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!

California Kiwi = Chinese Gooseberry

California is in the glorious California kiwi harvest time! Those brown little balls of fuzz hide the lime-green color of their sweet fruit. A bit like a strawberry and lemon combined, the fruits are delectable in salads, desserts, hors d'ouvres, salsas and straight out-of-hand.

The majority of the world's kiwis are produced right here in California. Approximately 90% of the world's fruit production is right here in the Great Valley. And, in fact, the California Kiwi Commission is based right in the state capitol of Sacramento, California.

Actinidia deliciosa is the botanical name for this popular fruit that was originally called the Chinese Gooseberry. When New Zealand named the fruit Kiwi, after their native bird, the name has stuck ever since.

Kiwis can be incorporated into many of your favorite dishes. I personally love them right out-of-hand! Recently, I have been making salsas with them as I have so many from the Farmer's Market. Kiwis are rich in vitamin C, potassium, omega-3 fatty acids and have a significant source of dietary fiber.

Here's a salsa dish that I invented this morning. Enjoy!
Here is another recipe using California Kiwis.

Kiwi Salsa - WET

large bowl
1 garlic head
5 medium-sized ripe kiwis
3 large tomatoes
1 small white onion
1 small habanero pepper
1 bunch of cilantro
1 lime
salt, pepper to taste

This recipe has no real measurements. Adjust based on your own personal taste. If you like spicy, add more habanero pepper or substitute an even hotter pepper. I like to add sweet diced carrots to the mix. My best friend likes to add diced cucumbers into her kiwi salsa. 

Cut garlic in half. Smear the garlic juice and spread liberally into the dry bowl. Remove garlic. Cut all ingredients into a uniform small dice. Place all cut ingredients into the bowl. Mix well. Let stand in the refrigerator for up to two hours before serving. This salsa is very tasty with grilled steak, pork or chicken on any river trip!



This post belongs to W.E.T. River Trips and our Camp Chef FOOD! blog.
Thanks to Google images and http://healthy-delicious.com/ for their Kiwi photos!

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!

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!

Nutella! | The Good Stuff

I would say 99.9999% of all mankind love Nutella. Yes, it is one of those concoctions that someone created that has an almost cult-like following. You can spread Nutella on anything and make it a dessert.

Hazelnut, cocoa and skim milk mixed together and preserved in a jar is a delightful addition to anyone's pantry. You can buy it at most grocery stores in USA. I first came upon Nutella in my Italian neighborhood where it is legendary. (Two recipes below)

1) Waffles and Nutella

2 waffles (homemade or store bought)
Nutella spread (as much as you can stand)
1 heaping Tblsp of muesli (mix of rolled oats, dried fruit, nuts)
maple syrup to drizzle

Toast waffles. Spread generous amount of nutella over waffles. Sprinkle 1/2 tablespoon of muesli over each waffle. Drizzle maple syrup over all. Serve immediately. Be prepared to go to heaven.

2) Peanut Butter & Nutella Sandwich

2 slices of whole wheat bread (oat nut, multi-grain)
Nutella spread (be generous)
Peanut butter (chunky or smooth)
Strawberry or raspberry jam (use jam instead of jelly)
1 banana
1 Tblsp of dried cranberries and/or dried cherries

Smear one slice of whole wheat bread with Nutella. Smear the other slice with peanut butter. Slice banana neatly in rows on peanut butter. Smear jam over on Nutella side. Sprinkle with dried fruit. Close sliced bread together forming a sandwich. Slice into quarters. Eat and dream of the good life.

Option: Both recipes above can be calorized into sky high numbers with the addition of chocolate chips and/or cream cheese! Be prepared to go on a diet for a week.

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!