Advertisement
Cooks share expertise, recipes at Dutch oven event
By Alica P. Thiele
apthiele@argusleader.com
apthiele@argusleader.com
Comment
Print
EmailJuly 16. 2008 6:00AM
Everyone wanted to taste Bill Hansen’s raised, glazed donuts at a recent Dutch oven cooking competition.
It was the first time he’d made them. Outdoors. Baked in a pot. Heated by coals.
Hansen’s donuts were one of the more unusual dishes created by 10 Dutch oven cooks at Big Sioux Recreation Area Saturday.
The Game, Fish and Parks Department has sponsored the event for the last six years to give cooks a chance to get together and the public a chance to learn more about Dutch oven cooking.
Nearly 100 people stopped by the park to watch the cooks do their thing, said Jen Nuncio, naturalist for the Game, Fish and Parks. This year, as in the past, dishes were not judged. But Nuncio promised that next year’s event will carry some prizes.
The afternoon provided a variety of breads, one-dish meals and desserts.
Brian Thompson of Sioux Falls, and his group, had seven pots going. One held bacon and cabbage. Another pork loin. Two held cakes. It’s not difficult to know when the food is done, Thompson said.
“The biggest thing is you can smell it,” he said. “When you can smell it, you know it’s getting close. And then you start testing it.”
It was Alan Madden’s fourth year at the event. The Ringsted, Iowa, man made venison stew Saturday. He said he saves game, such as venison, for special occasions.
“It’s a good way to use it,” he said.
Madden, like other Dutch oven cookers, was happy to share his knowledge with inquisitive members of the public.
“They ask a lot of questions,” he said.
The cooks share information with each other, too.
Jason Baumann, Big Sioux Rec park manager, compiled recipes used Saturday. He printed them out and distributed copies to all the cooks.
“It’s just a really good opportunity for people who want to learn to pick the brain of the experienced,” he said.
Madden learned Dutch oven cooking more than 20 years ago, on camping trips that often included extended family or friends. From 14 to 19 people might be at any given meal. “It was just a good way to cook a variety of food rather than just grilling dogs,” he said.
His wife, Deb, wasn’t happy with the rhubarb cake she made Saturday. She had forgotten to put the eggs in the batter, she said. However, it didn’t stop people from helping themselves to a taste and complimenting her on the flavor.
Many of the cooks, such as the Maddens, enjoy Dutch oven cooking during family camping trips. Others, such as Hansen and Dave Oppegard of Sioux Falls, cook in a more structured setting.
The men belong to the Dakota Dutchers, a chapter of the International Dutch Oven Society. The local chapter meets the first Sunday of each month.
Oppegard’s dish Saturday was a chuck wagon stew. He cooked the meat on site and added fresh and frozen vegetables before covering his cast iron Dutch oven with its heavy lid.
Then, he piled hot coals on top of the lid.
“Heat rises,” he said, “so you don’t need as many coals underneath. You put more coals on top to force the heat down.”
It was the first time he’d made them. Outdoors. Baked in a pot. Heated by coals.
Hansen’s donuts were one of the more unusual dishes created by 10 Dutch oven cooks at Big Sioux Recreation Area Saturday.
The Game, Fish and Parks Department has sponsored the event for the last six years to give cooks a chance to get together and the public a chance to learn more about Dutch oven cooking.
Nearly 100 people stopped by the park to watch the cooks do their thing, said Jen Nuncio, naturalist for the Game, Fish and Parks. This year, as in the past, dishes were not judged. But Nuncio promised that next year’s event will carry some prizes.
The afternoon provided a variety of breads, one-dish meals and desserts.
Brian Thompson of Sioux Falls, and his group, had seven pots going. One held bacon and cabbage. Another pork loin. Two held cakes. It’s not difficult to know when the food is done, Thompson said.
“The biggest thing is you can smell it,” he said. “When you can smell it, you know it’s getting close. And then you start testing it.”
It was Alan Madden’s fourth year at the event. The Ringsted, Iowa, man made venison stew Saturday. He said he saves game, such as venison, for special occasions.
“It’s a good way to use it,” he said.
Madden, like other Dutch oven cookers, was happy to share his knowledge with inquisitive members of the public.
“They ask a lot of questions,” he said.
The cooks share information with each other, too.
Jason Baumann, Big Sioux Rec park manager, compiled recipes used Saturday. He printed them out and distributed copies to all the cooks.
“It’s just a really good opportunity for people who want to learn to pick the brain of the experienced,” he said.
Madden learned Dutch oven cooking more than 20 years ago, on camping trips that often included extended family or friends. From 14 to 19 people might be at any given meal. “It was just a good way to cook a variety of food rather than just grilling dogs,” he said.
His wife, Deb, wasn’t happy with the rhubarb cake she made Saturday. She had forgotten to put the eggs in the batter, she said. However, it didn’t stop people from helping themselves to a taste and complimenting her on the flavor.
Many of the cooks, such as the Maddens, enjoy Dutch oven cooking during family camping trips. Others, such as Hansen and Dave Oppegard of Sioux Falls, cook in a more structured setting.
The men belong to the Dakota Dutchers, a chapter of the International Dutch Oven Society. The local chapter meets the first Sunday of each month.
Oppegard’s dish Saturday was a chuck wagon stew. He cooked the meat on site and added fresh and frozen vegetables before covering his cast iron Dutch oven with its heavy lid.
Then, he piled hot coals on top of the lid.
“Heat rises,” he said, “so you don’t need as many coals underneath. You put more coals on top to force the heat down.”
|
Ten Dutch oven cooks spent the afternoon creating main dishes and desserts at Big Sioux Recreation Area Saturday. When the food was ready, the cooks and friends shared the dishes. Game, Fish and Parks sponsored the event. Alica P. Thiele / Argus Leader |  |
Recent Stories
