It seems like simplicity is all the rage right now when it comes to food culture. Now I am not talking about Paleo or Farm to Table cooking. You may have heard of the new app Not Recipies launched by the popular foodie blog Food52. It's all about things you've made a million times that you could explain how you made them in a few moments. Think that conversation you had with your neighbor about making asparagus where you shared that you like to use a little lemon juice and a pinch of sea salt to give the steaming water a bit of a punch.
We love to break out our cast iron at home and at the camp site. Its consistent heat distribution is a godsend when dealing with the complexities of cooking over an open campfire. And everyone loves its ability to retain heat. These properties might be why this old school way of cooking has some major staying power. Did you know the first cast iron was created during the Han dynasty?
Running a business that creates camp food kits we’ve tasted our fair share of s’mores and they are delicious. But sometimes you are looking for a savory after-dinner treat to make over the fire. And popcorn fills that bill. Plus, many of us big kids have fond memories of making a certain kind of stove top popcorn that comes in a distinctive silver package.
My husband couldn't be more supportive. He is CampEat's biggest fan. And he is also its primary guinea pig. Yesterday he was forced to eat chocolate with dried mango and coconut and then compare it with chili chocolate. Yeah, I feel really bad for him.
One of the easiest ways to cook while camping is the humble hobo packet. These foil creations are great because there is little to no clean up. Plus this method doesn't require buying any special equipment -- save a roll of foil, which you might already have on hand in your kitchen.
This was the first recipe we made using our new camping specific cast iron dutch oven. It was a welcome addition to our well used Lodge cast iron skillet. It is made of bare cast iron, which has similar heat retention properties to enamel cast iron. You might be familiar with the Le Creuset brand, which is what we use at home. Though you wouldn't want to use one of those on an open fire as it would burn the coating. And even with a dutch oven meant for the open fire the soot can get a bit intense. After this trip we bought a carrying case to limit the black to the pot.