Food Day Canada: Featuring Canadian Cuisine, Eh!
July 31st is Food Day Canada
Food Day Canada is observed annually by Canadians on the Saturday of the Civic Holiday weekend, an opportunity for all Canadians to join hands in one big celebration in honour of local farmers and fishermen; chefs and researchers; and, most importantly, home cooks.
Canada is abundant in food, as are the individuals who work tirelessly to put food on our tables.
Anita Stewart, a Canadian activist and culinary author, founded the festival in 2003. In memory of Anita, Canadian farmers, chefs, and cooks are urging Canadians to join together on Food Day Canada, Saturday July 31st, 2021, to enjoy Canadian cuisine and appreciate those who made it possible. It’s not always about The Poutine. There are more food in Canada that you must try!
In this article, we would like to present truly and quintessentially Canadian dishes:
Poutine
The renowned Canadian snack of fries, cheese curds, and gravy is now adored worldwide. It first appeared in rural Quebec snack bars in the 1950s, and by the late 1980s, it had made its way onto Canadian fast-food menus. While purists insist on cheese curds prepared in eastern Quebec, today's poutine varieties are limitless, ranging from expensive foie gras tops to handmade oven-fry bases.
Lobster Rolls
Canada is a vast country with amazing seafood from coast to coast. Atlantic and Pacific salmon, smoked salmon, arctic char, and, of course, East Coast lobsters are among the must-try dishes. Canadians adore Nova Scotian lobster rolls.
Lobsters
Sweet, succulent lobster from our Atlantic seas is popular around the world. Canadian lobster, which was once a cheap food source for servants and inmates, is today considered the ultimate delicacy. But don't be put off by its posh reputation—lobster is supposed to be savoured! There's a lobster meal for every Canadian taste, whether it's served whole in a Maritime boil or chunked in a long baguette with a heaping dollop of mayonnaise.
Bannock
Basic bannock is a tasty quick bread entrenched in Canadian heritage, consisting of flour, water, and butter (or lard) formed into a disc and baked, fried, or cooked over an open fire until golden. It may have arrived in the 18th century with Scottish fur traders, or a First Nations variant made of corn, nuts, and starchy roots may have influenced European settlers, who altered the recipe to incorporate wheat flour. In any case, this simple bread provided sustenance for families and travellers alike during the harsh winter months and is still enjoyed throughout our vast country today.
Saskatoon Berry Pie
When in Saskatoon, never miss out eating a pie! Saskatoon was called for these plentiful summer berries, not the other way around! Saskatoons were a key element in pemmican, a dried-meat meal that historically provided nourishment to First Nations peoples, voyageurs, and explorers through the harsh winter months. They are linked to apples and continue to ripen after being picked. They are sweet and juicy with an almond-like flavour. In any recipe, substitute fresh or frozen saskatoons for blueberries.
Montreal-style Smoked Meat
Montreal's smoked meat, similar to pastrami, is the divine outcome of beef brisket salted and cured for a week with a variety of spices before being smoked and steamed to perfection. It's typically served in a rye bread sandwich with pungent yellow mustard, but it's also a topping for poutine.
Maple Syrup
Because Canada produces 80 percent of the world's maple syrup, we are unrivalled in this delectable delight. We adore it so much that we designated it as our national tree! Fortunately for us, it is a versatile ingredient that can be added to just about any cuisine you can think of, from salads to cakes to roasts.
Maple Taffy
It doesn't get much more Canadian than a maple taffy. This syrupy delicious candy is made by pouring boiling maple syrup over snow, where it rapidly hardens due to the cold. Then you're supposed to roll it up with a popsicle stick and eat it right away. As a result, the dessert of dreams has a deep maple flavour and a soft, gooey texture.
Butter Tarts
Butter tarts are deceptively simple, but oh so delicious. They are produced by filling flaky pastry shells with a butter, sugar, and egg filling. This is classic Canadian cuisine at its finest, and you'll be yearning it long after!
Peameal Bacon aka Canadian Bacon
This unique Canadian bacon is created from lean boneless pig loin that has been cut, wet-cured, then rolled in cornmeal to give it a characteristic yellow crust. It's juicier than American-style bacon, but it's also leaner and, some would argue, more tasty.
Nanaimo Bars
These three tiered slices of heaven, named after the British Columbian city of Nanaimo, require no baking and are composed of a crumb base layer, custard, and a thin layer of chocolate on top, which gives the bar the ideal crunch. This is a popular Canadian confection that people of all ages love!
The Caesar
This is Canada’s take on Bloody Mary, often known as the Bloody Caesar, is widely regarded as Canada's national drink. Vodka, clam juice, tomato juice, spices, and Worcestershire sauce are the main ingredients.
It's usually served in a highball glass with a celery salt rim and garnished with a celery stalk, olives, and lime. Walter Chell, a food and beverage worker, invented the Caesar in 1969 in Calgary, Alberta. Since then, the drink's popularity and origin have elevated it to the status of a national cultural symbol. Every year, more than 400 million Caesars are consumed in Canada. However, it has not had a large impact outside of Canada
Here are some interesting videos about Canadian food we found on the internet: