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- | a collection of recipes to inspire the [[smoke_vapour|Smoke & Vapour]] menu | + | Smoke & Vapour |
- | ====Cheese dumplings==== | + | ===== Arrival & Descent ===== |
- | * 500 g feta cheese (even better, go for 50% feta, 50% roquefort) | + | //The guests arrive, take off their coats, mill and chat at the entrance to the space. On a low table there is a glass bowl with mixed herbs and flowers |
- | * 3 egg yolks | + | |
- | * 1 Tbsp lard | + | |
- | * 6 Tbsp semolina | + | |
- | * 2 Tbsp flour | + | |
- | * 1 Ts salt | + | |
- | * 1 Ts baking powder | + | |
- | * 1 cup breadcrumbs | + | |
- | * 50 g butter | + | |
- | (via http:// | ||
- | ====Knedle sa sirom==== | + | ==== Smoked potato skins ==== |
- | * 250gr sremskog sira | + | < |
- | * 2 zumanca | + | |
- | * 2 ravne kasicice soli | + | |
- | * 2 kasike pavlake | + | |
- | * 3 kasike griza | + | |
- | * 5 kasika brasna | + | |
- | * 2 snega od belanaca | + | |
- | (via http:// | + | * 2 white potatoes |
+ | * salt | ||
+ | * sunflower oil for frying | ||
+ | * paper kitchen towel | ||
+ | * smoking chips (oak and maple) | ||
+ | Peel potatoes into long strips with a potato peeler, then let them lie on a paper towel for a few minutes to absorb moisture. Smoke the strips in the stove smoker for a maximum of 10 minutes. Alternatively, | ||
- | interesting celery potato dumplings: | + | ==== Smoked quail eggs with herbal mayonnaise ==== |
- | steamed celery & potato, then boiled… | + | < |
+ | |||
+ | * 18 quail eggs | ||
+ | * teaspoon of black tea leaves | ||
+ | * apple wood chips for smoking | ||
- | (via http://www.yummly.com/ | + | Smoke the tea leaves with the smoking gun for 3 minutes then leave under the smoking bell for another 10. Bring water to the boil (enough to cover the eggs) in a small pot. Add the quail eggs and boil over a small flame for 2 minutes. Add the smoked tea to the saucepan |
+ | NOTE: do not peel the eggs, the shell is edible and has absorbed the taste of the smoke and tea. | ||
- | ====Kroppkakor==== | + | // |
- | * 1 kg steamed potatoes | + | * 2 chicken |
- | * | + | * 1 teaspoon mustard |
- | * 1 1/4 cup all-purpose flour | + | * 1 spoon lemon juice |
- | * | + | * pinch of salt |
+ | * ~ 250 ml peanut oil | ||
+ | * handful of fresh parsley and fennel steamed | ||
- | **Procedure** | + | Place the two egg yolks, mustard, lemon juice and a pinch of salt in the blender or mixer. While blending, pour the oil slowly and continuously in a thin stream till the mayonnaise becomes thick and fluffy. Then add the steamed herbs and blend for another minute. Reserve in the fridge, in an airtight container. |
- | * Mash the potatoes. Put this on a breadboard and make a small pit in the middle. | ||
- | * Put eggs, flour and salt in the pit and work the potato dough fast together. Too much kneading will make the potato tough. | ||
- | * Make a savoury filling | ||
- | * Form the dough into a thick roll. Cut it in thick slices and put a pile of bacon mix in a pit in a slice, then put another slice on top of it, press the edges together and roll it into a ball. | ||
- | * Lower the balls into boiling salted water and boil them approx. 10-12 minutes or until they float to the surface. Pick them up with a perforated ladle and put them on a hot serving plate. Don’t boil too many at a time, they will then have some difficulty floating to the surface. | ||
- | * Serve hot with (smoked butter emulsion, steamed spinach puree, smoked sour cream) | ||
- | (via https:// | + | ==== Peppers in granular dust ==== |
+ | < | ||
- | ====From Noma==== | + | //Dukkah dust// |
+ | * handful of hazelnuts | ||
+ | * handful of almonds | ||
+ | * 1/2 handful pistachios | ||
+ | * 1/2 handful sesame seeds | ||
+ | * 1 teaspoon chia seeds | ||
+ | * 1 teaspoon hemp seeds | ||
+ | * 1 teaspoon blue thyme | ||
+ | * 1 teaspoon caraway seeds | ||
+ | * pinch of salt | ||
+ | * pinch of smoked paprika powder (spicy) | ||
+ | * apple wood chips | ||
- | **Smoked butter emulsion** | + | Dukkah can be made several days in advance. Mix all ingredients and toast in the oven (under the grill) at 160ºC for 15-20 minutes. Blend with a grinder into a coarse powder. Smoke with the smoking gun using apple wood chips, then leave under the bell for about 10 minutes. If you don't want the dukkah to be very smoky, smoke only 1/2 or 1/3 of the mixture, then mix with the non-smoked portion. |
- | | + | //Smoked glue// |
- | * 250g butter | + | |
- | * 5g hay, finely chopped | + | * |
+ | * | ||
- | Heat the water in a medium pan, cut the butter into pieces | + | Chop or grind sun-dried tomatoes |
- | **Ash Puree** | ||
- | | + | // |
- | * 45g dill oil | + | |
+ | * apple wood chips | ||
+ | * popping sugar | ||
- | Wash and dry the leek tops and grill them on the barbecue until completely dried and burned. Sieve the ashes, weigh out 45g and mix with the oil. | ||
- | **Hazelnut puree** | + | Cut the peppers in half (if they are as small as the ones we used, otherwise in thin strips). Smoke the peppers with the smoking gun and apple wood for 2-3 minutes. Char the peppers on the ' |
- | * 125g hazelnuts | ||
- | * Roast on 160c for 20 mins blend into puree while still warm. | ||
+ | ==== Nutty crackers and steamed orange syrup ==== | ||
- | **Smoked potatoes** | + | //Steamed carrot and orange syrup// |
- | * 8 small vitelote potatoes | + | * 3 carrots |
- | * 4 small white potatoes | + | * 3 oranges |
- | * 3 handfuls of hay | + | * 1 vegetable stock cube |
- | * 8g applewood chips | + | * salt and pepper |
- | * 200g water | + | * fresh coriander |
- | * 125g butter | + | |
- | Preheat the oven to 160C. Rinse the unpeeled potatoes and put them in a gastro. Cover completely | + | Steam three peeled uncut carrots over water infused |
- | **Mushroom buillon** | + | < |
- | 750g white champignons | + | //Crackers with smoked pistachios// |
- | 1/2 onion | + | |
- | 1/2 leek | + | |
- | 1/2 carrot | + | |
- | butter for sauteing | + | |
- | 750g light chicken stock (or veg?) | + | |
- | 2.25kg water | + | |
- | 6 eggwhites | + | |
- | 100 birch wine, reduced by 2/3 | + | |
- | 20g applewood chips | + | |
- | chop all the vegetables roughly. Saute in butter in small batches, add the stock and boil for 1 hour. Strain the buillon, reduce by half and cool. Lightly whisk the egg whites, add to the buillon and heat slowly to clarify. Strain through a cloth and reduce to a quarter. Toast the wood chips in a pan to release the aromas and pour the buillon over them. Let it infuse for 5-8 minutes, then strain the buillon and add the birch wine to taste. Heat the potatoes in the butter emulsion. | + | |
- | -- | + | (from an old // |
- | **Celeriac | + | |
- | * 1 whole celeriac | + | |
- | * 120g icelandic moss | + | * 1 cup plain flour |
+ | * 250 g peeled pistachios smoked with apple wood with smoking gun | ||
+ | |||
+ | Beat egg whites until soft peaks form, then add sugar and continue gently beating until dissolved. Add pistachios. Spread the mixture | ||
+ | |||
+ | Serve with orange and carrot syrup. | ||
+ | |||
+ | |||
+ | ==== Sparkling water with smoked Ice cubes ==== | ||
+ | |||
+ | | ||
+ | | ||
+ | * Cherry wood chips | ||
+ | |||
+ | Pour the sparkling or filtered tap water into a bottle. Insert the tube from the smoking gun into the bottle (try to seal it completely so not much smoke goes out). Smoke the water with cherry wood chips for about a minute. Close the water bottle with an airtight lid. Shake well, several times over the next 30 minutes. Pour the water into ice cube moulds and freeze overnight. The smoky taste is quite light and only becomes apparent as the ice cubes start melting. | ||
+ | |||
+ | |||
+ | ==== Smoky Mate ==== | ||
+ | |||
+ | * 1/2 l boiling water | ||
+ | * 2 teaspoons yerba mate (cold smoke dried) | ||
+ | * splash of lemon (to taste) | ||
+ | * a few slices of ginger (to taste) | ||
+ | * agave syrup (we used one smoked over volcanic rocks in Oaxaca) | ||
+ | * mesquite wood chips | ||
+ | |||
+ | Wet the mate with cold water, strain. Add ginger and pour boiling water over the herbs. Infuse for 5-6 minutes. When it cools down a to about 50C add agave syrup and lemon to taste. Smoke the tea with mesquite chips using the smoking gun and reserve in the fridge. You can sparkle the tea if so desired //(Talk to Kate Rich about their DIY sparkler next time!)// | ||
+ | |||
+ | ===== Solitary immersion ===== | ||
+ | |||
+ | //After half an hour of chatting and tasting, the head chef welcomes the guests and invites them to savour the evening and allow the hosts to take them through four ' | ||
+ | |||
+ | < | ||
+ | |||
+ | ==== Atlas cedar smoke ==== | ||
+ | |||
+ | * 2 japanese-style incense sticks "Atlas Cedar" | ||
+ | |||
+ | Light the incense ~10 minutes before guests arrive in the Solitary space | ||
+ | |||
+ | ==== Herbal water ==== | ||
+ | |||
+ | * 1 dl boiled, cooled and filtered tap water | ||
+ | * 5 drops of sage flower water | ||
+ | * 2-3 drops of mint water | ||
+ | * 2-3 drops of lemon juice | ||
+ | |||
+ | Boil tap water. Cool it down and filter to remove impurities. Add the other ingredients. Serve a mouthful in a small lab pipette. | ||
+ | |||
+ | |||
+ | ==== Cobblestones in fragrant steam ==== | ||
+ | |||
+ | < | ||
+ | |||
+ | * 3 cobblestones (or other large stones) | ||
+ | * 5-10 drops of cedar essential oil | ||
+ | * 5-10 drops of rosemary essential oil | ||
+ | * ~1/2l of boiling water | ||
+ | |||
+ | Heat the stones in the oven for about 1/2 hour at 200ºC. Boil the water and add the essential oil (divide in 3 flasks: 1 cedar, 1 rosemary, 1 cedar and rosemary, 5-7 drops per flask) just before serving. Place the stones in the space, pour boiling scented water over them 2-3 times. | ||
+ | |||
+ | |||
+ | ==== Warm pebbles ==== | ||
+ | |||
+ | Heat small round stones (from different parts of the world) for ~5 minutes in the oven with the cobblestones. Try them out for temperature before serving. Give one to each guest to warm their hands. | ||
+ | |||
+ | |||
+ | ==== Algal reminiscences from forest and sea ==== | ||
+ | |||
+ | * 1 cup of sushi rice | ||
+ | |||
+ | //cube 1// | ||
+ | * pinch of dried Dulse seaweed flakes | ||
+ | |||
+ | //cube 2// | ||
+ | * pinch of Icelandic moss | ||
+ | * a few drops of truffle oil | ||
+ | * pinch of arctic salt (with arctic thyme and moss) | ||
+ | |||
+ | //cube 3// | ||
+ | * pinch of Australian bush tomato powder | ||
+ | * pinch of Slovenian fleur-de-sel | ||
+ | * a few twigs of (pickled) samphire | ||
+ | |||
+ | //(the fourth rice cube that we didn't serve, but it tastes quite interesting)// | ||
+ | * edible thyme essential oil | ||
+ | * wasabi (freshly ground or in paste) | ||
+ | |||
+ | //to serve// | ||
+ | * dash of lemon juice | ||
+ | * raw samphire (1 twig per person) | ||
+ | |||
+ | |||
+ | Steam rice for about 15 minutes on 100ºC. Leave to cool until luke warm. Divide the rice in 4 parts. Mix one part with dulse flakes, another part with icelandic moss, arctic salt and truffle oil, the third part with bush tomato and fleur de sel (place pickled samphire on top). Mix the fourth part with a few drops of thyme oil (watch out it's very intense!) and add wasabi to taste. Make small cubes of each mixture. Serve in a row with raw samphire brushed with lemon juice. | ||
+ | |||
+ | |||
+ | ==== Steamed Tea ==== | ||
+ | |||
+ | < | ||
+ | |||
+ | * gyokuro or matcha tea (steamed Japanese teas) | ||
+ | * water at 70C | ||
+ | |||
+ | Gyokuro: Infuse the tea for 2-3 minutes. | ||
+ | Matcha: Mix about 1 teaspoon for 3dl of water. Froth it up with a tea whisk. | ||
+ | |||
+ | |||
+ | ==== Smoked mussel consommé ==== | ||
+ | |||
+ | < | ||
+ | |||
+ | * 2 kg mussels | ||
+ | * 1 leek chopped | ||
+ | * 2 stalks of celery chopped | ||
+ | * 2 red onions sliced | ||
+ | * 2 large carrots chopped | ||
+ | * 2 cloves of garlic peeled | ||
+ | * 1 large bottle (750ml) of La Chouffe beer | ||
+ | * 5 tomatoes peeled and chopped | ||
+ | * handful of fresh samphire (optional) | ||
+ | * salt and pepper | ||
+ | * oak and maple wood chips | ||
+ | |||
+ | Place all ingredients except tomatoes into a metal dish and pour La Chouffe over them. Place in a home smoker and smoke for 25 minutes. Transfer to a large pot, add tomatoes, and cook for about 1 hour without stirring too much. Let the soup cool down then strain. Put in the freezer overnight or until frozen solid. Line a sieve with cheesecloth, | ||
+ | |||
+ | |||
+ | |||
+ | ===== Silent convivium ===== | ||
+ | |||
+ | //The soup bowls remain warm for a while in the guests' | ||
+ | |||
+ | < | ||
+ | |||
+ | ==== Energising Smoke ==== | ||
+ | |||
+ | Light one stick of [[http:// | ||
+ | |||
+ | ==== Tea sorbet ==== | ||
+ | |||
+ | * handful fresh or dried lemon balm (melissa officinalis) leaves | ||
+ | * handful fresh or dried verbena leaves | ||
+ | * 300ml water | ||
+ | * juice of 1/2 lemon | ||
+ | * 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 in the 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 ==== | ||
+ | |||
+ | //(inspired by the " | ||
+ | |||
+ | < | ||
+ | |||
+ | //Garden vegetables (' | ||
+ | * 1 purple carrot | ||
+ | * 1 orange carrot | ||
+ | * 1 yellow carrot | ||
+ | * 1 beetroot | ||
+ | * 1 black radish | ||
+ | * 1 yellow radish | ||
+ | * 1 parsnip | ||
+ | * 1 leek | ||
+ | * 1 jerusalem artichoke | ||
+ | * 12 florets of purple cauliflower | ||
+ | * 12 florets of romanesco cauliflower | ||
+ | * splash of red wine | ||
+ | * splash of milk | ||
+ | * pinch of milky oolong | ||
+ | * pinch of vanilla | ||
+ | * a twig of rosemary | ||
+ | * a handful of leek sprouts | ||
+ | * a few sprouts of cress | ||
+ | |||
+ | |||
+ | Chop all root vegetables in thick slices. divide 1/2 cauliflower in small florets. Chop one orange carrot and 1/2 beetroot in the thinnest slices on the mandoline. Steam until done (soft, but not falling apart - it will take between 15 and 30 minutes). Steam carrots and beetroot (both thick and thin slices) on red wine in a bamboo steamer. Steam leak, radishes and parsnip with rosemary oil and vanilla. Steam Jerusalem artichoke and cauliflower on milky oolong tea. Shock under icy water to prevent from overcooking. Chop or blend each vegetable in tiny chunks (1/2 cm or less). Keep in separate containers in the bain-marie. | ||
+ | |||
+ | |||
+ | //The ' | ||
+ | * 1 whole celeriac root | ||
* 500g salt | * 500g salt | ||
* 500g flour | * 500g flour | ||
* 300g water | * 300g water | ||
- | Preheat the oven to 220c. Peel the celeriac and cover with icelandic moss. Mix the salt, flour and water into a dough, roll it out and use it to cover the celeriac. Bake in the oven for 20 minutes, then reduce the temperature to 160c and cook for another 35-45min, depending on the size. Cut the crust open and scoop out 4 pieces with a spoon. | + | Preheat the oven to 220ºC. Mix the salt, flour and water into a dough, roll it out and use it to cover the celeriac |
- | **Poached egg and dulse** | ||
- | * 4 organic eggs | ||
- | * 65g dried dulse seaweed powder for rolling | ||
- | * salt | ||
- | Blend the dulse into a fine powder | + | //The grit// |
+ | * 1 cup black quinoa | ||
+ | * 1 cup black (beluga) lentils | ||
+ | * 1 teaspoon coconut oil | ||
+ | * salt and pepper | ||
- | **Vinaigrette** | + | For the quinoa: add one cup of water and steam (~5 minutes, 10 minutes resting) |
- | * 30g apple balsamic vinegar | + | For the lentils: add 3 cups of water and boil it down until all water is absorbed (~20 minutes). |
- | * 25g mustard | + | Mix quinoa and lentils and add coconut |
- | * 120g cold pressed mustard | + | |
- | Mix the vinegar and mustard and emulsify the oil into the mix | ||
- | -- | + | //The soil// |
+ | * 4 tablespoons of hazelnut and almond powder (a handful of hazelnuts and almonds, roasted on 160ºC for 20 mins blended into powder while still warm) | ||
+ | * 2 tablespoons all-purpose flour | ||
+ | * 1 teaspoon of ume-shizo (to taste, it's very salty) | ||
+ | * 1/2 teaspoon sugar | ||
+ | * a pinch of salt | ||
+ | * 1 teaspoon of cocoa powder | ||
+ | * 1/2 teaspoon porcini powder | ||
+ | * 1 teaspoon hemp powder | ||
+ | * 3 tablespoons unsalted butter | ||
+ | * 1 teaspoon truffle oil | ||
- | **Smoked quail eggs** | ||
- | * 10 quail eggs | + | 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. |
- | * 20g hay | + | |
- | * 50g birchwood chips | + | |
- | Blanch the eggs for 1m30sec and cool them in ice water. Blanch them again for 50sec, cool and peel them. Take care not to break them - eggs cooked for such a short time are very soft and fragile. Finally, smoke the eggs for around 20 minutes on a slotted gastro tray in a smoker, by heating it slowly with the hay and chips. | ||
- | Pickle | + | //The fertiliser// |
+ | * 8g applewood chips | ||
* 200g water | * 200g water | ||
- | * 100g rose hip vinegar | + | * 125g butter |
+ | * pinch of salt | ||
+ | Toast applewood chips in a pan to release the aromas and pour water over them. Let the mixture infuse for 7-8 minutes (longer is ok too, it makes the taste stronger), then strain discarding the wood. Heat the liquid and whisk in the butter to emulsify it. Keep warm in the bain-marie. | ||
- | Mix the water and vinegar, pickle the eggs in this mixture in a vacuum-pack bag for 10 minutes. Keep warm until they are ready to serve. | + | 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. |
- | Serving | + | Served with: |
- | * Hay | + | |
- | Cut the hay into short lengths and use it to fill the base of an oval serving dish. Make a small incision in the bottom of each egg and lay them on the hay. WIth a hand held wood smoker burn hay into the serving dish and cover quickly, trapping the smoke into the dish. | + | ==== Beetroot cocktail ==== |
- | -- | + | //(inspired by the Bax Beet Pinot of the Tippling Club)// |
- | **Steamed & smoked egg whites** | + | |
+ | | ||
+ | | ||
+ | | ||
+ | * dash of Angosutra bitters | ||
+ | * sliver of grated ginger | ||
- | Crack the eggs and separate the whites from the yolks. Line a plastic container with clingfilm, pour the eggwhites and close with a lid. Steam at 100C for 45m, then cool. Cut into cubes of 2.5-2.5cm and smoke for 15 mins in the smoker. | + | //Non alcoholic// |
+ | * 1 part beetroot | ||
+ | * 1 part apple | ||
+ | * a hint of ginger | ||
- | -- | + | Juice, mix and shake. |
- | Hay oil | + | ==== Quark dumpling with smoked tomato jam ==== |
- | * 25g hay | + | |
- | * 200g grapeseed oil | + | |
- | * salt | + | |
- | Preheat the oven to 200C. Toast the hay in the oven for 1 hour, then while still warm, combine it with the oil and a pinch of salt and vacuum pack it together. Leave it to macerate for 24hrs. | + | < |
- | (goes with jerusalem artichokes, hazelnut puree, truffles and yoghurt) | + | //(inspired by different home cooks from ex-Yugoslavia)// |
- | --- | + | * 500 g Russian fresh cheese |
+ | * 3 egg yolks | ||
+ | * 1 Tbsp butter | ||
+ | * 6 Tbsp semolina | ||
+ | * 2 Tbsp flour | ||
+ | * 1 Ts salt | ||
+ | * 1 Ts baking powder (not needed if using self-raising flour) | ||
+ | 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. | ||
- | Spinach steamed in tea | + | //Bread crumbs// |
+ | * 2/3 pumpernickel bread | ||
+ | * 1/3 wheat crackers | ||
+ | * pinch of salt | ||
+ | * 50g of butter | ||
- | * Tea emulsion | + | 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. |
- | * 250g butter | + | |
- | * 100g water | + | |
- | * 2.5g woodruff | + | |
- | * 2.5g verbena | + | |
- | * 1g black tea | + | |
- | Remove | + | Serve with rough bread crumbs on the bottom and fine ones on top of the dumpling. On the side serve cold smoked Creme D' |
- | Spinach | + | |
- | * 120g baby spinach leaves | + | //Smoked tomato jam// |
- | * 8g lovage | + | * 200 g cherry tomatoes or plum tomatoes |
- | * 8g parsley leaves | + | * 1 clove of garlic |
+ | * 1 onion sliced | ||
+ | * 1 small chili pepper chopped | ||
+ | * 1 teaspoon cinnamon powder or 1 stalk of cinnamon | ||
+ | * 1 spoon orange blossom water | ||
+ | * a pinch of saffron | ||
+ | * cherry wood smoking chips | ||
+ | * 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. | ||
+ | |||
+ | |||
+ | //Smoked cream// | ||
+ | * 200g Creme D' | ||
+ | * 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. | ||
+ | |||
+ | |||
+ | |||
+ | // 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 ==== | ||
+ | |||
+ | < | ||
+ | |||
+ | //Strong smoke: Smoked mushroom wraps// | ||
+ | * 250g mixed forest mushrooms | ||
+ | * handful of fresh thyme, sage and parsley | ||
+ | * teaspoon of mild olive oil (able to withstand heat) | ||
+ | * 1 clove of smoked garlic | ||
+ | * handful of seitan (we used [[http:// | ||
+ | * cedar grill wraps | ||
+ | * butcher' | ||
+ | * a splash of red wine | ||
+ | * water to cover the wraps | ||
+ | * salt & 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' | ||
+ | |||
+ | //Mixed smoke: Smoked potatoes// | ||
+ | * 12 small purple potatoes | ||
+ | * 12 small white potatoes | ||
+ | * 1 rosemary twig | ||
+ | * salt & pepper | ||
+ | * coconut oil | ||
+ | * truffle oil | ||
+ | * 1 alder smoking bag | ||
+ | * 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. | ||
+ | |||
+ | |||
+ | //Soft smoke: Tea and Spinach// | ||
+ | |||
+ | //(inspired by " | ||
+ | |||
+ | //Tea emulsion// | ||
+ | * 25g butter | ||
+ | * 10g water | ||
+ | * pinch of yuzu powder | ||
+ | * pinch of nutmeg | ||
+ | * teaspoon of smoked black tea (organic English Breakfast or Assam tea) | ||
+ | * 1/2 teaspoon honey | ||
+ | |||
+ | Remove the butter from the fridge and let it warm to room temperature. Boil the water and whisk in the butter, infuse this mixture with the spices and tea for 4 minutes, then strain. | ||
+ | |||
+ | //Spinach and herbs// | ||
+ | * 200g organic spinach | ||
+ | * handful of parsley leaves | ||
* salt and pepper | * salt and pepper | ||
+ | * sprinkle of lemon juice | ||
- | Rinse the spinach and leaves | + | Rinse the spinach and parsley |
- | Celery | ||
- | * 4 sticks celery | ||
- | Peel the celery and remove any remaining fibrous strings. Cut horizontally into small pieces. | + | Served with Tim Adams' Tempranillo |
- | Herbs and bread garnish | + | ==== Green antioxidants ==== |
- | * 20 dill leaves | + | |
- | * 20 goosefoot lives | + | |
- | * 20sprigs chervil | + | |
- | * 2 slices light white bread | + | |
- | * salt | + | |
- | Pull the herb leaves from the stalks, drop the leaves into ice water and strain. Keep dry on kitchen paper. Pull the bread into small pieces and saute them in a pan with butter. Remove when crisp and season with salt. | + | //(after so much smoke, an antioxidant palate bath is needed!)// |
- | Cheese sauce | + | * 5 apples |
- | * 125g 1 yr old Västerbotten cheese | + | * 12 celery sticks (about 20cm long) |
- | * 250g water | + | * a splash of lemon juice (to prevent oxydising) |
- | * 1g salt | + | * 1 bunch of curled leaf parsley |
- | Cut the cheese into small pieces | + | Juice apples and celery, add lemon juice and mix. Juice parsley stalks. Mix 2/3 apple & celery |
- | Serving | ||
- | Cook the celery pieces for 1 minute in the tea emulsion | + | ===== Sweet emergence ===== |
- | Gently heat the discs of spinach and herbs, place one on each plate and put the celery, bread pieces and herbs on top. Foam up the warm sauce with an immersion blender and add the foam to the plate. | + | |
+ | // The doors to the kitchen are opened and it is announced that the dessert is served. The guests walk into the kitchen, where the dishes were prepared and presented. On the presentation table, still covered in notes and instructions the dessert spread is spiced with sound emanating from the table and around the room. Voices of the cooks from the speakers and the kitchen begin blending into an informal composition. The sounds of china and glassware, descriptions of desserts, instructions on how to make green tea... The table is covered with small dishes and bite-sized morsels. Smoked cheeses with glazed quince, milk-steamed oolong tea, smoky caramels and tiramisu, steamed chestnuts, liquid whiskey and cigars. Slowly the volume of the conversation rises, the cooks leave their pots and pans and join the guests for a cup of tea. The silence disappears, but the tastes and the sounds linger in the corners of people' | ||
- | -- | + | < |
- | **Vegetable field** | + | ==== Smoked cheeses ==== |
- | Vegetables (may vary through the seasons) | + | * hard cheese - such as Comte |
- | * 4 orange carrots | + | * goat cheese - such as Crottin de Chavignol or Crottin Affine |
- | * 4 yellow carrots | + | * cow milk cheese - Folie Bergere herbes |
- | * 4 radishes | + | * mozzarella |
- | * 4 black, green and red radishes | + | * Sainte Maure ash cheese (no need to smoke this one) |
- | * 4 baby leeks | + | * hickory and apple smoking chips |
- | * 1 baby celeriac | + | |
- | * 1 jerusalem artichoke | + | < |
- | * 1 baby parsley root | + | |
- | * 60g water | + | Use the smoking gun to smoke the Comte and Folie Bergere with the apple wood chips for 3 minutes. Smoke the goat Cheese and mozzarella with hickory wood chips with the smoking gun for 3 minutes. Leave the cheeses to stand under the glass bell until served. |
- | * 50g butter | + | |
+ | ==== Steamed smoked chestnuts ==== | ||
+ | |||
+ | //(inspired by a traditional Balkan recipe)// | ||
+ | |||
+ | * 1kg chestnuts | ||
+ | * 500ml full milk | ||
+ | * 2 vanilla sugars | ||
+ | * 20g white sugar | ||
+ | * 18ml dark rum | ||
+ | * 10ml Laphroaig (10yo) | ||
+ | * 4 marron glacé | ||
+ | * sweet cream to taste | ||
+ | |||
+ | Boil chestnuts and peel them. Steam peeled chestnuts over milk, vanilla and rum infusion for about 5 minutes. Warm the milk and sugar, combine with chestnuts and blend into a velvety cream. Chop marron glace. Serve with a splash of sweet cream and tiny cubes of marron glacé. | ||
+ | |||
+ | |||
+ | ==== Smoked garlic Tiramisu ==== | ||
+ | |||
+ | //(inspired by a traditional Italian recipe and flavour pairing techniques from molecular gastronomy)// | ||
- | Peel the carrots, leaving 1cm of the tops behind to use later, then cut them in hald and keep the tops and bottoms separately. Wipe the radishes and the leeks free of dirt and cut them in the same way as the carrots. Scrape the celeriac and the artichoke and quarter them. Cut the tops off the parsley roots off, rinse them in water and then halve them. Blanc all the vegetables in salt water until tender. Heat the water and whisk in the butter to make an emulsion. | + | < |
- | Puree | + | * 150 ml espresso or very strong coffee, at room temperature |
- | * 80g peeled potatoes | + | * 60 ml Zacapa Rum & Laphroaig PX 1:1 mix |
- | * 5g butter | + | * 2 teaspoons vanilla powder |
- | * 15g cream | + | * 3 large egg yolks |
- | * 25g water | + | * 50 g granulated sugar |
+ | * 225 g mascarpone cheese | ||
+ | * 3 egg whites | ||
+ | * 26 Savoiardi, Italian ladyfingers | ||
+ | * 30 g raw cocoa powder | ||
+ | * 1 big or two small cloves of smoked garlic | ||
+ | * 1/4 teaspoon coconut oil | ||
+ | * cherry wood chips | ||
- | Boil the potatoes | + | Combine espresso, 2 tablespoons spirits, vanilla extract |
- | Malt soil | + | Caramelise garlic with a bit of the sugar and pinch of coconut oil on low heat until soft and transparent. Mix in a few teaspoons of coffee and cocoa. Smoke using the smoking gun for a few minutes, leave to marinate for 1/2 hour under the smoking bell. |
- | * day 1 | + | |
- | * 175g flour | + | |
- | * 85g malt flour | + | |
- | * 50g hazelnut flour | + | |
- | * 25g sugar | + | |
- | * 75g lager | + | |
- | day 2 | + | Beat egg yolks, |
- | * 40g flour | + | |
- | * 20g malt flour | + | |
- | * 50g hazelnut flour | + | |
- | * 4g salt | + | |
- | * 60g butter | + | |
- | Day 1: preheat | + | Blend the Savoiardi in the kitchen blender |
- | Day 2: repeat the mixing procedure from day 1 with the remaining malt soil ingredients, | + | In small bowls spoon 1 part of the Savoiardi mixture on the bottom and 1.5 part of the mascarpone cream on top. Dust with cocoa powder. Cover with a large plate, or plastic wrap and refrigerate at least 6 hours. Leave out at room temperature about 20 minutes before serving. |
- | Serving | ||
- | * 2g freshly pressed horseradish juice | ||
- | * 12 leaves from carrot tops | ||
- | * 4 leaves from parsley root tops | ||
- | Heat the vegetables in the butter emulsion. In a separate pan heat the puree, seasoning it with a little horseradish juice. Place a small spoonful on a stone and arrange the vegetables to make them look as though they are sticking up from the ground. sprinkle the malt soil on top. Pick and rinse the leaves and sprinkle them on top of everything. | + | ==== Poached seasonal fruits ==== |
+ | < | ||
+ | //(inspired by a traditional dutch recipe for poached pears)// | ||
- | ====In de wulf==== | + | * 2 large quinces |
+ | * 1l port wine | ||
+ | * 1 orange (zest and juice) | ||
+ | * a few cloves | ||
+ | * teaspoon of allspice | ||
- | Jus van groene kruiden | ||
- | * 60g kervel | + | Slice quinces in small parts. Poach quinces in wine, orange juice, orange peel and spices until soft. Remove the quince from the liquid, then reduce the liquid until becomes a syrup. Sieve out the spices and orange zest, pour over quince parts and reserve in the fridge. |
- | * 60g platte peterselie | + | |
- | * 80g jonge spinazie | + | |
- | * 1dl ijs | + | |
- | * 1dl water | + | |
- | * 1/2 chardonnay-azijn | + | |
- | * 2g ascorbine zuur | + | |
- | * 2g zout | + | |
- | * 1g guargom of licht bindmiddel | + | |
- | Mix alle ingredienten behalve de guargom en zeef de mengsel. Voeg de guargom toe. | + | ==== A selection of smoked fudge and caramels ==== |
- | (served with a mix of herbs and cream of cheese) | + | < |
- | Selder sorbet | + | == Fudge with smoked sea salt and smoked vanilla == |
- | * 600g selderstengelsap | + | * 150 g dark chocolate broken in pieces |
- | * 100g suikerwater | + | * 100 g marshmallows |
- | * 40g spinaziesap | + | * 400 g condensed sweet milk |
- | * 20g stabilisator | + | * 100 g brown sugar |
- | * Mix alle ingredienten, | + | * 125 g butter |
+ | * smoked sea salt | ||
+ | * 1 vanilla stalk smoked on maple wood chips | ||
- | (maybe nice adding | + | Combine butter, sugar, marshmallows and condensed milk in a heavy-based pan over gentle heat, letting everything melt while stirring. Then boil the mixture for about 8 minutes, stirring continuously. Remove from heat, stir in chocolate, salt and vanilla seeds. Spread the mixture into a square container. Let it cool, then put in the fridge overnight. Cut into square pieces before serving. |
+ | == Caramel with smoked walnuts == | ||
- | Gele biet | + | (from // |
- | * 1 grote biet van 600g | + | |
- | * 3kg zeezout | + | |
- | * 3kg bloem | + | |
- | * 2l water | + | |
- | * 2dl zonnebloem olie | + | |
- | Was de biet maar schil ze niet | + | //Crisp pastry// |
+ | * 175 g flour | ||
+ | * 125 g butter | ||
+ | * 4 spoons brown sugar | ||
- | Meng alle ingredienten voor het zoutdeeg in de keukenrobot voor 8 minuten (met deeghaken). Laat het deeg 24u rusten op een koele plaats. Rol het deeg uit tot een vierkand van 30x30cm en een halve cm hoogte. Pak de piet in met get zoutdeeg en laat ze 80 minuten bakken in de oven op 220c. Laat de gebakken biet 1 nacht rusten in de koelkast en breek dan de zoutkorst. Spoel de biet in koud water en snijd de schil dun weg (cca 3mm) snijd de biet in de snijmachine in zo dun mogelijke plakken. | + | // |
+ | * 55 g butter | ||
+ | * 4 spoonfuls brown sugar | ||
+ | * 400 g sweetened condensed milk | ||
- | Voor de saus: | + | |
- | | + | |
- | * 3c appelazijn | + | |
- | * 1/2 kleine sjalot | + | |
- | * bieslook | + | |
- | * lavas | + | |
- | Laat de gele biet in de sapcentrifuge draaien en vang de sap op. Laat 20cl sap inkoken tot 5cl. Meng de sapreductie met appelazijn en fijngesnipperde sjalot. Voeg vlak voor het serveren dungesneden bieslook en lavas toe. Oversaus de dungesneden biet. | + | For the pastry, combine the flower and butter |
- | --- | ||
- | Zuurdesemcrumble | + | ==== Whiskey & Cigars ==== |
- | * 6 dunne plakken zuurdesembrood | + | * 1 part Rye Whiskey |
+ | * 2/5 part Punt e Mes | ||
+ | * dash of Angostura Bitters | ||
+ | * Branch from a cherry tree | ||
+ | * 1 cigar | ||
- | Droog de plakken zuurdesembrood en vermaal ze tot broodkruim. Bak het kruim krokant in geklaarde boter en bewaar het luchtdicht op keukenpapier. (goed met gerookte paling - of andere gerookte dingen, of knedle sa sirom | ||
- | --- | + | Break cherry branch into small 4-5 cm pieces. De-bark the sticks. Smoke with cigar leaves using the Smoking Gun for a few minutes. Pour all other ingredients in a cocktail shaker and shake with smoked ice (see recipe above). Serve with smoke cherry ' |
- | Aardappelen in algenpoeder | ||
- | * 4 aardappelen (la bonotte) | ||
- | * 100g boter | ||
- | * 20g algenpoeder | ||
- | Snijd de aardappelen in schijfjes van ongeveer 3mm en laat ze zachtjes konfijten ein warme boter tot ze beetgaar zijn. Bestrooi ze met algenpoeder. | + | ==== Steamed coffee and green tea ==== |
- | --- | ||
- | kruidenmayonnaise | + | |
- | * 75g eigeel | + | * shincha wakama with yuzu peel (steamed green tea): infuse in water at 70C for 2-3 minutes using a tea bag. Massage the tea bag to get all the water out of the leaves. Serve in small glasses. |
- | * 45g kruidenazijn | + | |
- | * 35g mosterd | + | |
- | * 40g peterselie | + | |
- | * 15g dille | + | |
- | * 10g dragon | + | |
- | * 25g spinazie | + | |
- | * zout | + | |
- | | + | |
- | * 500g zonnebloem olie | + | |
- | Mix alles in de blender en voeg de zonnebloem olie geleidelijk toe om de mayonaise te binden. | ||
- | (to serve with some crunchy thing in the beginning) | ||
- | -- | + | ==== Paan leaves ==== |
- | gestoomde eidooier | + | A traditional Indian digestive made out of dried and smoked betel leaves mixed with fennel and aniseed. A small pinch of the leaves per person is sufficient to refresh the mouth and aid digestion. |
- | spoel de eidooiers in koud water tot alle eiwit eraf is. smeer de vormpjes of kophes in met geklaarde boter. leg per kop 1 eidooier en dek die af met plastic folie. Verwarm de steamer voor tot 85c en laat de dooiers 4-5 minuten stomen. Leg ze daarna meteen voorzichtig op de borden (served with snijbonen & zuurdesemtoast) | + | ---- |
- | (via 'In de Wulf' cookbook) | + | [[smoke_vapour]], |