Trail RecipesBy Akira Suzuki
One in the Oven: Gratin - Making the Most of Leftovers, Part 2
Tomato sauce or white sauce
Salad Oil or Olive Oil
Continuing our journey to discover what to do with leftover bread, this issue we introduce “Gratin Bread,” a main dish with the looks and smell that win rave reviews.
Most people mistakenly associate “oven-style” cooking with the necessity for lots of tools and preparation, when really all you need is a frying pan with a lid or some aluminum foil. As long as you can keep in the heat, you’re set.
A gas torch comes in handy for those who like their topsides crispy and also makes for an easy way to start campfires and get your coals cooking. When cooking over the campfire, feel free to wave a burning ember over the top of the dish to achieve the same effect – a method which speaks more to the naturalist in all of us.
You can use sliced bread, French bread, or bread with nuts for a little added kick. If you use regular sandwich bread, make sure it’s dried out so the final product doesn’t end up soggy.
For sauce, you can keep things simple with a basic tomato sauce, or spice it up with a pizza sauce, salsa or meat sauce – anything’s fine. If you’re looking to go with a white sauce, I recommend something of the cream stew variety. There are canned and packaged varieties which have quite a rich taste, so use these sparingly to keep the flavor balanced.