A creamy mushroom noodle bowl loaded with a variety of mushrooms, miso and fresh herbs-Mushroom Miso Noodles, a little winter jewel.
Category: Meal Planning
Small Batch Sheet Pan Eggs
Morning ready is simple with Small Batch Sheet Pan Eggs, the newest little jewel.
SHEET PAN EGGS
A quick bake the night before assures you of weekday of 4 servings of Small Bath Sheet Pan Eggs, ready to go. I took a full-sheet pan eggs recipe, and reduced the size to serve 4-perfect small family weekday or workweek breakfasts.
Customize the add ins to suite your own tastes. I like using leftover salad, greens, chives, and chunks of Parmesan cheese.
These eggs are easy to prepare the night before. Bake the eggs in the 1/8 sheet pan for about 15 minutes for 4 perfect servings, cover and store in the regrigerator. In the morning remove slices and warm gently in the microwave or low oven.
GRAB & GO BREAKFAST
The Sheet Pan Egg squares are a great grab and go breakfast. A nice alternative to a slice of toast. They boast a serving of protein and greens all in one convenient square.
Small Batch Sheet Pan Eggs another Little Jewel from Bijouxs Membership Collection.
Pappa al Pomodoro
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.
Bijoux’s Basics: Very Berry Crisp
Summer fruits are the star in my Very Berry Crisp, a Bijouxs Basics Recipe from the Little Jewels Kitchen. Continue reading Bijoux’s Basics: Very Berry Crisp
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.
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.
