Food & Beverage
Issue: 2018-12-12, PHOTO: Murray Martin
Surviving (and thriving) in the great outdoors
I will go out on a limb by saying that most people who are going into the backlands do not carry a GPS or a compass. I have written about how a wristwatch is also a compass, but lets say, regardless of these comments, that you do find yourself... more
Issue: 2018-12-12, PHOTO: Sydney Keddy
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... more
Issue: 2018-12-05, PHOTO: Sydney Keddy
Mushroom galette
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. This particular filling is great with any combination of mushrooms; in fact, the bigger the... more
Issue: 2018-12-05, PHOTO: Pixabay
Cake recipes from the 1940s and ’50s
When you bake your own cakes, using basic ingredients, you actually know where they come from. It’s not only a good idea, but it’s also cheaper than buying a cake and results in the sweetest-tasting cakes this side of heaven … not that I came from... more
Issue: 2018-11-28, PHOTO: Sydney Keddy
Roasted carrots with maple and garlic
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. Glazed carrots are a holiday classic; this version is jazzed up a little bit with a maple garlic glaze... more
Issue: 2018-11-28, PHOTO: Pixabay
KD, rice and Pilot Biscuits
If you have a big budget and a small appetite, freeze-dried meals will work to keep you healthy on the trail. I have always found the servings too small and I’d need two of them to fill me up. They are certainly convenient and super light to carry... more
Issue: 2018-11-28, PHOTO: Ulrike Wohlfarth Levins
Fifty years of meat, sausage and community
The Deli started as a dream that Ernst Wohlfarth (better known as Ernie) had when he was growing up in war-torn Germany. He dreamed of making sausage and became an apprentice in that field, as a young teenager. He soon realized that it was not... more
Issue: 2018-11-21, PHOTO: Sydney Keddy
Braised pork with apple cider and tarragon
You can serve this dish on top of crisp roasted potatoes, or tucked into a crusty roll with lots of seedy mustard. And it’s a great way to use up that last little bit of cider that has gone a bit past its prime... more
Issue: 2018-11-14, PHOTO: Pixabay
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: more
Issue: 2018-11-14, PHOTO: Sydney Keddy
Apple and bacon macaroni and cheese
I love this dish. It’s got everything you want in a big pot of comfort food—a bit of sweet, a bit of salt and lots of creamy cheese sauce. It may seem a bit out of left field to fold apples into mac and cheese, but take the leap of faith... more
Issue: 2018-11-07, PHOTO: Sydney Keddy
Cold peanut noodles with chicken
Leftovers can be a bummer. Especially when it’s just odds and ends, but nothing substantial enough for a meal. Tossing those leftovers in a peanut sauce, with chilled noodles, is a tasty way to clear out your fridge... more
Issue: 2018-10-31, PHOTO: Sydney Keddy
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... more
Issue: 2018-10-24, PHOTO: Pixabay
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... more
Issue: 2018-10-24, PHOTO: Sydney Keddy
Marbled tea eggs
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. This version is a take on a fairly common chinese recipe, but you can add or remove spices... more
Issue: 2018-10-17, PHOTO: Sydney Keddy
Chicken with pears and shallots
When you’re picking out pears for roasting like this, try and go with ones that are on the firmer side. If you go with pears that are soft, you might open the oven to find them liquified—which could also be delicious, just not really what we’re... more
Issue: 2018-10-17, PHOTO: Pixabay
Old-fashioned breads, old-fashioned taste from the 1920s
Now that we are moving into some bread recipes from the 1920s, let me take you back to those times and just how to handle the recipes of those days. Growing up in the 1930s, home-baked bread from my Grandmother was just a natural thing and you... more
Issue: 2018-10-10, PHOTO: Sydney Keddy
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)... more
Issue: 2018-10-03, PHOTO: Pixabay
Old-Fashioned Marmalades from Grandmother Davenport’s Recipes
Allow me to take you back to the early 1940s, when Grandma Davenport made the sweetest-tasting homemade jam and marmalade. There was no guessing as to what hidden chemicals might be lurking in these recipes (unlike some store-bought varieties)... more
Issue: 2018-10-03, PHOTO: Sydney Keddy
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... more
Issue: 2018-09-26, PHOTO: Sydney Keddy
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... more
-
Rick Massie
-
Rick Massie
-
Rick Massie
