Roasted Beet and Carrot Salad
When I was asked to write a recipe for this issue of What’s Up Yukon, I decided to call in a real expert and asked local dietician…
When I was asked to write a recipe for this issue of What’s Up Yukon, I decided to call in a real expert and asked local dietician…
These cold noodles can do no wrong—they’re a great light dinner and a great way to use up leftover pasta. They can also sit a few days…
Preserving citrus is a great way to make the most of the best part of winter produce. Salt-preserved clementines can be mixed…
Sweet potato fries are fast and easy and feel vaguely healthy, which checks all the boxes for something you want to eat…
Okra can be polarizing. Some people are really turned off by the texture, which can tend towards slimy. But if you embrace the slime…
These types of Thai-inspired salads are also called larb or laap. They pair intensely-seasoned ground meat, with bright herbs…
Kabocha squash has a dense texture and a subtle, almost nutty flavour. When roasted, you can eat the exterior…
Eating this sandwich feels hopeful for spring, and since winter just started, we need all the hope we can muster.
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.
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…
Chances are you know someone from Atlantic Canada, you’re related to someone from Atlantic Canada, or you are from Atlantic Canada.
You may have seen this on TikTok, and while, in many cases, it is absolutely justified to roll your eyes at internet cooking.
Chorizo and chickpeas—simmered in a paprika, spiked, and olive-oil hearty sauce—makes for a fantastic dinner.
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.
A tartine is a posh French open-faced sandwich; a Texas tartine is a tartine on Texas toast. If you’re looking for a more, double the recipe.
Savoury, cheesy crepes: You can fully make this recipe a day ahead, then extend baking time to thoroughly melt the cheese.
Honestly, when left on my own it is more often packet Ramen and microwave Lean Cuisine than anything as flashy as rice and eggs.
Stuffing is the best part of cold weather; some people think it’s soup. Or stew. Or crumble. But they’re wrong.
If you have a sweetie and your sweetie eats meat, try making them a plate of steak tartare on your next evening in.
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.
In this Summer Pea and Bacon Toast dish, it’s freshly shelled peas that are the star.
Onglet is the French description of a hanger steak, a lovely little tab of meat that comes from around the lower belly of a cow.
Nothing is assured about wild food gathering. If you find butter & whipping cream try this dessert recipe.
Oxtails are so, so good. All of those tough, long simmer cuts of meat can become a meal you can have on a weeknight with a pressure cooker.
Rabbit (Ragu) has mild white meat but it has a bit more of a robust and meaty flavour than average grocery-store chicken.
Spanish tortilla (or Spanish omelet) is made with eggs and sliced potatoes served at room temperature. This simple recipe uses potato chips.
These sweet, savoury bacon-wrapped bundles “Devils on Horseback” are a perfect snack to serve with almost any boozy beverage
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
Twice-Cooked Lamb Heart Tacos, Cooking the lamb hearts twice gives the final product a satisfying texture.
Corn pancakes walk that perfect line between sweet and savoury, This recipe makes an equally satisfying meal and side dish.
Whole-wheat Vegetable Pancakes with Arugula and Greek Yogurt. A breeze to put together & works well with any sort of pre-shredded kale salad.
This Breakfast rice recipe is cheap, and filling, and will take the edge off whatever you may have gotten into the night before.
Deviled eggs are classic. Topping them with crispy salami adds some lovely texture and fatty flavor that pairs perfectly with a classic egg.
Knowing how to cook tofu is a great tool in the kitchen. This crisp baked tofu can be used all over the kitchen
Bucatini, like a really long Kraft Dinner noodle. It can soak up all sorts of seasoning that a spaghetti noodle might lose.
Trout filets are perfect for sandwiches, they’re lovely and thin so they cook quickly and the skin is easy to crisp in a hot pan
Christmas is coming and with it, all the gingerbread-flavoured things! Try this delicious gingerbread protein smoothie recipe.
This super simple steamed preparation can be served as a fast dinner alongside some pickles or sauteed green or a hearty breakfast
Buttermilk gives the crepes a lovely, fresh, slightly sour taste that plays off the salty bacon and the slightly bitter birch syrup.
Spaghetti squash and turmeric fritters. Change up the spices! Garam masala would be delicious, or even some freshly grated ginger and garlic.
Bucatini with sardines and olives is vaguely puttanesca-ish, but somehow even more simple. Try this recipe yourself.
These gnocchi with crab, scallions & grapefruit gnocchi are paired with crab and grapefruit and make a filling meal without any heavy meat.
Roasted vegetables may seem a bit of a cold weather food, but if you serve them at room temperature with a garlicky aioli they are perfect alongside grilled meat, or added as an element of a charcuterie board.
Creamed broccoli is simple and satisfying, as well as easy on the stomach and the wallet.
Please make these adorable round sandwiches and fry them until they’re golden and gooey, then dip them in yellow mustard and ketchup.
Green sauce will last a week in the fridge.
Crispy cucumber salads are ideal alongside any sort of grilled meat.
It’s picnic, BBQ and eating outdoor season – FINALLY. The dressing for this family favorite is based on donair sauce, so sweet and sticky with just a hint of garlic.
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.
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.
Spoon cake is somewhere between a crumble and an upside down cake.
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.
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.
While this recipe came from an admittedly empty fridge, it is nonetheless perfect for brunch or dinner. It’s inspired by two classic Italian pastas, cacio pepe and carbonara.
This week is a treat of a meal, shredded duck with scallion pancakes!
This week is an easy brunch recipe for shredded duck hash and eggs, based on the previously published shredded duck recipe.
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.
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.
For the next few weeks, there will be a new recipe outlining something to do with this simple shredded duck.
This recipe is commonly called American Chop Suey in New England, but can be found all over the U.S. under names including cheeseburger casserole, Johnny Marzetti, or American goulash.
Apple and bacon macaroni and cheese
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.
This is a play on a classic Italian sauce (called battutto di erbe) and is similar to pesto. Linguine with herb battuto.
No searing, no baking – these spiced turkey meatballs are poached in coconut milk seasoned with fresh ginger and garlic.
Cold weather recipes that still feel bright and light are hard to come by in a world of rich stews and heavy casseroles.
Fresh, crisp cucumbers are perfect at any summer meal. They add texture and contrast when paired with grilled meats. This version can be served as a salad, or as a garnish, next to pretty much anything you’d throw on a grill.
The secret to this recipe is the cream sauce that is just quickly buzzed together in a blender or food processor.
Bacon-wrapped bundles of sticky, glutinous rice are a great substitute for your weekend brunch plate when toast or potatoes start to feel a bit monotonous.
Trotters are all about texture—chewy tendon, soft braised skin, tender bits of meat.
We have a local farm that raises goats with lovely meat, which makes cooking it well a very simple task.
While this recipe is written for a single person, it’s easily scalable to however many people you have in your household.
Pork belly is rich and fatty and a real joy to serve. Many shy away from it due to its reputation of being a hard ingredient to execute, thankfully that reputation is greatly exaggerated.
Jicama is a funny looking root vegetable. They are commonly eaten raw and have a lovely crunchy texture and mild flavor. This quick refrigerator pickle is an easy introduction to this unusual vegetable.
Crepes make a great light dinner. They are somewhere between a ‘breakfast for dinner’ type meal and making dessert the star of the show.
Panzanella is a traditional Italian way of using old bread and lovely fresh tomatoes. While the original version uses crusty Italian bread, this version is geared more towards using up leftover rolls from summer parties with friends.
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.
Murray’s old big stone house, back in St. Marys, Ontario, where cookies cooled on the window ledge every Saturday There is no dessert like a home cooked dessert. My mother baked cookies every Saturday and put them on the window ledge in our big stone house (now designated as Canada’s Baseball Hall of Fame), back …
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.
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.
Galettes are a cross between a pie and a pizza. They come together super fast and have a lovely, rustic appearance that’s perfect for a holiday party. If you’re not the type of person who has lots of pie crust stashed in your fridge, try grabbing some sheets of puff pastry from the freezer section …
Holidays are coming, and having a few simple crowd-pleasing recipes ready to roll will help out anyone who is in charge of feeding the crowd. These are also delicious at room temperature, so the leftovers are a great addition to a fancy salad or a healthy sandwich.
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.
Tea eggs are a bit like a pickled eggs in that they are a hard-boiled egg soaked in seasoning, so that they take on the flavour of the seasoning liquid. These make a great addition to a spicy noodle soup, or as a quick snack on their own, but I like them for breakfast, sliced …
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.
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, …
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.
Living in a place where so many people pick mushrooms, this recipe is a great way to let those freshly picked beauties shine.
Grunt is a sweet fruit stew topped with fluffy dumplings, and anyone who grew up on the East Coast (or with parents from the East Coast) will immediately recognize this dessert.
Hot dogs are the perfect food, and this is a good way to incorporate more of a perfect food into your diet.
Everyone has that dish that they always order – for the lovely man that keeps my freezer stocked with wild game: baked spaghetti.
Whitehorse has a solid selection of oysters pretty consistently; these particular oysters shown in the photos were from the Haines Packing Company, but a couple of the larger grocery stores seem to be carrying them regularly as well. They’re a perfect pairing for a crisp, white wine or bourbon with friends and make an impressive nibble …
Roasted oysters with garlic toasted breadcrumbs, bacon and parmesan Read More »
If you’re vegan – or a person who feeds vegans – this recipe (or one much like it) is probably already in your arsenal. If not, or if you’re just looking for a way to eat less meat, this recipe will make even the most devoted meat eater feel satisfied. The combination of sweet potato …
This is simple rice pudding – seasoned with vanilla and bourbon, and not on the overly sweet side.
Think of egg nog as a way of preserving the summer’s bounty (dairy, eggs) for the winter.
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.
This is a simple way of preparing sweet local carrots where the root vegetable stays the star of the plate.
Pork loins cook fast, are inexpensive, and happen to be just as easy on the waistline as they are on the pocketbook.
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 dry ingredients then pour both cans of beer over top. Mix with a rubber spatula until the dough comes together with no dry spots, then place in the greased loaf …
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 …
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 paper rolls Dipping sauce (Thai-style peanut sauce, soy sauce, chili sauce, etc.) to garnish Sliced green onions, to garnish Toasted sesame seeds, to garnish METHOD 1. Bring a skillet of …
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 can corn, drained 10 eggs, beaten Salt and pepper, to taste 10 large tortillas 2 cups grated cheddar cheese 1 cup salsa ¼ cup chopped cilantro METHOD: 1. Heat a …
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 lemon juice ¼ cup grated parmesan cheese Salt and pepper to taste METHOD: 1. Place pecans in a skillet and heat to medium high, toss nuts constantly until they begin …
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 pepper. 2. Cut the watermelon in half and place the cut side down on a cutting board. Using a sharp knife carefully remove the rind, then cut the watermelon into …
Marinated Watermelon Salad with Mint and Jalapeño 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 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 …
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 women armed for battle in a soft and squishy white bun. You too can become a leader among men, all you need is a paring knife, a packet of hot …
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 over medium heat and sauté the pepper and onion until soft, about 5 minutes. Then remove from heat and allow to cool. 2. Heat your grill to a high heat …
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 oil ⅓ cup water Honey, to drizzle Toasted shredded coconut, to garnish Vanilla ice cream (or whipped cream) to serve METHOD 1. Set oven to 375ºF degrees. In a large …
Oven Stewed Rhubarb with Cornmeal Biscuit Crumble Read More »
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 the rest. Being a pickle lover I generally have all the ingredients on hand to be able to make up a batch without much notice. There are a couple drawbacks …
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 fruit, spicy seasoning and lovely fresh seafood. While the food in that part of the world is a trove of fantastic recipes the one I kept ordering again and again …
The rule of thumb when cooking squid is either really fast, or really slow. Most people lean towards fast – fried calamari is on thousands of menus all over the country because you can get a great product really quickly. But the depth of flavour and tender texture you can achieve when you slowly simmer …
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.
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.
Tortilla española, tortilla de patatas, Spanish omelette – it has many names but this simple dish made of eggs and potatoes is considered one of the corners of Spanish cuisine. And while traditionally it’s made with thinly sliced potatoes, an all American potato chip makes a great stand in. The first time I came across …
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 pepper. Toss with cooked barley and let sit at room temperature. 3. When the sausages are fully cooked remove them from the oven and let them rest for 5 minutes. …
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 …
Sausage rolls are bundles of love, and the perfect food for any occasion 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 to find yourself with a bit of ground. These egg rolls make use of a bunch of tinned goods while still letting the main ingredient shine. If you’re not a …
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 me right back to playing in the yard while mum makes dinner.
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
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 to cool for 20 minutes before slicing. Makes 16 brownies
‘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 …
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 …
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 …
Gnocchi with Butternut Squash, Sage and Blue Cheese Read More »