MAIN INGREDIENTS
Oreilles de crisse is a Quebecois dish made by deep-frying or baking smoked pork rinds until they become crispy. They are traditionally served in Canadian sugar shacks, preferably topped with a drizzle of maple syrup. Apart from sugar shacks, oreilles de crisse can be used as a garnish or served as an accompaniment to stews, beans, or fried eggs.
MAIN INGREDIENTS
Boiled fiddleheads is a simple dish of native Canadian greens that are called ostrich ferns or fiddlehead ferns. The bright green curled leaves of ostrich ferns are first thoroughly rinsed before being boiled in salted water until fully cooked and tender.
Once ready, the boiled fiddleheads are usually consumed while still hot and are often topped with melted butter. Boiled fiddleheads are said to have a flavor reminiscent of asparagus, broccoli, and artichokes. In Canada, this dish is enjoyed as a spring delicacy, especially in those parts where ostrich ferns grow, including Ontario, Québec, New Brunswick, and Nova Scotia.
MAIN INGREDIENTS
Scrunchions is an authentic dish from the Canadian province of Newfoundland, consisting of crispy, fried, bite-sized pieces of pork fat and salt pork rinds. The dish is typically served as an accompaniment to fish and brewis – another Newfoundlander dish made with cod and hard tack (a type of bread) – but it can also be used as a flavoring for other foods such as potatoes and salt fish.
MAIN INGREDIENTS
Pommes persillade is a Canadian dish that is especially popular in Quebec's bistros. This simple dish is made with potatoes, garlic, parsley, and oil. The potatoes are first cut into cubes, sautéed until browned, then combined with a mixture of chopped garlic and parsley.
The resulting dish is seasoned with salt and pepper, and it is recommended to serve it immediately while the potatoes are still crispy on the exterior and tender on the inside. Apart from being a popular bistro dish, pommes persillade are often served with fish.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.