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Share your dutch oven recipes!
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Anonymous
| So excited, received a Staub 6 qt dutch oven for the holidays. Can you share your favorite recipes? Thanks! |
Anonymous
| there's always the standard boef bourgignon. or the no-knead bread recipe. |
Anonymous
| I use my dutch oven for just about everything. Braises - lamb shanks, osso bucco, short ribs, stewing chickens, pork shoulder, etc. I also use it to make soups - bean soups especially, as you can maintain an even low temperature. I have also used mine for frying - the tall sides help control splatters. |
Anonymous
|
This is seriously the best stew I've ever tasted. It's the tomato paste and balsamic...
http://www.epicurious.com/recipes/food/views/Beef-Stew-with-Potatoes-and-Carrots-350935 |
Anonymous
| actually, i use my dutch oven for just about everything too. even just boiling water for pasta. it's so much faster than my aluminum pots. |
Anonymous
|
Recipe for a dutch oven:
Get in bed, pull up the covers, then fart. |
Anonymous
Happy to see my DH is on DCUM, too! |
Anonymous
This is one of my go-to stew rcipes also, and it is fantastic. One of the comments suggests that instead of discarding the solids, you puree them with an immersion blender - I've found that boosts the flavor, and thickens the liquid a bit. Some may not like the consistency, though. Finally, one secret (along with the balsamic) to great stew is, oddly, 2-3 mashed anchovies. No fishy taste, but they heighten the meaty flavor of the beef. |
Anonymous
| That beef stew recipe looks great--just wondering about using a lean cut of beef instead-the recipe says specifically not to. My husband and I are both trying to eat low fat, so just wondering what would happen if I made a substitution... |
Anonymous
While a higher-fat cut would make for a more luscious stew, a low-fat cut won't be horrible. It will be a bit dryer and perhaps stringier in texture, but the flavor will be just as good. I have used very clean top round / london broils for stews and have been pleased. To me, a stew is more about the rich flavor of the sauce and vegetables. |
Anonymous
|
I second the no-knead bread suggestion. It's so easy and turns out great.
http://www.nytimes.com/2006/11/08/dining/081mrex.html |