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

Chez Le Poissonnier

Yesterday my fishmonger posted promotions on his just in seafood on Facebook; Red Label bouchot mussels and live or cooked Brittany lobsters.  I was the first in line this morning. Really.  Of course I took the cooked lobsters because the … Continue reading →

Posted on Cooking in Sens on 2013-08-28 14:31:45
Cooking in Sens

Pikliz!

Perusing my blog stats, I noticed that quite a few visitors have been interested in my Haitian griot recipe.  Heck, after looking at the recipe, I was interested and decided to make some. Quel coincidence!  After I had put my … Continue reading →

Posted on Cooking in Sens on 2013-08-27 08:20:43
Cooking in Sens

Bavarian Chicken Thighs

M. Parret is essentially a monovore, if there is such a word, happier when he is eating French, traditional cuisine.  Branching out for him is eating a pizza with familiar French toppings and flavors.  While the food he likes is … Continue reading →

Posted on Cooking in Sens on 2013-08-26 12:31:09
Cooking in Sens

Cassoulet de Lapin

Since the fresh beans have been in the market, I’ve been wanting to make a cassoulet of something!  Duck always comes up because we eat duck a lot when in France.  This time I wanted to give the humble rabbit … Continue reading →

Posted on Cooking in Sens on 2013-08-24 14:01:05
Cooking in Sens

Spicy Chinese Aubergine with One Green Tomato

We ate with M. Parret again last night.  The usual; assorted pates, mussels in cognac, cheese, tarts, wine. M. Parret still has days when he finds it hard to accept the loss of Mme Parret, but he has good days … Continue reading →

Posted on Cooking in Sens on 2013-08-23 10:11:22
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

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