Camping cuisine from Noelle Carter in the Los Angeles Times
Noelle Carter presents camp cooking tips emphasizing planning and on the spot ingenuity. A cast iron skillet and Dutch oven are essential tools for outdoor meals, letting cooks make the most of a portable setup with simple gear.
Camp Kitchen Menu With Bean Bacon Salad And Trout
Morning duties include frying bacon and preparing a bean salad with crumbled bacon and lemon zest. The salad rests in a cool place until evening. Later, coals are prepared for trout and biscuits with lemon, capers, and seasoning.
Rustic campfire peach blackberry crisp and trout skillet
A camp style two dish recipe set features a peach and blackberry crumble baked in a Dutch oven with maple syrup and almond notes, served with heavy cream. It includes a separate trout and fennel skillet dish with bacon, white beans and lemon, cooked over hot coals.
Buttermilk Stick Biscuits Recipe for Campfire Cooking
Prepare six dough portions on natural sticks 4 to 5 inches long and 1 inch thick. Grill over glowing coals 8 to 10 minutes until golden brown and fluffy inside. Serve with butter maple syrup jam or honey. Each serving about 120 calories and 5 g fat.
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Noelle Carter
Los Angeles Times
Ken Hively
Jeremy Jackson