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Camp Cuisine

Camp Cuisine - Camping Recipes

Inspire your inner camp chef with recipes for camping trips.  It doesn’t matter if it’s shared around a campfire, cooked in your RV's gourmet kitchen, or take-out from the local deli, food just tastes better on a camping vacation!
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World's Best Potato Salad

World's Best Potato Salad


Do you like your potato salad with pickles or without?  Warm or cold?  With new potatoes, Yukon golds, waxy yellows, or something different altogether?  No matter how you like your potato salad, one thing's for sure -- it's the perfect summertime get-together food.  No cook-out, barbecue, or family reunion is complete without it.  So roll up your sleeves and get ready to make some incredible potato salad!

Traditional Potato Salad
Serves 6

Ingredients:
3 large potatoes, peeled
1/2 red onion, chopped
1/4 cup olive oil
3 tablespoons vinegar
1 clove garlic, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sugar
1 teaspoon Dijon mustard

Boil your potatoes until soft (ask your grocer for suggestions on their finest potato for your salad).  Remove from water and let cool. Chop the potatoes into 1/2-inch cubes and mix together with chopped onions. In a small bowl, whisk together oil, vinegar, garlic, mustard, sugar, salt, and black pepper. Pour mixture over potatoes and onions then toss lightly. Season to taste with additional salt and pepper.  Refrigerate overnight if possible.



Potato Salad With Add-Ins

Do you love potato salad with fresh spring peas?  Pickles?  Spicy peppers or big chunks of ham?  Then this is the recipe for you.  Add in your favorite ingredients and enjoy.

Ingredients:
2 pounds red-skinned potatoes, peeled, cut in 1/2-inch chunks
1 teaspoon salt
2 hard-boiled eggs, peeled and chopped
1 cup ingredient of your choice (or a half cup each of two ingredients)
1/2 cup finely chopped red onion
2/3 cup mayonnaise
2 to 3 teaspoons mustard
salt and freshly ground black pepper, to taste

Boil your potatoes with salt until tender (about 15 to 20 minutes).  Remove from heat, drain, and let cool.  Chop the potatoes and add to a large mixing bowl.  Combine with eggs, onion, and your special ingredients.  Cover and refrigerate until chilled.

In a small bowl, combine mayonnaise and mustard. Gently stir into the potato mixture until blended. Add more mayonnaise, if desired. Taste and add salt and pepper to taste.



German Potato Salad

This warm potato salad recipe is a classic.  Try it at your next family gathering!  Serves four people.

Ingredients:
5 slices bacon, diced and cooked until crisp
2 tablespoons bacon drippings
1 1/2 tablespoons all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 tablespoon mustard
1/2 cup cider vinegar
1/2 cup water
4 cups sliced cooked potato

Cook bacon until crisp and set aside. Heat bacon drippings and blend in flour, sugar, salt, and mustard. Gradually add vinegar and water, stirring constantly until smooth. This is your hot bacon sauce.  Continue cooking over low heat, stirring, until thickened. In a large pot, boil the potatoes and let cool.  Chop them into 1/2 inch cubes or into 1/4 inch slices.  Add them to the warm sauce and heat through, gently stirring to mix. Sprinkle with extra bacon.

Mother's Day Breakfast in Bed

Mother's Day Breakfast in Bed

breakfast-in-bed-pancakes-bacon

Are you ready to make the greatest mom you know breakfast in bed?  While camping?  Don’t worry, it isn’t as hard as it seems!  With these two fool-proof menus, you’ll show her just how much she’s appreciated. 

Read more: Mother's Day Breakfast in Bed

Wildflower Recipes

Wildflowers are beautiful to look at, but did you know that they can also wake up your taste buds?  A number of these lovely buds and flowers are edible, and their colorful presence adds a touch of whimsy to any dish.  Try these recipes for a foray into flower eating, then branch out on your own.  Just remember - not every flower is edible, so stick to standards like nasturtiums, violets, and pansies.

You should never eat flowers or other plant parts unless you're 100% sure of their identification.  Also, in case you might be allergic to a particular flower, take care to never eat too much of the bloom at one time.  Organically grown flowers are always the best, so it's smartest to use flowers from your own yard or to buy edible flowers from the grocery store or farmer's market.

Nasturtium Salad
Colorful nasturtiums have a slightly peppery taste and make a great addition to fresh dishes like green salads.  Try this salad in the springtime when baby greens are in the market.

Serves: 4 - 6

Ingredients

6-8 cups mixed salad greens.  For more color, include a variety of dark and light greens and some red cabbage or raddichio leaves.
..5 cup fresh basil
2 t thyme with flowers
8 small nasturtium blossoms
..5 cup untoasted cashews
..25 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
..5 t mustard powder
1 t honey
salt and pepper to taste

Directions:
Wash the greens and spin them dry. Place greens in a large bowl and add basil, thyme, nasturtiums, and cashews. In a jar (with a lid), shake the olive oil, lemon juice, mustard powder, and honey until well mixed.  Dress the salad and season with salt and pepper. 


Violet Mango Salad
 
The pretty, purple members of the viola family (violets, violas, and pansies) are some of the most popular edible flowers.  These bright blooms are easy to grow and taste delicious.  They work well in salads and fresh dishes, and also make a nice addition to desserts like cakes and pies.  Sugared violets are particularly lovely on desserts.

Important note: African violets are not part of the viola family.  Do NOT eat them.  African violets are wholly different and can never be substituted for violets or pansies in recipes.
 
1/4 c violet leaves, washed and spun dry
1 t olive oil
1 t balsamic vinegar
1 ripe mango, peeled and cut into chunks
8 violets, stemmed, rinsed, and patted dry
salt and pepper to taste
1 t thyme
1 t honey

Directions:
In a jar, shake together the oil, vinegar, honey, thyme, and salt and pepper.  Toss the violet leaves with the dressing and arrange salad in bowls.  The violet petals are delicate, so it's best not to toss them with the dressing.  Instead, reserve a little to drizzle over the top when your salad is completely arranged.  
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