by Krista | Sep 8, 2010 | Compatriot Wednesday
I woke early Sunday morning and was outside reading in the precious Autumn sunshine when all of a sudden delectable wafts of bacon came dancing across the breezes. Rachel, my sis-in-law, was making breakfast. Oh. My. Goodness. 🙂
We filled our plates then found sunny spots on the deck and tucked into thick cut bacon, fried eggs, fresh strawberries, and grainy artisan bread slathered with Nutella. Delish!
We basked in the hot sun as we visited and ate leisurely, laughing at their cat Elliot as he prowled bravely through the long grass, pouncing on invisible prey.
At last we mopped up the last of our eggs, crunched through that last bit of bacon, and dashed inside as thick, black clouds obliterated the sun and Autumn rains began.
It was a perfect breakfast.
What is one of your “perfect breakfast” memories? 🙂
by Krista | Sep 1, 2010 | Compatriot Wednesday
We could feel Autumn in the air this week as we bundled into sweaters and sweatshirts and gathered around the campfire for cooking group. It was warm and toasty there, and soon everyone was talking and laughing as we sipped beers and nibbled on Jon’s zesty crab dip he made from crabs he caught himself.
Our theme was anything that could be cooked on a stick and we had quite the splendid assortment of offerings.
Mike brought plump bratwursts that sizzled and popped as we cooked them.
Cameron and Robin made skewers of spicy potatoes, onions and zucchini.
Jon cooked up his freshly caught fish with citrus and spices and asparagus, but I didn’t get a picture before we devoured it.
I made Bannock from a recipe given to my parents by Cree Indian friends. Bannock is a soft, simple dough that you can cook in a cast iron skillet or wrap around roasting sticks and cook over a fire. We chose the stick route, holding the dough over the hot coals as it rose and browned beautifully. Then we broke them open and slathered them with butter and various jams. Mmm, mmm, good.
We ended our fireside feasting with Kat’s delectable roasted apples filled with brown sugar, dusted with cinnamon and nutmeg and orange zest, and finished off with a drizzle of Cointreau. Delish!
What is your favorite food to cook on a stick?
Krista’s Bannock (regular and gluten-free)
(Serves 8-10)
Ingredients:
4 c. flour (I used 3 cups whole grain, 1 cup all-purpose for one batch and all-purpose gluten-free flour for the other)
8 tsp.baking powder
2 tsp salt
1/3 to 1/2 c. chilled butter, grated (or lard or shortening)
1 c. milk or warm water, more if necessary.
Directions:
- Preheat oven to 450 F or build campfire.
- Sift together flour, baking powder and salt.
- Cut in butter (or lard or shortening).
- Stir in milk/water and knead into soft dough.
- Wrap in plastic wrap and chill until ready to use.
- Pat into greased cast iron pan and bake 15-20 minutes.
- OR wrap 1/2 cup dough around end of stick and bake over hot coals 20-30 minutes until done.
Kat’s Roasted Apples with Cointreau
(Serves 12)
Ingredients:
6 Granny Smith apples, washed, halved and cored
brown sugar
cinnamon
nutmeg
cloves
fresh orange zest
Cointreau
Directions:
- Build campfire and place grate on top.
- Fill apple cavities with brown sugar and sprinkle with spices and orange zest.
- Skewer apples and place on grill over fire. Roast about 20-30 minutes until apple juices are dripping into fire.
- Just before serving drizzle with Cointreau.
by Krista | Aug 25, 2010 | Compatriot Wednesday
I know I’ve said it before, but I absolutely love evenings spent around the campfire with friends or family. This Monday our cooking group chose Campfire Food as our theme and it was so much fun!
Jenny, our resident ex-camp counselor, decided that we should do Hobos. So we passed around great shiny sheets of aluminum foil, folded them into envelopes and filled them with all sorts of splendid things.
I brought onions and bell peppers in a marinade of soy sauce, sesame oil and fresh ginger and Jenny showed us the “proper” way to add raw potato to a hobo: bite off small chunks and spit it into the bag. Apparently at her camp they weren’t allowed to have knives and their incisors did the trick nicely. 🙂
We also had fresh green and purple beans, Kielbasa, salmon, and spicy sausages.
Everyone fixed their own hobo and due to our unconventional potato adding method, folks kept a beady eye on their packet so as not to get it mixed up with anyone else’s. 🙂
While the packets cooked on the grill, we clustered round the fire and bit into juicy, flame-roasted corn on the cob. Oh my! So sweet and smoky it didn’t even need butter. Mmm, mmm!
By the time dinner was over night had fallen and the stars were out. We pulled on cardigans and sweatshirts, refilled our wine glasses, and edged our chairs closer to the fire. Jon pulled out his guitar and we took turns joining in on the songs we knew.
We roasted marshmallows for s’mores made decadent with Reese’s Peanut Butter Cups and dark chocolate with cherries and almonds. Then Selwyn showed us how to make our second dessert: fire-roasted bananas stuffed with chocolate, toffee, mini-marshmallows and pecans. Oh. My. Word. Twas pure campfire bliss.
Do you like camp food? What is your favorite meal?
Hobos
Ingredients:
meat – chicken, salmon, kielbasa, beef, sausage, etc
vegetables – potatoes, peppers, onion, green beans, corn, etc
sauce – Asian, Italian dressing, pesto, etc
Aluminum foil
Roaring fire
Directions:
- Using two sheets of aluminum foil, make an envelope and fold the edges to seal.
- Add your choice of meat, vegetables and sauce. Fold to seal.
- Place on grate above fire or directly in the coals.
- Cook 15-30 minutes. Test potatoes for doneness. Eat hot.
Fire-Roasted Bananas
Ingredients:
bananas
Toppings – chopped nuts, mini chocolate chips, toffee bits, mini marshmallows, raisins, coconut, etc
Aluminum foil
Roaring fire
Directions:
- Peel back one strip of banana peel, but do not remove.
- Cut a trench down exposed portion of banana. Fill with toppings of choice.
- Replace banana skin over filling and wrap tightly with aluminum foil.
- Toss into hot coals and cook for ten minutes, turning halfway through. Eat hot.
by Krista | Aug 18, 2010 | Compatriot Wednesday
Sunday morning I awoke to a quiet, sunshiny world, already warm and sultry. I donned a favorite sundress and headed out through the dewy grass to the blackberry bushes on the creek bank. They were absolutely dripping with berries, like clusters of jewels against the tangle of vines and prickles.
In no time at all I had a bowl full of ripe berries, juicy and fragrant in the warm morning air. I knew just what I wanted to do with them.
My brother and sis-in-law were visiting so I decided a Blackberry Vanilla Tart with a Maple Crust was in order. I thought it would go rather splendidly with Mum’s scrumptious Roast Chicken Dinner and Sunday afternoon movies. In the process of making it I learned something: frozen cream cheese that has been thawed does NOT work as well as refrigerated cream cheese that has been softened. Something happens to the texture rendering it a tad grainy. It tasted dandy but next time I’m using softened, not thawed, cream cheese.
Oh! I forgot to tell you about my new guest post up at TheTravelBelles. It’s all about a charming little place in Greece called Mouse Island. Click here to read and leave a comment if you like. 🙂
How has your week been? Any unexpected happinesses along the way? 🙂
Blackberry Vanilla Tart with Maple Crust
2 cups fresh blackberries
1 package cream cheese, softened
1/2 cup coconut milk
2 Tbsp maple syrup
1 tsp vanilla extract
For the Crust:
1 cup whole grain flour
1 Tbsp sugar
1/2 tsp salt
1 tsp maple extract
1/2 cup butter, melted
Directions:
- Preheat oven to 375 F.
- Blend cream cheese, coconut milk, maple syrup and maple extract until smooth. Set aside but do not chill.
- Mix all crust ingredients, add a little flour if too soft. Press evenly into 9-inch tart pan and bake for 20-25 minutes until crust is golden brown.
- Let crust cool, then spread cream mixture in the bottom and top with fruit. Chill until ready to serve.
by Krista | Jul 28, 2010 | Compatriot Wednesday
I’m always so happy when Monday nights roll around and I get to drive to town and hang out with my cooking buddies for the evening. They are such a jolly bunch and all my stress and fatigue melt away as we cook fabulous food and talk for hours and visit around the campfire or all cozy in the living room. I love those folks!
This week we decided it was high time for something easy, so we settled on sandwiches.
Folks brought all kinds of fabulous breads likes this chewy olive loaf.
I brought two spreads: ajvar and…
…spicy peanut.
The others brought sliced tomatoes…
deli meats…
lettuce picked fresh from the garden…
FIVE kinds of cheese: Muenster, Jarlsberg, Fontina, Havarti and Monterey Jack….
all manner of mustards and sauces and crisp pickles and sprouts and everything you could possibly imagine atop a sandwich, including Deb’s to-die-for maple bacon.
My friend Kat and her Mom made this delish corn and black bean relish, then spoiled us rotten with…
homemade Triple Berry Cobbler made with berries they’d picked themselves that afternoon. A.M.A.Z.I.N.G.
It was a grand evening.
Next week we’re going to make Indian food and I can’t wait!!
What is your favorite sandwich?
Krista’s Thai Peanut Sauce
Ingredients:
1 1/2 cups creamy natural peanut butter
1 can coconut milk
1/4 cup water
1/4 cup fresh lime juice
3 Tbsp soy sauce
1 Tbsp fish sauce
3 Tbsp hoisin sauce
1 tsp hot sauce
3 gloves garlic, minced
Directions:
- Blend all ingredients in food processor until smooth. Taste. Add more hoisin sauce if not sweet enough.
Krista’s Bosnian Ajvar
Ingredients:
2 large eggplants, washed and dried
6 large red bell peppers, washed and dried
1 sweet onion, skin on, brushed with olive oil
2-3 garlic clove, peeled and minced
Juice of 1 lemon
1/2 cup extra virgin olive oil
Salt and black pepper
Directions:
- Heat oven to 475 degrees F.
- Place eggplant, onion and peppers on baking sheet and roast until their skins blacken and blister, about 30 minutes.
- Put roasted vegetables in a heatproof bowl, cover with plastic wrap and allow them to steam for 10 minutes. This will loosen and moisten burnt skins.
- Peel off and discard blackened stems, skins and seeds.
- Place vegetables in large bowl or food processor depending on the consistency you want. Mash in bowl if you want it chunky, puree in processor if you like it smooth.
- Add garlic, lemon juice, olive oil, salt and pepper. Stir until well mixed.
- Store covered and refrigerated. Can be canned to last longer.
Darren’s REALLY good Gluten-free Sandwich Bread
(From Gluten Free Cooking School)
Really Good Sandwich Bread
1 Tbsp. bread machine yeast
1 Tbsp. sugar
1 ½ c. water (105 degrees or a little less than hot)
2 ½ cups “Gluten Free All Purpose Flour Mix Recipe”
2 tsp. xanthan gum
1tsp. salt
3 eggs (or 9 Tbsp. water and 3 Tbsp. ground flax seed)
1 ½ Tbsp. oil
1 tsp. cider vinegar
Directions:
- Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients – bubbles and foam should form if the yeast is happy.
- Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well.
- In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.
- By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Blend the dough with a mixer for 4 minutes.
Bread Machine Directions:
Scoop your dough into the bread machine and smooth the top of the dough. I bake my bread using an 80 minute setting that allows for 20 minutes of kneading, 18 minutes of rise, and 42 minutes of baking. However, since I don’t use the paddle in by bread machine, I’m effectively doing a 38 minute rise and a 42 minute bake. (The advantage of not using the paddle is that you don’t end up with a hole in the bottom of your bread.)
Conventional Oven Directions:
Scoop the dough into a greased loafpan. Allow the dough to rise in a warm area until is is about 1 inch from the top of the pan. Then bake at 375 degrees for 50 – 60 minutes.
Other Notes:
* The masa harina in the flour mix for this recipe is usually available in the Hispanic sections of most grocery stores. Due to the way it is processed, masa harina is very absorbent and you cannot substitute corn meal or corn flour. You can purchase masa harina on Amazon.com if it is not available locally.
* If you are allergic to corn then you can make the following substitutions in the flour mix: use tapioca starch instead of corn starch and almond flour instead of masa harina
* If you are allergic to soy, then you can substitute any of the following flours for the soy flour in the flour mix: sorghum flour, garfava flour, or quinoa flour.
* If you are on a dairy-free diet, then you may use soy milk or rice milk. Just make sure that they are gluten free.
* If you are allergic to eggs, use the flax substitute listed in the recipe, or follow the instructions on your favorite egg replacement powder. When I use the flax eggs, the bread is usually slightly wetter than otherwise.
Kat and Shirley’s Thai Corn and Black Bean Salad
Ingredients:
3 ears of corn, cooked
2 cups cooked dried black beans
1 diced red pepper
1 diced red or sweet white onion
2 jalapeno chili peppers, seeded and minced
3 garlic cloves, minced
½ bunch of cilantro, chopped
2 tablespoons minced gingerroot
3 tablespoons sesame oil
2 tablespoons rice vinegar
Juice from 1 large lime
Salt to taste
Directions:
- Combine corn, beans, peppers, onion, garlic, cilantro, and ginger root.
- Whisk together sesame oil, rice vinegar, and lime juice. Add to corn mixture. Season with salt, chill. Makes 6-8 servings.
- NOTE: this recipe is adaptable to tastes, and ingredients available. Canned black beans can be substituted for cooked, dried beans; frozen corn for fresh corn on the cob. Amounts of corn and black beans should be similar. Amounts of chopped vegetables can easily be increased or decreased. Other mild vinegars can be substituted for the rice vinegar. It is adapted from ‘From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce’, from the Madison Area Community Supported Agriculture Coalition.
Kat and Shirley’s Berry Crisp
Ingredients:
1 1/2 cups fresh raspberries
1 1/2 cups blackberries
1 1/2 cups blueberries
1 Tbsp lemon juice
1 Tbsp brown sugar
1 Tbsp flour
1 cup sour cream
2 cups oatmeal
1 cup brown sugar
1 cup flour
1/2 tsp ginger
3/4 cup butter
Directions:
- Preheat oven to 375 F.
- Mix berries with lemon juice.
- In separate bowl mix first measure of brown sugar and flour, then add to berries and toss to coat.
- Pour into baking dish and top with sour cream.
- Combine oatmeal, brown sugar, flour and ginger in medium bowl. Cut in butter until mixture is crumbly.
- Sprinkle topping over berries and bake 35 minutes.
by Krista | Jul 21, 2010 | Compatriot Wednesday
You really can’t go wrong with four kinds of dessert. Especially when those desserts are things like, well…I’ll tell you in a minute.
It was a beautiful sunny evening as my cooking group friends descended on Don’s kitchen in a whirl of chopping and stirring and slicing and tasting. We had decided on a menu of cold foods and ended up with a delectable array of appetizers and toothsome desserts. With plates piled high, we headed out to the lamplit deck, cramming in as many chairs as we could fit so everyone could contribute to the stories and share in the laughter.
We started with a selection of crackers mounded with Selwyn’s oh-so-creamy Roasted Raspberry Chipotle Dip and Mango Ginger Habenero Dip.
Mike served up lovely grilled toasts topped with shaved ham, roasted tomatoes, garlic and fresh basil.
Jenny made a massive bowl of fabulous pasta salad, savory with salami, Parmesan cheese, olives, bell peppers and juicy little cherry tomatoes.
Don brought out heavenly smoked salmon and we perched it atop cream cheese spread on crackers.
I made a Ceviche Spring Rolls, tucking in plump pieces of shrimp marinated in lime juice and drizzling with spicy peanut sauce.
Just when we thought we couldn’t possibly eat any more, out came those amazing desserts.
We began with Toby’s Coconut Gelatin with Caramel, so beautifully creamy and delicate.
We followed this with two versions of mini-cheesecakes by Deb and Jon. The first one was a sprightly apricot, followed by…
… a spiced plum. Deeeeelicious!
By the time we got to Darren’s Coconut Pineapple Ice Cream with Rum Sauce we were eating by lamplight and enjoying every last morsel.
What are your favorite cold foods?
This is my contribution to Wanderfood Wednesday.
Selwyn’s Roasted Raspberry Chipotle Dip
Ingredients:
1/2 cup Roasted Raspberry Chipotle Grilling Sauce
1/2 cup sour cream
8 oz cream cheese, softened
Directions:
- Place all ingredients in food processor and blend until smooth, scraping down sides occasionally.
Selwyn’s Mango Ginger Habenero Dip
Ingredients:
1/2 cup Mango Ginger Habenero Grilling Sauce
1/2 cup sour cream
8 oz cream cheese, softened
Directions:
- Place all ingredients in food processor and blend until smooth, scraping down sides occasionally.
Krista’s Thai Peanut Sauce
Ingredients:
1 1/2 cups creamy natural peanut butter
1 can coconut milk
1/4 cup water
1/4 cup fresh lime juice
3 Tbsp soy sauce
1 Tbsp fish sauce
3 Tbsp hoisin sauce
1 tsp hot sauce
3 gloves garlic, minced
Directions:
- Blend all ingredients in food processor until smooth. Taste. Add more hoisin sauce if not sweet enough.
Krista’s Fresh Ceviche Spring Rolls
1 cup shrimp, soaked overnight in lime juice
8 round spring roll sheets
1/2 cup cooked, shredded chicken
Juice of one lime
1/2 cup fresh mint leaves
1/2 cups fresh Thai basil leaves
1/2 cup fresh cilantro leaves
2 bundles vermicelli noodles, cooked, drained and cooled
Directions:
- Pour lime juice over chicken and stir to coat.
- Soak one spring roll sheet in warm water 5-10 seconds. Place on clean counter top.
- Down center of sheet place shredded chicken. Top with vermicelli noodles, mint, basil, and cilantro.
- Grasp edge of sheet closest to you and fold over mixture, tucking edges under. Fold each end piece over, then continue rolling until spring roll looks like a burrito.
Toby’s Coconut Gelatin with Caramel Sauce
