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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 Martin Picard
Douglas & McIntyre
Paperback (192 pages)
 | List Price: $40.00*
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Click Here | - ISBN13: 9781553653912
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
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 Audrey Alsterburg; Wanda Urbanowicz
Big Ideas Publishing
Paperback (272 pages)
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Click Here | - ISBN13: 9780968862308
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Product Description:
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 Shelley Adams
Whitecap Books
Paperback (132 pages)
 | List Price: $29.95*
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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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Click Here | - ISBN13: 9781553653578
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Product Description:
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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By Kate McDonald
Seal Books
Released: 1988-08-01
Paperback (48 pages; 1)
 | List Price: $6.99*
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Inspired by the most famous of all Canadian children's books, L.M. Montgomery's Anne of Green Gables,this cookbook combines easy step-by-step recipes with charming watercolours of Anne and her friends and quotations from three of the ever-popular Anne books. Never before have good things to eat and drink been so successfully derived from cooking episodes in children's literature. From 'Poetical Egg Salad Sandwiches' to 'Anne's Liniment Cake' and 'Diana Barry's Favourite Raspberry Cordial,' these delicious treats will be fun to make--and they'll be sure to turn out well because they were kitchen-tested by a twelve-year old who had perfect results! |
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Whitecap Books
Paperback (224 pages)
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Click Here | - ISBN13: 9781552851838
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
The Purity Cookbook has long been part of family traditions in many homes, and rare first editions are collector's items. Carefully reproduced from the original 1967 edition, this cookbook contains the recipes for an incredible variety of dishes, as well as tiny gems of kitchen wisdom that have been passed on from generation to generation. Handy charts detail the times for cooking vegetables, roasting turkeys, and cooking meat. With the Purity Cookbook, you can create an era of good, wholesome food just like your grandmother used to make. |
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Firefly Books
Paperback (664 pages)
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Country Cooking is a superb source of delicious, nutritious home cooking -- comfort food at its very best. The collective wisdom of generations of inspired country cooks is gathered in this comprehensive cookbook, compiled from the private recipe collections of the editors, readers, contributors and staff of Harrowsmith magazine. Country Cooking has 616 pages of fresh and satisfying dishes for breakfast, lunch, snack time and dinner, including such favorites as: Buckwheat crepes with maple orange sauce Honey pecan rolls Tomato and cheddar cheese soup Stuffed mushrooms Shrimp and avocado salad Salmon souffle Dijon chicken Steak and kidney pie Herbed leg of lamb Fresh blueberry tart. Gleaned from the kitchens of expert cooks dedicated to the celebration of country food, these easy-to-make recipes are guaranteed to please the whole family. (20090531) |
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By Kathy Casey
Chronicle Books
Hardcover (232 pages)
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Kathy Casey, beloved expert on Northwest cuisine, shares more than 100 it-doesn't-get-more-delicious-than-this recipes for everything from cocktails all the way to desserts. Lambert cherry mojitos waft the fragrance of fresh mint. A Tillamook cheddar spread made with Oregon's famous cheese is spiked with locally brewed ale. Dungeness crab cakes are topped with a vibrant slaw. Wild Alaskan salmon is crowned with herb-tossed rings of Walla Walla sweet onions. And desserts like Buttermilk Panna Cotta with Cascade Berries make the end of the meal as special as the beginning. These recipes—coupled here with fascinating stories of Kathy's Northwest culinary adventures—are inspired by the diverse cultural heritage of the region: modern favorites, cherished recipes passed from generation to generation, Pacific Rim and Native American influences, as well as its natural bounty blend the traditional and the contemporary in a delightfully modern cuisine. Add to that gorgeous photographs showing off the culinary landscape, Kathy Casey's Northwest Table is not only distinctive, it's downright delicious. |
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By Michael Smith
Whitecap Books
Paperback (176 pages)
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TV's Chef Michael Smith shows how cooking without recipes makes for stress-free kitchen adventures. Chef at Home Chef Michael Smith welcomes readers into his home kitchen where he encourages home chefs to cook with -- and without -- a recipe. Packed with simple and delicious meals, this cookbook offers kitchen insight and a culinary adventure on every page. Chef Michael Smith has cooked professionally for more than 20 years. In Chef at Home, the companion cookbook to his hit Food Network series, Smith emphasizes simple, stress-free cooking. In his house, every meal is an opportunity to have fun and experiment with flavors. Aspiring home cooks will learn from Smith's professional cooking secrets. Experienced home cooks will appreciate his open, creative approach. Everyone will love the book's simple, healthy flavors and the tips on personalizing each dish. Recipes include: - Country Inn Pancakes - Maritime Clam Chowder - Rosemary Vanilla Chicken - Mac and Cheese with Lobster. This book is meant to be ripped, oil-stained, accidentally burnt, and deliberately written on. It works best in the kitchen -- not on the coffee table. |
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By Jill Lambert
Greystone Books
Paperback (192 pages)
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Eating responsibly may mean including new and different foods in one’s diet, but it doesn't mean having to forgo flavor. A Good Catch incorporates the most responsible and delicious seafood choices into more than 90 mouthwatering recipes from celebrity chefs across Canada. The book begins with a brief introduction that explains what questions conscientious consumers should be asking about seafood and provides a quick-reference chart of recommended choices. But the heart of the book is the recipes. Featured are culinary delights such as Salmon and Edamame Salad with Wasabi Mayonnaise, Dungeness Crab Cake Benedicts with Chive Hollandaise Sauce, and Grilled Pacific Halibut with Charred Jalapeno-Honey Vinaigrette. Produced in conjunction with the David Suzuki Foundation, this elegant, easy-to-use cookbook is a must-have resource with sustainable suggestions and alternatives for conscious foodies. |
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