Dehydrated Foods

Dehydrated foods have long been the go-to meal and pick-me-up snack for outdoorsman.  They are lightweight with intense flavors and when homemade are packed with nutrients and none of the added sulfites.  I have always carried a few bags of dried fruit, dehydrated veggies and nuts in my pack when hiking.  They’ve sustained me on long treks along the Salkantay Trail, and when deep in the jungles of Patagonia rafting the Futaleufu River.

While writing Palm Beach Entertaining I rediscovered raw food, which inspired me to reimagine dehydrated food.  It began with the purchase of an Excalibur, a popular dehydrator I bought to test chef Christopher Slawson’s recipes.  I became a bit obsessed. Dehydrated foods are delicious due to their intensified flavors, and when sliced creatively are sophisticated enough to appear on the poshest table.  Dried fruits and veggies need not be relegated to the hiking trail! 

The best realization of all—when there’s a plentiful harvest from my garden or I’ve loaded up at the farmers market, nothing goes to waste.  I pull out the Excalibur and begin to create the most delightful things while preserving the bounty in my pantry.

Dehydrated apple, kiwi and pineapple garnish ice cream beautifully.  Dried pears, lemons and limes are perfect for decorating cocktails.  Persimmons are so sweet and bright; I love adding them to cheese platters as a little culinary surprise. It’s amazing how many people have never tasted a persimmon, and once they do, they’re hooked!  

Any mixture of vegetables creates a colorful and healthful party chip bowl.  Dried beets add a pop of red and touch of sweetness to party platters. Dehydrated sweet onion is one of my personal favorites, imparting a delicious crunch when crumbled over soups and salads, and it’s a great topper for grilled fish. When prepared with just the right spices these dried onion slices taste like onion rings—sans the fat and carbs, of course. 

Dehydrated and pulverized olives sprinkled over salad is yet another way to add unexpected flavor and elevate a simple dish.  Sprinkle a bit atop an olive martini or rim the glass to intensify flavors and the presentation. 

On a recent trip to the Ranch at Malibu, chef Ian Bryant and I talked about dehydrated foods for the trail and the table. He kindly shared his recipe for pepper salt.  It’s so simple I’m not sure if you can really call it a recipe, but it is certainly an idea worth sharing, especially if you like to add a little heat to your dishes.  It’s a spicy alternative seasoning for my Serrano Margarita, and it’s a terrific addition to chili.