Bistro Newsletter

Michael and I went camping on the Pine River near Cadillac over Dream Cruise weekend. We’ve been paddling the Pine together for almost 30 years, rarely missing a year, often paddling two or three times a year. Living in Royal Oak, Dream Cruise is the perfect time to get away. Most of our fellow campers have been with us on this journey for 20 years, some are newbies but no matter who comes, we always have an amazing time. The Pine is one of the cleanest swiftest rivers in lower Michigan, and I fall in love with it again year after year.

The first night I made a large pan of Paella over the fire at the campground. Although I am familiar with cooking on an open fire, I have never done Paella outdoors, and this was the first time I have been nervous about cooking for everyone in a long time. Making Paella is all about controlling the heat and timing. When to add the different proteins, when to add the rice, how much liquid to add, when to stop stirring and let the rice crisp up on the bottom without burning. This crust is known as Soccarat, literally “to scorch”. Too much heat and you’ve burned it, too little heat and you can end up with a soggy mess. I read many Paella recipes and watched multiple YouTube videos of my personal hero Chef José Andrés cooking Paella over open fires for research. Happily, my rice was cooked just right, and the chicken thighs were not raw… I thought the lobster tails might have been a wee over cooked but the consensus around the campfire was I can make Paella again next year.

The dish I made the third night was my personal favorite of the trip. I used the same big pan, on half I had Brie, Peaches, Prosciutto, Grapes, Cinnamon, Brown Sugar and Whiskey. On the other half of the bread I had Feta, Juusto Cheese, Olives, Tomatoes, Spicy Salami, Hot and Mild Peppers, Olive Oil and Herbs. I cooked that over the fire until the cheeses were bubbly and wiped the pan clean with the Grilled Bread. 

I guess we don’t exactly “camp” … we glamp!

Cheers,
Sharon

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