I was brought up by an Italian mother and an Irish father. Our days always
ended sitting around the kitchen table discussing how school went, was my
Dad’s shop busy that day, where was my next basketball game being played, or
simply annoying my sister from across the table. The TV was never on, but
music was always a part of the meal. Once we were old enough, my mom gave us
both roles in the kitchen to help prepare dinner. She taught us how to make
her favorite dishes, but mostly how to have a balanced meal, made with love on
the table for her family. Once I learned how to cook, I fell in love with
cooking for my family and friends. Couldn’t wait for the next gathering to
plan the menu and pull it all together. Watching everyone come together around
the table, enjoying the meal, laughing, telling stories, and living in the
present moment is what I love the most!
This past week I was delighted with the opportunity to share a couple of
recipes and cooking tips with my fellow RVers at Camp Winnebago. I am not one
to get nervous about public speaking or nervous about much (except flying – I
despise flying). But, I have to admit, I had some nerves the night before my
first cooking class, and by some, I mean a lot. I wanted everything to be
perfect! I wanted everyone to like what I made, and I wanted everyone to walk
away with learning something new.
Camp goers started piling in the Flying W Canteen for my 11 a.m. class and I
watched as every single chair in the place filled up. I waited until it was 11
a.m. on the dot and simply started cooking. Once I started doing what I love
the nerves disappeared and I just cooked. I made veggie paninis with
asparagus, caramelized onions, fresh basil, gouda, and a schmear of maple
smoked chipotle orange marmalade and a Cuban flatbread pizza (an homage to our
hometown of Tampa where the Cuban was invented). I also used some of that same
marmalade to make a vinegarette for a mixed greens salad topped with blue
cheese. The feedback was incredible! They liked it. They really liked it!
The tips I shared were:
- Use leftover hamburger or hot dog buns and make fancy (but simple) paninis.
- Find those local jams/jellies/honeys and use them for something other than just toast!
- Recreate flavors you find on the road . . . get creative with things like pizza, pasta, salads, marinades, and sandwiches.
Growing up in a middle class, hard-working family, with an Italian mother, one
simply does not throw away food. You stretch what you’ve got, and you make it
work! That’s why I never throw away bread, the last of the jam or jelly, and I
turn my leftovers into the shining star again.
For my 8 a.m. cooking class I made breakfast burritos and little mini pop-out
omelets. Again, using what you have leftover and giving it a new life! My
favorite take-away from doing the cooking classes was not just that the class
enjoyed the food, but they were excited to try something new in their own
kitchens or camps. That makes me smile!
A big thank you to Winnebago for the opportunity, and a really big thank you
to Magma Grills for the opportunity to cook on, use, demonstrate, and represent some
great outdoor cooking products! If you want to check out more of Patrice's recipes, check out more in our recipes section of our website.
.webp "Magma Grills")
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