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CAMPFIRE CUISINE by Robin Donovan ($3.99)

KINDLE / NOOK / KOBO / IBOOKSTORE

Excerpted from our Making Dough cookbook by Russell van Kraayenburg.

YIELD: 4 (6-inch) mini pies  |  PREP TIME: 3 hours  |  BAKE TIME: None

Ingredients 

1½  pounds Orange Cookie Crumb Crust, mixed as on page 66, baked in 4 (6-inch) pie dishes, and completely cooled

2 cups orange peels (from about

6 oranges)

1½ quarts whole milk

1 vanilla bean

3 ounces (¾ cup) cornstarch

12 ounces granulated sugar

1 teaspoon salt

4 eggs

1 tablespoon orange zest

1 quart Vanilla Whipped Cream, cold (page 69)

Directions

1. Place orange peels in a medium pot, cover with cold water, and bring to a boil over high heat. Immediately remove from heat, and drain and discard water. Repeat 3 more times to remove the bitterness from the peels, and then pat peels dry with a paper towel.

2. Place peels and milk in a medium pot. Cut vanilla bean in half lengthwise. Scrape seeds out of the pod with the tip of a paring knife. Add seeds and pod to milk. Heat milk over medium heat until it reaches the scalding point (180°F on a clipped-on thermometer); it will begin to steam and appear slightly foamy. Remove from heat and let steep, covered, for 1 hour.

3. Remove peels and vanilla bean pod. Heat milk over medium heat until it returns to the scalding point. Meanwhile, mix cornstarch, sugar, salt, eggs, and orange zest in a large bowl. Once milk is scalded, temper the egg mixture: slowly pour a third of the milk into egg mixture, stirring constantly. Pour tempered egg mixture back into pot. Bring to a boil over medium heat, stirring frequently, until boiling and thick. Cook for another 30 seconds, stirring constantly. Let cool completely.

4. Fill pie crusts with orange cream. Top with dollops of whipped cream or pipe whipped cream over the tops, and serve.

Piping

For a distinctive look, pipe a different pattern on each pie (as in the photo). Fit four pastry bags with four different large piping tips. Fill bags with whipped cream and twist shut. Grasp the twisted portion between the thumb and pointer finger of your dominant hand, and use your other hand to hold and guide the tip. Place the tip about 1 inch from the top of the pie, perpendicular to the pie. Squeeze quickly with your dominant hand, holding the tip in place with your other hand, to create a little ball of frosting. Stop squeezing and quickly lift the tip. Repeat until pie is covered.

Vanilla Whipped Cream

Whip 2 cups very cold heavy cream with an electric mixer on high speed until it forms soft peaks. Reduce speed to medium-high and slowly add 2 ounces (1/4 cup) granulated sugar. Increase speed to high and whip to stiff peaks. Add 1/2 teaspoon vanilla extract and whip for another few seconds to incorporate. Refrigerate until ready to serve. Yield: 1 quart.

Variations

Banana Brûlée Pie 

Omit whipped cream. Top pies with sliced bananas, cut on the bias. Sprinkle 1 ounce granulated sugar over each pie. Heat sugar with the flame of a propane kitchen torch until it caramelizes.

Milk Chocolate Mousse Pie 

Replace crust with a Chocolate Cookie Crumbles Crust (page 66). Replace orange cream with Milk Chocolate Mousse (below).

Milk Chocolate Mousse

Whip 1 cup heavy cream and 1/2 teaspoon vanilla extract with an electric mixer on high speed until soft peaks form. Refrigerate. Heat 11/2 ounces honey just to the boiling point (212°F). Meanwhile, whip 2 egg yolks until they are thick and form ribbons. Whisk warm honey into egg yolks. Continue whipping until mixture has cooled and is thick. Melt 6 ounces dark chocolate in a bowl over a large pot of simmering water. Whisk chocolate into egg mixture and whip until blended. Fold in whipped cream. Yield: About 1 quart.

The spice must flow.

I remember reading “how people lived in the Middle Ages” books growing up and aside from wanting pretty desperately to be a knight, I remember thinking how bland the food must have been. I mean, it was only the nobility who got those cute little salt dishes. (You pick up the salt with your pinky! We should bring that back!) Everyone else just got boring vegetable stew. And it really didn’t seem fair.

All of this to say that anything that can make food flavorful, from turmeric to thyme, cinnamon to cilantro, is a good thing in my book. Literature is peppered (ha) with these plant-based substances, and since tNational Herbs and Spices Day [June 10] is approaching (what, it's a thing!) let’s take a look at some of the standouts that do so much more than season:

Quirk published the debut cookbook from Russell van Kraayenburg. Haute Dogs.

Now, every time we have a cookbook come out, we always try to do a little something fun. Contests, giveaways, blog tours… you know, things like that. The food blog community is just so full of fun, excited people, that we love launching these kind of fun campaigns to get them involved.

For Russell's book, we put together a fun Haute Dog Blog Tour, and a handful of blogs joined up to make an Ecuadorian Street Dog together. One blog made the salsa, another made the condiments, and so on. Today's final stop hits Russell's website, Chasing Delicious, where you can learn how to make the actual hot dog. But all the rest? Read on. 

Huge thank you to everyone who played along. This was a lot of fun. 

Image via Kitchen Daily

For many, there is nothing better than the smell of a grill firing up, followed by the taste of any assortment of food straight off the fire. Grilling is synonymous with summertime, barbeques, and delicious meals. There always seems to be “that person” at the party that takes on the title of “grill master.”

Somehow, they remain unfazed by the fire and heat and manage to know exactly how long to cook everything. There is, of course, nothing worse than someone who thinks they are up for the task, and manages to either overcook or undercook everything.

Don’t be that person. If you are ready to be the hero or heroine of every backyard party, read on for The Ultimate Survival Man-ual’s easy tips for how to achieve grilling perfection every time.

Now that it’s summer, I can indulge in my favorite pastime: eating outside! Fire up the grill and get cooking while the sunshine lasts.

By far the simplest outdoor food is the humble hot dog. Just throw it on the grill and wait, right? But little did you know, this classic American favorite can easily become fine cuisine. Haute Dogs takes the traditional cookout to new foodie heights with recipes for dogs, buns, and condiments.

To get started on your summer pursuit for the perfect hot dog, try this recipe from Haute Dogs!

Texas BBQ Dog

Place of Origin: Southern United States  

Other Names: BBQ Dog, Loaded Dog

Consider yourself warned: this hot dog takes all day to make (though technically it is not the dog but the pulled pork topping that is so time consuming). But since you can make it all on the grill, this recipe is the perfect excuse to spend a long summer day outside. As for the precise pedigree of this loaded BBQ dog—who knows? But find me a hole-in-the-wall BBQ joint in the South that doesn’t serve something like this and I’d be surprised. For the style of barbecue, I took a cue from my home state, where the focus is always on the meat and never on the sauce or sides.

Pulled Pork

Texas BBQ Sauce

Baked beans

Classic bun

American beef sausage

Prep: Make pulled pork and Texas barbecue sauce, if using homemade. Make baked beans according to the package instructions and keep warm.

Assembly: Get out a classic bun. Grill an American beef sausage and toast the bun on the grill. Place the sausage in the bun and top with a heaping pile of pulled pork and a pile of baked beans. Serve with barbecue sauce.

Kitchen Notes: Pulled pork takes the better part of a day to cook, so plan ahead. Texas-style barbecue sauce is available at most grocery stores. American beef sausage, sometimes called farmer’s beef sausage, is heavily seasoned and often has a pungent garlic flavor that pairs well with pulled pork and barbecue sauce.

Mind Your Bs and Qs

Texas barbecue is all about the meat. Though Texans love beef, we’re not opposed to throwing in some pork, lamb, and chicken. Unless you’re serving up hot dogs, the sauce is always served on the side, not on the meat.

From Haute Dogs by Russell van Kraayenburg. For more information, check out quirkbooks.com/hautedogs.