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open_sauces:smoke_vapour_recipes [2013-12-05 18:18] – nikopen_sauces:smoke_vapour_recipes [2013-12-05 18:54] – [A selection of smoked fudge and caramels] nik
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 Smoke & Vapour recipes Smoke & Vapour recipes
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 ===== Arrival & Descent ===== ===== Arrival & Descent =====
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 ==== Algal reminiscences from forest and sea ==== ==== Algal reminiscences from forest and sea ====
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 +<html><a href="http://www.flickr.com/photos/foam/11224176826/" title="L1007728 by _foam, on Flickr"><img src="http://farm8.staticflickr.com/7336/11224176826_d9269d726b_n.jpg" width="320" height="206" alt="L1007728"></a></html><html><a href="http://www.flickr.com/photos/foam/11224168414/" title="L1007798 by _foam, on Flickr"><img src="http://farm4.staticflickr.com/3770/11224168414_7493096399_n.jpg" width="320" height="168" alt="L1007798"></a></html>
  
   *  1 cup of sushi rice   *  1 cup of sushi rice
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 //The soup bowls remain warm for a while in the guests' hands, while the soup warms their bodies. One by one the candles are moved from the solitary space to the three tables of the silent convivium. The sound migrates from the tiny speakers to a volume of sound raining down from the roof. At the same time, a sweet, zingy scent emerges from the far corner of the room. Finally a warm yellow light illuminates the convivium and the guests are invited to find their place at the tables. A cool lemony sorbet is served to cleanse their palate. The sounds of smoking and steaming envelop the room. Glowing embers and bursting liquids, mingling with the voices from the kitchen. A beetroot wine is served. Thick and earthy, sweet and bitter. In the middle of the table the waiters place a steamed garden, complete with soil and colourful 'compost' made of steamed root vegetables, served with small shovels. The sounds weave in and out, adding timbre to the silence and short soft conversations. The garden is followed by a fluffy steamed dumpling and its two smoked sauces, piquant tomato and smooth cream. The flow continues with sweet basil seed water and a robust red wine, paired with wood wrapped mushrooms and tea steamed spinach, that come with potatoes wrapped in smoke. By now the silence is slowly becoming less silent, as the sharing of meals cooked on fire cannot but incite conversations. Conversations about the food, the taste, the sound, the experience. To awaken the palate a fresh green juice is offered just before the doors to the dessert room open.// //The soup bowls remain warm for a while in the guests' hands, while the soup warms their bodies. One by one the candles are moved from the solitary space to the three tables of the silent convivium. The sound migrates from the tiny speakers to a volume of sound raining down from the roof. At the same time, a sweet, zingy scent emerges from the far corner of the room. Finally a warm yellow light illuminates the convivium and the guests are invited to find their place at the tables. A cool lemony sorbet is served to cleanse their palate. The sounds of smoking and steaming envelop the room. Glowing embers and bursting liquids, mingling with the voices from the kitchen. A beetroot wine is served. Thick and earthy, sweet and bitter. In the middle of the table the waiters place a steamed garden, complete with soil and colourful 'compost' made of steamed root vegetables, served with small shovels. The sounds weave in and out, adding timbre to the silence and short soft conversations. The garden is followed by a fluffy steamed dumpling and its two smoked sauces, piquant tomato and smooth cream. The flow continues with sweet basil seed water and a robust red wine, paired with wood wrapped mushrooms and tea steamed spinach, that come with potatoes wrapped in smoke. By now the silence is slowly becoming less silent, as the sharing of meals cooked on fire cannot but incite conversations. Conversations about the food, the taste, the sound, the experience. To awaken the palate a fresh green juice is offered just before the doors to the dessert room open.//
  
-<html><a href="http://www.flickr.com/photos/foam/11192429335/" title="131122-202402 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5492/11192429335_5b498c4f6d_n.jpg" width="320" height="214" alt="131122-202402"></a></html><html><a href="http://www.flickr.com/photos/foam/11192456785/" title="131122-202114 by _foam, on Flickr"><img src="https://farm4.staticflickr.com/3780/11192456785_12dd1254da_n.jpg" width="320" height="213" alt="131122-202114"></a></html><html><a href="http://www.flickr.com/photos/foam/10981538315/" title="L1007767 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5487/10981538315_67e4a1bc7c_n.jpg" width="320" height="208" alt="L1007767"></a></html>+<html><a href="http://www.flickr.com/photos/foam/11192456785/" title="131122-202114 by _foam, on Flickr"><img src="https://farm4.staticflickr.com/3780/11192456785_12dd1254da_n.jpg" width="320" height="213" alt="131122-202114"></a></html><html><a href="http://www.flickr.com/photos/foam/10981538315/" title="L1007767 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5487/10981538315_67e4a1bc7c_n.jpg" width="320" height="208" alt="L1007767"></a></html>
  
 ==== Energising Smoke ==== ==== Energising Smoke ====
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 //(inspired by the "Vegetables Under the Garden" of the Tippling Club and the "Vegetable Field" of Noma, "Yellow Beet in Salt Crust" of In de Wulf and "Mushroom Dirt" of Martha Stewart)// //(inspired by the "Vegetables Under the Garden" of the Tippling Club and the "Vegetable Field" of Noma, "Yellow Beet in Salt Crust" of In de Wulf and "Mushroom Dirt" of Martha Stewart)//
  
-<html><a href="http://www.flickr.com/photos/foam/10856869426/" title="131113-192418 by _foam, on Flickr"><img src="https://farm3.staticflickr.com/2808/10856869426_8c2f1021ac_n.jpg" width="320" height="213" alt="131113-192418"></a></html><html><a href="http://www.flickr.com/photos/foam/10856875006/" title="131113-193300 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5545/10856875006_d4f7d07f1d_n.jpg" width="320" height="213" alt="131113-193300"></a></html><html><a href="http://www.flickr.com/photos/foam/11192506586/" title="131122-202002 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5488/11192506586_106112b2a3_n.jpg" width="320" height="195" alt="131122-202002"></a></html>+<html><a href="http://www.flickr.com/photos/foam/10856869426/" title="131113-192418 by _foam, on Flickr"><img src="https://farm3.staticflickr.com/2808/10856869426_8c2f1021ac_n.jpg" width="320" height="213" alt="131113-192418"></a></html><html><a href="http://www.flickr.com/photos/foam/11192506586/" title="131122-202002 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5488/11192506586_106112b2a3_n.jpg" width="320" height="195" alt="131122-202002"></a></html>
  
 //Garden vegetables ('compost')// //Garden vegetables ('compost')//
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   * 500g flour   * 500g flour
   * 300g water   * 300g water
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 +<html><a href="http://www.flickr.com/photos/foam/10981527116/" title="L1007713 by _foam, on Flickr"><img src="http://farm4.staticflickr.com/3765/10981527116_498cccf529_n.jpg" width="320" height="202" alt="L1007713"></a></html><html><a href="http://www.flickr.com/photos/foam/10840074525/" title="celeriac by _foam, on Flickr"><img src="http://farm3.staticflickr.com/2853/10840074525_57b267d1be_n.jpg" width="320" height="213" alt="celeriac"></a></html>
  
 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 and cook for another 35-45min, depending on the size. Leave to cool down, then store in the fridge overnight. The next day, break the crust (from the bottom is the easiest), peel the celeriac and slice it thinly on the mandoline. Reserve the slices in an airtight container.  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 and cook for another 35-45min, depending on the size. Leave to cool down, then store in the fridge overnight. The next day, break the crust (from the bottom is the easiest), peel the celeriac and slice it thinly on the mandoline. Reserve the slices in an airtight container. 
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   * 1 teaspoon coconut oil   * 1 teaspoon coconut oil
   * salt and pepper   * salt and pepper
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 +<html><a href="http://www.flickr.com/photos/foam/10856875006/" title="131113-193300 by _foam, on Flickr"><img src="http://farm6.staticflickr.com/5545/10856875006_d4f7d07f1d_n.jpg" width="320" height="213" alt="131113-193300"></a></html>
  
 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)
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 ==== Quark dumpling with smoked tomato jam ==== ==== Quark dumpling with smoked tomato jam ====
  
-<html><a href="http://www.flickr.com/photos/foam/11193148373/" title="131116-182140 by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7345/11193148373_9de93d4649_n.jpg" width="320" height="208" alt="131116-182140"></a></html>+<html><a href="http://www.flickr.com/photos/foam/11224204246/" title="_MG_9379 by _foam, on Flickr"><img src="http://farm8.staticflickr.com/7315/11224204246_1629eb9b92_b.jpg" width="320" height="189" alt="_MG_9379"></a></html><html><a href="http://www.flickr.com/photos/foam/11193148373/" title="131116-182140 by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7345/11193148373_9de93d4649_n.jpg" width="320" height="208" alt="131116-182140"></a></html>
  
 //(inspired by different home cooks from ex-Yugoslavia)// //(inspired by different home cooks from ex-Yugoslavia)//
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 //(after so much smoke, an antioxidant palate bath is needed!)// //(after so much smoke, an antioxidant palate bath is needed!)//
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 +<html><a href="http://www.flickr.com/photos/foam/10928540086/" title="L1007688 by _foam, on Flickr"><img src="http://farm4.staticflickr.com/3669/10928540086_efe11c2d2b_n.jpg" width="320" height="227" alt="L1007688"></a></html>
  
   * 5 apples   * 5 apples
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 ==== A selection of smoked fudge and caramels ====  ==== A selection of smoked fudge and caramels ==== 
  
-<html><a href="http://www.flickr.com/photos/foam/11192949865/" title="131122-184714 by _foam, on Flickr"><img src="https://farm3.staticflickr.com/2892/11192949865_333e81225c_n.jpg" width="320" height="209" alt="131122-184714"></a></html><html><a href="http://www.flickr.com/photos/foam/11192739936/" title="131122-195637 by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7415/11192739936_e24afa892c_n.jpg" width="320" height="213" alt="131122-195637"></a></html>+<html><a href="http://www.flickr.com/photos/foam/11192739936/" title="131122-195637 by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7415/11192739936_e24afa892c_n.jpg" height="200" alt="131122-195637"></a></html><html><a href="http://www.flickr.com/photos/foam/11192949865/" title="131122-184714 by _foam, on Flickr"><img src="https://farm3.staticflickr.com/2892/11192949865_333e81225c_n.jpg" height="200" alt="131122-184714"></a></html>
  
 == Fudge with smoked sea salt and smoked vanilla == == Fudge with smoked sea salt and smoked vanilla ==
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 ==== Whiskey & Cigars ====  ==== Whiskey & Cigars ==== 
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   * 1 part Rye Whiskey   * 1 part Rye Whiskey
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 ---- ----
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 +{{>http://www.flickr.com/photos/foam/11224227816/}}
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 [[smoke_vapour]], [[smoke_vapour_menu]], [[smoke_vapour_inspirations]] [[smoke_vapour]], [[smoke_vapour_menu]], [[smoke_vapour_inspirations]]
  
  • open_sauces/smoke_vapour_recipes.txt
  • Last modified: 2023-05-08 11:40
  • by nik
  • Currently locked by: 110.249.202.156