Dutch Oven

They are good for baking bread in as well...

country cobbler, cioppino, potroast. heres a country cobbler

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=610617&catid=1

Did these beans up on the weekend. They turned out fantastic. I am really enjoying the DO


Shane

Gumbo, Jambalaya, Chicken and dumplings, Osso Bucco, and just about anything you cok in a pot in your oven.

One of my favorites. You can substitute Chicken or pork for the rabbit, but if you can handle eating "Bugs" it's well worth it.

Rabbit sauce piquante
Makes about 6 servings
2 rabbits (about 4 pounds), cut into serving pieces
Salt and cayenne to taste
¾ cup vegetable oil
¼ cup all-purpose flour
2 cups chopped yellow onions
2 cups chopped green bell peppers
1 cup chopped celery
2 teaspoons chopped garlic
1 (16-ounce) can whole tomatoes, crushed in their juice
1 (10-ounce) can Ro-Tel tomatoes
3 tablespoons tomato paste
2 bay leaves
1/4 cup red wine (optional)
1/4 cup Sherry
3 to 4 cups chicken broth or water, as needed
3 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
Salt and Cayenne pepper to taste.
Season the rabbit pieces with salt and cayenne. Heat a half cup of the oil in a large, heavy pot over medium-high heat. Brown the rabbit, in batches, for about 6 minutes on each side. Transfer to a platter and set aside. Drain the oil from the pot and clean it well.
Return the pot to stove, and, over medium heat, combine the remaining quarter cup of oil and the flour. Stirring slowly and constantly, make a dark brown roux. Add the onions, bell peppers and celery, and cook, stirring often, until the vegetables are soft and golden, about 10 minutes.
Add the garlic and cook for 1 minute. Add the tomatoes, tomato paste, red wine (if using), the bay leaves and 3 cups of the broth or water. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the oil rises to the surface and a paper-thin skin forms, about 30 minutes. Stir occasionally.
Return the rabbit to the pot and adjust seasoning to taste. Continue to cook over medium-low until the meat is tender, about 2 hours. If the mixture becomes too thick, add the remaining cup of broth or water during the cooking time. Remove the bay leaves and add the green onions and the parsley. Serve over steamed rice.

Bread!





We use our enameled dutch oven all of the time. Just recently made a huge batch of corn seafood chowder and ancho chili.
The deep walls on the dutch oven make for a great deep fryer, too. Perfect for deep frying anything from falafel to chicken.

I'd part with a lot of kitchen tools before I let go of my enameled DO.


john

Thanks - they are supper easy. Try it with a few pickled onions. The bite really compliments the rich meat.

Pickled Onions

1 red onion, halved lengthwise, ends removed, and thinly sliced
2 tablespoons cider vinegar
Juice of 1 lime (about 2 tablespoons)
Salt and pepper to taste

I put the onions in a saucepan, added just enough water to cover, and boiled until tender (about 1 minute). I remove them from heat, rinsed with cold water, and drained.

I put the onions in a plastic container, added the lime juice and vinegar, and seasoned to taste with a couple of grinds of black pepper and about a teaspoon of kosher salt. I sealed the container and stored it in the fridge for about an hour before serving.



That loaf of bread look wonderful!

My DO (with feet)is used mostly when camping and the BGE is at home. You can make almost anything in it that you make in the BGE. Meats, stews, soups, casseroles, bread, rolls. Charcoal brickets below and on the lid control heat well if you can keep it out of the wind. I have another (no feet)that I use in the BGE for baked beans, etc.

Among DO enthusiasts there is a saying that if you can cook/bake it in an oven at home you can do it in a DO.

Here's choux pastry, read: eclairs, done in a DO with legs and charcoal top and bottom



I haven't tried it in an egg, would be concerned about smell of the lump.

start your cook around 300, then adjust up or down til you get a nice light simmer. my dutch has legs so its on a pizza stone and my enamelled ones i use a similar setup with inderect heat as i dont like the expensive pots seeing the direct heat in an egg