Canadian recipes from top chefs across Canada

Buttermilk Corn Bread

This Loyalist quick bread was likely brought to Canada with the first wave of immigration in the late 1700’s. More and more often, it’s possible to find good locally grown/milled corn meal. For this corn bread recipe I’ve used a New Brunswick product from Speerville Mills and jazzed it up with a healthy dose of ground flax. It’s tremendous with almost any sort of soup although we like it a lot with a traditional onion soup! • 2 cups (500 mL) cornmeal • 1 ½ cups (375 mL) all purpose flour • 1 ½ Tbsp (25 mL) baking powder • 1 tsp (5 mL) salt • ¾ cup (175 mL) ground flax • 2 eggs • 2/3 cup (150 mL) maple syrup • 2 Tbsp (30 mL) canola oil • 1 cup (250 mL) buttermilk • ½ cup (125 mL) crisp bacon pieces Oil a 9”(23 cm) cast iron skillet. Place into a preheated 400’F (200’C) oven. Meanwhile, sift together the cornmeal, flour, baking powder and salt. Stir in the flax. In a separate bowl, whisk together the eggs, maple syrup, canola oil and buttermilk. Combine with dry ingredients, stirring just till no dry spots remain. Pour into the preheated skillet, sprinkle with bacon pieces. Bake for 25 – 30 minutes or till browned. Cut into wedges to serve. Makes 6 – 8 servings. Adapted from Anita Stewart’s CANADA, the Food, the Recipes, the Stories (Harper Collins Canada...

Fabulous Wheat Berry Salad

This is another one of Joan Heath’s excellent recipes, she says that it may be made ahead and refrigerated, without the nuts and sunflower seeds, for up to 3 days. While the cooking of the various grains may seem a bit fussy, the results are worth it. Serve the salad on a bed of spinach or baby salad greens. 1 cup (250 mL) wheat berries 3/4 cup (175 mL) wild rice 1 cup (250 mL) pot barley 4 green onions, thinly sliced 1 sweet red pepper, seeded and diced 1/3 cup (75 mL) raisins 1/2 cup (125 mL) roasted hazelnuts, chopped 1/2 cup (125 mL) toasted sunflower seeds Dressing: 1/4 cup (60 mL) canola oil 1/4 cup (60 mL) soy sauce 1/4 cup (60 mL) lemon juice 1 Tbsp (15 mL) Dijon mustard 2 cloves garlic, minced ½ tsp (2 mL) salt ¼ tsp (1 mL) freshly ground pepper In saucepan of boiling salt water, cover and simmer wheat berries until tender but firm, about 1 1/4 hours. Drain. Meanwhile, in separate saucepan of boiling salt water, cover and simmer wild rice until tender and most grains will split, about 45 minutes. Drain. In a third saucepan of boiling salted water, cover and simmer barley, stirring occasionally, until tender about 20 minutes. Drain. Dressing: In large bowl, whisk together oil, soy sauce, lemon juice, mustard, garlic, salt and pepper. Add wheat berries, wild rice, barley, green onions, red pepper and raisins. Toss to combine. Stir in cashews and sunflower...

Easter Cheese & Food Traditions

Spring is springing…thank goodness. Snow’s beginning to retreat and the rivers are opening. Although Easter is early on the calendar this year, it’s never too early for Easter cheese. It’s the quintessential springtime dessert in many Mennonite homes, easy to make and ready to serve with a good drenching of first run maple syrup. The Mennonite community has a very strong presence in central Canada. Many still plough their fields with horses and...

Barley with Caramelized Vegetables

This recipe is a delicious and easy way to incorporate vegetables into dinner. Canola oil is used to sauté and toast the barley to bring out its great flavor. • 4 cups (1 L) low-sodium vegetable broth • 1 Tbsp (15 mL) canola oil • 3/4 cup (175 mL) pearl barley • 1 Tbsp (15 mL) canola oil • 1 medium onion, thinly sliced • 1 red pepper, thinly sliced • 1 package (8...

Nana’s (Utterly Fabulous) Multi-Grain Rolls

When Joan Heath of Radisson, Saskatchewan, shared this great recipe, she explained its title. “My mom (a.k.a. Nana to our children, Audra and Aidan) bakes the best rolls and bread that I have ever had. So light and fluffy. She didn’t start until she was in her 40’s. I had no interest in cooking or baking as a teenager and in fact, left home having never cooked a meal. But I did spend hours...

Prairie Grain Cookies

This is another recipe from the Saskatchewan farm kitchen of Joan Heath. It’s packed with flavour and travels so well that she frequently uses it as part of the lunches she prepares for her husband Corey as he works their thousands of acres of wheat, lentils, canola and beans. 1 cup (250 mL) whole wheat flour 1 tsp (5 mL) baking soda 1/2 tsp (2 mL) salt 2 cups (500 mL) rolled oats 1/4...

Home » Cook Great Recipes

Buttermilk Corn Bread

Fabulous Wheat Berry Salad

Easter Cheese & Food Traditions

Barley with Caramelized Vegetables

Nana’s (Utterly Fabulous) Multi-Grain Rolls

Prairie Grain Cookies

Pork Medallions with Apples

• 1/4 tsp (1 mL) garlic powder • 1/2 tsp (2 mL) poultry seasoning • 1/8 tsp (.5 mL) nutmeg • 6-7 oz (170-200 g) pork tenderloin, cut into 1/2-inch (1.25 cm) slices • 1-2 tsp (5-10 mL) green peppercorns, crushed • 1 tsp (5 mL) canola oil • 1/2 green apple, unpeeled • 1/2 Tbsp (7 mL) canola oil • 1...

Penne with Broccoli and Tomatoes

Substitute spinach, zucchini or arugula for the broccoli. • 3 cups (750 mL) uncooked penne pasta (275 g) • 3/4 cup (175 mL) broccoli florets • 1 cup (250 mL) diced onion • 2 cloves garlic, minced • 3/4 cup (175 mL) halved cherry tomatoes • 1/3 cup (75 mL) chopped sun-dried tomatoes • 1 (250 mL)...

Whole Wheat Buttermilk Soda Bread

Whole-wheat Buttermilk Soda Bread This quickest of breads has its roots in Ireland and known there as Wheaten Soda Bread. Serve thick slices of it….warm with butter! 2 cups (500 mL) whole-wheat flour 2 cups (500 mL) unbleached all purpose flour 1 tbsp (15 mL) baking powder 1 tsp (5 mL) baking soda...

Spring Rhubarb Pie

It was called ‘Pie Plant’ because it makes such incredibly good pies and every early farm home in Canada had at least one good patch. Kids used the huge leaves as hats while dipping the sour stalks in small bowls of sugar. We made it into crisps and cobblers, stews and chutneys. Now...