Cooking

Bringing the world of the culinary arts to Yukoners

For every Yukoner who has ever felt intimidated by a new recipe or technique in the kitchen Chef Catherine (Cat) McInroy is here to help. She is the owner/operator of the only privately-owned culinary education centre in the Canadian North.

The cooking fire …

A cooking fire isn’t just a miniature bonfire, and to make a good one takes luck, experience or some advice from someone who’s got a reputation for being a good campfire cook.

Preparing those tasty fish treats

Most Yukoners like to eat fish, but sometimes people want a different taste sensation. Here are some fairly simple options to try: Tasty Fish Treat #1 Ingredients Arctic grayling, filleted and cut into 1-inch squares Shake ’n Bake, for coating Oil, for deep frying Method Shake the fish in a ziplock bag with old-fashioned Shake …

Preparing those tasty fish treats Read More »

Old-fashioned tasty pancakes

As promised, this week’s recipe is from my Grandmother’s Kitchen and is on great pancakes of the 1920s. Remember, these are not ingredients from a box, so follow the directions to a T. True, old-fashioned pancakes were baked (not fried) in cast iron pans. My wife Lisa and I still have iron pans that we …

Old-fashioned tasty pancakes Read More »

Schnitzel

Schnitzel

Schnitzel is really delicious and fairly simple to make, but there is a bit of cleanup afterwards. It can be made with just about any kind of meat or fowl, wild or domestic. It isn’t a very common dish locally and is really delicious using some of that 100 or so pounds of moose meat …

Schnitzel Read More »

Mushroom Soup

Living in a place where so many people pick mushrooms, this recipe is a great way to let those freshly picked beauties shine.

Advice to the unwise: I have the questions, if you have the answers

One of the more interesting jobs I’ve ever held was hosting an open-line show (we secretly called it “open-mouth”) on a private radio station in Charlottetown, PEI. Unlike some parts of Canada—especially B.C., with its tradition of brash (often infuriating) talk-radio hosts such as Jack Webster, Raif Mair, Christy Clark and others, mid-’70s PEI was …

Advice to the unwise: I have the questions, if you have the answers Read More »

Birds ‘on the fly’

One of the best-tasting meats comes from game birds. Stripping the bird of all of its bones should be your first step … and the next step, after cooking, is to enjoy.

Let’s go fishin’! – 3 of 3

On land we have voracious bears that will eat almost anything. In the rivers and lakes, without a doubt, the most voracious fish in North America is the northern pike.

Get stuffed!

Stuffing for fish, birds or game should never be overpowering. When preparing stuffing, make it moist and fragrant.

Scroll to Top