Recipe: Parisian Brioche Recipe de Brioche Parisienne, it’s the recipe of Florence’s mother, a friend, very good at desserts, a big gourmet. Frankly this brioche dough rises and rises constantly it’s almost maddening. An easy recipe with this Parisian brioche for royal breakfasts. Just a method not to change and to respect all times, especially …
Recipe: Salmon and sorrel lasagna Salmon and sorrel lasagna recipe, every year I cut my sorrel too late and the little animals have made it their feast. This time I anticipated, it was very green with very tender leaves. How not to think of the salmon and sorrel lasagna, I received two very greedy friends, …
Chicken fillet recipe with champagne, I still had champagne from last night’s aperitif. I like poultry with white wine and cream sauces. The cooking of this chicken remains the most important part, overcooked it would be dry, the meat must be tender and soft. Léonie loves chicken, it’s her favorite meat in winter, I like …
Recipe: Butter Cancoillotte Recipe for cancoillotte with butter, cancoillotte with potatoes, you will find plenty of recipes with cancoillotte, plain cancoillotte or cancoillotte with garlic. I’ll give you recipes for cancoillottes with wine later. Franche-Comté and its cheeses, here the warm or cold cancoillotte is delicious. With us it is even present during breakfast, my …
Recipe: Tagliatelle with olives Recipes of Tagliatelle with olives, a fresh dough recipe with lots of long flavors in the mouth, a real killer. I love the taste of the oil that has marinated with the tomatoes, it is always devilishly fragrant and lends itself wonderfully to this type of recipe. Homemade pasta is really …
Les contenances des bouteilles, Fillette, clavelin, Bouteille, Magnum, Marie Jeanne, Jéroboam, Réhoboam, Mathusalem, Impériale (Bordelais ), Salmanazar, Balthazar, Nabuchodonosor, Salomon, Melchior (Bordelais), Primat (Champagne), Melchizedec. Nom Contenance Nombre de bouteille Fillette 37.5 cl ½ bouteille Clavelin (vin jaune jura) 62 cl Bouteille 75 cl 1 bouteille Magnum 1.5 l 2 bouteilles Marie-jeanne 2.25 l …
Sesame Seed Turkey Skewers Abstract. Recipe for Turkey brochettes with sesame seeds, a great occasion with the arrival of good weather, let’s go with barbecue days. I love to barbecue and turkey lends itself wonderfully to all your fancies. Always beautiful moments with the arrival of good weather, I like to cook outside and I …
Recipe: Roast Pork Roast pork recipe, I like the marriage of honey which caramelizes the meat and the cider which deglazes it. The pork round in the oven, a way of cooking that deserves very little attention and allows you to do something else. Two solutions suitable for cooking the round pork, in the cast …
7-Hour Leg of Marcassin Recipe I particularly like this cooking which will make the meat candy, an incredible experience and until you have tasted it you will not be able to understand this passion which revolves around the seven o’clock leg, or leg with a spoon. I prepared it for a friend Patricia and I …
Recipe: Spicy Tuna Skewers Spicy tuna skewers recipe, I cooked them on the plancha, no time this time to light the barbecue. We really like this fish which looks strangely like a meat like veal, my daughter always gets screwed. Tuna is good but be careful with cooking, overcooked it becomes quite dry instead of …
Recipe: carpaccio de-Saint Jacques and passion fruit Recipe for scallop carpaccio and passion fruit cooked in lime juice, a nice plate for a light recipe, amateurs will love it. Scallops and passion fruit, the acidity of passion fruit is the perfect flavor for this raw fish dish. J (loves scallops in all these forms. Souvenir …
White Cabbage and Chorizo Salad Recipe Salads are in the spotlight at the start of spring, and with the arrival of the first vegetables. So, for our lunch it will be this White Cabbage and Chorizo Salad. I found little leeks in the market, which I use entirely for salads, it’s great. A new ingredient …
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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