Tag Archives: port

Mushrooms in Port Sauce

Posted on September 17, 2017 by cookinginsens

It’s mushroom season in France with dozens of varieties of mushrooms. Envious, I trolled the stores here and found these crimini mushrooms. I wanted to make these with sherry but ruby port was all I had. Still good. The … Continue reading →

Posted in Cooking, Food and Wine, French, side dish, Vegetables | Tagged cooking, food, mushrooms, port, recipe, sauce, side dish, vegetarian | 12 Comments

Veal Kidneys in Port Sauce

Posted on May 26, 2015 by cookinginsens

Something I really missed in the U.S. was “les abats” or the nasty bits. Offal is so delicate that even if they had been available, I probably wouldn’t have bought any because I don’t trust industrial handling of them. These veal kidneys … Continue reading →

Posted in Cooking, Food and Wine, French, Main dishes, Recipes | Tagged cooking, cream, food, food photography, Kidneys, port, recipe, rognons, veal | 14 Comments

Foie de Veau aux Figues

Posted on June 16, 2012 by cookinginsens

That’s right. I can just hear Frugal http://frugalfeeding.com/ now, “She’s making liver again. Isn’t that just offal”? Yes Frugal, but it’s veal liver with figs and Portuguese port! Think about it. Pretty, pretty figs in the market. That’s why I … Continue reading →

Posted in Food and Wine, French, Main dishes, Recipes | Tagged Calf's liver, cooking, figs, food, French, port, recipes | 26 Comments

Veal Kidneys Parmentier with Port and Mushrooms

Posted on May 13, 2011 by cookinginsens

Where would French cuisine be today without the influence of Antoine-Augustin Parmentier? Probably potato-less and less imaginative. There are a plethora of dishes in France prepared “Parmentier”; boudin, cabillaud, shrimp, ground beef, ground pork, sausages, etc. Thanks … Continue reading →

Posted in Cooking, Food and Wine, French, Main dishes, Recipes | Tagged cooking, food, French, mushrooms, Parmentier, port, potatoes, recipes, thyme, veal kidneys | 2 Comments

This Is Not Hard: Boneless and Stuffed Coquelet or Cornish Game Hen

Posted on March 11, 2011 by cookinginsens

I don’t think I cook many things that are really complicated. That’s probably why I don’t bake cakes; too fiddly. After all I’m not a chef, just a woman who thinks food is interesting. So if I debone poultry, and … Continue reading →