The Bijouxs holiday table would be incomplete without offering this endearing rendition of country French green beans, haricots verts à l’ancienne. French cut string beans are tossed with butter, freshened with lemon juice and accented with shallots and parsley: another recipe from the treasured Bijouxs archive.
The Bijouxs kitchen is buzzing with activity planning fall and holiday recipes to share with you. Everyone who has been to a Bijouxs holiday event at my home will attest I love to experiment and venture forth bravely with new recipes each year. I am always excited to try some new recipe. I understand my adventurous cooking style is not for everyone, so I thought I would share some little fall and holiday Bijouxs with you now, so you can try them ahead of your event. Brussels sprouts are not only are a traditional, delicious fall or holiday side dish but also add beautiful, vibrant color to your holiday menu.
Brussels sprouts: I love the name, I love these quirky little cabbages grown on the stem, and I am one of the people who will tell you that I love the taste of these little jewels. I also will not try to tell you that this is a recipe that will make “anyone love brussels sprouts”, that would be a reach. However, I can say that these brussels sprouts are truly tasty and as you read more you will understand why. Continue reading Sautéed Brussels Sprouts with Hazelnuts
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
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 50th 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)
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