Yukon Cooks columnist Pat McKenna has a B.Sc. in Food Science, a Bachelor of Education and is a Red Seal Interprovincial Chef. She has recently retired from teaching the FEAST Program at F.H. Collins Secondary School.
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Pat McKenna
I conclude that socks and sandals are fashionable ...
It's a walking, talking paradox ... well, mostly it's a walking paradox: If wearing socks with sandals is so wrong, why do so many of us do it? I like to think it's because we Yukoners are soooo polite. If our tourists do it, whether it be from poor Read more
Steely Determination: Racing the Yukon River Quest
There is a strong current heading north towards Dawson and it is not just that of the Yukon River. Sixty-nine teams are registered in this year's Yukon River Quest with a voltage of energy in those paddling arms that will make that river sizzle. Read more
A Thimble Full of Christmas Cranberries
A thimble is a little cap worn on the finger while sewing. Common in past days, maybe not so common today (unless you are a quilter), a thimble can also be used to make a characteristic imprint on a traditional Christmas cookie. Read more
Dipping into that Festive Flavour
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, to serve with healthy and crisp bagel chips. Serve with bright red pomegranate seeds for a tangy taste and bright colour. Read more
Going Nutty North of 60
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 add crunch and texture to sometimes bland situations. Read more
Going Plum Crazy for Fabulous Flavour
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 dessert. Read more
After Jack's Lantern Has Been Lit
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 to both older and younger folk. Read more
Conserving Cranberries
For the Thanksgiving table, nothing could be finer than Yukon cranberries prepared with the zing of oranges. This is a very simple, very delicious way to celebrate the bounty of our Yukon forest. Read more
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. Read more
Something's Fishy for Dinner
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 and incorporate as many fresh vegetables as you can get. Using the barbecue keeps the fishy smell outdoors... Read more
Cooking on the Wild Side of Summer
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, succulent red Read more
Lightweight Foods to Lighten The Load
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. The taste of a meal increases dramatically when eaten in our fresh Yukon outdoors. Once you... Read more
Snap it Up
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 back, relax with a refreshing glass of Lemon-Limeade and a light Lemon-Lime cookie to dunk into it. Read more
With Sage Advice
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 of the mint family. Gather these lacy leaves from local hilltops and make this warm... Read more
Having a Cup of Spring-Time Tea
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 days. Invite a friend or two and brew up a cup of tea to enjoy with a slice of this lovely, fragrant cake. The addition... Read more
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... Read more
Those Irish Eyes ... (... Potato eyes, that is!)
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 humble cabbage, are the ingredients for a simple, satisfying and cheap soup. Accompanied... Read more
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. Read more
A Chocolate Valentine for Your Sweeties
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. They make a nice presentation on a dessert tray or a happy surprise in a lunch bag. Read more
PHOTO: Pat McKenna
Simmering Soup on a Cold Winter's Night
Wild meat, made into sausage, is a versatile protein food that can be used in all kinds of healthy dishes. Caribou, moose, bison and elk make great sausage and are a popular way to use the bounty of hunting. Read more