Last post, I shared the first part of our experience biking in Half Moon Bay and cooking a recipe from a bicycle/camping cookbook called The Weekender by Pedal Inn. I continue here with the second part.
I cut the red cabbage on top of a small cutting board on top of my backpack! The Pedal Inn folks might have laughed at me if they saw. =)
So, what happened to that pot of cabbage?
Sadly, for our stomaches, nothing!
Because of the strong and cold winds, the water could not get to a temperature hot enough to boil. The wind kept minimizing the flames from the propane stove. So I could not boil the shredded cabbage and when it had come time to sautee it in the pan, I surely wouldn’t have been able to. The cabbage was an essential part of the Eggs Benedict recipe- the delightfully poached eggs were to sit upon a savory bed of sautéed red cabbage with onions and garlic, topped with creme fraiche and served with slices of hearty bread. We tried cracking an egg into the pot to see if it would cook and it never did.
While we were still waiting for the pot to boil, a little chubby boy was walking by on the sand and when he saw our pot he exclaimed, “That’s cool!” In my head, I was like, “You have no idea, kid!” Chris said he got really appetized waiting for the pot to boil and had been looking forward to the meal. So we were both disappointed when we couldn’t get the stove hot enough to cook the food.
I was sure the dish would have been delicious if we had been able to cook it. The windy and cold weather did not cooperate with our plans, and we later found out that the first part of the year is not really the best time to visit Half Moon Bay. It is warmer and less windy during the latter half of the year. Also, I used a propane stove which I think is designed more for indoor use. They make stoves specifically for camping and those burn alcohol. Maybe that could have withstood the wind better.
Defeated, we packed up our stuff, shook the sand out of our bikes and then headed home. But in my head, I was determined to try this dish. I had to know how it tasted! I was going to try again, but this time in my own kitchen. I still had the unopened pack of creme fraiche. I had the carton of eggs we bought and there was still a lot of red cabbage left.
One morning soon after our excursion, I made the recipe at home and it came out fantastic! The flavors blended wonderfully and the dish seemed fresh and healthy. I don’t have a lot of experience poaching eggs so I kind of overdid them, but nevertheless, when I ate them with creme fraiche, it was heaven. I could imagine how much more wonderful it would have been to eat this dish at Half Moon Bay on a good day, with the sights of the sea, sky, and cliffs.
I didn’t make the poached eggs well, but the dish still came out delicious especially because of the creme fraiche.
Now, about The Weekender cookbook, I really liked and learned many things from it and the whole experience. I now use the combo of creme fraiche with poached eggs on a regular basis- yum. Even though I don’t personally feel cut out for camping and cooking outdoors, I think the recipes are still great for cooking at home. I think they really represent the flavors of California and Bay Area cuisine. For anyone who loves the outdoors, camping, biking, and cooking or is curious to try, I think this cookbook is the perfect resource for you. It will challenge you a bit which is what I think is part of what makes the outdoors exciting. Challenging yourself to go to new places, climb a hill or mountain (with your two feet or two wheels), and then achieving that great reward at the end- a sense of accomplishment, amazing and breathtaking views, and renewed sense of wonder about nature and the world.
As it pertains more to biking, it is also a great reflection of the biking experience. In a previous post titled Exploring A City by Bicycle (a love letter to urban biking), I wrote about how biking is a very sensory experience where almost all your senses are engaged. When biking, you see many things with your eyes, you hear and smell the world around you, and you feel the breeze on your skin. The one sense missing is that of taste. This cookbook, The Weekender, fills in that last piece bringing the biking experience and taste together to create a complete experience for all your senses. So I believe that with this book, and with those who have the initiative and drive for adventure (and good eats), the rewards reaped will be like a “sweet song that you [and your tastebuds] will remember for as long as you can”.
Pedal Inn Weekender Cookbook
Currently $19.95 USD for the print edition at their online store
THE PEDAL INN WEEKENDER INCLUDES:
♥ 5 Weekender menus, inspired by 5 enticing Bay Area bike camping destinations
♥ 25 camp-tested recipes for two hungry cyclists
♥ Meal plans ideal for the overnight jaunt or for the savvy home cook
♥ Dishes designed for flavor & freshness first but with an eye towards ease and efficiency
♥ Tips, insights, and inspiration helpful for new and experienced bike campers alike
♥ Weather-resistant, tour-worthy vinyl pouch, fit for a cycling jersey or handlebar mount
There is also an e-book version for $7.95