French Canadian cuisine is truly a part of Canadian heritage.
When the French arrived in Canada they brought a distinctive taste
with them, and since then, it has been altered by French Canadians
to create a unique culinary art form.

Today, French Canada is able to offer some of the most delicious
dishes the country has available. The only question is where to
begin.

Tourtière

This traditional dish dates back to fur-trading days. Tourtière
is basically a meat pie, complete with a flakey crust and a filling
made from meat and spices. It is a hearty meal that is perfect for
a cold winter’s night. Originally made with game birds, tourtière
is now made with other fowl or pork. The most well-known recipe is
the tourtière du Lac-Saint-Jean, which is a deep-dish meat pie
made of various meats cut into cubes. You can put a spin on the
traditional recipe by adding potatoes, onion, garlic and other
spices. Tourtière is often eaten after Mass on Christmas Eve.

Try it today:

Anna
Olson’s Classic Tourtiere

Tourtiere with a Twist

Poutine

You can’t think Quebec without thinking about poutine. A most
delicious combo of French fries, cheese and gravy, this meal is
heavy on the calories-so heavy that it was once referred to as
“˜lumberjack food’. Poutine can be found everywhere-from street
carts, to fast food, to upscale restaurants. While cheese curds,
cheddar or mozzarella are the standard toppings, some
establishments get creative, using tomato sauce or fois gras.

Try it today:

Best
Ever Poutine

Poutine with Oka Cheese and Fresh Chervil

Fois
Gras Poutine

Pea soup

A French-Canadian staple, pea soup can be eaten as a full meal
or as a side dish. Most often, however, it is eaten as lunch dinner
on weekends, especially in Newfoundland. Newfoundland’s pea soup
can consist of peas, turnips, and carrots, whereas Quebec’s pea
soup is simpler, usually made of just yellow peas and pork. Adding
doughboys, a dumpling made of flour, water and baking powder is
common in Newfoundland.

Try it today:

Split
Pea Soup

Eva’s
Split Pea Soup

Split
Pea Soup with Marinated Red Onions

Maple Syrup

The Quebecois take their maple syrup very seriously. Quebec is
the world’s leading producer of maple syrup, supplying 75 percent
of the production. Maple syrup even comes with its own grading
system, much like wine. There are three levels in Canada. Level One
includes extra light, light and medium syrup, perfect for pancakes,
waffles or French toast, or maple sugar candy. Level Two is amber
and used primarily for baking. Level Three is dark and only used
for commercial flavouring.

Visitors are welcomed to sugar houses in the early spring to
partake in delicious maple treats. A Canadian tradition involves
taking hot syrup and pouring it over snow. The syrup cools,
creating a sticky toffee-like substance. Yummy!

Try it today:

Sticky Maple Pudding

1-Minute Maple Candy

Maple
Crisp Pie

Sugar Pie

Another sweet treat is sugar pie. It is fairly simple to make.
The filling, consisting of brown sugar, flour, cream, eggs and
vanilla, is placed in a single crust and baked. The filling is
similar to that of a butter tart. Adding maple syrup to the recipe
is a tasty supplement. It is best when served warm. Feel free to
add a scoop of ice cream or whipped cream.

Try it today:

Raisin Sugar Pie

Squash Sugar Pie

Apple
Maple Sugar Pie