Chicken Tagine with Red Wine Recipe Summary: Tagine with red wine and smoked bacon, without adding any sweetness. A perfect success, but which remains a somewhat special recipe, sorry for the provocation, I just realized chicken and pork are not the favorite ingredients of tagines. Let the wine boil in the casserole dish in order …
Recipes: Fresh pasta and pan-fried foie gras Instructions Recipe for fresh pasta and pan-fried foie gras, here is a very nice recipe to end this year, I still had foie gras. I like fresh pasta and of course foie gras, here lightly pan-fried, it will revive fresh pasta. Fresh pasta and pan-fried foie gras already …
Chicken in yellow wine Instructions Chicken recipe in yellow wine, a recipe from my region, Franche Comté. You will say after five years it was time for me to make this recipe. Be careful, the chicken must remain soft and the sauce must reduce to take on even more flavor. For lovers of yellow wine …
Chorizo Stuffed Potato Recipe Tonight at home we’re going to eat potatoes, I admit we don’t eat them often, but with these Chorizo Stuffed Potato recipes, I like it. The chorizo brings a lot to this recipe, it divinely perfumes the flesh of the baked potatoes in the skin. The time indicated below depends primarily …
Recipe: Peach crumble Peach crumble recipe, you have to choose large and especially very ripe peaches. Crumble recipe, I deliberately reduced the flour by replacing it with speculos powder, in order to flavor my crumble. Place your dishes in the refrigerator before gratinating them so that the crumble does not cook too quickly and stays …
Recipe: Castellane with eggplant Castellane with aubergines, I love to combine pasta and vegetables, especially those from the south, particularly in a little olive oil. Here it is the eggplants which are in the spotlight, I always have some in my freezer, they are sliced and grilled, rather practical to organize an unforeseen meal. A …
Recipe: Cod cooking at low temperature Summary: Low temperature cooking cod recipe, a wonderful recipe for lovers of this generous fish. But with this new recipe, the flesh is tasty and soft, a killer, test, you will not be disappointed. Next time I will test with a butter sauce, a Nantes butter for example. But …
Recipe: Gribiche sauce Gribiche sauce recipe, I like this sauce, it often accompanies my calf’s head, a steak tartare or a pig’s trotters, I have eaten it cold or lukewarm. I play more or less with the tarragon depending on the product that accompanies it to accommodate my gribiche sauce. The gribiche sauce will often …
Recipe: Mini cannelés with chorizo Cannelés with chorizo for a dinner aperitif, paired with Comté, these cannelés did not resist the onslaught of my friends. Cannelé chorizo Comté here they were cooked in mini cannelé molds, it is ideal for dinner aperitifs, be careful to eat them cold, they will be more crispy. Fill half …
Recipe: Diet Béchamel Diet béchamel recipe. Here is a dietary recipe, which will do the trick even in the quick kitchen, it is confusingly easy. Bechamel is part of French gastronomy, it is involved in many dishes, but also in savory pancakes, lassagnes, gratins…. is not the style of my kitchen, yet I know that …
Recipe: Light veal blanquette Light veal blanquette recipe, I love the blanquette. I slipped a bit with tradition, but this blanquette I wanted so much. Well I know, by putting tomatoes, I risk the wrath of the Puritans. But I really like cooking by instinct, often with the inspiration of the moment and the products …
Recipe: Leg of venison with honey Recipe leg of venison in the oven, flamed and cooked with honey for 7 hours. A cast-iron roast leg of venison to simmer slowly, it will be cut with a spoon, hence its name, Leg of roast with a spoon. Baking a large piece in the oven in a …
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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