Friday, March 25, 2016

Roasted Apple, Vegetable and Kielbasa Bake

      I stumbled across this recipe online and was immediately drawn to it's ease of preparation plus any time you roast vegetables in your dutch oven they are bound to be good.  I scaled back the amount of vegetables from the original recipe but you can easily add more if you like, just try not to pile them too deep in your oven or they will steam rather than roast and caramelize.  In my 12 inch dutch oven they baked for a total of 40 minutes with 12 coals in a ring around the base of the oven and the lid completely covered with briquettes.  Add a handful of dried cranberries to dress it up for your holiday table. 

Roasted Apple, Vegetable and Kielbasa Bake
2 cups Brussels sprouts, trimmed and halved
1 red onion, sliced into chunks
1-2 large Yukon Gold potatoes, cut into chunks
1-2 Gala apples, peeled and cut into chunks
3 carrots, peeled and cut into 1 inch slices
1 lb Kielbasa, sliced into 1/2 inch pieces
2 Tblsp olive oil
1 tsp smoked paprika
Salt and freshly ground black pepper to taste

     Lightly oil or spray 12 inch or larger dutch oven.
     Combine apples, veggies and Kielbasa in oven.
     Add olive oil, paprika, salt and pepper, and toss to coat.
     Bake at 400 degrees for 40-45 minutes, stirring halfway, until lightly browned and tender.
     Makes 4 servings.

Toss vegetables and Kielbasa with oil and spices in dutch oven

Roast at 400 degrees for 40-45 minutes, stirring halfway

The smoky flavor is so good, I could almost eat the
whole pot in one sitting

Friday, March 11, 2016

Cabot Cheddar Soda Bread

     I hit the jackpot when I discovered this recipe for Cabot Cheddar Soda Bread on the King Arthur Flour website.  It's one of those made for dutch oven cooking recipes, moist and tangy with a crispy crust only cast iron can deliver.  Try to use an extra sharp Cheddar if you can, that way the flavor will really come through.  In my 10 inch deep dutch oven, the bread baked for a total of 40 minutes with 10 coals around the base of the oven, 16 placed around the edge of the lid with 8 more briquettes spaced evenly in the center.  Once I removed the oven from the coals, I allowed the bread to sit for 5 minutes before carefully turning it out onto a plate.  You can also allow it to cool right in your oven, just wait a good 20-25 minutes before slicing as it will crumble when it's hot. 
Cabot Cheddar Soda Bread
2 1/2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
4 Tblsp cold, unsalted butter, cut in small pieces
8 oz sharp Cheddar cheese (2 cups), grated
1 1/4 cups buttermilk
1 large egg

     Lightly oil or spray 10 inch dutch oven.
     In a large bowl, whisk together the flour, baking powder, baking soda and salt.
     Add the butter, working it into the flour until the mixture is crumbly.
     Toss in the grated cheese.
     Mix the buttermilk and egg, add to the dry ingredients, stir just until moistened.
     Scoop the sticky dough into prepared dutch oven, using your wet fingers, spread it to the edges of the oven.
     Bake at 375 degrees for 40-45 minutes or until a cake tester comes out clean.
     Allow bread to sit in dutch oven for 5 minutes then using oven mitts, gently turn it out onto a plate to cool.
     Wait at least 20 minutes before slicing, it is crumbly when hot.

Press sticky batter into well oiled 10 inch dutch oven

Bake at 375 for 40-45 minutes

Allow to cool for 5 minutes before removing from oven

Let sit for an additional 20 minutes before slicing