Postcard Cabins

There’s something about cooking over a campfire that feels deeply restorative.

Perhaps it’s stirring your favorite recipe over the comforting heat of the flames. Maybe it’s the slower pace of naturally cooking versus the quick fix of the microwave back home in the city. Whatever pleasure it gives you, it just makes the meal that much more memorable.

Last Spring, we partnered with local DC restaurant Little Sesame for Wild Sesame, a weekend adventure at Getaway that included meals over the campfire, music, hikes, nature walks, yoga, and much, much more.

Among the many meals we carefully cooked over the fire was the Middle Eastern  / North African favorite: shakshuka. The tomato-based dish made for a hearty and downright delicious breakfast on our meal before we hit the road back. Little Sesame shares how to cook their Wild Sesame Campfire Shakshuka below.

Little Sesame’s “Wild Sesame” Campfire Shakshuka

Ingredients

• 1 ½ tablespoons Extra Virgin olive oil 
• 1 white onion, medium diced
• 6 ea roasted red peppers, peeled and medium diced
• 5 ea Roma tomatoes, medium dice (if not tomato season you can substitute a small can of whole peeled tomatoes)
• 2 cloves garlic, thinly sliced
• 2 tablespoons tomato paste
• 1 teaspoon cumin
• 1 tablespoon smoked paprika
• Salt and Pepper, to taste
• ½ cup water
• 1/2 bunch cilantro, picked and chopped
• Salt and Pepper, to taste
• 8 eggs 
• Handful fresh mint, torn (optional)
• Handful fresh flat leaf parsley, torn (optional)

Heat olive oil in a large cast iron skillet, when hot, stir in onions and sauté until onions become translucent. Add roasted peppers, sauté for two more minutes. Stir in tomatoes, garlic tomato paste, cumin and paprika, sauté for another 2-3 minutes, add water and toss in cilantro; stir well. Lower the flame to a simmer and let sauce cook for 10 to 15 minutes. Season to taste. Crack eggs into the sauce and cook until whites are just set (and yolks are still runny). Garnish with fresh mint or parsley – or both. Dish up individual servings or eat right out of the pan with your favorite bread.

Wild Sesame will be back at Getaway in May 2020. Follow us to be the first to hear more about it, and keep up with Little Sesame here.

One of our favorite ways to relax and connect with others here at Getaway is by sharing a meal or a favorite recipe. We reached out to Danielle of @therealveganmayo for some of her favorite recipes that she cooked on her Getaway. Here’s the recipe for her delicious Vegan Mango Habanero Glazed Skewers.

Vegan Mango Habanero Glaze

Makes enough glaze for roughly 5-6 skewers.

Ingredients:

• 2 garlic cloves, minced
• 1/2 cup unrefined coconut sugar
• 1/4 cup finely chopped fresh mango
• 1/2 habanero pepper finely chopped (include some seeds if you like a little heat)
• 1/2 tbsp apple cider vinegar
• 1 tbsp soy sauce
• 1/2 tsp liquid smoke
• 2 tbsp apple juice
• 1/2 tbsp olive oil (adjust as needed)

Instructions: 

1. On medium high heat add oil to pan and let warm. Once warm, add minced garlic cloves, habanero pepper and liquid smoke to pan and heat for 2 minutes and 30 seconds until fragrant and slightly browned.
2. Add the rest of your ingredients except your coconut sugar and heat on medium for 3 minutes, mixing frequently. 
3. Once that is completed, add your coconut sugar and mix well to incorporate all ingredients. Let simmer for 4:30-5 minutes on medium heat, lower heat to low and let stand for 2 minutes. Once glaze thickens a bit, brush onto your skewers and add them to your grill, cook and then enjoy! 

Options for skewers: vegan beef and chicken chunks (available on plantsleadourway.com—you can use code “MAYO” to save you $10 on your order, or check your local grocery store for available options near you. We also used mushrooms, tomatoes, onions, and green bell pepper. We paired it with some fresh guacamole, quinoa, mango salsa, and a lime wedge.

Looking forward to cooking in nature again? Book your Getaway today.