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.
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