Foie gras Some thoughts on foie gras with the arrival of the end of year celebrations. Far from me the idea of initiating you to this French ritual, I do not have the pretension, just on the basis of the sharing and the knowledge of each one. Everyone should draw from it the interesting elements. …
Pesto Tagliatelle Recipe Fresh tagliatelle, surely my favorite pasta they go wonderfully with pesto, Italian pesto pasta, it’s true they are the kings of the passta. A homemade pesto sauce for basil lovers, I’m lucky to have grandma Ginette who sows me basil stems, that way I have pesto all year round. Here is a …
Recipe: Creme brulee with cherries Cherry crème brûlée recipe, easy to make this flavored cream with cherries, Be careful when cooking, it must be just cooked to stay well bound. For a crème brûlée preparation the only tool that is necessary for this recipe, a torch for crème brûlée and again you could use the …
Recipe: Gariguette ice cream Gariguette ice cream recipe, I was looking forward to the moment of these beautiful French strawberries. I like their taste and smell. They are still a bit expensive but too bad, I’ve been waiting since this winter. I’m going to make a vacherin with my ice cream, probably individually, but it …
Green Apple Chocolate Crunch Recipe A crunchy covered with honey and white chocolate for the sweet tooth, a very easy dessert to make. Divinely crunchy with apples that were still a little crunchy, we loved these crunchy chocolate with green apples. At home chocolate is king, we practice it without counting all love it. Crispy …
Recipe: Trout stuffed with wild garlic Recipe for trout stuffed with wild garlic, a trout stuffed with wild garlic, it cooks in 15 minutes. Stuffed trout in the oven an easy recipe. A wild garlic recipe to accommodate your trout. Prepare a wild garlic pesto to stuff your trout. Wild garlic or wild garlic a …
Recipe: Wellington Beef Beef Wellington recipe. A beef tenderloin recipe, for an exceptional meal. A beef Wellington tenderloin for special occasions, with this tenderloin the cutting in the dining room is almost mandatory. Beef Wellington a fillet of beef for lovers of red meat and spectacle. Beef Wellington a recipe across the Atlantic, thank you …
Chicken saltimbocca recipe Instructions to change a bit from the traditional veal, anyway I only had chicken fillets in my fridge. A quick recipe to make and very easy, I took less than half an hour with the cooking. The sauce and ham delicately flavor the chicken. Chicken saltimcca recipe for 4 people Ingredients 4 …
Artichoke heart A small starter to taste without moderation I love this Artichoke Recipe. Artichokes stuffed with foie gras. Artichoke font recipe easy to make, not always easy to be inspired every day. An appetizer for pleasure rich in taste, this vegetable from Brittany is celebrating today on the site. Artichoke base for an original …
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 …
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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