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Dutch Ovens Spice Up the Kitchen Seven Times Over

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It seems there is a kitchen tool for every job these days. There is a special slicer that will spiral-cut vegetables, a cup that will separate an egg, and a tool that will quarter grapes, but when it comes right down to it, having a fully stocked kitchen requires just a few key items, among them, a Dutch oven. A Dutch oven is a serious multi-tasker in the kitchen; it is ideal for frying, cooking soups and stews, roasting and braising meats, and even baking bread. The domed lid holds moisture in for fork-tender braising and helps mimic the steam in a commercial bread oven for bread with a crisp crust. Dutch ovens can be used on the stovetop, in the oven, and are essential at a campsite. Give a couple of these recipes a try to experience the versatility of this kitchen workhorse.

Mushroom
Levain

 

Mushroom Levain or Mushroom Bread Recipe
Mushroom Levain from Baker and author Sarah Owens of BK17 Bakery in Brooklyn, New York and Louisville, Kentucky. Photo by Johnny Autry

 

Blackberry Farms
Roasted Parsnip Soup

 

Blackberry Farms Parsnip Soup
Blackberry Farms Roasted Parsnip Soup from Executive Chef Cassidee Dabney of the Barn at Blackberry Farm, Walland, Tennessee. Photo by Heather Anne Thomas

 

Korean-Style Fried Chicken
with Ginger Sauce

 

chicken and waffles
Korean-Style Fried Chicken with Ginger Sauce from John Stehling of King Daddy's Chicken and Waffle, Asheville, North Carolina. Photo by Heather Anne Thomas

 

Braised
Lamb Shank

 

Lamb-Shank

MELTING POT

Ever heard of a French cocotte?
A British casserole dish?
The Australian 
bedourie or South African potje

The influence of the Dutch oven is vast, and variations on the multipurpose tool can be found across the culinary world.

 

Spicy Sausage
and Kale Soup

 

Spicy Sausage and Kale Soup (1)
Spicy Sausage and Kale Soup from Chef Kevin Gillespie of Gunshow in Atlanta, Georgia.

Shrimp and Clam Stew
in Tomato-Fennel Broth

 

Photo by Rush Jagoe
Shrimp and Clam Stew in Tomato-Fennel Broth from Chef Alex Harrell formerly of Sylvain in New Orleans, Louisiana.

 

Five-Spice
Braised Beef Short Ribs

 

Photo by Sharon Pye
Five-Spiced Braised Beef Short Ribs from Chef Jason Klutts of Cane and Table in New orleans, Louisiana.