Tag Archives: dutch oven

hearty spicy and sweet lamb stew…

19 Nov

lamb stew urbanpocketknife

Okie dokie, the toques, giant scarves and mittens are out!  The weather is getting nippy which always means the slow cooking starts happening in my kitchen.  There’s no steadfast rules for a good stew, you scrounge your fridge for some veggies, get a nice slab of meat and add some tasty liquid.

If I’m home with time on my hands, it goes in the dutch oven, if I’m out, it’s in the crockpot.  This particular stew is slightly sweet from the veggies, has lots of tender meat, garlicky and a touch spicy.  Share it with friends, eat it with a hunk of sourdough bread and freeze the leftovers for future meals.

Here’s the recipe!

Continue reading

Advertisements

slow cooked pork stew…

30 Jul

pork stew urbanpocketknife

 

When I’m lazy, I usually throw everything into a dutch oven and cook it to death until it resembles some kind of stew thing.  I like to throw in hardy veggies like carrots and onions in the beginning and then softer veggies towards the end.  This simple stew has some pre-made spice mix tossed in along with some beef stock I had froze earlier.

In general, once the meat is tender, I scoop everything out and let the beef stock reduce.  Add everything back in and there’s no need for cornstarch or flour to thicken the sauce since it’s been reduced so far.  Throw some steamed green veggies on top, and I say dinner is done!

dutch oven red wine savoury beef short ribs…

9 Nov

This by far is my ultimate dish (perhaps it may even be my signature) that is crowd pleasing, uses my preserving efforts and is oh so easy!  I start off by cutting 4-5lb of organic beef short ribs into individual ribs.  Sear them in my dutch oven with a little bit of olive oil in batches.

Then here’s the kicker…I only add 3 more ingredients to it!  Ribs all go back in the pot, I add one 500ml jar of lamb stock that I froze earlier in the year, 500ml of pinot noir that I made earlier in the summer at one of those make-your-own wine places and simmer the dickens out of it.

The lid stays on for most of the cooking time, I don’t really time it at all but I would guess I braise them for 3-4 hours stirring it once in a while.

Once the shortribs are fall off the bone amazing, I take them out and pull out all the bones.  I let the liquid simmer down until it reaches a nice thick consistency.  Then for the 3rd ingredient!  I add 250ml of BBQ sauce I made out of heirloom tomatoes and had canned in the summer.

Done.  Shortribs go back in for a quick coating of the sauce and voila….something that seems complicated that ends up being the easiest thing to cook.  Using three ingredients that I had prepared earlier and stored is too simple to pass up.

Love.

melt in your mouth beef cheek…

18 Jul

Once upon a time I had the pleasure of tasting beef cheeks at Black Hoof in Toronto.  I’m not sure why people get confused at what part of the cow it is from as the name is pretty obvious…it’s the cheeks of the cow…not the butt but the cheeks on the face.

You would think that it would be very tough considering cow’s spend a lot of time chewing grass but braised for long hours, this cut of meat turns super tender and buttery…quite delicious in fact!

It’s not always easy to find beef cheeks, you’ll probably have to special order it from a good butcher shop.  I ended up asking the organic meat farm I order from and they were more than happy to send it my way on my next order.

Served on a bed of mashed parsnips, a dollop of bacon jam from Skillet and finished with a red wine reduction sauce, no one was squeamish while eating this meal!

Here’s the recipe!

Continue reading

coq au vin in my new dutch oven!

8 Apr

coq au vin urbanpocketknife

Sometimes the most exciting things is getting a wicked kitchen accessory.  Canadian Tire had a red Kitchen Aid cast-iron enamel coated dutch oven (3.5 quarts) that normally retailed for $99 for a measly $30.  I had to have it.

Cast iron is awesome, it heats evenly, retains heat (for serving later) and lasts a lifetime.  My first attempt at cooking in this lovely dutch oven had to be something a little special…coq au vin, here we come!

This one pot wonder is not only easy but it’s super tasty and easily passable as a fancy dish.  It’s basically stewed chicken that has been browned in bacon fat (insert drool here) with some tasty veggies in a wine sauce.  You can’t go wrong.

Here’s my recipe…you could use a regular ‘ol stock pot to make it but seriously, cook and serve in the same pot?  Yes please!

Continue reading