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Apple La Flognarde

Apple La Flognarde | Bijouxs Little Jewels

A simple French dessert made from apples and some pantry basics makes this sweet baked Apple La Flognarde, another Little Jewel from the Kitchen Recipe Collection, perfect for Mother’s Day.

FLAUGNARDE VS CLAFOUTI

I have featured both a clafoutis and flaugnarde recipes previously at Bijouxs, and they provide the basis of this recipe as well. All of these simple French fruit desserts begin with what you will recognize as very thin crepe-like batter, that when baked, surrounds the fruit with a semi-firm custard. Served warm or as a cold dessert, these are French simplicity at its best.

 Apple La Flognarde | Bijouxs Little Jewels

TRADTIONAL APPLE LA FOLGNARDE

Really, Apple La Flognarde is a clafoutis. That is to say that when made with apples this dish is more commonly referred to as a flognarde, the same simple sweet batter is used. The author Colette wrote “The flognarde becomes a huge blister that fills the oven, turning golden, brown, bursting here, swelling there…At the height of its eruptions, remove it, sweeten it with a little powdered sugar and share it while it’s boiling hot.” I love this perfect description of this apple dish.

I peel and chop the apple into large chunks that rise up when baking and create crispy peaks. These peaks create deep nooks for the Crème Anglaise and powdered sugar to sink into, dreamy.

 Apple La Flognarde | Bijouxs Little Jewels

SWEET ENDINGS

 Apple La Flognarde | Bijouxs Little Jewels

 

This simple, crustless eggy custard-based dessert pairs well with a dousing of Crème Anglaise, very easily created by melting vanilla gelato or ice cream. The sweet cream adds a richness to the dessert. Happy Mother’s Day.

 

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Bijouxs Basics: Asian Style Broccolini

Bijouxs Basics: Asian Style Broccolini | Bijouxs Little Jewels from the Kitchen

Gently steamed broccolini is bathed in peppery garlic olive oil and finished with Tamari Sauce–another Bijouxs Basics, Beautiful Food by Design.

BROCCOLINI

A little background. The small florets of this variety were developed in Japan and is a hybrid of broccoli and gai lan. It was created to be mild with a slim edible stem.  Which it does and “she” does take a pretty picture.

 Bijouxs Basics: Asian Style Broccolini | Bijouxs Litle Jewels

I love broccolini and it appears in my recipes in a Millet Basil salad and a classic Rotini Bake. This recipe Asian Style Broccolini, is my go-to on many week nights. It makes a great side for a simple grilled fish or along with steamed rice. It also makes a perfectly acceptable take-along side for a picnic. Many renditions of Asian Broccolini recipes abound so feel free to take this Bijouxs Basics recipe and expand; I have enjoyed the additions of fresh ginger and sesame oil.

TAMARI VS SOY SAUCE

When I first began my chef business I needed to learn the difference between tamari vs soy sauce. Here is the short version:  Tamari is made from soy and rice and has a longer fermentation than soy sauce.  It is slightly richer and darker and many times my preferred sauce when soy is required in a recipe. However, I have also been using Bragg’s Liquid Aminos, my everyday lighter substitute for soy sauce, it is non-gmo, gluten-free and vegan, total winner.

Bijouxs Basics: Asian Style Broccolini is always a Little Jewel from the Kitchen.

 

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Skillet Blueberry Cobbler with Biscuits

SKILLET BLUEBBERRY COBBLER WITH BUTTERMILK BISCUITS | Bijouxs Little Jewels

This recipe includes 3 things that I love: a cast iron skillet, wild blueberries and biscuits. Together they create this easy SKILLET BLUEBERRY COBBLER WITH BUTTERMILK BISCUITS, another Little Jewel from the Recipe Collection.

COBBLERS

Cobblers are at the top of my simple go-to dessert list. A couple favorites inlude a Basic Strawberry Cobbler and my all time favorite Pumpkin Cobbler. Cooking in a cast iron skillet makes this dessert so easy.

SKILLET BLUEBBERRY COBBLER WITH BUTTERMILK BISCUITS | Bijouxs Little Jewels

BIG SUR BISCUITS

My Big Sur Biscuits are wonderful, but without time and guests on the way I resorted to buttermilk canned ready-to-bake biscuits, which actutally were not bad. Look at the label for the ingredients many have Palm Oil, might want to avoid those. There are other natural biscuits alternatives to try.

SKILLET BLUEBBERRY COBBLER WITH BUTTERMILK BISCUITS Bijouxs Little Jewels

BLUEBERRIES

Blueberries are a household favorite for desserts, breakfast and morning smoothies. My current favorite is Wyman’s Wild Blueberries frozen and perfect to keep on hand.
I love them on my Buckwheat Pancakes with Blueberries, thin, crispy with a nutty flavor.

RECIPE MEMBERSHIP COLLECTION

Please enjoy this simple BLUEBBERRY COBBLER. Collect all of my 538 Little Jewel Recipes, especially created for the home cook. Members gain access to over 500+ curated recipes plus access to all new recipes added monthly. AD-FREE with Print-Friendly recipes.
Recipes have been collected from my travels all over the world with cuisines from Italy, France and of course, Classic Home Style Cooking.

Join here.

 

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Stir-Fry Mushroom Larb

Stir-Fry Mushroom Larb | Bijouxs Little Jewels

You will love this plant-based take on Larb, the classic Thai spicy salad. Traditional with ground meat but here the mushrooms are the stars in Stir-Fry Mushroom Larb, another Little Jewel from the Kitchen.

THAI LARB GAI

Thai Larb Gai Salad is a tangy and spicy salad with ground meat, cucumber, radishes and herbs. Often Served with lettuce wraps for a refreshing meal.

THAI FOOD

I came to love this dish at a local Thai restaurant near my home, where the fish cakes were stellar! I share them here on my blog. The chef and his wife cooked and ran the tiny eatery, I was so sad when they shuttered. Many times the chef allowed me into the kitchen to see how they prepared the dishes. When I entered the restaurant they began making my favorite dishes. Such beautiful people.

SHITAKI MUSHROOMS

The real “meat” in this recipe are the dense Shitaki mushrooms. When they are crisp and brown they take on a substational part of the recipe. Traditional Larb ingredients such as mint, peanuts, ginger, garlic and fish sauce complete the dish. Stir-fry is a quick way to develop intense flavors in a recipe.

Stir-Fry Mushroom Larb | Bijouxs Little Jewels

BON APPETIT

Stir-Fry Mushroom Larb | Bijouxs Little Jewels from the Kitchen

This stellar recipe was adapted from Bon Appetit Chef Andy Baraghani. His flavors are beautifully balanced and perfect for today’s appetites. His cookbook looks like one to add to my library. Ha, just what I need another cookbook! I was happy to see some of his recipes are available on his website, check it out.

Stir-Fry Mushroom Larb join here to access all 538 Recipes in the Collection.

 

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Bijouxs Basics: Kinda Joan’s Pickles

Bijouxs Basics: Kinda Joan's Pickles

I was missing my home town Los Angeles and craving the pickles that are served at Joan’s on Third. Here is my version of Joan’s on Third Sweet and Crunchy Pickles – a Bijouxs Basic recipe.

JOAN’S ON THIRD

I spent many a lunch time at Joan’s on Third at a table on the sidewalk. I worked in design field and the Westside locale is home to the design world.  I always ordered the Salad Trio; Chinese Chicken Salad, Curried Chickpeas and fruit, and of course a side of Joan’s Sweet & Crunchy pickles. Good news, you can purchase a carton of the pickles in the deli case. 

BIJOUXS BASICS: KINDA JOAN’S PICKLES

SWEET AND CRUNCHY PICKLES

BIJOUXS BASICS: KINDA JOAN’S PICKLES

Craving the pickles, I spent time searching for a close approximation of my memory of the pickles. This recipe, Kinda Joan’s Pickles, is my take and delivers a crunch that is not-too-sweet.  These are close to Joan’s pickles. I have placed some notes on the recipe card to help clarify the ingredients.

Super easy refrigerator pickles take but a few ingredients, no cooking, marinate then ready to enjoy in about 30 minutes. Of course they are even better the next day. Enjoy them straight out of the jar, add to sandwiches and great alongside a BBQ or picnic.

Kinda Joan’s Pickles a basic from Bijouxs Little Jewels in the Kitchen.