Download PDF by Sharon Kramis, Julie Kramis Hearne: The Dutch Oven Cookbook: Recipes for the Best Pot in Your

By Sharon Kramis, Julie Kramis Hearne

ISBN-10: 1570614989

ISBN-13: 9781570614989

During this follow-up to their winning forged iron Skillet Cookbook, Sharon Kramis and Julie Kramis Hearne sing their own praises the various virtues of that kitchen standby, the Dutch oven. no matter if the version in hand is a well-used and blackened garage-sale locate, or the newest celery-green merchandise from los angeles Creuset, this factor rather chefs. this can be the pot for gradual cooking, simmering pot roats and bird stews. it really works at the stovetop and within the oven.

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During this follow-up to their winning forged iron Skillet Cookbook, Sharon Kramis and Julie Kramis Hearne sing their own praises the numerous virtues of that kitchen standby, the Dutch oven. no matter if the version in hand is a well-used and blackened garage-sale locate, or the most recent celery-green merchandise from l. a. Creuset, this factor quite chefs.

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Extra info for The Dutch Oven Cookbook: Recipes for the Best Pot in Your Kitchen

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Add the onions, celery, and fennel and cook uncovered for 5 minutes. Sprinkle the flour over the vegetables and mix well. Slowly pour in the chicken stock. Cook for 5 minutes, stirring, then turn the heat down to a simmer. Add the bay leaf and the potatoes. Cook over low heat until the potatoes are tender, about 15 minutes. Add the corn. Stir in the heavy cream. Add the smoked salmon and the halibut and gently simmer 8 minutes longer. Ď Season with salt and pepper. Serve in warm, shallow soup bowls.

Add chicken broth, cumin, pasilla or chili powder, and cinnamon. Bring to a boil, and then reduce heat. Simmer for 10 minutes. Add beans and chicken, and cook for another 5 minutes or until chicken is heated through. Add tomatoes and lime juice. soups, chilies & chowders 19 Ď Season with salt and pepper. Ladle into warm bowls. Serve with cilantro, green onion, avocado, feta, lime wedges, and tortilla strips on the side. Let your guests enjoy creating the finishing touches. Tortilla Strips 4 tablespoons olive oil 2 tortillas, cut into 1-inch by 5-inch pieces Ď 20 Heat oil in a skillet over medium heat, add tortilla strips, and cook for 3 minutes on each side or until golden brown.

Simmer for 10 minutes. Add beans and chicken, and cook for another 5 minutes or until chicken is heated through. Add tomatoes and lime juice. soups, chilies & chowders 19 Ď Season with salt and pepper. Ladle into warm bowls. Serve with cilantro, green onion, avocado, feta, lime wedges, and tortilla strips on the side. Let your guests enjoy creating the finishing touches. Tortilla Strips 4 tablespoons olive oil 2 tortillas, cut into 1-inch by 5-inch pieces Ď 20 Heat oil in a skillet over medium heat, add tortilla strips, and cook for 3 minutes on each side or until golden brown.

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The Dutch Oven Cookbook: Recipes for the Best Pot in Your Kitchen by Sharon Kramis, Julie Kramis Hearne


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