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 …
Recipe: Mirabelle plum tart Recipe for mirabelle plum pie, we picked them the same day. Here is an easy-to-make mirabelle tart recipe, I chose to remove the stones. Mirabelle plum tart, puff pastry or shortbread, beware mirabelle plums have a lot of juice, so a thick dough is welcome. Dessert with mirabelle plums for everyone …
Yesterday’s table (Thank you Léonie) December recipes Tomorrow is December 1st, like every year, it is the best time to visit cooking sites. More than 2 million connections, it is important not to miss it, because it is the month of all connections. This year my son, who manages this site with his company Digital …
Quail and foie gras pie recipe Instructions C ales stuffed with foie gras, a recipe to start a class meal, during the summer. Quail with foie gras cooked in a pie, I really liked the flavors of this pie. Quail pies stuffed with foie gras, the poultry will be boneless for this recipe, ask …
Pepper Rillettes Recipe Aperitifs at home are always great moments, in time of course, but above all in originality, in fact I never do the same things so today I presented pepper rillettes, with their beautiful bright red color, they were sweet but very tasty. Put only potatoes in my Pepper Rillettes, this gives them …
< Recipe: Spicy tomato and emmental puff pastry Spicy tomato and emmental puff pastry recipe, these are small pieces that are moving. Be careful to manage the chili puree well, I admit that I had forced a little, but I like it when it takes your breath away. Children forbidden to consume these pieces of …
Recipe: Hot oysters and chili Instructions Hot oyster and chilli recipe, I loved the sweetness of the sabayon, the texture of the oysters and the strength of the West Indian chili. Everyone will play with the pepper according to the desired taste, but beware this pepper moves. I like hot oysters or cold it doesn’t …
Recipe: Cabbage stew Cabbage stew recipe, I made my stew with beautiful Morteau sausage, I wanted a jesus but I couldn’t find one. I particularly like this Franc Comtoise hotpot which cooks with white jura. Cabbage is divinely flavored with white wine and Morteau, it becomes almost a little sweet. The turnips also perfume the …
Recipe: Roosbif with peppercorns Roast beef recipe with peppercorns, a very rare meat coated in a coat of peppercorns, crushed just before cooking. Don’t forget to take your roast beef out at least an hour before cooking it, just like to wait 5 to 10 minutes after cooking before cutting it. I like beef and …
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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