Dudes, I've gone Dutch! (oven that is) Recipes Requested!

[MrSquished]

Finally got a Dutch Oven. And it's blue! (like my nutz!)

Lodge brand, over 3k reviews on Amazon, 4.5 stars. Only 65 bucks!

What are some great Dutch Oven Recipes you guys have made?

 

[MongGrel]

:thumbsup::thumbsup:

Wish I still had my old cast iron one from way back.

 

[TastesLikeChicken]

Boeuf bourguignon and braised lamb shanks. I don't have any specific recipes to link because they are in my head.

 

[MongGrel]

Every time I see a Dutch Oven thing I think of cast iron and being in the boy scouts long ago and making beef stew shoved in a campfire with biscuits and coals on top, or Apple Betty or something.

The one you have is a bit different from that.

I'm not knocking it buy any means, that looks a nice cooker.

 

[Newbian]

Pshh there is only one type of dutch oven.

 

[GagHalfrunt]

Wine-braised Short ribs. Ummmm, I don't have a recipe for this, for savory cooking I'm more of a pinch of this, dash of that kind of guy, but the basics...

About 4-6 short ribs.

Brown them in the dutch oven on a hot burner. Remove ribs temporarily.

Add 2 large diced onions, a couple of chopped carrots and a couple of chopped celery stalks and cook until the onions brown.

Add about 2 cups of red wine, bring to a boil and reduce by half.

Return the ribs to the pot, add 2 cans of beef broth, a couple of teaspoons of tomato paste, salt, pepper and a collection of spices like bay leaves, rosemary, thyme, oregano, parsley, a little garlic, cover and put in the oven at 350 for maybe 2 1/2 to 3 hours.

 

[MrSquished]

Definitely going to make a Beef Bourguignon first. Nice suggestion. The most classic of all beef stews. I do have a great Short Rib Recipe similar to the last post - a slightly tweaked Mario Batali Recipe. Cool!

 

[Xstatic1]

:thumbsup:

I own a similar one (different color). Bought mine a few months ago. I've only used it once so far. With Fall & Winter coming up soon, I know I'll be cooking with it a lot more. :biggrin:


For my Braised Short Ribs, it's a 2-day process. My recipe (hard copy) has scribbles all over it. The overview is: I usually stuff the ribs with chopped garlic and a slice of uncooked Pancetta (chopped up). I coat with red wine, then season it. I wrap in Saran Wrap and stick in fridge for 4 hours. Smell is amazing. :awe:

After that, I chop up 2 slices of Pancetta and brown it. I use the "oil" from the Pancetta to brown the ribs a couple minutes on each side. Cook the veggies. Boil the wine, bay leaf, and thyme & rosemary sprigs, then pour that over the ribs. Cover and refrigerate overnight.

Next day is when it's cooked in Dutch oven with chicken stock and Worcestershire sauce for 2 1/2 - 2 3/4 hours.

 

[brianmanahan]

william gaatjes would be proud!

 

[notposting]

That looks small.

Anyways, all sorts of things that the enameled cast iron Dutch ovens work well.

The somewhat slow heat release and immense heat reserves mean they don't respond nimbly to your inputs but if you get it in the ballpark you have less worry of scorching and endless fiddling. Also quite good for stovetop/oven transfers.

French onion soup, with baking a pot of onion down, then repeated browning. Deep-fry fries to fritters. Massive quantities of simmered "red sauce" - I make my base recipe, then separate a small bit out for marinara, most is spaghetti sauce, and usually it all gets frozen for later use. All sorts of "browning, scraping, browning, scraping, long cooking" recipes work, including of course the above ones others mentioned.

A good wood spatula works the best I've found - we have one from a no-name set at the grocery store years ago, but this is about the most similar I've seen: https://www.amazon.com/dp/B000UF0L0E/ Bit of a straight edge, curved on one end for into the corners, slightly spooned for tasting.

Don't use any abrasives for cleaning, although La Creuset does make an enameled cast iron cleaner.

 

[WelshBloke]

Eh? That's not a Dutch oven, that's a casserole dish.

That's a Dutch oven.

 

[Iron Woode]

Boston baked beans.

/thread

 

[WelshBloke]

Boston baked beans.

/thread

That.

Or Cassoulet. Which is a bit more effort but better.

Edit:That's the proper cassoulet, apparently wikipedia tells me that in NA cassoulet just refers to any bean based casserole dish.

 

[CraKaJaX]

Man this thread makes me want to buy one for the upcoming winter season. I just may have to do this.....

 

[Kaido]

Eh? That's not a Dutch oven, that's a casserole dish.

That's a Dutch oven.

They're actually both dutch ovens...there's two types:

1. Enameled
2. Camp

The enameled ones are usually crazy expensive & come in a ton of different colors and are more meant for being used in an indoor kitchen oven. The camp ones come in cast-iron & usually have legs and are more meant for outdoor use, like putting charcoal on the lid. But you can use your camp dutch oven in an indoor oven and your enameled dutch oven in say a grill, so there's some crossover. Although some of the Le Creuset enameled cast-iron dutch ovens can get up to well over $300, so there can be an enormous cost different to get a pretty one

 

[Kaido]

Man this thread makes me want to buy one for the upcoming winter season. I just may have to do this.....

This is a pretty good recipe, only 3 ingredients!

http://forums.anandtech.com/showthread.php?t=208784

Just picked one up and did some chocolate-cherry cobbler:

Recipe is real easy:

1. 2 cans cherry pie filling
2. 1 box chocolate cake mix
3. 1 can Sprite

Dump both cans of pie filling in the bottom of the oven, mix the cake mix and Sprite together and pour over the top, and cook for about 45 minutes. I use the match-light charcoals; 8 on the bottom in a circle near the outside and then 12 on the top lid all over the place. Done when you can stick a toothpick in and it doesn't come out all gooey.

Doing BBQ chicken tomorrow night! Any of you cook with a Dutch Oven and have some good recipes to share?

Works with chocolate or vanilla cake mix, and any kind of soda & pie filling you want. Yellow cake mix with strawberry or blueberry pie filling is awesome! Really nice for camping because it's so easy, or for an ultra-lazy dessert

 

[Fritzo]

I love dutch oven cooking- it's the original crock pot Brown 4 sides of a rosemary, thyme, salt, and pepper roast, add a cup of beef stock to deglaze the bottom, add some root vegetables, and stick it in the oven for 3-4 hours at 275F. Serve it with some mashed potatoes...best Sunday comfort food ever!

 

[WelshBloke]

They're actually both dutch ovens...there's two types:

1. Enameled
2. Camp

Yeah, I found out that it was just you lot being weird again.

They are called casserole dishes in English speaking countries other than the United States

The enameled ones are usually crazy expensive & come in a ton of different colors and are more meant for being used in an indoor kitchen oven. The camp ones come in cast-iron & usually have legs and are more meant for outdoor use, like putting charcoal on the lid. But you can use your camp dutch oven in an indoor oven and your enameled dutch oven in say a grill, so there's some crossover. Although some of the Le Creuset enameled cast-iron dutch ovens can get up to well over $300, so there can be an enormous cost different to get a pretty one

I've actually got a bunch of enamelled, cast iron ones and a load of stoneware ones. (The cast iron ones are a joy to cook with but the stoneware ones work well for some dishes).

I might have to look into getting one of the camp ones. It would be cool to cook fabada whilst camping.

 

[Kaido]

Yeah, I found out that it was just you lot being weird again.

I've actually got a bunch of enamelled, cast iron ones and a load of stoneware ones. (The cast iron ones are a joy to cook with but the stoneware ones work well for some dishes).

I might have to look into getting one of the camp ones. It would be cool to cook fabada whilst camping.

I've never tried stoneware, do you like it?

 

[Kaido]

Originally Posted by Wikipedia
They are called casserole dishes in English speaking countries other than the United States

That's weird...in the states, casserole dishes are usually square (8x8 or 9x9") or rectangle (9x13") oven trays with tall sides made from glass or porcelain, like this:

I've actually never seen anyone use a cast-iron enameled dutch oven IRL.

 

[WelshBloke]

I've never tried stoneware, do you like it?

If you're only going to get one get enamelled cast iron. (You don't need to get Le Creuset but get a decent make with a "smooth" cooking surface and good enamelling) It's more versatile. It works better on the hob, it's more non stick. And it looks nicer.

I find stoneware a bit more gentle to cook with.

 

[WelshBloke]

That's weird...in the states, casserole dishes are usually square (8x8 or 9x9") or rectangle (9x13") oven trays with tall sides made from glass or porcelain, like this:

I've actually never seen anyone use a cast-iron enameled dutch oven IRL.

That's not a casserole so why would you call that a casserole dish?

 

[WelshBloke]

I've actually never seen anyone use a cast-iron enameled dutch oven IRL.

Sorry, missed this bit.

They are lovely to cook in. The problem with unenamelled iron is that cooking an acidic tomato based casserole in it for hours might not be the best thing for it.

You can do everything in the same pot. Fry your onions and garlic, brown your meat, and then when you add the wet stuff you're keeping all the lovely flavours that got crusted onto the bottom. Stick the lid on and put it in the oven and you can cook look and slow without worrying about anything sticking.

 

[GagHalfrunt]

They're actually both dutch ovens...there's two types:

1. Enameled
2. Camp

The enameled ones are usually crazy expensive & come in a ton of different colors and are more meant for being used in an indoor kitchen oven. The camp ones come in cast-iron & usually have legs and are more meant for outdoor use, like putting charcoal on the lid. But you can use your camp dutch oven in an indoor oven and your enameled dutch oven in say a grill, so there's some crossover. Although some of the Le Creuset enameled cast-iron dutch ovens can get up to well over $300, so there can be an enormous cost different to get a pretty one

They can be crazy expensive if you insist on a Le Creuset, Staub or anything with the name of a Food Network host on it. But you should easily be able to find a 5qt Lodge or similar for under $50 and I've seen a 4qt at BJs for something like $35 or so. Well worth buying, it's a very versatile piece of cookware. Just make sure you get a real cast iron model and not something like stainless or anodized aluminum under the enamel. There's a big different in performance.

 

[Kaido]

That's not a casserole so why would you call that a casserole dish?

That IS a casserole, what is a casserole to you?? This thread is getting hilarious :biggrin: