No. 543Recipe Card Posted on Leave a comment

Via Carota Burger

Via Carota Burger | Bijouxs Little Jewels

Simplicity, a burger with no bun, no ketchup, not bit of distraction. A taste from my childhood, via the upscale NYC Via Carota Burger, truly a little jewel.

CLASSIC BURGER

Culinary fads come and go, the the Bijouxs remain. This trendy burger is really from my past. To begin, at 5 years old my Grandmother would get a cast iron skillet scorching hot and fry up a simple burger that created a very crispy crust. Because I was a very discerning eater even at 5, I loved my burger plain with lots of salt and pepper.

Fast forward. Living the Hollowood life as a young wife we frequented Ma Maison, and the first appearance of 22 year old Chef Wolfgang Puck. Of course when his cookboook, Wolfgand Puck’s Modern French Cooking for the American Kitchen was published I began cooking from the book. One we loved for dinner was Ground Steak with Roquefort Cheese and Green Peppercorn Sauce, still a winner with the stained pages from the many times I have made this recipe. It is from his first cookbook, prior to Chef stardom, Wolfgang Puck’s Modern French Cooking for the American Kitchen, order original used from Amazon.

VIA COROTA NYC 

Acoss the country one of the best Italian NYC restaurants, Via Carota, serves the Carota Svizzerina. This is hand-chopped grassfed steak, served just how I love it, seared on a flat-top (aka my Grandmother’s cast iron skillet) and served naked on the plate, lightly seasoned with garlic and rosemary, perfect.

Via Carota Burger Bijouxs Little Jewels

Via Carota Burger | Bijouxs Little Jewels

SVIZZERINA

The recipe name is from the chef’s mom in Tuscany where, they used to serve these “plain” ground burgers as a way to get children to eat meat, no bun no ketchup, please. Served seared on the outside and very rare on the inside and topped garlic cloves and rosemary cooked in olive oil. A key to the recipe is to hand-chop a New York strip steak (or lightly chop in a food processor) the meat, so it is still chunky and served seared and rare on the inside. 

Via Catora Burger simplicity, a true Little Jewel.

 

No. 538Recipe Card Posted on Leave a comment

Stir-Fry Mushroom Larb

Stir-Fry Mushroom Larb | Bijouxs Little Jewels

You will love this plant-based take on Larb, the classic Thai spicy salad. Traditional with ground meat but here the mushrooms are the stars in Stir-Fry Mushroom Larb, another Little Jewel from the Kitchen.

THAI LARB GAI

Thai Larb Gai Salad is a tangy and spicy salad with ground meat, cucumber, radishes and herbs. Often Served with lettuce wraps for a refreshing meal.

THAI FOOD

I came to love this dish at a local Thai restaurant near my home, where the fish cakes were stellar! I share them here on my blog. The chef and his wife cooked and ran the tiny eatery, I was so sad when they shuttered. Many times the chef allowed me into the kitchen to see how they prepared the dishes. When I entered the restaurant they began making my favorite dishes. Such beautiful people.

SHITAKI MUSHROOMS

The real “meat” in this recipe are the dense Shitaki mushrooms. When they are crisp and brown they take on a substational part of the recipe. Traditional Larb ingredients such as mint, peanuts, ginger, garlic and fish sauce complete the dish. Stir-fry is a quick way to develop intense flavors in a recipe.

Stir-Fry Mushroom Larb | Bijouxs Little Jewels

BON APPETIT

Stir-Fry Mushroom Larb | Bijouxs Little Jewels from the Kitchen

This stellar recipe was adapted from Bon Appetit Chef Andy Baraghani. His flavors are beautifully balanced and perfect for today’s appetites. His cookbook looks like one to add to my library. Ha, just what I need another cookbook! I was happy to see some of his recipes are available on his website, check it out.

Stir-Fry Mushroom Larb join here to access all 538 Recipes in the Collection.

 

No. 538Recipe Card Posted on Leave a comment

Pasta al Limone

Pasta al Limone | Bijouxs Little Jewels

A simple weeknight Italian pasta for just a couple of people-Pasta al Limone, another Little Jewel from the Kitchen.

SIMPLE ITALIAN FOOD

Italian genius, just a few on-hand ingredients create  a quiet plate of pasta for two. I love simple Italian cuisine and Pasta al Limone is a prime example of rustic, simple food.
There is nothing to learn, just create a simple lemon sauce and toss with hot pasta-done!

No special equipment required, basic kitchen equipment will do. One medium sauce pan, my favorite here,  is all that is required is to make the simple sauce  along with a pot to boil the water for the pasta. The ingredients are simple as well, lemons, Pecorino Romano cheese, olive oil, a knob of butter and pasta, that’s it.

Pasta al Limone | Bijouxs Little Jewels

Pasta al Limone | Bijouxs Little Jewels

LEMON LOVE

It’s no secret at Bijouxs I display my love of all things citrus and also the back story. Oranges and lemons were a big part of my growing up and the smell and taste is etched in my memory. Currently I have a large orange tree, but I am wanting to plant a lemon, oh, could I find an Amalfi Lemon tree to plant?? There are a plethora of lemon recipes (well, over 20 to be exact) on my Bijouxs website, the all time winner is this one, which still gets lot of views.

 

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!