Dutch oven

Darryl L. Pierce said:

Just got a dutch oven as a present this weekend! I'm anxious to get started on it and wanted to
solicit some recipes. What would *you* make with your new dutch oven? 🙂

Osso Bucco is the reason I got my Le Creuset. But really, anything like a long cooked stew or pasta
sauce. Pot roast.

nancy

Nancy Young said:

Quoted message said:

Just got a dutch oven as a present this weekend! I'm anxious to get started on it and wanted to
solicit some recipes. What would *you* make with your new dutch oven? 🙂

Osso Bucco is the reason I got my Le Creuset. But really, anything like a long cooked stew or
pasta sauce. Pot roast.

Ah, yes! Pot roast! I will be making that tomorrow! 🙂

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

Darryl L. Pierce said:

Just got a dutch oven as a present this weekend! I'm anxious to get started on it and wanted to
solicit some recipes. What would *you* make with your new dutch oven? 🙂

Try a bolognese sauce

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Darryl L. Pierce" <[email hidden]> wrote in message
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Quoted message said:

Just got a dutch oven as a present this weekend! I'm anxious to get

started

Quoted message said:

on it and wanted to solicit some recipes. What would *you* make with your new dutch oven? 🙂

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp -
<http://mypage.org/mcpierce> "What do you care what other people think, Mr. Feynman?"

First choice is.......

Braised Short Ribs...

3 pounds beef short ribs, cut in 3-inch pieces all-purpose flour salt and pepper 2 tablespoons
shortening or vegetable oil 1 cup beef broth 2 carrots, diced 3 medium red potatoes, peeled and
quartered 4 small onions, sliced
1/2 pound fresh cut green beans

Dredge meat with flour; season with salt and pepper. In hot oil or shortening in a Dutch oven, brown
short ribs on all sides. Add beef broth; cover and bake at 300° for 3 hours, or until very tender.
Baste frequently with pan liquid. During last 45 to 60 minutes of cooking, add vegetables. When meat
and vegetables are tender, transfer meat to a platter. Arrange vegetables around meat. Serves 4.

Darryl L. Pierce <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Just got a dutch oven as a present this weekend! I'm anxious to get started on it and wanted to
solicit some recipes. What would *you* make with your new dutch oven? 🙂

Have made/Do make the following: Irish Stew Irish Soda Bread Yankee Pot Roast Chili Beef in Guinness
Dublin Coddle Barm Brack, and Potato Farls...

The Ranger

Darryl L. Pierce said:

Just got a dutch oven as a present this weekend! I'm anxious to get started on it and wanted to
solicit some recipes. What would *you* make with your new dutch oven? 🙂

--

Pot roast/stew/soup/curry/spaghetti sauce/jambalaya

gloria p

Darryl L. Pierce said:

Just got a dutch oven as a present this weekend! I'm anxious to get started on it and wanted to
solicit some recipes. What would *you* make with your new dutch oven? 🙂

Venison roast, draped with some bacon over the top and yellow onion slices skewered on toothpicks
over that. Pour in a little water and red wine, lots of garlic. Braise the venison in a slow oven
(about 325F) for a couple of hours. Baste it every once in a while. Yum!

Jill

Darryl L. Pierce said:

Just got a dutch oven as a present this weekend! I'm anxious to get started on it and wanted to
solicit some recipes. What would *you* make with your new dutch oven? 🙂

Is it a footed dutch oven or flat bottom? How you use it and what you make in it will depend on what
type dutch oven it is...

Short ribs are part of the spinal system. Do you think you should really be eating toxic foods?

Dimity said:

"Darryl L. Pierce" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Just got a dutch oven as a present this weekend! I'm anxious to get

started

Quoted message said:

on it and wanted to solicit some recipes. What would *you* make with your new dutch oven? 🙂

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp -
<http://mypage.org/mcpierce> "What do you care what other people think, Mr. Feynman?"

First choice is.......

Braised Short Ribs...

3 pounds beef short ribs, cut in 3-inch pieces all-purpose flour salt and pepper 2 tablespoons
shortening or vegetable oil 1 cup beef broth 2 carrots, diced 3 medium red potatoes, peeled and
quartered 4 small onions, sliced
1/2 pound fresh cut green beans

Dredge meat with flour; season with salt and pepper. In hot oil or shortening in a Dutch oven,
brown short ribs on all sides. Add beef broth; cover and bake at 300° for 3 hours, or until very
tender. Baste frequently with pan liquid. During last 45 to 60 minutes of cooking, add vegetables.
When meat and vegetables are tender, transfer meat to a platter. Arrange vegetables around meat.
Serves 4.

I made a steak and kidney stew in my Le Creuset today.

"Nancy Young" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Darryl L. Pierce said:

Just got a dutch oven as a present this weekend! I'm anxious to get

started

Quoted message said:

Quoted message said:

on it and wanted to solicit some recipes. What would *you* make with

your

Quoted message said:

Quoted message said:

new dutch oven? 🙂

Osso Bucco is the reason I got my Le Creuset. But really, anything like a long cooked stew or
pasta sauce. Pot roast.

nancy

<[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Short ribs are part of the spinal system. Do you think you should really be eating toxic foods?

Dimity wrote:

Really?

Thank god you aren't my dogs vet.

Go dissect a stalk of celery.

and it's spelled DIMITRI.

In article <[email hidden]>,

Quoted message said:

Short ribs are part of the spinal system. Do you think you should really be eating toxic foods?

Pray tell, where did you take anatomy? Short ribs are ribs. They do not have part of the spinal cord
in them. Some steaks do include part of the vertebrae in their bones, but ribs do not.

By the way, I have a bachelors' degree in animal science and a Ph.D. in nutrition. Shall we cut the
condescension now?

Cindy

--
C.J. Fuller

Delete the obvious to email me

Darryl L. Pierce said:

What would *you* make with your new dutch oven? 🙂

Chili Chicken & Dumplings Kielbasa and cabbage Beef stew Pork roast with sweet potatoes

Connie
*****************************************************
My mind is like a steel...um, whatchamacallit.

Darryl L. Pierce said:

Just got a dutch oven as a present this weekend! I'm anxious to get started on it and wanted to
solicit some recipes. What would *you* make with your new dutch oven? 🙂

Short of doing a seven hour leg of lamb, my most favorite would be short ribs (ignore whatever
Dimitri says, and use this recipe. 🙂 )

* Exported from MasterCook *

Insalata's Estofado de Catalan

Recipe By : Heidi Krahling of Insalata's in San Anselmo,Ca Serving Size : 4 Preparation Time :0:00
Categories : Beef Dinner Main Dish Meats Spanish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 3/4 pounds short ribs of beef (2 -1/2" wide -- 3 bones down, cut between bones to equal 3
pieces per rib) 1 medium yellow onion -- chunked
1/2 carrot -- chunked
2/2 rib celery -- chunked 1 clove garlic -- mashed 1 cup red wine
3/4 cup tomato paste
4/2 sm can plum tomatoes -- chunked 1 1/2 quarts beef stock
5/2 sprig thyme 1 1/2 tablespoons unsweetened chocolate 1 1/2 teaspoons fresh thyme
6/4 teaspoon fresh chopped marjoram 1 oranges -- zested 1 tablespoon butter salt and pepper to
taste 1 cup dry sherry

Preheat oven to 300F degrees.

Generously salt and pepper ribs. In heavy duty casserole, brown short ribs in a little olive oil.
Remove. Add carrots, celery, onion and garlic to casserole. Saute until well carmelized. Add red
wine and cook over high heat until reduced by half. Add tomato paste, tomatoes, and thyme. Mix to
combine. Add ribs and stock to the pan.

Bring to a boil, cover, and place in 300 degree oven for approx. 3 hrs., or until meat pulls easily
away from the bone. Remove meat from jus, strain jus. Place jus back into casserole pan. Add 1 cups
dry sherry and reduce by 1/3. To the reduced sauce add 1 1/2 TB unsweetened chocolate, 1/2 TB fresh
thyme, 1/4 TB fresh chopped marjoram, zest of 1 orange, 1 TB butter, salt and pepper to taste.
Simmer with ribs for 2 minutes to marry the flavors. Serve with your favorite potatoes and gremolata
if so desired.

- - - - - - - - - - - - - - - - - -

Suggested Wine: Cabernet Sauvignon

NOTES : Spanish-style short ribs with bitter chocolate, sherry and orange. This recipe comes from
Heidi Krahling of Insalata's restaurant in San Anselmo, CA. It is the most popular dish served and
is frequently a special. Heidi's food is wonderful.

--
Alan

"If you reject the food, ignore the customs, fear the religion, and avoid the people, you might bet-
ter stay home."
-- James Michener

In article <[email hidden]>,

Darryl L. Pierce said:

Just got a dutch oven as a present this weekend! I'm anxious to get started on it and wanted to
solicit some recipes. What would *you* make with your new dutch oven? 🙂

First thing I made with my Le Creuset last year was beef burgundy. Pot roast was nice too. I make my
pot roast with sliced red bell peppers, garlic, onions, a carrot, and a mix of tomatoes and red
wine, after the late lamented Laurie Colwin. I put pitted green olives in there too if I have them
(thanks Dimitri). Veggies get put thru the food mill and made into a gravy with the meat juices.

I make a lot of soup in mine too.

Charlotte

In article <[email hidden]>,

Darryl L. Pierce said:

Just got a dutch oven as a present this weekend! I'm anxious to get started on it and wanted to
solicit some recipes. What would *you* make with your new dutch oven? 🙂

I've only recently started using the one that mom had for years... :-) It's fabulous for roasting
and keeping your oven clean.

My favorite use for it is garlic pork roast!

Take one large pork shoulder roast and stab it with a thin bladed knife (I use a filleting knife)
about every square inch.

Take some fresh garlic cloves and cut them into slivers.

Stuff a nice sliver of garlic into each of the stabs.

Sprinkle salt free lemon pepper over the entire roast, then cover liberally with fresh cut herbs. I
use Rosemary, Thyme and Basil when in season. Sometimes a touch of Dittany is good too.

Place that in the dutch oven with about 1/2 inch of water and your choice of veggies. Cover and
roast at 350 degrees for 15 minutes per lb.

MMMMMMMMmmmmmmm......

I've also used large Beef Chuck Roast with this. It's even better.

I like to use a lot of garlic with pork. It gets rid of the "musty" flavor that it gets when you
refrigerate the leftovers and re-heat them.

K.

--
^ ^ Cat's Haven Hobby Farm ^ ^ [email hidden] ^ ^

Quoted message said:

,,< >,,< >,,<

In article <[email hidden]>,

jmcquown said:

Darryl L. Pierce said:

Just got a dutch oven as a present this weekend! I'm anxious to get started on it and wanted to
solicit some recipes. What would *you* make with your new dutch oven? 🙂

Venison roast, draped with some bacon over the top and yellow onion slices skewered on toothpicks
over that. Pour in a little water and red wine, lots of garlic. Braise the venison in a slow oven
(about 325F) for a couple of hours. Baste it every once in a while. Yum!

Jill

What you hopefully got came with a self-basting lid. :-) It's the lid with all those little spikes
in the top of it.

Mine is like that..... <G>

K.

--
^ ^ Cat's Haven Hobby Farm ^ ^ [email hidden] ^ ^

Quoted message said:

,,< >,,< >,,<

Rich McCormack said:

Quoted message said:

Just got a dutch oven as a present this weekend! I'm anxious to get started on it and wanted to
solicit some recipes. What would *you* make with your new dutch oven? 🙂

Is it a footed dutch oven or flat bottom? How you use it and what you make in it will depend on
what type dutch oven it is...

Flat bottomed.

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

"Dimitri" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Darryl L. Pierce" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Just got a dutch oven as a present this weekend! I'm anxious to get

started

Quoted message said:

on it and wanted to solicit some recipes. What would *you* make with your new dutch oven? 🙂

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp -
<http://mypage.org/mcpierce> "What do you care what other people think, Mr. Feynman?"

First choice is.......

Braised Short Ribs...

Recipe snipped

Great sounding recipe Dimitri. Thanks, I can't wait to try it. I don't have a La Crueset but I just
got a new Lodge cast iron chicken fryer and I'll bet your recipe will work well in it.