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Give me your best dutch oven recipes
caribougrrl:
the goat curry recipe blackswangreen posted in this thread is fantastic: http://chrunners.net/forum/index.php?topic=3616.0
this lamb pulao is also fantastic: http://fxcuisine.com/?Display=40
rabbit stew with dumplings is another favourite of mine, I roughly follow this recipe: http://allrecipes.co.uk/recipe/13034/perfect-rabbit-stew-and-dumplings.aspx, but use tarragon for the dumplings when I have it and white wine instead of beer, otherwise parsley and/or chives and stick to the beer...
it's hard to go wrong with boeuf bourguignon, I don't have a particular recipe I use. In the dutch oven on the stove top, sautee chopped bacon, remove and set aside, brown lightly floured stewing beef in bacon fat, remove... if there's a lot of fat pour some off. Deglaze with a glass of brandy. Add minced garlic, 1-2 finely chopped onions, and carrots (I like to keep the carrots whole, or cut in half if they are very large carrots), sautee until the onions and carrots start to soften. Put the meat (bacon and beef) into the pot, add a chopped tomato or a tbsp or so of tomato paste, a bay leaf, some fresh thyme & parsley, some celery leaf, mix together. Pour in a bottle of burgundy (or other dry red wine), add water or stock if needed to nearly cover the meat. Bring to a boil, add a package of cleaned pearl onions, a packet of cleaned whole white mushrooms, put in a 250F oven for about an hour, maybe an hour and a half... you want the meat and veg to be very tender.
teetime:
--- Quote from: BonitaApplebum on May 15, 2013, 11:24:12 PM ---First things first: what color le creuset did you get?
--- End quote ---
We asked for Marseille (didn't see the Indigo at the time otherwise I think we may have gone for that blue instead) or Flame and my cousins went for the blue. Since right now they are sort of out in the open (on an open hutch until we do some kitchen rearranging) and since the larger one we were given is a blue too, we're happy. But that orange is very nice too.
teetime:
Bourguignon might be a good start. I wonder if omitting the flour is okay or if I need to find something like almond flour that will work. I am just trying to justify now having 3(!) of these things. I have found between the old oven to stove pot my inherited from my grandfather's kitchen and our big stock pots (somehow have multiples of these too) and our crock pot (which I actually will only use for pot roast) we get by just fine. But despite a strict no gift wedding we had very generous cousins who really wanted to give and my DH really wanted these and he's really happy so they aren't going anywhere (except maybe the 7 quart which is huge, heavy, and of unknown quality given the brand).
So I want to figure out what they do that other things don't do so well. It's like finding out I can make tahini in the vitamix. Now I feel at least it beats my blender in some regard.
(Yes, I'm crazy about clutter and would be happy living out of one backpack the rest of my life ;))
caribougrrl:
--- Quote from: teetime on May 16, 2013, 10:04:37 AM ---Bourguignon might be a good start. I wonder if omitting the flour is okay or if I need to find something like almond flour that will work. I am just trying to justify now having 3(!) of these things. I have found between the old oven to stove pot my inherited from my grandfather's kitchen and our big stock pots (somehow have multiples of these too) and our crock pot (which I actually will only use for pot roast) we get by just fine. But despite a strict no gift wedding we had very generous cousins who really wanted to give and my DH really wanted these and he's really happy so they aren't going anywhere (except maybe the 7 quart which is huge, heavy, and of unknown quality given the brand).
So I want to figure out what they do that other things don't do so well. It's like finding out I can make tahini in the vitamix. Now I feel at least it beats my blender in some regard.
(Yes, I'm crazy about clutter and would be happy living out of one backpack the rest of my life ;))
--- End quote ---
all the flour really does is help thicken it... you could sub rice flour or cornstarch or just leave it out... I don't always bother with it because I usually use bone-in cuts (and usually moose, not beef) and the marrow does a sufficient job for thickening... so maybe use a bone-in cut or put a soup bone in!
caribougrrl:
oh, and baked beans... I haven't yet found a recipe I'm entirely satisfied with, but my grandmother used to make amazing baked beans in her dutch oven
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