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| open_sauces:smoke_vapour_recipes [2013-12-05 18:36] – nik | open_sauces:smoke_vapour_recipes [2013-12-06 09:42] – [Peppers in granular dust] alkan |
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| ===== Arrival & Descent ===== | ===== Arrival & Descent ===== |
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| //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 for people to wash their hands. The kneel on the 'grass', while one of the chefs washes and dries their hands under a long table cloth. Drinks are served by a friendly barman. There is a choice: alcoholic and non-alcoholic, smoked and gaseous. The bite-sized finger food comes on sonic trays served by the gracious waiters and the two chefs. Soft sounds of crunching, popping and bubbling emerge from small speakers in the centre of the trays. Sounds of eating in and around the mouth mixing with chatter and whispers. Smoked potato skins and quail eggs, steamed syrup on a crunchy cracker, popping peppers, smoky water, bubbly wine and tea. // | //The guests arrive, take off their coats, mill and chat in the foyer of the space. On a low table there is a glass bowl of water scented with mixed herbs and flowers for people to wash their hands. They kneel at the table while one of the chefs washes their hands, then dries them under a long tablecloth. Drinks are served by a jovial barman. There is a choice of alcoholic and non-alcoholic, smoked and gaseous beverages. Bite-sized finger food arrives on sonic trays served by the gracious waiters and the two chefs. Soft sounds of crunching, popping and bubbling emerge from small speakers placed in the middle of the trays. Sounds of eating in and around the mouth mixing with chatter and whispers. Smoked potato skins and quail eggs, steamed syrup on a crunchy cracker, popping peppers, smoky water, bubbly wine and tea.// |
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| * smoking chips (oak and maple) | * smoking chips (oak and maple) |
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| 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, use the smoking gun for 3 minutes. Lay them on the paper towel again. Heat up frying oil in a deep fryer or frying pan. Fry the strips a few at a time till crisp and golden brown. Place them back onto the paper towel and sprinkle with salt. If you don't want to serve them right a way, wait till the peel cools and set aside in an airtight container until needed, but no longer than a few days. | 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, use the smoking gun for 3 minutes. Lay them on the paper towel again. Heat frying oil in a deep fryer or frying pan. Fry the strips a few at a time till crisp and golden brown. Place them back onto the paper towel and sprinkle with salt. If you don't want to serve them right a way, wait till the peel cools and set aside in an airtight container until needed, but no longer than a few days. |
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| ==== Smoked quail eggs with herbal mayonnaise ==== | ==== Smoked quail eggs with herbal mayonnaise ==== |
| 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 with the eggs. Simmer for 2 minutes longer then let it stand for another 10 minutes. Strain off the tea-infused water and wipe the eggs dry. Place them under the smoking bell and smoke for an extra 3 minutes with the smoking gun. Serve in the shell, cut in half, sprinkled with smoked salt and the herbal mayonnaise. | 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 with the eggs. Simmer for 2 minutes longer then let it stand for another 10 minutes. Strain off the tea-infused water and wipe the eggs dry. Place them under the smoking bell and smoke for an extra 3 minutes with the smoking gun. Serve in the shell, cut in half, sprinkled with smoked salt and the herbal mayonnaise. |
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| NOTE: do not peel the eggs, the shell is edible and has absorbed the taste of the smoke and tea. | NOTE: Do not peel the eggs, the shell is edible and has absorbed the taste of the smoke and tea. |
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| //Mayonnaise// | //Mayonnaise// |
| * handful of fresh parsley and fennel steamed for a few minutes | * handful of fresh parsley and fennel steamed for a few minutes |
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| 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. | Place the two egg yolks, mustard, lemon juice and a pinch of salt in a 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. |
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| //Dukkah dust// | //Dukkah dust// |
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| * handful of hazelnuts | * handful of hazelnuts |
| * handful of almonds | * handful of almonds |
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| //Smoked glue// | //Smoked glue// |
| * dijon mustard with grilled spices | |
| | * Dijon mustard with grilled spices |
| * smoked sun-dried tomatoes | * smoked sun-dried tomatoes |
| * cherry wood chips | * cherry wood chips |
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| Chop or grind sun-dried tomatoes in tiny pieces. Smoke with the smoking gun using apple wood chips, leave under the bell for about 15 minutes. Before serving combine the mustard with the smoked tomatoes. The glue should be easily 'smearable', so go easy on the tomatoes - they're also very salty, best to taste after adding a pinch, then decide how much more is needed. | Chop or grind the sun-dried tomatoes into tiny pieces. Smoke with the smoking gun using apple wood chips, leave under the bell for about 15 minutes. Before serving, combine the mustard with the smoked tomatoes. The glue should be easily 'smearable', so go easy on the tomatoes – they're also very salty, best to taste after adding a pinch, then decide how much more is needed. |
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| //Peppers// | //Peppers// |
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| * 6 small sweet peppers | * 6 small sweet peppers |
| * apple wood chips | * apple wood chips |
| * popping sugar | * popping sugar |
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| | Cut the peppers in half (if they are as small as the ones we used; otherwise into thin strips). Smoke the peppers with the smoking gun and apple wood for 2–3 minutes. Char the peppers on the 'skin' side using the kitchen 'flame thrower', or directly on the gas of the stove or wood fire, until the skin starts popping and charring. Briefly warm the inside of the peppers using the same technique. The inside of the pepper should still be rather crispy. Spread the smoked glue on the inside of the peppers and sprinkle generously with the dukkah. Just before serving, sprinkle a pinch of popping sugar on each pepper. |
| 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 'skin' side with the kitchen 'flame thrower', directly on the gas of the stove or wood fire until the skin starts popping and charring. Briefly warm the inside of the peppers using the same technique. The inside of the pepper should still be rather crispy. Spread the smoked glue on the inside of the peppers and generously sprinkle with the dukkah. Just before serving, sprinkle a pinch of popping sugar on each pepper. | |
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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> |
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| 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. |
| * 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> |
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| 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) |
| ==== Quark dumpling with smoked tomato jam ==== | ==== Quark dumpling with smoked tomato jam ==== |
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| <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> | <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" height="189" alt="131116-182140"></a></html> |
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| //(inspired by different home cooks from ex-Yugoslavia)// | //(inspired by different home cooks from ex-Yugoslavia)// |
| ==== A selection of smoked fudge and caramels ==== | ==== A selection of smoked fudge and caramels ==== |
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| <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> |
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| == 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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| | <html><a href="http://www.flickr.com/photos/foam/10890931524/" title="L1007656 by _foam, on Flickr"><img src="http://farm4.staticflickr.com/3821/10890931524_028c0b3c20_n.jpg" width="320" height="248" alt="L1007656"></a></html> |
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| * 1 part Rye Whiskey | * 1 part Rye Whiskey |
nik