news
09-08-2015, 04:47 PM
Izy Hossack (https://www.food52.com/users/177469-izy-hossack) from Top with Cinnamon (http://www.topwithcinnamon.com/) shows us how to prepare a three-course meal -- using only a cast-iron skillet and a camping stove.
https://images.food52.com/lw5QEQMYPMNSg274tNZyngFxsR8=/753x502/0a907d49-7804-4939-b0e0-197cce0d1c02--untitled-7933.jpg (http://forums.calgaryn.com/recipes/36038-stove-top-flatbread)
This summer, I found myself in an apartment with very limited kitchen equipment -- basically just a one-ring camping stove, a kettle, and microwave. I already showed you how I made a three-course meal using only one burner and one pot (https://www.food52.com/blog/13033-how-to-cook-a-3-course-meal-on-a-camping-stove), and today, I'll show you how I made a complete meal -- dessert and all -- with only one skillet.
More: How to cook a 3-course meal on a camping stove (https://food52.com/blog/13033-how-to-cook-a-3-course-meal-on-a-camping-stove)
Here's what I ate:
Halloumi and Grapefruit Salad (https://www.food52.com/recipes/36044-halloumi-and-grapefruit-salad)Falafel (http://forums.calgaryn.com/recipes/36039-no-gadget-falafel) and Flatbread (https://www.food52.com/recipes/36038-stove-top-flatbread)Baklava-Inspired Crêpes (https://www.food52.com/recipes/36042-baklava-crepes)
Here's how I did it:
https://images.food52.com/I2q5n8Jccg_4VSBztObhvnp6ijU=/753x502/88cd9b8e-a3b1-4d1b-919e-280a9a29cce9--untitled-8145.jpg (http://forums.calgaryn.com/recipes/36038-stove-top-flatbread) https://images.food52.com/pqDEN-LMlvu8jpQHnCwawa0G0N0=/753x502/9434f6f6-c61c-4e39-9957-7834736587d9--untitled-7860.jpg (http://forums.calgaryn.com/recipes/36038-stove-top-flatbread)
Crêpe batter, right, and flatbread dough, left.
More: A Middle Eastern weeknight one-pot chicken (https://food52.com/blog/12785-a-middle-eastern-weeknight-one-pot-chicken)
I started by preparing the crêpe batter--a basic mixture of milk, water, and flour--because it's best to allow it to chill for about 2 hours. Once that was finished, I focused on the dough for the flatbread. It's an easy dough made from yeast, water, sugar, flour, and olive oil. I kneaded the dough into a smooth ball and let it rest for about half an hour in a warm place in my kitchen.
More: Your favorite camping foods (https://food52.com/blog/13413-your-favorite-camping-foods)
https://images.food52.com/Ivp6TcwaCfyR1Fai9_H4fuGfdO8=/753x502/80f3f3a5-9857-4f96-ad65-6fcea116d122--untitled-7878.jpg (http://forums.calgaryn.com/recipes/36038-stove-top-flatbread)
A smooth ball of flatbread dough, ready to rise in a warm place.
Meanwhile, I made the falafel batter. Since I didn't have a blender or a food processor (or even a potato masher), I used the back of the empty chickpea can to mash them into as smooth of a paste as possible, then mixed in flour, cumin, salt, parsley, onion, garlic, and cilantro.
More: One-pot chicken cacciatore (https://food52.com/blog/11418-one-pot-chicken-cacciatore)
I set the prepared falafel batter aside to prepare the ingredients for the salad. I made a vinaigrette with grapefruit juice and cumin seeds and washed and dried the herbs and salad greens.
More: 14 genius no-cook recipes for the dog days (https://food52.com/blog/13518-14-genius-no-cook-recipes-for-the-dog-days)
https://images.food52.com/Bd1AtvoIYA37dHHgJ2N8Zpw9Vqc=/753x502/59eb37f3-d703-424f-9285-476095dc6625--untitled-8018.jpg (http://forums.calgaryn.com/recipes/36039-no-gadget-falafel) https://images.food52.com/xGp-yoGqMvDSkDR6Zg70XBJl7nA=/753x502/084fb323-6c2e-42b7-b702-36496ec21f5f--untitled-7902.jpg (http://forums.calgaryn.com/recipes/36044-halloumi-and-grapefruit-salad)
After 30 minutes, I moved the flatbread dough to a lightly floured surface, divided it into 6 sections, and rolled each (using a drinking glass!) into a roughly 8-inch circle. Finally, it was time to turn on the skillet! I heated it over medium heat, then cooked each circle until bubbling and golden on each side, 1 to 2 minutes on the top and the bottom. I kept the finished flatbreads warm in a clean kitchen towel.
https://images.food52.com/eJTHAFIArN9e5G8D22Ub2AT3RtM=/753x502/b7191568-44e4-4c2d-836e-0d978e5c5e77--untitled-7927.jpg (http://forums.calgaryn.com/recipes/36038-stove-top-flatbread) https://images.food52.com/BK-WaBmE8FFOAE0WRDzq6_9Anlc=/753x502/e9e78b4b-6003-4298-8f56-bbd8cc391749--untitled-7963.jpg (http://forums.calgaryn.com/recipes/36038-stove-top-flatbread)
Now that the flatbread was finished, it was time to shape and cook the falafel. I divided the mixture into 12 equal balls (roughly 2 tablespoons of batter for each) and flattened them slightly with my fingertips. I fried them in skillet in about 1/4-inch of hot oil until golden. I left those to drain on a plate lined with paper towels while I finished the salad.
https://images.food52.com/D3uyyHCjAZ9j2g5qFzYjWs7pMkI=/753x502/7b979f5a-6723-4d57-9456-8569e3b496c4--untitled-8083.jpg (http://forums.calgaryn.com/recipes/36039-no-gadget-falafel)
The most important part of the Halloumi and Grapefruit Salad (http://forums.calgaryn.com/recipes/36044-halloumi-and-grapefruit-salad) is, obviously, the halloumi. While I find this cheese too salty on its own, I'm a great supporter of putting halloumi in salads, where its salinity is balanced by friends. I fried it in the oil-coated skillet until golden-brown and then tore it into pieces and scattered it over the greens along with grapefruit chunks and chopped almonds.
https://images.food52.com/gAMoa-qLhKWx0-irjXVFNeJUYos=/753x502/646e0b7f-1bea-4326-ac22-79b9685dde18--untitled-7974.jpg (http://forums.calgaryn.com/recipes/36044-halloumi-and-grapefruit-salad)
I served the falafel on top of the flatbread with yogurt, fresh herbs, hummus, and sliced red onion. Dinner was ready!
https://images.food52.com/N8BHKa0d1W7TrKU8Pe0Vt2g47YA=/753x502/b3ca3c1a-2261-4667-a953-dfa9b2405573--untitled-8112.jpg (http://forums.calgaryn.com/recipes/36039-no-gadget-falafel)
Once I was finished with dinner, I returned to the crêpes (http://forums.calgaryn.com/recipes/36042-baklava-crepes). I prepared the baklava-inspired filling by browning butter in the skillet and mixing in honey, sugar, cinnamon and chopped pistachios.
I whipped cream, stirring in plain yogurt, and set it aside to chill as I cooked the crêpes.
https://images.food52.com/LB_tE8JOrIRW5XU33gqskqdfpMc=/753x502/d2bdfd8a-3f6a-4bf6-9140-fe6dc6ee04cc--untitled-8160.jpg (http://forums.calgaryn.com/recipes/36042-baklava-crepes)
I found that as long as I tilted and swirled the skillet so that the batter spread out into a large, thin circle, I didn't even need a fancy crêpe pan. I served the crêpes warm with the whipped yogurt-cream and the sweet, nutty filling.
https://images.food52.com/G-S9NFGXGoGqZ8Of0xjPxiFoSeI=/753x502/8943b605-e3e0-42a6-8f39-93c81fa98009--untitled-8186.jpg (http://forums.calgaryn.com/recipes/36042-baklava-crepes)
Photos by Izy Hossack.
Also on HuffPost:
-- This feed and its contents are the property of The Huffington Post, and use is subject to our terms. (http://start.westnet.ca/newstempch.php?article=terms.html/) It may be used for personal consumption, but may not be distributed on a website.
http://rc.feedsportal.com/r/238385391291/u/0/f/677045/c/35496/s/49abdb33/sc/26/rc/1/rc.img (http://rc.feedsportal.com/r/238385391291/u/0/f/677045/c/35496/s/49abdb33/sc/26/rc/1/rc.htm)
http://rc.feedsportal.com/r/238385391291/u/0/f/677045/c/35496/s/49abdb33/sc/26/rc/2/rc.img (http://rc.feedsportal.com/r/238385391291/u/0/f/677045/c/35496/s/49abdb33/sc/26/rc/2/rc.htm)
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http://da.feedsportal.com/r/238385391291/u/0/f/677045/c/35496/s/49abdb33/sc/26/a2.img (http://da.feedsportal.com/r/238385391291/u/0/f/677045/c/35496/s/49abdb33/sc/26/a2.htm)
http://adchoice.feedsportal.com/r/238385391291/u/0/f/677045/c/35496/s/49abdb33/sc/26/ach.img (http://adchoice.feedsportal.com/r/238385391291/u/0/f/677045/c/35496/s/49abdb33/sc/26/ach.htm)http://pi.feedsportal.com/r/238385391291/u/0/f/677045/c/35496/s/49abdb33/sc/26/a2t.imghttp://pi2.feedsportal.com/r/238385391291/u/0/f/677045/c/35496/s/49abdb33/sc/26/a2t2.imghttp://feeds.huffingtonpost.com/c/35496/f/677045/s/49abdb33/sc/26/mf.gif
More... (http://feeds.huffingtonpost.com/c/35496/f/677045/s/49abdb33/sc/26/l/0L0Shuffingtonpost0N0Cfood0E520Chow0Eto0Ecook0Ea0E 3course0Emea0Ib0I80A50A0A420Bhtml/story01.htm)
https://images.food52.com/lw5QEQMYPMNSg274tNZyngFxsR8=/753x502/0a907d49-7804-4939-b0e0-197cce0d1c02--untitled-7933.jpg (http://forums.calgaryn.com/recipes/36038-stove-top-flatbread)
This summer, I found myself in an apartment with very limited kitchen equipment -- basically just a one-ring camping stove, a kettle, and microwave. I already showed you how I made a three-course meal using only one burner and one pot (https://www.food52.com/blog/13033-how-to-cook-a-3-course-meal-on-a-camping-stove), and today, I'll show you how I made a complete meal -- dessert and all -- with only one skillet.
More: How to cook a 3-course meal on a camping stove (https://food52.com/blog/13033-how-to-cook-a-3-course-meal-on-a-camping-stove)
Here's what I ate:
Halloumi and Grapefruit Salad (https://www.food52.com/recipes/36044-halloumi-and-grapefruit-salad)Falafel (http://forums.calgaryn.com/recipes/36039-no-gadget-falafel) and Flatbread (https://www.food52.com/recipes/36038-stove-top-flatbread)Baklava-Inspired Crêpes (https://www.food52.com/recipes/36042-baklava-crepes)
Here's how I did it:
https://images.food52.com/I2q5n8Jccg_4VSBztObhvnp6ijU=/753x502/88cd9b8e-a3b1-4d1b-919e-280a9a29cce9--untitled-8145.jpg (http://forums.calgaryn.com/recipes/36038-stove-top-flatbread) https://images.food52.com/pqDEN-LMlvu8jpQHnCwawa0G0N0=/753x502/9434f6f6-c61c-4e39-9957-7834736587d9--untitled-7860.jpg (http://forums.calgaryn.com/recipes/36038-stove-top-flatbread)
Crêpe batter, right, and flatbread dough, left.
More: A Middle Eastern weeknight one-pot chicken (https://food52.com/blog/12785-a-middle-eastern-weeknight-one-pot-chicken)
I started by preparing the crêpe batter--a basic mixture of milk, water, and flour--because it's best to allow it to chill for about 2 hours. Once that was finished, I focused on the dough for the flatbread. It's an easy dough made from yeast, water, sugar, flour, and olive oil. I kneaded the dough into a smooth ball and let it rest for about half an hour in a warm place in my kitchen.
More: Your favorite camping foods (https://food52.com/blog/13413-your-favorite-camping-foods)
https://images.food52.com/Ivp6TcwaCfyR1Fai9_H4fuGfdO8=/753x502/80f3f3a5-9857-4f96-ad65-6fcea116d122--untitled-7878.jpg (http://forums.calgaryn.com/recipes/36038-stove-top-flatbread)
A smooth ball of flatbread dough, ready to rise in a warm place.
Meanwhile, I made the falafel batter. Since I didn't have a blender or a food processor (or even a potato masher), I used the back of the empty chickpea can to mash them into as smooth of a paste as possible, then mixed in flour, cumin, salt, parsley, onion, garlic, and cilantro.
More: One-pot chicken cacciatore (https://food52.com/blog/11418-one-pot-chicken-cacciatore)
I set the prepared falafel batter aside to prepare the ingredients for the salad. I made a vinaigrette with grapefruit juice and cumin seeds and washed and dried the herbs and salad greens.
More: 14 genius no-cook recipes for the dog days (https://food52.com/blog/13518-14-genius-no-cook-recipes-for-the-dog-days)
https://images.food52.com/Bd1AtvoIYA37dHHgJ2N8Zpw9Vqc=/753x502/59eb37f3-d703-424f-9285-476095dc6625--untitled-8018.jpg (http://forums.calgaryn.com/recipes/36039-no-gadget-falafel) https://images.food52.com/xGp-yoGqMvDSkDR6Zg70XBJl7nA=/753x502/084fb323-6c2e-42b7-b702-36496ec21f5f--untitled-7902.jpg (http://forums.calgaryn.com/recipes/36044-halloumi-and-grapefruit-salad)
After 30 minutes, I moved the flatbread dough to a lightly floured surface, divided it into 6 sections, and rolled each (using a drinking glass!) into a roughly 8-inch circle. Finally, it was time to turn on the skillet! I heated it over medium heat, then cooked each circle until bubbling and golden on each side, 1 to 2 minutes on the top and the bottom. I kept the finished flatbreads warm in a clean kitchen towel.
https://images.food52.com/eJTHAFIArN9e5G8D22Ub2AT3RtM=/753x502/b7191568-44e4-4c2d-836e-0d978e5c5e77--untitled-7927.jpg (http://forums.calgaryn.com/recipes/36038-stove-top-flatbread) https://images.food52.com/BK-WaBmE8FFOAE0WRDzq6_9Anlc=/753x502/e9e78b4b-6003-4298-8f56-bbd8cc391749--untitled-7963.jpg (http://forums.calgaryn.com/recipes/36038-stove-top-flatbread)
Now that the flatbread was finished, it was time to shape and cook the falafel. I divided the mixture into 12 equal balls (roughly 2 tablespoons of batter for each) and flattened them slightly with my fingertips. I fried them in skillet in about 1/4-inch of hot oil until golden. I left those to drain on a plate lined with paper towels while I finished the salad.
https://images.food52.com/D3uyyHCjAZ9j2g5qFzYjWs7pMkI=/753x502/7b979f5a-6723-4d57-9456-8569e3b496c4--untitled-8083.jpg (http://forums.calgaryn.com/recipes/36039-no-gadget-falafel)
The most important part of the Halloumi and Grapefruit Salad (http://forums.calgaryn.com/recipes/36044-halloumi-and-grapefruit-salad) is, obviously, the halloumi. While I find this cheese too salty on its own, I'm a great supporter of putting halloumi in salads, where its salinity is balanced by friends. I fried it in the oil-coated skillet until golden-brown and then tore it into pieces and scattered it over the greens along with grapefruit chunks and chopped almonds.
https://images.food52.com/gAMoa-qLhKWx0-irjXVFNeJUYos=/753x502/646e0b7f-1bea-4326-ac22-79b9685dde18--untitled-7974.jpg (http://forums.calgaryn.com/recipes/36044-halloumi-and-grapefruit-salad)
I served the falafel on top of the flatbread with yogurt, fresh herbs, hummus, and sliced red onion. Dinner was ready!
https://images.food52.com/N8BHKa0d1W7TrKU8Pe0Vt2g47YA=/753x502/b3ca3c1a-2261-4667-a953-dfa9b2405573--untitled-8112.jpg (http://forums.calgaryn.com/recipes/36039-no-gadget-falafel)
Once I was finished with dinner, I returned to the crêpes (http://forums.calgaryn.com/recipes/36042-baklava-crepes). I prepared the baklava-inspired filling by browning butter in the skillet and mixing in honey, sugar, cinnamon and chopped pistachios.
I whipped cream, stirring in plain yogurt, and set it aside to chill as I cooked the crêpes.
https://images.food52.com/LB_tE8JOrIRW5XU33gqskqdfpMc=/753x502/d2bdfd8a-3f6a-4bf6-9140-fe6dc6ee04cc--untitled-8160.jpg (http://forums.calgaryn.com/recipes/36042-baklava-crepes)
I found that as long as I tilted and swirled the skillet so that the batter spread out into a large, thin circle, I didn't even need a fancy crêpe pan. I served the crêpes warm with the whipped yogurt-cream and the sweet, nutty filling.
https://images.food52.com/G-S9NFGXGoGqZ8Of0xjPxiFoSeI=/753x502/8943b605-e3e0-42a6-8f39-93c81fa98009--untitled-8186.jpg (http://forums.calgaryn.com/recipes/36042-baklava-crepes)
Photos by Izy Hossack.
Also on HuffPost:
-- This feed and its contents are the property of The Huffington Post, and use is subject to our terms. (http://start.westnet.ca/newstempch.php?article=terms.html/) It may be used for personal consumption, but may not be distributed on a website.
http://rc.feedsportal.com/r/238385391291/u/0/f/677045/c/35496/s/49abdb33/sc/26/rc/1/rc.img (http://rc.feedsportal.com/r/238385391291/u/0/f/677045/c/35496/s/49abdb33/sc/26/rc/1/rc.htm)
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More... (http://feeds.huffingtonpost.com/c/35496/f/677045/s/49abdb33/sc/26/l/0L0Shuffingtonpost0N0Cfood0E520Chow0Eto0Ecook0Ea0E 3course0Emea0Ib0I80A50A0A420Bhtml/story01.htm)