As a second entry I have forwarded this post along to Jasmine of Cardamom Addict who has organized and coordinated Mmmmmm Canada in conjunction with Jennifer of Domestic Goddess. In the past the response has been overwhelming for this event so the ladies have decided to have two categories...one for sweets and one for savory. Yesterday I gave you Strawberry Shortcake which is Canadian through and through ...right down to the red and white of the Canadian flag.
So what comes to mind when I think of savory Canadian cuisine?
Once again the answer would be as diverse as what is regional mixed in with a little bit of ethnic diversity. We eat what is available and in our own backyards lending Canadian diversity to each and every province. What are some of our traditional provincial dishes?
When visiting the province of Newfoundand I have tucked into Fish and Brewis , Cod Tongue, and bakeapples and even jigged for squid at 4:00 AM.
I have eaten Atlantic lobster at a roadside stand with a hearty helping of Grunt for dessert in Nova Scotia with a side of fries from a chip wagon utilizing Prince Edward Island potatoes.
When in the province of Quebec I have feasted on traditional tourtiere, poutine and French Canadian Pea Soup while whale watching on the St. Lawrence River and schmoozing at the Chateau Frontenac.
Growing up in southern Ontario I was lucky enough to have some of the best pork and lamb available with sides of corn-on-the-cob and every vegetable imaginable. Throw back a nice cold glass of Canada Dry gingerale, or perhaps a nice wine from the Niagara Peninsula.
Whitefish caviar and wild rice abound in Manitoba and hows about a nice Saskatoon Berry Pie, with bannock fried in canola oil in Saskatchewan while watching the latest episode of Corner Gas or Little Mosque on the Prairie.
"Where's the Beef?"....why in Alberta of course with a huge plate of perogies on the side. A little known trivia fact...What do Wayne Gretzy the hockey King and I have in common besides age? We are both lovers of perogies. We both probably eat them fewer and fewer inbetween nowadays due to the middle age spread.
Living in the province of British Columbia wild salmon from the coastal waters comes to mind and a landlocked salmon we have here in the Okanagan called Kokanee....I have fished for both. The salmon run along the Thomspon Rover near Chase is one of the natural wonders of the world where the river runs red with spawning ocean salmon. We have a smaller version here in the valley with the Kokanee which are small in comparison. Hows about a nice blackberry cobbler or a cranberry poundcake. Round off your meal with a shot of ice wine in a chocolate cup or a myriad of world class wines.
My daughter was over last night for our mother/daughter dinner and a movie last night, I decided to go completely Canadian in honour of this event co-hosted by Jennifer and Jasmine starting with Barbecued Salmon Skewers glazed with some of our own Canadian maple syrup, Wild Rice Salad with Feta , Sauteed Garlic Scapes (which really are delicious) and finishing off with Strawberry Shortcake.
Mmmmmm.....Canada!!!!!!!!!!!!!!
**Maple Glazed Barbecued Salmon Skewers**
4 centre cut salmon fillets (about 6 oz/175 g each)
For the glaze:
1/2 tablespoon unsalted butter, melted
1/4 cup pure maple syrup
1 tablespoon low-sodium soy sauce
Pinch finely ground white or black pepper
**************
Remove and discard skin from salmon; cut into 1-1/2-inch (4 cm) cubes to make 24 pieces. In small glass bowl, mix together melted butter, maple syrup and soy sauce. Beginning and ending with lemon wedge, thread salmon loosely onto 4 metal skewers. Place on greased grill over medium heat; brush with marinade. Close lid and grill, turning twice, until fish flakes easily when tested, about 10 minutes.
Serves 4
