Wood stove cooking

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Ian
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Wood stove cooking

Post by Ian » Sun Feb 07, 2016 10:55 pm

Some pics of what we've been cooking. Please post your pics too.
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Zasso Nouka
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Re: Wood stove cooking

Post by Zasso Nouka » Mon Feb 08, 2016 6:45 am

Very impressive Ian,

It's pretty cool that you can cook a whole meal on your stove, the top plate looks to be very generously sized to be able to fit everything on. It really has been designed with cooking in mind. Loving the pizzas, that is something I'd like to be able to cook. I'm wondering if something could be cobbled together from welded steel plate to place on the top of an ordinary stove to give it oven like capabilities ?


Most of my stove cooking has been confined to yaki imo, curry or sticky spare ribs cooked in a dutch oven placed on top. Will see if I can dig out any pictures.

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Re: Wood stove cooking

Post by gonbechan » Mon Feb 08, 2016 9:54 am

Absolutely brilliant.

I know what stove we are getting when we finally have a place to have one.

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Re: Wood stove cooking

Post by paradoxbox » Mon Feb 08, 2016 4:59 pm

I am jealous. I really wish I had a wood stove! I am reminded every second of every winter day about the crappy insulation of old Japanese houses! :lol:

Do you also have an old fashioned iron (actually made of iron) that you can put on the top of it? Those things are fantastic, they don't get cold in a few seconds like electric ones do. They radiate a lot of extra heat if you need a portable heater as well.

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Re: Wood stove cooking

Post by Ian » Mon Feb 08, 2016 7:07 pm

ZN - How about one of these for pizza. Designed for gas by the look of things, might work though.
http://item.rakuten.co.jp/ks-gallery/gy ... il_item_01

Gonbechan - I hope you do get one in the future too. Sure is a very positive lifestyle change for us.

Paradoxbox - We don’t have an iron like that, but thanks for the idea, will keep an eye out for one.
Have been heating up the yuutanpo too. :D
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Re: Wood stove cooking

Post by gonbechan » Mon Feb 08, 2016 10:29 pm

Zasso Nouka wrote:Very impressive Ian,

It's pretty cool that you can cook a whole meal on your stove, the top plate looks to be very generously sized to be able to fit everything on. It really has been designed with cooking in mind. Loving the pizzas, that is something I'd like to be able to cook. I'm wondering if something could be cobbled together from welded steel plate to place on the top of an ordinary stove to give it oven like capabilities ?


Most of my stove cooking has been confined to yaki imo, curry or sticky spare ribs cooked in a dutch oven placed on top. Will see if I can dig out any pictures.

What you want is this ...


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Re: Wood stove cooking

Post by gonbechan » Mon Feb 08, 2016 10:32 pm



Dutchwest Japan Stovepipe Oven

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Zasso Nouka
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Re: Wood stove cooking

Post by Zasso Nouka » Wed Feb 10, 2016 6:06 am

Nice find Gonbechan,

That could turn any stove into a cooking one.

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Re: Wood stove cooking

Post by gonbechan » Fri Feb 19, 2016 11:10 pm

Since several of you have woodstoves and I presume dutch ovens, and have done a seed exchange for Zasso's mutant butternut, I now give you a recipe to suit.

Butternut-Boursin-Bacon Soup
Serves: 4-6

Ingredients
1/3 cup butter
1/2 of a large onion, diced
4 stalks celery, chopped
1 (3-1/2 lb) butternut squash, peeled, seeded and cubed
1 Tablespoon fresh thyme leaves
1 Tablespoon all-purpose flour
2 (14.5 ounce) cans chicken broth (or home made chicken stock)
2 (5.2 ounce) rounds Boursin Cheese with Garlic and Fine Herbs
2 teaspoons kosher salt
1 teaspoon coarse ground black pepper
1/2 teaspoon white pepper
6 pieces cooked bacon, crumbled
1 Tablespoon chopped chives


Directions

In a large (7 qt) Dutch oven, melt butter over med-low heat. Add onion and celery and cook until slightly softened, about 2-3 minutes. Add butternut squash and thyme leaves, cook for about 8 minutes more. Stir several times. (It is okay if squash begins to brown a little.) Add flour and stir until fully incorporated.
Add chicken broth and bring to a boil. Turn down heat, cover and simmer on low for another 10 minutes. Squash should be soft. Using a hand-held blender or regular blender, puree squash mixture until smooth.
Add soup back to the pot (if you removed) and add Boursin cheese, salt and both peppers. Stir until cheese is melted.
Garnish each bowl with crumbled bacon and chives.

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