Recipe: Blackberry liqueur Blackberry liqueur recipe, an afternoon in nature for a year of wild blackberry liqueur, the weather was super nice, beware the brambles it sting, but what a pleasure to spend an afternoon picking this delicious fruit and from time to time hop one in the mouth …… Fruit liqueur, in winter I …
Redfish Rillettes Recipe We particularly like the fish rillettes, I like that everyone spreads more or less, the small toasted sandwiches of homemade bread. This time I chose the Sébaste, because my hypermarket offered beautiful nets, which immediately inspired me. I cooked it for a few minutes in white wine and with a little coriander, …
Recipe: Paris Brest in a glass Recipe from Paris Brest in a verrine, this verrine always has a lot of effect, I like to present it on a dessert buffet. In Paris Brest, I like the dough as much as the buttercream. When I garnish the cabbages I find it very difficult not to taste …
Rabbit Pie Recipe It is a preparation that I adore, I like working the terrines and particularly the rabbit pie, I like the flavor of the meat that has marinated with a Puligny-Montrachet, the Burgundy goes wonderfully with this kind of terrine. The homemade shortcrust pastry here is flavored with spices, giving it a lot …
Recipe: Cream of chestnut soup Recipe for chestnut velouté or chestnut cream, it’s autumn and the full season of chestnuts. With this chestnut soup you will pleasantly surprise all your guests, children and adults, here is another way to consume chestnuts. Cream of chestnut soup probably one of my last soups before winter. Recipe ingredients …
Recipe: Trout terrine Light trout terrine for a nice starter with the arrival of summer, it will be served with a light sauce flavored with dill. Smoked trout terrine To flavor your trout terrine even more, you can whip the egg whites to resemble a trout mousseline. Cold fish terrine recipe, change the fish in …
Recipe: Wine merchant sauce Wine merchant sauce recipe, ideal to accompany roast beef or red meat, it is tasty and smooth. Sauce recipe, with a good red and shallots, you will have a sauce worthy of great chefs. Sauce recipe, I regularly make you a new sauce, here the wine merchant is probably my favorite …
Whiskey venison terrine A homemade terrine recipe, we really appreciate this kind of terrine at home, always very tasty with these special flavors. Roe deer is a meat that is perfect for this kind of terrine, served with some pickles and vinegar chanterelles. I often make rather generous terrines and I use my sterilizer to …
Recipe: Pork ribs with mustard Recipe for ribs with mustard, here are several times that my daughter asked me to redo ribs, so I tested a new recipe this time based on mustard. Kids love to nibble on these grilled ribs with their fingers, no chi chi. The meat remains very soft, if you cook …
Recipe: Cherry clafoutis Cherry Clafoutis recipe. A clafoutis recipe with black cherries harvested in the orchard in the morning, it’s the peak cherry season, I love the marauding (shhh, don’t say it) but the cherries are so good on the tree… .. Clafoutis of cherries to end his meal, childhood memory, memory of the great …
Grand Marnier Soufflé Recipe Here is a grand Marnier soufflé recipe or a Clementine soufflé, light dessert. Soufflés are desserts where cooking is very important, be careful when leaving and serve as soon as you leave. A soufflé au grand Marnier within everyone’s reach, always very classy when it is successful, you will delight your …
Hot oyster recipe with Bergerac blanc We love oysters at home and especially hot oysters. With this recipe, I wanted to put the Dordogne region in the spotlight by making a Bergerac blanc sauce. What an intense moment to start a meal with hot oysters in Bergerac blanc with its floral scent and green fruit. …
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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