Apparently the term “dutch oven” came about because the Dutch were very advanced at producing cast metal cookware in the 1600s (who knew…well, besides Wikipedia?).
Our buddy Geoff with peach cobbler, 1988
We started with our first dutch oven way back in the ’80s: two pie tins connected with binder clips. It worked ok, but there’s a reason that REI doesn’t sell binder clips. We graduated to a cast iron dutch oven (21 pounds, not very practical), and then to an aluminum version (5 pounds, almost practical), and finally to the Banks fry-bake (just over a pound, pure genius). The fry-bake is arguably the finest kitchenware ever made, and we don’t think that’s hyperbole–a word which incidentally was also invented by the Dutch (ok, not really).
Anyway, we are big fans of the fry-bake for everything from toasted bagels to enchiladas, and it’s not an exaggeration to say that it has changed our backcountry kitchen forever. No matter how hard we try, nothing ever seems to burn in that thing. Nothing.
On just about every trip, from floats to backpacks to car camping, the fry-bake finds a place in our kit. One bite and you’ll know why.
Suzy and Sara with Cheat River Tortilla Pie at Teeters Campground, West Virginia. Use no-bake noodles and the lasagne recipe on the box (so much for big secrets from this blog). For ricotta mixture, add about 1/4 cup of parm cheese, 2 eggs (beat them first before adding), and a half bag of chopped spinach (be sure to squeeze as much moisture out as you can before adding).
We were recently turned on to a new source of trail-light food, Mary Jane’s Farm out of Moscow. No, not that Moscow; we’re talking about the college town in northern Idaho that is a jump-off point for a lot of fabulous river trips…so it’s no surprise to find a business there that caters to light and healthy trail-worthy food. Moscow is also home to Northwest River Supply, which also turns out to be a pretty good southeast river supply.
Anyway, back to the point. Our priorities in the kitchen are generally taste and weight, with ease of prep coming in last…but it’s nice to find all three. Lots of choices here, and the breads in particular can add a lot of variety and texture to an extended trip without the need for any fancy cookware.
We are just starting to scratch the surface with these products, but so far we like what we’ve tried (the old cliche of “it even tastes good at home” has already proven true a few times). And to whoever said that dehydrated hummus couldn’t possibly be palatable, well, you’re wrong (oh, wait, that was me that said that, never mind).
So we’ve been cooking in the outdoors together for the past 15+ years or so, with meager beginnings (boil-in-bag rice, maybe cous cous when we were feeling plucky) that led to last New Year’s Eve’s “kitchen theater of the absurd” with five burners, risotto, lobster, and Crème brulée. After enduring our endless babble about various culinary conquests, a few of you suggested a blog—so here it is.
Sometimes we’ll write about general outdoor stuff, but mostly we’ll share recipes, ideas, and foodie photos–replete with scenery, of course. The more ridiculous the idea, the more excited we are about it (Baked Alaska on a summer float trip comes to mind).
We’re new to the blogging world, so go easy on us and we promise we’ll invite you over for leftovers.