Happy St Patrick’s Day

If you’re anything like me, then one day for Irish eats just isn’t enough.  Luckily, I’ve overstocked on the St. Patty’s staples enough to make several meals, and a dutch oven Irish stew is definitely one of them.

Stews are a mainstay Irish comfort food.  Traditionally, they’re made with potatoes, onions, parsley, and sometimes carrots.  For protein, lamb can be used, but mutton is usually better because the meat is tougher, fattier, and lends more to the dish.

But just because there’s a tradition, doesn’t mean that there isn’t any leeway.  For centuries, Irish stews have been an expression of the cook.  Ingredients like turnips and pearl barley make an appearance, while purists turn up their noses at anything more complex than mutton, potatoes, onions, and water.  The stew is always cooked slowly—expect to be simmering and boiling for up to two hours.

Stewing in the Dutch Oven

As a cooking method, stewing has been a part of human civilization for many centuries.  The Gaels of Ireland, however, didn’t have access to a cauldron until after the Celts had invaded and brought them in, after the 7^th century BC.  Stews back then were often made with goat and root vegetables, and the ingredients and cooking methods haven’t changed materially since then.  The biggest addition to the Irish stew in terms of ingredients was the potato, which came from South America in the sixteenth century.

Open fire kitchens had been around for many years, even well into the industrial revolution.  When the British began to produce dutch ovens, they became a valuable addition to most kitchens and a natural implement for Irish stews.  If you’re going to make this stew, bake some dutch oven soda bread alongside, and you’ll be close to having an authentically cooked Irish meal.

A King Among Comfort Foods

This is the sort of recipe that you get a craving for—hearty, filling, and with a broth that coats your lips.

Ingredients

• 1 ¼ lbs stewing meat (beef or lamb cuts) cut into 1 inch cubes
• 3 pounds russet potatoes, cut into ½ inch pieces
• 1 large onion, chopped
• 2 cups carrots, cut into ½ inch pieces
• ¼ cup olive oil
• 6 large garlic cloves, minced
• 2 cups beef stock
• 1 cup Guinness or other stout beer
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 tablespoon dried thyme
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 tablespoons butter
• 2 tablespoons fresh parsley, chopped
• Salt and Pepper to taste

Instructions

1. Heat olive oil in a 4 ½ qt enamel dutch oven, over medium-high heat.  Add the stewing meet and saute it until it browns on all sides. Add garlic and sauté another minute.
2. Add beef stock, thyme, tomato paste, sugar, Worcestshire sauce beer, red wine and bay leaves. Stir to combine and bring the whole thing to a boil.  Reduce heat to medium-low, then cover and simmer for an hour.  Stir occasionally.
3. While the meat and stock is simmering, melt butter in an enamel cast iron 11 Inch Skillet over medium heat. Add carrots, onion, and potatoes. Saute vegetables until golden and set them aside.
4. After the stew has been cooking for an hour, add the golden vegetables.  Simmer uncovered until both the vegetables and the stew meat are fork tender.  Discard bay leaves and add Salt and pepper to taste, then sprinkle in the parsley.

Now, that’s one way to clean out the pantry!

If you’ve tried this recipe, let us know what you think in the comments below!  Or, if you’re all Irish’d- out (as if!), tell us all about what you were eating and drinking for St. Patrick’s day!

You Might Also Like…

•  Dutch Oven Soda Bread
• Baja Seafood Stew
• Jambalaya

 Thanks to Big Oven for posting a great recipe that’s the basis for this variant!

A Beef Pot Roast With Mushroom Soup-wine Gravy made in a cast iron dutch oven is something you will never regret making

4 lb  Beef round tip roast
2 tb  Cooking fat
Salt
Pepper
1 md  Onion; thinly sliced
10 1/2 oz  Cream of mushroom soup
3/4 c  Burgundy wine
2 tb  Finely chopped parsley
1/8 ts  Garlic powder
1/4 c  Flour; for gravy

In a Dutch oven, , brown meat in fat. Season
with salt and pepper and remove from pan. Pour off fat drippings.
Cook onion in drippings remaining in pan until soft but not browned; stir often.
Add mushroom soup, wine, parsley, and garlic powder; mix well.
Return meat to pan. Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook
in a 325 degree F oven for same amount of time).
Turn meat once to cook it evenly throughout. When done, remove meat and keep
warm.
For 2 cups gravy, pour liquid from pan into a 2-cup measuring cup. Let stand for 1
minute to allow fat to come to top. Discard all but 4 tablespoons (or less) of fat.
Add enough water (or other liquid) to measure 1 1/2 cups of liquid. Return to pan.
In same cup, measure 1/2 cup cold water and blend in flour. Add mixture slowly to
liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3
minutes. Taste gravy and correct seasoning, if necessary, with salt and pepper.
Slice meat; serve gravy separately, or spoon over meat.

Apple Stuffed Pork Tenderloin

This is a wonderful  Dutch Oven recipe we came across,and we had to share it with you.

Made at your camp site or at home in your back yard, you are sure to enjoy this recipe as much as we have.

1 small apple, chopped (Granny Smith)
1/2-cup bread crumbs, soft
1/4 cup celery, chopped
1/4 cup green onions, chopped
2 Tablespoons raisins
2 Tablespoons walnuts, chopped
2 – 3 pound pork tenderloin, trimmed of fat
1/2 cup apple cider
1 1/2 teaspoon cornstarch
1/8 teaspoon cinnamon
Dash of nutmeg
Cooking instructions:
Stuffing:
Stir together the chopped apple, bread crumbs, celery, raisins, walnuts,
green onion, and nutmeg.
Add 1 Tablespoon of the cider. Mix well.
Meat Preparation:
1. Butterfly the tenderloin. Cover with clear wrap and pound to 1/2 inch thickness.
2. Spread stuffing mixture over meat. Roll up from one side.
3. Tie with cotton string to secure. Brush with some of the remaining apple cider.
4. Place meat on a rack in a 12″ Dutch oven.
5. Bake for approx. 45 minutes to 1 hour.
Sauce: While tenderloin is baking, combine in a sauce pan the rest of the appl
cider,
cornstarch, and cinnamon. Cook and stir till thickened and bubbly. Serve with
tenderloin.

CHARCOAL HINTS: Use 10 to 12 briquettes underneath and 12 to 14 on the lid.

A Dutch oven is any in a family of thick-walled cooking pots, usually made in cast-iron.

They have tight-fitting lids and have been used to cook for hundreds of years.  While this article will talk about European and American historical applications, similar cooking pots were all developed by the Dutch, the Japanese and the Balkans.  Derivative cookware took hold in Britain, America, Australia, and South Africa.

The History of the Dutch oven

The proper Dutch oven has a long history of being a sturdy, utilitarian pot in Europe and through America.

Early European History

The similar cookware in the style of the Dutch oven was developed in the late 17^th Century in both the Netherlands and Britain.  The Dutch used production and manufacturing methods that involved dry sand molds in which to pour metal.  The result was a smoother cooking surface that was more desirable than what the English could produce, and the pots were eventually imported into Britain to satisfy the demand.  Seeing an opportunity, Abraham Darby would later travel to the Netherlands to observe the manufacturing process.  Once he returned to Britain, he filed for a patent and produced the cookware for Britain and the American colonies.

American History

On the other side of the Atlantic, the design of the Dutch oven began to change in order to better suit the needs of the people.  A shallow pot, legs to hold the pot above coals became commonplace, and a flange on the lid allowed people to place hot coals on the top of the pot to evenly cook the contents without getting coal in the food.  Dutch ovens were beloved by colonists and settlers for their durability and versatility.  A single pot could be used for boiling, baking, stews, frying, roasting, and almost any other cooking application.  They became so desirable in fact that people of that time would include their favorite iron cookware in their will in order to ensure that it was bestowed to the desired inheritor.  It’s no surprise, then, that Dutch ovens were carried into the westward expansion by rugged pioneers like those in the Lewis and Clark expedition, mountain men, and cattle drivers.

Use in Cooking

Dutch ovens are versatile, utilitarian cookware, but they’re specially suited for long, slow cooking recipes.  Think roasts, stews, and casseroles.

In keeping with the pioneering spirit, Dutch ovens are great for camping and the outdoors.  Often, a Dutch oven made for camping will include features like tripod legs, wire bail handle, and a concaved lid to place hot coals on top for an even internal temperature.  You can even use one of these sturdy pots for true baking, producing great foods and sides like biscuits, cakes, breads, pizzas, and pies.  Using smaller insert baking pans, you can rotate out finished foods and keep baking or start on uncooked dishes.  Some models will allow for stacking to conserve heat, and may go as high as 5 or 6 pots atop one another.

Recipes

The Dutch oven was a valuable piece of equipment for its versatility.  If need be, one could literally cook every meal in one of these durable pots.  To demonstrate that point, five recipes to carry you throughout the day are included here.

Supper

Resources

If you’re looking for more recipes, check out these great resources:

Dutch Oven Dude: The quintessential Dutch oven enthusiast, this site is full of recipes for your Dutch oven.  http://www.dutchovendude.com/dutch-oven-recipes.asp

The Blog at Iron Cooker: A great resource for Dutch oven recipes, outdoor life, cast-iron care, and a retailer for several types of Dutch oven.  http://www.ironcooker.com/blog/

Dutch Oven Mania: These people love Dutch ovens!  Find a number of great recipes, guides to clean and maintain your Dutch oven, and advice on what to look for in a Dutch oven.  http://www.dutchovenmania.com/dutch-oven-recipes.html

Seasoning and Care

Depending on how the Dutch oven is manufactured, you may need to keep in mind some tips for keeping your pot clean.

For Bare Cast-Iron

Clean your bare cast-iron Dutch oven like you would any other cast-iron cookware: using a brush and boiling water.  It’s best to use very little or, preferably, no dish soap.  Once it’s dried, apply a thin layer of cooking oil to prevent rusting and store your Dutch oven in a clean, dry place.  Leave the lid ajar for air circulation so you can avoid the smell and taste of rancid oil.  You can also use a newspaper or dry paper towel to wick away any of the ambient moisture.

For Enameled Ovens

Enameled ovens don’t need to be seasoned before they’re used.  Remember that enameling is best suited for water-based heat, which means you should avoid deep-frying.  Clean it like you would you ordinary cookware—some brands can be put in the dishwater.

References

There are some really great photographers whose pictures were too great to pass up.  Thanks to these blogs for beautifying this lens.

The Black Forest Cake is something of a misnomer.  In its native german, the cake goes by the name of Schwarzwälder Kirschtorte, which literally translates to Black Forest cherry torte.  And you can see by the assembly that it is as much a cake as a Boston Cream Pie is a pie.

A Black Forest Cake is constructed by layering chocolate cake, whipped cream, and cherries on top of each other.  It’s capped at the top with another round of chocolate cake, and then the whole thing is dressed down with more whipped cream and often decorated with cherries and chocolate shavings on top.  Or, at least, that’s how it’s supposed to be done.

[Fun Fact: This cake gets its name not because the cake itself came out of Germany’s Black Forest, but because it is traditionally doused with a cherry liquor that hails from the region.]

What Makes a Black Forest Cake?

While this torte certainly has an involved and illustrious background, the most important part is what you get to eat.  This is a dessert that combines iconic flavors that westerners recognize in german desserts.

Chocolate is the foundation on which this cake is built.  The entire region gets credit for mastery of refining and bringing out the richness and depth of chocolate.  It should be no surprise that the swiss and the swedes have both also adopted their own versions of this cake.  The rich, chocolate foundation is built upon by a traditionally tart cherry flavor profile.  And while chocolate comes off as earthy and heady, the dull acidity of tart cherries provides a high note that plays against chocolate’s base flavors.  And of course, the whole thing is tied together with the creamy, sweet texture of ample amounts of whipped cream.

The problem is, a Black Cherry Cake is entirely too fragile to pack out to a campsite, and way too involved to make with the tools you have.  Or it is?

The Solution: Black Forest Cobbler

The Black Forest Cobbler is a great substitute when you’re craving the rich, engaging flavors of a Black Forest Cake but you’re nowhere near a kitchen. All of the ingredients are stable and can survive your trek, so there’s no reason not to treat yourself!

Ingredients

• 1 Package of chocolate cake mix
• 1 Can of cherry pie filling
• 1 Can soda pop – cherry or lemon lime
• 1 Hershey chocolate bar

Instructions

1. Empty pie filling into a Non Stick 9 Inch Pie Pan.
2. Sprinkle about 3/4 of cake mix on top in an even layer.
3. Pour half of the can of soda on top of cake mix.  Aim for even distribution.
4. Mix the soda into the cake mix, taking care not to disturb the pie filling underneath.
5. Break  chocolate bar into small pieces, sprinkling on top.
6. Put four small pebbles in a Cast Iron 4 Quart Round Dutch Oven.  Place the pie tin on top of the pebbles.
7. Cover your Dutch oven and set on a small circle of coals. Cover the lid with coals.
8. Cook at about 350 degrees for 30-40 minutes, or until the cake looks done when cut or poked.

And that’s a way to MacGyver a crumble worthy of the Black Forest Name even when you’re in the wilderness!!

Have you tried this recipe?  How did it work for you?  Tell us about it in the comments below!

You Might Also Like…

•  Caramel Pecan Braid
• Camping Recipes
• Winter Cooking Recipes

Thanks to Dutch Oven Dude for a great way to enjoy our favorite recipes, even outside of the kitchen!

One of our Favorite Dutch Oven recipe is made with new redskin potatoes

3 pounds fresh green beans

1/4 pound salt pork, sliced
1/4 cup bacon grease
2 cups chicken broth, plus more if needed
2 to 3 teaspoons House Seasoning, recipe follows
12 small red potatoes
1 onion, cut into slivers
1/2 stick unsalted butter, sliced
Ground black pepper
Directions

Remove the ends from the beans. Snap the beans in 2 pieces, place into a colander, wash, and set aside to drain.

Meanwhile, in a large cast iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the broth and House Seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.

While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth, if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes. While cooking, add the butter and season with pepper.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Recipe courtesy Paula Deen