what are your favorite recipes for dutch ovens?
i make a lot of soups in mine, though it's the round, not oval, one. my favorite is a sweet potato soup, but it's really not a summer dish...
2 large sweet potatoes, peeled and sliced into 1in pieces
6 med shallots, sliced
2 ribs celery, diced
2 carrots, diced
jalapeno(to taste) i just use sriracha hot sauce b/c of my contacts...lazy, i know.
~6cups chicken broth, i use pacific or imagine organic
1/4-1/2c creamy peanut butter (yeah, skippy or jif...) but trust me on this!
2tbs olive oil or butter. i use a combo
--heat the D.O. over med. add the oil/butter and let warm.
--add the shallots, celery, carrot, stirring. cook til soft ~5min (if you're using the jalapeno, add now, but in order to ensure this isn't TOO spicy, do what i do below)
--add the sweet potato, stir once or so then,
--add the broth, which should cover the veggies
--let come to a boil, then lower to a simmer and cover
--cook til potatoes are soft.
--in batches, puree in a blender
--pour back into the D.O. and add the PB. I do this to taste...so start with 1/4c and add more. stir til the PB is absorbed, making sure it doesn't stick to the bottom.
--add hot sauce and lime to taste
Can't remember what cookbook this is from; it's a recipe my mom made once at Thanksgiving and it's become a serious hit with my friends!
btw, just came back from a week long cycling trip where the guides made us enchilada pie, deep dish pizza, cake, apple pie in cast iron DOs, using coals. awesome, but then again...we were camping!
2 onions, minced
1/2 cup scallion, chopped
1 can of broad beans or butter beans
1 tsp. dried thyme
1 1/2 tsp. salt
2 Tbsp. cooking oil
2 cloves garlic
Season oxtail with onions, scallion, thyme, salt, and garlic. Marinate for at least 1 hour covered in the refrigerator.
In dutch oven, heat oil and brown the meat. Pour off extra oil. Add water to partially cover the meat. You can also add in the onions and stuff from the marinade.
Cover and simmer for 3-4 hours. The meat should be tender and falling off the bone. In the last hour, you may want to add veggies like chopped carrots and add the can of beans.
Serve with enough gravy to cover the meat.
One of the things I love to use my Le Cruset dutch oven for (among other things) is braciole -- a pounded piece of flank steak or top round with a thinly spread stuffing, rolled up and tied, then seared in your dutch oven to get a nice dark brown crust, and then you add the braising liquid of your choice (I use red wine and homemade marinara sauce) and braise for however long you want (at least an hour).
My most-used pot is a non-Creuset-Chinese-knockoff oval enamelled iron pot, the first pot I bought after we moved to California ($18 at Cost Plus!!). Braising is something I do summer or winter - chicken, pork shoulder, chuck roast, plus cabbage, greens and sauerkraut. I also use it for slow-cooked bean and vegetable dishes, stews and ragouts... just about anything that wants long, moist cooking. I love to be able to fry or sear stuff in the pot, throw in some liquid without worrying about breaking anything, then clamping on the lid and setting it in the oven or on a flame-tamer plate over low heat and letting everything cook untended.
Recipes? Gee, I guess you could go to Epicurious or Recipezaar and search under "braise"...