Blueberry Cobbler For Two

     Most dutch oven recipes are geared for larger ovens and usually make enough to feed a small army.  As much as I love leftovers I will be posting recipes that can be made in your 8 inch oven in the 'Cooking for Two' category.  This cobbler is another one of those ridiculously quick and easy desserts made with our old friend Bisquick.  You can make this with whatever berries you have on hand, I would suggest not thawing the berries if they are frozen.  It baked with 8 coals in a circle on the bottom and 14 on top for a full 40 minutes.  Rotate halfway through cooking time and test the middle to make sure it is baked completely through. 

Blueberry Cobbler
6 tablespoons butter
1 1/4 cups Bisquick
1/2 cup sugar
1/4 tsp. cinnamon
1/2 tsp. vanilla
2/3 cup milk
2 cups fresh or frozen blueberries

     Melt butter and pour into bottom of dutch oven.
     In a bowl, mix together Bisquick, sugar, cinnamon, vanilla and milk. Mix well until batter is smooth;  pour over top of butter. Add blueberries, do not stir!
      Bake for 40 minutes at 350 degrees until cobbler is brown on top and center is cooked all the way through. Serves 2-4.

Sprinkle berries over batter

Brown around the edges and firm to the touch

Easy Pan Biscuits

    
     Part of the romance of dutch oven cooking is remembering the pioneers who blazed a trail across the West or the grizzled chuck wagon cooks who turned out mountains of hot biscuits to weary, hungry men during cattle drives.  There are as many biscuit recipes as there are stars in the Western sky.  I am on a quest not only to become a better dutch oven cook but to sharpen my baking skills.  To me, anyone who can produce hot, flaky biscuits from scratch on the open range or at camp has achieved dutch oven greatness.  While searching for the ultimate biscuit recipe I hope to honor the cooks of days gone by and share with you some of the many ways you can bake biscuits in your dutch oven. 
     I came across this recipe in Southern Living's 40 Years of Our Best Recipes.  I was drawn to it's simplicity and the fact that it uses only 4 ingredients.  These biscuits were like buttery pillows of air, light, delicate and incredibly easy to make.  Be sure to sprinkle some baking mix or flour on your hands before rolling them, the batter is quite sticky.  I baked them in my 10 inch oven with 10 coals in a circle on the bottom and as many coals as I could fit on top, maybe 22 or more to raise the temperature quickly. 

Easy Pan Biscuits
2 cups all purpose baking mix (Bisquick)
1/2 cup sour cream
6 Tblsp. lemon/lime soft drink, do not use diet
3 Tblsp. butter, divided

     Stir together first three ingredients, lightly flour hands, and divide dough into 20 equal portions.  Shape each portion into a ball, and place in a lightly greased 10 inch dutch oven.  Dough portions will touch.
     Melt butter;  brush evenly with half of butter.
     Bake at 425 degrees for 15 minutes or until golden brown.  Brush evenly with remaining half of butter.  Serve immediately. 

Chili With Cornbread Dumplings

      This is one of those dishes that looks harder to make than it actually is.  It is quick and simple to throw together.  Chili connoisseurs may want to add more spices, I found the flavoring to be just right, just enough heat to make it interesting. You could easily make this at your campsite.  The dumplings were moist but still had a nice crust to them.  If you can, add the chopped fresh cilantro, it really makes a difference and adds a splash of color.  I would definitely make this again.  I added 4 or 5 extra coals to the chimney while the chili was simmering, adding them for the last ten minutes of cooking time helped the dumplings puff up and brown.  From Betty Crocker Best of Bisquick Recipes.

Chili With Cornbread Dumplings
1 1/2 lb. ground beef
1 large onion, chopped (3/4 cup)
1 15 oz. can whole kernel corn, undrained
1 14 oz. can stewed tomatoes, undrained
1 16 oz. can tomato sauce
2 Tblsp. chili powder
1 tsp. red pepper sauce
1 1/3 cup Bisquick mix
2/3 cup cornmeal
1/3 cup milk
3 Tblsp. chopped fresh cilantro or parsley

     In 4 qt, no. 10 dutch oven over a full spread of coals, cook beef and onion, stirring occasionally, until beef is brown; drain. 
     Remove 1/2 cup of corn from the can with a slotted spoon and set aside.  Stir remaining corn with juices, stewed tomatoes, tomato sauce, chili powder, and red pepper sauce together in a seperate bowl.  Add to beef and onion mixture.  Cover with lid, add 16-18 coals and heat until bubbling.  Simmer for 10 minutes while you make the dumplings.
     In medium bowl mix Bisquick and cornmeal.  Stir in milk, cilantro and reserved corn until just moistened.  Carefully drop by tablespoons into simmering chili.  Cover and heat for 20 minutes until dumplings are dry and lightly browned.  Serves 4-6.

Carefully spoon dumpling mix into simmering chili

Dumplings puffed and golden

Caring For Your Oven

     Cast iron rusts.  Rust is the enemy, it is vitally important that you carefully clean and immediately dry your dutch oven after each use.  Now if you have an aluminum oven it's a whole different story but any amount of moisture left on the surface of your iron oven will oxidise.  It doesn't take long for rust to form, it can happen right before your very eyes.  After I wash and rinse my ovens I take a paper towel and dry every nook and cranny, including under the lid handle, between the raised lettering and where the wire bail attaches to the sides. 
     Everybody has their own way of cleaning their dutch ovens.  Some chuck wagon cooks insist on only using salt, some spray vinegar and water on baked on food while it is still warm, and most everyone will tell you never to use soap in your cast iron.  I must confess I do on occasion use dish soap to clean my ovens.  When I do, it is usually after I have cooked something that has left a lot of grease behind in the pot.  I use a tiny droplet of detergent, swish it quickly with a brush or plastic scrubbing pad, rinse it with hot water and dry.  If there's a stubborn baked on crust, I first try my little plastic scraper made especially for dutch ovens.  If that doesn't do the trick I heat the tea kettle on the stove, pour in an inch or so of boiling water, scrub it gently with a long handled brush, rinse again with hot water and dry right away.  Pouring cold water on hot iron can crack your pot and vise versa so be careful of extremes in temperature. 
    I lightly oil or spray my ovens before I cook in them, oiling them after cleaning can cause the oil to become rancid.  Store them with a folded piece of paper towel inside to absorb the excess moisture and to be on the safe side, I crack the lid to keep the air circulating inside.  The best way to care for your ovens is to use them often.  Most of the top companies now sell preseasoned ovens, all you have to do is open the box and start cooking.  I tend to baby my pots but I have to remind myself that people have been cooking with cast iron for centuries. For generations dutch ovens have been buried in the ground, driven across the plains and scorched in campfires around the world.  With a little bit of care your dutch oven will serve you well and give you a lifetime of enjoyment. 



Sadly neglected



Chicken Lasagna

     This is a very easy and delicious lasagna recipe.  It is an interesting combination of Italian and Southwestern flavors but somehow it all comes together.  The celery adds a surprising crunch and the filling is very creamy.  It was a bit salty for my taste, next time I will use the low salt version of chicken bouillon.  I used one and a half 8 oz. packages of cream cheese and 12 sheets of the Barilla no boil lasagna, broken to fit in each layer.  It baked for 40 minutes in a 12 inch oven with 10 coals on the bottom and 20 on top.  I rotated every 15  minutes and added more coals during the last 10 minutes of cooking time to brown the cheddar and mozzarella cheeses I added for the topping.  Definitely let this sit for a good 30 minutes before serving to allow the sauce to be absorbed.  This is one dish that improves with age, the leftovers were almost better than the first day I made it.  I found this recipe at the Real Food for Real People website.

Chicken Lasagna
1 pkg. Lasagna noodles, cooked and drained (1 lb)
1 cup Chopped Onion
2 Garlic Cloves, chopped
2 Tbsp. Margarine or Butter
2 cans/jars Spaghetti Sauce, any flavor (26 oz)
1/2 cup Water
1 can  Chopped Green Chilies, drained (4 oz)
1 tsp.  Ground Cumin
1 pkg.  Cream Cheese, softened (8 oz)
2 tsp. Chicken Flavor Instant Bouillon
3 cups Chopped Cooked Chicken
4 cups Shredded Mozzarella Cheese
3/4 cup Chopped Celery

     In first Dutch oven, or on stove, over medium heat, cook onion and garlic in margarine until tender. Stir in pasta sauce, water, chilies and cumin. Bring to a boil; reduce heat and simmer 10 minutes.
     In bowl, beat cream cheese with bouillon until fluffy. Stir in chicken, 1 cup mozzarella and celery. Generously grease second Dutch oven and in bottom, spread 3/4 cup sauce. Top with half each of the lasagna, chicken mixture, sauce and 1-1/2 cups mozzarella. Repeat layering, ending with pasta layer then sauce. Cover and bake at 350 degrees for 30 - 45 minutes or until hot and bubbly.  Uncover. Top with remaining 1-1/2 cups mozzarella. Let sit for five minutes before serving.



Chicken and cheese layer

Ready for the coals

Hot and bubbly









Charcoal Primer

Land Girls in Great Britain making charcoal for gas masks c.1949

     One of the most challenging aspects to dutch oven cooking for me has been learning temperature control.  When I purchased my first oven I had absolutely no idea how to light the coals let alone regulate the temperature.  Fortunately I had purchased a Weber chimney several years ago, it was still new in the box but I had no idea how to use it.  I had knots in my stomach wondering how I would time the lighting of my coals and how many I should even use for my first attempt at cooking.  I am definitely no expert but I have learned a few things that might be useful to the newcomer. 
     I light my coals using a chimney, it really couldn't be easier.  I fill the top of the chimney with however many coals I'll be needing plus a few extra for good measure. Then I loosely crumple up a couple of sheets of newspaper in the bottom and light it with a long tipped lighter.  Be sure to tip the chimney a little while you're lighting it so the paper can ignite in a good flame.  Make sure you get a good fire going with the paper, otherwise it will smolder, the coals won't catch, and you'll have to start all over again.  I learned this the hard way.  Some people prefer to use lighter fluid or even start the coals with a chimney over a propane burner.  Whatever method you decide to use, be careful of leaning too closely to the top of your chimney, it throws a lot of heat, many an eyebrow has been singed by the heat and flames. 
     When to light your coals.  I used to light my coals then dash into the house to frantically assemble my meal.  I was constantly watching the clock.  The kitchen would turn into a disaster zone as I scrambled to get everything ready for that magic moment when the coals would be glowing hot and ready to go.  Now I get whatever I can ready beforehand then light my coals.  While waiting for the coals to light I organize the kitchen so when dinner is ready all I have to do is enjoy the meal. 
     When are your coals ready?  Many people advise waiting until your coals are completely covered in ash, maybe 20 to 25 minutes.  The Kingsford company recommends waiting until your coals are 70 percent covered with ash and glowing red.  I have only used Kingsford charcoal, it lights easily and burns quickly.  I have found that the coals are usually ready in 15 minutes.  Seems to me they throw more heat when they the edges are white and just starting to glow. It also depends on the wind, air temperature and how many coals you start in the chimney.  If you load it up with a lot of coals, the ones on the bottom will be starting to burn down before the ones on the top are evenly lit.  If I am making something that will take more that 45 minutes to prepare I either relight another batch of coals or keep a few of the coals that I initially lit in the bottom of the chimney to help start the new ones.  Coals will burn faster on cold and windy days.  It is important to rotate your dutch oven lid every 10 minutes as the coals on the windy side of your oven will burn faster than the ones downwind. 
     There are several methods of coal placement under and above your oven.  The basic rule of thumb is to take the diameter of your oven, multiply it by two to derive at the total number of coals needed then subtract either two or three from the bottom and add them to the top.  Here is a link to a chart to help you get a feel for coal counting and temperature control. I use it as a basic guide. There is also the Dinwiddie method of placing your coals in a ring around the edge of the lid and bottom of the oven.  Most people agree that except when you are browning or sauteing over high heat, placing your coals around the diameter of the base is the safest way to prevent your food from burning.  Heat is conducted toward the center of the oven and will evenly distribute while baking. Holding your hand six inches above the coals for three seconds before it gets too hot usually means your oven is around 350 degrees.  That has been a reliable method for me. I can't really give you a hard and fast rule for temperature control, I tend to start with a hot oven then remove a few coals if the food seems to be cooking too fast.  I still have a lot to learn in this department, many people say dutch ovens cook food best at lower temperatures.
     A few notes on safety.  Please do not ever cook with coals inside your home, tent or camper.  Coals give off carbon monoxide when burned and can be deadly in a closed environment.  Don't ever pour lighter fluid or gasoline on burning coals and be sure to cook a safe distance from flammable materials. Be sure your coals are completely cool before disposing of them.  In my impetuous youth I almost burned down my neighbor's garage by dumping smoldering embers in the trash.
      The best way to learn temperature control is through experience. You may decide you prefer cooking with lump charcoal or even with campfire coals.  Over time you will develop a feel for it and how best to cook in varying weather conditions.  It may seem complicated at first but remember, you can always add more coals if your food is cooking too slowly and take away a few if the heat is too high.

  

Pineapple Upside Down Cake

     Pineapple upside down cake is the quintessential dutch oven dessert.  It was the first cake I attempted to make in my dutch oven.  I remember feeling so proud of that first glistening, although somewhat lopsided, sweet concoction that I baked outside.  Upside down cakes are popular because they are fairly forgiving cooked over coals, the caramelized sugar tends to mask any hot spots.  Made with a cake mix they are relatively easy and convenient for camping.  This classic dessert has stood the test of time, what could be better than a warm, moist slice of pineapple upside down cake cooked in your dutch oven? 
     This recipe is from Cooking from Quilt Country by Marsha Adams.  It uses crushed pineapple which makes it much easier for slicing but you could also substitute pineapple slices if you want to keep the wow factor.  I made this in my 10 inch oven with about 10 coals on the bottom and 20 on top.  I rotated the oven every 10 minutes, it was done in about 30 minutes when a toothpick inserted in the center came out clean.  If you have the time to make it from scratch, you won't be disappointed.  This is a dense, buttery cake,  it did not rise quite as high as a boxed mix but the old fashioned flavor more than made up for it.  Line your dutch oven with parchment paper for easy removal and clean up.  If you don't have any handy, place a cookie sheet or large plate over your oven and carefully flip the cake onto the plate.  I didn't have any mace on hand so substituted with a sprinkling of nutmeg. 

Pineapple Upside Down Cake
1 20 oz. can sweetened, crushed pineapple
1/4 cup (1 half stick) butter
1 cup brown sugar
1 1/4 cups sifted, unbleached, all purpose flour
2/3 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground mace
1/3 stick (2/3 cup) softened butter
1/2 cup milk
1 tsp. vanilla extract
1 egg

     Lightly spray bottom and sides of 10 inch dutch oven.  Line with parchment paper.  Melt half stick of butter in second dutch oven or over stove.  Pour melted butter over parchment paper in oven.  Add brown sugar to the melted butter and blend.  Drain pineapple well; discard liquid.  Spread the drained pineapple evenly over the sugar mixture, but do not mix.  Set aside.
               In a mixing bowl resift the flour, sugar, baking powder, salt and mace.  Add the softened butter, milk, and vanilla.  Beat on low speed for 1 1/2 minutes, then add the egg and beat 1 1/2 minutes longer.
     Spread the batter evenly over the pineapple with a rubber spatula.  The batter is quite thick.  Bake for 35 to 40 minutes at 350 degrees until a skewer inserted into the middle of the cake comes out clean.  Remove from oven, loosen edges with knife, and invert immediately on a platter.  Let cool before serving. 

Spread pineapple over melted butter and brown sugar.

Spread batter evenly over topping.

Bake for 30 to 35 minutes.

Brown sugar oozing into the cake, couldn't wait for it to cool.