Dutch oven and Goose on the porch.Last night during dinner with my mother-in-law in Connecticut, I mentioned my plan to be all about soup this winter. Dave and Annalena rolled their eyes. Babs asked if I have a Dutch oven. I replied that I have a large pot, like for pasta. She said I need a Dutch oven and that she had an extra one she could give me. So now I have this beautiful blue Dutch oven. What should I cook with it?
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7 comments:
Nice! That's a Copco oven, I think.
I use my dutch ovens the most for making no-knead bread. After that, any kind of braised dish is good. Get yourself a copy of Molly Stevens' "All About Braising."
(Here's an example of braised leeks and fish from it.)
Oh, that braising book! Finally an excuse to buy it. I remember when the Readerville food thread was ablaze about it.
Chili! Posole! Lentil Soup! Frijoles! Do you sense my enthusiasm? And Kitt's right about the no-knead bread. That stuff ROCKS. And your little blue wonder is the perfect vessel for baking it.
I make all of my bead in a dutch over - no-knead and otherwise. Also chili and all soups. Plus huge batches of mac and cheese, all kinds of meat with vegetables... it will go right from your stove top to the oven to your table and then into the fridge with leftovers.
I have a yellow one like yours, but smaller. From Denmark? It should be stamped on the bottom of the pan or the underneath side of the lid.
That's a lovely blue dutch oven. I have a cast iron one that I mostly use for no-knead bread, but occasionally for soup too. If you're going to be all about soup, go get Deborah Madison's soup cookbook. That and the no-knead bread have gotten me through the last two winters.
Ditto on no-knead bread. I use mine for making jumbalaya, bolognese sauce, Lora Zarubin's short ribs, carbonnade of beef, and, of course, soup....
Thanks to all for the wonderful suggestions. I'd never heard of no-knead Dutch oven bread.
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