Julia Rutland - The Campfire Foodie Cookbook: Simple Camping Recipes with Gourmet Appeal

DEDICATION

To my favorite camping companions, Dit, Emily, and Corinne: Thank you for making outdoor adventure so cozy and fun. To Greg, Matthew, and Sam: I appreciate that youre always willing to try a new outdoor skillsafe or otherwise. And to all the friends with whom I have shared a campfire and meals: May your firewood stay dry and your coolers stay filled.

Thanks to Brett, Emily, and Tim for guiding the book. May all your outdoor meals taste like feasts. And thanks to Mark Kelly at Lodge Cast Iron for the gear and well-seasoned advice.

Finally, a special thanks to all the unknown folks taking care of private and public campgrounds along with the helpful crew at The National Park Service, Bureau of Land Management, National Forest Service, National Wildlife Refuge, and countless state and county park systems.

Cover and book design by Jonathan Norberg

Photo credits: All photography and recipe styling by Julia Rutland

10 9 8 7 6 5 4 3 2 1

Copyright 2017 by Julia Rutland

Published by Adventure Publications

An imprint of AdventureKEEN

820 Cleveland Street South

Cambridge, Minnesota 55008

(800) 678-7006

www.adventurepublications.net

All rights reserved

Printed in U.S.A.

ISBN: 978-1-59193-556-8; eISBN: 978-1-59193-671-8

TABLE OF CONTENTS

INTRODUCTION

SHARING A KITCHEN WITH MOTHER NATURE

Theres something about a campsite that makes everything taste better. Im not sure if its the scent of the trees or the campfiresor, perhaps, that nature itself casts a seasoning over your meals, making them richer and more satisfying. Either way, eating by a campfire brings a special kind of satisfaction. Let the evening cicadas and tree frogs serenade you with soothing sounds that you just cant get indoors. Note: A good portion of these recipes give instructions for prepping much of the ingredients at home before you leave. So whether you love to plan ahead or take a more leisurely approach, weve got you covered.

COOKING EQUIPMENT TO BRING WITH YOU

It should come as no surprise that the equipment youll need for your campfire depends on the type of camping youre doing. For backpackers, youll want the equipment to be minimal, as your back will thank you. For this reason, weve called out the weight per serving for each recipe. Car and RV campers, in contrast, have access to a far wider variety of cooking gear; high-end RV kitchens are essentially slightly cramped versions of the real thing.

For Backpackers

Hang bags and cord or bear canisters

Water treatment

Lightweight cookstove, fuel, cookware set to include a small saucepan and nonstick skillet

Bear spray

Matches/lighter

Lightweight plastic bowl (can serve double-duty as a plate)

Cup: for both hot and cold beverages (can also serve as a bowl)

Spork or multipurpose cutlery

Can/bottle opener

For Car and RV Campers

Tent camping from your car or RV camping feels downright luxurious when you are used to carrying kitchen gear and bedding on your back! Theres more flexibility with cooking styles because cast-iron and portable gas grills become an option. The gear lists are essentially the same, except that you may include baking dishes with motor home camping because some models are equipped with small ovens.

Camping stove and/or barbecue grill

Grill rack

Charcoal or liquid fuel

Lighter/matches (store in plastic bags to keep dry)

Long metal tongs (short ones are tricky to use when reaching into a fire!)

Nonstick skillet (cast iron for car and RV campers; everyone else can use a lightweight aluminum one) Note: If using a coated pan, use only wood, plastic, or silicone-coated utensils to avoid scratching the surface; replace the entire pan as needed.

Meat thermometer

Knives and cutting board

Mixing bowl

Measuring cups

Colander

Pastry brush

Vegetable peeler

Silicone spatula

Metal spatula

Aluminum foil

Dishwashing tub with sponge

Oven mitts or pot holders

Whisk

Ladle

For RV Campers

Motor homes are outfitted with many of the same appliances that you have in your kitchen right nowjust smaller. What IS different is how the refrigerator runs. Follow the instruction manual and remember these tips: Keep the RV level, plan for a 4- to 6-hour cool-down before adding food, load fridge with cold food, and limit the number of times you open the door.

In addition to the equipment that car and RV campers bring along, dont forget baking/casserole dishes and sheet pans (also known as baking sheets). When packing, keep in mind that an RV oven is probably smaller than the one you have at home.

PACKING YOUR COOLER

Most of the recipes in this book give instructions for preparing some (or all) of the ingredients at home, so a well-packed cooler is essential to a good campfire experience. And chilling your perishable food does more than just keep veggies crisp and beverages cold. Its absolutely critical for food safety. Here are some tips for easy and healthy packing.

Freeze bottles and sealable containers of water. Bagged ice is great for getting into crevices, but the larger blocks melt slower and last longer. Use clean, potable water so its drinkable when melted.

Wash fruit and veggies before packing. Cut bulky and awkward pineapple and most melons so they take up less space.

Marinate meat according to the recipe, then freeze. Itll serve as a freezer block, and you wont have to cook the meat dishes as you set up camp.

Pack fragile, easily bruised fruits and veggies on top. Pack meats on the bottom because they are sturdier; if any leakages occur, the meat juices will not contaminate other foods.

Double bag containers with a lot of liquid. If using plastic storage containers, wrap in sealable plastic wrap or place the tub in a large plastic bag. The double wrapping will save you from disasters, and you can repurpose bags for separating damp towels and clothes.

Consider keeping a separate cooler for beverages. Constantly opening and closing the lid to retrieve drinks will cause the ice to melt faster.

Start off cool. If ice will not be available on the trip, make the most of what you bring by chilling the cooler with ice before packing food. At the very least, bring your cooler inside the day before so its not starting off hot from the attic.

Chill all foods before placing in the cooler. Warm beverages will cause the ice to melt faster (and youll have to wait longer for that celebratory cold beer after setting up camp).

Layer ice and food, starting with ice at the bottom of the cooler. If you end up with extra space at the top of the cooler, top with bubble wrap for extra insulation.

Keep the cooler in the shade. If thats not possible, cover it with a light-colored towel.