Dutch Oven is a compact yet comprehensive guide to cooking with this durable, heirloom quality pot. These simple and delicious recipes for one pot cooking offer easy-to-follow instructions that provide new ideas on ways to utilize this versatile vessel, as well as contemporary adaptations of Dutch oven classics. Mouthwatering photography and a section with tips and tricks for using and caring for the cookware are included.
From stovetop to oven, or oven to table, Dutch ovens are prized for their adaptability, their durability, and their one-pot cooking ease. The 25 easy-to-follow recipes in these pages describe how to cook everything from long-simmered braises and sautés to soups, side dishes and even crusty breads. Beautiful, full-color photographs and a special section on tips and tricks help provide everything you need to know to make the most of this venerable kitchen tool.
Recipes include the following:
Beef - Game Day Chili, Maple-Bourbon Short Ribs, Five-Spice Beef Stew
Poultry - Buttermilk Fried Chicken, Faux Chicken Pho, Braised Chicken with Olives, Artichokes & Preserved Lemon
Pork - Pork Belly Ramen, Carnitas with Pickled Red Onions
Seafood - Bouillabaisse, Shrimp & Grits
Pasta, Breads, and Sides - Asparagus & Pea Risotto with Parmesan & Mint, Pasta & Cannellini Bean Soup, Easy Overnight Bread, Summer Vegetable Lasagna
|Product dimensions:||6.20(w) x 7.80(h) x 0.40(d)|
About the Author
Williams-Sonoma Test Kitchen: Since its founding by Chuck Williams in 1956, the Williams-Sonoma brand has been bringing people together around food. Williams-Sonoma is a leading specialty retailer of high-quality products for the kitchen and home, providing world-class service and an engaging customer experience. The Williams-Sonoma Test Kitchen spearheads the development of culinary content for the brand’s catalog, website, blog, social media programs, cooking schools, and special events.
Read an Excerpt
SHRIMP & GRITS
1 cup grits or polenta (not instant)
4 tablespoons unsalted butter, thinly sliced
¼ cup crème fraîche
¼ cup olive oil
½ lb smoked andouille sausage, thinly sliced (optional)
1 red bell pepper, seeded and thinly sliced
1 yellow onion, diced
4 cloves garlic, minced
1 lb large shrimp, peeled and deveined
1 can (15 oz) diced tomatoes
2 teaspoons Old Bay or other seafood seasoning
Kosher salt and freshly ground pepper
Chopped fresh flat-leaf parsley, for garnish
In a 5-qt dutch oven over high heat, bring 41⁄2 cups water to a boil. Gradually whisk in the grits, then reduce the heat to low and dot the grits with the butter. Simmer, stirring frequently, until the grits are very soft and thickened, about 30 minutes, adding more water if the mixture becomes too dry. Fold in the crème fraîche. Transfer the grits to a bowl and cover with aluminum foil. Wipe out the pot with a paper towel.
Place the pot over medium heat and warm the oil. Add the sausage (if using), bell pepper, onion, and garlic and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the shrimp, tomatoes with their juices, and Old Bay seasoning and cook, stirring occasionally, until the shrimp are opaque throughout, about 6 minutes. Season with salt and pepper.
Divide the grits among the bowls, spoon the shrimp mixture on top, garnish with parsley, and serve right away.