Canadian Cusine

[ronandannette]

OK, so let me bring this thing back around...party was last night, celebrating a friend of ours who was sworn in as a Canadian citizen last week after 35 years in Canada (he was originally from the States and did NOT have to renounce his American citizenship to become Canadian). My original question was directed at Americans as I wanted the party menu include things a non-Canadian would perceive as being iconically "Canadian".

I ended up serving poutine, Alberta beef tenderloin cubes broiled in bacon with a blueberry/bacon/onion relish. (I had intended to do this dish with bison and saskatoons but couldn't find either without running around.) For cold dishes we had a charcuterie board with smoked salmon glazed with maple & mustard, local pork/chicken liver pate, Montreal smoked meat, local ham sausage and a few different kinds of locally produced cheese, served with baguette and grainy-mustard. We also had maple-bacon popcorn (who knew this existed!) and ketchup chips. For sweets I did a chocolate fondue of Bernard Callebeaut (a renowned local chocolatier) with BC apples (the only Canadian-grown fruit available during the winter) and a "red and white" cake (marbled red velvet and vanilla) layered with raspberry jam and whipped cream.

We toasted with Okanagan sparkling soft cider and a great time was had by all! None of the guests brought any food in case anybody was wondering!

 

[maddiel]

That sounds delish! And I think picking a variety of foods that represent the many different regions of the country was a great way to go.

The only single food I would consider universally and uniquely Canadian is probably a Tim's double-double (with a side of timbits!) But I think I'd rather eat your buffet!

M.

 

[ronandannette]

That sounds delish! And I think picking a variety of foods that represent the many different regions of the country was a great way to go.

The only single food I would consider universally and uniquely Canadian is probably a Tim's double-double (with a side of timbits!) But I think I'd rather eat your buffet!

M.

OH SNAP...I had totally meant to have timbits - somebody else up-thread had recommended it. Why didn't I think of it myself? Don't tell anybody but I actually HATE Tim Horton's.

 

[DeniseinNS]

I'd say yes they do, but only packaged and canned goods - sort of like Wal-Marts that are not SuperCentres. No produce, meat or dairy. You might pick something up if you happened to be in Target already and needed it, but no way would anybody "go" to Target just to buy food.

My local Target (dartmouth, ns) sells frozen foods, baked goods, dairy, etc...

 

[lizabu]

Your menu sounded fantastic.

 

[NHdisneylover]

Sounds like a great meal

 

[SirDuff]

Sounds like a great meal

I agree!

Any chance of sharing the tenderloin recipe?

 

[LBIJim]

OH SNAP...I had totally meant to have timbits - somebody else up-thread had recommended it. Why didn't I think of it myself? Don't tell anybody but I actually HATE Tim Horton's.

Sacre bleu!!! I'm bitterly disappointed you forgot about my Tim Horton's suggestion. And now to hear that you actually HATE TH!!!! You call yourself a real Canadian? Mon dieu!!!

Seriously, everything sounds delicious and I'm glad it went well. By the way, got any leftovers? (Hint, hint)

 

[ronandannette]

I agree!

Any chance of sharing the tenderloin recipe?

Hit each of the steaks pretty heavily with Montreal Steak Spice and then cut them into 1" cubes then wrap each in 1/2 slice bacon and secure with a short wooden skewer. Bake on a cookie sheet in a very hot oven (425 F) for about 20 minutes (until the bacon looks "right"). The bacon I used was PC applewood smoked thick cut and the extra fat really helped the texture of the beef. Easy-peasy and they were a huge hit with the blueberry relish, although I'm still a little regretful about having to let go of the bison/saskatoon idea.

Sacre bleu!!! I'm bitterly disappointed you forgot about my Tim Horton's suggestion. And now to hear that you actually HATE TH!!!! You call yourself a real Canadian? Mon dieu!!!

Seriously, everything sounds delicious and I'm glad it went well. By the way, got any leftovers? (Hint, hint)

Nice going maddiel - I TOLD YOU NOT TO TELL anybody about my "Tim Horton's problem". It was supposed to be just between us. Now we've upset Jim . Luckily there's no Canadian equivalent of the INS or I'm sure he would have ratted me out already. (JSYK - I'm a Seattle's Best person).

 

[bcla]

By the way, I'm thinking of trying Smoke's Poutinerie in Berkeley tonight before I get home. Any recommendations? I was thinking maybe just the traditional with gravy and cheese curds.

 

[ronandannette]

By the way, I'm thinking of trying Smoke's Poutinerie in Berkeley tonight before I get home. Any recommendations? I was thinking maybe just the traditional with gravy and cheese curds.

Go with the traditional for your first time - it's a good idea to ease into it!

 

[SirDuff]

Go with the traditional for your first time - it's a good idea to ease into it!

I agree. And bring some friends (maybe it is just me, but I've only ever been able to eat a couple of bites - and than only a few times).

Hit each of the steaks pretty heavily with Montreal Steak Spice and then cut them into 1" cubes then wrap each in 1/2 slice bacon and secure with a short wooden skewer. Bake on a cookie sheet in a very hot oven (425 F) for about 20 minutes (until the bacon looks "right"). The bacon I used was PC applewood smoked thick cut and the extra fat really helped the texture of the beef. Easy-peasy and they were a huge hit with the blueberry relish, although I'm still a little regretful about having to let go of the bison/saskatoon idea.



Nice going maddiel - I TOLD YOU NOT TO TELL anybody about my "Tim Horton's problem". It was supposed to be just between us. Now we've upset Jim . Luckily there's no Canadian equivalent of the INS or I'm sure he would have ratted me out already. (JSYK - I'm a Seattle's Best person).

Thanks for the recipe. Any chance you'd be able to share the blueberry relish one too? Mine would have to be blueberry too (no Saskatoon berries around here).

And I'm with you on the Tim's thing - admittedly I don't like coffee at at all, but I do like the occasional hot chocolate and Tim's does not have a good one.

 

[bcla]

Go with the traditional for your first time - it's a good idea to ease into it!

Is Smoke's any good though?

There's another place in Berkeley that has poutine, but it's a takeout place owned by a French guy.

 

[declansdad]

Is Smoke's any good though?

There's another place in Berkeley that has poutine, but it's a takeout place owned by a French guy.

That is one sad looking poutine.

 

[lizabu]

Is Smoke's any good though?

There's another place in Berkeley that has poutine, but it's a takeout place owned by a French guy.

I personally don't like smokes.

 

[ronandannette]

I agree. And bring some friends (maybe it is just me, but I've only ever been able to eat a couple of bites - and than only a few times).



Thanks for the recipe. Any chance you'd be able to share the blueberry relish one too? Mine would have to be blueberry too (no Saskatoon berries around here).

And I'm with you on the Tim's thing - admittedly I don't like coffee at at all, but I do like the occasional hot chocolate and Tim's does not have a good one.

I totally faked up the relish. I took about 1/2 jar of PC Bacon Marmalade and simmered it with frozen blueberries until it was reduced, then seasoned it up and cooled it. Turned out great though - very well received.

Is Smoke's any good though?

There's another place in Berkeley that has poutine, but it's a takeout place owned by a French guy.

Sorry, I wouldn't have any idea but I do agree with declansdad - that poutine looks pretty . It needs to have waaaay more gravy and the cheese needs to be smothered by it and melty.

 

[bcla]

That is one sad looking poutine.

The owner is French - not Québécois. I think he has a vague idea of what it is other than a description. This is also a place that uses very expensive preparations, so I'm guessing that they don't spread it thick.

So I did go to Smoke's. The place was crowded, and the layout was poor. I saw the large pots of gravy. I got the meal size for $5.99 and tax. The top was covered with cubed cheese curds the size of mini marshmallows and the gravy literally covered the top a half inch thick until it soaked in. I didn't eat it on the spot, but waited until I got home, so it might have cooled a bit. Not bad. Not mind blowing though, but I'm guessing someone inebriated at 3 AM might have a different opinion. The fries were cooked to a deep brown and soggy from the gravy and the drive home. They were piled high - so much that I can't close the box and put it in a bag so the gravy wouldn't end up on the floormat.

I might try it again under different circumstances. It's certainly cheap and filling. I thought I saw some football players with the largest size.