TastyDays

Japanese Chicken Wings

I don’t understand why, but bulk chicken wings are difficult to find in the supermarkets.  The French must have some sort of “chicken wing terrine” that gobbles up all the available chicken wings but only seasonally  ”Not the chicken wing … 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.

http://www.cookinginsens.wordpress.com


Latest Food Blogs from Cooking in Sens

Cooking in Sens

Herb Roasted Duckling with Gravy

I miss being able to buy duck parts; legs, breast, gizzards.  Roasting a whole fowl, other than chicken, seems a little over the top unless it’s a holiday.  In France I probably ate duck weekly in some form or other … Continue reading →

Posted on Cooking in Sens on 2017-03-15 17:10:36
Cooking in Sens

Steamed Bok Choy with Spicy Oyster Sauce

My sister asked if I would make my recipe for steamed bok choy and then, as it so often does, one thing led to another. I had some mini Japanese eggplant, ground lamb and fresh udon noodles. There was really … Continue reading →

Posted on Cooking in Sens on 2017-03-11 12:11:09
Cooking in Sens

Sister

My sister arrived today for a 10 day visit.  I hadn’t seen her for 19 years and was a tad bit anxious because I realized that I had only seen my sister to talk to only briefly over the last … Continue reading →

Posted on Cooking in Sens on 2017-03-09 11:31:22
Cooking in Sens

Secret Sauce Braised Country Spareribs

I looked in the refrigerator yesterday and re-noticed a measuring cup with plastic wrap on top and 3/4 filled with some dark liquid stuff.  I re-heated it in the microwave and tasted it. Good taste, whatever it was. I sliced a … Continue reading →

Posted on Cooking in Sens on 2017-02-27 15:50:46
Cooking in Sens

Chinese Barbecued Pork

Have you ever wondered how the Chinese in Chinese restaurants get the red on the pork slices they serve?  I have.  Apparently char siu barbecued pork originated in Canton and contained red dye #40.  The recipe was adopted and adapted by … Continue reading →

Posted on Cooking in Sens on 2017-02-23 13:31:01
Cooking in Sens

Indochine

In the early nineteenth century when the French referred to Indochine or what is now known as Southeast Asia, they were referring to Asian lands historically within the cultural influence of India.  It took me a long time to find … Continue reading →

Posted on Cooking in Sens on 2017-02-22 18:51:03
Cooking in Sens

Easy Curried Chicken and Mirliton

My husband bought 4 mirliton squash (chayote) that kept giving me the eye every time I opened the refrigerator.  They were beginning to look grim, so I cooked them. This small squash (about the size of a large avocado), with edible … Continue reading →

Posted on Cooking in Sens on 2017-02-20 11:00:57
Cooking in Sens

Shrimp and Sausage Stuffed Calamari with Linguini

I was very excited about repeating this recipe.  The first time I made it was in Germany with enormous calamari tubes that I found in an Italian supermarket.  As I made my list, I wasn’t too worried about the ingredients, … Continue reading →

Posted on Cooking in Sens on 2017-02-16 16:41:25
Cooking in Sens

Flanken Ribs and Brussel Sprouts with Pancetta

Everyone in my family loves brussel sprouts or maybe anything with bacon ?  Pan or oven roasted they are always a hit.  And pretty ? I would have liked to cook these flanken ribs on the outdoor grill but my husband, … Continue reading →

Posted on Cooking in Sens on 2017-02-13 12:30:49
Cooking in Sens

BBQ Sauced Salmon with Okra

I guess okra is not very popular in my neck of the woods because I rarely find it.  But I got lucky at Wegmans’ the other day and the okra didn’t look as if it had been allowed to over mature … Continue reading →

Posted on Cooking in Sens on 2017-02-12 12:40:50

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