File - Honors Portfolio | alaina grace appelbaum

THE CAMPERS’ COOKBOOK
of
Crêpes & Fillings
Guided by the rustic flavors of Haute-Savoie
ALAINA APPELBAUM
UC
Written with love for my family and friends
who encouraged me to begin my adventure.
REGIONAL INSPIRATION
an immersion into the cuisine of haute-savoie
My summer in Chamonix has been a intensive introduction to French culture. As a creative, I find deep insight into the soul of a
people through their art, architecture, language and food. While my day-job is based in design, my evening adventures are marked
by my meals. In one of the mountian-sport capitals of the world, it seemed obvious to blend cuisine with camping. The following
ten recipes are all inspired by various meals I have enjoyed while in Haute-Savoie.
I hope you enjoy the meals as much as I have!
GOURMET INSPIRATION
two women’s gourmet adventures guided my work
French cuisine is world-renowned. In the United States, no one is better known for her passion of the gourmet than Julia Child.
Child has has been an idol of mine for years before my semester in France, though my small cookbook has provided me the first
chance to follow in her steps. Besides finding culinary knowledge Mastering the Art of French Cooking, I have expressed graphic
elements of the publisher’s styling in my work. I hope that you find joy in both the food presented and the visual presention.
My inspiration and research extends beyond the classic sources, into more contemporary materials. Rachel Khoo’s The Little
Paris Kitchen shines among the masses of French-based cookbooks. Between the beautiful photography, playful prose, and truly
delicious recipes, I could not have possibly found a better example of entertainment cooking.
I highly recommend both Child and Khoo’s work to anyone learning about the fine (and delicious) history of French cooking.
CONTENTS
ten tried and true recipes for the campsite
BASICS & FILLINGS
basic crepes
01
trail mix nutella
02
zucchini eggs & feta
03
ham, brie, & apples
04
tumeric lentils
05
brasserie chicken
06
CRÊPE COMPLEMENTS
sunshine trail mix
07
almond greens
08
ginger fruit salad
09
swedish coffee
10
00
BASIC CRÊPES
01
easily serves four people, simply double for more
RECIPE (makes 4 crêpes)
1/2 cup all-purpose flour
1/4 teaspoon salt (or one pinch)
1 egg
1/2 cup water
1 tablespoon butter, melted
Additional butter for pan
METHOD
Combine the flour and salt. Add the eggs and blend with a fork until smooth. Pour in portion of water and mixtaking care to avoid lumps. Repeat until all the water is mixed in. Add melted butter, mix until smooth. Heat the
pan over the campfire or burner. Add a slight pad of butter to the pan- be careful not to let it burn. Add a quarter
cup of batter to the pan. Tilt the pan to spread it evenly. Cook until solid- flip to other side for a moment. Repeat
until batter is all used. Serve hot.
ENERGY-PACKED NUTELLA
02
a simple mix of energy-filled nuts, dried fruit, and fresh banana
RECIPE (to fill 4 crêpes)
ONE BATCH “CAMPING CREPES”
1/4 cup chopped walnuts
1/4 cup chopped almonds
1/4 cup chopped, dried apricots
1/2 cup dried, unsweetened cranberries
3 tablespoons Nutella (slightly heated will allow for easier mixing)
2 bananas, cut into coins
METHOD
Make one batch of “Camping Crepes”. Simply shake the dry goods (nuts and fruit) together. Add the slightly
heated Nutella to the dry goods, taking time to fully cover the nuts and cranberries. Gently fold in the cut bananas, making sure to avoid mashing the pieces. Add spoonfuls of the “Trail Mix Nutella” to the crepes, to taste. Try
other combinations with peanuts, Brazil nuts, cashews, dried tropical fruits, raisins, apples, or pretzels, etc!
ZUCCHINI SCRAMBLE 03
a spin on traditional ratatouille, best for a savory breakfast
RECIPE (to fill 4 crêpes)
ONE BATCH “CAMPING CREPES”
1 fist-sized tomato, cubed
1 shallot
2 cloves garlic
olive oil
4 eggs
freshly shredded cheese- gruyere, manchego, or feta are best
METHOD
Make one batch of “Camping Crepes”. Slowly heat 3tbs olive oil in a large pan. Add the zucchini, shallots, and
garlic to the pan. Allow to fry until the shallots are transparent. Add the tomato to the pan and stir. Place mix into
seperate bowl. Add eggs to the just emptied large pan. Allow eggs to cook until halfway solid, and begin to stir.
Once eggs are scrambled and fluffy, add equal amounts to the 4 crepes. Add equal portions of the zucchini mix to
the crepes. Top with cheese, salt, pepper, paprika, and fresh basil.
HAM, BRIE & APPLES
04
the classic croque-monsieur, with a sweet twist
RECIPE (to fill 4 crêpes)
ONE BATCH “CAMPING CREPES”
approximately 1 cup sliced smoked ham (or delicatssen ham)
small round of fresh brie, one point
2 apples (a tart variety is best), finely sliced
METHOD
Gather the filling ingredients, and be ready to place them in the crepes as you cook. Begin to make one batch of
“Camping Crepes”. After flipping the crepe, immediately add slices of brie. Allow the pieces to melt, then add
ham and apples to the crepe. Roll or fold the crepe and serve immediately. Repeat the process for the remaining
crepes!
TURMERIC LENTILS
05
a nod to north african cuisine- heartily loved in france
RECIPE (to fill 4 crêpes)
ONE BATCH “CAMPING CREPES”
2 tablespoons butter
spices (1 teaspoon of each: turmeric, paprika)
2 cloves garlic, minced
2 shallots
1 1/2 cups dried red lentils, rinsed
2 cups water (may require more with cooking)
parsely for topping
METHOD
Make one batch of “Camping Crepes”. Add the butter to a hot pan. Allow it to melt, and add the spices. The
spices will “bloom”, flavoring the butter with their oils. Add the garlic and shallots after a few minutes. When
the garlic and shallots appear slightly transparent, add the dried lentils to the pan. Stir the lentils, simply coating
them in the spiced butter. Pour the water intothe lentils, and cover with a lid. Stir every few minutes- the lentils
should be finished cooking after approximately 20 minutes. Top with parsely for extra color, and spread onto
your crepes!
BRASSERIE BLEU CHICKEN
06
your crêpes wouldn’t be complete without chicken and bleu cheese
RECIPE (to fill 4 crêpes)
ONE BATCH “CAMPING CREPES”
2 tablespoons butter
2 shallots, sliced
1 tablespoon crunched rosemary
3 boneless, skinless chicken breasts
3/4 cup bleu cheese
METHOD
Make one batch of “Camping Crepes”. Add butter to pan, and allow to melt. Add shallots and rosemary to the
butter. Cook until the shallots are transparent. Add the chicken breast to the butter. Allow to fry for approximately ten minutes, or until no pinkness remains. Cut the chicken breasts into slices, and crumble the blue cheese onto
the strips. Add the chicken to the four crepes.
SUNSHINE TRAIL MIX 07
local markets provide a variety of ingredients, ready to be mixed
RECIPE (makes 4 side portions)
1 cup salted soy nuts
1/2 cup salted walnuts
1/2 cup golden raisins
1/2 cup spiced pepitas (pumpkin seeds)
1/4 cup chopped candied ginger
METHOD
Mix the ingredients equally. Portion out servings into tupperware or plastic bags for easy access on the trail.
ALMOND GREENS
08
fresh salads and greens are a favorite in summer cooking
RECIPE (makes 4 side portions)
1 tablespoon butter
2 teaspoons brown sugar
pinch of salt
1/2 cup chopped almonds
3 cups chopped kale
METHOD
Heat the butter in a pan. When melted, add the brown sugar and salt, and stir. When the sugar has dissolved,
mix in the almonds. Cover the almonds in the melted sugar. Continue mixing for about 2 minutes, or until the
almonds become slightly browned. Add the chopped kale to the pan. Stir for about 5 minutes, taking care to fold
the layers over for balanced wilting. When the kale is fully wilted, remove from the heat and serve.
GINGER FRUIT SALAD 09
find the best produce in the market and add a little zing
RECIPE (makes 4 side portions)
1/4 cup water
1/8 cup chopped fresh ginger (no need to peel it!)
1/4 cup white sugar
1 cup fleshy fruits (peach, mango, apricot, nectarines)
1 cup berries (strawberries, raspberries, blueberries)
handful of fresh mint leaves
METHOD
In a saucepan, begin heating the water. Add the chopped ginger, and bring the pan to a simmer. As the water is
heating, begin chopping the various in-season fruits. Try combinations of the fruits listed above, for maximum
tastiness. With ginger simmering, add the sugar. Make sure to stir frequently as the syrup forms. After the sugar
is completely dissolved, the ginger can be strained from the syrup and set aside. For a spicier syrup, continue
simmering for another 10minutes. Allow the syrup to cool slightly before pouring it over the chopped fruit. Add
chopped mint leaves for extra freshness.
SWEDISH COFFEE
10
not french, but certainly reminiscent of the haute-savoie region
RECIPE (to fill 4 mugs)
4 cups water
6 tablespoons ground coffee
1 egg
METHOD
In a pot, begin heating the water to a boil. In the meantime, measure ground coffee into a bowl. Crack an egg
and the shell into the coffee grounds. Mix the coffee, egg, and shell together until an even paste is formed. Now
prepare- the next step is time sensitive! When the water comes to a boil, add the coffee/egg mix to the water.
Quickly whisk the paste into the water. Light froth will appear. Once the paste is seperated throughout the water,
allow the coffee to brew for a few more minutes at a simmer. Carefully pour the coffee into mugs, taking care not
to pour grounds as well. Try adding creme, sugar, cocoa, cloves, cinammon, etc.
Bon Appétit!