Cooking in the forest

Argentinean Asado to delight everyone

The Argentinian asado is definitely the experience to try to start and it offers a wide range of possibilities since almost all the foods are grilled and this relatively easily. The concept is simple, you want to have several different courses of grilled food that you cook one after the other. The experience of the asado is very interactive because we serve each grill directly from the fire when it is ready, this allows us to concentrate on each service and avoid missing the cooking by wanting to do everything at once.

On our side, when we make an Asado, it is because we want to enjoy the moment and stretch the pleasure to the maximum. There is only one rule, SHARE, be generous and dare to taste everything that is presented to you.

Here is a recipe for an Asado for 4-6 people:

Ingredients:

• Whole acorn squash
• Package of fresh Shitake mushrooms
• Handful of spinach
• Edible flowers (or other decoration of your choice)
• Olive oil
• Salt/pepper
• Goat cheese (optional)

Preparation:

1. Place the whole squash close to the heat and rotate it every 15 minutes to ensure even cooking. You can change the location and heat level but the goal is to cook slowly. At the end, the skin of the squash should be completely black and you can press on it in different places to see if the flesh has softened. Count about 3 hours for an optimal cooking and insert your knife to check the cooking, you should not have any resistance if the flesh is well cooked.
2. Once the squash is out of the fire, sauté your mushrooms with a little oil until they are well colored and add the spinach off the heat and mix.
3. Open the squash in large pieces easy to take with your fingers and remove the seeds.
4. Coat the squash with the mushroom and spinach sauté, olive oil and edible flowers.
5. Season with salt and pepper to taste.

Option: You can add goat cheese or another topping of your choice, it makes the experience even better.

You can also try these other recipes:

- Tomahak with wild rub

- Sauteed vegetables

- Tips for cooking over a wood fire

Vincent Bilodeau, Renato Vasquez-Boivin and Pier-Yves Girard, cooks in the forest

About the authors

Their friendship was born from a common passion for food and nature. Discover their profiles on our ambassador page!