As I write this blog, Canada has just reached 27 medals, topping our best-ever finish from the 2010 Games in Vancouver. I’ll bet that by the time you read this, we’re even higher.
Our Canadian athletes are doing a stellar job – and I can’t help but feel patriotic. Even if my only contribution is cheering from the couch.
That being said, such patriotism can also be demonstrated by what’s on our plates, with food items that are as Canadian as paddling a canoe, playing road hockey, and apologizing.
Ahem… sorry for the clichés.
Peameal Bacon
On that note, let’s start with peameal bacon. Unlike conventional strips that come from the pork belly, peameal bacon is a cured pork loin (from the hog’s back) that has been trimmed of fat and rolled in cornmeal. It got its name from once being coated in crushed yellow peas, and is much leaner than regular bacon. Note how much less fat is poured off after frying up a few servings.
Real Canadian Maple Syrup
Peameal is superb alongside a couple of free-run eggs (with their rich-coloured yolks), but to carry on with my food-themed flag waving, how about a stack of pancakes with real maple syrup?
We are the world leaders in producing and exporting this condiment, and account for more than 70 percent of the global market. Sure, it costs more than the artificial stuff, but its complex, slightly smoky caramel flavour is head and shoulders above any of the faux syrups. You will appreciate the difference.
Poutine
For something more savoury – and even higher in calories – how about poutine? Or better yet, designer poutine.
This Quebec favourite, which traditionally consists of fries and cheese curds, topped by a brown gravy, has enjoyed a reboot as of late, with luxo varieties adorned with lobster, truffles, and even braised beef with red wine sauce.
Here are a few tasty takes on this delicacy, that you may want to try at home: http://www.foodnetwork.ca/comfort-food/photos/13-tastiest-takes-on-poutine/
BeaverTails
Lastly, I’ll pay tribute to a dessert I enjoy every time I visit Byward Market in Ottawa – BeaverTails. These, of course, don’t involve the consumption of our national symbol, but instead are made from dough, stretched to resemble its namesake, deep fried, and then topped with anything from whipped cream to chocolate hazelnut spread. My favourite is cinnamon sugar.
If you’re not near one of their many outlets, try this homemade version of BeaverTails.
All of the above may not define Canuck cuisine, but visitors and newcomers seek them out for a reason. These items are delicious – and could be the basis for your next Canadian-themed soiree. Like this Sunday’s Winter Olympics closing ceremonies.
Have a great weekend, eh!
— Neil
