Langoustine soufflé recipe Summary : Soufflé recipe with baking langoustine, much easier with baking langoustine. I love cooking langoustines in wine, they blend together and give off a multitude of aromas, they are abundant during the season, we find them everywhere on the market shelves. With this soufflé, you will impress your guests with …
Summary : Leek quiche, this leek quiche recipe can be frozen, like most guiches. We like them, especially during the long autumn evenings, with bacon but also with vegetables or with fish. Leek quiche to serve with a nice green salad. Leek quiche from the garden. Well, the people of Lorraine will tell us that …
Gizzard salad Summary: S alade poultry gizzards, a simple mixed salad recipe to make for the end of the summer, she easily accompany the first evenings of autumn. A gizzard salad recipe mixed with grilled potatoes and a small arugula salad, all flavored with hazelnut oil and sherry vinegar. Salad with candied gizzards to start …
Recipe: Beef with morels Beef fillet with morels a fairly easy recipe, I had rump steak from my butcher, a real delight. Beef steak with morels a recipe with rapid cooking for the piece of meat, be careful to choose your butcher. I like to cook beef with morels, the creamy and flavorful morel sauce, …
Recipe: Filet mignon flambéed with Armagnac Instructions Filet mignon recipe flambéed with armagnac, a great recipe for the end of the year celebrations. The cooking time was perfect, the tenderloins were pink. I particularly like working with pork tenderloins, they are calibrated and allow you to make well-controlled portions. The pork, with controlled cooking, remains …
Recipe: Scallop soup Instructions St Jaques nut soup recipe, here is a recipe that will allow you to start a meal with friends. The scallops lightly cooked in the vegetable broth will deliciously flavor this soup, for everyone’s pleasure. I took advantage of a great promotion on surpluses from a supermarket, for this scallop soup. …
Recipe: Tuna carpaccio Tuna carpaccio recipe Here is a recipe reserved for fish lovers, tuna is suitable for carpaccio recipes. You can season your carpaccio however you like, no rules. I had capers and especially limes that I had left over from the charlotte with limes. The tuna carpaccio is the announcement of good weather. …
Recipe of Tagliatelle with Ceps Summary : Fresh tagliatelle with freshly picked porcini mushrooms, a small tile of Parmesan to decorate the plate and voila, thank you to the forest, nature is generous. I like going to the forest in the fall, I particularly like these long walks in the silence of our beautiful forests. …
Recipe: Snail in butter Snail recipe with butter, here is a simple recipe to make, but it’s my favorite. If I were allowed to do that, we would eat snails every week at home…. This snail butter recipe comes from my grandmother, she too was fond of snails, at the time they were abundant …
Chicken with Nettle Recipe It’s been so long since I wanted to work with this rebellious herb, which stings you at the first touch (holds that reminds me of a few ‘un). I took advantage of a beautiful day at the edge of Lake Bourget, if the nettles are still free and abundant, it will …
Recipe: Beetroot gazpocho with balsamic vinegar Beetroot gazpacho recipe with balsamic vinegar. With a cucumber gazpacho mixed with beetroot, a sunny cuisine with the color of beetroot. A cold soup for the summer to be consumed without moderation, gazpacho recipes full of color vary our tables in these times of bright sunshine. A vegetable soup …
Recipe: Easy boar terrine Homemade terrines and pâtés recipe. Recipe for cooking wild boar in a terrine, marinated with a rib of Blaye overnight, the wine will lightly flavor the meat of the terrine. Wild boar paste terrine with the opening of the hunt the gift of my hunter friend, a beautiful piece of wild …
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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