Today my office sits about 150 miles northeast of Spokane. Nestled deep in the vibrant republic of Idaho’s Panhandle National Forest – far removed from humans and hospitals (and viruses)…just me and the Cuban and the much too frequent mosquito. This is our annual ‘date day getaway’.
Each July as stressors compound, my patience with patients dwindles and I begin eating an obscene amount of gluten. Enter – a day away camping trip to the middle of nowhere, where wild morels grow, uninvited (but welcome) mussels find their way on the dinner menu and bubbly rose coddles a dear friend.
This blog post was going to be devoted to fun things to eat while camping, and it still will, but allow me to tangent for a sec…
While finding the ironic hilarity that is being a food blogger while in a forrest known as a ‘pan handle’ I caught myself drifting down stream about what the proper pans I like to handle for such an excursion are..
I’m a big fan of cast iron. BIG. FAN. I’m also a big fan of fans. (Great item to have whilst camping…or if you have a German Shepherd who snores rather loudly but sleeps in your bedroom…)
Sorry, I was so rudely interrupted.
I love cooking on cast iron. They hold heat well and cook evenly. They can stand being put right on the coals. They make food taste amazing. That char. That blistery curst. Yum. BUT> They are a pain to clean, especially while in the wilderness…AND there are a few things one should NEVER put in one:
Fish.
Actually that’s all I would say. Unless, you have your own special fish pan. Cast iron may hold heat well but they also hold taste, and unless you want your Double Butter Bourbon French Toast to taste like bluegills, I would hold off.
Same principle applies: do not cut onions and then anything else. Liquor before beer. Fruit before onions.
However, an even bigger medal may be given to the genius who created aluminum foil. A fully encloseable and disposable vessel for many of your arsenal needs. But that’s for another day. Dirty dishes plague me, but oh man…that crust. Let’s make Panhandle Potatoes, Ham & Goat Gouda.
Feeds you, your handsome hubby and two blog dogs; Takes about an hour
Ingredients for Panhandle Potatoes with Ham & Gouda:
- 4-6 large gold potatoes, cubed
- 2 tbsp garlic powder
- 2 tsp onion powder
- 3-4 sprigs rosemary, minced
- 1 tsp dried oregano
- 1 lemon, juiced
- 1 cup Gouda cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/2 stick salted butter, cubed
- 4-5 slices of your favorite ham (finger width slices), I used Boars Head Sweet Slice
- 4 eggs
- Salt, pepper, olive oil
Method:
(I like to prep these at home, so when you get to your campsite your potatoes are ready to be roasted – but they can obviously be prepped wherever you like.)
Cube your potatoes and combine in a large tupperware with rosemary, oregano, pepper, lemon juice, EVOO, lots of salt and spices. Mix well and add more seasoning than you would use for roasting them in the oven.
Dollop the top with the butter pats. Close your tupperware and make sure to bring foil and tongs with you.
Once you get your campfire good and hot, let the flames die down but keep the coals nice and toasty.
Place half stick of butter and a few hefty glugs of olive oil in your cast iron pan and allow to melt. Toss in the potatoes and do not cook directly over flames. Stir often – this will take about 35 min until they are soft.
Add in ham and warm through. Next crack in the eggs and season them with salt. Scramble the eggs in and finally add your cheeses.
This should all take about 40 -45 min total. Serve right away:)
Indulge in this spectacular spud vernacular!
I see you love to camp too! Where are some of your favorite spots? What’s on your menu? Here are some other ideas:
- Grilled Strawberry Steak Salad with Burrata
- Open Flame Fajita Tacos
- Spanish Fabada with Kielbasa and Gigante Beans
- “Not” a Philly Cheesesteak
