A book that makes foil cookery a good option for any occasion
Before reading this book, my one and only encounter with foil cookery was following the directions for a horrible-looking something I had to send to a cub scout cookout with my son. He did not eat it. Wisconsin resident Marilyn Haugen raises camping (and grill and oven) foil cooking to a higher level. These recipes are 150 tiny gems. There is a wide variety of type, of ethnicity and of type of food. I would eat them on a cookout. I would eat them at home. I would eat them with company. I would eat them alone.
Haugen is a food blogger (Food Thymes.com) and recipe developer who applies her business background and love for food by developing original recipes and writing cookbooks. Although by self-admonition she is not much of a camper, her daughter tried out all of the camping sector foil packets for her. The grill and oven options, she tested herself.
Haugen is quite inventive. I never thought about using packets to do rainbow trout or a curry. Yet, the method has many advantages – easy to apportion, easy to prepare ahead, easy clean up. I like that. The Blackberry Peach Crumble offers a way to use some of our local produce while it is in season. Foil packets are also a neat way to enforce portion control, always a problem for me with fruit desserts. Main courses like Lemon Dill Rainbow Trout and Herb Crusted Sirloin Tip Roast with Rosemary Beets.
The book is divided into three parts, by type of cooking – campfire, grill, and oven. Within those divisions, recipes are sorted into categories of appetizer, main course, sides, and dessert, with additional divisions on grill and oven for type of meat – poultry, lamb, beef and fish. The book starts out with an introduction to folding foil packets (illustrated as well as described), admonitions on how to keep food safe when preparing ahead, and a reminder to open the packet carefully to avoid getting burned by steam.
Researching the book and author, I found a comment that the cooking times for poultry often left the meat undercooked. I have not yet tried any of her poultry recipes. However, I would remind you, dear readers, that the heat on a campfire and grill is not always dependable. Strange though it seems to me, some folks do eat chicken only lightly cooked. For safety reasons, I like my chicken very well cooked. I am going to use Haugen’s cooking times as a guide – checking the meat in one packet at the end hour and then closing it back up to cook more if more time is needed.
Her recipes are worlds away from the concoction I had to make for my son. I’m stocking up on heavy-duty foil. It’s going to be a long and tasty summer. Enjoy the crumble!
Blackberry Peach Crumble
Pre Prep
Prepare the barbecue grill to medium heat. Spray four 12 by 18 inch sheets of heavy-duty foil with nonstick spray.
Ingredients
3 Peaches, peeled and thinly sliced
2 cups blackberries
2 tbsp freshly squeezed lemon juice
1 tsp vanilla extract
2 tblsp granulated sugar
1/3 cup all purpose flour
1/4 cup large flake (old fashioned) rolled oats
1 tbsp packed brown sugar
1/2 tsp ground cinnamon'
2 tbsp cold unsalted butter, cut into small pieces
Method
In a large bowl, combine peaches, blackberries, lemon juice and vanilla. Sprinkle with granulated sugar and gently toss to coat. Let stand for fifteen minutes.
Meanwhile, in a medium bowl, combine flour, pats, brown sugar and cinnamon. Using a Pastry blender or fork, cut in butter until crumbly.
Fold up the sides of each prepared foil sheet, creating a bowl shape. Divide the berry mix among the packets, evenly. Sprinkle each pack (evenly) with the crumb mix. Close the packets by folding into a tent. Seal the edges tightly. Place on the preheated frill and cook for fifteen minutes. Open packets with caution and then cook an additional three to four minutes or until crumble mix is a golden brown and peaches are softened.
Note from Joan. I would prefer to cook in oven at 350 for fifteen minutes and then open packs and return to oven for another five minutes.
At A Glance
Title: 150 Best Recipes for Cooking in Foil: Ovens, BBQ, Camping
Author: Marilyn Haugen
Length: 208 pages
Publisher: Robert Rose
Price: $15.07
This story was originally published June 21, 2016 at 5:00 AM with the headline "A book that makes foil cookery a good option for any occasion."