Roccbox Pizza Oven
My latest cooking toy is the Roccbox portable pizza oven, which can get to 500 degrees C. At that temperature, a pizza takes about 90 seconds to cook.
Simple One Pot Pasta Ideas for Backpacking
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 …
One-Pan Pasta and Meatballs
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 …
Apple Crisp in a Svante Freden Reflector Oven
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 …
Coq au Vin (Ga Nau Ruou Chat)
This is an example of Vietnamese-style French food, like yoshuku, Japanese-style Western food. It was a big hit at dinner today. The recipe is adapted from Luke Nguyen’s cookbook “Indochine: Baguettes and banh mi: finding France in Vietnam” which I found in a bookstore in Auckland, NZ. Since I worked for 11 years in Asia, Read More …
Chicken and Dumplings
This is an American comfort food classic which I have often made camping. The first time I remember making it, I was at Pine Springs Campground in the Guadeloupe Mountains National Park in West Texas. I had the entire dish in the pan on the stove cooking away, and was sitting in a camping Read More …
Classic Crab Cakes
These are crab cakes with just enough binder to hold them together, and just enough flavorings to enhance the crab meat, which is the star of the disch. There is no attempt here to reinvent, modernize, or freshen up a classic, nor is there any attempt to make the dish less expensive by stretching Read More …
Peanut Butter Chocolate Chip Skillet Cookie – Camping Version
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 …
Pizza Boeuf Oeuf (Beef and Egg Pizza)
This version of pizza is popular in France and is a favorite of my nephew Alexandre. For one person, this was made with 2 oz. of ground beef which was lightly cooked, and then a raw egg was put on top of the pizza when it was about half cooked. He also added some yellow Read More …
Rice and Herb Stuffed Grape Leaves (Domadakia Yialandji)
These dolmas are exceptionally good because of the high ratio of onions, scallions, and herbs to rice in the filling. Commercial dolmas are usually the opposite. This posting is adapted from a recipe in what I think is the greatest community cookbook of all time “The Complete Book of Greek Cooking” by The Recipe Club Read More …