I’ll never forget my first taste of Geoduck. It was sweet with a soft flavor of the sea and the texture of pasta cooked to a perfect al dente. Shina from Chelsea Farms prepared this simple dish to highlight one of the Pacific Northwest’s most sought after (also quite possible the ugliest) sea creatures.
While far from the classic this carbonara is quite possibly the most satisfying meal by the fire. Clams slowly steam and smoke by the fire scented with the residual bacon and garlic cooked in the same pan. Eggs and Parmesan miraculously submit into a creamy sauce with the help of a bit of heat the starchy water that the pasta cooked in.
This one is a show-stopper. Smoky roasted pumpkin becomes a serving dish for fondue with a spicy mushroom cap. Don’t fear the char that will inevitably coat the exterior of the pumpkin but do keep an eye on it while it roasts so that the char doesn’t go beyond the skin. You can roast the pumpkin completely in the cast iron pot but it will take quite a bit longer. Bring along the cheese already grated to save yourself from doing that work on the campsite.
Pizza over the fire is a thrill. An intensely bronze crust, scented with smoke somehow makes pizza even more exhilarating. Prepare your pizza dough at home then keep in your cooler until your ready to cook. Didn’t bring a rolling pin to the campsite? Use a wine bottle or simply press into a round and gingerly stretch the elastic dough with your hands. The beauty of fire cooking is the rustic look and feel of it all.