< Recipe: Beef fillet in a chanterelle crust Recipe for fillet of beef in a chanterelle crust, or chanterelle, depending on the region where you find, a piece of beef worthy of the great tables for the end of year celebrations. We love beef tenderloin at home and we each manage to find their own …
Potato salad recipe A nice salad, welcome with the heat that is finally in place, football evening tonight with potato salad and barbecue. This salad full of flavor, I really liked the crunchiness of the peppers and the aroma of the small fresh onions. Divinely scented with apple cider vinegar, this potato salad left no …
Recipe: Panna cotta cancoillotte and Montbéliard sausage Recipe for panna cotta cancoillotte and sausage from Montbéliard, a creation from Franche Comté, I like to highlight my region and we are spoiled with cured meats and cheeses. Always full of color, savory or sweet panna cotta is always a great success. The sweetness of cancoillotte lends …
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Pacific Pink Salmon Rillettes Recipe Instructions Recipe for Pacific salmon rillettes, an ultra-quick recipe ideal for starting a meal, I served them in a glass for the aperitif. Drain your rillettes well, so that they are well seasoned, it is important for the success of the recipe. Pacific pink salmon rillettes, no toast each guest …
Sharpen knives Professional sharpening is enough to get you hooked! Sharpening knives, always a dilemma! I was lucky enough to use a company in Vesoul to sharpen my knives. The only problem was that he kept my knives for two or three days depending on their availability. You can imagine the difficulties I encountered without …
Chorizo and Comté Verrine Recipe I really like the chorizo, this time I had chosen a strong chorizo; Well…. I admit it is moving a bit. This verrine of chorizo and Comté, with its character, has not gone unnoticed. With this verrine of chorizo and Comté, we love madly or we don’t. The Comté gels …
Recipe: Beef tartare in a verrine Beef tartare recipe in verrine, a recipe cut with a knife. I like meat sliced this way, don’t chop it up. Of course, it is your butcher who will select the piece of choice for this tartare. It must be tender but above all very tasty. Raise your tartare …
Recipe: Candied garlic Garlic confit recipe, at home we love garlic. I prepared this recipe for the wedding of Mélanie my goddaughter. I know the people of the North are fond of garlic. You just have to see their smoked garlic specialty, I love it. I love it but I’ll tell you about it in …
Recipe: Etienne’s birthday Bravo Hélène and Etienne. The pond near the meeting pointThe water lilies are calmIntention is comingGo hit hitI want to try tooChildren and fireCooked goulashYou recognized itNo name, no commentThe night will be longThis one, I hide itHave some wineFamily photo froGoulash is goodThe stew is good tooNight is comingThere all the …
Recipe: West Indian pudding with a spoon Recipe for West Indian blood sausage with a spoon, I like Creole cuisine with its spices, a little spicy but so exotic cuisine. Easy and quick cooking these little spoons will delight your friends for an aperitif dinner, I warmed the apples with a crème brûlée torch just …
Recipe: Raspberry tiramisu in a glass Recipe for raspberry tiramisu in a verrine, as beautiful as it is good, this dessert has had a great impact on my friends. 4 girls at the table only big greedy, a good stroke of the fork, the very flexible elbow, finally a great evening. I love this tiramisu …
Recipe: Kidney with Madeira Kidney recipe in Madeira, we love kidneys at home, all kidneys. For this recipe I chose beef kidneys, which are still very cheap, I often think of a low budget. I decorated my kidneys with Madeira, to flavor the sauce a little, but I did not flambé it. Recipe ingredients Madeira …
Cuisine Maison is an amateur cooking blog. It is a place of sharing where cooking is a way of life and on which you will find a multitude of recipes from France and Navarre, all tested and tasted. Here, cooking with several hands brings as much pleasure to the realization as to the tasting; easy, it will not require impossible techniques or the use of a specialized dictionary: just home cooking, often inspired by the seasons and local products. Of course, I will continue to offer you wine producers who will be partners of Cuisine Maison. We will test for you and I will not fail to share with you my big favorites.
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