Fish Tournedos with Spring Vegetables

Still doing this month’s issue of Saveur, I decided to attempt a fiddly recipe of fish tournedos with spring vegetables.  If you can’t be bothered, I understand, just look at the pictures and imagine the taste I used a hake … Continue reading →

Read the original Food Blog Post here

Cooking in Sens

Cooking in Sens

An eclectic collection of recipes, new and traditional, showcasing the products found in the Burgundy region of France.


Latest Food Blogs from Cooking in Sens

Cooking in Sens

Elizabeth?s Bento

The day before she was due to take the plane back home to Ohio, my sister said that she needed to buy something to eat during the flight because apparently they don’t serve food anymore on local flights.  What?!  It seems that for … Continue reading →

Posted on Cooking in Sens on 2017-03-22 10:50:53
Cooking in Sens

Oven Barbecued Spareribs with Aunt Kay?s Beans

I experienced my first blizzard!  So exciting, but the dog really didn’t want to go outside at all and had to be cruelly forced outside to take care of her needs.  Her doghouse did not tempt her and she went … Continue reading →

Posted on Cooking in Sens on 2017-03-17 12:00:58
Cooking in Sens

Herb Roasted Duckling with Gravy

I miss being able to buy duck parts; legs, breast, gizzards.  Roasting a whole fowl, other than chicken, seems a little over the top unless it’s a holiday.  In France I probably ate duck weekly in some form or other … Continue reading →

Posted on Cooking in Sens on 2017-03-15 17:10:36
Cooking in Sens

Steamed Bok Choy with Spicy Oyster Sauce

My sister asked if I would make my recipe for steamed bok choy and then, as it so often does, one thing led to another. I had some mini Japanese eggplant, ground lamb and fresh udon noodles. There was really … Continue reading →

Posted on Cooking in Sens on 2017-03-11 12:11:09
Cooking in Sens


My sister arrived today for a 10 day visit.  I hadn’t seen her for 19 years and was a tad bit anxious because I realized that I had only seen my sister to talk to only briefly over the last … Continue reading →

Posted on Cooking in Sens on 2017-03-09 11:31:22
Cooking in Sens

Secret Sauce Braised Country Spareribs

I looked in the refrigerator yesterday and re-noticed a measuring cup with plastic wrap on top and 3/4 filled with some dark liquid stuff.  I re-heated it in the microwave and tasted it. Good taste, whatever it was. I sliced a … Continue reading →

Posted on Cooking in Sens on 2017-02-27 15:50:46
Cooking in Sens

Chinese Barbecued Pork

Have you ever wondered how the Chinese in Chinese restaurants get the red on the pork slices they serve?  I have.  Apparently char siu barbecued pork originated in Canton and contained red dye #40.  The recipe was adopted and adapted by … Continue reading →

Posted on Cooking in Sens on 2017-02-23 13:31:01
Cooking in Sens


In the early nineteenth century when the French referred to Indochine or what is now known as Southeast Asia, they were referring to Asian lands historically within the cultural influence of India.  It took me a long time to find … Continue reading →

Posted on Cooking in Sens on 2017-02-22 18:51:03
Cooking in Sens

Easy Curried Chicken and Mirliton

My husband bought 4 mirliton squash (chayote) that kept giving me the eye every time I opened the refrigerator.  They were beginning to look grim, so I cooked them. This small squash (about the size of a large avocado), with edible … Continue reading →

Posted on Cooking in Sens on 2017-02-20 11:00:57
Cooking in Sens

Shrimp and Sausage Stuffed Calamari with Linguini

I was very excited about repeating this recipe.  The first time I made it was in Germany with enormous calamari tubes that I found in an Italian supermarket.  As I made my list, I wasn’t too worried about the ingredients, … Continue reading →

Posted on Cooking in Sens on 2017-02-16 16:41:25

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