Dining in the Wilderness: Recipes for the Hut Experience
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.
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