Garlic Chicken with Chard and Turnips

Cooking in Sens


Unless the weather turns, this is the last day I’m using that oven!  The kitchen seems to heat up fast, even when it’s not that hot outside.  Grill.


I had some lovely hakurei turnips that I wanted to use and the chard suggested itself as I was taking the turnips from the refrigerator.  Ham?  Yes, I still have lots.


Garlic Chicken with Chard and Turnips


4 whole chicken legs, cut into drumsticks and thighs




2 tbsp olive oil

1 whole, fresh garlic head, peeled and sliced

2-3 bay leaves

1/2 cup white wine

Season the chicken with the salt, pepper and paprika, then brown in the olive oil.  Place the chicken in a tajine, sprinkle around the garlic and tuck in the bay leaves.  Pour the white wine over all, cover and cook in a 400 F oven for 30 minutes.  Uncover and cook for an…

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Sometimes I’m Very Hungry

Cooking in Sens


I was going to fry an egg for the top but I couldn’t wait.

Steak, Mushrooms and Onions

1/2 onion, sliced

2 tbsp butter

1/2 lb mushrooms

2-3 sprigs fresh thyme

1 rib steak, seasoned with salt, pepper and garlic powder

Saute the onion in the butter until just tender, then add the mushrooms and saute for 2-3 minutes.  Stir in the thyme and set aside, keeping warm.

Sear the steak to taste and serve with the mushrooms.

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N.E.E.T. Magazine Feature // Strawberry-Balsamic Salad with Candied Pecans and Goat Cheese

Katie at the Kitchen Door

Strawberry Balsamic Salad with Candied Pecans and Goat Cheese {Katie at the Kitchen Door}

Happy Friday everyone! This week was long, but it’s ending on a high note – the release of the spring edition of N.E.E.T. magazine, in which I’m thrilled to have a feature! N.E.E.T. is primarily a fashion magazine, but the back of each issue contains a “N.E.E.T. eats” section (this one starts on page 141). This issue’s theme is spring salads, so I’ve contributed a light and sweet strawberry-balsamic salad, topped with sugary candied pecans and creamy goat cheese. Even though flip flops and lemonade are a long way off, the longer days and melting snow are promising signs that spring is on it’s way, and this salad is a great way to jump the gun a little on spring flavors. I encourage you to take some time and flip through the whole issue, as it’s a lovely publication, but if you’re in a hurry to get to…

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March Fitness Challenge // Roast Vegetable Salad with Goat Cheese Mousse

Katie at the Kitchen Door

Roast Apple, Carrot, and Parsnip Salad with Goat Cheese Mousse {Katie at the Kitchen Door}

If any of you follow me on Twitter (do it! I promise I’ll do my best to say vaguely entertaining things), you may have noticed that I’ve been tweeting some nonsense about #March15ADay for the past 7 days. Basically, I’ve challenged myself to workout for at least 15 minutes every day in March. Things that count as workouts are running, lifting, jump rope, ballet, and NTC workouts (which I’m really loving). Things that do not count are walking to the subway and lying on the floor with my arms spread out while telling myself that I’m stretching (I have, in the past, counted this as exercise). Vigorous cooking does not count either.

Tonight marks the end of my first week – I’ve gone running twice, done a 20 minute jump rope session, and done targeted strength training for my arms, abs, and back. I’m kinda sore. But proud…

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Mushroom, Bacon and Spinach Gratin

Cooking in Sens


This spur of the moment gratin turned out much better than I thought it would.  In fact, in was delicious!


I had a pound of mushrooms in the fridge that were starting to go feral and wanted something quick and easy to do with them.  Bacon and spinach go with everything, so I made a saute and included the mushrooms.


After that I made a white sauce and stirred in some cheddar cheese.  If you want to try this, do take your time with the white sauce or you might end up with that unforgettable, heave inducing, raw flour taste that I had the misfortune to experience at a restaurant in County Clare, Ireland.


Mushroom, Bacon and Spinach Gratin

1 tbsp butter

1/2 cup lardon

3 shallots, thinly sliced vertically

1 lb mushrooms, rinsed and quartered

3 cups baby spinach

Salt and pepper

3 tbsp butter

3 tbsp flour


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A Happy Wednesday // Italian Apple Cream Tart

Katie at the Kitchen Door

Italian Apple Custard Tart {Katie at the Kitchen Door}

Happy Wednesday, everyone! I’m in a remarkably good mood. This can likely be 95% attributed to the fact that today was bonus-day at my real job, but I’m going to pretend for a minute that I’m not primarily motivated by financial gain and tell you some other things that are good right now. Like, that this morning when I was walking to the train it smelled like mud, and the birds were going nuts, and the sun was warm, and I took a deep breath and it finally felt like spring. And that I’m going to be spending this weekend in Philly with my three best college girlfriends, and I can’t wait to see them and drown ourselves in girl talk and good food. And that I went to a challenging-in-a-good-way ballet class tonight and now I feel all loose and tired. And that I started a new and interesting…

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Weekend Links

Katie at the Kitchen Door

Great Beer Recipes

I’ll be back with a recipe (and a new cookbook!) on Monday, but before I head to Philly for the weekend, I wanted to wish you all a Happy St. Patty’s Day Weekend and to share some delicious/interesting/lovely things.

First up, I did a round-up of 12 great recipes that use beer for Life’d this week, and you should really go check out some of the awesome bloggers that contributed. You’ll find links to recipes like the Slow-Cooker French Onion Soup from SixtyOne45 (made with beer instead of wine) and the Beer Cheese Potato Bites from Culinary Cool pictured above, both of which are a way better way to celebrate St. Patrick’s Day than with corned beef and cabbage, IMHO.

Vegetarian Chili with Beer

Personally, I’m not much of a beer drinker, and it turns out that I’ve only ever shared one recipe with beer in it… but that recipe, for my mom’s Vegetarian…

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Mustard Rabbit with Baby Asparagus Tips

Cooking in Sens


One day last week I cooked twice, posted one of the recipes and forgot about the other.  This Rachel Khoo inspired, mustard lashed and bread crumb coated rabbit with the asparagus is simple to make, and that’s a good thing because so much time has passed, if it was complicated, I probably would have forgotten how I made it.


Mustard Rabbit with Baby Asparagus Tips

4 rabbit legs

Salt and pepper

Grain mustard

Bread crumbs

2 tbsp olive oil


1 lb baby asparagus tips

Season the rabbit with salt and pepper, then brush with mustard.  Allow the legs to sit for about 30 minutes, then coat with bread crumbs.  Heat the olive oil in a roasting pan in a 400 F oven, the add the rabbit.  Roast for 20 minutes, turn, then roast for an additional 15 minutes.

Quickly saute the asparagus tips in butter, season with salt and…

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Book Club: Vegetable Literacy // Soba Noodles with Kale, Sesame, and Slivered Brussels Sprouts

I’m in love with everything in this.

Katie at the Kitchen Door

Soba Noodles with Kale, Sesame and Slivered Brussels Sprouts {Katie at the Kitchen Door}

One of the most buzz-worthy cookbooks released so far this spring is Vegetable Literacy, Deborah Madison’s information-packed ode to cooking with vegetables. Since I’m already planning for the gardening season ahead and dreaming of what to do with all of our fresh, home-grown vegetables, I was thrilled to receive a copy to augment my daydreaming.

This book is wholly centered around the plant kingdom. The chapters are organized by plant family, e.g. the knotweed family – sorrel, rhubarb, and buckwheat, or the nightshade family – potatoes, eggplants, peppers, and tomatoes. Within each chapter, each vegetable is given a lengthy introduction that mixes history, culture, biology, and even linguistics into a tale of the vegetable that is guaranteed to teach you something. (I’m still utterly fascinated by what I learned about Belgian endives – they grow on these massive roots, but in the dark!) Then the narrative moves on…

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Bavarian Roasted Chicken with Chard

Cooking in Sens


All Recipes interested me with a caraway, fennel and herb rubbed roasted chicken that they said came from the Bavarian region of Germany.  Okay.  I didn’t have any caraway seed but used internet recommended dill instead and I forgot to add the flour.  But this was the best roasted chicken I have had in years!  Years, I tell you!  Crusty with flavorful herbs and spices on the outside,  juicy and moist inside.  The mixture of herbs and spices is a keeper and I will be trying it on other meats and seafood.  Thank you All Recipes people!


When I brushed on the herb/spice paste and took a look at the chicken’s new look and smelled the aroma of the mixture, I was sold before it went to the oven.  Everybody should make this chicken!


I stir fried some chard with a little spinach to accompany the chicken but when I…

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