is shown here in my original post. Entering this beautiful restaurant, what a surprise. A true story!

Montcomb’s Spicy Lentil Soup | Bijouxs Little Jewels

As far as food memories, this was really a great one. The soup has evolved over the years, with a few changes. I checked and it is no longer on Montcomb’s menu although the restaurant still is going strong. The soup has evolved in my kitchen over the years. The basic ingredients stay the same but I have made the soup a bit chunkier than the original, almost a stew.  I have also a few options noted regarding the sausage and seasonings, see COOK’S NOTES in the recipe.

Cozy up with a bowl of Montcomb’s Spicy Lentil Soup – another Little Jewel from the Collection.

 

 

No. 519Recipe Card Posted on Leave a comment

Grilled Chicken With Parsley & Olive Salsa

Grilled Chicken With Parsley & Olive Salsa | Bijouxs Little Jewels

Extra-crispy grilled chicken thighs are bathed in a lush Parsley & Olive Salsa, rich with olives, fresh chili and lemon-another Little Jewel from the Bijouxs Kitchen.

GRILLED CHICKEN

The real key to this recipe is cooking the chicken until the skin really crispy and brown, this helps the chicken hold up to this rich salsa.

 Grilled Chicken With Parsley & Olive Salsa | Bijouxs Little Jewels

PARSLEY & OLIVE SALSA

The definition for salsa is “A spicy sauce of chopped, usually uncooked vegetables or fruit, especially tomatoes, onions, and chili peppers, used as a condiment”. That seems to ring true for this lively sauce. I saw the sauce here and wanted to try it, but of course you need to be a member to see the recipes, it’s that way all over-no more free online. In fact, I too had to move to a Membership Collection for my 500+ recipes, the website costs have really sky-rocked.

USE WHAT YOU HAVE

This is such a great start to the New Year, cleaning out the refrigerator/freezer! A no waste tactic to use what I already have on hand-a lesson from my favorite book “An Everlasting Meal” by Tamar Parker. I use her wonderful way with on-hand vegetables, as in my Autumn Roasted Vegetable Salad Recipe No. 245. Worth a look.

BIJOUXS NO.1

For this recipe I reworked my favorite raw olive sauce recipe, and my FIRST ever post on the website, Summer Tomato Sauce which I still use on regular meal rotation. I created this current sauce as close to the one I wanted. The jalapeño is what keeps this in the spicy salsa family!

 

 Grilled Chicken With Parsley & Olive Salsa |Bijouxs Little Jewels

Crispy chicken is bathed in the Parsley & Olive Salsa and served family style on a platter. I add to this with a simple green salad and a scoop of chocolate gelato for dessert. Simple.

Beautiful Food by Design from the Bijouxs Kitchen. I invite you to sign up for the Collection Membership and don’t forget to sign up for the Bijouxs Recipe Newsletter Link at Sidebar-never miss a Little Jewel!

 

 

No. 513Recipe Card Posted on Leave a comment

Pappa al Pomodoro

Pappa al Pomodoro | BijouxsLittle Jewels

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.

 

No. 512Recipe Card Posted on Leave a comment

Roasted Chicken Quatorze

 Roasted Chicken Quatorze

This chicken recipe has been in the Bijouxs Little Jewels Collection since 1986 when first published in W Magazine, the  fashion & design mag of the day. Grab this NYC little jewel.

CHICKEN QUATORZE

This chicken is a classic bistro recipe lightly adapted from Quatorze French Bistro in NYC, still going strong since 1984! Although there has been a location change since this intimate French bistro opened, the love remains.

 Roasted Chicken Quatorze

LOUIS THE 14TH

The name QUATORZE, which means 14, harkens to many references. In 1984 the restaurant was on 14th street, NYC. With an nod to the Sun King, aka Louis 14th, New Yorker cartoonist, Jack Ziegler created an iconic illustration which was used for the restaurant.

BISTRO FOOD

This recipe is a nod to Traditional Bistro cuisine, simple in style. After removing the back bone allowing the chicken to lay flat, I left the chicken untrussed, allowing it to roast with a true rustic style. The star of the recipe to me is the dense combination of fresh and dried herbs for the long marinade, adding so much flavor.

Classic New York cuisine, always a Little Jewel.