This was originally a filling for empanadas, but it also worked well as a vegetarian filling for kolaches. The quantities below are enough for 1 batch of kolaches or about 16 Biscuit Bombs Kolaches The original recipe is from Beth Hensperger’s Breads of the Southwest. 1 large onion, chopped 1 Tbs. olive oil 1-1/4 lbs. potatoes, Read More …
This is planned for one of the dinners on our upcoming Boundary Waters canoe trip. I just tested it tonight under semi-field conditions (one pot and using the sour cream powder), and it tasted fine other than discovering that we were using old mustard powder which was bitter and needed to be replaced. Thus the Read More …
This San Francisco Italian-American classic was our contribution to dinner at family beach week on the Outer Banks this year. This will provide 4 ample servings. See the bottom of the posting for notes about quantities for large groups. Scoma’s Cioppino Serves 4 Cioppino Sauce Base ¼ cup olive oil 1 medium onion, diced 2 Read More …
Can you eat hummus while backpacking or canoeing? Absolutely, if you have the foresight to dehydrate it first. This successful experiment was inspired by Laurie Ann March’s book, “A Fork in the Trail”, the basic message of which is that a very wide range of foods can be eaten while backpacking as long as they Read More …
This favorite from Robb Walsh’s Texas Cowboy Cookbook has been adapted to be suitable for backpacking and canoeing trips. It illustrates a basic point, which is that a very wide range of dishes can be eaten on backpacking trips as long as they are at least partially prepared and dehydrated first at home. (6 servings) Read More …
This Central Asian cheese spread is like a lighter version of Boursin. I made it from home-made yogurt combining a couple of recipes from Caroline Eden and Eleanor Ford’s very interesting and colorful cookbook Samarkand: Recipes & Stories from Central Asia & The Causasus. 2-1/2 cups whole milk yogurt 1 scallion, finely chopped 1 clove Read More …
The Spanish classic egg and potato dish is great at home and when car camping, but can it also be good when ingredients cannot be refrigerated and weight is more of a consideration? This post records a successful experiment of making a tortilla at home more or less the way I would make it on Read More …
Nothing beats the heat and uses up the bounties of the garden like the Spanish classic, gazpacho. We are currently drowning in ripe beefsteak tomatoes and cucumbers, and this chilled soup put a dent in the inventory. Make this a few hours in advance to give the flavors time to meld and the soup Read More …