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    RecipesManiac.com   >   National + Regional Cookbooks   >   Pacific Rim   >   Canadian

       
     

    How to Cook dishes from Canada


    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.

    Some popular Canadian recipes, dishes and meals include:
    • 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").

      Montreal bagels

    • 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.

      Poutine

    • 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.


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    Canadian Cookbooks

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    Canadian Living: The Ultimate Cookbook

    By Canadian Living Test Kitchen

    Juniper Publishing
    Released: October 6th, 2015
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    Canadian Living: The Ultimate Cookbook
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    • ISBN: 1988002095
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    • Format: Illustrated
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    • Number of Pages: 448
    • Author: Canadian Living Test Kitchen
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    Easy Canadian Cookbook: Authentic Canadian Cooking

    By Cheff Maggie Chow

    CreateSpace Independent Publishing Platform
    Released: April 4th, 2016
    Paperback (165 pages)

    Easy Canadian Cookbook: Authentic Canadian Cooking
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    • EAN: 9781530879540
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    More Than Poutine: Favourite Foods from My Home and Native Land

    By Marie Porter

    Celebration Generation
    Released: October 2nd, 2017
    Paperback (242 pages)

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    • ISBN: 0997660848
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    • Number of Pages: 242
    • Author: Marie Porter
    • Publication Date: October 2nd, 2017
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    • Weight: 0.9700339528 Pounds
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    Kate Aitken's Canadian Cook Book (Classic Canadian Cookbook Series)

    By Kate Aitken

    Whitecap Books
    Released: February 1st, 2004
    Paperback (292 pages)

    Kate Aitken s Canadian Cook Book (Classic Canadian Cookbook Series)
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    • EAN: 9781552855911
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    • Number of Pages: 292
    • Author: Kate Aitken
    • Publication Date: February 1st, 2004
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    Random House
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    • ISBN: 039422017X
    • EAN: 9780394220178
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    • Format: Import
    • Edition: First Printing
    • Number of Pages: 285
    • Author: Carol Ferguson
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    By Redpath Sugar Ltd.

    Appetite by Random House
    Released: September 5th, 2017
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    • ISBN: 0147530148
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    Robert Rose
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    Paperback (256 pages)

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