Tasty Thursday

This fun little book is not only perfect for camping—it can also bring the flavor of the great outdoors to your own backyard! Camp Cooking by The National Museum of Forest Service History is full of mouthwatering recipes that churn up memories of the good ol' days.

 

Hobo Dinner

2 carrots, peeled and thinly sliced

2 medium potatoes, peeled and thinly sliced

2 onions, sliced

1 lb ground beef, shaped into 4 patties

1 tsp salt

1/2 tsp pepper

Cut an 18-inch piece of heavy-duty aluminum foil into 4 squares. Divide vegetables into 4 equal portions. Layer half of each portion of carrots, potatoes, and onions on each foil square. Top with a ground beef patty and then finish by layering the remaining onions, potatoes, and carrots on top in that order. Season with salt and pepper. Fold aluminum foil to seal edges. Cook on a bed of hot coals for 15 minutes on each side.

Serves 4 

NOTE: Breast of chicken or fish fillets can be substituted for ground beef patties, but cooking times may need to be adjusted.

Find fun in your laundry with Sam Barry

Tasty Thursday

Get those fires started! This week's Tasty Thursday recipe comes from the delightful S'mores: Gourmet Treats for Every Occasion by Lisa Adams. With refreshing new takes on this campfire dessert, who could resist?

Simple Mint

3 to 4 Andes mints

1/2 graham cracker

1 marshmallow

1 crispy mint cookie (Thin Mint, Mint Oreo, Mint Brussels, etc.)

Unwrap mints and gently melt them on the graham cracker. Roast the marshmallow. Once the chocolate has melted, remove graham cracker from heat and top with roasted marshmallow and mint cookie. Enjoy!

Serves 1

Whole Foods Diet on SELF Blog

Erin Hobday with SELF Magazine blogged about Whole Foods Diet Cookbook yesterday. Read the review here. Watch for a printed article about Andy and Ivy Larson and the book in the November or December issue of the magazine.

Tasty Thursday

The Brazilian Table by Yara Castro Roberts and Richard Roberts is full of delectable recipes that will make your mouth water. This fabulous dessert is exotic and sensual—definitely something everyone should try!

Mango Galette

9 tablespoons chilled unsalted butter

2 cups all-purpose flour

Pinch of salt

1/2 cup ice water, divided

2 mangoes, ripe but firm

2 tablespoons heavy cream

4 tablespoons sugar

2 tablespoons butter

1 1/2 teaspoons lime zest

Sprig of mint or flowers

1. Cut the butter into small cubes and place in the freezer for 10 minutes. In a large bowl, mix the flour with the salt. Place the chilled butter in the bowl, and with the tips of your fingers, press the flour with the butter, forming crumbs. Make a small hole in the center of the mixture and pour 4 tablespoons ice water into it. Gently mix the water with the flour and butter mixture by moving your fingers like the wings of a butterfly. The flour will flow through your fingers and it will absorb the water (the result should not be too wet). Proceed in the same way until no dry flour is left on the bottom of the bowl.

2. Place the dough on a cold counter. With the palm of one hand, smash the dough to combine the flour and the butter. Repeat it in order to create a marbled texture. Wrap the dough in plastic wrap and place in the refrigerator for 30 minutes.

3. Remove the dough from the refrigerator. Sprinkle flour over a cold counter and start flattening the dough slowly by pushing down with the rolling pin to make indents. Turn the dough 90 degrees and proceed in the same way until the dough is 1/2 inch wide. Add more flour to the counter and the rolling pin as needed. Working rapidly with the rolling pin, flatten the dough, making sure not to press too hard. Turn the dough clockwise 45 degrees each time and proceed in the same way. You should have a circle 12 inches wide and 1/2 inch thick.

4. Cover a cookie sheet with parchment paper and place the circle on it. Refrigerate for 30 minutes.

5. Peel the mangoes and cut in 1⁄3-inch slices. Reserve.

6. Preheat the oven to 400 degrees F. Remove the dough from the refrigerator. Distribute the mango slices starting from the center, creating rows in a decorative pattern. Stop placing the mango slices 2 inches before the edges of the dough. Fold the edges gently over the fruit. Make creases on the dough as you fold. Refrigerate the galette if not baking immediately.

7. Just before baking the galette, brush the dough evenly with cream and sprinkle with 2 tablespoons sugar. Distribute small dollops of butter around the fruit, sprinkle with lime zest, and bake for 30 minutes in the lower section of the oven. Lower the heat to 325 degrees F and move the cookie sheet to the mid-oven rack. Bake for another 10–15 minutes until the fruit is slightly golden.

8. Remove from the oven and cool for 10 minutes. Slide the galette onto a serving platter and sprinkle with the remaining 2 tablespoons sugar around the mango. Garnish with mint leaves or flowers.

Serves 6

Ready for a little magic?

Bart King and his apprentice Caleb amaze and astound during a recent appearance on Portland's AM Northwest demonstrating tricks from the upcoming Pocket Guide to Magic.

Tasty Thursday

Sizzle in Hell's Kitchen by Carliss Retif Pond, is full of ethnic recipes from restaurants of New York City's Ninth Avenue neighborhood. This delicious Italian pasta is from Barbetta, courtesy of Team De Cuisine.

Butterfly Pasta with Baby Peas

2 tablespoons sweet butter

4 shallots, finely chopped

1/2 medium yellow onion, chopped

2 cups chicken stock

2 (10-ounce) boxes frozen tiny baby peas, divided

1 bunch Italian parsley, chopped

2 stems fresh basil, chopped

Salt and pepper, to taste

12 whole sugar snap peas, for garnish

1 pound Barilla farfalle pasta

1. In a large heavy saucepan, heat butter over medium-low heat. Add shallots and onion and sauté until soft, adding a little water as needed to prevent browning.

2. Pour in chicken stock, bring to a boil and boil for 5 minutes. Add 1 1/2 boxes frozen baby peas and boil an additional 5 minutes. Remove peas from stock and place in a bowl of ice water to blanch (stop cooking and retain bright green color).

3. Let stock cool and place in a blender with the blanched baby peas. Add the parsley and basil and puree. Season to taste with salt and pepper.

4. Boil the remaining baby peas in water for 5 minutes; drain and set aside.

5. Boil the sugar snap peas in water for 3 minutes; drain and set aside.

6. Cook farfalle in salted boiling water for 10–12 minutes, or until al dente.

7. In a large heavy skillet over low heat, combine pasta, puree and remaining whole baby peas, folding lightly. Heat for 1–2 minutes. 

8. Plate and garnish with sugar snap peas.

Serves 4