This is a little "off the beaten path" but the blog TheKitchn recently had an article about making yogurt in a Le Creuset and that's what I intend to try soon.
Anything braised. My favorite is braised lamb shanks.
With a good Dutch oven, you can brown the meat, then the onions, in the pot, add your vegetables and liquids and into the oven it goes. Then low heat does all the work.
Here's my blog article on the lamb shank recipe. Same technique works for braised almost-anything.
http://feedme.typepad.com/my_weblog/2007/01/braised_lamb_sh.html
We( St Peter's Montgomery,Al) echo Lauren's enthusiasm for No Knead Bread cooking in an enameled cast iron pan!!! If you make the dough a few days in advance and keep it in the refrigerator it develops great flavor. It is our go-to recipe at church for the loaves and fishes cooking crew.
I made a roast in mine last night and served it with a horseradish cream sauce. And acknowledging it's not winter...didn't use potatoes and just onions for flavor and a few carrots at the end to keep them crispy and served with a light salad with mint and lemon, and fresh crisp green beans. It worked surprisingly well as a spring dish.
The first recipe I ever made in my dutch oven was for no knead bread. It's a fun project (and a good introduction to bread making): http://food52.com/recipes/21370-no-knead-country-loaf
Bonus: minimal ingredients needed and super tasty results!
Otherwise, stew. Yes, it's not winter any longer -- but stew is always tasty.
8 Comments
With a good Dutch oven, you can brown the meat, then the onions, in the pot, add your vegetables and liquids and into the oven it goes. Then low heat does all the work.
http://feedme.typepad.com/my_weblog/2007/01/braised_lamb_sh.html
Voted the Best Reply!
Bonus: minimal ingredients needed and super tasty results!
Otherwise, stew. Yes, it's not winter any longer -- but stew is always tasty.