On the menu
Easy Bearnaise sauce, how to prepare it, refrigerate, reheat and even freeze it!
Bearnaise sauce is exquisite with grilled beef or chicken as well as Quebec Chinese fondue.
Easy Hollandaise sauce, how to prepare it, refrigerate, reheat and even freeze it!
Queen of the sauces, how to prepare it, refrigerate, reheat and even freeze it!
Cooking with buttermilk
Buttermilk is one of my favorite ingredients. I love it’s pleasant buttery taste and the slight acidity it gives to baked goods and salad dressings.
Chicken Curry
This chicken is deeply flavoured with the spices as it marinate with all the ingredients for 24 hours before cooking.
Boiled Lobster (Best if simmered)
Read all my tips on cooking lobster. Contrary to popular belief, to obtain tender flesh, seafood such as lobsters, shrimp and crabs should be simmered, not boiled.
Quebec Cooking: Trout Bigoune
This flavorful Quebec trout dish from the region of Charlevoix is prepared with trout, salted pork, onions and potatoes.
Instant Pot Maple Syrup Baked Beans
It takes less than 2 hours to cook these delicious and tender Maple Syrup Baked Beans.
Instant Pot Chicken Alfredo
A delicious pasta dish prepared in less than 1 hour and only one pot to wash!
Instant Pot Lentil Soup
The pressure cooker is the ideal appliance for cooking this soup; no need to stir at the beginning of cooking
Blueberry Streusel Cake
This cake is a real treat accompanied by either coffee, tea or a glass of milk.
Chocolate Muffins
Chocolate Muffins for your breakfasts or your desserts ready to come out of the oven in less than an hour.
Date Squares
These Date Squares have a perfect texture that is not too dry.
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.
Cooking with tomato
A brief history The tomato is an indigenous plant from South America. When Europeans arrived in America, the tomato was
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
Cooking temperatures guide
It is since I placed my digital instant thermometer in clear view close to my stove (chefs keep it permanently
Ingredients volume-weight chart
This is a volume-weitght chart I worked on for many years. It will be handy as a reference to add
Ingredients weights chart for pastry
This weights charts for pastry is handy and fast to consult to prepare desserts and pastries. [table id=14/]
Hi, I'm Micheline
It’s a pleasure to have you here, if you have any questions, drop me a line.
