Dutch Oven Cookbook

Easy Recipes about the art of Slow Cooking

Table of Contents

Origins

Types

How to Clean & Season

Cooking

Secrets & Tips

Recipes

Chicken ala Moroccan

Middle Eastern Vegetable Curry

Beef Stew

Saucy Pork Chops

Vegan Corn Chowder

Chick ŉ Chorizo Chili

Buttermilk Fried Chicken

Bloody Mary Short Ribs

Creamy Beef Pasta

Slow Cooked Chicken & Rice

Easy Peasy Bread

Saudi Chicken and Rice

Seafood Gumbo with Okra

Short Rib and Cauliflower Curry

Cranberry Pot Roast

Drunken Chicken & Rice

Bacon Flavored Chicken & Potatoes

Lamb Ragu

Mushroom Risotto

Chicken in Coconut Milk

Lamb, Bean & Bulgur Stew

Peppery Pork Stew

Fish Chowder

Golden Lentil Stew

Dutch Oven Pilaf

Pho in a Dutch Oven

Banana Bread

Dutch Oven Buttermilk Cornbread

Monkey Bread

Jalapeno Cornbread

Gingerbread

Orange-Tomato Couscous with Chicken

Root Vegetable Stew with Herbed Dumplings

Braised Winter Vegetables Pasta

Hard Cider-Braised Lamb Shanks

Autumn Chicken Stew

Seeded Multigrain Boule

Braised Beef and Mushrooms

Asopao de Pollo

Braised Lamb Shanks and Eggplant

Vinegar-Braised Chicken and Onions

Braised Lamb Shanks with Fennel and Baby Potatoes

Tortilla Soup

Curried Beef Stew

Chicken Meatballs with Braised Lemon and Kale

White Bean and Pasta Soup

Soy-Braised Short Ribs with Shiitakes

Goulash

Beer-Battered Fish and Chips

Fried Chicken Wings

Braised Oxtail

Asparagus Soup

Brunswick Stew

Winter Minestrone

Cheese Breakfast Casserole

Ribollita Soup

Cornbread with Fig Jam

Cherry Clafouti

Bananas Foster Cake

Damper

Festive Bread Pudding

Cranberry-Topped Cheesecake

Blackberry Cobbler

Honey Bun Cake

Amish Cinnamon Bread

Pineapple Upside-Down Cake

Olive and Cheese Bread

No Knead Bread

Black Cherry Chocolate Cobbler

S’more Cake

Dutch Oven Pancakes Recipe

Condensed Milk Gluten Free Cake Recipe

Boozy Lavender Sticky Buns

Cinnamony Apple Crisp

Nutty Apple Crisp

Crunchy Oat and Fruit Crisp

Snap Brownies

Bread Pudding

Other Best-Sellers from this Author

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DUTCH OVENS

Origins

The Dutch oven is said to date back to the Netherlands in the early 1700s. Metal cooking utensils were imported into Britain and in 1704, Abraham Darby visited the Netherlands to observe the process used by the Dutch, whose process used dry sand to give their pots a smoother finish. How it came to be in the US is unknown but the final design of the Dutch oven has been ascribed to Paul Revere who is also said to have created the flanged lid.

When Americans began exploring further west, the Dutch oven became a popular tool for the mountain men and Native Americans. In fact, it was reported by some that George Washington used the Dutch oven to feed his troops during the Revolutionary War.

Joseph Lodge, in 1896, built a cast iron foundry in Tennessee and the Dutch oven fast became his leading product and in fact, is still the best producer of Dutch ovens. The oven has changed over time as it was made to be shallower and legs were added to allow it to sit above the coals and a flange ensured that the coals remained on the lid and thus out of the food.

The Dutch oven was much loved by the colonials and Native Indians alike for its versatility and durability – in fact, it could be used for boiling, roasting, baking, frying and stews.

Recently though the Dutch oven has been replaced with the more advanced kitchen cooking vessels and appliances however, the great taste of a meal cooked in a thick-walled cast iron pot with a tight fitting lid cannot be replicated so the “camp oven” as it is commonly referred to, is still used by many across the globe.

DUTCH OVENS

Types

You’re standing in the aisle of the store and there are Dutch ovens of all sizes, aluminum and cast iron, kitchen and camp ovens, should the pot be pre-seasoned or not?

Some of the several names you will hear when encountering Dutch ovens include, camp, outdoor, kitchen or bean pots but don’t let this get in the way of choosing and enjoying a good Dutch oven. Camp and outdoor ovens are one and the same whilst kitchen and bean pots are the same type of oven.

ALUMINUM DUTCH OVEN

The aluminum Dutch oven is ideal for those with physical limitations and is ideal for a hiking trip! Aluminum is easier to clean with plain old soap and water and to care for as it does not rust and unlike cast iron pots, does not require seasoning. In fact, some models have a non-stick surface. An aluminum Dutch oven heats faster and does not discolor food. However, there are a few limitations to the aluminum Dutch oven. An aluminum pot will melt if it gets too hot whilst windy conditions mean that there will be more fluctuations that with cast iron.

Stove, bean or kitchen pots as the aluminum Dutch is also known as, is flat bottomed and has no legs which makes it ideal to use on a wood burning stove. The lids are dome shaped.

The bean pot can be used on propane burner, on a regular stove at home or even on a tripod over a fire.

The aluminum Dutch oven is perfect for the baking of bread and making gravy.

CAST-IRON DUTCH OVEN

Cast-iron is the preferred material for a Dutch oven and a good quality cast-iron pot can last for generations. Cast-iron pots distribute heat evenly and retain heat for a longer time, this ensures that less heat is needed to cook food and the pot can be removed from the heat before the food is done as the retained heat will complete the cooking process. This also means that less fuel is required. Food remains warmer for longer but food that requires to be served at a certain temperature needs to be removed from the pan as the pan cools slower.

High temperatures are tolerated by cast-iron and it is less likely to be affected by windy weather conditions as it reacts more slowly to heat changes.  The heavy lid of the cast-iron pot seals in the steam keeping the food tender and moist.

The cast-iron Dutch oven, also known as the camp or outdoor oven is preferred for camp fire and outdoor cooking. These pots come in a range of sizes from 5 to 22 inches in diameter and from 3 to about 9½ inches deep. However, bear in mind that the larger the pan, the heavier it is when full.

The camp oven is usually flat bottomed and has 3 short legs which allows the circulation of air beneath the pan onto the coals. A strong wire handle allows the pan to be positioned onto the fire or when removing the pan from the heat.

The flat lid with a 1 to 2 inch lid can be used as a frying pan and allows hot coals to be placed on top of the oven.

As cast-iron Dutch ovens are costly, you may choose to check out the junk or thrift stores for a good quality oven to save yourself some cash. When purchasing a used Dutch oven, ensure that there are no cracks, chips, rust spots or casting imperfections.

The thickness of the metal must be checked as any inconsistencies will reflect in your cooking.

Make certain you examine the pot and the lid, inside and out.

The lid should fit snugly and not too tight and there should be no rocking motion when the lid is on the pot.

If you choose a camping pot, ensure that the legs are in good condition. The wire bail should also be of good strength and should move easily.

A loop handles makes it easier to pick up with a hook.

Dutch ovens with riveted tabs should be avoided at all costs!

DUTCH OVENS

How to Clean & Season

You’ve got your Dutch oven, either a brand, spanking new one or one from the rummage sale. Now, what’s the next step?

All new pans, whether cast-iron or aluminum have a protective coat on them and this must be removed before cooking can be done in the pan. An old pan, whether inherited or bought at the garage sale will require seasoning. Why the need to season, you ask? Well, seasoning adds flavor, prevents rusting, makes cleaning easier and helps prevent food from sticking as the oil forms a carbon non-stick coating when heated.

If your oven is a new, aluminum one, then you need to follow one easy step to clean it before you season it. Wash the Dutch oven with soap and warm water.

If the oven is of cast-iron, then wash with warm water and use steel wool and elbow grease to give it a good scrubbing.

The next step is the seasoning process of which there are four methods. Three are outdoor methods and one indoor method.

INDOOR METHOD

 Preheat your oven to 350˚F and ensure that all the windows are open and the smoke alarm turned off.

 Place the pot and lid into the heated oven and allow to heat until it is too hot to handle. Remove from the heat.

 Use olive or vegetable oil or solid shortening and paper towels and rub a thin layer onto the pan. Never use margarine, butter or non-stick cooking spray.

 Ensure that all the surfaces are coated including the legs before returning the pot and the lid to the top rack of the oven. Place a baking sheet below to catch any drippings.

 Leave to bake for an hour, turn off the heat, and leave the pot and lid to cool in the oven.

 Repeat the process, remove the pot and lid from the oven and wipe with a clean, dry cloth.

 This process can be done over the fireplace if you have one but make sure that the chimney flue has a good draw to minimize any grease smoke.

OUTDOOR METHOD 1

 On a hot fire, use the oven to fry fish or fries, etc. When done, drain the oil and wipe the pot with several sheets of paper towels.

OUTDOOR METHOD 2

 On a hot fire, fry thick, sliced, unsalted bacon on the lid and in the pot. Remove and wipe the pan with paper towels.

OUTDOOR METHOD 3

 Turn the propane gas grill to low and place the Dutch oven in the grill to heat with the cover on.

 When the pan is warm, wipe on a thin layer of oil, either olive or vegetable oil. Return to the oven and replace the lid and cook for about an hour.

 Repeat the process then remove and wipe with a clean, dry cloth.

 This process can be carried out with a charcoal grill, however, ensure that the Dutch oven does not overheat.

As time goes by and you use the oven frequently, you will notice that the pot darkens with use. This is an indication of a well-seasoned pan.

Once the seasoning process is taken care of, your pot is ready for use. To ensure that seasoning is not broken down, the first few meals cooked should not have a high acid or sugar content.

You can choose to purchase a pre-seasoned pot, however, these are more expensive.

ACCESSORIES FOR YOUR DUTCH OVEN

A variety of tools that you should use together with your Dutch oven to prevent burns and to facilitate safe cooking and easy handling are:

 Heavy Leather Gloves – these help prevent burns

 Lid lifter – long, sturdy tool with a hook on the end which is used to lift the lid

 Hot Pot Pliers – these have special jaws which grip the oven lid securely

 Lid Stand – this allows you to place charcoal around it and to place the lid over to be used as a griddle and to hold the lid whilst you stir, etc.

 Campfire Tripod – to use over a camp fire. Holds the Dutch oven in place over a fire.

 Hot Coal Shovel – a long handled shovel used to move burning coals

 Whisk broom –used to brush ash from the Dutch oven lid. A small size brush is good.

 Wooden Utensils – long handled wooden spoons, spatulas, etc. Plastic and Teflon are also good as they will not damage the curing of the oven.

* Remember to always wash wooden utensils with regular soap, rinse and dry. Do not soak.

* Rub the utensils with mineral oil or beeswax and do not use vegetable oil

* Use a fine sanding paper to rub down when they become “fuzzy”

DUTCH OVENS

Cooking

You’ve bought the oven, washed and seasoned it. What’s next? What can I make? How do I go about making it?

Almost any dish can be cooked in a Dutch oven, from appetizers to desserts. In fact, you could use a set of different size Dutch ovens and racks to create an entire meal of 3 to 6 courses! Your favorites can be adapted to be cooked in an oven by varying the liquid content. A very important tip to keep in mind when cooking with a Dutch oven is to ensure that the oven is the correct size as per the recipe.

The Dutch oven is used to cook with or in –cooking with a Dutch oven entails placing the food directly into the oven whilst cooking in the oven means that the food is placed into a secondary pan and then upon a trivet in the oven.

The flavor and aroma of food cooked in a Dutch oven is second to none! But there are some rules that need to be followed to ensure that the food cooked in a Dutch oven is lip smacking good.

Let’s begin with the meats prepared in a Dutch oven. Meat cooked in a Dutch oven have a unique taste and aroma however, when must remember that the cooking process within a Dutch oven is that of steaming. The secret to making your meats look and taste great is to use flavorings and spices that complement the meat or poultry but most importantly ALWAYS BROWN THE MEAT FIRST!

How do I brown the meat in the oven? Easy, peasy –just add bacon, oil or any other preferred fat to the oven ensuring that the bottom of the oven is covered. Heat the oven and then add in the meat you want to cook and brown on all sides to seal in the juices. Once the meat has browned, drain of any leftover fat drippings, season the meat with your chosen flavors and spices, place the lid on the oven and cook the meat. An approximate cooking time would be 30-35 minutes per pound of pork, beef or lamb and 25-30 minutes per pound of poultry.

Now for your veggies. Vegetables can be steamed, boiled or as is traditionally done in most Dutch ovens, they are cooked in a sauce. You could also choose to bake or roast vegetables in the Dutch oven. The veggies should be cooked for approximately 3 minutes per inch of oven diameter, this means that a 20 inch oven filled with pumpkin should be cooked for 60 minutes or a 15 inch oven filled with potatoes should cook for 45 minutes.

For vegetables that are cooked in sauce, e.g. sour cream potatoes or potatoes in a white sauce, the vegetables must be brought to a rapid boil first, the water discarded and then the sauce added to the veggies before they are cooked as for the normal method.

Mmmmm, the smell of freshly baked bread can get the appetite going! Breads, rolls and biscuits made in a Dutch oven are just perfect and have an old world charm. The rule for bread making in a Dutch oven is “the larger the oven, the better for baking bread.” The browning of bread in a Dutch oven requires altering the cooking process in the final minutes.

Here’s how you should go out browning breads:

Apply a light coating of oil to the inside of the oven and include the lid as well. Leave the dough to rise in the oven before adding the coals to the top of the oven. About 5-8 minutes before the cooking process ends, remove the lid, brush the tops of the bread with butter, replace the lid and add coals to the top of the lid evenly. Keep checking the bread to ensure that it has browned and looks perfect. Remove the coal and ashes from the lid and tilt the oven to remove bread onto a wire rack to cool.

Now that you have some idea on what you can do with the Dutch oven, let’s get busy. . . . .

DUTCH OVENS

Secrets & Tips

With prices sky-rocketing and the need to use time more effectively, the slow cooker transform the tough, cheap cuts into meals that can be enjoyed by all without breaking the bank or compromising on taste.

To turn those inexpensive cuts into succulent meals, heat some oil in the pan, brown your meat well, add in some chopped onion, garlic and before long the enticing aromas will get your juices going.

Add in some choice vegetables, like carrots, potatoes, turnips and peas and you’ll have a delicious dinner to serve.

Browning of meat is not essential but it does add a rich flavor to the dish and meat dredged with flour before browning gives body to the resulting sauce.

Browning ground meat before adding in the other ingredients ensures that the meat does not clump and limits the grease in the dish.

Cooking tougher cuts is best done on a low setting for a longer period of time and the more tender cuts should be cooked on a high setting.

Use whole spices and dried herbs sparingly as they add intense flavor as they cook over a period of time. Fresh herbs, like cilantro and parsley added at the end of the cooking process adds color and flavor.

When adapting a recipe for a Dutch oven, ensure that the liquid content is decreased as the cooker generates steam that does not escape thus creating more liquid in the finished dish.

The Dutch oven generates steam as part of the cooking process and it is imperative that the lid is left in place whilst cooking. Lifting the lid releases steam which increases cooking time.

NOTES

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DUTCH OVENS

Recipes

Chicken ala Moroccan

Ingredients

6 -8 chicken thighs, deboned & skinned

1 cup canned chickpeas, rinsed

1/3 cup dried apricots, sliced

1/3 cup raisins

½ cup low sodium chicken stock

1 teaspoon extra virgin olive oil

1 teaspoon fresh ginger, crushed

½ teaspoon ground cinnamon

¼ teaspoon ground coriander

½ teaspoon salt

¼ teaspoon pepper

Cilantro for garnish

Pine nuts for garnish

Directions

Combine the chicken thighs, chickpeas, raisins, apricots, ginger, chicken stock, olive oil, spices and salt in the slow cooker. Stir well.

Cook on high for 4 hours or if you prefer, 8 hours on a low temperature.

Serve over cooked rice or couscous.

Garnish with the pine nuts and cilantro leaves.

Serves 4 –

Chicken ala Moroccan

Middle Eastern Vegetable Curry

Ingredients

1 cup sliced carrot (1/4 inch thick)

3 cups cooked garbanzo beans

1 cup green bell peppers, diced

1½ cups chopped onion

2 cloves garlic, minced

1 cup cut green beans

1½ cups potatoes, peeled & cubed

3 cups fresh baby spinach

1 x 14.5 oz. can diced tomatoes, not drained

1 teaspoon peeled fresh ginger, grated

1 serrano chili, seeded and minced

1 tablespoon curry powder

¼ teaspoon black pepper

⅛teaspoon ground red pepper

1 tablespoon olive oil

1 cup light coconut milk

½ teaspoon salt

1 teaspoon brown sugar

1 x 14 oz. can vegetable broth

6 lemon wedges

Directions

Use a large nonstick skillet to heat the oil over medium heat. Add in the onion and carrots, cover and leave to cook for 5 minutes or till tender.

Add in the curry powder, ginger, garlic, chili and sugar, mix well and cook for 1 minute, stirring constantly.

Place the mixture into an electric Dutch oven, add in the garbanzo beans, potatoes, pepper, green beans, salt, black pepper, ground red pepper, tomatoes and broth.

Cover and cook on HIGH heat for 6 hours or until the vegetables are tender. Add in the spinach and coconut milk, stir until the spinach wilts.

Serve with lemon wedges.

Serves 6

Middle Eastern Vegetable Curry

Beef Stew

Ingredients

1½ - 2 lbs. lean stewing beef, cubed

3½ cups beef broth

2¼ cups peeled, cubed potatoes

2 cups carrot, thickly sliced

1 cup celery, sliced

1½ cups peas

1 medium onion, sliced

2 cloves garlic, minced

3 tablespoons all-purpose flour

½ teaspoon dried basil, crushed

½ teaspoon dried thyme, crushed

2-3 tablespoons cooking oil

Salt and pepper

Directions

In a large plastic bag, add in the flour and the beef cubes, a few at a times, shake well to coat.

Heat the oil in a Dutch oven and add in the meat and onions. Allow the meat to brown well.

Add in the beef broth, garlic, basil and thyme and bring to a boil. Reduce the heat, cover and leave to simmer for 1¼ - 1½ hours or until the meat is tender.

Add in the potatoes, carrots, celery, cover and leave to simmer for about 20-30 minutes. Add in the peas and cook for a further 10-15 minutes.

Season to taste. Serve with boiled rice or crusty bread.

Serves 4

Beef Stew

Saucy Pork Chops

Ingredients

5 pork chops, deboned and trimmed

1 x 8 oz. can tomato sauce

2 green bell peppers, sliced

1 onion, sliced

3 tablespoons olive oil

¼ cup brown sugar

1 tablespoon apple cider vinegar

2 teaspoons Worcestershire sauce

1½ teaspoons salt

2 tablespoons cornstarch (optional)

Directions

In a large skillet, heat the olive oil over medium heat and brown the pork chops for about 5 minutes per side. Remove the chops to a Dutch oven and top with the green peppers and onion.

In a medium sized bowl, whisk together the tomato sauce, vinegar, Worcestershire sauce, brown sugar and salt.  Pour the sauce over the chops and stir gently to coat the vegetables and meat.

Cook the chops on low for about 6 – 8 hours, then transfer to a serving dish and keep warm. Add the cornstarch to the gravy in the Dutch oven and whisk over low heat until the sauce thickens. Spoon the sauce over the vegetables and serve.

Serves 5

Saucy Pork Chops

Vegan Corn Chowder

Ingredients

1 x 12 oz. can whole kernel corn

2 potatoes, diced

1 medium onion, diced

1¼ red chili peppers, minced

2 cups vegetable broth

1 cup soy milk

1 small clove garlic, minced

2½ tablespoons margarine

2 teaspoons parsley flakes

2 teaspoons chili powder

1 ¼ teaspoons salt

Black pepper to taste

Juice of 1 small lime

Directions

Place the vegetables, broth salt and spices into a large Dutch oven, cover and cook over a low heat for 6 hours.

Pour the mixture into a blender, about ½ full and blend to a puree. Puree the mixture in batches until smooth and return the pureed mixture to the Dutch oven, add in the soy milk and margarine and cook for a further hour on low heat.

Add the lime juice just before serving.

Serves 4

Vegan Corn Chowder

Chick ŉ Chorizo Chili

Ingredients

1½ lbs. chorizo sausage, chopped

4 lbs. ground chicken

2 x 15 oz. cans white beans, drained

2 x 15 oz. cans black beans, drained

2 x 28 oz. cans fire-roasted diced tomatoes, with juice

2 onions, chopped

2 x 6 oz. cans tomato paste

2 red bell peppers, chopped

6 cloves garlic, finely chopped

6 cups chicken stock

2 tablespoons extra-virgin olive oil

2 x 12 fl. oz. cans or bottles beer

3 tablespoons ground cumin

½ chili powder

Salt to taste

Directions

Heat the olive oil in a large Dutch oven, over medium heat, add in the chopped chorizo and stir until heated through, about 2 minutes. Remove, drain and set aside in a bowl.

Add chicken and cook and brown and crumbly, about 6 minutes. Add in chili powder and cumin. Add the chorizo, garlic, red bell pepper, black and white beans to the chicken and cook until the onion softens.

Pour in the beer and allow to simmer, then add in tomatoes, chicken stock and tomato paste and simmer for 5 minutes. Season with salt, reduce the heat to low and simmer, covered for 30 minutes.

Serves 16

Chicken Chorizo Chili

Buttermilk Fried Chicken

Ingredients

4 lb. chicken, cut into 8 pieces

2 cups buttermilk

¼ teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon black pepper

½ teaspoon white pepper

1 teaspoon salt

¼ teaspoon dried rosemary

¼ teaspoon ground thyme

¼ teaspoon dried oregano

¼ teaspoon dried sage

2½ cups peanut oil, for frying

Seasoned Flour

2 cups flour

½ teaspoon onion powder

1 teaspoon salt

½ teaspoon white pepper

½ teaspoon cayenne pepper

½ teaspoon garlic powder

½ teaspoon paprika

Directions

Place the chicken pieces together with the black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper and cayenne in a large Ziploc bag and shake well to coat. Place the chicken pieces into a large bowl and stir in the buttermilk, refrigerate for 6 hours. In a large but shallow dish, combine the flour, salt, cayenne pepper, garlic powder, onion powder and white pepper. Remove the chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off excess and place on a plate. In a large Dutch oven, heat the peanut oil to 350˚F. Add the chicken pieces to the hot oil and cook for 10 minutes, turn the pieces and cook for a further 10-15 minutes. Remove from the oil, allow to drain on a paper towel lined baking sheet for about 10 minutes before serving.

Serves 4

Buttermilk Fried Chicken

Bloody Mary Short Ribs

Ingredients

4 lb. beef short ribs

1 large onion, sliced into rings

2 leeks, sliced (white portions)

20 small mushrooms

6 large carrots, peeled and cut into 3 inch pieces

1 x 28 oz. can diced tomatoes

1 cup beef stock

3 cups bottled Bloody Mary mix

1 cup red wine

2 tablespoons olive oil

2 tablespoons butter

Salt& pepper to taste

Directions

Preheat the oven to 350˚F. Wash and drain short ribs. Season with salt and pepper and set aside.  Use an oven-proof Dutch oven and heat over medium-high heat.

Add the oil and butter to the oven and the onion to the oven once the butter has melted. Cook until the onion softens, about 3 minutes. Add in the leeks and continue cooking until the onion and leek brown slightly. Remove and set aside.

Add the short rib to the Dutch oven and brown on all sides. Sprinkle the onions over the ribs, add in the wine, stock, tomatoes and Bloody Mary mix. Add the carrot pieces in and bring the pot to a simmer, cover and place into the preheated oven.  Allow to cook for about 2 hours, then add mushrooms, cover and cook for a further 1 hour.

Serves 4

Bloody Mary Short Ribs

Creamy Beef Pasta

Ingredients

2½ lb. beef brisket, cubed

1 lb. penne pasta

3½ cups tomato sauce

1 quart chicken stock

1 tablespoon extra-virgin olive oil

1 pint cherry tomatoes

1 tablespoon olive oil

2 tablespoons tomato paste

5 cloves garlic

2 shallots, chopped

¼ cup heavy cream

1 bay leaf

¼ teaspoon dried rosemary

1 teaspoon salt

Finely grated Parmigiano Reggiano (optional)

Directions

Heat the oil in a large Dutch oven over high heat and brown the beef brisket and salt and brown well. Add in the chicken stock, rosemary and bay leaf. Bring to a simmer and reduce heat to low.

Blend the cherry tomatoes, garlic, shallots and oil until smooth. Add puree to the pot with the tomato paste stirring well. Return to the heat, cover and cook on low heat or 2-2½ hours. Uncover and allow to cook for a further hour at a simmer on low.

Add in the cream and tomato sauce, stir and simmer until tender. Season with salt and pepper.

Bring a large pot of salted water to the boil, add in penne and cook pasta, uncovered, stirring occasionally, until al dente, about 10 minutes. Drain.

Mix the meat with the penne and serve topped with Parmigiano-Reggiano.

Serves 8

Creamy Beef Pasta

Slow Cooked Chicken & Rice

Ingredients

4-6 lb. chicken, cut into pieces

1 cup rice

1 green bell pepper, chopped

14.5 oz. can stewed tomatoes

¼ cup chopped pimento peppers

1 onion, chopped

1 cup green peas

½ cup sliced black olives

2 cloves garlic, minced

2 cloves garlic

½ cup raisins

2 cups chicken stock

¼ cup vegetable oil

1 teaspoon dried oregano

1 bay leaf

½ teaspoon ground black pepper

2 teaspoons salt

Directions

Preheat oven to 350˚F. Heat the Dutch oven on medium heat, add in the oil and allow to heat. Add the chicken pieces and cook for about 5-10 minutes or until browned. Remove with a slotted spoon and set aside on a plate.

Add the green pepper, onion and whole and minced garlic to the Dutch oven and cook until the onion softens. Add the chicken to the pan.

Add in the tomatoes, rice, oregano, black pepper, salt and bay leaf. Add enough chicken stock to cover. Cover and place Dutch oven into the preheated oven.

Cook for about 1½ hours or until the chicken is tender and the juices run clear and the rice is tender. Stir in the raisins, peas, olives and pimento peppers. Cook for an additional 15 minutes.

Serves 8

Slow Cooked Chicken & Rice

Easy Peasy Bread

Ingredients

2 cups all-purpose flour

1 cup warm water

¾ teaspoon active dry yeast

1¼ teaspoons salt

¾ teaspoon chopped fresh rosemary

¾ teaspoon chopped fresh sage

¾ teaspoon chopped fresh thyme

Directions

Sift the dry ingredients in a large bowl. Add the herbs, if using and water to make a soft but pliable dough. Cover the bowl with plastic wrap and set aside at room temperature overnight.

Transfer dough to a work surface generously sprinkled with flour. Fold the dough in half and struck and tuck to form a neat ball.

Sprinkle flour liberally over a kitchen towel and place dough onto the towel. Cover with a second well sprinkled kitchen towel and leave aside to rise or about 2 hours.

Preheat the oven to 450˚F and place a covered Dutch oven into the oven to preheat. Remove from the oven once well heated, remove lid and gently place the dough into the ungreased baking pan, seam side up. Shake the dish to ensure that the dough is evenly distributed.

Cover and bake for 30 minutes, then remove the lid and bake until a golden brown crust forms. Remove from the baking dish and allow to cool before serving.

Makes 1 loaf

Easy Peasy Bread

Saudi Chicken and Rice

Ingredients

Kabsa Spice Mix

½ teaspoon ground cinnamon

½ teaspoon ground allspice

½ teaspoon saffron

¼ teaspoon ground cardamom

½ teaspoon ground white pepper

½ teaspoon dried whole lime powder

1 whole chicken, cut into 8 pieces

¼ cup butter

¼ cup tomato puree

14.5 oz. can diced tomatoes, not drained

6 cloves garlic, minced

1 onion, finely chopped

3 carrots, peeled and grated

2 whole cloves

1 pinch ground nutmeg

1 pinch ground cumin

1 pinch ground coriander

Salt & freshly ground black pepper, to season

1 cube chicken bouillon

3 ¼ cups hot water

2 ¼ cups unrinsed Basmati rice

¼ cup raisins

¼ cup toasted, slivered almonds

Directions

In a small bowl, mix together the cardamom, saffron, cinnamon, allspice, white pepper and lime powder and set aside. Using a large Dutch oven, melt the butter over medium heat, stir in the garlic and onion and cook until the onion has softened. Add in the chicken pieces and brown over medium-height heat for about 10 minutes.

Add in the tomato puree and mix well. Add in the whole cloves, nutmeg, cumin, coriander, Kabsa spice mix, salt & black pepper, grated carrot, canned tomatoes with the juice, the chicken bouillon cube and water. Bring the pot to a boil, reduce the heat and leave to simmer, covered, for about 30 minutes. The chicken is done once the juices run clear. Gently add the rice in and stir well. Cover and cook until the rice is tender and fluffy and just about dry.

Add in the raisins and a little hot water, if required. Cover and simmer for a further 5-10 minutes or until the rice grains have separated. To serve, place the rice on a serving platter and arrange the chicken pieces on top. Garnish with the slivered almonds. Serves 8

Saudi Chicken and Rice

Seafood Gumbo with Okra

Ingredients

Roux

½ cup all-purpose flour

½ cup vegetable oil

Vegetables

1 cup chopped celery

1 green bell pepper, chopped

1 cup chopped green onions

1 tablespoon butter

Tomato Sauce and Spices

1 x 8 oz. can tomato sauce

2 tablespoons Worcestershire sauce

1 teaspoon Tabasco sauce

2 cloves garlic, minced

2 teaspoons salt

½ teaspoon dried thyme

6 cups water

Seafood and Okra

1 ½ lb. catfish, cut into 2 inch pieces

1 ½ lb. peeled and deveined shrimp

1 lb. chopped fresh okra

1 tablespoon gumbo file powder

½ teaspoon salt

Directions

Add the vegetable oil into a large Dutch oven, add in the flour. Turn heat up to medium-high and place the oven on the burner. Cook, stirring constantly with a wooden spoon for about 10 minutes or until thick and bubbly and is dark brown. Leave aside to cool and thicken. In a skillet over medium heat, melt the butter and add in the bell pepper, celery and green onions and cook until tender. Add to the roux when done. Add the tomato sauce, water, Worcestershire sauce, garlic, 2 teaspoons salt, Tabasco sauce and thyme to the vegetable mixture and bring to a gentle boil. Reduce the heat and allow to simmer for an hour. Stir in the okra and cook for about 15 minutes, then add in the fish, stir gently and cook till the flesh can be flaked with a fork. Add in the shrimp and cook till they are bright pink. Season with file powder and salt. Serve with boiled rice. Serves 8

Seafood Gumbo with Okra

Short Rib and Cauliflower Curry

Ingredients

4 lb. beef short ribs

1 head cauliflower, chopped

1 onion, chopped

6 cloves garlic, peeled

4 green onions, chopped

1 cup fresh basil leaves, chopped

2 tablespoons tomato paste

1 teaspoon fish sauce

1 teaspoon red curry paste

2 bay leaves

1 star anise

1 teaspoon garam masala

1 pinch ground cayenne pepper

Salt & freshly ground black pepper to season

2 teaspoons vegetable oil

1 cup coconut milk

2 cups chicken broth

Directions

Preheat the oven to 400˚F and line a baking sheet with aluminum foil. Oil lightly.

Place the ribs on the baking sheet and season well with garam masala, salt, black pepper and cayenne pepper. Bake in the preheated oven for 20 minutes or until well browned.

In a large Dutch oven, combine the onion, tomato paste, red curry paste and vegetable oil and cook over medium heat until the onion softens.

Add in the garlic cloves and cook till browned then add in the bay leaves, star anise, broth, coconut milk and fish sauce. Turn up the heat to medium-high and bring to a simmer. Add the ribs to the coconut milk mixture, reduce the oven temperature to 300˚F and bake till the ribs are tender, about 3 hours.

Remove from the oven and transfer ribs to a bowl and keep aside. Place the Dutch oven onto the stove top over high heat. Skim any fat and remove any meat or bones left behind as it boils.

Add in the cauliflower, cover and cook until the cauliflower is tender. Remove bones from short rib and add the meat to the Dutch oven. Add in the green onions and basil leaves. Season with salt and pepper.

Serves 4

Short Rib and Cauliflower Curry

Cranberry Pot Roast

Ingredients

4 lb. beef chuck roast

3 cups beef broth

2 x 14.5 oz. cans cranberry sauce

1 cup water

1 large sweet onion, chopped

2 tablespoons vegetable oil

3 tablespoons all-purpose flour

Salt & black pepper to taste

Directions

In a Dutch oven, bring the beef broth and water to a boil over high heat. Add in the cranberry sauce and stir to dissolve. Cook over high heat.

Season the beef with salt and pepper and sprinkle the flour over evenly. In a large skillet, heat the vegetable oil over medium heat and brown the roast on all sides. Transfer the roast into the Dutch oven with the chopped onion and cook until the meat comes away from the bones easily. The cooking time should be about 4 hours.

Serves 10

Cranberry Pot Roast

Drunken Chicken & Rice

Ingredients

1 lb. chicken breast, skinless, boneless, cut into cubes

2 onions, chopped

2 green bell peppers, chopped

4 carrots, julienned

1 cup brown sugar

1 cup orange juice

1 cup whiskey

¾ cup vinegar

1 teaspoon red pepper flakes

2 teaspoons ground ginger

1 teaspoon toasted Asian sesame oil

2 ½ cups water

1 ¼ cups white rice

1 tablespoon butter

½ cup orange juice

1 tablespoon cornstarch

Directions

Use a large Dutch oven and place the onions, bell peppers and carrots into it. Add in the chicken.

Whisk together 1 cup orange juice, brown sugar, vinegar, whiskey, ginger powder, red pepper flakes and the sesame oil in a small bowl. Pour the mixture over the chicken and stir to mix the ingredients. Cover and place over medium-high heat to cook. Cook for about 90 minutes or until the chicken juices run clear.

Whilst the chicken is cooking, put the rice and water into a microwave-proof casserole dish and cook on high until the rice is tender and the water absorbed. Stir in the butter and toss.

Whisk together the orange juice and cornstarch in a small bowl, add to the hot chicken mixture and cook until the sauce thickens.

Serve the chicken over the hot buttered rice.

Serves 8

Drunken Chicken & Rice

Bacon Flavored Chicken & Potatoes

Ingredients

12 slices center-cut bacon

6 chicken thighs

6 chicken drumsticks

1 onion, coarsely chopped

1 ½ lb. baby Dutch yellow potatoes

Salt and black pepper to taste

Seasoning Mix

2 tablespoons dried basil

2 tablespoons dried chives

1 tablespoon garlic powder

1 tablespoon Adobo seasoning

1 tablespoon ground black pepper

1 teaspoon salt, to taste

Directions

Preheat the oven to 400˚F.

Wrap each piece of chicken in a slice of bacon, ensuring that the chicken is well covered with the bacon slices. Place the wrapped chicken pieces onto a baking pan to fit inside a large Dutch oven. Season with salt and pepper. Sprinkle the onion over the chicken pieces and push the potatoes into the spaces between the chicken pieces.

In a small bowl, mix together the chives, garlic powder, basil, adobo seasoning and black pepper and sprinkle over the chicken and potatoes. Place 2 small bricks into the Dutch oven. Add in a cup of water and place the baking tray on the bricks. Cover and place into the preheated oven. Bake until the chicken is tender and the juices run clear. Remove the lid from the oven and allow the potatoes and bacon to crisp and brown.

Serve hot.

Serves 6

Bacon Flavored Chicken & Potatoes

Lamb Ragu

Ingredients

2 lb. stew lamb, cut into chunks

1x 28 oz. can peeled whole plum tomatoes

2 onions, chopped

8 cloves garlic

1 large carrot

3 tablespoons fresh sage

4 sprigs fresh rosemary

Olive oil

2 cups red wine

Salt and freshly ground black pepper

Directions

Coat the lamb chunks with salt and pepper and set aside. Chop the onion and garlic coarsely and keep aside. Chop the carrot into thin rounds.

Using an ovenproof Dutch oven over medium heat, add enough olive oil to cover the bottom of the oven thinly. Add in the lamb once the oil is hot and brown well. Add in the onions and lower the heat to medium.

Allow to cook until the onions are golden, add in the rosemary and sage, garlic and carrots. Reduce the heat further to medium-low and sauté the vegetables until they are tender.

Add in the wine and simmer until the mixture is reduced by half. Use the back of a spoon or a fork to crush the tomatoes in the can, then add with the juices to the oven. Bring to a simmer, then cover and place into a preheated oven, 275˚F for 3-4 hours.

Alternatively, leave to cook on the stove top on high for about 4 hours or 8 hours on low.

Just before serving, use two forks to shred the chunks of meat, taste and season if necessary.

Serve over pasta with freshly grated Parmesan cheese.

Serves 8

Lamb Ragu

Mushroom Risotto

Ingredients

½ oz. dried Porcini or Shiitake mushrooms, finely chopped

½ lb. Cremini mushrooms, cleaned and sliced

1 cup Arborio or a short-grain white rice

4 yellow onions

4 cloves garlic, finely minced

1 large sprig fresh rosemary

1/3 cup olive oil

½ cup dry white wine

2 tablespoons balsamic vinegar

2 cups vegetable broth

Salt and freshly ground black pepper to taste

Directions

Preheat the oven to 300˚F.

Rinse the dried mushrooms to remove any dust and place into a bowl. Pour boiling water over and set aside to steep.

Finely dice one onion. Heat 2 tablespoons olive oil in a 3 quart Dutch oven over medium heat. Add the onion and garlic to the oven and cook, stirring, for about 8-10 minutes or until the onions become translucent. Move to the side of the oven.

Turn up the heat to medium-high and add the sliced mushrooms to the oven and cook for 5 minutes without stirring. Give a quick stir and allow to cook for a further 5 minutes. They should be brown.

Drain the dried mushrooms but reserve the liquid. Add to the oven with a sprig of rosemary and sauté for a minute or two, mixing well. Add in the rice and cook for about 5 minutes, stirring occasionally. Turn the heat up to high and add in the broth, vinegar, white wine and reserved water from the mushrooms. Stir and scrape the pan well to allow the “mushroomy” bits to be incorporated into the liquid. Season to taste. Bring to a boil, cover and place into the pre-heated oven to bake for 35 minutes. Slice the remaining onions into half-moons. Heat the remaining olive oil in a cast iron skillet and when hot, add in the onions and sprinkle well with salt. Lower the heat and allow to cook, stirring occasionally, until the onions turn a dark mahogany brown, about 30 minutes. Remove the risotto from the oven and let stand for 5 minutes, uncovered. Serve in bowls, garnish with the caramelized onions and a scoop of sour cream or whipped mascarpone and a dash of ground black pepper. Serves 4-6

Mushroom Risotto

Chicken in Coconut Milk

Ingredients

3 lb. whole chicken

2 green onions, chopped into ¼ inch pieces

6-8 cloves garlic, peeled and mashed

1 large lemon, cut into eighths

3 cups spinach leaves

1 bunch cilantro

5 inch lemon grass, white parts cut into ¼ inch pieces

16 oz. can coconut milk

4 tablespoons butter

1 tablespoon sesame or olive oil

1 cinnamon stick

2 star anise

Sea salt and freshly ground black pepper

Directions

Clean, rinse and dry the chicken well. Sprinkle liberally with salt and pepper and place in the refrigerator overnight.

Preheat the oven to 375˚F.

In a large Dutch oven, melt the butter over medium heat, add in the oil and then the chicken, breast side up. Cook for about 30 second on each side, remove from the oven and remove all the fat from the pan.

Place the chicken back into the oven with the star anise, cinnamon and a handful of cilantro stems, lemon, garlic, lemongrass and coconut milk. Cook in the preheated for 60-90 minutes. Baste the chicken every 20 minutes.

Remove the chicken once the juices run clear and place on a serving plate. Remove the cinnamon stick and any other solids you prefer not to have.

Put the sauce back onto the stovetop, add in the spinach and allow to wilt over medium heat.

Carve the chicken and serve with rice with the sauce spooned over the top. Garnish with cilantro leaves.

Serves 4-6

Chicken in Coconut Milk

Lamb, Bean & Bulgur Stew

Ingredients

½ lb. ground lamb

2/3 cup bulgur

1 medium onion, finely chopped

28 oz. can diced plum tomatoes

14.5 oz. can Gigante or Cannellini beans, drained and rinsed

5 oz. baby spinach

3½ oz. feta cheese, plus more for garnish

2 tablespoons extra-virgin olive oil

2 teaspoons sweet paprika

¾ teaspoon red-pepper flakes

1 tablespoon fresh oregano leaves, plus more for garnish

2 cups water

Coarse salt and freshly ground black pepper

Directions

In a large Dutch oven, heat the oil over medium heat. Add in the onions, lamb, bulgur, red-pepper flakes, 1½ teaspoons salt and ½ teaspoon pepper. Cook for 5 minutes, stirring to break up the lamb.

Add paprika and stir until fragrant and roasted. Add in the tomatoes and water. Bring to a simmer and cover. Lower the heat and simmer for about 25 minutes or the bulgur is tender, stirring occasionally.

Stir in the beans, feta, spinach and oregano and cook until the feta is almost melted and the beans warm through. Garnish with feta and oregano to serve.

Serves 8

Lamb, Bean & Bulgur Stew

Peppery Pork Stew

Ingredients

6-7 lb. bone-in pork shoulder

20 garlic cloves, halved

¼ cup whole black peppercorns

2 bottles red wine (Chianti)

6 sprigs rosemary

Coarse salt

3 tablespoons extra-virgin olive oil

Directions

Use a mortar and pestle to coarsely grind the peppercorns. Use a sharp paring knife to make about 15-20 slits about ½ inch deep and ½ inch wide over the pork surface.

Insert a garlic halve into each slit and smother the pork with the crushed peppercorns. Place the pork shoulder, fat side up into a large bowl, then add remaining garlic, red wine and rosemary, cover and refrigerate overnight.

Preheat the oven to 300˚F. Remove the pork shoulder from the marinade. Reserve the marinade for later. Pat the pork dry with paper towels and season with salt.

Add oil to a large Dutch oven and place over medium heat until the oil is hot but not smoking. Brown the pork, fat side down until golden, then flip, add the reserved marinade and bring to a gentle simmer.

Place into the preheated oven and cook for about 5 hours or until the meat falls of the bone. Remove from the oven and pull the meat apart.

Skim the fat from the sauce and season well. Serve with the pork and crusty bread.

Serves 8

Peppery Pork Stew

Fish Chowder

Ingredients

1 lb. skinless tilapia fillets, cut into 2 inch chunks

4 slices bacon, cut crosswise into ½ inch pieces

28 oz. plum tomatoes in juice

1 large onion, finely chopped

2 medium carrots, halved lengthwise and thinly sliced crosswise

2 medium baking potatoes, peeled and cut into 2 inch chunks

2 x 8 oz. clam juice

½ teaspoon dried thyme

Coarse salt and ground pepper

Directions

Using a 5 quart Dutch oven cook the bacon on medium-low heat for about 10 minutes. Discard all but 1 tablespoon fat, add in the onion and carrots and cook, stirring occasionally, for about 10 minutes.

Crush the tomatoes using the back of a spoon and add to the pot with the juice, clam juice and 1½ cups water. Bring to a boil.

Add the potatoes and thyme, reduce the heat and allow to simmer. Cook for about 15-20 minutes or until potatoes are tender.

Add the fish, cover and cook for about 3 minutes or until flaky. Season with salt and pepper.

To serve, ladle the stew into six bowls and serve hot.

Serves 8

Fish Chowder

Golden Lentil Stew

Ingredients

½ cup dried chickpeas, soaked in water overnight

1 cup yellow lentils, rinsed

1 medium onion, finely chopped

4 celery stalks, finely chopped

4 ripe tomatoes, peeled and chopped

3 garlic cloves, minced

1 tablespoon tomato paste

2 tablespoons finely chopped fresh cilantro, plus 1 tablespoon coarsely chopped

5 oz. orzo or vermicelli, broken into pieces

8 cups homemade or low-sodium vegetable stock

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

4 cups water

½ cup pitted dates

1 cinnamon stick

3 teaspoons coarse salt

½ teaspoon ground ginger

½ teaspoon sweet paprika

½ teaspoon turmeric

½ teaspoon ground coriander

¼ teaspoon ground nutmeg

¼ teaspoon freshly ground pepper

⅛teaspoon ground cloves

2 tablespoons coarsely chopped fresh flat-leaf parsley, plus whole leaves for garnish

1 lemon, cut into wedges

Directions

Use a Dutch oven to heat the oil over medium heat, add onion and cook for 5 minutes. Add in the chickpeas, water and stock and simmer for 45 minutes or until tender. Combine the garlic, finely chopped cilantro and salt and mash into a paste. Add the paste, tomatoes, celery, lentils, tomato paste, lemon juice and spices to the oven and simmer for 30-40 minutes. Add the pasta and dates and allow to cook, stirring occasionally until the pasta is al dente. Stir in the coarsely chopped cilantro and parsley. Garnish with parsley and serve with lemon wedges.

Serves 8

Golden Lentil Stew

Dutch Oven Pilaf

Ingredients

4 oz. salt pork, slab bacon or Italian pancetta, cut into ¼ inch thick and diced

3½ lb. chicken pieces

2 cups long-grain white rice

1 large onion, chopped

1 large garlic clove, minced

2 large celery stalks, chopped

1 small whole hot pepper

2 cups seeded and diced fresh tomatoes with the juices

4 cups low-sodium chicken broth or water

½ teaspoon salt

2 bay leaves

¼ teaspoon coarsely ground black pepper

1 teaspoon each dried thyme, parsley, sage, marjoram

1 tablespoon chopped fresh parsley

Rind of 1 lemon

Directions

Rinse the pork well, pat dry and place into a Dutch oven and sauté over medium heat until the pork is browned. Remove all but 2 tablespoons of fat and reserve.

Add celery and onion and sauté about 5 minutes, add in the garlic and sauté for another 30 seconds. Add the broth and increase the heat to medium-high. Bring to a boil, skim off any scum and reduce heat to medium.

Add in the chicken, herbs, bay leaves, hot pepper, tomatoes and lemon zest to the liquid. Allow to simmer, covered, for 30 minutes. Remove, skin and bone chicken, cut or shred the meat into bite-sized pieces. Reserve 2 tablespoons of fat and discard the balance. Return the chicken to the pot.

Wash the rice and drain well. Add to the pot, increase heat and bring oven to a gentle simmer, reduce heat to low, cover and allow to cook for 30 minutes. Remove bay leaves, hot pepper and zest, fluff up the rice with a fork. Transfer to a platter and serve immediately. Serves 8

Dutch Oven Pilaf

Pho in a Dutch Oven

Ingredients

1¼ lb. Hickory smoke or honey mustard marinated pork tenderloin

3 oz. country ham or bacon

3 cups fresh spinach leaves

6 tablespoons chopped green onions

1 cup shelled Edamame

1 sweet potato, peeled and cubed

2 onions, slivered

2 tablespoons country mustard

3 tablespoons maple syrup

4 cups reduced-sodium chicken broth

½ lb. whole-wheat spaghetti, cooked

½ cup finely shredded Cheddar cheese

Directions

In a large Dutch oven, over medium-high heat, cook the country ham for 5 minutes. Remove, then add pork, maple syrup and mustard and cook for 20 minutes. Remove pork, chop or shred into bite-size pieces.

Add the onion to the Dutch oven and sauté for 5 minutes, add in the pork, Edamame, sweet potato and broth. Bring to a boil then reduce heat and allow to simmer for 15 minutes. Stir in the ham and spinach and cook for a minute.

Place the pasta into 6 large bowls, top with pork mixture, cheese and green onions.

Serves 6

Pho In a Dutch Oven

Banana Bread

Ingredients

1 cup butter

1 cup sugar

3 eggs

1 teaspoon vanilla extract

3 medium bananas

2 cups flour

1 teaspoon baking soda

Directions

Preheat the oven to 350˚F. Spray a loaf pan with cooking spray and set aside. Place the Dutch oven into the preheated oven.

Cream the butter and sugar together, add the extract and eggsand mix well. Mash the bananas and add into the butter mixture.

Sift the flour and baking soda together and fold into the butter mixture. Pour into the prepared loaf tin. Remove the Dutch oven and place 2 small bricks into the oven and place the loaf tin on the bricks. Cover and place into the preheated oven.

Bake for 45 minutes or until a skewer inserted into the middle of the loaf come out clean.

Banana Bread

Dutch Oven Buttermilk Cornbread

Ingredients

12 oz. can creamed corn

1 cup buttermilk

2 tablespoons shortening

2 eggs

2 cups cornmeal

1½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

Directions

Preheat the oven to 400˚ F. Place a 12 inch Dutch oven in the oven to heat.

Sift the dry ingredients into a large bowl and add the creamed corn, buttermilk and eggs and mix thoroughly.

Remove the Dutch oven from the preheated oven and melt the shortening, then add the batter into the oven allowing the shortening to spill onto the top of the batter.

Cover and place into the pre-heated oven and cook until the bread browns and firms.

Allow to cool for about 10 minutes before slicing. Serve warm.

Dutch Oven Buttermilk Cornbread

Monkey Bread

Ingredients

4 cans refrigerated tube biscuits

1 cup butter

½ cup brown sugar

1 cup sugar

4 teaspoons ground cinnamon

¾ cup raisins

Directions

Coat a 12 inch Dutch oven with oil or butter to prevent the dough from sticking.

Mix the sugars and cinnamon together in a large Ziploc bag. Cut each tube of the biscuit dough into quarters. Drop 2 pieces of the dough into the sugar and shake to coat the dough thoroughly. Remove the dough from the bag and make a layer in the bottom of the Dutch oven using about half the dough.

Sprinkle a layer of raisins over and then place another layer of dough over the raisins and sprinkle the balance of the raisins over.

Melt the butter in a small saucepan and add in the sugar mixture and mix to form a thin syrup. Pour over the dough coating as much as possible.

Bake in a preheated oven at 350˚F until cooked through.

Monkey Bread

Jalapeno Cornbread

Ingredients

3 cups yellow cornmeal

1½ cups flour

2¼ tablespoons baking powder

3 tablespoons brown sugar

5 eggs

¾ cup butter, melted

1½ cups canned corn, drained

¾ cup grated cheddar cheese

¾ cup grated onion

¾ cup fresh jalapenos, finely chopped

2 cups milk

Directions

Preheat the oven to 400˚F. Lightly grease a 12 inch Dutch oven and heat in the oven.

In a large bowl, combine the eggs, milk and butter. Sift the dry ingredients together into a large mixing bowl.

Add the egg mixture to the dry ingredients and mix well. Add remaining ingredients and mix to combine.

Pour the mixture into the preheated Dutch oven and bake until a toothpick inserted comes out clean.

Remove the Dutch oven from the heat and leave to cool for about 15 minutes before serving.

Jalapeno Cornbread

Gingerbread

Ingredients

1½ cups flour

1 cup whole wheat flour

2 teaspoons baking soda

1 teaspoon cinnamon

¼ teaspoon salt

¾ cup Turbinado sugar

½ cup canola oil

¼ cup molasses

½ cup buttermilk

1 cup boiling water

2 eggs

½ cup gingerroot, minced

Directions

Preheat the oven to 350˚F. Lightly grease and flour a 12 inch Dutch oven.

Dissolve the baking soda in the boiling water. Mix the molasses, eggs, oil and buttermilk together in a mixing bowl. Add the baking soda mixture to the molasses mixture.

In a separate bowl, sift together the flours, salt and cinnamon. Fold the dry ingredients into the wet mixture. Pour the mixture into the prepared Dutch oven.

Place the oven into the preheated oven and allow to bake until a toothpick inserted comes out clean.

Gingerbread

Orange-Tomato Couscous with Chicken

Ingredients

6 boneless, skinless chicken thighs, trimmed

1 cup whole wheat couscous

1 medium onion, thinly sliced

1 x 14 oz. can diced tomatoes with juice

1 x 15 oz. can chickpeas, rinsed

2 tablespoons extra-virgin olive oil, divided

1 cup reduced-sodium chicken broth

¼ teaspoon freshly ground pepper

¼ teaspoon salt

1¼ teaspoons ground cinnamon, divided

1¼ teaspoons ground cumin, divided

4 tablespoons chopped fresh cilantro, divided

1 orange, scrubbed, halved and cut into ¼ inch slices

Directions

Season the chicken thighs with salt, pepper, ¼ teaspoon cumin and ¼ teaspoon cinnamon.

Place 1 tablespoon oil in a 12 inch Dutch oven over medium heat and add in the chicken thighs and cook until well browned. Transfer to a plate and set aside.

Add the remaining oil and onion to the oven and cook, stirring occasionally, until the onion is softened. Add the remaining cinnamon and cumin and cook, stirring constantly.

Add the tomatoes with the juice, chickpeas, broth, 2 tablespoons cilantro and the orange slices. Bring to a simmer, using a wooden spoon to scrape the browned bits on the bottom and sides of the pan.

Cover and cook over medium-low heat until the chicken is cooked through. Transfer to a serving platter and keep warm.

Bring the liquid in the oven to a boil, add in the couscous and place the thighs on top of the mixture. Remove from the heat, cover and allow to stand for 5 minutes before serving. Garnish with remaining cilantro and orange slices.

Serves 6

Orange-Tomato Couscous with Chicken

Root Vegetable Stew with Herbed Dumplings

Ingredients

Stew

2 lb. root vegetables, peeled, diced (beetroot, carrots, parsnips, celeriac, rutabaga, turnips)

3 cups chopped dark, leafy greens (beet, kale, turnip)

8 oz. Italian sausage links, hot or sweet

1 large onion, diced

4 cloves garlic, minced

1 tablespoon chopped fresh sage or rosemary

4 teaspoons extra-virgin olive oil, divided

4 cups reduced-sodium chicken broth

Dumplings

1 /2 cup cake flour

1¼ cups whole-wheat pastry flour

1 tablespoon baking powder

¼ teaspoon salt

1 tablespoon chopped fresh sage or rosemary

1 large egg, lightly beaten

½ cup low-fat milk

Directions

In a medium skillet over medium heat, heat 2 teaspoons oil and add in the sausage and cook till browned on all sides. Transfer to a cutting board and allow to cool before cutting into 1 inch pieces.

Heat the remaining oil in a Dutch oven over medium heat and cook onion, stirring occasionally, for about4 minutes. Add in the prepared root vegetables and cook for 5 minutes. Add in the garlic and sage or rosemary and cook for about 30 seconds. Add in the broth and bring to a simmer, stirring constantly. In a mixing bowl, whisk the flours, sage or rosemary, salt and baking powder. Add in the egg and milk and stir to form a batter.

Once the stew begins to simmer, add in the greensand the sausage and allow to simmer. Drop about 1 tablespoon of dough at a time, over the stew. Lower the temperature, cover and allow to cook undisturbed for about 10 minutes. The vegetables should be tender, the dumplings puffed and the sausage cooked through.

Serves 6

Root Vegetable Stew with Herbed Dumplings

Braised Winter Vegetables Pasta

Ingredients

2 cups bite-size cauliflower florets

2 cups bite-sized butternut squash cubes

1 x 10 oz. bag frozen lima beans, thawed

1 small onion, diced

4 cloves garlic, minced

8 oz. whole-wheat medium pasta shells

2 tablespoons extra-virgin olive oil

1 cup dry white wine

4 cups vegetable broth1 tablespoon finely chopped fresh sage

¼ teaspoon salt

Freshly ground pepper to taste

Directions

Heat oil in a 12 inch Dutch oven over medium heat and add in the onion, garlic and sage. Cook for 5 minutes, stirring occasionally.

Add the wine and broth to the pan and bring to a boil over medium-high heat. Add in the pasta, cauliflower, squash, salt and pepper. Cook, stirring occasionally, until the pasta is al dente, about 10 minutes.

Add in the lima beans and cook until the lima beans and pasta are tender and the liquid is absorbed. Serves 4

Braised Winter Vegetables Pasta

Hard Cider-Braised Lamb Shanks

Ingredients

3 lb. lamb shanks, trimmed

3 x 12 oz. bottles hard apple cider

12 whole shallots, peeled, root end trimmed and left intact

4 cloves garlic, peeled

3 firm tart apples (Granny Smith, Idared, Cortland), peeled and cut into 8 wedges

½ cup all-purpose flour

¾ teaspoon kosher salt

½ teaspoon freshly ground pepper

1 sprig fresh rosemary, plus ½ teaspoon chopped, divided

2 tablespoons extra-virgin olive oil

Directions

Season the lamb shanks with the salt and ½ teaspoon pepper. Dredge the lamb shanks with the flour in a shallow dish, tapping off any excess.

Use a large Dutch oven to heat the oil over medium heat. Add in the lamb shanks and cook for 10 minutes, ensuring that all sides are browned. Transfer to a plate and keep aside.

Add the shallots and garlic to the juices in the pan, reduce the heat, cover and allow to simmer. Check every 45 minutes to ensure that the shanks are submerged in the liquid. Cook for about 1½ - 2 hours or until the meat is tender.

Place the lamb shanks on a serving platter and cover with aluminum foil to keep warm. Allow the sauce to come to a boil on medium-high for 5 minutes, add in the apples and remaining rosemary. Cook for about 10-15 minutes, stirring occasionally.

Return the shanks to the pan and coat with the sauce. Cook until the shanks are heated through. Remove the rosemary sprig.

Serve the shanks with boiled rice and the sauce.

Serves 4

Hard Cider-Braised Lamb Shanks

Autumn Chicken Stew

Ingredients

1 lb. chicken tenders, cut into bite-size pieces

1 large onion, chopped

2 medium carrots, peeled and chopped

4 medium parsnips, peeled and chopped

2 Granny Smith apples, peeled and chopped

4 cups reduced-sodium chicken broth

5 teaspoons extra-virgin oil

2 teaspoons cider vinegar

½ teaspoon salt

¼ teaspoon freshly ground pepper

2 teaspoons chopped fresh rosemary

Directions

Place a Dutch oven over medium heat and add the olive oil to heat. Add the chicken, stirring occasionally and cook for 5 minutes or until just cooked through. Transfer to a plate and set aside.

Add the remaining oil to the pot with the onion, carrots, parsnips, salt and pepper and rosemary. Cook, stirring occasionally, until the vegetables begin to soften.

Add in the broth and apples, and cook for a further 8-10 minutes, stirring often. Add the chicken pieces to the pot and stir in the vinegar.

Serve with crusty bread or boiled rice.

Serves 6

Autumn Chicken Stew

Seeded Multigrain Boule

Ingredients

2½ cups whole-wheat flour plus 3 tablespoons, divided

2 cups unbleached bread flour, plus extra as needed

½ cup uncooked long-grain brown rice (brown basmati)

1/3 cup old-fashioned rolled oats

2 tablespoons toasted wheat germ

3 tablespoons poppy seeds, divided

3 tablespoons sesame seeds, divided

3 tablespoons golden flaxseeds, divided

4 tablespoons roasted pepitas or sunflower seeds, divided

3 tablespoons clover honey or other mild honey

2½ cups ice water, plus extra if needed

1¼ teaspoons instant, quick-rising

2¼ teaspoons salt

1 beaten egg, for glazing

Directions

Grin the rice in a coffee mill or blender until it is a coarse powder and place in a larger mixing bowl. Add 2½ cups whole-wheat flour, 2 cups bread flour, oats, wheat germ, 2 tablespoons each flaxseeds, pepitas or sunflower seeds, poppy seeds, sesame seeds, salt and yeast. Whisk in 2½ cups ice water and honey in a medium bowl and add to the dry ingredients and mix well to form a moist and sticky dough. Lightly coat with oil, cover with plastic wrap and leave to rise at room temperature for 12-18 hours. Grease a 4-6 quart Dutch oven with oil, sprinkle with whole-wheat flour. Stir the dough to deflate and add flour if it is too moist. Place the dough into the prepared pan. Sprinkle the remaining 1 tablespoon whole-wheat flour over the dough, pat and smooth. Tuck in the sides to form a round ball, dust with flour as required. Brush the loaf with beaten egg and sprinkle the remaining seeds over the top. Cut a 2½ inch-deep slit into the dough using a serrated knife. Cover the pot and leave to rise in a warm room until the dough has doubled, about 1¼ - 2 hours. Preheat the oven to 475˚F and position the rack in the oven to the lower third of the oven, about 20 minutes before baking. Reduce the heat to 450˚F sprinkle the loaf with water and place covered into the Dutch oven into the heated oven. Bake until lightly browned on top, about 56-60 minutes, uncover and bake until a toothpick inserted comes out clean. Cool in the pot on a wire rack for 10-15 minutes, turn out on the rack and leave to cool. Slice when still warm.

Makes 1 loaf

Seeded Multigrain Boule

Braised Beef and Mushrooms

Ingredients

4 lb. beef chuck, trimmed and cut into 1½ inch pieces

2 lb. Cremini mushrooms, cut into ½ inch pieces

8 large Shiitake mushroom caps, cut into 1/2inch pieces

4 cups finely diced onions

2 large cloves garlic, crushed and peeled

2 tablespoons tomato paste

2 tablespoons sweet paprika

2 teaspoon chopped fresh marjoram

1 cup reduced-sodium beef broth

2 tablespoons canola oil

1 tablespoon butter

1 teaspoon salt, divided

Freshly ground pepper, to taste

2-3 teaspoons finely minced fresh tarragon or dill for garnish

Directions

Preheat oven to 350˚F.

Add the butter and oil to a Large Dutch oven and heat over medium heat, add in the onion and garlic and cook, stirring, until the onions are just beginning to brown. Stir in the tomato paste, paprika and marjoram.

Season the beef with plenty of pepper and ½ teaspoon salt and add to the onions with the Cremini mushrooms. Stir gently and add in the broth, cover and place into the preheated oven. Bake for 1¾-2½ hours or until the beef is tender. Stir in the Shiitake mushrooms and bake covered for a further 15 minutes. Remove from the oven, uncover and allow to stand for 15 minutes.

Skim any fat and transfer the beef and mushrooms to a bowl using a slotted spoon. Place the pot back on the stovetop and bring to a gentle simmer and cook until the sauce coast the back of a spoon. Stir the beef, mushrooms and remaining salt to the sauce and heat through. Garnish with tarragon or dill and serve.

Serves 6

Braised Beef and Mushrooms

Asopao de Pollo

Ingredients

2¼ lb. boneless, skinless chicken thighs, trimmed and cut into 2 inch pieces

2½ cups brown rice

1 small onion, chopped

1 tomato, chopped

1 x 8 oz. can tomato sauce

1 x 4 oz. jar pimientos, rinsed

8 pimiento-stuffed green olives, sliced

2 tablespoons capers, rinsed

4 Anaheim or Pablo chili peppers, chopped

1 tablespoon extra-virgin olive oil

1 teaspoon sweet paprika

1 teaspoon salt

1 tablespoon dried oregano

8 cups water

2/3 cup packed chopped fresh cilantro

Directions

Heat oil in a Dutch oven over medium-high heat and add chickens, onion, chilies, oregano, paprika and salt. Cook, stirring, until the onions have softened.

Add the tomato sauce, tomato, pimientos, olives, capers and water. Bring the pot to a boil and stir in the rice, reduce the heat to a simmer and cook, uncovered for 35-45 minutes. Stir in the cilantro and serve.

Serves 8

Asopao de Pollo

Braised Lamb Shanks and Eggplant

Ingredients

3 lb. lamb shanks, trimmed

1½ lb. eggplant, peeled

1 small onion, diced

1 large green bell pepper, diced

5 cloves garlic, minced, divided

5 plum tomatoes, diced

2 tablespoons ground sumac, divided

1¼ teaspoon salt

½ teaspoon freshly ground pepper

2 tablespoons extra-virgin olive oil, divided

1 cup water

½ cup finely chopped parsley, divided

Directions

Rub the lamb shanks with 1 tablespoon sumac, salt and pepper. Slice the eggplant lengthwise into ½ inch-wide slices and then crosswise into 1 inch-wide pieces. Set aside.

Place a 5-6 quart Dutch oven over medium heat and add 1 tablespoon oil to heat. Add the lamb and brown on all sides, turning often.

Add the remaining oil to the pan with the bell pepper, onion, 2 minced garlic cloves and the 1 tablespoon sumac. Cook until the vegetables soften, stirring often. Return the lamb shanks to the pot with the eggplant, tomatoes and water.

Bring to a boil, then reduce heat to bring to a simmer, cover and cook, stirring occasionally and turning the shanks over once. Cook until the lamb for 2 hours or until tender.

Remove the lamb to a plate and cover with aluminum foil to keep warm. Increase the heat to medium-high and cook the sauce until reduced and thickened. Remove from heat and add in ¼ cup parsley.

In a small bowl, mix together the remaining garlic and parsley. Serve over the lamb and vegetables.

Serve over mashed root vegetables, brown rice or bulgur.

Serves 4

Braised Lamb Shanks and Eggplant

Vinegar-Braised Chicken and Onions

Ingredients

5 lb. skin-on-bone-in chicken (breasts, thighs, and/or legs, breasts halved crosswise)

8 oz. pancetta, cut into ¼ inch pieces

2 lb. Cipolline or pearl onions

4 garlic cloves, peeled, crushed

2 bay leaves

3 tablespoons olive oil

¾ cup balsamic vinegar

¾ cup red wine vinegar

2 cups low-sodium chicken broth

½ cup golden raisins

Kosher salt

Freshly ground black pepper

Directions

In a large pot of salted water, cook the onions for 5-10 minutes or until tender. Drain and set aside to cool. Trim ends and peel.

Heat the oil in a Dutch oven over medium heat, add in the pancetta and cook until the fat is rendered and the bacon browned. Use a slotted spoon and transfer to a large bowl.

Add the onions to the pot and cook until just beginning to brown, stirring occasionally. Add garlic and cook, stirring often, for about 3 minutes. Transfer the mixture to the bowl of pancetta.

Season the chicken pieces with salt and pepper and brown in batches, 10-15 minutes per batch. Remove and add to the bacon. Drain the fat from the pan and return to the stovetop on medium-high. Add in the vinegars to the pan and bring to a boil, add in the broth, raisins, bay leaves, cooked chicken, pancetta, onions and garlic. Bring to a boil then reduce heat and allow to simmer, partially covered for 35-40 minutes or the chicken is cooked through. Use a slotted spoon and remove the chicken and onions to a large platter. Skim the fat from the liquid, remove the bay leaves and season with salt and pepper. Spoon the sauce over the chicken and onions to serve.

Serves 4

Vinegar-Braised Chicken and Onions

Braised Lamb Shanks with Fennel and Baby Potatoes

Ingredients

6 lamb shanks

2 large fennel bulbs (1½ lb.), cut into 1 inch wedges

1 lb. red skinned potatoes, halved

½ lb. medium carrots, peeled and cut into 3 inch lengths, halved lengthwise if large

¼ cup halved green olives, divided

4 garlic cloves, chopped

2 anchovy fillets packed in oil, drained, chopped

1 tablespoon tomato paste

4 tablespoons olive oil, divided

2 cups low-sodium chicken broth

1½ cups dry white wine or dry vermouth

2 bay leaves

½ teaspoon fennel seeds

1 tablespoon chopped fresh thyme

¼ cup chopped flat-leaf parsley

Kosher salt and freshly ground black pepper

Directions

Preheat oven to 325˚F and place a rack in the lower third rung of the oven. In a small skillet, toast the fennel seeds over medium heat for about 2 minutes. Set aside to cool. Grind in a coffee mill or using a mortar and pestle. Season the lamb shanks with salt and pepper. Use a large Dutch oven on medium-high heat to heat the oil. Add the lamb shanks in batches ensuring that they are well browned on all sides. Transfer each batch to a plate as they are done. Reduce the heat to medium-low and add remaining oil to the pot. Add in the garlic, anchovies, ground fennel seeds, thyme and tomato paste and cook for 1 minute. Add in the wine and scrape the pan to incorporate any brown bits from the bottom of the pan. Simmer until the mixture is slightly reduced. Add the bay leaves and broth to the mixture and return the shanks to the pot, “head to toe” to form an even layer. Cover and place the Dutch oven in the preheated oven and braise for 1½ hours. Remove from oven, turn the shanks, add the potatoes, fennel, carrots and ¼ cup of olives to the shanks, cover and return to the oven and braise for a further 45 minutes. Transfer the lamb shanks and vegetables with tongs and a slotted spoon to a serving platter. Sprinkle the remaining olives over and cover with aluminum foil to keep warm. Discard bay leaves from the liquid and bring to a simmer, skim any fat and simmer for 15-20 minutes. Season with salt and pepper and pour over lamb shanks and vegetables. Garnish with parsley. Serves 6

Braised Lamb Shanks with Fennel and Baby Potatoes

Tortilla Soup

Ingredients

4 lb. chicken

1 carrot, peeled, chopped

2 cups frozen corn kernels, thawed

1 onion, quartered

5 garlic cloves, minced

2 dried chipotle chilies

1 Jalapeño, halved lengthwise

7 cilantro sprigs

3 tablespoons fresh lime juice

5 corn tortillas, cut into ½ inch thick strips

Kosher salt and freshly ground black pepper

Chopped fresh cilantro, halved cherry tomatoes, avocado wedges, queso fresco or mild feta

Vegetable oil for frying

Directions

In a large Dutch oven, bring the chicken, onion, carrot, garlic, chilies and 16 cups of water to a boil. Skim the foam from the surface, reduce the heat and simmer for about 1 hour or until the chicken cooks through. Ensure that the surface is skimmed frequently.

Remove the chicken to a plate. Strain the broth, return chilies for a spicier broth and discard the remaining solids. Shred the chicken into a medium bowl and set aside. Discard skin and bones.

Replace the Dutch oven on the stove top with the strained broth on medium heat. Add in the cilantro sprigs and bring the broth to a simmer and cook for about an hour or the liquid is reduced to about 8 cups. Remove and discard the chilies and cilantro sprigs. Add the lime juice and season with salt and pepper. Add the chicken meat to the broth. Pour oil to about 1 inch into a heavy cast iron skillet and fry the tortilla chips in batches until crisp and golden. Remove with a slotted spoon and allow to drain on paper towels. Season with salt. Cook the corn over high heat on a large skillet until some kernels are charred. Heat the broth with the chicken, divide into bowls and top generously with corn, tortilla strips, cilantro, cherry tomatoes, avocado and crumbled queso fresco.

Serves 8

Tortilla Soup

Curried Beef Stew

Ingredients

Curry Paste

6 dried Puya or 3 dried Guajillo chilies, stemmed, seeded

1 lemongrass stalk, bottom 4 inch only, tough outer layer removed, cut into 1 inch pieces

2 tablespoons fresh sliced, peeled galangal

2 tablespoons fresh sliced, peeled turmeric

¼ cup halved garlic cloves

½ cup chopped shallots

1 tablespoon Thai shrimp paste

½ teaspoon Kosher salt

Stew

2 lb. beef chuck, trimmed and cut into 1½ - 2 inch cubes

3 medium carrots, peeled, halved lengthwise, cut crosswise into ¼ inch thick half-moons

1 cup halved shallots

2 tablespoons ground dried Thai chilies

6 fresh or frozen Kaffir lime leaves

3 tablespoons soy sauce (Thai thin soy sauce)

9 cups beef broth

Chopped fresh cilantro

Thinly sliced Thai basil

Directions

Using a mortar and pestle, pound the chilies and salt together until well combined. Add the lemongrass, galangal, turmeric, garlic, shallots, one after the other, ensuring that each is ground well. Lastly add the Thai shrimp paste and salt and give the mixture a good pounding.

In a large bowl, mix together the curry paste, beef pieces, soy sauce and ground chilies until the beef is well coated.

Heat a Dutch oven over medium heat, add the meat to the pan and cook, stirring, for 5 minutes.

Add in the broth and bring to a boil. Turn the heat down to medium, cover and allow to simmer, stirring occasionally, until the meat is tender but not falling apart.

Add in the carrots, shallots and lime leaves and simmer for about 10 minutes or until the vegetables are just tender.

Garnish with cilantro and basil and serve with boiled white or Basmati rice.

Serves 4

Curried Beef Stew

Chicken Meatballs with Braised Lemon and Kale

Ingredients

1 lb. ground chicken meat

2 medium shallots, minced, divided

1 scallion, minced plus thinly sliced green tops for garnish

2 cloves garlic, minced

1 large bunch curly kale, remove stems

1 lemon, very thinly sliced with seed removed

2 tablespoons olive oil, divided

1 teaspoon salt and freshly ground black pepper

¼ teaspoon crushed red pepper flakes

2 cups low salt chicken broth

Directions

Use a large Dutch oven to heat 1 tablespoon olive oil over medium heat. Add in the shallots, scallion, garlic and red pepper flakes and cook for about 6 minutes or until fragrant and soft.

Add in 1/3 of the ground chicken meat and cook until through ensuring that any chunks are broken up. Transfer the meat to a bowl and allow to cool slightly. Add the remaining chicken meat and season with salt and black pepper.  Remove and add chicken to the bowl and mix to combine the meat.

Wipe the pot clean using kitchen towels. Add the remaining tablespoon of oil to the pan and heat over medium-high heat until the oil is hot. Form the ground chicken meat into 8 meat balls, 2-2½ inch in diameter and add to the pot. Cook for about 6-8 minutes or until golden on all sides. Remove and place on a plate and set aside.

Add the remaining shallot and the lemon slices to the pot and cook until the lemon is tender and begins to turn light golden brown. Add chicken broth and then the meatballs to the pot.

Cover and simmer on low heat until the meatballs are cooked through. Add the kale to the pot and cook until tender but still bright green. Season with salt and pepper. Remove from heat and divide the mixture between 4 bowls topping them with meatballs and lemon slices. Garnish with sliced scallion and serve warm with a crusty bread.

Serves 4

Chicken Meatballs with Braised Lemon and Kale

White Bean and Pasta Soup

Ingredients

2-2½ cups cooked white beans with ¾ cup reserved liquid

2 cups chopped onions

2/3 cup chopped carrot

2/3 cup chopped celery

1 large tomato, seeded, finely chopped

1 cup small pasta (Farfalline)

3 tablespoons olive oil

3½ cups water

Extra-virgin olive oil for drizzling

Directions

In a large Dutch oven over medium heat, add 3 tablespoons olive oil. Add in the onions, celery and carrots and sauté until the vegetables are soft.

Add in 3½ cups water, beans with the reserved liquid and tomato. Bring to a simmer, reduce heat to medium-low and allow to simmer gently for 25 minutes, stirring occasionally.

Add in the pasta and bring to a boil. Cook pasta until al dente, adding more water if required. Season with salt and pepper.

Ladle the soup into bowls, garnish with chopped green onions and drizzle with extra-virgin olive oil.

Serves 6

White Bean and Pasta Soup

Soy-Braised Short Ribs with Shiitakes

Ingredients

4 lb. cross-cut beef ribs, about 1 ½ inch thick, cut into 2 bone pieces

¾ lb. Shiitake mushrooms, stems chopped, caps sliced, divided

1 bunch scallions, whites chopped, greens sliced, divided

1 x 1 inch piece peeled ginger, thinly sliced

¼ cup brown sugar

1 cinnamon stick

3 whole star anise

3 tablespoons vegetable oil, divided

1/3 cup dry sake

½ reduced-sodium soy sauce

2 cups low-sodium beef or chicken broth

Kosher salt and freshly ground black pepper

8 oz. wide rice noodles, cooked according to package instructions

Directions

Preheat the oven to 325˚F and place a rack in the lower third of the oven. Season the short ribs with salt and pepper. In a Dutch oven on medium-high heat, add 1 tablespoon oil. Work in batches to cook and brown the ribs ensuring that the heat is reduced to prevent heat to prevent scorching. Transfer short ribs to a plate. Drain all of the dripping from the pot, reserving 1 tablespoon.  Add the mushrooms, scallion whites and ginger to the pot, cook, stirring occasionally. Cover and chill remaining mushrooms and scallions. Add 2 cups of broth, soy sauce, sake, brown sugar, star anise and cinnamon and bring to a simmer. Return the ribs to the pot, bone side up in the liquid in a single layer. Cover and place the pot into the preheated oven. Cook for about 2½ hours or until the meat is fork-tender. Transfer the ribs to a shallow dish, bone side down. Strain the liquid through a fine mesh sieve into a measuring jug. Discard the solids and skim any fat from the liquid. Add broth to make 1¼ cups and pour over ribs. Allow to cool, cover with aluminum foil and chill for at least 3 hours. Preheat the oven to 350˚F and bake the ribs, covered, until heated through. Remove ½ cup of the liquid from the baking dish and set aside. Heat the remaining oil in a large skillet over medium heat and cook the Shiitake mushroom caps until brown and tender. Add the reserved braining liquid to the pan. Add in the scallion greens, reserving a tablespoon and season with salt. Arrange the cooked noodles on a large serving dish, arrange the short ribs over and drizzle sauce from the dish over. Spoon mushroom with sauce over and sprinkle the remaining scallion greens over. Serves 6

Soy-Braised Short Ribs with Shiitakes

Goulash

Ingredients

2 lb. lean ground beef

2 cups elbow macaroni, uncooked

2 large yellow onions, chopped

3 cloves garlic, chopped

2 x 15 oz. cans tomato sauce

2 x 15 oz. cans diced tomatoes

3 bay leaves

3 tablespoons soy sauce

3 cups water

2 tablespoons Italian seasoning

1 tablespoon seasoned salt

1 tablespoon House Seasoning

House Seasoning

1 cup salt

¼ cup pepper

¼ cup garlic powder

Directions

Mix all the ingredients together and store in an airtight container and can be used to season meat or when cooking vegetables.

Sauté the ground beef over medium heat in a Dutch oven until the meat is slightly browned. Break up any chunks and spoon off any fat. Add the onions and garlic to the pot and sauté for about 5 minutes.

Add 3 cups water with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, house seasoning and the seasoned salt and stir well.

Cover the pot and allow to cook for 15-20 minutes, add in the macaroni and stir well. Cover and simmer for about 30 minutes. Turn off the heat, remove the bay leaves and leave to sit for 30 minutes before serving with garlic bread and a green salad.

Serves 6

Goulash

Beer-Battered Fish and Chips

Ingredients

4 large baking potatoes, cut into French fries

Beer Batter

1½ lb. cod fillets, skinned with bones removed, cut fish diagonally into 1 inch-wide strips 5-6 inches long

1 x 12 oz. bottle beer

2 cups all-purpose flour

½ teaspoon House Seasoning

House Seasoning

1 cup salt

¼ cup garlic powder

¼ cup black pepper

Directions

Mix all the ingredient for the House seasoning together and store in an airtight container.

Heat oil to 375˚F in a Dutch oven. Fry the potatoes until golden brown or about 10 minutes remove with a slotted spoon. Place in a warmer drawer while fish is cooking.

Preheat oven to 225˚F. Pour the beer into a large bowl. Sift in 1½ cups flour and whisk gently until well combined. Stir in House seasoning.

Pat fish dry and season with salt and pepper and coat the fish in the beer batter. Sprinkle the pieces with the remaining flour and slide into the hot oil. Fry, turning frequently, until golden brown and cooked through.

Transfer to a paper towel-lined baking sheet and keep warm with the chips. Fry the remaining fish.

Serve with the French fries and lemon wedges.

Serves 4

Beer-Battered Fish and Chips

Fried Chicken Wings

Ingredients

Chicken Appetizer Marinade

5 lb. chicken wings

3 cups all-purpose flour

5 teaspoons salt

5 oz. bottle red pepper sauce

3 cups buttermilk

½ cup plus 1 tablespoon Bayou Blast

Bayou Blast

2½ tablespoons paprika

2 tablespoon salt

1 tablespoon black pepper

2 tablespoons garlic powder

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions

Mix all the ingredients for the Bayou Blast and store in an airtight container.

Cut the wings at the joints and set the wing tips aside. In a large bowl, whisk together the buttermilk, hot sauce, ¼ cup Bayou Blast and 3 teaspoons salt.  Toss the wings in the mixture coating thoroughly.

Cover with plastic wrap and refrigerator for at least an hour or up to 4 hours before proceeding.

Preheat the Dutch oven to 360˚F with 1 quart peanut oil. Place the flour in a large Ziploc bag, add in ¼ cup Bayou Blast and the remaining salt. Place 8 pieces of chicken at a time into the seasoned flour and shake to coat well. Remove from the bag and place on a wire rack set over a sheet pan. Continue until all the wings are well coated and leave to sit for 15 minutes.

Fry the wings in batches, 10-12 at a time, ensuring that the temperature is increased with the addition of each batch. Fry until the wings are golden brown and cooked through. When all the wings are cooked, sprinkle with the remaining Bayou Blast. Serve hot.

Serves 6-8

Fried Chicken Wings

Braised Oxtail

Ingredients

Beef Dinner Searing

3 lb. oxtails

½ Vidalia onion, cut into 6 wedges

6 small new red potatoes, cut in ½

4 medium carrots, cut into 2 inch lengths

6 cloves garlic, large ones cut in ½

1 x 8 oz. can tomato sauce

2 bay leaves

1 can beef broth

1 cup red wine

1 teaspoon olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1 tablespoon Worcestershire sauce

House seasoning

1 pot hot buttered rice

House Seasoning

¼ cup garlic powder

¼ cup black pepper

1 cup salt

Directions

Preheat the oven to 300-350˚F. Mix together the ingredients of the House seasoning and sprinkle the oxtails, coating on both sides.

Coat the bottom of a Dutch oven with olive oil and heat on medium-high. Add in the oxtails and sear well on all sides. Remove and set aside.

Clean the pan with paper towels. Add the broth, red wine, Worcestershire sauce and garlic to the pot and cook for 30 seconds, then add in the basil, oregano, bay leaves, hot sauce, tomato sauce and the oxtails. Stir to mix all the ingredients. Cover and place into the preheated oven for 2-3 hours.

Remove from the oven and place on the stove top on medium heat and bring to a simmer. Add the sweet onion wedges, red potatoes, garlic and carrots to the pot. Cover and simmer until the potatoes are just tender.

Serve with the vegetables and hot buttered rice.

Serves 4

Braised Oxtail

Asparagus Soup

Ingredients

Asparagus Soup Puree

3 bunches pencil asparagus, trimmed and cut into 1½ inch pieces

1 cup frozen pea, thawed or 1 cup shelled English peas

2 cups lightly packed baby spinach

1 shallot, minced

¼ cup dry white wine

1 tablespoon olive oil

Salt and freshly ground black pepper

Parmesan Breadcrumbs

4 x ⅛inch slices day-old sourdough bread

1½ tablespoons chopped fresh thyme

3 oz. wedge Parmesan

Salt and freshly cracked black pepper

Olive oil, for drizzling

Garnishes

Lime wedges

Crème fraîche

Finely chopped chives

Fresh cilantro leaves

Extra-virgin olive oil

Directions

Preheat the oven to 425˚F.In a large Dutch oven heat the oil over medium heat, add in the shallots and salt and pepper to season. Sweat for about 1 minute and be careful not to brown. Add the asparagus to the pan and sweat for about 3 minutes or until it softens. Add in the peas and allow to sweat for another minute. Add in the white wine and deglaze the pot, then add in 5 cups of water and allow to simmer until the vegetables are crisp but tender. Remove from the heat and set aside. Puree the mixture in batches, using a blender, until smooth. Add the baby spinach to the last batch and mix well. Strain the mixture through a fine mesh sieve and return to the pot. Simmer over medium heat until slightly thickened. Season with salt and pepper and remove from heat. Pulse the bread in a food processor into coarse crumbs and transfer to a mixing bowl. Add in a generous amount of olive oil, add in the thyme. Season with salt and pepper. Place on a parchment-lined baking tray. Grate a chuck of the Parmesan cheese finely over the breadcrumbs. Place in the preheated oven and bake for 7-10 minutes or golden and crisp. Remove and allow to cool. Serve the soup by ladling into shallow bowl, sprinkle with the Parmesan breadcrumbs and top with a dollop of crème fraîche. Garnish with chopped chives, cilantro leaves, a squeeze of lime juice and olive oil. Serves 4

Asparagus Soup

Brunswick Stew

Ingredients

Pork Main Dish Stew

1½ lb. smoked pulled pork

1 large Vidalia onion, finely chopped

Half 16 oz. bag frozen corn kernels

Half 16 oz. bag frozen baby lima beans

1 x 15 oz. can fire roasted tomatoes with the juices

3 cloves garlic, minced

4 tablespoon butter

1½ cups barbecue sauce

2 tablespoons Worcestershire sauce

4 cups homemade chicken stock

1 tablespoon light brown sugar

¼ teaspoon cayenne pepper

Pinch of salt and ground pepper

Hot sauce, for serving

Cornbread or soda cracker, for serving

Directions

Melt the butter over medium-high heat on a large Dutch oven, add in the garlic and onions once the butter begins to foam. Sauté for about 4 minutes, then stir in the tomatoes, chicken stock, barbecue sauce, Worcestershire sauce, brown sugar, cayenne pepper, lima beans, corn, smoked pork and a big pinch of salt and pepper.

Bring the mixture to a boil, then reduce and allow to simmer over medium-low, stirring occasionally, until a “stewey” consistency is reached, about 1½ hours.

Serve with hot sauce, cornbread or soda crackers.

Serves 8

Brunswick Stew

Winter Minestrone

Ingredients

2 cups cooked small pasta

4 oz. pancetta, ½ inch diced

2 cups carrots, ½ inch diced

2 cups celery, ½ inch diced

1½ cups chopped yellow onions

4 cloves garlic, minced

2½ cups peeled butternut squash, ½ inch diced

1 x 26 oz. can or box diced tomatoes

8-10 oz. baby spinach leaves

1 x 15 oz. can cannellini beans, drained and rinsed

2 teaspoon chopped fresh thyme leaves

1 bay leaf

2 tablespoons pesto

½ cup good dry white wine

6-8 cups chicken stock

Olive oil

Salt and freshly ground black pepper

Garlic Bruschetta

1 French baguette

Good olive oil

1 clove garlic, cut in half lengthwise

Freshly grated Parmesan cheese, for serving

Directions

Heat 2 tablespoons olive oil in a Dutch oven and add pancetta to brown over medium-low heat for 6-8 minutes, stirring occasionally. Add in the onions, celery, squash, carrots, garlic and thyme and cook for 10 minutes, stirring occasionally. Add in 6 cups of chicken stock, bay leaf, tomatoes, 1 tablespoon salt and 1½ teaspoons pepper and bring to a boil. Reduce the heat and allow to simmer, uncovered, for 30 minutes. Remove the bay leaf, add in the beans and cooked pasta and heat through. Add in more chicken stock if the soup becomes too thick. Before serving, reheat the soup, add in the spinach and toss. Cook until the leaves wilt, then add in the white wine and pesto. Season, if required. Serve in large bowls with the bruschetta, sprinkle with Parmesan cheese and drizzle with olive oil and serve hot. Preheat the oven to 425˚F. Slice the baguette at 45˚angle in ½ inch thick slices. Brush the bread with olive oil on both sides and bake until lightly toasted. Remove and rub the cut clove of garlic over each piece of bread. Serves 6 – 8

Winter Minestrone

Cheese Breakfast Casserole

Ingredients

5 cups day old biscuits

2 cups broken blue tortilla chips

18 eggs

2½ cups Mexican whit cheese, shredded

½ cup chopped red bell peppers

1½ cups milk

Cactus Sauce

3-4 4 ripe avocados

14 oz. diced chilies

Directions

Preheat a 10 inch Dutch oven in an oven set to 350˚F.

Soak the chips in ½ cup of milk. Soak the remaining ingredients and add in more milk to have a wet consistency, season with salt and pepper.

Remove the Dutch oven, place the chips at the bottom, add the biscuit mixture over and return the pot to the oven. Cook until the mixture firms, about 20-30 minutes.

Puree all the ingredients to the Cactus sauce and refrigerate.

Serve the warm casserole with the Cactus sauce.

Serves 6

Cheese Breakfast Casserole

Ribollita Soup

Ingredients

2 cans cannellini beans with liquid

1 x 15 oz. can tomato puree

10 oz. bag frozen spinach

2 carrot, peeled and chopped

1 medium onion, chopped

2 celery ribs, chopped

4 large garlic cloves, chopped

1 dried bay leaf

¼ cup fresh basil, chopped

2 tablespoons olive oil

6 cups chicken or vegetable stock

9 oz. day old bread, torn into pieces

Parmesan, grated

Directions

Heat a Dutch oven over medium-high heat and add in oil. As the oil heats up, add in the onion, garlic, carrots, celery and bay leaf, season with salt and pepper. Sauté for about 5 minutes or until the onion softens.

Add in the frozen spinach and sauté, breaking up any lumps. Add in the beans and tomato puree and bring to a boil. Add in the bread, stir, reduce the heat and allow to simmer until the soup thickens.

Remove from the stove top, add in chopped basil. Remove the bay leaf and serve topped with the grated Parmesan cheese.

Serves 4-6

Ribollita Soup

Cornbread with Fig Jam

Ingredients

1½ cups all-purpose flour

1½ cups cornmeal

¼ cup sugar

½ teaspoon baking powder

2 teaspoons baking soda

2 teaspoons salt

¾ cup unsalted butter

3 large eggs

1 cup whole milk

¾ cup fig jam

Directions

Preheat the oven to 425˚F.

Place the butter into a 12 inch Dutch oven, cover and place in the preheated oven for 6-8 minutes. Ensure that the butter does not burn. Swirl to coat the bottom and sides of the pot. Pour the butter into a bowl and set aside.

Whisk the cornmeal, flour, sugar, baking soda, baking powder and salt in a large mixing bowl. In a separate bowl, whisk the eggs and milk and add to the dry ingredients with the reserved butter. Mix well. Pour the mixture into the prepared Dutch oven.

Cover and place the pot into the preheated oven and bake for 10-12 minutes. Place spoonful of fig jam over the surface, cover and bake until a skewer inserted into the center comes out clean. Remove from the oven, uncover and allow to cool.

Cut into wedges and serve.

Serves 6

Cornbread with Fig Jam

Cherry Clafouti

Ingredients

½ cup all-purpose flour

¼ cup sugar

2 large eggs

½ cup milk

1 teaspoon vanilla extract

12 oz. fresh or frozen cherries

Butter for the Dutch oven

Directions

Preheat the oven to 400˚F. Butter the bottom and sides of a 5 quart Dutch oven. Rinse, stem and pit fresh cherries or thaw the frozen cherries completely in a colander and discard the juice.

Spread the cherries evenly over the bottom of the Dutch oven.

Whisk the eggs and sugar in a large mixing bowl until frothy and light in color. Add in the vanilla extract, milk and flour and continue whisking to combine. Pour the batter over the cherries.

Bake on the middle rack, uncovered for 30 minutes or a skewer inserted into the center comes out clean.  Remove from the oven, cool for about 30 minutes before removing from the Dutch oven. Slice and serve with fresh cream.

Serves 8

Cherry Clafouti

Bananas Foster Cake

Ingredients

6 ripe bananas, peeled and sliced diagonally

1 box Golden Yellow cake mix

1 cup light brown sugar, packed

1 stick butter

½ cup vegetable oil

1 cup water

1 teaspoon vanilla

3 eggs

1 teaspoon cinnamon

Directions

Preheat the oven to 350˚F. Add the butter to the Dutch oven and melt over medium heat on a stove top. Coat the bottom and sides of the pan.

Add the sugar to the pot and allow to dissolve, than add in the bananas and leave to sit for about 3 minutes.

In a large mixing bowl, whisk the remaining ingredients together and pour over the banana mixture and gently stir the batter without combining the layers too much.

Cover the pot and place into the preheated oven. Cook until a toothpick inserted in the middle comes out clean and the cake is a golden on top.

Allow to cool for 5 minutes before removing to a wire rack to cool completely. Flip onto a large serving plate, slice and serve.

Bananas Foster Cake

Damper

Ingredients

3 cups self-rising flour

1 teaspoon caster sugar

¼ teaspoon salt

1/3 cup chilled butter

6 fl. oz. milk

Extra flour as required

Directions

Grease a round cake tin with butter and dust with flour.  Preheat the oven to 190˚F.

Sieve the dry ingredients into a large mixing bowl and rub in the butter with fingertips until a fine breadcrumb-like consistency forms.

Add milk slowly and mix to form a soft dough. Knead lightly on a floured board until smooth. Shape into a round loaf, brush the top with milk and make a slit on the surface of the dough.

Place the dough into the prepared Dutch oven and bake for 30-40 minutes. The loaf should sound hollow if it is cooked through.

Cut into moderately thick slices and serve whilst warm, topped with butter, golden syrup, jam or marmalade.

Desiccated coconut, cinnamon, raisins and sultanas can be added to the dough for a sweeter bread.

Serves 6

Damper

Festive Bread Pudding

Ingredients

1 lb. loaf premade Cranberry Pecan bread, crusts removed, cubed

¼ cup butter, melted

6 eggs, beaten

1 cup dried cranberries

1 cup chopped pecans

½ cup maple syrup

½ cup brown sugar

1 teaspoon vanilla essence

½ teaspoon ground cinnamon

4 cups half-and-half

Cooking spray

Directions

Use a 12 inch Dutch oven and spray well with cooking spray. Preheat the oven to 350˚F.

In a mixing bowl, combine the bread cubes, cranberries and pecans.  Transfer to the prepared Dutch oven and drizzle melted butter over.

In a large mixing bowl, combine the remaining ingredients and pour over the mixture. Leave to stand for about 20 minutes.

Place in the preheated oven and bake for 50-60 minutes or until a knife inserted comes out clean.

Serve with whipped cream.

Serves 12

Festive Bread Pudding

Cranberry-Topped Cheesecake

Ingredients

1/3 cup butter, melted

2 cups Graham-crackers or Shortbread cookie crumbs

2 tablespoons sugar

Cranberry Topping

2 cups fresh cranberries

½ cup toasted almonds

2/3 cup sugar

1/3 cup water

1 teaspoon orange juice

Filling

1 cup sugar

4 x 8 oz. packages cream cheese, softened

5 eggs

1 teaspoon almond extract

1 tablespoon orange zest

2 tablespoon orange juice

Directions

Mix the cookie crumbs, sugar and butter together and press into an 8 inch parchment-lined Dutch oven. Bake at 300˚F for 5-8 minutes. Remove and allow to cool.

In a smaller Dutch oven, bring all the ingredients except the almonds to a boil over medium heat for 1 minute. Reduce the heat, cover, and cook the berries for about 3 minutes. Remove and leave aside to cool. Add in the almonds.

In a large mixing bowl, beat the cream cheese until light and fluffy, gradually add in the sugar and eggs one at a time, beating well after each. Add the orange zest, juice and almond extract. Pour the mixture into the cooled crust.

Spoon about 5 tablespoons of the topping over the filling and swirl with a knife.  Bake at 350˚F until set, about 1 hour.

Remove from the oven and set aside to cool. Pour the remaining topping over, refrigerate until cold and set.

Serves 12

Cranberry-Topped Cheesecake

Blackberry Cobbler

Ingredients

2 cups flour

4 tablespoons butter

¼ cup vegetable shortening

½ cup plus 4 tablespoons sugar

1 whole egg

½ cup milk

1 tablespoon baking powder

¼ teaspoon salt

Zest of ½ lemon

1 tablespoon lemon juice

6 cups frozen or fresh blackberries

Directions

Preheat the oven to 425˚F. Spray a small Dutch oven with cooking spray.

In a small bowl, mix together the blackberries, ½ cup sugar, lemon juice and zest. Stir and spread out evenly on the bottom of the Dutch oven.

In a separate bowl, mix together the salt, flour, 1 tablespoon sugar and baking powder. Add in the shortening and butter and rub into the flour using fingers until the mixture resembles breadcrumbs.

Mix together ½ cup of milk and an egg in a measuring jug. Pour into the flour and form a soft, smooth and not too dry dough. Take balls of dough and place over the blackberries, lightly flatten with fingertips. Sprinkle with 2-3 tablespoons of sugar and bake until golden, about 30 minutes.

The juices will soak into the topping if left to stand for a few minutes before serving. Serve with vanilla ice cream or clotted cream.

Serves 12

Blackberry Cobbler

Honey Bun Cake

Ingredients

1 box Yellow Cake Mix

1 cup sour cream

¾ cup Wesson oil

1 cup brown sugar

½ cup sugar

1 cup raisins

4 eggs

5 teaspoon ground cinnamon

Topping

2 cups confectioner’s sugar

2 teaspoon vanilla

4 tablespoons milk

Directions

In a large mixing bowl, combine the cake mix, oil, sugar and eggs, adding them one at a time. In a separate bowl, mix together the brown sugar, raisins and cinnamon and set aside.

Spray a 12 inch Dutch oven with cooking spray and pour some of the batter into it. Spread some of the dry mixture over and swirl. Pour the remainder of the mixture over and then the balance of the dry ingredients.

Place the oven into the preheated oven and bake for 45-50 minutes or until a skewer inserted into the cake comes out clean. Leave on a wire rack to cool. Mix the topping ingredients together and pour over the cake and allow to set. Slice and serve.

Serves 12

Honey Bun Cake

Amish Cinnamon Bread

Ingredients

Batter

2 cups buttermilk

2 cups sugar

1 cup butter, softened

2 eggs

4 cups flour

2 teaspoon baking soda

Cinnamon/Sugar Mixture

2/3 cups sugar

2 teaspoons cinnamon

Directions

Grease a Dutch oven and set aside. Preheat the oven to 350˚F.

Cream the butter, 2 cups sugar and the eggs until light and fluffy. Add in the milk, flour and baking soda. Place ½ of the batter into the Dutch oven.

In a small mixing bowl, mix together 2/3 cup sugar and cinnamon. Sprinkle ¾ of the sugar/cinnamon mixture over the batter and pour remaining the batter over and sprinkle over the remaining sugar/cinnamon mixture on top.

Swirl with a knife and place in the oven and bake for 45-50 minutes or until a skewer inserted into the center comes out clean. Remove and cool in the pan for 20 minutes before removing onto a serving platter.

Serves 12

Amish Cinnamon Bread

Pineapple Upside-Down Cake

Ingredients

Topping

1 x 20 oz. can pineapple slices

10 Maraschino cherries

1½ cups brown sugar

½ cup butter or margarine

Cake Batter

1 x 18¼ oz. package pineapple cake mix

3 eggs

1/3 cup vegetable oil

11/3 cups water

Directions

Preheat the oven as per instructions on cake mix package.

Melt the butter in a Dutch oven over medium high heat. Remove from the heat and sprinkle the brown sugar evenly over the butter.

Arrange the pineapple rings on the bottom of the oven, in a single layer and place a Maraschino cherry halve into each center.

Prepare the cake mix using the water, oil and eggs and substituting some of the pineapple juice for some of the liquid in the instructions. Pour the batter over the pineapple layer in the oven.

Place the Dutch oven into the preheated oven and bake until a knife inserted in the middle comes out clean.

Leave to cool for 10 minutes and then carefully turn out onto a serving platter.

Cut into 20 pieces and serve with whipped or clotted cream.

Serves 20

Pineapple Upside-Down Cake

Olive and Cheese Bread

Ingredients

3 cups bread flour

¾ teaspoon active-dry or instant yeast

1 teaspoon fine sea salt

1¾ cups aged Gruyere cheese, cut into ½ cubes

1½ cups pitted Spanish olives, sliced into ¼ inch thick slices

1½ cups cool water

Directions

In a large mixing bowl, mix together the salt, flour and yeast. Add in the cheese and olives.

Add water and use a wooden spoon to mix into a wet, sticky dough, adding additional water, a tablespoon at a time if required.

Cover with plastic wrap and set aside at room temperature until doubled in size and the surface bubbles, about 12-18 hours. Flour the work surface with extra flour and work the dough into a round tucking the edges of the dough.

Take a piece of parchment paper and sprinkle with flour. Place the dough, seam-side down. Dust with flour if the dough is tacky, cover loosely with wax paper and two clean kitchen towels. Set aside, in a draught-free area to rise until doubled in size, about 1-2 hours.

Preheat the oven to 475˚F about 10 minutes before the dough has finished rising. Place a rack in the lower third of the oven. Place a 3½ quart Dutch oven into the oven to heat. Remove from the oven and invert the dough into the Dutch oven, seam-side up, cover and place into the oven. Bake for 25 minutes.

Uncover and continue baking until the bread is dark but not burnt, about 15-20 minutes. Gently remove the bread and transfer to a wire rack to cool.

Serves 12

Olive and Cheese Bread

No Knead Bread

Ingredients

3 cups bread flour

1¼ teaspoons salt

¾ teaspoon regular yeast

1½ cups water

Directions

In a large mixing bowl, mix all the ingredients together to form a thick, tacky dough. Cover with a clean tea towel or plastic wrap and leave in a warm spot to rise, about 6-8 hours.

Spray a work surface with cooking oil or sprinkle generously with flour. Turn the dough out onto the prepared surface and shape it into a ball. Spray with cooking oil and cover again and leave to rise for about an hour or more.

Preheat your oven to 450˚F and place a Dutch oven in the oven to heat. Remove and place the dough into the pan. It may be very wet. Cover and bake for 30 minutes. Remove the lid and bake for another 15 minutes to allow to brown.

Makes 1 loaf

No Knead Bread

Black Cherry Chocolate Cobbler

Ingredients

1 box Devil’s Food cake

2 cans cherry pie filling

1 x 12 oz. bag chocolate chips, milk or semi-sweet

1 x 12 oz. can Black Cherry Soda

Directions

Preheat oven to 350˚F. Line a 12 inch Dutch oven with heavy duty aluminum foil and spray the foil with cooking spray.

Spoon the pie filling into the foil lined pan and sprinkle the dry cake mix evenly on top of fruit. Pour the soda over the dry cake mix and use a fork to gently mix the dry ingredients with the soda. Try to avoid getting the soda into the cherry filling.

Cover the pot and place into the oven. Bake for 25-40 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and sprinkle the chocolate chips over, place the lid back on and allow the chocolate to melt.

Serve warm with ice cream or cream.

Serves 12-18

Black Cherry Chocolate Cobbler

S’more Cake

Ingredients

2 cups Graham cracker crumbs

1 chocolate cake mix

1 package semi-sweet chocolate chips

1 package mini marshmallows

½ cup brown sugar

¼ cup cocoa

1¼ cups water

Directions

Heat the oven to 400˚F. Line a Dutch oven with aluminum foil.

In a large mixing bowl, prepare the cake mix as per the instructions on the package. In a separate bowl, mix together the cocoa, brown sugar and water.

Add the water sugar mixture to the Dutch oven followed by the Graham cracker crumbs. Add in the marshmallows and then the cake mix. Sprinkle the chocolate chips over the top.

Cover the pot and place into the preheated oven. Bake for 60-75 minutes or until a skewer inserted into the middle of the cake comes out clean.

Remove from the heat and allow to cool on a wire rack before removing from the Dutch oven.

Top with whipped cream, slice and serve.

Serves 6

S'more Cake

Dutch Oven Pancakes Recipe

Ingredients

1 cup all-purpose flour

3 tablespoons unsalted butter

¼ teaspoon fine salt

6 large eggs

1 cup whole milk

Directions

Preheat the oven to 425˚F and place a rack in the middle of the oven. Place a 12 inch Dutch oven to heat for about 5 minutes.

Sieve the flour and salt into a large mixing bowl and set aside. In a separate bowl, whisk the eggs and milk together. Make well in the center of the dry ingredients and pour in the egg mixture. Mix until the flour is moistened but still slightly lumpy.

Remove the Dutch oven from the oven and add the butter to and allow the bottom and sides to be coated. Pour the batter into the skillet bake for 20 minutes or until it is puffed and golden. Remove from the oven and serve immediately with honey, maple syrup, sprinkle with sugar and cinnamon and serve with a dollop of whipped cream.

Serves 5

Dutch Oven Pancake Recipe

Condensed Milk Gluten Free Cake Recipe

Ingredients

1 can condensed milk

3 eggs

1 cups almond meal

¼ teaspoon baking powder

Pinch of salt

Directions

Preheat the oven to 350˚F. Grease a 20x20 cm cake pan and line the base with baking paper.

In a mixing bowl, beat the eggs well. In a separate bowl, mix together the almond meal, salt and baking powder.

Add the beaten eggs to the almond mixture and pour the batter into the prepared pan. Place a Dutch oven into the oven for 10 minutes to preheat. Remove and place the cake pan on a wire rack placed in the preheated Dutch oven.

Place into the oven and bake for 45 minutes or until golden brown.  Remove from oven and allow to cool.

Sprinkle with coconut flakes when ready to serve.

Serves 1

Condensed Milk Gluten Free Cake Recipe

Boozy Lavender Sticky Buns

Ingredients

Dough

4 cups all-purpose flour

2¼ teaspoons active dry yeast

½ cup sugar

½ teaspoon (heaped) baking powder

½ teaspoon baking soda

3 teaspoons salt

½ cup vegetable oil

2 cups whole milk

½ cup all-purpose flour

Filling

1 stick unsalted butter, melted

1 cup sugar

3 tablespoons ground cinnamon

2 tablespoons culinary lavender

Glaze

1½ sticks melted butter

2 cups light or dark corn syrup

2 teaspoons vanilla extract

2-3 tablespoons rum (optional)

2 ½ cups brown sugar

Lavender-Vanilla Icing (optional)

2 cups powdered sugar

2 teaspoon sugar

1 teaspoon vanilla extract

¼ cup melted butter

¼ cup milk

⅛teaspoon salt

2 teaspoon culinary lavender

Directions

Use a large Dutch oven, mix the milk, vegetable oil and sugar together and heat to just before boiling point. Remove from the heat and allow to cool for 45-60 minutes. Refrigerate to reduce the cooling time but ensure that the temperature does not reach below 105˚F.

When the mixture has reached lukewarm, sprinkle the yeast over and allow to sit for a few minutes. Add in 4 cups of flour and stir in with a sturdy wooden spoon. Cover with plastic wrap and allow the dough to rise for at least an hour.

Whisk together the remaining ½ cup of flour and the baking powder, baking soda and salt in a small bowl. After an hour has passed for the dough to rise, add in the flour-salt mixture into the dough mixture with a sturdy wooden spoon. The dough can be covered and put in the refrigerator until required. It can be kept overnight or for a day or two if necessary. Ensure that the dough does not begin to overflow out of the pan, punch it down before it does.

Whilst the dough rises, prepare the filling by combining all the ingredients except the softened butter, in the bowl of a food processor. Use a steel blade and process for about 2 minutes on high speed. Pour the mixture into a small bowl and set aside. In a measuring jug, mix together the corn syrup, rum, melted butter and vanilla extract. Whisk well and set aside. If the glaze hardens, microwave for 20-30 seconds just before ready to use.

Grind the culinary lavender and the granulated sugar in a food processor fitted with a steel blade. In a large bowl, mix together the lavender/sugar mixture, powdered sugar, vanilla extract, milk, melted butter and salt. Whisk together until smooth, thick but pourable.  Taste and adjust the sweetness. If the mixture needs to be thickened, add more sugar or add milk to thin if it is too thick.

Grease two 9x13 inch pans with butter. Cut a piece of parchment paper to fit the bottom of each pan. Pour about ¾ cup of the glaze into the bottom of the prepared pan. Keep the remainder of the glaze to drizzle over the top of the rolls and set aside. Sprinkle 1 cup of the brown sugar over the top of the glaze in each pan, about 1 cup per pan. Set the pans aside.

Divide the dough into two equal pieces and roll out each piece on a floured work surface, into a large rectangle. The long edge should face you with the short edge on the right or left. Extra flour may be required when rolling out the dough to keep it from sticking to the rolling pin or work surface. Each rectangle should be ¼ inch thick. Spread about 4 tablespoons of the softened butter over the rectangle, then sprinkle the lavender-cinnamon filling over the butter. Beginning at the long edge, roll the dough into a neat roll toward you, ensuring that the roll is relatively tight as you go along. Pinch the edges to seal the roll. Repeat the process with the second portion of dough. Once the two rolls are completed, use a serrated knife and gently “saw” through the dough, cutting about 1 inch thick slices. Set the cut the rolls into the prepared pans. Drizzle the remaining ¼ cup of glaze over the rolls in each pan and sprinkle about ¼ cup of the remaining brown sugar over the glaze in each pan. Preheat the oven to 375˚F. Cover the pans of rolls with plastic wrap and allow them to rise for about 20-30 minutes. Place two 15 inch Dutch ovens into the preheated oven for 10 minutes. Remove and place the trays with the rolls into the Dutch oven. Place, uncovered, into the preheated oven and bake for 20-25 minutes or just until the edges begin to brown. Pour Lavender-Vanilla icing generously over the rolls immediately they are removed from the oven. Serve warm or at room temperature. Serves 10

Boozy Lavender Sticky Buns

Cinnamony Apple Crisp

Ingredients

1¼ cups brown sugar, divided

1/3 cup butter, melted

4 cups apples, peeled, cored and cubed

1 cup flour

1 teaspoon salt

¼ cup water

Directions

Preheat the oven to 400˚F.

Place the cubed apples in a greased Dutch oven, add in ¾ cup brown sugar, water and cinnamon.

In a bowl, mix together the flour, remaining brown sugar, salt and butter and make into crumbs. Spread this evenly over the apples.

Cover and bake in the preheated oven for about 50 minutes. Remove from the heat. Allow to cool slightly. Serve with cream poured over each serving whilst warm.

Serves 4

Cinnamony Apple Crisp

Nutty Apple Crisp

Ingredients

1 cup oatmeal

½ cup wheat germ

½ cup chopped pecans

1 cup apples, peeled, cored and diced

1 cube butter

1 cup brown sugar

1 teaspoon ground cinnamon

¼ teaspoon mace

½ cup apple juice

½ cup flour

¼ teaspoon salt

½ teaspoon baking powder

Directions

Preheat the oven to 400˚F. Grease and line a 10 inch Dutch oven.

In a mixing bowl, combine the brown sugar and butter until well blended. Add in the juice, flour, baking powder, ground cinnamon and mace and mix well.

Stir in the oatmeal, wheat germ and pecans and gently fold in the apples. Spread into the prepared Dutch oven, cover and bake for 30-40 minutes or until the top is browned and crisp.

Serves 4

Nutty Apple Crisp

Crunchy Oat and Fruit Crisp

Ingredients

¾ cup brown sugar, divided

1/3 cup butter, melted

1 cup fresh or frozen cherries

1 cup fresh or frozen blueberries

4 apples, peeled, cored and thickly sliced

1 cup oatmeal

5 tablespoons flour, divided

¼ cup orange juice concentrate

1 tablespoon ground cinnamon

Directions

Preheat the oven to 400˚F. Grease and line a 10 inch Dutch oven with aluminum foil.

In a large mixing bowl, mix together the ½ cup brown sugar, oatmeal, 2 tablespoons flour and butter and set aside.

Using a separate bowl, combine the remaining ingredients and gently stir until the fruit is well coated.

Spoon the filling into the prepared Dutch oven, sprinkle topping over the filling, cover and bake for 30-35 minutes or until the apples are tender and the topping is a golden brown.

Serves 4

Crunchy Oat and Fruit Crisp

Snap Brownies

Ingredients

2 x 14 oz. cans sweetened condensed milk

4 cups Graham cracker crumbs

1 teaspoon vanilla extract

¼ cup butter, melted

1 x 12 oz. package semi-sweet chocolate chips

Directions

Preheat the oven to 350˚F. Lightly grease or spray a 12 inch Dutch oven and line with parchment paper.

In a large mixing bowl, combine the Graham cracker crumbs, melted butter, sweetened condensed milk, chocolate chips and vanilla extract and mix to blend.

Spread the mixture evenly into the Dutch oven and bake at 350˚F for 25-30 minutes. Cool in the Dutch oven for 15 minutes before removing onto a wire rack, using the parchment paper.

Allow to cool completely before cutting into bars.

Makes 20 bars

Snap Brownies

Bread Pudding

Ingredients

1 x day old loaf French bread

8 eggs, beaten

4 tablespoons butter, melted

4 cups milk

1 ½ cups granulated sugar

2 teaspoon ground cinnamon

2 teaspoon vanilla extract

¾ cup golden raisins (optional)

Sauce

!/2 cup butter

1 cup granulated sugar

1 egg, beaten

2 teaspoons vanilla extract

Directions

Preheat the oven to 400˚F.

Tear up or cut the bread into small pieces into a 12 inch Dutch oven. Pour the melted butter over the bread and throw in the golden raisins, if using.

Combine the eggs, milk, sugar, vanilla and ground cinnamon in a medium mixing bowl, whisk well to blend.

Pour the mixture over the bread and gently push down the bread with a fork until all the pieces are submerged into the egg mixture. Cover and place the Dutch oven into the preheated oven and bake for 45-60 minutes. Remove from the oven and remove the lid. The pudding should rise to just below the lid and will fall back into itself after a few minutes.

In a mixing bowl, cream together the egg and sugar. Melt the butter in a small skillet over medium heat. Add in the egg and sugar mixture, stirring constantly, until the sugar is melted.

Drizzle the sauce over the top of the top of the pudding before serving.

Serves 12

Bread Pudding

Table of Contents

Origins

Types

How to Clean & Season

Cooking

Secrets & Tips

Recipes

Chicken ala Moroccan

Middle Eastern Vegetable Curry

Beef Stew

Saucy Pork Chops

Vegan Corn Chowder

Chick ŉ Chorizo Chili

Buttermilk Fried Chicken

Bloody Mary Short Ribs

Creamy Beef Pasta

Slow Cooked Chicken & Rice

Easy Peasy Bread

Saudi Chicken and Rice

Seafood Gumbo with Okra

Short Rib and Cauliflower Curry

Cranberry Pot Roast

Drunken Chicken & Rice

Bacon Flavored Chicken & Potatoes

Lamb Ragu

Mushroom Risotto

Chicken in Coconut Milk

Lamb, Bean & Bulgur Stew

Peppery Pork Stew

Fish Chowder

Golden Lentil Stew

Dutch Oven Pilaf

Pho in a Dutch Oven

Banana Bread

Dutch Oven Buttermilk Cornbread

Monkey Bread

Jalapeno Cornbread

Gingerbread

Orange-Tomato Couscous with Chicken

Root Vegetable Stew with Herbed Dumplings

Braised Winter Vegetables Pasta

Hard Cider-Braised Lamb Shanks

Autumn Chicken Stew

Seeded Multigrain Boule

Braised Beef and Mushrooms

Asopao de Pollo

Braised Lamb Shanks and Eggplant

Vinegar-Braised Chicken and Onions

Braised Lamb Shanks with Fennel and Baby Potatoes

Tortilla Soup

Curried Beef Stew

Chicken Meatballs with Braised Lemon and Kale

White Bean and Pasta Soup

Soy-Braised Short Ribs with Shiitakes

Goulash

Beer-Battered Fish and Chips

Fried Chicken Wings

Braised Oxtail

Asparagus Soup

Brunswick Stew

Winter Minestrone

Cheese Breakfast Casserole

Ribollita Soup

Cornbread with Fig Jam

Cherry Clafouti

Bananas Foster Cake

Damper

Festive Bread Pudding

Cranberry-Topped Cheesecake

Blackberry Cobbler

Honey Bun Cake

Amish Cinnamon Bread

Pineapple Upside-Down Cake

Olive and Cheese Bread

No Knead Bread

Black Cherry Chocolate Cobbler

S’more Cake

Dutch Oven Pancakes Recipe

Condensed Milk Gluten Free Cake Recipe

Boozy Lavender Sticky Buns

Cinnamony Apple Crisp

Nutty Apple Crisp

Crunchy Oat and Fruit Crisp

Snap Brownies

Bread Pudding