Chicken with Tarragon Butter: In the Woods

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This is a great make-ahead meal for two for a short camping trip from The Camping Cookbook. I froze all the ingredients before we left so they would stay cool and solid until I needed them.  Feel free to increase the recipe if you have more campers. You may have seen a few teaser shots of this from last week, because I was so very clever in my pre-preparation.

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Start with 2 boneless, skinless chicken breasts. Slice those in half, lengthwise, so you have four long strips.  If you think those strips are too big, slice the breasts into three or four, depending on your preference.

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Mix together your marinade of  1 1/2 tablespoons lemon juice, 2 tablespoons water, 1 teaspoon granulated sugar, 1 teaspoon salt, and 3 teaspoons olive oil.

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Shove your chicken into the marinade for at least 30 minutes(I put mine in a plastic container and froze it).

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Meanwhile, mix up your lovely compound butter.

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Stir together 1/4 cup softened butter with 1/3 cup fresh tarragon, chopped, and a finely minced shallot (use 1/4 of a small onion if that’s all you have).

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I chucked this in the freezer as well.

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When you’re ready to go, pull your (thawed) chicken out of the marinade and grill it on the fire/stove until cooked through, which will depend on how thick you sliced it. This looks sickly because it was gloomy under the tarp where I was cooking and I needed a flashlight to see…

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Serve hot with dollops of the tarragon butter on top. I actually forgot to pull out the butter until we were all done so I put it in the hot pan to let it melt.

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We served this with some peas and corn and garlic mashed potatoes.

For the peas and corn, mix together 1 cup frozen peas and 1 cup frozen corn and steam for a minute or so until cooked.

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Toss the cooked vegetables with 1/4 cup finely chopped mint and 2 tablespoons butter.

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Again, I mixed the herbs into the butter ahead of time and froze it.

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For the potatoes, boil and mash 2 potatoes of your choosing. I like to leave the skins on.

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Scoop in 2 tablespoons butter, 2 tablespoons cream cheese, 2 teaspoons mixed herbs (fresh or dried, your choice), and 2 teaspoons minced garlic (I made a compound of this ahead of time) and serve.

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TADA. Gourmet in the woods.

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Creamy Ricotta, Mint, and Garlic Pasta with Peas: In the Woods

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This particular dish, from The Camping Cookbook, is supposed to be served hot, but I thought it would make a nice cold lunch for us to eat after setting up camp on the first day.  So I ended up making all of this ahead of time, at home (which means that technically I didn’t make it in the woods).

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Start by boiling up about 150g of your favourite short pasta. The original recipe calls for ziti, but I love fusili so that’s what I used. Cook it according to the package directions, and drain it and return it to the pot when it’s ready.

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While that’s cooking, cut yourself about 1 tablespoon fresh mint and chop that up.

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Thaw about 1/2 cup frozen peas (or fresh, if you’ve got ’em). I added this element to the recipe for the sake of vitamins. Don’t want to get scurvy while camping.

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Mash up as well some roasted garlic (I roasted a few heads of this the week before and it pretty much went into everything).

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While the cooked pasta is still hot, stir in 1/3 cup ricotta cheese and 1/3 cup heavy cream (I wimped out here and used half and half).

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Add in your mint, peas, and garlic and season with salt and pepper to taste.

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We served this cold with a nice toasted garlic bread I prepared in advance: slice up a small baguette so that you have individual pieces but they’re still stuck together at the bottom.

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Chop up some fresh herbs: parsley, basil, and oregano (dried is also fine).

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Mush up some roasted garlic.

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Smush those all together with some pepper.

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Add softened (this is too softened) butter and mix.

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Insert the butter between the slices and wrap in tin foil until you’re ready to eat.

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You can toast the bread directly on your camp stove, or you can put it in an Outback Oven, or you can roast it directly over the campfire.

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Either way, it’s excellent.

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