MAPLE SYRUP: Technically, maple syrup was invented by indigenous peoples
long before Canada even existed. The sweet liquid is inextricably linked
to the province of Quebec, which is the largest producer of maple syrup
in the world, thanks to its huge population of sugar maple trees. In
Canada maple syrup is most commonly used on pancakes or waffles, but can
also be found in meat marinades, cocktails, baked goods or salad
dressings.

PEANUT BUTTER: Peanut butter is a favorite spread of people around the
world, but few know it was originally patented by a Canadian. In 1884
Montreal pharmacist Marcellus Gilmore Edson created a peanut paste candy
that could be enjoyed by people who couldn't chew other treats. Today
peanut butter is a staple of the Canadian diet, although the popularity
of peanut butter and jelly sandwiches as a school lunch has faded over
concerns about childhood peanut allergies.

KETCHUP POTATO CHIPS: The origin of Ketchup-flavored chips is somewhat disputed, but the most common story is that they were first developed by
the Canadian brand Hostess (which has since been acquired by Lay's) in
the 1970s. Today most Canadian snack brands produce a ketchup-flavored
chip and while some brands in the United States and elsewhere do as
well, they're nowhere near as ubiquitous as they are in Canada. Tangy,
with a tomato flavor, the bright red chips leave a telltale red stain on eaters' fingers.

HAWAIIAN PIZZA: There is perhaps no pizza topping more controversial
than pineapple and we collectively have a Canadian to thank for that.
Sam Panopoulos first put pineapple on a ham pizza at the Satellite
Restaurant in Ontario in the early 1960s and it eventually caught on
elsewhere in Canada and then around the world. The original Hawaiian
pizza used canned pineapple, but these days chefs often use fresh
grilled pineapple for a more gourmet version.

MONTREAL BAGELS: New York bagels may be the standard for Americans, but
in Canada Montreal-style is king. A gift from Montreal's substantial
Jewish population, the Montreal bagel is far more than a bun with a hole
in the middle. Denser and thinner than a New York bagel, Montreal bagels
also have a bigger hole, but the real difference is the dip in boiling
honey water that Montreal bagels get before being baked, leaving them
with a golden exterior and chewier crust.

MONTREAL SMOKED MEAT: The cousin to the Montreal bagel is Montreal
smoked meat, a rich and fatty deli meat made with cured beef brisket.
Kind of a cross between pastrami (which is dry-cured only) and corned
beef (which is brined), Montreal smoked meat has its own spice profile,
making it different to New York-style deli meats. It's best enjoyed in a sandwich, preferably with mustard on rye bread with a side of pickles.

TOURTIERE: Perhaps the most iconic dish in traditional Quebecois
cuisine, tourtiere is a rustic double crust meat pie that is most
typically enjoyed at Christmas. Every family seems to have its own
recipe, but a classic tourtiere consists of a flaky pastry crust filled
with spiced ground pork or beef (sometimes both), with the possible
addition of potatoes. The filling should be solid enough that the slices
stand tall - a good tourtiere should not collapse on the plate.

CAESAR COCKTAIL: To the naked eye, a Caesar cocktail looks a lot like a
bloody mary, but is made even more savory by swapping in Clamato for
regular tomato juice. The drink was famously invented in Calgary in 1969
by a bartender named Walter Chell, who based it on his favorite dish,
spaghetti vongole. Still outrageously popular with brunch, restaurants
and bars try to outdo each other with wacky Caesar toppings like
pepperoni sticks, mini-corndogs and tiny grilled cheese sandwiches.

BEAVERTAILS: Beaver Tails is the commercial name for large flat fried
pastries that can typically be purchased in Canada's most high-traffic
tourist areas. The company started selling its whole wheat pastry treats
at a fair in Ottawa in 1978 and had expanded across Canada by the 1990s.
A classic Beaver Tail is flavored with just a sprinkle of sugar and
cinnamon, but customers can go for more opulent toppings like chocolate hazelnut spread or apple pie filling.

BUTTER TART: If there's one distinctively Canadian invention that is
embraced by people from coast to coast, it's the butter tart. Recipes
for flaky pastry tarts filled with a mixture of butter, sugar, syrup and
egg first appeared in the early 1900s, but likely have their roots in
French desserts dating back much earlier. While its Canadian-ness is not
up for debate, many Canadians disagree about the inclusion of pecans,
raisins or currants.

OKA CHEESE: Quebec is famous for its artisanal cheese, most of which is
not available outside of the province, but Oka brand cheese (based in
Oka, Quebec) has become a household product across Canada. The cows'
milk cheese's history goes back to a French monk who settled in Quebec
in the late 1800s. Oka's core product remains a favorite because of its
creamy semi-firm texture and mild taste.

NANAIMO BARS: Little is conclusively known about the origin of the
Nanaimo bar, other than that it comes from the Vancouver Island city of Nanaimo, British Columbia. The unique dessert squares consist of a
crumbly chocolate and coconut base topped with a layer of yellow custard
and a chocolate topping. Nanaimo bars are available in bakeries across
Canada, but they're best enjoyed right on Vancouver Island, where
visitors can do a self-guided tour of the Nanaimo Bar Trail.

SPLIT PEA SOUP: Another delicacy from the province of Quebec, split pea
soup has been a mainstay of the hearty Canadian diet for around 400
years. Dried split peas are the primary ingredient, but vegetarians
should be warned that ham hock is another essential element of an
authentic split pea soup. When made properly, the soup should be more
than enough for a meal on its own, especially if it's served alongside a
crusty hunk of bread.


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//Hello Dave, //

*05.02.2036* *6:28:16* in area *COOKING*
*All* Theme *"Invented in Canadia - 1"*.

TOURTIERE: Perhaps the most iconic dish in traditional Quebecois cuisine, tourtiere is a rustic double crust meat pie that is most typically
enjoyed at Christmas. Every family seems to have its own recipe, but a classic tourtiere consists of a flaky pastry crust filled with spiced ground pork or beef (sometimes both), with the possible addition of potatoes. The filling should be solid enough that the slices stand tall - a good tourtiere should not collapse on the plate.

Thanks for announce of Christmas.

How to cook it into microwave-oven?

--- WinPoint Beta 5 (359.1)
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Denis Mosko wrote to Dave Drum <=-

*All* Theme *"Invented in Canadia - 1"*.

TOURTIERE: Perhaps the most iconic dish in traditional Quebecois cuisine, tourtiere is a rustic double crust meat pie that is most typically
enjoyed at Christmas. Every family seems to have its own recipe, but a classic tourtiere consists of a flaky pastry crust filled with spiced ground pork or beef (sometimes both), with the possible addition of potatoes. The filling should be solid enough that the slices stand tall - a good tourtiere should not collapse on the plate.

Thanks for announce of Christmas.

It's on your calendar (or should be) - December 25 every year. Bv)=

How to cook it into microwave-oven?

I don't think it's possible for that recipe - except for some of the preparatory steps. Although - if you can figure out a pie crust to you
liking .... here's a good version:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Original Canadian Tourtiere
Categories: Beef, Pork, Pastry, Potatoes
Yield: 6 Servings

1/2 lb Ground pork
1/2 lb Ground veal
1/3 c Chopped onion
1/3 c Water
1/4 ts White pepper
1 ts Salt
1/4 ts Ground cloves
1/4 ts Cinnamon
1/4 ts Celery salt
1/4 ts Savory
2 lg Potatoes; boiled, mashed
Pastry for 8" double-crust
- pie

Set oven @ 425ºF/425ºF/218ºC. Place pork, veal, onion
and water in a saucepan. Simmer until color changes.

Adding seasonings; simmer for a little longer.

Thoroughly drain meat. Mix in mashed potatoes. Fit
bottom pastry into 8" pie plate. Fill with meat
mixture. Cover with top crust. Seal edges as desired
and vent top to allow steam to escape.

Bake for 10 minutes; lower oven temperature to 400ºF
and bake for 20 to 25 minutes or until crust is golden
brown and filling is hot.

Serves 6

Note: If you prefer a spicier tourtiere increase
seasonings to your taste.

Typed in MMformat by cjhartlin@msn.com

Source: Good Friends Cookbook

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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