Garlic and Brie Baker (mini dutch oven)

I want to share this wonder find I came across while attending a Pampered Chef party recently – it was a lot of fun. While browsing through the catalog I came across this cute little pot. I really never owned a Dutch oven as they are very expensive (but not this one) and I never really cooked too much. Now that it is just the mister and me I need very little (and I cook more – go figure); must be because I have gluten allergies.  So, as you can imagine this cute little pot caught my eye.

So here is a little history on the “Dutch Oven” (source wiki)

During the late 17th century, the Dutch system of producing these cast metal cooking vessels was more advanced than the English system. The Dutch used dry sand to make their molds, giving their pots a smoother surface. Consequently, metal cooking vessels produced in the Netherlands were imported into Britain. In 1704, an Englishman named Abraham Darby decided to go to the Netherlands to observe the Dutch system for making these cooking vessels. Four years later, back in England, Darby patented a casting procedure similar to the Dutch process and began to produce cast-metal cooking vessels for Britain and her new American colonies. Thus the term “Dutch oven” has endured for over 300 years, since at least 1710.

A Dutch oven is a thick-walled (usually cast iron) cooking pot with a tight-fitting lid. Dutch ovens have been used as cooking vessels for hundreds of years. They are called casserole dishes in English speaking countries other than the USA (“casserole” means “pot” in French), and cocottes in French.

Now my little dutch oven is nothing like the original pot, however it does the trick for us. It is the perfect vessel for spinach and cheese dip and its party worthy.

Pampered Chef garlic and brie baker.
Pampered Chef garlic and brie baker.



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