< PreviousTHE MAIN E VENT 127 6. Reduce the coals underneath to bring the ribs to a low simmer. Cover and cook until tender, 2 hours, replacing briquettes as needed.7. Prepare the fire for medium-high heat. Place the grill grate over the flames.8. Cut the cabbage in half, down the center and including the core. Cut each half into 3 equal pieces. Make sure part of the core is attached as this will keep your cabbage wedges from falling apart.9. Brush both sides of the cabbage with 2 tablespoons olive oil. Season with salt and pepper.10. Grill both sides of the cabbage wedges until softened and lightly charred, about 3 to 5 minutes per side. Transfer to a serving dish.11. Transfer the ribs to a second serving dish, leaving the sauce behind.12. Using a ladle or deep spoon, skim off the excess oil from the sauce and discard.13. In a small bowl, whisk together the cornstarch and ¼ cup of sauce until smooth. Transfer the cornstarch mixture to the Dutch oven and stir in. Bring the sauce to a boil until thickened, then quickly remove from the heat to prevent burning.14. Pour the sauce over the short ribs and garnish with chopped green onions and sesame seeds. Serve with grilled cabbage.HOME KITCHEN METHOD: Instead of grilling the cabbage, you can roast it in the oven. Coat the cabbage wedges with olive oil and place them on a baking sheet. Roast for 30 minutes at 400°F, until golden and crispy.CampAndCabinCookbook_txt_final.indd 1272/9/18 11:40 AM234 THE CAMP & CABIN COOKBOOK This is by far my favorite dessert recipe in this collection, perhaps even of all time. Fruit-based desserts are my weakness, and there is something amazing about all the flavors melt-ing together in this cobbler. The peaches are just lightly sweetened and the cake topping is fluffy with a hint of tea and cardamom. My personal tea preference for this recipe is Earl Grey, but feel free to use your own favorite tea.Dutch Oven . Prep Time: 20 minutes . Cook Time: 45 minutes . Serves 8filling3 pounds fresh peaches, peeled and cut into thin slices6 ounces blueberries¼ cup granulated sugar2 tablespoons lemon juice2 tablespoons cornstarchtopping¾ cup all-purpose flour¼ cup granulated sugar1 teaspoon baking powder¼ teaspoon kosher salt½ teaspoon cardamom1 teaspoon finely crushed tea leaves, like Earl Grey¼ cup extra virgin olive oil½ cup heavy cream¼ cup almond slices1. In a chimney, light up 24 briquettes.2. Combine the peaches, blueberries, ¼ cup sugar, lemon juice, and cornstarch in a large bowl until coated evenly.3. Pour into a 10-inch Dutch oven, scraping in all of the liquid as well.4. In the same mixing bowl, whisk together flour, ¼ cup sugar, bak-ing powder, salt, cardamom, and tea leaves.5. Stir in the olive oil until just incorporated. Mix in the heavy cream until combined.Peach and Blueberry Cobbler with Chai ToppingCampAndCabinCookbook_txt_final.indd 2342/9/18 11:51 AMsWEE T TRE ATs 235 6. Using a spoon, dollop and spread the dough evenly over the peaches. Sprinkle the almond slices over the dough.7. Cover the Dutch oven and add 15 coals on top and 9 briquettes underneath. 8. Cook for 45 minutes or until the cobbler is golden brown.HOME KITCHEN METHOD: To bake at home, assemble the cobbler in an oven-safe dish. Bake in the oven at 375°F for 45 minutes or until the cobbler is golden.CampAndCabinCookbook_txt_final.indd 2352/9/18 11:52 AM236 THE CAMP & CABIN COOKBOOKCampAndCabinCookbook_txt_final.indd 2362/9/18 11:52 AMWhen it comes time to head out on the trail with a tent in hand, or to hit the road for a rural weekend at the cabin or lake house, there’s no reason to compromise on great food. It’s easy to whip up delicious meals with The Camp & Cabin Cookbook—in addition to supply lists and prep work that can be done ahead of time, the instructions include options for cooking either outdoors over a roaring fire or indoors near a cozy hearth. From breakfast to snacks to dinner, these recipes are keepers, no matter where you enjoy them.laura bashar is a recipe developer and blogger at familyspice.com. Her photography and recipes have been featured by Country Living, The Kitchn, NBC Today Food, and many others. She lives with her family in San Diego, California.LAURA BASHAR$24.95 USA $33.95 CAN.PRINTED IN THE UNITED S TATE S O F A MERI CACover design by Nick Caruso DesignCover photographs by Laura BasharAuthor photograph by Dottie Foley Photography“Laura Bashar’s gorgeous photographs and inviting recipes make me eager to enjoy campfire cooking and put our charcoal grill to use. And while I’m planning my outdoor culinary expeditions, I’ll be cooking from this excellent book at home.”—Nancie McDermott, author of Southern Cakes and Quick and Easy Thai“The Camp & Cabin Cookbook gives campfire food a whole new meaning, and it’s delicious!”—Lori Lange, founder of RecipeGirl.com and author of The Recipe Girl CookbookGet away from it all— but keep eating well!We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >