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How to Cook dishes from Canada
Canada is
a vast country, the second largest in terms of area (after
Russia),
and stretches across the entire North American continent.
Canada's vast size is reflected in its cuisine, which includes
many different regional dishes and recipes.
Canada's cuisine derives from a number of different sources and historic
associations.
Historical influences from
Britain and
France,
have of course influenced Canadian food,
cultural exchange with the
United States
has been important too.
Canadian cuisine also includes influences from
German cuisine and
eastern European cuisine
(especially Polish cuisine).
Additionally, some dishes, particularly those of western
Canada,
have been influenced by
Scandinavian cuisine.
Additionally,
Canada has
unique variety of Chinese food - including,
mostly famously, the
"Chinese smorgasbord", which is believed to have originated in
Vancouver
during the second half of the 19th century).
Finally, it is worth noting that the Inuit and First Nations people
have their own culinary
traditions, and
native American cuisine
has also played an important part of the development
of Canadian cuisine.
Here are some popular Canadian recipes, dishes and meals:
- Fish and brewis - This is a traditional meal that originates from Newfoundland.
It is made using salted cod and hardtack, which is a savory cracker type biscuit made from flour.
The fish and the hardtack are separately soaked over night. The following day, they are boiled
(still separately), and then finally cooked together.
Drawn butter (melted butter thickened with chopped onions and flour), or pork fat ("scrunchions"),
are drizzled on the dish before eating.
- Flipper pie - Flipper pie is another traditional dish from Newfoundland, and is made from seal flipper.
- Ginger beef - Ginger beef is a Chinese-Canadian dish. It is particularly popular in
western Canada.
The dish is made by deep frying strips of beef, and coating these strips with a sweet sauce
which is somewhat similar to Japanese
teriyaki sauce).
- Jigg's dinner - From Newfoundland, Jigg's dinner is
salt beef with cabbage, boiled potatoes, carrots and turnips.
It is served accompanied with pease pudding (which is a paste made from baking peas).
- Lumberjack's breakfast - A huge and hearty breakfast supposedly eaten by Canadian lumberjacks.
It consists of
ham,
bacon,
sausage and eggs, as well as several
pancakes.
- Montreal bagels - Montreal bagels are the Canadian version of bagels
(Note: Many bakeries
in Montreal are
not certified as kosher).
They are cooked by boiling in honey-sweetened water and then baking in a wood-fired oven.
Canadian bagels are usually topped with sesame seeds ("white seeds") or
poppyseeds ("black seed").
- Oreilles de crisse - Deep fried pork jowls, served with maple syrup.
- Pâté chinois - This French-Canadian dish has been described as resembling
shepherd's pie.
It is made by covering a layer of ground beef (which also contains onions and peppers),
with a layer of corn, which is in turn covered with a layer of
mashed potatoes.
The dish is often flavored by sprinkling the top with paprika, and is often
served accompanied with with pickled beets.
- Poutine -
French fries covered with cheese curds and covered with
gravy.
Poutine originates from Québec, but has become
popular throughout Canada.
- Tourtière - Another dish originally from Québec. Tourtière is a meat pie,
that is most often eat during the Christmas period.
The pie contains using ground pork, beef or veal.
- Tourtière du Lac-Saint-Jean - A variation on the Tourtière meat pie, but containing diced game and potatoes.
Some popular Canadian desserts include:
- Butter tarts - A pastry shell containing butter, sugar and eggs.
Other ingredients such as butterscotch, chocolate chips, dates or nuts
are sometimes added.
dates, chocolate chips, butterscotch, etc., may optionally be added.
- Figgy duff - A boiled pudding from Newfoundland. It is made by boiling butter, sugar, eggs and raisins in a bag.
- Nanaimo bar - A dessert made from three layers. At the bottom is a crumb layer
(made from coconut, nuts and wafer crumbs), on top of this is a layer of vanilla custard, and this is topped
by a layer of chocolate.
- Toutin - Also known as "Damper dogs" or "Damper devils",
toutin is a Newfoundland dish, similar to
pancakes, made by frying dough in fat.
On this page, you will find a selection of Canadian cookbooks.
Related pages on this web site:
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By John Wisdomkeeper
Books We Love Publishing
Released: 2011-09-20
Kindle Edition
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Gifts from the Grandmothers. Recipes gathered from elders by John WisdomKeeper during his journeys written about in the WisdomKeeper Collection and Metis Travels, includes herbal remedies, their uses and preparation instructions. |
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By David McMillan & Meredith Erickson
Ten Speed Press
Released: 2011-10-11
Hardcover (304 pages)
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Located in a working-class neighborhood of Montreal, Joe Beef is at the center of Montreal’s growing reputation as a culinary destination. Often referred to as the Paris of North America, Montreal is the second-largest French-speaking city in the world, and like France, food is at the heart of its identity.
In The Art of Living According to Joe Beef, co-owners/chefs Frédéric Morin and David McMillan, along with writer and former Joe Beef staff member Meredith Erickson, present 135 unforgettable recipes showcasing Joe Beef’s unconventional approach to French market cuisine. Advocating the use of ingredients from local or family-owned producers whenever possible, this collection of hearty dishes delivers. The Strip Loin Steak comes complete with ten variations, Kale for a Hangover wisely advises the cook to eat and then go to bed, and the Marjolaine includes tips for welding your own cake mold. Joe Beef’s most popular dishes are also represented, such as Spaghetti Homard-Lobster, Foie Gras Breakfast Sandwich, Pork Fish Sticks, and Pojarsky de Veau (a big, moist meatball served on a bone). The coup de grâce is the Smorgasbord—Joe Beef’s version of a Scandinavian open-faced sandwich—with thirty different toppings.
This cookbook (of sorts) is packed with personal stories, Fred’s favorite train trips, Dave’s ode to French Burgundy, instructions for building a backyard smoker and making absinthe, a Montreal travel guide, and beaucoup plus. With nearly every recipe photographed in exquisite detail, this nostalgic yet utterly modern cookbook is a groundbreaking guide to living an outstanding culinary life. |
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By John Wisdomkeeper
Books We Love
Released: 2010-08-02
Kindle Edition
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GIFTS FROM THE GRANDMOTHERS
It is traditional for First Nation’s people to give thanks, and acknowledge our relationship, to the plants, animals, birds and creatures from the water, to show respect for their giving their spirits in order for others to survive. Traditionally elders say prayers to commemorate this sacrifice at a feast gathering. During these gatherings the people share their recipes and often demonstrate the preparation and cooking of food. Elders would pass on ancient food gathering and preparation guides to the younger members of the tribe. Because of this tradition of passing on the wisdom of the tribe from generation to generation, First Nation’s people became increasingly skilled in the art of drying and preparing foods, herbs and berries with each passing generation. The Medicine men and women of the tribes were gifted healers trained by generations of ancestors in the art of using the gifts of Mother Earth to heal the people of their tribes. The recipes in this collection were shared with me by Grandmothers from many cultural backgrounds. |
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By Audrey Alsterburg
Big Ideas Publishing
Paperback (272 pages)
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Since 1988, Rebar Modern Food has been Victoria's favorite restaurant and juice bar, featuring fresh, healthy, predominantly vegetarian fare. The upbeat atmosphere and vibrant, tasty food have led critics to describe Rebar as "inventive," "hip," and "visionary." The Rebar Modern Food Cookbook can be used by everyone-strict vegans, vegetarians (full and part-time!), and anyone looking for delicious ideas with a funky twist. Recipes range from salads to pastas, entrées, lunch and brunch ideas, soups, sandwiches, side dishes, sweets, and juices. The book also offers handy tips, menu ideas, seasonal substitutions, and suggestions for transforming dishes into low-fat or vegan alternatives. Everyone who loves to cook and eat delicious, healthy, fun food will welcome this much-anticipated book! |
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By Martin Picard
Douglas & McIntyre
Paperback (192 pages)
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Owner and chef of Montreal's innovative Au Pied de Cochon restaurant, Martin Picard brings together 55 of the restaurant's recipes in this sumptuous album, which not only dodges culinary fads but also breaks the mold of the typical cookbook in its playful, award-winning design. There's no calorie counting here — Picard leads readers into shameless gastronomic indulgence with such hearty dishes as Foie Gras Pizza, Venison "Chinese Pie," and, per the restaurant's name, oven-braised Pigs' Feet. Six hundred color photos and 50 illustrations complement the lively text. |
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By James Newton
Springwood emedia
Released: 2012-01-09
Kindle Edition
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Quebec cuisine brings together the distinct Quebec dishes and fine French dishes in a celebration of this unique Canadian City. Enjoy the cities famous dishes and the culinary delights of French cooking all wrapped up in this wonderful ecookbook.
For more'Jay Rai's Kitchen' asian ecookbooks or 'James Newton' ecookbooks search the amazon kindle bookstore or visit: www.springwoodemedia.net |
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By Shelley Adams
Whitecap Books Ltd.
Paperback (132 pages)
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Great recipes from a celebrated resort. Whitewater Resort in the Canadian Rockies is renowned for its spectacular scenery, deep snow and Fresh Tracks Café. Despite constant pleading from customers, recipes for dishes made famous there were as unattainable as snowflakes in July. Even the café staff was sworn to secrecy. Now, Whitewater Cooks opens the kitchen doors. With this eagerly anticipated book, home cooks can re-create chef Shelley Adams' signature dishes. Readers will enjoy over 70 recipes from the café's selection of top sellers -- from warming soups to desserts -- indulging in such culinary favorites as: - Whiskey-smoked salmon chowder
- Ymir curry bowl
- Whitewater veggie burger
- Runaway train wrap
- Peppercorn, brandy and gorgonzola sauce
- Crackle top snowy mountain cookies
- Whitewater brownies.
Whitewater Resort is internationally recognized for its alpine scenery and the fine quality of its food. Now home cooks everywhere can share its most celebrated dishes. (20070829) |
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By Warren Geraghty
Douglas & McIntyre
Hardcover (240 pages)
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Widely regarded as one of North America’s finest restaurants, West has garnered much critical acclaim, including recognition as among "ten of the best, worldwide" by U.K.’s Sunday Independent. Organized by season and drawing on West's delicious recipes, this cookbook includes such tempting dishes as Dungeness Crab Tortellini with Lemongrass and Lime Broth in spring. The wine is important too — West's wine director Owen Knowlton has suggested pairings, including the best international wines. Those who can’t make it to Vancouver can still enjoy West’s sumptuous menu — it's all right here. |
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Robert Rose
Spiral-bound (408 pages)
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Bestselling cookbooks with more than 3,200,000 copies in print. Now available for the first time in one collectable and comprehensive volume, all the recipes from the first two books originally published by Best of Bridge Publishing Ltd. These two books, The Best of Bridge, Royal Treats for Entertaining and Enjoy! More Recipes from the Best of Bridge, sparked Canadian cookbook history. These popular and treasured recipes were enjoyed by thousands of Canadians a generation ago and can now be enjoyed by a whole new generation who want simple recipes with gourmet results. An easy-to-use hardcover concealed wiro format combined with new photography and updated text all give a nod to the needs of today's home cook, but rest assured, there have been no changes made to the original recipes. All the treasured recipes for luncheons, brunches, buffets and goodies are here: Artichoke Nibblers / Zippy Avocado Dip / Stuffed Mushroom Caps / Sweet and Sour Spare Ribs / Polynesian Chicken / Baked Steak / Spaghetti with Eggplant Sauce / Wild Rice Broccoli Casserole / Cannelloni / Sunomono Salad Platter / Frosted Waldorf Salad / Habitant Pea Soup / Zucchini Casserole / Cheesy Scalloped Potatoes / Pecan Macaroons /Grasshopper Pie / Fantastic Fudge Brownies / Sour Cream Coffee Cake.
So whether you are looking to complete your Bridge cookbook collection or simply want to include tried and true recipes in your cooking repertoire, you'll find all this and more in this new collection. |
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By Editor: Robert Rose
Robert Rose
Spiral-bound (384 pages)
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An all-new collection of Bridge favorites. Now available for the first time in one collectible and comprehensive volume, all the recipes from the third and fourth books originally published by Best of Bridge Publishing Ltd. These two books, Grand Slam: More Recipes from the Best of Bridge and Winners: More Recipes from the Best of Bridge, are still as popular as ever and are part of Canadian cookbook history. These treasured recipes were enjoyed by thousands of Canadians a generation ago and can now be enjoyed by a whole new generation who want simple recipes with gourmet results. Like The Complete Best of Bridge, Volume 1, it features an easy-to-use hardcover, concealed wire-o format, combined with new photography and updated text, that all give a nod to the needs of today's cook. But rest assured, there have been no changes made to the original recipes. So whether you're looking to complete your Bridge cookbook collection or simply want to include tried and true recipes in your cooking repertoire, you'll find all this and more in this new collection. The Best of Bridge cookbooks have over 3,500,000 copies in print. (20110412) |
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