Going Dutch
Campsite Cast - Iron Cooking
By Sheila Mills - Rocky Moutain River Tours
A versatile tool that takes your campfire fare to a new, more delicious level.
Dutch oven cooking has survived from the days of the open hearth, and
flourishes still. When Lewis and Clark made their pioneering trek to the
Northwest in 1805, they listed the Dutch oven as one of their most valued
pieces of equipment. Legend has it that the Dutch oven was actually invented
in colonial times by Paul Revere.
The oven was then widely manufactured in the New England states, but after
traders from Holland bought large numbers for barter with the Indians and
frontier settlers, the name "Dutch oven" stuck. After widespread use in the
colonies, the Dutch oven followed the pioneers west as an indispensable
utensil in the chuck wagon and the miner's mule pack. Today, river runners,
wilderness campers and even home cooks consider the Dutch oven an essential
item, to whom it is affectionately referred to as the "D.O."
The traditional Dutch oven is a thick, cast iron kettle with a flat bottom and
three short legs. Sizes range from 8 to 24 inches in diameter and 4 to 6
inches deep_a heavy but durable piece of gear. The lid is tight-fitting, has a
lip around the edge and a handle in the center. Like any cast iron pan, a
Dutch oven works best when it is allowed to season over prolonged use. If you
scour your Dutch oven with detergents, you will need to reseason it by rubbing
it with unsalted shortening, placing it in a conventional oven until it
smokes, then wiping it clean.
Aluminum Dutch ovens are also available. They are rustproof, require less
cooking time and are much easier to carry in your backpack. They do not
require the seasoning of cast iron, and they have a higher tolerance to
ordinary dishwashing methods. However, they do nor heat as evenly and may warp
or melt if exposed to extreme temperatures.
Dutch ovens can take your campfire fare to a new dimension, and you do not
have to be a gourmet to pull it off. Anyone who can start a fire and follow a
recipe can perform miracles with a Dutch oven.
Position your Dutch oven over a bed of briquettes, place more on the lid, and
presto, it bakes like an actual oven. Baking at 350 F requires five to eight
briquettes evenly distributed under the oven and 12 to 16 on the lid. When
using more than one Dutch oven, you can stack the second on top of the first,
and so on, without the necessity of spreading more briquettes on the ground.
If your campsite mandates low impact, spread some aluminum foil under the
coals and pack them our in a fireproof container.
Experience is the best judge when deciding when a Dutch oven meal is ready. As
one river guide put it, "it falls somewhere between instinct and a sense of
smell." Using your watch is a safe way to bake and always keep in mind that if
you snooze, you lose. Avoid lifting the lid to look at the food. Like your
oven at home, opening it up loses precious heat. Each peek can cost you five
to 10 minutes.
Sheila Mills has spent the last 18 years as a wilderness river outfitter. Her
book, Rocky Mountain Kettle Cuisine II ($15.95) i5 available at many
bookstores; or contact Rocky Mountain River Tours, P.O. Box 2552 Boise, Idaho
83701; (208) 345-2400 (add $2 for shipping). Here are a few recipes to get
you started from my latest Dutch oven cookbook, Rocky Mountain Kettle Cuisine
II. For each recipe, add six to eight briquettes under the oven and 12 to 14
on the top:
Salmon River Lasagne
ù1 pound fresh salmon (or remove skin and bones from one 1 6-ounce can of
salmon. drained)
ù1 cup ricotta cheese
ù1/2 cup freshly grated Parmesan cheese
ù4 ounces cream cheese
ù1 egg
ùFresh pasta sheets
ù1/2 cup shredded mozzarella cheese
ù1 Cup of your favorite spaghetti sauce
ù1/2 package frozen spinach, thawed and drained.
Slice pasta lengthwise so you have three sheets trimmed to fit the bottom of
the oven. In a bowl, mix the ricotta, Parmesan and cream cheeses with the egg.
Place one sheet of pasta in the bottom of the oven and top with half the
cheese mixture, half the salmon, half the spaghetti sauce and half of the
spinach Lay the second sheet of pasta over the top and add the rest of the
cheese mixture, salmon, spaghetti sauce and spinach. Add the third layer of
pasta. Bake 20 30 minutes. Sprinkle 1 cup mozzarella and 1/2 Cup Parmesan on
top. Bake 5 more minutes Let stand before slicing. (Serves 8 - 10).
Pear-Cranberry Cobbler Pastry:
ù2 1/2 cups flour
ù1 teaspoon salt
ù10 tablespoons unsalted butter
ù2/3 cup chilled vegetable shortening
ù1/2 cup ice water
Filling
ù8 pears peeled and sliced
ù7 cups cranberries
ù1/2 cup flour
ù1/2 teaspoon allspice
ù1/4 teaspoon cardamom
ù2 tablespoons butter
ù1 3/4 cups sugar
For the pastry mix: cut butter and shortening into flour and salt until it
forms pea-sized lumps. Add water and form dough, working It as little as
possible. Wrap in plastic and put in cooler for 20 minutes to chill.
Sprinkle cranberries and pears with sugar, flour, allspice, cardamom. and mix.
Spread mixture in a 12 inch buttered Dutch oven Roll out pastry 1/8 inch
thick, 1 inch larger than Dutch oven. Fold in half, then quarter and place on
top of fruit. Unfold carefully and crimp edges decoratively. Cut slits in top.
Bake until golden brown and bubbly, 35-40 minutes. Cool 15 minutes and serve
with ice cream or whipped cream. (Serves 10-12).
Klinkhammer Coffee Cake
ù1 1/4 Cups brown sugar
ù2 1/2 Cups whole wheat flour
ù1 tablespoon baking powder
ù1/4 teaspoon baking soda
ù1/4 teaspoon salt
ù1/2 Cup unsalted butter
ù3 eggs slightly beaten
ù1 Cup milk
ù1 teaspoon vanilla
ùCup plain yogurt
Topping Mix:
ù1/4 Cup melted butter
ù3/4 Cup chopped walnuts
ù3/4 Cup brown sugar
ù1 1/2 teaspoons cinnamon
ù3/4 Cup raisins
In a large bowl, blend brown sugar, flour, baking powder, baking soda and
salt. Make a well in the center. In a separate bowl, mix butter. eggs,
vanilla, milk and yogurt. Pour the liquids into the flour and mix only to
moisten the dry ingredients. Bake 15 minutes while you mix topping
ingredients. Add topping and bake 5 -10 minutes more or until a knife comes
out of the center nearly clean. Cool slightly and slice. (Serves 10 - 12).
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