Piedmont Roasted Peppers

    
      Years ago Delia Smith, a wonderful and talented British cook and author, had a cooking show on PBS.   This is one of her recipes that I used to make on a regular basis, especially in the summer when tomatoes are at their best.  I thought of this fabulous recipe the other day when I was roaming the aisles of the produce department and instantly became excited at the prospect of trying these delicious peppers in my dutch oven.  Peeling the tomatoes requires a bit of preparation but the skins slip right off after a quick dunking in boiling water.  The anchovies bake into the olive oil, leaving a subtle but salty flavor behind.  Don't try this with green peppers, you really need the sweetness of the red ones.  Three halved peppers barely fit into my 10 inch oven, to make the full recipe you will need a 12 inch dutch oven or larger.  They were ready in 50 minutes with 10 coals in a ring around the bottom and 20 or so on top.  Serve them as a first course or a side dish but whatever you do, be sure to have a good crusty bread on hand to mop up all those sweet, garlicky juices.  From "Summer Collection" by Delia Smith, you can also find the recipe on her website.       

Piedmont Roasted Peppers
4 large red bell peppers
4 medium-sized tomatoes
8 anchovy fillets
2 cloves garlic
1/2 cup Italian extra-virgin olive oil
freshly ground black pepper
Fresh basil for garnish

     Lightly oil or spray dutch oven.
     Cut peppers in half, remove seeds but leave stems intact (they help peppers keep their shape).  Lay pepper halves in bottom of oven. 
     Plunge tomatoes into boiling water for one minute.  Remove and peel skin from tomatoes under cold running water.  Cut tomatoes into quarters and place two quarters in each pepper half.
     Snip one anchovy fillet per pepper half into rough pieces and add to the tomatoes. 
     Peel the garlic cloves, slice them thinly, and divide the slices equally among the tomatoes and anchovies.
     Spoon some olive oil into each pepper half and sprinkle with pepper.
     Bake at 350 degrees for 50 minutes to an hour. Garnish with fresh basil.

Peppers stuffed with tomatoes, anchovies and garlic

After 50 minutes in a hot oven

Don't waste a drop of those salty, sweet juices

Sauerkraut Chocolate Cake

      This Sauerkraut Chocolate Cake has been on my bucket list of recipes to try for a long time.  I love cabbage in any way, shape or form and it was only a matter of time before I could find a way to incorporate it into a dessert.  Nobody really knows the origins of this recipe, some say it came from a school cook in the sixties from the suburbs of Chicago who was looking for a way to use surplus supplies of sauerkraut.  Other people remember their Polish grandmothers making it for them when they were children.  However it got it's start, it was probably made on a whim by some frugal cook looking for a way to stretch his or her leftovers.  The beauty of this cake is that you can make it all in one bowl, no pre-sifting or combining dry ingredients required.  The end result is a moist, chocolaty cake with only a faint hint of cabbage.  It helps to chop the sauerkraut finely, the texture will remind you more of coconut than sauerkraut.  I baked it in my 12 inch dutch oven with 10 coals in a circle around the bottom and 18-20 on the lid.  Rotate it halfway through cooking time, mine was ready in 30 minutes.  I took the easy way out and used a canned frosting but you could use your favorite recipe or even dust it with a little powdered sugar.  Surprise your guests with this unusual cake and remember it's good for you so it's okay to go back for another slice.  From Heartland; The Best of the Old and the New from Midwest Kitchens by Marcia Adams.

Sauerkraut Chocolate Cake
1 14.5 oz. can sauerkraut, rinsed and well drained
2/3 cup butter or margarine, softened
1 1/2 cup sugar
3 eggs
2 tsp vanilla extract
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp salt
1 tsp baking soda
2 1/4 cups flour
1 cup cold water
Chocolate Frosting
    
     Lightly oil a 12 inch dutch oven and line with parchment paper.
     Squeeze all the excess moisture from the sauerkraut with your hands.  Chop finely with a knife or food processor.  Set aside.
     In a large mixer bowl, beat the butter or margarine and sugar until fluffy, about 3 minutes.  Add the eggs one at a time, mixing well after each addition.  Add the vanilla, cocoa, baking powder, salt, and baking soda; blend well.  Add the flour alternately with the water, beginning and ending with the flour. Gently mix in sauerkraut.
     Pour into prepared dutch oven.  Bake at 350 degrees for 30 minutes or until cake springs back when you touch the center with your finger.  Cool and frost with your favorite frosting.

Thick, rich batter you mix in one bowl

Ready when center springs back to touch

Let cool

Add your favorite frosting

Your friends and family will never guess the secret ingredient

Orzo with Artichokes and Parmesan

    
     This lemony, cheesy recipe for Orzo With Artichokes and Parmesan from Southern Food is similar to a risotto but cooks in half the time and with a lot less stirring. You don't even have to pre-cook the pasta.  The orzo simmers in a buttery broth resulting in a creamy side dish that is the perfect accompaniment to almost any meal.  The velvety pasta is so filling you could even serve it as a vegetarian main course.  I made this in my 10 inch oven, sauteing the onion, mushrooms and garlic over a full compliment of coals.  Once I added the chicken broth and pasta I covered it with 8 or 10 coals on the lid, just enough to keep it at a low boil.  Keep an eye on it and give it a stir, it was ready in 15 minutes, you don't want it to dry out and stick to the bottom of your oven.  Easy and elegant, sprinkle with grated Parmesan and enjoy! 

Orzo with Artichokes and Parmesan
3 Tblsp butter
1-2 cups thinly sliced mushrooms
1/2 cup chopped onion or 4-6 thinly sliced scallions
1 clove chopped garlic
1 cup uncooked orzo
2 cups or 1 14.5 oz. can chicken broth
2 Tblsp lemon juice plus grated lemon zest if so desired
1 14.5 oz. can artichokes, drained and coarsely chopped
1/2 cup grated Parmesan cheese
salt and pepper to taste

     Melt butter in 10 inch dutch oven over a full spread of coals.  Add mushrooms, garlic, and onion.  Cook over high heat, stirring, for 5-7 minutes until onions are soft and mushrooms are lightly browned.
     Add orzo, stir to blend.  Add chicken stock, lemon juice and seasoning.  Cover with enough coals on lid to keep at a steady simmer. 
     Cook for 10-15 minutes or until pasta has absorbed most of the broth.  Add artichokes and cheese.  Stir until cheese has melted and artichokes are heated through.  Serves 4.

Saute garlic, mushrooms and onion in butter

Add orzo and broth, cover and bring to a boil

Cook until most of liquid has been absorbed, stirring often

Top off with grated Parmesan

Enchilada-Zagna

      Be sure to put this creamy, rich enchilada lasagna from the Nestle company on your list of recipes to try, it is one of my favorite dutch oven meals.  It's quick, easy and if there are any leftovers it gets better the longer it sits in your refrigerator.  I used 3 cups of store bought rotisserie chicken.  You can use a spicier enchilada sauce if you want to raise the heat level.   Add black beans, roasted vegetables or even use ground beef in place of the chicken if you so desire.  One 19 oz can of Old El Paso Enchilada Sauce made plenty of sauce.  I used my 12 inch oven, overlapping 5 small corn tortillas for each layer.  It baked with 10 coals in a ring around the bottom and 18-20 on the lid.  Sprinkle a handful of extra cheese over the top before baking.  Let it rest a bit before serving so all those luscious sauces can soak into the tortillas. 

Enchilada-Zagna
2 to 3 cooked, boneless, skinless chicken breast halves, cut into small pieces (about 3 cups), divided
1 can (28 oz.) or 2 cans (15 oz. each) mild red enchilada sauce
1 container (8 oz.) sour cream
1 can (12 fl. oz.) evaporated Milk
2 cups (8-oz. pkg.) shredded cheddar cheese plus more for topping
1 can (4 oz.) diced green chilies, undrained
1 pkg. (12 tortillas) 7-inch corn tortillas

     Lightly spray or oil a 12 inch dutch oven.
     Combine enchilada sauce and sour cream in medium bowl. 
     Combine evaporated milk, cheese, and chiles in medium saucepan or smaller dutch oven.  Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth.  Remove from heat.
     Spread 1 cup enchilada sauce mixture on bottom of oven.  Layer with 5 tortillas, 1 cup enchilada sauce mixture, 1 1/2 cups chicken, 1 cup cheese sauce; repeat layers one more time, starting with tortillas.  Top with remaining tortillas, enchilada sauce mixture and cheese sauce.  Finish with a handful of extra cheese.
     Bake at 350 degrees for 35-40 minutes or until brown and bubbling.
     Let sit for 15 minutes before serving.

Sprinkle top with extra cheese before baking

Bake at 350 degrees for 35-40 minutes

Let sit a while before serving

So good, you've got to try it

Chili Sausage Bake

     Bisquick was on sale this week at my local grocery store, I stocked up so thought I'd give this cornbread bake a try from Betty Crocker.  If you were hungry and camping this would be a 5-star meal.  It was tasty but there are similar dutch oven recipes that probably have more flavor and more of a cornmeal taste in the topping.  You could add some ground beef to this with the sausage to make it more substantial or even some canned corn.  I added a handful of cheese at the last minute and garnished it with chopped scallions and a spoonful of sour cream.  File this under good, filling, basic campfire grub. 

Sausage Chili Bake
1 lb smoked sausage, cut into 1/2-inch slices
1 small onion, chopped (1/4 cup)
1 teaspoon garlic salt or powder
1 to 2 tablespoons chili powder
1 can (14.5 oz) stewed tomatoes, undrained
1 can kidney beans, undrained
2 cups Original Bisquick or baking mix
1/2 cup cornmeal
1 cup milk
2 eggs

     Spray or lightly oil a 12 inch dutch oven.
     Cook sausage and onion over a full spread of coals, stirring occasionally until onion is tender.  Stir in garlic salt, chili powder, tomatoes and beans.
     In medium bowl, stir remaining ingredients until blended.  Pour over sausage mixture.
     Bake 30-35 minutes at 350 degrees or until crust is light golden brown.

Saute sausage and onion

Stir in tomatoes and beans with their juices

Pour on cornmeal topping

Sprinkle on some cheese at the last minute

A campfire gourmet meal

Baked Corn on the Cob

    Today, not only do we honor our fallen heroes but officially celebrate the beginning of summer.  Like hamburgers on the grill, corn on the cob is a staple at cookouts all over the country. What could symbolize the warm, lazy days of summer better than a salty ear of corn sitting in a pool of butter on a paper plate?  While thumbing through a 1984 copy of "1001 Recipes From your Favorite Hometown Newspaper"  I came across a recipe for 'Corn Baked in the Husks'.  Basically it calls for removing the silk from corn, tying and soaking the husks then baking for 25-30 minutes in a 350 degree oven.  The more I researched baking corn this way the more I found comments from cooks who once having tried this method swore they would never go back to boiling corn again.  I got to thinking how easy this would be to do in a dutch oven.  I tried it today and was blown away by how amazingly good it was, I felt like I was eating corn for the very first time.  The sweet kernels were tender and crisp, the color a brilliant yellow and the flavor intense.  I was only able to fit 4 ears in my 12 inch shallow oven, next time I will try stacking a few more in my deeper one.  Soaking the corn keeps the husks from burning and adds moisture to the cooking process.  However, I have found recipes where this step is eliminated and you bake the corn as is with the same results.  I turned my Camp Chef trivet over in the bottom of the oven, just to make sure the ears were slightly elevated.  When the corn is ready just peel back the husks and silk, roll it in butter and enjoy one of the greatest pleasures of summer living.

Baked Corn on the Cob

     Lightly spray or oil a 12 inch or larger dutch oven.
     While you are waiting for the coals to light soak corn, husks and all, in cool water.
     Place a trivet in the bottom of your oven.
     Place corn side by side on trivet or stack in opposite rows in a deeper oven.
     Cook for 35-40 minutes with 10 coals in a ring around the bottom and as many as will fit on the lid.

Soak corn while waiting for coals to light, place side by side on trivet

After 40 minutes in a hot oven

Unveiling an ear or corn baked to perfection and loaded with flavor

     
 

Not Rolled Rolled Cabbage

    
     I have been itching to make stuffed cabbage in my dutch oven.  When I ran across this recipe from Mr. Food it looked like it had all the flavor of cabbage rolls minus the work involved in making them.  This recipe is made for dutch oven cooking.  The oven works somewhere between a crock pot and pressure cooker, steaming the cabbage to perfection while browning the meatballs at the same time. Shred your cabbage in the food processor and it's even easier. After assembling the dish in my 12 inch oven I placed it over 12 coals and covered the lid with around 22-24 coals.  I left it alone for 45 minutes then gave it a gentle stir and let it cook for 15 minutes more.  Sprinkle in a couple of tablespoons of brown sugar if you like it on the sweeter side.  If you love cabbage you have got to try this wonderful casserole, finish it off with a spoonful of sour cream and you'll feel like you are dining in a 5 star Hungarian restaurant.

Not Rolled Rolled Cabbage
1 1/4 pounds ground beef
1/2 cup plain bread crumbs
1 egg
1/2 tsp salt or to taste
1/4 teaspoon black pepper
1 medium head green cabbage, shredded (12 to 14 cups)
1 (16-ounce) can jellied or whole-berry cranberry sauce
5 gingersnap cookies, crumbled (about 1/4 cup crumbs)
1 tablespoon lemon juice
1 (28-ounce) jar plain spaghetti sauce

     Spray or oil 12 inch dutch oven well.
     In medium bowl, combine ground beef, bread crumbs, egg, salt, and pepper.  Form mixture into 1-inch meatballs (about 1 tablespoon each).
     Place half the shredded cabbage in bottom of dutch oven; add meatballs.  Spread cranberry sauce over meatballs, sprinkle with gingersnap crumbs and lemon juice then add remaining cabbage.  Pour spaghetti sauce over mixture and do not stir.
    Cook for one hour in your dutch oven.  Stir after 45 minutes, being careful not to break up meatballs.  Serves 8.

Form meatballs and place on cabbage layer

Sprinkle with cranberry sauce, lemon juice and gingersnap crumbs

Cover with another layer of cabbage and spaghetti sauce

Ready in an hour

Juicy meatballs enveloped in tender cabbage