Every so often, everyone needs to take a break – a little time to stop and smell the flowers.
Baby Artichokes & Crispy Fennel
Crispy fried fennel and garlic in oil, delicate baby artichokes early in spring, these are a few of my favorite things. When spring produce arrives, things really begin to sing in the kitchen. Baby Artichokes & Crispy Fennel – little garden jewels. Continue reading Baby Artichokes & Crispy Fennel
White Cheddar Grits with Ancho Chile Butter
Bijouxs is back taking holiday sides and this week how to add true grits to your holiday table – White Cheddar Grits with Ancho Chile Butter – a sublime and creamy side that takes the place of mashed potatoes and maybe best of all is a recipe that excels in a slow cooker – let’s get going and get some true grits. Continue reading White Cheddar Grits with Ancho Chile Butter
Chicken with Lemon and Basil Cream Sauce
This chicken dish hails from when I was working as a personal chef. The sauce was stored separate from the chicken in the refrigerator and clients could simply arrive home, warm the chicken and the sauce then dress with the fresh basil and lemon zest right before serving. I also found that the dish was one that froze well, and I would package single serving portions that could be pulled from the freezer when needed. I recommend that entrées stored in the freezer be used within 1 to 2 weeks for best results.
Bijouxs in a Pinch
This is a just a post to let my loyal subscribers know how Bijouxs, those little jewels from the kitchen, are really a part of my everyday life.
It’s been a blustery, hot and rainy few days here, complete with electricals (lightening) pulsing energy into an otherwise calm LA environment – and creating energy surrounding Bijouxs.
It’s Sunday suppertime…calm at last. Thank goodness my Bijouxs are in place. Continue reading Bijouxs in a Pinch