Apple Streusel Cobbler

      Sorry about the lack of recipes lately, I have been going flat out with family obligations.  Finally had some free time today and seeing as how it's a perfect October day, dutch oven cooking was the first thing on my agenda.  To satisfy my craving for cooked apples and cinnamon I thought this recipe from Pillsbury looked very tasty and a different way to dress up an ordinary Apple Cobbler.  I baked it in my 10 inch dutch oven with 10 coals around the bottom, 14 briquettes around the edge of the lid and 4 coals spaced evenly around the handle.  The cobbler needs to bake for a full 50 minutes in order for the extra layer to cook all the way through but you don't want to burn the buttery topping.  The recipe calls for a 9 inch pan but you could easily bake it in your 12 inch dutch oven.  Also, the cobbler needs a good half hour to set up  and cool, I lined my oven for an easy clean up but it's not really necessary.  The topping caramelizes as it bakes, making a crispy contrast to the sweet, creamy filling, it's guaranteed to satisfy any one's sweet tooth.
 
Apple Streusel Cobbler
1 21 oz. cans apple pie filling
2 large eggs
1 14 oz. can sweetened condensed milk
1/4 cup butter, melted
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Topping
1/2 cup firmly packed brown sugar
1/2 cup all purpose flour
1/4 cup cold butter, cut into small pieces
1/2 cup chopped nuts (optional)
1/2 cup oats

     Lightly oil or spray dutch oven; line with parchment paper if desired.
     Spread apple filling in bottom of oven.
     Beat eggs, sweetened condensed milk, melted butter and spices in large bowl.
     Pour egg mixture over apple filling.
     Combine brown sugar and flour in small bowl; cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
     Add nuts and oats.
     Sprinkle over top.
     Bake at 375 degrees for 50 minutes or until set.
     Cool before serving.


Sprinkle topping over liquid layer

Bake at 375 degrees for 50 minutes

Dive into this buttery sweet dessert while it's still warm

Slow Roasted Country Ribs

      The cool fall weather has arrived in my neck of the woods and it's time to start thinking about hearty dutch oven meals.  This recipe for Slow Roasted Country Ribs from Mr. Food is just about one of the easiest dinners you'll ever make.  I decided to bake them in my 10 inch Camp Chef Yosemite Deluxe Dutch Oven.  I picked it up for a song last winter online and what I like about it is the extra height it gives you with the deeper lid, perfect for roasting the ribs or cooking stuffed peppers.  I started out with 10 coals in a ring around the base of the oven and covered the lid with around 24 coals, I didn't even peek under the lid, in 1 hour and 30 minutes the onions were soft and the ribs were beautifully browned. You can also make these in your crock pot, cook them for 8 hours on low.  Very tender and juicy but not overly spicy, serve them with a big spoonful of brown mustard to boost the flavor.

Slow Roasted Country Ribs
1 2 lb. package refrigerated sauerkraut, rinsed and drained
1 3 lb. package pork country-style ribs
1 envelope dry onion soup mix
1 onion, thinly sliced

     Lightly oil or spray dutch oven.
     Place sauerkraut in prepared oven.
     Place ribs over sauerkraut.
     Sprinkle with onion soup mix.
     Top with sliced onions.
     Bake at 350 degrees for 1 hour and 30 minutes or until ribs are tender.
     Makes 3-4 servings.

Place ribs over sauerkraut then sprinkle with soup mix and onions

Deluxe oven has a deeper lid

Bake for 1 hour and 30 minutes at 350 degrees

The ribs were very juicy, economical too, a hearty dinner
for under 7 dollars

Wagon Train Pot Roast

     There are days like today when I'm really happy to be a carnivore.  This Wagon Train Pot Roast from Mr. Food is the kind of recipe that conjures up images of chuck wagon cooks tending to a fire on the open plains and dusty cowboys sipping sludge-like coffee from tin cups.  I cannot think of a better or more authentic way of cooking a brisket than in a dutch oven. 
     Over the years I have become somewhat of a lazy cook, I like simple recipes, some days even browning meat for a stew or pot roast seems like too much of an effort.  What I love about this recipe is that you place the brisket in your dutch oven, cover it with sliced onions and sauce then let your camp oven do the work for you.  This is most definitely a set it and forget it recipe.  I put on the first round of coals then left to run a few errands, after the first 90 minutes I completely switched them out with a new batch and in an hour the roast was ready.  In my 12 inch oven it simmered with 12 coals in a ring around the bottom and about 22 in circles around the edge of the lid.  I don't think you have to be totally precise with your temperature control, shoot for around 350 degrees, of course the temperature will drop over time but as long as you keep it at a low bubble you're fine.  I used a 3 lb. brisket so only cooked it for two and a half hours, if I was feeding a crowd I might even try cooking two smaller cuts of meat in my 14 inch oven. 
     By far this is one of my favorite dutch oven dinners, the brisket was so juicy and tender, you could cut it with a fork.  It goes without saying, you must serve this with a mountain of mashed potatoes or a side of noodles to soak up the delicious gravy and sweet onions.  For those of you who remember one of my favorite television series, 'Wagon Train', I can almost hear the Major,  played by Ward Bond,  sitting around the campfire and asking for seconds.

Wagon Train Pot Roast
1 3-4 pound beef brisket
2 cups smoky-flavored barbecue sauce
1 can Campbell's French Onion Soup
2 large onions, cut in half and thinly sliced
3 garlic cloves, minced
1-2 Tblsp hot sauce (like Tabasco)
1/4 cup water

     Lightly oil or spray dutch oven.
     Place brisket, fat side up, in prepared oven.
     In a large bowl, combine remaining ingredients; mix well then pour over brisket.
     Roast at 350 degrees for 2 1/2 to 3 hours or until fork tender.
     Replenish coals halfway through cooking time.
     Remove brisket to a cutting board.
     Cut across the grain into 1/4 inch slices.
     Serve topped with sauce from dutch oven.

Pour onions and sauce over brisket

Bake at 350 degrees for 2 1/2 to 3 hours
The onions caramelize and make a crispy coating for the beef

The most delicious brisket and don't forget to slice across the grain

Italian Sausage and Lentil Stew

     Since we're coming into stew season and this recipe from Campbell's has three of my favorite ingredients, Italian sausage, lentils and broccoli rabe, I just couldn't resist making it in my dutch oven.  Italian sausage and broccoli rabe is a match made in heaven, toss in some lentils, potatoes, onions and carrots and you've got a filling, cold weather dinner.  After browning the sausage in my 10 inch oven over a full spread of coals I moved them to a ring of 10 around the base of the oven and covered the lid with 24 briquettes.  If you can't find broccoli rabe substitute your favorite strong flavored green or even a bag of fresh spinach.  Healthy and rib sticking good, sprinkle it with some grated Parmesan for the perfect finishing touch.

Italian Sausage and Lentil Stew
1 Tblsp olive oil
1 lb. sweet Italian pork sausage, cut into 1-inch pieces
2 large carrots, sliced
1 large onion, chopped (about 1 cup)
2 cloves garlic, minced
3 1/2 cups chicken or vegetable broth
1 tsp dried oregano
1 bay leaf
2 cups cubed red potatoes
1/2 cup uncooked dry lentils
2-3 cups coarsely chopped broccoli rabe

     Lightly oil or spray dutch oven.
     Brown sausage in olive oil over a full compliment of coals.
     Add carrots, onion and garlic; cook until vegetables are tender.
     Move bottom coals to a ring around base of oven.
     Add broth, oregano, bay leaf, potatoes and lentils.
     Cover with as many coals on the lid as needed to keep stew at a steady bubble.
     Simmer for 30-35 minutes or until lentils are tender.
     Add broccoli rabe; cook for 5-10 minutes more.
     Discard bay leaf, makes 4-6 servings.

Brown sausage, onion, carrots and garlic over a full compliment of coals

Add broth, lentils, potatoes, bay leaf and oregano

Simmer for 30-35 minutes then add broccoli rabe

Cook for 5-10 minutes or until rabe is tender

A stick to your ribs stew

  

Olive Garden Portobello Mushrooms with Mozzarella

     Since my last attempt at baking stuffed mushrooms in my dutch oven resulted in them floating in a sea of liquid, I thought I'd give them another go, this time using the larger portobello variety.  This recipe from the Olive Garden calls for baking the mushrooms, gill side down, before turning them over and adding the stuffing.  At this point I was able to drain off the excess moisture before spooning on the filling.  You can also bake them on a rack which would keep them high and dry above any liquid they exude.  They took 25 minutes to bake in my 12 inch dutch oven with 12 coals in a ring around the bottom and 24 on the lid.  Use pearl sized fresh mozzarella if you can find it, it makes the preparation that much easier.  Serve them as an appetizer or like the portobello sandwich at the Cheesecake Factory, in a hamburger bun, they're so meaty and filling you'll never miss the beef.

Olive Garden Portobello Mushrooms with Mozzarella
6 large portobello mushroom caps, stems and gills removed
2 Tblsp olive oil
2 Tblsp balsamic vinegar
8 oz. fresh mozzarella cheese cut into 1/2 inch cubes
1/4 cup roasted red bell pepper OR sun dried tomatoes, chopped
1/4 cup black olives, chopped
4 Tblsp pesto
salt and pepper to taste
*note: Italian Dressing can be used in place of olive oil and balsamic vinegar

     Lightly oil or spray dutch oven.
     Clean the mushroom caps thoroughly, use a damp towel to remove any dirt.
     Sprinkle the oil and balsamic vinegar over the mushroom caps; let caps marinate for an hour.
     In medium bowl combine mozzarella, red pepper, olives, pesto, salt and pepper; mix well.
     Remove the caps from the marinade and lay them, top side up, in prepared dutch oven.
     Bake at 375 degrees for 10-15 minutes.
     Using an oven mitt, drain excess liquid from dutch oven.
     Using tongs, turn mushrooms over.
     Fill each cap with the stuffing mixture.
     Bake for 10 minutes or until cheese has melted.
     Serve while warm.

Place mushrooms gill side down in prepared dutch oven

Bake at 375 degrees for 10-15 minutes

Drain off excess liquid and fill mushrooms with stuffing

Makes a great veggie burger or filling appetizer

    

Chicken Ragout with Parsley Dumplings

     When I saw Progresso Recipe Starters advertised on tv I thought, hmmmm, now these could really come in handy when you're camping.  This recipe for Chicken Ragout with Parsley Dumplings can be as basic or as gourmet as you like.  I stuck to the original recipe using a leftover rotisserie chicken with frozen mixed vegetables but you could use the canned varieties as well.  It is more soupy than a pot pie but you need that extra liquid to simmer the dumplings.  You need to concentrate the heat under your oven with just a few coals on the lid, once you bring it to a bubble and add the dough, you don't want the top to brown and bake the biscuits.  In my 10 inch oven it cooked with 22 or so coals on the bottom and 6 around the edge of the lid.  The garlic based sauce is mild and surprisingly rich and creamy.  I don't know how long the Recipe Starters will stay on the market but you can't beat them for convenience, they could be a camp cook's best friend and their website has even more great looking recipes that could easily be adapted to dutch oven cooking.

Chicken Ragout with Parsley Dumplings
1 12 oz. can Pillsbury Golden Layers refrigerated buttermilk biscuits
2 18 oz. cans Progresso Recipe Starters creamy roasted garlic with chicken stock cooking sauce
3 cups cubed cooked chicken
1 10 oz. bag frozen mixed vegetables
1/2 tsp dried marjoram leaves OR your favorite dried herb
1/4 tsp pepper
1/4 tsp paprika
1 Tblsp chopped fresh parsley OR 1 tsp dried parsley flakes

     Lightly oil or spray dutch oven.
     Separate dough into biscuits; cut each biscuit in half.  Set aside.
     In large bowl combine cooking sauce, chicken, vegetables, marjoram and pepper.
     Pour mixture into prepared oven.
     Cover and bring to a bubble over a full compliment of coals; simmer for 20 minutes, stirring halfway.
     Quickly place the biscuit pieces in single layer over boiling stew.
     Sprinkle top of biscuits with paprika and parsley.
     Cover and simmer for 20 minutes or until biscuits are no longer doughy.
     Makes 4-6 servings.

Simmer stew for 20 minutes then add biscuits

Cook for 20 minutes more or until biscuits are tender

Comforting and convenient

Hatch Green Chile Pie

     Not wanting to waste even one of the Hatch green chilies I had roasted, this Hatch Green Chile Pie , another good recipe from Central Market, was just the right amount to bake in my 8 inch dutch oven.  Line your oven with the opened, roasted chilies, sprinkle with cheese, pour over the eggs and bake.  With 8 coals around the base of my oven and 14 on the lid, it was puffed and golden in 20 minutes.  Let it rest for 10 minutes before serving and top with a smidgen of sour cream, the coolness helps to balance out the heat of the peppers.
 
Hatch Green Chile Pie
6-7 roasted Hatch green chilies, peeled and sliced open
2 Tblsp heavy cream
1 cup sharp cheddar cheese, shredded
5 eggs
1/4 tsp salt
1/8 tsp pepper

     Lightly oil or spray 8 inch dutch oven.
     Split open the chilies lengthwise and place in prepared oven to form a "crust".
     In a bowl, whisk the eggs, cream, salt and pepper.
     Sprinkle cheese over chilies.
     Pour beaten eggs over cheese.
     Bake at 350 degrees for 20-25 minutes or until pie has set.
     Let rest for 10 minutes before serving.
     Makes 2-4 servings.

Line your oven with roasted chilies

Sprinkle with cheese then add eggs

Bake at 350 degrees for 20-25 minutes

A quick and easy chile pie