Celebrate Canada Day with these delicious recipes

Planked brie with blueberry chutney. (Supplied)

Planked brie with blueberry chutney. (Supplied)

Rita DeMontis, National Food Editor, QMI Agency

, Last Updated: 2:07 PM ET

Canada Day is coming up! This Tuesday, July 1 our nation celebrates a special birthday, when back in 1867 Canada became a new federation with its own constitution. Haul out the fireworks and wave your flag proudly — and go do something memorable in the name of this great country. Consider volunteering, donating, visiting a lonely senior, cleaning someone's yard, paying it forward at your favourite coffee shop and enjoying a fabulous feast in honour of this special birthday.

Let's celebrate our bounty, and the foods reflective of this glorious time of year — foods from our local farmers. It's all good and delicious and a chance to enjoy the great outdoors with good food grown close to your home.

Don't forget the birthday cake as we wish Happy Birthday, Canada to our nation!

Enjoy the following recipes perfect for the birthday celebrations courtesy of Foodland Ontario.

Planked Brie with Blueberry Chutney

This subtlety smoked planked Brie would be perfect as either an appetizer or as dessert. Be sure to soak a cedar plank for at least 2 hours before using.

Ingredients:

  • 3 Tbsp. (45 ml) packed brown sugar
  • 2 Tbsp. (30 ml) finely diced shallots or onion
  • 2 Tbsp. (30 ml) cider vinegar
  • 1-1/2 tsp. (7 ml) finely grated fresh ginger root
  • 3 whole cloves
  • 1 cup (250 ml) blueberries
  • 1 round (4-inch/10 cm) brie cheese
  • Crackers or sliced baguette

Directions:

In small saucepan, combine sugar, shallots, vinegar, ginger and cloves; bring to simmer over medium heat, stirring until reduced and syrupy, 1 to 2 minutes. Discard cloves. Stir in blueberries. Transfer to glass bowl or jar, cover and refrigerate until ready to use or up to 1 day.

Place soaked cedar plank on preheated grill over medium-high heat. Cover and grill until plank starts to smoke and crackle, turning once, 2 to 4 minutes. Place cheese on plank, close lid and reduce heat to medium-low. Grill for 5 minutes or until just deep golden brown. Top with half of blueberry chutney; close lid and grill until golden and a little puffy, 1 to 2 minutes. Carefully remove plank with cheese from grill. Let cool 1 to 2 minutes. Place planked cheese on platter. Serve with remaining blueberry chutney and crackers on the side.

Serves 4.

Grilled Flank Steak, Corn and Tomato Salad


Nothing quite says summer like a barbecue steak salad teamed with sweet summer corn and juicy ripe tomatoes.

Ingredients:

  • 1 flank steak (about 1 lb/500 g)
  • 3 Tbsp. (45 ml) red wine vinegar
  • 2 Tbsp. (30 ml) each soy sauce and dark sesame oil
  • 2 Tbsp. (30 ml) granulated sugar
  • 2 Tbsp. (30 ml) finely grated fresh ginger root
  • 1 Tbsp. (15 ml) hot Asian chili sauce (or to taste)
  • 1/4 cup (60 ml) olive oil
  • 2 Tbsp. (30 ml) coarsely chopped fresh coriander or mint
  • 2 cobs of corn, husked
  • 1 cup (250 ml) cherry tomatoes, cut in half
  • 6 cups (1.5 L) baby greens
  • 1/4 cup (60 ml) chopped red onion
  • Salt

Directions:

Using tip of sharp knife, score steak in crisscross pattern on both sides, about every 1-inch (2.5 cm). Place in large resealable plastic bag. In measuring cup, whisk together 2 Tbsp. (30 ml) of vinegar, soy sauce, sesame oil, sugar, ginger and hot chili sauce. Pour 1/2 cup (125 ml) of marinade over steak, turning to coat. Refrigerate for at least 4 hours but preferably overnight, turning occasionally. To remaining marinade, whisk in remaining 1 Tbsp. (15 ml) of vinegar, olive oil and coriander; cover and refrigerate.

Place steak on greased grill over medium-high heat. Grill, covered, turning once, for 4 to 5 minutes per side, for medium-rare or until desired doneness. Place corn on grill during last 4 minutes of grilling steak, turning occasionally until all sides are nicely charred. Remove corn and steak to cutting board. Let steak stand 10 minutes before slicing. Thinly slice steak against the grain into strips.

Meanwhile, using sharp knife, remove kernels from corn cobs. In large serving bowl, combine corn, tomatoes, greens and onion. Add steak to bowl. Drizzle with dressing, toss and add salt to taste.

Serves 4.

Grilled Poutine


Now this is truly Canadian comfort food done on the barbecue. Jazz it up even more with sprinkled cooked bacon, crumbled cooked sausage, hot jalapeño peppers or caramelized onion or create a poutine bar and serve small bowls of each topping.

Ingredients:

  • 5 unpeeled white potatoes, each cut into 8 wedges (about 3/4-inch/2 cm) thick
  • 1 can (284 ml) beef gravy
  • ]2 Tbsp. (30 ml) red wine (optional)
  • 1 sprig fresh rosemary
  • 2 tsp. (10 ml) Worcestershire sauce
  • 1 Tbsp. (15 ml) olive oil
  • 1/2 tsp. (2 ml) salt
  • Black pepper
  • 1-1/2 cups (375 ml) cheese curds (about 200g pkg)
  • 1 green onion, thinly sliced

Directions:

In large pot of lightly salted water, cover and bring potatoes to boil. Reduce heat and simmer until just barely fork-tender, about 5 minutes.

Meanwhile, in medium saucepan, combine gravy, wine (if using), rosemary and Worcestershire sauce. Bring to boil, reduce heat and simmer 2 minutes to blend flavours. Remove from heat; discard rosemary and keep warm.

Drain potatoes and pat dry. In medium bowl, stir together potatoes, oil, salt and pepper to taste. Place potatoes on greased rectangular grill topper or in flat grill basket in single layer. Grill covered, over medium-high heat for 6 to 9 minutes or until tender and golden brown, turning occasionally. Place potatoes in an 8-inch (20 cm) round or square disposable foil container.

Reduce heat to low. Sprinkle potatoes with cheese curds; return to grill and cook, covered, until cheese is slightly melted, about 3 minutes. Serve on individual plates drizzle each with 2 to 3 Tbsp. (30 to 45 ml) of gravy or serve in container drizzled with most of gravy, leaving some for those who like lots. Sprinkle with green onion.

Serves 4-6.


Videos

Photos