Category: Entree

No. 666Recipe Card Posted on by — Leave a comment

Bijouxs Basics: Chicken Marabella

Bijouxs Basics: Chicken Marabella | Bijouxs Litle Jewels

There is nothing like this classic recipe from The Silver Palate Cookbook-Chicken Marbella No.666 in the Membership Collection.

BIJOUXS BASICS

I love bringing you my favorite recipes in the Membership Collection. For Members, it is a chance to see and sample all of the 666 recipes available for you! If you are not a member yet you can join here>

Collect all the Little Jewel Recipes, especially created for the home cook. Members gain access to over 600+ curated recipes plus access to all new recipes added monthly. Ad-free with Print-Friendly recipes. Great to use with your phone when you are shopping for dinner.

CHICKEN MARABELLA

You no doubt have seen this recipe, however this is a scaled down version, better for the weeknight home cook. Budget friendly chicken thighs are combine with both savory and sweet ingredients to create this classic dish. Prunes, olives and capers are part of the marinade which creates so much flavor in the chicken.

Chicken Marabella | Bijouxs Little Jewels

CLASSIC RECIPES

This is a scaled back version, serving 4 instead of 8, as in the original in The Silver Palate Cookbook. This cookbook has been a constant kitchen companion for over 25 years. There is a wealth of cooking knowledge, not just recipes. The book can even help you learn to cook.

Chicken Marabella |Bijouxs Little Jewels

Cheers to the classics!

 

No. 663Recipe Card Posted on by — Leave a comment

Curried Shrimp Soup

Curried Shrimp Soup | Bijouxs Little Jewels

This is one of the easiest soups to make and very tasty too! This classic Curried Shrimp Soup No. 663 from the Membership Collection is one to savor.

FOOD MEMORIES

This soup came from a dear friend’s daughter who was young at the time and had just started cooking, but we all loved her soup. It has been many years now, my dear friend has passed on, but her daughter remains. This simple soup is a treasured recipe memory.

CURRIED SHRIMP SOUP

I shared this recipe in my cookbook FROM THE BEACH HOUSE.

It was actually posted over 15 years in my blog here.   The soup pictured, Seafood Chowder, contains clams and some vegetables, but is the same broth base.

Today I have morphed the original into this lovely Curried Shrimp Soup. Smooth with just the gentle hint of curry is what sets this soup apart. I included  a bit of clam juice for umami flavor.  Cook Curried Shrimp Soup and begin making your food memories.

Cheers.

 

 

No. 662Recipe Card Posted on by — Leave a comment

Zucchini & Dill Soup

 

Zucchini & Dill Soup Bijouxs Little Jewels

Drowning with zucchini? Here is a super- simple way to capture summer’s bounty-No.662 Zucchini & Dill Soup in the Collection Membership.

SUMMER ZUCCHINI

Summer brings an inordinate amount of zucchini from the garden. In order to capture the seaon you need some easy recipes to make use of the surplus zucchini.

ZUCCHNI & DILL SOUP

Bijouxs to the rescue!  Here is a simple, yet tasty soup you can whip up in a few minutes, then save in the freezer for an on hand a quick meal.

MARK BITTMAN

A long time chef and TV host Mark’s cookbook Kitchen Express is a staple in the cookbook collection. Besides offering 404 seasonal recipes, these are speedy when you need a recipe fast.

The book is arranged by the seasons, with menus and cooking information such as pantry and temperature equivalencies. A very useful cookbook to add to your collection. This soup I am sharing is from the cookbook in the Summer chapter.

Zucchini & Dill Soup | Bijouxs Little Jewels

Savor the season from Bijouxs Little Jewels from the Kitchen.

 

No. 653Recipe Card Posted on by — Leave a comment

Cantonese Steamed Fish

Cantonese Steamed Fish | Bijouxs Little Jewels

My all-time favorite way to steam fish, filled with flavor and simple to prepare-Cantonese Steamed Fish Recipe No. 653 in the Membership Collection.

STEAMED FISH

I know steaming fish sounds bland and boring, however this Cantonese take on steamed fish is anything but boring. Fresh ginger, scallions and cilantro all bathed in a light soy-sauce based sauce. The fish is delicate and tender, everything is kept light and fresh.

It’s easy to steam fish, even if you don’t have a steamers. You can simply use a large pot or deep skillet with a lid, I use my wok. You can either use a steaming rack or small can in 1-2 inches of water. Easy! You now have a steaming setup.

CANTONESE CUISINE

I have long-loved Cantonese style food. In LA we had stellar Asian restaurants from the high-end to the simple classic diner-style eateries. Mostly I ate at local restaurants in Alhambra, near my home, where there are many different Asian cuisines converging together.

This simple recipe is a favorite both at home and out to eat- No. 643 Cantonese Steamed Fish Enjoy!

 

 

 

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.

 

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