Wintertime cabin cooking for two suggestions?
I'll be heading up in early January 2013 for a 3 day weekend in the snow, and as a early planner I've been pondering what to cook while up there. The cabin has a fully-stocked kitchen, and I plan on grocery shopping just before we leave. The only problem is: my girlfriend doesn't care for soups or chilis! I was thinking a breakfast hash one day, pancakes, maybe a handmade pizza for dinner one night, and one really nice, romantic dinner. Any suggestions for breakfast, lunch, or dinner will be greatly appreciated.
Sounds fun! We've had snow here for nearly five weeks already so it almost feels as though our winter has already been long. :)
Anyway, my husband and I have done the cabin-in-the-woods thing many times and love it. For dinner how about seared duck breast with a sublime sauce or gastrique? Not difficult nor is it too time consuming. Maybe a mushroom risotto, wine-braised lentils or something colourful like a butternut squash puree on the side? Sherried mushrooms are glorious (they become luscious and glazed). Quail are lovely, as are Cornish game hens (great with above suggestions). Or you could make whipped buttery and creamy potatoes with mustard seeds and roasted garlic; sometimes I do this with fried shallots which add lovely crunch.
Bacon in the morning for sure. Perhaps with frittata. Or if you like baking, how about scones and butter and jam? If you have a hearty breakfast you may not need lunch.
Oh how marvelous--and romantic!!
Of course, bring some candles, and if you both like it, good wine. I like the idea of a frittata or quiche...good way to use up little nubbins of leftover veggies and good for breakfast OR dinner, or a snack. I'm an eggie person, so I would make the classic bacon n eggs one morning.
Eggs all grown up as chicken is a great idea, as alliegator said....a roast chicken with leftovers going into chicken salad sandwiches, since your girlfriend doesn't like soup. Or, as a topping on a white pizza?
Bring food to nibble on too...a couple of good cheeses, some nice crackers. The cheese can get re-purposed into a frittata or omelet or quiche if there's any leftover.
Are you going to be cooking at elevation? If so, do some research now for how to adjust your recipes and techniques. I manage to burn a lot of things when I try to use the oven at our cabin in the mountains. ;-)
Have you been to this cabin before? Do you know what they mean by "fully stocked?" Before we bought our place, we used to rent cabins up in the mountains, and I have to say, every "fully stocked" kitchen was pathetic by my standards. And I wasn't even expecting much from a rental property. Not enough plates and cups for the number of people the cabin could sleep, *awful* knives, and often not enough cooking utensils to be able to make spaghetti for dinner. When we bought our place and outfitted it as a vacation rental, I was passionate about having a *truly* well-stocked kitchen, since I'd been duped so many times before. Just a warning.
I've had luck assembling lasagna at home, and baking it up at the cabin. I've done the same thing with my nice baked mac and cheese. But I have two kids and we're usually feeding friends, too, after a long day of skiing. Mac and cheese isn't particularly romantic, I suppose.
I stayed in a cabin with my family last winter, and I understand what you mean completely. Fully stocked = questionably clean pre-80s utinsels and cookware. I'll definitely be bringing the essentials along, thank you for the reminder! Also I didn't even think about the elevation, it's almost 7,000 ft up!