Canada's Best: Recipes from Coast to Coast
Take a culinary tour through the provinces, from Ontario's strawberries to Quebec's artisanal cheese to Manitoba's bison. Now you can savour all the best local ingredients at home with recipes from some of Canada's most renowned chefs.
Ontario: Strawberries
The only thing that makes coming back from a cottage weekend in early summer bearable is stopping at one of the roadside wild strawberry stands. Though you can get imported strawberries year-round, none match the sweet, lively taste of fresh Ontario strawberries, available from mid-June to July. Tiny in size compared to imported varieties, they pack some huge flavour.
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The largest of the shrimp varieties found in Western Canada's waters, B.C. spot prawns are beloved for their sweet, delicate flavour and firm-yet-tender texture — and appreciated all the more for their scarcity. The spot prawn harvest season starts in May and lasts just 80 days, though frozen prawns are available year-round — so catch 'em while you can.
Saskatchewan: Saskatoon Berries
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Saskatoon berries, or prairie berries, aren't actually berries at all; they're pomes, a fruit related to apples. Originally eaten by Native peoples and early Prairie settlers, these "berries" have recently become popular for their high antioxidant count — they beat out strawberries, wild blueberries, and many other common fruits. Try them in typical berry dishes, from muffins and pies to jams and glazes.
Alberta: Beef
With nearly seven million head of cattle, Alberta is Canada's largest beef supplier. And Alberta beef is known for its tenderness, flavour, juiciness, and texture. It's so good, it's even imported to Japan, land of the famed Kobe beef. Try it prepared simply, as in this recipe from Chef John Jackson of Calgary's CHARCUT Roast House, and let the meat speak for itself.
| Yukon: Birch Syrup |  |
Maple syrup is arguably one of Canada's best-known food exports, but in the Yukon, they harvest birch sap to create a uniquely northern product. In her book The Boreal Gourmet: Adventures in Northern Cooking, author Michele Genest recommends treating the birch variety as a savoury way to enhance dressings or marinades.
Quebec: Artisanal Cheeses
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Move over, France. Quebec is making a name for itself for its high-quality artisanal cheeses and impressive variety of cow's, goat's, and sheep's milk cheeses — including fragrant, unripened, and blue varieties — made according to traditional French techniques. Quebec cheesemakers are even allowed to sell tasty raw-milk cheeses illegal elsewhere because of health fears associated with eating unpasteurized products. Risky? Perhaps. Tasty? We say, "Cheese, please!"
Nova Scotia: Beer
All Canadians love their beer, and Nova Scotia is a famous beer destination, thanks to one of North America's oldest breweries: Alexander Keith's Brewery, founded in 1820. But Nova Scotia's beer scene doesn't begin and end with Keith's. Halifax is home to a number of brewpubs and microbreweries, making the province a top destination for lager and ale fans.
Newfoundland: Cod
With fisheries dating back to the 16th century, it's not surprising that cod features prominently on The Rock. In fact, if a menu lists fish, it's safe to assume that fish is cod. Newfoundlanders are adventurous enough to dip into dishes like cod cheeks and tongues. But if that's not for you, don't worry: You'll also find more traditional dishes such as pan-fried cod and, of course, good ol' fish and chips.
Manitoba: Bison
Manitoba: Bison
Lower in fat and calories than beef, bison is winning over red-meat fans for its lean, flavourful cuts. Historically a staple for First Nations and Prairie settlers alike, bison were nearly extinct in the 19th century. But thanks to Manitoba's climate and vast pastures, they have made a comeback and can increasingly be found on menus in traditional beef dishes. Try bison for everything from steak to burgers.
New Brunswick: Fiddleheads
The village of Tide Head, New Brunswick, boldly calls itself the Fiddlehead Capital of the World, though they are available elsewhere. In season in the springtime, fiddleheads are wild green ferns that are typically served cooked. Try boiling them until slightly tender and serving sprinkled with sea salt and a dash of butter or drizzle of olive oil.
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