Recipe: Monkfish terrine Monkfish terrine recipe for a nice fish starter. We used monkfish cheeks which were cheaper than whole monkfish. A deliciously scented terrine to be consumed cold or warm. I liked it cold with a little olive oil and fresh thyme sauce and a hint of lime juice. Monkfish terrine easy to make …
Recipe: Pie crust Pie dough recipe, the real recipe of papi René. It took me almost 3 years to get it back, but then you’ll see, it’s dynamite, thank you René. A docile pie dough, which can be worked on, easy to roll out. I tell you, that happiness, frozen or fresh, extra fine it …
Recipe: Banana gratin Banana gratin recipe, I love banana desserts. We had bananas that were far too ripe to consume them in fruit, here flambéed with white rum, I loved it. Here is a West Indian banana gratin, coconut milk, bananas and of course white rum, all the ingredients are there to escape 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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