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--- future_fabulators:future_fictions_recipes [2014-10-17 07:45] – [Golden fruit & veg] maja
+++ future_fabulators:future_fictions_recipes [2014-10-17 09:43] – [Pumpkin velouté] maja
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 ====== Future Fictions Recipes ======
-[[future_fictions_menu|Food Futures Menu]] for the reception at the opening of the [[future fictions]] exhibition at Z33 in Hasselt, Belgium, on the 4th of October 2014. Based on four archetypal [[food_scenarios]]
+[[future_fictions_menu|Food Futures Menu]] for the reception at the opening of the [[Future Fictions]] exhibition at Z33 in Hasselt, Belgium, on the 4th of October 2014. The menu is ased on four archetypal [[food_scenarios]]. We designed the scenarios in the spring of 2014 originally for the [[Food Futures]] dinner for the Edinburgh science festival, that we co-hosted with Amanda McDonald Crowley. For Future Fictions we adapted the menu from a tasting dinner to finger-food for a reception, as well as adapted the dishes to a different region and season.
+{{  :future_fabulators:table-cloth.png?direct&400 |}} \\
 ===== Continue=====
@@ Line 7: / Line 11: @@
 Context: “continue business as usual”, exotic foods, delicate or exaggerated presentation, lively colours, re-localised tastes, importance of branding, enhanced foods… More about the [[food_scenarios_continue| Continue Scenario]].
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+{{>https://secure.flickr.com/photos/foam/15272866367/in/set-72157648440738481/ ?maxwidth=700}}\\
 ==== Golden fruit & veg ====
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 ==== Limburg sushi ====
-In the Continue scenario we talk about ruthless borrowing and re-localising world cuisines. Sushi is one such dish, that has been integrated around the globe, using different ingredients that suit the palates of the locals. For Limburg, where the exhibition is held, we chose potatoes and asparagus (in our case out of season, which still suited the scenario).
+In the Continue scenario there is much ruthless borrowing and re-localising world cuisines. Sushi is one such dish, that has been integrated around the globe, using ingredients suited to the palate of the locals. For Limburg, where the Future Fictions exhibition is held, we chose potatoes and asparagus. Asparagus is a vegetable endemic to the region, but it is out of season in October so the asparagus we used was actually imported from Peru, which perfectly suited the scenario.
 {{>https://secure.flickr.com/photos/foam/15459090742/in/set-72157648440738481 ?maxwidth=300}}{{>https://secure.flickr.com/photos/foam/15272813178/in/set-72157648440738481 ?maxwidth=300}}\\
-Ingredients
+== Ingredients ==
   * Nori sheets ([[https://upload.wikimedia.org/wikipedia/commons/b/be/Nori.jpg|image]])
-  * Dulse flakes ([[http://livesuperfoods.com/media/catalog/product/cache/1/thumbnail/9df78eab33525d08d6e5fb8d27136e95/l/s/lsf120-live-superfoods-dulse-flakes-8oz_1.jpg|image]]
+  * Dulse flakes ([[http://livesuperfoods.com/media/catalog/product/cache/1/thumbnail/9df78eab33525d08d6e5fb8d27136e95/l/s/lsf120-live-superfoods-dulse-flakes-8oz_1.jpg|image]])
 Potato Puree
@@ Line 76: / Line 80: @@
   * Tamari soy sauce (to taste)
-Potato puree: Boil potatoes in the skin. Once soft, let cool enough so you don't burn your fingers, then peel the skin off. Mash potatoes with salt, butter and/or olive oil until they become relatively smooth. It's ok to have some small chunks that aren't completely mashed. Let cool and reserve in the fridge.
+== Preparation ==
-Asparagus: Peel asparagus (if needed) and blanch for a few minutes until the asparagus softens a bit but is still bright green and firm. Take out of the water an place the asparagus in ice water for a few minutes to halt the cooking process and keep the green colour. In the mean time make the marinade: juice half a lemon, add soy sauce and olive oil, stir to combine. Brush the asparagus with the marinade and reserve in the fridge until needed.
+Potato puree: Boil potatoes in the skin. Test their softness with a fork. The fork should pierce the potatoes easily, but they shouldn't fall apart. Take off the heat, drain the water and let cool just enough so you don't burn your fingers when you hold the potato for a few seconds. Peel the skin off using your fingers. Mash potatoes with salt, butter and/or olive oil until the mash becomes relatively smooth. It's not a problem to have some small chunks that aren't completely mashed. Let the mash cool completely.
-Sushi: Spread a thin layer of potato puree on a nori sheet place a couple of asparagus in the middle and roll sushi using a [[http://ladykatiecook.files.wordpress.com/2010/11/how-to-roll-sushi-with-bamboo-sushi-mat.jpg|bamboo mat]].
+Asparagus: Peel asparagus (if needed) and blanch for a few minutes until the stalks soften but are still bright green and firm. Take out of the pan using a slotted spoon an place the asparagus in ice water for a few minutes to halt the cooking process (this will preserve the bright green colour). In the mean time make the marinade: juice half a lemon, add soy sauce and olive oil, stir to combine. We used a smoked olive oil, that we smoked a few weeks earlier using the [[http://www.polyscienceculinary.com/the-smoking-gun.php|Smoking Gun]], but this is not absolutely necessary. A good quality extra virgin olive oil can be used as well. Brush the asparagus with the marinade and reserve in the fridge until needed.
-Serving: Cut sushi in medium thin slices using a sharp knife. Sprinkle with dulse flakes.
+Sushi: Spread a thin layer of potato puree on a nori sheet. Place a few asparagus spears in the middle and roll sushi using a [[http://ladykatiecook.files.wordpress.com/2010/11/how-to-roll-sushi-with-bamboo-sushi-mat.jpg|bamboo mat]].
-Sourcing: The ingredients came from the [[http://tanclub.org/|Tanclub]] organic shop,  [[http://www.ateliersdestanneurs.be/nl/node/289|Des Tanneurs]] biomarket and Delhaize.
+== Serving ==
+Cut sushi in medium thin slices using a sharp knife. Sprinkle with dulse flakes.
+== Sourcing ==
+The ingredients came from the [[http://tanclub.org/|Tanclub]] organic shop,  [[http://www.ateliersdestanneurs.be/nl/node/289|Des Tanneurs]] biomarket and Delhaize.
 ==== Vegetable jello ====
-Corn is one of the most dominant plant species in the world, thanks to industrialised agriculture. It was therefore a "must" for a menu from the Continue Scenario. We paired it with chilly sauce, as it is often done in the globalised "tex-mex" cuisine. Adding the suspiciously artificial texture of jello and the "mini melba toast", this dish plays with the cliches of agribusiness, food industry and domestic bliss.
+Thanks to industrialised agriculture, corn is currently one of the most dominant plant species in the world. It was therefore an imperative to include on a menu from the Continue Scenario. We paired it with chilly sauce, as it is often done in the globalised "Tex-mex" cuisine. Adding the suspiciously manufactured texture of jello and the "mini melba toast", this dish plays with the cliches of agribusiness, food industry and domestic bliss.
 {{>https://secure.flickr.com/photos/foam/15459430745/in/set-72157648440738481 ?maxwidth=300}}{{>https://secure.flickr.com/photos/foam/15272801188/in/set-72157648440738481 ?maxwidth=300}}\\
-Ingredients
+== Ingredients ==
-  * One clove of fresh yellow corn ( remove the grains with the sharp knife)
+  * One clove of fresh yellow corn (remove the kernels with a sharp knife)
-  * 100gr of fresh ( or frozen) green peas
+  * 100gr of fresh (or frozen) green peas
-  * 1 red paprika (chopped in small pieces)
+  * 1 sweet red pepper (chopped in small pieces)
-  * 100gr okra (ladies fingers) sliced
+  * 100gr okra (lady fingers), sliced
-  * small piece of ginger grated
+  * Small piece of ginger, grated
-  * 1 clove of garlic crushed
+  * 1 clove of garlic, crushed
   * 1 package of agar-agar powder
-  * tamari sauce
+  * A splash of Tamari sauce (to taste)
-  * fresh coriander
+  * Fresh coriander leaves (to taste)
-  * oil for frying
+  * Frying oil (sunflower, grapeseed or coconut)
-  * pieces of toast.
+  * 1 packet of mini [[https://en.wikipedia.org/wiki/Melba_toast|Melba toast]]
-  * Chilli sauce
+  * Hot chilli sauce (to taste)
-Preparation
+== Preparation ==
-In the pan heat up a drop of oil. Sauté garlic, ginger add corn grains, green peas, paprika, okra. Let it simmer for a few min. add a spoon of tamari sauce. In a dish aside melt agar agar powder in a bit of water ( check the proportions on the packaging). Add the agar agar mix to the veg. Brin it to boil. Remove from the heat. Pour the mixture into the square deep form to set. Once it is hardens cut in squares and serve n on the pieces toast. Tot up with a drop of chilly sauce. Decorate with fresh coriander.
+In the pan heat up a small amount of oil. Briefly sauté garlic and ginger, then add corn kernels, green peas, pepper and okra. Stir-fry for a few min. At the end add a spoonful of Tamari sauce. In another dish melt agar-agar powder in a bit of water (check the proportions on the packaging). Add the agar-agar mix to the vegetables, bring it to the boil and remove from the heat. Pour the mixture into a deep square form to set.
+== Serving ==
+When the jello hardens cut into small squares. Place the squares on the toast and finish with a drop of chilly sauce. Decorate with fresh coriander.
+== Sourcing ==
-Sourcing Delhaize suppermarket
+Delhaize supermarket
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 Ingredients
-gr of spirelli pasta
+  * 500gr of spirelli pasta
-Piece of ginger grated
+  * Piece of ginger, grated
-cloves of garlic
+  * 3 cloves of garlic
-stalk of lemongrass, chopped
+  * 1 stalk of lemongrass, chopped
-gr of okra sliced
+  * 100 gr of okra, sliced
-carrots peeled and sliced
+  * 3 carrots, peeled and sliced
-large onion
+  * 1 large onion
-tamari sauce
+  * Tamari sauce
-Juice of 3 oranges
+  * 3 oranges (juice and peel)
-orange peels from 3 oranges
+  * Coconut milk
-Cocos milk
+  * Olive oil for frying
-Olive oil for frying
+  * Salt and pepper (to taste)
-salt &pepper
+  * Fresh coriander leaves, chopped
-Fresh coriander chopped
+  * 3 food colourings (green, red, orange)
- different food colourings ( green, red, orange)
-Preparation
+== Preparation ==
-Cook pasta in 3 pots. Add different colouring to every batch. Set it aside.
-In the pan heat up the oil. Sauté ginger, garlic, onion, lemongrass until brown. Add okra, carrots , juice and tamari sauce. After a few min add cocos milk. Season with salt and pepper if needed.
+Cook pasta in 3 pots, follow the instructions on the packet. Add different food colouring to each batch. Set aside.
+In the pan heat up the oil. Sauté ginger, garlic, onion and lemongrass until brown. Add okra, carrots, orange juice and tamari sauce. After a few min add coconut milk. Season with salt and pepper to taste.
 Divide the sauce in 3 batches. Add to the coloured pasta. Stir well.
-Serve in the small paper boxes decorate with fresh coriander and strips of orange peels.
-Sourcing The colouring is not so easy to find, but you can get it in the asiatic shops such as Kam Yuen supermarket in Brussels.
-the rat of the ingredients comes from the biological food supermarket Bio Planet.
+== Serving ==
+Serve in small paper boxes. Decorate with fresh coriander and thin strips of orange peel.
+== Sourcing ==
+Food colouring came from the Kam Yuen supermarket in Brussels. The other ingredients came from the organic supermarket [[http://www.bioplanet.be/|Bio Planet]].
 ==== "Green" tea ====
-Similar to the Rainbow Pasta, this tea has a shockingly bright colour. Its name is deceptive: it is not actually green tea, but green coloured lemongrass powder tea. We bought the tea at a market in Siem Reap, Cambodia, where the seller assured us that the powder was genuine, without any additives. But without a transparent supply chain, we will never know. The dish illustrates the proliferation of green-washing (pun intended!) in globalised food markets.
+Similar to the Rainbow Pasta, this tea has a shockingly bright colour. Its name is deceptive: it is not actually green tea, but green coloured lemongrass powder tea. We bought the tea at a market in Siem Reap, Cambodia, where the seller assured us that the powder was genuine without any additives. But without a transparent supply chain, we will never know. The dish illustrates the proliferation of greenwashing in globalised food markets.
 {{>https://secure.flickr.com/photos/foam/15272853387/in/set-72157648440738481 ?maxwidth=300}}{{>https://secure.flickr.com/photos/foam/15272843967/in/set-72157648440738481 ?maxwidth=300}}\\
-Ingredients
+== Ingredients ==
-  * Lemon grass powder
+  * Lemon grass powder ([[http://image.ec21.com/image/wensdaughter/simg_GC04298431_CA04298442/Lemongrass_Powder_Herbal_Tea.jpg|image]])
-  * Stevia
+  * [[https://en.wikipedia.org/wiki/Stevia|Stevia]]
   * Lime juice
-Preparation
+  *
-Pour hot water over the lemongrass powder.
+== Preparation ==
-Let it stand for a while.
-Filter it trough coffee filter.
-Add stevia sugar and lime juice for the taste.
-Serving: Transparent plastic shot-glasses.
+Pour boiling water over the lemongrass powder. Let it steep for about ten minutes. Filter the tea trough a coffee filter. Add stevia and lime juice to taste.
+== Serving ==
+Transparent plastic shot-glasses.
+== Sourcing ==
-Sourcing: Lemong grass powder from the central market at Siem Reap, Cambodia.
+Lemon grass powder from the central market at Siem Reap, Cambodia. Stevie and lime juice came from the Bioplanet supermarket.
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 Witlof leaf stuffed with cheesy potatoes and wild herbs
-This dish is designed to get all the food groups in one bite. Vitamins, proteins, greens, carbohydrates all combined in cheesy, gooey goodness enveloped in crispy raw leaves and sprouts. Wholesome, green and full-flavoured to convince even the biggest sceptics that healthy food (contrary to popular belief) can taste delicious.
+This dish is designed to get all the food groups in one bite. Vitamins, proteins, greens, carbohydrates all combined in cheesy, gooey goodness enveloped in crispy raw leaves and sprouts. Wholesome, green and richly flavoured to convince even the biggest skeptics that healthy food (contrary to popular belief) can taste delicious.
 {{>https://secure.flickr.com/photos/foam/15436316106/in/set-72157648440738481 ?maxwidth=500}}\\
-Ingredients
+== Ingredients ==
-gr potatoes pealed and cut in small squares ( don't forget to keep the peels for the crisps)
+  * 500g potatoes pealed and cut in small squares (keep the peels for the crisps in the Collapse scenario!)
-bunch of flat leaf parsley
+  * 1 bunch of flat leaf parsley, finely chopped
-gr butter
+  * 50g butter
-gr of hervé type of cheese
+  * 50g of hervé cheese
-half a cup milk
+  * half a cup milk
-nutmeg powder
+  * nutmeg powder
-salt&pepper
+  * Salt & pepper to taste
-Green herbs
+  * Green (wild) herbs
-Witlof(Chicory) leaves for serving
+  * Witlof(Chicory) leaves
+  * Mixed sprouts
+== Preparation ==
-Preparation
+Place potato cubes in the pot and just cover with water. Let it simmer on low heat until water evaporates and potatoes are soft. Remove from the heat. Add finely chopped parsley leaves, cover with a lid and set aside to cool down for a few minutes. Add butter, cheese, milk and nutmeg. Make a smooth purée using a potato masher.Season with salt and pepper.
-Place potato cubes in the pot and cover it with water. Let it cook on a small heat until water is evaporated and potatoes are soft.Remove from the heat. Add chopped parsley leaves and let it stand aside but with the lid on for a few min.  Add butter, cheese, milk,nutmeg. Mix everything well with pure maker.Season with salt and pepper if necessary.
-Serving
+== Serving ==
-Serve a spoon of pure in the chicory leave decorated with green herbs.
-Sourcing All the ingredients come from the Biological supermarket Bio Planet
+Serve a spoon of potato mash per chicory leaf, decorated with green herbs and sprouts.
+== Sourcing ==
+Most ingredients came from the organic supermarket Bio Planet, except wild herbs that were picked in the Flemish Ardennes.
 ==== Pumpkin velouté ====
-The inhabitants of the Discipline Scenario eat seasonally, but flavour their food with (home)dried and smoked herbs and spices. Pumpkin is for many of us a symbol of autumn: warm, smooth and sweet, like the early evenings in a (heated) home, listening to the rain and wind are ranging outside, while we're cosily protected by our well-insulated windows. Even if its colour suggests warmth, according to the traditions of Ayurveda pumpkin is a cooling food. We therefore added some spicy smoked paprika powder to increase the soup's heating capacity.
+The inhabitants of the Discipline Scenario eat strictly seasonally and flavour their food with (home)dried and smoked herbs and spices. Pumpkin is for many of us a symbol of autumn: warm, smooth and sweet, like the early evenings at home in front of a fire (or even better surrounded by heat produced by some renewable type of energy), listening to the rain and wind ranging outside, while we're comfortably protected by our well-insulated windows. Even if the colour of pumpkin suggests warmth, according to the traditions of [[https://en.wikipedia.org/wiki/Ayurveda|Ayurveda]] pumpkin is a cooling food. We therefore added some spicy smoked paprika powder to increase the soup's heating capacity.
 {{>https://secure.flickr.com/photos/foam/15459435835/in/set-72157648440738481 ?maxwidth=500}}\\
+== Ingredients ==
   * 1 medium sized pumpkin or butternut squash
   * 1 large sweet potato
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   * 1 bunch of fresh thyme
   * 1 vegetable stock cube
-  * 1 tsp mild smoked paprika
+  * 1 tsp mild smoked paprika powder
-  * 1/2 tsp spicy smoked paprika
+  * 1/2 tsp spicy smoked paprika powder
-  * 2 tsp sweet paprika
+  * 2 tsp sweet paprika powder
-  * salt and pepper to taste
+  * Salt and pepper to taste
-  * sour cream to taste
+  * Sour cream to taste
+  * A few drops of cold pressed, fruity extra virgin olive oil
-Soup: Cut the pumpkin and sweet potato in small chunks. Crush garlic and fry it on low heat in coconut oil. Add the paprika powders and oregano and coat pumpkin and potato with the oily spice mixture. Boil water and cover the vegetables. Add stock, 1/2 of the thyme, salt and pepper. Cook until the pumpkin and sweet potato soften. Cool down to luke warm and blend to a smooth velouté. Reserve in the fridge, if possible overnight. Warm before serving.
-Serving: Serve in small cups with a dollop of sour cream, a dash of olive oil, a sprinkle of smoked paprika and a twig of thyme.
+== Preparation ==
+Cut the pumpkin and sweet potato in small cubes. Crush garlic and fry it on low heat in coconut oil until it becomes soft and translucent. Add the paprika powders and oregano and stir until it becomes an unguent paste. Add pumpkin and potato and stir to coat them with the oily spice mixture. Boil water and add it to cover the vegetables. Add stock(cube), 1/2 of the thyme, salt and pepper. Cook until the pumpkin and sweet potato soften. Cool down to luke warm and blend to a smooth velouté. Reserve in the fridge, if possible overnight. Warm before serving.
+== Serving ==
+Serve in small cups with a dollop of sour cream, a dash of olive oil, a sprinkle of smoked paprika and a twig of thyme.
+== Sourcing ==
-Sourcing: Pumpkin and sweet potato from the market in Molenbeek, Belgium. Sweet paprika from the market in Pula, Croatia. Smoked paprika from the market in Barcelona, Spain. Oregano (Majcina Dusica) picked by Maja Kuzmanovic in Pula, Croatia. Thyme from Maja's balcony. Sour cream from Delhaize. Coconut oil from [[http://www.naturalcorner.be/|Natural Corner]].
+Pumpkin and sweet potato came from the Molenbeek market in Brussels, Belgium. Sweet paprika from the market in Pula, Croatia. Smoked paprika from the Mercado de La Boqueria in Barcelona, Spain. Oregano (majcina dusica) picked in Pula, Croatia. Thyme from Maja Kuzmanovic's balcony. Sour cream from Delhaize. Coconut oil from [[http://www.naturalcorner.be/|Natural Corner]].
 ==== Spoonful of fertility ====