![Feast by Firelight: Simple Recipes for Camping, Cabins, and the Great Outdoors [A Cookbook]](https://images-na.ssl-images-amazon.com/images/I/91QnSykAhwL._AC_UL160_SR160,160_.jpg)
A thoroughly well thought out compilation of wonderful recipes! Nearly all the recipes include a beautiful and artfully prepared picture of the finished product, which was a big selling point for me. Sometimes just staring at a picture of the end result is enough motivation to help me get through the dread of having to shop, chop, prep, cook and serve something the family ends up devouring in minutes, without so much as a nod in my general direction. And then I get to clean up and do the dishes - oh joy! (insert sarcastic emoji here)
The huge bonus for me is the included "Alternative Cooking Method" box added to the end of most of the recipes, giving me an excuse to skip the outdoor experience and take my glass of wine inside where I can sip, chop, sip again, prep, sip again and again and again and. . . . wait, what was I doing?? Oh yes, cook the meal in the preheated oven and not the un-preheated one underneath (true story - spouses, check on your chef if s/he seems extra happy in that kitchen!)
I especially love the S'Mores Buffet suggestions to liven up any post-meal campfire family time - anyone up for s'mores a la The Elvis (graham crackers, peanut butter, bananas and marshmallows - a bite of Burning Love I must say!!!)
Whether or not you're in your wine-induced happy place, this awesome cookbook will satisfy your every craving - sweet or savory!
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From the Publisher
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Grilled Leeks with Buttered Breadcrumbs
Grill or Skillet / Prep Time: 5 minutes / Cook Time: 15 minutes / Serves 4
- Prepare the fire for medium-high heat. Place the grill grate over the flames.
- Cut the leeks in half lengthwise, keeping the greens intact. Spread the layers of each leek open and hold them under running water to remove any sand and dirt trapped inside the leek. Shake off excess water and pat the leeks completely dry.
- Brush the leeks all over with olive oil and season with salt and pepper.
- Grill the leeks until lightly charred and wilted on both sides, about 5 to 7 minutes total. Transfer to a serving dish.
- Heat a small cast-iron skillet over the grill and add butter. When the butter is melted, stir in the breadcrumbs and Parmesan. Stir and cook until browned and toasted. Sprinkle over the leeks and serve.
Ingredients
- ⅓ cup seasoned breadcrumbs
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons unsalted butter 1 pound leeks, about 4, each 1 to 2 inches in diameter
- 3 teaspoons extra virgin olive oil
- ¼ teaspoon kosher salt
- Pinch of ground black pepper
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Reviews with images
Oregon Jen
Recipes aren’t accurate. Made the heart attack potatoes last night and they didn’t set up. I suspected that the lack of a roux would have that result. Sauce is very runny and soupy. Had better expectations for this book but I’m returning it.
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Reviewed in the United States on June 12, 2018
Reviewed in the United States on June 14, 2018
Reviewed in the United States on May 27, 2018
Reviewed in the United States on June 24, 2019
Recipes aren’t accurate. Made the heart attack potatoes last night and they didn’t set up. I suspected that the lack of a roux would have that result. Sauce is very runny and soupy. Had better expectations for this book but I’m returning it.
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Reviewed in the United States on September 24, 2018
