Recipe: Tomato and Comté Puff Pastry Recipe for tomato and Comté puff pastry, to start a meal, crispy they will not resist the onslaught of the aperitif. A new variant with tomato, almost a marriage of convenience. With this recipe, the tomato will bring a little sweetness to the ardor of the Comté. I like …
Recipe: Milanese veal cutlet Veal cutlet breaded with Parmesan as in Italy, baked in the oven. Veal cutlet à la Milanaise souvenir from Italy, soft and very tasty, it should not leave you indifferent. Breaded veal cutlet with breadcrumbs and Parmesan cheese, to accompany a dish of spaghetti with tomatoes, I will cook it in …
Florentine Tripe Recipe I love tripe and this recipe from Trippa Alla Fiorentina reminds me of my holidays in Italy and their always very refined cuisine. Of course some will find that the cooking time is enormous, but I like candied tripe, which melts in the mouth and also likes them very tasty, well spiced, …
Rhubarb Clafoutis Recipe Rhubarb is the height of the season, it is often abundant in the gardens, here I offer you a deliciously tangy rhubarb clafoutis. This dessert is always welcome with a beautiful sun. I like to caramelize the rhubarb lightly, it develops its fragrance and makes it a little less acidic. Rhubarb clafoutis …
Recipe: Tahini Tahini recipe to prepare a hummus, here is a typical Lebanese dish, I did not know, we discovered it as we went through the recipe. Be careful not to toast the sesame seeds too much, because the more they are toasted, the darker the Tahini will be. For another recipe I will cook …
Seafood Pie Recipe Shrimp tart, it’s a bit of a seafood quiche, a seafood quiche, I hope the people of Lorraine will not be angry with me. I like seafood pie or shrimp pie better than a bacon pie, it reminds us of the holidays and the sun. Well the hulls are still a bit …
Pork terrine recipe Instructions Pork terrine with Beaujolais Nouveau, I took advantage of the Beaujolais Nouveau festival in Auxon, organized by the Auxon Loisirs association. I particularly like these generous country terrines, I like to serve them directly in the cooking terrine where each guest serves a larger or smaller portion. I chose a large, …
Recipe: Sausage with Comté and Savagnin cabbage Sausage with Comté and Savagnin cabbage recipe, a Franc comtoise recipe with lots of character. The cabbage sausage is special with its texture and its cabbage flavor, enhanced with country ham and aged Comté, cooked with Savagnin which will finish to flavor this dish of great day. Slightly …
< Recipe: Cherry tomatoes with bamboo shoots Recipe cherry tomatoes with bamboo shoots. Here is a spring cherry tomato salad, with the little tomatoes that are now found all year round. I love all the cherry tomato recipes. For this salad, candied cherry tomatoes to eat cold accompanied by bamboo shoots, I found these bamboo …
< Recipe: Red pepper tapenade Red pepper tapenade recipe, ideal to start a meal or for a dinner aperitif, at home we like to spread its tapenades during the aperitif. The red pepper tapenade is interesting for its taste but also for its bright red color. When it’s hot, I like to taste the tapenade …
Recipe: Chocolate dough Recipe for chocolate dough or chocolate tagliatelle, for a different dessert, with fresh pasta. If you like fresh pasta you should be won over by this chocolate dessert that’s off the beaten track. Surprise at noon for dessert, not all initially convinced with this fresh pasta, a very particular color, dry they …
Recipe: Rib and venison fillet Recipe for venison tenderloin, grand veneur sauce, a real delight, often reserved for special occasions. At home we love game, but no hunter in the family so there are few occasions to eat it. I like these dishes with a generous sauce, very smooth and a lot of character, slightly …
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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