Camp Cuisine - Camping Recipes
Inspire your inner camp chef with recipes for camping trips. It doesn’t matter if it’s shared around a campfire, cooked in your RV's gourmet kitchen, or take-out from the local deli, food just tastes better on a camping vacation!
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Experience Delicious Spanish Cuisine
Spanish food is one of this world's true delicacies. Tapas are one of Spain's better-known traditions. The tapa is somewhat similar to our appetizers. At a tapas bar you can try a variety of items, since each tapa is small.
Spain has a few lesser known food options that you might enjoy. First is the Spanish Tortilla, known as an omelette here. This dish is available at almost any restuarant throughout the day, but it is particularly good served for breakfast with a tall glass of freshly squeezed orange juice. Second, Chocolate with Churros. The people of Spain will eat churros for breakfast or as a late night snack. Spanish churros are a little different than the churros readily available here, and the secret to great churros is the thick hot drinking chocolate they are served with.
The tortilla, also known as a potato tortilla, or the Spanish Omelette, is a dense cake-sized dish made with eggs and potatoes. It can be served many ways: in a wedge, in small chuncks, or even as a sandwich. This dish is a Spanish staple and there are many recipes, but it takes some practice to get your tortilla cooked perfectly.
2 tablespoons oil
1 onion, peeled, halved, and thinly sliced
2 pounds thin-skinned potatoes, peeled and sliced into 1/8-inch-thick rounds
3/4 teaspoon salt
sprinkle of pepper
5 large eggs
Pour oil into a nonstick ovenproof frying pan over medium-high heat. Once the oil is hot, add the onions and stir until they turn translucent (about 5 minutes). Add the potatoes, 1/2 teaspoon salt, and pepper. Toss or stir to coat. Add 1/3 cup water. Bring the water to a boil, reduce heat to medium, cover, and cook until potatoes are tender. If any liquid remains in pan, either pour it off or boil it off by continuing to cook with the lid off for a minute or two.
In a large bowl, beat eggs with 1/4 teaspoon salt and a little pepper. Add the potato mixture and coat gently. Place unwashed frying pan over medium-high heat. When it has heated, pour in the egg mixture. Reduce heat to medium-low and cook until eggs begin to set and bottom is lightly browned, 5 to 8 minutes.
Move the pan to the oven and broil the tortilla (about 6 inches from heat) until top is set, 3 to 5 minutes. Run a spatula between tortilla and pan to loosen. Place a plate face down on top of the pan and flip the whole thing (pan and plate) so that the tortilla falls out onto the plate. Cut into wedges and serve warm or at room temperature.
Churros con Chocolate (Spanish hot chocolate with churros)
This is another Spanish staple. It is fairly rich, but when done right it is unbelievably satisfying. Some places in Spain have been serving this since the 1800s. You can serve your churros for breakfast or as desert. The only requirement is that you make sure you dip your churro into the thick smooth chocolate and revel in the flavors.
Spanish Style Hot Chocolate:
1 qt. milk
8 sq. (8 oz.) sweetened chocolate, shaved
Heat milk to boiling point in a saucepan. Add the chocolate, stirring constantly with a wooden spoon. Bring to a boil several times, stirring energetically and constantly. It should be very thick and somewhat foamy. Serve hot.
1/2 c. water
1/2 c. milk
Pinch of salt
1 c. flour
1 egg white
Oil sufficient for deep frying
Heat the water, milk, and salt in a small pot. Bring to boiling point and begin to add the flour slowly, beating briskly and thoroughly. Remove from heat. Add egg white and beat until the dough is fluffy. Let the mixture cool.
Meanwhile, heat the oil in a pan for deep frying. Place dough iton a pastry tube and squeeze out churros in long stick-shapes or circles of dough. Fry on both sides until golden brown. Remove and drain on a paper towel, then dip them in sugar.
- Category: Camp Cuisine