The Dutch Oven Cookbook: Recipes for the Best Pot in Your Kitchen PDF
Preview The Dutch Oven Cookbook: Recipes for the Best Pot in Your Kitchen
The dutch Oven cOOKbOOK dutch Oven cOOKbOOK Recipes for the Best Pot in Your Kitchen Sharon Kramis & Julie Kramis Hearne 2 The dutch Oven cOOKbOOK Recipes for the Best Pot in Your Kitchen Sharon Kramis & Julie Kramis Hearne 2 To Marion Cunningham, a great teacher & good friend. —S. K. and J. K. H. Copyright ©2006 by Sharon Kramis and Julie Kramis Hearne Electronic edition published 2009 All rights reserved. No portion of this book may be reproduced or utilized in any form, or by any electronic, mechanical, or other means without the prior written permission of the publisher. Printed in Canada Published by Sasquatch Books Distributed by Publishers Group West 15 14 13 12 11 10 09 08 07 06 9 8 7 6 5 4 3 2 1 Photography copyright ©2006 by Alex Hayden Food styling: Christy Nordstrom Book design: Kate Basart/Union Pageworks Library of Congress Cataloging-in-Publication Data Kramis, Sharon. The dutch oven cookbook : recipes for the best pot in your kitchen / Sharon Kramis & Julie Kramis Hearne. p. cm. ISBN 10: 1-57061-637-X ISBN 13: 978-1-57061-637-2 (e-book) ISBN 10: 1-57061-498-9 ISBN 13: 978-1-57061-498-9 (paperback) 1. Dutch oven cookery. I. Hearne, Julie Kramis. II. Title. TX840.D88K72 2006 641.5'89--dc22 2006044656 Sasquatch Books 119 South Main Street, Suite 400 Seattle, WA 98104 206/467-4300 www.sasquatchbooks.com / [email protected] Contents ix Introduction 1 Soups, Chilies & Chowders 43 Sides & Appetizers 71 Main Dishes 111 Accompaniments 125 Desserts 141 Resources 142 Index ACknowledgments to our family and friends, whom we love to bring together to share good food and good stories. To those who contributed recipes, we are grateful. We want to thank Gary Luke, Chad Haight, and Heidi Schuessler of Sasquatch Books. A special thanks to our very talented photographer, Alex Hayden, and our food stylist, Christy Nordstrom. Also, many thanks to Bob Kellerman and everyone at Lodge Manufacturing in South Pittsburg, Tennessee, for continuing to manufacture (for four generations) cast iron cookware. vii IntroduCtIon the Dutch oven is our favorite pot. Made of cast iron and often enamel coated, it’s the perfect partner to the cast iron skillet— our favorite pan. Dutch ovens have loop handles and flat bottoms, and always come with lids. They are approximately 4 to 5 inches deep and range in capacity from 2 to 13 quarts. The name “Dutch oven” is believed to have originated in the eighteenth century, when the cookware was manufactured in England and brought to the United States by Dutch traders. Historically, the pot was used primarily outdoors. During the pioneer days in the western United States, for example, Dutch oven cooking was the most important cooking method used. Today, a strong following still cooks with Dutch ovens over a campfire. Throughout the country Dutch Oven Societies sponsor annual outdoor gatherings for recipe sharing and friendly but grueling competitions for a grand prize. In our cookbook—a collection of our favorite recipes—we are bringing the Dutch oven indoors. Here in the Northwest, after the first rainfall in September, the mushrooms pop up in the forests and the Dutch oven comes out of the cupboard to claim the back burner on the stove, where it remains until mid-April. At least three times a week in our kitchens, something is either stewing, braising, simmer- ing, or roasting in the Dutch oven. A pot of soup on the stove, slowly simmering, was always a welcome-home treat after school. A heavy pot, the Dutch oven slow-cooks tough meats and melds flavors together to produce melt-in-your-mouth tender bites. Use medium to low heat to attain the best results. We prefer the Dutch oven to Crock-Pot cookery because it slow-cooks without accumu- lating excess moisture. Some cuts of meat are often overlooked by consumers because of the longer cooking times (2 to 3 hours), even though these cuts can be more flavorful and much less expensive than steaks and chops. Enter the Dutch oven: Slow-cooked recipes simmered on the stovetop or oven-baked in the Dutch oven provide a delicious supper. ix Your dutch Oven Many people have different ideas of exactly what cooking in a Dutch oven is. For those who cook outdoors with their Dutch oven, there is only one type: the true cast iron pot that does not have an enamel coating and has been in the family forever. Our cookbook, however, is written for indoor cooking in the Dutch oven. For that purpose, there are two basic types of pots: enameled cast iron and nonenameled basic black preseasoned cast iron. We use both types, and each results in slow-cooking and great-tasting food. Dutch ovens are heavy and they conduct even heat on the sides as well as on the bottom. Stainless-steel pots, Teflon-coated pots, and Crock-Pots don’t give you the same delicious results. Those pots tend to accumulate extra moisture. A Dutch oven provides even heat and retains that heat for long periods of time. Purchasing dutch Ovens Our favorite Dutch oven for indoor cooking is an enameled 5- to 6-quart pot. The price range is anywhere from $50 to $250. Today the Lodge Manufacturing Company, a fourth-generation, family-run foundry in South Pittsburg, Tennessee, and the oldest manufacturer in the United States, is producing enamel-coated cast iron. Lodge, Le Creuset, Staub, and Mario Batalli cookware all manu- facture quality enamelware that can go from the stovetop directly into the oven. (See Resources, page 141.) x
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