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

Smoked Paprika Chicken Wings with Courgettes

A quick, easy lunch of oven baked chicken wings and sauteed courgettes with onions. Smoked Paprika Chicken Wings 12-15 large chicken wings, seasoned with salt, pepper, garlic powder and smoked paprika Flour 1 1/2 tbsp butter Dust the chicken wings with the … Continue reading →

Posted on Cooking in Sens on 2016-03-29 16:00:53
Cooking in Sens

Easter Sunday

Traditionally, our family always has ham for Easter.  I did briefly think about lamb, but was out-voted.  After I whined about the quality of the hams in supermarkets, my neighbor, Caroline, suggested I purchase my ham from the German butcher. … Continue reading →

Posted on Cooking in Sens on 2016-03-27 19:11:01
Cooking in Sens

Beef Sirloin and Vegetable Stir Fry

If you buy a bag of carrots and end up with several, hidden in the middle of the bag, unattractive throwaways, it’s your own fault.  It’s like packaged rabbit; the head is sure to be there, cleverly hidden under the … Continue reading →

Posted on Cooking in Sens on 2016-03-24 16:20:58
Cooking in Sens

Poulet Curcuma

If you’ve ever wondered what the name for tumeric is in French, well it’s curcuma.  I wondered in France when I needed some for a recipe, bought a spice bottle that looked like turmeric, looking it up on the internet when … Continue reading →

Posted on Cooking in Sens on 2016-03-22 16:50:56
Cooking in Sens

Omuraisu

Omuraisu is a Japanese omelette or, deconstructed, fried rice wrapped in an egg omelette. Ketchup is traditionally added to the filling and used as decoration for the top.  However our family, not being anywhere near Japanese, thinks that ketchup is only … Continue reading →

Posted on Cooking in Sens on 2016-03-17 17:00:41
Cooking in Sens

Pork Chop and Turnip Curry

From time to time when we are in the supermarket, my husband calls my attention to Glutton Man, thick pork chops.  Apparently, some time in his life he had one of these 1 lb babies, stuffed with bread crumbs, served to him. … Continue reading →

Posted on Cooking in Sens on 2016-03-16 16:30:45
Cooking in Sens

Grilled Honey Mustard Corned Beef with Colcannon

  Scranton, PA “had the Irish in” yesterday, featuring the annual St. Patrick’s Day Parade, corned beef, cabbage and sanctioned binge drinking.  Although Scranton is a mere 35 minutes from Honesdale, we chose not to attend the festivities, graciously ceding … Continue reading →

Posted on Cooking in Sens on 2016-03-13 19:41:14
Cooking in Sens

German Style Cabbage with Bacon Ends

Everyone in my family likes vegetables and eat them as a matter of course.  Praise be to Jesus :D   Naturally, they have their individual favorites and preparation styles.  All of them love my German style cabbage and ask for … Continue reading →

Posted on Cooking in Sens on 2016-03-09 14:40:56
Cooking in Sens

A Visit to the German Butcher

Whenever I start a sentence “A Visit”, I always think of a short story I read back in the day, “A Visit from the Footbinder”, by Emily Prager.  I really loved that story but that has nothing to do with … Continue reading →

Posted on Cooking in Sens on 2016-03-06 17:30:48
Cooking in Sens

Succulent Pork Roast with Apples and Onions

I had to empty out my old, stainless steel refrigerator in preparation for the arrival of the new, white refrigerator.  Though tedious, it gave me a chance to find out exactly what I had in the freezer.  While most of the frozen … Continue reading →

Posted on Cooking in Sens on 2016-03-04 18:50:59

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