Everyday Dutch Oven: Chicken Enchilada Skillet. Everyday Dutch Oven: Kate's Sour Cream Enchiladas. Dutch Oven Chicken and Rice. A Baked Creation: Peanut Butter Chocolate Crispy Bars. How are the holidays treating you? We've been spending time with family and friends non-stop since we got back from Las Vegas. I know I said I would have lots of time to finally tackle cake pops, but the days are just passing by! For tonight's party, we made peanut butter chocolate crispy bars.
You would think that something that doesn't require an oven would be easier to make, but nope, these took me just as long to "whip" up. But oh dear yum are they worth it! Peanut Butter Crispy BarsAdapted from Baked: New Frontiers in Baking(Makes about 9 squares) 1 3/4 cups of crisped rice cereal1/4 cup of water1/4 cup of sugar3 tablespoons of corn syrup3 tablespoons of unsalted butter---5 ounces of chopped milk chocolate1 cup of creamy peanut butter---3 ounces of chopped milk chocolate1 cup of Nutella1/2 teaspoon of corn syrup I don't know how they make it looks so neat in the cookbooks photos, but at least I know mine taste and smell just as great.
Mark's Black Pot: Dutch Oven Recipes & Cooking: The History of the Dutch Oven. It's been exciting to see the progress that the publishing company has been making toward the release of the book. I've learned a lot about how that works, and I can see why it takes so long! My first book, to be titled, "The Best of the Black Pot" will be coming out in March!
I've been working hard on the second book, tentatively titled, "Learning to Cook in the Black Pot". Here's an article (interesting, I hope) that I've excerpted from that manuscript. Just a taste of things to come! The History of the Dutch Oven Much of what has been written about Dutch oven history is apocryphal, or at least legendary.
Well, really, when you think about it, you could cook just fine it the oven and never know that it even existed before a month ago, right? Pre-History After the stone age, people started hammering copper into shapes, and then, discovered that it could be blended with tin to make a whole new age, made out of bronze. Late 1600’s 1700’s 1800’s 1900’s. Mountain UltraLight: Moroccan Delight - Dehydrated Super Food. My love of couscous has inspired me to experiment with various different sauces in an effort to include it in more of my backpacking menus. After much trial and error, this one got the nod from the entire family, and it has quickly become one of our favorite backcountry comfort foods. With just 6 main ingredients, it is super simple to make and packed full of spicy bold flavor.
Ingredients 1 package Hot Italian Sausage 2 tbsp Extra Virgin Olive Oil (EVOO) 3 cans chopped tomatoes 1 can tomato sauce 1 medium onion 2 green bell peppers 2 cups water 1 1/2 cups couscous Heat EVOO in large pot on high, squeeze sausage out of casings and drop into pot, discarding casings. Brown sausage for a few minutes until firm. Chop browned sausages in your food processor or blender, then return to pot to continue browning. Add some of your favorite spices...salt, pepper, oregano, bay leaves, some crushed red pepper to make it even hotter, and stir. When it's done it will be crispy and break easily. Christmas Up-Side-down Cake. Now it's time to change over to Christmas recipes. I got an early start today. I'm a custom to being up at 5:00am, so, by 8, I started the charcoals and did a much anticipated recipe I've been holding off doing for two weeks now. 1/2 cup green candied cherries1/2 cup red candied cherries1 cup dried pineapple tidbits1 hole dried pineapple1 1/2 cup all-purpose flour1 1/2 teaspoon baking soda1/2 teaspoon salt1 cup brown sugar, packed6 tablespoon butter, divided1 tablespoon brown sugar packed3 eggs, beaten1/2 cup buttermilk, room temperature1 1/2 teaspoons vanilla Place pineapple in small bowl.
Pear cranberry and gingersnap crumble. In my defense, I resisted this crumble for possibly even a single hour before going to the kitchen to assemble the ingredients. A whole hour, an hour in which we could have had a buttery, spiced gingersnap and brown sugar crumbled lid atop a glurp-ing puddle of soft, sweet pears and slumped, tart cranberries, bubbling through cracks in the rubbled surface. An hour in which I instead thought there were better things to do, like pretending to clean the kitchen while staring into space and imagining how good the crumble could be. They give out medals for this kind of valor, right?
My husband and I, well, we’re exactly as exciting as you might imagine because we talk about pears a lot. I’ll take the blame, I’m sure I usually start the conversation, which goes roughly like, “Pears? Really? You just don’t like pears?” This crumble is adapted from a pie in a cookbook that came out a few years ago from a bakery in Park Slope called Sweet Melissa. Preheat the oven to 350°F. Your Shopping Pack :: Packit Gourmet. Creative Kismet » Blog Archive » iron skillet apple cake. October is Vegan Month of Food(VeganMoFo) and so I wanted to share this apple cake I made a while back, after our trip to the apple orchards. After doing some major indulging over the weekend, and the last month actually, I’ve been cutting back big time on portions and snacking, in hopes of saving myself of heavy-weight heartache come January.
So I’ve eliminated coffee (my gateway drug to over eating) and am keeping away from excess snacking (hello fruit!). So, posting this delicious, gorgeous, amazing, decadent cake is well, um, kinda like torture. But, I had to post it because it’s too good not to share, right? I used THIS recipe (via pinterest) and veganized it. I seasoned my skillet with coconut oil, which worked great, used earth balance, a good vegan cake recipe, and ta-dah!
Iron skillet apple cake. Be Sociable, Share! Espresso Chocolate Bars. Recently, I have been experimenting my energy bars with an array of different flavors just for fun. I love coffee and so, I thought it would be great to incorporate some espresso into the bars. A little caffeine zing would go down well with these energy bars, right? Well, it worked, and I am loving it! These Espresso Chocolate Bars are my favorite pre-workout snacks now. The bars consist of Medjool dates, dried cranberries, tart cherries, hazelnuts, almonds, cocoa powder, coconut, sea salt, vanilla, and finely ground espresso. Raw Energy Bars~Chocolate Espresso Ingredients 2 Cups (280g) Raw Hazelnuts ½ Cup (60g) Raw Almond (without skin)1 Cup (150g) Moist Medjool Dates, pitted and chopped1 Cup (140g) Unsweetened Dried Cranberries1 Cup (160g) Tart Cherries1 Cup (100g) Cocoa Powder1 Tbsp Ground Espresso ¼ tsp Sea Salt ½ Cup (40g) Unsweetened Shredded Coconuts 1 Tbsp Vanilla Extract1 to 2 Tbsp Cold Water Method.
German Apple Cake. This past weekend, Rebecca and her boys went apple picking at a local orchard. The boys had a great time picking 24 pounds of apples! Which of course means lots of apple recipes! The first recipe we always make is for German Apple Cake. Preheat oven to 350°. The Recipe: 1 cup flour1 cup brown sugar1/4 cup butter or margarine1 egg1 tsp. baking soda1/2 tsp. nutmeg1 tsp cinnamon2 cups of peeled, sliced apples Cream sugar and butter. Stir in apples. Bake for 40 - 50 min. until the top is puffed and crunchy looking. Delicious! Home. Solar cooker plans. Mark's Black Pot - Dutch Oven Recipes & Cooking: Dutch oven Paella. It all began one day with me being a couch potato, a dud spud surfing the channels. Bored of home shopping TV and infomercials, I turned to my Tivo, and noticed that I had managed to acquire a few more episodes of Alton Brown’s “Good Eats”.
So, I started watching and one of the episodes was about a Spanish dish called “Paella” (which is pronounced “pie-AY-yah”). I’d seen recipes for this many times, but had never thought to try it. It required a special pan, also called a paella, and it was cooked outdoors over coals. That got my head thinking... I watched the episode a couple of times, and I was intrigued. It had several techniques and ingredients I had never tried before. I called my expert sister and asked for a second opinion. I spent two weeks acquiring all of the various ingredients, rewatching the show, and planning my processes. Dutch Oven Paella 8” Dutch Oven 12-15 coals underneath 12” Dutch Oven 20+ coals underneath As I shopped around for the ingredients, I watched closely. Chicken Cakes. This is one of the recipes I made when I didn't have an oven. I was thinking about it and realized that I had never actually done any frying in my dutch ovens and it was time to give it a try.
Of course, its as easy to do in the dutch oven as it is on the stove top. Maybe easier since I didn't have any oil splatters to clean off my stove. :) I love dutch ovens!! Chicken Cakes 12" dutch oven 2 Tbs. butter 1/4 cup vegetable oil (Add more as needed when frying) 1 Tbs. 1 Tbs. 2 Tbs. 1 large egg, lightly beaten 3 cups chopped cooked chicken 1 clove minced garlic 4 green onions, sliced 1/2 red bell pepper, diced 1 cup Italian bread crumbs Remoulade Sauce 1 cup Mayonnaise 2 green onions, sliced 2 Tbs. creole mustard (Or spicy brown. 2 cloves minced garlic 1 Tbs. chopped parsley 1/4 tsp. ground red pepper Melt the butter in a dutch oven over a full spread of coals. In the same dutch oven, add the oil and heat until shimmering.
The Finished Product The Review I can't even tell you how good these were. Foccocia Recipe. Foccocia is an Italian flat bread. You can top it with herbs, or vegetables of your chose, like sun dried tomatoes, green or black olives, bell pepper rings, or my fav, roasted garlic. 2 Tablespoons yeast 18 oz, worm water ( 90° to 100°f not over 110°) 1 1/2 teaspoons sugar 1 1/2 teaspoons salt 1/3 cup olive oil flour (approximately 5 cups or 2 lbs.) Start by pouring the worm water in a large mixing bowl.
Add yeast and sugar and let stand until foaming. About 5 minutes. Add the salt and oil and enough flour to whisk in to a batter. Chang to a wooden spoon and begin adding flour a little at a time, to the side of the bowl, scraping with the wooden spoon away from the side and turning bowl while scraping and adding flour, until dough comes away from bowl, and is not sticky to tough. Ugly drum smoker. On Easter Sunday, my sister took her family to a friend's house in Fresno for a barbecue. Her brother build this ugly drum smoker out of a drum that held honey. I last commented on a UDS in October 2009.
Dorie, my sister's friend, posted this description of her brother's UDS: Dorie said... BELIEVERS--My brother, who is in Ag Sales, gave us this ugly farmer's drum with holes at the side that a steel bar goes through. The next step is to hang chunks of meat on stainless steel hooks and smoke them to perfection for 2-3 hours. It uses very little charcoal and creates some great tasting meat. Enjoy the pictures ... Mark's Black Pot - Dutch Oven Recipes & Cooking: Mark’s Dutch Oven Acorn Squash Boats. I saw some acorn squash in a store about a month ago, and I thought back to my childhood. I hated squash. I mean, I really hated it. Mom would boil it or steam it, then mash it up into this gooey pile on my plate...
Sorry, Mom. I didn’t mean to throw you under the bus (figuratively, people), but c’mon! Wasn’t there a better way? So, standing there in the store, I imagined it the way I’d seen it in some cookbooks and magazines: halved and hollowed, with a savory meat filling. I spent a while looking over cookbooks an ‘net recipes.
Mark’s Dutch Oven Acorn Squash Boats 2x 12” Dutch Ovens #1: 16-18 coals above, 8-12 coals below #2: 18-22 coals below The Meat/Sausage 1-2 lbs ground meat1 Tbsp Garlic powder1 Tbsp Kosher salt1 Tbsp Paprika½ Tbsp Black Pepper½ Tbsp Ground Sage½ Tbsp Ground oregano1 tsp Crushed red peppers (less or more, to your liking) The Squash Boats 2 Acorn Squash, halved and seededBrown Sugar 1 cup water The Filling Finishing touches Fresh parsleyGrated cheese See, Mom?