Annual camping trip to Blue Lakes

Debbie and I are joining my sister's family for our annual camping trip to Upper Blue Lake in Eldorado National Forest next week. Each year we collaborate on meals at the lake. Elizabeth and I divide responsibility for each breakfast and dinner. Each family prepares their own lunches.

In the past I've prepared a variety of Dutch oven favorites. Sourdough bread stood in for a sweet loaf when I prepared Dutch oven bread pudding three years ago. That year we didn't camp at the lake, but visited them mid-week. I brought the proper bread two years ago. I'm now under orders to replicate the bread pudding each year! (As I write, I realized that I failed to post the recipe last year. Here's Dian Thomas' recipe from 2007.)

Blue Lakes split pea soup with ham shank was ready for dinner two years ago when the family arrived. Midway through our vacation, we moved camp to Upper Blue Lake from South Lake Tahoe. Jim and Elizabeth, a brother and our mother were scheduled to arrive Thursday afternoon. A bowl of hearty soup hit the spot. As one of our mother's favorites, the soup warmed her in the brisk evening air at the 8,000-foot elevation.

Last year my sister "hired" a sous chef for me (a family friend). Ashley, a third-year high school culinary student, chopped and cut her way through the camp kitchen. With impeccable knife skills, she sliced 14 apples for apple crisp in a 14-inch Dutch oven. Ashley then prepared and cut zucchini, yellow squash, red onion and carrot for roasted summer vegetables.

Scrambled eggs with chives and pepper-jack cheese for breakfast, salsa with fire roasted tomatoes for the afternoon snack, and Dutch oven bread in time for dinner filled our Saturday. As a culinary student, I found Ashley hungry for information. Her enthusiasm for cooking and willingness to jump in gave this chef a smile.

Bread pudding for breakfast rounded out the weekend's campground feast. Since the kids (young and old!) enjoyed s'mores Saturday after dinner, we decided bread pudding would fit in our Sunday morning breakfast menu. We essentially had French toast in a pot!

For our 2013 visit to Upper Blue Lake, I'd like to introduce sous chef Ashley to one or two new Dutch oven dishes. We'll also build on the dishes that we prepared last year. Repetition will help solidify the camp cooking skills she learned last year.

I'll have more to say after I finalize the menu.

Story behind Blue Lakes split pea soup

I rarely post a recipe without telling the story behind it. I made an exception Tuesday evening when I published the recipe for Blue Lakes split pea soup. As I finished writing the story, it disappeared from my computer screen! In view of the late hour I thought I'd rewrite it later. Here's the story:

Midway through our week long vacation last month, we moved camp from South Lake Tahoe to the Blue Lakes in Eldorado National Forest. We had planned to join my sister and family for their annual camping trip to Upper Blue Lake. The lake has been a favorite for the last four years.

This trip was special because our mother joined us at the lake along with a brother. We planned to arrive at the campground a day early. I used the time to set up our camp and secure a campsite on the waterfront for them.

A large pot of split pea soup factored in as well. Long before our father's death in October 2007, mom and dad often enjoyed a hot bowl of soup in the evening. Mom frequently built a brothy soup around a chicken breast or small piece of meat and vegetables.

I thought mom would enjoy the ham enriched soup for her first dinner in camp. The soup would contribute a hot accompaniment to dinner and allow time to set camp up.

To start the soup, I lit the campfire around 11 a.m. The split peas, ham shank, aromatic vegetables and herbs went into a 10-inch Dutch oven with chicken broth. It took three pot hooks to suspend the pot over the fire.

The soup came to a roaring boil just after noon. I removed one pot hook to reduce the amount of heat under the Dutch oven. The soup gently simmered for the next three hours. All I had to do was feed the fire and occasionally stir the pot.

In my work kitchen I can prepare a wonderful bowl of split pea soup in two hours. Prepare the same soup at the 8,000-foot elevation mark and you must have patience. Cooking any dried peas or beans in camp at high altitude adds an additional hour or two to the cooking process.

A simmering pot of split pea soup is the perfect meal for a lazy afternoon in camp. You need to remain close to the pot to tend the campfire, stir the pot and cut the meat from the ham bone.

My sister and brother-in-law pulled up to the lake around 1:30 p.m. The truck was unloaded and two tents set up in two hours. We were ready to eat by 4 p.m.

Blue Lakes split pea soup

BLUE LAKES SPLIT PEA SOUP WITH HAM SHANK

At the 8,136-foot elevation of Upper Blue Lake, it takes twice as long to cook the soup as it does at sea level. You need three to four hours to cook the peas into a thick soup. I took the photograph at the three-hour point.

1 pound green split peas
5 cups low sodium chicken stock
1 ham shank (about 8 ounces)
1 yellow onion, small dice
1 medium carrot, small dice
2 bay leaves
1 teaspoon dried thyme
Salt and ground black pepper, to taste

Wash and sort peas. Add to a 10-inch Dutch oven. Pour in stock and add ham shank, onion, carrot, bay leaves and thyme. Place Dutch oven over fire and heat to boiling. Adjust heat and simmer, covered, 1-1/2 to 3 hours or until peas are soft (depends on altitude). Remove bone and cut off meat and dice. Return meat to soup. Season with salt and pepper.

Pinto bean soup with roasted tomatoes

I first prepared Pinto Bean Soup with Roasted Tomatoes 10 years ago for an article on Suite101.com. I drove up the Mormon Immigrant Trail in Eldorado National Forest to Pebble Canyon Road and found a spot to cook.

With Mick Martin's Blues Party blaring on the car radio, I worked my way through the recipe, took photographs for the article and enjoyed the clean air of the forest. In the next hour and one-half, I roasted three tomatoes with an onion and garlic in a 12-inch deep Dutch oven, a task that took twice the time in the confined space of the cast iron oven.

As the vegetables roasted, moisture sweated into the oven. Juices dancing about the bottom of the hot oven. Rich tomato juices commingled with moisture from the onion and garlic. Flavors intensified as the natural sugars caramelized. Around 45 minutes later, the roasted tomatoes were ready for the soup. The soup came together quickly once the tomatoes, onions and garlic took on a rich yellow-brown color.

I poured chicken broth, canned pinto beans, chili powder, cilantro and lemon juice into the Dutch oven and finished the soup. The flavor of roasted tomatoes was much deeper and more intense than fresh or canned tomatoes. Onions and garlic become rich, sweet and slightly smoky when roasted apart from tomatoes.

Pinto Bean Soup with Roasted Tomatoes is a great pantry soup. I prepared it at work today with ingredients that I typically stock in the storeroom and refrigerator. Kidney beans stood in for pinto beans in today's soup. Otherwise, I prepared the recipe as it's published.

Enjoy!

PINTO BEAN SOUP WITH ROASTED TOMATOES

Kidney or red beans work for this recipe as well. Use a quality brand of chili powder and adjust the amount to suit your tolerance for heat. Start with the suggested amount and taste the soup while it simmers. If it's not spicy enough, add more chili powder and re-taste.

6 tomatoes, stemmed, cut into eighths
2 onions, peeled, cut into eighths
8 garlic cloves, whole, peeled
1/4 cup olive oil
1/4 cup chili powder (medium heat)
2 quarts chicken stock
2 quarts pinto beans, cooked or canned, drained and rinsed
1/2 cup cilantro leaves, minced
1/4 cup lemon juice Kosher salt, to taste Garnish
1 pint corn tortilla strips, fried, or tortilla chips
3/4 cup sour cream
1/2 cup chopped cilantro, green onions or chives

Toss tomatoes, onions and garlic with oil in a bowl. Spread a half-sized sheet pan and roast in 475-degree convection oven until tender and beginning to brown, about 20 minutes, stirring occasionally.

Turn tomato mixture into large pot and mash to break up tomatoes. Add chicken broth, beans and 1/2 cup of the cilantro. Heat to boiling, then reduce to simmer, cover and simmer for 20 minutes. Mash coarsely with potato masher or immersible blender.

Add lemon juice and salt and season to taste with additional salt and pepper. Top each serving with tortilla strips or chips, sour cream and cilantro.

Serves 12 (10-ounce) or 15 (8-ounce) portions.

Adapted from a Idaho Bean Commission recipe.

Campfire scrambled eggs

Breakfast this morning at Wench Creek Campground in Eldorado National Forest was scrambled eggs with maple sausage links and toasted sourdough bread.

When scrambling eggs over a campfire, first prepare the rest of the meal. The eggs will cook quickly. You want to eat once the eggs are ready.

For a single portion, crack three large eggs into a bowl. Flavor with one or two tablespoons milk, half-and-half or cream, plus salt and pepper. Whisk until blended.

Stoke the fire under the skillet when you remove the sausage and toast from the skillet. When hot, grab the skillet handle with gloved hand, lift away from the fire and add one or two pats of butter to the skillet.

Don't be afraid. The butter is going to sizzle, spit and complain. Move the skillet side-to-side to evenly coat the bottom of the skillet with melted butter.

Pour the whipped eggs into the skillet. Let them absorb heat from the skillet for a few moments.

Then with a fork, scramble the eggs. Quickly move the eggs curds into the center of the skillet as they form.

The eggs will be done in a minute or two. Don't forget the old cook's adage: Eggs that are done in the skillet are overcooked on the plate.

Don't cook the eggs beyond the soft stage. Leave them a bit runny. Carryover cooking will finish the eggs.

Wonderful scrambled eggs, soft and creamy, and a bit discolored from the sausage, will wake your palette in the morning air.

Day off and breakfast with a buddy

June 9, 2009 was the last time I worked on the rail project with friends in the old Southern Pacific rail yard at Diamond Springs.

My summer job at Loon Lake in Eldorado National Forest has kept me far away from the day-to-day action of the El Dorado Western Railway and El Dorado County Historical Museum.

When I left for Deer Crossing Camp the next day, the rail removal project was just getting started. Except for weekly email updates from friend and EDWRF President Keith Berry, I've been out of the loop.

Home for a rare two-day stretch, I emailed Keith earlier in the week and arranged to meet him at the Diamond Springs Hotel for breakfast yesterday.

By chance, Keith and I met up with El Dorado County Fire Battalion Chief Kurt Taylor and EDWRF board member Ed Cuhna at the hotel just after 8 a.m.

Local politics kept the foursome busy as we enjoyed breakfast by Kevin, the hotel's morning cook. With two firefighters at the table (Ed is a retired fire captain), conversation quickly moved to stories of the 1992 Cleveland Fire and Kurt's vintage firetruck that the two are restoring.

Once Kurt and Ed left to work on the fire engine, Keith and I talked on. Our conversation shifted over to railroad happenings in El Dorado County. (Go to the El Dorado Western Railway blog for news of the project.)

I caught up on the happenings of the railway and the proposed El Dorado County Railroad Park at the old El Dorado depot site in El Dorado.

Breakfast gave me a chance to re-connect with rail buddies and get my mind a way from the camp kitchen.

Ever gracious, hotel co-owner Amy Shim (with husband Moon) and Kathy, our server, kept coffee and soda flowing for two and one-half hours.

Campfire, takeout and a tree stump ...

Chow time
Originally uploaded by SeabeeCook

No, I'm not in a state of denial about an approaching forest fire. Nor am I picking at my food. I was trying to hide the remote as I fumbled the fork

It was time for one of my campfire, takeout and tree stump sessions up Iron Mountain Road up past Jenkinson Lake in Eldorado National Forest. My last campfire was Veteran's Day 2007.

Until I got involved with the El Dorado Western Railway three years ago, my son and I had a tradition of a campfire and Chinese takeout twice each month.

Two Saturdays each month, we'd shoot up the Eldorado National Forest road to our favorite spot about one and one-half miles beyond the information station. IMR, also known as Mormon Immigrant Trail, connects Pollock Pines and Sly Park with State Route 88.

We'd clear a spot, light a campfire and set up folding camp chairs. A book or two and my ever present notebook occupied our minds as we took in nourishment and the mountain beauty.

It took two or three hours for the fire to burn down to a glowing bed of coals. That was our signal to drown the fire and move out. From there, we'd drive forest roads for another hour or so before heading home.

I've chronicled several campfires on this blog over since 2005. I don't really need to repeat what I've written in the past.

But I will quote campfire cooking expert Johnny Nix:

Something about a campfire invites people in. Strangers start telling their stories. Pretty soon they're not strangers anymore. When you're outdoors, you get a real connection back to what God has created for us all to enjoy -- good food, good friends, the love of family and a sky with more starts in than their are worries in the world. Cooking over the campfire isn't quick, but that's the point. It slows life down enough to remind you of what's important. So come and join me on the range.(Guideposts, August 2006.)

I think that says it all ...

Falls on Fly Creek

Falls on Fly Creek
Originally uploaded by SeabeeCook

I was envious of my brother's ambulance ride in the early 1960s when we lived in Fresno. Although my death-defying attempt to stop an automobile with my bicycle was serious, mom transported my to the hospital in the backseat of the family car. Michael's similar accident one year later gave him the honor of being the first on my generation to make the same journey in the back of an an ambulance.

Content to stay out of the backseat of an ambulance, I've lived my life in the 46 years since the accident in relatively good health. That was until yesterday, when -- indirectly as a result of climbing down the rock embankment on Sunday's photographic adventure -- I rode in the back of Medic 48 from my home to Marshal Hospital in Placerville.

I awoke at 5 a.m. Tuesday with excruciating pain in my left-upper leg, pain that was more like a day-long leg cramp. I finally called 911 about 2 p.m. when I realized that my leg wasn't getting better and there was no one to take me to the hospital -- my wife is visiting the grandkids, my mother was out all day and my son (who doesn't drive) was in school. The doctor said it looks like tendonitis.

So, it looks like I'll have to par back some of my photographic jaunts until my leg heals. It looks like I won't be climbing dowm any rock embankments soon.

Favorite photos of 2007

I downloaded some 18.7 gigabytes of digital photographs onto my hard drive in 2007. At this point, I can't tell you how many pictures I took, nor do I intend to count them.

While my hard drive-clogging encounter with my camera produced a few print-worthy images last year, I favor many average pictures for a different reason.

I don't value every picture for its photographic quality. Many of my photographs don't rise to that level. But I still enjoy gazing at them because they represent more than art to me.

This picture of the Georgetown ditch camp is the first of several such photos. I took it last year on a Saturday trip to the Airport Flat area in Eldorado National Forest.

I discovered the ditch camp during our first camping trip to the South Fork Campground in 1994. At the time, South Fork was a free campground. We camped there each year until the Forest Service concerted it to a group campground in the late 1990s.

One of the more interesting sights in the area is an old camp along the South Fork of the Rubicon River. Today, it's rundown (and appears to be under renovation). But it the camp was full of water ditch maintenance workers back in the early 1900s. Anytime workers gather in one place, they need to eat. My guess is that this building was the kitchen, dining room and general assembly hall for the camp.

Ramp En' Up

Here's a piece of history from the Wood Lake area. Blog no. 14 brings you a picture of the Woods Lake chute ...

This corral is a reminder that foothill cattlemen drove their herds to summer pastures high in the Sierra Nevada each spring. These corrals were once a common sight in mountain meadows. I remember watching the herbs as a young camper in the 1960s in Sierra and Sequoia national forests.

The cows never really bothered you. You just had to watch for cow pies in the meadows and along stream courses. And it was always a good idea to dip your cup upstream from the beeves.

Apple and Red Onion Relish

Isn't it interesting how a photograph attracts you to something? Take this picture of Woods Lake. The idyllic winter setting prompts you to return in July after the snows have melted and the wildflowers are in full bloom.

My reaction to the deep red color of the red onion and apple relish is similar. To me the dish resembled German red cabbage, a holiday side dish that I've loved since childhood. As soon as I saw the picture, I could smell the marriage of the sharp vinegar and sweet apple.

Like many recipes in Christine France's cookbook, The Complete Guide to Making Sauces by (Hermes House: London, 2005), this one comes together quickly. You can prepare the relish in a little more an hour.

You may need to cover your eyes while the onions braise in their own juices. But as they soften into a thick relish, the sharp bite of the onion will mellow into a delicately sweet condiment.

You may find that the relish is a refreshing change from candied cranberry sauce. Use the relish in place of cranberry sauce at the Thanksgiving table this week. And it's great as a condiment on ham or turkey sandwiches made with holiday leftovers.

APPLE AND RED ONION MARMALADE

A pinch of salt will help extract the juices from the onion during the first step. Be careful not to brown the relish. You want it to slowly braise in its own juices and the vinegar.

4 tablespoons extra virgin olive oil
2 large red onions, thinly sliced (about 2 pounds)
6 tablespoons granulated sugar.
2 Granny Smith apples, peeled, cored and grated
6 tablespoons cider vinegar

Heat the olive oil in a large heavy skillet over medium heat. Add the onions and stir in the sugar. Let cook, uncovered, for 40 minutes, stirring occasionally until the onions have softened.

Add apples to the skillet with the vinegar. Continue to cook for an additional 20 minutes until the relish is thick and sticky. Cool and place in an airtight container. It'll keep for a month in the refrigerator. Makes about 3 cups.

Save the Best for Last

This is actually the last photo that I took of Woods Lake yesterday. After walking around the lake's outlet for 30 minutes, I climbed back in the truck and was struck by this view. So, I grabbed my camera from the front seat, stepped back out and drdged melting snow as I took a series of pictures before the light changed.

Shot settings: f/6.7, 1/180 second shutter speed, ISO 100, 54 mm focal length in manual exposure mode.

Gateway to the Desolation

When my son and I were preparing for a backpacking trip in 2000, we hiked to Twin Lakes from this point. The Twin Lakes trailhead is located in the shadow of Blue Mountain and a few hundred feet from the inlet to Wrights Lake. The Desolation Wilderness sets behind the mountain.

Shot settings: f/16, 1/90 second, shutter speed, 31 mm focal length, ISO 200 in aperture priority.

Peaceful Shorline

This is a real lake to me. The natural shoreline with its forest canopy offered a peaceful visit as my son and I hiked along the east end of Wrights Lake last Saturday. Cabin owners (there's close to a hundred on the lake) have done a good job of hiding their summer abodes among the tree cover. Most cabins aren't visible until you walk up on them.

Shot settings: f/5.6, 1/250 second shutter speed, 48 mm focal length, ISO 200 in aperture priority.

Wright's Lake Lagoon

The photo that I posted Saturday is of the wier to Wright's Lake, a sub-alpine lake along the western boundary of the Desolation Wilderness. This shot was taken at the other end of the lake. The lagoon is formed as the South Fork of Silver Creek meanders through a large, swampy meadow on its journey to the lake.

The stand of young Lodgepole Pines borders the lagoon, now cut off from the creek by low water. Freezing temperature at the 6940-foot elevation have left a thick layer of ice on the lagoon, even an hour before sunset.

Shot settings: f/5.6, 1/250 second shutter speed, 48 mm focal length, ISO 200 in aperture priority.

Oh Lake, Wier Art Thou?

This is my first attempt to blur water in motion. The water rushing through the wier is located at a local lake in Eldorado National Forest. Can you guess where this picture was taken?

Shot settings: f/11, 1/4 second shutter speed, 42 mm focal length, ISO 200 in shutter priority.

You're Being Watched

When I'm in Eldorado National Forest I do what comes naturally -- I drive the forest roads. My family has always questioned the sanity of steering a four-wheel-drive truck over less-than perfect roads.

They express their displeasure in my leisure activity by questioning my driving ability. It's kind of the equivalent of "Are we there yet?" Frequent admonishments -- "Don't get lost" and "Don't get stuck" -- come from the back seat.

My son should know by now that that I aways find my way home. Getting stuck? Let's just say he's helped me extricate the truck from more than one snowbank.

We encountered three small herds as we drove down into the Alder Creek basin from Iron Mountain Road. No. 29 kept her distance as I tried to quietly maneuver through the trees. These docile creatures wore loud cow bells that clanked they made their way through the forest.

I caught this cow standing in the middle of Alder Creek upstream from the crossing at Morrison Ranch. Last spring that water would've been about three feet deep in this area. Remind me not to drink the water next summer.

Lake Tahoe Blue

The grandeur of Lake Tahoe has always amazed me. Its beep blue color makes it the jewel of the Sierra Nevada. The waters of Fallen Leaf Lake in the foreground are blue. This picture was shot from Angora Ridge, near the old lookout.

Eldorado National Forest rangers placed the Angora Lookout on the narrow Angora Ridge in 1924. Lookouts had an almost unobstructed 360-degree view of the forest in the South lake Tahoe area. This structure was built in 1935 by the Civilian Conservation Corps. The original lookout cab was converted to a residence after this one was completed.

The Angora Fire scorched the trees to the left of the lookout. The ridge formed the eastern flank of the fire. Firefighters used the ridge road as a natural fire break. Fortunately, the lookout was spared.

Too Close for Comfort

A large plume of smoke drifted above El Dorado County this afternoon. We first saw the smoke as we drove through the town of Plymouth in Amador County on Highway 49.

Just after the top-of-the-hour news at 3 p.m., I struggled to locate a news story on the radio. All I heard on KFBK NewsTalk Radio were the words "evacuation" and "El Dorado County Fair Grounds."

In my haste to find news, I had neglected to leave the radio dial on one station. The tail end of the story did little to comfort me.

Once we drove into our driveway, I realized the fire was burning in the area between Big Cut and Coon Hollow roads, along the east side of Highway 49.

Although my neighborhood was safe, some 50 to 60 homes were threatened by the 49er Fire according to CBS-13.

Sheriffs deputies evacuated 15 homes in the area. An additional 45 homes fell under a voluntary evacuation. The fire was contained sometime after 5:30 p.m. It burned around 30 acres.

Cal Fire Helitack 404 pulls skyward after dipping its water bucket into a local pond. I took my first photo at 3:24 p.m. and continued aiming my telephoto lens at the two helitacks working the fire for 45 minutes.

Helimax Aviation Helitack H-516 drops needed moisture on the 49er Fire just before 4 p.m. Both helicopters shuttled water between the pond and the fire for over an hour. During the six-minute round trip, the helicopters flew in a counter-clockwise pattern.

The Bell 214B1 is stationed at the Big Hill Helitack Base in Eldorado National Forest. Although two Cal Fire air tankers circled above the helicopters, I didn't see them drop any retardant on the fire.

The contractor-operated Bell Helicopter lifts up through the trees after filling its water bucket. Each pilot approached the pond from a different angle. The Helimax pilot flew straight into the pond from the north, filled the bucket and continued along his southern track as he lifted his load out of the pond.

In contrast, the Cal Fire pilot pivoted himself northward before he glided down to the pond. He approached the pond from the south. Helitack 404 was then oriented toward the fire as he gained altitude and headed for the fire.

It's Time for Camp

I could write a thousand words about this building. Hundreds of similar camp kitchens and dining halls are busy feeding boys and girls throughout the country this summer. It's the venue where children and staff are served generous helpings of comfort food during their week at camp.

Right now, I busy getting ready to chef my own camp kitchen. The menu is ready and my purchase order will be sent to Sysco Foodservice in a day or two. In the meantime, you can browse my posts from camps in 2005 and 2006.

I grew up at Camp San Joaquin sleeping in similar tent cabins as this one. The boys at the camp slept in a line of tent behind the Blue Box (kitchen, dining area and main lounge) and pool. For the record, we boys were always miffed as why the girls got to sleep in a hard-walled cabin (called the Long House).

Six to eight boys and a counselor lived in each tent for the week that was filled with activity. I lived in Tent 5 for the 1963 Intermediate Boys Camp (10 and 11 year-olds) with Rory, Paul, Lyle and Gary. Our tent counselor was Mr. Swisher of Fresno (Mrs. Swisher was the camp nurse that session).

Buddies Stephen Cater and Scott Schoenfield stayed in Tents 4 and 7 respectively. Scott and I share a birthday. Stephen's tent formed the Off Key Quartet. There may be good reason why I don't remember the group.

"Roger caught a field mouse and gave it to Gary," reported Paul, our official tent correspondent. "We put it in a large tin can. During the night it supposedly jumped out and spent the night with Gary. Tent 5 is the highest so far in tent clean-up. We usually win 10 points by inspection but all other times it's a mess."

While Tent 5 excelled in cleanliness, we lacked any skill in Wednesday's fitness competition. It seems Tent 3 came out on top with our tent coming in second to last. Not one Tent 5 name appears on the camp newsletter's sports page!

This kitchen and tent cabin in the pictures belong to the Berkeley Echo Lake Camp high in Eldorado National Forest. They're visible from the road into Echo Lakes. Hardly anyone was around the day that I visited last June 2.