Dutch Oven Guide

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Braised Baby Romaine

Dutch oven cooking is as popular now as it was centuries ago and today’s cooks have discovered that this type of cookware is capable of producing an amazing array of delicious meals. We have collected many Dutch oven recipes over the years and we hope you will use them to create some great meals for your family and friends.

Braising this Baby Romaine lettuce heads certainly preserve all the nutrients that bring you completely the flavors. With the crispiness from the bacon bits as it makes your children love this even more. Simple and easy to prepare and you can serve in just less than an hour!


6 Baby Romaine lettuces heads
4 oz Bacon; diced small
1/4 c Chopped shallots
1/2 c White wine
2 tablespoons White wine vinegar
2 c Chicken stock
1 tablespoon Olive oil
Freshly ground black pepper


Prep time: 10 minutes
Cooking time: 25 minutes

Cooking Steps:

  • Tie each head of the romaine at two points (top and bottom) using butcher’s twine.
  • In a large Dutch oven cook the bacon until brown and crisp. Add the shallots and cook for about 2 minutes.
  • Add the tied heads of romaine and cook for about 1 minute gently move them around to evenly cook.
  • Add the wine and vinegar and let it simmer for about 1 minute.
  • Add the stock and bring into a boil, cover and let it simmer for about 20 minutes. Stir frequently.
  • Season with salt and pepper.
  • Serve immediately.

Our Dutch oven recipes are primarily used with cast iron dutch ovens, but you may also use them with aluminum dutch ovens or enameled dutch ovens. If you are new to dutch oven cooking, we recommend you consider buying cookware made by a reputable manufacturer such a Lodge, Le Crueset, Staub, All-Clad, Mario Battali, Calphalon and Emerilware. We check prices regularly for dutch ovens and by far the best prices have always been found at Amazon.



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