Campfire Potato Packets

I mentioned in the Labor Day camping post that our campout menus are generally very simple.  There's grilled meat, cold veggie salad, fresh fruit, and always potato packets.

The 'packet' method of cooking is a standby because it can use a variety of ingredients, virtually any method of cooking, and cleanup is easy.  You can cook fish in parchment paper packets, meat and veggies in aluminum foil for packet stew, and many more combinations of ingredients.

After years of refining our method, here's how my family makes campfire potato packets:

Slice russet and/or sweet potatoes into 1/4 -1/8 inch rounds.  Try to get them as thin and uniform as possible.  If you are doing this at home, you could use a mandolin.

Cut onion into thin rounds too and chop a mess of fresh garlic.

Lay out a two foot length of aluminum foil.  Dot it with butter or olive oil.  Stack potatoes, onions, and garlic alternately.  Sprinkle seasoned salt and pepper between the layers and on top.  Dot with butter on several times and on top.

When the vegetables are three to four inches high, it's time to wrap up the packets.  Fold the long sides towards each other, crimping ends tightly.  Flip the packet onto another piece of foil and crimp again.  Depending on how stuffed the packets are and whether the foil is heavy duty, we often add a third layer of foil.

Place the packets on a wood fire.  Ideally, the packets will get low even heat for 40 - 50 minutes.  If there is room on the grill top, place them there, turning every 15 minutes.

Sometimes the packets need to be placed into the fire ring so the grill is free for other things.  Keep them away from the hottest part of the fire and turn every 10 minutes.

You can generally tell when the potatoes are fully cooked by gently squeezing the packets.  You should feel no resistant uncooked rounds.

Open the packets gingerly because they are hot and steamy inside.  Dump the potatoes into your serving container, in this case the cookset's largest pot.

Don't forget to enjoy the cook's treasure - the crispiest bits stuck to the foil.  Yum!

Campfire Potato Packets

makes one packet to serve four

1 - 2 pounds (about 4 - 5 large) potatoes, sliced into thin rounds

1/2 onion, sliced into thin rounds

3-4 cloves garlic, minced

2 teaspoons seasoned salt (Lawrey's or Old Bay are our favorites)

1/2 teaspoon pepper

2 tablespoons butter or olive oil

6 - 8 feet aluminum foil

1. Spread a 2-3 foot length of aluminum foil on work surface.

2. Dot foil with 1/2 tablespoon butter or olive oil.

3. Layer half of potatoes, onions, and garlic onto foil.

4. Sprinkle with 1 teaspoon seasoned salt.

5. Dot with 1 tablespoon butter or olive oil.

6. Layer the rest of potatoes, onions, garlic, and seasonings.

7. Finish with the rest of the butter or olive oil.

8. Wrap the foil, crimping on all sides.  Flip onto additional foil and crimp on all sides again.  Repeat a third time if you wish.

What is your favorite camping recipe?

Homemade Dog Biscuits - Great Kids Project!

It has been hot here in Ohio.  And humid.  A friend described the recent weather as "walking around inside someone's mouth."  Indeed. Instead of enduring the wicked weather during the afternoon heat, I searched for indoor activities to occupy Lil's boundless energy in the relative cool of the air conditioning.

A few days ago, we made homemade dog biscuits.  Making dog treats is a perfect activity for a young chef, as the recipe employs lots of fun techniques, the ingredients are cheap, and most dogs will eat anything you put in front of them.

I started by allowing Lil to measure 6 cups of flour while I put away laundry.  You just might end up with a flour covered child if you do the same.

Next, she handled the pastry cutter to mix in the butter.  See what the heat does to her face?!

Then came the stirring.  Every child likes to mix dough.  Every child does not love the smell of garlic powder.

Lil kneaded the dough with the muscle memory chant 'Turn, Fold, Press'.  Here she is very serious demonstrating it:

I'll be honest - when we are making rolled Xmas cookies, I roll the dough myself.  I consider dog biscuits the perfect dough on which Lil can practice.  If her height is inconsistent, the cookies might cook unevenly, but the dogs still don't care.

Cookie cutters are my kid's best friend.  She loves to use them.  This time, she chose a turkey, dog bone, heart, and penguin shape.  She cut the dog treats and placed them on the pan.

Lil watched the oven as they baked and kept guard as the biscuits cooled.  With the help of my trusty semi-pro vent hood the house stayed cool even with the oven running for the time it took to cook the doggie treats.

Lil had to taste a treat herself.  Is anyone else's kid obsessed with eating dog food?

Finally, the ultimate test - would Hawise eat a homemade dog biscuit?

Of course!  She gobbled it faster than a popsicle drips on a hot summer day.   I didn't get a great picture, but I assure you that the dogs love these things.

Economy Dog Cookies

adapted from McPherson's K-9 Cookbook

1/4 cup softened butter

3 cups whole wheat flour

1/2 cup powdered skim milk

1/4 teaspoon garlic powder

3/4 cup water

1 beaten egg

1. In a large mixing bowl, cut butter into flour with a pastry cutter or two alternating butter knives.

2. In a small bowl, dissolved powdered milk into water.

3. Whisk in egg.

4. Make a well in the flour mixture and gradually stir in egg mixture until well blended.

5. Knead dough on a floured surface about 3 - 4 minutes, or until dough sticks together and is easy to work with.

6. Roll dough with a rolling pin to between 1/4 and 1/2 inch thickness.

7. Cut into desired shapes.  A fast and no-waste method is to cut into diamonds by making two rows of cuts at a steep angle, as pictured below.

8. Place on an un-greased cookie sheet.

9. Bake 40-50 minutes at 325 deg F.

10. Cook on a rack until hard.  Store at room temperature in a container with a loose fitting lid.

PS.  Don't forget to enter my giveaway contest for a copy of Made by Hand

This recipe and many other real food articles are part of Two for Tuesdays.

Creamy Berry Tartlets

Sometimes you have enough berries to make a pie or jam, but sometimes due to high prices or small harvests, you only have a few at hand.  Whenever I have just a few of something I like to savor them fully in a recipe such as this. Because of the simplicity of the preparation, the quality of the berries and crust are key.  You can purchase tart crusts frozen from a store or make your own from phyllo, puff pastry, or pate brisee.  I made these perfectly flaky crusts from home made shortening and flour pie dough cut with a highball glass and baked in stoneware muffin pan.

This recipe for tarts allows the fruit to really shine.  I recently served it with blueberries as pictured for a cooking class dessert.  Any very fresh ripe fruit such as raspberries, strawberries, or kiwi, can be substituted.

If taking this dish to a picnic or serving to a large crowd, make the crust, berry, and cream filling components separately.  Combine only at the last minute before service to ensure that the crust doesn't get soggy or berries leach their juice into the cream.

Creamy Berry Tarts Makes 18 Time: 15 minutes

18 muffin sized pastry shells at room temperature 1 8 oz package cream cheese, softened 1/2 cup sour cream 1/2 cup sugar 1/2 teaspoon vanilla 2-3 cups washed fruit

Beat cream cheese, sour cream, sugar and vanilla until smooth with a wire whisk or stand mixer. Spoon cream into pastry shells.  Top with berries.

Overnight Marinated Kale Salad

I could call this recipe the 'convert kale salad' for all the people who hate kale but love this dish.  It could be named 'Basi Italia Rip-Off' because I first tasted the salad at the elegant Basi Italia restaurant in Columbus and have been recreating it in my kitchen ever since.  Another good title would be 'best salad ever' as someone always declares as much when I serve it.  It is refreshing in summer and useful to make with bountiful local kale in cooler months too.

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Marinated Kale Salad Servings: 10 Time: 15 minutes prep, overnight marination

5-6 cups kale, washed and cut into thin strips.  Any type works; the lacinato or dinosaur kale tastes best.

1/2 cup dried fruit.  Basi uses dried currants; my version has dried cherries

1/2 cup nuts or seeds.  Basi uses pine nuts but since my episode of pine mouth I substitute sunflower seeds

1 tablespoon honey

zest and juice of one lemon

1/4 cup olive oil

1/4 teaspoon salt

1/2 teaspoon ground pepper

1/3 cup Parmesan cheese, shaved with a vegetable peeler (omit and add 1/4 teaspoon salt for a vegan dish)

Mix kale, fruit, lemon zest and seeds in a glass bowl.  In a separate dish, mix lemon juice, olive oil, salt, pepper, and honey to make a dressing.  Pour dressing over kale and toss to coat evenly.  Refrigerate overnight or for six hours minimum.  Before serving, toss in Parmesan shavings.

[/print_this] Recipe added to Fight Back Friday.

Garden Garlic Scape Gazpacho

Rising temperatures find home cooks looking for low-heat meal options. Gazpacho is a refreshing choice that requires only the use of your blender.

This version was made with what I had on hand during late spring: last year's home canned home grown tomatoes, garlic scapes, fresh cilantro, and store bought jalapeno. Later in the season, fresh tomatoes, cucumbers, and fresh peppers would make great ingredients.

The process couldn't be simpler: blend together clean vegetables and chill.  The key is a balance of salt, acid, sweet, and spice.  In this case, the acid comes from lemon juice in the canned tomatoes, sweet is from the carrot, and spice from the fresh jalapeno pepper.  If you substitute ingredients you might want to add balsamic vinegar, honey, or hot chili powder if your gazpacho is out of balance.

Garden Garlic Scape Gazpacho

2 cleaned and trimmed garlic scapes 1 qt home canned tomatoes Handful of cilantro, two springs reserved 1 inch piece fresh jalapeno 1 large carrot 2 teaspoons olive oil Salt Pepper

Puree all together in a blender until smooth, adding salt and pepper to taste. Chill for 1 hour minimum. Garnish with reserved cilantro just before service.

I served this gazpacho with some fresh made cornbread (baked in the toaster oven to save heating up the house with the big oven) and some skillet cooked Blue Jacket Gretna grilling cheese. It was a quick light meal prepared without heating up the house.

Asparagus Relish Deviled Eggs

When one of the Wild Goose Creative board members asked me to be part of the Asparafest cooking competition, I couldn't refuse. I debated my options for a few days and entered with asparagus deviled eggs.

I decided to challenge myself not only with creating the recipe but sourcing the ingredients. In my entry, all ingredients excepting salt and pepper were produced by people I know. The eggs, garlic, shallots, and herbs came from my own garden. The asparagus was from Schacht Farm in Canal Winchester, Ohio. The cider vinegar is home produced by Charlie of Windy Hill Apple Farm. Roger's Honey sweetened the relish and I made the butter myself from Vernon Yoder's raw milk.

I didn't win the competition and it's debatable whether the eggs taste any better than if the ingredients were sourced from a big box grocery, but it was a fun exercise nonetheless.  Asparagus the movie was entertaining and enlightening.  If you have a chance, catch a viewing or buy it on DVD.

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Asparagus Deviled Eggs Makes: 12 deviled egg halves Time: 10 minutes assembly, 20 minutes + overnight for relish

6 eggs, boiled and halved

2 tablespoons hand-shaken butter

3 tablespoons asparagus relish, see recipe below

salt and pepper to taste

optional: chili powder, paprika, asparagus tips

Remove yolks from eggs and place yolks in a medium sized bowl.  Mix in butter until yolks are smooth and creamy.  Stir in relish, salt and pepper.  Fill egg white halves with the yolk mixture. Top with a sprinkle of chili powder, paprika, and/or roasted asparagus tips.

Relish (needs two days preparation)

Marinated asparagus: 1/2 bunch blanched asparagus 3 cloves garlic, chopped 1 cup cider vinegar 3/4 teaspoon salt and pepper 1 tablespoon fresh sage

Mix all ingredients except asparagus. Pour over asparagus and refrigerate overnight.

Relish: 1 cup minced marinated asparagus 2 tablespoons minced garlic, sauteed in a little butter 1 tablespoon each fresh rosemary and oregano, minced 1 tablespoon honey salt and pepper to taste

Mix all ingredients and refrigerate overnight.

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Leftover Cakes

I have an unnatural obsession with using up leftovers.  Even though the chickens now eat most of our food scraps, I still hate to waste.  All that effort to source ingredients and cook them well just shouldn't end up in the chicken bin or the trash in my opinion.

I find myself often making leftover cakes.  Maybe one of you can come up with a more clever and appetizing name.

It starts with a few cups of a starchy leftover such as mashed potatoes, lentils, couscous, or risotto.  I add in a little bread or cracker crumbs and egg to make the cakes hold together.

Then the mix is dropped into a skillet with a little olive oil and pan fried on each side.

I usually serve the cakes with homemade ketchup or chopped seasoned fresh veggies to add a bright dimension to the dish.  They're a nice thing to serve in the summer when no one wants to use the oven.

Leftover Cakes

2 cups leftover mashed potatoes, risotto, lentils, couscous or other starchy grain

1/4 cup bread or cracker crumbs

1 egg

2 tablespoons olive oil

Mix together leftovers, crumbs and egg.  Heat a cast iron skillet over medium high and add olive oil.  Drop leftover mixture into skillet.  Cook five minutes and flip to the other side.  Continue cooking until cakes are cooked through and browned on both sides.

Healthier Strawberry Shortcake

When we returned from a short vacation last week, there were plenty of ripe strawberries to pick.  Lil asked sweetly, "Can we make strawberry shortcake please Mama?" She is hard to refuse.  But after four days of restaurants and treats, I wanted to make dessert a little healthier.  I adapted a recipe my mother uses for shortcake by lessening the sugar, using white whole wheat flour, and substituting skimmed milk.  The recipe might originally be from an old version of a Betty Crocker cookbook but I'm not sure.

Served with a heaping portion of strawberries, one eighth of this cake has 213 calories, according to Spark People online recipe nutrition calculator.  It has 4 grams of protein, 1 gram of dietary fiber, 8 grams of fat, 50 mg of potassium and plenty of other vitamins.  While still falling into the category of a 'sometimes food' in my opinion, this version of strawberry shortcake is reasonable to serve as a weeknight dessert.

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Strawberry Shortcake Makes: 8 servings Time: 20 minutes preparation, 35 minutes cooking

1/4 cup vegetable shortening

1/2 cup white granulated sugar

1 egg

1 teaspoon vanilla

1 1/2 cup white whole wheat flour

1/4 teaspoon salt

2 tsp baking powder

1/2 cup 2% milk

1/2 cup (local in season) strawberries per person, chopped

Heat oven to 350 degrees F.

Cream shortening and sugar with an electric mixer.

Add egg and vanilla and cream again.

In a separate bowl, mix flour, salt, and baking powder. Add to creamed shortening and sugar alternately with milk.

Spread in a 8 inch circular cake pan and bake for 35 minutes at 350 degrees F.  Allow to cool slightly and top with strawberries.

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