Campfire Cooking: Fish in Clay (& Vegetarian Options!)

...rout we’ve ever eaten. Erik and I are going to try this out at home in our bread oven, perhaps after a pizza course! Veggie Options: I have to admit, I was so obsessed with trout process, I missed some of what was going on at the vegetarian table. But in essence the process is the same. You can dress sturdy veggies like carrots and baby potatoes with fat and herbs, wrap them with leaves, cover that with clay and throw it on the coals. Pascal also...

Read…

Gourmet Foraging and Advanced Acorn Processing

...burgers in my time, and I’ve come to think of them mostly as excuse to eat bread and condiments. I’ve never had a veggie burger good enough to eat on its own. The acorn burgers they treated us to were not just “good for veggie” but some of the tastiest food I’ve ever encountered. It turns out that acorns have umami qualities, that savoriness that characterizes meat and mushrooms, along with a delicate sweetness. You just need to know how to bring...

Read…

Citified Parched Corn

...e the claim are real and–geek alert!– parched corn is our homegrown Lembas bread.) Parched corn, being tasty and useful, was widely adopted by the Europeans who arrived here. So it was turned out to be the Official Snack Food of wagon trains and trappers and the like. I went looking for a recipe and found my idea was hardly original. Preppers and outdoorstypes love their parched corn and there are plenty of recipes and tips out there. The only thi...

Read…

RIP Joseph Shuldiner

...r, food educator and author Joseph Shuldiner. I worked for Joseph teaching bread classes at his Institute of Domestic Technology. We had a lot of fun on those long class days and always shared some food, wine and conversation afterwards. His gentle coaching over those glasses of wine taught me a lot about how to structure a class and how to impart complex information. Joseph was a gifted artist and designer with a passion for food. He was the auth...

Read…