Protein – Plan on 3-4 oz. per person Salami (unrefrigerated in plastic) Tuna in pouches Chicken in pouches Pasta – Plan on 2-3 oz. per person Best to pick one of the smaller shapes – elbow macaroni, etc. Better not to pick long strands, like spaghetti, linguini, etc. Sauce – if using packages, check recommended Read More …
I am always looking for recipes which I think would work on Boy Scout camping trips. Such recipes should be simple, use a minimum of pans or techniques which would be hard to use while camping, and should be boy-friendly. This concept of cooking pasta and meatballs in one pan was on the cover of Read More …
On last week’s canoe trip to the Boundary Waters Canoe Area, we baked almost every night in a Svante Freden reflector oven. This photo is of the first thing we baked, an apple crisp. The reflector oven worked very well, although each thing we baked took longer than usual, probably proving that we did not Read More …
This is one of the desserts I plan on serving during our Boundary Waters canoe trip next month. The basic adaptation from a home version is using 3 Tbs. of egg powder and 1/4 cup of water to replace the egg + egg yolk in the original recipe by Bakerella. It is important not to Read More …
Carol was advocating something new for the menu in the Boundary Waters, including use of spaghetti versus small pasta, our daughter just finished a year studying in Bologna, and those two factors lead to the successful proof of concept that spaghetti Bolognese could be served as a one-pot dinner on a backpacking or canoe trip. Read More …
I am always on the lookout for simple dishes (preferably in one pot) which would be popular with boys on a Boy Scout camping trip. This posting is based on a Serious Eats recipe with the unlikely name “American Chop Suey (Macaroni, Beef, and Cheese Skillet Casserole)”. It is essentially a variation on pasta with Read More …
Tarte Tatin is a classic French dessert, but it is really a very straight-forward version of apple pie which is quite doable in a car camping situation. Sweet Tarte Crust 1-1/4 cups all purpose flour ½ tsp salt 2 Tbs sugar 10 Tbs cold unsalted butter, cut into small slivers 1 egg yolk 3 Tbs Read More …
This is an adaptation, for camping and baking in a Dutch oven, of an almond bar recipe which Dorie Greenspan published in Saveur Magazine. It was a hit at the campout at Camp Shenendoah. For the Bars 4 oz (1/2 cup) soft butter ¾ cup sugar 2 large eggs 1-1/2 tsp. vanilla extract ¼ Read More …
Since kids love mac and cheese, I have been looking for a simple way to make mac and cheese on a Boy Scout camping trip, and here it is. There are two basic tricks to this version which was inspired by Serious Eats: First, cook the macaroni in just enough water to hydrate them and Read More …
This was a hit with the Boy Scouts on our latest campout. It was inspired by a recipe in Bon Appetit and will serve 6-8 as a side dish. (In yesterday’s case, it was a side dish to chili con carne.) I did not have an opportunity to take a picture, so I will have to Read More …