Recipe: Pheasant terrine Pheasant terrine recipe, impossible to get pheasant from a hunter, I had to order it from my butcher and friend Sam. Not always easy to get game without being a hunter, but supermarkets have become democratized and today game is quite easily found during the season. A pheasant terrine to make Easter, …
< Recipe: Madeleines and nuggets Recipe for homemade madeleines and nuggets, the softness of a madeleine and the crunch of chocolate chips, a pleasure to be enjoyed without moderation. They did not last long at the house, they did not have time to stale they were eaten during the day. Next time they’ll be lime, …
Recipe: Seared foie gras with sour cherries Recipe for pan-fried foie gras with sour cherries, for this divine recipe I took advantage of a promotion in my hypermarket which offered fresh lobs of duck liver. Seared foie gras, I particularly like this savory and sweet gourmet recipe. Recipe for pan-fried fresh foie gras with morello …
I wanted to put you in the spotlight, you who come to visit me every day by leaving a comment or incognito, you who come to enjoy my work. How I need this oxygen that you leave me with each visit. As I am sensitive to your visits, they are for me the very essence …
Pizza base recipe Pizza dough, here’s how to make pizza dough, a slightly crispy dough, ready in 40 minutes. Homemade pizza dough, such a good dough that you will never have to change the recipe. Here’s how to make a homemade pizza starting with the homemade dough. Thin or thick pizza dough you choose the …
Low temperature pike-perch fillet recipe Here is a fish that I am not used to cooking, in fact no one at home fishes; moreover, pike-perch are becoming increasingly rare in our regions and fishermen reserve them for themselves. I am fortunate to have access to a professional store and I found some beautiful fillets with …
Recipe: Chickpea tapenade Chickpea tapenade recipe, ideal to start a meal with friends, we like to spread as an aperitif, I let each person cover their toast as they wish. Some sandwiches are very generous, I like that my tapenade completely covers my slice of bread, I also like it a little rounded. I didn’t …
Recipe: Tagliatelle with chestnuts and mushrooms Tagliatelle recipe with chestnuts and mushrooms. Dough recipe, this time a winter dish with chestnuts and mushrooms topped with some bacon, a complete dough dish that we loved. What to do with chestnuts asked the granny, I invited her to taste these tagliatelle with chestnuts and mushrooms. Recipe ingredients …
Marie Louise’s refuge Exterior Marie Louise’s refuge, I received a surprise package last week from this Haute Savoie house, where sausages, cold meats and cheeses reign supreme. Before the pleasure of the eyes as soon as you enter the all-wood refuge, the scents call out to you, your nostrils quiver with happiness. The smoky scents …
Recipe veal kidney with onions Summary: Kidneys with Léonie are always a great moment, we are crazy about it, that’s to say to you. This time, a very simple recipe to make, no cream sauce, just grilled in a little butter and olive oil for these veal kidneys with onions. If you don’t know how …
Cannelé with chorizos and Comté Fluted with chorizos and Comté, I love savory cannelés. Mini savory cannelés recipe, they are ideal for dinner aperitifs, because they can be prepared at least two days in advance. A recipe for savory cannelés quite easy to make, you always have to rack your brains to be original with …
Recipe: Crab and salmon rillettes The sea is far from Franche Comté, many regions are deprived of it; deprived of those long afternoons spent on a fine sandy beach, golden by the rays of the sun so hot but so good, disheveled by the sea breeze.But what I miss the most are the fresh seafood …
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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