Recipe: Roquefort sauce Roquefort sauce recipe, here is a cheese sauce, it can accompany pasta or rice at your convenience, white meat or fish. It differs from classic sauces by its character, it is of course a sauce with temperament. It will come to coat with homemade tagliatelle, we tasted it at noon, frankly a …
Salmon steak in mustard crust Baked mustard-crusted salmon steak recipe for perfect cooking, just 10 minutes. An easy recipe for salmon with a mustard crust. A recipe for fresh salmon fillet to prepare in advance, see the day before. To cook this salmon steak, I browned it in a little butter to give it a …
Recipe: Lentil sausage Lentil sausage recipe, for an autumn meal with this greyness this dish is welcome. I like to cook green lentils with winter approaching it becomes a seasonal dish. Morteau sausages with Franche Comté charcuterie lentils and Puys lentils, made in France products, we loved it. Green lentils from Puys en Velay in …
Recipe: Wild boar terrine with blueberries Wild boar terrine recipe. This is summer, the freezers must be emptied. I used fresh blueberries for my wild boar terrine recipe, they are coming to the markets and I love this fruit. Baked wild boar terrine a long and gentle cooking so that the wild boar terrine remains …
Recipe: Sesame Chicken Skewers Sesame chicken skewers recipe. Be careful when cooking the chicken, it should not be overcooked, in order to stay soft and tender, but not pink. Deliciously flavored with sesame oil, these chicken skewers will be children’s favorites. I love the sesame seeds that roast under the barbecue flames. Recipe ingredients Recipe …
Duck and Chicken Terrine Recipe I am on vacation in Chambéry with my son, next week is the big move, in fact, he has just bought a house, with a great view of the lake, but shhh… I am therefore in charge of the restoration mission (no catering from the house (not yet) …
Recipe: Panna cotta with apricots Apricot panna cotta recipe, it’s high season now, Bergerons are finally on the shelves. It is not always easy to find the right balance between the fruit, always a little tart and the sugar. I don’t like desserts where sugar takes up all the space. I often fall for the …
Panna cotta recipe with strawberries and Saint Genis pralines Strawberry Panacotta, I love them these strawberries with their fragrant flavors, but I also really like their colors this so bright red; embellished with Tagada strawberries. This strawberry panacotta is lightly flavored with white chocolate, creamy, when you drop with a large spoon, you can’t stop. …
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Recipe: Morteau and Comté Morteau and Comté recipe to taste a good wine as an aperitif; slightly crispy this sofa will not leave you indifferent. The Morteau sausage cooks slowly, and gently develops its slightly smoky side. It is the spearhead of a region which has kept the traditional know-how, Franche Comté. The Morteau sausage …
Recipe: Cod with eggplant riste Cod recipe with eggplant riste, the Jean Martin establishment offered me this riste to test it, a real delight and so easy to use. One way to accompany cod, one of my favorite fish, this eggplant dish has divinely perfumed my fish, no need to accommodate the riste, it is …
Recipe: Cheese fondue recipe Recipe ingredients Cheese fondue recipe for (4 people) 200 g of Comté 200 g of Beaufort 200 g of Appenzell 200 g Swiss Gruyere 200 g of Morbier 4 dl white wine 3 turns of nutmeg 3 cloves of garlic 2 tablespoons of kirsch Pepper Instructions Pass your pot with …
< Recipe: Fresh foie gras and truffle pasta Recipe for fresh foie gras and truffle pasta, ideal to end the year. This pasta dish is exceptional in flavor and fragrance. I still had some foie gras and the truffles come straight from the woods of Haute Saône, yes, we have truffles, I buy them at …
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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