Tasty trails to you - trail food; include recipes - Cover Story

Sierra, Nov-Dec, 1994 by Reed McManus

CHEF'S CHOLICE

A comparison of three backcountry entrees: A minimalist's rations, a quick one-pot meal, and the centerpiece of a full-on gourmet trailside feast.

MINIMALIST

Lipton Rice and Sauce,

Chicken Flavor

Mix 2 cups water and 1 tablespoon butter or margarine. Bring to boil, simmer 10 minutes. Serves four.

QUICK AND HEARTY

One-Pot Rice Curry

At home: In a sealable bag combine 1 cup basmati rice or quinoa; 1 tablespoon onion flakes; 2 teaspoons curry powder; 1/2 teaspoon salt; a handful each dried apricots, raisins, dates, and chopped pears; a handful whole or chopped almonds, cashews, or peanuts. Optional: an onion, chopped in camp, to replace onion flakes; coconut or peanuts for garnish.

In camp: Bring 3 cups water to a boil and stir in the rice mixture. Return to a boil, cover, and reduce heat; simmer for 20 minutes. Stir occasionally to prevent sticking. Serves two.

--From Simple Foods for the Pack by Claudia Axcell, Diana Cooke, and Vikki Kinmont (Sierra Club Books, 1986).

TRAILSIDE GOURMET

Andouille and Summer

Garden Stew With Polenta

2 medium zucchini

2 medium yellow summer squash

3 red, yellow, or green bell peppers,

cut in strips and dehydrated

1 medium eggplant, cut in rounds,

then 1/2[inches] strips, and dehydrated

1/2 Andouille sausage

(about 6 ounces)

1 6-ounce can tomato paste and

1/2 cup tomato flakes (or 6 ounces

dehydrated spaghetti sauce)

1 small onion, diced

2/3 cup Parmesan cheese

2 cups instant polenta

1 cup basil pesto [preferably home-

made, from your favorite recipe]

Optional: 1/2 cup red wine or 1/4 cup

brandy

At home: Package dehydrated foods in separate boilable plastic bags. Package fresh vegetables in brown paper bags. Put pesto and wine or brandy in separate plastic bottles. Package Parmesan cheese in sealable bag. Pack polenta instructions.

In camp:

1. Rehydrate dried foods in their boilable plastic bags.

2. Cut sausage in 1/4[inches] rounds and saute in frying pan. Add onion to sausage and cook till translucent.

3. Add tomato paste and tomato flakes (or spaghetti sauce) plus 2-3 cups water. Simmer 5 minutes. Add rehydrated vegetables and wine or brandy and cook for 15 minutes more.

4. While tomato sauce is cooking, slice fresh veggies as if for stir-fry. Thickly coat bottom of cooking pot (or Banks Frybake Pan) with olive oil. Then add ingredients in layers starting with tomato sauce, then fresh veggies, pesto, and Parmesan. Repeat until pot is full, finishing layers with tomato sauce. Sprinkle Parmesan on top.

5. Simmer for 15-30 minutes on a stove with a heat diffuser, checking often to prevent burning on bottom (or bake in Frybake Pan with stove on simmer and a small twig fire on top to make coals).

6. Prepare instant polenta as directed. When cooked, pour polenta on individual plates. Make a well in the center and spoon in sausage and vegetables. Serves six.

--From Wilderness Cuisine by Carole Latimer (Wilderness Press, 1992).