Adventure and Epicure - Cooks in the Forest
During the month of October, the days are getting shorter, the cold is setting in and orange colors are dominating in Quebec. We can say that fall is settling in fast and the very variable temperature reminds us that it is time to enjoy the last comfortable moments outside. Everyone is getting into the swing of things and you can see people hiking, hunting or even doing outdoor repairs.
For us, fall is the best time to go camping because we have access to the end of the vegetable harvest and the absence of insects enhances the quality of life at camp. By cooking at this time of the year, we discovered several advantages and disadvantages that we decided to share with you:
Type of cooking
One of the first things we noticed is how the type of cooking should follow the seasons. In cold weather, it is best to recommend simmering type dishes, this allows you to eat a hot meal from start to finish and reduce handling. Especially since at dusk, a hot meal will help you to keep your body heat and therefore watch the fire longer.
Frost and Food
In late fall, it is not unusual for nighttime temperatures to drop below freezing. For some foods, it is fatal. Zucchini, peppers, fresh herbs and lettuce are examples of foods that really don't hold up well to freezing. One trick is to use the cooler to protect cold sensitive foods.
Using cold to your advantage
On another note, the cold of fall can be a good ally. For example, if you bring in meat for the next morning, you won't have the same storage problems as in the summer. This is also true for the leftover dinner that you only have to reheat in the morning if you want to avoid cooking again.
In addition, the cold weather can be seen as an advantage or disadvantage as much as the scorching heat of the summer. If you've always been hesitant about fall camping, we encourage you to take up the challenge because we think it's the best time of year to camp. There are no mosquitoes, the risk of fire is lower and the cold weather invites you to get active to warm up.
To inspire you, here is a recipe that we have made many times for its taste, its conviviality and its flexibility in the choice of ingredients:
- Beef shoulder or other piece for simmering
(you can opt for hunting meat). - 2 marrow bones
- Sausages (optional)
- Carrots
- Parsnips
- Eggplant
- Yellow onions
- French shallot
- Pearl onions
- Garlic
- Tomatoes
- Baby potatoes
- Bouquet garni
- 1 bottle of red wine
- 1 jug of beef broth
- 1 cane of tomato paste
- 1 cup of flour
- Olive oil
Gremolata :
- Bunch of parsley
- Orange or lemon zest
- Garlic
- Cut the meat into large cubes and flour generously.
- In a large saucepan, sear the meat in hot olive oil until it is coloured on all sides, then transfer the meat to a bowl.
- Coarsely chop the vegetables except for the small onions and baby potatoes, which we want to keep whole, and mince the garlic.
- In a large saucepan, add a little olive oil and cook all the vegetables except the tomato.
- After a few minutes, add the tomato paste and cook until it sets a little at the bottom and there is a little crust.
- Deglaze with red wine and scrape the bottom of the pan.
- Add beef broth, meat, marrow bones, sausage, tomatoes and bouquet garnis.
- Add at least one cup of water.
- Add salt and pepper and simmer for at least 2 hours.
- When the vegetables are well cooked and the meat is tender, remove from heat and let rest.
- In a bowl, prepare the gremolata by mixing the chopped parsley, lemon zest and finely chopped garlic.
- You can serve this stew in a bowl or in a loaf of bread. Just put a generous spoonful of gremolata on top to add acidity to the dish.
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