Recipe: Wild boar terrine Recipe for wild boar terrine ideal to start a meal with friends, we served it with pickled cherries. I like to cook and bake the terrines, but I especially like the first moment when the terrine is sliced and it gives off its cooking smell. Not always easy to find wild …
Filet mignon with Comté cheese recipe I like the pork tenderloin, for this recipe I chose a pork tenderloin raised in Haute Saône: no transport for the animal. A nice Franche-Comté recipe for this filet mignon in the Comté, with this cheese the most famous in France and so tasty, I chose an 18-month-old Comté …
Passion fruit macaron recipe Summary: A ½ day spent with my friend Fabien, who had ordered a cooking class on macaroons. I take more and more pleasure in making these macaroons, especially with 4 or 6 hands. Fabien and his friend Coline came to spend Easter in Franche Comté with Thibaut, it was cool. It’s …
Recipe: Hot oysters with cranberries Recipe hot oysters with cranberries, this small wild berry of the woods comes to flavor the sabayon, meeting between the iodine of the ocean and the wild berries of the woods. Free union the berries bring a little acidity to the sabayon and it does not displease. Hot oyster recipe …
Recipe: Roquefort tart Roquefort pie recipe, I added frozen cauliflower to my pie, it’s true that I needed space in my freezer. Cauliflower recipes, I wanted to sweeten the Roquefort a bit for my pie indeed, at home we will have children this evening. Cauliflower au gratin or Roquefort tart, here are two titles for …
Recipe: Salmon tournedos Wild salmon tournedos recipe, I prepared the white wine sauce recipe, to coat these tournedos. I like this sauce which is different from that of red wine. It goes perfectly with fish, the ideal would be to serve the same wine as that of your sauce. A quality wine in a sauce …
Recipe: Court bouillon Court bouillon recipe, for cooking a beautiful pike from our rivers, I am lucky to have a great fisherman as a friend, he is the king of the pike. The preparation of the court bouillon takes a little time to peel, but the result is terribly attractive and your pike or fish …
Recipe: Cherry and Hazelnut Muffins Cherry and hazelnut muffins recipe, this year they are plentiful and very juicy. With this recipe, the cherries will release their juice and divinely flavor these muffins. I like, after a good meal, to present muffins with the coffee, we dip we do not soak everyone will devour them as …
Recipe: Cream of purple asparagus Recipe for purple asparagus cream, they are inexpensive now. The weather was not nice, I replaced my salad with a cream of purple asparagus. A very tasty sweetness, and the tips cooked in the barely crispy butter, happiness, not in the meadow but on the plate. I like this soup …
Herb and smoked salmon croissant As an aperitif or as a starter with a green salad, this croissant with fine herbs and smoked salmon will not have time to heat up on your plate. Smoked salmon is fun all year round, in addition it has become a little democratized and come back cheaper, several there …
Recipe: Pork tenderloin with cranberries Recipe for pork tenderloin with cranberries, here is a marriage of happiness with the slightly tangy cranberries which perfume this sauce. Pork tenderloin, be careful cooking pork tenderloin remains a delicate part, do not overcook them, the meat should be soft. A creamy sauce with cranberries and sweet wine, let …
Black olive and fig tapenade recipe I like aperitifs where everyone makes their toast more or less generous, I like them very covered. I love the taste of the black olive and fig tapenade. The tapenade is perfect for dinner aperitifs, we served it with an excellent Jura rib. The sandwiches are made to the …
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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