Recipe: Carbonara Spaghetti Carbonara spaghetti recipe for an evening meal, a pasta dish that kids love, you can also make them with ham. We had collected fresh eggs from the village farm, their yolks leave no doubt about their qualities and freshness. I love the spaghetti by wrapping them around my fork, to always enjoy …
Recipe: Rabbit kidneys Rabbit kidney recipe. Rabbit recipe with kidneys, kidneys recipe with rabbit kidneys. Here is an express recipe with rabbit kidneys and also with zucchini; I particularly like the speed of creating these kidney recipe. not always easy to find rabbit kidneys. Recipe ingredients Rabbit kidney recipe for 4 people 400g rabbit kidney …
Château Anthonic in Moulis in Gironde This château is surely one of the oldest estates in Moulis-en-Médoc, at least for this cru Bourgeois. The Cordonnier family bought the property in 1977 from the Hugon family; after Pierre, it is now his son Jean Baptiste who has taken over since 1993. This family replanted most of …
Recipe: Andouillette aperitif Andouillette aperitif recipe, I like the salty aperitif here, a recipe based on mustard and white wine, all with a puff pastry. Andouillette a specialty of French gastronomy, at home we taste them all year round. Andouillette Lyonnaise or Troyes I like them both and alternate regularly, baking in the oven or …
< Recipe: Tripe Tripe recipe, a variation of Caen-style tripe or tripe in white wine, here I cooked them with a hint of balsamic vinegar. Blanch the tripe 45 minutes to 1 hour in a broth. White wine tripe recipe. Cooking tripe in the oven. With the tripe, steamed potatoes or as in this tripe …
Recipe: Fricassee of mushrooms Fricassee of fresh mushrooms, here is autumn the mushrooms are abundant in our forests the Paris mushrooms will be cooked in a pan, quickly just that they throw a little their water … For cooking the oyster mushrooms it will be the same method, finally always the same for cooking chanterelles. …
< Recipe: Fondue with Saint Agur Fondue recipe with St Agur, I’ve wanted to try this fondue for a long time, frankly happy if like me you love St Agur. The basis is still the same and the rules have not changed. A fondue that melts gently in its pot on the alcohol fire, take …
Recipe: Zucchini gazpacho with basil Zucchini gazpacho recipe with basil, the zucchini from the garden are organic, no chemicals to grow them, papi René’s zucchini, thank you for all these zucchini. Add the basil and a hint of garlic to savor this basil gazpacho, a starter for those hot summer days. Recipe ingredients Zucchini gazpacho …
Recipe: Pistachio Financiers Pistachio financier recipe, finally a beautiful ultra gourmet recipe, to use your egg whites. Everyone loved it and wanted more, not enough egg white at home. The roasting of the pistachio seeds and their caramelization in the sugar balls was a real spectacle. A completely exceptional recipe, I was doing financiers for …
Recipe: Veal tagine with candied lemons Recipe for veal tagine with candied lemons, I had to cook in three batches with my tagine because it was too small. This afternoon at home it feels like Morocco, so much the spices tickle our nostrils. I love all of these flavors that roam my house. In addition, …
Recipe: Moroccan Carrot Salad Moroccan carrot salad recipe, slightly cooked carrots flavored with cumin, served chilled, a pleasure to taste. A salad that changes the traditional salad of grated carrots. I love Moroccan cuisine with a thousand flavors, I love their way of cooking spices, I love their lamb tagine. This Moroccan carrot salad was …
Recipe: Basil pesto Basil pesto recipe. To accompany your pasta the basil pesto. Basil pesto will keep for several weeks in the fridge. The basil pesto can be more or less winged. Recipe ingredients Recipe for ½ jar of pesto 250g basil leaf 8 gr of salt 100 g pine nuts 200 gr of parmesan …
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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