anna brones

writer + artist + producer

Posts Tagged ‘outdoor cooking

If You Can Cook Camp Food, You Have All the Skills You Need for Quarantine Cooking (Here are a Few Recipes)

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What do quarantine and camping have in common? “Not much” you say, as you stare at your living room wall for the 572nd time today, dreaming of outdoor trips. No, at the outset there aren’t a lot of parallels. But if you do spend time outside, there’s one thing that you just might be well trained to do in this moment: make food.

In the outdoor kitchen, you’re limited by ingredients, just like right at this moment you’re wondering how to turn yet another can of cans into dinner. Yes, quarantine cooking and camp cooking require some of the exact same creative skills.

A few years ago, my friend Brendan Leonard and I wrote a book called Best Served Wild, devoted to the outdoor kitchen. And yes, a few of those recipes were inventions of necessity, born out of needing to use things up (hello, banana fritters).

Turns out, that’s exactly how we are cooking in our kitchens right now. Go to the back of the pantry, find a can of beans, maybe a half dried out carrot in the fridge and figure out what the fuck to make for dinner.

We wanted to help you out, so we pulled together five different camp cooking recipes that felt right for this moment. And just like in the outdoors, don’t forget your spice kit or the hot sauce.

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Written by Anna Brones

April 29, 2020 at 12:55

Camp Cooking: Coconut Ginger Vermicelli Noodles

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This weekend marks the fourth annual Swift Campout, a global call to get people out for a night and bike camp, hosted by Swift Industries. And what do you need for a good bike camping trip? Good food.

This recipe for Coconut Ginger Vermicelli Noodles is one that I originally made for the MSR Summit Register blog. It’s a recipe that’s perfect for an overnight trip as you can prep a few of the ingredients at home and then throw the whole thing together at camp.

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Written by Anna Brones

June 19, 2018 at 10:30

Outdoor Cooking: Cilantro and Tomato Bruschetta

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This summer, I embarked on a bicycle tour – a pedal-powered book tour, in fact! – from my house, west of Seattle, all the way down to San Francisco. As was to be expected, I cooked a lot of food along the way, and now that I am back in front of the computer (far less interesting than being on a bicycle, I assure you) I’ve been busy compiling all the recipes.

The first one went up this week on Adventure Journal and I wanted to share it here because it’s perfect for using up late summer tomatoes. And even if you’re not on a bike trip, this works well as an at-home appetizer too. But soak up those final rays of summer and go enjoy it outdoors!

Cilantro and Heirloom Tomato Bruschetta

  • 2 to 3 medium-sized heirloom tomatoes
  • 4 to 5 cloves garlic
  • A small handful of cilantro leaves, chopped (about 1 to 2 tablespoons chopped leaves)
  • Salt
  • Ground black pepper
  • 8 to 10 slices of bread
  • Olive oil

Chop the tomatoes into small pieces and place them in in a bowl or pot. Finely chop two of the garlic cloves and add them to the tomatoes, along with the cilantro and a pinch of salt and pepper. Drizzle a little olive oil over it and mix together. Taste. Add more salt and pepper as needed.

Place a frying pan or pot over medium heat on your stove and pour in a little olive oil. Grill a slide of bread on both sides, until both sides are a golden brown. Remove the bread slice from the pan and place on a plate. Take a clove of garlic and lightly rub the grilled bread with it. Top with a generous scoop of the tomato and cilantro mixture.

Repeat until you’ve grilled all the bread and used up the tomato and cilantro mixture.

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Written by Anna Brones

September 9, 2016 at 17:19