Another Day of Cottage Cooking

Another day at the cottage meant more adventures and more cottage cooking! I started the day by making a family brunch of pancakes smothered in fresh fruit salad and maple syrup.

I have no problem admitting that I used boxed pancake mix; that’s a family tradition when cottaging or camping. No point in buying that “add milk and eggs” kind, either. I mean, if you’re doing that you’re essentially buying a pre-made mix of flour, baking soda, and maybe a bit of sugar and salt. I can buy those ingredients (and even pre-mix them) separately for much cheaper overall — and it’s just as non-perishable. No, we buy the “just add water” type, which is perfect for camping and cottaging. It’s not fancy, but it’s easy to transport and it’s really hard to make it go bad. Even the cheapest, non-brand-name kind usually works just as well.

The weather was beautiful and sunny, hot enough to enjoy swimming but not too hot. We did have a bit of a problem with deer flies when out of the water and horse flies when we were in the water. It was a bit of a pain in the patoot, but we had a good time hopping in and out of the water anyway.

My dad took the girls fishing, and while they caught a bunch of little rock bass (max 6″ long), Dad caught three good-sized smallmouth bass. Pictured above was the smallest of them. Dad had had very little luck previously with artificial bait, but taking the kids out with simple spinners and real worms to go after little fish netted him three big ones. He really wasn’t expecting it, and since he only had a rod intended for small fish and a six-pound test, his rod was bent double and one of the fish snapped his line and swam away with his bobber and lure. Thing 1 managed to rescue the bobber with her net, since it floated away, but the lure was gone.

Sadly, I haven’t the slightest idea how to fillet a fish, so all of Dad’s catches were released back into the lake. One of these days I hope that I’ll be able to find someone who can teach me how to make a proper meal with one of Dad’s catches. Or one of my own (although I don’t fish nearly as often as Dad, so the likelihood of me catching anything big enough to bother cooking is pretty darned low).

Instead of fresh fish, for dinner we used up the remainder of the food we’d brought to the cottage for that stay. I used up the majority of the bread I’d made the day prior (White Bread from page 596 of the Joy of Cooking (Rombauer & Becker, 2006 edition)) to make grilled cheese — with lactose-free cheese for me and goat cheddar for Dad, as usual. On the side we had the rest of the morning’s fruit salad with a bit of maple syrup, and the last slices of summer sausage from the farmer’s market.

Then it was time to pack everything back into the car and drive back into town, away from the peace of the lake but back to the convenience of WiFi and cell phone service.

Cool Dinner

Last night I figured that we needed a cool, refreshing dinner to help combat the heat. To this end, I boiled up what was frankly way too much sushi rice and made some onigiri like I had eaten so regularly in Japan. I wrote a bit about this dish when I tried making pork belly onigiri, and doing so really made me crave the simple version. It’s fresh and clean-tasting, and it’s served cold, so you can whip it up during the cooler part of the day (or the night before), refrigerate, and serve it when it gets warmer.

I used a onigiri press like this one (which I bought at T&T for less than ten dollars, so don’t let the online price tag fool you). Of course, you can totally form rice balls by hand, a press just makes it less messy and keeps each one looking more or less identical. A press also makes it so much easier to put a filling inside the rice ball. I used canned salmon with a dash of mayonnaise (Japanese Kewpie mayo would have been best, but I didn’t have any on hand and substituted regular old Hellmann’s). For a bit more of a pop of flavour, I also added a few drops of liquid hickory smoke. We always have some of that stuff in the pantry because it makes a canned salmon sandwich absolutely divine, so I figured it would do the same to the onigiri.

I served the onigiri with halved hard-boiled eggs (also cold and prepared in advance) and some local summer sausage from the farmers’ market. I know that’s not how it would traditionally be served, but I wasn’t trying for accuracy here, I just wanted a nice, cool dinner that we could eat comfortably with our hands while we sat out on the porch. This would also have made a great picnic.

Not Charcoal Briquettes

Last night for dinner I wanted something quick and easy, as well as something that could preferably be cooked on the barbecue. I just wanted to spend time on that lovely new deck! There are lots of options along those lines, but unfortunately not a lot of them could be made without having to make a run to the grocery store this time. Honestly, I have run out of rice, potatoes, and carrots, which are three of my main staples. I really must go do a large grocery run. But I still needed to cook a family dinner with what I had at hand.

So I went with what I’ve been resorting to all too often of late: eggs and toast. The toast was day-old Fluffy Dill Bread. (I’d run the bread machine in the garage since it was so hot and humid the day before, and I didn’t want to heat up the house.) Eggs are always quick and simple, so I made both over-easy and scrambled, to peoples’ preferences. But then there was the sausages to go with the dinner, which are not, as one might think, charcoal briquettes.

Something about the kind of wood pellet we’re using at the moment in the smoker grill turns everything cooked in there black on the outside. I think it’s just a high-ash mixture. You can see it to a certain degree on the burgers, but the buns hide the worst of it. But with the sausages, it just looks horrible. It’s funny, though, because the meat tastes absolutely fabulous. It’s juicy and tender and not at all overdone. And, of course, there’s a lovely smokey flavour and scent that comes through with anything on a wood pellet grill. We’re just going to have to invest in some nicer pellets next time we run out. The ones we’re using came with the grill when we got it last fall second-hand from my in-laws, and I have no idea what kind they are. After all, not every dish needs to look as if it’s been blackened.