Anyone who has even the slightest whisper of Irish in them will probably be serving corned beef, cabbage and potatoes this week, so just in case you have that whisper of Irish, or you just have some leftover corned beef, here is a Bijouxs that is a breakfast or brunch favorite. Corned Beef Hash topped with a crispy fried egg and Roasted Red Pepper Ketchup. Continue reading Corned Beef Hash with Eggs & Roasted Red Pepper Ketchup
As we descended down the dark, narrow stairs directly off a street in the shiny Belgravia district of London, this was not looking promising. We were there on a quest for a proper meal in London, intrigued, but not hopeful, we reached the bottom of the stairs facing a dark wooden door; down here we were instructed from the pub above, we would find the restaurant. We had come this far, so we guardedly opened the door. Continue reading Spicy Lentil Soup
When life (via a generous friend) gives you Meyer lemons, make marmalade, and maybe an almond and lemon cake – both Bijouxs, both easy and here’s how. Continue reading Meyer Lemon Marmalade
Summer in winter. Summer served right from your oven. Oven Puttanesca, a winter version of the vibrant Italian sauce brings the fresh flavors, usually reserved for summer, to the table anytime you need a little sunshine. Fire up the oven for another little Bijouxs. Continue reading Oven Puttanesca
Raspberries Romanoff, just the name evokes a vision of a grand dessert; perhaps once served in the Winter Palace in St. Petersburg or at the legendary Romanoff’s restaurant in Beverly Hills and what did M.F.K. Fisher have to say about this dessert? Bijouxs has been in the recipe archive again, and brings forth another little jewel, perfect for Valentine’s Day. Continue reading Raspberries Romanoff
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