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The Cookstr Weekly: Dutch Oven Specials

October 31, 2013
When I received my first Dutch oven as a gift from a dear friend, I was surprised at its heft. I christened it with osso buco. I was hooked. Different than just a standard stockpot, a Dutch oven follows you from stovetop to oven to table. It’s a heated rising vessel for no-knead bread, a searing surface and then a roasting pan for moist chicken, and a beautiful serving vessel for finished dishes.
As the weather cools, these are the dishes you need: one-pot meals that satisfy and nourish. They’re impressive but never fussy, which can make them your best friend in the pre-Thanksgiving weeks.

Warmest regards,

Kara Rota
Editorial Director
Cookstr

Tea-Smoked Sea Bass
  by Katie and Leeann Chin

 
This recipe makes use of quite a few items you’re likely to have in your pantry, with the addition of fresh ginger and tea leaves. Caramelizing brown sugar and tea leaves combine here to give the fish a delicately smoky flavor. A quick cucumber salad dressed in vinegar, sugar, and sesame oil provides the perfect tangy counterpoint. While the recipe is written for sea bass, you can also substitute red snapper.

More Dutch Oven Recipes from Cookstr

Bouef Bourguignon by Anthony Bourdain

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Roasted Kabocha Squash by Sharon Kramis and Julie Kramis Hearne
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Chicken and Gourmet Groundnut Stew by Eric V. Copage
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Baked Peas with Tarragon, Yogurt and Pistachios by Eric Gower
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Biscuit-Topped Chicken and Root Vegetable Stew by Laura Pensiero
Chefs’ Tips & Tricks: Butternut Squash Soup with Parmesan and Sage
  by Florence Fabricant

“This soup has a long history–I concocted it as a newlywed when most of the butternut squash soup recipes I tried were too sweet. I began serving it from Italian coffee mugs at relaxed fall suppers and eventually it became part of our Thanksgiving dinners… These cheese crisps are what Italians from the Friuli region in the northeastern and part of the country call frico. Even without the soup they are wonderful to serve as cocktail nibbles, alongside a salad or to garnish a plate of risotto.”  -Florence Fabricant

 

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