For about three decades I've been on a quest to discover...to really pin down...the essence of Canadian cuisine. For years it seemed to be a moving target. Now, finally, I've eaten and traveled widely enough to share insights and tastes and experiences. My education was like so many others, through sometimes-raw, sometimes star-blessed experience. I have come to the realizaton that there's no mystery to cooking. Great cooks listen to their hearts. Here you'll get opinions, read about some very special places and taste, as I have, the pure sensual pleasure of our country.
In Chambly, Unibroue has set up Fourquet Forchette, an interpretation centre featuring not only the beer of Unibroue, but also the early foods of Québec.
Hearings into the "Northern Gateway" pipeline are underway. I would hope that this article, originally published in my last book, Anita Stewart's CANADA, will shed a little more light onto the discussion. 
The Winter Solstice has passed and we are heading into the light. Make some good winter soup, bake some great bread and whip up a batch of shortbread, then try to share the culinary joy with as many friends as you can. 
Amanda Sage is an exceedingly creative and very proud Canadian. 
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Canada can claim only one indigenous cooking technique – the bentwood box from the First Nations along the coast of British Columbia. The world has taught us how to make oatcakes and pasta, pizza and Yorkshire pudding, perfect sushi and great perogies. We roast, boil, bake, stir-fry, microwave, pickle, freeze, preserve, pit cook, barbecue…ad infinitum but the bentwood box is the only method that’s utterly unique to our country.
You will be a star when you bake these great carrot filled muffins. 
I adore carrots…in every incarnation…from muffins to soup or simply steamed with butter ‘n salt. However, they are such an “everyday” vegetable I realized how little I knew about them. After all these years of food writing, it really was time to figure them out. I hitched a ride on Via Rail down to the Nova Scotia Agricultural College at Truro where I met Dr. Raj Lada — Carrot Expert Extraordinaire!
A celebration in the scattered Latvian communities of Canada often include these bacon-filled buns.Recent Blog Entries
Okanagan Lavender Flower Crepes with Warm Icewine Butter Sauce Tue, 01/31/2012 - 12:52
Soupe à l’ oignon à la Blanche de Chambly Mon, 01/16/2012 - 09:04
Canada IS Food! Thu, 01/12/2012 - 11:40
Member of the Order of Canada Sat, 12/31/2011 - 19:13
On the Winter Solstice Wed, 12/21/2011 - 10:29
