Recently, I had the distinct honour to have Yukon chef, Miche Genest, in my kitchen, devoting a week of her time helping me cook!
The week went by all too fast, but we covered a lot of ground – soups, dinners, sauces, desserts. And we started experimenting with grains (more on the grains later).
One of the favourite supper recipes was Pork Hock Rye Casserole, although it doesn’t have to include pork hocks – it is adaptable to any slow cooking meat. And the rye could easily be substituted with barley (once I thresh it) and probably even with wheat grains (although I think I will preserve every precious grain of wheat for baking!) This, like Rappie Pie, is another excellent one dish winter comfort food – filling, delicious and 100% Dawson City local!