A few years ago, Carol and I spent 4 days at the baking school at King Arthur Flour in Norwich, VT. The best thing we made there, Fougassa al Asiago Formaggio, has become a family favorite. Here is a post on it: Fougassa al Asiago I have been thinking that a fougassa would be Read More …
This recipe is an adaptation of a Portuguese Sausage Bread which was in Cherie Hamilton’s “Cuisines of Portuguese Encounters”. The basic change was to replace the sausage with cheese in order to go better with the rest of the dinner. This can be made at home or in a Dutch oven and was a Read More …
This simple apple crisp is good for camping since the ingredients are quite stable. It was popular for dessert on a canoeing trip to the Boundary Waters in northern Minnesota last September and I will be serving it to the adults at the Henry’s Farm campout this coming weekend. This recipe will serve 8. 5 Read More …
A cardboard box oven works by trapping the heat which rises from hot charcoal briquettes. It is very useful for car camping, but is not suitable for backpacking. I learned about cardboard box ovens about 20 years ago from Julie Fukuda, a legendary Scout leader who has been a long term inspiration to me and Read More …
This is a diner classic from San Francisco which is a good midweek dinner since it is quick and tasty, and also is a good camping dish since it needs only a skillet and a bowl. For 4 servings 8 oz., baby spinach, well washed 2 Tbs. olive oil 1 small onion, chopped 4 Read More …
This is an adaptation of a recipe which won a cook-off at the Houston Livestock Show and Rodeo some 4 years ago. The photo shows it ready to be baked with fancy sugar used in the topping. As will be explained at the end of this post, the recipe can be easily adapted for Read More …
This is the dinner I prepared yesterday on the Appalachian Trail. This recipe started as an idea from Martha Stewart, and then was modified to add meat to make it a more substantial meal, and last was modified to be suitable for backpacking. These last adaptations involved preparing ingredients at home to minimize time Read More …
A few years ago, I bought a backpacking cookbook, Fork in the Trail, by Laurie Ann March. The main thing I learned from this book was the concept that if you are willing to prepare food at home and dehydrate it, it is possible to have a wide variety of foods for dinner while Read More …
This is the third time I have made gyros at home, inspired by a recipe in www.seriouseats.com, which is my favorite cooking website. I was thinking about what would be a good dinner for the first night of a week long canoe trip with my Scouter buddies to the Boundary Waters of northern Minnesota, and Read More …