FROM THE BOOKSHELF The Campfire Cookbook

The Campfire Cookbook By Viola Lex and Nico Stanitzok

BY REBECCA FENDING

Early fall is peak time for camping and enjoying outdoors. Whether you’re trying to squeeze in one last camping trip before the kids go back to school or you just simply want to enjoy the last of the summer warmth, camping is the best and easiest way to get away for a weekend. But what can you make for your meals if you’re tired of hot dogs and smores and ready for a gourmet outdoor dinner?

Within “The Campfire Cookbook” by outdoor and camping enthusiast Viola Lex and Chef Nico Stanitzok, you can find 80 unique and imaginative meals for cooking outdoors. While the book contains campfire classics such as barbecued meats and kebabs, Viola and Chef Nico have also curated a collection of unique, borderline gourmet, meals you can make outdoors. This cookbook was designed for a wide range of campers—from those who brave the deep wilderness to those who prefer a “luxury” style of camping (known as “glamping”). No matter where you fall, you can find a tasty and specifically outdoor dinner for you and your company.

The authors include a small section at the beginning of the cookbook detailing the best kitchen materials to have while camping. Resealable bags are a must, along with the anticipated aluminum foil; a godsend when it comes to trying to cook anything over an open fire. They also explain ideal spice combinations to keep onboard in order to avoid tasteless and under seasoned dishes while cooking outdoors.

Whether you’re camping or just looking to upgrade dinner in your home kitchen, Lex and Stanitzok provide recipes for homemade condiments. From a sweet and spicy barbecue sauce to banana ketchup (yes, banana-based condiment that works especially well with chicken dishes), handmade and homemade cannot be beat.

Something about steaks and the outdoors just feels right. And what better way to prepare and serve a slab of meat than over a bed of fresh, seasonal veggies? Lex and Stanitzok include a recipe for Stuffed Steaks on a Ratatouille and Carrot Base, a satisfyingly fresh supper for the hardiest of campers. This recipe can, of course, be modified if you find yourself without prosciutto or any of the listed vegetables, making the most difficult part remembering to bring the steaks with you. So, whether you’re camping under pines or the dogwood in your backyard, making this recipe is sure to be just what you need for your adventure.

Stuffed Steaks on a Ratatouille and Carrot Base

Serves 4 people with a preparation time of 40 minutes. 1. Use a knife to cut a pocket into each steak and smear the sugar and herbs. Cover and simmer for 12 minutes, stir

Ingredients for the steaks:

4 steaks (5 ½ oz. each) of any meat (beef, pork, turkey, veal & etc.) 4 teaspoons of spicy mustard 4 slices prosciutto or pancetta 2 sprigs of sage leaves Salt and pepper to taste

Ingredients for the vegetable base: 3 tablespoons olive oil 2 carrots, peeled, quartered and sliced diagonally 4 potatoes, prepared in same fashion as carrots 1 small eggplant, chopped into small cubes (¾ inch) 1 zucchini, chopped into small cubes (¾ inch) 1 red pepper, seeded and chopping into small cubes (¾ inch) 2 tomatoes, chopped into small cubes (¾ inch) 7 oz. can chopped tomatoes 1 tablespoon sugar Preparation: inside of each with one teaspoon of mustard. Spread out proscuitto (or pancetta) and lay sage leaves evenly on top, roll slices up. Stuff one roll into the pocket of each steak. 2. For the vegetables, put a pan (no plastic handles) on the grill. Heat the oil in the pan and sauté the vegetables over medium heat for five minutes. Stir in canned tomatoes,

1 tablespoon herbes de Provence

occasionally. 3. Season the steaks with salt and pepper, grill them on the barbecue (or fry) on high heat for about four minutes on each side. Season vegetables to taste and divide between four plates. Lay steak over vegetable bed and serve. edm

Strawberry Summer Sunset

As summer winds down, the steamy days seem to last forever. We almost always manage to catch the sunset view before heading to bed as the deep, warm colors melt together and spread over head. What better way to end a long day in the Mississippi sun than with a cool beverage that makes use of fresh, seasonal berries? This drink not only tastes like how summer should, but it also mimics those glorious sunsets from inside your glass.

STRAWBERRY SUMMER SUNSET

1 ½ oz. Stoli ® Crushed Strawberry Vodka Juice from ½ lemon 3 oz. Lemon-lime soda 2 oz. Club soda Fresh sliced strawberries, lemon wedges Granulated or sanding sugar for sugared rim

Take your glass of choice and drag a lemon wedge around the rim. Once wet, dip rim into a plate that contains a layer of sugar.

Stand glass upright and place your desired amount of ice in the bottom. Insert your strawberry slices between the ice and glass.

Next, measure your Stoli ® Crushed Strawberry Vodka, lemon juice, lemonlime soda and club soda into the glass. If you prefer to mix your drink, do so with a bar spoon, regular spoon or reusable straw. Otherwise, leave it as is for a beautiful red gradient.

Finish with a lemon wedge garnish on the rim. Sip, sigh and enjoy!

BY REBECCA FENDING

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