THE DUTCH OVEN COOKBOOK: RECIPES FOR THE BEST POT IN YOUR KITCHEN

THE DUTCH OVEN COOKBOOK: RECIPES FOR THE BEST POT IN YOUR KITCHEN Todays busy lifestyles make it impractical to plan the kind of multicourse feasts one might wish. An easy and exciting solution is the venerable dutch oven pot. In this follow-up to their successful The Cast Iron Skillet Cookbook, Sharon Kramis and Julie Kramis Hearne show off the many virtues of this kitchen essential. The dutch oven excels at everything from simmering to baking, working equally well on the stovetop and in the oven. The book begins with an informative history of the pot, along with a discussion of various cooking methods. From there it moves into such mouthwatering dishes as Slow Cooked Pork with Smoky Barbeque Sauce and Slaw, Smothered Chicken with Saut_ed Morels, Fresh Vegetable Estouffade, Northwest Bouillabaisse, and Ms. Kates Spoon Bread. Whether using a well-used and blackened garage-sale find, or the latest celery-green item from La Creuset, contemporary chefs can satisfy the most exacting palates with this entertaining cookbook.Excerpt:Partial recipe list:SIMMERING & STEAMING Yukon Gold, Leek, and Corn Chowder Steamed Mussels with Granny Smith Apples, Crisp Bacon, and Cream Cream of Wild Mushroom Soup with Fresh Thyme White Bean Soup with Galic and Fresh Rosemary with Toasts Indian Summer Garden Soup French Onion Soup Creamy Oyster Stew Shrimp Bisque Fresh Halibut, Leek and Fresh Herb Chowder Chicken Cheddar Soup with Crisp Apples Soupe au Pistou Lemongrass scented Beef Pho Northwest Bouillabaisse Cacciucco (Tuscan fish stew with halibut, scallops, mussels and clams in a spicy tomato fish broth) Tortilla Soup Portuguese Clams Lemon Artichokes Dungeness Crab, Lemon and Fresh Pea Risotto Creamy Wild Mushroom Risotto Slow Cooked Pork with Smokey Barbeque Sauce and Slaw Slow Simmering Blue Lake Green Beans and Roasted TomatoesBRAISING Etouffe Smothered Chicken with Saut_ed Morels Chicken with Caramelized Onions, Olives and Figs Braised Spring Lamb with Fava Beans and Chanterelles Marcellas Milk Braised Pork Pork Vindaloo Brasciole Tender Beef Shortribs Lamb Curry Provencale Daube Beef Ficelle (on a string) Fresh Vegetable EstouffadeROASTING Pot Roast with Potato Dumplings Duck Confit with Spaetzle Roasted Tomato Marinara SauceFRY Fry Bread with smoked salmon, lemon, and cucumber spread Zucchini Fritters Sopapillas with Mt.Rainier Fireweed Honey Frito Misto with Fennel, Walla, Walla Onions, Zucchini and Artichoke hearts with a caper, lemon aioli Fried Mussels with a saffron aioliBAKING Shrimp Biryani Shepards Pie Bodacious Corn Souffle Ms.Kates Spoon BreadABOUT THE AUTHORS:SHARON KRAMIS was a student and protege of James Beard and coauthor of Northwest Bounty. Her daughter JULIE KRAMIS HEARNE was a chef at the Herbfarm for many yeaars and has owned a chain of panini shops. Both live in Seattle, WA. ISBN: 1-57061-498-9 publish date: 10/01/2006