Table Of ContentThe
dutch Oven
cOOKbOOK
dutch Oven
cOOKbOOK
Recipes for the Best Pot in Your Kitchen
Sharon Kramis & Julie Kramis Hearne
2
The
dutch Oven
cOOKbOOK
Recipes for the Best Pot in Your Kitchen
Sharon Kramis & Julie Kramis Hearne
2
To Marion Cunningham, a great teacher
& good friend.
—S. K. and J. K. H.
Copyright ©2006 by Sharon Kramis and Julie Kramis Hearne
Electronic edition published 2009
All rights reserved. No portion of this book may be reproduced or utilized in any form, or by any
electronic, mechanical, or other means without the prior written permission of the publisher.
Printed in Canada
Published by Sasquatch Books
Distributed by Publishers Group West
15 14 13 12 11 10 09 08 07 06 9 8 7 6 5 4 3 2 1
Photography copyright ©2006 by Alex Hayden
Food styling: Christy Nordstrom
Book design: Kate Basart/Union Pageworks
Library of Congress Cataloging-in-Publication Data
Kramis, Sharon.
The dutch oven cookbook : recipes for the best pot in your kitchen /
Sharon Kramis & Julie Kramis Hearne.
p. cm.
ISBN 10: 1-57061-637-X ISBN 13: 978-1-57061-637-2 (e-book)
ISBN 10: 1-57061-498-9 ISBN 13: 978-1-57061-498-9 (paperback)
1. Dutch oven cookery. I. Hearne, Julie Kramis. II. Title.
TX840.D88K72 2006
641.5'89--dc22 2006044656
Sasquatch Books
119 South Main Street, Suite 400
Seattle, WA 98104
206/467-4300
www.sasquatchbooks.com / [email protected]
Contents
ix
Introduction
1
Soups, Chilies & Chowders
43
Sides & Appetizers
71
Main Dishes
111
Accompaniments
125
Desserts
141
Resources
142
Index
ACknowledgments
to our family and friends, whom we love to bring together to
share good food and good stories. To those who contributed
recipes, we are grateful. We want to thank Gary Luke, Chad Haight,
and Heidi Schuessler of Sasquatch Books. A special thanks to our very
talented photographer, Alex Hayden, and our food stylist, Christy
Nordstrom. Also, many thanks to Bob Kellerman and everyone at
Lodge Manufacturing in South Pittsburg, Tennessee, for continuing to
manufacture (for four generations) cast iron cookware.
vii
IntroduCtIon
the Dutch oven is our favorite pot. Made of cast iron and often
enamel coated, it’s the perfect partner to the cast iron skillet—
our favorite pan. Dutch ovens have loop handles and flat bottoms,
and always come with lids. They are approximately 4 to 5 inches deep
and range in capacity from 2 to 13 quarts. The name “Dutch oven”
is believed to have originated in the eighteenth century, when the
cookware was manufactured in England and brought to the United
States by Dutch traders.
Historically, the pot was used primarily outdoors. During the pioneer
days in the western United States, for example, Dutch oven cooking
was the most important cooking method used. Today, a strong following
still cooks with Dutch ovens over a campfire. Throughout the country
Dutch Oven Societies sponsor annual outdoor gatherings for recipe
sharing and friendly but grueling competitions for a grand prize.
In our cookbook—a collection of our favorite recipes—we are
bringing the Dutch oven indoors. Here in the Northwest, after the
first rainfall in September, the mushrooms pop up in the forests and
the Dutch oven comes out of the cupboard to claim the back burner
on the stove, where it remains until mid-April. At least three times a
week in our kitchens, something is either stewing, braising, simmer-
ing, or roasting in the Dutch oven. A pot of soup on the stove, slowly
simmering, was always a welcome-home treat after school.
A heavy pot, the Dutch oven slow-cooks tough meats and melds
flavors together to produce melt-in-your-mouth tender bites. Use
medium to low heat to attain the best results. We prefer the Dutch
oven to Crock-Pot cookery because it slow-cooks without accumu-
lating excess moisture. Some cuts of meat are often overlooked by
consumers because of the longer cooking times (2 to 3 hours), even
though these cuts can be more flavorful and much less expensive
than steaks and chops. Enter the Dutch oven: Slow-cooked recipes
simmered on the stovetop or oven-baked in the Dutch oven provide
a delicious supper.
ix
Your dutch Oven
Many people have different ideas of exactly what cooking in a
Dutch oven is. For those who cook outdoors with their Dutch
oven, there is only one type: the true cast iron pot that does not have
an enamel coating and has been in the family forever. Our cookbook,
however, is written for indoor cooking in the Dutch oven. For that
purpose, there are two basic types of pots: enameled cast iron and
nonenameled basic black preseasoned cast iron. We use both types,
and each results in slow-cooking and great-tasting food.
Dutch ovens are heavy and they conduct even heat on the sides
as well as on the bottom. Stainless-steel pots, Teflon-coated pots, and
Crock-Pots don’t give you the same delicious results. Those pots tend
to accumulate extra moisture. A Dutch oven provides even heat and
retains that heat for long periods of time.
Purchasing dutch Ovens
Our favorite Dutch oven for indoor cooking is an enameled 5- to
6-quart pot. The price range is anywhere from $50 to $250.
Today the Lodge Manufacturing Company, a fourth-generation,
family-run foundry in South Pittsburg, Tennessee, and the oldest
manufacturer in the United States, is producing enamel-coated cast
iron. Lodge, Le Creuset, Staub, and Mario Batalli cookware all manu-
facture quality enamelware that can go from the stovetop directly into
the oven. (See Resources, page 141.)
x
