Tuesday, April 20, 2010

Dutch oven demos, classes and upcoming DOGS!

For those interested, the following dates and locations of demos, classes and DOGS I will be participating in through the middle of June 2010.
April 24
Oakridge, Oregon: rest stop East side on Hwy 58 classes and DOG 12 noon start time

April 30, May 1 and 2
Klamath Falls, Oregon: Klamath County Fairgrounds Back Country Horseman's Assn. Packing Clinic. Demos all 3 days with cook book signing, sales and much more

May 8
Eagle Point, Oregon DOG and demos at the Butte Creek Mill starting at 10 am for a Vintage fair.

June 11, 12, and 13
Carson City, Nevada: Carson City Rendezvous, Dutch oven cooking all weekend including classes, demos, Dutch oven meals, a DOG featuring Prime Rib dinner 6 pm Saturday evening, and a WCCO qualifying 3 pot cook off on Sunday.

Sunday, April 04, 2010

Zinfully Creamed Fingerling Potatoes

This is my version of a dish prepared at the Cast iron chef challenge at the WCC in Sandy , Utah last week. There was no recipe from the chef but the flavors are spot on from his original version. ENJOY!

1 lb. each purple, red and golden fingerling potatoes
1 to 2 Tbs. olive oil
1 ½ to 2 c. heavy cream
¼ tsp. whole lavender, crushed
1/8 to ¼ tsp. fresh ground nutmeg

Quarter fingerling potatoes lengthwise into wedges. Spread oil around bottom of a 10” Dutch oven. Add potatoes to the Dutch oven then pour just enough cream over the potatoes to barely cover the top of the potatoes. Sprinkle the crushed lavender and nutmeg evenly over the cream. If you want a more savory dish sprinkle with a pinch of fresh ground black pepper but, try it without the pepper the first time you prepare this, you may not want to add the pepper.
Take a 12” square of parchment paper and fold it in half from corner to corner to make a triangle the, fold the triangle in half to make a smaller triangle and fold a third time in half. The folding should be from point to middle making a smaller triangle each time. Take the triangle and place the point over the center and place the edge on the circumference of the Dutch oven. Trace and cut the outer edge then cut straight across the center point to make a small hole in the center. Unfold the triangle and you should have a rough circle piece of parchment. Place the parchment gently on the top of the cream and potatoes to prevent a skin from forming on the surface of the cream. Cover and simmer using 8 coals under and 11 coals on top, for 25 to 30 minutes. Remove parchment and serve. Cream should be slightly thickened. Serves 6 to 8

Friday, April 02, 2010

Classes in the month of April!

I'll be teaching several classes in April with the Rogue Dutch oven Cooker's Chapter of idos. Here are the dates and details! I hope to see you all there!

April 9 and 10 Farmington Utah IDOS Spring Convention
Davis County Fairgrounds 151 South 1100 West Farmington Utah

April 17 and 18 Klamath Sportsmans Show
Klamath Fairgrounds S. 6th St Klamath Falls Oregon
ncdodave at yahoo dot com

April 24 and 25 Back Country Horsemen Horse Packing Clinic
Klamath Fairgrounds S. 6th St Klamath Falls Oregon
ncdodave at yahoo dot com

May 8 Butte Creek Mill 5th Annual Vintage Fair
May 8th 9am. to 5pm
For more information call 541-826-3531 or buttecreekmill.com
Butte Creek Mill, 204 N. Royal Ave., Eagle Point, Oregon is hosting its annual Food and Wine Tasting - Crafters days.
Dutch Oven Cooking Class
3pm. to 4pm.

Cooking demo starts at 10:30 and tasting starts at 11:30am