Campfire Chic

This is the season for dining out. Literally. Now is the time when hundreds the world over discover the joys of not only eating al fresco but also cooking too. Best of all this excludes the usual dogs stuck on the end of a stick or spuds tossed into open flames only to be gingerly dug out of the ashes. This is gourmet cooking at its' rugged best.

This was the subject of an interesting and creative article by Alice Hart in today's Times Dining section. Ms. Hart, a British writer offered her spin on classic campfire cooking. Cooks can make simple yet sophisticated meals. Even the English classic beans on toast can also be made, providing that you use Boston baked beans over a nice hearty slice. A spin on this would be carrying along a round French or Italian loaf from a farmer'smarket and then toasting it for a crunchy base . There is even a dessert recipe that involves caramelizing figs with creme fraiche in a skillet.

Ms. hart also offers practical advice too. She suggests bringing a microplane grater that is perfect for grating Parmesan, garlic ,ginger and citrus zests. Campfire cooks should also have bottled water, not just for drinking but for boiling too. Wooden chopping boards are essential as is one good all purpose knife. other must have totables are a spatula, a wooden spoon and a pair of long tongs for taking anything out of the fire. Aluminum foil is also a must because it can be foiled into food packets holding meats fish and vegetables. Degradable plastic bags should also be included . They're perfect for carrying chopped herbs along with onion and celery.

Campfire cooking isn't just a stick and a fire.It's much more than that. It's bringing sophistication to a rustic setting and working within it to create gourmet meals. Campfire cooking is al fresco at its' best.