Every Day with Rachael Ray: The Dutch Oven is BACK!

Every cook deserves a Dutch oven - and some great recipes to go with it!

Not just for cooking over a campfire anymore, Dutch Ovens are now the fashionable gourmet kitchen tool. From ceramics in bright hues made by upscale kitchenware companies like Staub and Le Creuset, the Dutch Oven is the must-have item in the modern kitchen.

“Whenever I have dinner parties, I break out my Dutch oven. I can cook right on the stovetop, so the oven is free for other dishes. Plus, cast iron keeps everything warm on the table.” - Teri Tsang Barrett, Food Editor for Every Day with Rachael Ray

Every Day editors reveal the best Dutch Ovens (ranging from $47 to over $200) and provide their favorite recipes – tried and true from their own kitchens! And some of the dishes may be surprising – here’s a hint: baking in a Dutch oven is as “easy as pie.”

Braised Beef Short Ribs
Servings: 6
Prep Time: 35 minutes
Cook Time: 2 hours

Ingredients:
6 pounds beef short ribs (about 12 pieces)
Salt and Pepper
2 tablespoons extra-virgin olive oil
1 bottle dry red wine, such as pinot noir
1 pound small onions, peeled
1 ½ tablespoons coarsely chopped fresh rosemary
2 tablespoons grainy mustard
1 pint grape tomatoes

Directions:
1. Preheat the oven to 325. Season the short ribs with salt and pepper. In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Working in 2 batches, add the short ribs and brown on all sides, about 10 minutes total. Transfer to a bowl. Increase the heat to high, add the wine and bring to a boil. Lower the heat and boil gently until reduced by half, about 10 minutes. Return the ribs with any juices to the Dutch oven. Cover and bake for 1 hour and 15 minutes.
2. Meanwhile, in a large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the onions, rosemary, and salt and pepper to taste; cook, stirring occasionally, until the onions begin to brown, about 5 minutes. Add the onions to the short ribs, cover and bake for 30 minutes longer.
3. Transfer the ribs and onions to a bowl. Let the cooking liquid stand for a few minutes to allow the fat to separate; discard the fat. Bring the liquid to a boil, whisk in the mustard and season to taste with salt and pepper. Add the tomatoes and return the short ribs and onions to the pot. Cover, lower the heat to medium and simmer until the tomatoes are tender, about 10 minutes.

Bayou Shrimp StewServings: 8
Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients:
6 tablespoons butter
6 cloves garlic, finely chopped
¾ cup bread crumbs
2 tablespoons herbs de Provence
Salt and Pepper
12 ounces andouille sausage, sliced ¼ inch thick
2 onions, finely chopped
1 yellow bell pepper, chopped
1/3 cup flour
1 cup frozen shelled edamame
Two 15-ounce cans white beans, rinsed
2 pounds large shrimp, peeled and deveined

Directions:
1. In a medium skillet, melt 4 tablespoons butter over medium heat. Add half the garlic and cook, stirring occasionally, about 3 minutes. Stir in the bread crumbs, 1 teaspoon herbs de Provence, 1 teaspoon salt and ¼ teaspoon pepper. Remove from the heat.
2. In a Dutch oven, cook the sausage over medium heat, stirring occasionally, until browned, about 7 minutes; transfer to a plate. Add the remaining 2 tablespoons butter, remaining garlic and 1 teaspoon herbs de Provence, the onions and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes. Stir in the flour and cook, stirring constantly, 1 to 2 minutes. Gradually stir in 2 cups water and bring to a boil over medium-high heat. Add the sausage and edamame and cook, stirring occasionally, until firm and opaque, 3 to 5 minutes. Season with salt and pepper. Sprinkle the seasoned crumbs over each portion.

Stuffed Cornish Hens with Swiss Chard
Servings: 4
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes

Ingredients:
¼ cup extra-virgin olive oil
1 large shallot, finely chopped
4 slices soft whole grain bread, cut into small cubes
2 ounces sliced prosciutto, chopped
2 ounces dried mango, chopped
One 14.5-ounce can chicken broth
Four 1-to 1 ¼ - pound Cornish hens
¼ cup flour
6 cloves garlic, coarsely chopped
2 pounds Swiss chard, sliced

Directions:
1. Preheat the oven to 325. In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the shallot and cook until softened. Add the bread crumbs, prosciutto and mango. Stir in ½ cup chicken broth; remove from the heat and let cool. Stuff each hen with one-quarter of the mixture and tie the legs together with kitchen string.
2. Sprinkle the flour on the hens. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add half the garlic and cook for 1 minute. Add the hens and cook, turning once, until browned. Arrange the hens breast side up, and the remaining chicken broth, cover and bring to a simmer. Transfer to the oven and cook until an instant-read thermometer registers 160o when inserted in the thigh, about 55 minutes. Transfer the hens to a platter and tent with foil. Transfer the cooking liquid to a small bowl, reserving the Dutch oven. Let the liquid settle, then skim the fat from the surface; discard.
3. In the Dutch oven, heat the remaining 1 tablespoon olive oil and garlic over medium heat. Add the chard and cook until wilted, about 3 minutes. Serve alongside with hens with the reserved juice.

Apple Slump
Servings: 8
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients:
2 tablespoons unsalted butter, plus 3 tablespoons chopped and chilled
2 ¼ pounds gala apples, peeled and cut into eighths
½ cup plus 2 tablespoons sugar
Juice of 1 lemon
½ teaspoon ground cinnamon
1 cup plus 1 tablespoon flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2/3 cup whole milk

Directions:
1. In a small Dutch oven, melt the 2 tablespoons butter over medium heat. Add the apples, then stir ½ cup sugar, the lemon juice and cinnamon. Cover and simmer until the apples are nearly tender, about 8 minutes. Stir in 1 tablespoon flour and remove from heat.
2. In a medium bowl, combine the remaining 1 cup flour, 2 tablespoons sugar, the baking powder, baking soda and salt. Add the 3 tablespoons chilled butter, working it in with your fingertips until crumbly. Add the milk and stir to combine.
3. Return the Dutch oven to medium-low heat and spoon the batter onto the hot fruit to almost cover the surface. Cover and simmer until the batter is cooked through, about 20 minutes.

For more delicious recipes check out the March issue of Every Day with Racahel Ray online.