The Costco Connection

For an easy, protein-rich snack while lounging by the river, make a quick batch of hard-boiled eggs (cooked at home) cut in half and sprinkled with paprika, then served with mayonnaise and cornichons or olives. (Be sure to keep these cold and do not let them sit out for more than two hours.)

Final thoughts. When it comes to camping, food safety is paramount. Keeping food cold is key, so be sure to bring lots of ice and freezer packs. Wrap items carefully and pack raw meats at the bottom of the cooler to prevent cross-contamination between raw and cooked foods.

The U.S. Department of Agriculture recommends that, while traveling, you should keep your cooler in the air-conditioned car and not the trunk, which tends to warm up.

Don’t forget to pack bags for garbage and recycling, biodegradable camping soap, water for rinsing and hand sanitizer. (Find more tips for camping and food safety at www.cdc.gov/family/camping.)

Finally, think about ways to elevate the experience and make it special. Little touches—candles, foraged plants in a Mason jar and a glass of wine (remember a corkscrew!) if the campsite permits—are as important as they would be at home. C

Daytona Strong ( outside-oslo.com) is a Seattle-based food writer and recipe developer.

Extra-virgin olive oil

4 garlic cloves, minced

1 medium onion, sliced

2 teaspoons dried Italian seasoning

2 teaspoons fresh thyme leaves

6 medium peperoncino Calabrese peppers
(dried hot red peppers in oil), sliced thin
Kosher salt and freshly cracked black pepper

2 ( 1½ pounds each) flank steaks

2 Roma (plum) tomatoes, thinly sliced ½ cup panko (Japanese bread crumbs)

1 cup shredded provolone cheese ½ cup fresh basil leaves You’ll need: Campfire with grill grate, large sauté pan, propane burner, 2 metal or thick bamboo skewers

Prep ahead: Prepare the stuffing mixture the night before and keep refrigerated or in a chilled cooler.

Prepare the stuffing: Start a wood campfire and wait until the flames die down and the coals glow red with white ash. Place a grilling grate so that it sits just above the coals and you have medium-high heat to cook with.

Set a large sauté pan on the grill grate. Coat with olive oil and add the garlic, onion, Italian seasoning and thyme. Fold the peppers into the onion mixture. Season with salt and pepper and sauté until the onion is well caramelized, 7 to 8 minutes.

Set aside to cool and divide in half evenly.

Zing Zang Flank Steak

Prepare the steaks: Trim the steaks of any excess fat and remove any tough silver skin with the tip of a knife. Working with one steak at a time, place the steak on a clean cutting board (so the grain runs up and down). Using a sharp knife, carefully make a flat cut down one long side of the steak and cut it open parallel to the board so you can open the steak like a book.

On one side of the steak, spread half of the onion mixture. Top with half of the tomato slices, panko and shredded cheese. Tear up the basil leaves and scatter half on top for the last layer of filling.

Fold the flap of beef over the top to cover. Using a bamboo skewer, thread the steak along the cut edge to seal the steak back together and hold in the filling. Repeat with the second steak.

Wipe down the grill grates with some oil-blotted towels to clean and create a nonstick surface.

Season the stuffed flank steaks with salt and pepper on both sides, then place on the hot grill.

Cook for 7 to 8 minutes on the first side (turn

90 degrees to create crosshatch marks halfway through), then use a large spatula to carefully flip the steaks and cook for 5 minutes more on the second side for medium-rare.

Remove steaks from the grill and set aside to rest for 5 minutes. Use a sharp knife to cut them into 1-inch-thick slices and serve. Makes 4 servings.

Recipe from Guy on Fire: 130 Adventures in Outdoor Cooking by Guy Fieri.

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JO H N L E E

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CAKE:

1 cup ( 2 sticks) unsalted butter, room temperature

2/3 cup sugar

1/3 cup packed golden brown sugar

3 tablespoons orange zest

4 large eggs, at room temperature

2 teaspoons almond extract

13/4 cups all-purpose flour

Pound cake travels well. Bake a loaf the day before, and finish this not-too-sweet dessert at the campsite.

1 teaspoon kosher salt

1/2 teaspoon baking powder WINE SAUCE:

21/2 cups fruity red wine

1/2 cup orange juice

3 tablespoons sugar

1 pound strawberries, hulled and quartered

8 ounces mascarpone

Orange Pound Cake with
Wine-Poached Strawberries and Mascarpone

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The day before leaving, bake the cake.

Preheat oven to 350 F. Grease a loaf pan and line with parchment paper. Using a stand mixer, beat the butter, sugars and orange zest until light and fluffy. Add the eggs, one at a time, beating between additions. Stir in the almond extract. Sift together the flour, salt and baking powder, then gradually add to the butter, mixing until just incorporated. Pour into the prepared pan and bake 50 to 60 minutes, until a toothpick comes out clean.