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Food and Drink

‘Feast by Firelight’ beckons dining under the stars

In “Feast by Firelight” (Ten Speed Press), self-taught cook and camping enthusiast Emma Frisch invites readers to share her passion for the great outdoors.

Chef and cooking instructor Frisch and her husband Bobby opened Firelight Camps in 2014 in Ithaca, N.Y.

The book has garnered recognition for its easy-to-follow recipes, 70 in all. Content covers breakfast (try the frittata, below), sandwiches and salads; main courses and desserts.

But the book devotes noteworthy space to the essential outdoor kitchen; how to pack your cooler and pantry. Check out three-day menu suggestions for campfire for two and family camp.

Photographer Christina Holmes does a bang-up job.

Journalist Tom Witom, who lives in Elgin, has written extensively for years about food and the food industry. Contact him at editorial@kcchronicle.com.

Shitake, Sausage and Cheddar Frittata Yield: 6 servings

Prep: 10 minutes; cook: 35 minutes

6 tablespoons unsalted butter

7 small breakfast sausage links

2 cups shiitake mushrooms, stemmed and sliced

3 garlic cloves, minced

5 thyme sprigs, leaves stripped

12 eggs

1/2 cup milk

1/2 teaspoon Kosher salt

20 turns of the pepper mill

1 cup shredded cheddar cheese

In 10-inch saute pan over medium-low heat, melt 1 tablespoon of butter. Once butter begins to foam (before it browns), add sausage and cook until well-done, 10 to 15 minutes. Transfer to plate to cool and then cut into bite-size pieces.

In same pan, melt 2 tablespoons butter, scraping bottom of pan to loosen any sausage bits. Add mushrooms and garlic and saute until mushrooms are tender, about 5 minutes. If mushrooms start to look dry halfway through cooking, add 1 tablespoon butter. Add cooked sausage and thyme and stir to combine. Remove from heat, let cool, transfer to airtight container or zip-close bag and then chill for up to 4 days.

In large lidded jar, combine eggs, milk, salt and pepper. Seal tightly, shake vigorously, about 10 seconds, until incorporated, and then chill for up to 24 hours.

In 10-inch high-sided saute or cast-iron pan with a lid over high heat, melt remaining 2 teaspoons butter. Once butter begins to foam, add sausage-mushroom mixture and spread into even layer. Pour egg mixture over sausage and evenly sprinkle with cheese.

Turn heat to low, cover pan and cook until frittata has set (knife inserted into center comes out clean), about 20 minutes. Cut into wedges.

Serve warm directly from pan. Store leftovers in airtight container, chilled for up to 4 days.

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