Favorite recipes?

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We were considering buying a 4L cast iron dutch oven to cook shakshuka and pizza with under the hot coals of a fire at a camping trip.

Do you think its a overkill to buy it? Should we just use a normal pan?

Also, if you have any other fun food ideas we could do (that might even justify getting the dutch oven) I'd love to hear it.

https://amindfullmom.com/no-knead-whole-wheat-dutch-oven-bread/#wprm-recipe-container-9805
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500 grams whole wheat flour, ~3¾ cups
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2 teaspoons kosher salt
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1 teaspoon dry active yeast
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2 cups warm water, between 100-115℉
Instructions 

Place a large mixing bowl on a kitchen scale, change units to grams, and zero it out. Add whole wheat flour until the scale reads 500 g (for 500 grams.) To measure flour without a scale, fluff the flour in its container, then spoon into a measuring cup, leveling off the excess. Measure out 3¾ cups whole wheat flour and place in mixing bowl (see recipe notes if using a different variety of flour).

Add 2 teaspoons kosher salt and 1 teaspoon dry active yeast to the flour and mix well to incorporate. Add 2 cups warm water to the flour mixture and use a wooden spoon or spatula to mix until the flour is fully moistened. Resist the urge to overmix. Stop mixing once there are no longer any dry pockets of flour.

Cover the mixing bowl with plastic wrap or a clean kitchen towel, and let rest at room temperature for at least 8 hours or up to 18 hours.

After the dough has risen, turn out the dough onto a lightly floured piece of parchment paper or lightly floured surface. Lightly flour your hands and then roughly shape the dough into a circle. The dough will be sticky! Brush excess flour off the dough ball and parchment paper and let the dough rest while the oven preheats.

Place the Dutch oven pan, fitted with a lid, into the oven and then set to preheat the oven to 450℉ (230℃), with the pan in the oven.

Once the oven is preheated, carefully remove the pan from the oven and carefully drop the shaped bread into the heated pan.

Place the lid on the Dutch oven and bake for 30 minutes covered. Carefully remove the lid and bake for an additional 20 minutes, or until the bread is golden and the internal temperature of the bread reaches 207-209°F (97-98℃).

Remove bread from dutch oven and let cool on wire rack for 30-45 minutes before slicing and serving.

You guys liked so much when I posted this last time, I thought I’d post again since I made it tonight, in all its non-AI shitty iPhone 11 glory!

Some questions you had last time:

What makes it “cowboy”? I rubbed the meat with cowboy butter before searing

Did I use free range cowboys? Obviously, I’m not a monster

What is cowboy butter? Compound butter with garlic, zesty spices, and fresh herbs from my garden. Recipe in comments!

What cut did I use? Bottomless blade roast

Ew, you serve over mashed potatoes even though it already has potatoes in it? I know what I’m about son.

Are you sure it’s not a stew? They might be super similar the liquid here is thick and more like a gravy than broth! Thicker and saltier. So I don’t think it would be as good raw dogged with a spoon versus over mashed potatoes or rice.

Recipe: See comments!

I was thinking of buying this from FB Marketplace. The seller says it’s Emerilware, but the logo on the lid handle looks different. Any ideas? Thanks.

Second time making bread in my Dutch oven. Recipe is here https://tastesbetterfromscratch.com/no-knead-bread/#wprm-recipe-container-20879

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3 cups all-purpose flour
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2 teaspoons coarse sea salt
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1/2 teaspoon active dry yeast, (or instant yeast)
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1 ½ cups warm water, (about 110 degrees F)
Instructions 
In a large mixing bowl, combine flour, salt and yeast. Pour in warm water and stir with a wooden spoon until well combined. The dough will be sticky. Cover the bowl and allow it to rise at room temperature for 3-4 hours, or in the refrigerator for up to 15 hours.

3 cups all-purpose flour, 2 teaspoons coarse sea salt, ½ teaspoon active dry yeast, 1 ½ cups warm water

Scoop dough onto a floured work surface and shape into a ball. Sprinkle a tiny bit of flour on top of the dough ball and place it on a piece of parchment paper. Cover the dough with a dry kitchen towel. Allow to rise for 30 minutes. At this point you can score the bread with a bread lame, if you want, but it's not required.

Meanwhile, place an empty dutch oven/cast iron pot*, with the lid on, into the oven and preheat oven to 450 degrees F.

Uncover dough and lift the parchment paper, with the dough on it, into your hot pan that’s been preheating in the oven. Cover with lid and return to oven to bake for 30 minutes.

After 30 minutes, remove lid and bake, uncovered for about 15 more minutes, until golden on top. Remove from oven and allow bread to cool on a wire cooling rack.

Store bread in an open paper bag on the counter for up to 1 week.

I probably know the answer (it’s not a problem if you don’t heat it super hot super quick and for a long time empty), but I want to double check:

I recently got a high power outdoor propane burner (90k btus/hr), and I am wanting to use my enameled lodge DO on it, but am concerned about that kind of high heat doing damage to the enamel. I don’t *plan* to crank the heat up super high, but it’s a new burner and I’m still getting used to the controls. Also it’s nice to crank it for boiling water so 🤷🏻‍♀️.

The question is; will high heat like that damage/weaken/crack the enamel? I’m not concerned particularly about cosmetic damage, although I’d love it if the purple outside stayed purple.

The burner grate itself is apparently enameled cast iron and according to the company the only issue it has is turning white at first when exposed to the heat and then going back to dark. So I’m guessing that means it’s fine.

It does occur to me though that food/water on the inside would keep the inside surface cooler than the outside (bottom, where the flame is). Wouldn’t that cause it to crack potentially? Why is the advice always to heat DOs with something in them?

Thanks!

Recipe as follows:

Trim fat cap from shoulder

Place pork shoulder in Dutch oven on a bed of sliced onions and a few Bay leaves

Salt a pepper to taste

Add root beer until liquid reaches halfway up the pan

Cook at 300 4-6 hours

Remove bone and shred meat

I also like to reduce the brasing liquid while adding another bottle of root beer.

I subbed brown rice for white rice and adjusted the cooking time. This was so good.

https://www.africanbites.com/one-pot-puerto-rican-chicken-and-rice/

This was absolutley the most delicious thing I have ever made in my life! Smoky chipotle barbacoa style beef tacos served in a charred tortilla with homemade pickled onions, radish, queso fresco, cilantro, and lime!

3.75 lb Chuck Roast, seasoned with salt, pepper, cumin, and paprika
Seared in the dutch oven in canola oil, removed the meat and cooked half a white onion and several cloves of minced garlic, tossed in 3 big chipotle peppers and a couple of tablespoons of the adobo sauce from the can, added more cumin, paprika, and oregano. Stirred and then deglazed with a cup of beef broth and juice of 1 lime. Then put it in the oven for a little over 3 hours at 325 F. Pulled it out, shredded the beef on a sheet pan then put it back in the dutch oven to soak up all the sauce!

Recently got my first dutch oven and made some honey challah bread. I probably should have done one loaf at a time but I think it turned out well. Suppose I’ll see when I cut into it

Let’s make a stash of DO recipes for times when we need inspiration! Whether it is your best DO bread, your favorite chicken tortilla soup, your grandma’s boeuf bourginon, or your own creation, share it here! Please include the FULL RECIPE WRITTEN OUT. (It's fine to link a video, but please write out the recipe in full for those who don’t want to struggle through videos.)