50 Most Popular Canadian Dishes
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Loading... - Brigitte Martin
- 20 Mar 2023
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Cold Plate
Cold plate is a typical rural dish from the Canadian province of Newfoundland. This fundraiser staple is typically served for lunch or dinner, and it is especially popular at weddings and similar festive events with large groups of people. It consists of several components – pasta salads, salads based on mashed potatoes, ham, roast beef, turkey breast, tomatoes, lettuce, bread, cranberry sauce, and traditional Newfoundland poultry dressing (breadcrumbs, onions, and summer savory).
In the 1960s and 1970s, cold plate was a weekly occurrence, when the leftovers from Sunday roast would be served for dinner along with a variety of salads.
Oreilles de Crisse
Oreilles de crisse is a Quebecois dish made by deep-frying or baking smoked pork rinds until they become crispy. They are traditionally served in Canadian sugar shacks, preferably topped with a drizzle of maple syrup. Apart from sugar shacks, oreilles de crisse can be used as a garnish or served as an accompaniment to stews, beans, or fried eggs.
Rappie Pie
This Acadian layered casserole from Nova Scotia consists of grated potatoes interspersed with layers of pork fat and either meat (ground beef, pork, or chicken) or seafood (clams,scallops). The pie is then baked until it develops a golden brown color.
It is usually garnished with butter or molasses before serving. Interestingly, the pie is derived from the phrase pâte à la râpure, meaning grated pie, referring to its key ingredient, grated potatoes. Read More…
