Recipe: Quail with honey and stuffed with foie gras Roasted quails or stuffed quails, for holiday meals at the end of the year. This quail with foie gras, happiness on your plate, this poultry lends itself well to the end-of-year meal and indeed its size is reasonable. at will in a not too hot. Recipe …
Recipe: Salmon Hure Salmon hure recipe, a nice starter to start a meal, there was a promotion on whole salmon, I couldn’t resist. The salmon cooked in the oven with the vegetables, they remained slightly crunchy, I love the vegetables in jelly that are not overcooked. A jelly recipe, I will present a vegetarian version …
Chestnut honey crème brûlée recipe Summary: Chestnut honey crème brûlée recipe, I had a friend at home who adores honey, a great opportunity to taste a crème brûlée, deliciously scented. You know we are crazy about crèmes brûlées, I love them in all perfumes. My son only eats plain crèmes brûlées. Creme brulee with chestnut …
Recipe: Citrus salad Citrus Salad Recipe, it must be recognized that for the moment when the sun is present it heats up. I had a friend who came, lunch at home, fish, vegetables and fruits on the menu. I like when she comes to eat, she has a particular way of seeing food, always very …
BBQ Duck Breast Recipe Summary: I love spring and summer already and especially with the arrival of barbecues and long evenings under the trees with a very fresh rosé, no moderation we sleep there, only happiness. It was my friend Sam from the Charton butcher in Vesoul, who inspired me for this beautiful barbecue duck …
Chicken Tagine with Red Wine Recipe Summary: Tagine with red wine and smoked bacon, without adding any sweetness. A perfect success, but which remains a somewhat special recipe, sorry for the provocation, I just realized chicken and pork are not the favorite ingredients of tagines. Let the wine boil in the casserole dish in order …
Recipes: Fresh pasta and pan-fried foie gras Instructions Recipe for fresh pasta and pan-fried foie gras, here is a very nice recipe to end this year, I still had foie gras. I like fresh pasta and of course foie gras, here lightly pan-fried, it will revive fresh pasta. Fresh pasta and pan-fried foie gras already …
Chicken in yellow wine Instructions Chicken recipe in yellow wine, a recipe from my region, Franche Comté. You will say after five years it was time for me to make this recipe. Be careful, the chicken must remain soft and the sauce must reduce to take on even more flavor. For lovers of yellow wine …
Chorizo Stuffed Potato Recipe Tonight at home we’re going to eat potatoes, I admit we don’t eat them often, but with these Chorizo Stuffed Potato recipes, I like it. The chorizo brings a lot to this recipe, it divinely perfumes the flesh of the baked potatoes in the skin. The time indicated below depends primarily …
Recipe: Peach crumble Peach crumble recipe, you have to choose large and especially very ripe peaches. Crumble recipe, I deliberately reduced the flour by replacing it with speculos powder, in order to flavor my crumble. Place your dishes in the refrigerator before gratinating them so that the crumble does not cook too quickly and stays …
Recipe: Castellane with eggplant Castellane with aubergines, I love to combine pasta and vegetables, especially those from the south, particularly in a little olive oil. Here it is the eggplants which are in the spotlight, I always have some in my freezer, they are sliced and grilled, rather practical to organize an unforeseen meal. A …
Recipe: Cod cooking at low temperature Summary: Low temperature cooking cod recipe, a wonderful recipe for lovers of this generous fish. But with this new recipe, the flesh is tasty and soft, a killer, test, you will not be disappointed. Next time I will test with a butter sauce, a Nantes butter for example. But …
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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