Recipe: chanterelle soup Recipe velouté of chanterelles or velouté of chanterelles with potato, an appetizer to start a meal. What a pleasure to pick chanterelles in the woods and consume them with friends in chanterelle velouté. I chose this chanterelle velouté to make an appetizer for my friends, I served them in mini lion head …
Recipe: Camambert sauce Camembert sauce recipe, here is a cheese sauce, it can accompany pasta or rice at your convenience. Creamy sauce, choose a well-made Camembert instead so that your Camembert sauce has more character. It can also accompany chicken. Camembert sauce to change from classic sauces. Recipe ingredients Camembert sauce recipe for 4 people: …
Caramelized pear alms recipe Here is a surprise dessert full of flavor, caramelized pears with honey, whole raspberries and coulis, pancake with butter, all linked with a vanilla bean for the exotic side, tenderness on your plate. This is one of my first desserts, today by giving all the recipes in micro format, I see …
Recipe: Stuffed Veal Breast Recipe for stuffed veal breast, cooked in a cast iron casserole dish, the breast has simmered gently and is delicately flavored with the stuffing. I had asked my butcher Gilles to prepare my chest in the wallet, thank you for this beautiful chest. At home we love veal, here, a very …
Recipe: Gazpacho with spicy tomato Spicy tomato gazpacho recipe, a recipe to favor during hot weather. Well, I admit that for this year, we will have to organize ourselves. I served my spicy tomato gazpacho as an appetizer, in a small lion’s head soup tureen. It had a great effect, I had toasted lightly garlic …
Recipe: Shrimp soufflé Shrimp soufflé recipe, I found shrimp so beautiful and meaty at my supermarket store that I couldn’t resist. A shrimp starter for a family meal, my daughter loves shrimp and I’ve wanted to try this bechamel flavored with shrimp juice for a long time, this recipe had been running through my head …
BBQ Green Asparagus Recipe My son told me that in San Francisco, Americans often ate green asparagus on the barbecue, so we tried the green asparagus on the barbecue, I admit it’s quite nice, but only if you like half-cooked vegetables, even a little crunchy. Asparagus is the announcement of good weather, sun, heat and …
Recipe: Eggplant with Parmesan Eggplant Parmesan Recipe. Eggplant An eggplant recipe easy to make roasted in the oven, the Parmesan will melt slowly to coat the slice of candied eggplant. Eggplants with Parmesan or Italian eggplant, only Italians can prepare these aubergines aubergines au gratin. Recipe ingredients Eggplant Parmesan Recipe for 4 people 2 eggplants …
Recipe: Pig’s trotters Old-fashioned pig’s trotters recipe, they simmered in a cast iron casserole dish directly in the oven. I’ve wanted to cook pig’s trotters for a long time, a childhood memory, mom loved it. I prolonged the cooking of the pig’s trotters, so that they are candied and tender. Cooking pig’s trotters in a …
Recipe: Bacon soup Bacon soup recipe, here is a nice, slightly scented smoky recipe. We loved this generous piece on the plate. The smoked belly here is regional. We have plenty of smoked products available, Franche Comté is known for these charcuterie products. Soups, in winter, is our opportunity to eat vegetables. Cooked in a …
Pear and Chocolate Tart Recipe Summary: Pear and chocolate tart, an easy chocolate and pear recipe, it’s always a wedding that will delight your guests. With us, chocolate is a passion and particularly with beautiful ripe pears, they will be tasty with this recipe for chocolate pear tart, you can taste it at the …
Port salut potato recipe Summary : Potato stuffed with cheese, gently baked in the oven, the potatoes will sweetly flavor themselves. This cheese-stuffed potato recipe is an easy recipe to make. Port salut cheese which melts easily. Potato au port hi for an evening meal with my family, we are from the high potato where …
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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