No. 10Recipe Card Posted on 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

No. 9Recipe Card Posted on 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 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)

No. 7Recipe Card Posted on 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

No. 3Recipe Card Posted on Leave a comment

Grapefruit Gazpacho with Mint

This is a very light, simple take on Gazpacho, and the grapefruit is what really makes it such a fresh sup on a hot day. It’s a snap to make: chop everything up, put in a bowl with grapefruit juice, let the flavors develop for an hour, and give it a quick spin the food processor, pure Bijouxs. Continue reading Grapefruit Gazpacho with Mint