Saturday, June 15, 2013

Camping cooking techniques




Lately, I've been noticing all sorts of camping recipes and tips getting repinned on Pinterest, and most of them are just plain silly.  My personal favorite is this bucket fastened to a milk crate to be used as a toilet.   Really?  I can't picture hauling this monstrosity to a campsite....and what does one do after someone uses it?    This blogger recommends covering in in sawdust and using it as compost!  Nice....no thanks.  I've camped in many kinds of places, and even the most rustic offers some kind of pit toilet, which is fancy talk for an outhouse.   It might not be enclosed, but it is a place to do what you need to do.   If there's not one available, you can dig a hole....but I guess no one wants to pin that to Pinterest.  For some reason, people think the milk crate getup is cute or something.  

There's another pin that's getting a ton of play entitled 20 camping recipes that will make your mouth water, but the blogger must not camp (or cook) very much, because most of these recipes aren't very camp friendly.  She's planning on going on a 50 day camping trip this summer....I wish her luck.   There's lots of recipes that show a picture of a cast iron frying pan.  Why is it that  people think that a cast iron frying pan is "camping equipment"?   I love my cast iron frying pans, but leave them home!  Camping is the last place to bring one.    They are heavy and they will rust if kept outside.  Perhaps people envision cooking over an open fire with one, but it is actually not a good idea.   Cast iron retains heat, and it is really easy to burn food in one.

I have a feeling that most people on Pinterest are not really roughing it - they are probably "car camping" which gives you the opportunity to camp with a cooler and more cooking gear than you would on a backpacking trip.   Most of my camping is done this way - we have a pop up camper that our family uses, and for Boy Scouts, we travel with a camping trailer that has room for lots of gear to cook for lots of people at one time.   For Girl Scouts, we tend to stay in lodges but do lots of cooking outside.  For this type of camping, there's  really only 3 ways to cook - using a camp stove, grilling or in the campfire itself.  Using a camp stove is the easiest....anything you can make at home on the stove top can be made while camping.  It's also great to use to heat up water to do the dishes - a big part of camp cooking is doing the dishes,  plan ahead for it.   Before you even start cooking anything, start heating a large pot of water for the dishes. This is the best camping cooking tip I can give anyone!


Grilling is a technique most people are familiar with, but it's important to use an actual grill to do it on.   Not one of these contraptions. 


 

Setting a grate over a campfire and trying to cook on it is an exercise in futility.   Things will burn on the outside and be undercooked on the inside.   Again, it's not a good idea to set a cast iron frying pan on one of these either.    Most camping areas have grills and picnic areas - use one of the camp grills with charcoal and grill out just like you'd do at home.  

My favorite way to cook while camping is in the campfire itself.  Foods wrapped in foil, such as baked potatoes, can be cooked in the hot embers of the fire (not in a flames!).  My favorite ways to cook things over the fire are pie irons and a dutch oven. 
pie iron


dutch oven

Think of a pie iron as your own personal panini press to make any kind of hot sandwich, or individual meal.   The camping dutch oven is the workhorse of all camp cookery.  You can bake in it, cook soups and stews in it, fry in it, use its lid as a griddle.    It's my favorite way to camp cook.    In upcoming blog posts this summer, I will share some of my favorite camp cookery recipes.  But if you are looking for a great camping cookbook, I can suggest a couple of my favorites:



   


 Happy camping!

Saturday, May 25, 2013

Canning success stories


May is always a good time to take stock of the pantry, and figure out what worked and what didn't from last year's canning exploits.    Based on consumption, here is what definitely worked for us:

Corn relish - I've only got one 8 oz. jar left.   I took it to work all winter for my lunch.

Woodchick's BBQ sauce - we're all out

Mustard Beans - it's like a salad in a jar....so good!  One jar left.

Pickled Brussels Sprouts - I won an honorable mention at the Downtown Home and Garden pickle contest with this recipe.   It's great!  I didn't make any last fall....bummer.

Strawberry Jam with natural pectin - I can never make enough.  I made some with boxed pectin last year for a demo and it totally sucked compared to this recipe.  As soon as strawberries are in, I will make more

Salsa #5  We were totally out in February.   I should quit my day job and do nothing else but can this salsa in August

Peaches - canned these with my friend Lisa this year; we need to do it every year.   One jar left!

Pickles - only a couple jars left, and I made a TON last year/   Saving the last to make fried dill pickles as soon as my son catches a mess of fish for a big pan fish fry.

Not so much....

PGT  and pickled beets - I still have a couple jars left.  I'm their only eater.

Thursday, May 09, 2013

Potato Salad and Kaiser Rolls

Last month, I was cooking out of The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen , and I think my two favorite recipes in the book were for the potato salad....

...and the Kaiser rolls...


Overall, I found the recipes to be a little bit fussy - i.e. calling for "3 cups plus 2 tablespoons bread flour" as if the 2 tablespoons are really necessary.   Also "4 1/2 teaspoons sugar" seemed a little odd - why not make it 1 1/2 tablespoons and call it a day?  The potato salad called for home made dressing, which I was nervous about making since the demise of my old Osterizer blender, which made wonderful emulsions.  My new Kitchen Aid blender ended up with "broken" mayo the last time I made it - I think the shape of the pitcher is the root cause of the problem.  The old blender was tall and thin; the new one is much more stout.  This cookbook suggested using a food processor, which worked great.  Now I can make mayo again! I normally don't like potato salad, but I ate this one with gusto.  I had some leftover mustard mayonnaise, which was delicious in tuna salad, too.   Here's how I made both - tweaked the recipes to be less fussy....

Potato Salad

For the mustard mayonnaise
2 egg yolks
2 T spicy brown mustard
juice of 1 lemon
2 T white vinegar
1 T. kosher salt
3 garlic cloves, peeled
1 3/4 c. safflower oil

Combine all dressing ingredients except the oil in the bowl of a food processor.  Process until smooth and tripled in volume, about 3 minutes.   Then, with the processor running, add the oil in a slow, steady stream through the hole in the top of the processor; continue mixing until the oil is fully emulsified.

For the potato salad
3 lb small red potatoes, halved
kosher salt
6 green onions, sliced
1 c. chopped flat leaf parsley
1 c. thinly sliced red onion

Boil potato in a pot with about a 1/2 c. kosher salt, drain and cool.  Mix potatoes, parsley, scallions and onions and about a cup or so of the mayo (or to your preference).   Season with salt and pepper to taste.


Later, I will write about the kaiser rolls.  Meanwhile, I plan on enjoying this potato salad all summer!