MSR Backcountry Cafe: Tomato Pasta

Jun 25, 2014

Though it was early September when my husband and I were cycling through the Po River Valley region of Italy, the summer sun still blazed, dry and scorching, lending a golden light to an already golden landscape. As well as being oppressively hot, the afternoon was also deathly quiet. We were used to this Italian riposo by now, that time between about two and four in the afternoon when shops closed, the buzz of activity at the local café dwindled, and the wooden shutters on everyone’s homes were shut tightly against that flaming sun.

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Building Your Backcountry Kitchen, Part 2: The Essential Ingredients

Apr 28, 2014

I grew up in a family that embraced the convenience of freeze-dried meals and deviled ham when it came to camping trips. It wasn’t until a college spring break trip to Baja’s Bahia Concepción that I discovered it’s possible to actually, you know, cook while camping. We’d procured some scallops from the bay. My friend Caroline, an avid cook, sautéed them with garlic and chili flakes, adding a splash of her beer and a squeeze of lime to finish. I was gobsmacked—left to my own devices, I’d been subsisting on canned frijoles refritos and tortillas. That pivotal moment not only inspired me to go to culinary school, it redefined what I thought of as camping fare. Today, there are certain ingredients that are staples in my home and backcountry kitchen….

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MSR Backcountry Cafe: Building Your Backcountry Kitchen

Apr 2, 2014

Story and photos by Laurel Miller Even if you’re content to subsist primarily on reconstituted meals in the backcountry, there’s always room for improvement (it’s amazing what a dash of soy sauce or dollop of peanut butter can do, for example). If you genuinely enjoy the challenge of creating healthy, delicious fare while out in the back of beyond, having a well-stocked portable kitchen will serve you well. The first consideration, of course, is keeping your kitchen kit lightweight and compact. I’m a fan of stashing things in labeled Tupperware containers, which necessitates organization and renders your supplies durable and (mostly) waterproof. If you’re going to be on the river or in a clime with high humidity or rainfall, stashing your kit in a dry bag is a good extra…

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MSR Backcountry Cafe: Lentil Stew

Mar 3, 2014

A life of travel and adventure on the open road sounds downright romantic, but in truth, it is usually far from glamorous. At least, that was my experience when my husband Tyler and I decided to spend two years on the seats of our touring bicycles. Sure, there were days when the sun was shining and a gentle tailwind urged us onward, through quaint towns filled with kind, curious people.

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MSR BACKCOUNTRY CAFÉ: PENNE WITH TUNA, CAPERS, & GREEN OLIVES

Jan 29, 2014

Story And Photos By Laurel Miller It’s a well-documented fact amongst my family and friend that I’ll eat anything, as long as it makes for a good story or I’m getting paid (aka “working”). I’ve eaten everything from dog to witchetty grubs in the name of travel and research, and frankly, I don’t understand why people make such a big deal about the Donner Party’s diet. I draw the line, however, at freeze-dried backpacker meals. I was a seriously picky eater as a kid, and the two lingering scars are the aforementioned- what I like to refer to as “crap in a bag-” and airline food. I know people who actually think both are tasty; as someone who’s eaten man’s best friend, I’m certainly not in a position to judge….

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MSR Backcountry Cafe: Rotisserie Chicken Fingers

Jan 8, 2014

Story and Photos by Tara Alan As much as I love the invigorating excitement of trying new flavors as I travel, sometimes what I really want are the familiar and comforting dishes of home.  It doesn’t matter where I am, or how long I’ve been on the road, I’m bound to get homesick for good ol’ American food once in a while. When my husband Tyler and I were cycling through France, three months into a two-year bicycle tour, we experienced just that. Nevermind the fact that we were in one of the most gourmet countries in the world, home to escargot and fois gras and a dizzyingly delicious array of artisanal charcuterie.  Nevermind the fact we could eat crusty loaves of bread any time we wished, could gorge ourselves on delicious…

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MSR Backcountry Cafe: Easy Appetizers for the Exhausted

Jan 2, 2014

Story and Photos by Laurel Miller American gastronomy has been responsible for some memorably mediocre finger foods (or canapés, hors d’ouevres, or appetizers, if you’re so inclined). Despite this, we’re all familiar with the ubiquitous cheese ball, spinach dip (served in a hollowed out loaf of sourdough) pigs in a blanket, and, if you’re of a certain age, rumaki. Having inhaled my share of spinach dip in this life, I’m not trying to be an asshole. But it is possible, even in the backcountry, to create starters that are easy, on-trend, and free of processed ingredients. The point of appetizers, as the name suggests, is to stimulate the appetite. Providing a balance of flavors and textures is the key to making them work, as are good-quality ingredients (which don’t require…

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MSR Backcountry Cafe: Spiced Eggplant and Tomato Stew

Dec 26, 2013

One of my favorite things about cooking on the road is collecting spices from each place I travel. New flavors and aromas add excitement to my daily meals, and I love always being on the lookout for things I’ve never seen or tasted in marketplaces. What’s even better than buying fun new ingredients? Being given them by new friends! When my husband Tyler and I were in Athens, I was gifted a bag of spices by our couch surfing host, Miwa, who knew how much I love to cook. It wasn’t a Greek spice mix, nor one of Japanese descent like our host herself, but rather one that smelled of India. Miwa didn’t know exactly what it was called, but she said it was one of her favorites. I was honored to…

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MSR Backcountry Cafe: Trail Treats, Part 2 – The Parking Lot

Dec 18, 2013

Story and Photos by Laurel Miller Some of us eat to live, others live to eat (admittedly, it’s a First World luxury to be able to make such a distinction). If you’re of the latter persuasion, it’s hard to dispute the psychological and satiety benefits of high-fat/protein/complex carbohydrate post-exercise snacks that go the extra mile. Want to ensure a surplus of stoke at the end of your next outing? Take some inspiration from the below list, and make the traditional parking lot scarf-session just as memorable as the rest of your trip. Obviously, you’ll need to menu-plan and store or pack accordingly, depending upon climate and duration of trip. If you’re feeling especially motivated, fire up a grill if there’s one available at the trailhead, or use your camp stove….

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