Pumpkin Chocolate Chip Bread

 

• ▢
• Ingredients
       2 cups granulated sugar

• ▢1/2 cup butter, softened
• ▢3 large eggs
• ▢2 teaspoons vanilla extract
• ▢15 ounces canned pumpkin
• ▢2 3/4 cups all-purpose flour
• ▢1/2 teaspoon baking powder
• ▢1 1/2 teaspoons baking soda
• ▢1 teaspoon salt
• ▢3/4 teaspoon ground cinnamon
• ▢1/4 teaspoon ground cloves
• ▢1/4 teaspoon ground nutmeg
• ▢1/2 cup milk
• ▢12 ounce package chocolate chips

       Instructions

       

• Line the bottom of two 8.5 x 4.5 inch loaf pans with a piece of parchment paper. Get Dutch Oven ready to cook at 350 degrees.
• Add the sugar and butter to a mixing bowl and beat with an electric mixer until well combined. Add eggs, pumpkin and vanilla and mix to combine. 
• In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
• Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.
• Pour the batter into prepared pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. It may be closer to 75 minutes if stating from a cold Dutch Oven. Cool for a few minutes in the pan before inverting onto a wire rack to cool.

Churros

 

CHURROS

Ingredients:
1 cup water
3 tbsp sugar
1/2 tsp salt
1 cup flour
1 egg
Oil for frying (vegetable or canola)
1/2 cup sugar + 1 tsp cinnamon (for coating) (just bring a bag of it)

Instructions:

1. Make Dough at Home
   Bring water, sugar, and salt to a boil. Remove from heat and stir in flour until a thick dough forms. Let cool for a few minutes, then mix in the egg until smooth and fully combined. Store in a piping bag or zip-top bag for transport.

2. Heat Oil
   Add 2–3 inches of oil to a Dutch oven. Heat over coals or fire to about 350–375°F. (No thermometer: drop in a small piece of dough—it should bubble and float when ready.)

3. Shape Churros
   Pipe 4–6 inch strips directly into the hot oil (you can do many shapes—I did hearts). Cut the dough with scissors or a knife.

4. Fry
   Cook 2–3 minutes per side until golden brown (some took longer than others). Do not overcrowd the pot. Remove with tongs or a slotted spoon.

5. Coat
   Roll in cinnamon sugar while still warm.

Detroit Style Pizza

**Ingredients**

**Dough:**

 * 300g (about 2 ¼ cups) bread flour

 * 5g (1 tsp) instant yeast

 * 9g (1 ½ tsp) kosher salt

 * 220g (about 1 cup) warm water

 * Olive oil (for greasing)

**Toppings:**

 * Sliced Muenster cheese

 * 12 oz low-moisture mozzarella cheese, cut into ½-inch cubes

 * 1 cup pizza sauce

 * Pepperoni (optional)

**Instructions**

 1. **Mix:** In a stand mixer bowl, combine the flour, yeast, and salt. Add the water and mix on low speed until a rough ball forms. Turn off the mixer and let the dough rest for 10 minutes.

 2. **Knead & Rise:** Mix on medium-low speed with the dough hook for 10 minutes until the dough becomes smooth and silky. Form it into a tight ball, cover the bowl, and let it rise in a warm place for about 2 hours (until doubled in size).

 3. **First Stretch:** Generously oil the bottom and sides of your Dutch oven. Put the pizza dough in and stretch it toward the sides. Cover and let rest for half an hour.

 4. **Second Stretch & Top:** Stretch the dough again so it reaches the edges. Line the perimeter of the Dutch oven with the sliced Muenster cheese so it rests against the sides for a crispy edge. Press the cubed mozzarella cheese evenly across the rest of the dough, add pepperoni if using, and spoon the sauce in thick stripes across the top.

 5. **Bake:** Cook for 30 minutes in the Dutch oven with 14 briquettes on the bottom and 30 briquettes on top.

Mexican Camping Chilaquiles

 

Ingredients

• 1 15- oz bag Juanitas tortilla chips
• 1 16- oz can enchilada sauce (red or green, depends on taste)
• 1/2 cup cotija cheese
• 4-6 eggs

FILLING

• 1 cup roasted corn
• 1 cup cooked ground beef (seasoned with chili, paprika, cumin, salt, garlic)
• 1 4- oz can diced green chiles
• 1 lime juiced
  
• sea salt, to taste
• ground black pepper, to taste

SERVE WITH

• Crumbled cotija cheese
• Chopped cilantro
• Mexican crema sauce
• Lime slices
• Hot sauce

Instructions

• Combine filling ingredients. You can substitute any meat or veggie for the corn and ground beef. Toss filling with green chiles, lime juice and season to taste. If filling ingredients are bland, a bit of cumin can help punch up the flavor.
• Grease Dutch Oven with olive oil.
• Pour in a layer of corn tortillas/chips, then 1/3 of filling mixture, 1/3 of cheese and a generous pour of enchilada sauce. Continue layers until you get to the top.
• Create indentations for each egg. Sprinkle cotija cheese over the top and crack eggs into each nest, season with salt and pepper and cover with lid.
• Place on 10-15 briquettes for approximately 20-30 minutes. Then top the dutch oven with 6-8 pieces of charcoal. Rotate lid and dutch oven at 15 minutes.
• Cook until dish is cooked through and egg whites are set with runny yolks.
• Serve with cotija, crema, cilantro, lime slices and hot sauce.

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!

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

Sour Cream & Noodle Casserole

 This is a childhood favorite of mine, and adapting it to the dutch oven was not that hard to do. 

 

2 lbs ground beef 

16 oz container of sour cream 

16 oz container of cottage cheese 

2 bundles of green onions 

1 15 oz can of tomato sauce 

1 bag of egg noodles 

2 cup bag of shredded cheese (I usually add more cheese than 2 cups) 

Garlic powder 

Onion powder 

Salt 

Pepper

1. Pre cook your noodles about 3/4 of the way to done before you start with the dutch oven. I cooked mine for 6 minutes and then put them in a bag that I took to the park. 

2. Once you get to the park, mix sour cream and cottage cheese in a bowl and cut up your green onions. Add the green onions to the sour cream and cottage cheese mixture. Then add your noodles and mix. 

3. Heat up your oven to brown your meat. Use salt, pepper, garlic and onion powder to season meat. Once meat is cooked add the can of tomato sauce and let it simmer for 5 or so minutes. Then you will want to take maybe 2/3rds of it out and put it in a bowl, leaving a layer of the meat mixture on the bottom of the dutch oven (about 1/3rd of it).

4. Lay down a layer of the sour cream noodle mixture you made over top of the beef, followed by a generous layer of shredded cheese. 

5. You will then repeat until you run out. Beef, noodles, cheese. You will want the most amount of shredded cheese on top so it forms a crust. 

I used about 12 briquettes on bottom and 14 on top. Everything is already cooked so the dutch oven is playing the part of finally warming it up. You will know its done when the cheese on top is starting to turn a golden brown. (thats when it tastes the best!) 

Multi Berry Cobbler

By Elisabeth Currit and Nathan Thompson

                                                          

Ingredients:

Filling:

• 24 oz bag (about 3 cups) frozen berry mix. We used a strawberry, blueberry, blackberry mix
• 2 tablespoons sugar
• 1 tablespoon flour
• Juice and zest from 1 lemon (about 1 tablespoon of juice)
• 1 teaspoon ground cinnamon

Topping:

• 1 cup flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup butter
• 1/3 cup milk
• Whipped cream or ice cream if desired 

Instructions:

• Combine the filling ingredients and mix to coat the berries
• Place the berry mixture into the Dutch oven (use a liner to make cleanup easier)
• To make the topping, combine the flour, sugar, baking powder, and salt in a separate bowl and mix. 
• With the butter, add it to the dry topping mix and mash until it all comes together into pea sized pieces.
• Spread the topping across the berry mix in the Dutch oven. 
• Place the Dutch oven on a bed of about 10 coals, with about 12 on the lid. Rotate both the Dutch oven and the lid slightly every 15 minutes to help it cook evenly. Let cook for approximately 45 minutes, or until the topping is golden brown.
• Serve with ice cream or whipped cream! 

Jamaican Banana Porridge

 I always imagined porridge as just being slop, but turns out it's really good! This recipe is the perfect size for a 10in, 4qt dutch oven. A 12 inch may need to be adjusted up a bit. 

Ingredients: 

• 3 Green bananas
• 2 Cups (452 g) Fresh coconut milk
• ½ tsp (0.5 tsp) Ground Cinnamon
• ½ tsp (0.5 tsp) Nutmeg 
• ½ tsp (0.5 tsp) Allspice
• 1 tsp Vanilla extract
• ¼ tsp (0.25 tsp) Salt
• 1 ½ Cup (354.88 g) Water
• Sugar To sweeten
• Condensed milk To sweeten

Make sure you are using green bananas. You can get some very green ones from the Asian Market. You need the starch content of green bananas. 

Instructions

• Wash and peel the bananas. Cut then into three pieces and blend with the coconut milk and grated nutmeg. (Be warned, green bananas are a lot harder and are a pain to peel)
• Pour the water in a pot along with the salt and put to boil on medium heat. 
• When the water boiled pour in the banana blend, along with the cinnamon, allspice, and vanilla. Stir continuously until the porridge starts thicken.
AD
• As the porridge thicken, turn the heat down to medium low and let it cook for about 5 to 10 minutes. Stir occasionally. (For dutch oven, I just removed some of the briquettes in order to turn down the heat.
• Sweeten to your taste. For this amount, I just dumped a whole can of sweetened condensed milk in and it turned out really well. 
• Serve!

Potatoes au Gratin

 

Description:

These scrumptious potatoes are cheesy, creamy, classy, and delicious. The gruyere cheese adds a rich depth of flavor and makes them unforgettable, and the hint of bacon compliments the flavor with the satisfaction of a favorite comfort food. Enjoy!

Summary:

• prep time: 45 minutes
• cook time: 1 hr 30 minutes

Ingredients:

• 2 1/2 lbs waxy potatoes (red or golden work well; starchy potatoes, e.g. Russet, are delicious, but lose the classy appearance because they mush together when cooked)
• 1 onion
• salt and pepper to taste
• 1 1/2 cups cream
• 2-3 cloves of garlic
• 2 1/2 cups shredded gruyere cheese (gruyere is expensive; apparently mozzarella and Swiss also work well)
• 2-3 tsp thyme
• 1 pack of bacon

Instructions

1. wash and thinly slice the potatoes (roughly 1/8" slices)
2. slice the onion
3. (optional) microwave the potatoes and the onion slices for 10-15 minutes to save yourself 30-45 minutes of cooking time in the Dutch oven
4. chop the bacon into 1" slices and cook in the lid of the Dutch oven
5. mix cream, salt and pepper, garlic, thyme, and 2/3 of the cheese in the Dutch oven
6. neatly arrange onions and potato slices in the Dutch oven
7. cook for 1 hr, or until the potatoes reach the desired softness (cook uncovered for the first 30 minutes, and cover for the remainder of the time)
8. add the rest of the cheese on top with another sprinkling of thyme and cook for another 30 minutes covered
9. take it off the coals and let it rest for 10-20 minutes if possible
10. Enjoy!

Acknowledgements

This recipe was inspired by one at https://www.recipetineats.com/potatoes-au-gratin/ with some modifications.

*NOTE: at the cookoff, I cooked them with the Dutch oven covered for 1 hr 15 minutes, and left it uncovered for another 15 minutes. The result was certainly delicious, but soupier than I would have liked. If I were to do it again, I would leave the Dutch oven uncovered for much longer to let the cream reduce.