Mysteries of the Bacon Chop
Quick cured bacon chops are ready in 24 hours, and are a great way to dab into the fun of making your own.
My Korean Belly
Preserving and storing your summer harvest is a skill that every good cook, whether home or professional, should have. As much as I love to have my homemade condiments in the pantry at my disposal, I find sometimes you have to find creative ways to use them so you don’t get bored with them. Trading …
Sage Wisdom
Late June and through July is pretty much the height of our wild vegetable and herb season. Strawberries are finishing up, raspberries are starting to get ripe, with blueberries and cranberries to follow. In the nettle patch, where most of the plants have gone to seed, we will soon see a new crop growing on …
Who Cut The Mustard?
Although it may seem out of reach, making your own custom mustards at home is actually quite easy and very rewarding. Once I figured out proper proportions and technique, I’ve never bought grainy mustard from the store again. There many different types of mustards out there, from the ballpark version we smear on boiled franks, …
Smiling Bears Keep Me Awake
At this time of year, a flood of heart-shaped boxes, roses and freaky-looking smiley pink bears stare me down in almost every shop I enter. The image of the bears laughing and throwing chocolates and roses at me stays with me when I close my eyes, keeping me awake some nights. Kind of intimidates me …
Put Your Shoulder into It
All over the world people are doing crazy things with meat and fire. I mentioned in my April 21 column that barbecue, as most of us know it, is more than what it seems. We Yukoners love bbq, but seem to trade in complexity for simplicity, speed and convenience. There’s nothing wrong with a simple …
Moose Meat in the Closet
I don’t keep moose frozen more than 6 months. Dry curing it for a few days, you intensify the moose flavour.
The Pig Out
I had the house to myself this evening, so I thought I would indulge in a little smoked pork. I don’t normally get that excited about loins, but in this case, the pig was young and insanely tender. The whole loin was only 2.5 pounds! When you cook a whole loin, wrapped in the fat …
Sourdough-Dipped Chicken-Fried Caribou Steaks with Cream Gravy
Chicken-fried caribou steaks might just be the best thing I’ve eaten in a long time. I’ve played around with a lot of different recipes and styles over the years, and have always been happy with the results. But on one fine winter day, I topped them all. I was subconsciously staring at my ever-so-hungry-jar of …
Sourdough-Dipped Chicken-Fried Caribou Steaks with Cream Gravy Read More »
Moolash
A gift of moose is great, but a dinner of moose is even better! I recently acquired a little stockpile of my old friend “Big Horn” and have been cooking up a storm. I’ve done open-face kimchi, mayo, shaved moose and cheddar broiled goodness, to classic jerky, and everything in between. Growing up, I remember …