Mister Coaster

So technically it's a gift for Mrs. Coasters birthday, and she DID mention that she wanted it, but I think I'm more excited about it. This is now is our highest quality single piece of cookware, and I can't wait to cook something in it.

It is the Crate & Barrel, Mario Batali line, and it's as heavy as block of concrete. http://www.crateandbarrel.com/family...1&SearchPage=1

NOW... who has some good Dutch Oven recipes?

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snowy

I LOVE mine. I cook in it at least once a week, if not more. We usually use it to make soups, stews, and chilis, because the SO is a vegetarian, but I'd love to do some osso buco eventually, maybe a good pork loin, and I think an old-fashioned pot roast would also be delicious.

Soups are probably what we cook most in the Dutch oven. I made a really good potato leek soup last week. I'll have to make it again before I have a solid recipe. Soups are one thing I usually cook by taste. But one little tip--creamy soups are great with a bit of fresh grated nutmeg. Delicious.

I've also used it to bake things--it's good for making large cobblers and crisps. I want to try baking bread sometime. I've heard that sourdough is suited well to baking in a Dutch oven.

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jorgelito

OMG. I thought this referred to something else. I was about to point out this post was in the wrong thread.

Sorry, nothing to add. Jorgelito can be an idiot sometimes.

inBOIL

Back in scouts we used to make baked apples in a dutch oven buried in the coals from a campfire. Best camping dessert ever. I can't remember the exact recipe, but this one can probably be adapted:

Amish Baked Apples
Ingredients
-8 to 10 apples, cored, peeled, and halved
-¾ c. white sugar
-¾ c. brown sugar
-½ c. flour
-1 tsp. cinnamon
-2 tsp. butter, melted
-1 c. water
Directions
Place apples in a greased 9x13 inch dish. Mix remaining ingredients together in order given, in pan and bring to a boil. Simmer, stirring until thick. Pour syrup over apples and bake at 350ºF for 35 to 40 minutes or until tender.

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JStrider

This guy has tons of recipes, I've made a handful of them, all really good so far...

more oriented at campfire dutch oven cooking.

http://papadutch.home.comcast.net/~papadutch/

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jewels

That is so pretty that you'd probably want to prepare something you could bring to the table.

How about meatballs, swedish or Italian? Perhaps a nice pot of chili or some stuffed cabbage would warm you both one of these cold winter nights.

Mister Coaster

Yeah, It's a 'kitchen' dutch oven as opposed to a campfire version. I remember the campfire version from boy scouts as well.

jewels, cabbage rolls... thats the ticket! I know my mom has a recipe from way back when I was a kid, when I couldn't appreciate a dish like that.

And Snowy, when you 'perfect' the potato leek soup, by all means, post it. I know what you mean about soups being an 'on the fly' thing, but I'll do my best.

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Taja

Mister Coaster, I have a similar dutch oven from Crate and Barrel and love it! My favorite thing to do is cook dinners in it on the BBQ in the summertime when I don't want to heat up the house with the oven. Two of my summertime favorites are meatloaf and apple crisp - both done on the BBQ. Hope you and Mrs Coaster are enjoying yours!

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snowy

Here you go.

1-2 tablespoons of butter
3 cups of chopped leek (clean them well!)
1 tablespoon garlic
1 bay leaf
5-6 fingerling potatoes, cleaned and cut up (I leave the skins on)
1 russet potato, peeled and diced
Imagine No-Chicken Broth
1/2 cup half and half or heavy cream (or other dairy on hand)
salt and pepper to taste

Saute the leeks in the butter over medium-low heat. Add the garlic and bay leaf; cook for a bit before adding the potatoes. Add enough broth to cover the potatoes; turn the heat up to medium and cover. Bring to a boil, then turn it down to a simmer. Simmer until the potatoes are cooked through; the russet potatoes should be just falling apart. Using a fork or potato masher, break up the potatoes a bit (to your preference). Add the dairy, season, and turn off the heat. Don't forget to remove the bay leaf.

You can substitute whatever small local potatoes are available. I've used Yukon golds, reds, whites. You can leave out the russet if you want and increase the amount of smaller potatoes, but the russet adds a nice texture to the soup. The only thing I really recommend using is the Imagine No-Chicken Broth. It adds a nice flavor to the soup.

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Mister Coaster

Sounds good, and not too complicated. Thanks! I'll have to try this soon.

BTW, I'll be coming to Seattle again March 14 - 17. Not sure if I'll have much free time this trip, but I'll keep you posted.

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Hanxter

i eyeballed one at a local store (hate big boxers) and may have to really break down and get one... i saw one that went 8 quart and they had it for about the same $$$... weighed a pant load...

but the even heat distribution you can't beat... and deglazing it after a good saute is amazing... enjoy!!!

evilbeefchan

Pot Roast!

6lbs of beef chuck roast (in this case, 2 packs 3lbs each), 1 cup red wine, 1 cup Guinness, 1 small can crushed tomatoes, 6 peeled garlic cloves, 1 onion quartered, 4 carrots halved, 1 can drained olives, rosemary, bay leaf, crushed peppercorns and cayenne pepper. Sprinkle salt on beef on all sides, rub it into all the crevices. Sear beef on all sides on high heat, making sure it develops that tasty steakhouse crust all over. Make sure to give the pot enough time to come back to temperature before flipping/adding the other beef. Remove beef, add all the veggies, making sure to move them around so they don't burn. Add oil if necessary. You just want some of the moisture from the veggies to deglaze the pan a bit, and also to caramelize so delicious bits that will dissolve in the wine/Guinness. Take veggies out, add beef back. I had to stack the roasts on top of each other as there just wasn't any space. Put veggies all around the beef, add tomatoes then the wine and Guinness. Toss in everything else (except for seasoning. Do that later). I also splashed some balsamic vinegar, as I didn't have any Worcestershire sauce. Bring to a boil then drop the temp down to low. Simmer for 4 hours. Yes, 4 hours. Low and slow, gotta let the connective tissue and fats break down gradually, otherwise the meat will tighten up and dry out. About 2 hours in flip the meat. About 3:30, check the meat. If it's falling apart from it's own weight, you're good. Turn up the heat to medium and let the sauce reduce. I had a lot of liquid, so I let it reduce by half. Now season to your taste. During that time I cut and boiled some potatoes, get them fork tender and drain them well. Either serve separately or toss in with the beef. Serve over rice, steamed peas, and a glass of wine or Guinness.

snowy

Deglazing with enameled cast iron is a culinary experience that cannot be beat.

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Mister Coaster

Tried it, and it was great. I subbed 4 slices of chopped bacon instead of butter and sauteed the leeks in the bacon fat. Also used real chicken broth. Thanks for the recipe!

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snowy

Sounds unhealthy! I won't ever be able to try it that way, given the SO's avowed vegetarian status, but I wish I could.

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Mister Coaster

Slightly unhealthy with the bacon. I made it on a weekend when Mrs. Coaster was out of town. I tend to pig out when she's not around to keep me honest.

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robot_parade

For what it's worth, I subscribed to Cook's Illustrated awhile ago, and they seem to really favor the dutch oven for a lot of things. Their method for stew (from memory, because I'm too lazy to getup):

o Sear stew meat (chicken, pork, beef) on all sides, in batches so as not to crowd the pan (you want browning, not braising it it's own juices). Do not cook through, just brown on all sides.
o Take out the meat and deglaze the pan.
o Pour deglazing liquid over the meat, keep warm.
o Make a roux - equal parts butter and flour (probably 1/4 cup each, for your standard pot of stew), whisk until brown (how brown is up to you, just don't burn it). Maybe with some onions and garlic.
o Add cold broth/wine slowly, while whisking.
o Add meat, more broth/wine until you have 'enough'.
o Bring just to a boil, season with salt and pepper.
o Put in 250 F oven.

Beef or pork takes about 2 1/2 - 3 hours, chicken about 1 hour. When the meat is done, it will literally fall apart when forked.

For the other veggies, if you leave them in for long enough for beef to be done, they'll be mushy. So add them about the right time so they'll be done at about the same time as the meat. Potatoes take about an hour (chopped), carrots and celery about 30-45 minutes or so. Other veggies take however long they take.

Their method has worked great for me so far.

SSJTWIZTA

hmm, ive always thought a dutch oven was when you farted in a tent.

now im aware of what it is, these things make some tasty foods.

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Then they came for the communists and I did not speak out because I was not a communist.
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