Under a deep blue Western sky, a cast-iron pot of beans bubbles over an open flame, the tantalizing aroma of ham hocks and smoke filling the air. Nearby is a rickety chuck wagon, where a cook fixes batter for a pan of biscuits that will go into a cast-iron Dutch oven. In a few minutes, one of the cooks will bang the sides of the triangular dinner bell, and the hungry masses will come running to fill their tin plates with grub.
MAQUOKETA, Iowa - The pungent smell of simmering pork ribs and the sweet aroma of apple spice dump cake enveloped Doug Gonner and his audience Sunday outside the Hurstville Interpretive Center north of Maquoketa. Gonner was sharing his favorite recipes and tips for cooking in Dutch ovens, those thick-walled, cast-iron traditional workhorses of kitchens and campsites. The Maquoketa man started cooking in a Dutch oven 15 years ago and now owns 27 of various sizes. He gives occasional cooking demonstrations and is a member of the Iowa Prairie Rose Dutch Oven Society, which he described as "a bunch of nuts like me who enjoy cooking with Dutch ovens.
MOUNTAIN STATE ART & CRAFT FAIR The Mountain State Art & Craft Fair runs from 9 a.m. to 7 p.m. today through Sunday at the Cedar Lakes Conference Center off Interstate 77 at Ripley/Fairplain Exit 132. The fair includes 137 craft vendors, a youth fishing derby, the Cast Iron/Dutch Oven Cook-Off, daily hands-on demonstrations and lots of music, including two performances Friday by The Mountain Stage Band. Admission is adults $6, senior citizens $5, children 6 to 12 $2, children under 6 free. Call (800) CALLWVA or visit www.msacf.com. bobschwarz@wvgazette.com
ALBUQUERQUE -- One of Oscar Calderon's fond memories is making tortillas with his mom when he was about 12. He would roll the dough as fast as he could with a bolillo (rolling pin) on the countertop, and she would cook them on the stove. Today, you will find Calderon in the kitchen of his own restaurant, Tio Oscar's, cooking calabacitas or making enchiladas or carne asado out of a cast-iron Dutch oven that mirrors the one an uncle used to cook with.
Five contestants stepped up to their open-pit charcoal fires and cast (iron) their culinary fates to skill and luck Saturday in the first Dutch Oven Cast Iron Cook-off at the Mountain State Art and Craft Fair at Cedar Lakes. Brandy Brabham with the West Virginia Department of Agriculture organized the event. The mother-daughter duo Kelly Lee and Jessica Stanley from Davisville stirred up a chili that Lee makes for their camping and boating buddies. "I make a huge pot of it and everyone helps themselves throughout the day," Lee said. "Before they knew my proper name, I was known as 'that chili woman.'
The salads were a great fresh and light beginning, but I needed to pace myself. Next up was an interesting flavor combination, the B'Stella. IfI knew what it was beforehand, I don't think I would have eaten it. It is a layered pie with ground chicken, assorted nuts, almonds, eggs, parsley and onions, baked in filo dough and topped with confectioners sugar and cinnamon. It was a simple but complex dish that straddled the savory and sweet realm very nicely. Our third and fourth courses were poultry and meat. A whole roasted chicken with lemon and olives that fell off the bone and was sitting in its own juices. There were only bones left when we were done. The meat was a tajine of lamb with almonds and honey. It was too sweet for my taste, but I did find joy in the savory marrow of the bon...
... before cooking) chicken in a covered Dutch oven (enameled cast iron pot) with lemons and oliv...
Preheat oven to 450 degrees. Remove giblets and neck from inside the bird, and freeze for later use in stock, if desired. Rinse chicken, pat dry, rub all over (including cavity) with salt, pepper and olive oil. Stuff onion, garlic and herbs (and anything else that strikes your fancy, like a halved lemon, a whole apple) into cavity. At this point, you can tie up, or truss, the chicken's legs with kitchen string to secure the stuffing, but most home cooks I know don't bother. Position the chicken in your pan of choice, breast side up. If you don't have a cast iron skillet or Dutch oven, a deep casserole works well, but you can also get by with a 9x13 pan if you watch for splatters and protect the oven with foil. Turn heat down to 375 degrees and throw in your scrubbedand-pricked-with-fork...
THE West Virginia Department of Agriculture has teamed with the Mountain State Art & Craft Fair to co-sponsor a Cast Iron Classic and Dutch Oven Cook-off from 10 a.m. to 4 p.m. July 1 at the Cedar Lakes fair. It's early yet because the Classic isn't until next month, but the pre-registration cutoff is June 15.
June ought to be called the freshest month. College graduates move into their lives, newlyweds set up house, and a new crop of cooks hits the kitchen. New York food writer Brooke Parkhurst has been there. When she graduated from Davidson College in 2002, she moved to New York for a career in TV journalism. Instead, she became a novelist with "Belle in the Big Apple," and married a chef, James Briscione.
...- An enameled, cast-iron Dutch oven. They're heavy, they last a lifetime and when...
As our knees were aknockin' and my nose was afreezin' and self-preservation shock was settling in, all I seemed to think about was my green Dutch oven perched on my shelf waiting to be used for the first time. What was going to be first on the hot list of all the soups, stews, braises et al I would make in it? In a large, heavy skillet or Dutch oven, over medium heat, heat olive oil. Coat chicken pieces in flour, salt and pepper. Brown chicken in olive oil on both sides. Add garlic, onions, mushrooms and carrots. Saute 2 minutes to soften. (Optional) Pour cognac into a small glass. Remove pan from heat, pour in cognac, flambé by lighting a long match and holding it just above the pot, light the fumes. The brandy will catch fire and the flames will burn out within 1 minute. When the flam...
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