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Post in 'The Inglenook' started by rideau, Nov 19, 2012.
Okay... I'm inspired. Time to copy.
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I'm not putting any metal in the stove for cooking purposes. That 9-10 inch wide door is just too narrow, IMHO, for it to be safe to be taking 500+ degree metal out of there. And I don't think a stand will help you. it'll just be another hot and cumbersome thing you have to get in and out of a small door. And I don't think it will keep the griddle cooler. Cast iron in that stove is going to get hot, whether it is directly on the coals or on a stand.
If the Woodstock stoves had big doors, like most stoves seem to, then I'd feel differently. I just think it's an accident waiting to happen when done in the woodstock stoves.
I'm waiting for Woodstock to make me an oven for the top of my stove.....Meanwhile, I cook my pizza on top of the stove in improvised oven.
Only food that goes in my oven is occasional potato. But they actually taste better (unbelievably yummy, like candy) when wrapped in foil and placed right on the soapstone, and covered on all sides by soapstone.
The purpose of the stand is not to make the iron cooler, it's just to keep it flat and make it much easier to get it out of the door. Instead of having to reach down and pick up from base of stove.... Just reach straight in and grab it. The stand will be less wide than the door, so it just pulls straight out, no biggie. Just make sure your wearing BOTH stove gloves in case you need both hands to grab the griddle which does have some weight to it, and have clear place to put it down on the hearth stones... I also used a few silicone pot holders on the tile to separate the hot griddle from sitting directly on the stone while it cools.
The stand will look like this but made of wrought iron steel:
I decided to try cooking potatoes in my large dutch oven today. It's a really old McClary No. 9 Drip Top Dutch Oven, with a nice swing handle. Chose some All-Blue, Mountain Rose, Purple Majesty and Canela potatoes from my last crop, wrapped them in heavy duty foil (which I had previously steamed winter squash in ), put them in the dutch oven, put top on, and placed on the center burner. About an hour later the potatoes started to smell really good. Took the pot off, opened the foil, and we had a feast. Beautifully cooked, nice and moist, didn't require any condiments. Used a bit of pepper on the Canela. The others have plenty of good flavor on their own. Nice, easy way to cook the potatoes, and no clean up at all....
Nice! I've been cooking baked potatoes IN the stove, they cook quick, and are delicious! Just scrub a big Idaho, while still wet salt the hell out of it, then wrap in foil twice. Drop in the corner near the door, 30-45 minutes later you have a crispy skinned baked potato. I eat them whole, skin and all, deeeeee-lish!
Ok, here's my next entry. I just made this one up, and it was DELICIOUS! Enjoy gentleman.
Wood Fired Tandori Asparagas Chicken over Sweet Wild Rice
- Olive Oil
- 1 Medium to large chopped Sweet Onion (Vidalia)
- 6 or 7 cloves of chopped Garlic
- 1 bunch of Asparagus, chopped to 1” long piecs
- 1 or 2 cups Shitake Mushrooms
- 5 or 6 tablespoons of Tandoori spice (a mix of Curry, Coriander, Cinnamon, Pepper, Onion powder, Nutmeg, Celery, Clove, Garlic, Lemon, Bay, Fenugreek, Salt)
- 2 lbs of Chicken, cut to 1” bite size pieces (today I used boneless thighs, you can use any boneless chicken)
- 1 ½ cups of Chicken stock. (can substitute with water and chicken bullions)
- 1 cup Sour cream
- Quality Wild Rice (Black or Purple sweet rice)
- Naan bread (Indian type flat bread)
In large slow cooker pot (cast iron or pottery) pour enough Olive Oil to cover bottom of pot. Add chopped onion, asparagus, garlic, shitake mushrooms and ½ of the Tandoori powder and cover pot. Let heat up and start to caramelize in pot, about 10 to 20 minutes depending on how hot stove is. Now add the rest of the ingredients, and stir well. Cover pot and leave on center burner (high heat) for about 4 hours stirring occasionally. Remove from heat, and stir in sour cream until mixed.
About ½ hour prior to ready, make rice. I prefer some kind of wild dark rice (Wild Sweet Purple Rice) or similar available at your local oriental supply house. Serve hot Chicken Tandoori stew over fresh wild rice with a tear of warm roasted Naan bread. This is a super healthy dish that tastes fantastic. Enjoy!
All ingredients added:
All cooked up after 4 hours, ready to add sour cream:
Sour cream added and stirred in:
What no ghee? j/k
LOL! I had to google that one. Nope, can't say there was any Ghee involved!