No. 548Recipe Card Posted on Leave a comment

Poached Chicken and Mushroom Bowl

Poached Chicken and Mushroom Bowl | Bijouxs Little Jewels

A recipe of simple comfort for trying times. Poached Chicken and Mushroom Bowl is a fresh and healthy bowl, another Little Jewel from the Bijouxs Kitchen Recipe Collection.


Soups feel both cleansing and comforting. A warm bowl that makes the meal, with perhaps a glass of wine?
This soup starts with a chicken in a pot, nothing fancy. Added to flavor the broth are fresh ginger, onion, garlic and carrot –all are left unpeeled and cooked along with the chicken. In about an hour you have delicately poached chicken and a clear and flavorful broth for the soup and more.


After removing and shredding the chicken, add it back briefly in the stock, in which you have cooked the mushrooms and scallions. The soup is now created. Prepare your serving bowl by placing a scoop of cooked brown rice, top with shredded chicken. Next add the hot stock along with the mushrooms and green onions.

oached Chicken and Mushrooms Bowl | Bijouxs Little Jewels

Add a tablespoon or so of Bragg Liquid Aminos if you want a bit more umami flavor to the soup. Voilà, Poached Chicken and Mushroom Bowl is served.


No. 547Recipe Card Posted on Leave a comment

Instant Pot Canyon Bistro French Onion Soup

Instant Pot Canyon Bistro French Onion Soup | Bijouxs Little Jewels

Classic French Onion Soup is a perfect candidate for the Instant Pot. The actual soup cooking time is only 5 minutes in the Instant Pot, but the real key is the caramelization of the onions, don’t skip and don’t rush this for a completely authentic French Onion Soup, which is a true little jewel.


For years I have used Julia Child’s classic recipe for French Onion Soup from Mastering the Art of French Cooking. Many times over, with diversions to try other recipes over the years. One diversion was the Canyon Bistro’s French Onion Soup. I sampled the soup at the restaurant back in my LA-life days. The classic white lion’s head bowl was served bubbling and dripping with melted with cheese, really what is not to love?

Perched up at the top of Topanga Canyon, between Malibu and the Palisades, it was a destination restaurant for me.

Instant Pot Canyon Bistro French Onion Soup | Bijouxs Little Jewels


I discovered a reprint of the restaurant recipe online, and I could see what I tasted that had made the soup different. A touch of garlic and ground thyme are both part of the recipe. Ground thyme has NOT been one of my on hand spices, but I now see the value of the ground version of the spice. When added to the soup. it imparts a herbal note, without adding any leaves to the soup. I tried grinding my own, but it was not fine enough. Ground Thyme, what a cooking revelation.


One important step that cannot be rushed is the caramelization of the onions. The ’sauté’ mode of the Instant Pot works perfectly. It defaults to 30 minutes which is exactly the time it takes to render the onions a dark golden brown. Covering the pot with a tempered glass cover at the beginning of the process softens the onions. Uncover, then it’s on to browning, stirring every couple of minutes. Stay focused on this step and you will be rewarded with golden brown onions, ready for soup.


The first step after browning the onions is to deglaze the pan with the vermouth, scraping to loosen all the brown bits for the soup. 

Next steps are quick and simple, add the broth, Worcestershire, ground thyme, and white pepper.

Set the pressure lid to ‘seal’ and set pressure cook on high for 5 minutes. It takes a few minutes to come to pressure, then the 5 minute timer will start.  At the end of cooking allow the pressure to release naturally, about 15 minutes. Move the valve to ‘venting’ to check for any remaining steam. 


Preheat the broiler. To serve, ladle hot soup into oven proof bowls leaving about 1/2” from the top. Add 2 slices of toasted baguette and a 2-3 thick slices of Gruyere cheese to each bowl. Place bowls on a sheet pan, broil for about 5 minutes or until the cheese is bubbly and running down the sides of the bowls.

Instant Pot Canyon Bistro French Onion Soup | Bijouxs Litle Jewels

Carefully remove from the broiler and allow soup to set for a few minutes before serving. It is nice to present the soup bowl on a plate to catch the running cheese.

French Onion Soup, another little jewel from the Bijouxs Kitchen.


No. 546Recipe Card Posted on Leave a comment

Creamy Asparagus Avocado Soup


Creamy Asparagus Avocado Soup | Bijouxs Little Jewels

Simple soups–comfort in a bowl at lunch or dinner, always a little jewel.


The beauty of this soup are the fresh green vegetables blended with avocado into a nourishing bowl of rich, green soup. I have been making simple puréed soups for years. The basic technique is to short cook the vegetables, along with some herbs, add a generous amount of stock and simmer. Once the vegetables are tender allow the soup to cool and puree in the blender. Voila, soup is served.

Creamy Asparagus Avocado Soup |Bijouxs Little Jewels


Here are 5 simple soup recipes from my Recipe Collection Membership, they include Celery & Almond Soup, Spinach & Basil Soup, Spicy Thai Carrot, Potato Leek, and Balthazar Creamy Mushroom Soup. With over 500+ recipes to choose from by joining the Collection Membership it’s a great value to add your everyday cooking. Bijouxs Little Jewels from the Kitchen thanks you.

No. 544Recipe Card Posted on Leave a comment

Raw Asparagus, Walnut, Lemon & Romano Cheese Salad

Raw Asparagus, Walnut, Lemon & Romano Cheese Salad | Bijouxs Little Jewels

Raw salads are high on my list of favorite salads. Here’s my take on a raw asparagus salad that makes the most of Spring.


Chopped salads are a classic in the culinary world. Think of the all-time classic the La Scala Chopped Salad. I used to swing by the La Scala Boutique, and grab the famous chopped salad after visiting the design center. Almost any salad can become a chopped salad. I frequently chop my salads for ease of eating. I loved the Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint from Joseph McFadden, A New Way with Vegetables. Beautiful. Every chef sees different things in every recipe. I saw a chance to turn this into a chopped salad, call me crazy. This salad is anchored by the very small and thin slices of raw asparagus. Toasted walnuts and bread crumbs add some crunch along with fresh mint leaves.

Raw Asparagus, Walnut, Lemon & Romano Cheese Salad | Bijouxs Little Jewels



Lemon is the key addition to the salad, as both fresh juice and preserved lemon paste. When combined in the salad along with the olive oil, a bright somewhat acidic dressing is created. It adds the punch to the salad to counter the bread crumbs and walnuts. Start small when adding the lemon paste, it can be quite strong for some. I like to make my own Preserved Lemon Spread using some of my on hand preserved lemons always in the fridge. (see recipe)

Raw Asparagus, Walnut, Lemon & Romano Cheese Salad | Bijouxs Little Jewels


Every chance I get I add another Spring salad to the Collection. Current favorites are Farmer’s Market Sunny Salad, Victory Garden Salad, Yoga Pants Salad, On-Hand Panzanella and my Market Basket Summer Salad for just a few. Please enjoy these and of course the Raw Asparagus, Walnut, Lemon & Romano Cheese Salad  No. 544 from the Membership Collection.


No. 537Recipe Card Posted on Leave a comment

Bijouxs Basics: Kinda Joan’s Pickles

Bijouxs Basics: Kinda Joan's Pickles

I was missing my home town Los Angeles and craving the pickles that are served at Joan’s on Third. Here is my version of Joan’s on Third Sweet and Crunchy Pickles – a Bijouxs Basic recipe.


I spent many a lunch time at Joan’s on Third at a table on the sidewalk. I worked in design field and the Westside locale is home to the design world.  I always ordered the Salad Trio; Chinese Chicken Salad, Curried Chickpeas and fruit, and of course a side of Joan’s Sweet & Crunchy pickles. Good news, you can purchase a carton of the pickles in the deli case. 




Craving the pickles, I spent time searching for a close approximation of my memory of the pickles. This recipe, Kinda Joan’s Pickles, is my take and delivers a crunch that is not-too-sweet.  These are close to Joan’s pickles. I have placed some notes on the recipe card to help clarify the ingredients.

Super easy refrigerator pickles take but a few ingredients, no cooking, marinate then ready to enjoy in about 30 minutes. Of course they are even better the next day. Enjoy them straight out of the jar, add to sandwiches and great alongside a BBQ or picnic.

Kinda Joan’s Pickles a basic from Bijouxs Little Jewels in the Kitchen.