It’s 2011 the beginning of a New Year and time to start at the beginning for Bijouxs Basics. The #1 Bijouxs Basics kitchen equipment nomination goes to the humble cast iron skillet, it can handle almost any cooking task, it’s steady and sure – a Bijouxs you can count for a lifetime. Continue reading Bijouxs Basics: Cast Iron Skillet
Bijouxs is getting ready to welcome 2011 with a festive New Year’s menu that includes the Bijouxs version of Sea of Rubies Punch. It is a pretty little jewel, providing an easy and modern house cocktail to get your celebration started.
Guess who’s coming to visit? The holidays are here, friends are dropping by and it’s great to embrace spontaneity, especially when you have a roll of Bijouxs Cheese Biscuits ready to slice and bake; handmade Bijouxs for hungry guests.
Long ago and far away we lived in a magical blue house. There, a secret garden contained a glass orchid house and a giant persimmon tree. It was there and then that I learned to make Persimmon Pudding, a holiday Bijouxs from Christmas past.
These simple cutlets were a favorite for my clients, nice to have on hand in the freezer when you come home famished. They are really a take on classic Italian veal cutlets, using turkey cutlets, which you can find in almost every market. I am using a vegetable spray to keep down the calories, but you can surely fry them up in a olive oil to increase the richness. The keys is to dredge the cutlets hot out of the pan in the grated Parmesan cheese and then I like to add a little grated lemon zest, adding that little bit of fresh. You can freeze them, if you can keep them around long enough, they are a great snack.
Purchase all our Cookbooks in our SHOP learn more»
For more info on photography & design services learn more»
