John Malik hosts this wonderful gem of a podcast. Episode 4 features a conversation with Dan from Dogwood Custom Knives. They cover knife making, kitchen knives, and a few other topics. And Chef John Malik provides his own personal perspective on the quality and performance of Dogwood Custom Knives.
"Puukko Perfection," The Houndstooth from Dogwood Custom Knives bites down hard!
Make delicious, flaky fish with a white wine sauce.
To make this fish, you will need:
- trout (scaled or fillet)
- 1-2T butter
- one bag of boil-in-bag jasmine rice
- 1 cup + 1-2T flour
- 1t dried oregano
- salt and pepper to taste
- 1 bag of fresh spinach (or other greens)
- 1 lemon
- 1.5 cups light white wine
- 3/4 cup slivered almonds
- 1 pot
- 1 fry pan
- Boil water in pot.
- Add rice.
- Cover rice.
- Reduce heat to simmer as instructed per packaging.
- Combine flour and seasoning (oregano, salt, and pepper).
- Dredge fish in flour.
- Heat butter in pan until brown.
- Add fish to pan.
- Plate cooked rice when it is ready.
- Spread spinach on plates to make a bed.
- Once fish is cooked and crispy, remove from the pan to plate.
- Add almonds and butter in the pan to lightly toast the almonds.
- Plate the toasted almonds.
- In the remaining butter, add 1-2T flour.
- Stir the flour constantly until it to brown.
- Add white wine .
- Gently scrape the pan.
- Serve sauce over fish.
- Slice lemon in half.
- Squeeze lemon over fish and spinach before serving.
We used a 8" fry bake for this pizza in the back woods.
To make the dough, you will need:
- 3C bread flour
- 2t salt
- 1t active dried yeast
- 1C warm water
- 1t sugar
- 1T oil
- heavy Ziploc bag
It is best to start the dough the night before or at breakfast the day you plan to bake the pizza.
- In the Ziploc bag, combine flour and salt.
- In a camp cup, combine yeast, sugar, and warm water.
- Allow yeast mixture to become active and proof for 10-15 minutes camp cup until frothy.
- Once the yeast is active, combine the yeast mixture with the flour in the Ziploc bag.
- Add oil to the Ziploc bag.
- Add water as needed in Ziploc bag to form a dough that cleans the sides of the container, sticking to itself instead of the walls of the bottle.
- Close the Ziploc bag.
- Allow dough to rise until at least double in size.
- After the dough rises, punch down the dough and divide into 3-4 lumps, depending on the size of your pan.
- Allow the dough to relax in the container before shaping your pizza.
- Lightly oil your pan.
- Add the dough.
- Press to the edges.
To make the sauce, you will need:
- dried tomato powder or paste in tube, based on desired texture
- sun-dried tomatoes, soaked in warm water and minced to taste
- 1/2t oregano
- pinch chili powder or flaked
- 1t of sugar
- 1t granulated garlic
- 1/2T olive oil
*Adjust measurements based on how many pizzas you plan to make.
- Soak and drain tomatoes.
- Combine all ingredients in a camp cup, adding small amounts of water until you have a the desired consistency for pizza sauce.
To make the pizza, you will need:
- toppings, like pepperoni, mushrooms, olives, and onions. (Go wild, but no pineapple. One shall never put pineapple on thou pizza.)
- cutting board
- small fry bake
- olive oil
- camp stove
- large rock log to balance fry bake
- Flour the cutting board.
- Roll out the dough.
- Lightly oil the pan.
- Push dough into pan.
- Coat dough with sauce.
- Cover with toppings.
- Bake to golden, yummy goodness.
Cutlery Lover has been taking a Heritage Echo-7 out for a test drive for a while. He even added some new firefly grips a few weeks ago. Go check him out on YouTube and him some Dogwood family love!