The vintages of your wines The vintages The vintage corresponds in the vocabulary of oenology, to the year of harvest of the grapes used to make a wine. I am not going to give you a course on oenology, I would be totally incapable of it. Since the creation of this blog in 2009 (phew, …
Recipe: Beef kidney with parsley Beef kidney recipe with parsley, at home these aren’t our favorite kidneys, but we love them nonetheless. But it is true that they are no match for veal kidneys. Unlike veal kidneys, beef kidneys need to cook longer. They are perfect for this type of cooking, the cream will thicken …
Cod Lasagna Recipe I received my little sister for dinner during a tasting evening, so fish and vegetables evening; so as a main course I prepared cod lasagna. I really liked this flavor with leeks and spinach, no tomatoes for these cod lasagna. These fish lasagna are different from meat lasagna, they have a particular …
Salmon and Mushroom Risotto Recipe We really like the risottos and especially those with fish, here cubes of salmon still pink, they were soft and tasty. Arborio rice is the most popular we find in all supermarkets, its cooking remains very important, it must be creamy, we add the liquid as it evaporates, do not …
Leeks with ham and béchamel recipe Ham leeks with béchamel, a different version to change endives with ham, I particularly like this leek gratin with ham. Leeks and cheese a beautiful marriage for an evening dinner with the family, a small béchamel sauce, all well au gratin and it’s done. Leek is the vegetable of …
Recipe: Asparagus Asparagus with a fine and delicate taste that is slightly nutty. Asparagus easy recipe, asparagus cooked in water, steamed tips. This preparation of asparagus is more complicated than cooking in a pressure cooker, but frankly the result is completely different, your asparagus will be a real delight An asparagus starter with the arrival …
Recipe: Panacotta roquefort Panacotta roquefort recipe, a Roquefort recipe for a starter with character, you are going to love this starter. We tasted it during the Easter holidays, a lot of people at home like every year. Professional photographers available during this long weekend, so even more decoration, I loved this kitchen with 10 hands, …
Green tomatoes recipe With this recipe, I don’t want to teach you how to make a green salad, but just to give you an original idea to prepare a salad of green tomatoes. A nice plate of green tomatoes, it’s almost summer, I love the colors of the vegetables and especially this plate of green …
Recipe: Seven-hour leg of venison Seven-hour leg of leg of venison recipe, another way to cook game. This venison roast melts in your mouth, it has been simmering for a long time in the oven at low temperature. Cooking leg of venison lends itself well to this seven hour leg of roast recipe. Seven-hour leg …
Langoustine soufflé recipe Summary : Soufflé recipe with baking langoustine, much easier with baking langoustine. I love cooking langoustines in wine, they blend together and give off a multitude of aromas, they are abundant during the season, we find them everywhere on the market shelves. With this soufflé, you will impress your guests with …
Summary : Leek quiche, this leek quiche recipe can be frozen, like most guiches. We like them, especially during the long autumn evenings, with bacon but also with vegetables or with fish. Leek quiche to serve with a nice green salad. Leek quiche from the garden. Well, the people of Lorraine will tell us that …
Gizzard salad Summary: S alade poultry gizzards, a simple mixed salad recipe to make for the end of the summer, she easily accompany the first evenings of autumn. A gizzard salad recipe mixed with grilled potatoes and a small arugula salad, all flavored with hazelnut oil and sherry vinegar. Salad with candied gizzards to start …
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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