Differences
This shows you the differences between two versions of the page.
Both sides previous revision Previous revision Next revision | Previous revision Next revisionBoth sides next revision | ||
open_sauces:smoke_vapour_recipes [2013-12-02 12:49] – alkan | open_sauces:smoke_vapour_recipes [2013-12-02 12:55] – alkan | ||
---|---|---|---|
Line 96: | Line 96: | ||
==== Atlantic cedar smoke ==== | ==== Atlantic cedar smoke ==== | ||
- | |||
* 2 japanese-style incense sticks "Atlas Cedar" | * 2 japanese-style incense sticks "Atlas Cedar" | ||
Line 139: | Line 138: | ||
* thyme essential oil (edible!) | * thyme essential oil (edible!) | ||
* wasabi (freshly ground or in paste) | * wasabi (freshly ground or in paste) | ||
- | |||
Line 156: | Line 154: | ||
==== Smoked mussel consommé ==== | ==== 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 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 everything. 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, | ||
Line 790: | Line 802: | ||
Aardappelen in algenpoeder | Aardappelen in algenpoeder | ||
+ | |||
* 4 aardappelen (la bonotte) | * 4 aardappelen (la bonotte) | ||
* 100g boter | * 100g boter | ||
Line 798: | Line 811: | ||
---- | ---- | ||
- | kruidenmayonnaise | + | Kruidenmayonnaise |
* 75g eigeel | * 75g eigeel | ||
* 45g kruidenazijn | * 45g kruidenazijn | ||
Line 815: | Line 829: | ||
---- | ---- | ||
- | gestoomde | + | Gestoomde |
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) | 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) | ||
Line 831: | Line 845: | ||
Shake over ice, strain into a wine glass. (via "The Tippling Club") | Shake over ice, strain into a wine glass. (via "The Tippling Club") | ||
- | ====Ode to Bax Beet Pinot==== | + | ==== Ode to Bax Beet Pinot ==== |
* 2 cl Fernet Branca | * 2 cl Fernet Branca | ||
* 3 cl Malt syrup (add 1 part hot water to two parts Malt Syrup mix and cool) | * 3 cl Malt syrup (add 1 part hot water to two parts Malt Syrup mix and cool) | ||
Line 842: | Line 857: | ||
(A variation from http:// | (A variation from http:// | ||
- | ===== Tiramisu recipe | + | ==== Tiramisu recipe ==== |
based on http:// | based on http:// |