Camp Cooking: It’s Not Just Beans and Weenies Anymore
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Michael McBride Outdoor Fun
inside, and crushing a can is no easy feat. However, cans need can openers, add weight to your already heavy pack and are still there after the meal — and then there’s the taste factor. On the other side of the camp pantry, you can find rice, pastas, couscous, dry cheeses, firm fruits and vegetables, dried fruits, baked-incamp carbs and flatbreads: • Dry carbs like rice, pasta and couscous pack lightly, cook in a reasonable amount of time in boiling
water and are excellent sources of fiber and energy for long, active days. I always pack a cup of couscous on overnight camping trips. • Cheeses, though they contain dairy and generally are suggested as items that should stay chilled, should not be overlooked. Sharp cheddar, Gruyère, Romano and Parmesan are all examples of cheeses that will stay fresh for a few days, even when not kept on ice. The drier the cheese is, the longer it will last on the trail. Wax-wrapped Gouda, found at many grocery stores, is also a great choice. • Fresh fruits, ever a cornerstone of the active person’s diet, are a great way to liven up a meal outdoors. Fruits such as tomatoes, berries and bananas can easily be packed after dehydrating, and apples, pears and citrus pack very well fresh, as long as they have not been cut. • Bread, notorious for being squished in a backpack, can be had at camp with some forethought. Pita and ciabatta are both excellent,
CAMP GRUYÈRE FONDUE
8 ounces Gruyère cheese 1 loaf ciabatta bread 2 Granny Smith apples Assorted dried vegetables (carrots, broccoli, etc.) 1 tablespoon white flour
GRANNY SMITH AND GOUDA CIABATTA
¾ cup dry white wine (boxed) 1 clove garlic 1 teaspoon dry basil ½ teaspoon dried oregano ½ teaspoon dried thyme
Cut ciabatta, apples and vegetables into dippable, bite-sized pieces. Set aside. Cut Gruyère into small bits (pea-sized cubes work best) and toss in white four. Chop garlic and add to small pot or large camp mug with basil, oregano, thyme and wine. Simmer for 3 to 4 minutes. Slowly add floured cheese to the pot, stirring. Serve immediately by dipping chopped food in melted cheese mixture.
crush-resistant breads that I often take to camp to make quick and easy sandwiches. Tortillas and crepes should not be counted out, either. Though not as crush-resistant as the other two, they pack flat and can be layered around other items in waxed paper to prevent sticking. The other option for bread is to cook it at camp. Flour, salt, yeast and sugar are all easily packed in sealed sandwich bags. Add water, bake, and you have fresh dinner rolls, pizza crust or biscuits. Camping, hiking and general outdoor activities require an abundance of energy. Don’t settle for the flavorless meals of hot dogs on a stick and canned ravioli when, with a little preplanning and creativity, you can turn your campfire into a gourmet adventure. Bon appétit! Michael McBride is an experienced rock climber, caver and outdoor enthusiast. When not working as a veterinary technician, you will most likely find him in the woods!
The author cooks fresh-caught trout packed with citrus.
1 loaf ciabatta or other 1 pack turkey jerky firm bread 1 wheel wax-sealed 1 Granny Smith apple smoked Gouda Cut ciabatta in 2 halves, then slice lengthwise to make 2 sets of sandwich bread. Slice apple into thin slices and layer on 2 pieces of bread. Place a few pieces of turkey jerky on top of the sliced apple, then layer a few more slices of apple on top. Slice Gouda and place cheese on apple slices. Top with another piece of bread. Allow to set for 10 minutes so the apples can moisten the jerky. Makes 2 sandwiches. Eat one sandwich, share the other — or don’t!
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eans and weenies? Wrong. Peanut butter and jelly sandwiches? Wrong again. Camp food means a number of different things to many different people. However, the thought of canned goods and sandwiches being best suited for campsite cuisine is severely outdated. Though some diehards still insist on eating sealed, prepackaged, dehydrated meals, there are many other foods that are just as suited for camp life and will bring a bit of your kitchen outdoors. The biggest restrictions for food that will be packed are refrigeration, moisture content and packability. Foods that must be kept cold can spoil, those that are moist will spoil or cause messes, and those that are soft or fragile can get crushed in a bag when carried over any significant distance — hence the movement toward can goods: refrigeration isn’t necessary, the moisture is sealed
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