The holidays have come and gone. Besides a couple pounds and a bit more cushion around the midsection I am left with a dutch oven and an ice cream maker. The canister for the ice cream maker is in the fridge but I’m thinking the dutch oven is a bit more inviting at this time of the year so my focus is going there.
First off let me say I love the dutch oven. I picked up a 5 quart on Black Friday and I didn’t spend a couple hundred to do it. Since I am just starting out I went with a cheaper model I found in Kohls much like the one linked to below. So far I’ve been trying some standard recipes I already make like chili and flank steak stuffed with cheese and baked with a sauce to get the hang of how the dutch oven is different than my normal pots. Right off the bat you find out really quick you have to treat raising the temperature as a more gradual process. This is mainly due to the cast iron holding in the heat longer than a stainless steel pot. Once you know this though you should have no troubles. Now I don’t have any recipes yet or pictures but I should have something soon. I’m starting to do my research and I think I see a pot roast or Coq au vin in my future. I am tempted to be ambitious because I’ve always wanted to try homemade beef bourguignon and I think Julia Child’s recipe is calling my name.
I’m looking into the ice cream too but it’s requiring a bit more research since I’ve never made ice cream. With the dutch oven it’s taking things you already know how to work with and using a new tool to cook them with. Ice cream is all new for me. For instance I didn’t know that you have to make sure your flavors are strong in your mix because they mellow when it becomes ice cream. Still I don’t expect it will be long before I kick Ben and Jerry out of my freezer, those damn hippies have been in there too long.
Want your own dutch oven or ice cream maker? Check out these options for the beginner.