Recipe: Cod loin Recipe for cod back in yellow wine, I love this wine which is not unanimous, but it is a local cru, directly from Franche Comté. The cod backs were very generous, not always easy to find plump backs, here cooking in butter and olive oil, without touching the fish, just sprinkling with …
Recipe: Veal meatballs Recipe for veal meatballs, I like to cook veal especially with mixtures, here hazelnuts and almonds. I wanted to give a festive air to my small veal meatballs, I breaded them with 1/3 bread, 1/3 hazelnuts and 1/3 almonds, a luxury breadcrumbs. Accompanied by a house tomato sauce, bright red, we loved …
Recipe: Endive soup Recipe velouté endive, a soup with a lot of character, it is reserved for endive lovers, my daughter did not like it at all. I loved this taste of endive not too bitter, maybe with thick cream the taste would be different, I will test. Endive velouté during this winter period, they …
Simple Gratin Dauphinois Simple Gratin Dauphinois recipe The simple gratin Dauphinois I love, a recipe for the gratin Dauphinois without cheese, as tradition dictates. A simple gratin dauphinois with a long oven cooking, sprinkled with butter to color the dish, the potatoes will be flavored. The gratin dauphinois is the king to accompany all the …
Recipe: Munster spoon Munster spoon recipe, ideal for a dinner aperitif, I like these spoons with a lot of character. Munster is a tribute to Alsace and the Vosges, I like this cow’s cheese which, well done, has character. Small aperitif spoons very easy to make, they will be ready in less than 8 minutes …
Recipe: Risotto with cockles Cockle risotto recipe, a classic but it’s so good. Frozen prawns go well with this recipe with fresh roosters. There are many recipes with risotto, the ideal rice for a good risotto is Arborio, in any case it is the one I use. Likewise, it is practically impossible to think of …
Recipe: Gray sea bream with citrus fruits Recipe for gray sea bream with citrus fruits, spent a few minutes in the oven, they will be deliciously flavored with roasted citrus fruits. We love oven-roasted fish at home, not overcooked with deliciously fragrant flesh. A recipe with the pepper that has divinely flavored the sea bream, …
Tagliatelle recipe between sea and land Recipe: Calamari recipe, here is pasta with squid and chorizo paste, a rather explosive marriage, we devoured them. I have always liked cooking calamari, failing to be by the sea, they are everywhere today for everyone’s enjoyment. With homemade pasta, this recipe will not leave people indifferent, the chorizo …
Recipe: Tuna cake Tuna cake recipe, to start a meal with a small aperitif. This tuna cake is whole part for a dinner aperitif. I used natural tuna for this recipe, it’s practical I always have some in my reserve, for the color I added corn and of course a large parsley. This tuna cake …
Recipe: Castellane with Roquefort Castellane au Roquefort, I love Barilla pasta and the new collection of dry pasta is a hymn to Italy and its regions. Delicious pasta ready in a few minutes, they are the joy of our evenings with friends, tasty and always full of color. The Roquefort melts into the pasta and …
Caramelized Macadamia Cookies Recipe With macadamia nuts anything is possible, I like when they are salted and use them in cakes, they go wonderfully with my recipe for caramelized macadamia cookies. The little salty taste will amplify the flavors of the chocolate, the caramelized nuts bring this delicious little crunch by perfuming the mouth with …
Recipe: Pheasant crusted pâté Pheasant pâté recipe, for an aperitif with friends this shortcrust pastry has been devoured in a few minutes. I like to make mini pâté en croute with meat, be careful not to overcook them, because the mass of the meat is light. I often let my meat marinate overnight, for this …
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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