Pat McKenna

Yukon Cooks columnist Pat McKenna has a B.Sc. in Food Science, a Bachelor of Education and is a Red Seal Interprovincial Chef. She has recently retired from teaching the FEAST Program at F.H. Collins Secondary School.

A contemporary Yukon storyteller

John Firth launches his latest book, one that includes the signature of a ghost. He has competed in the only two Dyea to Dawson races, in both 1997 and 1998. He has written six books, including the recently-released Caribou Hotel. He grew up in the Yukon with famous family figureheads nourishing his imagination and fostering …

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Here Comes the Sun

When winter is in its grip and snow is all around, take heart: the sun is not far away. Make it arrive sooner by enjoying some marmalade, aka “sunshine in a jar”. By this time of winter, the Klondikers of old treasured the batches of canning, especially when it was something as toothsome as the …

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Eat (or Sip) Your Veggies!

Decreasing meat consumption (even just a little) and upping your vegetable intake can do  wonders for the digestive tract. This vegetarian “Soup Pot” along with a fast-and-fragrant Corn Bread is a delicious meal that can be prepared quickly and by novice cooks. While you certainly can make this soup with dried beans rehydrated and cooked …

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Oh What a Pear!

By this time of the year in old Klondike days, food supplies were running a bit low. However, in most cabins there was flour for bread baking and a few tins of fruit. In my perusal of food references (“grub”) in the Yukon Archives, I find many references to canned pears. Canned pears together with …

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Break Your Fast … F-A-S-T!!!

Morning is a great time for these muffins. Low in fat, high in flavour, calcium, complex carbohydrates and fibre, one of these with a glass of milk or piece of cheese will give you a good start to a busy day. Research shows that regular breakfast eaters are better able to maintain a healthy body …

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Spring is in the Yukon Air

What better way to welcome the return of the sun but to pack a picnic and find a slope covered  with crocuses? While it may feel like spring will never arrive, eventually it does and the whole world seems to change … sometimes overnight. Here is a lovely scone recipe made with cranberries and pecans. …

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Summer Salads

With summer’s arrival in the North (thank goodness it is finally here) come picnics and pot luck BBQs. Having a salad or two to make ahead is always a good tactic in the time management department. Made ahead, the salad can marinate and improve while you take off on your bike or hike up a …

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Lovely Lemons and Rhubarb

That bright and beautiful time of year is finally here: the lupines are in the woods and the eagles are proudly flying overhead. So, too, our northern rhubarb is making its presence known. Use it in this lemon tart or as a spread on morning toast or freshly baked scones. Lemon Tart with Rhubarb Coulis …

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Beautiful Beans

Here is another make-ahead salad to add to your summer repertoire. This recipe is a great one for adding colour, fibre and flavour to your Yukon picnics. Make ahead since it will, like us, improve with age. Beans – both fresh green and canned — add valuable fibre to our diets. Beans contain oligosaccharides, a …

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Yukon Salmon Goes Upstream

Succulent salmon is a new gold in Yukon rivers and streams. If ever you cook, bake or BBQ a fillet and are fortunate enough to have some left over, this quiche is the way to enjoy it a second time around. Alternately, you can use smoked salmon or a home/commercially canned salmon. The flavour will …

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Starting to Go Plum Crazy

That special Yukon summer time is here. Go out and pick some fresh wild raspberries to combine with ripe, red plums in this delicious summer dessert. Yukon river banks and the sides of old railroad tracks and ditches usually yield a motherlode of wild raspberries. Take a bunch of friends with you so you will …

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