Weekend Cook and Tell Round Up: An Ode to the Dutch Oven


Dutch Oven Fried Jelly Doughnuts. [Photograph: zahavah]

Last week on the ol' Weekend Cook and Tell we asked all of you to share your love of that kitchen workhorse, the Dutch Oven. Whether you're sporting Le Creuset, an Emile Henry, or a Lodge, you can do just about anything with this versatile pot; we were curious to see how you all use it.

Our own dbcurrie uses hers for everything from soups and stews to bread baking and chili making. Her lastest Dutch endeavor was Cider Braised Guinea Hen, an apple-ier take on coq au vin.

misplacedtexan's thoughtful husband recently replaced her cast iron oven with a gleaming red Le Creuset, used to make these Red Wine Braised Lamb Shanks. Falling off the bone tender, these shanks are the stuff that misplacedtexan dreams of.

The Dutch oven is somethingedible's preferred place for cooking dried beans, or more specifically, Cowboy Beans with bacon, Ro-Tel tomatoes, molasses, and a touch of liquid smoke.


Cider Braised Guinea Hen. [Photograph: dbcurrie]

meatballs&milkshakes had quite the hard time choosing a favorite Dutch oven recipe. Duck Ragu over Pappardelle, Garlic Lemon Roast Chicken, and The Ultimate Beef Stew all made it into the running.

For a agoodcooker the Dutch oven is the ideal stock making vessel. And it was the Dutch oven that inspired Vernors Chicken, chicken legs braised in ginger ale with orange juice and soy.

zahavah uses her Dutch oven for nearly everything although she's more fond of the French name, cocotte. She's done everything from cooking up a French Roast, Middle Eastern style to frying Jelly-Filled Doughnuts in her beloved cocotte.

A big thank you to everyone who shared their Dutch oven dinners for this week's Weekend Cook and Tell challenge. Be sure to head over to Talk and read about next week's challenge: Considering Coconut Milk.