On the menu

Rhubarb bread

Rhubarb Bread

This bread has a delicate taste that goes well with the acidity of the rhubarb.

Asperges

How to Cook Asparagus

Asparagus Few vegetables generate as much enthusiasm as asparagus. On a trip to Europe in the spring of 1991, we

Instant Pot Tomato Meatloaf

The meatloaf and sauce cook at the same time. For an almost complete meal I cook potatoes at the same time as the meatloaf.

Cranberry Jam

Sterilization of jars and lids Put a grill at the bottom of a large pot. Put the jars on the

Grands-Pères aux bleuets

Blueberry Grunt

I love desserts and fruit pastries are my favorites. You will love these Blueberry Grunts neither too rich nor too sweet.

Poor Man Caramel Pudding

This pudding is delicious and easy to prepare. The soft butter cake cooked in the same mold as the caramel sauce.

Citrons - Simi Valley

The Magic of Lemon

Fresh lemon is an indispensable magic ingredient in our kitchens. Just a small amount of freshly squeezed lemon juice is

zucchini

Zucchini on the Menu

There are so many delicious recipes one can make with fresh zucchini and here I share with pleasure 3 of my favorites zucchini recipes.

Rhubarb

How to cook Rhubarb

Rhubarb is native to China and the first mention of its use dates back to 207 BC. It was introduced to Europe in the 16th century by Marco Polo who brought it to Italy on a trip to Asia.

Handy

Hi, I'm Micheline

It’s a pleasure to have you here, if you have any questions, drop me a line.

2022 Hall of Fame Inductees

Micheline Mongrain-Dontigny’s cookbooks celebrate traditional and contemporary recipes as they are actually prepared in Quebec today in both home and professional kitchens. We are pleased to recognize her lifetime achievement in culinary writing.”
– Taste Canada Awards

Cooking with Micheline