I love cooking on the trail. Finding the perfect gear, and planning a menu that will fit in my saddlebags, survive a four-hour ride, cook quickly over a small fire and plate attractively is such an interesting challenge. I enjoy beer and hot dogs as much as the next cowgirl, but I get a real kick out of surprising people with a meal they don’t expect to find on a mountain top under the open sky. Over the years I’ve invented and adapted recipes to showcase locally produced products, refined my preparation and packing process, and tweaked my presentation to suit the spectacular vistas of the Rocky Mountains.  

Cooking doesn’t have to be scary or complicated, it can be experimental and fun!

Parmesan Truffle Beef Tenderloin Sandwiches

TIPS:

• Chilling the beef overnight makes for a wonderful flavour and crispy crust, but the great thing about this rub is you can get a good crust without that step if you’re tight for time. I keep a jar of rub handy for steaks and roasts, it’s also a great gravy base!
• If you have a vacuum sealer, use it! If not, you can old-school suck the air out of ziplocks or submerge in water to push air out. Freezing the bread will help it hold up in saddle bags, but a solid baguette travels well provided you don’t squish it too much.
• Keep a close eye on the bread while toasting, it’s easy to burn. If you get it too black you can just give it a wee scrape to knock those bits off.
• Make sure your trail knife has a good edge to get a clean cut on a perfect rare slice!

INGREDIENTS:

• 2 lbs beef tenderloin (Trail’s End Beef)
• 1 tsp truffle salt (The Salt Cellar)
• Fresh ground black pepper
• 1/2 oz dried mushroom mix (Ponderosa Mushrooms)
• 2 tbsp garlic powder
• 2 tbsp dried thyme leaves or 1 tbsp ground thyme powder
• 3 tbsp duck fat or olive oil
• 1/2 lemon, juiced
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1-2 tbsp truffle oil (Soffrito)
• Pinch truffle salt (The Salt Cellar)
• Fresh ground pepper
• 2 baguettes (Cobs Bread)
• 1 cup shaved parmesan cheese (Springbank Cheese)
• 2 cups arugula 

STEP-BY-STEP-INSTRUCTIONS

Prep:

1. In a blender, food processor or coffee grinder, pulse dried mushrooms until powdered. Add garlic powder and thyme and mix well.
2. Pat tenderloin dry with paper towels, season with truffle salt and ground pepper. Generously sprinkle with mushroom rub, patting mixture into all surfaces. Ideally chill uncovered overnight or for 8 hours.
3. Heat duck fat or oil in a cast iron pan till spitting. Sear tenderloin 3-5 minutes per surface, to a dark brown crust. Don’t worry about cooking it through as you’ll be finishing it on the fire.
4. Remove meat from pan, reserving drippings and rest until room temperature.  
5. Place tenderloin and drippings in a large zip lock bag, removing as much air as possible, return to the refrigerator and chill.
6. Cut baguettes into 7” lengths, slice in half, and place in a large zip lock bag, removing as much air as possible.  
7. Whisk lemon juice, mayonnaise, sour cream, truffle oil, truffle salt and pepper to mix, transfer to a plastic container or sauce bottle and keep chilled.

On the Trail:

1. Remove meat from bag, wrap in double layer of tinfoil and set in the fire to warm. Flip frequently  when you hear it start to sizzle.  
2. When the fire has died down a bit, set the grill over the coals. Cut baguette pieces in half, and toast cut sides until golden brown.  
3. Remove beef from foil and place on the grill to finish. Flip at least once.
4. While meat grills, spread both sides of toasted baguette with truffle mayonnaise, sprinkle one side generously with cheese and place a handful of arugula on the other.
5. Cut beef across the grain into 1/2” slices, add to sandwiches, close and serve.

Chocolate Mousse

TIPS:

• I first made this mousse, adapted from the wonderful “Nuts About Chocolate” cookbook, when I was 11 years old. It chills firm enough to pack on the trail, freezes well and makes a great cake filling! I like Choklat’s Brazilian Estate 80% extra dark for an intense flavourful mousse that’s not too sweet. If you’re using it as filling, spread on layers, stack and chill before icing. For a lighter texture at home, you can fold in a cup of plain whipped cream after the egg whites and pour into individual serving dishes before chilling.

INGREDIENTS:

• 2 cups total chopped dark chocolate and/or chocolate chips. (Choklat)
• 1/3 cup boiling water
• 5 eggs, separated at room temperature
• 4 tbsp butter, softened
• 3 tbsp brandy (or any liqueur)
• Pinch of salt
• 1 cup whipping cream, chilled 
• 1 tbsp icing sugar
• 1 tsp vanilla 
• Mint leaves, cocoa, chocolate curls or berries to garnish

STEP-BY-STEP-INSTRUCTIONS

1. Beat egg whites in a large bowl until stiff and set aside.
2. Process chocolate chips in a food processor for 30 seconds.
3. Add boiling water slowly and continue to process until smooth.
4. With processor running, add butter, one tablespoon at a time, then yolks, one at a time, then liqueur and salt.
5. Gently fold chocolate mixture into egg whites.
6. Pour into a plastic container and chill for at least 4 hours, or freeze if going on a long ride in warm weather.
7. Whip cream, starting with the low setting for 4-5 minutes, then add sugar and vanilla and increase speed to medium until medium/hard peaks form. A slow whip creates smaller bubbles of air throughout the cream resulting in a more stable foam that won’t deflate as quickly.  Transfer to a plastic container and chill.
8. To serve on the trail, scoop mousse into cups, top with a dollop of cream and garnish as desired. 

Springbank Cheese Charcuterie

TIPS:

• On the trail a charcuterie board is my staple starter because it’s easy to pack and fun for guests to assemble with creative flair while I get the fire going.

INGREDIENTS:

• Salt Spring Island Romelia
• Alexis de Portneuf Lady Laurier Triple Crème Brie
• Dancing Goats Two Step Cheese 
• Sylvan Star Aged Gouda
• Cow’s Creamery Smoked Cheddar
• Angela’s Favourites Olive Blend
• Valbella Duck Liver Paté
• Cappola Prosciutto
• VDG Salumi Finochionna Fennel Salami
• Edible Coast Gone Crackers
• Mable’s Pantry preserves
• Edible violas 
• Cornichons
• Cape gooseberries
• Rasins on the vine

STEP-BY-STEP-INSTRUCTIONS

1. Cut, stack and nestle all these delicious things together on small boards or plates and serve with chilled champagne for an alluring alpine appetizer.

Recipes from Summer 2021 Issue #3

MORE RECIPES:

• Strawberry Panzanella Salad
• Strawberry Rhubarb Salad with Mint
• Cowboy Steak Bites