Herbs in the Garden - Cook's Best Friends

Tendrils of lemon thyme, or Thymus Citriodorus peeked out of the mulch. The little herb garden was coming alive after what seems to be a very long winter. Early May and California is unpredictable with 90 degrees in the valley a couple days ago and today, we are cloaked in storm clouds on Mother's Day.

I pulled weeds today. Mother's Day. I wanted to care for the garden, as the children are older now with their own busy lives. Cool weather is perfect for pulling the weeds from the still soft and moist soil.

A small herb garden with a few tomato plants is all I need. Chives, thyme, oregano, rosemary, basil, sage and Italian parsley are the essentials. I stopped growing the giant Beefsteak and Early Girl tomatoes a few years ago after I discovered the Super Sweet cherry tomatoes and the little orange heirlooms. The small German-variety orange heirloom, mellower in acid and also very sweet, are given an honorable spot at the corner of the partitioned garden. The plants are beautiful in full fruit and very decorative.

Chefs and home cooks that have an access to a true herb and/or eating garden bring the freshest flavors to their kitchen. The ingredients are the highlight; the herbs enhance everything. If you are a serious foodie, you will want your kitchen ingredients to reflect your passion about food. Adding a simple bit of lemon thyme to your eggs at breakfast will elevate those scramble eggs to another level. Adding a bit of fresh cherry tomato will turn the egg dish into a lunch omelette with an added salad. (Don't forget to add fresh chives and basil to that salad, too!)

THYME, BASIL and CHEESE OMELETTE

large seasoned frying pan or omelette pan
chopped fresh herbs (lemon thyme, chives, parsley &/or your favs from your garden)
olive oil to cover bottom of pan
pat of butter
1/4 cup of finely diced onion (or less; to your liking)
10 cherry tomatoes cut in halves (approx 20 sliced halves)
clean glass or ceramic bowl
6 - 8 eggs
salt and pepper to taste
whisk or fork


Heat pan to medium high heat. Add olive oil w/ a small pat of butter. (The butter is for flavor only; use less if you can.) Add onion and caramelize until onion is translucent and the edges are browned. Add tomatoes, cut side down. Turn heat down to medium or less. Mix eggs in a clean glass or ceramic bowl. Add salt and pepper to taste. Add lemon thyme and chives. Mix well with a small whisk or fork. Check the tomatoes in pan. They should be limp and the skins should be wrinkled. Stir until a loose tomato sauce forms. Cook until sauce is the consistency of a thick tomato sauce. (You can pull out the tomato skins if you want, but I just keep them in for added roughage. Besides, this is home cooking and rustic.) Add eggs. Stir once. Let eggs set. Stir again. Let eggs set. Stir again. Repeat this process slowly until the eggs are a soft, tender consistency. Sprinkle the eggs with your favorite grated cheese. I add freshly grated parmigiano cheese and a bit of fresh chopped basil and Italian parsley. Fold over carefully into a large omelette. Cut into four servings.

SIDE OPTIONS:

• Add breakfast potatoes on the side for a hearty breakfast.
• Or, add a side salad of fresh greens, tomatoes and herbs for a light lunch or dinner.

VARIATIONS:

• add sliced fresh mushrooms and cook along with the tomatoes.
  
• add cooked crumble bacon and mix in with the eggs or just sprinkle over the eggs.
  
• place one portion of the omelette on top an English muffin along w/ cheese; grill lightly until melted.
• add flaked cooked leftover salmon to the omelette before you fold over.

Use your imagination and use those fresh herbs. If you don't have much room in the yard or you are an urban dweller, you can still grow a small pot of herbs near a bright window. You will be surprised at how many little herbs will grow in such a small container. And, look at garden centers and foodie markets; you will find many vendors are now selling potted herb gardens ready for your kitchen use.

Farmer's Market | FOOD! Resources

Those of you who are lucky to grow your own food know what I mean when I say that fresh is always best. A fresh plucked cherry tomato off of a sunshine-warmed vine is absolute heaven. Apricots picked off of a heavily laden tree so ripe that the flavor explodes in your mouth, is a culinary delight by itself. Even fresh churned butter recently milked from your cow is something that you have never tasted at the supermarket. Fresh is always best.

For the rest of us, we shop at our local markets. The fruit and the vegetables have been picked and shipped days before, rinsed repeatedly and then displayed in cold cases at the supermarket. The flavor loss is profound along with the nutrient content. Try to shop at great markets such as well-known Whole Foods that feature "Farmer's Market" produce. Or try to organize your local neighbors and share the produce that may be growing in their own backyards.

The best place for those of us in California are the Farmer's Markets. Local farmers flock into locations convenient for city dwellers and sell their produce. The markets are divine.

Freshly picked that morning, the produce has traces of the rich soil still clinging to the gems. Beets, onions, carrots, squash, herbs are in their glory when picked fresh. Broccoli, cauliflower, cabbage can be eaten raw; the flavors are so rich. And, fresh corn... why cook it? The just picked corn is a flavor delight that can't be matched by store bought, frozen or canned.

If your town has no Farmer's Market or Farmer's Cooperative, try to organize one. Farmers and growers are generous souls. They want to see their produce sold and shared. They do not want to see any of locally grown produce wasted.

1. Contact a local government official and share your idea. They will put you into contact with the rules and regulations for food safety and other restrictions in government.
2. Contact the growers. Try to have common every day produce along with exotics.
3. Pick a one time date (start small) to organize a Farmer's Market festival.
4. Form a volunteer group to create flyers, email alerts and a Facebook event.
5. Locate a shaded area w/ public transportation nearby.
6. Provide large sturdy tables for the growers.
7. Bring a small local musical group to entertain the attendees.
8. Contact ethnic communities to bring demonstrations of food cooking. The food demonstration will draw in a lot of cooks and chefs to watch how other cultures prepare food.
9. Contact all restaurant buyers/owners in the area. They will flock to the event for the opportunity to buy fresh produce for their culinary staff.

If the Farmer's Market Festival is successful, the growers and community will come together to create a once-a-week market in your area. We did this in California and now, Farmer's Markets are available almost everyday of the week somewhere close by.

Be adventurous with your food! Buy an item that you have never tried and add it to your regular menus. Try everything! You will be delighted!

Sushi, California Style!

I was born and raised in Japan in a traditional Japanese household. The sushi I ate was made beautifully and carefully by a parent who created eye-pleasing art with a reverence for each ingredient.

Then I came to California. OMG! Sushi became an adventure of strange ingredients that I never dreamed of combined with the simple seasoned rice and seaweed. But, it is surprisingly good never the less. Almost everyone in California and the entire West coast has eaten the California Roll. It's a staple in everyone's diet out here!

California Roll

1 cup of cooled cooked small grain white rice (sub a more nutritious brown rice)

small glass bowl

1 Tbsp of seasoned rice wine vinegar (mirin)

small crisp cucumber sliced into long julienne strips

large avocado medium sliced

2 dried seaweed sheets (nori)

optional : thin julienne carrot strips, toasted sesame seeds

optional : crab or imitation crab (ick)

garnish : wasabi mustard with soy sauce, pickled ginger slices

Mix room temperature, cooked rice w/ vinegar (mirin). Do not smash the rice grains. Set aside. Optional: add sesame seeds to your liking and mix in.

On a piece of saran wrap (plastic) or clean kitchen towel, place seaweed sheet down. Add the rice on half the sheet in a thin layer. Add strips of cucumber and avocadoes (add optional carrots).

Roll the rice end of the seaweed tightly and before you roll completely, carefully wet the end of the seaweed w/out rice with a smear of water. Then finish rolling completely. The moisture will "glue" the seaweed to itself so that the roll will not come undone. (How to roll sushi)

With a sharp wet knife, slice the roll into pin wheels. Serve w/ soy sauce flavored with wasabi and serve a side dish of pickled ginger.

Ta da ki mas!

Wild Steelhead w/ Mango Relish

This is an easy recipe to adapt to outdoor grilling and cooking!

I just had this lovely dinner at a friend's home tonight. I watched as it was prepared. If you can't get the wild steelhead; store-bought salmon is a great substitute. High in Omega 3 oils, the oil content is much higher than Chinook Salmon. This recipe is very quick and easy to make. Have the sous chef prepare all ingredients as the cooking time goes very quickly and you do not want to overcook the fish.

Wild Steelhead w/ Mango Relish

frying pan

1/4 cup of olive oil

filet of wild steelhead (substitute salmon)

salt & pepper to taste

sliced pineapple into small wedge shapes (fresh)

3 small lemons cut into wedges for squeezing & garnish

small glass bowl

1 cup diced ripe mango

1/4 cup of thinly sliced red onion

1 Tbsp of balasamic vinegar

1 Tbsp of olive oil (from above)

2 cups of cleaned & air dried arugula

Prepare all ingredients prior to turning the stove on. Set all ingredients to the side. Add enough oil to the pan to cover surface. Turn pan on to medium to medium-high heat to sear the fish. Drizzle oil over fish and wipe oil over the surface of the fish. Add salt & pepper. Place fish skin side down into the pan carefully. Sear for 4-5 ( or less depending on thickness) minutes. Turn fish and cook until medium done. Squeeze half of one lemon into pan. Take fish out of pan and set aside to rest. (cooking time depends on thickness of fish). Add pineapple to pan and sear until slightly blackened on both sides. Take out pineapple and set aside.

In a glass bowl, toss diced mango, red onion, vinegar, oil, salt and pepper. (I think you could make this part ahead of time and let it marinate, but the balsamic vinegar will change the color of the bright color of the mango.)

Lay a bed of argula onto the plate. Squeeze 1/2 lemon over the argula. Lay fish down on top of argula. Dollop generous mango relish over fish. Surround the interior of the dish with pineapple slices. Serve immediately with wedges of lemon.

Note: I watched my host make this in 30 minutes. The flavors were out of this world! The combination of the bitter greens w/ the fresh tart, carmelized pineapple with a mouthful of fish and sweet mango and tangy red onion... omg! Heaven!

Options: Try this with other firm fish. Change the fruit to plums, peaches, raspberries or blueberries. Fruit and fish are a wonderful pairing. Be adventurous!

Bon Appetit!

Lamb and Figs in a Dutch Oven

I was picking figs from a neighbor's tree. The branches hung over my fence allowing me to pick those ripe black figs for breakfast this morning. After picking a bowl, I thought about how I would eat the bountiful harvest!

I love the traditional recipe of Lamb and Prunes and thought I could substitute the prunes for figs. Figs are jam-like sweet with a chewy skin. They are like candy and addicting. I hope I have enough for this recipe!

Lamb and Figs

deep frying pan with lid (dutch oven if you are camping)
2 large onions, diced
3 cloves of garlic (use as much as you like)
1/8 cup of olive oil
3 - 4 lbs of boneless lamb, cubed
1 cup of chicken stock (homemade is better)
1-1/2 cups of California Merlot or dry red wine
3 Tbsp of Balsamic vinegar
bay leaves
1 heaping tsp dried mustard
1 heaping tsp ground cumin
1 heaping tsp coriander
pinch tsp cinnamon
pinch ground ginger
pinch chili flakes
salt to taste
10 fresh figs cut in half
brown sugar to taste (optional)
hot rice for side dish

Brown onions until translucent with brown edges. Add garlic and saute together. Add cubes of lamb and cook at high heat until meat is seared. Add chicken stock, wine, vinegar and all hte spices including the bay leaves; bring mixture to a low boil. Cover with a lid and simmer until lamb is tender. (Approx 45 min)

Add figs and brown sugar (go easy on this one since figs are very sweet). As the mixture reduces, the lamb will take on a nice sweet glaze. Test for tenderness with a fork. Serve immediately with rice.

Serves approx 6 - 8 people.

Quickie Recipe Tip!

Side Dish of Figs: cut 5 figs in half and place cut side down and gently sear over medium high heat in olive oil, garlic and 2 tsp of balsamic vinegar. They will caramelize quickly on the cut surface; turn heat down to low or off & reduce liquid. Add these tender morsels as a side dish to grilled meats such as lamb, pork or chicken.

Camp Tips on River Rafting Trips

We are coming up to the hot summer months and many of you will be vacationing with us on a whitewater trip. Others of you will be camping out in the great outdoors along the beautiful oceans, lakes, rivers and streams throughout California and the western United States.

packed dry bags for an overnight wilderness rafting trip

Here are handy tips on how to pack food you might be bringing along on your camping trip. We have tried to suggest items that are easily found at your grocery store. Remember, you don't have to bring all of this stuff. Just tailor your ingredients to fit your camping or rafting menus.

camping and cooking on the middle fork american river

I always pack oyster sauce because it can be added to just about everything! And, in California, most grocery stores now have many exotic items that will bring a sense of flair to your outdoor cooking. Enjoy!

packed coolers for the gear boat on a wilderness rafting trip

Meats:

• Marinate your steaks, chicken prior to packing them.
• Use sturdy zip lock freezer bags and add your favorite marinade.
• Pack these tasty packages next to the ice in your cooler.
• When you get to your destination; add chopped green onions/scallions (leaves and bulb)
• Carefully pull out the meats to grill on the stove or campfire grill.

Herbs, spices, onions & garlic:

• Dry spices are the easiest.
• Fresh spices and herbs taste the best!
• Wrap each herb/spice in a dry paper towel.
• Place each bundle in a zip lock baggie.
• These will last throughout the duration of a short term camping trip (2 to 5 days).
• Rosemary, garlic and onions are the easiest to pack and pack the most flavor to any dish.
• Keep all herbs, spices, onions & garlic as dry as possible.

Vegetables & Fruits:

• potato (breakfast, lunch, dinner)
• celery (sturdy, keeps well; add to canned soups or vegetable saute)
• carrots (sturdy; add to salads or shred for toppings on sandwiches)
• onions (everything!)
• cabbage (salads, quick saute, etc)
• beets (wrap & bake in coals or roast on grill; slice for sandwich, salad or side dish)
• sweet potato (wrap & bake in coals or roast on grill; side dish)
• apples (sturdy, keep cool; bake or saute slices w/ sugar, cinnamon for a great dessert over cake or pound cake)
• bananas (fragile, use first or second day; great additions to cereal or saute as side dish)
• oranges (sturdy; add juice to salad dressing, slice away membrane and add to dessert)
• greens (wrap fragile leaves in paper towels or clean towel and place greens into a dry zip lock baggie; use on first or second days of cooking)

Suggested staples:

• rice
• potatoes
• pasta
• meats
• tortillas/wraps
• bread
• eggs (keep in egg container; they will survive if placed on top of cooler)
• dry soups
• canned soups
• canned chile con carne
• canned red kidney beans
• canned corn
• hot chocolate
• mint candies (add to hot chocolate or crushed over a dessert)
• muesli or dry cereal (add to nuts, raisins for a quick snack)
• boxed cake yellow mix
• pound cake
• bisquick
• sliced deli meats
• cheese block or sliced
• small amount of flour (dust chopping board or make a gravy w/ meat juices in your grill pan)
• butter (great on toast; mix in garlic/herbs for a simple topping on steaks)
• sugar (add to hot chocolate or sprinkle on toast w/ cinnamon)
• olive oil for saute, cake mix or condiment
• saffola oil for frying
• balsamic vinegar (or apple cider vinegar; great for quick salad dressing or seasoning)
• asian oyster sauce (awesome on stir fried vegetables; marinade for meats)
• ketchup
• mustard
• salt
• pepper

More staples:

• sturdy zip lock baggies in different sizes
• paper towels
• knives
• cutlery
• serving utensils
• aluminum foil
• tongs
• channel lock (handy tool to pick up hot items such as grills)
• oven mitt or silicon glove
• chopping boards (plastic)
• plates (plastic or metal)
• cups (plastic or metal)
• bowls of various sizes for mixing & prep work (plastic or metal)
• dish soap (biodegradable)
• hand soap (biodegradable)
• black sharpie pen (label stuff as you prep and work in kitchen)
• paper bags (great for soaking up oils on fried items; also good for organizing items)

Pre-prepare for ease of use:

• baked potatoes (use first day or second day for a quick breakfast hash or as a potato salad for lunch)
• mixed spices in a waterproof plastic container (salt, pepper, chili, rosemary or whatever you want to mix together) labeled w/ ingredients
• frozen homemade soup (this is killa! its a block of frozen soup that will help keep the cooler cool)
• cake mixes and any other boxed items; place dry goods into sturdy zip lock baggies (tear off the labels and toss into bag to identify your dry goods; this will take less space when you pack your dry goods)
• mix butter & garlic together and freeze it (use on toasted bread or top a grilled steak)
• make a cold pasta salad w/ broccoli, carrots, olives & peppers; toss into zip lock baggie for a first lunch or first dinner*
• if you make baked potatoes at camp, make more than you need; use left overs for salad, side dishes or an entree
• same with rice; make more than you need if you make it at camp; use for salads, side dish or an entree

Tips for the cooler:

• Use block ice or dry ice to keep items cold. Pack all meats and perishables near the ice. Pack apples, veggies towards the top. Keep drinks and frequently needed items in a smaller cooler and tell everyone not to open the other coolers. This will keep items nice and cold.
• Instead of one large cooler, use several smaller ones. Duct tape the coolers closed and label them accordingly: Day 1, Day 2, etc. This will help to keep perishables cold. But, this also requires you to break up items and pack the coolers wisely for each day. (Grand Canyon Colorado trick where we can be on the river for 12 days or more!)
• I had ice cream on day 5 of a river trip using a small cooler and dry ice; duct taped and never opened until the day we wanted it.
• Don't leave the cooler in the hot sun or place the bottom in the hot sand on the beach. Place under a tree instead or place on top of a folded blanket if you only have hot sand. Keep the cooler cool so it doesn't work so hard keeping your items cool. Another trick is to leave it in the raft on the water. Just take out your cooking items and walk it to the grill on the beach (use the handy paper shopping bags or a sturdy tote to carry your items) Beach side may be warm at night, but the cooler air above the river will help to keep the cooler cold.

Phobia about bruised or blackened vegetables:

On a long trip, some of your fruits and vegetables will start to perish. Cut off the blackened portions and the interior will be fine for cooking. Cabbage can be peeled until you get back to good leaves. Onions, too, can be peeled back. Don't just toss away a bunch of veggies because they look limp or dried out. Rinse with water and they will perk back up to almost their original state.

First meal:

You just drove from ying to yang and you are tired. No one wants to cook a complicated first meal on the first day of your rafting, camping trip or car travels. I always bring an extra large can of chile. Add extra canned corn and red kidney beans to the pot. Dice some onion and add it. Stir until hot. Serve w/ tortillas or chips. Quick meal! and everyone will be happy. You can do the same thing w/ a favorite canned soup. Just add a few veggies and serve with tortillas or toasted bread w/ garlic butter.

Enjoy!:

Let's face it. Food cooked outdoors always taste better! Don't get too complicated. Don't be afraid to use prepared, boxed, canned or pre-made items. Shhh, no one needs to know! I love taking a pound cake and adding fresh fruit on top such as orange membranes w/ an orange sugar glaze poured over the top. Super quick to make and very tasty. Don't be afraid to omit meats on a menu. Have a vegetable roast instead w/ crusty toasted breads and a light soup instead. Or just roll the roasted ingredients into a tortilla and and eat hearty as any vegetarian.

Or just get on the phone and call your favorite whitewater rafting company (us!) and let them do all the cooking and cleaning. You might enjoy your time outdoors even more... 2010 Summer rafting ... here we goooooooooo!

Notes: if you have a suggestion for this list, please let us know. We would love to get more camp cooking tips! You might even get invited to a WET River Trips to show your camp chef skills!

Scones from London

Our rafting friends found some wonderful scones in Knightsbridge in London while touring Europe. Scones would be easy to duplicate on a rafting and camping trip! Get that dutch oven ready for a very special treat!

Scones

1 cup of flour
1/4 cup of unsalted butter(cubed very cold)
1/4 cup of fine sugar
1/4 cup of currants(optional)
1 large egg (room temperature)
1 teaspoon of cream of tarter
1/4 teaspoon of salt
1/2 teaspoon of baking soda
small amount of milk (only if batter becomes too thick)

Mix all ingredients together with your hands, but don't mix too much or it will make the dough tough.*

Roll out the dough on a lightly floured surface. Cut small circles using a small glass turned upside down. Place on a silpat, parchment paper or seasoned dutch oven. (Just remember to use a seasoned dutch oven & you can forgo the parchment paper or silpat)

Brush lightly with milk and sprinkle sugar on top.

Place in pre-heated oven 450 for 8 to 10 minutes

Serve immediately with warm butter, cream and any jams that strikes your fancy.
This recipe serves four. Not to be saved, but enjoyed immediately with your favorite tea, coffee or fruit juice!

* Our Secret Chef says, "Don't over work the dough! Mix once and then roll-out; otherwise, you will end up with hockey pucks instead of tender, flaky scones! There is such a joy in baking these wonderful morsels of schoonbrood!"

... a little history about the scones:

Scones origins go back to Scotland where the Scots formed them into small round flat breads called "schoonbrood." The first mention of this word was in 1513 and was likely originated from the Middle Dutch. The Scottish would cut the flat breads into triangular wedges reflecting the current shape today. Today, the flat breads are called bannock and the cut out triangles are called scones.

Scones are popular in United Kingdom, Ireland, Canada, Australia, New Zealand and United States. Most are made with wheat, barley and/or oatmeal. They are usually served with tea, Devonshire cream and jams.

Note: We think our friends will be surprised to see this on their group rafting trip this year!

Riviera Swiss Chard

Traveling in Europe, our rafting friends attempted to cram both travel and food in a two week tour of London, Paris & Rome. Both women have been on many trips together in the outdoors enjoying skiing, rafting, and hiking. This was their first time traveling in the civilized confines of tourism. Many memories of their time together have them coming back for more as they plan another camping and rafting trip with us next month! Enjoy their recipe... it may be on the WET menu soon!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Call me a francophile, or just a strong lover of simple Whole Foods. Over the years, I have explored and tried Provencal cuisine and have also tried many recipes using a few twists of items I have added, or omitted. It is not fancy food as so many may think, but simple and clean, and utilizing what is in season.

Here is one of my favorite side dishes that can accompany fowl, meat or fish. Make this on your next dinner party or camping trip. It will surely be a hit!

Riviera Swiss Chard
Serves four

I bunch of Swiss chard
3 Tblsp of unsalted butter or 3 tablespoons of olive oil.
1 tsp of honey
1 Tblsp of finely chopped rosemary
1/3 cup of golden raisins roughly chopped, or left whole, depending on preference
2 Tblsp of roasted pinenuts
A pinch of Fleur de sel, or salt, and cracked pepper to taste.

Note: Swiss chard sometimes has a bitter taste unless you have a fresh resource such as a Farmer's Market. You can take the bitterness away by putting lemon juice on it during cooking.

Prepare all ingredients before hand, as this dish cooks in minutes.

Remove the stems from the leaves and the thick part of the vein which runs down the leaves. then roughly chop. ( remenber this is a rustic dish)

In a large frying pan preferably cast iron, melt the butter or olive oil until the pan begins to smoke. Add the Swiss chard immediately with rosemary and stir well to coat all the leaves. Cooking time is quick so it should only take a minute or two. Add the raisins, and the roasted pinenuts, and serve immediately.

Read their story on the California Whitewater Rafting WET River Trips blog on their adventures in London, England.

Thank you smilepolitely.com for the lovely swiss chard photo!

summer tomatoes

Tomatoes are super sweet in the valley of California. This is home to some of the best tomatoes grown in the world. Most valley farmers also grow heirloom tomatoes. Heirlooms are featured colorful orbs in the farmers' market throughout all the communities of our Golden state.

When the tomato is in season, it is best eaten simply and plainly. Let the flavor rule the dish! Here is a simple dish for tomato and pasta lovers. With the addition of fresh basil, this dish will seem like a gourmet celebration made at the best restaurant in town! You will never miss "jar tomato sauce."

water
pot
pasta
1 Tbsp of olive oil
skillet
1/4 cup of olive oil
1/2 head of garlic (or more)
diced 1/2 onion (sautee)
30 cherry tomatoes (yellow heirlooms)
10 basil leaves
1/4 tblsp of chopped fresh rosemary leaves
1/4 tbsp of chopped fresh oregano
salt, pepper to taste
parmesan cheese (optional)

Bring a pot of water w/ 1 Tbsp of oil to a boil to cook the pasta. While waiting for water to boil, place a skillet on medium high heat w/ 1/8th of cup of oil. Add diced onions and sautee. Add garlic and slightly brown. Add cherry tomatoes. Stir until tomatoes are completely wilted and skins are falling off. Stir and add all herbs. The mix will be a light sauce. Meantime, drain the cooked pasta lightly and place all noodles into the skillet to coat the pasta. Because the pasta is not well-drained, the starches will make the light tomato sauce creamy without the addition of cheeses or dairy products. Add the rest of the olive oil. Toss. Add more chopped basil on top before you serve. This is a total vegan dish without the cheese topping.

Variations: add leftover meats or other vegetables. This is also a great accompaniment to a pot luck where it can be served at room temperature... but it is best enjoyed with a group of friends sitting around a campfire and talking about the rafting trip that you just did. Woot!

Thank you Wikipedia for the Heirloom Tomato info and picture!

Camping & Rafting : Tri Tip Roast

The guy is bonkers about food. He's our camp chef on the American River trips in California. Steve can be found squeezing avocados at dawn at the local markets for the best of the squishy delight or gathering melons from the local farmers markets for the best quality flesh. Either way, he is passionate about all things food. (I even heard that he watches the Food Channel for grilling and cooking tips!)

Steve's been beta testing recipes again and all of us at the office have been guinea pigs to his gourmet treats. Here's one that we all loved and hope to see on the next river rafting camping trip on the South Fork American.

TRI-TIP ROAST ::

1 large tri-tip

Marinade to cover tri tip (salad dressing is easiest; add other ingredients)

head of garlic (peeled, cut in half; see below, save a few cloves)

1/4 diced scallions

handful of herbs (use your favorite; rosemary, thyme, etc)

soy sauce (splash or to your taste)*optional

1/2 cup of olive oil

1/4 cup diced onions

whole onions (cut in half)

10 small yukon or red potatoes (cut in half)

splash of wine (*optional)

6 large carrots cut into thirds

2 cups of cleaned brussel sprouts (make a small cut x at the bottom to cook thoroughly)

Marinade the tri tip in a ziplock baggie with your favorite marinade. Add garlic cloves (add a whole head or just part of it), green onions and any herbs to the baggie. Add a splash of soy sauce (*optional). Set aside for at least an hour or overnight in the refrigerator or cooler. Add 1/4 cup of olive oil into a roasting pan or heavy dutch oven. Heat to high. With tongs, add meat and sear on all sides helping to seal in juices. Take meat out and set aside onto a clean plate. Add the rest of the olive oil into pan. Heat to medium high and add diced onions and garlic. Heat until onions are slightly browned. Add halved onions & potatoes. Add meat with all juices. Add a splash of wine*. Roast in 450 degree oven or dutch oven for approximately 30 minutes. Add carrots and brussel sprouts at the end. Continue cooking until done to your liking for approx 10 to 15 more minutes. Serve after letting the meat rest for 10 minutes. Serve with an additional salad or crusty grilled baguette... but the potatoes are already in it so it really is a one pot meal!

Variations: for vegetarians or vegans just separate the meat from the vegetables into two roasting pans. Prepare vegetables and add olive oil, salt, pepper and herbs. Toss well, coating all vegetables. Roast at 450 degrees as instructed before. Serve when potatoes are done. Add a meat substitute like grilled tofu to complete this vegetarian or vegan dish. Groups rafting with us will love this hardy meal!

STUFFED MUSHROOMS

Mushrooms are plentiful at the farmer's market in California. I look for large caps that are still connected to the stems. What I like to do is use leftovers when making this easy dish. Use leftover bread ends, mushrooms and other veggies in your fridge. Keep it simple and you will make this easy recipe at least 3 or 4 times a month. If you are river camping, try this same dish in the dutch oven.

12 large whole mushrooms (button, crimini, etc)

1/4 olive oil (split into two portions)

1 head of garlic chopped and minced

1/2 yellow onion diced

1 cup chopped mushrooms (stems from the whole mushroom)

1/2 cup of spinach (cooked, chopped & drained)

thyme, rosemary, oregano (variety of herbs that you like)

salt, pepper

1/2 cup of dried out bread crumbs

handful of cherry tomatoes

Brush and clean mushrooms. Break off stem carefully leaving cap whole. Chop stems and set to side. In a large skillet, place 1 portion of olive oil into skillet. Add garlic to flavor the oil. Add diced onions and carmelize slowly (translucent w/ dark brown edges). Add chopped mushrooms and saute until all moisture is gone. Add spinach. Add herbs, salt & pepper. Add bread crumbs at the end. Mix well and let cool. Rub each mushroom cap with a little olive oil (use reserved 2nd portion of oil). Place cap side down onto a cookie sheet lined with parchment paper. Add a dollop of mixture to each mushroom cap. Add a tiny bit of tomato (I use 1/2 of a cherry tomato to top each cap). Drizzle left over olive oil over the entire platter of stuffed mushrooms. Broil until tomato is totally wilted and mushrooms look cooked (dry and dark). (approx 10 min or less depending on size of mushroom).

Variations for non-vegans or non-vegetarians: add cooked Italian sausage to the mixture prior to the chopped mushrooms. Omit seasonings due to sausage seasoning. Add a sprinkle of parmesan cheese before you broil. Another great variation is to add ricotta cheese to the mix and then prepare as outlined above.

Serves 4 to 5 people as an addition to the main course. Stuffed mushrooms are also a great hors d'ouevres at room temperature! Try different mixes and don't be afraid to experiment!

Brussel Sprouts with Yukon Gold Potatoes

Winters in California are highlighted with cruciferous and root vegetables. Brussel sprouts on the stem are at the farmer's market throughout the valley and coastline. Broccoli, so sweet, that just a light steaming will suffice. Yukon gold potatoes, the creamy yellow flesh rivals all potatoes for flavor. All are so good along with the fresh winter onions that look like gigantic fresh green shallots. Here's a great veggie and vegan dish that will have you craving for more on the next camping or rafting trip!

Brussel Sprouts with Yukon gold potato
Dutch oven or large iron skillet
1/4 cup of olive oil (or less)
1 whole large diced yellow onion
1 bunch of chopped shallots or fresh winter onions
3 large diced Yukon gold potatoes
1/4 stem of fresh brussel sprouts
1 cup of cleaned cut broccoli heads
1 Tbsp of oyster sauce (skip this for vegans)
soy sauce to taste (omit if using oyster sauce)
splash of rice wine vinegar
pinch of chili flakes

Add 2 Tbsp of olive oil to a large skillet. Heat until oil is medium. Add diced onions. Saute until edges are carmelized. Add diced shallots. Continue to carmelize both onions. Push to the side of the pan. Add more oil. Add diced potato and cook until translucent. Push to the side of the pan. Add brussel sprouts. (if cut in half, they will cook faster) As brussel sprouts start to wilt, add broccoli heads. Cook until heads are bright green. Add oyster sauce or soy sauce, rice wine vinegar and a pinch of chili flakes. Stir all ingredients gently; try not to smash the potato. Serve immediately.

Variations: add cooked meat; chicken, pork, beef to make this a one-pot meal. Add kale, cabbage or other greens to this dish at the very end of the cooking process for even more of a cruciferous boost!

Creamy Pan Fried Potatoes

Potatoes are a favorite among everyone. Fried, mashed, boiled or baked, the lowly potato can be a featured dish for breakfast, lunch or dinner. On camping and rafting trips, the potato rules. Easy to pack and store, that starchy tubor is king on overnight and wilderness trips. Keep them dry or they will deteriorate. We used to keep them in ammo boxes so they were locked and kept dry on extended trips through the Grand Canyon, Middle Fork Salmon and American river trips. But now, there are so many high-tech containers to keep stuff dry on water, that I highly recommend bringing that potato along. Start with this breakfast hash... the rafters and campers will love it.

Creamy Pan Fried Potatoes

large frying pan or dutch oven

1/4  cup + 2Tbsp olive oil (or your fav oil)

2 med diced yellow onions

1 cup of chopped raw bacon (or vegan substitute)

10 large potatoes diced into 1/2 inch cubes

1 cup of water

pan lid or dutch oven lid

salt and pepper to your liking

1/2 cup of chopped parsley (Italian is good) or lemon thyme

options: cheddar cheese (or vegan sub)

options: eggs (or vegan sub)

Prepare all chopped ingredients first, set aside. Heat pan to medium. Add olive oil. Add onions. Carmelize onions slowly by letting them cook until edges are dark and center is translucent. Push to the side of the pan. Add bacon and cook thoroughly. Mix the onions and bacon together and push to the side of the pan. Add additional oil to the empty side (if real bacon, you won't need the oil). Add potatoes and coat with oil. Mix pan ingredients together. Heat until pan is hot again. Add water and cover immediately. (Be careful, steam will rise when you add the water) Hint: don't open the lid for 5 to 8 min or you will have to add more water. Check potatoes with the tines of the fork for softness. Uncover when potatoes are done. Add salt and pepper. Toss the ingredients. You will notice they are very creamy. (I hate dry potatoes) No fat or dairy, just water will bring out the starches and creamiest to this dish. Add parsley and serve.

Optional eggs: when the potatoes are done, push to the side. Add as many eggs as you like at the empty side of the pan. Add a bit of salt and pepper on top of the eggs. Let set then scramble. When eggs are set, toss the entire pan ingredients together into an egg potato hash. Add parsley. Serve immediately. (should serve approx 8 people... yeah right... rafting guides say about 4-6 hardy eaters Haha!)

Chicken Soup

Brrrrrr! It's cold in Northern California and we just had a blustery winter storm. Donner Summit is blanketed in white and more is coming. Time to think about spring rafting trips! During cold season, even the doctor recommends chicken soup. Hot soup warms the body and spirit. It also loosen the congestion in the head and chest. An old fashion remedy that has been proven time and time again as the cure for the common cold.

QUICK CHICKEN SOUP
large pot
cooked chicken (grab a roasted one from the deli & save time)
water to cover chicken with extra to add as it simmers
2 whole onions cut into halves
1 diced onion
1 bunch of clean and sliced leeks
1/3 cup diced celery
5 cubed potatoes
4 sliced carrots (keep large as they cook quickly)
1/2 cup barley
any vegetable (broccoli is a good one)
salt, pepper & any other flavor (deli chicken is already seasoned; go light)
NOTE: measurements are based on amount of ingredients and your personal taste... this is chicken soup for pete's sake!

Large pot of water. Place cooked chicken in pot with halved onions. Start simmering at medium heat. In a skillet, add diced onion, leeks and celery. Saute slowly until onions and leeks are carmelized. Set aside. Remove bones from chicken and place the meat back into the simmering pot. Add potatoes to chicken and water. When potatoes start to soften, add barley. Barley will puff up around the time the potatoes are almost done. Add the skillet ingredients of onion, leeks and celery. Add carrots. Add vegetables such as broccoli. Simmer slowly until chicken is completely broken up into shreds. Season with salt, pepper and any other seasoning. (keep in mind that deli roasted chicken is already seasoned)

You should be ready for dinner within 2 hours of start. To speed up the cooking time, add only the chicken meat to the pot of water. (I add the whole chicken because of the calcium content in the bones themselves.) Add a salad with a fresh country baguette. Piping hot soup! Now this will chase the virus away!

Side Dish for Thanksgiving

The saucy, gooey, rich foods of the holidays will be presented in the next two days on silver platters decorated with flowers and doo dads of all sorts. Ahhh, the holiday foods. I can feel the waistband growing tighter as we speak...

Here's a great side dish or hors d'ourvres to go with your Thanksgiving menu!
Eat sushi and save the calories for the stuffing and pie! Happy Turkey Day!

SUSHI FOR VEGANS, VEGETARIANS & THE REST OF US
4 cups cooked white or brown rice
2 Tblsp rice wine vinegar
nori sheets (seaweed paper to wrap rice)
washed/cleaned spinach leaves
sliced slivered carrots
sliced avocado
cooked sweet peas
extra nori cut into slivers
optional toasted sesame seeds
wasabi
soy sauce

Cook rice according to direction. Cool rice in large flat bowl (turn gently without breaking grains). Add rice wine vinegar to cooled rice. Mix well without breaking grains. Lay one sheet of nori on plastic wrap. Smear rice over 3/4 of the nori sheet in a thin layer. Add 2 spinach leaves, few slivers of carrots, a slice of avocado, a few peas & nori slivers. Optional: sprinkled toasted seasame seeds. Roll the rice tightly using the plastic wrap to contain items inside roll. Leave tightly wrapped in plastic. Put aside and continue to roll the rest of the ingredients. Place all sushi rolls in their plastic wrap into the refrigerator for 15 minutes. Take out and slice with a wet knife. Serve with soy sauce and wasabi (Japanese mustard). Yummy!

HOT CHOCOLATE

On river trips, after a long day of rafting, fall starts showing colder evenings and hot beverages warm the inner core of your body. Hot soups, coffee, tea and hot chocolate are the best drinks after paddling all day. How can you provide this easily? Especially hot chocolate? On rafting trips during fall and winter, you are probably limited in carrying much gear. This isn't summer rafting where giant gear boats carry everything. No, it's probably just you and a few friends on the river paddling in kayaks and small rafts.

Hot chocolate is a winner. Hot, sweet and everyone loves it. Save the carton of milk and leave it at home. Here's a quick way to provide hot chocolate without the mess and cooking time. Keep paddling & be safe!

HOT CHOCOLATE
large pot of water (make as much as you can to provide hot tea, coffee, soup)
instant hot chocolate mix (yum, Ghirardelli)
pinch of instant expresso (optional; omit if for children)
cinnamon
chocolate chips (think goodies for kids; peppermint candy is a winner)
marshmallows (mini or regular)
mugs and/or large metal container

Bring the water to a boil using the campfire or a propane stove. Be careful that you keep all children from the area. Cordon it off using a barrier; table, coolers, etc. Split the water into several containers for use for coffee, tea or instant soup. In large mugs or a large container (metal is recommended), pour the remaining hot water. Add instant chocolate mix. We like Ghirardelli brand for the taste of homemade hot chocolate. Add cinnamon to your liking, and a pinch of instant expresso (optional).

Pour into mugs. Allow the kids and adults to add their own chocolate chips and marshmallows. You can have a pinch of expresso for the adults to add, too.

Instant, but oh so good! And after paddling all day on the white water rafting trip, believe me... hot chocolate never tasted so good.

Variations: add peppermint candies (place in a ziplock baggie, cover with a towel and pound it once with a rock) & add to the hot chocolate.

Variations: you already have the hot water... add coffee grinds to your specifications (more = very strong coffee!) into a covered coffee pot with the hot water. Let the grinds settle... voila, hot coffee. Add instant hot chocolate to each large mug and add coffee. This little trick will surprise you. Incredibly yummy. Ahhhh... go ahead and add a bit of chocolate chips and marshmallows. Desert on the river!

Figs, Nuts... it's Fall

Figs are all over the driveway covering the walkway with a sticky, jammy mess. Oh, how I love fresh figs! Another few doors down, a neighbor has a magnificent pecan tree kicking out fresh nuts from a very old tree. The combination of figs and nuts is an ancient one with references in biblical times dating back to the Torah and even found and mentioned in the Promise Land. Ficus is the genus of the fig tree and the common fig is grown in mostly temperate or desert climates.

I love figs gently sauteed and then wrapped in prosciutto. It is a treat to die for while you are lamenting the loss of fresh summer peaches. I added nuts to this most well-known dish for the added crunch and protein. Omit the prosciutto and you have a glorious dessert for any vegan.

Proscuitto wrapped Figs w/ Nuts
2 Tblsp of olive oil
California Black Figs
cracked black pepper
nuts (pecans, almonds)
small package of proscuitto

Place olive oil in a low medium skillet. Wash and cut figs into halves. Place cut side down into the skillet. Gently sautee until the edges seem to melt (do not overcook; just warm through). Add cracked black pepper. Take out of pan and set aside. Place half a nut and push into the fig half. Wrap a thin slice of prosciutto around the entire half of fig. Set aside. Then place all wrapped figs back into the skillet to warm the prosciutto (do not brown; just warm). Take out and serve or let cool and serve at room temperature.

I just made this last night. So tasty! For an interesting video on how W.E.T. River Trips makes those awesome dinners on whitewater trips, check out Big Poppa's recent video blog about dinners on rafting and camping trips.

Nuts for Dessert

When you are planning a long extended wilderness rafting trip, the menu becomes a difficult chore of organizing perishable food items. You cook the items that will spoil first. So veggies and herbs go first. That's the easy part. Dessert, on the other hand, is a difficult meal plan.

I had ice cream on the East Fork of the Carson River on day two, but it was seriously cold outside anyway, so we were able to dry ice a small cooler and sit in the hot springs eating gelato and drink champagne. That was easy. But when you are on a Klamath River trip on day 5, in 100 degree heat in August, ice cream is definitely not a choice.

I came up with this very tasty treat on a long extended river rafting trip a few years ago. Pack almonds and cashews in a dry box and don't open it until you are ready to make this. Yummy nuts!

CANDIED SPICY NUTS

2 lbs nuts (almonds, cashews, pecans, walnuts, etc)

butter (enough to coat the nuts)

1/2 cup brown sugar

1 Tbsp cinnamon

2 pinches of chili flakes (to your liking)

1 small sprig of rosemary (leave whole; easier to take out when done)

salt (optional if salted butter is used)

Heat a dutch oven to medium heat. Throw nuts into the dry dutch oven and slowly toast by stirring. You will smell the nuts toasting. This will take a minute to 3 minutes depending on the size of your nuts. (Don't let the nuts get black on the edges or it will taste burnt) Add butter to cover the nuts. Continue to stir. Add sugar, cinnamon, chili flakes, rosemary and salt. Stir. When the sugar melts, remove rosemary spring and take dutch oven off of heat and continue to stir until it starts to clump. Let cool and break up any large pieces. Serve.

Variations: add toasted oats after the sugar melts. Add raisins or any other dry fruit (cherries, cranberries, prunes). These variations can be saved in ziplock baggies and served throughout the day while on the river. Imagine munching on this vegan treat while riding on the rafts and enjoying the scenery. Add some chocolate chips into the baggies... aahhh, life on the river is grand!

Bruschetta on the River

Since the 15th century, bruschetta has graced the tables of Italian cuisine. I imagine leftover pieces of bread were probably grilled and laced with oils and herbs just so the kitchen would not waste precious food. This recipe is so good that you will look forward to dried out loaves of Italian-style or French breads in your pantry. The crustier, the better. The next rafting trip, try this out on the grill as an hors d'houevre. Your guests may not need dinner after munching on this grilled delight!

BRUSCHETTA

Leftover bread (French, Italian crusty breads are best)
cup of olive oil
5 - 6 large fresh tomato sliced in half (roasted is best!)
4 red peppers (roasted is best!)
10 garlic cloves (cut 5 cloves in half; mince the rest)
fresh basil - save a few leaves for decorative touch (or rosemary)
balsamic vinegar (or your favorite champagne vinegar)
gorgonzola cheese (blue cheese, romano, feta are great substitutes)
parmesan cheese

Slice bread into 1/2 inch slices. Set aside onto a cookie sheet. Oil tomatoes and red peppers generously with olive oil. Set on grill at medium-high heat. Let tomatoes wilt slightly and take off the grill when blackened on cut side. Set aside. Continue to roast peppers until skins are black. Place peppers into a paper bag or covered bowl. Set aside. Peel garlic and cut several in half. Set aside. Take 5 cloves of garlic and mince, then set aside. When peppers have cooled enough to handle, take a slightly wet paper towel and rub the blackened skin off until the roasted red flesh is visible. Chop both tomatoes and peppers into a coarse dice. Place into a glass or stainless steel bowl. Add minced garlic. Chop basil or rosemary or both into a fine dice. Add to the bowl. Add 1/3 cup of olive oil and 3 - 4 Tbsp of balsamic vinegar. Stir. Set aside. (Add more oil for a good spreading mix)

Grill bread last because it will toast within seconds. Take cut garlic and rub each slice top and bottom. Drizzle olive oil generously over the bread. Place onto the medium heat side of the grill and watch carefully. I usually wait until the edges blacken then turn. This only takes a minute to complete, so keep an eye out. Place toasted bread back onto the cookie sheet to cool.

Drizzle more olive oil onto the serving side of the toast. Smear a tsp of gorgonzola onto the toasted bread. Place a dollop of the marinated tomatoes and peppers on top of the cheese. Add finely chopped basil on top (optional). Place onto a nice serving tray and sprinkle a light touch of parmesan cheese over everything. Serve. (Make a double serving, it will be gone in a flash!)

Variations:
Instead of gorgonzola, use mozzarella or bufala cheese. Place cheese on top instead and then after assembling the toasts, broil until bubbling on top. Then serve onto a decorative plate and add slivers of basil.

You can also make this as a vegan dish by omitting or substituting a vegan cheese product. I like it just with the tomato and pepper mixture. Cracked pepper on top with extra slivers of basil... WOW. So deliziosa...

Chopped Salad

It's mid-January and the stomache was extended during the holidays. It's salad time for me. After all the rich and saucy foods, I really need to lean out again on veggies. I had a lot of leftover carrots, peppers, beets in the vegetable bin, so I started making retro chopped salads. How can I apply this method to salads on extended river trips or multiple day rafting trips? Use more root vegetables!

CHOPPED SALAD:
leftovers (chicken, broccoli, celery, ham, etc)
potato
carrots
daikon (asian radish) or radish
1 can of corn, drained
1 can of black beans, rinsed & drained
green onions, diced
salad dressing (bring your favorite)
romaine or ice-berg lettuce (choose a firm lettuce)
beets, shredded or chopped (shred raw if fresh & sweet)

Rinse and wash all raw vegetables. Drain to dry or pat dry with paper towels. Cook potato and beets in water to a boil. Do not overcook; firm but done. Let cool. Start chopping the other vegetables. Chop to small uniform pieces. In a large bowl, place all ingredients except for green onions, lettuce and beets. Toss with salad dressing. Before serving, add the torn lettuce. Add green onions. Toss. Add beets on top (don't add before or everything will be pink!) and serve. Serves 4. Add bread or crackers and a cup of tomato soup for an awesome meal. Omit meat for a vegan dinner.