Summer

Maple Chicken Kebabs

You will love these Maple Chicken Kebabs which are very easy to prepare.

Instant Pot Lemon and Green Olives Chicken

This chicken dish is quick to cook, healthy and tasty.

Instant Pot Cheesecake

An Instant Pot is the ideal appliance to bake a delicious Cheesecake with the perfect texture.

Instant Pot Barbecue Pork Ribs

Cooking the ribs in the multi cooker produces a very very tender flesh ready to baste with a delicious barbecue sauce before grilling in the oven or on the barbecue.

Cooking with tomato

A brief history The tomato is an indigenous plant from South America. When Europeans arrived in America, the tomato was found in Central America

Maque Choux

Maque Choux prepared with corn, onion, green pepper, tomato and cream makes a nice accompaniment for chicken, pork or shrimp and one can also add cooked chicken and serve it as a main dish.

Cooking on the barbecue

Learn how to cook well on the barbecue. This cooking technique is popular to celebrate, cook low-fat dishes and appreciated for the speed of preparation as well.

Homemade barbecue sauce

Also read Cooking on the barbecue It had been a long time since I was planning to develop a quick homemade barbecue sauce

Crab apple jelly !

One bite of this jelly and on cannot live without it. Here we like it more than our homemade strawberry jam! We spread 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.

Pesto Veal Hamburgers

A few years ago, a leftover of pesto and goat cheese inspired me to prepare a veal hamburger garnished with a pesto sauce and

Honey Mango Spread

This mango spread is easy to prepare and yet delicious (even tough it is less sweet than classic jam) on toasts or mix in natural yogurt.

Quebec Cooking: Trout Bigoune

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

Salade d’orange, d’oignon et d’olive noire

Orange, onion and black olives Salad

This Morrocan salad is surprising, refreshing and absolutely delicious.

Mushroom and olives Salad

This salad can be served as an entrée or accompaniment. It can be stored for 5 days in the refrigerator.

Warm fresh tomato Farfalle

To learn more about tomatoes, Read: Cooking with tomato Normally I prefer to cook with food at their peak in season but, occasionnaly

Chicken Couscous Salad

A salad that can be prepared one to two days before serving and it is the perfect salad for the lunch box.

Salade de crevettes nordiques aux tomates

Tomato shrimp salad

To learn more about tomatoes, Read: Cooking with tomato When fresh local or my garden tomatoes are in abundance I am inspired to

Tomato Zucchini Casserole

This is a colourful casserole and it is very simple to prepare. Is is also delicious when reheated.

Zucchini Pie

A delicious pie that pairs well with a tomato salad.

Zucchini and raisins Salad

This salad of my friend Michelle Gélinas, for whom good food has no secret, is refreshing and light. You will like its delicate taste of honey and lemon.

Magret de canard au porto et à la gelée de pommettes

Duck breast Magret in Port and Jam sauce

Duck magrets are one of my favorite foods. You will enjoy a fine dining fare if you prepare this recipe.

Mexican beef Salad

This beef salad prepared with leftover roast beef is a favorite in my family since many years.

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.