Sunday, Sep 5th - Hiking Sandwiches and Chanterelles in Butter with Pesto on Capellini

Camping Breakfast

We took a leisurely time with breakfast today and had some lovely Eggs on Bread with Beans.  D had never seen that before.  Actually, he thought the whole concept of Beans at breakfast was just odd.  I did not really think about this.  When do North American's eat their Baked Beans.  I am a North American but I do not remember when I used to eat them as a child.  We did not really have them that often.  In England, they are n institution.  Beans on Toast is as a big a staple 'meal' as Peanut Butter and Jam here.  One of the more popular loaf bread brands in the UK has a photograph of Baked Beans screened onto the packaging.  I remember my flatmate would come home quite late, toast and Flora (margarine) his bread, place them flat on a plate and pour some heated Baked Beans over it.  That's pretty much it.  That's how they're eaten.  They are on the side of a Full English (aka Full English Breakfast).  I thought it was Yum and I bought this variety that had Chipotle flavouring.  It was quite stodgy though and I had forgotten how much so.  It was a good thing we were going to work it off.

I like hiking.  A good hike is nice.  You're outdoors.  You're excercising and challenging yourself.  The tough bit is that I am a goal oriented person.  I like to know what the destination is and the point.  We chose a trail based on the most vague of maps.  The ranger there gave us a few recommendations but they were also quite vague.  I mean, I need to know I'm going to reach a summit, a ridge, a lake or an awesome view.  We were told none of that and the maps were like a doctor's signature on a blank piece of paper.  Well, at least the ones available at the Ranger station and welcome centre were.  Some people we met along the way had hiking books with better descriptions.  So suffice it to say that I moaned most of the way.  We hike for over 4 hours and there was no view at the end since we were enveloped by thick clouds by that time.  As well D had told me it was going to be a moderate hike, since I was feeling a bit under the weather.  It was straight up hill on switch backs for the last mile.  Oh, wait let me explain the moaning.  The entire path was a razors edge cut into the side of a mountain the whole way along where we passed another hiker at least every 10 minutes.  There were no large growths or fields where a girl could find some privacy. It did not help that every once in a while I would see evidence that a gentleman did not feel the same reservation. Grrrrr!  And there's D insisting I keep hydrated.  I'd sooner have passed out from dehydration and have D carry me back than add to the existing pressure.

Hiking Sandwich

At the top, we stopped on a rock for some food.  Simple stuff.  We had bought some Smoked Salmon, the cooked variety in a foil vacuum seal pack.  We brought along some Cheddar and nice Wholewheat bread to add to the fresh Lettuce and Tomato we had picked up at the Farmer's Market in Port Townsend.  I can't believe I hadn't hung on to some Mustard packs from the cafeteria or take out.  That would have been awesome.  I don't have sandwiches too often.  I think of it as my last ditch option for lunch.  Dunno, I think I might have had too much 'Pret a Manger' whilst living in London.  They live on ready made Sandwiches there.  The exception being is Grilled Panini with too much cheese. MMMMM I haven't found a good place near work though. :^(  That digression being said, a nice big sandwhich is great after a gruelling hike.  My only reservation from complete enjoyment was that we had the full travel back!  If you are going to hike in Olympic National Park around Hurrican Pass or Khalahanie Ridge, bring your own guidebook.  The park Maps suck!

_________________________________________________________________

Chanterelle Mushrooms from Pacific Crest Foragers

Dinner was quite posh for camping, if I do say so myself.  I mean there wasn't anything to complex about it bu there's something to be said for adding Chanterelles into the mix.  Come on!  I even found some Chives and Thyme growing in the planter by the Ranger station.  I used some on the Eggs at breakfast too. 

Cilantro and Cashew Pesto on Capellini with Chanterelle Mushrooms

The Chanterelles we bought from Pacific Crest Foragers in Port Townsend were quite mild and meaty.  I quite liked them.  Last year, they went on sale on Commercial and we bought a few kilos.  There were large and beautiful and had quite a pungent floral quality to them.  I wasn't sure I'd be able to face them again ever. I'm glad I'm over that.  We added them to our Cilantro and Cashew Pesto and Capellini.  Capellini is great for Camping because it is the quickest cooking pasta so you can save on fuel and fading sunlight.  It's easy enough to pack Pesto for a short trip.  It is not overly perisable and volume and weight-wise, it is not as big a 'burden' as a jar of red sauce.  And the added mushrooms made the meal more substantial which we earned with all that hiking. :^D


.

Jan 16th - Seaside Bakery & Cafe; Shitake and Oyster Mushroom with Edamame Risotto

We went to Mt. Baker this morning so we were pretty beat when we got home. Mt. Baker was a bit of a disappointment for me. It was very icy and choppy toward the bottom of the lifts. It was really poorly marked and the boundary's and trails were sloppy. Most of the day I had no idea which trail I was on. I know it's a more rustic ski mountain than the ones in the Vancouver area. I'm fine with that. It is in a national park after all. I loved the lodges and the view was breathtaking. That said, trail marking and signage could easily make a day better.

On the way down to Seattle or Baker we ALWAYS stop at the Seaside Bakery and Cafe. It's a tiny little dinner just over the border from the Peace Arch crossing. The decor is probably original 70's but really the on-site baked bread, pastries and soups are worth foregoing the childhood kitchen interior design. Today, we picked up or usual scones which are full but butter and fresh fruit. As well, we had egg sandwiches on on-site baked english muffins which were fabulous. They muffins had chewy and crispy texture and full of flavour. Eggs were perfectly scrambled and upon request will substitute the canadian bacon for tomatoes or spinach. I opted for spinach. I really recommend you go in for their scones if you're ever driving through!

Cost: $
Ambience: Cozy but dated
Staff: Friendly
Location: Blaine riverside
Cleanliness: Tidy

Seaside Bakery and Cafe

477 Peace Portal Drive
Blaine, WA
(360) 332-9866‎

When pressed for time or needing something comforting in the belly, risotto is a must. Don't fear the risotto I say! We normally do a risotto once a week to two weeks. Super easy as long as you keep certain staples in your cupboards. Nothing too fancy: Arborio rice, parmesan cheese, stock/broth.

Originally, we were going to do this dish with peas. As a default if we have forgotten to buy veg, peas make an easy risotto on its own or with a protein like shrimp. When we got home we realised we had run out. We used frozen edamame as a substitute. They're firmer than peas so not as light but they were still yummy.

I am using a new veggie broth this time. I was really loving the low sodium cubes I found at capers. I insist on low sodium to you as well even if you make it or use tetra pack. It is super hard to control the sodium in the rest of the dish if you use salted broth. I've learned that the salty way! I bought a new one that comes in powder form. 1 t per cup and the pack was quite big. Value!

Shitake and Oyster Mushroom with Edamame Risotto

1 - 1.5 l vegetable broth
1 c arborio rice
1 shallot minced
1/4 c dry white wine
6 fresh shitake mushrooms (because when cooked on high to brownining, they are super mushroomy)
1 c fresh oyster mushroom (also cooked on high to brown)
1/2 c shelled edamame defrosted and drained
1/2 c freshly grated parmesan (additional for topping)
2-4 T butter
Olive oil
Salt and Pepper

Bring your broth to a boil and set aside on low heat.

In a large skillet, heat olive oil on high heat. Fry the chopped shitakes without moving for the first minute. Let them brown. Give them space. No piling. Move them around but not too much. Set aside on a plate.

Repeat for the cleaned chopped oyster mushrooms. Nowadays, mushrooms are largely farmed in pretty clean conditions so a good brushing is the way to go. Use a mushroom brush or a dry paper towel. If you insist on washing, make sure you dry them before frying.
Set the oyster mushrooms aside with the shitake.

Add more oil to the pan, on medium heat. Sautee the shallots, try not to brown, just soften. 2-3 minutes. Add the rice. Stir to coat with the oil. You may have to add a dash more. When the rice is all glistening and stlightly browned, add the wine in a large circle around the pan. D doesn't measure this, oddly enough with his propensity to follow recipes. He holds his thumb mostly over the bottle and does 1 circle around the pan. Stir until mostly absorbed. You don't want the pan to dry out and burn.

Add 1 ladle of broth. (about 1/4 - 1/2 c) Stir. When it looks mostly absorbed, i.e. you draw your wooden spoon down the middle of the pan and the moisture doesn't immediately close in on itself. Repeat with the another ladel 1 ladel at a time. About 20 minutes in, add the edamame. Continue adding stock. Season with salt to taste. Add pepper to preference.

When you are 1 ladle away or about at the 30 min mark, add the mushrooms back. Combine add 1-2 T butter. Ladle the last of the stock, stir once. Cover and set aside. Our large skillet is so big that we don't have a lid and we normally cover with our big wok turned over. 10 minutes off the heat.

Add the parmesan and stir to combine. Serve topped with additional fresh parmesan.

YUMMO!