Recipe: Cancoillotte with yellow wine Recipe for Cancoillotte with yellow wine, a recipe in the pure Franc Comtoise tradition. Of course you will have to be a lover of yellow wine, to fully enjoy this cancoillotte. Franche Comté and its cancoillotte, one of the least caloric cheeses, when it is prepared without a lot of …
Hot oyster recipe with spinach The end of the year for us is necessarily cold or hot oysters. We adore them, I admit that for me, the hot ones often make me crack. This time, I combined the spinach with a Riesling sauce, this exceptional wine from the Alsace plain. The warm oysters with spinach …
Guinea fowl recipe with sesame seeds Summary : Recipe for baked guinea fowl with sesame seeds, cooking the guinea fowl in a medium oven for slow cooking, the sesame seeds slowly flavor the flesh of the guinea fowl. Guinea fowl recipe with honey to color poultry, you will love this guinea fowl with sesame seeds. …
Recipe: Asparagus and ham Asparagus and raw ham recipe, I gratinated them with Parmesan and served cold, they were crispy, I loved them. Recipe with raw ham, I chose inexpensive ham, as I was going to cook it in a pan. We always have to innovate for aperitifs, but French gastronomy allows us so much …
Recipe: Mirabelle ice cream and yellow wine Recipe for mirabelle and yellow wine ice cream, on the occasion of my niece’s wedding, we have planned a Franc Comtois hole to change from the classic Normand hole. I used plums from Courchaton and gout from the same village. The ball will be sprinkled with mac vin. …
I’ve wanted to try lasagna with wild garlic for a long time, the hardest part is finding the right dose for wild garlic because it’s strong enough and the goal is just to flavor it a little; in any case for me these lasagna with wild garlic were a great success. But I think I …
Recipe: Lamb tagine with almonds Lamb tagine recipe with almonds, I love this meat which will be divinely flavored during cooking. It will candy and become soft and tender. I like to prepare as much as to taste. I love to play with spices, colors and scents. Well spiced this tagine will not leave anyone …
Recipe: Morello cherries in chocolate Morello cherries in chocolate to start the new year, easy to make these Morello cherries in chocolate will be all the better when they are homemade. Morello cherries in chocolate with homemade cherries in brandy, a slightly crunchy chocolate then the taste of cherries in brandy. These chocolate sour cherries …
Recipe: Snail with Roquefort Summary: Snail recipe with Roquefort, nothing better to start a meal with friends. With the aperitif, these Roquefort snails with their character will not leave anyone indifferent. Of course I had chosen a large white to accompany this divine moment, a new castle of the white pope. These small appetizers can …
Recipe: Bar on the barbecue Barbecue bar recipe, this is one of my first barbecue, normal we had a beautiful sun on this victory day. Light sea bass recipe cooked on the flame, a real delight for all fish lovers, you just need not put the sea bass directly on the barbecue, I folded an …
Shellfish Gratin Recipe With us, only shellfish bought in stores are appreciated. I tried to make them, but frankly it was not worth those found in the store. A rich and complete recipe, we snatch for the shellfish gratins, my daughter would eat it twice a day, good .. I try to calm down (I …
Recipe: Tomato and Pepper Puff Pastry Tomato and pepper puff pastry recipe, cupcakes for the aperitif full of color with beautiful contrasts, I like the taste of this tomato sauce reduced with all its moisture. A recipe that can be made all year round since it is based on peeled tomatoes. I like to spice …
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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