SPOON BREAD

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SPOON BREAD
This is a variation of traditional Corn Bread. Though much fluffier and more moist. Easy to do in a Dutch Oven over charcoal or fire coals. It is served by spooning it out of the Dutch Oven.
Course BREADS
Cuisine American
Keyword CORN BREAD
Servings
Ingredients
Course BREADS
Cuisine American
Keyword CORN BREAD
Servings
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Fold in the stiffly beaten egg whites.
  5. 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.
  6. Serve with a spoon.
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CAPACITY SIZE CONVERSIONS

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:

Cast Iron Cookware Size Conversions

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CATHEDRAL GORGE STATE PARK 2020 Dutch Oven Cook-off (Canceled)

This did not come as any surprise.

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.

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Hollands Cast Iron

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.

For more info, photos, and the reason you need to test such finds for lead, click Link to full page on Hollands Manufacturing Co.

 

 

Hollands 9 Pot

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LASAGNA (8 inch Dutch Oven batch)


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Print Recipe
LASAGNA (8 inch Dutch Oven batch)
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.

Recipe and Photo: Courtesy R Beach
Course Main Dish
Cuisine Italian
Keyword Lasagna, Pasta
Prep Time 15 minutes
Cook Time 90 minutes
Servings
People
Ingredients
Course Main Dish
Cuisine Italian
Keyword Lasagna, Pasta
Prep Time 15 minutes
Cook Time 90 minutes
Servings
People
Ingredients
Instructions
  1. 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.
  2. Saute: Ground Turkey, Dried Cilantro flakes, 3/4 Sweet Onion diced, plus Salt & Pepper to taste.
  3. In a separate bowl Whisk the following: Fire roasted diced tomatoes, Tomato Sauce, Garlic, Italian Seasoning, Marjoram, Salt & Pepper to taste.
  4. Coarsely Chop & Mix together: 3 cups Loosely packed chopped fresh spinach leaves, and the chopped basil leaves.
  5. Layer in a well greased 8 inch Dutch Oven
  6. A little Sauce mixture
  7. A layer of sliced zucchini/or noodles
  8. A layer of the Sauteed Meat mixture
  9. A layer of Small curd Cottage Cheese
  10. A layer of shredded Mozzarella Cheese
  11. A layer of the chopped Spinach and Basil
  12. Repeat the layers
  13. End by spreading any remaining sauce on top. Then some shredded Mozzarella Cheese.
  14. 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.
  15. 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.
  16. Cook on something covered with foil since a full pot tends to ooze some of the ingredients until it cooks down a bit.
Recipe Notes

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WARMING SHELF

Vintage pieces of Cast Iron are fascinating in many ways.   Especially the ones you have never seen.  Or initially have no clue as to what their originally intended purpose was.

At first glance you often try to associate its function with something modern day.

This particular item had me instantly thinking of a wall mounted fold down pot shelf.   Other than the fold down, and shelf, I was decades away from its actual function.

Have you seen one of these before?  Did you actually know what it is?  If not, you may be interested in knowing more?

Follow over to our more in depth article, including more photos at Cast Iron Warming Shelf.

Image courtesy of Mary Morris
All Images on this site are to be considered ©Copyright by their owners

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OLD MORMON FORT Dutch Oven Cook-Off 2020

Las Vegas Nevada

March 28th, 2020

Old Las Vegas Mormon Fort

State Historic Park

Dutch Oven Cook-Off Rules

Saturday, March 28, 2020

ELIGIBILITY:   The contest is open to individuals or group cook/teams.  Anyone under the age of 16 entering individually must have a parent or guardian’s signature. 

ENTRY FEE:  $5 per team, cash only.  Fee waived with pre-registration. Participants are allowed unlimited dishes.  The entry fee will be used to help fund future cook-offs, demonstrations, and other interpretive park programs. Participants have until the start of the competition to enter.

PROCEDURE:  Entries fall under one of the three categories:

  • Main Course
  • Side Dish
  • Dessert

Entrants are responsible for providing all food items and supplies required for preparation of the entry.  Entrants are also responsible for cleanup of their immediate area after cooking.  Charcoal will not be provided. Participants may set up their own hot water stations if desired.

 All individuals and teams participating will be required to display a sign (no larger than 8-1/2” by 11”) that states the name of their dish.  If the dish is especially spicy or contains foods that many people are allergic to (such as peanuts) that information should also be included on the sign. 

All cooking must be done in a Dutch oven and everything must be cooked on-site (i.e. no pre-cooked items or ingredients may be used).  Participants are responsible for keeping refrigerated items cool prior to serving or mixing into the recipe. 

For public health reasons, pets will not be allowed in the cooking area during the cook-off.  Only those involved in preparing dishes will be allowed in the cooking area.  Participants must follow proper sanitary procedures when handling food and cleaning cutting boards, mixing bowls, and any other utensils used during the preparation of the dish.  Tasting of dishes (for adjusting of seasonings) should be done only with a disposable spoon.

SCHEDULE:   The event schedule will be as follows:

8:00am: Park opens, participants may enter and begin setting up.

12:30pm: Tasting and voting begins

1:00 – 1:30pm: Winners will be announced

4:30pm: Park closes.

AWARDS PROCESS: Awards will be given to the top three dishes in each of the three categories.  Award winners will be decided by a panel of three judges. Each category will also have a popular vote winner. Event attendees will have one vote to cast per dish category. 

While this is a competition, everyone’s goal should be to have fun and learn some new recipes and techniques!

Contact us using one of the following, to obtain an Entry Form. Entry forms may be submitted one of three ways:

Email: 

cfehner@parks.nv.gov

OldFort@parks.nv.vom

Mail:

Old Las Vegas Mormon Fort State Historic Park

500 E Washington Ave

Las Vegas, NV 89101

In Person at:

Old Las Vegas Mormon Fort State Historic Park

500 E Washington Ave

Las Vegas, NV 89101



Website  Old  Las Vegas Mormon Fort

 

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Link to our TOPONAUTIC Blog

A special notice to our email subscriber list.  Especially those that collect or are trying to identify a piece of cast iron, or a foundry.



By multiple request. We are adding a link to our old TOPONAUTIC Blog that contains numerous webpages on collecting and identifying cast iron. We continue to reconstruct our old blog pages over here on TheDutchOvenCook. But progress is slow. Nearly non-existent during the warmer months of the year.

If you are searching to help identify a piece of cast iron, a foundry, etc., look for the TOPONAUTIC link in the first paragraph of our FOUNDRY – MANUFACTURER BY NAME (INDEX)

For those new to our site that are not email members be sure to sign up.

Subscribe to Our Email List
Subscribe to our Email List to receive our latest Posts that are often packed with interesting and informative content, Special Events notifications, as well as offers that may not be extended to the general public.


Our entry form is simply.  We do not ask for, or retain any personal information.  Your privacy is a priority.  We do not share or sell information.  You can “Unsubscribe” at any time.

 

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