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 →
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
Tagliatelle with Bacon and Peas
The “Game of Freezers” continues with this wonderful pasta made from frozen fresh tagliatelle, frozen peas and frozen bacon. Still working on the freezer in the North(the house) and looking forward to the time I can press on to the … Continue reading →
Buttery Oven Baked Chicken Wings
This used to be the only way I would make chicken wings; coated with seasoned flour and baked in butter. The wings are crispy on the outside, juicy and tender inside. After that, if I wanted a sweet sauce, I … Continue reading →
Crab Quiche
I found a new plate at the 3 Musketeer grocery store for 2 Euros. You can’t see it, but it’s got a little purple chicken in the center. Cute. That’s why I made this breakfast. And there was that Charolais ground … Continue reading →
Herbed Magret de Canard Salad with Pears and Roquefort Dressing
I guess it’s day 6 of Vide Congelateur (empty the the freezer), but it feels like day 20! It’s not that there are not good things to be made from the freezer, it’s just that cooking strictly from what I’ve … Continue reading →
Spicy, Lacquered Sea Bream
There were 3 agendas today: 1) Try out my new paella/fish frying pan 2) Move that sea bream in the freezer onward 3) Display the garden fresh radishes given to me by Alain. Done! Spicy, Lacquered Sea Bream 1 … Continue reading →
Fabada My Way: Chorizo, Mouro, Grillaudes and Bean Stew
My inspiration for this recipe comes from Marcus at Country Wood Smoke http://countrywoodsmoke.wordpress.com/2012/03/08/smoked-morcilla-and-chorizo-fabada/. I saw this recipe in March and started my search for morcilla or Spanish blood sausage immediately. I didn’t find it but I did find a Portuguese blood … Continue reading →
No New Thing Under The Sun
“The thing that hath been, it is that which shall be; and that which is done is that which shall be done: and there is no new thing under the sun.” King James Bible. Jade and I had an interesting conversation about originality in cooking. She seemed to … Continue reading →
Alsace: Taking the Zen Train
Jesus, Mary, Joseph and all the Saints! I erased about 300 photos of the Alsace trip from my memory card. I don’t know how I got them back but they’re back. Must have been all that prayer. After 3o odd … Continue reading →
Lemon Chicken with Herbs
I found this marvelous recipe in this month’s French Saveur magazine. Lots of good things inside this issue that I would like to cook. I did object to a few things in the recipe involving ingredients (Hello! Garlic, people!) and … Continue reading →
Wild Mediterranean Oysters with Lime Mayonnaise
Last night I had a hard time getting to sleep. Something kept saying, “Hello! Fish!” I think my body was rebelling against the hearty, meaty diet I sustained in Alsace. In any case, it was a day to make a visit to … Continue reading →
