Thursday, August 12, 2010

Pringle Falls Potatoes

We came up with this recipe while camping at Pringle Falls, in Oregon. Served with smoked pork loin it made a might satisfying meal. The recipe is easily expanded for a larger group, using a larger Dutch oven, and can be cooked without any major changes in a household oven.
  • 2 slices smoked bacon
  • 4-5 medium size potatoes sliced thin
  • 1/2 large white onion sliced thin
  • 1/2 large bell pepper, diced
  • 1 c. diced carrot
  • 2 T. grated Parmesan cheese
  • 3/4 c. grated sharp Cheddar cheese
  • salt, pepper, garlic powder
Slice 2 strips of smoked bacon into 1/2 inch pieces, brown in a 10 or 12 inch Dutch oven, then lift out the bacon bits, drain off and save most of the fat.
Layer half of each of the above vegetables and cheeses, add the seasonings, drizzle a little of the bacon fat and sprinkle a few of the bacon bits over the mix, then repeat the layers, ending with the cheeses and bacon bits.
Pour 3/4 c. water or broth over the mixture.

Using 14 top coals and 14 bottom coals, cook for about 30 minutes, then pull most of the bottom coals out to the outer edges of the pot. Turn pot and lid every 10 minutes. Check at 30 minutes and before finishing to be sure the potatoes aren't sticking to the bottom. If they start to stick add a little more liquid and pull away the rest of the bottom coals, placing them on the top.

Serves 4-6 depending on how large the potatoes were.

Dutch Oven Bread

I've made bread completely by hand, using a KitchenAid mixer, and using a bread machine. I've never had bread come out as well as this simple recipe, baked in a Dutch oven.

Step 1
1/3 c. warm water
1/2 c. all purpose flour
1 T. sugar
1 pkt. Red Star Quick Rising Yeast
Mix together in a medium size bowl, cover and let stand one hour at room temperature.
When the mixture has set for an hour it should be bubbly.

Step 2
Beat together:
1 egg
2 T. vegetable oil
1/3 c. water or milk (room temperature)
Add this mixture to the yeast and allow to stand, covered, in a fairly warm place until the mixture is frothy. 

Step 3
Combine the dry ingredients so the salt is evenly distributed
1 t. salt
2 c. white flour
1/2 c. whole wheat flour
(can also substitute 1/2 c. cornmeal for part of the white flour)

Add the special flours and salt to the wet ingredients and beat until it appears a bit stretchy. Then gradually stir in the remaining flour 1/2 c. at a time until you have a nice elastic ball that isn't too sticky.

Turn out on to a lightly floured board and knead until no longer sticky.
Shape dough into a ball and place into an oiled bowl, oil the top of the dough. Cover and let rise until double in size.

When doubled, turn out again onto a lightly floured board, knead until all the air is worked out, shape into a flat ball and place into an oiled 10 (or 12) inch Dutch oven (or loaf pan). (If the air is cold warm the oven slightly.) Allow dough to rise about 20 minutes, more if the weather is cold. It should nearly double before baking.

Use 12 (16) top coals and  9 (12) bottom coals. Keep the top coals toward the outside edge of the lid. After 12 minutes pull the bottom coals out to the edge of the kettle and continue baking with only top coals. Bake 20 - 25 minutes. (Numbers of coals and time are pure suggestions. So much depends on wind and temperature, you'll need to adjust to fit the situation.) [Bake 20 minutes at 375 F in a regular oven]

Serves 4 - 6. Don't count on serving more than four if you bring out the blackberry jam!