Dishcloth foie gras recipe We love foie gras, in all its forms cold or hot, it doesn’t matter as long as it’s foie gras, it will be welcome. I like foie gras lobes from the South West of France, but it’s not always easy to find them at reasonable prices. The foie gras au torchon …
Recipe: Peanut Butter Chicken Peanut butter chicken recipe, here is a recipe that I found on the site of a friend, Jenny from the Girlyanddélicious site. What I particularly liked is that it’s a new recipe that you don’t see every day, especially since I always have peanut butter in my fridge. Taste different with …
Summary : Spring vegetables, here it is with the arrival of this new season and the end of the frosts. I like this time. It is also an opportunity for us to savor all the vegetables that emerge on the market shelves, they are generous and abundant. Spring vegetables to accompany a nice roast beef, …
Recipe: Spinach and chorizo pie Spinach and chorizo tart recipe, for an evening meal served with a small green salad. I finished all the leftovers I had in my fridge, we had a blast. I like this scented shortcrust pastry with paprika, a well colored paste with a good taste. A way of consuming spinach …
Cream frog recipe Instructions We have been talking about making this recipe for a few days. Personally, I prefer them with a nice generous parsley, the frogs’ legs must be grilled gently in the pan, to remain very soft. but frogs are almost a tradition in Franche Comté with its thousand ponds. my son adores …
Gorgonzola Mascarpone Sauce Recipe A nice sauce to accompany pasta, this time it won’t be homemade, I didn’t have enough time and Léonie had bought some small pasta. It was Léa who came to the house for lunch who made her menu. I really like Mascarpone with Gorgonzola for sauces, it is a cheese with …
Ratatouille Niçoise recipe Summary : Ratatouille recipe, a Niçoise ratatouille recipe where all the vegetables are cooked individually in order to respect the cooking time, of course that complicates the recipe, but I like when the cooking of the vegetables is stopped while they are crunchy . A recipe for ratatouille Niçoise in the pure …
Recipe: Wild boar pâté and crusted guinea fowl Recipe for wild boar pâté en croute, here I married it with guinea fowl, it’s more end-of-year celebrations, I used mini pâté en croute molds, just for the aperitif. The homemade pâtés in crust always have a great effect for a dinner aperitif. I used guinea fowl …
Recipe: Pork tenderloin with porcini mushrooms Recipe for pork tenderloin with porcini mushrooms, a royal dish to celebrate the arrival of autumn and all those mushroom days. I like walks in the woods looking for mushrooms, so does my dog. Filet mignon should not be overcooked, it should remain soft and juicy, it should not …
Recipe: Quail and foie gras Quail and foie gras recipe, surely the happiest marriage for holiday meals, find beautiful plump quail for this recipe. I like this cream sauce where the foie gras has melted gently, perfuming this divine sauce wonderfully, I like to decorate it with a few grapes of blond grapes. I often …
Duck confit cassoulet recipe Summary: I am taking advantage of my friend Florence’s birthday to make this wonderful Cassoulet with duck confit. We wanted to get closer to customs to do justice to this beautiful dish, which comes to us from the South-West. Nothing is nicer than cooking with four hands, I love it. Of …
Recipe: Country pâté Recipe for country pâté marinated in Gewurztraminer, a real delight this terrine flavored with cognac, it was tasted in no time. Pates recipe, I just regret in this pate recipe having chopped the meat a little too fine, I promise the next pie recipe, I will leave pieces to find them when …
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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