Cooking in the Backwoods with Titanium
I’m revisiting my Valtcan titanium pressure cooker and now using a new titanium cutting board. Today’s recipe is an old favorite of mine ; potato soup. This is a Fall favorite of mine when the air gets a chill and the leaves start to change color. It’s really a quick and easy recipe on those chilly days when I’m out exploring with my dog.
So why use titanium ? It’s lightweight, and has no micro pores that would harbor bacteria. It’s doesn’t have any coatings that would contaminate your food. It’s easy to clean, even if food burns and tries to stick to the cookware. And a titanium cutting board doesn’t flake off microplastics into your food or develop deep cuts that hide bacteria you can’t reach when washing it.
Ingredients
1/2 pack of uncured bacon, chopped
1 medium yellow onion
3 cloves of garlic
3 medium russet potatoes
1/2 pint of half and half cream
4 tsp plain flour
Turmeric
Black pepper
Instructions
Brown the bacon in a pan. Chop the onion into smaller pieces. Mince the garlic. Add the turmeric and black pepper. While this is cooking, peel the potatoes and cut them into cubes. Add water until they are just covered. In the Valtcan, cook for approximately 15 - 20 minutes until soft. Open the pot without draining the water and blend until smooth.
Make a slurry of the flour and half and half. It’s important to add the slurry AFTER the potatoes have cooked instead of cooking the potatoes in the cream. The milk will curdle when heated and ruin the dish. Add the half and half mixed with the flour, and stir well. Add the bacon and onion mix amd stir this into the potatoes as well.
Prep time is about 20 minutes, total cooking time with one camp stove burner is about 30 minutes.
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