IT training larsen, joan s lovin dutch ovens~a cook book for the dutch oven enthusiast

Lovin' Dutch Ovens
A Cook Book for the Dutch Oven Enthusiast

Joan S. Larsen

•

W

LFS Publications

SALT LAKE CITY


r>

LFS Publications, Salt Lake City 84119
• 1991 by LFS Publications.
ALL RIGHTS RESERVED

No part of this book may be reproduced or utilized in any form or
by any means, electronic or mechanical, including photo copying or
recording on any information systems or retrieval systems, without
permission in writing from the publisher.

>—v
'

The author and LFS Publications disclaim all liabilities in connection

with use of information and suggestions provided in this book. All
information is accurate to the best of our knowledge, but carries no
guarantees.
ISBN 1-880415-03-8

First Printing, November 1991
Printing
10
Cover by Joan S. Larsen
Photography by George Norr

/)
PRINTED IN THE UNITED STATES OF AMERICA

IV



To Than
and all contributors-

thank you!

u

u

2

Contents

Contents

\)

Quick Reference for Favorite Recipes
Introduction
Elements of a Dutch Oven
Size and Selection of Dutch Ovens

6
9
10

Watching for Quality
'Tis the Seasoning
Estimating Temperatures
"3 up, 3 down = 325oM formula
"6 up, 3 up = 325°" formula

13
14
16
17
17

Charcoal Placement

Temperatures: Miscellaneous Methods . . . .

\J

4

18

19

Two-thirds Timing Method
Dealing with a Dirty Pot
Putting it Away

20
21
22

Charcoal Buckets
Charcoal Bucket Plans

23
24

Cooking Stands

25

Wind Shields

26

Cooking Needs: A Portable Kitchen
Handling the Heat

27
27

Preparation and Cooking

29

Serving
Cleaning Up
Listing the Essentials
Playing it Safe
Measuring Up Equivalents
Feeding From One to a Hundred

31
31
32
33
34
35

Breads
Muffin Breads
Dutch Oven Breakfasts

36
46
53

Deep Dutchin'

61


Lovin' Dutch Ovens

Desserts

Cakes

3

75

76

Pies
Miscellaneous Desserts
Main Dishes

87
94
110

Simply Delicious
Sourdough for Starters
Vegetables
Winning Ways
Danny Wardle

149
158
167
176
178

Index

Janet Benzon
Richard Peacock
Than Larsen
LaMar Mecham

181
187
194
201

Craig Ruesch and Dellis Hatch
Val & Marie Cowley

208
216

222

^^^^
i

1

O

Oi


4

Contents

Quick Reference for Favorite Recipes

i



j

Name ofRecipe

Page No.

Lovin' Dutch Ovens

Quick Reference for Favorite Recipes
Name of Recipe

Page No.

(

)

r~\

.o


Introduction

Introduction

\J

Dutch ovens are historical orphans. History books
harbor high adventures of revolutionary war heroes,
western explorers, and courageous pioneers. However,
writers of history omit the routines of daily living which
included sustenance from meals prepared in Dutch ovens.
Sources claim the name originated with the Dutch
merchants who used the ovens for bartering. Addition of

the lid flange goes to Napoleon who disliked ashes falling
into his food. Supposedly, Paul Revere standardized the
sizes. Some say their most notable journey was with Lewis
and Clarke on the Northwest Expedition. Pioneers, faced
with limited cargo, included the oven as essential. Cattle

drivers, sod busters, gold miners, and military expeditions
moved with Dutch ovens in tow.

While researching open hearth cooking, I found an
account of a pioneer woman comparing cooking in a Dutch
oven to cooking with a new cast iron stove. She professed
the "new-fangled contraption" changed foods' flavors. In
short, she concluded no proper cook would discard her
Dutch oven for such a temporary gadget. Still, as stoves
became available, every day use of Dutch ovens dwindled.
Eventually, only sheep herders, campers, hunters, and river
runners were enjoying meals cooked in them.

Many people attach Dutch ovens to early childhood
memories. They remember Grandpa'sor Dad's Dutch oven

cooking with a fondness usually associated with serene
mountain settings. They recall enjoying a certain recipe, a
delicious meal, or a distinct food flavor. Today, while
Dutch ovens induce old memories for a few, Dutch oven

cooking cultivates new "reasons to remember" for many.

Lovin* Dutch Ovens

My husband and I first tried cooking in a Dutch
oven in 1974. Our efforts resulted in burned-black potatoes

with onion ashes fused to the inside of our 10-inch pot.

f"""^

That oven remained on the side porch while we argued
over fault and scrubbing. Six years later, sitting in the
same spot, the surfaces were completely rusted except
under the black blotches left from the burned potatoes.
When our son started scouting in 1980, we did too.

When we took a required training course for adult leaders,
one session included a demonstration of Dutch oven

cooking. The instructor impressed us with a simple recipe
of chicken in mushroom gravy, a basic peach cobbler and
fried potatoes with just the right amount of onions and
garlic.

Inspired, we revived our neglected oven and bought

/""""^

two more. We tried chicken in mushroom gravy, a peach

with pineapple cobbler and potatoes with just the right
amount of onions and too much garlic, but it wasn't

burned. Next, we experimented with our favorite recipes.
Now, we cook dishes like souffles, prime ribs and lemon

meringue pies with success. We've effectively competed
against some of the better Dutch oven cooks in this area.
Since 1981, we've taught scouts and scouters,

teenagers, adults, and senior citizens to cook in Dutch
ovens. We've demonstrated our methods of Dutch oven

cooking at Wheeler Farm and Old Deseret, historical parks
located in Northern Utah. We've prepared meals for small

groups of 10 to larger groups ofaround 500 people. We've
even judged cooking contests.
We've learned that Dutch oven cooking opens

conversations between strangers. People, who are usually

(^


Introduction

afraid to talk, will stop and ask questions or make
comments. Many recount personal experiences. Some share
new recipes or ideas. Others simply stand and watch,

^—^

absorbing information from a distance. Successfully
cooking anything in a Dutch oven creates smile from
onlookers and an inner feeling of immense satisfaction.

Dutch ovens are versatile, easy to cook in and
simple to clean. With correct use and proper care, a
well-seasoned oven produces a unique flavor unequaled by

any other cooking utensil. Functions include frying, /
baking, roasting, steaming, stewing and simmering. My
husband claimsjust about any food adapts to cooking in the
Dutch oven with two limitations: oven size and one's own

imagination.


Today, a couple of Dutch ovens and a supply of
charcoal provide a way of cooking during power outages.

With the proper equipment, Dutch ovens can be used any
season of the year.
The goal of this book is to provide information
about the different levels of the Dutch oven experience and
some basic information about equipment and- its use.

Trying more than one approach is the main

ingredient to Dutch oven success. This has to come from

theone wanting to know about Dutch oven cooking. I hope
this book helps avoid a first experience of "badly burned
potatoes" that discourages one from the pleasures of Dutch
oven cooking.

Good luck, good eating and the best of entertaining
as you start lovin' your Dutch ovens!


Lovin' Dutch Ovens

Basic Elements of a Dutch Oven

The original style of Dutch oven had a flat bottom

f"""^

and curved lid without a flange. With time, usage of the
term changed. Today's Dutch oven, initially called a camp
Dutch oven, consists of three parts: a bail, a lid and a pot.
The bail, formed from a steel rod, swings from side
to side. It is designed to balance the weight of the oven
when lifted or moved.

The lid curves less than its predecessor and has a
flange around the upper edge. The bottom rim of the lid
angles to fit inside and over the top edge of the pot.

A standard pot tapers outward from the bottom and

is about 4 inches deep. It has three funnel-shaped legs that

f""^

hold the pot above the heat source which allows air to
circulate.

Cast Iron Verses Aluminum
Dutch ovens are available in cast iron or aluminum.

Both have distinct advantages and disadvantages. Cast iron
ovens require seasoning to prevent rusting. Aluminum
ovens do not. Cast iron distributes more even heat and

retains it longer. Aluminum distributes heat somewhat
sporadically, but cools faster. Aluminum ovens weigh
about Va less than cast iron ovens, making them easier to
carry. Both can be used over open fires, with charcoal

briquets, or buried underground. Both adjust to use in gas
barbecue grills, camp stoves, or conventional stoves. The
choice between the two is entirely personal, although most
consumers prefer cast iron.

f^^)


10

The Basics

Size and Selection of Dutch Ovens
,

^—^

The selection of the right size oven depends on the

kinds offood one wants to cook and the number of people
one wishes to serve. Define those needs, then select an
oven. The diameter of the oven, based on the number cast

on the lid, determines the size. The depth varies.
Lodge Manufacturing, producers since 1896, sets

the standard for Dutch ovens. To buy, check local grocery
or hardware stores, or places specializing in camping gear.
The following chart applies to Lodge Dutch ovens.

^—
SIZE/DEPTH

CAPACITY

5"
(2'A" deep)

1 pt.

main dishes 1-2 servings
side dishes, 2-4 servings

(Jji

2qts.

main dishes, 2-6 servings

JO"

4 qts.

'2"

6 qts.

(2V" deep)
M-

^ /p - (3" deep)
j_

(3'/2" deep)

^~

8qtO

(5 aeep)
14"
{V/i" deep)

(Uy
(5'Teep)
16"
(3'/V deep)

8 qts.

NUMBER OF SERVINGS*

side OislieS, 8-10 servings
main dishes, 2-12 servings

side dishes, 16-20 servings
main dishes, 6-18 servings

side dishes, to 30 servings
main dishes, 8-25 servings
side dTsnes, to 4U servings
main dishes, 8-25 servings
side dishes, to 40 servings

(llqts?)

main dishes. 1Q-35 servings,

12 qts.

side dishes, to 55 servings
main dishes, 12-38 servings
side dishes, to 60 servings

s


Lovin* Dutch Ovens

11

Maca ovens are deeper for holding foods too big to
fit in the Lodge Dutch ovens. The chart below gives an

overview of size and capacity. However, these ovens are

f~*\

harder to find. For further information on locating the
Maca Ovens, see the ad in the back of the book.
SIZE DEPTH CAPACITY SUGGESTED USES & SERVINGS*

13"

6W

12 qts.

main dishes, to 38 servings

side dishes, to 64 servings
whole chickens, bundt cakes
crown roasts, small turkeys

15"

7Vi"

16 qts.

main dishes, to 50 servings
side dishes, to 85 servings

crown roasts, turkeys to 18
lbs., hams, & large groups

17"

9"

30 qts.

main dishes, to 96 servings
side dishes, to 160 servings

turkeys to 25 lbs., prime ribs
to 16 lbs., & large groups

22"

10"

64 qts.

main dishes, to 200 servings
side dishes, to 325 servings

turkeys to 40 lbs., prime ribs
to 24 lbs., & small armies
*Tlie number ofservings isdetermined by the capacity ofeach
size of Dutch oven. Main dishes are based on a 10 oz. serving. Side
dishes are based on a 6 oz. serving.

_.


12

The Basics

w

w

Left:

Maca ovens from top to bottom, sizes 13". 15". 17" and 22"

Ri^ht: Odg\Dutch camp ovens from top to bottom, sizes 5", 8",
10", 12", 12" deep. 14". 14" deep and 16".

Front: Lodge original-style Dutch ovens from left to right, sizes 10
w

qt.. 5 qt. and 7 qt. To use an original style Dutch oven like
a camp oven, set it on a lid holder or three equal-sized objects

for legs. Add a flange of folded aluminum foil to keep coals
on the lid.


Lovin* Dutch Ovens

13

Watching for Quality

After selecting the right size of Dutch oven, and

f"**^

before making a final purchase, check the pot and the lid
for the following:
1. Make sure the lid fits level and somewhat snug.

When cooking, a proper fitting lid forms a seal that creates
pressure and helps retain moisture.
2. Check the sides, bottom and lid for a consistent

thickness. Unevenness results in an unequal distribution of

heat. Foods burn easier where the metal is thinner.

3. The inside should be flat, somewhat smooth and

free of large metal runs. A grainy texture may be present
because of manufacturing methods. Seasoning usually
corrects this and small metal runs.

Prices may vary on Dutch ovens so shop around, or
watch for promotional sales before paying full retail.
However, be aware that a flood of imported Dutch ovens
has reached the American market. They tempt the modern
consumer with substantially lower prices. In addition to
uneven sides, lids and bottoms, other problems have been

reported. As an acquaintance heated her first import, it
split in half, dumping the contents on the ground. She
returned it to the store and they gave her another one.
When the metal in the second oven expanded, liquids
started leaking out small pinhead-size holes.

Look for quality and reliable sources. When buying
Dutch ovens, one definitely gets what one pays for.

f~*\


The Basics

Us the Seasoning

Untreated cast iron rusts, especially around water.
To prevent the metal from oxidizing in the presence of
moisture, cast iron Dutch ovens require a process called
"seasoning." Seasoning is^simply the procedure of baking
oil onto the oven's surfaces. In addition, seasoning creates
a stick proof cooking surface that makes clean-up easier.
The following method is recommended:
1. Scrub lid and oven in hot water with a mild soap.
Use a stiff brush or plastic scrubbing pad. Rinse in clear,
hot water, then dry completely. Avoid abrasive detergents.
2. Coat inner and outer surfaces of cook ware with


a thin layer of cookmg_ojL_Absorb any excess oil with a
folded paper towel.
3. Place pieces separately in a conventional oven or
a gas barbecue grill, with pot upside down. Heat to
SSOMOO0. Bake for 30-45 minutes?
""
4. Remove ootn pieces trom the oven and coat with
.anotjier thin layer of oil. Use paper towels and additional
oil as necessary. Avoid burning hands by holding the
paper towel with pair of metal tongs. Continue baking
for another 30-45 minutes.

5. Repeat step 4 as many timesas desired. (We coat
and bake our ovens a minimum of 5 to 8 times.) Finally,

turn off the heat and let the Dutch oven sit over night or

until cool. Ifthe__guifece isjtieky, bake an additional 30-45 \
minutes. Sticky surfaces eventually turn rancid. (If this
happens, strip the oven in a self cleaning oven and repeat


the procedure.)

This method works for all cast iron products. Keep
in mind, seasoning produces smoke. Using a gas barbecue
grill takes that smoke outside.