Suzanne’s Blog:  Chef Miche Gets Me Into Hock

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).

I promised to share some more recipes and here is another.  (See also previous posts with Brian Phelan’s Rappie Pie and Token Gesture Custard) 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!

> View recipe for Pork Hock Rye Casserole