Miche Genest

Michele Genest is a Whitehorse-based chef and writer. She is also somewhat of a gardener. Michele has also written two books “The Boreal Feast - A Culinary Journey Through The North” and “The Boreal Gourmet - Adventures In Northern Cooking.”

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A plate with Spinach-Cheese Pies (Spanakotiropita), With Lamb’s Quarters Greens

Go Wild With Greens

There are few wild greens easier to enjoy than lamb’s quarters (Chenopodium album) also known as white goosefoot and, sometimes, pigweed. A member of the populous Amaranthaceae family, which includes amaranth, quinoa, beets and spinach, among thousands of other plants, the leaves can be eaten fresh or cooked and have a flavour somewhere between spinach and kale.

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Adaptive strategies

During this bizarre year of COVID constraints, home cooks have had to develop adaptive culinary behaviours to increase our success in the kitchen. Sometimes key ingredients for a recipe simply weren’t available, so we acquired new competencies. We became masters of substitution.

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Caffeinated!

In these recipes you may use any coffee roast you like—the effect will be different with each one–but be sure to use a fine grind. The coarser stuff can be unpleasantly gritty.

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Sage Advice

I find one of the best ways to calm the spirit and focus the mind is to go out foraging. When foraging for wild plants we enter the landscape on an intimate scale, we’re down on our knees, looking, exploring, paying attention, the microcosm engages us and the macro shrinks away. 

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Spruce Tip Jelly

Serve spruce tip jelly on toast with butter; in thumb-print cookies; on a charcuterie platter; with smoked salmon and cream cheese; or to accompany any wild meat or fish, whether braised, grilled, roasted or fried.

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Sake!

Yukon Spirits launched two whiskies while I was skiing in Japan. I have not tried either yet (one of them is sold out, I hear)

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Punch

A familiar sight at many a gathering during the holiday season is the punch bowl, ranging in formality from fine, etched crystal to battered salad

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