TastyDays

Roasted Pork Belly

I went to the market today to get a 2.5 kilo (about 5 lbs) pork belly so that I could make Jamie’s crispy, budget pork belly(under 2 pounds per serving, Frugal).   But to my dismay, they only had small … 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

Sunday Chez Guy and the Salon du Chocolat

Guy has opened his restaurant for Sunday lunches.  Yay!  He has also put tables outside for those who like to take advantage of the beautiful spring time weather we are having. Sunday lunch is a good excuse, if one is … Continue reading →

Posted on Cooking in Sens on 2014-03-31 12:01:27
Cooking in Sens

Lurking

I really had no intention of shopping today.  I just went out for the usual coffee and the next thing I knew, my hands were full of bags.  I didn’t even have my shopping basket!  It all began with an … Continue reading →

Posted on Cooking in Sens on 2014-03-29 16:11:07
Cooking in Sens

Sausage and Peppers

There is a fairly large Italian community in Stuttgart.  Before I left to come back to Sens, we discovered a great supermarket with Italian imports, butcher and traiteur.  The sausages, that I was smart enough to bring to Sens for … Continue reading →

Posted on Cooking in Sens on 2014-03-28 06:50:31
Cooking in Sens

Plat d?Etain: Bruno Has the ?Irish? In

The French always surprise me with their intense enthusiasm for vacations and hobbies.  I once saw a group of French country western dancers performing on the promenade, boots, hats and all. They were good! Last night Bruno of the Plat d’Etain … Continue reading →

Posted on Cooking in Sens on 2014-03-28 05:41:02
Cooking in Sens

Down Under

I’ve been seeing quite a few fabulous food blogs from Australia.  Seems to me they’re eating pretty good, maybe better than a lot of us! It’s not just sheep, sheep, sheep, grubs, crocodiles and kangaroos.  No, we’re talking about an appetizing, … Continue reading →

Posted on Cooking in Sens on 2014-03-26 13:00:38
Cooking in Sens

Sanglier with Apricots

M. Parret gave me the cutest little 2 1/2 lb wild boar (sanglier) roast, slaughtered and prepared for roasting by Maurice. I had some more grelots onions and thought that they would be a good addition and they were :) … Continue reading →

Posted on Cooking in Sens on 2014-03-25 04:31:07
Cooking in Sens

Brian Does Bacon, Blue Cheese and Veal Burgers

Our son Brian is one of the best bacon fryers in the world!  His bacon is crispy without being brittle so that it doesn’t explode into shards when you take a bite.  He inherited this talent from his father who … Continue reading →

Posted on Cooking in Sens on 2014-03-24 10:11:13
Cooking in Sens

Guinea Fowl with Mushrooms and Chestnuts

I saw this recipe in the French Saveurs magazine and, loving guinea fowl supremes, I wanted to make it.  The recipe called for fresh girolles mushrooms and I wasted several days looking for them.  Finally, the mushroom and herb lady … Continue reading →

Posted on Cooking in Sens on 2014-03-24 09:01:11
Cooking in Sens

Ti Pwa Lardons

When I was in Haiti in the 80s, I remember a Haitian Creole song on the radio that praised petit pois or fresh peas.  It was about peas served with something but I have forgotten the song lyrics.  Too bad. … Continue reading →

Posted on Cooking in Sens on 2014-03-20 11:21:16
Cooking in Sens

La Gourmandise au Village Gourmand

Everyday the traiteur/restaurant, Village Gourmand, has a special.   My son and I noticed that Saturday’s special was duck leg.  Okay!  Saturday was sorted  We drafted Le Parret and it was a date. I decided on the assorted entree plate … Continue reading →

Posted on Cooking in Sens on 2014-03-17 17:41:01

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