Category: Recipes

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NOLA Bread Pudding

NOLA Bread Pudding | Bijouxs Little Jewels

Let’s celebrate Fat Tuesday in real New Orleans style with the big easy New Orleans Bread Pudding. The newest Little Jewel from the Bijouxs Kitchen.

NEW ORLEANS SCHOOL OF COOKING

Starting with my story of this recipe I have to go way back to my young days and daily walks around New Orleans to discover the city. I happened to be there on a movie location, way back-when the world was steady-and you could just cruise around the city on your own.I stumbled on The New Orleans School of Cooking on Conti Street and walked in. I met Joe Cahn who opened the original school in the 80’s. I signed up for a class on New Orleans cuisine which included File’ Gumbo (real deal), Jambalaya, Pralines, and of course Bread Pudding.

‘CRAZY’ JOE

That’s what I fondly called him after my first day of cooking class. I remember him teaching us to make the roux for the gumbo, which you must take to a near-burning-smoking dark chocolate brown color, you must be daring!  This is what gives the gumbo its flavor. I knew I was somewhere special and saved my recipe packet, complete with my notes, which I still have to this day.

NEW ORLEANS BREAD PUDDING

The thing is this is one of the easiest recipes and one of the best from the class. The basic ingredients are all mixed together, then poured into a buttered baking dish. A big easy. After baking a puffed, brown sweet pudding emerges. You of course, must complete the dish with Whiskey Sauce.

NOLA Bread Pudding | Bijouxs Little Jewels

NOLA Bread Pudding | Bijouxs Little Jewel

 

 

ORIGINAL NEW ORLEANS SCHOOL OF COOKING

I searched and found about Joe, who sadly has passed. He was a key chef in the New Orleans food scene. In my search I found this photo of the original cooking school location. Just as I remember walking in to a a young bride visiting the city. Joe loved the great culinary treasures of the region and shared so we could take them home and make them our own. My memory was prompted by all the Super Bowl Images of New Orleans, a beautiful city.

 

BREAD PUDDING

Every year, about the time of Fat Tuesday, I get the urge to bake up a real New Orleans bread pudding, via Joe’s recipe. Nothing could be easier and better than this recipe. The only tweak I have made is soaking the raisins in whisky prior to baking-adding a boozy-punch to the pudding. Of course I top it with the whiskey sauce, repeating the flavor.

NOLA Bread Pudding | Bijouxs Little Jewels

Join me in celebrating Fat Tuesday and the cuisine with New Orleans-Bread Pudding from The Collection.

 

No. 583Recipe Card Posted on by — Leave a comment

Rigatoni with Rosemary and Pancetta

Rigatoni with Rosemary and Pancetta | Bijouxs Little Jewels

Rigatoni with Rosemary and Pancetta is buttery with just a hint of garlic, fresh rosemary and lighlty dotted with salty pancetta-a simple little jewel pasta for your family weeknight meal from the Membership Collection.

COOKING CLASSIC ITALIAN

This pasta originally hails from Marcella’s Italian Kitchen cookbook. Rigatoni con il Rosmarino e la Pancetta Affumicata. Back in my early cooking days I studied recipes and books from the best chefs from France and Italy. So many legends were still cooking at the time. Many of the books they wrote, such as this book from Marcella Hazan, are still very important today, containing techiques and recipe backgrounds which you do not find in many of the current glossy cookbooks.

Rigatoni with Rosemary and Pancetta | Bijouxs Little Jewels

To this point, Marcella’s cookbook contains only a handful of small photographs. The classic chefs wrote much more about the cuisine and techniques and I go back to these books in may collection over and over again. There is always something to learn in the world of cuisine.

RIGATONI WITH PANCETTA

A word about pancetta. It is a salt cured pork product, usuallly cubed and browned and added to pasta dishes, the most famous is Pasta Carbonara. Pancetta Affumicata called for here is salt-cured and smoked, similar to bacon, although good grocery store pancetta will work fine.

Fresh rosemary and a high quality butter are what make this simple dish a stand out. No need for costly ingredients, much of Italian cooking relies on what was at hand.You will notice the garlic only lightly flavors the pasta, no garlic overload, so this dish can be enjoyed by all ages.

Rigatoni with Rosemary and Pancetta another Little Jewel recipe added to the Membership Collection. Join for all-acces to 500+ recipes, here’s how to join

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Garlic White Beans with Spicy Black Olive Vinaigrette

Garlic White Beans with Spicy Black Olive Vinaigrette | Bijouxs Little Jewels

These beans are so much more than just a bowl of beans, they create and contribute to a great number of dishes and are a great new Little Jewel from the Recipe Membership Collection.

SIMPLE ITALIAN FOOD

These beans come together in a flash and are a favorite that I have adapted from Canal House PRONTO! 2013. To keep things simple, use canned beans drained and rinsed. Place the beans in a bowl then start mixing in the other ingredients. With so few ingredients in the recipe using the highest quality ingredients does really make a difference. As you can guess, a really good olive oil is a must! Novello extra-virgin olive oil was my choice as it is in season. I usually find some at Trader Joe’s but only in January, as this olive oil is an early harvest. Fruity green olives and green grass overtones, yum!

TOAST WITH BEANS & SAGE

Garlic White Beans with Spicy Black Olive Vinaigrette | Bijouxs Little Jewels

 

Another way to use these delicious beans is to top thick slices of country bread with the hot beans and add fried sage leaves. Very Italian. Savor the simple recipes from the Recipe Membership Collection.

 

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Lucques Braised Short Ribs

Lucques Braised Short Ribs | Bijouxs Little Jewels

Memories of Sunday Suppers at Lucques bring a favorite recipe from the beloved restaurant, Lucques Braised Short Ribs–another Little Jewel from the Collection.

SUNDAY SUPPERS AT LUCQUES

LA had some storied restaurants and Lucques was one of my favorites. Lucques opened in 1998 and sadly it shuttered on May 6, 2020, my birthday. The Sunday Suppers were legendary, I still have a menu from a 2009 Sunday Supper. A group of friends and I dined and savored the dinner. Truly a fabulous place. Thankfully, Suzanne Goin published a cookbook that contains recipes from the restaurant.

LUCQUES COOKBOOK

There are so many recipes, I cannot call out just one. Here is a favorite, a very popular menu item, Lucques Braised Beef Short Ribs, they had remained a permeant fixture on the menu.

BRAISED BEEF SHORT RIBS

I have been making this since day one of purchasing the cookbook. It takes a bit of planning but is such a satisfying dish.  I have jiggled with the recipe a bit. Seared short ribs are braised in a broth with wine, balsamic vinegar and baby pearl onions. The ribs are fall-apart tender. I love serving them with Celery Root Purée that I serve with my Lamb Shanks with Garlic Confit. Below is a menu from a Fall Harvest Menu for 6 Cheers!

BIJOUXS FALL HARVEST DINNER MENU

Starters
Cheese & Charcuterie Board
Champagne

Green Salad Vinaigrette
Sauvignon blanc

Braised Beef Short Ribs with Celery Root Puree
Baguette
Cabernet Red

Dessert
Apple Crisp
Bourbon Whip Cream

 

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Seared Halibut & Lemon Caper Sauce

Seared Halibut & Lemon Caper Sauce | Bijouxs Little Jewels

Living along the Southern California coast in my early days meant mountains of fresh fish available almost everywhere. Turns out I was a foodie even at 5 years old. I always ordered fresh pan seared halibut with lemon & butter at a local restaurant–Seared Halibut & Lemon Caper Sauce is another Bijouxs Little Jewel from the Collection.

5 YEAR OLD FOODIE

I began my love of food and my selective taste palate early on, I knew what I liked. Vegetables, salads and fresh fish were among my favs. I sensed a bit of agitation from my family for my very particular tastes, only food prepared a certain way. There are a few things I did not eat then and still avoid to this day, such as mayonnaise or ANY creamy salad dressings. I loved my Italian simple school lunch of dry salami on sourdough bread with a little oil and vinegar. Yes, my tastes have remained the same. Who knows that picky child may be a budding foodie!

FRIDAY NIGHT FISH

My family did engage in the ‘fish on Friday’ routine and we were lucky enough to have a great casual fish restaurant nearby. Long ago fish was not the pricy splurge it is now, we were working class folks, but still able to enjoy a night out for fresh fish. The restaurant served thick pieces of fresh halibut pan seared served with fresh lemons, this was my favorite. I rarely ordered anything different, I knew what I liked and still do.

Sharing another Little Jewel from the Kitchen – Seared Halibut & Lemon Caper Sauce. Join the Recipe Club Membership to access all 580 recipes anytime.

 

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