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By admin | April 6, 2010
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Perfect (and easy) Pot Roast
By Natalie | February 4, 2010
A perfect pot roast made in the 8 QT Sante Dutch Oven.
Pot Roast
Ingredients:
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 ¼ cups water
5 ½ pounds pot roast
Directions:
1. In your Dutch oven, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in Dutch oven and coat with soup mixture.
2. Cook at 325 degrees for 2 to 2 ½ hours.
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Bacon, Cheese and Chive Scones
By Natalie | December 9, 2009
Bacon, Cheese and Chive Scones
2 cups (8 1/2 ounces) all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons (1/2 stick, 2 ounces) cold butter
1 cup (4 ounces) very coarsely grated or diced cheddar cheese
1/3 cup (about ¾ ounce) snipped fresh chives, or finely diced scallion tops
1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)
3/4 cup + 2 tablespoons (7 ounces) heavy cream, or enough to make the dough cohesive
Preheat the oven to 425°F. Lightly grease a cast iron Wedge Pan. Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly. Mix in the cheese, chives, and bacon till evenly distributed. Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together.
Transfer the shaggy dough to the greased cast iron Wedge Pan, making sure dough is distributed evenly. Brush the scones with a bit of cream; this will help their crust brown. Bake the scones for 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right in pan. Serve warm, or at room temperature.
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Baked Onion Soup in the Cobbler Pots
By guyp | December 8, 2009
Years ago in a hunting camp, a buddy of mine tossed some onions wrapped in tin foil in the fire. They were one of the side dishes to the steak and were they tasty! So I got this wild idea to do something similar in the oven using the cobbler pots on my way to a personalized soup cup for our dinner guests this past weekend.
You will need:
6 Santé Cobbler pots
6 medium onions cored
6 beef bouillon cubes
6 pats of butter
12 strips of bacon
1 cup of cut up mushrooms
Pre-Heat oven to 350.
Core the onions but leave a bottom in them.
Place one bouillon cube in each cored hole Place a pat of Butter over the bullion Dice up the bacon and distribute evenly in each cobbler pot Place the onions, hole up, on the bacon.
Put the pots and onions in the oven for thirty minutes on the ovens bottom rack. After thirty minutes carefully pull the rack forward and using boiling water from a tea kettle fill the cobbler pots 3/4 full, pour right on top of the onions hole, this helps release the bouillon cube. The reason for boiling the water is so you don’t shock the cast iron and break it with cold water and it keeps the cooking time down because the oven doesn’t have to bring the water temperature up for it to start cooking again.
Add mushrooms evenly to each pot. Slide rack carefully back into oven and continue to cook for another thirty minutes.
Onion firmness will depend on how long you continue to cook it. Longer for soft onions, shorter for firmer onions. When setting the cobbler pots out as soup dishes make sure you set them on a got pad or trivet that won’t spill or toast. If your guest are not fond of eating onions but like the flavor they can eat around the onion and just enjoy the broth. If they are onion fans they can go about eating the onion in any manner they feel they’d like. This meal I transferred some of my onion over to my plate on top of the skillet potatoes and then enjoyed the rest as soup.
Several variations of this look to be possible. So have fun and enjoy some delicious soup on a cold winter evening.
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Banana Bread
By Natalie | September 24, 2009
Banana Bread in the Cast Iron Bread Pan
Makes one 9-inch loaf
2 cups all-purpose flour, plus more for dusting the pan
1 ¼ cups walnuts, chopped coarse (optional)
¾ cup sugar
¾ teaspoon baking soda
½ teaspoon salt
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 ½ cups)
¼ cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool.
3. Whisk the flour, sugar, baking soda, salt, and walnuts together in a large town; set aside.
4. Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
5. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)
*Recipe taken from The Best New Recipe
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