Recipe: Barbecued swordfish Grilled swordfish recipe, enhanced with a tarragon pesto which will melt on the swordfish which will cook gently on the barbecue. Cooking on the barbecue during those great sunny days, ideal, fast everything suitable for working people. Tarragon sauce to accompany this fish, flavored this pesto will prevent the fish from drying …
Recipe: Pickled Cherries Pickled cherries recipe to accompany your terrines, here I used pigeon hearts. Recipe cherries in honey vinegar a little sweet to break up the vinegar, marinated with a stick of cinnamon, the cherries in vinegar will be ready for the opening of the hunt. Pickled Cherries Another way to consume the plentiful …
Recipe: Double fat salad Double fat salad recipe, for a starter one evening when I was alone at home, what a joy this salad, I had spiced it up. Double fat salad recipe or another way to eat tripe. I will do it again, but this time with friends who love pork. Recipe ingredients Double …
Recipe: Caramel meringue Caramel meringue recipe, I used caramel syrup to flavor my meringues. A beautiful color for my meringues, slightly amber with a little nutty taste, we loved it. Nothing like a homemade meringue, to make it successful keep your egg whites for several days in the refrigerator and take them out the day …
Recipe: Eggplant with chickpeas Eggplant recipe with chickpeas, I love these two vegetables that have been cooked in spices and served with small lamb chops. Eggplants are not too expensive this season, you have to take advantage of them. Eggplant with chickpeas you can increase the spices more or less according to your tastes, but …
Recipe: Duck terrine Terrine recipe. Duck terrine with blond grapes, a sweet salty terrine recipe, I adored these grapes which have macerated in Armagnac. Duck breast for a homemade terrine recipe, they were on sale. A lightly flavored duck terrine for the Easter holidays, the grapes will bring a little sweetness to this homemade terrine. …
Recipe: Frog legs flambéed with armagnac Recipe for frog legs flambéed with Armagnac, at home some people want to taste frogs on each visit. Yesterday was Christmas and we ate a few frogs on Christmas Day, in fact we ate only starters each chose one, well there were four of us. Well grilled frog legs, …
Recipe: BBQ knives Recipe for barbecue knives or barbecue Solen as you like but I like the popular name better, knife is the name of my childhood. Many people do not suspect the existence of this mollusk which is the activity of children on vacation on the Atlantic and particularly on the Quiberon peninsula. The …
Recipe: Lamb tagine Lamb tagine recipe, I cooked this tagine with dried fruits, sweet salty a real delight this lamb tagine. I love working with tagine, it cooks food leaving all the flavors. I sometimes grill my spices directly in the tagine. Moroccan cuisine with tagines, here dried fruits and lamb which has simmered gently …
Recipe: Pear chutney Pear chutney recipe to accompany your foie gras. I like this pear jam with figs, a chutney to accompany a foie gras, but also a chutney to accompany chicken fillets, cakes to flavor this cake. I always serve my ice-cold pear chutney, in order to develop its aromas. Nothing too difficult in …
The Clos du Roi estate in Coulanges la Vineuse in the Yonne It was the canon of Auxerre Pierre Waudes in May 1232 who gave his dear friends and lords, the brothers of the chivalry of the Temple, everything he owned in Coulanges-la-Vineuse, namely: a barn, a house , a press with its vats and …
Recipe: Foie gras with figs Foie gras with figs to finish the year. I chose a foie gras with fresh figs for my New Year’s Eve meal. The candied figs for foie gras, this homemade foie gras will satisfy all your guests, the candied figs will bring sweetness to this dish. The preparation of fresh …
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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