It has been a wonderful and very busy first two days in the kitchen with Yukon chef Miche Genest. Despite several interruptions for broken down cars, 40 below temperatures, dog walks and Christmas bazaars, Miche and her sous-chef (me!) have still managed to cook up a storm! In between meal preparations we have been boiling down sugar beets into syrup, hand-grinding flour, experimenting with sprouting rye and wheat grains, making yogurt and preparing chevre.
Saturday’s supper: scalloped potatoes, baked spaghetti squash glazed with butter and birch syrup and rare moose steaks prepared with a savoury rub from both garden and forest, served with a morel mushroom cream sauce.
Sunday night’s supper: was a delicious pork hock casserole cooked with whole rye grains and a yummy custard with cranberry sauce for desert.
Eventually we will post most of the recipes. But for now – here is the recipe for the delicious custard with cranberry sauce, otherwise known as ‘Token Gesture Custard’ by Gerard in reference to a portion size that was incongruous with his desire for more.