Try Katie Mitzel’s “backcountry cooking” recipes for Lemony Lavender Buttermilk Cake and Red Lentil and Creamy Carrot Soup
Altitude can have some unexpected effects on food preparation, primarily baking. It’s a fact Katie Mitzel knows all too well.“A storm was moving in and the atmospheric pressure was dropping rapidly ahead of this event. I really wanted to join some fellow lodge staff on a traverse of a big peak, and we knew in order to accomplish our objective we would have to have an early start.”
She learned from the experience and went on to master the art of cooking and baking at high elevations. That prowess is on display in her latest cookbook Rocky Mountain Cooking, which features a variety of rib-sticking recipes she’s compiled during her years living in the Rocky Mountains including in Alberta and British Columbia.
“This cookbook was created in backcountry lodges, so being a hiker and skier myself, I developed the recipes so I could also get out and enjoy the splendour of whatever the day had to offer.” “There are certainly the classics like Pan-Seared Beef Tenderloin with Peppercorn Gravy and Mountain Pork Medallions with Hinterland Mushrooms. But, what the reader will also find though is an incredible amount of gorgeous and easy to prepare vegetables: Asparagus Fries with Roasted Garlic Aioli, Chickpeas and Kale in Pomodoro Sauce, Brussels sprouts with Homemade Pesto.
“The mountain photography and food photography are also so immensely riveting that even if you aren’t a terrific cook, you could easily become one just by the inspiration of the dazzling images,” Mitzel says. Pour in 1 cup of the stock, bring to a simmer, and cook, uncovered, for 5 minutes. Rinse the lentils in a colander and set aside.
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