Friday, August 24, 2007

Canadian Recipes and Cuisine

Canada is an exciting and beautiful country, but it's also a huge state stretching across an full continent, and is in footing of area, the 2nd biggest state in the world. As mightiness expected for such as a immense nation, Canadian culinary art have many different regional variations.

Canadian culinary art is also influenced by the country's historical associations with United Kingdom and France, and by cultural exchange with the neighbour United States. Additionally, German, eastern European (including Polish), and Scandanavian acts upon can be seen in the Occident of country, and Canada have got developed its ain alone assortment of Chinese nutrient (including the "Chinese smorgasbord" (which is believed to have originated in George Vancouver in the 2nd one-half of the 19th century), and there are also, of course, Eskimo and First Nations traditions too.

Some popular Canadian dishes and repasts include:

- Lumberjack's breakfast - A immense breakfast of eggs, ham, bacon and sausage, accompanied by respective pancakes.

- Fish and brewis - This is a traditional repast from Newfoundland. It is made from salted pod and pilot biscuit (a savory cracker type biscuit made from flour). The pod and the pilot biscuit are both soaked over nighttime (separately), then boiled (still separate) before being cooked together. Pork fat or skin ("scrunchions"), or drawn butter (melted butter thickened with chopped onions and flour) are then drizzled over the fish and pilot biscuit mixture.

- Jigg's dinner - This is another traditional repast of Newfoundland. It dwells of salt beef, boiled potatoes, cabbage, carrots and turnips, accompanied with pease pudding (a adust paste made from peas).

- Flipper pie - A Newfoundland dish made from sealing wax flipper.

- Toutin - Also from Newfoundland, a toutin (there are a assortment of spellings, and many every other name calling such as as "damper dogs" or "damper devils") is a pancake-like dish made from dough fried in fat.

- Montreal bagels - The Canadian version of bagels; boiled in honey-sweetened water and then cooked in a wood-fired oven. The bagels are usually topped with either poppyseed or benne seed (the assortments being referred to as "black seed" and "white seed" respectively). Please note: Most bakeshops in Montreal are not certified as being kosher.

- Oreilles Delaware crisse - Deep-fried pork jowls, usually served with maple syrup.

- Pâté chinois - A Gallic Canadian dish somewhat similar to Shepherd's pie: a layer of land beef cattle (usually amalgamated with common peppers and onions), covered with a layer of maize (a premix of whole meat and creamed maize is usually used), covered with a layer of mashed potatoes. The dish may be sprinkled with paprika, and is often served with pickled beets.

- Poutine - Originally from Québec, but now popular throughout Canada, poutine is Gallic french fries topped with cheese curds and covered with gravy.

- Tourtière - Type A traditional Québec meat pie, especially popular during the Christmastide period, made using land pork, veau or beef. A variation, tourtière du Lac-Saint-Jean, incorporates diced game and potatoes.

- Ginger beef cattle cattle - A Chinese dish popular in western Canada, consisting of deep deep-fried strips of beef coated with a sweet sauce (the sauce have been described as being somewhat similar to Nipponese teriyaki sauce).

- Butter prostitutes - Butter, refined sugar and eggs in a pastry dough shell. Assorted ingredients such as as nuts, coconut, dates, cocoa chips, butterscotch, etc., May optionally be added.

- Figgy duff - A dessert from Newfoundland, made by boiling butter, sugar, eggs and raisins in a bag.

- Nanaimo barroom - A traditional Canadian dessert consisting of three layers, from underside to top: a rotter layer (made using coconut, nut and wafer crumbs), a layer of vanilla custard, and a layer of chocolate.

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