Butter Chicken

 

Ingredients: 

2 Chicken Breasts (250g)

4-5 roma tomatoes (can also use canned peeled tomatoes)

1 large red onion

4-5 cloves of garlic

3/4 cup cream (I used 20%)

Spices for Curry:

1 tbsp garam masala

1 tsp tumeric

1 tsp cumin

1 tsp coriander powder

2 tsp kashmiri red chilli powder

1 tbsp sugar

2 tbsp dried fenugreek leaves or bay leaves if you dont have those

Chicken Marinade

2 tbsp yogurt

1 tsp garam masala

.5 tsp turmeric

.5 tsp cumin

.5 tsp coriander powder

1 tsp kashmiri red chili powder

Outside of class prep time: ~30 minutes

Cook time: 1 hour

Before Class: (you can also try to do these steps in the dutch oven but I found it easier to do it beforehand)

1.  start by chopping chicken breasts into bite sized cubes

2. marinate it with the spices listed above for around an hour (longer if you have the time)

3. air fry or pan fry the chicken for 12 minutes at 380F

4. chop up 1 red onion and tomatoes

5. heat up 2 tbsp of oil in your pan and add in minced garlic and onions. let that cook for a few minutes before adding in the tomatoes and cook till the tomatoes are soft. the trick is to add a bit of water and cover (4-5 minutes)

6. once soft, add in the spices listed above and blend it up until smooth

In Class:

1. heat up your dutch oven add the curry, sugar, and dried fenugreek leaves or bay leaves and cream and your chicken and you're done. now make it pretty with garnish. Enjoy!

Apple Crisp

 

Dutch Oven Apple Crisp:

Ingredients:

For the crumb mixture:

2 cups quick-cooking rolled oats

2 cups packed brown sugar

1 cup whole wheat all-purpose flour

1/2 tsp of salt

2 tsp of cinnamon

1 cup of butter

Apples:

3-4 lbs of apples (honey crisp are the best)

4 tablespoons of coconut sugar

Instructions:

Combine oats, brown sugar, flour, cinnamon, and dash salt. Cut in butter till mixture resembles coarse crumbs; set aside. Peel, core, and slice fruit. Place fruit into dutch oven, sprinkle with coconut sugar. Sprinkle crumb mixture over all. Bake in a 350 dutch oven for 45 minutes, about 9 briquettes on the bottom and 15 on top. Serve with vanilla ice cream. 

Cherry Chocolate Bread

I combined two recipes to make this and modified as I went:

https://www.theperfectloaf.com/dark-chocolate-cherry-sourdough-bread/ 

https://www.recipetineats.com/easy-yeast-bread-recipe-no-knead/#wprm-recipe-container-43976 

Ingredients:

3 cups (450g) flour , bread or plain/all purpose

2 tsp (1 Fleischmann’s RapidRise packet) instant or rapid rise yeast 

2 tsp (12g) cooking / kosher salt , NOT table salt

3 tsp (12g) sugar 

2 cups (315g) very warm tap water, NOT boiling or super hot (ie up to 55°C/130°F)

7 tsp (16g) unsweetened cocoa powder

2 tbsp (16g) canola oil (or other neutral-flavor oil)

1/3 cup (90g) Dark chocolate chunks (or chips) 

90g Dried sweetened tart cherries (about half of a great value 5oz bag)

Outside of class prep time: ~3 hours

Preheat time: 30 minutes

Cook time: 30 minutes

Briquettes: 35-40, 15 on bottom, the rest on top

Instructions:

1. Bloom the Cocoa Powder: Put the oil in a medium saucepan over medium heat and heat until very warm, 2 to 4 minutes. Add the cocoa powder and whisk continuously until the powder dissolves and the mixture becomes thick, about 3 to 4 minutes. Remove the pan from the heat and let cool. (Pro tip: start whisking immediately or the cocoa powder will burn)

2. Mix Dough: Mix flour, yeast, salt, and sugar in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Pour the bloomed cocoa onto the dough and mix it in until it’s thoroughly incorporated. If you want the dough to be completely dark in color, mix the cocoa in well at this point, but if you’d like a more marbled bread look, mix it more gently and stop before it’s fully dispersed. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for the right consistency. (see attached picture)

3. Rise: Cover with cling wrap or plate, leave on counter for 2–3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly (see attached picture). If after 1 hour it doesn’t seem to be rising, move it somewhere warmer. 

4. Optional – refrigerate for flavour development: At this stage, you can either bake immediately (move onto Step 6) or refrigerate for up to 3 days.

5. Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for 45 – 60 minutes while the oven is preheating. Cold dough does not rise as well.

6. Preheat oven – Put empty dutch oven on briquettes, Preheat to 450°F (about 30 minutes)

7. Mix cherries and chocolate in: pour about half of the cherries and chocolate into the bowl. Put some flour on your hands, and stretch and fold the dough to lightly mix the cherries and chocolate, then pour in the rest. Stretch and knead the dough until the cherries and chocolate are relatively well-mixed in the dough. During this process, try as best you can to roll/fold the dough into a round shape. 

8. Transfer to paper: Put a large piece of parchment/baking paper (not wax paper) on top of the bowl, then flip the dough upside down onto the paper (i.e. seam side down, smooth side up). You can reshape it into a more round(ish) shape or just leave it be. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits! Using a sharp knife, score the top of the loaf.

9. Dough in pot: Remove the lid of the hot dutch oven. Holding the edges of the paper, drop the paper with the dough on it into the pot, place the lid on. (because the lid is hot, having a friend help with this is very helpful)

10. Bake for 30 minutes, lift paper and bread out of the oven, cool for 10 minutes before slicing. (to keep the top from burning, I took about half of the briquettes off the top for the last 10 minutes)

Kurt's Carrot Cake

Carrot Cake—12" Oven

Ingredients 

Oven

• 1/2 cup melted butter

Cake Batter (Prepare beforehand)

• 3 Cup flour
• 3 tsp baking powder
• 2.25 tsp baking soda
• 3 tsp cinnamon
• 3 C sugar
• 1.5 tsp salt
• 1/3 Cup oil
• 6 eggs
• 3 Cups shredded carrots
• 8 oz crushed pineapple w/ juice
• 1 Cup crushed/broken up walnuts

Frosting (Prepare beforehand)

• 1/4 Cup warm butter
• 8 oz warm cream cheese
• 1-2 tsp vanilla extract
• 1lb powdered sugar

Instructions

Cake Batter Preparation

• Mix dry ingredients
• Mix in Wet ingredients 

Frosting Preparation

• Mix Ingredients

Cooking Instructions

• Pre-Heat your oven to 350-375 degrees (30 Briquettes - 19 on top, 11 on bottom)
• Add 1 cube (1/2 cup) of butter to the heating dutch oven (melt, but do not brown)
• Add Cake Batter
• Cook until knife or toothpick comes out clean (about 45 minutes - rotate oven and lid every 15 minutes)
• Add frosting while hot and shmear around.
• Put lid back on for 3-4 minutes to warm up frosting and then spread evenly
• Serve and Enjoy!

Tomato Focaccia

 Recipe adapted from Urban Farm & Kitchen, No Knead Tomato Focaccia 

Ingredients:

-4 Cups All-Purpose Flour

-2 Teaspoon Kosher Salt

-2 teaspoon Instant Yeast (1 package)

-2 Tablespoon Extra Virgin Olive Oil

-2 Cups Lukewarm Water

For Baking and Garnish:

-1/4 Cup Extra Virgin Olive Oil - For oiling the dough and oven

-1 Cup Cherry tomatoes - sliced in half

-2-4 Tablespoon Fresh Rosemary

-1/2 Cup Parmesan Cheese 

- Flaky Salt

Instructions:

1. Mix in a large bowl the flour, salt, yeast, olive oil, and room temperature water with wooden spoon. 

2. Knead the dough for 6-8 minutes and let it rise for 1 hour after drizzling olive oil on top. 

3. Deflate the dough and shape it into the dutch oven and let it rise for another hour or two as you get your coals ready. 

4. Dimple the dough when your coals are about ready and drizzle olive oil over the dimpled dough. Add in cherry tomato slices into the dimples and press on rosemary and sprinkle most of the cheese.  

5. Get ready about 30 coals with a little more coals on the top than the bottom of the oven.

5. Let the bread cook in the dutch oven for about 30-40 minutes, make sure to watch and take it out when the bread looks golden and the cheese is roasted well.

6. After removing the bread from the coals sprinkle on the rest of the cheese and the flaky salt. 

7. You can let it sit for 30 minutes for better cutting or enjoy right away.

Alice Chicken

 

Ingredients:

• 4 chicken breasts
• 1 pack of bacon
• 1 pack of mushrooms
• 2 cups of cheese (whichever you prefer)
• Sauce:
• 1 cup mayo
• 1 cup honey
• 4 Tbs spicy mustard
• 4 tsp vinegar
• Salt and pepper to taste

Marinade (if you so choose):

• 2 cups of water
• 1/2 tsp salt
• 1/2 tsp of liquid smoke
• 1/4 tsp pepper, onion powder, garlic powder, and paprika
• Marinade for 3-4 hours or over night

Cooking:

• Prep 28 briquettes
• Place all briquettes on the bottom of Dutch oven
• Cook bacon. It won't turn crispy unless prepped beforehand. Cook to preference.
• Remove bacon and cut into small pieces
• Cut mushrooms and cook in bacon grease
• Remove mushrooms and combine with bacon
• Place chicken into Dutch oven with 8 briquettes on bottom and rest on top
• Mix all sauce ingredients into a mixing bowl
• After 15 min flip chicken
• Once chicken temp reaches 165 degrees add sauce, bacon, mushrooms and cheese on top
• Once cheese is melted your meal is ready

Roasted Garlic Rosemary Parmesan Sourdough

 

Dutch Oven Sourdough: Roasted Garlic Rosemary Parmesan

(1 loaf – or split for two flavorful halves!)

Ingredients:

Sourdough Base:

• 100g active sourdough starter
  
  

• 350g room temp water (hold back ~50g)
  
  

• 500g bread flour
  
  

• 9g salt
  
  

Garlic Rosemary Parmesan Inclusions:

• 1 head garlic, roasted
  
  

• ¼ cup (or 1 small packet) fresh rosemary, finely chopped
  
  

• ½ tsp onion powder
  
  

• ½ tsp oregano
  
  

• 2 tbs grated parmesan cheese
  
  

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Make the Dough:

1. In a large bowl, mix 100g starter with ~300g water until dissolved.
   
   

2. Add 500g flour and mix until just combined.
   
   

3. Cover and rest for 30 minutes (autolyse).
   
   

4. Add remaining 50g water and 9g salt, then mix until well incorporated.
   
   

5. Cover and rest another 30 minutes.
   
   

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Build Strength (Stretch & Folds):

1. Perform a set of stretch and folds, then rest for 30 minutes.
   
   

2. Repeat this process 4 more times (over about 2.5 hours total).
   
   

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Bulk Fermentation:

• Let dough rise 4+ hours, until ~50% larger and bubbly on top and sides.
  
  

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Add Inclusions (Split Dough for Variety):

After bulk fermentation:

1. Pre-shape your dough and rest for 20 minutes.
   
   

2. Split dough in half (if making two flavors).
   
   

3. Flatten each half and layer in inclusions (see below).
   
   

4. Roll up the dough, adding more as you go for even distribution.
   
   

5. Shape into a ball and place into floured proofing baskets.
   
   

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Garlic Rosemary Parmesan:

• Roasted garlic (1 head)
  
  

• ¼ cup fresh rosemary, finely chopped
  
  

• ¼ cup grated parmesan
  
  

• ½ tsp onion powder
  
  

• ½ tsp oregano
  
  

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Jalapeño Cheddar (Optional Variation):

• ¼ cup Pickled jalapeños, chopped and patted dry with a paper towel
  
  

• 3 oz sharp cheddar cheese, cubed
  
  
  

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Cold Proof:

• Cover and refrigerate overnight (8–12 hours).
  
  

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Outdoor Bake (Dutch Oven):

1. Light 35 charcoal briquettes.
   
   

2. Once ready, place 15 under and 20 on top of the Dutch oven.
   
   

3. Preheat oven with lid on for 20 minutes.
   
   

4. Line with foil tin or parchment.
   
   

5. Place dough inside, spray with water or toss in ice cubes for steam.
   
   

6. Cover and bake at 450–500°F.

        Note: About 20 minutes in, I started another batch of 20 briquettes to keep the heat going for the bread.

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Baking Time:

1. Score your dough 10–20 minutes in for a clean bloom.
   
   

2. Check after 30 minutes, then every 15–20 minutes until crust is golden brown.
   
   

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Cool & Serve:

Let cool for at least 1 hour wrapped in a clean towel or on paper towels.