 |
 |
|
|
|
September, 2006
Backcountry Bistro II
By Kathryn Miles
Sister B is my favorite Bangladeshian nun.
That may not seem like much, given that she's also the only nun from Bangladesh I know. But Sister B is also one of my very favorite people, bar none. And that, I hope, seems like quite a lot.
Half of the religious collective known as the Transfiguration Hermitage, Sister B sells a variety of breads, jams, and Asian food at local farmer's markets to support the hermitage. Each Saturday, she greets me with a hug and the kind of beatific smile that would make even the Dali Lama envious. Somehow, everyone always seems to feel better, just having said hello to her. She also has an uncanny ability to not only remember details about everyone's life, but also to let you know how important those details are. This, coupled with her amazing weekly lunch specials, have made her something of a celebrity at the Unity Farmer's Market.
One of Sister B's signature entrees is chicken biryani, the classic Indian rice dish spiked with curry, vegetables, raisins, and nuts. Once a month or so, she'll advertise it as the lunch special of the day, and nearly everyone who attends the farmer's market can be seen leaving with a large Styrofoam container of the biryani. It's a special day at our house when we bring it home for lunch or dinner, and normally the rice never even makes it to a plate before we've devoured it. The Indian seasoning makes the rice seem very exotic for the woods of Maine, and the richness of the rice along with the hearty combination of dried fruit and nuts makes it a filling lunch or dinner.
I started to wonder, then, if it might be possible to convert Sister B's recipe into a backcountry version that would stand up to the rigors of outdoor cooking. This proved a little tricky. Sister B's biryani gets its oomph from lots of yogurt and clarified butter, which makes it a fabulous kitchen indulgence, but not very practical for backpacking.
When trying to convert her recipe for the trail, I had to come up with a way to compensate for all of this creamy dairy goodness. After some experimentation, I came up with a passable substitute: powdered buttermilk, which is sturdy enough for a week or even longer in a backpack and adds the needed richness and tang to approximate Sister B's famous recipe. The buttermilk is readily available at most natural food stores; if you can't find it, the recipe will still be good, albeit less rich. I buy most of the other ingredients for these recipes at my local co-op, which offers an appealing array of options in its bulk food section. The trail mix works great as a way of shaking up plain oatmeal and granola; it's also tasty on top of yogurt if you have any leftovers after you return home.
Transfigured Trail Mix
One cup raw cashew halves
One cup pumpkin seeds
One cup golden raisins
½ cup slivered almonds
½ cup dried mango slices (diced)
Mix in large bowl and store in airtight container or re-sealable bag.
Backpack Biryani
One cup white rice (preferably basmati)
One tablespoon powdered buttermilk
1 ½ teaspoons curry powder
½ bullion cube (chicken or vegetable)
One teaspoon garlic powder
½ teaspoon black pepper
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground cardamom
Crushed red pepper flakes (add at your discretion)
Two tablespoons olive oil
Three cups water (750 ml in a Nalgene)
One cup transfigured trail mix
Optional additions:
Diced vegetables, freeze-dried tofu, canned chicken, or hardboiled eggs.
Before you go: mix first ten ingredients (rice through red pepper) in a re-sealable bag or plastic container; prepare trail mix, fill small camp bottle with olive oil, and pack any optional ingredients. At your campsite: Bring oil, prepared rice mixture, and three cups of water to a boil in medium camp pot over a camp stove. Stir frequently. Once you reach a solid boil, reduce fire to low and cover rice mixture. Simmer for approximately 20 minutes (check after 10 and give it a good stir to prevent sticking). When most of the water has been absorbed and the rice is tender, turn off stove, add trail mix and any optional ingredients, and re-cover. Let biryani stand for at least one minute. Stir lightly to mix, and then serve immediately. Makes enough for two hungry hikers.
Need a chocolate fix on the trail? Want to know how to marinate mosquitoes or boil birch? Drop the backcountry chef a note: kmiles@unity.edu. She'd love to hear from you.
Email nick [at] noumbrella [dot] com with your questions, comments and concerns.
Design and Content © 2002 to 2006 No Umbrella
