Category: Lunch

No. 639Recipe Card Posted on by — Leave a comment

Chilled Pea Velouté with Goat Cheese & Edible Flowers

Chilled Pea Velouté with Goat Cheese & Edible Flowers | Bijouxs Little Jewels

The verdant green of Spring is all here in this Little Jewel from the Kitchen-Chilled Pea Velouté with Goat Cheese & Edible Flowers No. 639 in the Membership Collection.

ENGLISH GREEN PEAS

I can’t think of any vegetable that announces Spring like fresh green peas. This is a simple soup, just place frozen peas in the blender with boiling water and voilà, the chilled soup is ready.

The verdant green of Spring is all here in this Little Jewel from the Kitchen-Chilled Pea Velouté with Goat Cheese & Edible Flowers No. 639 in the Membership Collection. ENGLISH GREEN PEAS I can't think of any vegetable that announces Spring like fresh green peas. This is a simple soup, just place frozen peas in the blender with boiling water and voilà, the chilled soup is ready. VELOUTE´ These French soups are typically created with stock and a roux, but this Little Jewel comes together smooth and creamy with just a flick of the blender. The frozen peas are whizzed with boiling water in the blender, then set aside to fully chill in the refrigerator. Perfect. GOAT CHEESE & EDIBLE FLOWERS The crowning jewels to this soup are slices of herbed Goat cheese and a sprinkling of edible flowers. The goat cheese logs are fairly common, if not just roll a plain log in some of your favorite dried herbs. I usually try to grow edible flowers in pots, but the gloomy beach weather has postponed Spring planting. I found these edible flowers at, where else, Trader Joes. Chilled Pea Velouté with Goat Cheese & Edible Flowers | Bijouxs Little Jewels

VELOUTE´

These French soups are typically created with stock and a roux, but this Little Jewel comes together smooth and creamy with just a flick of the blender. The frozen peas are whizzed with boiling water in the blender, then set aside to fully chill in the refrigerator. Perfect.

Chilled Pea Velouté with Goat Cheese & Edible Flowers | Bijouxs Little Jewels

GOAT CHEESE & EDIBLE FLOWERS

The crowning jewels to this soup are slices of herbed Goat cheese and a sprinkling of red edible flowers. The goat cheese logs are fairly common, if not just roll a plain log in some of your favorite dried herbs. I usually try to grow edible flowers in pots, but the gloomy beach weather has postponed Spring planting. I found these edible flowers at, where else, Trader Joes.

Savor this simple soup.

No. 637Recipe Card Posted on by — Leave a comment

Chicken Salad with Indian Spices

Chicken Salad with Indian Spices | Bijouxs Little Jewels

Being an L.A. native, this cookbook was on my to-get list, a collection of some of L.A.’s recipes from top restaurants. This delightfully spiced salad from Nancy Silverton, is a new take on the chicken salad, No. 637 Chicken Salad with Indian Spices-new in the Collection Membership.

THE COLLECTION MEMBERSHIP

Now with over 637 recipes with full access, the Collection Membership is great value for the home cook. Less than $3 a month for a one year subscription. It’s like having a vast cookbook right on your phone or tablet. You can easily access recipes anytime, especially while shopping. I created this Collection as a useful tool for home cooks, like me.

Chicken Salad with Indian Spices | Bijouxs Little Jewels

CHICKEN SALAD

This salad was on the menu at Osteria Mozza a while back when the cookbook was published, 2019. Nancy Silverton is a favorite chef of mine, and dating my self, I even took at bread baking class with her when La Brea Bakery was hot. So glad I did it, as well as dining at Osteria Mozza. I love this salad and I think this salad was a popular salad, so give it a try.

No. 636Recipe Card Posted on by — Leave a comment

Radicchio & Pear Salad

Radiccio & Pear Salad | Bijouxs Little Jewels

A Wintery salad for all-year long-Radiccio & Pear Salad No.634 in the Collection Membership.

RADICCHIO

If you have not met Radiccio, it’s time to get acquainted. These lovely colorful leafy greens are a bitter but sweet green to use in salads. There are many varities, you can find them at your local Farmers market. They are noted for their colorful leaves. The one I used for this salad is Castelfranco Radicchio. I was lucky enough to grab one at my local Farmers market.

 

SALADS

Some of my favorite salads include Radicchio. Most are wintery, however these salads are perfect anytime. This salad is adapted from Cap Beauty, my favorite site for food and all things beauty.

 

 

Radicchio & Pear Salad | Bijouxs Little Jewels

 

RADICCHIO & PEAR SALAD

The slight bitterness of the greens are tempered with sweet slices of fresh pear. The dressing is a cider vinegar-lemon-and dijon mix, all ingredients which are in your pantry. The crunch from the hazelnuts completes the salad. Savor Radicchio & Pear Salad No.634 in the Collection Membership.

 

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.

 

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