Radish butter recipe Another way to accompany an aperitif, I really like that everyone prepares their sandwich; this way we cover more or less, I always like the very generous portions. This radish butter has a lot more, it’s also quite original, but I already like radishes with butter; so for sure: it was a …
Recipe: Sea bass with candied fennel Recipe for sea bass with candied fennel, I like the anise taste of fennel and I find that it goes wonderfully with sea fish. Sea bass, even when farmed, remains one of my favorite fish. It is also always fairly well calibrated and lends itself to all types of …
Wine temperature Tasting a wine at the ideal temperature is essential in order to appreciate all its contours, this page is devoted to the temperature of the wines. Often, wines are served that are too cold, for wines which are normally to be drunk chilled, or too hot, for wines which are normally to be …
Recipe: Steak with green pepper Beef with green pepper. A green pepper sauce recipe, to accompany grilled meats. This is how to make a pepper sauce. Easy green pepper sauce. Beef with pepper sauce. Steak with green pepper. Easy green pepper sauce recipe. Recipe fresh green pepper or canned green pepper. Tournedos with green pepper …
American fizz recipe Recipe vodka fizz, cocktail fizz American fizz, it came from across the Channel and the USA claims it !!!!, a cocktail drinks, to drink in moderation, it’s my beautiful daughter who is good at home for cocktails , she feels like I cook. We had a lovely evening when we made our …
Recipe: Morteau and Comté pana cotta Morteau and Comté pana cotta recipe, in small verrines for a dinner aperitif, we devoured them. I like to play with colors for an aperitif. Here the Morteau sausage was in the spotlight, as well as the county of products from my region which go together wonderfully. The Comté …
Recipe: Lamb tagine with fennel Lamb tagine recipe with fennel, here is a tagine recipe with a certain character, I like to cook and taste the fennels, here they will deliciously flavor the shoulder of lamb. We love to taste tagines at home, I love the opening of the tagine and the scent that develops …
Recipe: Duck breast stew Recipe for stewed duck breast to accompany fresh pasta, this is an easy duck breast cooking recipe. You can cook with duck breast wine to change your habits, this recipe looks a lot like a boeuf bourguignon. Duck stew, you will be surprised by this soft meat, both duck and beef …
Andouillette Parmentier recipe Andouillette, at home I am the only one to adore the andouillette, I take advantage of papi René’s visit and a leftover mash, to make this andouillette Parmentier. Ready in a few minutes, we tasted it with a nice green salad, accompanied by a slightly full-bodied red wine. I buy my andouillette …
Recipe: Blueberry clafoutis Blueberry clafoutis recipe, I found my first blueberries at the markets on Saturday morning, I immediately thought of a clafoutis, it’s true that this year I didn’t have any blueberries. This explains my cravings for clafoutis, I appreciate it lukewarm. The recipe for blueberry clafoutis is identical to the recipe for blueberry …
Recipe: Tagliatelle with Roquefort Recipe for tagliatelle with Roquefort, we had a great Sunday lunch with this homemade dish, fresh pasta with homemade sauce, all washed down with an excellent 2009 Saint Emilion. A plate of tagliatelle to eat with friends, I like to cook fresh pasta, I also like to do them. You are …
Peas with bacon Summary: Recipe for peas with bacon, it’s springtime and I particularly like the arrival of all these vegetables at the market. A very simple recipe and so generous different flavors. But we never tire of it, you will see everyone will appreciate it. Green peas on the plate, it makes you want …
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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