66 | SignatureMT
From the Kitchen
Recipes by Chandee Bomgardner
Photography by Sara Young | Staging by Jennifer Moore
T
he idea of "outdoor cooking" typically
conjures up images of hot dogs or marsh-
mallows speared on a stick and held over
the brightly lit embers of a campfire. If you
are seeking a slightly higher level of dining
sophistication without a significant amount
of trouble, SignatureMT has two words that
might change your view on roughing it in the
outdoors: Dutch oven. e art of "leath-
er-glove cuisine" is making a comeback despite
today's high-tech hustle-and-bustle lifestyle.
Campfire cooks and backyard chefs are dusting
off an integral and versatile part of Americana
to prove once again that anything you can fry,
stew, bake, roast or boil in the kitchen can just
as easily be done in the great outdoors with a
cast-iron workhorse …the Dutch oven.
BLACK
-cast iron-
MAGIC
Dutch Oven Meals Fit for Even
the Most Discriminating Palates
Cooking with a wood fire,
as seen here, is fun and
more true to how Dutch
ovens were originally
used, but these days most
camp cooking is done with
charcoal briquettes.
