Canada recipes
Recipes from Canada: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
B.C. Roll: Vancouver's Grilled Salmon Skin Sushi Roll
Recreate Vancouver's B.C. roll, a sushi roll of grilled salmon skin and cucumber, in a home kitchen. Covers why the nori goes inside, how firm to make the sushi rice, how to grill the skin, rolling, storage, substitutions, what to do if you can't find skin-on fillets, and what to buy and what to skip.
Butter Tarts: Canada's Sweet Baked Filling in Pastry
Make Canada's Ontario favorite, butter tarts, in a batch of 12. Covers the regional variations with raisins and walnuts, maple syrup substitutes, lining the pans, judging doneness by the wobble of the center, rescuing mistakes, and storage and allergies. Also includes the local history and the ingredients worth sourcing.
Fricot: Acadian Chicken and Dumpling Pot
Recreate fricot, the home cooking of Acadia in eastern Canada, with bone-in chicken, potatoes and fluffy dumplings. Covers a substitute for savory, quiet simmering, steaming time for the dumplings, cooking chicken to 74°C, storage, and what to buy and what to skip, alongside the table it comes from.
Poutine: Quebec's Fries with Cheese Curds and Gravy
Make Quebec's beloved poutine in three parts: fries, cheese curds and gravy. Covers its origins, choosing the cheese, substitutes, judging the double fry, storage and variations, and how to rescue mistakes, with the decisions for assembling one plate at home.
Ragoût de Boulettes: Quebec's Spiced Meatball Stew for the New Year
A recipe for ragoût de boulettes, the Christmas and New Year dish of Quebec, Canada: pork meatballs scented with cinnamon, nutmeg and cloves in a sauce thickened with browned flour. Covers the origin in an 1840 cookbook, how to make the browned flour, and checking the core temperature.
Tourtière: Quebec's Spiced Meat Pie
A recipe for Quebec's festive tourtière, built from a fragrant pork and beef filling and made in a home kitchen. Covers the Montreal and Lac-Saint-Jean regional styles, the role of allspice, a crisp crust, storage and substitutes, including what to buy and what to skip.