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 →

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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

Bavarian Roasted Chicken with Chard

All Recipes http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=228363&origin=detail&servings=6&metric=false interested me with a caraway, fennel and herb rubbed roasted chicken that they said came from the Bavarian region of Germany.  Okay.  I didn’t have any caraway seed but used internet recommended dill instead and I forgot to add … Continue reading →

Posted on Cooking in Sens on 2013-03-20 02:51:19
Cooking in Sens

Mustard Rabbit with Baby Asparagus Tips

One day last week I cooked twice, posted one of the recipes and forgot about the other.  This Rachel Khoo inspired, mustard lashed and bread crumb coated rabbit with the asparagus is simple to make, and that’s a good thing … Continue reading →

Posted on Cooking in Sens on 2013-03-19 03:51:02
Cooking in Sens

Grilled Welsh Lamb and Waiblingen Easter Fair

A hectic Sunday.  I don’t know what I was thinking.  Jade goes back to school at 4:00 p.m. every Sunday and we usually have a leisurely lunch before we take her to the train station.  There was also a one … Continue reading →

Posted on Cooking in Sens on 2013-03-18 09:40:46
Cooking in Sens

Dak Bulgogi Salad with Quail Eggs

I first started making Korean quail eggs at home in Sens, France http://cookinginsens.wordpress.com/2011/12/09/ginger-sesame-coquelet-with-korean-quail-eggs/.  The only kind of chillies I could find were those mild, French kind for babies and M. Parret.  Still, the eggs were good enough to repeat and I … Continue reading →

Posted on Cooking in Sens on 2013-03-14 09:31:08
Cooking in Sens

Langue de Veau Laotian

I’ve talked about the nice young man at Fresh Paradise http://www.frischeparadies.eu/stores/stuttgart.html who works in the meat section of the market.  He had some German calf’s tongue that looked interesting, but I remembered preparing beef tongue and although it’s worth it, it’s … Continue reading →

Posted on Cooking in Sens on 2013-03-13 10:30:51
Cooking in Sens

Mushroom, Bacon and Spinach Gratin

This spur of the moment gratin turned out much better than I thought it would.  In fact, in was delicious! I had a pound of mushrooms in the fridge that were starting to go feral and wanted something quick and … Continue reading →

Posted on Cooking in Sens on 2013-03-12 11:41:16
Cooking in Sens

Veal Osso Bucco with Gremolata

Here’s something I haven’t made in a long time.  Always so good. Especially with fairly good looking veal marrow bones. Veal Osso Bucco with Gremolata 6 veal shank slices Salt and pepper Flour 2 tbsp olive oil 1 tbsp butter … Continue reading →

Posted on Cooking in Sens on 2013-03-11 10:40:53
Cooking in Sens

Jamie?s Lamb with Olives and Tomatoes

I guess I’m starting to get settled because I’m doing Jamie again   So much to talk about today; Fresh Paradise, lamb and proper food labeling. I love Fresh Paradise http://www.frischeparadies.eu/stores/stuttgart.html !  All the food I could normally get in the Sens, … Continue reading →

Posted on Cooking in Sens on 2013-03-10 13:50:37
Cooking in Sens

Filet de Truite Saumonée

Today they came to install the sheers and I didn’t have a lot of time to think through today’s meal.  I did have that nice French trout from the shopping trip at the Bischwiller Super U and found an easy recipe on … Continue reading →

Posted on Cooking in Sens on 2013-03-07 10:20:31
Cooking in Sens

Doing Georgian Ojakhuri ? Part 2

When I woke up this morning I was momentarily “pris de panique”.  The problem with cooking in parts is that if you screw it up, you can’t just not post, something has to be said.  That’s almost like pressure!  We … Continue reading →

Posted on Cooking in Sens on 2013-03-06 09:31:02

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