I live in Provence, 200 km (125 miles) from the Italian border.
You can find it at any outdoor market. It’s called “cade”, which derives from the Italian “calde” (hot). It was imported by Italian workers hundreds of years ago.
It’s cooked on site over a wood fire and sold fresh from the pizza oven. One particularity is that it’s thinner than socca from Nice, and is served with pepper and/or ground cumin.
Because it’s thin, it cooks evenly and isn’t creamy in the center, rather like a heavy pancake.
You can blame Google for that. Their algorithm is built in a way that any page that doesn’t follow a certain format just won’t rank high, and that format doesn’t fit “just the recipe” pages.
I used to do it in the oven on lowest setting and open and stir it up hourly. But I got a cheapo dehydrator (as shown in the video) and it works sooooo much better. It makes the whole process really easy.
I’m confused by this title. I take beans and rice and spices on every camping trip and they already come dehydrated from the store. This is just cooking with extra steps.
You’re buying and bringing pre-cooked beans that have been dehydrated or just dry beans? Instant rice (which has been cooked and dehydrated) or just regular rice you have to cook for a long time? Dry beans have to be soaked for hours and then cooked for like half an hour unless you have a pressure cooker right?
If you cook everything and dehydrate it you can just add hot water and the food soaks up the hot water and you can eat it, like making instant ramen noodles except whatever meal you want. You can do this with purchased instant rice and instant beans, and then dehydrate the chicken and tomatoes and onions and everything else separate, I just find it’s cheaper for ingredients to buy regular rice and beans and cook everything together and dehydrate it together, plus then the flavors get cooked into the beans and rice much better.
Admittedly, beans and rice is more of a starter entry meal into dehydrating because it’s hard to mess it up. But more complex meals like a dehydrated chili or dehydrated chicken curry, you can’t just “take on every camping trip” especially if you are sleeping far from your vehicle.
But more complex meals like a dehydrated chili or dehydrated chicken curry, you can’t just “take on every camping trip” especially if you are sleeping far from your vehicle.
How are you camping? Chili and beans and such are normal things to cook while camping without them being made and dehydrated before arriving on site because they keep well and are fairly lightweight. 🤨
I go camping all the time and the only thing I bring that I would dehydrate first is maybe some meat to have jerky because meat is the only thing I bring that doesn’t keep without refrigeration.
I do think it’s a good idea for meals you would not or could not make on a fire/camping stove or wouldn’t keep without refrigeration, though. And definitely sounds good on a road trip where you don’t have a fire or camp stove to actually cook.
Do you bring a cooler? I don’t understand what you mean by chili keeping well? You cannot put chili in a ziplock bag, put it in your backpack, and eat it four days later, it will go bad. You also cannot bring a cooler on a through hike. Anything besides car glamping you’re going to have to dehydrate chili if you want to bring it, or pay exorbitant prices for a brand pre-made like mountain house or peak refuel.
How am I camping? Last trip was a 5 day through the BWCA, before that was a 7 day backpacking through the tetons, prior to that it was a 5 day canyoneering in southeast Utah (don’t even get me started on trying to keep a cooler cold in utah even when we did have a night near the car). Dehydrated foods are shelf stable! That’s the draw. Super lightweight and shelf stable. Just add hot water!
I’m saying you make the chili at your camp site, since everything except the meat doesn’t need to be kept cold. I don’t bring a cooler either so meat is either dehydrated or eaten only on the first day of a multiple day trip. I’m not usually on long hikes, though; the tomatoes might get squished in that instance. Though, you could also have them canned (store bought or canned yourself) 🤷🏻♂️
Ah sure I see what you’re saying. And you can definitely bring all the ingredients separate (you bring cans of tomatoes and tomato paste and wet foods? Bringing whole tomaotes in your backpack is something I’ve never heard of, thats heavy, wet messy, and also more inportantly not shelf stable. And canned shelf stable tomatoes are soo heavy and lots of trash to carry out) and cook everything and add dehydrated meat into it, but that’s a ton more work out in nature and burns way more fuel than just prepping at home and then heating up water for almost instant chili on trail. When I’m in nature I want to spend my time enjoying nature not lugging around cans and a can opener, spending an hour plus prepping and cooking a meal. Dehydrated meals take about 15min to rehydrate and you get the quality food that you had a whole real kitchen to prepare.
It is actually weird. I’m not sure where the name comes from, but I understand the style to be American but based slightly on yorkshire pudding and dutch pancakes
This looks incredible! I’ve been seeing some recipes for savory Dutch Babies lately, but your caramelized onion and goat cheese combination sounds amazing. I might just have to try making one of these in the near future.
There’s an Adam Ragusea version that I watched a while ago that initially sparked my interest is savory Dutch Babies; his is a classic bacon, egg, and cheese.
A Cacio e pepe version also sounds really good or a pancetta and gruyere one.
Dough is made by combining 4 eggs, 180g milk, 90g sifted bread flour, and 1/4 tsp salt. I used a mixer to combine and whip it just a bit so that it’s smooth and aerated (but not enough to whip the egg whites into peaks). I let it sit to acclimate to room temp for about 45min (while I made the onion jam).
On the side I made the goat cheese, garlic, and basil mix and once the oven and the cast iron were heated (I let the cast iron sit in the oven while it got up to 450°F so it was piping hot), I dropped around 40-45g butter in the pan so it sizzled and melted completely and then poured the previously made batter into it along with the cheese herb mix, then let it bake for around 15 (started checking on it through the door at 12). Main thing to keep in mind is to not open the oven until it’s done otherwise it’ll just flatten and droop (like any soufflé)
Mine is also oatmeal based… porridge, but I try to up it a little.
70g porridge oats
400ml whole milk
Maple syrup
Malt extract
Any fruit will go with this.
The malt extract gives a lovely colour and the maple syrup so as to avoid processed sugar (I don’t mind processed sugars, just not for breakfast) I also like to cook it on a very low heat for 30 minutes - porridge cooked to quickly doesn’t soften to a nice texture. It’s also really easy as I can wake up, put in on and get ready for my day and return to it when it’s done.
Looks delicious, I really think no-bake cheesecake is the way to go; it has a texture and density I much prefer. Though perhaps I’ve just not found the right baked cheesecake recipe!
Are you putting the onions in the water when steaming them, or are they properly elevated so that the rising steam is cooking them? Because, generally, boiling things or cooking them in water directly kinda mutes the flavor.
Instead of sauteing with water, use butter. Or nothing if you are confident they won’t stick to the pan. Also a sprinkling of salt helps draw the moisture already in the food out and helps give it a crust.
I think they mean pan streaming. And the difference is the flavor that is leached by the water will be limited, or the left over water would be used in a sauce.
I’m not sure, but I know that when a family member had to do a low FODMAP diet, they couldn’t eat things with onions in them. But onion infused oil was fine because the sugars in the onion were water soluble, but not fat soluble so the oil didn’t contain the component they were avoiding. monashfodmap.com/…/all-about-onion-garlic-and-inf…
Not sure it’s related but it’s the first thing I thought of.
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