We’ve covered recipes for Canada Day before, but we are interested to learn that one of the iconic foods of Canada is the Ukrainian pierogie/perogie/perogy/pyrogy (plus any other spellings)! Due to the large number of Polish and Ukrainian immigrants to Canada, the dish has become entrenched in Canada’s cuisine and culture. Canada is even home to the “world’s largest pierogie.” Pierogi(e)s are also popular in Chicago, due to similar immigration patterns of Eastern Europeans, and they are one of our favorite dumplings. And really what’s not to love with a dough pocket stuffed full of meat and/or cheese? As is befitting of their popularity, you can find them all over Canada and they are especially popular in Winnipeg. If you want to taste for yourself, here is a recipe from Black Peppercorn, direct from the Canadian prairies, and another recipe for classic potato and cheddar perogies from Canadian Living.
Tag Archives: Canada Day
Though the most familiar Canadian cheese to American may be the cheese curds on Poutine, in honor of Canada Day, July 1st, we are featuring Oka, one of Canada’s native cheeses. Oka was created by trappist monks in Deux-Montagnes, Quebec in 1893 at the Abbey of Notre-Dame du Lac (known as Oka Abbey), where it earned its name. The recipe for Oka was sold by the Trappist monks in 1981 to a cheese co-op Agropur. The cheese is modeled after French Port Salut cheese, but was tweaked to have an original taste and to adapt to local conditions. Oka is a buttery, semi-soft cheese with an orange rind, which lends itself to a wide variety of recipes calling for a melty cheese (Grilled cheese or Mac and Cheese seem suited to Oka). Food Network Canada has a gussied up version of Poutine with Oka, or how about Oka Fondue or an Oka and Tomato tart.