Recipe: Scallops with thick cheese Recipe for scallops with redcurrants, a beautiful sweet and savory marriage, I loved these scallops, slightly tangy with redcurrants. I served my scallops with fresh homemade pasta. Scallops are often very expensive fresh but are more affordable frozen. You just have to choose them well, fleshy and with a little …
Recipe: Munster puff pastry Munster puff pastry recipe a tribute to the Vosges and the Alsace region. Ideal to start a meal with friends, they will be ready in a few minutes. These small Munster puff pastry can be enjoyed warm or cold, in both cases they are still just as crisp. You can prepare …
Recipe: Smoked salmon panna cotta Smoked salmon panna cotta recipe, ideal to start a meal with friends. Be careful not to salt at the start, often salting the salmon is enough for the preparation. Beautiful little verrines to serve well chilled, decorated with a small cube of salmon, you can also add salmon eggs to …
Domaine de Pierre Reinhart in Orschwihr in the 68 From the first telephone contact with Mr. Pierre Reinhart, the current passed between us. Immediately I felt that we were two people motivated by our professional passion. This domain is located in the typical Alsatian village of Orschwihr in the upper Rhine. What a pleasure to …
Recipe: Veal osso bucco Recipe osso bucco, osso bucco Milanese style that comes directly from Lombardy. In the cast iron casserole dish, the veal osso bucco will simmer gently, I would prefer cooking in the oven. It is difficult for this veal osso bucco recipe not to serve it with fresh pasta and of …
Foie gras Some thoughts on foie gras with the arrival of the end of year celebrations. Far from me the idea of initiating you to this French ritual, I do not have the pretension, just on the basis of the sharing and the knowledge of each one. Everyone should draw from it the interesting elements. …
Pesto Tagliatelle Recipe Fresh tagliatelle, surely my favorite pasta they go wonderfully with pesto, Italian pesto pasta, it’s true they are the kings of the passta. A homemade pesto sauce for basil lovers, I’m lucky to have grandma Ginette who sows me basil stems, that way I have pesto all year round. Here is a …
Recipe: Creme brulee with cherries Cherry crème brûlée recipe, easy to make this flavored cream with cherries, Be careful when cooking, it must be just cooked to stay well bound. For a crème brûlée preparation the only tool that is necessary for this recipe, a torch for crème brûlée and again you could use the …
Recipe: Gariguette ice cream Gariguette ice cream recipe, I was looking forward to the moment of these beautiful French strawberries. I like their taste and smell. They are still a bit expensive but too bad, I’ve been waiting since this winter. I’m going to make a vacherin with my ice cream, probably individually, but it …
Green Apple Chocolate Crunch Recipe A crunchy covered with honey and white chocolate for the sweet tooth, a very easy dessert to make. Divinely crunchy with apples that were still a little crunchy, we loved these crunchy chocolate with green apples. At home chocolate is king, we practice it without counting all love it. Crispy …
Recipe: Trout stuffed with wild garlic Recipe for trout stuffed with wild garlic, a trout stuffed with wild garlic, it cooks in 15 minutes. Stuffed trout in the oven an easy recipe. A wild garlic recipe to accommodate your trout. Prepare a wild garlic pesto to stuff your trout. Wild garlic or wild garlic a …
Recipe: Wellington Beef Beef Wellington recipe. A beef tenderloin recipe, for an exceptional meal. A beef Wellington tenderloin for special occasions, with this tenderloin the cutting in the dining room is almost mandatory. Beef Wellington a fillet of beef for lovers of red meat and spectacle. Beef Wellington a recipe across the Atlantic, thank you …
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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