DeRusha Eats: Backcountry Cuisine
MINNEAPOLIS (WCCO) — When you go camping, you don’t often hear the words “gourmet cooking.”
But a Twin Cities man is working to change that with Backcountry Cuisine.
Jeremy Hutson’s day job is at an engineering firm, and he spends his spare time thinking about new meals he can make out of a backpack.
Cornbread sausage bake near waterfalls. Gooey garlic bread on the Gunflint trail.
Now he’s sharing his recipes in the new book: Backcountry Cuisine: Pack and Go Recipes for Camping.
“People were amazed that you could do a pizza like this with a small cook wear set and these ingredients,” Hutson said.
This tiny stove is all he packs, he loves using a double-boiler.
The flame heats the water, which heats the inner pan as he’s making the Mississippi Monster Blueberry Muffin with — just flour, baking powder and sugar. Butter, liquid egg and milk are easy to carry in a backpack.
“You want some hearty meals in the woods,” Hutson said.
A lot of camping cookbooks focus on trail mix, or granolas. Backcountry Cuisine amps that up.
“It’s surprising to a lot of people,” he said. “Don’t think a lot of people know that you can pull this off.”