Haute Camping Cuisine

 

Canadian Nicole Bassett knows a thing or two about camp cooking. She’s the author of Chef in Your Backpack, a how-to guide for aspiring camp chefs. Forget mushy oatmeal and PB&J sandwiches! Chef in your Backpack takes camp cuisine to new levels with delectable open fire-friendly recipes like breakfast couscous, cranberry rice pilaf and orange lentil salad. Here’s a few of our top picks to try out on your next outdoor adventure!

 

Breakfast Couscous

 

1 cup instant couscous

2 tbsp brown sugar

1 tsp cinnamon

pinch ground ginger

1/2 tsp nutmeg

1/2 cup fresh berries

2 cups water

 

In the Kitchen

In a bowl, combine the couscous, sugar, cinnamon, ginger, nutmeg, and dried berries (if not using fresh; see not below). Place mixture in a resealable plastic bag. Fresh berries should be stored separately.

 

At Camp

Boil 2 cups of water. Once boiled, add in couscous mixture, cover and let stand for 5 minutes or until all the water has been absorbed, then add fresh berries if using. Makes 2 servings.

 

Rosemary Mushroom Risotto

 

1 cup button mushrooms, sliced

1 tbsp dried rosemary

1/4 tsp ground cumin

1 clove garlic, minced

1 cup uncooked rice

3/4 Parmesan cheese, grated

2 cups water

 

In the Kitchen

Combine the mushrooms, rosemary, cumin and garlic in a plastic bag. Store the rice and cheese in their own plastic bags.

 

At Camp

In a pot of water over high heat bring the rice to a boil. Reduce heat to low and simmer until half the water is absorbed. Add the mushroom mixture and continue cooking until all the water is absorbed. Add the cheese and mix well until cheese is melted. Makes 2 servings.

 

 

Hot Chocolate from Scratch

 

1/2 cup cocoa powder

1/4 cup dry milk powder

1/3 cup sugar

mini marshmallows (optional)

4 cups water

 

In the Kitchen

In a plastic bag or container, combine all ingredients, including the marshmallows if desired.

 

At Camp

Boil the water. Add a couple of tablespoons of the dry mixture and stir well. Makes 4 servings.

 

 

Reprinted with permission from Chef in Your Backpack: Gourmet Cooking in the Great Outdoors, Arsenal Pulp Press.

 

 

Camping ‘n’ cooking with Anna and Kristina

 

Kristina Matisic and Anna Wallner know a lot about camping - and cooking! The hosts of the W Network’s popular show, The Shopping Bags, Kristina and Anna have tested all manner of outdoor gear from tents and sleeping bags to camp cookware and mosquito repellent. In their new show, Anna and Kristina’s Grocery Bag, these affable girls put their culinary skills (or lack thereof) to the test as they navigate recipes from a range of cookbooks. In a recent episode the girls hit the backcountry where they attempt to cook seven dishes from a camping cookbook over a wood fire. We caught up with Kristina between filming to get this outdoor-lover’s take on everything from camp coffee to hobo pies!

 

GOT: What is your favourite food to cook on a camping trip?

 

KM: One of my favourite things to make when camping is camp coffee. It’s so strong and rich, plus even coffee seems to taste better outdoors. We tested a camping cookbook on our show, “Anna and Kristina’s Grocery Bag”, and we made bannock bread for the first time. It was truly delicious. Talk about the perfect breakfast! 

 

Kraft dinner is a crowd pleaser and is easy to pack and easy to prepare. Hobo pies are a fun dish to include (see below) and of course, it really isn’t a camping trip without roasted marshmallows and s’mores.

 

GOT: What tools that you recommend for camp cooking?

 

KM: We’ve tested so many! If you’re going to be doing some serious cooking over a campfire, a cast iron Dutch oven is indispensable. The ideal Dutch oven is twice as wide as it is high. The standard size is 12 inches in diameter, making it large enough to brown meat all in one batch. Keep in mind that acidic foods, like tomato sauce, cooked in cast iron can give the food a metallic taste, especially if the pot is new. Make sure you season yours regularly. Finally, look for one with a sturdy bail, or handle, made of heavy gauge wire. It should be attached to molded tangs at the side, so it can take a heavy load.

 

Another thing that’s fun to bring camping is a pie iron, which makes what is often referred to as “hobo pies.” It looks like a small waffle maker with a long handle so that you can place it into the fire. You take two pieces of bread and the filling of your choice, making a sandwich; put it in the pie iron and clamp it shut. Then, the iron goes into the fire to melt the filling and heat the bread. What comes out is a delicious camping treat. We made it with cherry pie filling but you could put anything you like inside the bread.

 

A grate or a grill is also helpful. And don’t forget your oven mitt so you’ll be able to pick up all of this hot cookware out of the fire. 

 

For another kind of camp cooking, we’ve also tested camping stoves. They’re definitely easier to control in terms of heat. If you’re car camping, look for a stove with at least two burners. Check the BTUS, which determine how quickly things will heat up. We recommend at least 10,000 BTUs for optimal performance – the higher the number the hotter the burner. Most stoves will be rated, telling you how long it should take to boil a litre of water.

Also, it’s a good idea to get a stove with a wind protector, as wind can prevent flames from making contact with your pots.  Compact backpacking stoves don’t come with windscreens because the elements are too close to the fuel source – the flame will end up being pushed down toward the canister and that’s dangerous.

 

GOT: Any tips for aspiring camp cooks?

 

KM: Keep it simple. Unless you’re a real culinary aficionado, we think there better things to do while camping than cooking over a hot fire for hours. That’s why we love roasting hot dogs and marshmallows. If you’re going to get “fancier” try a Dutch oven. The beauty with these pots is that you can throw everything in, kick back and relax. 

 

GOT: Do you have a favourite Canadian destination for enjoying the outdoors?

 

KM: We both love heading to Whistler to enjoy the great outdoors.   During the winter we both ski and in the summer I enjoying walking the trails and swimming in the lakes.  Anna loves to go hiking in and around Whistler.

 

GOT: Anything else you might be able to tell us about your outdoor experiences cooking and otherwise?

 

KM: On our shows we’ve tested everything from tents, to hiking boots, to sleeping bags, to mosquito repellent, to camping cookware. One thing we’ve learned is when camping, keep a positive attitude. Invariably things do go wrong; key products are forgotten and weather doesn’t co-operate.  Let go of all those preconceived notions and go with the flow.  And if all else fails, check into a nearby hotel! We did once, when we got so completely rained out we couldn’t find a patch of earth that wasn’t submerged in water! 

 

Check out more of Anna and Kristina’s reviews and learn about their shows at www.annaandkristina.com.