Sign up and support this local event in Las Vegas, Nevada. This will take place at the Old Mormon Fort. A Nevada State Park. Located in the city of Las Vegas. The park in itself is a wonderful experience.
Learn a fun skill in the process. There needs to be a minimum of 10 students for the event to take place. As of 10/19/21 there are 5 paid up participants.
Sauté Celery, Onion, and garlic in a small amount of butter. Start celery first and sauté until translucent. Add the onion and continue until translucent. Lastly add the garlic and sauté a short period of time. Do not burn or over cook the garlic or it will turn bitter.
If using frozen spinach, thaw and drain it. You can speed this up by microwaving until thaw. Then squeezing with paper towels to absorb any water.
Mix all ingredients until uniformly combined.
Preheat oven to 375°F
Spread in a well-greased glass/ceramic/stone baking dish, tart, or quiche pan so that the dip is about 1 ½ to 2 inches deep.
Bake uncovered 30-40 minutes or until light brown spots appear on the surface. Remove from the oven and sprinkle with the ¼ Cup shredded Mozzarella Cheese and garnish with Freshly Ground Black Pepper.
Start coals ahead of time so they are hot about the time you mix everything into a batter. Butter the inside of a 10 or 12 inch Dutch Oven.
In a sauce pan bring water to a rapid boil. Gradually stir in the corn meal . Continue to stir over low heat until mixture is smooth.
Add the Butter and salt and sugar (Optional). Stir slowly. Slowly stir in the milk. Remove from heat. Ever so slowly start adding the hot ingredients into the beaten egg yolks while constantly whisking.
Fold in the stiffly beaten egg whites.
Have hot coals ready ahead of time.Pour batter into a buttered Dutch Oven. Bake at 350° about 30 minutes. Do not disturb until the 30 minute mark to check. This puffs up and is done when golden brown and puffy. When checking for done-ness. Be ever so gentle not to bang the pot or lid. This is one Dutch Oven dish you don't want to rotate the pot or lid during the baking. Otherwise your bread will "Fall".
This is much lighter and more moist than traditional Corn Bread.
Many people often want to know what the cast numbers or letters mean on the lids, or bottoms of cast iron cookware.
Often times a stand alone number, or letter, is simply a unique mold number. An identifier the has no relationship to anything other than the mold it was made in. It was used to identify and make corrections to, or to eliminate a defective master mold, when large batches were poured.
Other numbers or letters may be an indicator of the capacity or size.
For details please follow over to the full page on:
The Nevada State Parks “Cathedral Gorge Annual Dutch Oven Cook-off 2020” is canceled due to Covid.
This event is always held in September. Those that have it on your schedule for 2020 need to remove it. We just received official confirmation back from a Cathedral Gorge State Park spokesperson this morning.
We will be updating our various social media locations and websites. Please spread the word to others you know may have had plans to attend, and not see this changes.
Just when we thought we had seen them all, another unknown is found. We only say that with tongue in cheek because there seems to be an endless list of Cast Iron Manufacturers. It is fascinating how many existed in the late 1800’s up until the mid 1900’s.
This Hollands #9 Pot was purchased at a garage sale. Possible Circa 1890’s to Early 1900’s? This one is in very good condition. Valued at $100-$150.
While this recipe was created for Zucchini, you can easily substitute with regular lasagna noodles. I pre-cook normal lasagna noodles, then proceed with the same recipe. Various cheeses can be mixed or matched based on your preference or availability. The quantity is ample for about 4-6 people. Serve with a salad and garlic toast.
Slice Zucchini thin lengthwise. Lay out on paper towels while preparing other ingredients. This will absorb some of the liquid the zucchini would otherwise generate while baking.
Saute: Ground Turkey, Dried Cilantro flakes, 3/4 Sweet Onion diced, plus Salt & Pepper to taste.
In a separate bowl Whisk the following: Fire roasted diced tomatoes, Tomato Sauce, Garlic, Italian Seasoning, Marjoram, Salt & Pepper to taste.
Coarsely Chop & Mix together: 3 cups Loosely packed chopped fresh spinach leaves, and the chopped basil leaves.
Layer in a well greased 8 inch Dutch Oven
A little Sauce mixture
A layer of sliced zucchini/or noodles
A layer of the Sauteed Meat mixture
A layer of Small curd Cottage Cheese
A layer of shredded Mozzarella Cheese
A layer of the chopped Spinach and Basil
Repeat the layers
End by spreading any remaining sauce on top. Then some shredded Mozzarella Cheese.
At this point the 8 inch Dutch Oven will be heaped slightly but will cook down as the spinach wilts. A 10 inch Dutch Oven will work too.
In your kitchen, using zucchini, oven bake uncovered @ 375°F for 90 minutes (Uncovered to evaporate the liquid due to the water in the zucchini)
Using zucchini in camp with Charcoal, bake 90 minutes covered. To get the evaporation required, when baking with charcoal slightly elevate the lid with spoon handles, (regular thin handled eating spoons) to make a slight gap….or some similar method.
If using regular pre-cooked pasta noodles (Kitchen Oven) reduce the cook time. Bake covered 30 minutes, then uncovered an additional 30 minutes.
If using regular pre-cooked pasta noodles (Camp Dutch Oven & Charcoal) Bake covered 60 minutes, and Do Not use any air gap technique between the pot & lid.
Cook on something covered with foil since a full pot tends to ooze some of the ingredients until it cooks down a bit.