Canadian Recipes & Cookbooks

How to Cook dishes from Canada

• 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.

• 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.

• Pacific Rim Recipes & Cookbooks