Gin And Dill Gravlax
This recipe works well with a fish from the store or a fish from the river. Adding a couple bags of tea to the cure adds a bit of tannic…
Gin And Dill Gravlax Read More »
This recipe works well with a fish from the store or a fish from the river. Adding a couple bags of tea to the cure adds a bit of tannic…
Gin And Dill Gravlax Read More »
Preserving citrus is a great way to make the most of the best part of winter produce. Salt-preserved clementines can be mixed…
Preserved Clementines Read More »
On November 26, my sister and I pulled into the Husky gas station at Hope, just off the Trans-Canada Highway.
Road Snacks For White Line Fever Read More »
Kabocha squash has a dense texture and a subtle, almost nutty flavour. When roasted, you can eat the exterior…
Honey-Roasted Kabocha Squash Read More »
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…
There isn’t a bad time for a soft, jammy egg. In a soup, on a salad, a bowl of steamy rice or on a bowl of cheesy noodles.
Jammy Eggs, Anchovies and Bagel Toast Read More »
I want to share with you a success I had this weekend. But first, hands up anyone who has ever overcooked a moose roast.
How To Cook A Moose Read More »
While there is very little information on the origin of water kefir grains, some studies state they could come from Caucasia, as milk kefir grains were used by Russians, centuries ago.
Delicious, Healthy Fermented Beverages Read More »
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.
Go Wild With Greens Read More »
Nothing is assured about wild food gathering. If you find butter & whipping cream try this dessert recipe.
Raspberry Fool With Wild Chamomile Shortbreads Read More »
There is something magic about a real bran muffin, the old-fashioned kind that our grandmothers and great-grandmothers made.
Fibre Magic: Blueberry and Walnut Bran Muffins Read More »
Roasted sardines with tangerines and shallots. Gut & scale them mostly frozen, and avoid most of the unpleasant smells and mess.
Roasted sardines with tangerines and shallots Read More »
Lemon yogurt cake. With the addition of tangy low-bush cranberries, this cake will provide a burst of bright flavours
Bright Flavours for Spring Read More »
Whole-wheat Vegetable Pancakes with Arugula and Greek Yogurt. A breeze to put together & works well with any sort of pre-shredded kale salad.
Whole-wheat Vegetable Pancakes with Arugula and Greek Yogurt Read More »
I found comfort in honouring the people of Ukraine by making pyrizhky (or piroshky), a hand pie beloved in both countries.
Pyrizhky (or piroshky) is a Much Beloved Dish in Eastern Europe Read More »
Mid-winter Potato, Kale and Cheddar Pie. A hearty, cheesy, main course that only needs a side salad for a satisfying mid-winter meal.
When Gatherers Become Gardeners Read More »
Knowing how to cook tofu is a great tool in the kitchen. This crisp baked tofu can be used all over the kitchen
Seasonal Recipes: Kale and crisp tofu fresh rolls Read More »
Normally we think of hot chocolate as “junk food,” but this healthy hot chocolate recipe packs a serious health punch.
Feel good foods: Healthy Hot Chocolate? Read More »
Pork tenderloins are lean and cook fast. If you’re looking for a change from a boneless, skinless chicken breast this is a good cut to try.
Pork tenderloin, arugula, and goat cheese tartine Read More »
This recipe makes roughly 4 servings of roasted broccoli, but 10+ servings of homemade seasoning salt. A quick and tasty vegetable side dish.
Crispy roasted broccoli with homemade seasoning salt Read More »
Having any sort of fresh pasta in your fridge in case of getting home late is a game changer, and most fresh pasta lasts at least a week
Soft noodles with cabbage and chicken Read More »
Ever eat from a package and think, “Huh. I could make that.” I sampled pricey Parmesan &rosemary shortbreads, I tried spruce tips instead.
Parmesan and Spruce Tip Shortbreads Read More »
Offal —literally “off-fall”— refers to those parts of an animal carcass that have fallen off during butchering. While muscles represent more than a third of
Nose to tail : Don’t overlook the offal when meal-planning this winter Read More »
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
Blackened sweet pepper with chilis and eggs Read More »
This honey mustard dressing is rich in heart-healthy, inflammation-lowering monounsaturated fats. It is super easy and quick to make.
Healthy honey mustard dressing Read More »
Pineapple and bourbon make this simple rice pudding a bit more interesting. Try pouring additional bourbon on top of just before serving.
Pineapple bourbon rice pudding Read More »
The delicate winey, kaley, garlicky sauce gets into the noodles and lets the subtle flavors of the ingredients come through.
Bucatini with chorizo and kale Read More »
A blend of both salsa and guacamole with fresh diced mango. Perfect with fish or beef tacos, or just with corn chips.
Mango avocado salsa Read More »
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
Chicken a la king, fit for a king Read More »
This super-fast bacon-wrapped mushroom can be executed with seasonal beverage in hand, giving you and your favourite people even more time to spend enjoying each other’s company.
Bacon wrapped mushrooms with maple garlic glaze Read More »
When you bake using basic ingredients, you know where they come from. Jump back 1/2 century and try your hand at these home-baked cakes.
Cake recipes from the 1940s and ’50s Read More »
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
Preparing those tasty fish treats Read More »
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
Old-fashioned tasty pancakes Read More »
Bread recipes from the 1920s. Home-baked bread from Grandmother was a natural thing and you always knew what the ingredients were.
Old-fashioned breads, old-fashioned taste from the 1920s Read More »
INGREDIENTS Oranges Peaches Sugar METHOD Wash the oranges and then cut in half lengthwise. Place on a flat surface and cut into thin slices. Hold
Old-Fashioned Marmalades from Grandmother Davenport’s Recipes Read More »
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
If you are from the 1930s and ‘40s, you may still long for those old-fashioned baked breads of all different tastes. You will also know
Old fashioned baked breads Read More »
Back in the early days of the 1940s and ’50s we made most desserts at home. Here are some of great hints for how to enhance your home baking:
Hints about cooking from the 1950s Read More »
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.
Birds ‘on the fly’ Read More »
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.
Let’s go fishin’! – 3 of 3 Read More »
I would say there are as many ways to cook rabbits as there are all other game recipes combined.
Watch out you wascally wabbits! Read More »
Stuffing for fish, birds or game should never be overpowering. When preparing stuffing, make it moist and fragrant.
Now that you have your moose or deer meat in the freezer, it’s time to get serious about cooking it the outdoors way, inside.
Many ways to eat moose Read More »
While I love using bison steaks, you can totally use any sort of lean, quick cooking steak you’ve got – moose, caribou, even beef.
Chicken fried bison steaks Read More »
Everyone has that dish that they always order – for the lovely man that keeps my freezer stocked with wild game: baked spaghetti.
Baked spaghetti with bison Read More »
Simple jerky is a cinch to make without any special equipment at all.
Almost everybody likes jerky Read More »
Ground meat is certainly one of the results of just about any successful hunt and this includes birds. With a little thought, there are a
What can we do with all this burger? Read More »
One of the best ways to assure the very best taste of your fish is to kill it immediately after landing it. Throw away the fish chain and any containers that just hold water. Just don’t use them.
Get the best out of the fish you caught Read More »
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.
I received a question on just how long you should extend the freezing time of wild, big game meat. There are lengths of time that
Cooking and freezing wild meat Read More »
Try these instead of a sandwich in a packed lunch, or bring them along on your next outdoor adventure. Onigiri taste best at room temperature
As a youngster back in the 1950s, one of our responsibilities was to go out in the open fields and pick fresh mushrooms – and
Mushrooms From the Open Fields Read More »
This dessert is similar to risengrød and is offered to the nisser (gnomes) on Christmas Eve in Denmark
Ris à l’amande (Danish rice pudding) Read More »
Think of egg nog as a way of preserving the summer’s bounty (dairy, eggs) for the winter.
Boozy maple eggnog Read More »
Back in the 1930s and 40s mom baked her own goodies and desserts. They tasted far better than the modern off-the-shelf desserts.
The holiday season ushers in all kinds of warming specialty drinks to cozy up with around the house. This Hot Dickens Cider is named after
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.
Caribbean stew meat with coconut dumplings Read More »
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.
Cheeseburger eggrolls Read More »
If you like homemade bread, then let me take you back to my mother’s kitchen, back to the 1950s.
Mmmmm! Sweet, Delicious, Bread Read More »
Apple crumble is as close to a perfect food as I’ve ever found. It can be breakfast just as easily as it can be dessert or even dinner. It’s fast to prepare, and when it comes right down to it, pretty healthy.
Apple bourbon crumble Read More »
This classic bistro dish can be found all over menus in Europe and North America, usually served with plenty of crusty bread and salt.
Roasted bone marrow with parsley Read More »
Having grown up in the 1930 and 40s, I was used to homemade food such as pancakes, bread and fresh-from-the-garden homemade soups. Nothing was prepared in
This is a simple way of preparing sweet local carrots where the root vegetable stays the star of the plate.
Paprika roasted carrots with parsley yogurt sauce Read More »
Flemish Beef Stew, Baked Pork Chops, Hot Pot Luck and more!
Warming Fall Recipes Read More »
This recipe uses bear pepperoni, but you could use salami. Or really anything. Stromboli are delicious no matter what they’re filled with.
Bear pepperoni and herbed ricotta stromboli Read More »
Pork loins cook fast, are inexpensive, and happen to be just as easy on the waistline as they are on the pocketbook.
Roast pork with apples and rosemary Read More »
METHOD 1. Set oven at 375ºF and oil a loaf pan. Whisk together both flours, sugar, baking powder and salt, toss shredded cheddar into the
Cheddar Beer Bread Read More »
Looking for a few good hunting season recipes. The Best Venison Steak 2 large venison steaks 1-½ cups water ½ cup dry wine ½ pkg.
Hunting Season Recipes Read More »
Fall has arrived and Yukoners have all started to settle into our winter routines. This busy time of year seems like the perfect time to
Taking the reins at What’s Up Read More »
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
Hasselback Potatoes Read More »
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
Good Ol’ Comfort Food Read More »
I can still smell the smoked fish on my jean jacket and I smile. It means I have been home to the Northwest Territories. At
Northern Food Fusion: Arctic Char Harvest Read More »
Things get freezer burnt. Those unfortunate packs of meat can still be delicious if you know how to deal with them.
Surimi Salad Rolls Makes 6 Rolls INGREDIENTS ½ cup shredded, flaked imitation crab ½ cup shredded iceberg lettuce ½ cup thinly sliced cucumber 6 rice
Surimi (Fake Crab) Salad Rolls Read More »
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
Caramelized Onion, Mushroom and Havarti Stuffed Burgers Read More »
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
Huevos Rancheros Breakfast Wraps INGREDIENTS: 2 Tbsp butter 1 onion, finely chopped 1 tsp chili powder One 19-ounce can of black beans, drained One 12-ounce
Two Breakfast Wraps to Stock Your Freezer Read More »
Cranberries are just one of many berries that you can add to regular recipes for some extra health benefits. But since we are in the
Mint and Pecan Pesto INGREDIENTS: ½ cup pecans 1 cup mint leaves, coarsely chopped 3 cloves garlic, coarsely chopped ⅓ cup olive oil ⅓ cup
Roasted Cauliflower with Mint and Pecan Pesto Read More »
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
METHOD: 1. Whisk together lime juice and olive oil, add jalapeño, mint and scallions and mix until well combined. Season to taste with salt and
Marinated Watermelon Salad with Mint and Jalapeño Read More »
The hidden trophy of any successful hunt – that should be hauled out of the woods and cherished like a beautiful hide or perfectly curled
The view overlooking Bennett Lake, after summiting my first mountain, while accompanying a friend on his goat hunt, will stay with me forever. The noise
Why I Love Little Birds Read More »
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
Hot dog carving is my latest passion project. This past weekend I became the general of my own army comprised of perfectly seared men and
Why You Should Be Carving your Hot Dogs Read More »
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.
Bison Dan Dan Noodles Read More »
Filipino spaghetti is the perfect food; it’s meaty, savory, sweet and cheesy. And it’s filled with hot dogs. This recipe uses bison.
Filipino Spaghetti with Bison Read More »
Fireweed Jelly Yield: approximately 15 x 125 ml jars Ingredients: 8 cups fireweed blossoms (no stems or leaves) ¼ cup lemon juice 4 ½ cups
Method: 1. Whisk together mayo, sriracha and lime juice and season to taste with salt and pepper. Heat a drizzle of oil in a skillet
Grilled Corn Salad with Chili Lime Dressing Read More »
Moose, Spinach and Sunflower Seed Strudel Serves 6 Ingredients ½ cup plus 1 Tbsp olive oil, divided 1 onion, finely chopped 1 clove garlic, finely
Moose, Spinach and Sunflower Seed Strudel Read More »
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
Salmon: Another Dijon Delight Read More »
When out on a day’s fishing and you don’t catch one of those big clunkers, don’t be dismayed. You can make a great chowder with
INGREDIENTS 1½ cup sugar, divided 1 Tbsp cornstarch 2 pounds frozen rhubarb ⅔ cup all-purpose flour ⅔ cup cornmeal Pinch of salt ⅓ cup coconut
Oven Stewed Rhubarb with Cornmeal Biscuit Crumble Read More »
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.
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
Classic Meat Recipes Read More »
I’ve always loved the stories where people slip out of the present and into a different time; kid’s stories like Tom’s Midnight Garden, or the
Dreamtime, Bourbon Time Read More »
When you’re in the backcountry, sometimes you don’t have a lot, but you need something fast, tasty and hot. This is a simple, highly adaptable
Bar snacks are the best. Any sort of deep fried appy always gets my attention. And deep fried pickles catch my gaze more so than
Deep Fried Pickles Read More »
Many household freezers have some – or even a lot – of salmon waiting their turn on the menu. Hopefully all our salmon is wild
Salmon, Salmon, Salmon Read More »
I bet you can get your kids or even adult veggie haters to enjoy them done on the barbecue. Here are three simple and very
Veggies à la Barbecue Read More »
My mother was a master cook sent down from heaven, and as she looks down upon me, I think back to the 1930 and 40s.
Muffins are not only a treat, but a very healthy treat – especially when you bake them with fresh fruit. Here are some tasty muffin
Muffinize Your Snack Time Read More »
Having recently spent some time in Latin America to attend a friend’s wedding (congrats again Mr. and Mrs. Spinks!) my head is full of vibrant
Coctel de Camarones Read More »
The rule of thumb when cooking squid is either really fast, or really slow. Most people lean towards fast – fried calamari is on thousands
Sausage Stuffed Squid with Creamy Polenta Read More »
From the kitchen of The Cellar Steakhouse & Wine Bar RICE 2 cups sushi rice, rinsed in cold water until clear 2 1/2 cups cold
Pike Chowder Supreme This will take some time, but it is time well spent. Ingredients: 1 pound of freshly caught pike fillets, cut into stew-size
Wonder What to do with a Pike? Read More »
Sometimes, you just need cake. I’ve baked this from scratch before, but this is the one time I’m going to advocate boxed over homemade: when
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
Eggs Baked in Peppers Read More »
Panna Cotta is a great dessert for a dinner party because it’s best when made a day in advance. Think of it as an adult pudding cup.
Honey Panna Cotta with Pineapple Read More »
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
For the Love of Potatoes Read More »
Sometimes when you’re in the bush you need lots of calories, but you don’t have lots of time (or energy) left at the end of
Bush Gypsy’s Banquette Read More »
Yukon concocters, experimenters, cocktail lovers and fans of northern botanicals, take cheer! A kindred spirit walks among us. She is Jennifer Tyldesley, and as you
Sweet news: Northern bitters make beautiful drinks Read More »
The circle is often used as a symbol of perfection. The delicious combination of sweet or savoury filling and flaky pastry at its best when
Here are some good bread recipes from the 1950s. Cranberry Bread 2 cups of sifted flour 1 cup sugar 1½ tsp baking powder 1 tsp
Tortilla española, tortilla de patatas, Spanish omelette – it has many names but this simple dish made of eggs and potatoes is considered one of
Potato Chip Tortilla Española with Lemon Garlic Aioli Read More »
2. While the sausages are roasting, whisk together remaining olive oil, balsamic vinegar, brown sugar, and grainy mustard and season to taste with salt and
Roasted Sausages with Arugula and Barley Read More »
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
For the Love of Tomatoes Read More »
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
Old Time Meat Dishes Read More »
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
Vietnamese Style Leftover-Chicken Lettuce Cups Read More »
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
Sausage rolls are bundles of love, and the perfect food for any occasion Read More »
Finally, it’s here! The season I’ve been waiting for, the season when each day invites a further excursion to extend the trail beyond yesterday’s stopping
Homemade Food for the Trail Read More »
Caribou is one of my favorite Yukon treats, and if you happened to get one during hunting season (or have generous friends) then you’re going
Caribou, Water Chestnut and Sweet Corn Egg Rolls Read More »
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
Baked Rigatoni with Moose and Mozzarella Read More »
With the hunting season upon us, it’s time for some special big game recipes. First of all, there is just about no part of a
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
Potato and Green Onion Kugel Read More »
3. Bake brownies until a toothpick inserted in the centre comes out with just a few crumbs clinging to it, about 45 minutes. Allow brownies
I extracted a small tub of raspberries from the freezer yesterday, comforted to see it near overflowing with the season’s harvest. Though saskatoons and blueberries
‘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
Roasted Carrot Galette Read More »
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
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
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
Gnocchi with Butternut Squash, Sage and Blue Cheese Read More »
Bring on the cozy sweaters and pumpkin spice – it’s fall! My Facebook has been blowing up with harvest pictures: oversized squash, pounds of potatoes,
Pickled Rosemary Carrots Read More »
When I was a kid, we had yellow curry powder in the house for exactly three dishes: curried rice with raisins, curried chicken steamed buns
Curry Cauliflower Pickles Read More »
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
Veganize Your Chili Read More »
I recently discovered a great trick for keeping strawberries fresher for longer: wash them in a one part vinegar to 10-parts water solution, then leave
I bought a nectarine in Juneau a couple of weeks ago. It looked large and rosy and promising. The flesh was firm and yet it
Making Sangria While the Sun Shines Read More »
What do robots dip in salsa? Microchips! Salsa is the Spanish and Italian word for ‘sauce’, and besides being incredibly easy to prepare (chop stuff
Chunky Chipotle Salsa Read More »
A couple of weeks ago I wrote about heading off on a trip down the Wind River. I was concerned that our group, with all
From the Ashes of A River Fail: Two Cocktails Read More »
It’s 6 a.m. on a rainy morning just before Canada Day. In six hours I need to be ready to drive to Mayo, with three
One of the fun things about fermented foods is passing on bits to others, knowing they will grow and spread like a great idea. It
I developed an interest in food and restaurants early. In this I had a companion: my friend Sarah, who at sixteen was a year older
Having trouble finding uses for your abundant mango crops? Look no further than this exotic chutney, combining the bright, tropical flavour of mango with the
Cumin Mango Chutney Read More »
Most of us who came of age in the 70s have a Tiki experience somewhere in their cocktail history. Mine was in Jasper, Alberta in
Mai Tais at the Whistle Stop Pub Read More »
My first try at making wine jelly occurred recently while visiting my hometown of Moose Jaw, Saskatchewan. My mom and I spent an afternoon together
The Old Fashioned takes us right back to the beginning of the history of cocktails. In 1806 a reader wrote to the editor of The
Whenever I think of avocados, my mind immediately goes to a cartoon I saw circulating Twitter one day that shows an avocado running away from
A Good Kind of Fat Read More »
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)
No, this is not a book of maps to the McDonald’s in your area. Or a guide to the best Chinese food takeout combinations (that’d be
What We Eat When We Eat Alone Read More »
Apple Crisp Cake: 2 ¼ cups all-purpose flour 1 cup sugar 1 ½ tsp baking soda ½ tsp salt 2 eggs 1 ½ cups
One thing I often notice about winter is the way it makes you really appreciate warmth. It feels great to get out of the cold,
Hawaii in a Mason Jar Read More »
It’s easy to distinguish what the latest food trends are when you see the latest creative potato chip flavours. I realize this sounds a little
Feelin’ Hot, Hot, Hot Read More »
Grouse Stew with Baking Powder Biscuits If you had a good grouse harvest or are just looking for a different way to serve them, follow
Grouse Stew with Baking Powder Biscuits Read More »
Mini Biscuit Pizzas 1 lb ground beef ½ lb lasagna noodles two 6 oz. cans of tomato paste 1½ cups hot water
Pizza, Ribs and Lasagna Read More »
At the beginning of January I set myself the task, for 2016, of clearing the cupboard of experimental aquavits, infused spirits and liqueurs. A task
Raspberry Ultimatum Read More »
In Scottish households it’s a New Year’s tradition to scour the house clean on December 31st to prepare for the coming year. My household has
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
Delicate and fine, the American Beauty Rose china service was surrounded by gleaming silver cutlery, platters and serving bowls passed down through family generations. All
Jamaican Baked Bananas for Christmas Read More »
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
When my Mom and Dad were a young couple living on Avenue Road in Toronto their local watering hole was the rooftop bar at the
Old Friends and Family Recipes Read More »
Tough or gamey meat is a real challenge for you and your family. If the first meal doesn’t come off well, you’ll have a hard
How to Deal with Tough or Strong Tasting Meat Read More »
The recipe is an adaption of the original Flaky Biscuits recipe from the Tassajara Cookbook, which I have made more times than I can count.
Say it with Biscuits Read More »
If you’re not eating flax every day, it’s time to start. While it may not seem like the sexiest superfood in its tiny boring brown
Boost Your Health with Flax Read More »
In the world of beverages, everything old is new again. The cocktail revival of recent years has been matched by a revival of interest in
Switching Up the Drinks Menu Read More »
When your friend blows into town, you hang onto your hat and lay on the groceries, especially the Stolichnaya Vodka, or “Stoli”, as he calls
Extraneous Bananas Read More »
Like so many Yukoners during this crazy low-bush cranberry season, I’m clearing out the freezer to make room for berries. In the process I’ve unearthed
Here’s a tip: spruce makes for a great cocktail Read More »
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
Curing without killing Read More »
Gin is the quintessential summer spirit, especially for those of us who live above the 49th parallel. Rum, tequila, and bourbon more properly belong to
Bitter Lessons and Sweet Memories Read More »
I was visiting a friend down on Lewes Lake last week and was delighted at the profusion of blue and pink lining his driveway. Wild
In New York, speakeasy-style bars are all the rage. Dark, guarded by doormen or hidden behind a “front” establishment like a hot dog stand or
Speak Easy, Drink Well Read More »
Well I hope that sundrenched stretch wasn’t summer. It was glorious, hot, and beautiful — what a tease. I’m sitting inside with the rain lashing
A Whitehorse friend recently told me about a useful book called The Gin and Tonic Gardener, by Janice Wells, a gardener and newspaper columnist in
A Tale of Two Gardens Read More »
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 first encountered Campari in 1980 at a hotel bar on Alonissos, a small island in the North Sporades group of islands in the Aegean
Cocktail Hour on the Tsirku Glacier Read More »
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
This is a story about ice wine, and we will get to it in a roundabout way. Recently my husband Hector forwarded me an email
How Farmer Friends Lead to Pretentious Wines Read More »
Ling cod, or burbot, is very common in the Yukon’s southern lakes, and is quite easy to catch by jigging, bottom fishing, or using set-lines
Cooking and Eating Ling Cod Read More »
Seasonal eaters, whether they are gardeners, foragers, or locavores reading the labels at the grocery store, know that the lean time of year isn’t during
Right on schedule, my sprout craving has arisen from where it lay quietly dormant since the fall, nestled snug beneath the desire for stews and
As the days lengthen and I embark on ever-longer forays out into the world, I remember wistfully the easy goal of foraging. Foraging itself is not effortless, but during the snowless seasons
Nourishing The Heart Read More »
In the dark days of winter, we could all stand to sing a page from the Swedish songbook; in particular, the tradition of Sankta Lucia,
Bring back the light Read More »
I’ve got a moose stew I usually throw together in the winter for a party. I get it going on the stove, and when it’s
Eric’s Christmas Moose Stew Read More »
Lewis’s Scotch Tablet Ingredients • Pour into a greased tin or tray with at least a two-inch lip. • Score the top in a one-inch cube
Lewis’s Scotch Tablet Read More »
Famous Peaches SUBHEAD: A breakfast fit for the fit by Don Graham I normally buy two cases of Canadian grown peaches to last me one
Don’s Famous Peaches Read More »
It’s in almost everybody’s garden, and it grows totally untended in abandoned homesteads and mine sites — It must be a North American plant, right?
Miche Genest is up early, squeezing wild-rose-petal-infused egg whites into small twists on parchment-paper-lined baking pans. She’s making meringues in preparation for the launch of
Feasting on the Forest Read More »
Eating seasonally teaches long-term thinking I love watching tomato seedlings poke their tiny shoots out of the soil, eagerly seeking sunlight — or UV light
Taking The Long View Read More »
You aren’t sorry for inviting them to stay, because they are all your kids’ best friends, but what can you make for dinner to satisfy
Of Course You’ll Stay for Dinner Read More »
Next to drug dealers, North American kitchens are probably the biggest users of smallish, sealable plastic bags. There are a variety of sizes and brands,
A Recipe That Might Change Everything: The Ziploc Omelette Read More »
I delight in winter travel, especially once the snow pack has settled. It’s early this year, and I’m already able to break away from the
When serving bison, ideally the first meal is raved about. If not you’ll have difficulty serving the remaining 2300 pounds in the freezer.
Bison Hunt: On The Table 5/5 Read More »
When I first arrived in Kluane as an aspiring biologist, it seemed fitting that I would land in the place where the famous lynx-snowshoe hare
Ecologically-inspired Cuisine Read More »
Nutrient comparison: fat per 100 grams of lean cooked meat: bison: 2.42 grams; choice beef: 10.15 grams; pork: 9.66 gram. Why we hunt Bison.
Bison Hunt: In The Kitchen 4/5 Read More »
Midwinter is rife with tradition. Celebrating, tolerating, or avoiding family gatherings and their associated rituals is part of many people’s December, whether they ascribe to
And a Grouse, in a Pine Tree Read More »
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
Stuffed Chicken Breast with Red Wine and Red Currant Sauce Read More »
My son Billy and I went up onto the Top of the World for an afternoon grouse hunt, his first. There are dozens of trails
Hunting For Wildlife: Bill Holmes Read More »
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
Here Comes the Sun Read More »
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
Eat (or Sip) Your Veggies! Read More »
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
Break Your Fast … F-A-S-T!!! Read More »
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
Spring is in the Yukon Air Read More »
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
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,
Lovely Lemons and Rhubarb Read More »
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
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
Yukon Salmon Goes Upstream Read More »
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
Starting to Go Plum Crazy Read More »
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
Klondike Rice and Beans Read More »
Working the Rotary Wine and Fine Food Festival last month, I was reminded all over again why I love the world of wine. There were
Sweet Dessert Wines For Long Winter Nights Read More »
Roasting the vegetables makes difficult-to-peel squash easier to work with. As well, along with fresh garlic, roasting sweetens and intensifies the flavour of root vegetables.
A Simmering Supper Read More »
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
A Christmas Savoury Read More »
When a prolonged winter continues cold, colder and coldest, one can counter with thoughts and tastes of the sunny South. Here is a muffin, loaded
Tropical Taste in a Northern Kitchen Read More »
Yukon Gold potatoes, as fresh baby nuggets or mature full size, are wonderful for this delicious, warm salad. Paired with fresh apple and Camembert cheese,
Striking Gold; One Potato at a Time Read More »
Sometimes fresh is not always available. In early Klondike days, canned or dried fruit was the norm. Many modern-day Northerners dry fruit for lightweight hiking
Tutti Fruit-ee, Go Fruit Read More »
This is a great recipe for your next potluck supper. Quick to put together, better after it has sat for an hour, this salad is
Great Pick for a Potluck Read More »
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
A Taste of Our Northern Woodlands Read More »
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
In old Klondike days, ingredients were rather limited. Lard or bacon grease was often the only fat for baking. Holy smokes, can you imagine? In
Round and Round and Round We Go Read More »
“Men will cook if danger is involved,” writes comedienne Rita Rudner, which pretty much explains my love for the barbecue. I once bought a quarter
“Stand back … I’m cooking!” Read More »
Here is a simple salad, colourful and high in nutrients. Try using a whole wheat penne or vegetable pasta for interesting texture and increased fibre.
Simple Salad for People on the Go Read More »
While the snow is gone, and with it the skiing and snowshoeing, back come the swans, ducks, crocuses and the long-awaited spring light. One season
Bittersweet Endings Read More »
Rhubarb is the earliest crop to be harvested in the Yukon and is now fresh and plentiful. Grab it from your garden or find a
Rhubarb and Strawberry Fare Read More »
I can’t say I’m one who watches my weight. I mean, where’s it gonna go? (Zing!) I’ve had the same basic kind of body shape
Watching the Scale Ain’t Where I’m At Read More »
I guess when most of us think of Italian food, we think spaghetti and those old-school straw-covered flasks of Chianti. I am channelling that scene
The Italian Connection Read More »
If you like to camp in comfort and enjoy a challenge, take a Dutch oven. Breads, bannock, cinnamon buns, upside-down-cake, succulent meats and baked fish
Raked Over the Coals Read More »
Sockeye is in season and if you haven’t yet discovered the ease and piquant flavour of cooking fish on a cedar plank, now is the
Picking in the blueberry patch; what could be sweeter? Along waterways and creeks, hillsides and rocky patches, these little blue beauties are worth the hike.
Bottoms-up in the Blueberry Patch Read More »
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
Held Together by a Noodle Read More »
The firm texture of Yukon Gold potatoes goes well with fresh corn to deliver a rich flavour in this hearty and healthy soup. Leave the
There is nothing like ginger for spicing things up. Fresh, candied, pickled in syrup or dried; all forms of ginger are pungent, fragrant and especially
Approaching Life ‘Gingerly’ Read More »
Fall is a time of great vegetable abundance. Yukon-grown root vegetables, as well as squash, mushrooms, pepper and garlic, add rich flavour to this warm
Fee, Fi, Fo, Fum! This Healthy Veggie Pie Is Yum Read More »
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
Simple ingredients: butter, sugar and flour make up real old-fashioned shortbread. While variations on these basic ingredients are many, the real McCoy is hard to
Simple and Sweet: An Old Time Read More »
Steak and Kidney Pie has been a Boxing Day tradition in my family. They go “Box” (shop) and I make the pies … mmm …
Cooking on the Wild Side of Christmas Read More »
My parents, Bob and Elly Porsild, were from Denmark and we always observed Christmas in the Scandinavian way, celebrating with dinner and pakke on the
A Taste of Denmark Read More »
What to do with the pumpkin after H-day? Here is a delicious and heart-healthy pumpkin and sweet potato stew, fragrant with spices to bring smiles
After Jack’s Lantern Has Been Lit Read More »
Spring is finally in the Yukon air. When it takes hold, one can hardly remember when we were in the midst of those long winter
Having a Cup of Spring-Time Tea Read More »
What is Valentine’s Day without chocolate? Cut into heart shapes and sprinkled with a dusting of icing sugar, these are moist and not too sweet.
A Chocolate Valentine for Your Sweeties Read More »
Wild meat, made into sausage, is a versatile protein food that can be used in all kinds of healthy dishes. Caribou, moose, bison and
Simmering Soup on a Cold Winter’s Night Read More »
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
Our cool northern climate is similar to conditions in Ireland where so many potatoes (with Irish eyes) grow plentifully. Yukon Gold potatoes, along with the
Those Irish Eyes … (… Potato eyes, that is!) Read More »
Here are two lightweight and quick-to-prepare recipes sure to deliver loads of flavour and little weight while being carried in your pack, canoe or kayak.
Lightweight Foods to Lighten The Load Read More »
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
Wild raspberries are yours for the picking in a ditch or river bank near you. Take advantage of our warm summer weather and gather plump,
Cooking on the Wild Side of Summer Read More »
With fall come many fruits, particularly juicy plums – lovely large dark ones and smaller golden plums. Either variety will work well in this easy-to-make
Going Plum Crazy for Fabulous Flavour Read More »
Nuts of many kinds (both the human and plant varieties) were common about town in early Klondike days. Nuts keep well, have great flavour and
Going Nutty North of 60 Read More »
Those long and much anticipated golden days of the summer solstice are upon us. Go out and enjoy the sunshine and warmth. When you get
It’s the season to eat, drink and be merry with friends and love ones. So what if we told you that you could kill two
Tidings of Hops and Barley Read More »
Along with the crocuses, up come new buds on ‘artemisia frigida’, better known as wild sage. Aromatic, especially when crushed, sage is a silver-grey-green member
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
The Great Garbanzo Read More »
If you read Dennis Zimmermann’s article last week on ice fishing and combined it with the weather in Whitehorse this weekend, you may well have
I don’t keep moose frozen more than 6 months. Dry curing it for a few days, you intensify the moose flavour.
Moose Meat in the Closet Read More »
Caribou Liver Paté by Michael Edwards Several years ago up on the Blackstone I harvested my first caribou, a young male from the Porcupine herd.
The Iron Chef, a competitive cooking show, opens with dramatic music, a swelling crescendo of exciting sound building as the camera zooms around a dramatically
The Secret Ingredient Read More »
If you asked me what my favourite food was, and I was actually honest about it, I would probably have to say refined sugar. And
If Italian gastronomy is all about family, Japanese cuisine about purity and technique, Mexican cooking has always been, at least to me, about colour and
Embrace the Colour Wheel Read More »
The festive season is upon us and so too is food for entertaining. Here is a trio of dips, ones that can be made ahead,
Dipping into that Festive Flavour Read More »
While a fish stew exists in many cultures, our northern fish shines like no other in the version presented here. Choose a firm textured fish
Something’s Fishy for Dinner Read More »
Take a can of salmon … it is amazing what one can do with it. With fresh salmon so pricey and fish so healthy to
Bank on Salmon: It’s in the Can Read More »
Those who enjoy the Yukon outdoors know that snacks need to be easy to pack and hold up without crumbling too easily. Peanut butter packs
Winter weather … cold, crisp and clear. When the sun shines, get outside. Ski, snowshoe, sled or run your dog to get that sun full
Winter Camping and Skiing? Get Out and Get the Sun! Read More »