Since we picked up a generator earlier in the summer and have made home improvements that have drastically cut down on the amount of water that comes into the house during storms, we’re not in panic mode about the snor’eastercane as we were with Irene. It also helps that the basement has already been emptied of just about everything because of our improvements down there. (I’m still a little freaked out about the winds though.)
However, we are apparently missing out on foodie “storm cuisine.”
Don’t get me wrong, we have water and I’m planning to get even more non-perishable foods and snacks this weekend just to minimize the need to access the fridge in the event of a power outage. But outright serious foodie cuisine?
Emergency Essentials, a two-decade-old company based in Orem, Utah, that sells supplies for survival situations, now offers a line of freeze-dried meals with such gourmet and ethnic options as chicken and white-bean chili, New Orleans-style rice with shrimp and ham and, yes, beef stroganoff (replete with â€œa rich, sour cream sauceâ€). But if a hurricane survivor feels like going the do-it-yourself route, they can also consult such cuisine-in-the-rough cookbooks as Stephen Westonâ€™s â€œIn the Wild Chefâ€ and Daphne Nikolopoulosâ€™s â€œThe Storm Gourmet.â€ The latter book, released in 2005 and now going on its fifth printing, includes recipes for everything from savory ham with Dijon cream sauce to tiramisu â€” all made without the benefit of electricity.
We can cook because we do have a camp stove. We also have a smoker and a grill that don’t require electricity. However, I can’t really imagine I’d be focused on making a Dijon cream sauce or tiramisu after a storm like Sandy or Irene. Regardless, to those who make it through the storm troubles in style, good job. I think we’ll probably keep it pretty simple.