Camping Cuisine & Yorkshire Pudding | Wine | Salt Lake City | Salt Lake City Weekly

Camping Cuisine & Yorkshire Pudding 

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City Weekly editorial intern Austen Diamond camps and cooks. He writes: “Recently, I have been reminiscing about my days camping, cooking over an open flame. I sure ate a lot of beans and rice! My favorite concoction to triumph the complacency of good, old B&R was a sprouted-bean chili with beet-cabbage-carrot-kale coleslaw served over spicy tortilla chips. It must be done with some planning. Red, black, and aduki beans are sprouted for about two days and then cooked, in advance. Sprouting helps release more nutrients and eliminates the gas (unfortunate, because that is one of the best components of camping). The coleslaw recipe is simple—just use a food processor. Take the beans, tomato paste, a can or two of diced tomatoes, some colorful peppers, water, season to taste, and let it simmer in a pot over coals, which adds a ‘smoky’ flavor. When served, I would stick a green onion in the chili – a little elegance in the wilderness. Be forewarned: It’s harder than you think to cook outside. I had a friend who spent the better part of two hours trying to make sweet potato fries; she was determined.”

City Weekly reporter and Brit Stephen Dark has embraced Yorkshire pudding. He says: “Until recently my interest in British cuisine—being an English expat—has been relegated to eggs. A greasy Sunday morning fry up or ‘egg and soldiers,’ the latter consisting of five-minute boiled eggs with slices of buttered toast to dip into them. But come this autumn I decided to indulge in another British stalwart, a slab of roast beef, roast tatties and Yorkshire pudding. A Yorkshire pudding is simple to do yet hard to pull off, too often ending up as airless, stodgy company to the main fare. You whip up a batter of equal amounts of flour, four eggs and milk with a pinch of salt and let stand for a few minutes. Then pour what my grandma called dripping—fat from the beef—into a pre-heated metal cupcake mould or ovenproof dish. The oven should be at 425 degrees. Once the fat is smoking, pour in the batter. The pudding will rise over 20 minutes or so until it’s golden brown. Then you can serve it with the meat or as a starter with gravy. If done well, it should be light, airy and with a crisp surface. It’s also delicious hot or cold with jam or marmalade. It’s a truly versatile, if artery hardening, pleasure.”

We want you! Tell us about your interesting eats. Send reports of recent dining experiences, recipes or food-related anecdotes to tscheffler@cityweekly.net.

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