There are many outdoor cookbooks, but The Magic of Fire by William Rubel is the one that makes you want to build a fire in the back yard right now and roast onions.
Let’s hear what he has to say about those roasted onions, the first recipe in the book.
The shock of high heat changes onions. Caramelized sugars combine with a hint of smoke to give them unexpected complexity. The roasting process is a sensual delight. When the charred onions are ready, spear one with a fork and hold it close to your ear. You will hear the juices churning and smell an intoxicating fragrance.
The recipe is simple. This is a trimmed version, leaving out some details (“using tongs”) and adjectives (“aromatic”).
Spread the embers. Place each onion on the embers 4-8 inches from the flames. As the outer shell begins to blister, turn the onions, several times during the roasting process. The onions are done when the outer skin is charred and the onion can be easily pierced with a knife. Aim for a cooking time of 20 to 40 minutes.
Remove the cooked onions from the fire. When cool enough to handle, cut off the bottom of each onion. The burnt outer layers will often slip off like a glove. Quarter, separating the leaves. Drizzle with olive oil, toss with herbs, and season with salt.
Ready to do that on a campout?
But there is a lot more beyond that first recipe. Here are a few I’d like to try:
- Roasted eggplant spread
- Baked beans (needs 8-12 hours)
- Ember-baked fish (not grilled, cooked directly on the embers)
- Chicken in a pot (an exuberant version, with onions, heads of garlic, mushrooms, tomatoes, artichokes, and greens)
- Brisket baked in ash
- Pot-au-Feu (feeds 15-20!)
- Ember-roasted vegetables
- Ember-baked potatoes (on embers or in hot ashes)
- Ash cakes
- Flat bread
- Irish soda bread
- Grilled grapes (“As the finish to a meal, grilled grapes have no peer.”)
I checked out The Magic of Fire from our local library and I was enchanted. I think I need a copy.