Gourmet Italian Guest RV Cooking Show

Italian food has become standard fare here in America. It seems everywhere you visit you’ll find Olive Garden or even a Pizza Hut. But look a little harder and you’ll discover establishments serving delicious, authentic, makes-magic-in-your-mouth Italian with recipes passed down from generation to generation. That’s exactly what I found during my stay at Flying Flags RV Resort in Buellton, CA. In fact, I was looking for a celebrity chef to film a show with me. Luckily for all of us, the resort’s manager, Dan Baumann, is a bona fide foodie and had just the man for me – Chef Giorgio Curti of the famous Santa Ynez eatery Trattoria Grappolo. Upon hearing the news I did what every fun-loving RV Cooking Show host would do – planned a party!! But instead of filming in Studio A (our Jayco 5-er) Dan graciously offered a big, beautiful park model cottage. Nice! In this episode – Gourmet Guests – you’ll enjoy the fruits of our labor. Chef Giorgio prepares 3 absolutely amazing dishes for us: a seafood pasta, grilled sliced beef with arugula and a burrata citronella salad. Amazing! And don’t shy away, they only sound fancy and complex. Chef Giorgio specializes in easy and elegant. He made these terrific dishes “rustic” in honor of our outdoor lifestyle. Served up with some fine Santa Barbara County wine – Mosby Dolcetto for one – it was a fabulous feast that you don’t want to miss out on. Sure enough,... Read more

It’s the little things that make a boondocking lifestyle – Part 2

By Bob Difley Last week’s post (of the same name) triggered the unlikely discussions of electric blankets and the CPAP (sleep apnea) problem for boondockers. But it was more than that, it was a discussion of what is important for our personal enjoyment. So let’s dig some more into how to cope with our individual quirks and idiosyncrasies (Qs & Is) when boondocking and exploring those destinations way off the beaten path. I’ll start with my wife’s Qs & Is (since I don’t have any). As a health and fitness nut enthusiast, a most important requirement for her is access to fresh fruits and vegetables (FFV). Let me emphasize fresh here. It was never a question of whether we would orr would not continue to eat FFV when boondocking, but how would we accomplish it off in the depths of the primeval forest way out in the desert where we liked to camp–miles from the nearest organic food or farmers market. Supermarkets were few and far between in most of the places we explored and they usually left her dissatisfied and the local stores were usually deficient in the FFV category–especially the fresh part–if they had any fruits and veggies at all.  The longest we could eke out the FFV supply before they withered into the inedible class was five days. As a result we had to build into our schedule and finances long trips to the nearest urban center for restocking. So off we would go, driving sometimes as far as 50 miles one way, and... Read more

RV Cooking Show Interviews Two Oil Barons, Creates Two Delicious RV Recipes

Baked Goat Cheese Salad and a Walnut Honey Sauced Brownie featured in this Local and Luscious Food, Fun & Friends at Flying Flags episode Perhaps you’re like me…perfectly paired with my love to travel and my love to eat is my curiosity and love of learning. I suppose that’s why folks like us travel, vacation and explore like we do. Not too long ago I was fortunate enough to be able to visit with two dynamic women that play a major part in the Santa Ynez Valley culinary scene – I call them the ‘oil barons’. For this Food, Fun & Friends at Flying Flags episode called Local and Luscious I was searching for a premier olive oil maker and came across Theo Stephan, founder of Global Gardens, and her amazing gourmet collection of oils, vinegars and more. Long story short, that lead me to the Solvang Farmers Market and Mary Jane Edalatpour of La Nogalera Walnut Oil. Both ladies are a foodie-force to be reckoned with and create some spectacular oils! In this RV Cooking Show episode we’ll learn a bit about their groves and their oils and make two show-stopping dishes…one to start the meal and one to finish it. After visiting with Theo we’ll prepare an easy and elegant Baked Goat Cheese Salad with a simple vinaigrette. We’ll take Mary Jane’s walnut oil for a spin with our Walnut Honey Sauced Brownie after stopping by her organic walnut grove. Watch the Local and Luscious episode and visit my website to print the... Read more

Snowbird destinations: New Mexico

D.H. Lawrence said it best: “I think New Mexico was the greatest experience from the outside world that I ever had. It certainly changed me forever….The moment I saw the brilliant, proud morning sunshine high over the deserts of Santa Fe, something stood still in my soul, and I started to attend….In the magnificent fierce morning of New Mexico one sprang awake, a new part of the soul woke up suddenly, and the world gave way to the new.” Georgia O'Keeffe Museum in Santa Fe. © Rex Vogel, all rights reserved “The Land of Enchantment” is scrawled across the New Mexico license plate. To someone who hasn’t visited New Mexico that may just seem like a phrase produced by Madison Avenue or a chamber of commerce. But a visit to New Mexico will quickly enchant and thoroughly cast a spell over you, and you’ll wonder why it took so long to make that initial visit. Renowned New Mexico artist Georgia O’Keeffe once said, “If you ever go to New Mexico, it will itch you for the rest of your life.” Like millions of folks from all over the world, we came to know exactly what she meant. The people, the culture, the cuisine, the landscape, the climate—New Mexico just gets under your skin and takes hold. Whatever form it takes, the New Mexico mystique is a powerful force to reckon with. The mystique of New Mexico’s American Indian tribes is extremely powerful. The Navajo, Apache, Ute, Hopi, and Pueblo cultures all call New Mexico home. Their unique languages, colorful... Read more

RV Cooking Show – Aunt Lucy’s Thanksgiving Stuffing & 3 Hidden Gem National Parks/Monuments

Happy Thanksgiving RV.net readers!! Growing up, this stuffing permeated my holidays. It’s the one we enjoyed when spending time with Aunt Lucy and her brood and, if we couldn’t be together that year, enjoyed at our house. It’s a staple at my Thanksgiving table all these years and miles later and one I’m not willing to compromise on. But that doesn’t mean you can’t. In fact, if it were up to my chile-lovin’ husband, we’d add roasted green chiles to this year’s batch (but not going to happen). Check out my “Additional Tips” on this episode’s webpage for ways to customize this dish or enjoy it like Aunt Lucy makes it. Either way, it’s delicious! While the stuffing is cooking I’ll take you on a quick tour of something I’m mighty thankful for – three of my favorite lesser known National Parks/Monuments  – and I’ll offer my .02 on what’s not to be missed when visiting the parks. Check it out: Make our Crockpot Turkey Breast – see the video here. And don’t forget Mom’s Famous Thanksgiving Cranberry Sauce…yum! FOR the ADVENTUROUS (or simply curious): Gourmet Trash Can Turkey From all of us at the RV Cooking Show, we wish you and those you care about a memorable Thanksgiving holiday. Evanne RV Cooking Show PS – What do you call the Thanksgiving turkey stuffing? Stuffing or ??? Leave a comment…we’d all like to know :>  Read More →

Reducing Kitchen Clutter

Written By Professor95, courtesy of Woodall’s Campground and Family Camping Blog. I thoroughly enjoyed reading Dana T’s recent blog on RV Kitchen Organization. So much so, that I cannot resist the temptation to slip in behind her excellent ideas and add some of our own. Dana’s family and mine live in significantly different RV environments. First, it is normally just Nancy, me and Oscar in the RV – that is unless we are taking grandkids along too. Second, we are not full-timers and third we have a little more living space since our fifth wheel is not a toy hauler. But, more living space does not necessarily translate to a larger kitchen or more storage space. The only thing we really gain is room for more furniture and dirt. RV kitchens are, well, RV kitchens. They are typically small, use downsized appliances and never have enough cabinet space. They provide a really good reason for cooking outdoors on the grill! Dana’s comment on, “If you don’t use it, toss it” is so true. For years we hauled hundreds of pounds of stuff – stuff like waffle irons, sandwich grills, multiple pots and pans, enough dishes for a 30 piece place setting and enough food to feed us for an entire winter. Then, one day, we decided to get organized. Out went all of the unused stuff – back to the Goodwill thrift store where most of it was purchased to start with. Some kitchen wares were replaced with space saving designs and space was reworked to maximize convenience and... Read more

RV Cooking Show – White Bean Pesto Dip and Central Massachusetts

  We’ve been dedicated tenters, pop-up lovers, travel trailer testers, and 5th wheel dwellers…and made lots of terrific friends along the way. One set of friends recently hit a milestone in their business – Pine Acres Family Camping Resort in Oakham, MA celebrated their 50th year as a family owned/operated park – three generations strong! Randy and Denise invited us out to celebrate (and helped us add “cabin campers” to the list) and graciously agreed to film this episode of the RV Cooking Show.  Read more  Read More →

RV Cooking Show – Free RV Fun & Stuffed Bananas on the Grill

Greetings from the road, Summer is officially here as evidenced not only by the calendar but the temps outside!! Chances are RVing/camping is in the cards…even if you are on a budget. Well, you won’t be surprised with this show…you already know we RVers are the most frugal bunch around. In this episode of the RV Cooking Show I’ll share with you some of my favorite fun free things to do when you go RVing. Let’s face it, who doesn’t love free fun, right!?!? And now to one of the main attractions of summer…the grill. But nope, we’re not talking burgers here. Instead we’re making steamy stuffed banana boats on the grill (you can also make them right in the campfire). Think chocolate, peanut butter, honey, brown sugar, even pineapple and coconut…it’s all so very good! Watch this shorter than usual (I know you have places to go) RV Cooking Show – Banana Boats – steamy, stuffed and grilled & No Cost RV Fun below.  I am also delighted to tell you I’ve produced an RV Cooking Show eCookbook – Great Getaway Grilling – free to my show subscribers. If you are already a subscriber you’ve recieved the link to this summer grilling kick-off, six of my favorite locations and grilling recipes. If not, visit the RV Cooking Show home, subscribe, and a downloadable e-Cookbook will be sent to your email address. Thanks for watching…now let’s get this show on the road! Evanne RV Cooking Show  Read More →

RV Cooking Show Auditions for Oprah

Aims to shift RVing into the mainstream travel arena The RV Cooking Show recently auditioned for Oprah Winfrey. The new Oprah Winfrey Network, set to debut in January 2011, is searching for quality programming and has invited video submissions for consideration via Oprah’s “Your OWN Show” competition. The three-minute RV Cooking Show audition showcases the “wonderful, wandering world of RVing” with the goal of promoting this special mode of travel to a national (and possibly worldwide) audience. Read more  Read More →

The Barbecue Chef: Cook healthy, stay healthy

By Bob Difley (with a push from Lynn Difley) If you are like me, you often turn a deaf ear or blind eye to your usual healthy eating habits when the summer camping and barbecue season kicks in? Staying healthy on the road is as important as keeping your rig in tune. There is nothing that can spoil a camping trip faster than coming down with a pesky bug or experiencing a reduced energy level due to overeating or poor nutrition. And there is no reason why, as the barbecue chef (my official summer title), you can’t have it both ways–cooking both healthy and tasty food. Are you a burger and hot dog traditionalist? You can make alterations to enjoy healthier, lower calorie choices. Start by substituting a 100% whole wheat bun for the soggy white one. It will add fiber and reduce sugar. And what about making it an open face, or single slice treat? Try using a big romaine lettuce leaf for the top layer. You can also reduce the fat; instead of a pork hot dog (300 calories and 25 g fat) choose a turkey burger (160 cals and 9 g fat) or even better, a veggie burger (that’s for Lynn – 110 calories 4 grams of fat). Instead of adding cheese, mayo, or bacon to your burger, go for mustard, lettuce, onion, and tomato to add lots of vitamins and zero fat. Are you making a big potato salad? Calorie red alert! More nutritious if you leave the skins on the potatoes–little red ones or Yukon gold have a delicious flavor on their own–no need to slather on mayo. Substitute... Read more

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