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Backpacker Magazine – August 2009

The Manual: Win a Camp Cookoff

Ideal appetizers, perfect wine pairings, desserts, and advanced techniques.

by: Elisabeth Kwak-Hefferan, Illustrations by Supercorn


SERVE A LIGHT APPETIZER
Set a winning tone with these herbed pesto rolls. "The fact that they're hot and fresh goes a long way," says Dylan Cardiff, a San Francisco gourmet food blogger and avid backpacker.

  • In the morning: Mix 1/2 cup sourdough starter ($6, breadtopia.com), 1/2 cup warm water, 2 cups flour, " cup cornmeal, 1 tablespoon olive oil, and 1 teaspoon salt in a bowl. Sprinkle flour on the inside of a pot or frying pan and knead dough on it for three minutes, adding 2 tablespoons of fresh thyme and 1 tablespoon of fresh rosemary as you knead. Place in a lightly oiled pot and stash in your pack until dough doubles in size (about four hours in warm weather, but it can take up to eight when it's cold). Note: This is a great recipe for layover days or evenings when you reach camp early.

 

  • Meal time: Punch dough down and shape into rolls. Spread with pesto and sprinkle with grated Parmesan cheese; bake 10 to 15 minutes in a backpacker's oven. Makes 8 to12 rolls, depending on desired size. 

    Next Page--Wow the Judges and Pair the Perfect Wine


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READERS COMMENTS

nikki o
Aug 19, 2010

i would go a tablespoon and then if that works keep adding from there.

Jay
Mar 07, 2010

Guess we'll never know.

Angelfire
Oct 15, 2009

What is the volume of cornmeal? On my screen it says ".

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