Dutch receipe with mashed potatoes and spinach?
Q. I am looking for a receipe called Butical ( Spelling ?) this is a Dutch receipe that has mashed potatoes and spinach and Bartwurst. I am looking for all the ingrediants. Can anyone Help?
Asked by meyerjen67 - Thu Jan 3 12:31:18 2008 - - 3 Answers - 0 Comments

A. I'm not sure about what you're looking for, as I have no idea if you're looking for spinach with mashed potatoes or if you are looking for something else. From what you tried to spell (and I looked at this for a while! haha) it looks like you're talking about Boerenkool (Kale in English). This is NOT spinach and is mashed together with the potatoes. Here's a recipe for you I took from a Dutch recipe book: Time to prepare: 20-30 mins Serves +/- 4 people 2 Pounds Kale (Boerenkool) 2 Pounds Potatoes Milk Salt Sausage (Bratwurst) 4 tbl spoons butter pepper Cut the potatoes in little pieces Put some water in the pan that will about cover the potato pieces with a little salt. Put the Kale on top of the potatoes and the sausage / wurst on… [cont.]
Answered by World of Rugs & Furniture - Thu Jan 3 12:56:31 2008

How does a brick/dutch oven work?
Q. The brick/dutch oven is set into the fireplace, not hanging like a generic dutch oven. It is placed to the right of the area where the fire is made, yet still in the fireplace. How does this type of oven function and how would one go about maintaining the oven?
Asked by ryang9er - Sun Jun 10 14:43:16 2007 - - 1 Answers - 0 Comments

A. It uses heat convection. In other words it applies heat without contacting the flames. Cast iron Dutch ovens are great. You need to keep it "seasoned" to work right. First, on a brand new oven only, use dish detergent and hot water to clean it and remove oils. From that point on, never use soap again. This builds up natural oils in the cast iron which makes it almost impossible to make foods stick to it. To clean, simply wash out with the hottest water you can stand, then fill with water to cover the inside and heat it till it simmers. Then drain and wipe clean. Once it is dry, use good quality crisco and coat the entire inside surface with it, work it into the cast iron for a minute or so and then wipe it almost dry. The secret to cooking… [cont.]
Answered by randy - Sun Jun 10 14:56:09 2007

How do you season a dutch oven?
Q. I was given a cast iron dutch oven and was told to season it. Anyone know how to go about doing that?
Asked by LJ - Tue May 1 11:26:03 2007 - - 7 Answers - 1 Comments

A. I have written 2 cookbooks on camp Dutch oven cooking. Here is an excerpt from my little section on seasoning. "Seasoning: Cast iron may be heavy, but with a proper seasoning, is the greatest type of metal to cook in. But, you need to keep your cast iron free from rust and well seasoned to make it stick free . When someone buys cast iron from the store, the foundry (manufacturer) coats the pot or pan with a coating of some sort to keep the item from rusting. This is done by spraying with a type of varnish or dipping it into hot paraffin wax. This protective coating must be cleaned off before seasoning your cast iron. If your Dutch oven is made by LODGE, the protective coating is a sprayed varnish coating, which must be scrubbed off. Heat… [cont.]
Answered by David H - Wed May 2 04:39:17 2007