Meal Planning - Bijouxs | Little Jewels from the Kitchen

N^o. 10Recipe Card Posted on September 18, 2010March 19, 2014 by Lynn — Leave a comment

Green Chile with Pork

Whether I am visiting for a week, a day, or a weekday I always try to come back with the recipes from wherever I travel. Travel may mean visiting an area in California, or in this case it is was the beautiful land of New Mexico, either way, there is always a new and wonderful dish that I savor and must have the recipe, it was Green Chile with Pork.

Green chiles are roasted and sold along the highways of almost all the Four Corners states, and have popped up on the local radar as well, roasted and sold and local supermarkets. Although I was not in time to smell the smoke, I snatched a pound of the roasted hot (truth in packaging) Hatch green chiles at Bristol Farms, after eyeing the charred beauties being sold there in 1-pound packages. Perfect for my recipe. Continue reading Green Chile with Pork

N^o. 9Recipe Card Posted on September 12, 2010July 6, 2011 by Lynn — 2 Comments

Cacio e Pepe (Spaghetti with Pecorino Romano and Black Pepper)

Only 3 ingredients: dried spaghetti, Pecorino Romano and black pepper. Who needs a recipe and why is this a Bijouxs?

I’ll answer the second question first. Why is cacio e pepe a true Bijouxs of a recipe? Important – it’s a simply sublime dish – pasta is one of the (my) things that “those who cook for a living” make for themselves after they have been cooking for hours (or days). You never eat when you work. Case in point: over the Labor Day holiday I contributed some of the dishes for a friend’s 50^th birthday party of 30 guests; a Caramel Brie, Guacamole, my House Salad and 75 crab cakes – later I am home wondering…what will I eat for dinner? Continue reading Cacio e Pepe (Spaghetti with Pecorino Romano and Black Pepper)

N^o. 8Recipe Card Posted on September 4, 2010August 7, 2011 by Lynn — 2 Comments

Chicken Tagine with Green Olives & Preserved Lemon

At the surface my experience cooking tagines feels recent, that is within the last 10 years, but upon reflection my roots to Moroccan cooking run deep to the very beginning of my cooking experience. What is now over 30 years ago, I had the pleasure of taking a cooking class with Paula Wolfert. As a young bride and very young cook, I was thrilled to have the opportunity to take a class from this fabulous chef. Paula’s memorable class on Moroccan food transported me to the sights and smells of Tangier not only through the food, but also through her words. Her articles from Saveur magazine will transport you too. She shares that Tangier “was also the place where I found my vocation as food writer—where I discovered who I really was.” What a wonderful experience. Continue reading Chicken Tagine with Green Olives & Preserved Lemon

N^o. 7Recipe Card Posted on August 29, 2010February 5, 2011 by Lynn — Leave a comment

Celery, Lovage and Almond Soup

Lovage (Levisticum officinale) – if you don’t have it in your herb garden – plant it. Pretty saucy statement I know, but lovage is truly a Bijouxs. It is a large, vigorous (perennial) herb with celery-like leaves that harbor an intense celery-ansie flavor. Uses? Endless – think celery squared.

One way in which I like to use lovage is in this delicate, and fresh soup from Fifteen Minutes Meals. I have intensified the celery flavor with my addition of fresh lovage. Continue reading Celery, Lovage and Almond Soup

N^o. 4Recipe Card Posted on July 25, 2010February 5, 2011 by Lynn — 2 Comments

Raised Waffles

It’s Sunday breakfast with my son – a time to enjoy our family favorite Raised Waffles. A while back, I went on a waffle tangent, buying every waffle maker in production (almost) and trying hundred of waffle recipes in search of the elusive perfect waffle. At the end it was unanimous, the perfect waffle recipe was found, Raised Waffles. Continue reading Raised Waffles