As I was explaining in a previous post, my grand mother was really good at cooking leftover and that of meat in particular. I have kept the tradition and I cook once in a while some mironton. But I make often some variations from the original recipe. This time I didn't use regular onion, but... Continue Reading →

Tribute to our grand mother’s mironton

Our grand mother was doing magic with left overs of meat, in particular porc filet. It would be used in the filling for stuffed vegetables, in cannelloni, or hachis parmentier for exemple. But she would also use them for "mironton". Her mironton was just simple: onion, potatoes and chuncks of pork meat fried in oil... Continue Reading →

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