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Whats for Dinner?

 
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bud-wie-ser
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Joined: 30 Aug 2009
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Location: Utah

PostPosted: Mon Sep 28 09 11:06 am    Post subject: Whats for Dinner? Reply with quote

After seeing all of the great Dutch oven food, I decided to break out the old cast iron and see what I could come up with.

Heres my assortment:
(2) 12" dutch ovens
(1) Deep 12" oven
(1) 14" oven
(1) Deep 14" oven

I noticed that some of them are in rough shape after being in storage for a while with no attention. Embarassed



And I gathered up all my outdoor cooking devices except the propane grill.


Okay, after some thought heres the menu for today:
Beef Stew in the Deep 14" oven (Need to have plenty to go around).
Home made Italian bread in one of the 12" ovens.
And for dessert, Dump cake in the 14" oven.

I will post some pics of each in separate messages.
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bud-wie-ser
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PostPosted: Mon Sep 28 09 11:13 am    Post subject: Reply with quote

Heres the step by step pics of the stew:

Onions and garlic in a little Olive oil.


With the beef added and browning.


Here it is with 6 cups of beef broth added in.


And now for the veggies.


After it cooks down for a few hours, I add in some quick cooking barley to thicken it up.


After 20-30 minutes, the barley absorbs all the extra liquid and makes a nice thick stew.
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bud-wie-ser
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PostPosted: Mon Sep 28 09 11:20 am    Post subject: Reply with quote

And heres a before and after of the italian bread. The wife loved it and said I will be making it every weekend for her from now on.




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bud-wie-ser
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PostPosted: Mon Sep 28 09 11:27 am    Post subject: Reply with quote

Now its dessert time.


Since I'm generally lazy by nature, I line the dutch oven with 2 layers of aluminum foil to make cleanup simple.


One can of crushed pineapple and one can of fruit pie filling. Any kind will work, I chose blackberry for this one.


Pour a prepared cake mix over the top, add chopped walnuts and coconut, then slice up one full stick of butter and place on top.


This is just to add a little suspense... Wink


and the final result.

We were all so anxious to eat, I didnt take any plated pics... Rolling Eyes maybe next time.
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Cranky Buzzard
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PostPosted: Mon Sep 28 09 11:41 am    Post subject: Reply with quote

Tell you what, going from storage building to cooking some good looking grub in the time you did is to be commended!

Great work, all of it looks very good!

Charlie
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Brinnie
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PostPosted: Mon Sep 28 09 8:14 pm    Post subject: Reply with quote

bud-wie-ser, That sure is a great collection you have got there Cool
And that is a great post, great pic's - Awesome looking Food Very Happy Nce Job Cool
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morick
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PostPosted: Mon Sep 28 09 10:30 pm    Post subject: Reply with quote

Great looking grub, bud-wie-ser. I also liked your collection, Im glad your back in. Thanks for sharing
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bud-wie-ser
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PostPosted: Tue Sep 29 09 10:59 am    Post subject: Reply with quote

Thanks Cranky Buzzard, Brinnie and Morick. I used to do a lot of Dutch oven cooking for large groups, but I havent done much recently. It feels good to get back into the swing of things.
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k.a.m.
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PostPosted: Tue Sep 29 09 11:17 am    Post subject: Reply with quote

bud-wie-ser, what an awesome looking stew Very Happy And the bread and dessert look awesome as well Very Happy Nicely done my man Smile
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bud-wie-ser
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PostPosted: Tue Sep 29 09 11:20 am    Post subject: Reply with quote

Thanks KAM, it was a very enjoyable afternoon cooking for the extended family.

For those who asked, here is the bread recipe:

Italian Bread

2 Cups warm water
2 Tablespoons sugar
2 (1/4 oz) packets active dry yeast
3 Teaspoons salt
4 Tablespoons olive oil
4-5 Cups bread flour
1 Egg white
Sesame seeds
Cornmeal

Mix water, sugar and yeast in a large mixing bowl, then let stand 5 minutes.
Add salt, olive oil, and 4 cups flour then mix with dough hooks.
Add additional flour until the dough forms a smooth ball.
Scrape sides of bowl and form dough into a nice round ball.
Cover bowl with plastic wrap or a damp kitchen towel and set aside in a warm area to rise for 30 minutes.
Remove cover and punch dough down, then form into another ball.
Let stand for 10 minutes.
Remove the dough from the bowl, place on a floured work surface and knead briefly.
Form the dough into the desired shape with seam on the bottom.
Place dough in a pan dusted with corn meal to prevent sticking.
Brush the top surface of the dough with a slightly beaten egg white and sprinkle with sesame seeds.
Cut several slits in the top surface with a razor blade or sharp knife.
Cover and let raise 15-30 minutes.
Bake in 400* oven for 16-30 minutes or until the top is browned and the bread sounds hollow when tapped with a wooden spoon.
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charleso
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PostPosted: Tue Sep 29 09 8:52 pm    Post subject: Reply with quote

OUTSTANDING Exclamation Exclamation Exclamation
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erniesshop
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PostPosted: Wed Sep 30 09 9:08 am    Post subject: Reply with quote

Finally ......Some one else , who knows what barley is for !!!!
Awesome job !!!
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bud-wie-ser
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PostPosted: Wed Sep 30 09 10:17 am    Post subject: Reply with quote

3 uses for barley:

1. whiskey
2. Beer
3. Stew

Laughing Laughing
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