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--- open_sauces:silent_convivium [2013-12-12 17:47] – [Quark dumpling with smoked tomato jam] maja
+++ open_sauces:silent_convivium [2020-06-06 01:57] – old revision restored (2013-12-12 17:33) 114.119.167.119
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 ==== Tea sorbet ====
-//Sorbet is a traditional palate cleanser, as it refreshes the mouth and removes lingering flavours. It tastes clean and bright, and the cold slightly numbs the taste buds into forgetting the intensity of the previous course.//
   * handful fresh or dried lemon balm (//Melissa officinalis//) leaves
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 ==== Steamed garden ====
-//The garden was one of the most complex and playful dishes to prepare, but its taste was light and uncomplicated, accentuating the colour, deliciousness and diversity of seasonal root vegetables.//
+//(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/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>
-//(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)//
 //Garden vegetables ('compost')//
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 ==== Beetroot cocktail ====
-//This cocktail looks like a thick red wine, but tastes earthy and bitter-sweet. It's optical illusion surprises the taste buds and complements the sweetness and graininess of the vegetable garden.//
 //(Inspired by the 'Bax Beet Pinot' of the Tippling Club)//
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 ==== Quark dumpling with smoked tomato jam ====
-//The crudeness of the traditional Balkan cheese dumpling in this dish is complemented by the smoothness and delicateness of a lightly smoked cream and the complexity of a smoked tomato sauce with a hint of the Orient.
 <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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 Smoke the cream in sauce containers with the smoking gun for 1--2 minutes. Keep under the bell jar for another 10 minutes. Serve cold.
+//For Smoke & Vapour we used the recipe below, but it wasn't satisfactory. The balls collapsed in the steamer into a relatively flat cake. This needs further experimentation (e.g. use recipe above, use only egg yolks, use self-raising flour instead of baking powder, get 'ostro brasno' from Croatia… NOTE: I tried making the dumplings using the same ingredients from S&V a few days later with the recipe above and they worked MUCH better.//
+<del>  * 250g eastern European quark/cottage cheese
+  * 2 egg yolks
+  * 2 teaspoons of salt
+  * 2 tablespoons sour cream
+  * 3 tablespoons semolina
+  * 5 tablespoons spelt flour
+  * 1/2 teaspoon baking powder
+  * 2 beaten egg-whites
+Mix all ingredients, add beaten egg-whites at the end. Form balls and steam in bamboo steamer for about 7--10 minutes. In the meantime, melt the butter and add bread crumbs. Stir until golden brown and crunchy. Take the dumplings out of the steamer and cover in a dusting of breadcrumbs.</del>
 ==== Smoke gradients with forest mushrooms ====