Your Questions About Cooking Sourdough Bread In A Dutch Oven

Donna asks…

What is a lovely recipe for a seafood stew containing squid, cockles, that sort of thing?

I’m more interested in commonly available non-fish seafood, but 1 or 2 varieties of fish is ok. Thanks!

sourdough answers:

You need to make some cioppino A delicious seafood stew!

Crab Cioppino

2 lbs. Mussels
1 large Dungeness crab per person, 2 lbs. Or more
1 lb. Large shrimp, peeled and deveined; reserving a few with shells
3 lbs. Firm white fish, cut into 1 inch cubes
1 lb. Squid, rings or steaks cut into 1 inch cubes
1 lb. Scallops
Hot sauce to taste


¼ cup EVOO
1 large onion, chopped (1 ½ cups)
1 green bell pepper, chopped
1 tsp. Salt3 cloves garlic, minced
1 28 oz. Can diced tomatoes
2 cups red wine
2 cups Clamato (1 ½ 12 oz cans)
2 cups fish or shellfish stock

1 bay leaf
3 leaves fresh basil
Wrapped in cheesecloth and tied with string, then tossed into sauce

For the sauce, Heat a 12” deep, Dutch oven over medium high heat and sauté onions and peppers in EVOO until translucent and softened, about 5 minutes. Ass garlic and salt and sauté 1 minute more. Add remaining sauce ingredients, including herb satchel and simmer 20 minutes. Adjust cooking time or seasoning to your liking if necessary. Remove herb satchel.
Break the crab into pieces and crack the shells. Shell and devein the shrimp, leaving a few shrimp with the shells on. Wash the mussels and remove beards, if necessary.
Add the seafood to the sauce and cook 3 to 5 minutes until the mussels open and the shrimp turn bright pink in color. Do not over cook. Add hot sauce to taste. Serve with French or sourdough bread to dip into sauce.
Serves 2 to 8

Sharon asks…

How do you make hot artichoke dip? And what do you serve with it?

sourdough answers:

Heres the recipe from one of the cook books i have written.

Hot Artichoke Cheese Dip
“Cast Iron Covered Wagon Cookin’ Appetizers” by David Herzog

2 6 ¼ oz. Jars marinated artichoke hearts, drained
1 10 oz. Package chopped frozen spinach, thawed and squeezed dry
½ tsp. Minced garlic
1 8 oz. Cube cream cheese, warmed
½ cup grated Romano cheese
1/3 cup grated parmesan cheese
1 ¼ cup grated mozzarella cheese
½ cup heavy cream or half and half
2/3 cup sour cream
1/3 cup mayonnaise (not Miracle Whip)

*This is best prepared at home first using your food processor but can be made while camping in the following instructions.
Home preparation: In food processor blend artichokes, Romano cheese, garlic and parmesan cheese for about 1 to 1 1/2 minutes. Artichokes and cheeses should be minced, but should not be pasty. In a mixing bowl add drained spinach, cream, sour cream, cream cheese, mayonnaise and mozzarella. Stir well. Spoon artichoke mixture into the mixing bowl from the food processor; stir all ingredients well to combine and store in a zip-lock bag or plastic storage container to be used at camp. Lightly oil an 8” deep or 10” Dutch oven and pour mixture into Dutch oven. Bake at 325° to 350° for 20 to 30 minutes or until hot, stirring half way through cooking time. Dip should be a little bubbly and cheese melted. Remove from heat and serve with chips of your choice like tortilla or bagel chips, or thinly slices sourdough bread.
*Camp preparation: In small batches, using a hand cranked salsa maker or by hand with a knife, finely mince artichoke hearts. Place into a medium mixing bowl with remaining ingredients and stir very well until blended. Lightly oil an 8” deep or 10” Dutch oven and pour mixture into Dutch oven. Bake at 325° to 350° for 20 to 30 minutes or until hot, stirring half way through cooking time. Dip should be a little bubbly and cheese melted. Remove from heat and serve with chips of your choice like tortilla or bagel chips, or thinly slices sourdough bread.
Serves 8 to 10

Donald asks…

Hi, I am looking for a recipe from the Great American recipes card collection for New England Clam Chowder.?

sourdough answers:

New England Clam Chowder

1/4 lb. Bacon, chopped
4 large potatoes, peeled and diced (or red or white-skinned potatoes work well unpeeled)
2 Tbs. Butter
1 1/2 C. Chopped onions
1 C. Chopped celery (about 3 ribs)
1/2 teaspoon whole thyme (dried or powdered can also be used)
2-6 oz. Cans chopped clams
3 C. Milk
1 C. Cream (substitute milk if desired)
1 C. Bottled clam juice (water if not available)
Salt and pepper to taste.
2 T. Flour or cornstarch, mixed with 1/2 C. Water

Brown the bacon in a large Dutch oven sized pan. Remove bacon, leaving drippings in pan.
Add onions and celery, simmering them in drippings to partially cook. Add flour ; stir in and cook for 1 minute.
Add potatoes and liquid from the 2 cans of clams (reserve clams to be added later, as they toughen with cooking). Clam juice or water, 2 Tbs. Butter, salt and pepper.
Stir over medium heat till potatoes are tender.
Add milk, clams, and bacon.
If you desire a thicker chowder add the extra flour or cornstarch paste to to the chowder when it is done and let it simmer for 1 minute.

Serving suggestion: Cut a lid out of a small round loaf of sourdough bread like you do a pumpkin. Hollow out most of the bread. Toast lightly in the oven and serve the soup in the bread bowl.

Mandy asks…

Have you a Recipe for a Rich Tasty Soup Please?

sourdough answers:

A delicious soup for you ……. = )

Classic Onion Soup with Gruyere

1 tablespoon olive oil
1 tablespoon butter
1 large yellow or Spanish onion, halved and thinly sliced
1 large red onion, halved and thinly sliced
1 tablespoon sugar
1 teaspoon dried thyme
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup port wine
6 cups reduced-sodium beef broth
1 (2-inch) piece Parmesan rind
Reserved bread from bread bowls or 4 slices sourdough baguette, about 1-inch thick and lightly toasted
8 slices Gruyere cheese

Preheat oven to 400 degrees F and preheat broiler.
Melt butter and oil together in a large stock pot or Dutch oven over medium-high heat. Add onions and sugar and cook 10 minutes, until onions are tender and golden brown. Add thyme, bay leaves, salt, and black pepper and stir to coat. Cook 1 minute, until fragrant. Add port and simmer until liquid is absorbed. Add broth and Parmesan rind and bring mixture to a boil. Reduce heat to low, partially cover and simmer 20 minutes.

Remove bay leaves and Parmesan rind and ladle soup into oven-proof bowls. Place bowls on a baking sheet. Place reserved bread rounds or a sourdough round into each bowl and top bread with Gruyere cheese. Broil 2 to 3 minutes, until cheese is golden and bubbly.

Lisa asks…

what is the best potato and leek soup recipe?

sourdough answers:

Golden Potato-Leek Soup with Cheddar Toasts:

Yukon gold potatoes are the key ingredient to give the soup rich, buttery flavor.

4 tablespoon butter
3 cups thinly sliced leek (about 3 medium)
6 cups cubed peeled Yukon gold potato (about 2 1/4 pounds)
2 cups water
1/2 teaspoon salt
2 (14-ounce) cans organic vegetable broth (such as Swanson Certified Organic)
2 thyme sprigs

Cheddar Toasts:
8 (1/4-inch-thick) slices diagonally cut sourdough French bread baguette
Cooking spray
1/2 cup (2 ounces) shredded sharp cheddar cheese
1/8 teaspoon ground red pepper

Remaining Ingredients:
3/4 cup whipping cream
1/4 teaspoon freshly ground black pepper
Thyme sprigs (optional)

Preheat oven to 375°.

To prepare soup, melt butter in a Dutch oven over medium heat. Add leek; cook 10 minutes or until tender, stirring occasionally (do not brown).

Add potatoes, water, salt, broth, and 2 thyme sprigs. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until potatoes are very tender.

To prepare cheddar toasts, place baguette slices in a single layer on a baking sheet. Bake at 375° for 7 minutes or until toasted. Turn slices over; coat with cooking spray, and sprinkle 1 tablespoon cheese over each slice. Bake 5 minutes or until cheese melts. Sprinkle evenly with red pepper.

Remove pan from heat; discard thyme sprigs. Partially mash potatoes with a potato masher; stir in cream. Sprinkle with black pepper. Serve with cheddar toasts. Garnish with thyme sprigs, if desired.

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