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Recipes
From The Road™ is a special feature of the
DuncanEntertainment web site. Each month, we
feature a food or dessert recipe that is routinely
prepared by a well known adventure guide. These
recipes are designed specifically for outdoor
cooking by those of you who enjoy kayaking,
rafting, biking, fishing, trekking, climbing
or camping in wild places around the world.
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Our first Duncan Entertainment Group cookbook,
Recipes From The Road™, will be available in 2003.
Inquiries into the book can be made now by contacting
Bob Huck at Bob@DuncanEntertainment.com.
(Ten percent of the proceeds from sales of the
book will be donated to a protection fund for
the Arctic National Wildlife Refuge.)
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Please
remember to carry out what you carry in. Leave
only footprints behind.
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Julie
Munger's
DUTCH OVEN LASAGNA
Julie
Munger is a veteran river guide, sea kayaking guide,
and river safety specialist. Her adventures include
guiding trips on Alaska's Tatshenshini, Alsek and
Kongakut Rivers as well as the Grand Canyon. Julie
has also done first descents on the Clavey River and
the SF Stanislaus River.
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Though
she makes her home in California, Julie can often be found
in remote parts of the planet teaching "swiftwater rescue"
classes and wilderness first aid. She has competed in whitewater
rafting competitions and has worked extensively in the USA,
Chile, Russia, Nepal, Tibet, Costa Rica and central Africa.
Julie
can be reached at JulieMunger.com.
As
part of her work as a trip leader, Julie has developed a
keen set of wilderness cooking skills. This
month we'd like to feature Julie's recipe for DUTCH OVEN
LASAGNA. At home or on the road … try it, you'll like
it.
DUTCH
OVEN LASAGNA
For the Luxurious Wilderness
Traveler
The
Ingredients:
6
tablespoons olive oil
2 tablespoons basil (fresh if possible)
2 tablespoons oregano (again, fresh if possible)
1 clove garlic
2 yellow onions
2 lbs. Italian sausage (Julie's favorite). Or you
can use ground hamburger or your choice of meats.
1 can tomato paste
1 large can of tomato sauce
1 can whole tomatoes
1 big Hershey chocolate bar
16 ounces of Lasagna noodles
2 tubs ricotta cheese
6 eggs
3 lbs. mozzarella cheese
1 lb. parmesan cheese
1 vegetable of your choice - Julie's favorite is lots
of fresh spinach but you can also use zucchini, roasted
red peppers or more tomatoes.
* red
wine - optional (but good if you can carry it)
* you also need charcoal or lots of hot coals from a hot
fire
* and you need a Dutch Oven.
The Process:
Now,
here's how you bring it all together:
Go
wild. Sauté the spices together first in olive
oil to release the flavors. Then add the sliced onion and
garlic. Then add the meat and completely cook it. Pour in
the tomato sauce and tomatoes and add the tomato paste to
the desired thickness. At this point, it's always good to
add a bit of red wine and the chocolate bar. The chocolate
bar releases the flavor of the tomatoes. Then, let it simmer
for a while.
In the
meantime, mix the ricotta with the raw eggs and set it aside.
Grate the mozzarella and the parmesan (Note: the author
of this web site … we'll call him Web Guy … recommends
drinking a glass of the red wine while mixing these things
together. Since you carried it this far, best to enjoy it
a bit). Also at this time, slice the vegetables or clean
the spinach.
Ok, now the real fun begins:
Grease
the Dutch Oven, spoon a layer of sauce on the bottom, put
down one uncooked layer of noodles, then one layer of vegetables
on top of it with some of the ricotta mixture, mozzarella
and parmesan! Continue layering until the Dutch Oven is
full AND be sure the last layer is cheese.
The
moisture in the Dutch Oven will cook the noodles and they
will absorb extra moisture to provide a thick, cheesy feast.
You will need to ring the lid with hot coals and put two
in the middle as well. Only put 4-6 on the bottom so as
not to burn the lasagna. You may need to re-supply the coals
as this mixture needs a hot top. Plant on letting it cook
for 45 minutes (Web Guy reminds you that this is another
good opportunity for more red wine - perhaps with some garlic
bread while you wait. Or, just sit and watch the sunset.
Given where you are, how can you go wrong?).
Once
it's cooked, let it cool and settle a bit before serving
it.
Ummm
ummm good.
Please
remember to carry out what you carry in. Leave only footprints
behind.
Looking
for more recipes? Check out a few more of our favorites:
Mike
Speaks' MEXICAN SALAD
Frenchy's HALIBUT CATAGANTY
Mike Speaks' COWBOY POTATOES
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