Table of Contents
Guide
dutch oven
COOK BOOK
THE
Photographs Aubrie Pick
Contents
Cooking with Dutch Ovens 7
Cleaning and Care 11
Recipes 12
Index 54
Cooking with Dutch Ovens
Cherished by home cooks and professional chefs alike for its
versatility and reliability, the dutch oven is an essential piece of
cookware for any well-equipped kitchen. Originally used for cooking
outdoors over a campfire, dutch ovens have become workhorses in
the modern kitchen. In the Williams-Sonoma Test Kitchen, where we
develop hundreds of recipes every year, we reach for our dutch ovens
time and again to make soups and stews, braise meats, cook one-pot
meals, and even bake breads and desserts. We love our dutch ovens
because they always deliver a perfectly cooked dish. These stylish
pots are also well suited for stove-to-table serving and entertaining.
Durability and consistency
Cast-iron dutch ovens are heavier and thicker than stockpots and
are deeper than skillets, so they can accommodate a large cut of
meat along with vegetables and cooking liquid. Because cast iron
conducts and retains heat exceptionally well, dutch ovens are
ideal for the long, slow cooking required for stews and braises.
The ingredients can be first sauted or browned and then simmered
or braised, all in the same pot. The tight-fitting lid of a dutch oven
prevents evaporationindispensable for successful braising.
And with their high sides, dutch ovens are an excellent choice
for cooking pasta and deep-frying.
Different sizes and styles
Dutch ovens are available in round and oval shapes, and in
traditional uncoated black cast iron and enameled cast iron
in vibrant colors, including red, blue, and green. Dutch ovens
that feature an enameled interior require no seasoning and wont
react with acidic ingredients. The enamel coating resists rusting,
chipping, and scratching and is easy to clean. Capacities range from
1 quart to 9 quarts; a dutch oven that holds 5, 6, or 7 quarts will be
suitable for most home cooks. The classic form and feel of these pots
make them showpieces that can go from stove top to oven to table
for serving. Because of their longevity and timeless beauty, dutch
ovens make wonderful wedding gifts and often become prized family
heirlooms, passed down from one generation of cooks to the next.
Versatility in the kitchen
From the homey to the sophisticated, from main course to dessert,
the recipes in this book demonstrate the dutch ovens versatility.
Summer Vegetable Lasagne cooks evenly and stays moist, thanks
to the pots tall sides and uniform heat conduction. From searing
the meatballs to simmering the sauce, all of the steps of Curried
Meatballs with Spicy Tomato Sauce can be done in a single pot.
For another comforting one-pot meal (perfect for easy cleanup),
try Cider-Braised Pork Sausages with Cabbage & Potatoes. A tight-
fitting lid guarantees that Orange Cinnamon Rolls with Cream
Cheese Icing emerge from the pot exquisitely soft. And Braised
Chicken with Olives, Artichokes & Preserved Lemons showcases
the pots foolproof braising capabilities. Whichever recipe you
choose, youll be impressed with the dutch ovens ability to produce
delicious meals with ease.
To ensure the performance and durability of your dutch oven,
follow these tips for cleaning and maintaining. If you take
a few simple measures, your dutch oven could last for decades.
Use silicone, wooden, or plastic cooking utensils with your
dutch oven.
When placing a hot dutch oven on your tabletop for serving,
always set the pot on a wooden board, trivet, or silicone mat.
Let the dutch oven cool down before washing it.
Many dutch ovens can be washed in the dishwasher. However,
washing by hand is recommended. Remove food residue with
nylon or soft abrasive pads or brushes. To avoid damaging the
enamel, do not use metallic pads or harsh, abrasive cleaning
agents. Dry the pan thoroughly before storing it.
Check the pots handles and knobs regularly and retighten
them as needed.
Make sure your pots knob is ovenproof if you plan to use it
for roasting.
Cleaning and Care
1 cup red wine vinegar
1 teaspoon sugar
Kosher salt and freshly
ground pepper
1 red onion, thinly sliced
1 boneless pork shoulder
roast (34 lb)
4 cup canola oil
1 yellow onion, finely chopped
2 cloves garlic, minced
1 bottle (12 fl oz) Mexican
lagerstyle beer
2 cans (4 oz each) diced
green peppers, with liquid
4 teaspoon ground cinnamon
1 chipotle chile in adobo sauce
2 cups chicken broth
Juice of 1 large orange
Warm corn or flour tortillas,
lime wedges, salsa, and
chopped cilantro, for serving
In a 5-qt dutch oven over medium-high heat, combine
the vinegar, sugar, and 1 teaspoon salt and stir until the
sugar and salt have dissolved. Place the red onion in a
bowl and pour the vinegar mixture over it. Let cool to
room temperature, then refrigerate for up to 1 week
until ready to use. Wipe out the pot with a paper towel.
Preheat the oven to 350F.
Season the pork roast with salt and pepper. Place the pot
over medium-high heat and warm the oil. Cook the pork until
browned, about 2 minutes per side. Transfer to a platter.
Pour off all but a thin layer of the fat from the pot and place
over medium-high heat. Add the yellow onion and garlic
and cook, stirring occasionally, until they begin to soften,
12 minutes. Add the beer, stirring to scrape up the browned
bits. Add the green peppers with their liquid, cinnamon, and
chipotle chile and stir well to combine.
Return the pork to the pot, add the broth and orange juice,
and bring to a simmer. Cover, transfer to the oven, and cook
until the pork is tender, 33
2 hours. Transfer the pork to
a cutting board and cover loosely with aluminum foil until
ready to carve. Skim the fat off the cooking liquid. Using a
sharp knife and a fork, cut and shred the pork into bite-size
pieces. Arrange the meat on a platter and moisten it lightly
with the cooking liquid. Serve right away with the pickled
red onion, tortillas, lime wedges, salsa, and cilantro.
SERVES 68
In Mexico, this street-food favorite is prepared by slowly simmering
large pieces of pork in lard until the meat is fall-apart tender. Here,
a Mexican lager replaces the lard with delicious, healthier results.
Carnitas with Pickled Red Onion
CARNITAS IS PERFECT
for a party. Cook the meat
the night before and let
cool, then refrigerate
overnight. Reheat and
shred before serving.
AFTER PICKING THE CILANTRO
leaves for the garnish, tie the
stems together with kitchen
twine. Add to the dutch oven
