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New 5 qt dutch oven! Recipes for inauguration.

CallAnyVegetable May 4, 2012 07:22 PM

I already have leads for chili, beef stews, soup and baked beans. Anything else that rocks?

  1. Hank Hanover May 4, 2012 07:43 PM

    Alton Browns Swiss Steak http://www.foodnetwork.com/recipes/alton-brown/swiss-steak-recipe/index.html

    Ina Garten's short ribs http://www.foodnetwork.com/recipes/beef-short-ribs-recipe/index.html

    Ree Drummond's pot roast http://www.foodnetwork.com/recipes/ree-drummond/perfect-pot-roast-recipe/index.html

    Giada's osso bucco http://www.foodnetwork.com/recipes/giada-de-laurentiis/osso-buco-recipe/index.html

    Tyler Florence's brisket http://www.foodnetwork.com/recipes/tyler-florence/beef-brisket-recipe/index.html

    Beer and Brats http://www.foodnetwork.com/recipes/bo...

    1. todao May 4, 2012 09:03 PM

      No knead bread......

      1. j
        janniecooks May 5, 2012 05:32 AM

        And take a look at these home cooking threads for more inspiration - all asking for recipes for a new dutch oven:

        http://chowhound.chow.com/topics/688930
        http://chowhound.chow.com/topics/755762
        http://chowhound.chow.com/topics/570809
        http://chowhound.chow.com/topics/656948

        1 Reply
        1. re: janniecooks
          nofunlatte May 5, 2012 12:59 PM

          Gotta +1 this! ETA--OOps, meant to reply to todao.

        2. greygarious May 5, 2012 06:00 AM

          This has been asked and answered many times - you'll find hours of reading if you search this board. There is no advantage in using a DO for soup or any stews that do not require long, slow cooking (e.g. seafood). DOs are heavy and must be handled carefully. If you have another large pot, use that for the soups and other shorter-cooking dishes. DOs really shine in roasting and braising meats and poultry. If you have a naked cast iron DO, you may not like the iron taste that comes through if you use acidic ingredients like wine, tomato, or vinegar. On the other hand, after repeated use, naked iron absorbs flavor from herbs and spices that it then contributes to the meats as they cook. I inherited the piece my mother used for decades for pot roast - it is permeated with the scent of clove, bay leaf, and onion. I've made pot roast in my enameled cast iron too - it's not as good.

          1. Antilope May 5, 2012 11:09 AM

            Layered Chicken Three-Cheese Enchilada in a Dutch oven by Williams-Sonoma
            http://www.williams-sonoma.com/recipe...

            2 Replies
            1. re: Antilope
              n
              nuraman00 Dec 30, 2012 04:28 PM

              Thanks.

              I'm going to try this on Tuesday.

              1. re: nuraman00
                n
                nuraman00 Jan 9, 2013 12:23 AM

                I didn't like it, it wasn't that fun to eat. I don't think layering the enchiladas like this is that fun.

                 
            2. n
              noodlepoodle May 6, 2012 05:31 PM

              I adapted this recipe from Cooks. Com.

              1 can tomato soup
              1 c water
              1/2 c vinegar
              1 c catsup
              2 onions diced
              3 cloves garlic, minced
              1 tsp. salt
              1/2 t. Worcestershire sauce
              5-6 drops hot sauce
              2 T honey
              12 country style boneless pork ribs

              Combine all but the ribs in a large saucepan. Bring to boil and boil 5 minutes.

              Preheat oven to 350 degrees F. Add ribs to dutch oven and brush with sauce. Bake 1 hr. Pour off grease. Brush with more sauce. Bake another half hour. Pour off grease. Add rest of sauce and return to oven for 10 min.

              Good with mashed potatoes.

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