Recipes

What’s Up Yukon shares recipes from Yukonners, for Yukonners and with ingredients from the Yukon. We hope you’ll like and share them.

fish strew and ingredients

The Unexpected Joys of Fishing

I never thought that I would like fishing. In fact, as with many things our minds convince us of, I went through the better part of my life certain that I was very happy having nothing to do with piscine pursuits. I didn’t particularly like eating fish and I felt no need to try to catch one. And then I fell in love with a man who loves fishing.

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Stewed Okra Rice

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.

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A plate with Spinach-Cheese Pies (Spanakotiropita), With Lamb’s Quarters Greens

Go Wild With Greens

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.

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Adaptive strategies

During this bizarre year of COVID constraints, home cooks have had to develop adaptive culinary behaviours to increase our success in the kitchen. Sometimes key ingredients for a recipe simply weren’t available, so we acquired new competencies. We became masters of substitution.

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Caffeinated!

In these recipes you may use any coffee roast you like—the effect will be different with each one–but be sure to use a fine grind. The coarser stuff can be unpleasantly gritty.

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Warm Winter Drinks

Here we are, with the holiday season fast approaching, and it’s quite likely that you will want to celebrate with a few festive drinks. For me, winter with its cold makes me feel the need for warming ingredients such as ginger, cloves, molasses, and chocolate. The recipes that follow are full of these warm flavours.

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Sage Advice

I find one of the best ways to calm the spirit and focus the mind is to go out foraging. When foraging for wild plants we enter the landscape on an intimate scale, we’re down on our knees, looking, exploring, paying attention, the microcosm engages us and the macro shrinks away. 

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Spruce Tip Jelly

Serve spruce tip jelly on toast with butter; in thumb-print cookies; on a charcuterie platter; with smoked salmon and cream cheese; or to accompany any wild meat or fish, whether braised, grilled, roasted or fried.

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Chicken Galore

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.

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Sake!

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)

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Pizza, Ribs and Lasagna

Mini Biscuit Pizzas 1 lb ground beef                                                       ½ lb lasagna noodles                                               two 6 oz. cans of tomato paste                                                1½ cups hot water

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Punch

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

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PIZZA!

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

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Rhubarb

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?

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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

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