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

Blackened Wolf Fish with Herb Roasted Fennel

It must have been a hard winter here in Stuttgart because I am so pleased to see the Spring vegetables, fruits and herbs!  I have my monthly e-mail list for May of the fruits and vegetables in season in France, … Continue reading →

Posted on Cooking in Sens on 2013-05-08 02:11:20
Cooking in Sens

Blackened Wolf Fish with Herb Roasted Fennel

It must have been a hard winter here in Stuttgart because I am so pleased to see the Spring vegetables, fruits and herbs!  I have my monthly e-mail list for May of the fruits and vegetables in season in France, … Continue reading →

Posted on Cooking in Sens on 2013-05-07 08:01:20
Cooking in Sens

Taverne Kohler Rehm, Strasbourg

I want some Staub bakeware.  I have Le Creuset and Emile Henry but I also like the rustic, simplicity of Staub.  Look at Frugal’s mini casseroles http://frugalfeeding.com/2013/04/16/springtime-minestrone/.  So pretty! Unfortunately, I had just made an outrageous hit on the fine china … Continue reading →

Posted on Cooking in Sens on 2013-05-06 11:11:03
Cooking in Sens

Chili Cheese Omelette

I often think about Sens; walking the dog in the morning, going to the market, stopping for coffee or une verre with friends, those impromptu breakfasts, cobbled together with leftovers as the sun came up.  I often regret my “déplacement”. … Continue reading →

Posted on Cooking in Sens on 2013-05-01 06:31:09
Cooking in Sens

Shinae Robinson?s Tajine Caramelized Pork Belly with Lady Fingers

Shinae Robinson is a cook that I’ve friended on Facebook for maybe over a year.  She makes wonderful Vietnamese/Korean/Asian/American food.  I constantly salivate when I visit her page.  So why didn’t I know she had a blog?  Duh.  I really … Continue reading →

Posted on Cooking in Sens on 2013-04-30 10:01:16
Cooking in Sens

Herbed Pork Roast with Pears

I got the cutest little pork roast at the butcher’s the other day!  Normally, this is a piece he cuts into pork chops but try as he did to slice it for me, I insisted on having it whole, thinking … Continue reading →

Posted on Cooking in Sens on 2013-04-28 15:01:02
Cooking in Sens

Chez Parret

Reblogged from Cooking in Sens: For a member of the Parret family, I am republishing this post.  Thanks for visiting Ines and tell the Parrets that we miss them. As Jade was off with her class today, Gilbert and Gilberte … Continue reading →

Posted on Cooking in Sens on 2013-04-27 15:11:26
Cooking in Sens

Hoisin Roasted Duck Breast with Zucchini and Yellow Pepper

I used my last two French duck breasts today.  Oy vey!  I’ll go to Fresh Paradise http://www.frischeparadies.eu/stores/stuttgart.html tomorrow for some imported  As a matter of fact, I think I’ll pick up some German goose breasts also.  You have to bone them and … Continue reading →

Posted on Cooking in Sens on 2013-04-26 10:31:14
Cooking in Sens

Roasted Parsnips, Mushrooms, Romano Beans and Crispy Fried Fish

A blog site that I follow, Our Growing Paynes,  http://ourgrowingpaynes.wordpress.com/2013/04/23/roasted-mushroom-and-parsnip-ravioli/ gave me wonderful idea for what to do with my aging parsnips and mushrooms that were giving me bitter looks in the downstairs refrigerator and my loving, friendly romano beans that … Continue reading →

Posted on Cooking in Sens on 2013-04-24 11:31:10
Cooking in Sens

Texas Chili Beans

My mom taught me to make chili beans.  The major difference in this recipe and hers is that instead of a ham hock, I used a chopped cup of my never ending baked ham.  My inspiration to make chili beans … Continue reading →

Posted on Cooking in Sens on 2013-04-23 10:40:37

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