Dining in the Wilderness: Recipes for the Hut Experience

By Justin Faubert / Photography By Justin Faubert | Last Updated January 01, 2015
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It’s been a great day of skiing with friends and family. The sky is clear and the air is crisp. It’s time to start back to the cabin to refuel the body and the soul. The cabin only has a wood-fired oven to cook over, so what are your options?

The hot pot is a great way to make a quick, nourishing one-pot meal for a group. Here’s the fun: everybody brings something different for the pot (yeah, someone has to bring the pot): cabbage, kale, mushrooms, carrots, radishes, turnips, sprouts, your favourite thinly sliced meat and some stock. No need to be picky. Heat the stock in your pot on the stovetop, then have everyone add their ingredients. Once hot, ladle into bowls and serve with your favourite hot sauce or try Raon Kitchen’s Korean marinades.

  • Quad-radical: 4-radish sprout mix, Beat Greens Garden, Facebook.com/BeatGreens
  • Blue oyster and cinnamon cap mushrooms, Champignons le Coprin, LeCoprin.ca
  • Radishes, hakurei turnips and carrots, Bluegrass Farm, Bluegrassfarm.ca
  • Kale and cabbage, Roots and Shoots Farm and The Beet Box at the West End Well, WestEndWell.ca
  • Gochujang and Ganjang Fermented Korean Marinades, Raon Kitchen, RaonKitchen.com
  • Pork loin, The Piggy Market, thePiggyMarket.com
  • Chicken stock, see the linked recipe.

Chicken Stock

Making a homemade stock for the hot pot could not be easier. There are no hard and fast rules to making a stock, only guidelines about the ratio of water to ingredients used to flavour it (three parts...

Mayan Hot Chocolate

[...]Using organic Trinatario cacao from Nicaragua, the Mayan bar is a complex balance of traditional Mayan spices — cinnamon, nutmeg and chili — with just a touch of heat. With the addition of...

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