My daughter, Tess, was having a craving – for poutine.
It was then I realized that I could actually make a totally northern, totally local poutine! And so I did.
Dawson potatoes, Dawson cheese curds, and moose gravy!
Norland potatoes grown at Kokopellie Farm are stored fresh all winter in their root cellar. With a skidoo or a four-wheel-drive truck I can brave this year’s long and bumpy ice road on the Yukon River and head to Kokopellie Farm on Saturdays between 2 and 5 pm to buy them direct from Otto’s root cellar.
The potatoes were oiled with rendered beef tallow from the Klondike Valley Creamery and then baked into scrumptious fries.
I made the cheese curds with milk from the Klondike Valley Creamery with the help of rhubarb juice (instead of vinegar).
And the moose gravy is from a recent moose roast, thickened with homemade potato starch.
My children claimed it was lacking one of the key poutine ingredients – salt. But in my mind it was delicious nonetheless.