A see a good example of what I mean, go to the IDOS World Championship Cook-Off and take a look around at what you see. You'll seen untrained chefs, talking to each other in a "good ole boy" kinda drawl. Instead of the formal chef toque, many are wearing cowboy hats. Instead of the double-breasted shirts of the restaurant, you'll see bandanas and bolo ties. And you definitely won't see any professional ovens or stoves.
And yet, the food prepared that day is world-class, five-star food.
So, what defines "Gourmet"? Well, that's a lot like asking what defines "Fine Art". It really is in the palate of the taster.
Anyway, as I looked back over the black pot and tried to remember some of the more Gourmet Dutch Oven recipes I've cooked, I chose a few to highlight on this resources post:
- I finally felt like I got a decent boule loaf of french bread!
- I made my own fettuccini and a really tasty creamy herb sauce.
- I learned how to make a good cheese sauce for my chicken cordon bleu.
- I overcame my childhood hatred of asparagus with this salmon dish.
- Handmade Tortellini with sausage and alfredo!
- Cornish hens are just classy food!
- I love the taste of cajun spices. Here's blackened salmon on veggie rice.
- This penne rustica is possibly the best pasta dish I ever made!
- One of my more exotic efforts was this Russian coulibiac. Delicious!
- And for sheer fanciness and simplicity, you can't beat steamed crab on rice!
- Another one of my overseas delights was this attempt at Indian cuisine.
Now, here's my pathetic plea for comments and link love: What's the most exotic/fancy/bizarre thing you've ever cooked (dutch oven or not)? A corollary to that is: What's the most exotic/fancy/bizarre thing you've ever eaten (and lived to tell about)? Would you ever eat it again?