PORTOBELLO CAP PIZZA

This is just a teaser for a more in depth recipe we hope to soon post.   You can do these in a Dutch Oven or in your kitchen oven on a cookie sheet.  While an individual #3 cast iron skillet, for each cap,  provides even better presentation.

Here is the rough Recipe for two servings.

2 large Portobello Caps

Remove any stem
 
Pre browned Ground Turkey with fennel and other spices to mimic sausage.
We used ground turkey and our own spices.  You could brown any store bought sausage.  Or substitute with pepperoni, or other favorite meat/protein topping.
 
Place Caps on oiled cookie sheet, cast iron skillet, or Dutch Oven.  With the fin side facing up.

On the mushroom cap, layer the following in this order, splitting the ingredients onto the 2 caps:
Pizza sauce
Grated Parmesan cheese
Minced garlic
1 Roma tomato finely diced (Half for each cap)
Italian Seasoning
Salt & pepper
Browned seasoned Turkey
 
Bake at 400° for 25 minutes.
 
Remove from the oven.  Add a layer torn fresh basil leaves.  Then return them to the oven for 5 minutes.  Or until the fresh basil leaves wilt.
 
Remove from the oven once again.  Set oven to High Broil.  Layer on shredded Mozzarella cheese.  Return to oven. Broil 3 minutes. of until the cheese melts.

Serve hot with a pre-made salad and warm bread or bread sticks.

 

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We made a correction to our Hamburger Bun Recipe

For those of you that subscribe to our email list.  Please be aware we made an edit to the Hamburger Bun Recipe.

It was brought to our attention that we omitted the yeast and its measurement in the ingredient list.  We did have it in the instruction area.  Most experienced cooks might  catch this right away and be able to wing it without the measurement.

We made the correcting edit today.  If you printed out the original recipe, please throw that copy away, and reprint a new copy.  Sorry for any confusion.

For those that don’t know.  The recipes have a “Printer” icon near the top for your convenience.  Just click to print.  No need to mess with copy and paste methods.

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PERFECT SIZE FOR TWO

How many of you have multiple pieces of Cast Iron Cookware? I certainly have way too big of a collection. Probably borderline hoarder? Actually, no “probably” about it. LOL!

From Skillets to Dutch Ovens, to other iron in between. They are meant to be used and not just sit on the shelf. I try to put many of them to real use from time to time.

Often times I find myself returning to my #8 Cast Iron Dutch Ovens. I have three of the more modern Lodge in this size.

I find them perfectly sized when cooking for two people….perhaps even large enough for four depending on what you cook or bake. No need to waste expensive charcoal. Most things can be baked or cooked with 15-16 properly arranged briquets.

See our thoughts on Heat Management or Coal Counting.

I find the 8 inch Dutch Ovens especially ideal for camping. While their larger cousins are great for competition cooking, large pot-luck’s, or cooking/baking for more people or a larger than two family. My go to Dutch Oven for camping trips is my 8 inch. The smaller size makes their weight insignificant.

These are great for a small batch of morning biscuits or pastries. Able to produce those hot and fresh goodies while waking up to some fresh coffee. If you want a full blown breakfast, bake up a Dutch Oven Mountain Man Breakfast.

Our Cinnamon Roll Recipe

Our Homemade Buttermilk Biscuit Recipe

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A Biscuit kind of morning

Some cold mornings you just have to reach for the buttermilk, real butter, and just be Bad!

Real old fashioned biscuit making is a lost art in many families. A generation away it was common. “Canned” biscuits are something more recent.

If you have never had real homemade biscuits you are really missing a delightful breakfast addition. Fresh and warm just out of your oven, they can’t be beat.

Its even more fun if you have vintage biscuit cutters and bake these in a cast iron Dutch Oven using charcoal or wood coals.

Click this Link for Recipe and helpful techniques.

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RECIPE: EASY BAGELS


The “Everything” Bagel

RECIPE: EASY BAGELS

This is a no yeast, quick and easy recipe for bagels. We often do these in a Dutch Oven while camping. I can't take credit for the recipe since a friend [Kathleen LeBlanc] shared it, and the technique, with me while camping. She did not know where it originated either.
Servings 4 Bagels

Ingredients
  

  • 1 Cup Self Rising Flour Or 1 C regular flour + 2 tsp Baking Powder
  • 1 Cup Non Fat Greek Yogurt Not Regular Yogurt
  • 1/2 tsp Salt (Regular Table) or 3/4 tsp kosher salt
  • 1 Large Egg White

Instructions
 

  • Preheat Oven to 375°F - Or Charcoal for 375° Spray oil a cookie sheet or Dutch Oven bottom. Parchment paper could be used too, but spray oil the paper too.
  • In bowl combing the self rising flour and salt. Whisk together
  • With a fork, spatula or hands, mix in the yogurt until combined and looks like crumbles.
  • On a floured board knead the dough a few times. Dough should be tacky, not sticky. (15 to 20) turns.
  • Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form your bagel. Or make a ball and poke a hole with your finger then stretch/form your bagel
  • Top with egg white wash and sprinkle with the seasoning you prefer.
  • Bake on the top rack of your oven. Or in a Dutch Oven with top heat for 375°F based on you Dutch Oven size.

Notes

The "Apple Pie Bagel".  Canned Apple Pie Filling - Cinnamon - Salt - Butter

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