The Dutch Oven Cookbook: Recipes for the Best Pot in Your Kitchen

The Dutch Oven Cookbook: Recipes for the Best Pot in Your Kitchen

Sharon Kramis, Julie Kramis Hearne

Language: English

Pages: 176

ISBN: 1570619409

Format: PDF / Kindle (mobi) / ePub

Home cooks know that the Dutch oven is the original slow cooker and the most versatile pot in the kitchen! From savory meals to sweet desserts, soups to stews, or the perfect pot roast, the Dutch oven is your go-to kitchen essential for one-pot meals. In this companion to their best-selling Cast Iron Skillet Cookbook, the authors offer more than 70 recipes for easy-to-prepare recipes for all occasions plus complete information about how to select and care for your Dutch oven. This new edition features full-color photographs throughout the book and a variety of delicious recipes for delectable one-pot meals.












Clams with Andouille Sausage Sicilian Antipasto Navajo Fry Bread 1-2-3 Polenta Reideralp Swiss Fondue Spaetzle Maple-Glazed Roasted Root Vegetables Roasted Kabocha Squash Dutch Oven Scrambled Eggs Farmer’s Oven-Baked Potatoes Risotto Risi Bisi (Rice and Peas) Laqua Family Slow-Cooked Beans Trinity Alps Baked Beans Bay Braised Artichokes Tricolor Stuffed Peppers with Sausage Braised Greens with Smoked Sausage Sweet and Sour Braised Red Cabbage Colcannon 43 T he recipes in this chapter call

to medium-low to keep the oil from getting too hot. sides & appetizers  45 Golden Walla Walla Onion Rings A platter of onion rings is meant to be shared. As a favorite fried indulgence, they are hard to resist. Your guests will enjoy the opportunity to eat just one or two of these delicious, salty rings. M a k e s 4 t o 6 s e rv i n g s 3 large Walla Walla (or Vidalia) sweet onions, peeled and cut into Hinch-thick slices 1 egg, separated 1 cup milk 1 tablespoon plus 2 quarts (8 cups)

medium yellow onions, peeled and cut into thin slices 2 cups Muir Glen fire-roasted tomatoes or canned diced tomatoes, with their juices 3 cups homemade or low-sodium chicken broth Ď For the rub, blend the mustard, fennel, coriander, and cumin seeds in a spice or coffee grinder. Shake into a small bowl. Add the paprika and salt and mix with a fork to combine. Ď For the lamb, rub the shanks all over with half the garlic, then rub with the spice mixture listed above. Heat 3 tablespoons of the

lemon, orange, green olives, and cinnamon stick. With a large spoon gently stir all of the ingredients together, coating the meat with the sauce. Wrap the lid of the Dutch oven with a kitchen towel and place on top of the pot. Ď Transfer to the oven and bake in the center for 2 hours. Serve right away with couscous or oven-baked potatoes tossed with fresh herbs. the dutch oven cookbook Baked Daube Provençal A specialty from the Provence region of France, this is one of the most flavorful

occasionally. Turn the heat down to low and add the berries. Cook for 10 minutes. Place a fine-mesh strainer over a bowl and pour the berry syrup into the strainer, pushing down with the back of a spatula to squeeze out any juice from the berries. Discard the pulp, and cool the berry purée in the refrigerator for 1 hour. Ď Stir in the lemon juice. Serve the peaches in a glass bowl or sundae dish. Add a scoop of ice cream or whipped cream to the center of each peach. Drizzle with blackberry

Download sample