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

Cauliflower Casserole

I like cauliflower, broccoli and romanesco and so does the family.  My husband especially likes cauliflower mashed/smashed to resemble potatoes because he loves potatoes.  It’s an Irish thing. While I was washing the big, white, beautiful cauliflower from Fresh Paradise, … Continue reading →

Posted on Cooking in Sens on 2013-03-31 21:40:55
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 2013-03-31 21:40:55
Cooking in Sens

Pork Belly with Bavarian Essence Part 1

We have to go to France tomorrow, we’re out of wine.  Just kidding.  We are out of wine but we’re going for Jade’s Confirmation first, then wine A couple of weeks ago, I bought a nice pork belly from one … Continue reading →

Posted on Cooking in Sens on 2013-03-31 21:40:54
Cooking in Sens

Pork Belly with Bavarian Essence Part 2

I put the pork belly in the refrigerator on Thursday night http://cookinginsens.wordpress.com/2013/03/21/pork-belly-with-bavarian-essence-part-1/, which means it stayed there until Sunday morning.  It was okay and still in good shape but I think 24 hours is enough.  My Bavarian essence is definitely a … Continue reading →

Posted on Cooking in Sens on 2013-03-31 21:40:53
Cooking in Sens

When Fusion Doesn?t Fuse and Other Issues

I love going to France.  We had to get to Jade’s school in Walbourg, France by 10:00 a.m. on Friday for my husband to give presentations to the high school students  about the U.S. government’s assistance to underdeveloped countries in … Continue reading →

Posted on Cooking in Sens on 2013-03-31 21:40:53
Cooking in Sens

Red Mullet with Mango Salsa and Vegetables

I didn’t know what to do for our meal today but as we are going to France over the weekend holiday, I wanted to use some of the vegetables in the refrigerator.  I didn’t want to make another Asian plate … Continue reading →

Posted on Cooking in Sens on 2013-03-31 21:40:52
Cooking in Sens

Supreme de Pintade a l?Essence

The best guinea fowl we’ve ever tasted was in Arc en Barrois from the kitchen of our son’s friend’s grandmother.  It was so memorable that 20 years later, we still talk about it. I’m going to move my photography table, … Continue reading →

Posted on Cooking in Sens on 2013-03-31 21:40:51
Cooking in Sens

Supreme de Pintade a l?Essence

The best guinea fowl we’ve ever tasted was in Arc en Barrois from the kitchen of our son’s friend’s grandmother.  It was so memorable that 20 years later, we still talk about it. I’m going to move my photography table, … Continue reading →

Posted on Cooking in Sens on 2013-03-27 10:40:59
Cooking in Sens

Red Mullet with Mango Salsa and Vegetables

I didn’t know what to do for our meal today but as we are going to France over the weekend holiday, I wanted to use some of the vegetables in the refrigerator.  I didn’t want to make another Asian plate … Continue reading →

Posted on Cooking in Sens on 2013-03-26 09:31:13
Cooking in Sens

Pork Belly with Bavarian Essence Part 2

I put the pork belly in the refrigerator on Thursday night http://cookinginsens.wordpress.com/2013/03/21/pork-belly-with-bavarian-essence-part-1/, which means it stayed there until Sunday morning.  It was okay and still in good shape but I think 24 hours is enough.  My Bavarian essence is definitely a … Continue reading →

Posted on Cooking in Sens on 2013-03-24 12:50:44

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