Mountain Man Approved

Classic Posole

2012-02-22T18:04:00.000-06:00

It's scary how quickly our lives can change, especially in a relationship. All it takes is one moment, one flash, and what you thought was, becomes a was not.

There's always that initial shock, a sharp intake of breath at the seemingly violent-suddenness of your life never being the same, all of your hopes and life plans melting away. Then an acidic hole fills in your stomach, making you feel as if your body is eating away at itself. Your heart, once filled with the joy and happiness of being loved, shatters, filling your chest with the most unimaginable pain.

Your mind reels as nothing makes sense or feels right. You're numb and in pain at the same time, you feel empty and sick, your mind races with the thoughts of what was and what never will be. Sadness, anger and loneliness flow through you, flaring at unexpected moments. Your control, gone. Your motivation, vanished. All you can do is curl up in a ball and wish the pain away.

Bottles of cheap red wine fill your fridge, along with quarts of every Ben & Jerry's flavor you could cram into the freezer. Bags of chocolate are scattered throughout your home, as you try to rebuild your heart, and fill that empty feeling with a few indulgences.

But slowly, day by day, the pain begins to ebb. The numbness becomes a little bit less as some semblances of life returns to your broken spirit. You begin the healing process.

A classic posole becomes your first attempt at returning to normal. You ache for something warm and comforting. The spicy, savory broth and hearty beans are just what you need.

As the traditional Mexican soup simmers away on the stove, the sweet scent of tomatoes and oregano help ease the tightness in your chest. Upon first bite, your heart aches just a little bit less, the beans and hominy reviving you, filling you up.

Life won't ever be the same. Your heart won't ever be the same. But a bowl of the classic posole soup can help heal the pain.

Classic Posole Soup
(adapted from Bon Appetit)

Ingredients
1/4 cup vegetable oil
1/2 red onion, chopped
2 tomatoes, diced
3 cups low-sodium chicken broth
1 28-ounce can undrained pinto beans
1 12-ounce can black beans
1 28-ounce can white hominy, drained
1 28-ounce can diced tomatoes with juices, pureed in blender until smooth
1 tablespoon oregano
2 teaspoons ground cumin
Salt and pepper

For garnish
Shredded cheddar
Lime wedges
Chopped fresh cilantro

Heat oil in a large pot over medium-low heat. Add onion and sauté until translucent. Add garlic and cook, stirring often for about 2 minutes. Add the diced fresh tomatoes and stir until softened. Stir in broth, beans, hominy, and spices. Bring to a boil and reduce heat to low. Cover, simmer, stirring occasionally, for 30 minutes. Season to taste with salt and pepper.

Divide into bowls, and garnish with shredded cheese, cilantro and lime wedges.

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Pumpkin Pancakes

2012-01-31T06:00:00.000-06:00

I am not a morning person. But, the soft early light on a cold, winter morning, and a stack of fluffy pancakes, can be one of the gentlest ways to wake up and greet the day.

A gentle breeze blows crisp, snowy air through the crack in my window. Shivering, I pull the blankets tighter around me, creating a cocoon to ward of the chill. Slowly I open my eyes - blinking once, twice, to shake off a night of dreaming. Nestled amongst my pillows I lay quietly, listening to the sounds of the morning: the faint whistling from the laundry mat owner outside, the clank and hiss of the radiator, the sudden rush of water through the pipes, delivering hot water to my neighbor's shower.

The world around me is waking up. Creaking and clanking, working out the kinks to start the day. Ready to join in, I climb from my cozy nest and pad into the kitchen. A steaming cup of tea with dark vanilla and cardamon peak my senses. My stomach grumbles, begging for something fluffy, spicy, and earthy. Soon I'm flipping pumpkin pancakes, smiling as they slap and sizzle when they hit the screaming, hot griddle.

Butter slides off the top of the cakes, as thick maple syrup drips down the side, creating a pool of sweet amber. The flavors are rich and pure, spicy cinnamon and cloves, sweet pumpkin, and sugary maple. The perfect combination for a soft, quiet, winter morning.

Pumpkin Pancakes
(from epicurious)

Ingredients
1 1/4 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 2/4 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 1/3 cups whole milk
3/4 cup canned pure pumpkin
4 large eggs, separated
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract

Directions
Whisk flour, sugar, baking powder, pumpkin pie spice and salt in a large bowl. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in another bowl until blended. Add pumpkin mixture to dry ingredients, whisking until smooth.

Beat egg whites with electric mixer in a medium bowl until stiff but not dry. Fold whites into batter, one half at a time.

Grease griddle with oil or butter. Heat over medium heat. Pour batter by 1/3 cup culls on to griddle. Cook until bubbles form on surface and bottoms are golden brown. Serve with your favorite maple syrup.

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Chicken a la King

2012-01-29T22:23:00.000-06:00

It's amazing how a simple recipe can evoke a memory. The smells, rich and deep, the textures, complex and comforting - all awakening sights, sounds, and smells once forgotten.

Winters in St. Louis can vary from mild and icy to frigid and snowy. Growing up, my backyard saw more snow than ice. I loved waking up and peeking out my bedroom window to find a magical winter wonderland below. Snow, heavy and wet, would cling to the trees like frosting, bending the branches under its weight. The yard would look pristine and white, completely undisturbed by footprints, sleds, or snowmen.

When I was about 7 years old, a blizzard hit the city of St. Louis. Snow flew through the air, creating a real life snow globe. School was called off for two days, and my parents stayed home with my sisters and I to watch and enjoy the brilliant spectacle.

Every hour my parents would alternate shoveling, a furious attempt to keep the drive way clear. The loud scrape of metal on asphalt, became as reliable as Old Faithful.

After the storm had passed, my sisters and I begged to released out into the snowy wilderness. We struggled to pull on our snow pants, boots and gloves. In the end we look like miniature Pillsbury Dough girls. We stumbled out into the crisp clean air, laughing as the snow crunched under our boots.

My Dad followed closely behind, encouraging our child-like wonder. We rolled snow balls and hurled them at one another, our momentum causing us to fall into the snow drifts. I loved to lay back in the snow, feeling the cold seep into my snow suit. I'd wave my arms and legs up and down, in and out, slowly at first, building in speed. My Dad would then take me by my bright blue mittens and pull me up out of the snow, smiling at my perfectly formed snow angel.

Our romp in the snow tired us quickly. Soon we were heading back inside, shedding our snow crusted coats and boots like a snake sheds its skin.

With red noses and chapped lips, my sisters and I would climb up to the kitchen table, stomaches growling and mouths watering from the smell of freshly made biscuits.

Carefully, my Mom split the tender biscuits and placed them into six bowls. Then, she ladled a thick and creamy soup over them, full of hearty chicken, carrots and sweet peas.

The whole family ate with gusto, savoring the creamy broth, as it warmed us from the inside out. The fluffy biscuits melted in our mouths, soft and velvety in texture. It was the perfect comfort food to thaw us from a day in the snow.

Now, as I make my own batch of Chicken a la King, I remember that glorious day. The sounds of my sisters laughing as they threw snow balls at one another. The strength of my Dad as he lifted me out of the snow. The warm smile from my Mom as she rubbed my hands when I came out of the cold.

Such a simple meal stills warms me up, comforting me and soothing me - just as it did all those years ago.

Chicken a la King
(from Taste of Home and Southern Biscuits by Nathalie Dupree, Cynthia Graubart)

Ingredients
For the biscuits
2 1/4 cups flour, divided
1 1/4 cups heavy cream, divided

For the soup
1 3/4 cups sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped carrot
1/4 cup frozen peas
1/3 cup butter, cubed
1/4 cup flour
1/8 teaspoon salt
1 cup low sodium chicken broth
1 cup milk
2 cups shredded cooked chicken

Directions
For Biscuits: Preheat oven to 450 degrees. Whisk 2 cups of flour in a large bowl, set aside the remaining 1/4 cup. Make a hollow in the center of the flour and pour 1 cup of cream into the hollow, setting aside 1/4 cup of cream, and stir quickly to pull the flour into the cream. Mix until the dry ingredients are moistened and the dough begins to pull away from the sides of the bowl. If some flour remains on the bottom and sides of the bowl, stir in 1 to 4 teaspoons of reserved cream, just enough to incorporate the remaining flour into a wettish dough.

Lightly sprinkle a board with some of the reserved flour. Turn the dough out onto the board and sprinkle the top of the dough with flour. With floured hands, fold the dough in half, and pat the dough out into 1/3- to 1/2-inch thick round using additional flour if needed. Flour again if necessary and fold the dough in half a second time. Pat dough out into a 1/2-inch thick round. Brush off any visible flour from the top. Using a biscuit cutter, cut out the biscuits.

Place biscuits on a greased baking sheet. Bake on the top rack of oven for 10-14 minutes or until golden brown. After 6 minutes, rotate the pan in the oven. When biscuits are done, remove from oven and lightly brush with softened or melted butter.

For Soup: In a large skillet, sauté the mushrooms, onion, carrot and peas in butter until crisp-tender. Stirn in the flour and salt until blended. Gradually stir in broth and milk. Bring to a boil. Cook and stir for 2 minutes or until thickened.

Add the chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until heated through. Serve over biscuits.

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Mac & Cheese

2012-01-19T22:42:00.000-06:00

2011 has come and gone. To be honest, I’m quite thrilled tobe rid of it. Looking back, it seems as though there was much more heartachethan joy that came into my family’s life. But with a positive attitude and aline-up of new recipes, I’m ready to take on 2012, and embrace the good and thebad.

Snow can be the clean slate that’s needed to wipe away theresidue of 2011. It falls gently from the cold, dark sky, the flakes dancing inthe air like little white fairies. A hush comes over the land, whispering,telling us to regroup, relax, and start a new. The cold is frigid, biting at our faces and noses, but itfills our lungs with the freshest of air, blowing out the toxins and negativityleftover.

Inside, the glitz and glamour of the holidays are packedaway, but the hearth is still full of warmth. Comfort food is on the table,giving off rich aromas of red wine, sharp cheeses, and deep chocolate. Red mugs are filled to the brim withsweet caramel cider and passed to loved ones as they warm up after a romp inthe freshly fallen snow. Fingers tingle. Faces thaw. And smiles return tochapped lips.

I’m excited about the new prospect of a fresh start, of afresh batch of snow, a new year. There are so many adventures to be had, dinnerparties to host, and friends to be made.

So let’s embrace our child-like ambition and make snowangles and snow men. Let’s throw snowballs at 2011, and then warm up with rich,creamy Mac & Cheese. It’s the perfect way, the only way, to say, “Hello,2012!”

Mac & Cheese

(Gourmet)

Ingredients

For Topping:

1/2 stick of butter

2 cups bread crumbs

1/4 pound of coarsely grated extra-sharp Cheddar cheese (1 1/2 cups)

1/2 cup grated Parmigiano-Reggiano

For Macaroni:

1 stick butter

6 tablespoons flour

5 cups whole milk

1 pound coarsely grated extra-sharp Cheddar cheese (6 cups)

1/2 cup grated Parmigiano-Reggiano

1 pound macaroni noodles

Directions:

For Topping:

Preheat oven to 400 degrees with rack in the middle

Melt butter, the stir together with bread crumbs and topping cheeses until combined.

For Sauce:

Melt butter in medium sauce pan over medium-low heat and stir in flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. Stir in cheeses, 2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Remove from heat and cover surface of sauce with wax paper.

For Macaroni:

Cook macaroni in salted water until al dente. Reserve 1 cup of cooking water and drain macaroni in a colander. Stir together macaroni, reserved cooking water, and sauce in a large bowl. Transfer to buttered 9x13 casserole pan. Sprinkle topping evenly over macaroni and bake until golden and bubbling. 20-25 minutes.

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Velveteen Cookies

2011-12-12T21:25:00.000-06:00

The wind carries the crisp smell of snow as two little girlsroam through a lush forest of Christmas trees. They tug on their father’s coat, shriekingwith joy as they point at a tall, full pine. “This one, Daddy! This one!” they exclaim in perfect unison,their Santa hats bobbing up and down.

Nearby, ice skaters swirl and leap on a sheet of frozen ice,their bodies gracefully moving to their own private soundtrack. Spectatorshuddle together wooden benches, their hands wrapped around paper cups of creamyhot cocoa.

The jingle of a bell ringer fills the air, it’s metallic ring the sound of hopeand joy. A passerby drops a fewcoins into the bright red kettle, smiling at the cold, hard clank. Christmas lights shine brightly, twinkling at cars zoomingup and down the street. Red, yellow, green and blue, they blend together,casting an ethereal glow on the frozen ground.

Inside my kitchen, the scent of peanut butter and almondswrap themselves around me, warmand comforting, reminding me to snowy afternoons spent baking with my Mom. I wield the cookie gun with JamesBond-like precision, punching out tiny Christmas trees, poinsettias, andwreaths with ease. Red and green sprinkles cover the small, delicate cookies,clinging to every nook and cranny.

As I slip the cookies off the cookie sheet, I give into myinner bliss and sneak a few cookies into my mouth. I indulge their buttery,nutty goodness, struggling to nottake a few more.

The innocent laughter of small children, the scrape ofskates on ice, the tinkling of bell ringers, and the taste of Grandma’sVelveteen cookies - this is Christmas time.

Velveteen Cookies

Ingredients

1 cup butter

1 tablespoon peanut butter

1 cup powdered sugar

1 egg

1 teaspoon vanilla

1 teaspoon almond extract

2 cups flour

1/2 teaspoon baking powder

1/4/ teaspoon salt

Directions

Preheat oven to 350 degrees.

Sift flour, baking powder and salt in a bowl, set aside. Creambutter, sugar and peanut butter. Add egg, vanilla and almond extract. Blend well. Add the flour combination. Mix well.

Use a cookie press to form shapes and decorate with colored sugar.Bake for 8-10 minutes.

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Pumpkin Cookies with Cream Cheese Frosting

2011-11-06T21:14:00.000-06:00

It’s the first Friday night in a long while that I’ve beenable to spend at home. I bustle about, folding laundry, cooking dinner – alltasks that I’ve surprisingly missed the past few weeks. The comfort of being in my own home, my cozy 1-bedroom apartment, fills me with a sense of joy. Familiar thingssurround me - my futon with it’s broken slats, my favorite books, old and mustywith age. Faces smile back at me, memories frozen behind a plate of glass and apretty frame.

I serve a simple plate of spaghetti to my friend Kristen who sits at my dining room table. We chat over wine and pasta, debatingpolitics and catch up on the latest gossip. An intense urge to be creativecomes over us as we eye a can of pumpkin. Soon, we’re on a mission to capturethe essence of fall.

A few years ago I visited a bakery back in home in St. Louisthat made the most amazing pumpkin cookies. Those small, delicate treats werecovered in a thin layer of powdered sugar and were so soft, so moist; theypractically melted in your mouth.

Kristen and I stand in the kitchen, covered in flour,cinnamon and ginger - determined to recreate those beautiful pumpkin cookies.The red Kitchen Aid mixer purrs to life as Kristen plops in a cup of pumpkin.“Oh my god, “ she says, “I’m so excited. “I’m excited, too,” I say, “these cookies are going to be

amazing.”

The batter comes together easily, a scoop of this and a dashof that. Kristen artfully pipes the thick batter onto floured cookie sheets.One by one they go into the oven, only to come out soft and tender.

We wait patiently as the cookies cool, sipping on margaritasand taking in the spicy aroma that fills the kitchen. I gently pick up one ofthe treats, too impatient to wait. Its warmth fills my hand as I bite into the cookie – the cinnamon andginger fill my mouth, reminding me of my favorite fall comforts.

The finishing touch is the cream cheese frosting thatKristen and I spread on top. It’s tangy sweetness blending beautifully with thesweet pumpkin. “Oh my god. We’ve done it,” I say, as I lick the last remainingbits of cream cheese from my fingers.

We sit, surrounded by the fruits of our labor, tempted toeat all six-dozen cookies. I sit back in my chair, a smile playing across mylips. We’ve done it. We’ve successfully captured the essence of fall.

Pumpkin Cookies with Cream Cheese Frosting

(recipe from Martha Stewart)

Ingredients

2 3/4 cup flour

1 teaspoon baking powder

1 teaspoon baking soda

1 1/4 teaspoon salt

1 1/2 teaspoon cinnamon

1 1/4 teaspoon ginger

3/4 teaspoon nutmeg

3/4 cup butter, softened

2 1/4 cup brown sugar

2 eggs

1 1/2 cup pumpkin

1 teaspoon vanilla extract

3/4 cup half and half

Your favorite cream cheese frosting

Preheat oven to 375 degrees. Mix flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a bowl. Set aside.

Beat butter and brown sugar until fluffy. Add eggs, one at a time. Lower speed, add pumpkin, half and half and vanilla; mix until well blended. Add flour mixture, a spoonful at a time, until completely blended.

Using a piping bag or plastic bag, pipe the cookie batter into 1 1/2 inch rounds, on to parchment lined baking sheets. Make sure to leave about an inch between each cookie.

Bake cookies, rotating sheets half way through, for about 12 minutes, or until soft and springy. Let cool on cookie sheets for 5 minutes. Transfer cookies to wire racks; let cool completely.

Once cookies are completely cooled, frost with your favorite cream cheese frosting.

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Chili con Carne

2011-11-02T22:42:00.000-05:00

These past few weeks have been draining. A bought with a sinus infection has left me drained of energy and creativity. Instead of running, biking, and cooking, I find myself laid up on the couch, empty cereal bowl on the coffee table, watching bad TV and catching up on my celebrity gossip.

On evenings that I do get myself in the kitchen, I struggle to find inspiration. Nothing seems to appeal to my palate. Instead of cozy bowls of pasta or flavorful stir fry - I've turned to old college staples like salty Ramen noodles and soggy grilled cheese.

Sitting in front of my computer one evening, my sister appears on the screen like magic. Her face sweet and smiling, she patiently listens to me complain about my lack of motivation. She laughs at my self induced pity party. "You ned to go back to basics," my sister says to me, "You need to make yourself a good pot roast."

Back to basics. A simple concept - one that can help nudge you out of a long drought of creativity and inspiration. But it's not a pot roast that tickles my culinary fancy. It's a classic bowl of chili.

Chili has always been a dish my Mom would make for those special fall gatherings. For hours the chili would simmer away on the stove, releasing it's spicy aroma into the kitchen. When it came time to eat, she'd place out bowls of cool sour cream, sharp cheddar cheese, and salty oyster crackers on the table. Then my sisters and I would line up, filling our bowls with this treasured favorite.

Taking a page from my Mom, I decide to host a small get together to celebrate the fall season - with chili as the star. It is a Jamie Oliver recipe that peaks my interest, a chili full of bold flavors and tender brisket.

For three hours my red Dutch oven works its magic, transforming onions, garlic, chilies and spices into one of the most amazing chilies I've ever tasted. The brisket adds exceptional flavor and texture to a dish that usually requirers your standard ground beef. Three different types of chilies bring the heat, while a splash of coffee offers depth. A huge dollop of sour cream finishes off the recipe.

My friends and I sit around my living room, tucking into this cold weather classic. A few dip thick slices of sweet corn bread into their bowls, while others take a swig of hard cider.

I have gotten back to basics. Great food. Outstanding company. And the perfect evening.

Chili con Carne
(from Jamie Oliver's America)

Ingredients:
4 1/2 pounds beef brisket, trimmed and slices into 1-inch-thick pieces across the grain
2 cups hot coffee
3 large dried chilies (ancho, chipotle, or poblano)
Olive oil
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
2 fresh bay leaves
2 red onion, peeled and diced
3-4 fresh chilies
2 cinnamon sticks
10 cloves of garlic, peeled and thinly sliced
Salt and pepper
4 14oz cans of diced tomatoes
3 tablespoons molasses
3 red bell peppers, diced
2 15 oz cans beans (pinto, kidney, or butter), drained
Sour cream to serve

Directions:
Soak dried chilies in coffee for a few minutes to let them rehydrate.

Place Dutch oven over low heat and add a few lugs of olive oil, cumin, paprika, oregano, bay leaves, and onions. Fry for 10 minutes, until the onions have softened. Seed and chop half of the fresh chilies. Slice of rehydrated chilies and add them to the onion mixture along with the fresh chilies, cinnamon sticks, garlic, a good pinch of salt and pepper, and a splash of the chile-infused coffee. Stir, then add the rest of the coffee, canned tomatoes, and molasses. Add pieces of brisket and another pinch of salt and pepper, cover with a lid, and simmer for 3 hours, stirring occasionally.

After 2 hours, use 2 forks or a potato masher to break the meat up and pull it apart. Once meat is broken up, add bell peppers and canned beans and leave to simmer, stirring occasionally, for 30 minutes with lid off or until the meat is completely falling apart. Taste and season as needed, add remaining fresh chilies.

Serve piping hot with a huge dollop of sour cream.

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Apple Raisin Oatmeal Bake

2011-10-26T23:17:00.000-05:00

Stepping outside my door, I’m wrapped in the quiet of early morning. The streets are still except for the lone city bus that lumbers up the street. Lights flip on in the apartments that line my neighborhood, the only sign of life so early in the morning. A pink haze bleeds across the sky, signaling the arrival of a new day.

Wrapped in my black wool coat, I make my way down the street, embracing this small moment of peace. I take in the cool morning air. There’s something different about this particular morning, a certain chill that only comes with Old Man Winter. I breathe it in and catch the faint smell of snow. A shiver rolls down my spine, my body anticipating the change in season. Fall is moving on and winter is coming.

If you’re not careful, autumn in Wisconsin can go by in a flash. One minute the trees are up in flames, licking at a cobalt blue sky. But then the embers die, giving way to skeleton-like trees that are stark and cold.

These past few weeks have been a blur, full of travel and excitement. Quiet fall traditions have taken a bake seat to adventures in sunny California and boisterous family weddings in St. Louis. But as much as I’ve enjoyed time on the road, I miss the serenity of a weekend in Door County, lounging along the Lake Michigan shoreline, watching the painted leaves fall gracefully to the ground, or a Saturday afternoon in the apple orchard, hunting for the perfect apple. These moments have been put on hold, while more pressing obligations are met.

Now that winter is seeping in, there are very few fall moments left to enjoy. Soon the holiday rush will be upon us – demanding time, energy, and copious amounts of sugar and butter. But until that time, I’ll have to indulge in the autumn season in other ways, like with this cozy oatmeal bake.

A popular favorite on the trail, this breakfast treat tastes like a warm oatmeal cookie. Dark maple syrup adds a rich background to tart apples and plump raisins – coming together to capture those autumnal moments I long for.

Apple Raisin Oatmeal Bake

(adapted from epicurious.com)

Ingredients

2 cups rolled oats

½ cup raisins

1 teaspoon baking powder

1 ½ teaspoons ground cinnamon

1/3 cup maple syrup

½ teaspoon salt

2 cups milk

1 large egg

2 tablespoons butter, melted and slightly cooled

2 teaspoons vanilla extract

2 Granny Smith apples, sliced

Directions

Preheat oven to 375. Grease your Dutch Oven with butter.

In a bowl, mix together oats, raisins, baking powder, cinnamon, and salt.

In another bowl, whisk together maple syrup, milk, eggs, butter, and vanilla.

Arrange apples in a single layer on the bottom of the Dutch oven. Cover with oat mixture. Slowly drizzle liquid over oats, making sure the milk moves through the entire dish. Scatter any remaining apples on top.

Bake for 34-45 minutes, or until the top is golden and oats have set. Remove from oven and cool for a few minutes. Serve with a splash of milk or drizzle with more maple syrup.

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2011-09-21T22:19:00.000-05:00

The match has been lit, and the trees are starting to burn. It’s slow at first, a few leaves catching alight, changing to a golden yellow. But soon the whole tree is up in flames, a brilliant display of ruby reds, burnt oranges, and rich ambers - the leaves glinting in the sun as they change with the seasons.

These painted leaves are more than just something pretty to look at. They’re a sign, a warning, of the harsh winter to come. I can only imagine how those traveling the Oregon Trail might have felt, seeing the leaves begin to change -the oranges and reds a warning to pick up the pace and get to the next fort or town. For the Native Americans, they were a message to replenish their stores and move to their winter camp. But for those of us living in the present day, the leaves are simply an activity for a weekend project. A makeshift pool for little ones to play in. And an outdoor art gallery for us to marvel and appreciate.

Growing up, my family and I would pile into our big silver van and take a drive along the Mississippi river, stopping every so often to take photos of the changing landscape. We’d make our way to Pere Marquette State Park where we’d enjoy a picnic along the river and fly kites in the cool, fall breeze. Occasionally my sisters and I would pretend we were NASA astronauts and launch rockets into the heavens – racing each other to see who could recover the lunar capsules first. As the sun inched toward the horizon, casting a warm, golden glow across the park, we’d tuck into crispy fried chicken, creamy potato salad, and gooey almost candy bars – savoring each bite before we had to head back home.

While I haven’t joined my family on one of these fall picnics in a while, I have been keeping a close eye on the change of season – waiting for the flames to reach their peak, telling me to prepare for the bitter Wisconsin winters.

So what better way to savor the colors of fall than with a comforting plate of spaghetti. This sauce is my Dad’s specialty and makes an annual appearance on our Labor Day campouts. It also just so happens to be the same recipe he used to woo my Mom on their first date 37 years ago. It’s a thick and hearty sauce that wraps around each noodle. The savory Italian sausage blends with salty hamburger to satisfy the hungriest of campers.

Dad’s Spaghetti Sauce

Ingredients

1 lb hamburger

½ lb ground Italian sausage

½ cup chopped onion

1 small can of mushrooms

2 12 oz cans of tomato sauce

1 small can of tomato paste

½ cup sweet red wine

1 teaspoon garlic powder

1 1/2 tablespoon dried oregano

Salt and pepper

Directions

Season the hamburger and Italian sausage with salt and pepper. In a large saucepan over medium heat add meat and onion, sautee until meat begins to brown. Add the red wine and let simmer for 3 minutes.

Add tomato sauce, paste, mushrooms, oregano, and garlic powder. Stirring well to combine. Reduce heat to medium-low and let simmer for 30-45 minutes. Season to taste with salt and pepper.

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2011-09-11T21:45:00.002-05:00

The sun sets fire to the western horizon as cicadas fill the air with their electric hum, building to a deafening crescendo. The late summer haze lifts with a delicate breeze – a breeze that carries with it the whisper of fall. A fire snaps and spits in the fire pit, smoky at first, but it gains strength with each breath. The flames lick the sky, giving off a comforting heat to the slightly chilled air. The vibrancy of summer is fading away, giving into the spicy, coziness of fall.

8 canvas chairs surround the campfire, each open and inviting. There’s a feeling of relaxation, of being completely comfortable - it’s the perfect living room. 8 family members take their seats, each gravitating to a chair at their own pace. Some carry long-necked bottles of craft brews, while others hold red plastic cups of tart margaritas or deep Irish whiskey. They settle down, leaning towards one another in conversation – faces lighting up with love and laughter.

These nights around the campfire are some of my most treasured moments with my family. We sit around, sipping on cocktails, and reminisce about our childhood, debate current events, and seek advice from our parents. Sitting here in the quiet calm of the outdoors, we bond.

It has been a tough summer for my family. We’ve over come a violent tornado, the sale of the family business, a horrific car accident, and the start of a new career. So many changes and transitions have added stress, anxiety – the weighty feeling of the unknown lying on our shoulders like armor. But it always seems that no matter what has happened, we always come together at camp and put aside the armor and relax – breathing in the comfort and strength that we get from one another.

Food has always played a big roll in my family, helping us cope with tragedy and celebrate triumphs. After a tornado hit my house on Good Friday, my mother transferred our entire Easter meal to my grandma’s house, where we over came our grief with a glazed ham and strawberry trifle. Cookies, cakes, and pies have been making a weekly appearance, helping to celebrate my Mom’s new job, my sister’s ACT score, and my other sister’s upcoming nuptials. When we camp, our love and need for food only seems to intensify.

When we’re not at the beach soaking up the last few rays of summer or competing against one another in a rowdy game of Yahtzee, my family and I are constantly wondering what we’ll be eating next. Should we break out the cheese ball? What about the fresh salsa? Is it time for dinner? It’s a question that we all ask, like a little child on a road trip repeatedly asking, “Are we there yet?”

As twilight gives way to night we embrace the change in seasons and in our lives. We pull on sweatshirts and scoot our chairs closer to the fire. You can still smell the boldness of summer, lingering just behind the trees. But fall shows a boldness of it’s own, brushing our faces with a breeze, our skin prickling with goose bumps. Our stomachs rumble, and we crave something tart and homey. A slice of spicy plum pie is the perfect nightcap for such an evening - the ideal blend of juicy, sun-kissed plums and the classic spiciness of fall.

This Spicy Plum Pie comes from Bon Appetit and the beautiful Cake Duchess. The crust is flakey, the filling is bubbly and has a subtle bite from the nutmeg and cardamom.

Spicy Plum Pie

Ingredients

Pie Crust

2 cups all-purpose flour

1/2 teaspoon salt

1 1/2 sticks unsalted butter

3 tablespoons margarine or chilled vegetable shortening

1/2 cup ice water

Pie Filling

3 tablespoons plus 1 cup sugar

1 3/4 teaspoons ground cinnamon, divided

2 tablespoons cornstarch

2 teaspoons finely grated orange peel

3/4 teaspoon ground cardamom

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/4 teaspoon salt

1/2 teaspoon vanilla

2 1/2 pounds of plums, halved, pitted, each half cut into 4 wedges

Directions

For Pie Crust

In a large bowl, sift the flour and salt. Cut the chilled butter and margarine into 1-tablespoon bits and add to the flour. With a pastry cutter, work flour and shortening together until mixture resembles coarse meal. Add the ice water little by little pressing the pastry together into a ball. Wrap and chill for at least 1 hour.

For Pie

Roll out 1 pie crust disk on floured surface to 13 1/2-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch. Refrigerate crust while preparing filling.

Position rack in center of oven; preheat to 375°F. Place foil-lined baking sheet in bottom of oven to catch any spills.

Mix 3 tablespoons sugar and 1/4 teaspoon cinnamon in small bowl; set aside. Whisk 1 cup sugar, 1 1/2 teaspoons cinnamon, and next 6 ingredients in large bowl. Scrape in seeds from vanilla bean. Add plums and toss to coat. Spoon filling into crust, mounding slightly in center.

Roll out second pie crust disk on floured surface to 13 1/2-inch round. Drape crust over filling; trim overhang to 1 inch. Press top and bottom crust edges together. Fold edges under; crimp. Using sharp knife, cut four 2-inch-long slits in center of top crust to allow steam to escape. Brush crust (but not edges) with cream. Sprinkle reserved cinnamon sugar over crust.

Bake pie 30 minutes. Tent pie loosely with foil to prevent overbrowning. Continue to bake until filling bubbles thickly through slits, about 1 hour longer. Cool completely on rack.

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The Big Easy - IFBC New Orleans

2011-09-05T20:36:00.001-05:00

I have always kept a notebook of cities that I want to visit. San Francisco, New York, Charleston, all make the list for their infamous food scenes and hot spots. But out of all of those cities that are my "must see list," New Orleans, Louisiana has always been at the top.

New Orleans is a city full of electric energy that you can feel pulsing through the air. People walk along the cobbled streets of the French Quarter peering through windows, pointing at long strands of Mardi Gras beads, feathered masks, and classic New Orleans cuisine. Starving artists surround the open market, lining their canvas paintings against a wrought iron fence. Musicians stand on crowded street corners creating a lively soundtrack to the bustling city.

Smiles are everywhere as tourists and locals pass each other in the streets. Laughter and conversation float out of local bars and restaurants. Waiters, in crisp white aprons and pin straight ties, carry large trays of food to customers -steaming bowls of jambalaya, crispy fried oysters, and po’ boys stuffed with shrimp and andouille sausage. Over on Bourbon Street, patrons walk along the narrow street chugging down dark ales and throwing back shots. Every where you look there's a party - and you're is invited.

The buildings stand old and proud, having withstood the test of time and Mother Nature. Culture and history seep out of the stone, creating a European ambiance at the mouth of the mighty Mississippi. Its Spanish, French, and Caribbean roots can be seen every where. From the brightly colored tiles telling of old Spanish streets, to the dark stores selling voodoo, and the famous Cafe du Monde serving up piping hot beignets and cups of creamy cafe au lait - the city of New Orleans is the perfect blend of old and new.

Such an invigorating and historical city is the perfect place for food bloggers and writers to eat, talk, and share their love of food.

In the Grand Ballroom of the Hotel Monteleone, I joined roughly 100 food lovers for the International Food Bloggers Conference, which focused on all things culinary. Eyes strained to see the tiny printed names on our name tags, as hugs were given and business cards were given out in a flurry. After a round of “Hi”, “Hello”, and “Oh! I love your blog!”, we all settled down for introductory remarks and the conference began.

Being in a room of like minded foodies is incredibly exciting - however I was nervous to be around so many talented and experienced writers. I had heard that the blogging community could be very exclusive, and the only way to make it into the inner circle was to "make it big." But the warmth, smiles, and words of encouragement quickly dissipated my nerves as I was welcomed and treated as an equal.

Sitting together at long green tables, my fellow bloggers and I entered into lively discussion about the finer points of sous vide, the difference between creole and Cajun cuisine, and the importance of food an culture. But while I enjoyed the educational sessions, it was the friends that I made that was the biggest takeaway from the conference.

It's quite amazing how easily food can bring people together. Over a simple meal of heirloom tomato salads and tall glasses of iced tea, I made friends with a few women which will last a lifetime. They welcomed me into their fold, taking me under their wing, offering words of encouragement, advice, and an easy friendship that felt as comfortable as a favorite sweatshirt.

Walking through the French Quarter, we feasted on warm beignets, heavily dusted with powdered sugar, scoops of fruity gelato, salty fries and tall flutes of champagne, and strong sazaracs at the Sazarac Bar. We talked of life, work, family, and of course food, with an ease that made me feel like we all had been friends for years.

The conference was inspiring, exhausting, and exhilarating all at the same time. With a delicious city at our doorstep and new friendships being forged, my mind swirled with new recipes, new ideas, and a new way of looking at food and the food world. When it came time to return home my heart broke. The idea of leaving such a vibrant city and beautiful friends left me feeling empty.

Now Back in Milwaukee things seem a little dull - there's no Bourbon Street, no Brennan's with their classic bananas foster. But I find myself infusing my life with that classic "c'est la vie", New Orleans mentality. Putting to practice the lessons that I learned, and holding dear my new friends, anxiously awaiting our next meeting.

Feel like indulging in a little New Orleans? Hop on over to my friend Bunky Cooks and enjoy a honey sazarac.

Bunky Cooks: Honey Sazarac

Savor Summer: Tomato and Mozzarella Sandwich

2011-08-20T16:34:00.001-05:00

Late summer. It’s a wonderful time of year – in fact, it’s one of my favorites. The farmers markets are at their peak, a colorful bounty of every vegetable and fruit imaginable. Community pools and lakes are overrun with sun kissed bodies, big smiles, and the deep smell of char-grilled meats.

But, while everything seems relaxed and carefree, there is a sense of urgency in the air. Summer is winding down – rapidly - and I find myself struggling, grasping to enjoy every last drop. The sun is beginning to dip behind the horizon earlier and earlier. The sweet, summer wind carries with it the whisper of cooler days to come.

All around me are children with shiny new lunchboxes and book-laden backpacks, boarding the big, yellow bus and heading for school. Universities are overrun with parents and young, wide-eyed freshmen moving into cramped, hot dorms, giving each other tearful good-byes. Department stores are touting the latest fall lines, while grocery stores are selling bags of candy corn and bottles of spicy, pumpkin beer. It’s a time of transition and change.

This transition is stirring something inside of me. The desire for itchy, wool sweaters, cool nights around a bonfire, and the classic crunch of an apple – these small cravings are impeding on the vibrant flavors of summer. The tropical smell of suntan lotion, the feel of the sun on my bare shoulders, the unexpected pop of a cherry tomato – they’re all slowly fading into the background, much to my frequent protests.

I don’t have a plan or solution for embracing this seasonal change. I find it’s something I come to ignore for as long as I can. I’m not ready for the traditional, the expected. It’s something I can’t fight. For I know there’s a beauty amongst the falling leaves, the comforts of friends and family – one that you can see once the glare of summer has faded away. But until it’s gone, all I want is summer.

Crunchy, French baguettes stuffed with fragrant basil, tart tomatoes, and creamy mozzarella. Flakey pies bursting with plump berries and succulent peaches. Tall glasses of amber iced-tea, droplets of condensation sliding down the glass under the late summer sun. This is what I want to savor.

Tomato and Mozzarella Sandwich
1 small French baguette
1 tomato
A handful of basil leaves
Fresh mozzarella
Olive Oil

Preheat oven to 350 degrees.

Slice the French baguette in half - lengthwise. Drizzle the inside with olive oil. Layer with basil, tomatoes, and mozzarella. Sprinkle with salt and pepper if desired.

Place on a baking sheet and bake in the oven for 4-6 minutes, or until the cheese is nice and melty.

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Welcome to Canada

2011-07-26T18:09:00.000-05:00

“Welcome to God’s country.” That’s what the Canadian customs agent said to me as I passed over the border into Canada. Well that’s a little presumptuous, I thought to myself. But as I eased my car back onto the road and over the hill, I couldn’t help but think he just might be right.

The land was picture perfect. On my left, lush, green forests and giant mountains stood tall and proud against the brilliant blue sky. Pillow-like clouds snagged on the sharp peaks, bumping into one another like a pinball machine. On my right, rolling plains stretched out as far as the eye could see, with white, purple, and red wild flowers dotting the hillsides. Mountain birds swooped in and out of the tall grass, catching bugs and taking their spoils back to their nests.

Ahead, the Prince William Hotel sat high up on a hill, overlooking the town of Waterton, like a lord overseeing his subjects. Its chalet-inspired architecture and old-world charm set itself apart from the dramatic surroundings. Waterton Lake stretched out in front of the hotel, with the Canadian Rockies lining its shores. Ferryboats glided along the choppy waters, giving tourists a unique view of the scenery. In the distance, Goat’s Haut loomed in the shadows.

The town of Waterton was quiet. It was still early in the morning, and the locals had yet to rise for the day. Only mountain goats and deer roamed the streets. I parked my car near the trailhead for Bertha Falls, and pulled on my pack. Loaded down with water and a few provisions, I hit the trail – not the least bit discouraged by the dark clouds that were collecting above.

I climbed over rocks, skirted around fallen trees, and ducked for cover from the cold, stinging rain that began to fall. But eventually, I reached Bertha Falls. You could hear it at first – the water, hurtling over a sharp cliff, pounding the rocks below. A fine mist filled the air, clinging to pine trees and ferns that grew nearby. Visitors lined the small bridge that stood in front of the falls - their faces awestruck by the beauty and power before them.

Goosebumps formed on my arms, prickling from the cold, wet air. But as abruptly as it began, the rain stopped, and the sun broke through the thick, grey clouds. Stretching its rays out over the crystal clear water, the sun glinted off the white caps, blinding the spectators below.

Back in town, I walked along the quiet streets, peering into the local shops. A visit to the Waterton Heritage Center uncovered a local secret – Red Rock Canyon. Anxious to see this natural wonder before the sun set behind the mountains, I rushed to my car and made the 30-minute drive to one of the most unique places I’d ever seen.

Hidden away in the valley of the Rockies was a blood red gash in the pristine mountain landscape. Melted snow rushed along the curiously colored rock of Red Rock Canyon, echoing off the hard surface. Moss dotted the walls, offering a cool contrast to the warm colored stone. As strange as the sight was, it added an unexpected beauty to the cool green, grey, and blue surroundings. A few visitors strolled along the opening of the canyon – snapping photos and pointing to the variations of color below. A small child dared to climb down the side of the canyon, quickly realizing that it was a long way down, and scurried back to his mother.

The customs agent was right. This is God’s country. From the top of the Rockies to the bottom of the Red Rock Canyon, the pristine beauty of nature showcases the very best of North America’s untamed wilderness.

Mountain Granola

2011-07-10T12:21:00.002-05:00

Mornings are my favorite time of day when out on the trail. Waking up with the sun and being greeted by a vibrant blue sky – it helps set the tone for the perfect day.

I always like to be one of the first people up, just so I can take in those first few rays of sunshine. With my tin cup full of steaming coffee, I sit in my chair and take in my surroundings.

Those first delicate rays of sun cast an ethereal glow on the mountains, glinting off the distant fields of snow. The valley of wildflowers glisten with early morning dew, filling the air with their rich floral scent. A chipmunk scurries out of his burrow and stands on top of a nearby rock. He watched me closely as he sniffs the cool air.

I am charmed by the wilderness and it’s beauty. Everything around me creates an inner calm, wiping away from my mind from the stress of every day life. Nothing matters but my surroundings and me.

For such a simple morning there’s nothing better than a simple breakfast. A bowl of thick vanilla yogurt topped with toasted oats, protein-packed almonds, and chunks of dried fruit fills me up and prepares me for the day ahead.

As the sun rises higher in the sky I hear rustling in the tent, as my fellow campers begin to stir. I lick the last bit of granola and yogurt off my spoon. I’m calm, rested, and ready for an adventure.

Mountain Granola

(adapted from Ina Garten)

3 cups of oats

3/4 cup vegetable oil

½ cup honey

1 cup unsalted almonds

1 cup raisins

1 cup dried blueberries

1 cup dried apricots

Preheat oven to 350 degrees. In a large bowl combine oats, almonds, vegetable oil, and honey. Stir until coated. Transfer oats and almonds to a large baking sheet. Bake , stirring occasionally, for 45 minutes, or until mixture turns a golden brown.

Remove oats and almonds from oven. Let cool completely. Add dried fruit. Store in an airtight container.

To serve, sprinkle granola over your favorite yogurt, or serve with a splash of milk.

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Huckleberry Mountain & Tray Baked Chicken

2011-06-29T22:16:00.000-05:00

It is not the mountain we conquer, but ourselves. – Sir Edmund Hilary, first explorer to summit Mount Everest.

It’s an exhilarating feeling being out on the trail. Taking in that fresh, mountain air. Hearing the soft thump of your hiking boots as they hit the earth. All that’s ahead of you is a dirt path and the mystery of what’s around the next bend.

Glacier is home to hundreds of hiking and backcountry trails. Over mountains, through valleys, along rivers and streams, these trails open up a world that is rarely seen by humans. A world that is pure, sacred, and practically untouched.

Seeing such parts of the world is a very spiritual experience. Regardless of your religious beliefs, taking to a trail and seeing such beauty proves that there has to be something greater than us mere humans.

Hiking up Huckleberry Mountain helped me hold firm to that belief. The ground came up to meet me as I gradually climbed up the mountain. Tall, thin pine trees towered over me, the canopy swaying in the gentle breeze. Sunlight broke through the pines, casting little pearls of light across the soft, muddy ground. In the distance, snow covered peaks stood tall and proud - just begging to be conquered.

At first I kept a steady, methodic pace. One foot after another, my breath coming in slow, even puffs. But as the trail continued to climb, my muscles began to ache and my breath became labored. Despite my protesting body, I pushed onward, anxious to reach my end goal.

As I climbed above the tree line, large patches of snow began to obstruct the trail. Carefully I made my way over the cold, slushy snow. The wet and sloppy mush seeped into my shoes, chilling my feet to the bone. Eventually the trail disappeared entirely, turning into a white sea of shiny frozen diamonds, glinting in the early summer sun.

Unable to recover the trail, and unprepared for such treacherous conditions, I turned back and headed down the mountain. But before I made my decent, I stood for a moment, atop the snowy peak, and listened to the silence. I could see the mountains sprawl into the distance, the peaks and crags shrouded by distant clouds. Birds chirped in the trees, singing the song of the coming summer. Everything was still and peaceful. My heart swelled, and I realized that I was utterly and completely alone. I loved it.

My trek down the mountain brought with it exhaustion, triumph and hunger. My feet were cold and tired from my long descent. My muscles ached and felt like heavy rocks. But even though I didn’t make it to the lookout, I had seen a beauty not many get to see – and for that I was joyous.

Once down the mountain and back at camp, I turned to my Dutch oven to satisfy my hunger. A simple yet flavorful meal of Jamie Oliver’s Tray Baked Chicken was in order. Hearty sweet potatoes, fluffy gold potatoes, and tangy onions complimented large chicken breasts. Cooked in chicken broth and a rich cream sauce, the chicken and vegetables took on the flavors of thyme and garlic.

As I sat around the campfire, a bowl of chicken in my hands, I let the rich, savory flavors warm me from the inside out. This was true comfort food. I watched the steam rise off my meal, swirling into the pale twilight. It was an unforgettable meal to finish off such an unforgettable hike.

Dutch Oven Tray Baked Chicken

(adapted from Jamie Oliver’s America)

3 chicken breasts, bone in

4 slices of thick-cut bacon, finely chopped

2 large sweet potatoes, scrubbed and thinly sliced

2 medium gold potatoes, scrubbed and thinly sliced

1 medium yellow onion, peeled and thinly sliced

4 cloves of garlic, minced

2 teaspoons dry-rubbed sage

Olive oil

Salt and pepper

1 2/3 cups chicken broth

2/3 cup heavy cream

1 cup Parmesan cheese

A few pats of butter

Preheat enough coals for 350 degrees. Line your Dutch oven.

In the Dutch oven, add the bacon, potatoes, onion, garlic and sage. Add a good amount of olive oil and a pinch of salt and pepper. Pour in chicken broth and cover. Cook at 350 degrees 30-40 minutes, or until potatoes begin to soften.

Pat your chicken breasts with a paper towel, season with salt and pepper. Add the cream, Parmesan, and then use a spoon to make little nests in the potatoes for the chicken to sit in. Dot the chicken with a few pats of butter. Cover the Dutch oven and continue to cook at 350 degrees for another 30 to 40 minutes, or until the chicken is golden and cooked through, and the potatoes are delicious.

Serve with a light salad or grilled veggies.

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The First Night and Ratatouille

2011-06-23T23:13:00.002-05:00

The mountains have always brought about a sense of peace for me.

Standing at the edge of a roaring river - the snowmelt raging over boulders - has the power to wash away every worry, every stress.

Taking a hike through a mountain valley, towering peaks on either side, has a way of making you realize that there is something greater – that there is something more in this world than work, making money, and living the “corporate dream.”

The mountains are a place where you can breathe, think, and truly, truly live.

The drive to Glacier National Park was long and arduous. Two days of travel across Wisconsin, Minnesota, and North Dakota stoked my excitement to the point of madness. As I crossed the North Dakota plains, my mind played tricks on me – turning the fluffy clouds in to snow-capped peaks.

Crossing the Montana state line accelerated my anticipation, and I strained to catch the first glimpse of the Rockies. With each mile I was closer to a place that I knew would shut away all of the stress that I was carrying with me.

At first the mountains were a shadow, looming in the distance, growing with each turn of the tires. Soon, you could make out the snow covering the dark rock, clinging to every nook and cranny like icing on a cupcake. Driving to the west side of the park brought views of giant cedar trees and thick aspen forests, their pale leaves shimmering in the sun.

Upon reaching my campsite, my world back in Wisconsin had completely vanished. I was off the grid, with no desire to return to civilization. I stood in the middle of the campsite, surrounded by a lush cedar forest, and relished in the quiet stillness of nature.

After an hour of setting up camp, putting together my little blue tent, and rearranging the car, it was time for ratatouille.

The sharp scent of charcoal filled my camp, the smoke hanging low amongst the cedar trees. I pulled out my copy of Mastering the Art of French Cooking, and as I sliced eggplant, zucchini, peppers and onions, I thought about the elegance this simple peasant dish embodied. Made popular by the queen of cooking, Julia Child, and a rat named Remy, ratatouille is full of the rich, fresh flavors from Provence.

Bringing this level of sophistication to camp felt very fitting for such regal landscape. The tomatoes and green peppers created small crags and valleys in the Dutch oven, while the zucchini and eggplant stacked high, sprinkled with salt, pepper, and parsley.

Filling my bowl with the flavors of France excited me almost as much as seeing the mountains for the first time. I dipped a crusty baguette into the broth, letting the moist bread melt in my mouth. The vegetables, seasoned and cooked to perfection, warmed me down to my toes. A small steak filet accompanied the vegetables, adding a meaty richness to an already sensational meal.

It was my first night in Glacier. A night filled with peace, good food, and happiness. With 4 more days ahead, it could only get better.

Ratatouille

(adapted from Julia Child's Mastering the Art of French Cooking)

1 large eggplant

2 zucchini

Salt

Olive oil

1 large yellow onion, thinly sliced

2 green peppers, sliced

2 cloves of minced garlic

3 large cans of whole, peeled tomatoes, drained

3 tablespoons dried parsley

Cut the eggplant lengthwise, and slice into 1/8-inch pieces. Slice the zucchini into 1/8-inch pieces. Place into a bowl and toss with salt.

In a lined Dutch oven, over 15 coals, brown the zucchini and eggplant until lightly browned. Remove from the Dutch oven and place in a large bowl.

Cook the onions and peppers in the Dutch oven in 2 to 3 tablespoons of olive oil until tender. Stir in the garlic and season to taste with salt and pepper.

Meanwhile, slice the tomatoes. When the peppers and onions are tender, place the tomatoes over the peppers and onions. Season with salt and pepper. Cover with the Dutch oven lid, and place about 8 coals on the lid. Cook for 15 minutes.

Remove the tomatoes from the Dutch oven, leaving a third of the mixture at the bottom of the oven. Sprinkle with a tablespoon of parsley. Layer the zucchini then the eggplant over the tomatoes. Repeat this process until all tomatoes, parsley, zucchini, and eggplant are layered in the Dutch oven.

Cover the Dutch oven and cook for about 10 minutes. Uncover, and correct seasoning, adding any additional salt and pepper. Cook uncovered, for an additional 15 minutes, or until all vegetables are tender.

Serve with a crusty baguette.

Medora and unexpected neighbors

2011-06-12T10:35:00.001-05:00

One could say that Medora, North Dakota is where the wild west began. Once home to the American president, Theodore Roosevelt, this old boom town sits in the eerie shadows of the North Dakota badlands.

Visitors tour the streets, walking up and down the wooden walkways, peering into store fronts, pointing at genuine leather boots and gallon-size hats. The sounds of a tinkering piano can be heard outside the Little Missouri Saloon, as modern cowboys strut through the swinging wooden doors. Locals sit on their porches, hats pulled low, as they take in the spectacle.

Miles away from town, up in the hills of the badlands, bison graze on dry prairie grass, as a cool wind whips against their thick, brown hide. A heard of feral horses canter a long a ridge, hooves kicking up dust in their wake. And two lone hikers make their way along a narrow trail, searching for a place to camp.

Heavy, wet clouds move overhead, bringing with them the threat of rain. The hikers move off the trail, having found a flat piece of land to call their own. With seasoned precision, they unload their packs and set up a small blue tent.

In folding chairs, the hikers relax in front of their temporary home. Laughter gets lost in the wind as it blows through the tiny camp.

Suddenly, a deep rumble interrupts the hikers conversation. They freeze, unsure of where the sound is coming from.

Gruff. Gruff. Gruff. Like a dragon preparing to breathe fire, the rumble becomes louder, stronger. The hikers stand slowly, not wanting to spook the creature.

From behind the tent looms a large dark figure, laboring up the small hill. Gruff. Gruff. It's massive head is covered in a thick, coarse fur. Two small horns peek out of the brown mass. It's body tapers down to a thin, brown tail, swishing back and forth, whipping at the flies that dare to hitch a ride.

The bison stops as the hikers come into view. It stares at the intruders with small, black eyes. Like a statue, it holds completely still as if trying to blend into the sparse landscape. After a few moments it shakes it's massive head and continues it's march. Rumbling with each heavy step.

- Posted using BlogPress from my iPhone

Location:Pacific Ave,Belfield,United States

Heading West

2011-06-10T14:59:00.001-05:00

And so begins my great adventure west.

My little red Escape is packed to the roof with clothes, camping supplies, and more food than I know what to do with. While my surroundings may be a little cramped, my spirits are high. I'm anxious to get to my final destination.

It's cold and gray out my car window. A heavy fog clinging to the the trees. But the beauty of western Wisconsin still shines through - the old wooden barns with their scratched red doors, the tall grass, whipping in the wind, and cows dotting the hillside. It's a small taste of classic Americana.

It's time to relax and leave the rest of the world behind.

Location:Summit,United States

Red Carpet Strawberry Angel Food Cake

2011-06-08T23:42:00.000-05:00

It feels like Christmas. The excitement. The anticipation. The joy. I have exactly 1 day before I make my way out west to camp in Glacier National Park. My stomach is filled with butterflies and my palms are sweaty. It's almost as if I'm going on my very first date.

Over the past few days I've found it nearly impossible to focus on projects that demand my immediate attention - things that must be accomplished before I leave. Instead, I'm constantly going over check lists in my head. Do I have enough warm clothes? Are we bringing enough food? Where did I put that walking stick? It's my first camping trip of the season, and after a cold, hard winter I'm a little nervous about getting back outdoors.

So far we've had a very wet, very cold spring. The days are often gray and cool - preventing and kind of outdoor activity. But there have been a few bright spots. A few warm days where I've been able to get outside and prepare myself for Glacier.

I've taken to a local bike path that runs along the quiet Milwaukee river into the heart of the city. The bushes and trees have blossomed, showing off their vibrant new leaves. Even wildflowers have opened, offering splotches of ivory, purple, and pink. On cooler mornings, you can catch that sweet scent of summer lingering in the air - the woodsy smell of freshly laid mulch and the tang from newly cut grass.

Our local farmer's market has also been a place of preparation. I've been threading my way through the stalls, purchasing fresh vegetables to use in recipes that I'll be making on my trip. While I should be inspecting the asparagus and spinach, I always end up in front of tiny, green baskets overflowing with strawberries. These little gems are hard to resist. Like wild mountain berries, their intoxicating smell and sweet insides tempt you - and before you know it, you've eaten the entire carton before you even get them home. Although I have been able to get a few cartons back to my apartment fairly untouched.

Baking (even though I'm not at all a baker) has been a sense of calm in the midst of this nervous and exciting time. I'm able to quiet the many lists and tasks that need to be accomplished for a few hours in order to relax. The whirring of my mixer and the rich scent of baking butter and sugar always seem to calm the butterflies.

The spoils of labor are also comforting. Light, fluffy angel food. Deep, chocolaty red carpet cake. Candy like strawberries. Velvety whipped cream. This towering, feat of a cake has been my pride and joy - and I desperately wish I could take it on my camping trip.

Inspired by the beautiful blogger I Am Baker, I decided to recreate this cake in the hopes of quelling some of those pre-vacation jitters. Like I Am Baker, and because of the fact that I'm not a baker, I cheated and used box cake mixes to create the beast - not to mention one of those jumbo-sized containers of Cool Whip. (I may or may not have eaten half of it with a spoon before cake assembly). Those strawberries that made it home after the market were hulled, sliced, and sprinkled on top - giving off a quiet thump and they gently hit the whipped cream.

As I slowly eat the last slice of cake, scooping up the remaining bits of crumb and cream, the anticipation and excitement return. I am going camping in 1 day, if only I could take this cake with me.

Please visit I Am Baker for cake recipe and assembly.

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Blueberry Waffles

2011-05-25T20:49:00.000-05:00

Waffles. Crispy, tender waffles. They are by far my favorite breakfast food. I love spreading butter over the warm squares, pouring maple syrup into every nook and cranny. The first bite is always savored. My eyes close as I take in the blend of spices, vanilla, and the occasional burst of fruit. The maple syrup and butter, melding into what I like to poetically call maply-goodness.

My grandma bought me one of those fancy Belgian waffle makers when I graduated from college. At first I questioned wether or not I would actually use it. Waffles were such a fancy breakfast - something you made when you had company over. But on one sunny morning, I decided to put my new waffle maker to use.

I whipped up some generic mix and poured the thick batter over the iron. Steam seeped out of the sides as I closed the lid. I anxiously paced my tiny kitchen, waiting for the piercing sound of the bell, alerting me that my waffles were done. It took me a few tires to figure out the exact batter to iron ration, but the end results were perfection.

Since that morning, I've made a point to use my waffle maker as often as I can. Pumpkin, apple, cinnamon, it doesn't matter - as long as I have crisp, tender waffles.

These blueberry waffles are my favorite. It's a simple batter that I use for my camping pancakes. During the winter and early spring I use frozen blueberries, but when they're in season, the fresh berries add a pop of sweetness that is ideal for a bright summer morning. If you have extra, I'd suggest making a blueberry compote to go on top.

Blueberry Waffles
1 large egg
1 cup self-rising flour
1 cup of milk
A pinch of salt
1 tablespoon of honey
A splash of vanilla
A pinch of cinnamon
1 cup of blueberries

Heat your waffle maker. Put the batter ingredients into a large bowl and stir until well mixed. Ladle the batter into your waffle maker. Cook according to your waffle makers instructions.

Top with butter, maple syrup, whipped cream, or more blueberries.

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Steak Filets with Roasted Corn Salsa

2011-05-24T23:04:00.002-05:00

The night I met my boyfriend I promised him steak. And not just any steak. A porccini crusted filet mignon. It wasn't until 3 months later that I actually delivered on that promise.

It was a hot, indian summer in Chicago, and I was trying to navigate a rather small efficiency kitchen. Grocery bags, pots and pans, and single use appliances were strewn about the kitchen floor. I was on the hunt for an iron skillet. Frustrated that a grown man did not own such a trusty piece of kitchen artillery, I settled for a plain sauté pan - hoping it would properly sear my $12 filet.

Due to the lack of any real counter space, I had to get creative when it came to the prep work. The steak found a home on one of the cabinet shelves, while the soon-to-be roasted asparagus flirted with the blender. My plan was to prepare this glorious meal before the boyfriend came home from work - but at the rate I was going, it wasn't going to happen.

Ben showed up somewhere in the middle of me searing the steak and the potatoes boiling over. (I officially hate small, dollhouse-style stove tops). Overwhelmed, but determined to succeed, I made him stay out of the kitchen while I finished the meal.

In the end, Ben declared my steak the best he ever had. At first I was skeptical, thinking that he was just making the compliment because I was the girlfriend. (And you never want to upset the girlfriend). But soon I realized that he was serious. He began to ask for steak on a fairly regular basis. Each time watching my movements closely. It took me a while to figure out he really just wanted to know how to recreate my steak.

Sadly, Ben hasn't been able to master my technique. Which, to be honest, is incredibly simple. Because I don't have a porch/balcony, and therefore no grill, I always cook my steaks in an iron skillet. I get the skillet nice and hot, add a touch of olive oil, then sear the steak on both sides. I love the snap, crackle, pop the meat makes as it forms a delicious crust. Once the meat is seared, I pop it into the oven for a few minutes to finish cooking. Voila. The perfect steak.

A couple of nights ago I felt the need to grill. With no proper grilling space to speak of, I went to Plan B: steak.

Remembering that Memorial Day is only a few days away, I decided to give my steak that summer feel. I found a recipe for a roasted corn salsa that I could serve on top. The sweetness of the roasted corn, the smoky, charred tomatoes, and the subtle heat from the jalapenos added flavor and texture to the juicy steak. Paired with some cilantro rice, lime wedges, and a bottle of red wine - it was a meal made for summer.

This recipe is perfect for camping, too. The salsa can be made ahead of time, so you won't have to worry about slicing and dicing while out on the trail. Just remember to let your steak rest before and after you put it on the grill.

Steak Filets with Roasted Corn Salsa
salsa recipe from epicurious

Ingredients
2 large filets (or a steak of your choice)
3 cups of fresh or frozen corn
4 scallions, thinly sliced
2 tablespoons unsalted butter
2 garlic cloves, minced
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
2 plum tomatoes, finely diced
1 to 2 fresh jalapenos, diced

Heat a dry iron skillet over medium heat, pan-roast corn until golden brown, about 8 to 10 minutes. Transfer to bowl.

Add butter to skillet. Saute scallions in butter with garlic, add 1 teaspoon of salt, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon pepper, in skillet over moderate heat, stirring, until scallions are tender. Remove from heat. Stir in tomatoes, corn, and jalapenos. Transfer to bowl.

Preheat oven to 350 degrees. Combine remaining salt, cumin, chili powder, and pepper. Pat onto both sides of steaks.

Heat iron skillet over medium heat. Add 1 tablespoon of olive oil. Place steaks in skillet and sear on both sides, about 3-4 minutes per side. Transfer skillet to oven. Cook steaks in oven until desired doneness. (I cook them for 5 minutes in the oven for medium-rare, but it all depends on your preference and thickness of steak).

Remove steaks from oven and let rest for 5 minutes. Serve salsa over steaks.

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Springtime Comfort: Mixed-Berry Oatmeal Crisp

2011-04-26T21:36:00.001-05:00

Sometimes the simplest things are the most comforting. What's what I thought when I saw this recipe in a recent issue of Bon Appetit.

It was late one Friday night and I had a major sweet tooth. I was looking for something that would satisfy that sugary craving while giving off a little tangy and crunch at the same time. Tall order, I know. But with just a few simple ingredients I had the best springtime dessert.

This Mixed-Berry Oatmeal Crisp will only get better during the summer months when fresh berries are at their peak. The walnut oatmeal topping adds a light crunch, and a scoop of vanilla ice cream adds a bit of decadence.

I can't wait to break out the grill and make this crisp on a campout. It will be a wonderful treat to what's sure to be a fantastic camping trip.

Mixed-Berry Oatmeal Crisp
(from Bon Appetit)

2 12-ounce packages frozen mixed berries
2 tablespoons cornstarch
2/3 cup brown sugar
1/2 cup unbleached all purpose flour
1/2 cup old-fashioned oats
1/2 cup finely chopped walnuts or pecans
1/2 teaspoon ground cinnamon
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
Vanilla ice cream

Preheat oven to 425 degrees. Toss frozen berries and cornstarch in large bowl. Let stand until cornstarch dissolves, tossing occasionally, about 20 minutes. Divide berry mixture among 6 4 1/2-inch-diameter creme brulee dishes with 1-inch-high sides. Toss brown sugar, flour, oats, nuts, cinnamon, and 1/4 teaspoon salt in large bowl. Add chilled butter; using fingertips, blend butter into mixture until coarse crumbs form. Divide oat mixture among dishes, sprinkling evenly over berry mixture.

Place dishes on rimmed baking sheet. Bake 10 minutes. reduce oven temperature to 350 degrees and continue baking until crisp topping is golden brown and fruit filling is bubbling at edges, about 30 minutes longer. Cool crisps at least 15 minutes. Serve warm with a scoop of vanilla ice cream.

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Spring Fettuccine

2011-04-20T21:23:00.000-05:00

There's a reason why we don't tuck into gourmet meals at swanky restaurants every night. It's an indulgence. Something to savor every once in a while. A good fettuccine alfredo is like that posh new bistro. It's so decadent that we don't enjoy a bowl of this Italian classic on a regular basis. Instead we wait for that special occasion when we can throw out all the stops and wow our palates and our guests.

I had no idea that an ordinary Tuesday night would be something special. Normally I'm not one to make involved meals during the week - normally it's a bowl of cereal or a kitchen sink salad. But I found myself tired of the every day grind and was looking for something with a little more sophistication.

With just a few easy ingredients, I turned my Tuesday night kitchen in to my very own Italian eatery.

I'm going to be honest. I was floored by the results. The alfredo sauce was so velvety, so smooth that it clung to every strand of pasta. The crisp asparagus and sweet peas added a burst of spring to the luxurious pasta dish that I'm pretty sure my Italian grandma would be pleased. With a final sprinkling of Romano cheese, I twirled my fork and indulged.

I think I just might indulge a little more during the week.

Spring Fettuccine

Half bunch of asparagus, cut into 1-inch pieces

1 cup of frozen peas

1 pound of fettuccine

1 tablespoon butter

1 garlic clove, minced

1/4 of reduced fat cream cheese

3/4 cup of reduced fat, low sodium chicken broth

3 tablespoons flour

3/4 cup fresh Romano cheese

3/4 cup half-and-half

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Bring a large pot to a boil, add pasta and asparagus. Cook pasta to desired doneness. Reserve 1/2 cup of pasta water. Drain pasta and asparagus.

Melt butter in large skillet over medium-high heat. Add garlic and saute for 30 seconds. Add reserved pasta water and cream cheese, stirring until smooth. Add peas.

Combine chicken broth and flour in a small bowl, whisk to combine. Add to to pan, whisking to combine. Bring to a boil. Cook until mixture thickens. Remove from heat and add cheese. Stir until smooth. Add half-and-half, salt, and pepper. Stir until smooth.

Spoon sauce over pasta. Toss to combine. Serve with a sprinkling of additional Romano cheese, if desired.

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Granola + Apples = Deliciousness

2011-04-18T20:29:00.000-05:00

I discovered a new park by my apartment - tucked away behind the cookie cutter houses that line the streets, right along the Milwaukee river. It's a quiet park, with wrought iron benches, rolling green hills covered in deep purple violets, and old wooden picnic tables scattered around the yard.

One day after work I took a walk to my new park and sat on one of the benches. I watched as the river surged by. Birds chirped as they swooped down along the water, snatching up bugs and tiny fish. I felt completely removed from the world - a feeling that's hard to come by when you live in a big city.

Looking to explore, I took to the beaten trail that wound it's way up into the woods. Branches reached out in my path, showing off their new buds. Daffodils offered pops of color amongst the grey, brown backdrop. I savored the distant rush of the river water, and smiled as the crunch of the underbrush seemed to offer a steady beat to my natural surroundings.

45 minutes later, my stomach began to offer it's own kind of soundtrack. Hunger.

I stopped at an overturned log and pulled a ziploc baggie out of my backpack. Freshly sliced apples, smothered in peanut butter and topped with crunchy granola. A healthy, and filling snack. Perfect for short hikes in my new, favorite park.

Easy Apple Granola Snacks

1 apple

2 tablespoons of peanut butter

Your favorite granola

Core the apple and cut into circles. Cover the apple circles with peanut butter. Top with your favorite granola.

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Hello, Spring! Would you like a granola bar?

2011-04-13T20:24:00.000-05:00

It's here! Finally! Spring has made it's way to Wisconsin, and I couldn't be happier. Last weekend was complete and utter bliss. The sky was a rich blue, the air was fresh, and did I mention it was a balmy 84 degrees? Yep! Spring!

I decided to celebrate the change in season with a bottle of Moscato, my first strawberries of the season, and the smooth lyrical stylings of Michael Buble. It was the perfect Saturday night.

The warm weather got me thinking about hiking, so I took a long stroll through my neighborhood. I smiled as I watched people emerge from their homes, like a bear waking up after hibernation. Windows and doors were open to let out the stale air. Wheelbarrows creaked and groaned as gardeners hauled their tools out of the shed. Laughter of children filled the air, creating a unique harmony with the red robins who followed me home.

When I got back to my apartment I felt rejuvenated. I began working in my kitchen and before I knew it I was making the perfect hiking snack - granola bars. With a few on-hand ingredients like oatmeal and almonds, I was able to make a healthy and filling snack perfect for an easy stroll or a vigorous mountain hike.

As the weather continues to improve and summer gets close, I'm look forward to whipping batches of these tasty treats for my campouts. I'm thinking about switching up the flavors to add a little variety - maybe a salty peanut bar or sweet apple caramel? Who knows!

Cranberry Almond Granola Bars

2 cups oatmeal
1 1/2 chopped almonds
3 tablespoons butter
2/3 cup honey
1/4 cup brown sugar
1 1/2 teaspoons almond extract
1/4 teaspoon salt
1 cup cranberries

Preheat your oven to 350 degrees. Butter an 8 by 12-inch dish and line it with parchment paper.

Toss the oatmeal and almonds together on a and bake on a sheet pan for 10 to 12 minutes, stirring occasionally, until lightly browned. Reduce the oven temperature to 300 degrees F.

Melt butter, honey, brown sugar, almond extract, and salt in a small pot. Bring to a boil over medium heat. Cook and stir for one minute, then pour over the toasted oatmeal. Add cranberries and stir well.

Pour granola into the prepared pan. Lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Be sure to cool for 3 hours before cutting into squares. Serve at room temperature.

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Chocolate Cherry Fudge Cake

2011-03-16T20:39:00.000-05:00

It happens. You start baking with the intent of making a specific recipe. – a recipe that you’ve been thinking about for days. You’ve even started to brag about this unmade concoction to your family and friends. But, for some reason, when you pull it out of the oven, you realize that this great recipe didn’t exactly come out as planned.

That’s pretty much what happened to me on Friday night when I set out to test a new recipe.

For the past couple of weeks I have been thinking about different desserts that would be suitable for a Dutch oven or iron skillet – you know, things that I could make on a camping trip. Well, last Monday I came across a recipe for pineapple upside-down cake. I thought to myself, Brilliant! This should be pretty easy to make in an iron skillet!

I came home from work that night and took a peek in my pantry. I had two boxes of Jiffy Golden Cake mix and a can of cherry pie filling. Ooh, I thought to myself, What if I turned this into a chocolate cherry upside-down cake? And that’s just want I did.

I decided to wait until Friday to put this bad boy together. For the next three days I was daydreaming about moist chocolate cake and plump, tart cherries. When I got home from work on Friday, I was so excited to start baking. I pulled out the cherries, cake mix, cocoa powder, and eggs. I greased and floured my iron skillet, pre-heated the oven, and measured out the ingredients. Soon I could smell the heavenly combination of baking chocolate and cherries.

About 25 minutes later I pulled out the skillet.

The cake looked so moist. I tapped the top to make sure it was set , the cake gently gave underneath my fingertip. Perfect. The cherries bubbled up around the edges, spilling over the sides of the pan. I decided that I should probably let the cake cool before I flip it over onto a plate. So, I went about my evening and began to prepare a little dinner.

Now for those of you who have made the standard pineapple upside-down cake, I think you’ll agree with me when I say it’s fairly easy to get the cake out of the pan. You just loosen the sides, put a plate over the cake, and flip it over. VOILA! Upside-down cake! Well, when you cook something like this in an iron skillet, removing it isn’t so easy. After making three rather unsuccessful attempts at flipping my cake over, I decided to enlist the help of my trusty spatula. I’d like to give a shout-out to that spatula, because not only did my cake come out, but also came out all over my counter.

I felt so defeated. There it was. My gorgeous, decadent chocolate cake covered in sweet cherry goo all over my counter. It took me a few minutes to realize that my cake was completely salvageable. So I took than same, handy spatula and shoveled the cake onto a plate.

While my cake may not have looked perfect, it certainly tasted amazing. The cocoa gave the cake batter a rich, dark chocolate flavor that blended perfectly with the cherries. On my second piece of the evening, I warmed it up in the microwave and drizzled it with a little hot fudge. I was in pure chocolate, cherry bliss.

As I scooped up the last few cherries out of my bowl, I decided that while the idea of an upside-down cake when camping is a nice idea, it might not practical. There’s no need to try to remove a cake from an iron skillet – no one is going to want to clean that mess up off of the picnic table. Instead, dig in while it’s hot – and don’t forget the hot fudge.

Chocolate Cherry Fudge Cake

1 box Jiffy Golden Cake Mix (feel free to use their Chocolate Cake mix)

½ cup of cocoa powder (omit if using chocolate cake mix)

1 egg

1/2 cup of water

1 can of cherry pie filling

Hot fudge (optional)

Prepare oven or coals for 350 degrees. Grease and flour your iron skillet.

In a bowl, combine cake mix, cocoa powder, egg, and eater. Pour cherry pie filling into bottom of iron skillet. Spread cake mix in an even layer over cherries.

Bake, in oven for 20-25 minutes or until cake tester comes out clean.

Serve warm and drizzle with hot fudge if desired.

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Super Bowl Champs & the Perfect Brownies

2011-02-09T11:33:00.001-06:00

My kitchen has seen a flurry of activity over the past couple days. As I’m sure many of you know, the Super Bowl was on Sunday, and the Green Bay Packers were the champions.

This was a huge deal to my boyfriend who is a born-and-raised Wisconsinite. Living in Chicago, he’s constantly surrounded by ruthless Bears fans – unable to express his love for the Green & Gold. Understanding the intense love one can have for a sports team (Go Cards!), I offered to host a little Super Bowl party for he and his friends.

My kitchen was transformed into Man Food Central. The fridge was stocked with various brands of Wisconsin beer. My oven was working over time, cranking out cheesy artichoke dip, tender pulled pork, and an incredibly spicy hot wing dip. And the kitchen table groaned under the weight of other game day fare.

To be honest, I’m quite surprised at the amount of food I was able to put together – and the amount of food our guests were able to eat. The night before we had all indulged on semi-homemade Thai-Chicken Pizzas and woke up to a feast of bacon and eggs. But, boys will be boys, and they scarfed down the pork and dip faster than Aaron Rodgers can throw a football.

With an entire evening full of savory eats, I wanted to make sure there was something available for those who had a sweet tooth – meaning me. Let’s be honest here, every party needs some sort of sugary treat. Foregoing my current craving for pie, I decided on a more “manly” dessert. Brownies.

These were not just any brownies. These were Brown Butter Walnut Brownies. Ever since I saw their picture on the cover of Bon Appetit, I knew I had to have them.

There are few things in the world that render me completely speechless, these brownies are one of them. The rich, fudgy center, the earth-cracked top, and heavenly nutty flavor of browned butter – they’re completely irresistible.

I’m slightly ashamed to say that I sat next to these brownies during the entire game. Protectively watching over them thwarting beer spills, splattered dip and other disasters that would taint their perfection. It was even hard for me to watch my guests bite into these tiny squares. But seeing their faces light up incomplete surprise over the luscious chocolate and butter made up for my separation anxiety.

These brownies are incredibly easy to make, and have already found their way onto my must-have list for this year’s camping season.

Brown Butter Walnut Brownies

(from Bon Appetit)

Ingredients

Nonstick vegetable oil spray

10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces

1 1/4 cups sugar

3/4 cup natural unsweetened cocoa powder

1 teaspoon vanilla extract

2 large eggs, chilled

1/3 cup plus 1 tablespoon unbleached all purpose flour

1 cup walnut pieces

Preparation

Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray.

(For camping: grease a disposable foil baking pan & preheat camp-oven or Dutch oven to 325 degrees)

Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies.

(For camping: There’s no need to remove the brownies from the pan, unless you really want to. Just slice in the pan and serve.)

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A Blizzard & Hot Chocolate

2011-02-01T19:44:00.000-06:00

There’s a blizzard happening right outside my window. The windows are rattling in retaliation to the brutal gusts of wind. The steady beat of the snowplow blends in with the howling wind, creating an eerie soundtrack to the evening.

Inside, things are nice and toasty. My heater is cranked up to high and the warm air seeps out, creating a tropical oasis. I’m not going to lie, weather like this reminds me of Christmas. I’m tempted to turn on some Sinatra and listen to him croon about how it’s a winter wonderland.

But I think I’ll leave Christmas in December. Instead, I’m going to indulge in some rich hot chocolate. It’s a fitting beverage for a wintry night.

I absolutely love the mix. It’s a staple on many camping trips in the mountains. This can be made with either water or milk, and is even more delicious when topped with marshmallows or whipped cream.

Goodnight, everyone. Stay warm!

Creamy Hot Chocolate

5 cups nonfat dry milk powder
2 cups confectioners' sugar
2 cups instant chocolate drink mix
1 cup powdered nondairy creamer
1 cup malted milk powder
1 cup chocolate malted milk powder
1/2 cup baking cocoa

In a large airtight container, combine all ingredients. Store in a cool dry place for up to 2 months (mixture will settle).

To prepare hot chocolate: Place 1/3 cup mix in a mug; add 3/4 cup hot water or milk and stir until blended.

Sweet, simple banana bread

2011-01-24T15:57:00.001-06:00

It’s been one of those days - long, frustrating, and my favorite adjective, blah. It doesn’t help that it’s cold and gray outside. You’d think that the snow would somehow turn my funk into something positive, but instead all I can see is dirty, brown slush.

I came home tonight expecting to fall into my normal weekday routine: gym, a quick shower, dinner, and an evening of bad mid-season TV. But as I stood at the counter waiting for my potato to finish cooking in the microwave, I remembered the banana bread that I had baked on Saturday night.

Unwrapping the loaf, I inhaled the sweet, rich smell of bananas. I cut myself a generous slice and slathered it with butter. Abandoning my potato, I curled up on the couch and took a bite. Simple yet luscious, the bread filled me with the comforting feeling of home.

I realized that while I was frustrated with my day, it was the simple things that could smooth away the worries and anxiety. A buttered slice of freshly baked bread, an email from your boyfriend, this is what you need to focus on – not that pesky work email or rather out of line comment from a stranger.

So I’m planning on keeping a loaf of banana bread (or any bread for that matter) on hand for days like this. That way every time I feel like dirty, brown slush, I can indulge and erase the feelings of blah.

Banana Bread

(adapted from the Silver Palate Cookbook)

8 tablespoons unsalted butter at room temperature

3/4 cup of sugar

2 eggs

2 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

3 large, ripe bananas, mashed

1 teaspoon vanilla extract

1/2 cup chopped pecans

Preheat oven to 350 degrees. Grease a 9x3x3-inch loaf pan.

Cream butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.

Sift the flour, baking soda, and salt together and add to the creamed mixture, mixing well.

Fold in the bananas, vanilla, and pecans. Pour the mixture into the prepared pan. Bake on center rack until cake tester comes out clean, about 50 minutes. Cool in pan for 10 minutes, then on rack.

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A Chocolaty Tradition

2010-12-23T22:21:00.000-06:00

Everyone has his or her own holiday traditions. Some bake tray after tray of gingerbread, while others slave away over a hot stove transforming sugar into glassy ribbons. In my family it’s all about fudge.

Every year my Mom makes at least two tins of this chocolaty confection. One batch is a creamy chocolate while the other is full of crunchy walnuts. Sometimes, if my sisters and I are really good, she’ll make a batch of peppermint fudge. I love breathing in the sharp scent of peppermint as I bite into the dainty squares.

This year I decided to try and recreate my Mom’s fudge for my friends in Milwaukee. What I thought was going to be a simple task of following a recipe turned into a weeklong mission.

The thing is, my Mom is funny about giving me recipes. She always says, “Check your Betty Crocker cookbook.” Or, “It’s on the back of the Carnation can.” So I look in the Betty Crocker cookbook, and I follow the instructions on the back of the Carnation can. But do the recipes taste like my Mom’s? No!

It’s only after a lot of complaining, prodding, and sometimes tears, that I am able to get the actual recipe out of her.

My first attempt at fudge came from my Betty Crocker cookbook. It was titled “Super Easy Fudge.” Super easy my butt. I followed the instructions to the letter. While I was sweating over a hot stove, stirring the chocolate and milk together, I wondered why there was no sugar or butter required for this recipe. But I said to myself You’re following the recipe so it can’t go wrong!

Um, think again. I poured the fudge into my pan and popped it in the fridge. The next morning I stole a peek to see how things were going. The fudge was soup! There was a semi-crusty chocolate layer on top of soupy chocolate milk. Epic fail.

My next batch was from the back of the carnation can. OK, I said to myself, This one has to go right! Again, I was wrong. My recipe called for a cup of marshmallows – marshmallows that transformed my fudge into thick slabs of chewiness. Surprisingly, my co-workers at work loved the fudge, but I wasn’t impressed.

After a long phone call with my Mom, I finally got the proper fudge recipe. Butter, sugar, marshmallow crème; yep, this was the one! I took extra care as I measured out the ingredients – I couldn’t mess up with this batch. 2 hours later I found myself cutting perfect squares of fudge, sneaking in a bite or two.

This fudge is perfection. It’s rich, creamy, and has just the right balance of marshmallow and chocolate. Toss in some walnuts or chopped dried cherries and you’ve got the best holiday treat ever.

Mom's Fantasy Fudge

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12 oz package of semi-sweet chocolate chips
1 7 oz jar of marshmallow creme
1 cup chopped nuts, desired
1 teaspoon vanilla extract

Combine sugar, margarine and milk in heavy saucepan; bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat. stir in chocolate until melted. Add marshmallow creme, nuts if desired, and vanilla. Beat until blended. Pour into greased 13x9 inch baking pan. Let cool until set. Cut into 1-inch squares.

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Caramel Popcorn & Elf

2010-12-21T17:51:00.001-06:00

The first time I saw the movie Elf, I hated it. I couldn't stand Will Farrell and his Christmas hijinks. But after a few more viewings, I somehow fell in love with the overgrown, obnoxious elf.

I think my favorite part of the movie is when Buddy talks about his affinity for elf culture with the lovely Jovie. "The best way to spread Christmas cheer, is singing loud for all to hear." On most days I'd have to agree - but I think a big bowl of this incredible caramel corn can do the trick, too.

During the holiday season I love to spend my nights watching Christmas movies and munching on cookies, candies, and popcorn. A couple of years ago I came across this caramel popcorn recipe in a Cooking Light magazine, and it's become a staple for holiday movie nights. (It's also become a delicious snack on lazy weekend campouts!)

A warning - hot caramely goo is extremely hot, and hurts like the dickens when it sloshes over the pot and on to your hands. So take precautions and be very, very careful when pouring over the popcorn. Also, if you're planning on giving some of this away as a last minute gift, I suggest you double the recipe. That way you'll have some for yourself!

Salty but sweet, this caramel popcorn is light as air. I like to add a cup of unsalted peanuts and chocolate chips for a little extra decadence.

Caramel Popcorn

(Cooking Light 2007)

Cooking Spray

1 cup packed dark brown sugar

1/2 cup light-colored corn syrup

1/3 cup butter

1 tablespoon light molasses

1 1/2 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

12 cups popcorn, popped without salt or fat

Preheat oven to 250 degrees. Coat a large jelly-roll pan with cooking spray.

Combine sugar, corn syrup, butter, and molasses in a medium saucepan. Bring to a boil over medium heat. Cook 5 minutes, stirring once. Remove from heat; stir in vanilla, baking soda, and salt. Place popcorn in large bowl; pour sugar mixure over popcorn in a steady stream, stirring to coat.

Spread popcorn misture into prepared pan. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove from oven; stir to break up any large clumps. Cool 15 minutes.

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Peppermint Chocolate Delights

2010-12-17T18:12:00.001-06:00

You want to know what’s fun to do on a Friday afternoon? Crush peppermint. Popping a few candy canes in a zip-top bag and pounding on it with a heavy pot – it’s a rather cheap form of therapy.

Since Christmas has finally come to my tiny apartment here in Milwaukee, I’ve been in the mood to bake. For the past 48 hours my oven has been working over time: biscotti, velveteen cookies, and gingerbread. I’m up to my neck in cookies! Good thing I’m not keeping all of these freshly baked treats, or there would be no way I’m fitting into my Christmas dress.

Anyway, back to crushing peppermint. I don’t want you to think I’m ruining perfectly good candy canes just for the fun of it. No, these colorful candy treats have a purpose. They’re the topper to my chocolate peppermint cookies.

These gems are supposed to be rolled out and cut into stars. But I can’t, for the life of me, figure out how this mousse like dough can possibly be rolled out. It’s too creamy – which I’m guessing is a result from the velvety powdered sugar.

Since I didn’t want to waste a perfectly good batch of chocolate cookie dough, I rolled them into balls and popped them into the oven. 15 minutes later I had soft, decadent cookies cooling on my butcher block.

Drizzled with a bittersweet chocolate and topped with crushed peppermint candies, these festive cookies are the perfect for the holidays. I’m so in love with their dark flavor that I might have to make another batch to give to Ben’s mom.

Chocolate Peppermint Cookies
(recipe from bon appetit)

1 1/4 cups flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla extract

6 ounces bittersweet chocolate, chopped
1/2 cup chopped peppermint candies

Sift flour, cocoa, and salt into medium bowl. Beat butter and sugar in bowl until smooth. Bean in vanilla. Add fry ingredients, beat until dough holds together. Cover dough with plastic wrap and chill for 45 minutes.

Preheat oven to 300 degrees. Line baking sheets with parchment paper. Roll dough into 1/2-size balls. Flatten slightly with the back of a spoon. Bake cookies, one at a time, until tops feel firm to the touch, about 15 minutes. Cool on cookie sheets for 10 minutes, then transfer to cooling rack.

Stir bittersweet chocolate in small metal bowl set over a double boiler until smooth. Using a spoon, drizzle chocolate over cookies. Sprinkle with peppermint. Drizzle remaining chocolate over cookies. Let stand until chocolate is set.

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Christmas time is here

2010-12-15T22:01:00.000-06:00

I’m sitting at my kitchen table, surrounded by chocolate, flour, and copious amounts of sugar. My double chocolate biscotti are in the oven, filling my house with the decadent smell of dark chocolate. My Christmas tree is lit and surrounded by brightly colored packages. Christmas is finally here.

The past couple weeks have been a blur. From recipe newsletters to social media posts, it feels like I haven’t had a chance to get into the Christmas spirit. But today was my first day of Christmas break. I’ve spent the day decorating, baking, and making all things chocolate.

For me chocolate is Christmas. It’s smooth velvety texture, it’s rich, deep flavor - it’s the perfect treat to compliment the cold, magical nights of December. Whether it’s in the form of hot chocolate or a delicate peanut cluster, chocolate just makes the holidays.

Ever since I was little, my Mom has made these chocolate crinkle cookies that I absolutely love. You know, the ones that are soft, fudgy, and rolled in powdered sugar. They look like river rocks dusted with the first snow of the season. Well, yesterday I wondered what those crinkle cookies would taste like in biscotti form. Um, I’m happy to report that they’re amazing. Absolutely delicious.

Crunchy with an intense chocolate flavor, these biscotti are the ultimate breakfast indulgence. I decided to get fancy and dip them in a bittersweet chocolate. Image that dunked in your coffee?

Yep, it’s Christmas time – and I’m loving every minute.

Double Chocolate Biscotti
(epicurious.com)

2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick unsalted butter, softened
1 cup sugar
2 large eggs
3/4 cup semisweet chocolate chips

1 cup bittersweet chocolate chips

Preheat oven to 350 degrees and line baking sheet with parchment paper

In a bowl whisk together flour, cocoa powder, baking soda, and salt. In an electric mixer, beat together butter and sugar until light and fluffy. Add eggs one at a time and beat until combined. Stir in flour mixture to form a stiff dough. Stir in chocolate chips.

On baking sheet, form dough into two slightly flattened logs. Sprinkle with powdered sugar. Bake logs for 35 minutes, or until slightly firm to the touch. Cool on baking sheet for 5 minutes.

On a cutting board, cut biscotti diagonally into 3/4-inch slices. Arrange, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool cookies on rack.

Meanwhile, melt bittersweet chocolate chips in microwave. Dip one end of the cookie in the chocolate and let dry on cooling rack. Store in air tight container.

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The morning after

2010-11-26T09:26:00.000-06:00

The morning after Thanksgiving is always a slow and rather jarring morning. You’re body is just beginning to come out of a turkey/pie coma - your limbs stiff from a day long nap, and your stomach still slightly full.

I woke up almost in a daze. The family dog was whining outside my door, begging to be taken out, and the sun was rudely shining through my bedroom window. I laid there, in the large, Victorian style bed, slowly taking in my surroundings – the gold curtains, the rich, brown walls, the Tuscan style paintings. This was not my room. Then it came back to me. I was at my Aunt’s house, in Kansas City.

I slowly, emphasis on the word slowly, rolled out of bed, pulled on a sweatshirt and presented myself to a rather frustrated dog. As I stood at the back door, watching our dog run around outside, I became attuned to how quiet my Aunt’s house was. Everyone was asleep, and all I could hear was the gentle hum of the fridge. After a day of family, laughing, and lots of eating, the quite was welcome. It settled over me like a blanket.

Surprisingly, my rumbling stomach interrupted my peaceful moment. I thought to myself, how I can possibly be hungry after our feast yesterday? I fondly thought back to my family’s 25-pound turkey, tower of pies, and array of side dishes. Not to mention the ever-flowing bottles of Italian wine. Bringing myself back to the present, I knew I had to eat something.

For a few moments I foraged in the fridge, looking for something light to please my growling stomach. Then I saw it. On the second shelf, in bright red casserole dish, was a strata that my Aunt had made the day before. Excited, I pulled it out of the fridge and cut myself a slice.

Even though I was enjoying it a day late, the strata was still fluffy and quite flavorful. The zucchini and mushrooms married well together with the creamy goat cheese and sprinkled Parmesan.

Sitting on the couch, enjoying my breakfast, the house began to awaken. I could hear the gentle laughter of my cousins in the basement, the rush of water from a bathroom upstairs. My family was coming to life, and it’s time to start another day.

Zucchini Mushroom Strata

2 teaspoons olive oil
2 cups sliced mushrooms
1 large zucchini, sliced into rounds
1 whole wheat baguette, crusts removed, cubed
8 eggs
2 cups whipping cream
1/2 cup goat cheese
1/3 Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 350 degrees.

Heat 2 teaspoons of oil in skillet and saute the mushrooms until tender. Remove from heat. Spray baking dish with cooking spray and arrange the bread cubes in the dish. In a large bowl, beat the eggs and milk until incorporated. Add mushrooms and goat cheese. Pour mixture over bread. Layer zucchini on top of eggs. Sprinkle with Parmesan cheese.

Bake in the oven for 45 minutes, or until top forms a light brown crust and the eggs are set.

An Ode to Mac & Cheese

2010-11-24T10:42:00.000-06:00

Dear Mac and Cheese,

I can’t contain my love for you anymore. I must let it out. I love your creamy goodness. Your rich, cheesy sauce. You’re everything I’m looking for in a cozy fall meal. You’re the ultimate comfort food.

I love how you never judge me when I toss in some tomatoes or buttery breadcrumbs. And I love how you’re always looking to kick things up a notch with a dash of chili powder.

Oh, Mac and Cheese, thank you. Thank you for making my life a richer, cheesier place.

Love you,

Sarah

Three-Cheese Macaroni

1 teaspoon olive oil

2 tablespoons flour

1 garlic clove, minced

1 1/2 cups milk

1 bay leaf

1/2 cup crumbled Gorgonzola cheese

3/4 cup grated Parmesan cheese, divided

1/4 teaspoon salt

2 cups uncooked cavatappi pasta

2/3 cup shredded mozzarella cheese

2/3 cup breadcrumbs

1/8 teaspoon black pepper

Heat oil in a medium saucepan over medium heat. Add flour and garlic; cook 1 minute, stirring constantly. Stir in milk and bay leaf; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Add Gorgonzola, 1/2 cup Parmesan, and salt; stir until cheeses melt. Discard bay leaf.

Preheat oven to 375 degrees.

Cook pasta in boiling water until almost tenter. Add pasta to cheese mixture, stirring well. Place about 1/2 cup pasta mixture into a casserole dish. Sprinkle evenly with mozzarella. Top evenly with remaining pasta mixture. Combine remaining Parmesan and breadcrumbs; sprinkle evenly over pasta. Sprinkle with black pepper. Bake at 370 for 25 minutes or until heated.

Cozy Pumpkin Bars

2010-11-20T18:45:00.000-06:00

There's a little bakery back home that makes the best pumpkin bars. Almost cake like, these spicy bars are slathered with a thick layer of cream cheese frosting. As Beth Thompson, the owner of the bakery, would say, "These bars are crazy good." And she's right.

For the past couple of weeks I've been eyeing a lone can of pumpkin that has taken up residence in my pantry. I initially purchased the pumpkin to make some Belgian pumpkin waffles, but for some reason that hasn't happened. Then, while I was at work on Friday, I found myself reminiscing about those pumpkin bars from back home. The sharp scent of the cream cheese. The way my teeth slowly sink into the moist bar, frosting smearing along my top lip. The spicy flavors of clove and allspice. The need for a tall glass of icy cold milk to wash it all down. I spent the rest of the day craving one of those bars, anxious to get home and turn that one can of pumpkin into a batch of my own.

I don't think I ever realized how easy it is to make pumpkin bars. Just a couple of ingredients and voila! You've got fall in bar form. That's what these bars are to me, they're the best way to truly enjoy the fall season.

Spiced Pumpkin Bars

For Bars
2 cups flour
2 cups sugar
1 tablespoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 15 ounce can solid pack pumpkin
4 large eggs
3/4 cup vegetable oil

For Icing
6 ounces cream cheese, room temperature
1 cup powdered sugar
1/3 cup butter, room temperature

Preheat oven to 350 degrees. Greats a 9x13 pan. Stir first 8 ingredients in a large bowl to blend. Add pumpkin, eggs, and oil and beat until blended. Spread batter in prepared pan. Bake until tester inserted into center comes out clean, about 30 minutes. Remove from oven and let cool.

Beat cream cheese, powdered sugar and butter in medium bowl until blended. Spread frosting over bars. Cut and serve.

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Pulled Pork Sandwiches and a Dinner Party

2010-11-17T21:27:00.000-06:00

I love cooking for people. I love working in the kitchen all day, putting together a delicious meal for the closest of friends. The meal doesn't have to be extravagant. A hearty sandwich or simple bowl of soup will do. It's the act of breaking bread and sharing laughter that, to me, is a delicious way to show someone you care.

Over the weekend I invited one of my dearest college friends and her husband over for dinner. I hadn't seen both of them together since their wedding in October, and I was excited to hear about their honeymoon. I wanted to serve a meal that would be both fairly simple (so I wouldn't be in the kitchen all night) and delicious.

I ended up settling on savory pulled pork sandwiches. Honestly, I think sandwiches are often over looked when it comes to a dinner party. But, these bad boys are a fun and casual meal. I cheated a little and used a pre-made pork rub (thank you McCormick Spices!) and store bought barbecue sauce. Hey, when a girl's on a budget you have to cut some corners. But, for those of you who want to make the real deal - I've included those ingredients and directions below. Those results are quite tasty as well.

My friends arrived and we munched on a creamy spinach dip and pita chips while sipping on some chilled vino. It was so much fun to laugh and share stories in my cozy little apartment. We reminisced about college, talked about relationships, and for the boys, we talked seriously about our respective baseball teams.

When dinner was ready, we gathered around the table and feasted on tender pork, homemade sweet potato chips, and tangy coleslaw. One of my favorite things about cooking for others is to see the happiness they receive when they enjoy one of my meals. The clean plates and swollen bellies from too much food is pretty nice too.

This pulled pork recipe is incredibly easy and scrumptious. The sweet sauce marries well with the deep, rich flavor of the pork. I served the sandwiches with a scoop of cool coleslaw on top, but it can be enjoyed plain as well.

Pulled Pork Sandwiches
(adapted from Tyler Florence)

For the pork
1 boneless pork shoulder (about 4 to 4 1/2 pounds)
4 tablespoons kosher salt
1 tablespoon ground black pepper
1 1/2 cups light brown sugar
1/4 cup paprika
2 to 3 sprigs thyme, leaves only
4 cloves garlic
1/4 cup red wine vinegar
Scant 1 tablespoon cayenne
3 tablespoons extra-virgin olive oil

For the coleslaw
1 pound head of cabbage, cored and sliced into 1/8 inch thick strips
1 1/4 cup apple cider vinegar
1 cup sugar
1 cup grated peeled carrots
4 green onions, thinly sliced
1/4 cup mayonnaise

Pork
Place salt, pepper, brown sugar, paprika, thyme, garlic, vinegar, and cayenne in a food processor. Pulse until well combined. Add olive oil until it creates a paste. Rub paste over pork. Lightly cover pork and place in fridge to marinate for about 3 hours or over night.

Allow meat to sit at room temperature for 30 minutes before cooking. Preheat oven to 325 degrees.

Place pork in a dutch oven or deep roaster and cook for 3 1/2 hours, uncovered. Let meat rest on cutting board for 10 minutes before shredding.

Shred pork and top with favorite barbecue sauce.

Coleslaw
Place cabbage in large bowl. Add vinegar and sugar; pour over cabbage and mix well. Cover and put in fridge for up to 30 minutes. Remove from fridge and toss cabbage; return to fridge for another 30 minutes. Drain cabbage. Return to fridge until ready to serve.

Before serving, transfer cabbage to another bowl. Add carrots, green onions, and mayonnaise. Toss well. Season to taste with salt and pepper.

Serve pork on a soft bun with coleslaw on top.

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The Joys of Apple Crisp

2010-11-12T11:44:00.002-06:00

I've always enjoyed my Mom’s apple crisp. I love those tart, juicy apples topped with sweet oatmeal topping. On cold fall nights, she used serve the crisp hot from oven with a big scoop of vanilla ice cream.

A couple of days a go I had a rough day at work, and the only thing that would make me feel better was my Mom’s apple crisp. I find if amazing how food, especially food from one’s childhood, has the power to make all of your trouble melt away. At least for a little while.

It’s when you tuck into a bowl of your mom’s apple crisp, and the first bite hits your tongue, you start to forget about your boss or your co-workers. Instead, you focus on the spicy cinnamon, the rich nutmeg, and the comforting crunch of the oatmeal.

Someone I knew once said, “Let food be thy medicine, and let thy medicine be food.” I think this is something everyone should live by. No matter if it was a bad day, or a sick day, or you just feel crummy, food always seems to bring you out of the woods.

Apple Crisp

For the crisp

4 medium tart apples, sliced (about 4 cups)

3/4 cup packed brown sugar

1/2 cup flour

1/2 cup quick-cooking or old-fashioned oats

1/3 cup butter, softened

3/4 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

Ice cream

Heat oven to 375 degrees. Grease bottom and sides of iron skillet with shortening.

Spread apples in skillet. In medium bowl, stir remaining ingredients until well blended. Sprinkle over apples.

Bake for 30 minutes or until topping is golden brown and apples are tender.

Serve with ice cream

Fall in Door County

2010-11-08T13:51:00.003-06:00

I love fall. I love the brightly colored leaves, the crisp bite in the air. I love breathing in the smell of firewood and hearing the crunch of fallen leaves underfoot. It's cozy and comfy. It's peaceful and hectic all at the same time.

In the city of Milwaukee it's hard to enjoy fall at its fullest. There's just so many people, cars, and responsibilities to truly appreciate everything that fall has to offer.
In order to take in the season you have to venture north, where time seems to slow down and things are simpler.

Just a couple of weeks ago Ben and I went up to Door County, Wisconsin, for our last camping trip of the season and some much needed R&R. I guess you could say that Door County has become "our place." Ever since we started seeing each other, we've made a special trip to this quite little hamlet, to take in the fall colors and visit the local festivals.

Our most recent trip was quite perfect. The weather was an incredibly comfortable 60 degrees during the day, bright sunshine, and a cool 40 degrees at night. Just right for a campfire.

We spent the weekend walking through the Fall Festival in Sister Bay, home to the Sister Bay Bowl and their famous "Clyde's Special." We strolled through craft stalls, perused the car show, and munched on some local grub.

All while keeping an eye on a couple of goats who decided to take a nap on someone's roof.

The views along Lake Michigan are unlike anything else. It creates such a different view of Wisconsin, one that almost makes you feel like you're on the East Coast. I guess that's why the locals call their little portion of the state "The Hamptons" of Wisconsin.

Large wooden chairs line the beach, giving tourists a chance to relax and watch the sail boats skim across the water. After an ice cream at Wilson's, Ben decided that he needed to take a break from all of the food and festivities.

Back at camp things moved at a slower pace. The trees shimmered gold in the late afternoon sun. I lazily pulled items out for dinner (Iron Skillet Lasagna and Pumpkin Bread Pudding ) while Ben began to put things together for a fire.

Under a cloudless sky, we sat by the fire and enjoyed the peacefulness around us -the trees gently swaying the in the breeze, the faint sound of laughter from a camp a few rows down. It's so easy to just forget about everything back home and give in to the quite ways of your surroundings.

Sunday started early. We took a short walk down to the lake front to greet the day. It was a chilly morning, but worth it to watch the sun's first rays dance across the water.

When we returned to camp, Ben assumed the "Sunday Position" and ate a light breakfast in his hammock while reading the local paper.

We decided to end the weekend by taking a hike along the Eagle and Minnehaha trails. The trails start out following the lake shore and then cut into the towering bluffs. Listening to the leaves crunch underfoot as well as the waves gently breaking against the shore is the perfect soundtrack for a hike.

About a mile into our walk, we climbed over some fallen rock and followed the trail inland through a forest of birch trees and brightly colored leaves. Every so often I'd pause to get a photo or to take in the general splendor. Ben, would meander along ahead of me, telling tales from his days as a Boy Scout.

I always find packing up is the hardest part of a vacation. You're so relaxed that the mere thought of packing and going back to the real world is stressful. After our hike I protested our inevitable departure by having Ben build a fire for lunch. While Ben prepared the fire and cooked some hot dogs, I slowly packed up our gear.

Before we left town, we stopped at a popular local frozen custard stand called Not Licked Yet. Since my family owns the frozen custard stand, The Whistle Stop, in St. Louis, I convinced Ben that we needed to do a little "research." Cones in hand, we walked down to a small duck pond and savored our last few moments of vacation. A few friendly ducks tried to take part in our afternoon treat by nipping at our feet and quacking for crumbs. Ben was a sucker and gave in.

Back in the real world, I'm surrounded by motoring cars, bustling people, and the stress of the upcoming holidays. Once in a while I find myself taking a moment to remember the quite, the colors, and the peacefulness that is fall. Already you can start to smell snow on the air. It's coming. But for a few more weeks I'm going to try to enjoy the remaining days of fall.

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Pumpkin Bread Pudding with Cranberries

2010-11-08T10:37:00.001-06:00

The first time I tried bread pudding was I was 14 years old. My grandma, Mimi, decided we should celebrate Grandparent's Day by going out for tea.

Dressed in my Thursday best, I joined Mimi at the Kerry Cottage where we sipped on hot tea, bit into cottage bread, and nibbled on tiny tea sandwiches. After our plates were clean Mimi asked me what I'd like for dessert. She handed me a small menu and I weighed my options: cinnamon scones, apple tarts, raisin bread pudding. Indecisive, I asked Mimi what she would be having. With a grin, she said that she was going to order the raisin bread pudding, and that I was more than welcome to have a bite or two.

Moments later the waitress came back with our desserts. Upon first glance I regretted ordering the apple tart. The pudding was made with thick slices of brioche that were spiced with cinnamon and nutmeg, then topped with plump raisins and an out-of-this-world whiskey sauce. Mimi saw the look on my face and offered me a bite. It was so warm and cozy, like coming home after a long day out in the snow.

Since that afternoon I've loved bread pudding. Whenever I see it on the menu at a restaurant I have to order it. And whenever I go camping in the fall, I have to make it in my Dutch oven.

Tart cranberries and sweet cinnamon bread are the basis for the fall classic. A thick pumpkin custard is poured over the bread and baked over coals to make a luscious dessert that captures the flavors of autumn.

Pumpkin Bread Pudding with Cranberries
(from Taste of Home)

For bread pudding
8 slices of cinnamon bread, cut into 1-inch cubes
4 eggs, beaten
2 cups milk
1 cup canned pumpkin
1/4 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup dried cranberries

For vanilla sauce
1 cup sugar
2/3 cup water
1 cup heavy whipping cream
2 teaspoons vanilla extract

Prepare coals for Dutch Oven & line Dutch Oven with foil.

Place bread in Dutch Oven. In a large bowl combine eggs, milk, pumpkin, brown sugar, butter, vanilla, cinnamon, nutmeg and cranberries. Pour mixture over bread. Cover Dutch Oven and place 12 coals on top and 8 coals on bottom for 350 degrees. Cook for a hour or until knife comes out clean.

*For sauce, in a saucepan bring sugar and water to a boil over medium heat. Cook until sugar is dissolved and mixture turns amber in color, about 20 minutes. Gradually stir in cream until smooth. Remove from heat and stir in vanilla. Serve warm over bread pudding.

*For camping, I recommend omitting the sauce and serving the bread pudding with whipped cream. It makes for less clean up.

Iron Skillet Lasagna

2010-10-29T11:46:00.002-05:00

Every once in a while I get cravings for some good, Italian cooking. I’m talking cheesy lasagna and some rustic Italian bread, followed by homemade tiramisu. The good stuff.

Occasionally these cravings will hit me while I’m camping. While I could easily drive into town and enjoy some lasagna at the closest Olive Garden, why not be adventurous and make it at camp?

Armed with my trusty iron skillet, I layered it with no-boil lasagna noodles, spicy Italian sausage, pasta sauce, and ricotta cheese. Covering the skillet with foil, I cooked my lasagna over the coals like I would a Dutch oven. The cheese melted and the sauce bubbled along the sides. The camp began to smell like an Italian eatery.

About an hour later I tucked into one of the best lasagnas I’d ever eaten.

It was piping hot and perfectly cooked through. I was nervous about the no-boil noodles drying out, but they exceeded my expectations. I’m pretty sure Mountain Man himself, would give it the official stamp of approval.

Here it is! The official Iron Skillet Lasagna recipe!

1 package of no-boil lasagna noodles

1 pound of spicy Italian sausage

1 jar of your favorite pasta sauce

1 container of Ricotta cheese

Parmesan for sprinkling

Start your coals and get them hot so they’re a pale gray. Line your iron skillet with foil.

Brown the Italian sausage over medium-high heat. Drain.

Spread a thin layer of sauce into the bottom of the skillet. Lay three to four lasagna noodles over the sauce, breaking the noodles to make them fit. Spread a think layer of ricotta cheese over the noodles. Top with the Italian sausage. Complete with another layer of sauce. Repeat process until layers reach the top of the skillet. Sprinkle final layer with Parmesan cheese.

Place a piece of foil over the skillet. Cut two small holes in the foil to create a vent. Place the skillet on the fire grate over the coals. Let cook for 45 minutes to an hour or until cheese is bubbly and noodles are tender.

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Cinnamon-Apple Pecan Muffies

2010-09-25T11:43:00.001-05:00

It’s chilly outside and I have a whole bushel of apples sitting in my kitchen, just begging to be turned into something delicious.

I should be getting ready for my friend’s wedding. But instead I’m thinking about cinnamon, apples and crunchy pecans.

I won’t be late if I whip up a little batch of something sweet … right? Nah, I’ll be OK.

How about these Cinnamon-Apple Pecan Muffies? Oh, sweet lord, these things are delicious. And bonus, they’re incredibly easy to make. Which is a good thing, since we all know I’m not a baker.

So, if you have a little time on your hands, and you want something cozy and warm to go with a scoop of vanilla ice cream, try these little morsels. Go on. I dare you.

Cinnamon-Apple Pecan Muffies

1 cup packed brown sugar

1/2 cup flour

1 cup chopped pecans

1 medium sized Johnathan apple, chopped

1 teaspoon cinnamon

2/3 cup butter, softened

2 eggs

Pre-heat oven to 350 degrees. Grease muffin tin.

Combine brown sugar, flour, pecans, apple, and cinnamon in a medium sized bowl. In a small bowl, beat butter and eggs together until combined. Add to dry mixture and mix until combined.

Pour mix into muffin tins, about 1/2 - 2.3 full. Bake for 15-20 or until set.

Serve warm with a scoop of vanilla ice cream.

Warm Caramel Apples

2010-09-24T13:51:00.001-05:00

Sometimes I get these cravings. Cravings for caramel. Cravings for apples.

They seem to have gotten stronger since fall started. Since I went to the apple orchard. They also always seem to happen when I'm at work. Which is unfortunate because I can't really make caramel apples at work.

So I have to sit at my desk craving caramel apples until I get home.

But the good thing is, when I get home, I can have all of the caramel apples I want. All of that gooey, sweet, delicious fall flavor is just waiting for me. I'm going to be honest, it helps me get through the day.

Warm Baked Caramel Apples

6 Johnathan apples
1 1/4 cups heavy whipping cream
3/4 dark brown sugar
2 tablespoons butter

For Home
Preheat oven to 350 and grease a 11x7 baking dish.

Using an apple corer, remove the core of the apples. With a vegetable peeler, remove the skin from the top 1/3 of the apples. Stand apples in baking dish.

Bring 3/4 cup of cream, brown sugar, and butter to a boil in a saucepan. Pour sauce over apples, adding some into the hollow centers. Bake until apples are tender, about 1 hour.

Beat remaining 1/2 cup of cream in medium bowl until peaks form.

Serve apples with cream and sauce from bottom of baking dish.

For Camping
Prepare a coals for the Dutch oven, and line Dutch oven with heavy-duty foil.

Prepare apples and sauce as directed above.

Place apples in Dutch oven and pour over sauce. Place coals on Dutch Oven (8 on bottom, 12 on top). Bake in oven until apples are tender, about 1 and a half.

Serve with purchased whipped cream.

Cinnamon Roll Success!

2010-09-19T22:38:00.003-05:00

I did it! I'm so excited to tell you that after 9 cups of whole milk, 21 cups of flour, 3 cups of sugar, 6 packets of yeast, 3 sicks of butter, and 24 hours of sweat and anxiety, I have successfully made a batch of cinnamon rolls. The third time really is a charm.

It seems that the Williams-Sonoma recipe was a little easier for me to handle. Not quite sure why. But at this point, I'm just glad they turned out.

Also, I think I've decided that rolling out dough is my new favorite thing to do in the kitchen.

I ended up following the Pioneer Woman's filling recipe. It seemed to have the most cinnamon goodness. I'm pretty certain that there is no possible way to over-do cinnamon and sugar.

I can't tell you how excited I was to have the rolls all neatly lined up in my pan. I kept jumping up and down in my kitchen, clapping my hands.

The whole apartment smelled like heaven - cinnamon, sugar, and butter. My mouth was watering as I pulled them out of the oven.

I will admit, my frosting didn't exactly turn out as planned. Apparently, according to my Mom, I didn't let the cream cheese and butter reach optimal temperature. To tell you the truth, at this point I don't care. It still tasted good. And that's all that matters.

Cinnamon Rolls
(adapted from the Pioneer Woman and Williams-Sonoma)
For Rolls

4 1/2 to 5 cups of flour
4 teaspoons dry active yeast
1/3 cup sugar
1 1/2 teaspoon salt
1 cup hot milk
6 tablespoons unsalted butter, cut into pieces, at room temperature
3 eggs, at room temperature

For Filling & Icing
1/2 stick of butter
2 teaspoons vanilla
Lots of cinnamon
Lots of sugar
1 package 8 oz cream cheese
3 cups powdered sugar
1 stick butter, room temperature
1 cup whole milk
2 1/2 teaspoons vanilla extract
3/4 teaspoon salt

For rolls, in a mixer with the paddle attachment, combine 2 cups of flour, yeast, sugar and salt. Add milk and beat on medium speed for 1 minute. Add butter, eggs, and 1/4 cup of flour and beat for 1 minute. With the dough hook, beat in remaining flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Transfer to oiled bowl. Cover loosely with towel or plastic wrap and let rise at room temperature until doubled in bulk, 1 1/2 to 2 hours.

Turn the dough out onto lightly floured board and roll out into a 14-by-10-inch rectangle.

Melt 1/2 stick of butter. Add 2 teaspoons of vanilla. Drizzle mixture over rolled out dough, use hands to spread mixture over dough. Generously sprinkle the cinnamon and sugar over the dough. Really lay it on. Beginning with the long end, roll up the dough, jelly-roll style. Pinch the seam to seal the dough. Using a serrated knife, cut the roll crosswise into 1 1/2 inch pieces. Arrange rolls in a 9-by-13 in, greased pan. Cover with a towel or plastic wrap and let rise at room temperature until puffy, about 1 hour.

Preheat oven to 350 degrees.

Bake rolls in the oven until golden brown for 25-30 minutes.

Meanwhile, combine cream cheese, butter, powdered sugar, salt, milk and vanilla. Beat until smooth. Pour over hot rolls. Serve warm.

Third Time's a Charm...I hope

2010-09-18T09:14:00.002-05:00

Hi. I'm Sarah, and I'm not a baker.

There. I said it. And you know what? I don't feel any better. I wish I was a baker. I really do. To have the ability to make sweet, sugary, delicious confections like Joy the Baker or The Pioneer Woman would be fantastic. But, instead, I've turned out to be more of a cook. Ask me to whip up a beef stew - no problem! Ask me to make a heavenly batch of cinnamon rolls? Well, apparently it takes me three ... hopefully.... tries before I get it right.

I guess I should start at the beginning ... that way you'll understand my "baking plight". That's what I'm calling it. Dramatic, no?

As you may have guessed, I've been doing a lot more cooking outside than I have in my own kitchen. Now that the weather is getting cooler (and rainier) camping just isn't possible. So, I decided that I would make this my "Welcome Fall" weekend. I spent my entire lunch break on Tuesday scouring the web for recipes. I settled on The Pioneer Woman's cinnamon rolls (everyone has been raving about them), a rather amazing Porter Beef Stew from my Colorado Classique cookbook, and these caramel baked apples. Yum!

I knew the stew and baked apples wouldn't be a problem for me. I've made the baked apples before and I kind of rock at making stews. But I knew the cinnamon rolls and I might not get along. So, last night, I decided that instead of going out with the girls, I'd stay in and tackle this cinnamon beast.

I came home from the grocery store all excited to finally declare myself a "real baker". I pulled out the ingredients, read through the recipe...twice, and tied on my pretty, pink Yellowstone apron. I was set.

Well, my first batch was a disaster from the start. Instead of using canola oil like the recipe called for, I used olive oil. I know, I know bad move. For some reason I thought I had canola oil in my pantry, but of course I didn't. So, in the act of being lazy, I decided that olive oil would be OK. When I called my Mom to ask why my dough wasn't rising she said, "Did you follow the recipe exactly?" That's when I told her about the oil. Long story short, she laughed and told me I'd have to scrap it and start over.

After a brief trip to the store to get more yeast and oil, I started in on batch number two. I was feeling pretty good about this one. Following the directions to the letter. But, once again, when it came time to leave the dough and let it rise nothing happened. I called my Mom again for help. After explaining what the dough looked like - a complete lumpy mess - she told me to run it through the Kitchen Aid and leave it over night. If it didn't rise then I'd have to start over. Again.

This morning I woke up to find my dough a sticky, lifeless mess. I'd have to start over. Completely frustrated I logged on to the computer to find a different recipe. I needed something simpler. Thank you Williams-Sonoma! Country Cinnamon Rolls! Thankfully it had instructions for making the dough in a Kitchen Aid, so I wouldn't have to hand mix everything (which in all honesty I think that's where my problem was with the first two batches). I ran to the store, again, for one more package of yeast and some sugar. I was determined to make this batch work.

45 minutes later, I'm sitting at my desk drinking coffee out of my favorite sunflower mug, hoping that the dough is rising. I'm going to try and patient. I'm going to try and be positive. However, if this one doesn't work out...well I think I'll stick to the Rhodes Cinnamon Rolls.

End of Summer Blues & Root Beer Barbecue Chicken

2010-09-15T13:26:00.010-05:00

I'm sad summer is over.

I'm sad because this means no more camping trips.

No more camp fires.

No more mountain summits.

No more summery salsas.

No more outdoor cooking.

As the days get shorter and the leaves begin to change, I need to let summer go and embrace the season of fall. While I'm not going to pack away my camping gear just yet, I am going to start thinking about comfort food. So, you might begin to see recipes on here that are not camping friendly. And for that, my dear friends, I apologize. But, hopefully the things I write about in the coming fall and winter months, can be adapted to the open flame.

Before I end this post, I'd like to leave you with one final bite of summer. It's saucy, it's sweet, it's Root Beer Barbecue Chicken. I found this recipe while reading the July issue of Bon Appetit. I hadn't figured out what I was going to serve for my official meal, and was looking for a little inspiration.

I think for a good 5-7 miles I kept saying, "Mom! I'm going to make this chicken!" Eventually my Dad gave me a look through the rearview mirror and said, "If you say you're going to make the chicken one more time..." Of course he didn't tell me what he was going to do to me if I said it one more time - impending doom was implied.

All I can say is, this chicken is amazing. The barbecue sauce is deliciously unique - sweet with a subtle bite - while the chicken is tender and juicy. I served the chicken with homemade coleslaw and grilled zucchini. I truly think it was one of the best meals of the trip!

Root Beer Barbecue Chicken
For Sauce:

1 cup root beer
1 cup ketchup
1/4 cup lemon juice
1/4 cup orange juice
3 tablespoons Worcestershire sauce
1 1/2 tablespoons dark brown sugar
1 tablespoon mild-flavored molasses
1/2 teaspoon grated lemon peel
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Combine all ingredients in a medium saucepan. Over medium heat, bring to a boil. Stir occasionally. Reduce heat to medium-low and simmer until reduced to 1 1/2 cups. Season to taste with salt and pepper. Remove from heat and let cool. Can be made up to 2 weeks ahead; keep refrigerated.

For Chicken:

1 tablespoon salt
1 tablespoon sweet paprika
1 tablespoon dark brown sugar
2 teaspoons black pepper
1/4 teaspoon celery seed
8 pieces of chicken (breasts, thighs, legs etc)
1 cup water
3/4 cup distilled white vinegar
1/4 cup Worcestershire sauce

Mix first 5 ingredients in a small bowl. Reserve 4 teaspoons of the mixture for the mop. Rub remaining mixture over chicken.

Mix 1 cup water, vinegar, Woscestershire sauce, and reserved 4 teaspoons spice misture in a medium bowl to blend for mop.

Prepare grill to medium high heat. Arrange chicken, skin side up, on grill. Brush chicken with mop mixture every 15 minutes until almost cooked through, about 30 minutes. When chicken is almost cooked, brush with barbecue sauce and continue grilling until meat is cooked or juices run clear.

Serve hot with additional barbecue sauce.

Ginger Peach Cobbler

2010-09-12T23:13:00.002-05:00

Alright, I'm confused. The weather is saying "Hello, Sarah. Welcome to fall!" But, the produce at my local market still say "Hello, Sarah. It's summer!" This is resulting in a major food conflict in my kitchen. Do I switch to cozy comfort foods like slow cookers and casseroles, or do I stick with fresh salsas and grilled meats? Oh, what to do!

Since it's a cold and rather rainy day - not good for a proper campout - I've decided to improvise. Everyone, say hello to this cozy Ginger Peach Cobbler. I'm loving this recipe. The sweet peaches say summer, while the spicy ginger biscuits say fall. It's a great combination. If you'd like to make it more of a summery treat, add a scoop of vanilla ice cream. I've opted for some fresh whipped cream with a hint of cinnamon. It's more appropriate for cuddling up on one's couch and reading a good book.

I think the biscuits are my favorite part about this cobbler. I don't know if you've picked this up, but I'm not really a baker. I'm more of a cook. My boyfriend - who is amazing at baking pies - says I lack the patience for baking. So, the fact that these biscuits turned out perfect really excites me. They'd be really good with some honey butter for breakfast.

Ginger Peach Cobbler
(adapted from Cooking Light and Epicurious)

For peaches
6 peaches, pitted and slices
1 tablespoon flour
1/4 cup sugar
1/4 teaspoon ground ginger

For biscuits
1 2/3 cups flour
1/4 cup chopped crystalized ginger
3 tablespoons sugar
1 1/2 tablespoons baking powder
1/4 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
2/3 cups plus 1 tablespoon heavy whipping cream

Combine peaches and 1 tablespoon flour in a large bowl. Toss gently. Add 1/4 cup sugar and ginger. Toss to combine. Pour peach mixture into skillet and place in oven at 350 degrees until bubbly.

Place flour, crystalized ginger, sugar, baking powder and salt in a bowl. Blend to combine. Add butter and cut into mixture until resembles coarse meal. Add 2/3 cup cream and work together with a fork until moist clumps form. Turn dough out onto floured work surface and knead briefly just until dough comes together. Roll dough out to 3/4 inch thickness and cut into biscuits.

Remove peaches from oven and place biscuits on top. Return to oven and bake until peaches are bubbly and biscuits are golden brown, about 30-35 minutes.

Black-Eyed Pea Salsa

2010-09-07T20:28:00.001-05:00

Happy Hour is essential at any campout. From cheese and crackers to chips and salsa, you should always partake in a little something before diving into the main event.

My Aunt Katherine is the queen of Happy Hour. She always comes to camp armed with various salsas and the proper libations. My favorite, is her Black-Eyed Pea Salsa.

Full of black-eyed peas, sweet corn, summery tomatoes, and spicy jalapenos, this salsa is sure to be a camp sensation. I recommend doubling the recipe ... it's sure to go in a flash!

Black-Eyed Pea Salsa

2 15-ounce black-eyed peas rinsed and drained
2 11-ounce cans Rotel tomatoes with juice
1 11-ounce can white shoe peg corn, drained
1 cup fresh tomatoes, chopped
2 tablespoons cilantro, chopped
2 tablespoons of basil, chopped
1/2 bell pepper, chopped
1 bunch green onions, chopped
3 jalapenos, seeded and chopped
1 envelope Italian salad dressing mix
1 teaspoon cumin
1 teaspoon garlic salt

Mix all ingredients in large bowl and chill for several hours. Check seasonings and adjust to taste. Serve with grilled corn bread or your favorite tortilla chip.

Chocolate Chip Cake with Chocolate Marshmallow Topping

2010-08-29T22:00:00.002-05:00

Thunderstorms are one of my favorite things about camping. Huddling in the tent, listening to the rain pound against the canvas, wiggling deeper, and deeper under the sleeping bag every time thunder rumbles off the mountains.

A couple of years ago there was a storm rolling into our camp in Ouray. Heavy, ominous clouds moved over the mountains creating a thick, wet curtain across the sky. The camp had just finished cleaning up after dinner - everyone excited about the storm. My sister, on the other hand, was nervous. She was still preparing dessert, which was scheduled to be served around a roaring campfire.

As the first drops fell from the sky, my sister valiantly declared that she would not abandon her post as chef. We would have dessert, rain or shine.

While the rest of us sought shelter in our camper, my sister braved the elements. The wind whipped around her, the rain coming down hard and fast. She shivered in the cold. But as the minutes ticked by, you could catch a whiff of the cake that was baking, the chocolate that was melting. Soon, my sister joined us in our warm, cozy shelter, as we tucked into her moist chocolate chip cake and gooey marshmallow topping.

Chocolate Chip Cake with Chocolate Marshmallow Topping
Ingredients
1 box yellow cake mix
1 bag chocolate chips
6 marshmallows
2 tbl. butter

Directions
Pre-heat camp oven to 350 degrees. Prepare cake to box directions. Add half bag of chocolate chips to mix. Bake until center is set and top is golden brown.

Over medium-low heat, combine remaining chocolate chips, marshmallows and butter in a medium sauce pan. Stir constantly until mixture is smooth. Pour immediately over cake.

Breakfast Bread Pudding

2010-08-24T22:57:00.000-05:00

It's 11 o'clock at night and I'm thinking about breakfast. Clearly I did not eat enough for dinner. I should be working on job applications or studying for the GRE, but no. Instead, I'm thinking about my favorite breakfast foods - bacon, eggs, pancakes, waffles ... breakfast bread pudding.

Ah, yes, the joys of bread pudding. I'm sure many of you are shocked that I'm even thinking about such a cozy breakfast when it's still 80 degrees outside. But to be honest, I'm ready for fall. The nights here in Milwaukee are cool, and even during the day - when it's sunny and 85 - a bit of a breeze comes along carrying the whisper of cooler days to come. Perfect days for bread pudding.

So, I'm thinking about this recipe my Uncle Bill made on one of our western adventures not too long ago. It was adapted from an Ina Garten recipe for the Dutch Oven. It was crazy delicious. Made with rich Brioche and full of vanilla, honey, and raisins, then topped with maple syrup, this recipe is truly made for cooler mornings.

I'm planning on making this dish the minute the weather breaks. I'll sit here in my cozy, little apartment one Saturday morning, and dig into a heaping helping of this wonderful, comforting goodness.

Breakfast Bread Pudding
adapted from Ina Garten

Ingredients

5 extra-large whole eggs

2 teaspoons orange zest (2 oranges)

2 extra-large egg yolks

1/2 teaspoon kosher salt

2 1/2 cups half-and-half

Brioche loaf

1/3 cup of honey

1/2 cup golden raisins

1 1/2 teaspoons pure vanilla extract

Maple syrup, to serve

Directions

1. Whisk together whole eggs, egg yolks, hald-and-half, honey, vanilla, orange zest, and salt. Set aside. Slice brioche into 6 (1-inch) thick pieces. Lay half brioche slices flat in Dutch Oven. Spread the raisins on top of the brioche slices, and place the remaining slices on top. Pour the egg mixture over the bread and allow to soak for 15 minutes.

2. Place 18 white hot coals on top of Dutch Oven, and 6 underneath. Bake for 55-60 minutes. Cool slightly before serving. Top with maple syrup.

Sunsets and Cuban Sandwiches

2010-08-23T10:40:00.002-05:00

One of my favorite things to do when camping is watch the sunset. I love it when the sky is on fire with bright oranges, deep reds, and vibrant pinks. The clouds turn a pretty iridescent yellow as the sun dips behind the horizon. You can't help be feel incredibly small, against such a dramatic landscape.

Want to know what's good after watching the sunset? A Cuban sandwich.

My mom is the main reason we eat so well on camping trips. Months leading up to our vacation, she scours her cookbooks, searching for a few choice recipes. This year she found the recipe for a Cuban sandwich that she said we had to have our on trip.

The trick to making this classic sandwich is to making the pulled pork ahead of time. That way, all you have to do is assemble and grill! You enjoy all of the traditional Cuban flavor - the Black Forest ham, the sweet pickles, creamy Harvati cheese, and succulent pork - all in the great outdoors.

Cuban Sandwiches

adapted from the Colorado Classique Cookbook

Cuban Pork

3 heads garlic

2 tsp salt

1/3 cup lime juice

1 cup minced onions

1 tsp black peppercorns

3/4 cup orange juice

1/3 cup lemon juice

2 tsp oregano

1 cup olive oil

3-4 lb pork roast

Combine all ingredients and marinate over night. Drain pork, reserving marinade. Brown pork in a skilled for 2 to 3 minutes on each side to seal in juices. Place browned pork and 3/4 cup reserved marinade in a greased crock pot. Cook for 8 - 10 hours. Shred pork.

Sandwich

1 French baguette, sliced

2 tbl butter

2 cups shredded pork

4 deli slices Black Forest ham

4 deli slices Harvati cheese

4-6 dill pickles

To make sandwich, heat grill to medium heat. Butter one side of two slices of bread. Layer pork, ham, cheese and pickle on non buttered side of bread. Place top of bread on sandwich, butter side up and press down. Wrap sandwich in foil and place on grill. Cook, in foil for 10 minutes, or until bread is golden brown and cheese is melted.

In Need of Chocolate

2010-08-18T11:48:00.000-05:00

I love chocolate. I love it in all forms - ice cream, snicker bars, truffles, hot chocolate. Yep, I love chocolate. I'd go so far as to say it's my weakness.

So, you can guess how excited I was when I walked into Mouse's Chocolates & Coffee while on vacation in Ouray, Colorado. It wasn't just "Yay! Chocolate!" excited. No, this was butterflies, heart racing, oh-my-god-look-at-those-truffles, excited.

The whole place smelled like warm, chocolate heaven. Specializing in confections such as truffles, turtles, coconut clusters and scrap cookies, there seems to be something for every craving.

My cousin Jenna and I tried a couple of truffles. I indulged in the chipotle dark chocolate, while she tasted the mocha. Sweet lord, these truffles were seriously out-of-this-world. I never would have thought about putting chipotle in chocolate. The smoky flavor helped enhance the chocolate.

I also tried the Scrap cookies! These cookies are quite ingenious. The chocolatiers take the left over scraps of chocolate and fold them into cookie batter. When you bite into the cookie, you never know what you're going to get. It may be a piece of turtle, it maybe a dried apricot. Just make sure to have a glass of milk close at hand. These cookies are so scrumptious, you'll need help washing it down!

If you're not in the mood for chocolate, be sure to try their fresh, on-site roasted coffee. My Dad went for a classic cappuccino, while my sister Theresa enjoyed their espresso shake. My sister Mary, who isn't a coffee fan, tried their caramel apple cider. It was like drinking a slice of caramel apple pie.

So, the next time you're in Ouray, Colorado, be sure to stop by Mouse's. The chocolates are to die for, and the coffee is the best in town.

Mouse's Chocolates
520 Main Street, Ouray, CO
http://mouseschocolates.com/

Bananas Foster French Toast

2010-08-17T13:12:00.001-05:00

French toast is a staple on my camping trips - day old bread dipped in a rich batter, then placed on a screaming hot griddle and cooked to perfection. Sometimes it's topped with a sprinkling of salt and a drizzle of maple syrup. But other times I like to have a little fun and use ripe bananas and crunchy pecans to make a sauce that's reminiscent of a New Orleans favorite.

The first time I ever experienced Bananas Foster french toast was during a trip to Denver. My uncle took me out to a restaurant called Cafe France - a quaint little restaurant tucked in the corner of a strip mall. The owner was boisterous and eager to tell me what was the best on his menu. He pointed to the french toast and insisted that I try it.

I could smell the cinnamon and butter before my plate even reached the table. The bread was toasted perfectly on each side, the caramelized sugar clinging to every slice. Bananas and pecans were piled high, dusted with a light coating of cinnamon. Each bite was dark and rich. When the owner came to the table to ask what we thought of our meal, all I could do was smile. It was one of the best french toasts I'd ever eaten.

Inspired by Cafe France, I found a recipe that's simple and delicious enough for the camp. It feeds about six people, and I promise you, there will be no leftovers.

Bananas Foster French Toast
Adapted from Paula Deen
2 eggs
1 tsp vanilla extract
2 tbl sugar
1 cup half-and-half
Thick slices of French bread

Sauce
1/2 cup dark corn syrup
1/2 cup packed brown sugar
1 cup maple syrup
1 cup chopped pecans
1 cup chopped bananas
1 tsp rum extract

Dip bread slices in egg mixture to coat both sides. Using a fork, remove bread from egg mixture, letting excess mixture drip off. Place bread in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining bread. Set aside and keep warm.

In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately.

Cheyenne Chowder, Mortal Peril and An Apology

2010-08-13T13:29:00.001-05:00

I owe you all an apology. I haven't blogged in over a month! There is no excuse for my lack of recipes and camping stories. I promise I'll be better.

So I guess I should wrap up my trip with the boyfriend. I left off with our delicious honey-mustard kabobs and a hike up to Calypso Cascades. Both were sensational.

Ben and I finished off our tour of Rocky Mountain with another hike. I like to call this one the Mortal Peril Hike. Why you ask? Well, I'll tell you.

Bear Lake

On our last day in camp, Ben and I decided to walk around Bear Lake. When we got there and say that Bear Lake was a rather short hike, we made the decision to hike up to Odessa Lake.

Mortal Peril!

Now, I don't know if any of you have done this hike before, but WOW. I believe there was one point when I turned and asked Ben, "Can we honestly go any higher?" For a good 3 hours we climbed over rocks, carefully walked over snow fields, and jumped over streams. It was very intense.

Grace Falls

Along the way we say some gorgeous wildflowers and one impressive waterfall called Grace Falls. I think I took about 30 photos of the waterfall alone. When we finally made our destination, I was breathless. The water was crystal clear and reflected the surrounding mountains like glass. Everything was still and quiet. In the distance you could hear the rush of the falls and the gentle whistling of the wind through the pine trees.

Odessa Lake

Our Fishy Friend

Ben and I stopped for lunch and relaxed. I stretched out on a sunny rock, while he sat by the lake, contemplating the meaning of life. Eventually, we had to retrace out steps and climb back over the mountain. Let's just say, once we were back at camp, we were exhausted.

That night we feasted on Cheyenne Chowder and steak. Delicious.

Cheyenne Chowder is a recipe my Mom gave me that seems to have become a staple on our western camp outs. It's a chunky soup with smoked sausage, chunky potatoes, carrots and corn. There's a touch of sage and rosemary, which adds a great earthy flavor. It's honestly the perfect meal for a chilly night in the mountains.

Cheyenne Chowder

1 tbl canola oil
4 cups chicken broth

1 cup cooked wild rice
2 cups corn

1 lb smoked sausage ring
2 potatoes peeled and cubed

1 red onion, chopped
2 tsp mustard

1/2 cup red pepper, diced
1/2 tsp thyme

2 carrots, peeled and sliced
1/2 cup cream

Directions

1. In a large Dutch oven , lightly brown sausage in oil. Drain sausage. Add the onion and peppers - sautee until onion is translucent. Add remaining ingredients except thyme and cream. Simmer until vegetables are tender and flavors blend. Add cream and thyme. Do not boil soup after adding cream

2. Garnish with crisp crumbled bacon, chives and blue cheese.

Grilled Pizzas, Honey-Mustard Kabobs & Calypso Falls

2010-07-16T08:04:00.000-05:00

Our brief, but amazing, two days in the Arches came to an end, and Ben and I once again packed up the car and headed east towards Rocky Mountain National Park.

I don't know why, but it always seems like we get into a park right around supper time. After a brief stop at the local Estes Park grocery store, we arrived at our campsite. I'm not sure if many of you are familiar with the happenings in Colorado, but they're suffering from a beetle infestation that is destroying all of the pine trees.

This devastation was quite visible when we pulled into Glacier Basin campground. What was once a lush pine forest is now no more. A good half of the campground is now bare. But, I will say, it does five you a better view of Long's Peak!!

So I really haven't talked about food that much on this trip, have I? Well get ready! For our first meal, we dinned on delicious grilled pizzas

These things were sensational. To help cutdown on mess, I used 2 whole wheat boboli pizza crusts and drizzled them with olive oil for flavor. The toppings are simple, I just suggest using a small can of tomato sauce, that way you don't have to worry about leftovers.

Oh man, these pizzas were good. After a long day in the car it was a relief to sit down and enjoy a nice, hot, homemade meal. And come on, who doesn't like pizza?

Like Arches, there is so much to see at Rocky Mountain. The best way to see it all, in my opinion, is to hike! So, I'd like to take you on a journey to Calypso Cascades and Ouzel Falls. I think I'll let the photos do all the talking...

Ben, aka The Sundance Kid, double checking our trail. Don't want to get lost!

The wildflowers!

We're almost there! Just around the bend...

But first, I'm going to stalk a butterfly. Hello, little butterfly!

Calypso Cascades

Ouzel Falls

We won!!

As you can see...the hike was gorgeous. It was a 5 hour hike that had incredible scenery, and some friendly faces. Everyone, meet Bill.

Isn't he adorable? Anyway...back to the food! So, what better way to end a long day of hiking, than with some scrumptious Honey-Mustard Kabobs?

These guys are incredibly easy to prepare. Since you're using pre-cooked sausage, the cook-time and clean up is literally a breeze.

And the mustard sauce...I must tell you about the mustard sauce. As you can see, I forgot to bring a basting brush on this trip, so I had to use a spoon - but the flavor of this slightly sweet but smoky sauce is wonderful. We even used the leftovers on sandwiches the next day.

So campers! Hope you're hungry, here comes the recipes!!

Grilled Camping Pizza

Serves 2

2 8-inch whole wheat Boboli pizza crusts

1 4 oz jar of tomato sauce

Oregano, to taste

1 1/2 cup of mozzarella

Pepperoni

Fresh basil

2 tomatoes

Olive oil, for drizzling

Prepare grill for medium-high heat.

Drizzle the pizza dough with olive oil and place on grill. Remove when crust is heated through.

Top crust with pizza sauce, oregano, basil, tomatoes, pepperoni, and mozzarella. Place dough back on grill and cook, covered, until cheese is nice and bubbly. About 7 minutes.

Honey-Mustard Kabobs

adapted from epicurious

6 tbl Dijon mustard

2 tbl honey

1 tbl mayonnaise

4 fully cooked sun-dried-tomato chicken sausages (we used turkey sausage, since chicken was not available).

24 mini bell peppers

Olive Oil

Metal skewers (we used wooden - remember to soak!)

Prepare barbecue (medium-high heat). Whisk mustard, honey, and mayonnaise in small bowl to blend. Thread 3 sausage pieces alternatively with 3 peppers onto each of 8 skewers and place on baking sheet. Brush with milk; sprinkle with salt and pepper.

Grill skewers until vegetables are lightly charred and crisp-tender and sausage is heated through, turning occasionally and brushing with mustard mixture during last 1 or 2 minutes, about 8 minutes total.

Arrange skewers on platter. Brush with any remaining mustard mixture.

Enjoy!

Midnight Brats and a Tower Arch

2010-07-09T14:10:00.000-05:00

After we got our camp set up, Ben and I were both exhausted - almost too exhausted to cook our first camping meal. But thank goodness for the simplicity of brats.

I've got to say, there's something so delicious about brats at midnight. They taste juicier and heartier, especially when they're topped with a delicious mango chutney. Throw in an ice cold diet coke, and I'm a happy girl.

So here's the thing about camping at the Arches - there are no trees to block the sun. Which means, you're going to be woken up by the sun streaming through your tent. Early. Like 5:30 AM early. Now, after a long car ride and late night setting up camp, getting woken up early is not the most ideal. But, it does allow you to get an early start on the hiking trails.

The trail to Tower Arch is long and secluded. Just to get to the trail head you have to venture off the only paved road in the park. Ben and I reached the trail head marker at about 8 am. Our packs were set with granola bars, apples, and plenty of water. (We'd learned our lesson the night before).

So, when I say secluded, I mean secluded. We hiked our way up the face of a cliff, over some sand dunes, and through some "rock gardens." Finally, 2 grueling hours later, we arrived at Tower Arch.

This place is pretty incredible. The whole time we were on the trail, and at the arch, Ben and I were the only ones there. It was great to have the place to ourselves. We climbed around the rocks, ate our granola bars, and took a little siesta.

It seemed to take longer to get back to the trail head...and the car. Probably because it was later in the day and the sun was brutal. Once we got to the car, we managed to fit in one more mini hike before heading back to camp - we were in a desperate need to get out of the baking sun.

What's incredible is that all of this - these arches - were once underwater. It's kind of mind blowing if you really stop and think about it.

After an afternoon of ice cream and dip in the Colorado river, Ben and I headed back out on the trail for an evening hike. We decided to explore the area of Devil's Playground - which was close to where we were camping.

Devil's Playground is a garden of huge rock formations and the home of Canyon Arch, the longest arch in the park.

Unfortunately, due to poor lighting, this photo didn't turn out too well. But, it was exciting to see this geographic phenomenon - especially since in 1994, a huge chunk of this arch came tumbling down, demonstrating just how fragile these wonders really are.

To be continued...

A Delicate Arch

2010-07-04T17:54:00.000-05:00

I guess I should explain a little about Park Avenue. No, it's not the famous street in New York. It's a small gorge of sheer faced rock walls, that look a lot like skyscrapers. There is a path that travels between the two walls, giving you a "Park Avenue" perspective.

I will say one of the neat things about Arches, is that the drive in the park is gorgeous. I mean who knew a bunch of red rocks could be so cool? Every couple of yards there's a pull out, offering spectacular views on some pretty incredible scenery. For example, Balanced Rock.

Makes you wonder how it stays up there, right?

As we slowly made our way to our camp, we decided to stop at Delicate Arch - which just so happens to be the famous arch on the Utah license plate. We parked the car, changed into our hiking boots and walked over to the trail head.

1.5 miles. That's how long the sign said the hike was. Sounds pretty easy, right? Ben and I thought so. Now, for those of you who are thinking about visiting Arches, I'm going to offer you a little piece of advice. Even though it's 7 o'clock at night, and the sign says 1.5 miles, bring water. I don't care how seasoned of a hiker you are. Bring water. We did not heed this advice, and hiked, nay, climbed our way up to Delicate Arch. It was two hour, up hill climb that pushed us to our limits. But it was entirely worth it.

Isn't that view breathtaking? Standing at the top of a cliff, Delicate Arch seems to defy both gravity and time. We got there just in time to see the last rays of the sun cast an ethereal glow on the dusty rock. Park visitors were quietly sitting along the rim of the cliff, watching the shadows expand across the horizon.

We were exhausted when we reached our car. Exhausted and hungry. It was 9 o'clock and the sun had dipped behind the mountains. We still needed to check in at the Devil's Garden campground and get our tent set up. Needless to say I was a little cranky and Ben, bless his heart, was able to keep me sane until we get things squared away at camp.

To be continued...