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--- future_fabulators:future_fictions_recipes [2014-10-17 07:45] – [Golden fruit & veg] maja
+++ future_fabulators:future_fictions_recipes [2014-10-17 08:18] – [Vegetable jello] maja
@@ Line 56: / Line 56: @@
 ==== Limburg sushi ====
-In the Continue scenario we talk about ruthless borrowing and re-localising world cuisines. Sushi is one such dish, that has been integrated around the globe, using different ingredients that suit the palates of the locals. For Limburg, where the exhibition is held, we chose potatoes and asparagus (in our case out of season, which still suited the scenario).
+In the Continue scenario there is much ruthless borrowing and re-localising world cuisines. Sushi is one such dish, that has been integrated around the globe, using ingredients suited to the palate of the locals. For Limburg, where the Future Fictions exhibition is held, we chose potatoes and asparagus. Asparagus is a vegetable endemic to the region, but it is out of season in October so the asparagus we used was actually imported from Peru, which perfectly suited the scenario.
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-Ingredients
+== Ingredients ==
   * Nori sheets ([[https://upload.wikimedia.org/wikipedia/commons/b/be/Nori.jpg|image]])
-  * Dulse flakes ([[http://livesuperfoods.com/media/catalog/product/cache/1/thumbnail/9df78eab33525d08d6e5fb8d27136e95/l/s/lsf120-live-superfoods-dulse-flakes-8oz_1.jpg|image]]
+  * Dulse flakes ([[http://livesuperfoods.com/media/catalog/product/cache/1/thumbnail/9df78eab33525d08d6e5fb8d27136e95/l/s/lsf120-live-superfoods-dulse-flakes-8oz_1.jpg|image]])
 Potato Puree
@@ Line 76: / Line 76: @@
   * Tamari soy sauce (to taste)
-Potato puree: Boil potatoes in the skin. Once soft, let cool enough so you don't burn your fingers, then peel the skin off. Mash potatoes with salt, butter and/or olive oil until they become relatively smooth. It's ok to have some small chunks that aren't completely mashed. Let cool and reserve in the fridge.
+== Preparation ==
-Asparagus: Peel asparagus (if needed) and blanch for a few minutes until the asparagus softens a bit but is still bright green and firm. Take out of the water an place the asparagus in ice water for a few minutes to halt the cooking process and keep the green colour. In the mean time make the marinade: juice half a lemon, add soy sauce and olive oil, stir to combine. Brush the asparagus with the marinade and reserve in the fridge until needed.
+Potato puree: Boil potatoes in the skin. Test their softness with a fork. The fork should pierce the potatoes easily, but they shouldn't fall apart. Take off the heat, drain the water and let cool just enough so you don't burn your fingers when you hold the potato for a few seconds. Peel the skin off using your fingers. Mash potatoes with salt, butter and/or olive oil until the mash becomes relatively smooth. It's not a problem to have some small chunks that aren't completely mashed. Let the mash cool completely.
-Sushi: Spread a thin layer of potato puree on a nori sheet place a couple of asparagus in the middle and roll sushi using a [[http://ladykatiecook.files.wordpress.com/2010/11/how-to-roll-sushi-with-bamboo-sushi-mat.jpg|bamboo mat]].
+Asparagus: Peel asparagus (if needed) and blanch for a few minutes until the stalks soften but are still bright green and firm. Take out of the pan using a slotted spoon an place the asparagus in ice water for a few minutes to halt the cooking process (this will preserve the bright green colour). In the mean time make the marinade: juice half a lemon, add soy sauce and olive oil, stir to combine. We used a smoked olive oil, that we smoked a few weeks earlier using the [[http://www.polyscienceculinary.com/the-smoking-gun.php|Smoking Gun]], but this is not absolutely necessary. A good quality extra virgin olive oil can be used as well. Brush the asparagus with the marinade and reserve in the fridge until needed.
-Serving: Cut sushi in medium thin slices using a sharp knife. Sprinkle with dulse flakes.
+Sushi: Spread a thin layer of potato puree on a nori sheet. Place a few asparagus spears in the middle and roll sushi using a [[http://ladykatiecook.files.wordpress.com/2010/11/how-to-roll-sushi-with-bamboo-sushi-mat.jpg|bamboo mat]].
-Sourcing: The ingredients came from the [[http://tanclub.org/|Tanclub]] organic shop,  [[http://www.ateliersdestanneurs.be/nl/node/289|Des Tanneurs]] biomarket and Delhaize.
+== Serving ==
+Cut sushi in medium thin slices using a sharp knife. Sprinkle with dulse flakes.
+== Sourcing ==
+The ingredients came from the [[http://tanclub.org/|Tanclub]] organic shop,  [[http://www.ateliersdestanneurs.be/nl/node/289|Des Tanneurs]] biomarket and Delhaize.
 ==== Vegetable jello ====
-Corn is one of the most dominant plant species in the world, thanks to industrialised agriculture. It was therefore a "must" for a menu from the Continue Scenario. We paired it with chilly sauce, as it is often done in the globalised "tex-mex" cuisine. Adding the suspiciously artificial texture of jello and the "mini melba toast", this dish plays with the cliches of agribusiness, food industry and domestic bliss.
+Thanks to industrialised agriculture, corn is currently one of the most dominant plant species in the world. It was therefore an imperative to include on a menu from the Continue Scenario. We paired it with chilly sauce, as it is often done in the globalised "Tex-mex" cuisine. Adding the suspiciously manufactured texture of jello and the "mini melba toast", this dish plays with the cliches of agribusiness, food industry and domestic bliss.
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-Ingredients
+== Ingredients ==
-  * One clove of fresh yellow corn ( remove the grains with the sharp knife)
+  * One clove of fresh yellow corn (remove the kernels with a sharp knife)
-  * 100gr of fresh ( or frozen) green peas
+  * 100gr of fresh (or frozen) green peas
-  * 1 red paprika (chopped in small pieces)
+  * 1 sweet red pepper (chopped in small pieces)
-  * 100gr okra (ladies fingers) sliced
+  * 100gr okra (lady fingers), sliced
-  * small piece of ginger grated
+  * Small piece of ginger, grated
-  * 1 clove of garlic crushed
+  * 1 clove of garlic, crushed
   * 1 package of agar-agar powder
-  * tamari sauce
+  * A splash of Tamari sauce (to taste)
-  * fresh coriander
+  * Fresh coriander leaves (to taste)
-  * oil for frying
+  * Frying oil (sunflower, grapeseed or coconut)
-  * pieces of toast.
+  * 1 packet of mini [[https://en.wikipedia.org/wiki/Melba_toast|Melba toast]]
-  * Chilli sauce
+  * Hot chilli sauce (to taste)
+== Preparation ==
+In the pan heat up a small amount of oil. Briefly sauté garlic and ginger, then add corn kernels, green peas, pepper and okra. Stir-fry for a few min. At the end add a spoonful of Tamari sauce. In another dish melt agar-agar powder in a bit of water (check the proportions on the packaging). Add the agar-agar mix to the vegetables, bring it to the boil and remove from the heat. Pour the mixture into a deep square form to set.
+== Serving ==
+When the jello hardens cut into small squares. Place the squares on the toast and finish with a drop of chilly sauce. Decorate with fresh coriander.
-Preparation
+== Sourcing ==
-In the pan heat up a drop of oil. Sauté garlic, ginger add corn grains, green peas, paprika, okra. Let it simmer for a few min. add a spoon of tamari sauce. In a dish aside melt agar agar powder in a bit of water ( check the proportions on the packaging). Add the agar agar mix to the veg. Brin it to boil. Remove from the heat. Pour the mixture into the square deep form to set. Once it is hardens cut in squares and serve n on the pieces toast. Tot up with a drop of chilly sauce. Decorate with fresh coriander.
-Sourcing Delhaize suppermarket
+Delhaize supermarket