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Outside Magazine April 2003

Where the Wild Things Go
Moveable Feast
Cooking Ultralight


	(Chris Bartlett)

CORE ACCOUTREMENTS FOR THE BACKCOUNTRY KITCHEN

Manufactured in Japan to near-aircraft-grade tolerances, the ingenious three-ounce Brunton Crux canister stove will boil a bucket of pasta. Yet it folds up like a paper crane small enough to tuck away in the concave space beneath a standard isobutane fuel canister. ($70; 800-443-4871, www.brunton.com)



	(Chris Bartlett)

You aren't truly going fast and light until you've maxed out the titanium gear in your pack. MSR's superstrong and ultra-spare Titan Mini Cookset—two pots, one lid—tips the scale at just under 11 ounces. ($90; 800-531-9531, www.msrcorp.com)



	(Timothy Archibald)

CHEF BOULOT'S TURF 'N' SURF
Seven-Hour Leg of Lamb

Serves 8

Ingredients:
Leg of lamb
1 tsp crushed ground garlic, plus one head of garlic
1 tsp fresh rosemary
1 tsp fresh thyme
1/2 tsp black peppercorns
1/4 cup tomato paste
2 yellow onions
2 carrots
2 celery stalks
1 tsp coriander
1 tsp juniper berries
2 bay leaves
1/4 cup flour
1 bottle Bordeaux
Salt to taste

Rub lamb with crushed ground garlic, thyme, and rosemary, and season with salt and pepper. Marinate for 24 hours. Place the lamb in a roasting dish and into a hot (400 degrees) oven for 20 minutes—or until lamb is golden-brown. Remove lamb from dish and set aside. Pour remaining lamb juice into a braising pan. Chop the vegetables and brown them in the braising pan on top of the stove. Add 1/4 cup flour. Then add tomato paste and bottle of Bordeaux. Bring to a boil, stirring occasionally. Season with salt, pepper, remaining spices, and one head of garlic. Place lamb in braising liquid and be sure meat is completely covered (add water or chicken stock if necessary). Cover with a tight lid or tinfoil. Simmer in a slow (300 degrees) oven for seven hours. Take out, let cool, remove meat, strain vegetables, and vacuum-seal in bag with liquid. Freeze. In camp: Defrost, reheat in bag or pot, and serve.

Roasted Salmon on River Stone with Blanquette of Leeks

Serves 8

Ingredients:
8 oz salmon fillet per person
4 oz leeks per person
1 cup heavy cream
1 tbsp French mustard
3 tbsp olive oil
2 tbsp sherry vinegar

Heat flat stones (one per person) in a fire. Fillet salmon, leaving skin on. Season with salt and pepper and coat with olive oil. Move stone to edge of fire pit and cook, skin side down, without turning. Sauce with a vinaigrette of French mustard, remaining olive oil, and sherry vinegar. Simmer leeks in heavy cream until tender, and serve on the side.