This story was initially revealed on February 13, 2017, and up to date on February 9, 2023.
My husband, David, and I are consistently trying to find stability. We began our firm, Good To-Go, 9 years in the past, and it has just about swallowed up any free time that we as soon as needed to spend collectively. Sadly, the concept of a “date night” has gone to the wayside.
My concept of a good time collectively is sitting right down to an exquisite meal at one among our favourite eating places. I simply love meals, consuming and the entire ritual of eating. My husband’s concept of a good time collectively is mountaineering up a number of mountains in a day. Granted, I like to hike—I simply love eating out extra.
When David made it his mission for our little canine, Bella, to summit all 48 of the 4,000-footers in New Hampshire’s White Mountains by the tip of 2016, I believed I might throw in a bit of what I love to do too.
What tops eating out? Dining exterior, after all! So I made a decision to make an excellent “date night” out of Bella’s final 4,000 footer summit, Mount Moosilauke. As a lot as I believe it could be humorous to dine on moussaka on prime of Moosilauke, I noticed citing a pan of the scrumptious Greek eggplant layered dish topped with a wealthy béchamel sauce wouldn’t be sensible. This mission did get my inventive cooking juices flowing, nonetheless.
What might I make as the most effective celebratory “date night” dinner for my candy husband and me, together with a number of nibbles tossed to Bella as nicely? Light and compact was my purpose (we have been mountaineering, clearly, so the whole lot needed to be carried in our packs). Also, the whole lot wanted to be able to go. No prepping meals, slicing greens or sluggish simmering something on the summit. I wished to whip this meal collectively, on the prime, in only a few minutes. Somewhat extra preparation in my kitchen at handmade this easy-peasy out on the mountain.
I got here at my menu two-fold: What would we prefer to eat, and the way would I current it? In all eating places, because the chef is aware of, you first eat along with your eyes after which your mouth. Being that it was fall in New England, I targeted on hearty consolation meals, and let me let you know, it was excellent. This was our menu.
Trailside Date Night
Hor d’ouevres
Wine, Cheese and Olives
Main Course
Herbed Potato Gnocchi with Brussels Sprouts and Bacon
Dessert
Banana and Chocolate-Hazelnut Spread French Toast Sandwiches
This could all sound tremendous tough, however as soon as I clarify how you can put together it, you’ll additionally be capable of make this on the path with little or no effort.
Equipment List:
- 1 range—I all the time hike with my Jetboil
- 1 sauté pan—Jetboil makes an superior 8” sauté pan
- 2 wine glasses—YETI makes wine tumblers, excellent for the outside
- 2 bowls
- 2 sporks
- Pocket knife (or whichever knife you like)
- Slotted spatula, or different slotted utensil
- Any different romantic decor you want to carry!
Wine, Cheese and Olives
Photo credit score: Jennifer Scism
This one is fairly self-explanatory.
- Pour your favourite bottle of wine right into a Platypus or different travel-safe bottle.
- Bring three arduous cheeses (arduous as a result of you’ll be able to pack them tightly, and arduous cheese is fit for human consumption with out being refrigerated for a number of hours). I recommend a Spanish Manchego, an aged Dutch Gouda and a wedge of Grana Padano (reserve a chunk for the potato gnocchi course).
- To accompany the cheese, convey a scrumptious combination of olives. Most native groceries promote olives seasoned with herbs and marinated in olive oil. I recommend double-bagging the olives to keep away from the oil leaking in your pack.
Herbed Potato Gnocchi with Brussels Sprouts and Bacon
Photo: Jennifer Scism
This dish takes little extra prep work from home however may be very easy to prepare dinner on the prime.
Ingredients:
- 1 small onion—reduce into ¼” cube
- 2 garlic cloves—minced
- 2 tablespoons olive oil
- 1 ½ cup brussels sprouts, thinly sliced
- 5 sprigs recent thyme
- 3 sprigs recent oregano
- 4 tablespoons Grana Padano—grated (or different Parmesan-style cheese)
- 3 tablespoons unsalted butter
- 1 lb. vacuum-packed shelf-stable potato gnocchi
- 2.5 oz. absolutely cooked shelf-stable bacon
- Salt and pepper to style
Preparation at Home:
- Cook the diced onions with the olive oil in a small sauté pan set on low warmth till the onions caramelize.
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Photo: Jennifer Scism
Add the garlic and prepare dinner for a pair extra minutes. Season with salt and pepper. Let them cool and pack right into a small sealable meals bag. Refrigerate.
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Photo: Jennifer Scism
In fancy cooking phrases, chiffonade (aka thinly slice) the brussels sprouts. Pack right into a sealable meals bag and refrigerate.
- Finely chop the thyme and oregano and pack right into a a sealable meals bag.
- Pack the grated cheese and butter into separate sealable meals luggage.
- The gnocchi and bacon are offered in luggage and are already set to go.
- I normally combine some sea salt and recent cracked pepper collectively and produce that in a tiny separate bag.
On the Trail or Mountain Top:
- Fill the sauté pan ¾ full with water and place on excessive warmth.
- Once boiling, add the gnocchi and prepare dinner on a average boil for 4 to five minutes or till they’re all floating on the prime.
- I recommend bringing a slotted spatula that’s held on the sting of the pan to pressure the water off.
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Photo: Jennifer Scism
This is a one-pan dish, so go away the gnocchi within the pan and add the butter, cooking over medium-high warmth till the gnocchi is flippantly browned and crispy.
- Add the onions and garlic.
- Tear the bacon into small items and add them to the pan, cooking for a minute or two.
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Photo: Jennifer Scism
Add the brussels sprouts and a pair tablespoons of water, and prepare dinner till wilted.
- Season the entire dish with salt and pepper to style. Spoon out your scrumptious dinner into two bowls and prime with the grated cheese.
Banana and Chocolate-Hazelnut Spread French Toast Sandwiches
Photo: Jennifer Scism
This is extremely simple and so scrumptious.
Ingredients:
- 4 slices of your favourite gentle bread—precut into 3“ rounds
- 1 egg
- 1 tablespoon unsalted butter
- 3 tablespoons chocolate-hazelnut unfold
- 1 small ripe banana
- 1 teaspoon sugar
- Pinch of salt
Preparation at Home:
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Photo: Jennifer Scism
Using a cup or glass, punch 3” spherical holes out of every slice of bread. Discard the crust.
- Pack the bread and the egg right into a small container in order that they don’t get smashed.
Photo: Jennifer Scism
- Combine sugar and salt right into a small container or sealable meals bag.
- Portion the chocolate-hazelnut unfold right into a smaller container for those who would favor to not pack the entire jar.
On the Trail or Mountain Top:
- Remove the egg and bread from the container. Using this container, whip the egg along with your slotted spatula, including the sugar and salt.
- With the sauté pan warmth on medium excessive, soften the butter.
- Quickly dip the bread rounds into the egg combination and place into the pan, cooking till puffy and golden.
Photo: Jennifer Scism
- Remove French toast and put aside.
- Slice the banana into ¼” slices (the peel works as an excellent slicing board).
Photo: Jennifer Scism
- Add the bananas to the pan and prepare dinner for a minute or two, barely browning them.
- Assemble every sandwich with one French toast spherical, half of the chocolate-hazelnut unfold, half of the sautéed bananas and prime off with one other French toast spherical.
It is likely to be a bit additional weight in your pack and a few preplanning at dwelling however I can guarantee you, whomever you shock with this particular “date night” will likely be thrilled. And lastly, for those who’re mountaineering along with your canine like we do, save a slice of bacon for them!
Find extra scrumptious recipes to your tenting adventures on Uncommon Path.
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