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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:
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Audrey Alsterburg; Wanda Urbanowicz
Big Ideas Publishing
Paperback (272 pages)
 | List Price: $29.95*
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Click Here | - ISBN13: 9780968862308
- Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
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 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 Susur Lee
Ten Speed Press
Released: 2005-10-01
Hardcover (256 pages)
 | List Price: $50.00*
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Over the past decade, Toronto-based chef Susur Lee has built an international reputation with his groundbreaking cuisine, winning raves such as "culinary genius" from critics and chefs alike. Borrowing heavily from French and Chinese traditions, Susur defies the ubiquitous "fusion" label with his wholly original and decidedly bold style of cooking, dubbed nouvelle Chinois. SUSUR: A CULINARY LIFE offers readers an intimate look at the evolution of this master chef. Toronto food writer Jacob Richler takes us on an enthralling culinary odyssey that begins with Susur’s apprenticeship at Hong Kong’s legendary Peninsula Hotel and follows the chef ’s major Successes at his award-winning restaurants Lotus and Susur. This in-depth study also chronicles Susur’s ambitious plan to modernize the ancient repertoire of classical Chinese cooking —a 5,000-year journey that ends in the creation of his vibrant new cuisine. A remarkable subject deserves a remarkable book, and SUSUR is as innovative as the chef it celebrates. Two colorful, gorgeously illustrated volumes — one describing Susur ’s development as a chef, the other featuring his most sought-after recipes —are bound together in an intricate and innovative presentation that resembles a Chinese puzzle box. A sensuous treat for foodies and chefs alike, SUSUR is the definitive word on this cutting-edge chef. |
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By Shelley Adams
Whitecap Books
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 Jeff McCourt & Austin Clement
Whitecap Books Ltd.
Paperback (192 pages)
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Prince Edward Island is a chef's paradise. Its abundance of fresh, local ingredients is as inspirational as its magnificent red sands or its salt-sprayed red cliffs. Now, bring the taste of PEI home with you, with a stunning collection of recipes from PEI's top chefs, enriched by photographs and stories from the island's cooks, farmers, and fishers. From heading down to the wharf early to get your pick of the best lobsters, to taking an afternoon to forage for the elusive chanterelle, a mouthwatering dish is so often the end result of a long line of adventures the island has to offer. |
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By Kate McDonald
Seal Books
Released: 1988-08-01
Paperback (48 pages; 1)
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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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By Kathy Casey
Chronicle Books
Hardcover (232 pages)
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Click Here | - ISBN13: 9780811854320
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Product Description:
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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Whitecap Books
Paperback (224 pages)
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From Whitecap's best-selling Classic Canadian Cookbooks come two must-haves for your vintage cookbook collection. The 1915 edition of the ROBIN HOOD COOK BOOK is one of North America's oldest cookbooks from a trusted name in many kitchens. The 1967 Centennial Edition of the classic FIVE ROSES GUIDE TO GOOD COOKING has become an indispensable guide in the kitchen. Both books feature an introduction by culinary historian Elizabeth Driver. |
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Whitecap Books
Paperback (224 pages)
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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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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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