Friday, December 31, 2010
Friday, December 3, 2010
So I made some heavily spiced sausages. I wanted something I could put on some fresh baked bread and chow down on!
I smoked them for 3 hours with a mix of birch, alder and willow. Air temp outside was -25c at the time. Cold but warmer than last night!
The finished sausages..... This was normal sized batch for at home. I do 5lbs at a time, which is perfect for the size of stuffer and mixer I have . I also made two large "meat" rings.
My lord! soooooo juicy and delish! Im having these tonight, with some fresh baked ciabatta, mustard, caramelized pears, and rhubarb habanero ketchup . I will have to wait a while though.... "product testing" has me full at the moment!
Thursday, November 25, 2010
Seems like a epic harvest year every year in
One traditional item that could be at the Canadian or Americans Thanksgiving, Xmas or Easter table is pumpkin pie. Now I don’t claim to have the most die hard, rare, family heritage, forget me not, heirloom variety, 100 mile recipe….but I do have one that works and has been receiving minor tweaks multiple times a year.. Feel free to freak out the on the recipe yourself and go bananas. Or play it safe and follow the instructions..
Pumpkin Pie (the heirloom, family, 50th generation, sustainable, die hard, no fail, Julia Child, jumping Jesus on a pogo stick, Thanks giving, Xmas or Easter version)….with a Yukon twist.. lmao!
The key to my pie is slow roasting sugar pumpkins and processing the pulp in house rather than buying tinned pumpkin puree. But if your in a pinch I would rather see you use tinned than buy those pies at the grocery store that seem to be able to sit a room temperature for years without spoiling. Something is seriously wrong with that picture. Again, as much as I would like you to make your own pastry, use frozen if you must. They don’t ask, you don’t tell!
For one 9-10 inch pie
- 3 cups cooked pureed pumpkin (or tinned)
- ½ cup brown sugar
- ¼ cup
Yukonbirch syrup (sub molasses if has not hooked you up) Berwyn
- 1 tsp allspice
- 2 tsp cinnamon
- 1 tbsp minced ginger (or 2tsp dried ginger powder)
- ½ tsp salt
- 2 beaten free range eggs
- 1 ½ cups evaporated milk (use full fat versions)
- 1 9inch tart or pie crust “blind baked” (for instructions on blind baking http://www.wikihow.com/Blind-Bake)
- 1 ¼ all purpose flour
- 1 tbsp sugar
- 1/4 tsp salt
- 6 tbsp cold unsalted butter, cut into pieces
- 2 tbsp home made lard (or add 2 more tbsp butter)
- 1 egg yolk (save white for the crust glaze)
- 3 to 4 tablespoons cold water
For the crust:
1. Preheat your oven to 350f.
2. With your fingers rub the butter and lard into the flour till it resembles sandy pebbles.
3. Add sugar and salt.
4. Make well in center of flour and add egg yolk and a bit of water.
5. Mix to from a ball. If necessary add a bit more water to bring dough together. The key is to work it as little as possible.
6. Roll the dough out and fit into your pie or tart pan.
7. Bake to pastry off to a light golden color. Don’t go crazy and cook it till its right brown, the pie is returning to the oven later. Brush with left over egg white and return to oven to set the white.
8. When done turn your oven down to 250f.
For the filling:
1. Place pumpkin puree in your blender.
2. Add everything but the eggs and blend until ultra smooth.
3. Add eggs and pulse 3 or 4 times to incorporate.
4. Pour filling into prebaked pie shell.
5. Bake in a low 250-275f oven till filling has set in the middle when lightly shaken. About 1-1 ½ hours.
6. Cool to room temp or even better fridge temp before serving.
Serve with vanilla flavoured whipped cream and warm birch syrup drizzled over.
Saturday, November 20, 2010
After a 3 week journey to
In the kitchen there was various whole animals coming in and out including,
Although the Brits have a large amount of traditional fair and puddings to choose from, I found it quite funny that some of the boys in the River Cottage kitchen seemed very interested in Canadian and American style pumpkin pies (which recipes are random and so ample that you can argue for days over the "right way" to make one). So I'm putting together a recipe of the pie I made at Thanksgiving this year that was REALLY good. The boys in the
Sunday, October 17, 2010
- 390g flour
- 300g water
- 7g salt
- 5g traditional dry yeast
- Rhubarb ketchup
- Low brush cranberry ketchup
- Rhubarb, habanero and sweet onion sauce
- Rhubarb bbq sauce
- Various vinegars with all the berries
- Various schnapps with all the berries
- Highbush cranberry and alpine bear berry juice reduction
- various fruit leathers and candy bars
- Granola bars with semi dried berries
- Low brush cranberry brownies
Friday, September 24, 2010
The season is over at the fishing lodge I was working for the last 4 months. I'm heading up to
Hugh Fearnley Wittingstall of River Cottage is a culinary icon in the world of seasonal, ethnically produced natural foods that has earned him a tremendous following in
I’ve always loved Hugh's philosophy and way of eating, sharing and respect for the food. I’m extremely stoked to say the least to be part of the crew for a few weeks this fall. Counting the days now…..
(Memories form the DTL) From to to bottom, 1) Go fish, 2) scoping out the smoke house, 3) red currents, 4) braised lamb with gnocchi,stunted peppermint and Swiss mountain cheese, 5) Roasted pork belly with uncle berwyn's birch syrup, white sweet potato, grilled wild onions and Dowdell's sweet fennel slaw
Saturday, September 4, 2010
Popped the olive oil and the truffles into a clean sterilized jar for storage. Instant truffle oil. Really good truffle oil. Really Really good truffle oil. Tips....Make sure all ingredient's are room temp. Make sure your using very ripe truffles or you will probably be disappointed.
Tuesday, August 31, 2010
A pan full of 2 types of chanterelles. Cantharellus cibarius and tubaeformis
Some cooked lacarria, chanterelle, boletus, lactarius and hedgehogs for pizza tonight
Some of the days haul. In plain english, delicious milky, velvet top boletes, butter boletus, belly button hedgehogs, bitter hedgehogs, yellow foot chanterelles, chanterelles, gypsy's and some laccaria's.
Tuesday, August 24, 2010
The brisket was cured with salt/sugar, spices and sodium nitrate for 5 days. Then rubbed with copious amounts of coriander seeds and black pepper
Into the scavaged dump cooker it goes. lol
Went on a hike through a old growth boreal forest north of Haines Junction yesterday. Hoping to sniff out some boletus edulis. I was just thinking I was gonna get skunked, then I seen the troops in the distance......... MUSH RUSH My first thought was, lacterious pepperatus, but as I came up on the troop and noticed no depression on the caps, I knew it was as catathelasma imperiale or imperial cats. When I posted my find on facebook a friend referred to them as "mocksutakes" I like it! No wait... I love these mushrooms. The texture is crunchy and very savory. Cooking these mushrooms requires patience as they like to be braised, stewed or cooked confit. A under rated mushroom worth seeking out if you get a chance to.
The Yukoner's answer to the matsutake. Although, ive herd rumor of matsutakes occurring up here I have yet to find any so far. As of today I'm up to 18 edible species of fungi in the Yukon territory! The list keeps getting bigger!
Friday, August 20, 2010
With the caviar I ended up grilling some home made sourdough bread rubbed with garlic and olive oil, topped it with a little mayonnaise, sliced smoked coho salmon and a generous pile of caviar on top. Very simple, but very satisfying.
Finshed putting up some of Grant Dowdells amazing beets. I pickled them with some fennel I got from him as well as orange zest and wild junper berries. Five liters of wild blue berry jam has also been put up. Some of the berries I picked while up in dawson for discovery days and the rest I got from the kluane region.
Ive started some, dry cured wild boar loin, fresh moose kielbasa, smoked dry cured moose kielbasa, moose pastrami, elk pastrami and fermented radish tops, turnip tops and green onions kimchi. Projects are what keeps me sane in the kitchen. Love it!
Chilling and grilling guinea fowl on my garbage dump scavaged kettle cooker!
Wednesday, August 18, 2010
Chocolate zucchini bread (Fatkid style)
Ive made a home version for the blog, I scale mine in the kitchen for ease and accuracy
- 3 cups flour
- 1.5 tsp baking powder
- 1.5 tsp cinnamon freshly ground
- 1.5 tsp salt
- 1 tsp baking soda
- 1/8 tsp clove ground
- 2 tsp ground ancho chili (you can substitute other chili's if you like) I like to add a bit more chili than this for home!
- 1/2 tsp fresh ground nutmeg
Combine the above sifted into a bowl, set aside.
- 1.5 cups oil (you can play around here with the type)
- 2 1/3 cup packed brown sugar
- 4 eggs (free range is good!)
- 3 oz unsweetened chocolate melted
- 3 zucchini (around 700g)
- 1 cup chocolate chips
- 1.5 cups chopped nuts (use whatever you want here, I like hazelnuts and pecans in mine)
- Combine the sugar and oil in a bowl and whip well
- Add eggs one at a time until combined
- Beat in melted chocolate(I melt the chocolate in the microwave stirring every 30 secs till melted)
- Beat in dry ingredients till smooth
- fold in zucchini, chocolate chips and nuts
- pour into greased loaf pans and bake @ 350f for about 1hr 20 mins approx. Check with toothpick till it comes out clean. Melted chocolate does not mean its not cooked so be careful when checking.
Don't get your stuff in a knot if you don't quite have enough zucchini or if you have a bit more, just throw it in the mix( I have added as much as a kg before!) Feel free to add more nuts if you like or spice it how you want. If you like me, put a sprinkle of naga jolika powder in for a extreme slice of heaven! You can also sub squash (butternut or spaghetti) for zucchini or pumpkin. Play around with it and most of all enjoy the slice! I make several batches during zucchini season and freeze a couple whole and slice and freeze a few for a quick snack. Freeze as soon as its cool enough to handle. Wrap tight and when you pull it out, it will be as good as the day you put it in, if its used within 3 months.
The Dry ingredients awaiting there wet companions and zucchini!
The zucchini has been married with the dry ingredients and heads to the oven in the loaf pans!Happy loafs of zucchini love, brew the coffee, I got this break covered!
Monday, August 9, 2010
Botargo is a Italian pantry staple and is made by curing the whole roe sack with salt, turning it daily till moisture is removed, rolled up like a sausage and shaved like salumi. Cause its such a little sack of eggs that im doing, I can do the whole process in a couple days. I also like to cold smoke my botargo Once cured and dried you can use it on anything you like, pizza, grilled cheese sandwich, pastas, taramasalata- a Greek specialty, sushi, alone or in a sauce etc.. I will post pics of the process and finished product in a couple days. ish...
To cure the roe I do as follows. There is lots of different ways to do it, I like this way cause it does not take away from the flavor of the roe.
I make a strong brine.
250g of salt to 1000g of water
I remove the membrane and veins from the eggs and place in the chilled brine for 10-15 minutes or until cured. they go a little transparent as they cure, err on the side of a little less time than a little more time. The best cured roe is not salty at all so be careful.
Rinse and drain them over night.
Store in a clean glass jar till used. There good for a couple of weeks done like this. Eat as much as you can and feel proud to live in Yukon where this hidden gem is often neglected.
This mornings load into the cold smoker. Venison strip loins, apricots, maple syrup and salt