NEW BOOK ON EVERYTHING YOU EVER WANTED TO KNOW ABOUT DUTCH OVEN COOKING

The Lodge Book of Dutch Oven Cooking By J. Wayne Fears

http://shop.lodgemfg.com/cookbooks-and-videos/dutch-oven-cookbook.asp

On April 29 and 30, 2017 during the National Cornbread Festival in South Pittsburg, Tennessee I will be at the Lodge Outlet Store autographing my new book The Lodge Book of Dutch Oven Cooking. With me will be members of the Tennessee Dutch Oven Society cooking some of the recipes from the book for you to sample. I would like to meet as many Dutch oven enthusiasts as possible those two days so put the date on your calendar.

A series of F4 tornados knocks out the electrical transmission lines, cell towers and local power lines in a five county area. For two weeks or more the area faces life without electricity and basic communications.

A small rouge nation has three “in place” radicals in the United States who rent small planes, fly to 15,000 feet above three preselected locations and each simultaneously set off small nuclear devices, an EMP attack. Everything electrical in the United States is fried. Within an instant we are living in the 1300’s.

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BANNOCK THE BREAD OF ADVENTURERS

Up in the North Country the seventeenth-century French-Canadian voyagers opened up the wilderness from the St. Lawrence River to northwestern Canada with their trapping and trade operations. These great canoeists traveled vast distances on light rations. One of their main staples was bannock, a simple bread of European and Native American descent.

The European version of bannock is said to have originated in Scotland and was made traditionally of oatmeal. The Native American bannock of pre-contact times was made from flour ground from natural substances gathered from the woods such as acorns, cattail heads, plant bulbs or corn. The first European explorers brought their version of bannock with them and between the two cultures bannock was the bread of the wilderness. The French voyageurs called it “galette”, the Scotch bannach, others called it bush bread, trail bread, fry bread and grease bread. Bannock, from the Scotch word, stuck. 

From early history until today those who spend much of their time in the backcountry depend upon this simple but delicious bread. I learn to love bannock while exploring the Arctic where it was a staple of every meal. I brought the modern bannock recipe back to Alabama to cook in my home. It became a hit with all who tried it and remains a favorite in my house and when I am in the backcountry.

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CHUCK WAGON BREAD PUDDIN’

One of the best deserts you can serve from the back of a chuck wagon or from the outdoor dining table on your patio is bread pudding topped with a warm sweet sauce. Here is a simple recipe I got from an old Canadian outfitter many years ago. The bourbon sauce is one that I got from Texas chuck wagon master chef Bill Cauble, mighty tasty.

Portions: 6
Dutch oven: 12-inch

Ingredients

  • 12 leftover biscuits or a ½ loaf of Italian bread, cubed
  • 1 can (12 oz.) of evaporated milk
  • 1/3 cup sugar
  • 2 eggs
  • 1 tablespoon butter
  • ½ cup raisins
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground nutmeg
  • 1 tablespoon ground cinnamon
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DID LEWIS AND CLARK REALLY USE A CAST IRON DUTCH OVEN

In 1804 one of the greatest expeditions in history departed St. Louis to explore the United States newly acquired Louisiana territory. The Lewis and Clark Expedition was one of the most famous camping trips of all time. The cast iron Dutch oven would certainly be one of the choice cooking vessels of the expedition, or would it?

When I wrote the first edition of my book, The Complete Book Of Dutch Oven Cooking, the two year bicentennial celebration of the Lewis and Clark Expedition was about to begin. There was much written, and promoted, about this grand adventure, not the least of which was the cast iron Dutch ovens they used to cook for the men on the expedition. Like many writers, in the past I have written that the Dutch oven was carried by Lewis and Clark on their trip. Did I know it for sure or did I trust another writer? I trusted another modern writer. But as I was researching my book I wanted to write about their Dutch ovens based on solid historical facts.

I began my research by reading the published journals of the expedition written by Lewis. There was no mention of cast iron Dutch ovens, only brass kettles. Disappointed, I next read the published journal kept by expedition member Patrick Gass, and again no mention of Dutch ovens. Could it be that the Dutch oven didn’t make the trip and over the years all of us who have written the use of the Dutch oven on the expedition were wrong?

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