The big game Sunday is almost here…so what are you serving? How about an incredible Fennel and Garlic Roasted Pork, slow roasted to fork-tender, then piled high on ciabatta rolls? This slow roasted, “porchetta-like” recipe is a little jewel for a game day or any casual event, and comes with a lighter version as well: the Bijouxs take on an Italian marketplace classic. Continue reading Fennel & Garlic Roasted Pork
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.
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.
The best-ever poached salmon recipe that really is not a recipe at all, it’s just too simple. Fresh salmon fillet is topped with fresh herbs, a dash of white wine, lemon juice a little butter and popped off into the oven to gently poach. The poaching liquid creates a wonderful light sauce that can be used to top the salmon, along with rice, or steamed white creamer potatoes. Serve with additional lemon wedges.
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