Quebec Cuisine

Instant Pot Quebec Pea Soup

A comforting and flavorful soup to serve during the cold season.

Instant Pot Maple Syrup Baked Beans

It takes less than 2 hours to cook these delicious and tender Maple Syrup Baked Beans.

Instant Pot Blueberry Grunt

Blueberry Grunts cooked in the Instant Pot have more flavor than when cooked on the stove. The blueberry sauce tastes like fresh fruit in season.

Brown sugar Galettes

This recipe is an adaptation of the delicious Galettes my grandmother Anna Mongrain baked for me when I was a child.

Quebec cooking: Small cakes Jos Louis Style

Leftover icing can be used for another cake; it can be frozen and brought to room temperature before using. For a chocolate icing blend

Quebec cuisine: Buckwheat Galettes with suggested accompaniements

When autumn arrive it reminds me it is the time to buy fresh buckwheat flour for our autumn and winter buckwheat galettes lunches. It

Blueberry Grunt

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

Blueberry Streusel Cake

This cake is a real treat accompanied by either coffee, tea or a glass of milk.

Quebec Cooking: Trout Bigoune

This flavorful Quebec trout dish from the region of Charlevoix is prepared with trout, salted pork, onions and potatoes.

Quebec cooking: War Cake

The War Cake has a strong caramel flavor reminiscent of molasses. It is sweet as desired and therefore requires no frosting.

Quebec cooking: Potato fricassee with salted pork

This economic and comforting dish is popular in many parts of Quebec. In the region of Charlevoix it is called sauce with potatoes, cioune

Quebec cooking : Rice Soup

Rice soup figured on the menu of lumberjack camps. Some prefer it qui thick alas the expression “the spoon can hold straight in the

Dinde rôtie et farce aux pommes de terre

Roast Turkey and potato stuffing prepared in advance

A roast turkey recipe and stuffing ideal for entertaining without stress. Much of the preparation can be done up to two days before serving.

Cranberry Jam

Sterilization of jars and lids Put a grill at the bottom of a large pot. Put the jars on the rack, cover with water,

Cranberry Cake with Maple Sauce

A delicious Cranberry Cake topped with a smooth maple sauce

Roast Partridge with cream sauce

A succulent roast partridge drizzled with cream as it bakes. This dish is undoubtedly the favorite of my family and friends who are hoping for an invitation to our table.

Chocolate cake pudding

The cake and the sauce bake in the same casserole.

Chocolate soft cookies

These cookies are tender and soft a little bit denser than a cake.

Rebbeca’s Sausages Fricassee

It is with my late mother-in-law that I learned how to prepare this fricassee. Knowing my passion for cooking, she called me on the

Chocolate Cream Cheese Bars

Here is a pastry to serve for the Holidays or to offer as a host gift. You can bake them 4 to 5 days before Christmas.

Honey Nut Cookies

Here is a pastry to serve for the Holidays or to offer as a host gift. You can bake them 4 to 5 days before Christmas.

Apple Squares

These Apple Squares are similar to date squares prepared with oatmeal but have a moister texture.

The holidays are a good time to cook the typical dishes of families. If you've lost Grandma's roll cake recipe for the yule log or you're not sure how to prepare baked beans, "Les grands classiques de la cuisine d’ici", recently published by Guy Saint-Jean Éditeur, come to your rescue.

Traditional Quebec Cooking: a treasure of heirloom recipes: "Simple,warming dishes collected from trusted family cooks are clearly written"

You gave us the opportunity to enjoy a fine cuisine that would make the envy of many great chefs. Send our thanks to your team and accept, dear lady, our very great consideration.

This next book, Micheline Mongrain-Dontigny will dedicate it to the kitchen of the Mauricie. The author will spend the next few months travelling the road of this region in search of traditional recipes.

By publishing "La Cuisine Traditionnelle de Charlevoix", Micheline Mongrain-Dontigny believes she has touched a lead that will interest cooks in search of unique dishes to simmer.