Canadian cuisine varies widely depending on the regions of the nation. The three earliest cuisines of Canada have First Nations, English, Scottish and French roots, with the traditional cuisine of English Canada closely related to British and Scottish cuisines, while the traditional cuisine of French Canada has evolved from French cuisine and the winter provisions of fur traders. Although certain dishes may be identified as “Canadian” due to the ingredients used or the origin of its inception, an overarching style of Canadian cuisine is more difficult to define. Some Canadians believe that Canadian cuisine is a collage of dishes from the cuisines of other cultures.
Canadian food has been shaped and impacted by continual waves of immigration, with the types of foods and from different regions and periods of Canada reflecting this immigration. The traditional aboriginal cuisine of Canada was based on a mixture of wild game, foraged foods, and farmed agricultural products. Canadian food is very eclectic thanks to the array of cultures that populate the country. From Arctic game to west coast sushi to French Canadian delicacies, there is no shoe boxing Canadian food. We’ve included a healthy version of the well-known dish of poutine in the Chic Poutine recipe. As well as all sorts of variations on shepherd’s pie, based-pastries, tourtiere and Canadian poutine burger. Discover this huge variety of Canadian dishes.
Baked Honey Salmon
This Baked Honey Salmon is the perfect weekday recipe. It can be made in less than 30 minutes, but is still incredibly flavourful. The salmon filet is steamed inside of a foil packet, which makes clean-up a breeze! Serve the salmon alongside a rice pilaf or roasted asparagus for a complete meal.
Canadian Poutine Burger
Poutine is pretty simple, French fries, gravy and fresh cheese curd. It’s usually served as dish unto itself, but we, of course, figured it would be just as good on a burger!
This recipe is pretty awesome. While it does take a decent amount of time, and is more involved in terms of active work than bread, it is really worth it. The trick is to make a huge batch and then freeze them. We can attest that they freeze beautifully and are a great snack (or meal) to have on hand.
Tourtière is a meat pie originating from Lower Canada (now Quebec), usually made with finely diced pork, veal orbeef. Wild game is often added to enhance the taste of the pie. A traditional part of the Christmas réveillon and New Year’s Eve meal in Quebec.
Apple Snow with Preserved Ginger
Apple Snow is a classic of old-fashioned Canadian cooking. Its light airiness and creamy smooth custard sauce make it a favourite of all ages. Because the apples are cooked unpeeled and then pure, it’s essential to choose bright red apples, as juicy as possible. McIntosh, Spartan, Rome Beauty, Ida Red and Snow apples would be the pick of the crop.
Chicken and Vegetable Rice Casserole
Add some chicken and a few favourite residents of your refrigerator crisper to the rice mix for a family-pleasing dinner that’s ready in 15 minutes.
It is a fried dough pastry, that is individually hand stretched to resemble a beaver’s tail. This is a much healthier recipe for the yummy pastry!
Mushroom and Leek Tart
This Easy Mushroom and Leek Tart is perfect for a weekend brunch, dinner, light lunch or snack. If it is still a bit chilly where you are, perhaps this tart will encourage Mother Nature to warm things up.
Lemony Penne With Chicken and Artichokes
This decidedly springtime pasta dish comes to life with lemon juice and zest. To make this vegetarian, simply omit the chicken and double the artichokes.
Beer Steamed Mussels
In Prince Edward Island, where the world’s best mussels are plentiful, this dish is served with melted butter for dipping the mussels and crusty bread for sopping up the juices. Use a Belgian white beer or any wheat beer.