What's Up Yukon columnist Sydney Oland is a recipe developer who lives in Whitehorse. Her work can be found in The Boston Globe, Seriouseats.com as well as other publications.
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Sydney Oland
Issue: 2018-04-18, PHOTO: Sydney Oland
Sweet potato hash and eggs
It’s breakfast. It’s sweet potato and breakfast, so it’s simplicity and cosiness on a plate. The ingredients are cheap and always available, almost everywhere. The flavours will compliment every season or any protein you wish to pair it with... more
Issue: 2018-04-11, PHOTO: Sydney Oland
Chicken fried bison steaks
Weeknights are busy; chicken fried steaks are fast. If you’ve got minute steaks in your freezer this is a great place to use them. And while I love using bison steaks, you can totally use any sort of lean, quick cooking steak you’ve got – moose... more
Issue: 2018-04-04, PHOTO: Sydney Oland
Roasted grape, leek and goat cheese tart
Grapes make a lovely sweet and savoury addition to a variety of meals. If you can manage it try and time this recipe for when you have the bottom of a bag of grapes that have gotten a little old... more
Issue: 2018-03-28, PHOTO: Sydney Oland
Baked spaghetti with bison
Everyone has that dish that they always order when they find it on a menu – and for the lovely man that keeps my freezer well stocked with beautiful wild game, that dish is baked spaghetti. To be honest, baked spaghetti makes me think of some sort... more
Issue: 2018-03-21, PHOTO: Sydney Oland
Roasted oysters with garlic toasted breadcrumbs, bacon and parmesan
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... more
Issue: 2018-03-14, PHOTO: Sydney Oland
Cheese stuffed bacon wrapped bison burger
It’s still a bit too cold to grill – at least for me it is. So these burgers are made to cook in a pan, which means that you can stuff them to the gills with cheese and wrap them with bacon without having to use any sort of toothpick... more
Issue: 2018-03-07, PHOTO: Sydney Oland
Candied Blood Oranges
Citrus is everywhere this time of year. And while stuffing yourself with fresh fruit while it’s around is a solid choice, those of us who tend towards gastronomic squirreling are on the look-out for interesting ways to preserve seasonal ingredients.. more
Issue: 2018-02-28, PHOTO: Sydney Oland
Sausage and Kale Strata
This is a bit like a quiche and some holiday stuffing had a fling and along came a weird hybrid casserole. This is a great recipe to help clean out your freezer of last years (or a few years ago) sausage and all that stale old bread on your... more
Issue: 2018-02-21, PHOTO: Sydney Oland
Sweet potato and peanut soup
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... more
Issue: 2018-02-14, PHOTO: Sydney Oland
Japanese Hamburger (Hambagu)
This is classic Japanese comfort food, exactly what you would expect from an all-night diner in Tokyo. Hambagu is just a simply seasoned burger served with gravy over hot rice. It’s simple and comforting and just a tiny bit different than a hot... more
Issue: 2018-02-07, PHOTO: Sydney Oland
Vanilla Bourbon Rice Pudding
There’s a special place in my heart for mush. And puddings of all sorts are a very favourite form of mush. This is simple rice pudding – seasoned with vanilla and bourbon, and not on the overly sweet side... more
Issue: 2018-01-31, PHOTO: Sydney Oland
French Onion Soup
In these shortest of days, how lovely is it to come in from the cold to a steaming bowl of hearty soup? This spin on a classic dish will become your favourite winter meal for a host of reasons. First, it’s delicious. Who doesn’t love French onion... more
Issue: 2018-01-24, PHOTO: Sydney Oland
A wild and wonderful night
This weekend the Yukon Fish and Game Association (YFGA) is hosting their annual Wild Game Banquet at the High Country Inn. The event will include the usual camaraderie as well as the awards from the Big Bull Night, which took place in November, a... more
Issue: 2018-01-24, PHOTO: Sydney Oland
Tuna Mayo Onigiri
Onigiri are a popular snack in Japan and consist of a rice ball and a savory filling, sometimes wrapped in a sheet of seaweed. Some of the classic fillings are umeboshi plum, salted flaked salmon, and tuna with mayo... more
Issue: 2018-01-17, PHOTO: Sydney Oland
Tea and gin cured salmon
Salmon is a great fish to quickly cure, and the addition of a bit of tea and some gin really compliment the delicate flavours of the beautiful West Coast salmon we’re lucky enough to have access to. more
Issue: 2017-12-20, PHOTO: Sydney Oland
Boozy maple eggnog
If you’re not the imbibing type, or the idea of raw eggs turns your stomach, this isn’t the recipe for you. But if you’re fond of a drink and like to try new things, then this traditional uncooked egg nog might be right up your alley... more
Issue: 2017-12-13, PHOTO: Sydney Oland
A new craft beer in town
There’s a new brewery opening in the Mount Sima area. Deep Dark Wood Brewing is hoping to be open and available to the public around Christmas. Owner and operator Matt Waugh will be producing sour beers using open casks and wild yeasts... more
Issue: 2017-12-13, PHOTO: Sydney Oland
Caribbean stew meat with coconut dumplings
Long stewed, and heavily seasoned braises aren’t what comes to many people’s minds when they think of Caribbean food. Grilled fish and chicken, lovely fresh shellfish tend to be the first dishes that are recalled when thinking of last year’s... more
Issue: 2017-12-06, PHOTO: Sydney Oland
Cheeseburger eggrolls
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. If you have a deep fryer and feel like firing it up feel free, but cooking these in a hot oven... more
Issue: 2017-11-29, PHOTO: Sydney Oland
Apple bourbon crumble
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... more