Announcing a New Site

I am moving my blog activity to my new website at http://glennnilson.com on the blog page. I intend to keep the current theme of love of the outdoors, love of cooking, motorcycles and mysteries. I hope you will visit me at my new location and check it out. Thank you for sharing my enjoyment of cooking, camping and riding and that you'll continue to visit me on my website.

Glenn Nilson



Coyotes

Last night I heard the coyotes howling. It's a sound I love. A form of night music.
When I was a kid, living in the hills of northern California, I heard coyotes often, however, it was different. A coyote would start up, then another some distance away would join in, and then others. They would continue, and the calls would get closer to each other, until the sounds were coming from the same location. Then they would stop.
I always assumed they were calling up the pack for an evening hunt. I've since heard the pack is pretty much family and stays together.
We often heard coyotes when we lived in New Mexico, and sometimes I would see one or two. They were business-like and fearless, and I was out walking my aging golden retriever. We would stop and eye each other, then go on about our separate business.
In Florida we live in cow country, inland from the coast. The coyotes howl when the evening train rumbles and roars past, sounding its whistle at the road crossings. The coyotes all sound close together, and they are definitely responding to the train, not calling up the pack for a hunt.
I have seldom heard coyotes when camping, but on occasion I have. It's always a magic moment. Oh, I know, I've heard concerns about coyotes being a threat to pets and livestock, and they can be. Urban deer can be a threat to garden plants too. For the most part, coyotes seem to do pretty well eating rodents, rabbits, and whatever. I still think they are magic, just as I do urban deer. When makes them seem magical is the idea these creatures can live so close to human development, and yet maintain enough discrete invisibility to survive. Of course, squirrels and songbirds do the same, but since they're smaller it's less surprising that they get away with it. But deer? And, coyotes?
Maybe they seem magical because they are so wild, even in close proximity to humans. They're not trying to move in, or become adopted. They're wild, living life as they would in the wilderness, accommodating our presence in whatever ways they can. But, they're still wild. Maybe I'm grateful they put me in touch with my love of the outdoors in ways other things don't, except campfires and cooking sourdough over a bed of hot coals.

Campfire Coffee

There's nothing like a good cup of coffee to go with a campfire. Of course, campfire coffee in my experience has usually been pretty strong, sometimes too strong, but always good. My son Jim and I were talking about coffee pots and coffee making systems the other day. He had discovered a system he felt offered advantages superior to using a French Press, and he claimed it made better coffee.

Our discussion got me to thinking about a coffee pot I had years ago. It was Swedish-made, and I bought it in Solvang, a Danish community in the hills near Santa Barbara. The pot was metal, coated with porcelain. It had a ring that sat on the top of the pot, and a cloth bag was fastened around the bottom of the ring. The ideas was that you put the coffee grinds in the cloth bag and suspended the bag inside the pot by placing the ring on top. Boiling water was poured over the grinds, which were then allowed to steep a minute or two. The coffee was excellent. I wish I still had that pot, it would be great for camping.

The pot I like to use camping now is a small, porcelain coffee pot, but without the brewing ring my old Swedish pot had. With this pot, I put the amount of coffee grinds in I think I'll need for the brew strength I want at the time, fill the pot with water less about a half cup than the amount of coffee I want to end up with, then set it on the fire to come to a boil. You have to keep an eye on the pot with this approach. It'll boil over if you don't, and boiling coffee isn't the way to make the best brew anyway. When the coffee just starts to bubble up, I set the pot off the heat and toss in that remaining half cup of cold water to settle the grinds. Like with my Swedish pot, the coffee is great, usually quite strong, and rich with flavor. Of course, it's a good idea to keep those grinds in the bottom of the pot in mind when you pour the remaining cups. In fact, it's likely you'll end up with a few grinds in the bottom of your cup no matter what. No problem, just toss the dregs on the campfire in true John Wayne style. Ever see a western movie when the cowboy actually drank the coffee?

I also use a little pot and camp stove system that boils water in two minutes. The stove uses propane, and it's a very handy outfit. But, to me it just doesn't have the romantic feel of my little porcelain enamel coffee pot. After all, it's not always just about utility, camping equipment should have the right feel to it. That's why you use a campfire in the first place. It's just part of the whole experience, like a great cup of coffee in the outdoors should be. Like reading a good book while sitting in front of a fire is.

Thank you for visiting my blog.

The Sacred Campfire

I understand and respect the need to protect our forests and open areas. It means the guttering flame of a small camp stove may become more symbolic of experiences for some than the smells of wood smoke and the glowing embers of a campfire. Hopefully, we will be able to enjoy campfires most places we take in on treks we take in the future.
I like to keep my campfires small. It's easier to find adequate wood for a small fire, uses less of it, and you can huddle over, or near, a small fire to cook or warm up. I think small fires are less likely to get away from a camper and ignite a forest fire. On many hikes and cross-country ski runs, I've built a small fire to heat water for tea or soup. With small, dead twigs, it's easy to build a quick fire, and just as easy to handle the remains when finished.
I understand fire was (and probably still is) considered a sacred gift to Native Americans. It's hard to think of a more valuable one. I've been camping in wet, snow-slushy weather trying to get damp wood to provide a campfire and down to one match. Not often-but it happened once. That fire was greatly appreciated when I achieved it. Which brings me to thoughts about fire-building materials.
I grew up using wooden matches that would ignite when struck on almost anything, including my jeans. I learned to dip the heads in my mother's clear fingernail polish to make the waterproof. The polish also the matchsticks a little extra zip. Now there are propane torches for lighting barbecues. I wonder how often they are also taken into the back country to start a fire? I have one of those survival bars you can scrape with a knife blade to produce a generous shower of sparks for starting fires. You can also use the knife to shave off bits of magnesium to use as tender. It works well. At the very least, it's a terrific backup.
You know what also works well for tender? The cotton wads you can find in medicine bottles ignites very readily with a spark. Cotton is certainly light and packs down easily. I think it's another must for backup fire-making material. If you are familiar with milkweed, the dried pods and fluff ignite extremely well from a spark. Of course, the cotton or milkweed pod is pretty much part of an ignition system. For the rest, you need slivers and small sticks of wood, of course, and if you're in an area with birch trees, the resinous bark of birches is fabulous as starting tender.
I love the smell of birch wood burning, but I love the smell of cedar even more. I have many memories of evenings cooking on a campfire, and hours spent staring into the glowing embers while talking with a companion. I look forward to my next campfire, and hope you share my love for them. Thanks for visiting my blog. I'm sorry not to have any photos to share. I have been have been unable to insert them into my blog for some reason.

Sourdough English Muffins

I love English muffins, and I think they turn out best when made with sourdough. They are cooked on the stovetop in a skillet, so they can be made readily when camping as well as at home. However, they are best toasted, even though they smell wonderful when fresh cooked.

English muffins are easy to make. The first step is to prepare a sponge. For this, mix a half cup of starter with a cup of hot water, then add approximately a cup of flour and mix into a thick, doughy batter. I like to use the plastic containers my yogurt comes in to mix the dough and for rising. Let the sponge rise until double in bulk. Dump the sponge onto a floured surface, add a half teaspoon of salt and a quarter teaspoon of baking soda and the remaining flour and knead until the dough is smooth and elastic. Poke your finger into the dough and if it springs back it should be good to go.

Most recipes call for you to roll the dough out and cut the muffins with a muffin ring. I prefer a different approach so that I am not rolling the dough out and then re-rolling it to use up the excess dough once I have cut the muffins. The way I do it is to form the dough into a thick log, then cut it into sections/slices about half the size of the finished muffin I want. This way, I can cut the slices, or lumps, of dough evenly. Pat each slice into a disc about half to three quarters of an inch thick. Next, sprinkle the cornmeal over the bottom of the skillet and set the dough discs on top, being sure to leave room between them for the dough to expand. Cover and let rise until the dough has doubled in bulk.

When the dough has risen, put the skillet over a medium flame to heat up, then turn the flame down to low so the muffins will not burn. They should rise some more as they heat up, and the cornmeal should give off a wonderful aroma as it bakes. After about seven minutes, the muffins should be browned on the bottom and ready to turn over. Use a fork to turn them. (You can life them slightly with a fork to determine if they are brown) Cook then on the other side until the muffins are none and golden brown on both top and bottom. You may want to turn them a second time to insure they are done on the inside. They should feel light when you lift them with the fork, and they should cook about fifteen to twenty minutes. This may take a little experience, since cooking time will depend on the size of the muffins and how hot your skillet is.

Remove the muffins when done and let them cool on a wire rack. For the final stage, use a fork to separate the halves for toasting. You can also cut the muffins in half, but inserting a fork all the way around the muffin allows you to pull the halves apart with all these nooks and crannies to capture the melting butter and jam or honey you add to complete the delicious process. Don't forget the hot coffee or tea, and enjoy.

Ingredients for Sourdough English Muffins:
1/2 cup sourdough starter
1 cup hot water
1-2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon cornmeal

Sourdough Rye Bread

Ham and cheese on rye, roast beef on rye, smoked salmon, the list goes on. Rye is a wonderful bread for sandwiches or as a sliced accompaniment to soups, salads, or other dishes calling for a slice of bread. How to make it even better. . .make it with sourdough. This is a method I use to make sourdough rye bread with caraway seeds. It’s fairly light, mild in flavor, and delicious. Hope you give it a try, even though the process is a bit lengthy. Start the day before you intend to bake the bread by making a rye sponge. To do this, take a half cup of starter and mix with one and a half cups of hot water. Next, add one and a half cups of rye flour a half cup at a time, mixing thoroughly. This mixture should be a very thick batter that clears the sides of the container when stirred. Cover and set in a warm place for a few hours until the sponge doubles in bulk. I usually set the sponge in the refrigerator at this point for an overnight stay to let the yeast develop without going too far. Next day, bring the sponge out of the fridge to warm up and allow the yeast to become active again. Meanwhile, prepare a second sponge using a half cup of starter, one and a half cups of hot water and one and a half cups of all-purpose flour. Again, the idea is to create a thick sponge that clears the sides of the container when stirred, but not so thick that it becomes too dry to work with. Let the sponge do its thing for a couple of hours until it doubles in bulk. Let the sponge have whatever time it takes for the yeast to develop. You don’t want to hurry this process. When the all-purpose flour sponge has doubled in bulk, turn it out onto a floured surface for kneading along with the rye sponge, using the remaining cup of all-purpose flour. Add a teaspoon of salt and a couple tablespoons of caraway seeds and knead the two sponges together to form a single ball of dough. When the dough has become smooth and elastic, and rebounds when poked with a finger, place the dough in a greased loaf pan. It’s a good idea to work the dough into the corners of the loaf pan, then turn the dough over and repeat the process so the dough is lightly oiled from contact with the pan, and so the dough fills the corners well. Cover with plastic wrap and set in a warm place to rise. I like the dough to fill the sides of the loaf pan half way when I put it to rise, then I let it rise to the top of the pan. When the dough has risen, bake it in a pre-heated oven at 350⁰ for an hour or until done. The bread loaf should pull away from the sides of the pan when done and be a nice brown on top. To test for doneness, use a couple of hot pads to remove the loaf from the pan and tap the bottom with your finger. It should sound hollow. Let the bread cool on a wire rack, slice and enjoy. I like to cut slices as I need them. That way, I can cut the bread thick or thin, depending on my intent. I prefer toast a little thicker than sliced bread for a sandwich, and yes, rye bread makes excellent toast. The best blade to use for slicing has a serrated edge, and bread slices easier when allowed to cool first. Good luck with your rye bread venture, and thanks for visiting my blog. Sourdough rye bread ingredients 1 cup sourdough starter 3 cups hot water 1 ½ cups rye flour 2 ½ cups all-purpose flour 1 teaspoon sea salt 2 tablespoons caraway seeds

WHOLE WHEAT SOURDOUGH BREAD

I get the impression a lot of people are interested in healthful living upgrades. By that I mean they are looking at exercise programs and diet plans, or getting back to a lifestyle that got disrupted by holiday parties and overindulgences. I also get the impression a growing number of people are making lifestyle changes such as cooking with locally grown foods. I’m pleased to see many people also using sourdough. Maintaining sourdough starter is sort of like keeping your own chickens or rabbits. It’s not just a recipe, it’s part of a healthy, do-it-yourself lifestyle. With that in mind, I’d like to share my approach to making one version of this very basic and delicious bread.

 

This recipe is for a single loaf of bread, but can be adjusted for more if desired. The process begins with making a sponge, to which you will add flour and salt and knead into bread dough. I’m assuming you have a starter on hand, but I discuss how to make one in an earlier posting if you don’t. Take a half cup of starter, and add one and a half cups of very warm water. Mix thoroughly. Add about one and a half cups of whole wheat flour, mixing in two or three heaping tablespoons at a time.  Mix well and keep adding flour until you have a thick batter, but not so thick it clears the sides of the container when stirred. Cover and let stand in a warm place until it doubles in bulk, about one to two hours.

I mix my sponges in a see-through plastic container. This way, I can keep track of the progress. First, tiny bubble form, then the bubbles get bigger as the sponge rises. You can take the lid off and get a sniff of the yeast if you like, but keep it covered while rising. By using clear containers, I can mentally mark the point at which the sponge will have doubled in bulk, and even gauge how long to go before reaching that point when I check in to see how things are going.

When the sponge has doubled, it’s time to knead the remaining cup of flour into the dough. If you think the sponge is too loose to start kneading, stir in more flour until the mixture clears the side of the container as you stir. Next, I sprinkle a handful of flour onto my trusty pastry cloth and empty the sponge on top of it, and sprinkle more flour on top of that. Add a teaspoon of sea salt and begin kneading the dough, folding the far edge over on top and pushing against the dough with the heels of your hands. When the dough is ready, it should be smooth and elastic, and spring back if you poke your finger into it. Next, grease the sides and bottom of a bread pan and add the dough. Work the dough into the bottom, sides and corners of the pan, then turn it over and repeat the process. That way, the dough will be lightly covered in the oil or grease you used to coat the pan. Bake about an hour uncovered in a preheated oven at three hundred and fifty degrees until lightly browned and the loaf has pulled away from the sides of the pan. You can test for doneness by taking the loaf out and tapping it with a finger. The bread should have a nice, hollow sound. If you like, you can brush milk or melted butter over the top of the loaf for the last few minutes of cooking to ensure a softer crust and golden brown finish.

A loaf of fresh bread you truly made from scratch is like a salad from the greens you grew in your own garden, truly wonderful. By the way, keep that in mind this summer; the two really go well together. In the meantime, enjoy a slice of toast and homemade jam in front of a warm fire, and thanks for visiting my blog.

 Ingredients to make the sponge

½ cup sourdough starter

1 ½ cups warm water
1 ½ cups whole wheat flour

 Ingredients to make the dough

1 teaspoon sea salt

1 cup whole wheat flour

 

 

Apple Cranberry Pie

Ingredients:
2 cups all purpose flour
1 teaspoon salt
2/3 cup shortening
1/2 cup COLD water
6-8 apples
1 tablespoon lemon juice
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup flour
1/2 cup fresh cranberries cut in half

Holiday meals always bring out the favorites. One of mine is apple-cranberry pie. I love the bit of tartness the cranberries lend to the apples, and they seem to bring out the flavor of the apples as well.

Assuming an eight or nine inch pie pan, start the dough for the crust with two cups of all-purpose flour. Add a teaspoon of salt and cut the shortening into the flour until thoroughly mixed and a little crumbly. When the flour and shortening are mixed, add the half cup of cold water a little at a time, cutting the mixture with a fork to distribute the moisture evenly. The dough should readily stick into a clump when pressed by hand.

Divide and form the dough into two balls, wrapping them in plastic wrap to keep them from drying out. You can also set the dough in the refrigerator for twenty minutes to let the moisture become even more uniform and allow the shortening to firm up. Roll the dough out on a floured surface. I like to start the process by pressing the dough ball into a disc by hand first. That way, I can make sure the edges are intact and no cracks have formed. Roll the dough from the center to the edge, working your way around the disc to achieve a uniform thickness. If the dough starts to stick to the rolling pin, wipe the pin with a little flour. Make sure both sides of the dough are lightly floured as well. When the disc is large enough to cover the sides and bottom of the pie pan, roll it onto the pin and lift it onto the pan, then unroll it into place. Use a knife to cut away the excess dough.

Apple-cranberry mix
Peel, core and slice the apples into a bowl. Sprinkle the lemon juice over the mixture and give a stir. Mix with sugar, cinnamon and salt. Add the halved cranberries, mix and you're ready to go.

Fill the pie shell with the apple/cranberry mix, roll out the other dough ball for the top of the pie. Crimp the edges and cut a few ventilation slits into the top crust, then bake at 350 degrees for about fifty minutes, until the pie is lightly starting to brown.

I like my apple pies less sweet than some people, so you may want to adjust the amount of sugar you use to suit your own taste. Hope you try, this pie, and more importantly, I hope you love it. As always, thanks for visiting my blog.

Savory Sourdough Impossible Spinach Pie

Savory Sourdough Impossible Spinach Pie I talked about making an Impossible Coconut Custard pie in a previous blog. This time I want to do a savory pie, impossibly easy style, with sourdough. It’s super easy to make, can be used for lunch or dinner, and can be done at home or on the road as long as you have some means of baking. Since I made this dish as a meal for one, or a shared appetizer for two, I used a tart pan. To me, it looks like a miniature pie pan, about five inches across, and is just the right size for camping. Rub the interior of the pan with butter. Flour the pan by putting a teaspoon of flour onto the buttered surface, then tilt the pan and tap it while rotating the pan until the flour has adhered to the greased surface. Dump the excess flour out. Heat a frying pan with a half teaspoon of olive oil and add the spinach and diced onions. Season with salt and pepper and a half teaspoon of Herbes de Provence. Turn the spinach as it cooks to keep it from burning until the spinach is cooked and reduced. Set aside and let cool while you get the custard part of the dish ready. Put a quarter cup of sourdough starter in a bowl and add a half cup of milk, one egg, a quarter teaspoon of baking soda and salt and pepper to taste. Beat with a fork until everything is combined into a thin batter. Mix in a quarter cup of Parmesan cheese. Spoon the cooked spinach and onion onto the bottom of the prepared pie pan (tart pan) and pour the custard batter over the top. Bake it at 350⁰ until a knife blade stuck into the pie comes out clean (about fifteen to twenty minutes). Let cool a little, then run a thin knife blade beneath the crust around edge of the pan. Place a dish over the pie and invert it over another dish or clean work space. You may have to gently pry the edge of the pie loose to allow it to loosen. When it drops out, turn it over and lift the pie onto a bed of greens, such as arugula dressed with an herbed vinaigrette dressing. A little olive oil and balsamic vinegar will work just fine as well. You have to admit, this a pretty fancy dish for camping, but it’s impressive, tastes good and is really easy to make. Hope you give it a try. Savory Sourdough Impossible Spinach Pie For the custard: ¼ cup sourdough starter 1 egg ½ cup milk ¼ teaspoon baking soda Salt and pepper to taste 1-2 cups fresh spinach ¼ cup diced onion ½ teaspoon olive oil ½ teaspoon Herbes de Provence Grease and flour 4 inch tart pan with ¼ teaspoon butter 1 teaspoon flour

Jim's Sauteed Garlic Potatoes i

Malware on my computer and a burst water pipe in ten degree weather has not made my day, but my Android and and some experience at being a handyman just might save the day. It seems like ages since my son Jim and I went camping. I remember it was definitely warmer. I also remember the fabulous garlic potatoes he cooked as part of his share of the cooking. They are sauteed in butter and olive oil rather than being boiled or baked. I really like the resulting texture and flavor. You really should give this a try. These were great over a campfire, and they'll be terrific at home. Even good enough for Thanksgiving! Just cut up a couple of cups of small red potatoes into chunks an inch or so in size. While you're at it, cut up a small onion and peel two or three cloves of garlic. Put a tablespoon of olive oil and a tablespoon of butter in the bottom, of a saucepan and heat over medium temperature with the potatoes, onions and garlic. Add a half teaspoon of salt and a quarter teaspoon of pepper. Cover the pot with a lid and turn the heat to low. Uncover and stir frequently to keep from sticking. Add more butter and olive oil if necessary. The potatoes will saute nicely, and the moisture from the vegetables will help them to steam to perfection. When done, you can add a little cream and mash them, or serve them as is. These potatoes go great with steak, roast beef, salmon or ... Turkey! Oh, by the way. Sourdough bread is an appropriate side here as well. Thanks for visiting my blog. Hopefully I'll have my computer back up and running soon. I did take care of the leak in the basement.

 

Impossible Coconut Custard Pie

You don’t have to settle for a melted, messy candy bar if you discover you have a craving for something sweet and you’re all settled-in at your campsite. You can indulge that sweet tooth with a piece of coconut custard pie. What could be better?

Actually, the way this pie is made offers a real plus to campers that makes it even better. You don’t have to roll out a pie dough on the picnic table with a beverage container, or what have you. You don’t have to roll out a dough at all. This amazing pie does all that for you. It’s called the impossible pie for good reason. All you do is throw the ingredients into a bowl, beat them into a smooth batter and pour the contents into a greased and floured pan. Stick the pan into whatever you have to simulate a 350⁰ oven and bake it for about a half hour, or until you can stick a knife blade into it and the blade comes out clean. Believe it or not, the pie makes its own crust and custard filling.

The recipe below is intended for camping, and is appropriate for a pan about six inches in diameter, like the pan in a traditional Boy Scout mess kit. To grease and flour the pan, rub the sides and bottom with butter, place a spoonful of flour in the pan, then tip it and tap the edges while rotating the pan. The flour will coat the sides and bottom as you tap and rotate the pan. Dump out whatever is left over when you see the inside is coated. Hopefully, your camp cooking gear includes a short whisk, since you probably don’t have a hand mixer with you. I find a short whisk can be handy from time to time and doesn’t weigh much or take up much room. I suppose you could use a fork if you really did so vigorously, but I haven’t tried that yet. To make the batter come together readily, melt the butter before you add it to the other ingredients, but don’t pour it in while it’s hot.



Impossible Coconut Custard Pie

This can be a fun thing to throw together, and the resulting pie tastes really good. You should give it a try. Maybe you're already familiar with impossible pies. Let me know, and thanks for visiting my blog.

 

 Ingredients:

1 cup milk
½ cup shredded coconut
2 eggs
½ teaspoon vanilla
2 Tablespoons butter
¼ cup sugar
1/8 teaspoon nutmeg.

Talking Camping Gear

Men are all boys at heart, and boys love toys. Or, so we’re told. Personally, I have to admit I do. Lately, one of my sons and I have been talking about camping gear. We both love to camp, and did some together this fall. We also both love cooking, and that includes cooking over a campfire. Of course, there are times when that is impossible or impractical. That’s when a stove becomes essential. Naturally, some of the gear we’ve been talking about involves cooking. My son just bought a new backpacking stove. To be honest, I guess I’m jealous, but I’m not ready to follow suit just yet. I have been having fun talking with him about his acquisition and giving some thought to what I think would have to go into the ideal stove for me.

 

My son’s stove burns twigs. If there is no wood source available, the alternative is an alcohol burner. This outfit reflects a current interest in stoves that do not require fossil fuels—little canisters of butane that are partly full—but no one knows just how full—or canisters of white gas. Our discussion brought back memories for both of us of when my sons were much younger. I had an alcohol stove then. The popular interest at the time was in miniature stoves operating on white gas. I ended up with one of those too. I later acquired one that used propane, and seemed to answer everything—it was quick to put into operation, worked reliably, produced a hot flame, and was light to carry. Of course, I did feel I had to carry an extra canister of fuel because I didn’t know how much burn time I would get off the one I was using.

 

My son’s memories included another approach altogether. He talked about the coffee can stoves I introduced them to as a reasonably safe means of doing some backyard camping and cooking. The design was inspired by something I understood to have been a standard with the Girl Scouts. Basically, it involved a coffee can with an opening at the bottom to put in the twigs and holes at the top to let out smoke. A pan could be set on the top for cooking. Actually, it worked pretty well. That’s the way my son remembers his experience as well.

 

Of course, things evolve. The stove my son just bought is a very high-tech updating of the coffee can stove design. It does not have the hole in the bottom—you put twigs in from the top—and, the burn design is technically improved. Basically, it relies on a double-walled canister design that uses a twig fire, but draws the smoke up for a second burn cycle. It’s highly efficient, and works very well to produce an impressive amount of heat from a handful of dry twigs.

 

Other than being high-tech and new, what’s the attraction? Well, for me, camp cooking has to do with the challenge of seeing what you can accomplish with a minimum of modern kitchen equipment and convenience. Making an apple pie in a small pan over a bed of hot coals is hugely rewarding. Sometimes a stove is necessary (fires may not be allowed) and sometimes it’s simply convenient enough to warrant its use. Some campers want to visit the wild without leaving any more trace of their having been there than can be avoided. A small stove leaves no half-burned sticks, scorched ground or ashes. The stove my son bought seems a reasonable compromise. It uses twigs, not logs, and it’s fast and efficient.

 

In addition to the need for carrying fuel, I have complained that camping stoves, especially small ones, produce a very hot flame over a very small area, and seem primarily suited to cooking soup or making tea. Will my son’s new stove work better for cooking other things? That’s the twenty-four-thousand dollar question. It looks as though it might. I’ll be even more interested in getting one myself if it does. After all, it’s very hard to meet the outdoor cooking challenge if all you can readily do is boil water. Love to hear what others have to say about camp cooking stoves. Thank you for visiting my blog.

Men are all boys at heart, and boys love toys. Or, so we’re told. Personally, I have to admit I do. Lately, one of my sons and I have been talking about camping gear. We both love to camp, and did some together this fall. We also both love cooking, and that includes cooking over a campfire. Of course, there are times when that is impossible or impractical. That’s when a stove becomes essential. Naturally, some of the gear we’ve been talking about involves cooking. My son just bought a new backpacking stove. To be honest, I guess I’m jealous, but I’m not ready to follow suit just yet. I have been having fun talking with him about his acquisition and giving some thought to what I think would have to go into the ideal stove for me.

 

My son’s stove burns twigs. If there is no wood source available, the alternative is an alcohol burner. This outfit reflects a current interest in stoves that do not require fossil fuels—little canisters of butane that are partly full—but no one knows just how full—or canisters of white gas. Our discussion brought back memories for both of us of when my sons were much younger. I had an alcohol stove then. The popular interest at the time was in miniature stoves operating on white gas. I ended up with one of those too. I later acquired one that used propane, and seemed to answer everything—it was quick to put into operation, worked reliably, produced a hot flame, and was light to carry. Of course, I did feel I had to carry an extra canister of fuel because I didn’t know how much burn time I would get off the one I was using.

 

My son’s memories included another approach altogether. He talked about the coffee can stoves I introduced them to as a reasonably safe means of doing some backyard camping and cooking. The design was inspired by something I understood to have been a standard with the Girl Scouts. Basically, it involved a coffee can with an opening at the bottom to put in the twigs and holes at the top to let out smoke. A pan could be set on the top for cooking. Actually, it worked pretty well. That’s the way my son remembers his experience as well.

 

Of course, things evolve. The stove my son just bought is a very high-tech updating of the coffee can stove design. It does not have the hole in the bottom—you put twigs in from the top—and, the burn design is technically improved. Basically, it relies on a double-walled canister design that uses a twig fire, but draws the smoke up for a second burn cycle. It’s highly efficient, and works very well to produce an impressive amount of heat from a handful of dry twigs.

 

Other than being high-tech and new, what’s the attraction? Well, for me, camp cooking has to do with the challenge of seeing what you can accomplish with a minimum of modern kitchen equipment and convenience. Making an apple pie in a small pan over a bed of hot coals is hugely rewarding. Sometimes a stove is necessary (fires may not be allowed) and sometimes it’s simply convenient enough to warrant its use. Some campers want to visit the wild without leaving any more trace of their having been there than can be avoided. A small stove leaves no half-burned sticks, scorched ground or ashes. The stove my son bought seems a reasonable compromise. It uses twigs, not logs, and it’s fast and efficient.

 

In addition to the need for carrying fuel, I have complained that camping stoves, especially small ones, produce a very hot flame over a very small area, and seem primarily suited to cooking soup or making tea. Will my son’s new stove work better for cooking other things? That’s the twenty-four-thousand dollar question. It looks as though it might. I’ll be even more interested in getting one myself if it does. After all, it’s very hard to meet the outdoor cooking challenge if all you can readily do is boil water. Love to hear what others have to say about camp cooking stoves. Thank you for visiting my blog.



Sourdough Apple-cinnamon Upside-down Cake

I love the smells of fall. Dried leaves. Fall fields. Wood smoke is certainly a signature fall fragrance, and there are many foods that stand out as signs of the season. What could be more fall-like than apples, cinnamon and ginger? Put them together with molasses, honey and brown sugar and you have the beginning of a delicious fall cake. Of course, it has to be done with sourdough.

This cake is a bit of a challenge at a campsite in that you probably won’t have unlimited bowls, electric mixers, or even a hand beater, but with a little effort it can be done. Start with the topping. For this, mix together a rounded teaspoon of flour with a tablespoon of butter and a tablespoon of brown sugar. Use this mix to coat the sliced apples. Arrange pecans on the bottom of a greased pan, and cover with the topping. Sprinkle any leftover mix over the top.

For the cake batter, cream three tablespoons butter with two tablespoons of brown sugar until all is light and fluffy. Add the egg and mix well. Add ¼ cup half-and-half (or evaporated milk) and mix again, then add ½ teaspoon vanilla and ¼ cup sourdough start1er. Mix until blended.

Mix ½ cup flour with ¼ teaspoon salt, ¼ teaspoon baking soda. Add to wet mixture a third at a time, mixing just until blended. Alternate flour mixture with molasses, honey, and hot water mixture. When batter is blended, incorporate the raisins. Pour batter over the topping and bake in a 350⁰ oven about ½ hour. When a toothpick comes out clean, remove from oven and invert on a dish. Let stand ten to fifteen minutes to allow the cake drop from the pan onto the plate.

Topping

1 Tbs. brown sugar

1 Rounded tsp. flour
1 Tbs. butter
6 pecan halves (or ¼ cup chopped pecans) and ½ cup dried apple slices

 Cake Batter

Wet ingredients

3 Tbs. butter (creamed)
2 Tbs. brown sugar
1 egg
¼ cup half-and-half (or evaporated milk)
½ tsp. vanilla
¼ cup sourdough starter

 Dry ingredients

½ cup all purpose, unbleached flour
¼ tsp. baking soda
¼ tsp. salt
1/2 tsp. ginger
¼ tsp. cinnamon

 Molasses-Honey mixture: ¼ cup equal parts honey, molasses, hot water

 

Sourdough Grill Bread (or sourdough fry bread)

Whether you make this bread on a grill or in a frying pan, this sourdough treat will be great with soups, stews, pasta, salads, or many other dishes. On top of that, it’s quick and easy to prepare. You can make it either as a sourdough raised bread, or a quick bread. The difference is that the quick bread uses a pinch of baking soda and can be cooked immediately. The raised version is better if you let it rise for a half hour. You don’t have to let it double in bulk, as it will rise somewhat as you cook it, so it is still something that is great for a last minute bread addition to a meal.

I like to start with a thick sourdough sponge. Actually, when I feed my sourdough starter I let it set out at room temperature until it doubles in bulk and then put the starter in the fridge. At that point, it serves as a sponge until I get down to the amount I need to save to feed and regenerate as my starter. Take a big glop of the thick starter, about ½ cup for each bread disc, and put it on a heavily floured surface using the whole wheat flour, keeping enough in reserve to form the dough. Sprinkle some flour on top of the starter and add baking soda and salt. Work into a dough. Flatten the ball of dough into a circle about ¼ inch thick, using your fingers to flatten and spread the dough, turning it a couple of times as needed to keep the top and bottom surfaces floured so the dough will not stick. Repeat the process for as many bread discs as wanted.

To cook the bread, lightly coat the top of each disc with olive oil and put into a warm pan, oiled side down. Immediately coat the exposed side with more olive oil and sprinkle on salt and herbs. If you are using a grill, I like to start the bread on a piece of aluminum foil, cooking it just until the baking dough stiffens enough that it will not sag on top of the grill when you move it off the foil. Check the bottom of the bread and turn it when it starts to brown. When the flip side is browned, take the bread discs off the grill and keep them warm in aluminum foil until you serve them. The bread should be eaten while nice and hot. It is not something you make far in advance of the meal, or for the next day. Part of the charm of this bread is that it’s a last minute thing that tastes as good as though you spent a great deal of time preparing it.

Sourdough Grill Bread (or sourdough fry bread)

½ cup thick sourdough starter for each bread disc desired
¼ teaspoon baking soda
¼ teaspoon coarse sea salt
¼ teaspoon Herbes de Provence (or other herb mixture if desired)
½ cup whole wheat

 

Sourdough Waffles Recipe

Sourdough Blueberry Waffles 

 

My last blog post talked about an antique waffle iron that has already become a treasured kitchen implement. It's easy to use, the waffles don't stick, and they come out golden brown every time. How could I not love it? Naturally, I've been making sourdough waffles with it, and I thought I should share the recipe.

Waffles made with sourdough are light and delicate. I think they're much better than those made with conventional recipes. Hope you give them a try.

In keeping with other recipes I've been sharing, this one produces two waffles, just right for one or two people. Of course, I haven't figured out how to make waffles camping across country on my motorcycle while doing a book promotion tour for my mystery novel yet. These will have to be made at home, unless anyone has a suggestion that's suitable for camping.

 

Sourdough Waffles Recipe

(Makes two waffles)

For wet ingredients :

One Egg separated and beaten
Set whites aside and to the beaten yolk add...
1/2 cup thin sourdough
1/2 teaspoon vanilla
1 tablespoon sugar
1/2 cup milk (with cream)
2 tablespoons melted butter

For dry ingredients mix...

1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon baking soda
Stir into wet ingredients a little at a time
Fold in stiff egg whites
Add 1/2 cup blueberries, strawberries, or other fruit

Bake, serve and enjoy.

An Antique Waffle Iron

I know I’ve been writing about cooking on the road, camping with a motorcycle, but there are exceptions to everything, and this blog post is one. A while back, Lesley and I were at a yard sale and I spotted an antique electric waffle iron. I couldn’t resist it. My guess was that it had been made circa the 1940’s. Maybe earlier. For a couple of bucks, why not?

I love old things, but I want to be able to use them. When I was growing up, my sister and I ground breakfast coffee with an antique coffee grinder on a daily basis. I think some of the old things were made better. But, I had to wonder if this waffle iron would actually work,I mean, waffles have been known to stick, and this machine didn’t have a light that would turn off to tell me the waffle was done. Oh well…

The waffle iron came with a small booklet telling how to care for the machine, how to use it, and included a bunch of recipes for waffles. I knew waffles had been around for some time before electric waffle irons came out, my parents had an older one we used on top of a wood stove . You had to pick up the iron and flip the part that held the waffle in order to cook both sides. The little booklet suggested bringing the waffle iron to the table for elegant breakfasts, lunches, and even dinners. The iron was nickel plated, ornately designed, and I could see how it might fit into table settings of prized china and silver for thoroughly "modern" homemakers.

Well, last Sunday I had wire brushed, cleaned and re-cured the iron and declared it to be ready for the acid test. I whipped up a batter, using my sourdough approach, and poured the first waffle. To my delight, it looked beautiful when I lifted the handle. I gently lifted the waffle out—and threw it away. The little booklet said to do that with the first one. That way, you eliminate the risk of getting a tiny fragment of wire brush in one of your waffles. The second one was a keeper. And, it tasted great.

When we go south this winter, we have a waffle iron with Teflon coated grids, timing lights, and a knob to turn to adjust for the desired doneness. The antique waffle iron will stay here along with other old things I love because they were well-built, beautiful to look at, and still work well. But, it was exciting to use it and discover it still worked well. What a treat. Like sourdough, a time-honored thing that gives pleasure in the preparation of food as well as in the consumption. Thanks for visiting my blog.

WHOLE WHEAT SOURDOUGH BISCOTTI

I love tea, and I drink it every afternoon. When I was working nights on a summer job when I was in college, a friend of mine and I shared tea at four o’clock in the morning, (the night worker’s equivalent of four in the afternoon). When I'm on my cross country motorcycle trips, I also have to have my tea in the afternoon. Sometimes it gets combined with a fuel stop at some truck stop. One reason I got in the habit of stopping at truck stops, was so I could have a good, strong cup of tea. Not a problem at a truck stop, since I can make it myself inside the convenience store. Sometimes I make tea at a rest stop, and sometimes I simply pull off the highway where it's wide enough and brew a good cuppa with my camping stove.

Of course, it’s good to eat a little something with tea to combat the effects of the tea’s tannin. That’s where tea biscuits come in. A favorite accompaniment to tea for me, is biscotti. I prefer my biscotti when it’s not too sweet, and I love almond flavoring. Naturally, I had to find out if biscotti could be made from sourdough. It took a couple of attempts and exploration, but I did come up with something really worth the effort. Hope you’ll give it a try and discover how good sourdough biscotti can be for yourself.

Whole wheat sourdough biscotti

1 cup whole wheat flour

¼ cup thin sourdough starter

¼ cup sugar

¼ teaspoon baking soda

½ teaspoon lemon zest

½ stick butter

½ teaspoon almond extract

1 large egg

¼ cup dried cranberries

¼ cup chopped nuts (pistachio, pine, almond, walnuts or pecans)

 

For a small batch of biscotti, cream a half stick of butter with 1/4 cup of sugar. Add ¼ teaspoon of almond extract to the creamed butter and sugar, and then stir in one large egg, lemon zest and ¼ cup sourdough. Mix thoroughly. The sourdough used here is quite thin. Mix your starter with a little water, if necessary, whipping the mixture with a beater or fork until the sourdough loses its pasty consistency and is evenly incorporated into the liquid.

Add a pinch of salt and a rounded ¼ teaspoon of baking soda to 1 cup whole wheat flour and stir together. Mix the flour into the wet ingredients, sprinkling the flour over the wet ingredients a little at a time until it is all incorporated. Add ¼ cup dried cranberries and ¼ cup pistachio nuts (or chopped walnuts, pine nuts, chopped almonds, or chopped pecans if you prefer) as you incorporate the final bit of flour. Knead the mixture on a floured pastry cloth and form it into a sheet about seven inches by three inches, about ¾ to 1 inch thick.

Bake the dough on parchment paper, or a lightly greased pan, in a 350⁰ oven for thirty to forty minutes until done. Let the loaf cool fifteen minutes to a half hour, then cut it into slices ¾ inch thick. Lay the slices face down on the pan and bake again for another fifteen minutes until the slices are just starting to brown. Let cool, prepare a pot of tea and enjoy.

Sourdough Hardtack? Writing, or rewriting.

Everyone has a favorite or two when it comes to food to take along on a camping trip. On my cross-country trips, I used to like to take crackers I made in advance. Big crackers. A whole coffee can full of them. They kept extremely well, were nourishing, and tasted great. I got the idea for them from a shop I discovered somewhere in Wyoming, I think. The shop sold something it called hardtack, made with several grains, and tasted wonderful. I never quite figured out their recipe, but I certainly enjoyed the version I came up with. I made the dough from flour, salt, water, and a little oil. To shape the crackers, I rolled the dough out and cut the crackers with the coffee can I used to store them. Of course, I docked them with a fork to prevent them from puffing up too much in the middle, and to make it easier to break them along the perforated lines.

It’s been years since I’ve made crackers, but I thought it would be fun to talk about them on my blog. Of course, I think it’s important to give the recipes I use a re-run, so I decided to make a batch. After all, they are good with cheese and other toppings, so they wouldn’t go to waste. Out of curiosity, and because I’ve been having fun with my new computer, I decided to look up hardtack on the internet. I was amazed to find several recipes and a number of very enthusiastic people talking about making hardtack, or ships biscuit, as it is also called. Basically, the recipes called for flour, salt and water. Most did not even use oil. One directed the cook to knead the dough and let it rest for quite a while. Naturally I thought, hey why not try making hardtack with sourdough? I know, hardtack isn’t made with leavening, but the flavor ought to be good. It seemed worth a try.

I had some very stiff sourdough starter on hand, so I took roughly equal parts starter and whole wheat flour, mixed it into a ball and put it on a floured pastry cloth to knead, adding more flour liberally to create a heavy, grainy texture. I divided the dough into biscuit size lumps and rolled out each lump into a round sheet about 3/8 inch thick. I did the usual docking thing with a fork, dusted the bottoms of the dough circles with a little cornmeal and set up to cook them outside on a camping stove. The outside cooking had two purposes. Doing so would keep the house cooler—it’s been a dreadful heat wave. Also, I wanted to use camping gear to make sure the recipe and technique would be good for camping.

So far, so good. I turned the stove on, got out a frying pan with a loose lid, and started cooking the first piece of hardtack. Oh, oh. It burned a bit on the bottom. Oh, well. Who has never had that happen over a campfire? Just take a picture of the tops? No problem, right? Scrape off the burned portion, and eat it anyway? Right. Make a note to cook these critters on a very low heat so they become very well done, but not burned.

Try again. Oh, oh. That one burned too. Not as bad, but suddenly this cooking event was not looking picture ready and blog friendly. Down to the last two I had anticipated making. At least they didn’t burn. Now for the crucial question. How do they taste? Actually, not bad. Definitely something of a mix between cracker and biscuit, and not like the hardtack I bought on that long-ago trip. That hardtack was definitely all cracker. Nevertheless, There’s enough of an intriguing sourdough flavor to keep me working at this until I’m satisfied. After all, any mystery writer knows good writing is rewriting, sometimes lots of it.

Making Beef Jerky

Ingredients for Jerky

When I think about camp cooking, one of my basics is beef jerky. I like to make my own. It's easy, and the results are delicious. I start with a big, lean steak, such as sirloin or top round. Slice the meat into 1/4 inch slices, salt and pepper, and then dry the meat on a rack until it is dark and leathery, about half the bulk you started with. For the drying, I use a food dehydrator I picked up at a yard sale. It has an electric heating element and fan to circulate the hot air over the drying racks. You can get the same results using an oven, set to warm, placing the meat directly on the oven racks. The trouble with this method is that clean-up can be a bigger chore than using the dehydrator racks.

For a great variation, dip the slices of meat into soy sauce first, then salt and pepper them and go through the same drying process. You can also use Teriyaki sauce. The meat can be used in soups or other dishes, or eaten as is, the same as with the basic jerky using salt and pepper alone. I have had problems keeping the flavored forms of jerky from molding, however, so I'd advise taking extra care to be sure the meat is well dried. For on the road cooking, I kind of prefer the basic jerky, and I use the flavored jerky for tasty snacks on a day ride or hike.

One time I was visiting an uncle of mine, and broke out some jerky I had brought along on the bike. He loved it so much, we ate my whole supply.  (Goes great with beer or a glass of whiskey, or black coffee.) He said it reminded him of jerky my father had made when they were both young. I never knew my father made jerky. He never did when I was growing up.

I hope you give this a try, if you don't already make your own jerky. It's one of those things, like using sourdough, that lets you get in touch with basics that have been around about as long as people have been here. Love to have you share your jerky experiences as well. Thanks for visiting, and enjoy.

Finished Jerky Ready tor the Pot

FOCACCIA FOR A SUMMER MEAL

Last time I posted about New England clam chowder, Michele commented that the temperature was in the triple digits where she was. I could see how that would not make a hot bowl of chowder sound appealing, but it got me to thinking about a favorite meal I enjoyed growing up in California. It was a big shrimp salad with San Francisco sourdough bread. As I remember, the salad was made with iceberg lettuce, cucumber, tomatoes, and an oil and vinegar dressing. Now, I have become spoiled with things like arugula, spinach, avocados, and anything handy that sounds good. Of course, shrimp still sounds great, and I still love a good oil and vinegar dressing. I would probably use a tarragon vinegar . And, while I still love San Francisco sourdough, I love the sourdough I make fresh too. How would I change that up? By making focaccia.

To make sourdough focaccia, first make a sourdough sponge. You do this by taking roughly equal parts sourdough starter and hot water, mix well and add enough unbleached, all purpose flour to make a stiff batter. You have the right consistency when you start to clear the sides of the container as  you stir it. Let this sponge set in a warm place until it doubles in bulk, then it's ready to use. (You can make it and store it in the refrigerator overnight if you prefer.)

To make the focaccia dough, flour a board or pastry cloth and turn out the sponge on top of it. Sprinkle more flour on top of the sponge, along with a generous pinch of salt. Knead the dough, adding more flour until the dough is reasonably stiff and springs back when you poke it with a finger. Next, roll out the dough to a flat shape matching the pan you will be using to bake it (square, rectangle or round) about 1/4 inch thick. Coat the backing pan with a little olive oil and lay the dough inside, then work the edges of the dough up the sides of the container about 1/2 inch higher than the dough in the bottom of the pan. Drizzle olive oil on top, spreading it all over the surface of the dough, sprinkle on a little herbes de Provence, cover and let rise until it  doubles in bulk, about an hour. Before you put it in the oven, sprinkle on sea salt, add slices of onion and tomatoes, pressing them into the dough a bit, and grate some pecorino or Parmesan cheese on top. Bake about thirty minutes in a four hundred degree oven, or slide the pan onto a grill and close the cover to have a great outdoor dish with no heat added to the inside of your comfortable home. Now, what could be better?

I know Bobby Navarro, the protagonist of my mystery series loves steak and spicy southwestern food, and I've been trying to decide if he would ever have discovered the joy of focaccia. He does cook with sourdough, and I've known bikers who are gourmet cooks over a campfire. What do you think?