wildernesscooking.com

curry couscous and the spork incident

Laurie Ann — Tue, 17 Aug 2010 16:59:53 +0000

Kevin Callan is a wonderfully funny Canadian author and paddler. Recently he launched a video piece called Cooking with Kevin — Curry Couscous. Not only is it a great recipe, it’s fun to watch. Kevin is entertaining, as always. I have to laugh at the comments about the MSR Dragonfly. Still, it’s my stove of choice too.

the mandoline

Laurie Ann — Sat, 17 Jul 2010 15:12:31 +0000

The mandoline has to be one of the most indispensable kitchen gadgets, aside from a food dehydrator, when it comes to preparing foods to be dried for the trail.

What is a mandoline? I’m sure the word conjurs up visions of a beautifully crafted musical instrument. A mandoline is an adjustable slicer that allows you to create slices of varying thicknesses or to julienne. It’s especially wonderful for slicing fruit and veggies that you will dehydrate. There are a few reasons that such a slicer works well for this application. First of all, it creates very uniform slices which make for even drying. Secondly, it is speedy and can reduce time in the kitchen.

There are many models of these slicers on the market ranging in price from $20 to $200 dollars. I recommend buying the best you can afford. I prefer a model made of metal as opposed to a less expensive plastic model.

A mandoline is the perfect tool for any cook who is creating their own dehydrated backpacking foods. It’s also great for slicing cucumbers and radishes for summer salads.

welcoming a new addition and another food find

Laurie Ann — Wed, 30 Jun 2010 16:21:29 +0000

On June 8th, 2010, Bryan and I welcomed our beautiful and healthy daughter, Kaia, to the world. Her name means “the womanly personification of Earth” and she was born at 11:56 am weighing 6 pounds 1 ounce. She is so tiny that backpacking and paddling trips won’t be feasible for a little while yet so we are just enjoying time on local walks and such. In the meantime I am back to posting new recipes and sharing my food finds with you.

I’ll start off with a little treat I discovered recently, Côte d’Or Lemon Ginger, a filled dark chocolate bar that is a yummy addition to the fare in my pack. As many of you know, I adore ginger and chocolate. It is one of my favorite flavor combinations, however, I was unsure how I would feel when lemon had been added to the mix. I was pleasantly surprised at how much I really love this combination. The chocolate is not as dark as other dark chocolate bars I’ve enjoyed in the past — I’d put the cocoa content at about 60%. The bits of ginger add a nice bite and the lemon enhances the richness of the chocolate. The filling is a tiny bit mousse-like and of a lighter consistency than the outside.

At over four dollars a bar it is one of the more expensive treats — that said, it’s one I’d purchase again. It would make a great after dinner treat on the trail or even for a quiet night of watching fireflies in the backyard.

a new snack find — with a twist

Laurie Ann — Sat, 13 Mar 2010 20:45:03 +0000

Last week I was in a Shoppers Drug Mart location that had a postal outlet. While Bryan was mailing a White Box stove to a customer, I took the opportunity to browse the snacks section. I like to do that from time to time as Shoppers often brings in unusual products. I wasn’t disappointed.

As I looked at the top shelf I noticed a brand of trail mix that I had not seen before and it was on sale. The brand was Sahale Snacks based out of Seattle, Washington in the USA.

I have to say that I was immediately intrigued by the unusual flavor combinations and I ended up purchasing three different nut-based, snack blends. They were the Dauphine, Soledad and Socorro mixes.

The Dauphine is a walnut based blend with dried blueberries, banana chips, coconut, ginger, white pepper and lavender. I love the flavor of lavender which is also in one of my favorite spice blends, Herbes de Provence. It is an unusual combination for a trail mix but refreshingly different. The bite of the ginger with the white pepper kicks it up nicely.

The Soledad is an almond based blend with dried apple pieces, dates, flax seeds, balsamic vinegar and red pepper. The sweetness of the fruit really pairs nicely with the balsamic vinegar and the red pepper (cayenne) adds a bit of spicy contrast.

Last, but certainly not least, is the Socorro, a macadamia nut based blend with hazelnuts, sweet mango, papaya and smoky chipotle pepper. The addition of cumin and cilantro give this mix a southwest vibe.

There are several other flavors offered by the company and if they are as good as the ones I sampled, you won’t be disappointed.

yet another update

Laurie Ann — Wed, 10 Mar 2010 14:21:00 +0000

After a very interesting Fall and a Winter that didn’t seem like Winter at all, I have returned to blogging. I spent most of my time off working on the manuscript for Another Fork in the Trail. Our family had a very big surprise in October as well. We found out that we are expecting and that means I’ll be off the trail and the waterways for 2010 as the little one is due to arrive in June. It also means that the release of Another Fork in the Trail has been put off until early 2011.

Throughout the summer months I will post more recipes and food finds as time permits… so stay tuned.