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 →

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Cooking in Sens

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

Cooking in Sens

Coals to Newcastle

Our family was invited by neighbors to share some New Year’s Eve appetizers and a glass or two of sparkling wine in celebration of the coming year.  Of course I wanted to bring something to share. Caroline Romano and her … Continue reading →

Posted on Cooking in Sens on 2015-01-02 12:31:20
Cooking in Sens

Lamb Shanks with Pappardelle Pasta

Some of the best lamb shanks I’ve ever eaten were at The Cathedral Restaurant in Sens, France.  Of course this was when the Cathedral was cooking everything fresh from the market.  Unfortunately, at least for the past 2 years, most of their ingredients … Continue reading →

Posted on Cooking in Sens on 2014-12-29 16:21:23
Cooking in Sens

Christmas in Staybridge Suites, Harrisburg, Pennsylvania

Our son just started working in Harrisburg, Pa and didn’t have enough vacation time for Christmas.  Harrisburg is about 2 1/2 hours from Honesdale and so that he wouldn’t have to rush up and back, over the mountain in possibly inclement … Continue reading →

Posted on Cooking in Sens on 2014-12-26 22:21:08
Cooking in Sens

Seriously Spicy Aubergine and Veal with Pasta

There were two motivations behind the plate I made today.  The first was the wonderful spicy, garlic aubergine I had at the take-out Chinese in Hawley and the fact that when I went back a couple of days later it … Continue reading →

Posted on Cooking in Sens on 2014-12-20 16:11:15
Cooking in Sens

Rabbit Tajine

Super day today!  I had some lovely rabbit that I picked up from Quails R Us.  The weather was a little warmer also; 38F(3C).  Sultry :) These are nice, meaty, perfectly cleaned rabbits, heads off.  The people at Quails know … Continue reading →

Posted on Cooking in Sens on 2014-12-14 18:41:11
Cooking in Sens

Herb Crusted Lamb Rib Rack

Those of you who have been following me for a while know how intolerant I am about American lamb.   I prefer to pay a premium for imported, frozen New Zealand lamb than to allow any of the American, factory … Continue reading →

Posted on Cooking in Sens on 2014-12-12 20:21:10
Cooking in Sens


One day my mother and father were having one of their infrequent spats.  My mother declared to my father that she was not made of iron.  He thought that was so hilarious that for the rest of his life “Iron” was his … Continue reading →

Posted on Cooking in Sens on 2014-12-10 16:20:55
Cooking in Sens

Pennsylvania Louisiana Jamaican Meat Patties

Frustrated with trying to find decent eggs in the supermarket, we finally returned to Quails R-US Plus.  It’s really not that far from us and I don’t know what we were thinking because they have farm raised eggs, chickens, rabbits, lamb … Continue reading →

Posted on Cooking in Sens on 2014-12-06 20:40:30
Cooking in Sens

Steve DeVeau?s Jerk Chicken

Steve didn’t want to give me the recipe for his jerk chicken rub, something about it being a secret recipe.  However, after prolonged whining on my part, he consented to share this fabulous rub with the world.  I made Navajo … Continue reading →

Posted on Cooking in Sens on 2014-12-03 17:21:01
Cooking in Sens

?Have Some Rum, Mon?

Before Steve, our bathroom remodeler, decided to go for the big bucks he, a graduate of C.I.A., worked as a chef at Breezes Resort in Runaway Bay, Jamaica.  When he told me this, of course, I asked about Jamaican cuisine. … Continue reading →

Posted on Cooking in Sens on 2014-12-02 17:00:40

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