Differences
This shows you the differences between two versions of the page.
| Both sides previous revision Previous revision Next revision | Previous revision | ||
| open_sauces:silent_convivium [2013-12-06 15:44] – maja | open_sauces:silent_convivium [2023-05-01 19:50] (current) – nik | ||
|---|---|---|---|
| Line 1: | Line 1: | ||
| ===== Silent Convivium ===== | ===== Silent Convivium ===== | ||
| - | //The soup bowls remain warm for a while in the guests' | + | //The soup bowls remain warm for a while in the guests' |
| + | |||
| + | {{> | ||
| < | < | ||
| Line 7: | Line 9: | ||
| ==== Energising Smoke ==== | ==== Energising Smoke ==== | ||
| - | Light one stick of [[http:// | + | //After the contemplative atmosphere of the Solitary Immersion, we diffused an uplifting fragrance in the air, literally and figuratively lightening the atmosphere. Citronella activates the senses and combats fatigue, stimulating guests to sit at the table and see each other with fresh eyes.// |
| + | |||
| + | Light one stick of [[http:// | ||
| ==== Tea sorbet ==== | ==== Tea sorbet ==== | ||
| - | | + | //Sorbet is a traditional palate cleanser, as it refreshes the mouth and removes lingering flavours. It tastes clean and bright, and the cold slightly numbs the taste buds into forgetting the intensity of the previous courses.// |
| + | |||
| + | | ||
| * handful fresh or dried verbena leaves | * handful fresh or dried verbena leaves | ||
| - | * 300ml water | + | * 300 ml water |
| * juice of 1/2 lemon | * juice of 1/2 lemon | ||
| * 1 table spoon of honey | * 1 table spoon of honey | ||
| - | Boil the water and infuse it with the lemon balm and verbena leaves for 15 minutes till the colour becomes light brown. Strain the leaves. Let the herbal tea cool down, add honey (not above 50C) and lemon juice. When completely cooled pour the liquid into an ice-cream maker. Leave it turning | + | Boil the water and infuse it with the lemon balm and verbena leaves for 15 minutes till the colour becomes light brown. Strain the leaves. Let the herbal tea cool down, add honey (not above 50°C) and lemon juice. When completely cooled pour the liquid into an ice cream maker and leave it turning until the mixture thickens. Transfer to a container and place the sorbet in the freezer until needed. Serve one small scoop per person. |
| ==== Steamed garden ==== | ==== Steamed garden ==== | ||
| - | //(inspired by the " | + | //The garden was one of the most complex |
| < | < | ||
| + | |||
| + | //(Inspired by the ' | ||
| //Garden vegetables (' | //Garden vegetables (' | ||
| + | |||
| * 1 purple carrot | * 1 purple carrot | ||
| * 1 orange carrot | * 1 orange carrot | ||
| Line 46: | Line 55: | ||
| - | Chop all root vegetables in thick slices. | + | Chop all root vegetables in thick slices. |
| - | //The 'sediment'// | + | //The sediment// |
| * 1 whole celeriac root | * 1 whole celeriac root | ||
| - | * 500g salt | + | * 500 g salt |
| - | * 500g flour | + | * 500 g flour |
| - | * 300g water | + | * 300 g water |
| < | < | ||
| - | Preheat the oven to 220ºC. Mix the salt, flour and water into a dough, roll it out and use it to cover the celeriac (unpeeled). Bake in the oven for 20 minutes, then reduce the temperature to 160ºC | + | Preheat the oven to 220°C. Mix the salt, flour and water into a dough, roll it out and use it to cover the celeriac (unpeeled). Bake in the oven for 20 minutes, then reduce the temperature to 160°C |
| //The grit// | //The grit// | ||
| + | |||
| * 1 cup black quinoa | * 1 cup black quinoa | ||
| * 1 cup black (beluga) lentils | * 1 cup black (beluga) lentils | ||
| Line 68: | Line 79: | ||
| < | < | ||
| - | For the quinoa: add one cup of water and steam (~5 minutes, 10 minutes resting) | + | For the quinoa: add one cup of water and steam (~5 minutes, 10 minutes resting). |
| For the lentils: add 3 cups of water and boil it down until all water is absorbed (~20 minutes). | For the lentils: add 3 cups of water and boil it down until all water is absorbed (~20 minutes). | ||
| + | |||
| Mix quinoa and lentils and add coconut oil, salt and pepper. Reserve in an airtight container and warm up in the bain-marie just before serving. | Mix quinoa and lentils and add coconut oil, salt and pepper. Reserve in an airtight container and warm up in the bain-marie just before serving. | ||
| //The soil// | //The soil// | ||
| - | | + | |
| + | | ||
| * 2 tablespoons all-purpose flour | * 2 tablespoons all-purpose flour | ||
| - | * 1 teaspoon of ume-shizo | + | * 1 teaspoon of umeshizo |
| * 1/2 teaspoon sugar | * 1/2 teaspoon sugar | ||
| * a pinch of salt | * a pinch of salt | ||
| Line 86: | Line 100: | ||
| - | Preheat oven to 180ºC. Line a baking sheet with a nonstick baking mat. Mix all powdered ingredients. In a small saucepan, melt butter with truffle oil over medium heat, whisk to combine. Whisk the butter mixture into the powder; spread on prepared baking sheet and transfer to oven. Bake for 5 minutes; rotate baking sheet and bake for 5 minutes more. Remove from oven and let cool completely. Break into a wet powder with a soil-like consistency. Reserve in an airtight container. | + | Preheat oven to 180°C. Line a baking sheet with a nonstick baking mat. Mix all powdered ingredients. In a small saucepan, melt butter with truffle oil over medium heat, whisk to combine. Whisk the butter mixture into the powder; spread on prepared baking sheet and transfer to oven. Bake for 5 minutes; rotate baking sheet and bake for 5 minutes more. Remove from oven and let cool completely. Break into a wet powder with a soil-like consistency. Reserve in an airtight container. |
| //The fertiliser// | //The fertiliser// | ||
| - | | + | |
| - | * 200g water | + | |
| - | * 125g butter | + | * 200 g water |
| + | * 125 g butter | ||
| * pinch of salt | * pinch of salt | ||
| - | Toast applewood | + | |
| + | Toast apple wood chips in a pan to release the aromas and pour water over them. Infuse | ||
| Place a layer of celeriac slices on the bottom of a glass container. Layer each steamed root vegetable with some grit and soil, every few layers place a celeriac sediment in between. On top cover with a thicker layer of soil and decorate with cauliflower florets, sprouts and cress. | Place a layer of celeriac slices on the bottom of a glass container. Layer each steamed root vegetable with some grit and soil, every few layers place a celeriac sediment in between. On top cover with a thicker layer of soil and decorate with cauliflower florets, sprouts and cress. | ||
| Line 102: | Line 118: | ||
| ==== Beetroot cocktail ==== | ==== Beetroot cocktail ==== | ||
| - | //(inspired | + | //This cocktail looks like a thick red wine, but tastes earthy and bittersweet. The illusion surprises the taste buds and complements the sweetness and graininess of the vegetable garden.// |
| + | |||
| + | //(Inspired | ||
| * 1 part beetroot | * 1 part beetroot | ||
| Line 111: | Line 129: | ||
| * sliver of grated ginger | * sliver of grated ginger | ||
| - | //Non alcoholic// | + | //Non-alcoholic// |
| * 1 part beetroot | * 1 part beetroot | ||
| * 1 part apple | * 1 part apple | ||
| Line 119: | Line 138: | ||
| ==== Quark dumpling with smoked tomato jam ==== | ==== Quark dumpling with smoked tomato jam ==== | ||
| + | |||
| + | //The crudeness of the traditional Balkan cheese dumpling in this dish is complemented by the smoothness and delicateness of a lightly smoked cream and the complexity of a smoked tomato sauce with a hint of the Orient.// | ||
| < | < | ||
| - | //(inspired | + | //(Inspired |
| * 500 g Russian fresh cheese | * 500 g Russian fresh cheese | ||
| * 3 egg yolks | * 3 egg yolks | ||
| - | * 1 Tbsp butter | + | * 1 tablespoon |
| - | * 6 Tbsp semolina | + | * 6 tablespoon |
| - | * 2 Tbsp flour | + | * 2 tablespoon |
| - | * 1 Ts salt | + | * 1 teaspoon |
| - | * 1 Ts baking powder (not needed if using self-raising flour) | + | * 1 teaspoon |
| + | |||
| + | Mix all ingredients. If the mixture is too crumbly, add some of the remaining egg whites (slowly, 3 might make the mixture too liquid). Leave the dough to rest for 15--20 minutes. Steam for 10 minutes at 100°C. | ||
| - | Mix all ingredients. If the mixture is too crumbly, add a bit of remaining egg-whites (slowly, 3 might make the mixture too liquid). Leave the dough to rest for 15-20 minutes. Steam for 10 minutes at 100C. | + | //Bread crumbs// |
| - | //Bread crumbs// | ||
| * 2/3 pumpernickel bread | * 2/3 pumpernickel bread | ||
| * 1/3 wheat crackers | * 1/3 wheat crackers | ||
| * pinch of salt | * pinch of salt | ||
| - | * 50g of butter | + | * 50 g of butter |
| Dry pumpernickel bread for a couple of days, or a few hours in the oven. Break into small pieces and toast in a pan. Allow to cool. Blend the pumpernickel crumbs in the kitchen blender together with the crackers. Sieve to separate smooth from rough crumbs. Reserve separately. Just before serving, melt the butter in a frying pan and fry the bread crumbs until they become crispy. | Dry pumpernickel bread for a couple of days, or a few hours in the oven. Break into small pieces and toast in a pan. Allow to cool. Blend the pumpernickel crumbs in the kitchen blender together with the crackers. Sieve to separate smooth from rough crumbs. Reserve separately. Just before serving, melt the butter in a frying pan and fry the bread crumbs until they become crispy. | ||
| - | Serve with rough bread crumbs on the bottom and fine ones on top of the dumpling. On the side serve cold smoked Creme D'Issigny | + | Serve with rough bread crumbs on the bottom and fine ones on top of the dumpling. On the side serve cold smoked Creme d'Isigny |
| //Smoked tomato jam// | //Smoked tomato jam// | ||
| + | |||
| * 200 g cherry tomatoes or plum tomatoes | * 200 g cherry tomatoes or plum tomatoes | ||
| * 1 clove of garlic | * 1 clove of garlic | ||
| Line 156: | Line 179: | ||
| * salt and pepper to taste | * salt and pepper to taste | ||
| - | Smoke tomatoes, garlic and onion with smoking gun for 3 minutes or stove smoker for 20 minutes. Place in a baking tray and combine with chili, cinnamon, orange water, and saffron. Bake in the oven at 180° for 20-30 minutes till the skin of the tomatoes begins to peel off. Peel the tomatoes, blend with the rest of the ingredients with electric mixer. Add salt and pepper to taste. | + | Smoke tomatoes, garlic and onion with smoking gun for 3 minutes or stove smoker for 20 minutes. Place in a baking tray and combine with chilli, cinnamon, orange water, and saffron. Bake in the oven at 180°C |
| //Smoked cream// | //Smoked cream// | ||
| - | | + | |
| + | | ||
| * maple wood chips | * maple wood chips | ||
| - | Smoke the cream in sauce containers with the smoking gun for 1-2 minutes. Keep under the bell jar for another 10 minutes. Serve cold. | + | Smoke the cream in sauce containers with the smoking gun for 1--2 minutes. Keep under the bell jar for another 10 minutes. Serve cold. |
| - | + | ||
| - | + | ||
| - | + | ||
| - | // At Smoke & Vapour we used the recipe below, but it wasn't satisfactory. The balls collapsed in the steamer to a relatively flat cake. This needs further experimentation (recipe above, use only egg yolks, use self raising flour instead of baking powder, get 'ostro brasno' | + | |
| - | < | ||
| - | * 2 egg yolks | ||
| - | * 2 teaspoons of salt | ||
| - | * 2 tablespoons sour cream | ||
| - | * 3 tablespoons semolina | ||
| - | * 5 tablespoons spelt flour | ||
| - | * 1/2 teaspoon baking powder | ||
| - | * 2 beaten egg-whites | ||
| - | |||
| - | Mix all ingredients, | ||
| ==== Smoke gradients with forest mushrooms ==== | ==== Smoke gradients with forest mushrooms ==== | ||
| + | |||
| + | //So far we were cautious with the amount of ' | ||
| < | < | ||
| //Strong smoke: Smoked mushroom wraps// | //Strong smoke: Smoked mushroom wraps// | ||
| - | | + | |
| + | | ||
| * handful of fresh thyme, sage and parsley | * handful of fresh thyme, sage and parsley | ||
| * teaspoon of mild olive oil (able to withstand heat) | * teaspoon of mild olive oil (able to withstand heat) | ||
| Line 194: | Line 207: | ||
| * a splash of red wine | * a splash of red wine | ||
| * water to cover the wraps | * water to cover the wraps | ||
| - | * salt & pepper to taste | + | * salt an pepper to taste |
| - | Chop the herbs finely, add salt and pepper. Brush the mushrooms to remove sand and grit, marinate in the 2/3rds of herb mixture. Add olive oil to the remaining herb mixture. Chop seitan in 1/2cm small cubes and mix with the herb marinade. Marinate for a couple of hours. Soak the grill wraps and butcher' | + | Chop the herbs finely, add salt and pepper. Brush the mushrooms to remove sand and grit, marinate in the 2/3 of herb mixture. Add olive oil to the remaining herb mixture. Chop seitan in 1/2 cm small cubes and mix with the herb marinade. Marinate for a couple of hours. Soak the grill wraps and butcher' |
| //Mixed smoke: Smoked potatoes// | //Mixed smoke: Smoked potatoes// | ||
| + | |||
| * 12 small purple potatoes | * 12 small purple potatoes | ||
| * 12 small white potatoes | * 12 small white potatoes | ||
| * 1 rosemary twig | * 1 rosemary twig | ||
| - | * salt & pepper | + | * salt and pepper |
| * coconut oil | * coconut oil | ||
| * truffle oil | * truffle oil | ||
| Line 208: | Line 222: | ||
| * hickory wood chips | * hickory wood chips | ||
| - | Place purple potatoes in a red clay baking tray, mix with coconut oil, salt, pepper and rosemary and bake/smoke in the Green Egg on low heat (160-180) for 2 hours. Marinate white potatoes in truffle oil with rosemary, thyme, salt and pepper for an hour. Place in alder bag and smoke in the oven for 1 hour. At the end combine both potatoes on a black plate and smoke for 1 minute with the smoking gun. Serve under the smoking bell, with smoke still present. | + | Place purple potatoes in a red clay baking tray, mix with coconut oil, salt, pepper and rosemary and bake/smoke in the Green Egg on low heat (160-180) for 2 hours. Marinate white potatoes in truffle oil with rosemary, thyme, salt and pepper for an hour. Place in alder bag and smoke in the oven for 1 hour. Finally, |
| //Soft smoke: Tea and Spinach// | //Soft smoke: Tea and Spinach// | ||
| - | //(inspired | + | //(Inspired |
| //Tea emulsion// | //Tea emulsion// | ||
| - | | + | |
| - | * 10g water | + | |
| + | * 10 g water | ||
| * pinch of yuzu powder | * pinch of yuzu powder | ||
| * pinch of nutmeg | * pinch of nutmeg | ||
| Line 226: | Line 240: | ||
| //Spinach and herbs// | //Spinach and herbs// | ||
| - | | + | |
| + | | ||
| * handful of parsley leaves | * handful of parsley leaves | ||
| * salt and pepper | * salt and pepper | ||
| * sprinkle of lemon juice | * sprinkle of lemon juice | ||
| - | Rinse the spinach and parsley thoroughly to remove all the dirt. Steam the parsley for 1 minute in 4 tablespoons of tea emulsion. Then add the spinach and the remaining emulsion, steam for a further | + | Rinse the spinach and parsley thoroughly to remove all the dirt. Steam the parsley for 1 minute in 4 tablespoons of tea emulsion. Then add the spinach and the remaining emulsion, steam for another |
| Served with Tim Adams' Tempranillo | Served with Tim Adams' Tempranillo | ||
| Line 238: | Line 252: | ||
| ==== Green antioxidants ==== | ==== Green antioxidants ==== | ||
| - | //(after | + | //After so much smoke, an antioxidant palate bath was needed. We chose parsley for its garlic-neutralising power, celery for its calorie-devouring potential and an astringent apple to awaken the digestive system. The intensely green colour of the juice was meant to refresh the eyes.// |
| < | < | ||
| - | * 5 apples | + | * 5 astringent old growth |
| * 12 celery sticks (about 20cm long) | * 12 celery sticks (about 20cm long) | ||
| - | * a splash of lemon juice (to prevent | + | * a splash of lemon juice (to prevent |
| * 1 bunch of curled leaf parsley | * 1 bunch of curled leaf parsley | ||
| - | Juice apples and celery, add lemon juice and mix. Juice parsley stalks. Mix 2/3 apple & celery with 1/3 parsley juice. Sieve through a coarse tea strainer. Serve in shot glasses. | + | Juice apples and celery, add lemon juice and mix. Juice parsley stalks. Mix 2/3 apple and celery with 1/3 parsley juice. Sieve through a coarse tea strainer. Serve in shot glasses. |
| ---- | ---- | ||
| Previous: [[Solitary Immersion]], | Previous: [[Solitary Immersion]], | ||
maja