Cowboy, Tim Hiller, learned to prepare food at an early age. He is a welder by trade, a blacksmith by passion and a cook by heart. Hiller lives the western way of life and can often be found bringing the herd in, leading pack trips or in his workshop crafting metal into works of art. Here, he shares his “Cowboy Lasanga” recipe with us – a dish he can easily prepare from his home or on the trail.
By Tim Hiller
INGREDIENTS
1 Tbsp. Butter
1 Yellow Onion, Sliced
1 Healthy Pinch of Salt & Fresh Ground Pepper
1 1/2 lbs. Ground Beef
2 Cloves Garlic, Minced
Fresh Ball of Dough Pasta
1 Cup Fresh Mushrooms, Sliced
500 g Dry Cottage Cheese, OR Feta Cheese
1/2 of Each Red, Yellow & Orange Bell Peppers, Sliced. And a couple left in full rings for decorative purposes on top.
Fresh Herbs, Sage, Thyme, Basil & Oregano (or as Desired)
2 Cans of Tomato Paste OR 1/2 Cup Diced Tomatoes
1/2 Cup Red Wine
2 Tomatoes, Sliced
4-5 Cups Shredded Cheese (Can be Mozza, Cheddar, Gouda, etc.)
DIRECTIONS
Caramelize the onion in butter with salt and pepper. Brown the ground beef, onion and garlic in your Dutch oven over medium high heat. Add in either the tomato paste or the diced tomatoes, and red wine. Bring the mixture to a boil and reduce the heat to simmer while preparing your lasagna layers.
Divide your homemade pasta into four even balls. Roll out each ball of pasta dough on a well-floured surface until the dough is thin enough for you to see the outline of your hand through it. Lay your first layer of pasta on the bottom of your Dutch Oven.
Cover your pasta with 1/3 of the meat mixture, 1/3 of the shredded cheese, a sprinkling of one type of herb and some of the bell peppers.
Add another layer of rolled out pasta and add another 1/3 of the meat mixture, all of the dry curd cottage cheese (or Feta), a different sprinkling of herb and the tomato slices.
Place another layer of pasta overtop and cover with the rest of the meat mixture, 1/3 of the shredded cheese, another type of herb and sliced mushrooms.
Place the final layer of pasta on top, along with a your bell pepper rings and another sprinkling of fresh herb. Cover with any shredded cheese you might have left. Bake at 375 degrees Fahrenheit for 50-60 minutes overtop of your campfire flame.
Let the dish sit for 15 minutes before serving.
NOTES
• Pierce each layer of pasta with a knife to allow air to escape and the wine sauce to mix throughly through the layers to cook the pasta.
• All layers must be fully covered in ingredients for the pasta to cook thoroughly.
• If desired, sliced onion can be added into the layers as well.
• Remember that safety must be a key consideration when cooking with a Dutch Oven. When cooking over a fire, a good rule of thumb is to line the circumference of the lid with hot coals and place three more coals in the middle. Have approximately 1/3 of that amount underneath the Dutch Oven or estimate how high you will have the oven hanging over the fire.
It’s a “Dutch Oven,” with “oven” being the key word. When baking in a Dutch Oven, most of your heat has to come from the lid. Use proper heat-wear protection for your hands and don’t ever just grab onto the Dutch Oven handle with bare hands! The bottom of the oven will be extremely hot as well, so if you are moving it from the fire ensure to set it down in a safe place – on a rock or heavy duty trivet – something with a surface that will not burn.
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BASIC PASTA RECIPE
INGREDIENTS
1 Cup Flour
1 Egg, Slightly Beaten
1 Pinch of Salt
1 Dash of Olive Oil
1/4 Cup Water
DIRECTIONS
In a medium-sized bowl, combine the flour and salt. Make a well in the flour. Add the oil and slightly beaten egg into the well. Using a fork, gently incorporate the flour into the egg mixture a little at a time. Mix to form a stiff dough. If needed, stir in 1 to 2 teaspoons of water at a time and knead the dough to reach the desired consistency. You need to end up with a dough that doesn’t stick and is “moldable.”
Form the dough into a large ball and coat with a thin layer of olive oil. Cover the oiled ball with Saran Wrap and let it sit for a minimum of half an hour.
On a lightly floured surface, roll the dough out to desired thinness.
* This dough recipe can be used for homemade fettuccine, Lasagna or Tortillas.
Tim Hiller at home. His book, Cooking the Cowboy Way can be found at: www.ironarts.ca
