Food
Friday
Dinner. Schwank Pizza - Pera Pizza
- Pizza Dough
Make Snack for Tomorrow. Cheesy Biscuits
Dessert. Gooey Caramel Baked Apples
Saturday
Breakfast. Strawberry Dutch Baby
Snack. Chips & Salsa
Lunch. Packable
Dinner. Beer-battered Fish
Dessert. Sunny Orange Cake
Sunday
Breakfast. Savory Sausage and Cheese French Toast Casserole
Cooking Gear
Must-Have Cooking Gear
- Camp Dutch oven with lid, ideally 2 if you want easier timing/cleanup between fish, cakes, biscuits, and casseroles
- Lid lifter, heatproof gloves, charcoal tongs, and a trivet/lid stand
- Schwank Gear
- Parchment paper
- Large mixing bowl, medium mixing bowl, small mixing bowl, and one wide shallow bowl for dredging fish
- Whisk
- Mixing spoon or rubber spatula
- Metal spatula for sausage/casserole
- Long tongs or spider/slotted spoon for frying fish
- Chef’s knife, paring knife, and cutting board
- Small metal spoon or apple corer for the baked apples
- Measuring cups and measuring spoons
- Pastry brush for the pizza oil
- Rolling pin, or a clean bottle, for pizza dough
- Pizza cutter or large knife
- Paper towels and a plate/tray for draining fried fish
- Toothpicks or wooden skewers for testing the orange cake
Useful If Not Prepping At Home
- Microplane/zester for the orange cake
- Citrus juicer
- Cheese grater
- Small saucepan only if you’re making the coconut topping variation for the orange cake
- Instant-read/deep-fry thermometer, optional but helpful for the fish oil
I’d prioritize two Dutch ovens if space allows: one recipe after another is doable with one, but frying fish and then baking dessert in the same pot is a cleanup/timing hassle.
Master Recipe List
I reviewed the meal notes and found a few prep-relevant gaps: Pera Pizza uses purple onion and sugar in the instructions but not the ingredient list; Cheesy Biscuits references a baking-mix recipe that is not in the vault, so I’d use store-bought biscuit mix unless you already have one; the baked apples recipe says 4 caramels for 8 apple halves, so bring 8 caramels or cut 4 large ones in half.
Master Ingredients
- Pizza dough
- Cod or trout fillets (catch)
- Breakfast sausage: 1 lb loose
- Prosciutto: 1/2 cup
- Eggs: 15 large, or bring 16
- Whole milk: just under 1 quart; bring 1 quart minimum, more if you want biscuit slack
- Unsalted butter: 3 sticks
- Shredded mozzarella: 2 cups
- Mozzarella pearls: 1/4 cup
- Parmesan: 1/4 cup plus 1 tbsp parmigiano reggiano
- Sharp cheddar: 3 cups / about 12 oz
- All-purpose flour: about 3 cups
- Self-rising flour: 2 cups
- Biscuit/baking mix: 2 cups
- Granulated sugar: 2 1/2 cups
- Brown sugar: 1/4 cup packed
- Kosher salt, black pepper, cinnamon
- Baking powder/cornstarch only if doing the trout variant
- Cooking oil: about 4 cups, or enough for 3-4 inches in the Dutch oven
- 1 lager-style beer
- Malt vinegar
- 4 large apples
- 8 caramels
- 1 pint strawberries
- 1 large orange
- 1 green pear
- Small amount purple onion
- Garlic: 1 tsp minced
- Basil: 4 large leaves
- Pistachios: 1 tbsp chopped
- 10-12 slices sourdough bread
- Chips and salsa
Bag/Container Count
I’d bring about 7 large gallon ziplocks as meal kits, 18-22 small/snack ziplocks, and 8-10 leakproof containers or jars for liquids, eggs, butter, meat, and fruit. Don’t trust ziplocks for beaten eggs or milk unless they are inside a secondary container.
Meal Kit Organization
Friday Dinner: Pera Pizza
- Outer gallon bag: FRI DINNER - PIZZA
- Small bag: shredded mozzarella + parmesan
- Small container/bag: mozzarella pearls
- Small bag: prosciutto
- Tiny bag: chopped pistachios
- Tiny container: minced garlic
- Tiny container: 1 tbsp olive oil
- Prep on site or day-of: pear slices and onion slices; pear will brown if cut too early
- Separate: pizza dough, parchment
Friday Snack Prep: Cheesy Biscuits
- Outer gallon bag: FRI NIGHT - BISCUITS
- Small bag: 2 cups biscuit mix
- Small bag: 1 stick cold butter, cubed and kept cold/frozen
- Small bag: 1 cup sharp cheddar
- Small container: 1/2 cup milk
- Optional: extra butter for Dutch oven greasing
Friday Dessert: Caramel Apples
- Outer gallon bag: FRI DESSERT - APPLES
- Small bag: 1/4 cup brown sugar + 1 1/2 tbsp flour + 1 1/2 tsp cinnamon
- Small bag: 8 caramels
- Small container: 3 tbsp melted butter, or pack butter whole and melt there
- Keep whole: 4 apples; cut/core at camp so they do not brown
Saturday Breakfast: Strawberry Dutch Baby
- Outer gallon bag: SAT BREAKFAST - DUTCH BABY
- Small bag: 2/3 cup flour + 1/8 tsp salt
- Small bag: 1/3 cup sugar for strawberries
- Small bag: 1/2 stick butter, cut up
- Leakproof jar: 3 beaten eggs
- Small container: 2/3 cup milk
- Rigid container: hulled/halved strawberries
Saturday Dinner: Beer-Battered Fish
- Outer gallon bag: SAT DINNER - FISH
- Small bag: 1 1/2 cups flour + 1/2 tsp salt for batter
- Small bag: 1/2 cup flour for dredging
- Small bag or tin: extra salt + pepper
- Double-bag/container: 2 lb fish strips, very cold
- Separate: beer, frying oil, malt vinegar
- Bring paper towels or, better, a wire rack if you have one
Saturday Dessert: Sunny Orange Cake
- Outer gallon bag: SAT DESSERT - ORANGE CAKE
- Small bag: 2 cups sugar
- Small bag: 2 cups self-rising flour
- Tiny container: orange zest
- Small container: 1/4 cup orange juice
- Small container: 3/4 cup milk
- Small container: 2 tbsp melted butter
- Leakproof jar: 4 beaten eggs
- Extra butter: for greasing Dutch oven
Sunday Breakfast: Sausage French Toast Casserole
- Outer gallon bag: SUN BREAKFAST - CASSEROLE
- Container/bag: cooked and cooled sausage, 1 lb
- Small bag: 2 cups sharp cheddar
- Gallon bag: torn sourdough pieces
- Leakproof jar: 8 eggs + 2 cups milk + 1 tsp salt + 1/2 tsp pepper, beaten together
- Best prep move: brown the sausage at home so Sunday breakfast is just assembly and baking
Food Safety
For food safety, keep raw fish and cooked sausage in separate cooler zones or secondary bags. Label every bag with the meal, day, and “add at camp” items so you do not have to re-read the recipes while cooking.