I've never been camping or slept outdoors but was intrigued to find out typical foods eaten outdoors when I received a copy of Campfire Cuisine Gourmet Recipes for the Great Outdoors by Robin Donovan to flick through for people who love the outdoors and cooking on campfires. Many thanks to Quirk books for my review copy. This is a nice compact book containing no less than 100 recipes for delicious, healthy, satisfying meals to make at your campsite or any outdoor settings. There are also tips on meal planning and sample meat and vegetarian menus for three days, and shopping including stocking your pantry and choosing the right equipment to cook these dishes. I was pleasantly surprised with the variety of recipes that can be made outdoors especially as my perceptions are limited to beans on toast and toasted marshmallows. Such recipes do not feature in this book, instead chapters and stand out recipes include:
- Salad Dressings, Sauces, Marinades and More: coconut curry sauce, easy tomato sauce and olive relish are added to my to do list.
- Breakfast: recipes to try include real homemade pancakes, Bananas Foster French Toast and pan-fried bread with pears, blue cheese and maple syrup.
- Sandwiches, Salads and Such: curried chicken salad sandwiches, Middle Eastern Salad and Lemony Cous Cous salad.
- Snacks and Appetisers: dishes to try include smoked salmon crostini and Parmesan baked apples.
- My favourite chapter Entrees: dishes added to my must make list include Spicy Creole Shrimp, Indian-style curry yogurt chicken, maple-mustard pork chops, Jambalaya and Hoisin-glazed beef kebabs.
- Cooked vegetables, grains and other sides, stand out recipes include: grilled cauliflower with coconut curry sauce, white beans with Chanterelle and foil baked yams with spicy chili butter.
- Desserts: sweet treats include magic layer pie. rum baked pears and Mexican hot chocolate.
I decided to make the pan-fried bread with pears, blue cheese and maple syrup as I wanted to try an alternative to my usual weekend fare of pancakes, fried fish or full English. I liked how the sweet pears complimented the slightly salty, yet gooey blue cheese and the crispiness of the bread. This is certainly a dish to make again.
Here is how my pan-fried bread with blue cheese and maple syrup turned out:
|Pan-fried bread with pears with blue cheese|
|Blue cheese added|
Pan-fried bread with pears, blue cheese and maple syrup.
1/2 tbsp butter or more if needed
2 slices whole wheat or white bread
2 ounces Gorgonzola, Cambozola or other soft blue cheese
1/2 medium ripe pear, cored and thinly sliced
2 tbsp maple syrup.
Melt the butter in a frying pan over a stove top. Place the bread in a single layer in the frying pan, and cook until the underside is browned, about 3 minutes more. Remove from the frying pan, top with the pear slices, and drizzle with maple syrup. Serve immediately. Serves 1.
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