Entrees

Oat, Barley, and Walnut Bread

Fibre, Fibre, Fibre!

In January I stopped eating fresh vegetables, and my roommate quit his granola habit. We just didn’t feel like it anymore.

Scotch Broth (not the traditional version)

Soup Season

Soup is just the best for the busy cook, especially in February when the light’s coming back and we’re rushing in from…

Sausage Rolls for The Darkness

Finger Food For Dark Nights

The MI5 agents came into the house by stealth, wrapped in worn, crinkled purple tissue paper. The package nestled under the tree…

Fried Okra With Spicy Mayo

Fried Okra With Spicy Mayo

Okra can be polarizing. Some people are really turned off by the texture, which can tend towards slimy. But if you embrace the slime…

Turkey Salad With Avocado

Turkey Salad with avocado

These types of Thai-inspired salads are also called larb or laap. They pair intensely-seasoned ground meat, with bright herbs…

Honey-Roasted Kabocha Squash

Honey-Roasted Kabocha Squash

Kabocha squash has a dense texture and a subtle, almost nutty flavour. When roasted, you can eat the exterior…

Foolproof Pesto

Final Suppers

My husband and I are on our last visit to my sister’s house in Parksville, on Vancouver Island. She is moving across the country…

Roasted Eggplant Sandwiches, with arugula and aged cheddar

Roasted Eggplant Sandwiches

Eggplant is often relegated to classic parmigiana, or baba ganoush. But it can be so much more! Take the time to salt and season it…

A moose entree

How To Cook A Moose

I want to share with you a success I had this weekend. But first, hands up anyone who has ever overcooked a moose roast.

Rice Paper Omelet, with spinach and sriracha

Rice Paper Omelet

You may have seen this on TikTok, and while, in many cases, it is absolutely justified to roll your eyes at internet cooking.

Barley salad

Barley Converts

My old friend Julie called to me from the back of her car, where she’d just finished loading her groceries.

Tofu And Pork Ragu, with Sichuān (Szechuan) peppercorns and ginger

Tofu And Pork Ragu

This dish mashes together mapo tofu and classic ragu, and what you get is a spicy and savoury sauce worthy of any weeknight supper table.

steak tartare on a plate

Steak Tartare

If you have a sweetie and your sweetie eats meat, try making them a plate of steak tartare on your next evening in.

Stewed Okra Rice

Okra is gooey (just accept that gooey is a nice quality and embrace it). This rice dish stews okra and rice, with bacon, and uses the goo to make a rich filling side that would go well with braised meats and any sort of spicy barbecue sauce.

Rabbit Ragu With Bucatini

Rabbit (Ragu) has mild white meat but it has a bit more of a robust and meaty flavour than average grocery-store chicken.

Potato Chip Spanish Tortilla with aioli

Potato Chip Spanish Tortilla

Spanish tortilla (or Spanish omelet) is made with eggs and sliced potatoes served at room temperature. This simple recipe uses potato chips.

Beef Cheek Hash

Beef Cheek Hash

Slowly cooking a beef cheek for a simple hash like this is a set it and forget it scenario. Get your beef cheek at Tum Tum’s Black Gilt Meats

Corn Pancakes

Corn pancakes walk that perfect line between sweet and savoury, This recipe makes an equally satisfying meal and side dish.

Breakfast rice and eggs

This Breakfast rice recipe is cheap, and filling, and will take the edge off whatever you may have gotten into the night before.

When Gatherers Become Gardeners

Mid-winter Potato, Kale and Cheddar Pie. A hearty, cheesy, main course that only needs a side salad for a satisfying mid-winter meal.

Perfect bite of Blackened sweet peppers with chili and eggs

Blackened sweet pepper with chilis and eggs

Cooking red bell peppers and onions until they’re soft and just beginning to blacken makes them sweet with a bit of char flavor. Tuck them into soft rolls with eggs for brunch, or a light supper.

Bucatini with chorizo and kale

The delicate winey, kaley, garlicky sauce gets into the noodles and lets the subtle flavors of the ingredients come through.

Healthy Cornbread

This cornbread comes out light, fluffy and golden-brown. Enjoy it with chilli, as a side dish to any main course, or just as a snack.

Dandelion season

Don’t hate them! Not only are dandelions beautiful, the bees love them and we should too! They are delicious.

Bologna Pockets

Please make these adorable round sandwiches and fry them until they’re golden and gooey, then dip them in yellow mustard and ketchup.

Broccoli pancakes with garlic, oregano and chili flakes

Vegetable pancakes are a perfect side dish for grilled meat and fish, and can make a nice change from a tray of roasted veg or salad. You could dress these up with a poached egg, or a couple slices of smoked salmon for a veggie-heavy brunch.

Greens, eggs, and ham

Braised kale, soft onions and crisped ham on sourdough topped with soft eggs hits all of the flavors and textures that anyone would ever need in one bite.

Garlic roasted broccoli with lemon

Broccoli can feel a bit drab – and while roasting it won’t magically turn broccoli into a perfect gooey, cheesy, pizza it will give it some extra pizzazz that is perfect for a simple weeknight meal.

The Easter Moose

Why not celebrate this time round with a feast that connects you to the landscape; that reminds you of where you live.

Brussel trout spring rolls

Deep frying is fun, but takes a lot of effort, follow-through, and clean up. These trout and sprout filled spring rolls are liberally brushed with oil and baked and achieve a super satisfying crunchy result without any of the mess.

Fried klik and sweet pickled cucumbers

Klik is basically SPAM from Ontario. Emulsified, salty, fatty, canned meat. If it’s something you’re into, you’re really into it. If you’re not, or if you’ve never tried it, this is a good first kick at the klik can.

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.

An old favourite with a smoky twist

Sometimes, in the midst of celebratory foods, we just feel like something simple. Like a melty, comforting, satisfying mac and cheese!

A simple weeknight duck fettuccine

Whole ducks in the frozen section of the grocery store are often overlooked, they seem like a project and that’s not always what you’re looking for when it comes to dinner. This week’s recipe is a weeknight duck ragu, best served with fresh fettuccine.

Duck, Boursin, and arugula sandwiches

This delicious meal builds on the recipe for simple shredded duck, which appeared in the Dec. 16 issue of What’s Up Yukon, and is available online.

Simple shredded duck

For the next few weeks, there will be a new recipe outlining something to do with this simple shredded duck.

Tall tales and fish cakes

People who live and work on the water are good at tall tales. Fisher people don’t just tell whoppers about the whopper that got away, they tell ghost stories, stories with an element of magic, stories that strike a chill into the heart. The movie Jaws is one such tall tale. For me the two …

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Bucatini with red wine braised squid and pepperoni

If you’re new to cooking squid, or haven’t had them outside of fried calamari, this is a great way to give them a try. The squid turn out tender and mild, while the sauce takes on most of its flavor from the pepperoni and the red wine.

Linguine with herb battuto

This is a play on a classic Italian sauce (called battutto di erbe) and is similar to pesto. Linguine with herb battuto.

Juniper—Not Just for Gin

Juniper is used to flavour gin and game dishes; crushed berries are excellent in rubs for hot-smoked salmon or braised or roasted meats – Photos: Miche Genest In my Yukon world, ‘Juniper’ is a name that has been given to kittens and new babies; in the world of musician Donovan Leitch it is affixed to …

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Chicken with cilantro and ginger

Cold weather recipes that still feel bright and light are hard to come by in a world of rich stews and heavy casseroles.

Chicken a la king, fit for a king

Chicken a la king Ingredients 4 ounce medium noodles 1 can condensed cream of chicken soup 16-oz can Carnation evaporated milk 1 tsp salt 1-1/2 cups shredded Velveeta cheese 2 cups of diced chicken 1 cup celery slices 1/2 cup diced green peppers 1 cup slivered blanched almonds ( toasted) Instructions Cook the noodles in …

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Student noodles

These noodles are perfect for students, or those of us who let their pantries get down to pretty much nothing before venturing out. Which is pretty much all of us these days.

Salmon, twice as good

It’s hard to say which of these two salmon recipes is the best because both are delicious. The bonus is that each one is pretty simple to prepare.

Garlic roasted cauliflower

Garlic roasted cauliflower can be a quick and easy side dish, but toss it with some pasta and grated parmesan and you’ve got a fast dinner.

Salmon tacos with chili honey

While this recipe is written for a single person, it’s easily scalable to however many people you have in your household.

Moose sausages

A step by step to learn this moose sausage recipe to serve family and friends just in time for the fall season.

Weeknight crepes

Crepes make a great light dinner. They are somewhere between a ‘breakfast for dinner’ type meal and making dessert the star of the show.

Beet and potato galette

We’re heading into root vegetable season, and with the local school vegetable fundraiser on our doorsteps again, here’s a quick easy way to use up some of your potatoes and beets that feels a bit fancier than just a simple roast.

Wild Game Stew

A stew to go hunting for

This is one stew recipe that I picked up more than 30 years ago. It has yet to be outshone by any other wild game stew I’ve made.

Honey ginger chicken feet

Chicken feet may be a lot for some, but this recipe is for those few people I know who just love gnawing on these gooey talons at dim sum restaurants down south. 

Forgotten meals

Here are some old and mostly forgotten meals that still linger on my taste buds and I, once again, long to dig into the good ol’ days with some of these home-cooked meals. Barbecued wieners INGREDIENTS 8 wieners, slit lengthwise Cheese, sliced (enough to fill slits) (Sauce) 1 tsp. dry mustard 2 tsp. vinegar 1 …

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Extra cheesy diner-style omelette

Some people think that omelettes are light. With the addition of some toast and a light salad though, this hearty omelette could make for a filling supper.

Sweet potato and goat cheese omelette

An overstuffed, browned omelette can be a thing of real beauty. This goes against all the teachings of the high-strung French culinary instructors of the world; and yet, a lovely diner-style omelette is a fast and comforting meal at pretty much any time of day.

Bourbon-marinated steak with mushrooms and thyme

Cooking steak and mushrooms in a cast iron skillet is a fast, one-pan, weeknight meal that feels a bit decadent. And any time you get that indulgent feeling from a meal that’s relatively healthy, it is bound to become a household staple.  

Squid and salami spaghetti

Squid is an inexpensive, sustainable and awesome little cephalopod that should be part of everyone’s diet, beyond fried calamari at the bar (an awesome little appy as well, don’t get me wrong). If you’ve never cooked squid, go grab a bag of frozen rings at the grocery store and give this recipe a try.

Ginger and soy braised tripe

A few weeks ago, a local association called GoOFY (Growers of Organic Food Yukon) held an event about nose-to-tail eating—eating every bit of an animal that is harvested. Which is not only sound ethical practice, but a really sustainable and delicious way to live and eat. In the spirit of that event and nose-to-tail eating, …

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Shredded-potato and onion frittata

My fridge is always a bit on the sad and empty side. I’d rather have to get a bit creative with empty cupboards than to risk ingredients going slimy in my crisper. Potatoes and onions are mercifully long-lasting, and it’s always good to have a few (non-canned) staples floating around.

Pasta with walnut garlic sauce

Thickening sauces with bread is a very old-world way to use up any sort of stale bits you happen to have, but it also makes a sauce with a wicked rustic texture and is totally different than thickening with starches or using a reduction.

Hot dog fried rice

Hot dogs are the perfect food, and this is a good way to incorporate more of a perfect food into your diet.

Leftover camping burritos

That last day of any wilderness trip can be dodgy when it comes to eating something beyond sustenance. Try this recipe.

Campfire chicken fajitas

Mexican flavours are well suited to cooking over a fire—fresh and savory, it generally uses few ingredients and cooks quickly. This foil packet chicken fajita is all of those things.

Steak tacos

Tacos are ideal for camping because you don’t really need a plate or utensils to eat them. And if you mix the sauce before you leave, there’s really minimal prep for your taco camping feast. You could even buy a bag of pre-sliced coleslaw mix and have it do a bit of double duty on your trip.

Baked spaghetti with bison

Everyone has that dish that they always order – for the lovely man that keeps my freezer stocked with wild game: baked spaghetti.

Sausage and Kale Strata

This is a great recipe to help clean out your freezer of last years (or a few years ago) sausage and all that stale old bread on your counter at the same time. Add in that wilted kale from the back of your fridge and you’ve got a filling brunch that uses up all those …

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Chicken Galore

Travelling back into time to the 1950s you would see some great old cars, but we would like to bring the cherished food recipes from the ’50s forward to 2017. Here are some great old fashioned, tasty recipes. We hope you will try them and enjoy.

Japanese Hamburger (Hambagu)

This is classic Japanese comfort food, exactly what you would expect from an all-night diner in Tokyo. Hambagu is just a simply seasoned burger served with gravy over hot rice. It’s simple and comforting and just a tiny bit different than a hot hamburger sandwich you’d find anywhere along the Alaska Highway. It’s those teenie differences …

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Caribbean stew meat with coconut dumplings

Caribbean stew meat with coconut dumplings

These spicy, savoury braised meats are very common all over the Caribbean, in fact you’ll find pigs feet and ox tails as much as you’d expect to find grilled fish.

Cheeseburger eggrolls

These egg rolls would make great party food, and if you have the time to make a double batch, freeze a few for a day when you don’t feel like cooking.

Roasted Bone Marrow

Roasted bone marrow with parsley

This classic bistro dish can be found all over menus in Europe and North America, usually served with plenty of crusty bread and salt.

Hasselback Potatoes

INGREDIENTS 1 Yukon gold potato 1 teaspoon canola oil Salt, to taste METHOD 1. Set oven at 425ºF. Using a sharp knife carefully cut neat slits along one side of the potato so that it resembles an accordion, but make sure the bottom of the potato stays intact. Using a brush apply one teaspoon of …

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Good Ol’ Comfort Food

Baked Fish and Vegetables 4 large mushrooms, sliced 1 cup peas 2 chopped white onions 1 cup string beans 2 tomatoes chopped 1 cup shredded cabbage 2 cloves garlic,minced 2 medium potatoes, sliced 2 carrots, sliced 1 green green pepper, finely sliced 1 cup salad oil ⅛ tsp thyme 1 bay leaf 2 tsp salt …

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Simple Meat Ragu

Things get freezer burnt. Those unfortunate packs of meat can still be delicious if you know how to deal with them.

Caramelized Onion, Mushroom and Havarti Stuffed Burgers

My husband came home one day with this weird looking plastic gadget that made no sense to me, until my 12 -year-old told me how to use it: it it’s a stuffed burger press. We’ve been making stuffed burgers for years, but this silly little gadget actually works great. It’s messy and a little awkward, …

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Keema Curry

Keema Curry INGREDIENTS 2 Tbsp oil (coconut oil, canola oil, olive oil) 1 Tbsp curry powder 1 tsp ground cumin ½ tsp ground cinnamon 1 onion, finely chopped 1 Tbsp finely chopped fresh ginger 2 garlic cloves, finely chopped 4 cups chopped hearty greens (kale, spinach, beet greens, swiss chard or a combination) 3 cups …

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Grilled Kofta

2. Divide the ground meat into four portions and shape into 6-inch sausages, place on a metal skewer (or don’t, I had good results just grilling these without any skewers) and drizzle with olive oil. 3. Heat your grill to high heat and grill kofta until cooked through turning often, about 6 minutes. Let kofta …

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Hot Dog Bánh Mì

Bánh mì hot dogs INGREDIENTS: 4 hot dogs 2 hotdog buns ½ cup diced cucumber ¼ cup mint leaves ¼ cup cilantro leaves Mayonnaise, to garnish Sriracha sauce, to garnish Lime wedges, to garnish Sliced Thai chilies, to garnish (these are wicked hot, so proceed with a bit of caution) METHOD: 1. With a sharp …

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Bison Dan Dan Noodles

Peanut butter is great. It reaches it’s full potential if you spike it with chili oil & mix it with fresh noodles. Bison Dan Dan.

Filipino Spaghetti with Bison

Filipino spaghetti is the perfect food; it’s meaty, savory, sweet and cheesy. And it’s filled with hot dogs. This recipe uses bison.

Salmon: Another Dijon Delight

Fire up the barbecue, here’s another never-fail salmon recipe. Salmon: Another Dijon Delight Ingredients: ¼ to ⅓ cup mayonnaise 2 Tbsp of your favourite Dijon mustard 2 tsp brown sugar 2 tsp fresh or concentrate lemon juice ½ tsp dill Black pepper to suit your taste Lemon pepper Olive oil Method: In a mixing bowl …

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Salmon on a Stick

This shish kabob recipe works well, but be gentle as rough handling will cause the cooked fish pieces to break and fall off the skewer. Ingredients: Any size skinless salmon fillet cut into 1” cubes ½” thick sliced zucchini, enough to put 1 slice between every 2 pieces of salmon ¾ inch pieces of red …

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Classic Meat Recipes

Peppered Tenderloin Ingredients: 2 pounds of beef tenderloin 4 Tbsp butter 2 Tbsp oil 1 tsp salt ½ tsp pepper A dash of sage A dash of cumin 1 pound mushrooms, trimmed and quartered 1 medium white onion, cut to wedges 2 green peppers, cut in 1 inch pieces 2 Tbsp cider vinegar ½ cup …

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Salmon, Salmon, Salmon

Many household freezers have some – or even a lot – of salmon waiting their turn on the menu. Hopefully all our salmon is wild salmon and not the farmed Atlantic Salmon that is so common in stores these days. Farmed salmon looks and sounds to be less expensive, but if all the factors are …

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Eggs Baked in Peppers

2. Divide bacon mixture between the roasted pepper cups then place back on the sheet pan. Break an egg into each pepper and place in the oven for 15 minutes, or until egg whites are set and the yolk is still runny. Serve with lots of toast.

For the Love of Potatoes

Let’s go back in time, say 60 some years ago. Potatoes in those days, in my mother’s kitchen, were an everyday vegetable and cooked in some tasty remarkable different ways. Here are some recipes for you to try. Mom’s Hashbrown Casserole Ingredients: 2 pounds of frozen hash browns ½ cup melted butter 2 cups sour …

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For the Love of Tomatoes

Allow me take you back to some 65 years to a recipe dated in my mother’s hand written book as 1951. That was a memorable year for me as I had waited patiently for years to reach 18, so I could join the Air Force without my parent’s consent. Over the years I had six …

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Old Time Meat Dishes

Allow me to take you back to 1950s when we cooked in a specific way. At a time when we still did not rely on canned goods and most items came fresh from the garden. The following is an example of such. 1950 Meat Pie with Cheese Pastry Top Brown a ½ pound of cubed …

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Vietnamese Style Leftover-Chicken Lettuce Cups

1. Arrange the chicken, cucumber, carrots, scallions and bean sprouts on a platter. Place the mint and cilantro on a separate plate, and the peanuts in a small bowl alongside. Arrange the lettuce on a separate platter.   2. To make the nuoc cham, whisk together lime juice, fish sauce, sugar and water together until …

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Sausage rolls are bundles of love, and the perfect food for any occasion

1. Set oven at 425 degrees, and have on hand a lined baking sheet. Unroll the puff pastry and spoon half the mustard along one side, then place half the sausage on the mustard. Brush the rest of the pastry with the beaten egg then roll the pastry arounds the sausage. Cut the roll into …

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Baked Rigatoni with Moose and Mozzarella

As we settle into the first few snows of the year let this recipe take you somewhere warm and comforting. This simple baked pasta sends me right back to playing in the yard while mum makes dinner.

Potato and Green Onion Kugel

3. Remove pie plate from the oven and add the last remaining tablespoon of oil swirling the pan to coat. Add the potato mixture and smooth the top. Place the kugel in the oven and bake until it is evenly browned, about 90 minutes. Serve with sour cream. Serves 6

Roasted Carrot Galette

‘Tis the season for hearty stews, roasts and root vegetables. I bought vegetables from  the From the Ground Up fundraiser (www.YukonFromthGroundUp.ca) a few weeks ago and now I have an abundance of carrots, beets and potatoes to use up. This simple galette is a great way to posh-up the humble carrot. Try it as a …

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Bison Bao

Steamed buns filled with a variety of meat and vegetables are a dim sum classic. This version is bison filled and spiced with ginger, garlic and chili paste but season the filling to your liking if you’re in the mood for something a bit more spicy. These buns also freeze beautifully, and reheat well popped …

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A-moose-bouche

Savoury pies are ideal for cool weather and days that are getting shorter. Moose pairs beautifully with earthy mushrooms and Bonanza Brown ale by Yukon Brewing. But if you don’t have a bottle of Bonanza Brown and a pot of moose stew meat kicking around, then substitute any sort of nutty beer you’d like and …

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Gnocchi with Butternut Squash, Sage and Blue Cheese

These little potato dumplings seem labour intensive, but they’re worth the effort and can be a lovely way to spend a Sunday afternoon. But if you’re looking to make this dish ahead you can absolutely make and assemble everything a day before and just bake it before you serve. Ingredients: 1 butternut squash (about 2 …

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Veganize Your Chili

Autumn is here. The Yukon experiences seasons differently than other parts of Canada do. Our southern friends won’t start gearing up for fall until the end of September, but here in the north this lovely season comes in mid-August. Currently the trees are ablaze with neon yellow – stretching as far as the eye can …

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PIZZA!

I really like pizza. A lot.  What I really dislike is paying for pizza. In fact, I have no idea why any (sober) person pays for pizza. It’s much cheaper and healthier to make yourself, and really doesn’t take much time to make. The most time consuming part is letting the dough rise, which is done all by itself thanks to Saccharomyces cerevisiae, also known …

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Curing without killing

Nitrates, nitrites, nitrous… makes me think of big industrial fertiliser companies, laughing gas, and that wheee sound the cars in videogames used to make when you gave them an extra burst of speed. They also raise a flag as something to be consumed in moderation, or not at all, because of various reports over the …

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That’s a wrap

Arriving home after time away, without stopping by the grocery store, may seem overly optimistic, but I was rewarded by finding the freezer just as I had left it. While the remnants of last year’s harvest are certainly dwindling, there is plenty to keep me going as the new crops begin to poke their heads …

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Grilling Salmon

Salmon can be grilled in your oven. Then, it’s referred to as broiling. It can also be grilled on the barbeque, or carefully over a campfire. During our lengthy winters broiling is the usual method at our house, but occasionally I dig the snow off the barbeque and ask myself why I am standing out …

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Edible Yukon: The Other Half of Foraging

I am always amazed at the prevalence of advertising in town. Traveling to a larger city I notice it even more — posters and billboards everywhere, even sounds and smells that are geared to entice consumption. I wander about, following tantalizing aromas, becoming less and less interested in the lunch I’ve brought with me, and …

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Stuffed Chicken Breast with Red Wine and Red Currant Sauce

Preparation time: 45 minutes Servings: 4 Ingredients: ½ cup of dried cranberries ½ cup of dried apricot 1 cup of bread crumbs 1 bulb of garlic, roasted 1 bunch of arugula 1 tablespoon of olive oil Salt and pepper 4 chicken breasts, boneless and skinless 8 slices of bacon 2 shallot, chopped 2 cup of …

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Still the Moose Remains

For much of this week the smell of hanging meat has been lingering in my nostrils, and my hands are abnormally soft. That’ll be because it’s butchering time. While I have never harvested a moose myself, I like getting up close and personal with my food and I value the experience of butchering – it …

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A Northern Recipe from a Southern Chef

The Yukon Culinary Festival takes place over the next few days, with an Ontario television personality hosting the five-day showcase of Yukon flavours. Christian Pritchard dishes up what he calls gastrotainment, via television shows, social media, cooking classes, catering, and his website ChrisCooking.com. Pritchard has been the guest chef on various TV shows, including The …

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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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Klondike Rice and Beans

In old Yukon, many a miner survived the winter with a sack of rice and a bag of beans. With escalating food prices, we may be wise to follow suit. While rice and beans by themselves lack certain amino acids, combined together in the same meal however, amino acids lacking in one are present in …

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A Christmas Savoury

In Klondike days, the oldtimers would have used canned spinach to make this quiche. Today,  we have the luxury of being able to buy fresh spinach in the middle of a Yukon winter … how times have changed. This is a lovely and colourful dish that can be made in a traditional quiche pan or …

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A Taste of Our Northern Woodlands

Morel mushrooms are an exquisite treat found in the ashy remains of the forest fire floor. Because these mushrooms only germinate when exposed to extremely high heat, morels are available the year after a forest fire has raged through the woods. While destruction does take place, much growth occurs afterwards. Harvesting the woods in early …

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Wild About Rice

Northern wild rice (Zizania palustris) is a grass that grows in shallow lakes and slow-moving streams. While not harvested in the Yukon, one can sometimes find it when paddling in the Southern Lakes district. High in protein (albeit, incomplete protein), fibre and low in fat, wild rice is a welcome accompaniment to wild meat and …

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Held Together by a Noodle

Vegetables and fresh fruits, lots of them, held together by pasta in this quick-to-prepare meal, is perfect for a busy fall night. You can eat it warm or make it ahead, refrigerate it and then heat it up to fit individual schedules. Vary the vegetables: use what is freshest and in season right now. Cooked …

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Time for Bison

If your family or circle of friends didn’t harvest any bison this fall, don’t despair as bison is now  available in local grocery stores. As steaks, ground mince or roasts, bison is a high source of protein, iron and B vitamins. Russian influences, during early Alaskan days, is evident in some Klondike recipes such as …

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Springtime Rice

In old Klondike days, about the time of spring break-up, often all that was left in the cabin  larder was a bag of rice. With a few weathered, withered and dried vegetables, even a prospector or miner could rustle up the vittles in a stir-fry like this. We have it much easier now. Colourful and …

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Beets Me

Beets are one of the “super foods” – extremely high in vitamins, minerals and anti-oxidants.  They also happen to grow well here in the Land of the Midnight Sun. Gathered now, as winter fast approaches, there are green beet-tops and the lovely red beet-root to harvest and use. Paired with fresh basil, this roasted beet …

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The Great Garbanzo

Garbanzo beans, although relatively bland, have a rich texture that can be easily perked up with herbs and spices. For vegetarians, legumes are a standard source of protein, so variety in the bean preparation is always welcome. In this garbanzo patty recipe, a food processor makes light of the work. The Garbanzo Stew can be …

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I Feel Waffle

I’m hungry, I’m kind of grumpy and I’ve slept well past breakfast. It’s 3 pm. I feel waffle. But not for your average “L’eggo My Eggo” type waffle. I want crispy, light waffles, crispy fried chicken, birch syrup, whipped butter and icing sugar. Maybe, if I’m feeling lucky, I may go with a side of …

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All That the Rain Promises

Iknow, I know, you’re all thinking I’m crazy, but after the rain, the underground “internet” of mycelium is incubating. Mushrooms are being born. Mycelium or mushroom “spawn” is the vegetative portion of fungus that digests food under the right conditions – ideally damp, soggy, but not too cold. The mycelium bundles together in a series …

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Green Eggs and Moose

I like to eat them by the lake, I like to eat them when I skate, I’d share them with a fox or goose, I do so love green eggs and moose. I have always admired Theodor Seuss Geisel, and his way of playing with language. In fact, I used to have a quilting studio …

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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 …

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Going Back To Cauli

With the sun out and the temperatures warming up significantly, you may find yourself having the urge to eat or cook outside. Time to dust those barbecues off and get at it. People sometimes struggle with side dishes or vegetables to compliment what tends to be a meat dominated arena. However, I know of very …

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