Table Of ContentLovin' Dutch Ovens
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A Cook Bookfor the Dutch Oven Enthusiast
Joan S. Larsen
(cid:127) LFS Publications
W SALT LAKECITY
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LFS Publications, Salt Lake City 84119
• 1991 by LFS Publications.
ALL RIGHTS RESERVED
No partofthis book may be reproducedor utilized in any form or >—v
by any means, electronic or mechanical, including photo copying or '
recording on any information systems or retrieval systems, without
permission inwriting from the publisher.
TheauthorandLFS Publicationsdisclaimall liabilitiesinconnection
with use of information and suggestionsprovided in this book. All
information is accurate to the best of our knowledge, but carries no
guarantees.
ISBN 1-880415-03-8
First Printing, November 1991
Printing 10
Cover by Joan S. Larsen
Photography by George Norr
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PRINTED IN THE UNITED STATES OF AMERICA
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To Than
and all contributors-
thank you!
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2 Contents
Contents
\) Quick Reference for Favorite Recipes 4
Introduction 6
Elements of a Dutch Oven 9
Size and Selection of Dutch Ovens 10
Watching for Quality 13
'Tis the Seasoning 14
Estimating Temperatures 16
"3 up, 3 down = 325oM formula 17
"6 up, 3 up = 325°" formula 17
Charcoal Placement 18
Temperatures: Miscellaneous Methods .... 19
Two-thirds Timing Method 20
Dealing with a Dirty Pot 21
Putting it Away 22
Charcoal Buckets 23
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Charcoal Bucket Plans 24
Cooking Stands 25
Wind Shields 26
Cooking Needs: A Portable Kitchen 27
Handling the Heat 27
Preparation and Cooking 29
Serving 31
Cleaning Up 31
Listing the Essentials 32
Playing it Safe 33
Measuring Up Equivalents 34
Feeding From One to a Hundred 35
Breads 36
Muffin Breads 46
Dutch Oven Breakfasts 53
Deep Dutchin' 61
Lovin' Dutch Ovens 3
Desserts 75
Cakes 76 ^^^^
Pies 87 i 1
Miscellaneous Desserts 94
Main Dishes 110
Simply Delicious 149
Sourdough forStarters 158
Vegetables 167
Winning Ways 176
Danny Wardle 178
Janet Benzon 181
Richard Peacock 187
Than Larsen 194
LaMar Mecham 201
Craig Ruesch and Dellis Hatch 208
Val& MarieCowley 216
Index 222 O
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4 Contents
Quick Referencefor Favorite Recipes
i j Name ofRecipe Page No.
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Lovin' Dutch Ovens
Quick Referencefor Favorite Recipes
Name ofRecipe Page No. ( )
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Introduction
Introduction
Dutch ovens are historical orphans. History books
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harbor high adventures of revolutionary war heroes,
western explorers, and courageous pioneers. However,
writers of history omit the routines of daily living which
included sustenance from meals prepared in Dutch ovens.
Sourcesclaim the nameoriginatedwith the Dutch
merchants who used the ovens for bartering. Addition of
thelidflange goes toNapoleon who disliked ashes falling
into his food. Supposedly, Paul Revere standardized the
sizes. Some say their most notablejourney was with Lewis
and Clarke on the Northwest Expedition. Pioneers, faced
with limited cargo, included the oven as essential. Cattle
drivers, sod busters, gold miners, and military expeditions
moved with Dutch ovens in tow.
While researching open hearth cooking, I found an
account ofapioneer woman comparing cooking ina Dutch
oven to cooking with a new cast iron stove. She professed
the "new-fangled contraption" changed foods' flavors. In
short, she concluded no proper cook would discard her
Dutch oven for such a temporary gadget. Still, as stoves
became available, every day use ofDutch ovens dwindled.
Eventually, onlysheep herders, campers, hunters, and river
runners were enjoying meals cooked in them.
Many people attach Dutch ovens toearly childhood
memories. Theyremember Grandpa'sorDad'sDutch oven
cooking with a fondness usually associated with serene
mountain settings. They recall enjoying acertain recipe, a
delicious meal, or a distinct food flavor. Today, while
Dutch ovens induceold memories for a few, Dutchoven
cooking cultivates new "reasons to remember" for many.
Lovin* Dutch Ovens
My husband and I first tried cooking in a Dutch
oven in 1974. Ourefforts resulted in burned-black potatoes
with onion ashes fused to the inside of our 10-inch pot. f"""^
That oven remained on the side porch while we argued
over fault and scrubbing. Six years later, sitting in the
same spot, the surfaces were completely rusted except
under the black blotches left from the burned potatoes.
When our son started scouting in 1980, we did too.
Whenwetooka requiredtrainingcourse foradult leaders,
one session included a demonstration of Dutch oven
cooking. Theinstructor impressed uswith a simple recipe
ofchicken in mushroom gravy, a basicpeach cobblerand
fried potatoes with just the right amount of onions and
garlic.
Inspired, we revived our neglected ovenand bought /""""^
two more. We tried chicken in mushroom gravy, a peach
with pineapple cobbler and potatoes with just the right
amount of onions and too much garlic, but it wasn't
burned. Next, weexperimented with our favorite recipes.
Now, we cook dishes like souffles, prime ribs and lemon
meringue pies with success. We've effectively competed
against some of the better Dutch oven cooks in this area.
Since 1981, we've taught scouts and scouters,
teenagers, adults, and senior citizens to cook in Dutch
ovens. We've demonstrated our methods of Dutch oven
cookingatWheeler Farm and Old Deseret, historical parks
located in NorthernUtah.We've preparedmeals for small
groupsof10to larger groups ofaround 500people. We've (^
even judged cooking contests.
We've learned that Dutch oven cooking opens
conversations between strangers. People, who are usually
