NEW BOOK ON EVERYTHING YOU EVER WANTED TO KNOW ABOUT DUTCH OVEN COOKING
The Lodge Book of Dutch Oven Cooking By J. Wayne Fears
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.
In either case the kitchen becomes the center of attention in the home as we must eat to have the energy to meet the new challenges we face. How without electricity will we bake bread, steam vegetables, fry bacon, stew wild game, boil meat, etc., in short how will we find a solution for replacing the home ovens, range and microwave oven?
As with many survival situations all we have to do to find solutions is to study history. Since the early 1700’s, long before stoves were invented, the cast iron pot we now call the camp Dutch oven, was the one pot kitchen for early European and American homes, settler homesteads, exploration camps, logging camps, cowboy chuck wagons, mining camps and hunting outfitters.
Today cast iron camp Dutch ovens are not only great pots to have on hand for survival but for patio cookouts or to take on family camping trips. There’s magic in those black pots!
Using the information in my new book, The Lodge Book of Dutch Oven Cooking anyone can master the art of Dutch oven cooking. This full color, 165 page, paperback book is loaded with everything you need to know about serving great tasting meals from these black pots.
- How to select and care for Dutch ovens
- Time tested tips for better Dutch oven cooking
- Cooking with charcoal briquettes
- Cooking with campfire coals
- Cleaning and maintaining your Dutch oven
- 34 of my tested delicious recipes
- Selecting Dutch oven accessories
- History of the Dutch oven
- …and much, much more.
The Dutch oven is the one cooking pot that does it all: it bakes bread, steams vegetables, boils seafood, fries eggs, stews wild game, and broils meat. Dutch ovens produce great-tasting food with a small amount of effort and a lot of fun.
Whether you’re interested in prepping, cooking like a cowboy, camping or throwing a patio party for friends, Dutch ovens will make cooking simple, unique, and enjoyable.
The Lodge Book of Dutch Oven Cooking
To purchase your copy go to: http://shop.lodgemfg.com/cookbooks-and-videos/dutch-oven-cookbook.asp
Try this simple recipe from the book:
PINEAPPLE UPSIDE DOWN CAKE
If your cooking gear includes a 10-inch pineapple upside down cake pan then this will be an easy desert to cook. It is an ideal recipe to use when you have returned to camp after a full day afield.
Dutch oven: 12-inch
1 pkg. Jiffy Golden Yellow Cake Mix
¼ cup butter, softened
½ cup brown sugar
1 can pineapple slices, drained reserve juice
1 small jar of maraschino cherries
- Preheat Dutch oven.
- Melt 1/4 cup butter in the pineapple-upside-down cake pan and sprinkle it with ½ cup of brown sugar
- Place pineapple slices over the brown sugar and place a maraschino cherry in each center. Set aside
- In a medium bowl beat yellow cake mix, egg, and ½ of pineapple juice for 4 minutes.
- Pour batter over pineapple slices in pineapple upside down cake pan. Place in Dutch oven on trivet or cake rack.
- Cook until cake is golden brown and toothpick inserted in center comes out clean.
- Remove from Dutch oven, pour ½ of pineapple juice over cake and allow to cool in pan for 2 minutes.
Carefully flip into serving plate and serve warm.