power in change

As a school-girl, I loved the fall.  New pencils and notebooks ready to be put to use, new teachers and classrooms, a wide-open year of learning ahead.  Even the air in the fall smells new, so crisp and clean.  I loved that the changing school year brought with it so much opportunity.   

Since those early years, I have come to truly believe that incredible optimism comes with change.  Not knowing what lies ahead can be scary, but that is also what makes it so exciting:  you have the power to shape this new venture into whatever you want!  And while you are at it, you may as well make it amazing.  The clean slate and jumping board are ready for you.   

As you know, my sweetie and I have made a move to the mountains.  We find ourselves giddy when we wake to fall-yellowed aspens and sunlit granite peaks.  This change was something we pursued for the balance it brings to our lifestyles and the proximity to the activities we love.

However, in this change, I needed to find a new job (I will wait to tell you the details, but I am super excited to share the news soon!).  In this new position, I will be doing something I have never done before.  And the company I am working for has never done it either.  Sure, I have experience with a good portion of what will be required, and both my employer and I think I am qualified (whew!), but I will be learning a lot as I go.  

It can be pretty terrifying to leave something you know how to do, you do it well, and it feels comfortable, to go to something completely unknown and therefore very uncomfortable. But that is precisely why I am so excited about this new position (sure, part of it is the fact that the company, people and job are all super awesome!):  that discomfort will push me to work harder, learn more, and make sure this is successful for everyone.  No-one knows how this is supposed to go.  I get to be the one to figure it out.

backpacking deliciously

When out on the trail, tired, sweaty, and miles from the closest take-out, everything always tastes better.  That jerky that was just so-so at home suddenly becomes the best. thing. ever!  But, that doesn't mean I want to eat dried foods and gorp for 4 or 5 days of backpacking (although there is a fair amount of that in the daily trail consumption).  I take pride in being a sort of trail gourmet, and thought I would share with you some of the tricks I used this time around.  I have a few more up my sleeve that I will share with you later; I can't give away all of my secrets at once!

Tricks and Tips:

(recipes follow)

Make a list of what you would like to eat and budget out your calories vs. weight.  We tend to eat a lot of nuts, jerky, etc because they are higher in calories for their weight than say, an apple.
 

However, we do like to have some fresh fruit along to help break up the monotony of dried foods. 

 

Plan to spend a weekend afternoon or a couple of nights after work preparing and dehydrating the food-stuffs.  I like to use fresh produce and ingredients and since they are mostly water, it can take awhile.  It is definitely worth the time, especially considering there isn't much active time.  Start the dehydrating, then pour yourself a glass of wine and catch up on "Game of Thrones!" 

You can dry just about anything:  Just set your oven to about 190F, evenly spread the items on a sheet pan, and let dehydrate until dry (for meats this will mean they are shriveled and almost hard; veggies and fruits will be leathery; sauces will be thick pastes).  This may take 2-3 hours, depending on the item.  

Precook some items to impart extra flavor and to help save on cooking time on the trail.  I saute my mushrooms for extra flavor and par-cook my pasta to reduce cooking time (and fuel usage).  But kale dries out really nicely (like kale chips) in the oven with no need for prior cooking.

While out on the trail, I don't tend to carry salt, pepper or spices, so I blend them into my "meal kit" at home.

I have found that making a kit for each meal is really helpful.  If you have all of your food for one dinner or breakfast together, you don't have to dig around in your pack for that lost package of pasta.  It also allows you to, in most cases, simply dump the entire kit into your pot to start cooking.

When making your pancake mix, don't worry about the addition of the vanilla and butter - it will still be a dry mix and will not spoil if used within a couple weeks.  However, if you don't plan to use it all, either store extra mix in the freezer or use shortening or canola oil in place of the butter. 

We take only one pot that has a lid that doubles as a skillet.  It is all coated with nonstick so it is super helpful for those pancakes and other sticky items.  

When using fresh cheese, choose aged cheeses over those that are softer.  They have less moisture and are less likely to mold over the course of a week or oil-out in hot temperatures. BabyBel or Laughing Cow cheeses also work great because they are self contained and processed.

Chicken-in-a-pouch is amazing for backpacking.  It has been cooked in the pouch similar to canned foods (retort processing) and is considered safe for storing at ambient temperatures until the pouch is open.  If you want to save a bit more weight, you can dehydrate either the retort chicken, or some that you have already cooked and diced.

To make my own taco seasoning mix, I use a combination of cumin, lime juice powder, Mexican oregano, paprika, granulated onion, dehydrated garlic, and salt. 

When it comes time to make dinner, start hydrating the meal kit 15-30 minutes prior to cooking.  The water won't be absorbed, but the pasta, beans, etc will start to swell.  This helps save time and fuel when you heat the dish.  And it allows time for a little swim.  Just don't forget to bring it with you to the lake - it would be a shame for the bears or squirrels to get your dinner.

We like to take a flask of whiskey, a tiny bottle of maple syrup, and a couple pats of butter.  These little indulgences really make the difference and don't add very much weight. 

M&Ms are great for those of you (like me!) that can't go a few days without chocolate.  The hard candy shell helps prevent a melted candy bar all over your pack.

Repacking everything (ie those M&Ms!) into zippie bags allows easier resealability and reduces packaging.  It is also nice to have the used zippies on hand since you need to pack out all of your waste.

Recipes:

Pancake Mix  

4 days worth of pancakes for two people with hearty appetites

4 cups flour

2 T nonfat dry milk

1 T dried egg powder (this can be hard to find, but King Arthur sells it online)

1/4 cup brown sugar, packed

1/4 t salt

2 t baking powder

1 t baking soda

1 1/2 t vanilla 

4 T butter, chilled, diced 

At Home:

In the bowl of a stand mixer (or using a hand whisk) combine all ingredients, cutting in butter slowly.  It will resemble coarse meal when complete.   Store in a zippie bag. 

Cooking at Camp:

Combine filtered (or treated) water with pancake mix in a bowl, until batter reaches desired thickness.

Add blueberries or other desired additions (M&Ms, perhaps?  It IS vacation, after all!).

Warm a nonstick skillet over the camp stove or campfire. 

Working in batches, cook one or two pancakes at a time, flipping with your handy camp spatula.

Top as desired and enjoy a well fueled day of hiking.
 

Macaroni and Cheese

1/2 pound pasta, par-cooked and dehydrated

3 cups shredded aged sharp cheddar cheese
1T all purpose flour

2 T nonfat dry milk

1/2 t salt

1/4 t pepper

At home:

In a ziploc bag, combine all ingredients.

Cooking at Camp:

Dump pasta kit into a saucepan.  Add enough filtered (or treated) water to just barely cover the pasta.  Let rest and rehydrate about 15 minutes.  Bring to a simmer and cook until pasta is done and water is absorbed, about 5 minutes.

Pasta with Red Sauce

1/2 pound pasta, par-cooked and dehydrated

1 jar of your favorite pasta sauce, dehydrated to a paste

1/2 bunch kale, dehydrated

10-12 mushrooms, sliced and dehydrated

1/4 pound Italian Sausage, cooked and dehydrated

At home:

In a ziploc bag, combine all ingredients.

Cooking at Camp:

Dump pasta kit into a saucepan.  Add enough filtered (or treated) water to just barely cover the pasta.  Let rest and rehydrate about 15 minutes.  Bring to a simmer and cook until pasta is done and water is absorbed, about 5 minutes.

Chicken Burritos

chicken (I prefer retort chicken)

1 can black beans, drained, rinsed and dehydrated

cilantro, chopped and dehydrated

a couple shakes of chili flakes

1 T taco seasoning mix

aged cheese 

tortillas

At Home:

Combine all dehydrated ingredients in a ziploc bag. 

Pouch together retort chicken (if using), tortillas, cheese and dried ingredients to make a meal kit.

Cooking at Camp:

In a saucepan, add dried ingredients and enough water to just cover.  If you are using retort chicken, add it at this point as well.  You may want to cut down on water due to the water in the pouch.

Bring to simmer and cook until beans are done and water is absorbed, about 3 minutes.

Assemble your burrito using the tortillas, cheese and warm bean/ chicken filling. 

refrigerator clean-out

I've never been a fan of leftovers.  So much so that I once had an agreement with a friend that lived down the street:  I would leave my leftovers from the night before at his doorstep as I passed by on my commute most mornings.  In return, he would come over at least once a week for dinner for which he bought the ingredients (and brought the wine - it's important to mention that!).  This agreement worked out pretty well for awhile.  But then I moved.  Sorry, leftover buddy!

 

In the time since,  I have become pretty proficient at cooking for just one or two people, buying and cooking just enough for the one meal.  I have rare need for a leftover buddy down the street, nowadays.

However, every now and again I have some leftovers, bits and pieces from meals the week before.  This week I found myself with some stewed tomatoes, cooked cannellini beans, a few meatballs.  Combine that with the random vegetable assortment from the days-ago trip to the grocery and a glass of wine from that bottle opened 2 days ago, and I have an easy Sunday night dinner.  And I was able to clean out the refrigerator in the meantime (I do love duel-purposed activities!).

Sunday dinners don't need to be fancy; they are a sort of cozy segue into the week ahead.  The more home-style, the better, in my opinion.  Luckily, casseroles, quick sautes, and other foods that are best eaten in a bowl are easily made from leftovers.  And the refrigerator is empty and ready for Monday's inspiration.

Tricks and Tips: 

Consider this a bit of a mystery basket challenge.  See what inventive things you can create with your leftovers.

Don't just re-heat leftovers; try to incorporate them into a completely new meal.  Leftover take-out Indian food?  Saute some vegetables and combine with the flavorful sauces.

If you have veggies on their last days, add them to an omelet or risotto. 

Be creative in your flavor combinations.  You may think "this" doesn't go with "that," but give it a try.  You may surprise yourself and create your new favorite meal!

pizza cheat

I have been grain-free for nearly three years now.*   I feel so much better when I don't eat grains at all and my gut thanks me tremendously, but sometimes I am willing to suffer a bit for the sake of a "worthwhile cheat."   While that list of cheats is short, it has really delicious pizza heading it up (in capital letters!).

*I should note that, while I have symptoms similar to celiac, I do not suffer from the disease.  My gut is intolerant to all grains, except oats for some strange but awesome reason.  Cheating causes no long-term damage to my gut as it would for someone with celiac.

As a college student, one of my many jobs was manning the wood-fired oven at a local bistro.  I mastered the skills of this oven, from cooking evenly blistered pizzas to maintaining the heat (if you can hold your hand in the middle of the oven for 5 seconds, its about 500F: perfect!),  even polishing the coppery facade  (the cut side of half a lemon dipped in salt will polish that copper to look like new!).

Since the days of working with that copper-clad oven, I longed to replicate those pizzas at home.  I struggled with soggy, flavorless crusts while fantasizing about owning a wood-fired oven one day.   Luckily, in the time since, I have learned the tricks; and with no need for a special pizza oven imported from Italy, a stack of firewood outside the back door, or even any fancy equipment!   With the help of a really hot oven, a pizza stone, and a good dough recipe, that seemingly unattainable wood-fired-style pizza can easily be made at home.  It's definitely worth it.  

Pizza Crust

adapted from Saveur Magazine

I recommend starting the dough 24-48 hours in advance for best texture and flavor.

Makes 4 large or 8 small pizzas.

7 cups "00" flour, preferably Caputo brand

2 tsp. active dry yeast

3/4 cup warm water (~85'F)

1 tbl. sugar

3 tbl. olive oil 

1 1/2 cups ice water

4 tsp. kosher salt

Combine yeast, sugar and water in a small bowl.  Let rest about 10 minutes or until foamy.  If it does not foam, throw out the mixture and start again.

In a large mixing bowl, combine the flour and yeast mixture.

Add the olive oil and cold water and mix until well combined.

Knead with the dough hook for approximately 7 minutes, or until elastic.  If you are using a stand mixer, use your dough hook for this.  If doing it by hand, be prepared for a little workout!

Make a well in the dough and add the salt.  Mix it in by kneading for approximately 2 more minutes. 

Shape the dough into 4-8 balls and place on a lightly floured sheet pan.

Loosely cover the dough with plastic and refrigerate at least 24 hours.

Shaping and preparing the pizza:

Remove the dough from the refrigerator and let come to room temperature.

Preheat oven to 500'F and place pizza stone in the oven to heat as well.

On an overturned sheet pan (or pizza peel, if you have one!) generously dust with flour and cornmeal.

Working with one dough ball at a time, dust it generously with flour and flatten to a disk.

To shape, hold the dough disk like a steering wheel, turning and stretching the dough as you work your way around and around the "wheel" until it is uniformly thin. 

Dust one side of the dough with flour and cornmeal and place that side down on the sheet pan/ pizza peel.

Slide your sheet pan around to ensure the pizza crust moves easily.

Brush with crust with olive oil and sprinkle with kosher salt.

Top with crushed tomatoes, fresh mozzarella, and fresh whole basil leaves (or other toppings, as desired).

Slide the pizza onto the stone.  Starting at the back of the stone, let the pizza touch the stone and slide the sheet pan/ peel out from under the crust, letting it land on the stone.

Let bake until blistered and bubbly, about 5 minutes, turning halfway, as needed.

Remove the pizza and place on a serving dish.  

Slice and serve!  

Tricks and Tips:

Keep the stone in the oven the entire time - pretend like you can't remove it.

The dough is pretty resilient - stretch it to help make it thinner in spots that need help.  If you find you've created holes, simply repair them by pinching the dough together. 

Make sure you have plenty of space to work in your oven, above your stone.  I remove all of my racks and work in the lower third.  This helps prevent burned hands.  

While working on building your pizza and before you slide it into the oven, check to ensure it slides freely on the sheet pan or peel.  If it doesn't scrape it up with your spatula and get some flour/ cornmeal under it.  

A giant fish spatula or other large metal spatula works really well for turning and removing pizzas.

simple cooking

I learned to cook from, and along side, some really incredible chefs.

From them, I learned tricks and tips, style and efficiency.  I learned to how to season, about balance on the palate and on the plate, and a few secrets along the way.  (I also learned how to survive - and jest! - among the male-centric back-of-the-house and to speak some kitchen Spanish, but that is beside the point.)

Somewhere in there, I found my own sense of cuisine: simply seasoned and prepared, plated with a simple hand.  When you are able to work with deliciously fresh ingredients, they don't need to be layered with (sometimes competing) flavors or shaped on your plate using a PVC pipe and tweezers.

Generally, dinner at home is created by a quick rummage through the refrigerator: What vegetables are there?  What protein do we want?  How will these combine best?

Recently, we had some beautiful haricot vert, cremini mushrooms, and fingerling potatoes kicking around the kitchen that begged to be eaten.  A quick stop by the fish market and we had a fast and simple weeknight dinner.

Pan seared salmon

Season the skin side of a filet with salt and some pepper.

Pour a little bit of olive oil into an oven safe, preferably nonstick saute pan and let it get hot.  You don't want it to smoke- that is too hot- but to just begin to shimmer.

Place skin side down into the hot saute pan, sear for a minute or two, or until the skin begins to get crispy.

Transfer the saute pan to the hot oven to join your veggies.

Everyone likes their salmon cooked to a different temperature - I tend to like mine more rare, about 130 internally, so I pull it about 125 to allow for some carry-over cooking.

Roasted Veggies

Cut veggies to desired piece sizes. 

Toss with olive oil, salt and a little pepper. 

Roast in a hot oven (425- 450) until golden brown and delicious (GBD!), about 10 minutes.

Boiled Potatoes

To a sauce pan, add the fingerling potatoes, cold water and lots of salt.
Bring them to a boil, then reduce to a simmer.  

They are done when a sharp paring knife inserted into the potato easily slides away.

Drain the water, toss potatoes with salt, chopped parsley and a little bit of lemon zest.

tricks and tips for you:

Don't be afraid of a hot oven or lots of salt.

Salt helps to potentiate flavors, whereas pepper has a flavor of it's own.  I use pepper sparingly.

Always put presentation-side down first into your saute pan.  This creates the most even cooking and best appearance.

Season your cooking water - pasta, potatoes, anything you cook in water - add flavor to the cook by adding plenty of salt.

Starting the potatoes in cold water allows an even cooking of the potato.  If you were to start with hot water, the outside would become mushy and mealy while the inside cooks.

Boiling your potatoes in a hard boil will break your potatoes.  Use a gentle simmer to keep the skins intact.

A sprinkle of chopped parsley and a little bit of lemon zest add brightness to nearly anything.

home cooking

While in culinary school, I once asked a chef-instructor where he liked to eat in the surrounding Napa Valley.  His response surprised me, "I don't eat out often.  I find I can make everything better, faster, and cheaper."  These words resonated with me, even years later.

Dining out can be a very enjoyable experience: The ambience of a well thought-out dining room, finding inspiration in the chefs' passionate creations,  and the luxury of someone else taking care of the meal preparation and clean up.  (All of this assuming, of course, that there is available parking in the general vicinity and the wait to be seated is less than two hours!)

However,  I find myself wanting to dine-in more and more, my chef's voice echoing in my head, "Better.  Faster.  Cheaper."  Healthier, too.