TastyDays

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.

http://www.cookinginsens.wordpress.com


Latest Food Blogs from Cooking in Sens

Cooking in Sens

Fried Green Tomatoes with Salsa for Babies

American people from the South, especially the Deep South, are lucky.  They know how to cook, their cuisine is varied and they eat vegetables.  Yes it’s true, a lot of their food is fried and they are plagued with diabetes … Continue reading →

Posted on Cooking in Sens on 2013-08-22 08:20:41
Cooking in Sens

Crusty, Buttery, Baked Quail

Whenever I can’t be bothered, but I want something good to eat, I go to my  ”meat dredged in seasoned flour and baked in butter” standby.  Works everytime with chops or poultry and is so simple and fairly quick.  The … Continue reading →

Posted on Cooking in Sens on 2013-08-21 03:30:28
Cooking in Sens

A Word a Week Challenge: Decadent

What am I doing now?  I’m trying to participate in the Word a Week Challenge http://suellewellyn2011.wordpress.com/2013/08/20/a-word-a-week-challenge-decadent/.  The word is “Decadent”.  Hope this works. Picture from blog post Salmon Stuffed Squid Ink Ravioli with Saffron Lemon Sauce http://cookinginsens.wordpress.com/2013/06/13/salmon-stuffed-squid-ink-ravioli-with-saffron-lemon-sauce/.  Recipe.  

Posted on Cooking in Sens on 2013-08-20 09:11:22
Cooking in Sens

Smoked Salmon Salad

My fishmonger L’ambiance des Halles  https://www.facebook.com/lambiance.deshalles?hc_location=stream has two types of lovely smoked salmon; one he buys smoked and the other he smokes himself from the ocean fresh fish he buys. Jade and I each had one of these salads for brunch, … Continue reading →

Posted on Cooking in Sens on 2013-08-20 05:41:10
Cooking in Sens

Like Butter!

Yesterday, while waiting for the poultry man to cut up my chicken, I saw that he had some very nice fresh veal liver.  Since my husband’s in Stuttgart, I  requested a few slices.  I made a creamy mustard sauce to … Continue reading →

Posted on Cooking in Sens on 2013-08-19 05:11:11
Cooking in Sens

Traditional, Traiteur Flavored French Ribs

After Sunday’s Roman-like, bacchanalian, all day event, Jade and I were still reeling and not really hungry today.  We decided to buy a fresh baguette, warm the enriched, leftover soup broth and call it dining. On the way to get … Continue reading →

Posted on Cooking in Sens on 2013-08-19 05:11:10
Cooking in Sens

Antonio Carluccio?s Fish Soup

Part I – Sunday Chez Parret Before I went to the U.S., I was renewing my love affair with Jamie Oliver’s magazine and was especially dazzled by one of his featured chefs, Gennaro Contaldo http://cookinginsens.wordpress.com/2013/07/11/doing-jamie-gennaro-contaldos-italian-rack-of-lamb/. The Dog from Mad Dog … Continue reading →

Posted on Cooking in Sens on 2013-08-19 05:11:10
Cooking in Sens

On Mange des Fruits

So many good things in the market these days, and many we haven’t tried yet.  We’ve tried red currants before and pretty much just use them for decoration.  But this is the first time we’ve seen the peach colored and … Continue reading →

Posted on Cooking in Sens on 2013-08-19 05:11:09
Cooking in Sens

August 15th Chez Parret

Yesterday, August 15th, the Assumption of Mary to Heaven, was a public holiday in France. I like it that they feel no constraints about recognizing their Christian heritage.  Unlike us now a days in the U.S. who whisper the word … Continue reading →

Posted on Cooking in Sens on 2013-08-19 05:11:08
Cooking in Sens

Les Cocos de Paimpol

The very first time I had fresh beans was at Camerahols http://camerahols.com/ where I took a photography course with Roger Stowell http://stowell.wordpress.com/.  Roger had made a clear soup with herbs and white coco beans, les mogettes,  from the Vendee region of … Continue reading →

Posted on Cooking in Sens on 2013-08-19 05:11:07

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