Download The Outdoor Dutch Oven Cookbook (2nd Edition) by Sheila Mills PDF

By Sheila Mills

Enjoy gourmand cooking outdoors

“Well geared up, basically offered, and hugely recommended.”
--Field & Stream

“Sheila Mills's chook enchiladas have been a delectable crowd pleaser. They required not less than constituents and intensely little work.”
--Cleveland undeniable Dealer

With this publication and a Dutch oven--a available cooking pot with legs and a snug-fitting lid--you have the keys to camp cooking as you've by no means tasted it! Dishes like those are yours at the riverbank or the path for extraordinarily little attempt:
BREAKFAST DISHES
Avocado Frittata • Chilaquiles • Eggs Benedict

BREADS
Parmesan Popovers • Cheddar Cornmeal Scones • giant Bend Banana-Walnut Bread

APPETIZERS AND SNACKS
Crab-Stuffed Mushrooms • Tortellini Salad • Not-for-the-Fainthearted Nachos

MEAT AND MEATLESS major DISHES
Coq Au Vin • red meat Chops with Spinach Dumplings • Tomato-Basil-Onion Tart

DESSERTS
Blackberry Cobbler • Double Chocolate truffles • Impossibly attainable Dutch-Oven Ice Cream

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Extra resources for The Outdoor Dutch Oven Cookbook (2nd Edition)

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Cool to lukewarm. Add yeast and mix well. Blend in eggs. Gradually add flour, mixing until dough is well blended. Place dough in greased bowl or Dutch oven and cover; let rise until double. ) Shape dough into two loaves on a well-floured board and place in two loaf pans covered with damp towels or plastic wrap, or in two covered Dutch ovens. Let rise in warm place until doubled in bulk, about 2 hours. Bake in Dutch oven for 45 minutes, or in 350°F conventional oven for 1 hour. Yield: 2 loaves Breads 37 SOUR CREAM–BUTTERMILK CORN BREAD unsalted butter for greasing pan 2 cups white cornmeal 31⁄ 2 teaspoons baking powder 1 ⁄ 2 teaspoon baking soda dash salt 11⁄ 2 cups low-fat sour cream 2 eggs, lightly beaten 2 tablespoons olive oil 2 ⁄3 cup buttermilk Butter a 12Љ Dutch oven or 9Љ ϫ 12Љ baking pan.

Crumble in four tortilla halves. Season to taste with salt and pepper. Let stand 5 minutes. Heat 2 tablespoons oil and add egg mixture. Cook until just set, stirring frequently. Sprinkle with remaining cheese. Stand two tortilla halves in each serving and garnish with cilantro sprigs. Yield: 4 servings Breakfast Dishes 31 BLUEBERRY CINNAMON BROWN BETTY unsalted butter for greasing pan plus 1 cup (2 sticks), melted 2 cups rolled oats 2 cups unbleached all-purpose flour 2 cups brown sugar 2 teaspoons ground cinnamon 1 ⁄ 2 teaspoon baking powder 2 tablespoons cornstarch 5 tablespoons fresh lemon juice (need about 2 large lemons) 31⁄ 2 pints fresh blueberries, rinsed and picked over This also makes a great dessert topped with ice cream.

Combine milk, water, butter, and salt in a saucepan and bring to a boil. Reduce the heat and add flour. Beat the mixture until it leaves the sides of the pan and forms a ball. Transfer the mixture to a bowl. Whisk in the eggs, one at a time, whisking well after each addition. Stir in Parmesan and pepper. Drop the batter in eight mounds in Dutch oven or baking pan. Bake the puffs in Dutch oven with a lot of coals on the top, or in 400°F conventional oven, for about 20 minutes, until they are crisp and golden.

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