Recipe: Scallops with chili Saint Jacques with West Indian pepper, I love the look of this pepper, it inspires confidence with this beautiful red and yet, it is formidable in the kitchen and that is what makes its charm. Okay, to be fair, Raf scowled a bit and brushed off a little chili. So it’s …
Low temperature cooking shark recipe Low temperature cooking shark recipe, another low temperature fish yes I intend to test them all. Here this low-temperature cooking shark was divine, I accompanied it with a white butter, an exceptional marriage of taste and flavor. Shark or sea calf, it’s up to you to choose its name, for …
Recipe: Wasabi sauce Wasabi sauce recipe, of course a spicy sauce with a beautiful green color, you can play with the wasabi to refine the sauce to your taste. In this recipe, I combine peas and wasabi, two completely contrasting ingredients, the sweetness of peas and the fieryness of wasabi. Wasabi is very fashionable at …
Brioche salmon recipe Instructions Brioche-crusted salmon recipe. The cooking of salmon steak in the oven to succeed it is necessary to cook 12 minutes in a hot oven at 180 °. A nice recipe with this brioche salmon, with a perfect cooking this recipe was delicious.An easy to make brioche crusted salmon recipe, rather quick …
Recipe: Salmon gratin Recipe for salmon gratin with potatoes, a complete dish for entertaining friends, I received my little sister who is vegetarian, not always easy to find menus without meat, when you are a carnivore like me. Salmon recipe, the salmon was on sale, it was whole, very fresh, I loved cooking it. We …
ARTICLE 1: Roquefort is a cheese made exclusively from raw sheep’s milk, it has a cylindrical shape 19 to 20 cm in diameter and 8.5 to 11.5 cm in height. Its weight is 2.5kg to 3kg, it is a marbled paste thanks to roquefort penicillium spores with a fat content of 52%. Sheep’s milk must …
Recipe: Gratin with Saint Nectaire Recipe for gratin with Saint Nectaire, ideal for an evening meal, you can serve it with a nice green salad. Gently cook your potato gratin in the oven, it will brown slightly and remain very soft. You will love this recipe which will flavor the whole house, a nice hearty …
Recipe: Tart apple gratin with Morbier Morbier potato gratin recipe, a typical Franc Comtoise recipe, the cheese melts gently in the potatoes and delicately flavor them. A potato gratin to serve with a nice green salad, I like it with a roast pork and its little sauce. The potatoes are the queens in Franche Comté …
Carambar Pana Cotta with Tagada Haribo Strawberry Recipe Instructions Carambar pana cotta recipe, to change the salted butter caramel recipes a bit, I used agar agar to gel this panna cotta. We were finally going to have lunch outside, so I decided to make carambar verrines for dessert, in reality it was Mathilde who had …
Carambar caramel panna cotta with strawberry Tagada Haribo Read More »
Recipe: Langoustine bisque Langoustines. Langoustine bisque recipe, I used frozen langoustines for this recipe, no way to find fresh ones. I did not find any discomfort with the frozen langoustines, they left a flavor worthy of fresh langoustines. Much simpler than a fish soup with a taste so much more wonderful this langoustine bisque will …
Recipe: gurnard papillote Gurnard papillote recipe. Fish in foil at home we love this cooking where the fish will be flavored during cooking with the ingredients of the straw hut. Here is an easy fish recipe, it can be made in a few minutes. Gurnard recipe with scallops, mussels, roosters. With this gurnard fish you …
Recipe Seared foie gras with green apples I like working with foie gras, I love it from every angle, raw, semi-cooked, in a tea towel, in salt, in a terrine… .It is always a pleasure, and the gaze of your guests when the plates arrive on the table, pleasure and nothing but happiness. Today foie …
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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