What do you make in your dutch oven?

My wonderful DH just got me our first Le Crueset piece!

It's a dutch oven (haven't stopped hearing jokes about that one from him yet!)

What do you make in yours?

I made beef stew on Saturday which was great... but I'm looking for more ideas! (Anything but pork, please!)

Re: What do you make in your dutch oven?

My LeCrueset is my fave piece!

I do pot roasts in mine. As well as soups and stews, chicken and dumplings, etc..

Re: What do you make in your dutch oven?

I use it as I would a regular stock pot.
soups, stews, chili and it makes a great potted chicken!

Re: What do you make in your dutch oven?

Re: What do you make in your dutch oven?

I'm sooooo jealous of your Le Crueset Dutch Oven!! I'm dying for one! I looove the turquoise color.

Re: What do you make in your dutch oven?

Re: What do you make in your dutch oven?

Beef Burgandy
Chicken and Rice Pot

Re: What do you make in your dutch oven?

Eggplant, Lamb and Rice Casserole
Recipe courtesy EatingWell.com

Cinnamon and a hint of cloves bring out the flavor of the lamb. Serve with crusty bread.

Prep Time: 20 min
Inactive Prep Time: hr min
Cook Time: 40 min
Level: Easy
Serves: 4 servings

Ingredients
2 eggplants (2 pounds total), cut in half lengthwise
8 ounces ground lamb
2 teaspoons extra-virgin olive oil
2 onions, chopped
1 red bell pepper, cored, seeded and chopped
2 cloves garlic, minced
1 14-ounce can tomatoes, undrained
2 teaspoons dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup white rice
1 14-ounce can reduced-sodium beef broth
Salt & freshly ground pepper to taste
1/2 cup crumbled feta cheese, preferably imported (2 ounces)

Directions
Preheat oven to 450°F. Place eggplant halves, cut-side down, in a roasting pan. Add water to a depth of 1/2 inch. Bake until tender, 20 to 25 minutes; set aside. Reduce oven temperature to 400°F.

While the eggplant is roasting, heat a large nonstick skillet over medium-high heat. Add ground lamb and sauté, breaking up the meat with a wooden spoon, until browned, 3 to 5 minutes. Transfer to a colander and drain off fat. Set aside.

Heat oil in a Dutch oven over medium heat. Add onions and cook until golden, about 5 minutes. Add red peppers and garlic and cook for 2 minutes longer. Stir in tomatoes and their juice, oregano, thyme, cinnamon and cloves. Simmer, breaking up the tomatoes with a wooden spoon, until the mixture has thickened slightly, 3 to 5 minutes.

Scoop out eggplant flesh and chop coarsely. Stir rice, broth, chopped eggplant and the reserved lamb into the tomato mixture; bring to a simmer. Cover the pan and place it in the oven. Bake for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed. Season with salt and pepper. Dot with feta and serve.

Re: What do you make in your dutch oven?

I also love this one:

Barley Risotto With Julienne Chicken and Parmesan

1 tb Olive oil
3/4 c Carrot; diced
2 tb Fresh basil; chopped
3/4 c Celery; chopped
3/4 c Green onion; chopped
1/2 ts Salt
1/4 ts Pepper
1 lb Skinless boneless chicken breasts
1/2 lb Skinless boneless chicken thighs 1 3/4 c Pearl barley; about 12 ounces
5 c Chicken broth
1/3 c Parsley; chopped
1/4 c Fresh Parmesan cheese; grated


Cut chicken meat in 1/4-inch strips.


Heat oil in a Dutch oven over medium-high heat. Add carrot and basil; saute 1 minute. Add celery, green onion and onion; saute 1 minute. Add salt, pepper, and chicken; saute 5 minutes. Add barley; saute 1 minute.


Add broth; bring to a boil. Cover, reduce heat, and simmer 40 minutes. Remove from heat. Stir in parsley and cheese.

Re: What do you make in your dutch oven?

Re: What do you make in your dutch oven?

Posted by Lisa


OMG...this sounds sooooooo good! I wish my DH liked lamb!!

Re: What do you make in your dutch oven?

This chicken is not garliky at all! When cooked really slowly, the garlic becomes caramalized and sweet. The conac & wine adds a ton of depth to the gravy. This is a "WOW" dish to serve. I have been making it for years and everyone goes nuts for it. You can serve over rice or mashed potatoes.




Chicken with 40 Cloves by Ina Garten


Ingredients
3 whole heads garlic, about 40 cloves
2 (3 1/2-pound) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream



Directions

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides.

Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches.

Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned.

Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan.

Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm.

In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

Rated: 5 stars out of 267 Reviews

Re: What do you make in your dutch oven?

I am actually trying chili in it tonight!