preparing for winter. wood fired pizza | 山暮らしの冬支度と薪ストーブピザ

●English follows Japanese.
標高1800m、薪で暖をとる暮らし。
毎年秋になると、家の周りで乾燥させている薪を玄関前に移動させます。冬になると雪が深くなり歩くのも大変なので、なるべく家の近くへ薪を運ぶことがとても大切です。ちなみに今回玄関前に積んだ薪は約２０日分です。冬の間は24時間、常時焚いているので消費が早いです。
玄関前の薪が減ってきたら家の周りから薪を運んできます。薪は2年乾燥させたものを使います。乾燥した薪で焚き付けをつくるのも今の時期。薪を運ぶのはわりと疲れる作業なので、気分転換に薪割りしながら楽しんでいます。ついでに家の周りの森で乾燥した枝を拾い集めて焚き付けとして使います。焚き付けが多い方がストーブの火つけが格段に楽になるので、焚き付けづくりは冬になるまでの間、こまめに。
レシピのご質問をいただくことが多いので、今回レシピをご紹介します。ピザはトッピングにのせた山椒と青唐辛子のピリッとした辛味がとっても良いアクセントに！ポトフは昆布と根菜、椎茸の滋味深い味わい。素材そのものの味を楽しめるので、個人的に大好きな味です。
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ーーー山椒と青唐辛子のきのこピザーーー
※ピザ生地のレシピはこちらを参考にしました。
cookpad.com/jp...
●ピザの具材
きのこ数種類（今回は舞茸、エリンギを使いました）、チーズ、塩ゆでして冷凍保存していた山椒の実、青唐辛子
■ピザを焼く
薪ストーブは熾火の状態にしておく。薪ストーブトップで鉄鍋を温めておく。温めた鍋にオリーブオイルを塗ってピザ生地をのせ、具材をのせたら、薪ストーブへ入れてチーズがこんがり溶けるまで焼く。焼いた後お好みでバーナーで炙ると良い焦げができます。オリーブオイルをかけて召し上がれ。
ーーー根菜のポトフーーー
●材料（大きめの鍋にたくさん）
椎茸5個
昆布15cm
鶏モモ肉1枚
根菜などの野菜（今回は大根、ごぼう、にんじん、ねぎ、白菜、椎茸、さやいんげんを使いました）
ローリエ2枚
塩胡椒、粒マスタード適量
■作り方
鍋に昆布を敷いてざく切りにした野菜と鶏肉を並べ入れる。ローリエをいれたら水をたっぷり入れて強火にかける。沸騰したら弱火にして根菜が柔らかくなるまで煮る。さやいんげんを入れてあと5分煮る。塩胡椒で味を整えたら完成。お好みで粒マスタードを添えて召し上がれ！
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Every autumn, I move the firewood that I dry around the house to the front of the house. In winter, the snow gets deep and it's difficult to walk, so it's very important to carry the firewood as close to the house as possible. By the way, the firewood piled up in front of the entrance this time will last for about 20 days. During the winter, the fire is always on 24 hours a day, so it consumes quickly.
When we run out of firewood in front of the front door, we bring in firewood from around the house. I use firewood that has been dried for two years. This is also the time to make kindling with dried firewood. Carrying firewood is quite tiring work, so I enjoy splitting it to change my mood. I also collect dry branches from the forest around my house and use them for kindling. It's much easier to light the stove if you have a lot of kindling, so I make kindling frequently until winter.
I often get asked questions about recipes, so I'd like to share them with you today. The pizza is topped with Japanese pepper and green chili peppers, which add a nice spiciness! Pot-au-feu has a rich flavor from kelp, root vegetables, and shiitake mushrooms. I personally love this flavor because you can enjoy the taste of the ingredients themselves.
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Recipe
Mushroom pizza with Japanese pepper and green chili peppers
●Ingredients: Pizza dough (4 slices)
250g strong flour
50g medium flour
3g salt
5g dry yeast
1 tablespoon olive oil
150g lukewarm water
●Pizza toppings
Several types of mushrooms (I used maitake and king oyster mushrooms this time), cheese, Japanese peppers, green chili peppers
■How to make
Put 250g strong flour and 50g medium flour in a large bowl, then add 3g salt and 5g dry yeast and mix lightly. Pour in 1 tablespoon olive oil and 150g lukewarm water (adjust as needed) and mix lightly. Once the moisture has been absorbed, knead with your hands.
Hit and knead the dough until the surface is smooth (knead for at least 10 minutes). Cover with a damp cloth and leave for the first rise at room temperature for 1-2 hours.
Press the fermented dough with the palm of your hand to release the gas. Divide the dough into 4 parts, cover with a damp cloth and leave for the second rise at room temperature for 20 minutes.
Roll out the dough to your desired size and the dough is done.
Lightly coat the remaining dough with olive oil, wrap it in plastic wrap and store in a container. It can be eaten the next day.
■Bake the pizza
Bring the wood stove to a hot ember. Heat an iron pot on the wood stove top. Coat the pot with olive oil, place the pizza dough on top, add the toppings, and place it in the wood stove and bake until the cheese is golden brown and melted. After baking, you can toast it over a burner to your liking to get a nice char. Pour olive oil on top and enjoy.
Root Vegetable Pot-au-feu
● Ingredients (lots in a large pot)
5 shiitake mushrooms
15cm kelp
1 piece of chicken thigh
Vegetables such as root vegetables (I used daikon radish, burdock, carrots, green onions, Chinese cabbage, shiitake mushrooms, and green beans)
2 bay leaves
Salt, pepper, and grain mustard to taste
■How to make
Place kelp in a pot and then arrange chopped vegetables and chicken in it. Add bay leaves, add plenty of water, and heat on high. Once boiling, reduce heat to low and simmer until root vegetables are soft. Add green beans and simmer for another 5 minutes. Season with salt and pepper and it's done. Serve with grain mustard if you like.
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MUSIC
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Wolfpack - Johannes Bornlof
Point. Period - Jonatan Mollberg
Airy-Fairy Heart - Franz Gordon
Message At The Gate - Benjamin Monday
One Voice - Johannes Bornlof
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