Gone Camping, Pt. 2

As requested, here's a few more photos from my camping trip.

Gone Camping

Let me start by saying that I love Seattle. This city has the kind of pulse that you can't find just anywhere. From time to time, however, it all just gets to be too much; too many people, bright lights, jobs and responsibilities. When that happens there's only one remedy: pack up the truck and go camping.

So let me tell you how my Saturday began. I woke up early and wandered away from the

campground a bit. It was a good morning hike that made for some great photos. Once I'd found my way back to my camp it was time to start cooking. I'd be lying if I told you I got my fire started right away, but after some trying I'd built something hot enough to boil water for coffee. After my first cup of French press the fire had given off enough coals to make some real food. I hadn't bothered to bring measuring cups so there are no recipes. Everything here is done to taste.

Campfire Breakfast Burritos

Breakfast burritos are an awesome camping breakfast. It's a dish I've done many times over an open fire with a cast iron pan, but this time I wanted to up the challenge a bit. Perhaps I was stepping out of my league; I've never made my own flour tortillas at home, let alone over an open fire, but it turned out to work remarkably well. I found this recipe for flour tortillas on the Homesick Texan's blog and discovered that with little effort it could be adapted to work in a camping situation. Once I had a couple tortillas I kept them warm by the fire while I cooked off a few medium diced potatoes, then added onions, bell peppers, mushrooms, and a little jalepeno. When this was finished I stirred in a bit of store-bought salsa and scooped the mixture into my tortillas, then topped it with sour cream and shredded cheese. It was the perfect way to get my day started.

Once I'd cleaned up from breakfast I strolled down to the lake for some more pictures. My timing was perfect as the fog was just rolling off of the water. After that and another short hike it was time for lunch.

Soft-cooked Egg over Green Salad

This is a trick I'd heard of before, and I've always wanted to try it. Rather than boiling your egg, simply suspend it near some coals using a paper clip and a stick or coat hanger. The cooking time will vary depending on the strength of your fire and position of your coals, but for me I found that cooking the egg for 5 minutes, then turning it and cooking for another 5 resulted in a perfect "soft-cooked" egg like the one pictured. To give you and idea of temperature the egg was hung in a place where I could stand to put my hand for about 3-5 seconds. The salad itself was tossed with some homemade dressing: a simple combination of oil, vinegar, and a small amount of mustard and sugar, seasoned with salt and pepper. You could just as easily bring along your own store-bought brand.

For dinner I brought along some halibut, and from there I tried to use the ingredients I already had. I seasoned the halibut and tossed it in flour, then pan fried it in butter with the last of my mushrooms. It was certainly delicious, but the real star of the day was dessert.

Fried Bannocks with Huckleberry Jam

Using the leftover tortilla dough that I had I pulled off a few pieces and formed them into 1" balls. I set a pan on the fire and added a cup or so of Canola oil for frying. Once this was nice and hot I carefully dropped in my dough balls and cooked each side for a minute or two until they were all a dark golden brown. I then slowly picked them out of the pan, allowing the excess oil to drip off, then set them on a plate of granulated sugar and rolled them around to coat. Served with some huckleberry jam, these were a wonderful departure from the classic s'more we're all so familiar with on camping trips.

With the last of the light for the day I got caught up on some reading. As the sun set I walked back down to the lake to snap a few more pictures, then headed back up to my camp to play some guitar before turning in for the night.

The Legendary Rum of St. Croix

Last night I attended an exclusive dinner put on by Cruzan Rum to kick off their new advertising pitch "The Legendary Rum of St. Croix." Of the 25 in attendance were some of the best and brightest in Seattle's bar scene. Needless to say I felt a little out of place, but that didn't stop me from enjoying six couses of tropical seafood dishes accompanied by seven delicious rum-based cocktails. The lighting was too dim for good photos, but hopefully seeing some of my favorites from the menu will serve to evoke a little jealousy.

Tandoori Coconut Prawns - Tandoori marinated, coconut crusted white prawns served with tropical fruit chutney and rum plum sauce.
Paired with Single Barrel Cider.

Crispy Pan Fried Hawaiian Snapper - Opakapaka marinated in light rum and pan seared served with quinoa cakes, citrus salad and rum infused passion fruit-coconut sauce.
Paired with a Hemingway Daquiri.

Rum Battered Fried Banana - Banana battered with rum-ginger ale tempura and fried. Served with rum caramel sauce and ginger bread ice cream.
Paired with Bananas Foster in a Glass. 

Of all the cocktails the one that stood out the most to me was the Single-Barrel Cider. The combination of ingredients would also work well if served hot, and the good people at Cruzan were kind enough to provide me the recipe.

Single Barrel Cider

1 1/2 oz. Cruzan Single Barrel

3/4 oz. Fresh Lemon Juice

1 oz. Simple Syrup

2 oz. Apple Cider (Fresh, cloudy kind)

Freshly grate Cinnamon on top.

Rain Hat

It rained all week, then all day Saturday. Finally, it gave us a break on Sunday. When the weather gets like this I always find myself craving a cozy bar and some warm food. That's how I ended up at Hattie's Hat on Friday. A self-proclaimed "dive bar" this place has been in Ballard since the dawn of time. The bar itself is four-times my senior, and the food and decor would definitely be considered "classic", but sometimes it has exactly what I need; Chicken-fried Chicken with Mashed Potatoes and Spinach Casserole, a Pabst, and a Wild Turkey on the rocks. It was just the trick to keep me warm on my walk home in the rain. It hit the spot so well, in fact, that I decided to reconstruct it here as something a little more updated, while still retaining its classic charm. This dish can be easily made for 1-2 people or multiplied to serve more, and is much faster to prepare than the original.

Pan-Fried Pork Chop with Spinach and Crushed Potatoes

Here I used boneless pork chops instead of chicken breast, and only dusted dusted them with flour rather that full-on breading them. The spinach I used was from the farmer's market and was large enought that it had to be cut up, but generally when using store-bought this wont be necessary. Finally, while I've seen the technique before, this is the first time I've prepared potatoes this way. The result is crispy and flavorful, not unlike homefries or hashbrowns.

Crushed Potatoes 

• 1 small bag baby potatoes, golfball sized
• 2 Tbsp butter
• salt and pepper to taste 

Pork Chops 

• 1 Tbsp Canola oil
• 2 thin cut boneless pork chops 
• salt and pepper 
• 3 Tbsp all-purpose flour 
• Parmigiano-Reggiano (for garnish)

Sauteed Spinach 

• 1 small onion, julienned 
• 2 tsp Dijon mustard 
• 1/4 cup buttermilk 
• 1 bunch (or bag) spinach 
• Salt and pepper to taste 

Place the potatoes in a large saucepan. Add salt generously and cover with water. Bring the water to a boil over medium-high heat. Reduce the heat and cook at a low boil until they are tender enough to slide a knife in easily, aproximately 10 minutes. Drain the potatoes and refrigerate.

Heat canola oil in a large pan over medium-high heat. Measure flour into a shallow dish. Season each pork chop with salt and pepper then lightly coat with flour. Place chops into preheated pan and cook 2-3 minutes per side. When both sides are nicely browned remove chops from pan and cover with foil to keep warm. Return pan to heat and add butter.

At this point the potatoes should be cool enough to handle. On a cutting board gently crush each potato with the bottom of a glass, season liberally and set each gently into the pan. Cook two minutes per side, remove from pan, and add the onions. Allow these to brown and soften, 3 minutes, then stir in mustard and buttermilk. Add spinach and toss to wilt. Portion spinach onto plates, top with crushed potatoes and pork chop, and garnish with large shavings of Parmigiano-Reggiano.

Walking Between Raindrops

Alright Seattle, it's time. Pack up those Tevas and strap on your Dr. Martens. Then, if you haven't already, go ahead and put that barbeque back in the garage; you won't be needing it for awhile. Once that's done take a look at the pictures I took this weekend and try to think of something nice to say about fall.

Berry Bonds

Berries are one of my favorite end-of-the-season ingredients. Growing up, it was always around this time of year that my mother would make us cobbler using fresh picked blackberries from our driveway. I've never even tried to make her recipe myself; it just wouldn't be the same. Nonetheless, I have found a few ways of putting these late summer fruits to good use. I think we've all seen a classic creme brulee topped with fresh seasonal berries, but this recipe takes it to the next level by adding some gently cooked local Tra Zee peaches to the bottom of the ramekin before pouring in the custard. The Tra Zee is a late season peach with an excellet color and delicious flavor; perfect to pair with blackberries and raspberries, which can often still be found this late in the season. In this case, we used golden instead of red raspberries (they looked so good at the market, we just couldn't walk past them), but feel free to use whatever is available and fresh in your area.

Late Season Creme Brulee

• 4 large egg yolks
• 4 Tbsp sugar
• 1/2 tsp vanilla
• 2 cups heavy cream
• brown sugar for caramelizing (If available use "Sugar in the Raw")
• 1 pint fresh local berries

Cook peaches over medium heat in several tablespoons of liquid until soft (we used water for this, but white wine or orange juice would be a great way to incorporate another layer of flavor. If your peaches are especially ripe then this step may be omitted). Spoon peaches into each of four ramekins. Return pan to heat and add cream. In a separate pan combine eggs, sugar, and vanilla. Once cream begins to simmer pour into egg mixture and bring up to medium heat, stirring constantly. Cook until mixture coats the back of a spoon, about 12 minutes. Once mixture has thickened divide between ramekins and place in referigerator to cool (1-2 hours). At this point the custard should be firm to the touch. Set oven to broil and sprinkle custard-filled ramekins with brown sugar. Broil for 2-3 minutes, or until sugar has completely melted and caramelized. Remove from heat, alow caramel to harden, top with fresh berries and serve.

Homemade Blackberry Liqueur

On the other hand if you grow your own fruit and find yourself wondering what to do with all of it, or if you just want to hang on to the flavors of the season throughout the winter, a simple liqueur like this one is just the trick. It will last all through this winter and well into next one, and it serves as an excellent reminder of warmer days on those chilly evenings that are fast approaching. Simply take about a pint of ripe fruit (I used blackberries, but feel free to use anything thats in season and ripe.) and combine with one bottle of the liquor of your choice. Let sit in a cool, dark place for 2-3 weeks, strain through a cheesecloth, and add simple syrup (1 part sugar to 1 part water, heated to dissolve) to taste; somewhere around a cup or two. Allow this to mellow for several months.

I've used Southern Comfort here because its sweeter and has the caramel and orange notes that remind me of the holidays. You could use just about any type of whiskey, but not scotch. Rum will give you a slightly sweeter finished product. Vodka will give you a much cleaner berry flavor, but without as much complexity. If you want an especially sweet cordial you could start with everclear and add some extra fruit. This will allow you to add twice as much simple syrup later with out letting the alcohol content drop to low. I've been fairly vague about measurements because its all a matter of taste, and half the fun is experimenting with different combinations. Try adding some other flavors to the mix before straining: cloves, whole alspice, star anise, whole almond, ginger, orange peel, etc.

End of the Season

It's official, fall is finally upon us. After last week's rain here in Seattle there's no denying it and, while some may be sad to see the end of our Indian summer, I've been ready. Fall brings with it an entirely different kind of cooking; that heart-warming food that reminds us all of home.

I'm in Bellevue this weekend and, as with many places, the farmer's market is quickly coming to a close for the year. Taking andvantage of what little time is left I decide to pick up some local squash. These firm, starchy fruits of autumn lend themselves to the slow-cooking methods that, for me, represent the season. Toss in some chicken thighs, onion, and herbs and you have a meal to take the chill off even the coldest of days.

Braised Chicken Thighs and Squash with Sauteed Mustard Greens:

We used three types of squash here; buttercup, delicata, and carnival, each with slightly different firmness and, therefore, different cooking times. In the case of this recipe, however, cooking them all together and allowing some squash to become a little "overcooked" while others retain their shape lends body to the braising liquid and only serves to make the finished product even more delicious

Chicken Thighs and Squash

• 4 Tbsp butter, unsalted
• 2 Tbsp rosemary, chopped
• 2 Tbsp sage, chopped
• 1 medium onion, diced
• 4 cups seasonal squash, peeled and cut into 1/2 in. pieces
• 1 Tbsp cider vinegar
• 1 cup chicken broth
• 1/4 cup heavy cream
• 1 Tbsp canola oil
• 4 bone-in chicken thighs
• salt and pepper to taste

Mustard Greens

• 1 Tbsp butter, unsalted
• 2 Tbsp minced garlic
• 1 tsp red pepper flakes
• 1 bunch Mustard greens, stems removed
  
• salt and pepper to taste
Melt 4 Tbsp butter in a pot over medium-high heat. Add herbs and saute briefly to release aroma (aprrox. 1 minute). Add onion and cook until lightly browned, then add squash and toss to coat with butter and herbs, cooking for 4-6 minutes. Deglaze with cider vinegar, scraping the bottom of the pot to release any browned bits, then add chicken broth and cream. Cover and reduce heat to medium low.
In a large saute pan on medium high heat add 1 Tbsp canola oil. While the oil is heating season chicken thighs liberally with salt and pepper. Sear thighs on each side (skin side first) and add to the pot of squash, forcing them to the bottom of the pot. Replace the lid and braise for 20-30 minutes, or until chicken and squash are cooked through.
When the chicken and squash is finshed braising melt 1 Tbsp butter in a saute pan over medium-high heat. Add garlic and red pepper flakes and cook briefly (1-2 minutes), then add mustard greens and toss gently to coat with melted butter. Cook for about 2 more minutes, or until greens are gently wilted. Remove from heat and portion greens onto each plate. Remove chicken thighs from pot, plate, and top each with cooked squash and brasing liquid.

Market Dish for Under $20

For me, there's no better way to spend a Sunday morning than perusing the Ballard farmer's market. It's a great way to support the local growers and, inevitably, inspires me to create a fresh, organic, seasonal dish. To up the challenge a bit i bring with me a single $20 bill and see how far I can make it go.



Lobster mushrooms have a relatively short season, but a terrific flavor and texture. Seeing them here took me in the direction of a tomato-mushroom ragout, one of my favorite ways of preparing wild mushrooms. I backed these up with some chantrelles, which have a notably longer season and a more familiar flavor.

Wild Mushrooms: $5


Realizing that I wanted the vessel for my ragout to be a thick slice of toasted rustic bread, I decided to pick up some tangy red pepper crusted goat cheese to smear on my toasts, contrasting the sweet-savory ragout.

Chevre Goat Cheese: $6

On my way to the tomatoes I came across these sweet pimiento peppers. I couldn't help but pick one up, knowing that they would help to reinforce the sweetness of the ragout and round out the flavor.

Pimiento Pepper: $1

Once I finally got around to picking up the tomato and onion I would need, I noticed a large crate of lemon cucumbers. Slightly larger than a golfball, this variety of cucumber is sweeter and milder than its green cousin. While I haven't had many opportunities to work with these, I have found it does suprisingly well when added to warm dishes, though itself shouldn't necessarily be cooked. I bought two; one to play with now, and one to play with later.

Tomato: $.75
Onion: $.75
Lemon Cucumbers: $1



So with my last $5.50 I figured it was time to get the bread and get out of there. Tall Grass Bakery was just a few stalls down, and their artisanal breads make a meal feel like it came from the market. I picked out a big crusty loaf of sourdough, paid, and put my one remaining quarter in my pocket before heading home to the kitchen.

Baker Street Sourdough Bread: $5.25

Tomato-Mushroom Ragout on Rustic Sourdough:

Ragout

• 3 Tbsp unsalted butter
• 1 small onion, medium dice
• 1 pimiento (or small red bell) pepper, medium dice
• 1 medium tomato, large dice
• 2 cups wild mushrooms
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• salt and pepper to taste

Sourdough Toasts

• 6-8 thick slices rustic sourdough bread
• melted butter or oil
• fleur de sel
• chevre (or any soft, creamy cheese)

Garnish

• lemon cucumbers (or green cucumbers if not available), fine julienne

Preheat oven to 450 degrees. Melt butter in an oven-safe pan (cast iron or steel, no Teflon) over medium-high heat. Add onions and cook until translucent, then add peppers and stir to combine. Cook for 2 minutes, then place whole herb sprigs into the pan (these will be removed later). Once the herbs begin to give off their aroma (2-3 minutes) add the tomatoes, sprinkle with salt and cook briefly to allow the them to release their juice. Next, add the wild mushrooms, stir, and place pan in the oven for approximately 20 minutes, or until mushrooms are cooked thoroughly.

While the ragout is cooking spread each slice of bread with oil or butter and sprinkle lightly with salt, then place on a sheet pan. Once the ragout is finished discard the herb sprigs, switch the oven to broil and move ragout pan to the very bottom rack of the oven to keep warm. Toast the bread slices on the top rack of the oven until golden brown, then remove from heat and spread each slice with chevre.
Arrange toasts on a plate and load each one generously with ragout. Finish by topping with julienned cucumber and serve.
See the rest of my photos from the market