Just got a dutch oven as a present this weekend! I'm anxious to get started
on it and wanted to solicit some recipes. What would *you* make with your
new dutch oven?

--
Darryl L. Pierce
Visit the Infobahn Offramp - http://mypage.org/mcpierce
"What do you care what other people think, Mr. Feynman?"

Nancy Young wrote:

Just got a dutch oven as a present this weekend! I'm anxious to get
started on it and wanted to solicit some recipes. What would *you* make
with your new dutch oven?

Osso Bucco is the reason I got my Le Creuset. But really, anything
like a long cooked stew or pasta sauce. Pot roast.

Ah, yes! Pot roast! I will be making that tomorrow!

--
Darryl L. Pierce
Visit the Infobahn Offramp - http://mypage.org/mcpierce
"What do you care what other people think, Mr. Feynman?"

"Darryl L. Pierce" wrote:

Just got a dutch oven as a present this weekend! I'm anxious to get started
on it and wanted to solicit some recipes. What would *you* make with your
new dutch oven?

Osso Bucco is the reason I got my Le Creuset. But really, anything
like a long cooked stew or pasta sauce. Pot roast.

nancy

Darryl L. Pierce wrote:

Just got a dutch oven as a present this weekend! I'm anxious to get started
on it and wanted to solicit some recipes. What would *you* make with your
new dutch oven?

Try a bolognese sauce

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Darryl L. Pierce" wrote in message
s.com...
Just got a dutch oven as a present this weekend! I'm anxious to get
started
on it and wanted to solicit some recipes. What would *you* make with your
new dutch oven?

--
Darryl L. Pierce
Visit the Infobahn Offramp - http://mypage.org/mcpierce
"What do you care what other people think, Mr. Feynman?"

First choice is.......

Braised Short Ribs...

3 pounds beef short ribs, cut in 3-inch pieces
all-purpose flour
salt and pepper
2 tablespoons shortening or vegetable oil
1 cup beef broth
2 carrots, diced
3 medium red potatoes, peeled and quartered
4 small onions, sliced
1/2 pound fresh cut green beans

Dredge meat with flour; season with salt and pepper. In hot oil or
shortening in a Dutch oven, brown short ribs on all sides. Add beef broth;
cover and bake at 300° for 3 hours, or until very tender. Baste frequently
with pan liquid. During last 45 to 60 minutes of cooking, add vegetables.
When meat and vegetables are tender, transfer meat to a platter. Arrange
vegetables around meat.
Serves 4.

Darryl L. Pierce wrote in message
s.com...
Just got a dutch oven as a present this weekend! I'm anxious
to get started on it and wanted to solicit some recipes. What
would *you* make with your new dutch oven?

Have made/Do make the following:
Irish Stew
Irish Soda Bread
Yankee Pot Roast
Chili
Beef in Guinness
Dublin Coddle
Barm Brack, and
Potato Farls...

The Ranger

Short ribs are part of the spinal system. Do you think you should
really be eating toxic foods?

Dimity wrote:

"Darryl L. Pierce" wrote in message
s.com...

Just got a dutch oven as a present this weekend! I'm anxious to get

started

on it and wanted to solicit some recipes. What would *you* make with your
new dutch oven?

--
Darryl L. Pierce
Visit the Infobahn Offramp - http://mypage.org/mcpierce
"What do you care what other people think, Mr. Feynman?"


First choice is.......

Braised Short Ribs...

3 pounds beef short ribs, cut in 3-inch pieces
all-purpose flour
salt and pepper
2 tablespoons shortening or vegetable oil
1 cup beef broth
2 carrots, diced
3 medium red potatoes, peeled and quartered
4 small onions, sliced
1/2 pound fresh cut green beans

Dredge meat with flour; season with salt and pepper. In hot oil or
shortening in a Dutch oven, brown short ribs on all sides. Add beef broth;
cover and bake at 300° for 3 hours, or until very tender. Baste frequently
with pan liquid. During last 45 to 60 minutes of cooking, add vegetables.
When meat and vegetables are tender, transfer meat to a platter. Arrange
vegetables around meat.
Serves 4.

"Darryl L. Pierce" wrote:

Just got a dutch oven as a present this weekend! I'm anxious to get started
on it and wanted to solicit some recipes. What would *you* make with your
new dutch oven?

--



Pot roast/stew/soup/curry/spaghetti sauce/jambalaya

gloria p

Darryl L. Pierce wrote:
Just got a dutch oven as a present this weekend! I'm anxious to get
started on it and wanted to solicit some recipes. What would *you*
make with your new dutch oven?

Venison roast, draped with some bacon over the top and yellow onion slices
skewered on toothpicks over that. Pour in a little water and red wine, lots
of garlic. Braise the venison in a slow oven (about 325F) for a couple of
hours. Baste it every once in a while. Yum!

Jill

wrote in message
link.net...
Short ribs are part of the spinal system. Do you think you should
really be eating toxic foods?

Dimity wrote:

Really?

Thank god you aren't my dogs vet.

Go dissect a stalk of celery.

and it's spelled DIMITRI.

I made a steak and kidney stew in my Le Creuset today.

"Nancy Young" wrote in message
...
"Darryl L. Pierce" wrote:

Just got a dutch oven as a present this weekend! I'm anxious to get
started
on it and wanted to solicit some recipes. What would *you* make with
your
new dutch oven?

Osso Bucco is the reason I got my Le Creuset. But really, anything
like a long cooked stew or pasta sauce. Pot roast.

nancy

"Darryl L. Pierce" wrote:

Just got a dutch oven as a present this weekend! I'm anxious to get started
on it and wanted to solicit some recipes. What would *you* make with your
new dutch oven?

Is it a footed dutch oven or flat bottom? How you use it and what
you make in it will depend on what type dutch oven it is...

In article .net,
wrote:

Short ribs are part of the spinal system. Do you think you should
really be eating toxic foods?

Pray tell, where did you take anatomy? Short ribs are ribs. They do
not have part of the spinal cord in them. Some steaks do include part
of the vertebrae in their bones, but ribs do not.

By the way, I have a bachelors' degree in animal science and a Ph.D. in
nutrition. Shall we cut the condescension now?

Cindy

--
C.J. Fuller

Delete the obvious to email me

"Darryl L. Pierce" writes:

What would *you* make with your
new dutch oven?

Chili
Chicken & Dumplings
Kielbasa and cabbage
Beef stew
Pork roast with sweet potatoes

Connie
************************************************** ***
My mind is like a steel...um, whatchamacallit.

Darryl L. Pierce wrote:

Just got a dutch oven as a present this weekend! I'm anxious to get started
on it and wanted to solicit some recipes. What would *you* make with your
new dutch oven?

Short of doing a seven hour leg of lamb, my most favorite would be short
ribs (ignore whatever Dimitri says, and use this recipe. )

* Exported from MasterCook *

Insalata's Estofado de Catalan

Recipe By : Heidi Krahling of Insalata's in San Anselmo,Ca
Serving Size : 4 Preparation Time :0:00
Categories : Beef Dinner
Main Dish Meats
Spanish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 3/4 pounds short ribs of beef (2 -1/2" wide -- 3 bones
down, cut
between bones to equal 3 pieces per rib)
1 medium yellow onion -- chunked
1/2 carrot -- chunked
1/2 rib celery -- chunked
1 clove garlic -- mashed
1 cup red wine
1/4 cup tomato paste
1/2 sm can plum tomatoes -- chunked
1 1/2 quarts beef stock
1/2 sprig thyme
1 1/2 tablespoons unsweetened chocolate
1 1/2 teaspoons fresh thyme
3/4 teaspoon fresh chopped marjoram
1 oranges -- zested
1 tablespoon butter
salt and pepper to taste
1 cup dry sherry

Preheat oven to 300F degrees.

Generously salt and pepper ribs. In heavy duty casserole, brown short
ribs in a little olive oil. Remove. Add carrots, celery, onion and
garlic to casserole. Saute until well carmelized. Add red wine and cook
over high heat until reduced by half. Add tomato paste, tomatoes, and
thyme. Mix to combine. Add ribs and stock to the pan.

Bring to a boil, cover, and place in 300 degree oven for approx. 3 hrs.,
or until meat pulls easily away from the bone. Remove meat from jus,
strain jus. Place jus back into casserole pan. Add 1 cups dry sherry
and reduce by 1/3. To the reduced sauce add 1 1/2 TB unsweetened
chocolate, 1/2 TB fresh thyme, 1/4 TB fresh chopped marjoram, zest of 1
orange, 1 TB butter, salt and pepper to taste. Simmer with ribs for 2
minutes to marry the flavors. Serve with your favorite potatoes and
gremolata if so desired.

- - - - - - - - - - - - - - - - - -

Suggested Wine: Cabernet Sauvignon

NOTES : Spanish-style short ribs with bitter chocolate, sherry and
orange. This recipe comes from Heidi Krahling of Insalata's restaurant
in San Anselmo, CA. It is the most popular dish served and is frequently
a special. Heidi's food is wonderful.

--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener