Veal Paupiettes with Ricotta Recipe Summary : Veal paupiettes with ricotta, a great occasion to celebrate the arrival of spring. It is the ricotta that is at the forefront in this recipe, it comes to flavor the meat, its soft side will not leave anyone indifferent. I accompanied my veal ricotta paupiettes with peas and …
Recipe: Guinea fowl with morels Guinea fowl recipe with morels, to end the year in style. The guinea fowl the queen of poultry, I love its flesh and its color in a recipe married with cream and morels, it is difficult to resist. Cook the guinea fowl supreme in the oven, but it is customary …
Tuna samosas Summary : Recipe for Tuna Samosas, I’ve been planning to make tuna samosas for a few months now. Here it is, we had a great time. A small starter to enjoy with friends with a green salad, I cooked the tuna samosas in the oven, just a little butter to make the dough …
Recipe: Foie gras crème brûlée recipe Creme brulee recipe with foie gras, here is an original foie gras recipe In Usa they say “French fois gras” or “fresh foie gras”. creme brulee to serve cold. I loved this recipe, but it’s true that at home, we love the crème brûlée and especially the foie …
Recipe: Salmon salad Salmon salad recipe with potatoes, spiced up with onions and parsley, we loved this very fresh salad. I like potato salads with a very generous fish, a beautiful gourmet salad barely spiced up. A complete meal with friends, the salmon salad. Salmon is a cheap fish with breeding, this allows us to …
Tournedos recipe with chanterelles Instructions Recipe for tournedos with chanterelles, at home it’s party time the day we eat beef tournedos. I bought them from my butcher, a killer with these tender and tasty pieces of beef. The chanterelles brought this scent of the woods, which is subtly combined with the meat, a beautiful dish …
Recipe: Creme brulee with caramel Creme brulee recipe, creme brulee with caramel. An easy crème brûlée recipe, the most difficult it is cooking, the crème brûlée should never boil, but just a few bubbles at the end of cooking. For the brulee, use a crème brûlée blowtorch and brown sugar, generously distribute the top of …
The Château de Fayolle in Saussignac in the Dordogne What a crush at the sight of this medieval castle in the Dordogne, this beautiful residence, its chapel, its dovecote and its garden surrounded by a large stone wall. It is said that the property exported already in the 13th century, in England, its wine productions. …
Recipe: Tomato tartare Tomato tartare recipe, let’s go, the sun is finally here, here is another way to consume tomatoes, I used small stainless steel rectangle, to mount my tartare. The tomato is my favorite vegetable, of course tomatoes from the garden are often exceptional in color and flavor, but in the summer market there …
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 …
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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