Pesto Tomato Trio Recipe Three tomatoes, three species, three different tastes: black Crimean tomatoes of a burgundy red, dark and of a beautiful round shape, their flesh color raw red. Andean horned tomato from the Andes Cordillera, firm flesh, without acidity, very digestible and fragrant, but it is not always easy to find. Tomatoes Marmande …
< Recipe: Raspberry muffin Raspberry muffin recipe, I love these deliciously scented little muffins with raspberries, barely tart. We love these cupcakes more and more for coffee or breakfast, even if I’m home alone I dip them squarely in my cup of coffee. Of course, you can endlessly multiply the recipes with all the fruits, …
< Recipe: Duck Parmentier Duck parmentier revisited in a home cooking style. I did not use confit duck leg for this recipe, because I found beautiful sleeves on sale in my hypermarket. Of course at the end of cooking I recovered all the duck fat, which I passed through a Chinese then poured into a …
Chorizo chicory recipe I’m a fan of cooked or raw endives, it doesn’t matter, I enjoy it. But when I cook them right in the pan with a little olive oil, it becomes killer. Endives with chorizo, deliciously flavored with this sausage from across the Atlantic, a small béchamel garnished with freshly grated Comté and …
Recipe: Rilettes with St-Jacques Recipe for rillettes with Saint-Jacques for a nice starter for the end of year celebrations or to start the meal, slightly flavored with red pepper from Séchouan. I like this kind of entry, a discovery recipe that will surprise your friends as an aperitif. I love homemade products where you play …
Recipe: Frog leg casserole Frog legs casserole recipe with crayfish sauce here is an ideal recipe for the end of the year celebrations, in addition you can prepare them in advance or even the day before. Frog recipe so as not to get your hands dirty, this recipe allows us to eat frogs with cutlery. …
Recipe: Baked Croque Monsieur Recipe for a croque monsieur in the oven, with a béchamel sauce and a good cooked country ham. Croque monsieur soft in the center and crispy on the edges, I had an old Comté cheese to gratinate, I even tasted a cold one, it was wonderful, the wine enhances the taste …
Recipe: Venison terrine Venison terrine recipe, it’s one of our favorite starters in fall and winter. I like the preparation of the terrines, the moment when we prepare the marinade, but I also like the moment of salt, pepper and spices. Nothing better than a homemade terrine, deliciously flavored with Armagnac, the meat is perfumed …
Recipe: homemade bread Instructions Homemade bread recipe, I’ve been making my bread for several months now, always a little proud to present my homemade bread. It’s so easy to bake your homemade bread, it tastes great when it’s fresh. After that it gets a little hard, but I just do my business for two days …
Recipe: Chicken lasagna Chicken lasagna. Here is how to prepare lasagna, I made my dough but for convenience you can use ready-made and often pre-baked plates. Recipe for meat lasagna, You have to roast the chicken with spices to give it more flavor. Chicken lasagna accompanied with a nice green salad for a dish to …
Recipe: Foie gras flavored with gingerbread Recipe for gingerbread-flavored foie gras, I’ve been asking for a foie gras and gingerbread for a long time, this time I included the gingerbread spices directly in my foie gras. I can’t wait to taste. Foie gras at home is an institution we eat it all year round, but …
Clos Thou Here we are in Béarn, one of my favorite regions in any case by its history and especially this king, so loved and hated at the same time, Henri IV, it is said that he was baptized in Jurançon. It is at this period surely that Clos Thou owed its name to Raymonde …
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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