It’s simple…bake a batch of Anyday Buckwheat Scones for tea or coffee time. Relaxing is a real Little Jewel, along with recipe No. 518 added to the Membership Collection.
I have my classic scone recipe on the website, but I take the path less traveled by including buckwheat flour. Buckwheat, in addition to creating a rustic brown scone, has a nutty-like flavor. The cream in the recipe keeps the scones moist.
Scones are often shunned for being of being ‘too dry”. True, many of the scones served out are really dry. These classic scones are adapted from the Art of Simple Food by my food hero Alice Waters. It’s the addition of cream to the batter that helps to create a tender scone.
The real key is to enjoy them warm out of the oven. Serve with Devonshire Cream or Raspberry Preserves, or both.
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.
Welcome to change. Since 2009 Bijouxs Little Jewels has been bringing you hundreds of my favorite recipes from my personal collection for free along with ad-free experience. I will continue to provide beautiful & simple recipes for the home cook.
THE COLLECTION MEMBERSHIP
New to the Bijouxs Little Jewels blog is the Membership Collection. The quickly changing world of social media created great changes within the blogging and all content websites. You may have noticed that almost all major websites require a subscription to view their content. This in part is due to the costs to run a blog/website, including fees for servers, and all technical peripherals and needed tech to support a blog/website platform. All of this has made it cost prohibitive to provide you with free recipe content.
TEN YEARS OF RECIPES
Change is the only thing that is consistent. I have been proud to provide you for over 10 years free content and an ad-free experience. The Bijouxs Membership Collection will continue to bring you access to all 500+ recipes for a small membership fee. It’s $35, the price of a cookbook, for a 1-year subscription.* You also won’t have to go searching for or lug a heavy cookbook in the kitchen. Less clutter and we can save some trees.
BEAUTIFUL FOOD BY DESIGN
To my many loyal readers over the past 10 years, I thank you for your support! I also now thank all of you who subscribe to my independent project. Memberships will ensure the continuation of the Bijouxs Little Jewels from the Kitchen as you know it and love it. I will be updating things in the coming weeks.
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.