What are some of your favorite recipes cooked in a porcelain-on-cast iron dutch oven?

M

michael-in-phoenix

Well-known member
I (kinda) splurged at Macy's after-Christmas sale.

I've always wanted a good quality 7-quart porcelain-on-cast iron dutch oven, so I watched for a good bargain at Macy's. I happened to have a $10 Macy's gift card burning a hole in my wallet and a "15% off" coupon to boot, so I took careful aim.

They put the Martha Stewart red one on sale for $72, so, armed with my card and coupon, I went for it.

I've made soup and chicken a la king. I will braise, stew and soup my way to a happy new year. I plan to keep it out on the stove (it looks good there), so I'm interested in your favorites!

Thanks in advance,

Michael

 
Milk-braised pork loin. Veal cacciatore in the January Gourmet. Chicken with capers and olives. Red-

cooked pork shoulder (in Joy). Cassoulet. Slow-roasted lamb with herbs. Swedish pot roast (beef or venison with prunes and cream).

You want it, I post it.

 
Anything that cooks a long time and/or goes in the oven after browning.....

the milk braised pork, a 'faster' version of the crockpot chicken cassoulet, all my soups and stews now, vinegar chicken, roasts, Sunday gravy (tomato sauce), osso bucco, pork and sauerkraut, Mom's brisket (think this is one of the Dawn's recipes), Lee Bailey's brisket with lemon horseradish sauce, rinder rouladen, this Ukrainian roast stuffed with breadcrumbs & horseradish (forget the name), choucroute garnie, beans, you name it. It virtually just stays out on the stove waiting for it's next task I use it so much.

 
Missy, you say "all my soups and stews." Does the enameled cast iron make a difference or is it just

that your pot is always out? I've never used mine for soups or stews, not sure why not.

 
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