Dutch Oven Cooking

The current cold and icy winter weather beckons Cassandra to prepare some delicious dutch oven comfort food:

Braised Viennese Pork Roast with Heirloom Potatoes

Makes 6 servings.

3 lb boneless pork loin roast
1/4 c bacon drippings
1 c chopped onion
1 c chopped carrot
1 Tbsp Hungarian paprika
3/4 c chicken broth
2 Tbsp all-purpose flour
1/2 c dairy sour cream
1/4 tsp caraway seed
1 tsp chopped capers
1 Tbsp snipped fresh parsley

In Dutch oven, brown pork loin roast in bacon drippings; set aside. In remaining drippings, cook onion and carrot until tender but not brown. Stir in paprika. Lay roast atop vegetables; add chicken broth.

Bake, covered, in 350 degree F oven for 1 to 2 hours, or until meat thermometer registers 170. Remove roast to serving platter; keep warm.

Gravy: Strain pan drippings; discard vegetables. Measure pan drippings; skim off excess fat. Add water to drippings, if necessary, to measure 1 cup. Return to Dutch oven. Blend flour into sour cream; stir into liquid in pan. Cook and stir till thickened and bubbly. Stir in caraway seed, capers, and parsley. Serve with roast.

Serve roast and gravy with steamed heirloom potatoes and crusty whole grain bread & butter.

Dutch Oven Cooking

Pot Roast with Mushrooms

This favorite pot roast recipe includes onions, fresh mushrooms, garlic, and herbs, along with other seasonings and ingredients.

1 beef pot roast, about 3 to 4 pounds
flour
2 tablespoons olive oil
salt and pepper
2 medium onions, halved and sliced
1/2 cup water
1/4 cup tomato paste
½ cup red wine
1 clove garlic, minced
1/4 teaspoon dry mustard
1/4 teaspoon dried leaf thyme
1/4 teaspoon rosemary, crumbled
1/4 teaspoon ground marjoram
1 small bay leaf
8 oz. fresh sliced mushrooms
1 tablespoon flour blended with 3 tablespoons cold water

Trim roast then dredge in flour. Heat olive oil in a Dutch oven over medium heat; brown the beef on all sides. Season with salt and pepper. Add onions. Combine the water, tomato paste, wine, garlic, seasonings, and bay leaf; add to the pot. Cover and cook over low heat for 2 1/2 hours, or until tender. Add mushrooms and heat through. Remove meat to a warm platter. Skim fat off pan juices. Stir in flour and water mixture, cooking and stirring until sauce is thickened. Serve over the pot roast.

Serves 6 to 8

Dutch Oven Cooking

Easy Dutch Oven French Braised Chicken with Mushrooms and Potatoes
Serves 4

8 chicken bone-in or boneless chicken thighs (about 2 1/2 pounds total)
Coarse salt and ground pepper
Dried or fresh Thyme
1/4 cup all-purpose flour
2 tablespoons olive oil
4 small potatoes cut into quarters (I prefer Yukon Gold or red potatoes)
6 garlic cloves, peeled and quartered
¾ cup dry white wine
¾ cup chicken broth
3 tablespoons Dijon mustard
1 container of sliced fresh mushrooms

Directions
1. Season chicken with salt and pepper and thyme; coat with flour, shaking off excess.
2. In a Dutch oven or 5-quart pot with a tight-fitting lid, heat olive oil over medium-high. Cook chicken until browned, 3 to 4 minutes per side. Remove; set aside.
3. Add potatoes, mushrooms, garlic, chicken broth and wine. Stir in mustard. Bring to a boil and cook, stirring occasionally, about 5 minutes.
4. Return chicken to pot. Reduce heat to a simmer, cover, and cook until chicken is tender and cooked through, 30 to 35 minutes.

Serve with white wine, a salad, and French or sourdough bread.