campy food and more

My husband and I both camped when we were younger and want to enjoy these trips with our family as well. Yet, it went so poorly with babies that we set those plans aside a few years until our daughters were at a better age for travel. Last year we hit South Dakota and it went amazingly well–we wanted another week of camping this summer. So we headed to Minnesota’s North Shore, which offers miles of gorgeous Lake Superior views.

Hiking, shopping, tenting–all good. But my favorite part of camping–and travel in general–will always be the food. Memories of childhood camping include my mom planning menus and packing food in crates and coolers. Mom is far more organized than I, so my planning and packing efforts pale in comparison, but just the same I love to think through meal possibilities and pack accordingly.

Then there are meals out, which I like having at one-of-a-kind stops along the way. (Though there’s compromise as kids and husband appreciate the Taco Bells and Subways of the road.) I armed myself with a ripped-out feature from a local paper titled Destination Duluth: Where to eat right now, circling the places I wanted to hit. And…

toasting

toasting

Breakfast

Many of my husband’s family’s friends gave us camping gear as wedding gifts, most likely with the hope of taming the “city” in his “city girl” bride. One such gift was a camp-stove toaster, which toasted sourdough English muffins for egg sandwiches. We’d also brought an Italian-spiced bacon from a favorite meat market and I’m already planning a return trip for more.20130816_081949

Lunch

Typical drive-in food at A & Dubs.

Chicken basket, fries, cole slaw. The butterscotch malt? Already gone!

Chicken basket, fries, cole slaw. The butterscotch malt? Already gone!

The Duluth Grill makes a great case for going your own way. Originally partners in the Ember’s chain, the owners tell of the day they ran out of pancake mix. Choosing to make their own ‘cakes from scratch–which tasted better and cost less–was a light-bulb moment. Their partnership with Ember’s eventually flamed out and they now have vegetable and herb gardens (the server’s shirts read “Veggies fresh from the parking lot.”) and serve imaginative fare–some out-there, some more down-home–all of it made onsite using local and organic ingredients. My one regret was not having room for the When Pigs Fly sundae: vanilla ice cream topped with cherrywood-smoked bacon, pecans, homemade caramel sauce, and Hawaiian red sea salt.

buffalo tofu strips

buffalo tofu strips

bison burger with homemade onion rings

bison burger with homemade onion rings

ratatouille over polenta sprinkled with goat cheese

ratatouille over polenta sprinkled with goat cheese

beet lemonade--surprisingly tasty!

beet lemonade–surprisingly tasty!

20130813_113627While not technically a lunch stop, I enjoyed wandering a downtown outpost of the Duluth Farmer’s Market. My favorite find: curry coconut granola.

Supper

My oldest daughter likes to have her night as head chef to serve up Girl Scout Gumbo (no scouts were harmed in the making of this dish, haha). A hearty mixture of potato, ground beef, bell pepper, alphabet soup, and onion, it goes over especially well when camping.

girl scout gumbo with a side of veg

girl scout gumbo with a side of veg

Hobo dinners are another childhood camping memory, so these fire pit-roasted beef-and-veggie packets were on our list. We changed it up by using chorizo instead of beef and I’ll never go back. The chorizo’s spices (and fat) gave the veggies immeasurable flavor and tenderness.

hobo dinner chorizo-style

hobo dinner chorizo-style

I’d read earlier about cooking breadsticks over a campfire, so had made up a ziploc of dry mix at home and added the liquids at the campsite. They were tricky to cook on a stick, as they tended to droop with the heat and fall into the fire. And cooking too close to the flames left them charred. What finally worked? Laying them in a skillet and turning them often.2013-08-12 18.37.09

Dessert

banana boats with c chips, mini 'mallows, and cut-up caramel pieces

banana boats with c chips, mini ‘mallows, and cut-up caramel pieces

Banana boats and s’mores. Typical campfire treats, but the s’mores were extra special this year as I’d made graham crackers à la Smitten Kitchen before leaving home.

gimme s'more!

gimme s’more!

skidmarks on my heart

skidmarks on my heart

Positively Third Street Bakery: This tiny gem’s cookies sold out quickly. We never made it before noon in our two visits (to go back twice in five days says something about how badly we needed these cookies), so only had a few to choose from. Handwritten labels listed basic ingredients such as butter and sugar, but each variety had an extra “something.” Adventure, perhaps. Or Joy, Love, Good Times. Our favorite is the Skidmark: deep chocolate, hit of espresso, chocolate chips, etc. And the “special ingredient”? Burnt rubber–what else?

Betty’s Pies is state-famous (though the website claims world fame) for its North Shore location and crazy good pies. Just as fun is the kitschy blue-and-white checker decor.

apple, coconut cream, 5-layer chocolate a la Betty

apple, coconut cream, 5-layer chocolate à la Betty

Another bit of culinary fun my oldest brought to the trip was ice-cream-in-a-bag. In a 1-quart ziploc, she combined 1/2 cup milk (didn’t seem to matter if it was full-fat, skim, chocolate, nonfat half-and-half–everything worked), 2-4 tablespoons sugar, 1 teaspoon vanilla, and pinch of salt. After sealing the bag, she put it in another ziploc and surrounded the sealed bag with rock salt and ice. Five or so minutes of tossing the bag from one hand to another (wrapping it in a towel makes it easier to handle) turned out top-notch soft-serve ice cream. Because we’d picked up malted milk balls at a candy shop that day, we crushed a few and mixed them into the ice cream for a bit of texture and extra flavor.

ice cream in under 10 minutes, better than DQ

ice cream in under 10 minutes, better than DQ

Northern Waters Smokehaus came highly recommended from multiple sources. A quick-order sandwich shop, they also smoke and sell their own meats and if I lived in Duluth it would be a regular stop. Their sandwiches are inventively named (my bahn faux mi layered Berkshire Ham, paté, carrot, cabbage, cilantro, quick pickles, hoisin, chili sauce, and butter–can you even imagine?); I beg you to click on the above link for a taste of their creativity.

a really good sandwich

a really good sandwich

Just for Fun

PhotoGrid_1376430421888Fizzy Waters focuses on sodas of all kinds–vintage and craft especially–as well as a smaller selection of old-fashioned candies. My daughters enjoyed a turn at the make-your-own-soda fountain and I’m giving my youngest the prize for most innovative with her version of Chocolate Sprite.

Duluth Coffee Co. is said to be the antithesis of Starbucks and I can see why with its dark and spare space. As a non-chain fan (see above), I adored it. This coffee is served all around town for good reason. Roasted in-house, it’s fragrant, well-balanced, deep, and dark. I took home a bag–despite the steep price tag–as I need that coffee magic every morning in my own kitchen.

We were glad to come home to warm beds and indoor toilets, but there is so much more food to be enjoyed that we’ll be back. I anticipate a Duluth Dining II post (camping optional) sooner rather than later.

the most expensive ice cream I’ll ever make

With Minnesota’s recent frigid blast of cold weather, I’d bet there’s been lots of baking going on. Baking seems meant for cold days, which was reason enough for me to whip up a loaf of banana bread and multiple batches of chocolate chip cookies (science fair time!). But I’ve also rebelled and made what is most definitely not winter fare.

A library borrow–Sweet Cream and Sugar Cones–was my inspiration. There’s plenty to this lovely book (sugar cones, shortbread, cakes, herb-and-spice ice creams, fruity ice creams, decadent ice creams), but I was drawn to the simpler flavors. Buttermilk ice cream was a must-make as I’m always trying to push through a 50-pound bag of buttermilk powder I couldn’t resist buying a few years back. (I’m a sucker for good deals.)

Despite the 5°F high yesterday, I set about to make my own ice cream. My snazzy little ice cream maker (it’s red!) meant that all I had to do was cook up a custard, cool it down, age it overnight (hardest part as I wanted to churn it immediately), then spin it the next day to freeze.

Thinking it would make a fun blog post, I started snapping photos as the custard just approached a simmer. One hand on the phone, one hand on the whisk–recipe for disaster. As my phone splashed into the hot custard base, my heart sank. Knowing I’d burn my hand if I reached in, I frantically pulled open drawers looking for a pair of tongs to extract the phone. I removed it from its case and wiped it down and was thrilled when it still seemed to work. After only briefly considering tossing the custard (nah), I soldiered on, cooking and then cooling the base for overnight refrigeration.

custard sans cell phone

custard sans cell phone

Trying to receive a phone call later that night, I realized the phone was indeed damaged. Which makes this ice cream a spendy one. Never one to hold a grudge, I churned the ice cream this morning and found it to be every bit as tasty as I’d imagined. Rich, very slightly tangy, sweet, creamy, lush. A drizzle of homemade Hershey’s syrup (as easy a DIY as they come–you must make this and keep it on hand at all times) made it Perfect.

amazing buttermilk ice cream with diy Hershey's syrup

amazing buttermilk ice cream with diy chocolate syrup

Subzero temps and having to shell out a chunk of cash to replace my phone–two downers for sure. But there’s no changing the weather and what’s done is done, so I’ll enjoy my buttermilk ice cream and keep paging through Sweet Cream for the next batch of ice cream inspiration. Crème fraîche (on page 38) is looking pretty good….

Buttermilk Ice Cream

adapted slightly from Sweet Cream and Sugar Cones

  • 3 large egg yolks (original recipe was for 5)
  • 3/4 cup sugar
  • 1 1/2 cups heavy cream
  • 1/2 cup 1% or 2% milk (used 1%)
  • 1 cup buttermilk (whisked together 1/4 cup buttermilk powder, 1/2 cup water, and enough fat-free half-and-half to yield 1 cup)
  • 1 teaspoon pure vanilla extract

In medium heatproof bowl, whisk together egg yolks and 6 tablespoons sugar.

In heavy nonreactive saucepan, stir together cream, milk, and remaining 6 tablespoons sugar. Heat over medium-high heat just until barely simmering. Reduce heat to medium. Gently stir 1/2 cup hot cream mixture into egg yolk mixture, whisking constantly; repeat. With heatproof rubber spatula, stir cream in saucepan as you slowly pour egg mixture into pan. Gently cook over medium heat, stirring constantly, 1 to 2 minutes or until mixture is thickened, coats back of spatula, and holds clear path when you run your figures across spatula.

Strain base through fine-mesh strainer into clean container. Set container in ice-water bath; let cool, stirring occasionally. When completely cool, remove from ice-water bath. Cover with plastic wrap; refrigerate 2 hours or up to overnight.

Whisk buttermilk and vanilla into cold base. Freeze in ice cream machine according to manufacturer’s instructions. Enjoy immediately or transfer to chilled container and freeze 4 hours. Makes about 1 quart.