Love Recipes by Camp Chef for Camp Recipes

Love Recipes!
"I call these recipes my grandmother's Love Recipes because when she made these tasty candies, we knew she made them with love. These are mostly classic candies that every homemaker made way back when the shortening was in every pantry in American kitchens. Substitute butter or a vegan butter for the shortening below... have fun with these old recipes!"

Chocolate Turtles

2 cups walnuts
36 caramels
3 Tblsp butter
1/2 tsp vanilla
2/3 cup semisweet or milk chocolate
1-1/2 tsp shortening

Cover baking sheet with waxed paper and arrange walnut halves in 28 to 30 clusters.
Keep separated by at least 1-inch apart.

Unwrap caramels and butter and place in top of double boiler set over boiling water.
Heat until caramels are completely melted stirring occasionally.
Remove from heat. Add vanilla and stir until butter and vanilla are thoroughly mixed.
Drop caramel onto center of each walnut cluster making sure that caramel touches all the walnut pieces to hold them together.
Melt chocolate with shortening over hot but not boiling water.
Spread over caramels and candies.
Allow to set before cutting into squares.
Makes 28 to 30 Turtles.


Wrap your Turtles in groups of twos or threes in clear paper.
Tie a red and pink ribbon around the package and give them away as a gift!
Makes a perfect Love gift in the next few weeks for Valentine's Day!


More Love Recipes coming... stay tuned.

Update: just saw the new "Whitewater Cooks" books! A cool book of favorite recipes!


Thanks to all the holiday cooks that submitted recipes!

Betty's Breakfast Banana Bread

Warm sunshine filled my kitchen windows this morning. We are finally out of that incredible cold spell each morning! No more frost on the lawn. No more freezing digits. Sun is finally shining...  I spotted (3) over ripe bananas in the fruit basket. Time for Banana Bread! This recipe came from a dear friend's grandmother. Her Nonni also shared with us her Biscotti recipe, too! (more on that later...) Try this recipe in your camp dutch oven. Here comes the campers for breakfast!



Betty's Breakfast Banana Bread

1 bowl (or 2 bowls if you prefer keeping the wet & dry ingredients separate until the end)
3 ripe bananas (crushed)
3 eggs
2 cups of flour
1 cup of brown sugar (packed)
1/8 cup of white sugar (omit if you don't want the edges to be crispy crunchy)
1 tsp salt
1 tsp baking soda
1 cup walnuts (if whole, break them up)

Carefully stir with a large spoon until mixed. Butter the bread pan and place a strip of parchment paper at the bottom of the pan. Pour dough into the bread pan. Tap the bread pan against the counter and watch the bubbles rise to the top. Bake at 350 degrees for 1 hour.

Notes: great for breakfast w/ a smear of butter; makes great toast, too!

Thanks to Nonni & Deb for providing this very best recipe!
Much thanks to simplyrecipes.com for their photo!

Thanksgiving Week 2012

"Marni! I can smell the cake! It's ready," I yelled out while smelling that sweet chocolate through the house.

Thanksgiving preparations have already begun. Marni was making a cake base for her glorious extravaganza of a dessert for that special day. I was sitting at the kitchen table dicing onions, peppers and bread for the stuffing. I like to do this ahead of time, and I put each ingredient in a small ziplock baggie. After labeling the bags, I toss them into the refrigerator ready for the stuffing.

I made pies early this morning after getting up at 6 AM. Five pies of our family favorites; pumpkin, pumpkin, pumpkin, pecan and a savory. (3) pumpkin pies, (1) pecan and the special hors d'ouevres of savory pie. After they all cooled, I wrapped and sealed the pies and dated them, and then tossed them into the freezer.

The house is semi-clean. I did run through the entire house last week and start cleaning the old bungalow. But, I'll do the final cleaning the day before and add flowers to all the vases in the house on the morning of Thanksgiving Day.

Here is (11) Eleven New York Chefs Secret Thanksgiving Recipes

HAPPY THANKSGIVING DAY!

check back to this blog for more recipes and tips on cooking at home or on the river

Special Thanks to HGVTV for their photo used in this Camp Chef blog

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!

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!

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!

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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!