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Both sides previous revision Previous revision Next revision | Previous revision Next revisionBoth sides next revision | ||
open_sauces:smoke_vapour_recipes [2013-11-23 10:34] – [Atlantic cedar smoke] maja | open_sauces:smoke_vapour_recipes [2013-11-23 11:12] – maja | ||
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* 2-3 drops of lemon juice | * 2-3 drops of lemon juice | ||
- | Boil and filter | + | Boil tap water. Cool it down and filter to remove impurities. Add the other ingredients. Fill in a small lab pipette. |
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- | Steamed garden | + | ==== Steamed garden |
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* 1 leek | * 1 leek | ||
* 1 jerusalem artichoke | * 1 jerusalem artichoke | ||
- | * 1/4 purple cauliflower | + | * 12 florets of purple cauliflower |
- | * 1/4 romanesco cauliflower | + | * 12 florets of romanesco cauliflower |
* splash of red wine | * splash of red wine | ||
* splash of milk | * splash of milk | ||
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* 1 cup black quinoa | * 1 cup black quinoa | ||
* 1 cup black (beluga) lentils | * 1 cup black (beluga) lentils | ||
+ | * 1 teaspoon coconut oil | ||
+ | * salt and pepper | ||
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 (~20 minutes). | For the lentils: add 3 cups of water and boil it down (~20 minutes). | ||
- | + | Mix quinoa and lentils and add coconut oil, salt and pepper. | |
- | Reserve in separate containers. | + | |
For the soil | For the soil | ||
- | * 4 tablespoons of hazelnut puree (a handful of hazelnuts, roasted on 160ºC for 20 mins blended into puree while still warm) | + | * 4 tablespoons of hazelnut |
* 2 tablespoons all-purpose flour | * 2 tablespoons all-purpose flour | ||
- | * ~teaspoon of ume-shizo (to taste, it's very salty) | + | * 1 teaspoon of ume-shizo (to taste, it's very salty) |
* 1/2 teaspoon sugar | * 1/2 teaspoon sugar | ||
+ | * a pinch of salt | ||
+ | * 1 teaspoon of cocoa powder | ||
* 1/2 teaspoon porcini powder | * 1/2 teaspoon porcini powder | ||
* 1 teaspoon hemp powder | * 1 teaspoon hemp powder | ||
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* 200g water | * 200g water | ||
* 125g butter | * 125g butter | ||
+ | * pinch of salt | ||
Toast applewood chips in a pan to release the aromas and pour water over them. Let it infuse for 7-8 minutes, then strain discarding the wood. Heat the liquid and whisk in the butter to emulsify it. Keep warm in the bain marie. | Toast applewood chips in a pan to release the aromas and pour water over them. Let it infuse for 7-8 minutes, then strain discarding the wood. Heat the liquid and whisk in the butter to emulsify it. Keep warm in the bain marie. | ||
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* sliver of grated ginger | * sliver of grated ginger | ||
+ | Non alcoholic: | ||
+ | * 1 part beetroot | ||
+ | * 1 part apple | ||
+ | * a hint of ginger | ||
+ | |||
+ | Juice, mix and shake. | ||
==== Quark dumpling with smoked tomato jam ==== | ==== Quark dumpling with smoked tomato jam ==== | ||
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* 1/2 teaspoon baking powder | * 1/2 teaspoon baking powder | ||
* 2 beaten egg-whites | * 2 beaten egg-whites | ||
- | | + | |
+ | | ||
+ | * pinch of salt | ||
* 50g of butter | * 50g of butter | ||
+ | * a dollop of Creme d' | ||
- | Mix all ingredients, | + | Mix all ingredients, |
For the smoked tomato jam: | For the smoked tomato jam: | ||
+ | |||
+ | |||
+ | This is the dumpling recipe we used, but it wasn't satisfactory. The balls collapsed in the steamer to a relatively flat cake. This needs further experimentation: | ||
+ | * use only egg yolks | ||
+ | * use self raising flour | ||
+ | * get 'ostro brasno' | ||
+ | * perhaps these dumplings cannot be steamed but must be boiled... | ||
+ | |||
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Strong smoke | Strong smoke | ||
- | * a mix of forest mushrooms | + | * 250g mixed forest mushrooms |
* handful of fresh thyme, sage and parsley | * handful of fresh thyme, sage and parsley | ||
- | * 1/2 teaspoon of coconut | + | * teaspoon of mild olive oil (able to withstand heat) |
- | * 1/2 teaspoon | + | * 1 clove of smoked garlic |
+ | * handful of seitan (we used [[http:// | ||
* cedar grill wraps | * cedar grill wraps | ||
* butcher' | * butcher' | ||
+ | * a splash of red wine | ||
+ | * water to cover the wraps | ||
* salt & pepper to taste | * salt & pepper to taste | ||
- | Chop the herbs finely. | + | 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 the olive oild to the remaining herb mixture. Chop seitan |
Mixed smoke | Mixed smoke | ||
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* salt & pepper | * salt & pepper | ||
* coconut oil | * coconut oil | ||
- | * olive oil | + | * truffle |
* 1 alder smoking bag | * 1 alder smoking bag | ||
- | Place white potatoes in a red clay pot, mix with olive oil, salt, pepper and rosemary and bake/smoke in the green egg on low heat for 2 hours. Marinate | + | Place purple |
Soft smoke | Soft smoke | ||
- | * spinach steamed in smoky tea | + | * spinach steamed in tea |
Tea emulsion | Tea emulsion | ||
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* pinch of yuzu powder | * pinch of yuzu powder | ||
* pinch of nutmeg | * pinch of nutmeg | ||
- | * teaspoon of black tea (smoky lapsang, | + | * teaspoon of black tea (organic English Breakfast |
* 1/2 teaspoon honey | * 1/2 teaspoon honey | ||
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Spinach and herbs | Spinach and herbs | ||
- | 200g baby spinach leaves | + | * 200g organic |
- | handful of parsley leaves | + | |
- | salt and pepper | + | |
- | sprinkle of lemon juice | + | |
- | Rinse the spinach and leaves | + | Rinse the spinach and parsley |
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* 12 celery sticks (about 20cm long) | * 12 celery sticks (about 20cm long) | ||
* a splash of lemon juice (to prevent oxydising) | * a splash of lemon juice (to prevent oxydising) | ||
- | * a bunch of parsley | + | * 1 bunch of 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 tea strainer or muslin cloth. Serve in shot glasses. | + | 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 tea strainer or muslin cloth. Serve in shot glasses. |
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* 2 vanilla sugars | * 2 vanilla sugars | ||
* 20g white sugar | * 20g white sugar | ||
- | * 25ml rum and laphroaig | + | * 25ml rum and Laphroaig (10) mixture |
* 4 marron glace | * 4 marron glace | ||
* a bit of sweet cream | * a bit of sweet cream | ||
- | Boil chestnuts and peel them. Steam peeled chestnuts over 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, smoke it together | + | 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 bits of marron glace. |
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- | * 120 ml espresso or very strong coffee, at room temperature | + | * 150 ml espresso or very strong coffee, at room temperature |
- | * 60 ml rhum & laphroaig | + | * 60 ml rum & Laphroaig PX mixture |
* 2 teaspoons vanilla powder | * 2 teaspoons vanilla powder | ||
* 3 large egg yolks | * 3 large egg yolks | ||
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* 225 g mascarpone cheese | * 225 g mascarpone cheese | ||
* 3 egg whites | * 3 egg whites | ||
- | * 18 to 20 Savoiardi Italian ladyfingers | + | * 26 Savoiardi, Italian ladyfingers |
- | * 30 g raw cocoa powder | + | * 30 g raw cocoa powder |
- | * 2 cloves of honey fermented, caramelised, | + | * 1 big or two small cloves of smoked garlic |
+ | * 1/4 teaspoon coconut oil | ||
+ | * cherry wood chips | ||
- | Combine espresso (or coffee), 2 tablespoons spirits, vanilla extract and a tablespoon of sugar in a wide, small bowl. | + | Combine espresso (or coffee), 2 tablespoons spirits, vanilla extract and 1 tablespoon of sugar in a bowl. |
- | Caramelise garlic with a bit of the sugar on low heat until transparent. | + | Caramelise garlic with a bit of the sugar on low heat until soft and transparent. |
Beat egg yolks, 2 tablespoons of spirits, and 3 tablespoons of sugar in a bowl set over a saucepan of barely simmering water until tripled in volume, 5 to 8 minutes. Use a whisk or, to make things easier, a handheld electric mixer at medium speed. (Do not stop beating until removed from the heat). | Beat egg yolks, 2 tablespoons of spirits, and 3 tablespoons of sugar in a bowl set over a saucepan of barely simmering water until tripled in volume, 5 to 8 minutes. Use a whisk or, to make things easier, a handheld electric mixer at medium speed. (Do not stop beating until removed from the heat). | ||
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Whip egg whites in a bowl until it holds stiff peaks. Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the whipped whites into the yolk-mascarpone mixture, then the remaining half just until fully incorporated. | Whip egg whites in a bowl until it holds stiff peaks. Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the whipped whites into the yolk-mascarpone mixture, then the remaining half just until fully incorporated. | ||
- | Assemble Tiramisu | + | Blend the Savoiardi in the kitchen blender to coarse powder. Add the coffee with spirits and spices, as well as the smoked garlic mix, blend for a few seconds. |
- | Dip half of the ladyfingers very quickly into the coffee, | + | In small bowls spoon 1 part of the Savoiardi mixture on the bottom |