{"id":40643,"date":"2021-07-12T15:43:13","date_gmt":"2021-07-12T19:43:13","guid":{"rendered":"https:\/\/www.stromspa.com\/?p=40643"},"modified":"2022-01-25T13:15:43","modified_gmt":"2022-01-25T18:15:43","slug":"cooking-outdoors","status":"publish","type":"post","link":"https:\/\/www.stromspa.com\/en\/magazine\/gourmet-discoveries\/cooking-outdoors\/","title":{"rendered":"Cooking outdoors"},"content":{"rendered":"
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\u00a9 Bianca Des Jardins<\/p><\/div>\n

The beautiful season brings with it the desire to be outside after spending the winter indoors. We meet around the fire and together we devote ourselves to making original, comforting and satisfying recipes because they allow us to cook differently, to come back to the basics. An ideal pretext to reconnect with nature, discover local products, become one with the forest and breathe the air that we have missed so much, to the fullest. Enjoy your reading and bon app\u00e9tit<\/em>!<\/p>\n

Finnish flamed trout<\/h2>\n

HONEYBERRY BBQ SAUCE | WILD SPICE BLEND<\/h3>\n

Servings:<\/strong> 6 to 8 |\u00a0Preservation:<\/strong> 5 days in the refrigerator |\u00a0Preparation time:<\/strong> 30 minutes \u00a0Cooking time:<\/strong> 15 to 20 minutes<\/p>\n

INGREDIENTS<\/span><\/strong><\/h3>\n

2 rainbow trout fillets, bones removed
\n\u00bd cup of honeyberry BBQ sauce (see recipe below)
\n\u00bc cup of wild spice blend (see recipe below)<\/p>\n

EQUIPMENT<\/strong><\/span><\/h3>\n
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\u00a9 Bianca Des Jardins<\/p><\/div>\n

2 large cedar boards for smoking
\n12 sterilized nails
\nA hammer<\/p>\n

PREPARATION<\/span><\/strong><\/h3>\n

1.\u00a0Outside, light a fire about 24 inches in diameter and wait for a hot ember to form.<\/p>\n

2.\u00a0Using a hammer and a few nails, hang the trout fillets on the cedar boards.<\/p>\n

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\u00a9 Bianca Des Jardins<\/p><\/div>\n

3.\u00a0Brush the trout fillets with half the honeyberry BBQ sauce. Reserve the other half to brush the trout during cooking. Generously sprinkle the wild spice blend over the fillets.<\/p>\n

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\u00a9 Bianca Des Jardins<\/p><\/div>

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\u00a9 Bianca Des Jardins<\/p><\/div><\/p>\n

4.\u00a0Using a natural support (wooden block, a few rocks), place the boards vertically, tips up, at a distance of more or less 8 inches from the fire.<\/p>\n

5.\u00a0Cook for 15 to 20 minutes, brushing the fish halfway through with the remaining BBQ sauce.<\/p>\n

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\u00a9 Bianca Des Jardins<\/p><\/div>\n

6.\u00a0Coarsely shred the fish. Enjoy as is, on a salad or on a slice of Nordic bread (tunnbr\u00f6d<\/em>).<\/p>\n

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\u00a9 Bianca Des Jardins<\/p><\/div>\n

Suggestion of pairing from St\u00e9phanie Dupuy, sommelier<\/h3>\n

To accompany this superb recipe, I suggest Les B\u00e9atines, an organic Provencal ros\u00e9 that has everything to please! Its delicate nose is reminiscent of wild strawberries and flowers. Its mouth opens on notes of white peach, grass and a touch of salt. Its substance and its light bitterness make you salivate and eat with an appetite. A very nice pairing awaits you here, with a long finish that makes the pleasure last. To be served around 10 \u00b0C.<\/p>\n

Domaine Les B\u00e9ates, Les B\u00e9atines 2020, Coteaux d\u2019Aix-en-Provence<\/strong><\/p>\n

11232261\u00a0\u2014\u00a021,65 $\u00a0<\/strong><\/p>\n

VOIR LA FICHE DU VIN<\/a><\/span><\/h4>\n

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\n<\/strong><\/p>\n

\n


\n<\/strong>Honeyberry BBQ sauce<\/h2>\n

Serving:<\/strong> 1 liter |\u00a0Preservation:<\/strong> 30 days in the refrigerator |\u00a0Preparation time:<\/strong> 1 hour |\u00a0Cooking time:<\/strong> 45 minutes |\u00a0Waiting time:<\/strong> 2 hours<\/p>\n

INGREDIENTS<\/strong><\/span><\/h3>\n

1 Spanish onion, finely chopped
\n1 tbsp olive oil
\n3 garlic cloves, chopped
\n2 medium apples, peeled, cored and cut into large dices
\n2 tbsp chopped ginger
\n2 tbsp wild caraway
\n1 tsp dried Gorria pepper flakes
\n4 oz of Qu\u00e9bec gin
\n4 cups of fresh or frozen honeyberries (or wild blueberries)
\n\u00bd cup of blueberry juice
\n\u00bc cup of apple cider vinegar
\n\u00bc cup maple syrup
\n\u00bc cup brown sugar
\n\u00bd cup of molasse<\/p>\n

PREPARATION<\/span><\/strong><\/h3>\n
    \n
  1. In a saucepan, brown the onion in olive oil over medium heat for 1 minute.<\/li>\n
  2. Add the garlic and apples and continue cooking over low heat for 1 to 2 minutes.<\/li>\n
  3. Add the ginger, caraway and pepper flakes, deglaze with the gin and reduce by half.<\/li>\n
  4. Add the rest of the ingredients and cook over low heat for 45 minutes, stirring a few times during cooking.<\/li>\n
  5. Transfer to a container and refrigerate for at least 2 hours or until the compote is completely cold.<\/li>\n
  6. In a food processor or using a blender, reduce the compote to a smooth puree until it has the texture of a sauce. Reserve in the fridge.<\/li>\n<\/ol>\n
    \n


    \n<\/strong>Wild spice blend<\/h2>\n

    Serving:<\/strong> 1 cup |\u00a0Preservation:<\/strong> 3 months in a sealed container stored in a cool and dry place |\u00a0Preparation time:<\/strong> 15 minutes<\/p>\n

    INGREDIENTS<\/span><\/strong><\/h3>\n

    3 tbsp dried spruce or balsam fir shoots
    \n3 tbsp wild caraway seeds
    \n3 tbsp ground sumac
    \n\u00bc cup sea salt
    \n\u00bc cup maple sugar<\/p>\n

    PREPARATION<\/strong><\/span><\/h3>\n
      \n
    1. In a hot, dry pan, roast the spices for 1 minute, stirring constantly.<\/li>\n
    2. Transfer the spices to a mortar and let cool for 5 to 10 minutes.<\/li>\n
    3. Coarsely crush the spices with a pestle. Add sea salt and maple sugar and mix well.<\/li>\n
    4. Transfer to an airtight container and set aside.<\/li>\n<\/ol>\n
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      \u00a9 Bianca Des Jardins<\/p><\/div>\n

      \n

      Cranberry and fir milk bread<\/h1>\n

      COOKED ON COALS | “DULCE DE LECHE” WITH MELILOT<\/h3>\n

       <\/p>\n

      Servings:<\/strong> 8 servings |\u00a0Preparation time:<\/strong> 30 minutes |\u00a0Cooking time:<\/strong> 15 to 20 minutes |\u00a0Waiting time:<\/strong> 1 hour 30 minutes<\/p>\n

      INGREDIENTS<\/strong><\/span><\/h3>\n

      1 \u00bd cup of 3.25% milk
      \n1 tbsp dry yeast
      \n3 tbsp sugar
      \n3 \u00bd cups all-purpose flour
      \n1 tsp salt
      \n1 cup dried cranberries
      \n3 tbsp coarsely shredded dried balsam fir sprouts<\/p>\n

      PREPARATION<\/strong><\/span><\/h3>\n

      1.\u00a0Outside, light a fire about 24 inches in diameter and wait for a hot ember to form.<\/p>\n

      2.\u00a0In a saucepan, heat the milk until warm. Transfer the milk to a container, add the yeast and sugar and let swell for 5 minutes.<\/p>\n

      3.\u00a0In a bowl, combine the flour and salt. Make a well in the centre and add the milk preparation. Mix and knead the dough for 5 minutes.<\/p>\n

      4.\u00a0Add the cranberries and balsam fir sprouts, then knead for an additional 1 minute. Form a ball with the dough.<\/p>\n

      5.\u00a0Cover the dough with a damp cloth and let it rise in a warm, humid place for about 1 hour 30 minutes.<\/p>\n

      6.\u00a0Once properly risen, knead the dough again for 2 to 3 minutes, then divide it into 8 equal parts and roll into sausages.<\/p>\n

      7.\u00a0Wrap the sausages around metal skewers or long wooden branches from which the bark has been removed with a knife.<\/p>\n

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      \u00a9 Bianca Des Jardins<\/p><\/div>\n

      8.\u00a0Bake the bread sausages on all sides over the coals for 15 to 20 minutes.<\/p>\n

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      \u00a9 Bianca Des Jardins<\/p><\/div>\n

      9.\u00a0Serve hot with melilot \u201cdulce de leche\u201d.<\/p>\n

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      \u00a9 Bianca Des Jardins<\/p><\/div>\n

      \n


      \n<\/strong>“Dulce de leche” with melilot<\/h2>\n

      Servings:<\/strong> 2 cups |\u00a0Preservation:<\/strong> 21 days in the refrigerator |\u00a0Cooking time:<\/strong> 45 to 60 minutes<\/p>\n

      INGREDIENTS<\/span><\/strong><\/h3>\n

      1 \u00be cup of milk
      \n1 \u00bc cup 35% cream
      \n2 cups white sugar
      \n2 tbsp corn syrup
      \n3 tbsp sweet clover essence or 2 tsp dried sweet clover flower (or 3 tbsp vanilla extract)<\/p>\n

      PREPARATION<\/strong><\/span><\/h3>\n

      1. In a saucepan, cook all the ingredients over low heat for 45 to 60 minutes, stirring a few times, until the mixture is a caramel colour.<\/p>\n

      2. Let cool and store in the refrigerator in an airtight container.<\/p>\n

      SEARCH OTHER RECIPE IDEAS<\/a><\/span><\/h4>\n","protected":false},"excerpt":{"rendered":"

      The beautiful season brings with it the desire to be outside after spending the winter indoors. We meet around the fire and together we devote ourselves to making original, comforting and satisfying recipes because they allow us to cook differently, to come back to the basics. An ideal pretext to reconnect with nature, discover local […]<\/p>\n","protected":false},"author":11,"featured_media":40618,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1971],"tags":[5831,5830,5835,3614,5837,5823,5836,5834,5825,5826,5833,3407,5827,5832],"class_list":["post-40643","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet-discoveries","tag-cooking","tag-cooking-outdoors","tag-cranberry-and-fir-milk-bread","tag-cuisine-en","tag-cuisine-a-lexterieur-en-2","tag-cuisine-a-lexterieur-en","tag-eating-local-foods","tag-flambed-trout","tag-idees-recettes-en","tag-les-beatines-en","tag-local-products","tag-nutrition-en","tag-pain-au-lait-et-canneberges-en","tag-recipe-ideas"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts\/40643","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/comments?post=40643"}],"version-history":[{"count":9,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts\/40643\/revisions"}],"predecessor-version":[{"id":43472,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts\/40643\/revisions\/43472"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/media\/40618"}],"wp:attachment":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/media?parent=40643"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/categories?post=40643"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/tags?post=40643"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}