Grab your boots and bugspray and kiss your personal hygiene goodbye—it's camping season!
Camping cuisine for the Radford clan has traditionally entailed an intoxicating combination of beans, hot dog wieners, burned marshmallows, and malnutrition, so this year I threw caution to the wind and decided to try something new for me and my boyfriend’s 5-day camping trip: edible camping fare that wouldn’t give us scurvy!
I grabbed a copy of Hungry Campers by Zac Williams and threw it in my rucksack. This book promised a selection of simple and easy-to-make recipes for all meals (including the most important—dessert), as well as different recommendations/menu plans for weeklong or multi-day and overnight trips, and cooking for large groups. Some of the recipes are so simple and tasty that I found myself completely dumbfounded as to how such deliciousness could have been hidden in plain sight, much like a bear hides in the bushes waiting for you to turn the lights down to raid your cooler.
Here’s a sampling of the best of the weekend. And believe me, if we managed to concoct these tasty treats with no tears and minimal effort, you can too.
-2 flatbread pita rounds
-2 tablespoons pizza or marinara sauce
-¼ cup shredded mozzarella cheese
-Assorted pizza toppings (pepperoni, diced ham, mushrooms, canned pineapple, green bell pepper slices, sliced black olives)
1. Place 1 pita round on a sheet of aluminum foil, shiny side facing up. Spread sauce over pita and add cheese and toppings as desired. Sprinkle with Italian seasoning to taste.
2. Cover with the remaining pita.
3. Wrap aluminum foil over pitas and fold in edges to seal. Place over coals and cook 10-12 minutes, turning once halfway through.
4. Chow down!
Baked Caramel Apples
-1 Golden Delicious apple
-3-4 Soft Caramel candies
-1 Tablespoon butter
1. Cut out the top ¾ of the core of the apple, taking care not to cut through the bottom. Place 3 or 4 caramel candies into the hollowed-out apple and top with butter.
2. Wrap apple in aluminum foil and place right side up on coals. Cook for 12-14 minutes, until apple is soft and caramel is melted. If necessary, stir butter and caramel to mix.
3. Chomp, chomp, and chomp further.
And finally, a new twist on an old favourite: the ever-enduring glory of the s'more! The following photos of the BF chowing down, shot in Renaissance lighting, speak to my overwhelming affection for this camping staple. Hungry Campers suggests using a fudge-covered wafer instead of the classic graham cracker + chocolate square, and what a grand suggestion it was:
Want to win a copy of Hungry Campers of your very own? Drop us a comment below, telling me your very favourite camping dish, and you’ll be entered for a chance to win.
Food & Drink / June 24, 2011
Miette: Recipes from San Francisco's Most Charming Pastry Shop by Meg Ray is the prettiest (or should say one of the prettiest) cookbooks that has come across my desk. It's graced with scalloped edges, lush photographs of delicious baked goods, and easy to follow recipes.
Miette was born of Meg Ray's lifelong love for baking, pretty patterns, and Parisian pastry shops. She taught herself how to bake from reading The Better Homes and Gardens Cookbook as a young girl. Which I admire tremendously.
Please take a few moments out of your day to watch this video. Promise it will make you smile...and hungry for an afternoon treat!!
The Country Cooking of Ireland does it again! It won best international cookbook of 2011 at the International Association of Culinary Professionals (IACP) Awards during the 33rd IACP Annual Conference in Austin, Texas last week.
Is it luck of the Irish? Sounds more like 'third time's a charm' to me... The book has already won two James Beard awards, and now this makes prestigious award #3! Congratulations to the whole team that brought this gorgeous and delicious book to life.