Serving Whitman County since 1877
Serving Whitman County since 1877
Meet Campfire Cooking
When I was attending North Idaho College, I was able to participate in the school’s Outdoor Pursuit program, going on various expeditions as the reporter which took me to the heights of mountains rock climbing and depths of canyons hiking.
On one trip we took kayaks and canoes to the headwaters of Spirit Lake, Idaho.
Also on that venture was the head cook from the college’s student union building.
Although he wasn’t your outdoor woodsman type, he taught me something very important on that trip: what you cook does not have to be limited because you are camping.
It was on that trip I had gnocchi for the first time.
I remember the Outdoor Pursuits leader telling us that we could still make a nice meal even in these primitive conditions.
Four years ago I put that theory to the test.
The Boy Scouts from my church were going to the mountains of north Idaho to cut wood as a fundraiser.
My father-in-law, a former logger, was in charge of the trip, and I volunteered to go and cook.
That first year included Apple Cider Pancakes, Fiesta Ole breakfast casserole, Taco Soup with cornbread, barbecue chicken, Campfire Potatoes and bacon.
With just the fire and a dysfunctional gas camp stove I had success in my dirt-floor kitchen.
The biggest obstacle was trying to appease picky pre-teen boys.
Since then I continue to cook for the boys every year, trying to provide a hearty meal to keep them working, but not traditional camp fare.
Just about any meal can be prepared in camp with a little adjustment, planning and creativity.
With the right tools, you don’t have to settle for roasted hotdogs and canned chili.
A couple of my camp recipes I’ve taken from My Favorite Recipe columns.
A cast iron Dutch oven is a camp cook’s closest friend.
The Dutch oven can be used as a pot set over the fire for soups and such, but it draws its name from its oven capabilities.
To turn on the oven you need to dig a hole in the ground as big around as the Dutch oven and several inches deeper than the oven.
Take coals from the campfire (briquettes work too) and put a layer in the bottom of the hole.
Place your oven with the item to bake in the hole.
Place more coals on lid of oven.
You can add or remove coals to regulate your baking temperature.
Some people don’t dig holes, but just place the oven on coals in the open.
Be sure the ground around the Dutch oven and coals is clear of grass and debris.
Fire is a persnickety friend to a camp cook.
You need it to cook, but too much fire leaves you with burnt offerings for your camp mates.
Charcoal is usually a given on camp food, but if you are vigilant to your temperatures and attentive to your food, you can limit or eliminate unwanted burnt food.
If you are cooking on the edge of an open fire, be sure to turn your oven often for even cooking.
Another thing to be wary of when cooking over a fire is grease.
The first year we cooked bacon over the fire with two rocks to balance the griddle on.
When rocked the wrong way, we had bacon flambé as the grease caught fire.
Last week we made home-made French fries for the camp and had to be cautious not to put in so many fries the oil boiled over the edge of the Dutch oven.
If cooking or baking something from a recipe that says to cook for an allotted time, use that as a guide, not law.
Without practice, it can be hard to regulate your cooking temperature and keep it constant, especially over an open fire.
Professional Dutch oven cookers can get the temperature they want, but I’m not to that level yet.
A single campfire can provide all the cooking heat needed for a family or small group.
This year’s wood cutting expedition included 40 mouths to feed with scouts, crew and children.
To try to cook everything over the fire would have been a struggle.
The fire came via propane gas burners.
It’s a fun cooking experience, especially if you have children with you, to bake cookies in a box.
Take a medium sized box with lid and line with heavy duty tin foil.
It may take several layers.
Boxes for reams of white paper are perfect if they have a well-fitted lid.
Put two metal skewers horizontally through the box mid-way up to set your baking rack or cookie sheet on.
Put hot coals, charcoal or briquettes in the bottom to bring up to baking temperature.
You can use a cooking thermometer.
Put your cookies on a baking sheet and set in the box.
Cover with the lid which should also be lined with foil.
A little meat or cooking thermometer is helpful at this point.
Poke it into the box to keep an eye on your baking temperature.
Open the box as little as possible to retain heat.
Recipes:
(these can also be made at home)APPLE CIDER PANCAKES
2 cups Bisquick
1 1/2 cup milk
4 egg yolks
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 grated apples
1 tsp. baking powder
4 egg whites whipped
Beat all ingredients except apples and egg whites. Add grated apples and stir. Fold in whipped egg whites. Cook on hot oiled skillet.
Apple Cider Syrup
1 cup sugar
2 Tbsp. cornstarch
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 pkg. apple cider mix
2 cups warm water
1/4 cup margarine
2 Tbsp. lemon juice
Mix sugar, cornstarch, spices and apple cider mix until well blended in a
sauce pan. Stir in water and lemon juice. Cook, stirring constantly, until mixture
thickens and boils for one minute. Remove from heat, stir in margarine until it melts. Serve over pancakes
and top with a dollop of sour cream--yes, sour cream, trust me on this.
FIESTA OLE’
1 bag tater tots
2 lg. tomatoes
Bacon bits
1 lg. can diced green
chilies
1 dozen scrambled
eggs, cooked
1 bunch green onions
Sour cream
2-3 cups grated cheese
Mrs. Dash Seasoning
In 9x 12 baking dish
(or Dutch oven) place tater tots, sprinkle with Mrs. Dash seasoning. Bake in 400 degree oven for 15 minutes.
After tater tots are baked, smash with potato masher so they are level and make a shell. Sprinkle with real bacon bits. Spread scrambled eggs over bacon. Place dollops of sour cream in about 12 places on top of
eggs. Layer tomatoes, chilies, diced green onions and cheddar cheese, Bake in oven at 400 degrees for 20 minutes. Let stand for 5 minutes before cutting and serving.
CAMPFIRE POTATOES
(from Taste of Cooking Classic
Cookbook)
5 med. potatoes, thinly
sliced
1 med. onion, sliced
6 Tbsp. butter
1/3 cup shredded cheddar cheese
2 Tbsp. minced fresh parsley
1 Tbsp. Worcestershire sauce
Salt and pepper to taste 1/3 cup chicken broth. Place the potatoes and onion on a large piece of heavy-duty foil; dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the foil tightly.
Grill, uncovered, over medium heat for 35-40 minutes or until potatoes are tender. When camp cooking I
double or triple the recipe and make it in a Dutch oven. Then I place it on the edge of the campfire or on a burner until potatoes are tender. The original recipe was made to be done on a barbecue grill.
BARBECUE CHICKEN
Boneless, skinless
chicken breasts
Honey barbecue sauce
Place chicken in Dutch oven.
Pour in sauce and add a little water.
Place lid on Dutch oven then place in fire or over burner. Stir regularly to keep chicken from sticking to the bottom and burning. Remove when chicken cooked through. Simple, but there’s nothing wrong with simple and the boys love it, even the picky eaters. I’ve served it with the Campfire Potatoes every year at wood camp.
Jana Mathia is a reporter at the Whitman County Gazette.
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