Let's Go Dutch: Easy Recipes for Outdoor Cooking

By Vernon Winterton

At a campsite or in your own backyard, Dutch oven cooking is hot—get started with more than sixty recipes plus photos and helpful hints.

Whether you’re camping in the great outdoors or in your backyard, when it comes to meal planning, cooking in a Dutch oven offers a world of options beyond tin foil dinners. Eat like the king of the forest instead of a trail mix-starved hiker! This book from a world-class Dutch-oven chef offers mouth-watering recipes easily cooked in your Dutch oven, such as:

Bacon-Cheddar Breakfast Rolls * Parmesan Herb Twists * Apricot Raspberry Glazed Cornish Hens * Manicotti * Homemade Dutch Oven Pizza * Honey-Glazed Carrots * Tortilla Soup * White Chili * White Chocolate Caramel Pecan Cheesecake * Raspberry Peach Pie * and many more

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Mar 20, 2018
• ISBN: 9781423648581

Book preview

Photo of title page.Photo of pears.

Let's Go Dutch

Easy Recipes for Outdoor Cooking

Vernon Winterton

Photographs by Susan Barnson Hayward

Gibbs Smith LogoPhoto of cast-iron lid.

Let's Go Dutch

Easy Recipes for Outdoor Cooking

Digital Edition 1.0

Text © 2018 Vernon Winterton

Photographs © 2018 photographer

All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

Gibbs Smith

P.O. Box 667

Layton, Utah 84041

Orders: 1.800.835.4993

www.gibbs-smith.com

ISBN: 978-1-4236-4858-1

Let's Go Dutch

Contents

Let's Go Dutch Helpful Hints Breakfast and Sweet Breads Cheesy Breakfast Casserole Breakfast Rolls Mountain Man Breakfast Breakfast Pizza Royal Braid Raisin Bread Cinnamon Rolls Sticky Buns Orange Cranberry Rolls Apple Dumpling Rolls Cinnamon Pull-a-Parts Savory Breads and Rolls Italian Herb and Cheese Loaf Garlic Bread Easy Onion Soup Bread Russian Black Bread Jalapeño Cheese Bread Sourdough Starter Sourdough Bread Pumpernickel Rolls One-Bowl Dinner Rolls Golden Honey Sourdough Rolls Parmesan Herb Twists Main Dishes The King’s Chicken Teriyaki Barbecue Chicken Catalina Chicken Chicken Roll-Ups Apricot-and-Raspberry Glazed Cornish Hens Easy Chicken and Rice Dutch Oven Pot Roast Chicken Pillows Stuffed Flank Steak Sloppy Joes Stuffed Pork Roast Meat-and-Cheese Stuffed Manicotti Favorite Dutch Oven Lasagna Homemade Dutch Oven Pizza Sweet-and-Sour Dutch Oven Chile Verde Stuffed Pork Chops in Mushroom Gravy Stuffed Pork Roast Sausage Spinach Wreath Side Dishes Honey-Glazed Carrots Potatoes, Onion, and Bacon Cheesy Potatoes Corn on the Cob Dutch Oven Potatoes Sauces, Soups, and Stews Fresh Tomato Sauce Creamy Parmesan Sauce Creamy White Mushroom Sauce Tortilla Soup Chunky Chicken Soup Hamburger Soup Dutch Oven Stew White Chili Desserts Raspberry-Peach Pie Pecan Pie Cherry Pie Apple Spice Cake Chocolate Peppermint Cake Lemon-Orange Cake Banana Cake Chocolate Cake Raspberry-Peach Cobbler Sweet Poached Pears White Chocolate Caramel Pecan Cheesecake Strawberry Torte Metric Conversion Chart

Let's Go Dutch

Helpful Hints

When purchasing a Dutch oven, look for lumps in the casting. Lumps cause hot spots you want to avoid. Look at the thickness of all sides of a Dutch oven. If one side is thinner than the other, it will not cook evenly and your results will be poor. Also, make sure the lid sits flat and does not rock to ensure there is a good seal when cooking. However, if the lid moves side to side slightly, that is fine.

The Camp Chef Ultimate Dutch oven is a special Dutch oven that is designed for convection cooking. It has two racks, one on the bottom for cooking the meat, and one near the top for cooking vegetables, and many other uses, such as for cooking pies. They come in either aluminum or cast iron. I use the Camp Chef Ultimate for the Chocolate Cake recipe because it is such a moist cake that it does not get done in the middle and burns on the edges when cooked in a regular Dutch oven. It comes out more like a Bundt cake.

All Dutch ovens come with a wax on them to protect during shipping (unless it has been preseasoned). To season a new Dutch oven, scrub off all the wax and then coat with shortening. Place Dutch oven upside down in a barbecue or an oven (to allow shortening to drip off when heating), and heat to 400 degrees for 30 minutes. This begins to make the nonstick surface for which Dutch ovens are famous. Let the oven cool naturally, and when you can touch it with your hands, place the lid back on the Dutch oven and let it continue to cool. The more you use the oven, the more seasoned or nonstick it will become. Depending on the frequency of use, you may have to season several times a year. When the oven starts to smell rancid, do the whole seasoning process again.

When you clean a Dutch oven after it has been seasoned, don’t use soap. The soap pulls the seasoning out and you will have to season it again. Use really hot water and a plastic scrubbing pad. Never use anything metal. Metal will scrape away the oven’s nonstick surface.

Store a Dutch oven with something between the lid and the pot, such as a rolled-up paper towel. This allows air to flow through it during storage and helps keep the oven from becoming rancid. If the oven gives off a funny pungent smell, you know it is rancid and needs to be seasoned again. If