Category Archives: Cookies

Camping: Breakfast, s’mores, and more

19 June 2016

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We’ve been away from our computers, road-tripping through the west to run a couple of half-marathon races hosted by Vacation Races in Teton National Park in Wyoming and West Yellowstone, Montana. After what felt like marathon drives through California, Nevada, Utah, Wyoming, Montana, and Idaho, we got to spend a week with family in the hills, camping and touring the parks, fishing, and running.

It has been too many years since our last summer camping trip. So it was a great treat to start June with a week of camping in Island Park, Idaho. It was beautiful, if unseasonably warm, but that didn’t stop us from building camp fires, roasting marshmallows and cooking on coals and grills.

Our camp cooking included the essential s’mores, grilled fresh trout from the nearby Island Park reservoir and Henry’s Lake, a delicious breakfast for dinner cooked completely al fresco, and an occasional smokey reprieve from the darned mosquitos that drove us crazy most of the time.

The trout we cooked over the fire was delicately smokey. It was perfect all by itself, but a light squeeze of fresh lemon made it irresistible. Having just come out of the lake, it was as fresh and delicious as it ever gets! And it was made all the better eaten under the canopy of a pine forest.

As good as that trout was, the most memorable meal is a bacon, egg and potato breakfast we prepared exclusively over the open fire. Breakfast at any time of day is a treat. We eat breakfast for dinner all the time. After a day of running and driving around Yellowstone Park, we wanted something hearty and comforting. And as convenient as it was to have an indoor, camp trailer kitchen at our disposal, it was too warm to stand inside when there was a perfectly good fire pit with a grill and plenty of fire wood just outside. We opted for an outdoor cooking adventure.

Bacon and eggs never disappoint. We had potatoes, carrots and onions in the camper pantry, so we diced them up, seasoned them, triple wrapped them in aluminum foil (an essential camping implement), and tossed them onto the hot coals of the fire. The “hobo pockets” need to be carefully placed so as not to burn the crap out of the potatoes. Layers of foil should protect them from the harshest temperatures while the veggies steam in the pouch. If you get it right, the potatoes will be cooked and the rest of the veggies will have a tiny bit of caramelization and very few black bits.

Cooking bacon on the fire was a breeze. We placed a sheet of aluminum foil over the grilling grate on the fire pit, directly over the hottest part of the fire, and used it like a griddle. The bacon cooked perfectly. It did produce a lot of rendered fat which in turn caused some flare-ups that scorched the foil, but the bacon was unscathed.

Our nephew had the clever idea of creating little aluminum trays to cook our eggs. With a few easy folds, we had our egg “pans” which we sprayed with non-stick cooking spray. We sat them on the foil we’d used for the bacon, which added a needed layer between the eggs and the hot fire. The eggs turned out perfectly!

When we opened the hobo pockets, the vegetables were nicely cooked, with very little scorched bits. They were a complete success. We topped them with our “fried” eggs, helped ourselves to a couple slices of bacon, and sat out in the open air, tucking in to awesome camp food and washing it all down with a cold beer.

Our time in West Yellowstone included a volunteer stint at the s’mores table at the Yellowstone Half Marathon Expo. We saw a lot of toasted marshmallows that evening. There is no doubt of the s’more’s importance in the American camping experience, though there is some diversity of thought on the “proper” steps in the s’more ritual. We toasted our graham crackers on the fire grill with a piece of chocolate melting on it while we toasted our marshmallows. Our marshmallows are slowly roasted and tan, not extinguished torches, but we appreciate everyone has their own idea of the perfect fire toasted marshmallow, so no judgement. S’mores are best by a campfire. There’s no other way to get a smokey accent on that sweet mess. But there are endless ways to play with the idea of the s’more at home. More on that in future posts.

Happy Summer!

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Open Fire Fried Eggs and Bacon

bacon
eggs

For the bacon.

Spread a sheet of heavy duty aluminum foil over the grill of an open fire. Cook the bacon until crisp. Careful of grease fires.

For the eggs.

Use aluminum foil to make a little tray to cook the eggs, spray with non-stick cooking spray. More aluminum for lids. Cook to one’s liking.

Hobo Hash Pack

2-3 potatoes
1 onions
2 cups root vegetables such as carrots, parsnips, etc.
2 tablespoons or more olive oil or melted butter
1 tablespoon dijion mustard (optional — especially for 10 year olds)
salt and pepper
cooking spray
Heavy Duty Aluminum foil

Cut potatoes, onions, and root vegetables into similar sized cubes, and add to a bowl, add the olive oil or butter, dijon mustard and salt and pepper. Toss to coat and set aside.

Tear 8 square pieces of heavy duty aluminum foil about. Place a cup to a cup-and-a-half of the potato mixture to each of four of the foil packs. Fold the foil over in half and each pack on another sheet of foil and fold it over the pack, so you are double layering the aluminum around the potato mixture.

Place the foil packs in the coals of a fire and cook for 30-40 minutes. Turning the packs every 10 minutes or so to keep from burning.

s’mores

1 box graham crackers
1 chocolate bars, broken into pieces
1 bag of marshmallows

Over an open fire with a barbecue grill, place two graham crackers on the coolest side of the grill. Careful not to burn the cracker. Place a small piece of chocolate on top and watch to keep from burning. You just want a warm cracker with just a barely gooey chocolate.

With a marshmallow or two on a stick, toast over an open flame to one’s liking. I prefer just a barely toasty marshmallow. Gooey on the inside and a light toast on the outside. This will take patience. Go slow.

Once the marshmallow is toasted. Put on top of the graham cracker with chocolate. Top with the other one and enjoy the gooey, yumminess.

Happy 420, y’all!

Featured

In honor of San Francisco’s delightfully naughty 420 culture, we present these, um, “green” cookies for your enjoyment. Of course, there is a little “something special” in this recipe that we simply cannot suggest a source for, so we’ll defer to your cleverness to sort that out.

We appreciate that writing about baking pot cookies may be too personally revealing, even shocking, to some. But those who know and love us best will not be surprised by the following recipe. These cookies get much of their nutty character from the herb at issue. That will come as a surprise to some, but in this recipe, we’ve used the “spent” herb from a vaporizer which leaves us with a brown but not burnt byproduct that we cheerfully save for this recipe.

The toasted weed is less potent than the green stuff, but it contains enough of the good stuff to do the trick. So even though it’s a little late to whip up a batch of these cookies to celebrate 420, it’s not too late to start saving your toasted herb for next year’s celebration.

Cheers!
And pass the bong…

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Brown Sugar Pot Cookies
adapted from Cook’s Illustrated
yield 36-48 cookies

These cookies have been made using both an all butter recipe, as well as a mix of butter and coconut oil; light or brown sugars; and half all purpose flour along with other non traditional flours (barley, graham, whole wheat, etc.). They’re very adaptable.

14 tablespoons unsalted butter
1/2 ounce “spent” 420
2 cups (14 ounces) packed brown sugar (light or dark)
1/2 teaspoon salt
2 cups plus 2 tablespoons (10 2/3 ounces) all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 egg and 1 egg yolk
1 tablespoon very good vanilla

In a small slow cooker, steep the butter and “spent” weed about 4-6 hours (we usually do this overnight and just unplug after a few hours of sleep). Strain through a mesh strainer lined with cheesecloth and gently squeeze.

Add the melted butter to a mixing bowl along with the brown sugar and salt, mix until all the lumps are out, 2-3 minutes, stopping the mixer and scraping down the bowl when needed.

In a mixing bowl, add the all-purpose flour, baking soda, and baking powder. Briefly whisk together and set aside.

When all the lumps are out of the brown sugar, lower the mixer speed and add the egg, egg yolk and vanilla. Scrape the bowl again.

With the mixer on low speed, gradually add the flour 1/4 to a 1/2 cup at a time. Mix until well incorporated, scraping the bowl as needed. Scrape off the beater and cover the bowl with plastic wrap. Refrigerate for at least 30 minutes before proceeding.

When the dough is firm, use a small sized ice-cream scoop to form balls of dough, about .75 ounce. Place scooped dough onto a parchment lined baking sheet as you work. Gently roll each of the cookie dough scoops between your hands to form smooth, round dough balls. Cover the cookies with plastic wrap and place the sheet in the freezer for at least 10 minutes or until dough balls are completely firm. The cookie balls can be stored in a plastic bag in the freezer for 6 months or more.

To get baked: Preheat oven to 325 degrees (we’re keen on the Breville Toaster Oven for baking just a couple at a time). On a parchment lined baking sheet, place frozen cookie balls in a single layer, leaving about an inch between each ball. Bake for about 10-12 minutes, or until just crisp on the edge and soft in the center.