Chop, Set, Eat! - Camp Cooking, Elevated
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Let’s face it–Maximalist glamping is in. Why compromise the niceties of home when you can bring pleasure to camp?! Every year I seem to upgrade my “camp bin” with a few items that make me eager to head out of town and drop into nature. As a true epicurean, I’m most excited about camp cooking utilities to keep my “chef vibes” wow-ing all my friends (and also pleasing my own tastebuds.) This season I found a few upgrades that I know will bring you just as much delight as they have for me–
Keep it Sharp
If you love slicing vegetables as much as I do, you know the sweet joy that comes from using a sharp knife. I decided to keep my kitchen knife at home and upgrade my camp cooking box with a new knife and cutting board set. The Messermeister Adventure Chef 6 Piece Summit Set is as elevated as my head-to-toe KUHL camp ‘fit. No more wrapping my sharp knives in aluminum because the blade on each Adventure Chef knife folds into its handle like a pocketknife. The edges are sharp, and functionality is not compromised. Bonus - The 6 Piece Adventure Knife Set comes in a waxed canvas zipper kit that’s easy to tote around without being poked.
Set the Table
Pleasure meets my eye when I set a table worthy of photographing (especially out in nature). Luckily, there’s an option to replace my lightweight plates and bowls with a proper enamelware dining collection made by Barebones Living. This 16-piece enamelware dining set caused some “ooos” and “ahhhs” when I served a healthy, camp-side meal. Insider scoop - Barebones has all the camping extras you didn’t know you needed.
Craft a Morning Coffee Cocktail
Evenings aren’t the only time of day to spike a drink! As soon as the morning sunlight drenched my sleepy eyes awake, I lit the flame on my handy camp stove and filled up the Barebones Enamel Teapot with water to prepare some traditional bean brew for my camp crew. Once the French press steeped the beans, I allowed the coffee to cool. Crater Lake Spirits Espresso Vodka and cardamom are great additions to spice an ordinary coffee. In celebration of the mountains we explore together and the new day, I served the Spiked Cardamom Coffee in North Drinkware’s Cascade Tumblers for everyone to admire and enjoy. Enjoy your spiked coffee in a cup o’ mountains!
Spiked Cardamom Coffee
In a rocks glass filled with ice, pour coffee, 1.5 oz of Crater Lake Spirits Espresso Vodka, creamer of your choice, and a dash of cardamom.
Not-Your-Average Camp Recipe
Voila! With my new sharp blades and a glam table setting, all I need is a delicious recipe. Shashukka, a Tunisian recipe originating in northern Africa, is a breakfast dish consisting of poached eggs in a tomato sauce with peppers, onions, garlic, and various spices. For a flavor boost, I purchased my produce and eggs at the local farmer's market. Next, I used my choice glamping vessel to cook with– a third-generation, well-seasoned cast iron pan. Even at a campsite, Shashukka is pretty darn easy to make and a true crowd-pleaser.
- 3 tablespoons extra virgin olive oil
- Medium Shallot
- 3-5 cloves garlic
- Two medium sweet peppers
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- Dried or fresh oregano
- Ground black pepper
- 14 oz crushed tomatoes
- 4-6 eggs
- Feta cheese
- Fresh Cilantro
- Green Onions
- Lemon for a citrus squeeze
- Baguette or pita
- Heat olive oil in a large cast iron skillet. Add chopped shallots and sweet peppers. Cook for 5 minutes or until the onion becomes translucent.
- Add spices and garlic cloves. Sautee on medium.
- Add fresh and/or canned tomatoes and bring the sauce to a simmer.
- Use a large spoon to make small wells in the sauce and crack an egg into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are poached to your liking.
- Garnish with cilantro, avocado, and green onions.