Recipe: Gribiche sauce Gribiche sauce recipe, I like this sauce, it often accompanies my calf’s head, a steak tartare or a pig’s trotters, I have eaten it cold or lukewarm. I play more or less with the tarragon depending on the product that accompanies it to accommodate my gribiche sauce. The gribiche sauce will often …
Recipe: Mini cannelés with chorizo Cannelés with chorizo for a dinner aperitif, paired with Comté, these cannelés did not resist the onslaught of my friends. Cannelé chorizo Comté here they were cooked in mini cannelé molds, it is ideal for dinner aperitifs, be careful to eat them cold, they will be more crispy. Fill half …
Recipe: Diet Béchamel Diet béchamel recipe. Here is a dietary recipe, which will do the trick even in the quick kitchen, it is confusingly easy. Bechamel is part of French gastronomy, it is involved in many dishes, but also in savory pancakes, lassagnes, gratins…. is not the style of my kitchen, yet I know that …
Recipe: Light veal blanquette Light veal blanquette recipe, I love the blanquette. I slipped a bit with tradition, but this blanquette I wanted so much. Well I know, by putting tomatoes, I risk the wrath of the Puritans. But I really like cooking by instinct, often with the inspiration of the moment and the products …
Recipe: Leg of venison with honey Recipe leg of venison in the oven, flamed and cooked with honey for 7 hours. A cast-iron roast leg of venison to simmer slowly, it will be cut with a spoon, hence its name, Leg of roast with a spoon. Baking a large piece in the oven in a …
Recipe: Lemon butter Lemon Butter Recipe. Lemon white butter sauce, to accompany fish, today I served it with lobster tails. A little tangy fish sauce, but tied with the butter, be careful, it must always be kept hot. Here is a lemon butter sauce for fish or shellfish, once tested you will see it will …
Recipe: Strawberry Financier Strawberry Financiers recipe, they hit the shelves. For this recipe there were only Spanish strawberries, they are firmer than the French. A surprise at the time of tasting, these financiers were really tasty, a bite of strawberry with each bite. They didn’t last long, they didn’t have time to harden up. As …
Recipe Pasta and eggplant gratin pasta and eggplant gratin recipe, at home they are always welcome, I think we love them since our stays in Greece. So cooked with shells, you can imagine the rest. Gratins at home are often celebrated, I like these generous dishes that go well with cheese and here the spices. …
Roasted green figs with raspberry puree recipe Here is an explosive mixture, the fresh fig and the raspberries two fruits of different origins brought together for the pleasure of your palate. With these beautiful colors, roasted green figs with raspberry puree automatically love the desire to taste them. Roasted green figs with raspberry puree …
Recipe: Crêpe Suzette with mirabelle plum Crêpe Suzette recipe. The crêpe dough to make Suzette, here flambéed with mirabelle plum, the secret is to let the crêpe dough rest for an hour. The crêpe Suzette can be cooked the day before, in which case all you have to do is bring the crêpes up to …
Recipe: Andouillette Pizza Andouillette pizza recipe, here is a pizza with character, it is reserved for lovers of andouillettes. With a homemade dough it is really formidable, I cooked this pizza with wine and mustard, so nothing new but just a different preparation. At us we love the andouillette in all its forms. Recipe ingredients …
Recipe: Baked salmon Recipe for baked salmon, I loved this salmon stuffed with sundried tomatoes and au gratin with a Parmesan. Raise or raise the fillets of your large piece of fish. Salmon remains one of the most affordable fish. Be careful when cooking the salmon, it should not overcook, it will be tastier and …
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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