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

Real Beef American Ribs

What concerns me most about the beef mixed with horse meat controversy is not that people were eating horse meat, the French do it all the time and it’s expensive!  It’s the mislabeling of the products, taking away the public’s … Continue reading →

Posted on Cooking in Sens on 2013-02-26 08:30:52
Cooking in Sens

Soupe a la Bretonne

This morning I was looking at Greg’s blog on Crawfish Boil Soup http://rufusguide.wordpress.com/2013/02/25/crawfish-boil-soup/ and thought soup sounded good!  I had some beautiful dos de cabillaud (cod fillet) and shrimp in the freezer, various odds and ends in the refrigerator that I thought … Continue reading →

Posted on Cooking in Sens on 2013-02-25 12:10:58
Cooking in Sens

R.S.?s Crispy Pata ? Part 3

Hysterics aside, I deep fried R.S.’s crispy pata.  http://cookinginsens.wordpress.com/2013/02/22/doing-r-s-s-crispy-pata-part-2/.  It was no worse than frying a fatty, skin on chicken.  However, you do need to fry with a cover because the skin “burps”. Coming to my senses, I decided to … Continue reading →

Posted on Cooking in Sens on 2013-02-24 08:50:53
Cooking in Sens

Doing R.S.?s Crispy Pata ? Part 2

Take the curing pot from the refrigerator http://cookinginsens.wordpress.com/2013/02/21/doing-r-s-s-crispy-pata-part-1/, place on the stove top, bring to a boil and simmer for 1 hour.  Remove the shanks from the liquid, allow to cool, then place in the refrigerator for at least 2 hours … Continue reading →

Posted on Cooking in Sens on 2013-02-22 06:00:47
Cooking in Sens

Cooking with Jade

Cheddar Cheese Eggs – Place some butter sauteed spinach in the bottom of a ramekin, then cover with 1/2 cup tomato sauce.  Break two eggs into the sauce, poke the yolks once with a toothpick, then sprinkle on some grated … Continue reading →

Posted on Cooking in Sens on 2013-02-21 10:11:32
Cooking in Sens

Doing R.S.?s Crispy Pata ? Part 1

A while back, I saw a delicious, fried pork shank at R.S.’s site Ang Sarap http://angsarap.net/2013/02/05/crispy-pata/ and hoped that one day I could try it.  Today’s the day.  I had some amazing, German pork shanks that I found at Fresh Paradise … Continue reading →

Posted on Cooking in Sens on 2013-02-21 02:01:10
Cooking in Sens

Magret de Canard aux Figues

Back in the day when children ate as they were told (“What, you don’t like prunes?!  Here’s two more and I’d better see a smile on your face!”), my grandmother had a fig tree. She loved figs!  I would dread … Continue reading →

Posted on Cooking in Sens on 2013-02-20 09:40:38
Cooking in Sens

Spicy Aubergine with Beef and Sprout Stir Fry

Jade and I were both craving Asian food.  I was wishing for spicy Asian aubergine like we had at the REAL Chinese restaurant downtown http://cookinginsens.wordpress.com/2012/10/01/chinese-sunday/. And Jade craved the crunch of fresh bean sprouts in a beef stir fry.  These … Continue reading →

Posted on Cooking in Sens on 2013-02-19 12:00:59
Cooking in Sens

Le Vrai Gumbo

Back in the day in Haute Volta (now Burkina Faso) in the early 80s, we met a couple, Pim Zwaan from Holland and Clara from French speaking Cameroons.  Even though we moved on, we kept in touch, visiting them in … Continue reading →

Posted on Cooking in Sens on 2013-02-18 03:41:02
Cooking in Sens

Porc Filet aux Pommes

From my happy freezer, I took out two little 1 lb pork tenderloins thinking about a quick, herbal,  honey mustard roast with apples and leftover sandwiches.  It’s a shame that I didn’t have fresh thyme and rosemary  The dried herbs … Continue reading →

Posted on Cooking in Sens on 2013-02-14 09:51:08

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