Camp Food Gone Gourmet: Tips from the (Outdoor) Kitchen

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Muncho Lake. Muncho is the local Kaska aboriginal name meaning ‘big water.’

This past weekend I had the chance to visit a very special place with a very special person. I went to Fort Nelson. Some people say that there’s nothing up in northern BC, but I think they are wrong. I think there is everything. Up there, you will find (mostly) unspoiled wilderness, beautiful views, warm hot springs and of course millions of mosquitos, see I told you, everything! Not only did I enjoy hiking to the top of a mountain, and swimming in the refreshingly cool lakes but I also had the chance to cook on an open fire for the first time ever and I LOVE IT! This post will not sport a recipe, but I will share with you some tips and tricks for cooking gourmet in the wilderness, including the secret to making the perfect s’more…

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1. Pack right: You would be surprised how little you need when your out there in terms of cooking tools. Think of what you need to do to prepare your meals and then pack only what you need to do those things. But don’t worry if you forget something, nature has it’s way of helping you out. Last weekend I used a stick as a spatula and I watched some people cooking up a storm eating off tinfoil plates and with hand carved utensils because, in their excitement to get out in nature, they forgot to pack some cooking essentials.

Packing list:

  • Large pot- for boiling water etc.
  • Cast iron or heavy duty pan- for grilling, sautéing, toasting and roasting
  • Bowl and/or plate or a hybrid of the two
  • Spoons, forks
  • Sharp knife (large and small)
  • Dish cloth

2. Keep it simple: Buy ingredients that can easily make a few different meals. For example, we brought a variety of veggies (mushrooms, peppers, zucchini), vegan sausages, pasta, and eggs. We ended up making three different types of meals out of these ingredients: a scrambled omelette, pasta and veg, and veggie kabobs. Easy right?

3. Time for dessert: So here’s what you’ve all been waiting for, the secret to creating the perfect s’more. Maybe some of you already have this trick up your sleeve but I found that the chocolate does a better job of melting when it is placed on top of the cracker and set next to the fire for a few minutes. You can do this while you are, slowly, roasting your marshmallow in a not-so-hot spot to ensure its golden brown goodness. That way you can achieve that lovely gooey texture.

So what are you waiting for? Get out there and cook outside! If you have some helpful tips from cooking outdoors, please share them in the comments below.

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On the top of Summit Peak off the Alaska Highway.

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3 Comments on “Camp Food Gone Gourmet: Tips from the (Outdoor) Kitchen”

  1. Daddo says:

    What a beautiful place to share good food.

  2. Mum says:

    Where were the pictures taken?


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