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 Many of our guests have been so enamored with the food served on our overnight tours that they encouraged us to put together a cookbook. While the kudos is certainly appreciated, we have this sneaking suspicion that the world is already populated with enough cookbooks.
However, in deference to our gentle guest entreaties we have included a few of our favorite recipes. In preparing, cooking and eating these dishes our hope is that it will bring back a flood of fond memories of our time spent together kayaking, camping, and enjoying the incredible beauty of the San Juan Archipelago of Washington State.
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Stuart Island Apple Pear Crisp
12 Servings
One of the northernmost islands we paddle on our tours, Stuart Island is only accessible by boat. The island boasts numerous rocky, forested coves and inlets, sweeping views and numerous bald eagle nests. We use our trusty Dutch oven to bake this delicious dessert but you may also use your oven at home.
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Fruit
8 apples, unpeeled, cored & sliced
3 ripe pears, sliced and cored
brown sugar (or maple syrup)
2 t. of vanilla
cinnamon and nutmeg to taste
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Crisp Topping
2 C. flour
1 stick butter
2 C. oatmeal
1/2 C packed brown sugar
(or maple syrup)
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Cream Topping
1 pint whipping cream
sugar
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Light briquettes for Dutch oven. In bowl slice apples and pears for crisp. Sprinkle a bit of sugar (or maple syrup) over the sliced apples and pears. Add vanilla and spices.
In a separate bowl cut flour and butter together and then add oatmeal and brown sugar (or syrup) for topping. Lay fruit into Dutch oven and spread flour mixture over top.
Put whipping cream into container with sugar and shake until thickens. Serve over crisp.
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Jones Island Smoked Salmon Pesto Linguine
12 servings
Another jewel in the Washington State Parks system, we frequent Jones Island on our 5-day "Eagles and Orcas" tours. Home of bald eagles and river otter as well as harbor seals and Dall's porpoise, it boasts some of the most scenic campsites in the islands. It also has a species of prickly pear cactus - a true indication of the rain shadow effect of the islands. This entree is also a superb vegetarian meal - just omit the smoked salmon.
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Linguine noodles (3 oz./person)
garlic
4 zukes
2 red or yellow peppers
(not green -we're looking for color here, folks!)
2 onions
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1 can kalamata Greek olives
1 1/2 lb. smoked salmon
dried basil
handful of fresh basil
2 handfuls of sun dried tomatoes
rice vinegar
8 oz. parm. cheese
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Rehydrate tomatoes by soaking them in water. Slice the veggies. Boil up pasta water, (1/4 salt water and other 3/4 fresh water). In frying pan add olive oil, dried basil, garlic, onions. After onions soften, add sliced zukes. Wait for a bit then add peppers, rice vinegar, rehydrated tomatoes with their juice, olives, salmon and fresh basil. Cook but not overly so...You want the peppers to stay nice and crisp. Let your guests add their own parmesan cheese.
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Mexican Bean Salad
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3-4 cans of black beans
2 cans of corn
1/2 red onion or 1 small Left over cabbage
2-3 roma tomatoes
1-2 cans of chilies
1-2 cans of black olives
Cumin
Chili powder
Tapatio sauce
Salt and pepper
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1/2 lb. cheddar cheese
1/2 lb. Jalapeno cheese
1 jar of salsa
1-pint sour cream
1/2 tortilla per person
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Drain beans and corn. Chop veggies. Stir together with chilies, olives and spices. Serve on tortillas with cheeses, salsa and sour cream.
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Greek Salad
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3-4 cucumbers
4-5 stalks of celery
4-5 roma tomatoes
1 red onion
2-3 red, yellow or orange peppers
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2 packages of feta cheese
1 can of Kalamata olives
Dried thyme
3-4 limes
1/2 piece of pita bread per person
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Chop veggies. Drain olives and mix with vegetables and add crumbled feta cheese. Mix lime juice with thyme and stir into other ingredients. Serve on pita with fruit and cookies.
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