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open_sauces:smoke_vapour_inspirations [2013-12-05 17:13] – [Inspirations for [[smoke_vapour_recipes|Smoke & Vapour recipes]]] majaopen_sauces:smoke_vapour_inspirations [2013-12-11 13:06] – alkan
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-Smoke & Vapour inspirations 
  
 +===== Inspirations for Smoke & Vapour recipes =====
  
  
 +A collection of recipes from a range of sources that inspired the [[smoke_vapour_recipes|Smoke & Vapour recipes]]
  
-===== Inspirations for Smoke & Vapour recipes ===== 
  
 +====Internet====
  
-a collection of recipes from a range of sources that inspired the [[smoke_vapour_recipes|Smoke & Vapour recipes]] 
  
 +**Celery potato dumplings**
  
-====Cheese dumplings====+steamed celery & potato, then boiled: http://www.yummly.com/recipe/external/Celery-root-potato-dumplings-filled-with-spring-onions-and-bacon-328748 
 + 
 +---- 
 + 
 +**Kroppkakor** 
 + 
 +  *  1 kg steamed potatoes 
 +  *  2 egg yolks 
 +  *  1 1/4 cup all-purpose flour 
 +  *  (something for the hearty for the filling - sundried tomatoes, almonds, pine nuts, herbs?) 
 + 
 + 
 +  *  Mash the potatoes. Put this on a breadboard and make a small pit in the middle. 
 +  *  Put eggs, flour and salt in the pit and work the potato dough fast together. Too much kneading will make the potato tough. 
 +  *  Make a savoury filling 
 +  *  Form the dough into a thick roll. Cut it in thick slices and put a pile of bacon mix in a pit in a slice, then put another slice on top of it, press the edges together and roll it into a ball. 
 +  *  Lower the balls into boiling salted water and boil them approx. 10-12 minutes or until they float to the surface. Pick them up with a perforated ladle and put them on a hot serving plate. Don’t boil too many at a time, they will then have some difficulty floating to the surface. 
 +  *  Serve hot with (smoked butter emulsion, steamed spinach puree, smoked sour cream) 
 + 
 +via https://en.wikibooks.org/wiki/Cookbook:Kroppkakor  
 + 
 +---- 
 + 
 +** Tiramisu recipe ** 
 + 
 +  * based on http://www.inspiredtaste.net/23599/tiramisu-recipe/#ixzz2l2Ai63ao 
 + 
 +---- 
 + 
 +** Mushroom soil ** 
 + 
 +  * based on http://www.marthastewart.com/348794/mushroom-dirt 
 + 
 +---- 
 + 
 +**Chestnut Puree** 
 + 
 +  * based on http://www.coolinarika.com/recept/834665/ 
 + 
 + 
 + 
 + 
 +**Cheese Dumplings Version 1**
  
   *  500 g feta cheese (even better, go for 50% feta, 50% roquefort)   *  500 g feta cheese (even better, go for 50% feta, 50% roquefort)
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   *  50 g butter   *  50 g butter
  
-(via http://tortatorta.blogspot.be/2011/03/knedle-sa-sirom-cheese-dumplings.html )+via http://tortatorta.blogspot.be/2011/03/knedle-sa-sirom-cheese-dumplings.html 
  
-====Knedle sa sirom====+---- 
 + 
 +**Cheese Dumplins Version 2**
  
   *   250gr sremskog sira   *   250gr sremskog sira
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   *   2 snega od belanaca   *   2 snega od belanaca
  
-(via http://www.coolinarika.com/recept/769208/ )+via http://www.coolinarika.com/recept/769208/ 
  
- +====Noma====
-interesting celery potato dumplings: +
- +
-steamed celery & potato, then boiled… +
- +
-(via http://www.yummly.com/recipe/external/Celery-root-potato-dumplings-filled-with-spring-onions-and-bacon-328748 ) +
- +
- +
-====Kroppkakor==== +
- +
-  *  1 kg steamed potatoes +
-  *  2 egg yolks +
-  *  1 1/4 cup all-purpose flour +
-  *  (something for the hearty for the filling - sundried tomatoes, almonds, pine nuts, herbs?) +
- +
-**Procedure** +
- +
-  *  Mash the potatoes. Put this on a breadboard and make a small pit in the middle. +
-  *  Put eggs, flour and salt in the pit and work the potato dough fast together. Too much kneading will make the potato tough. +
-  *  Make a savoury filling +
-  *  Form the dough into a thick roll. Cut it in thick slices and put a pile of bacon mix in a pit in a slice, then put another slice on top of it, press the edges together and roll it into a ball. +
-  *  Lower the balls into boiling salted water and boil them approx. 10-12 minutes or until they float to the surface. Pick them up with a perforated ladle and put them on a hot serving plate. Don’t boil too many at a time, they will then have some difficulty floating to the surface. +
-  *  Serve hot with (smoked butter emulsion, steamed spinach puree, smoked sour cream) +
- +
-(via https://en.wikibooks.org/wiki/Cookbook:Kroppkakor ) +
- +
- +
-====From Noma====+
  
 **Smoked butter emulsion** **Smoked butter emulsion**
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 Heat the water in a medium pan, cut the butter into pieces and whisk it in to emulsify. Burn the hay with the smoke gun or a hand-held food smoker, fill the pan with the smoke and cover it with a lid. Let it infuse for a few minutes until the smoke has disappeared. repeat a few times until a smoky aroma emanates from the emulsion.  Heat the water in a medium pan, cut the butter into pieces and whisk it in to emulsify. Burn the hay with the smoke gun or a hand-held food smoker, fill the pan with the smoke and cover it with a lid. Let it infuse for a few minutes until the smoke has disappeared. repeat a few times until a smoky aroma emanates from the emulsion. 
 +
 +----
  
 **Ash Puree** **Ash Puree**
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 Wash and dry the leek tops and grill them on the barbecue until completely dried and burned. Sieve the ashes, weigh out  45g and mix with the oil.  Wash and dry the leek tops and grill them on the barbecue until completely dried and burned. Sieve the ashes, weigh out  45g and mix with the oil. 
 +
 +----
  
 **Hazelnut puree** **Hazelnut puree**
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   * Roast on 160c for 20 mins blend into puree while still warm.   * Roast on 160c for 20 mins blend into puree while still warm.
  
 +----
  
 **Smoked potatoes** **Smoked potatoes**
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 Preheat the oven to 160C. Rinse the unpeeled potatoes and put them in a gastro. Cover completely with hay and bake in the oven for 20 minutes. After cooking cover the potatoes with a damp cloth and let them rest with the hay. When cold cut them in 1/2 and scoop out the middles. Toast the applewood chips in a pan to release the aromas and pour water over them. Let it infuse for 7-8 minutes then strain discarding the wood. Heat the liquid and whisk in the butter to emulsify it.  Preheat the oven to 160C. Rinse the unpeeled potatoes and put them in a gastro. Cover completely with hay and bake in the oven for 20 minutes. After cooking cover the potatoes with a damp cloth and let them rest with the hay. When cold cut them in 1/2 and scoop out the middles. Toast the applewood chips in a pan to release the aromas and pour water over them. Let it infuse for 7-8 minutes then strain discarding the wood. Heat the liquid and whisk in the butter to emulsify it. 
 +
 +----
  
 **Mushroom buillon** **Mushroom buillon**
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 chop all the vegetables roughly. Saute in butter in small batches, add the stock and boil for 1 hour. Strain the buillon, reduce by half and cool. Lightly whisk the egg whites, add to the buillon and heat slowly to clarify. Strain through a cloth and reduce to a quarter. Toast the wood chips in a pan to release the aromas and pour the buillon over them. Let it infuse for 5-8 minutes, then strain the buillon and add the birch wine to taste. Heat the potatoes in the butter emulsion. chop all the vegetables roughly. Saute in butter in small batches, add the stock and boil for 1 hour. Strain the buillon, reduce by half and cool. Lightly whisk the egg whites, add to the buillon and heat slowly to clarify. Strain through a cloth and reduce to a quarter. Toast the wood chips in a pan to release the aromas and pour the buillon over them. Let it infuse for 5-8 minutes, then strain the buillon and add the birch wine to taste. Heat the potatoes in the butter emulsion.
  
---+----
  
 **Celeriac in salt crust** **Celeriac in salt crust**
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 Preheat the oven to 220c. Peel the celeriac and cover with icelandic moss. Mix the salt, flour and water into a dough, roll it out and use it to cover the celeriac. Bake in the oven for 20 minutes, then reduce the temperature to 160c and cook for another 35-45min, depending on the size. Cut the crust open and scoop out 4 pieces with a spoon.  Preheat the oven to 220c. Peel the celeriac and cover with icelandic moss. Mix the salt, flour and water into a dough, roll it out and use it to cover the celeriac. Bake in the oven for 20 minutes, then reduce the temperature to 160c and cook for another 35-45min, depending on the size. Cut the crust open and scoop out 4 pieces with a spoon. 
 +
 +----
  
 **Poached egg and dulse** **Poached egg and dulse**
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 Mix the vinegar and mustard and emulsify the oil into the mix  Mix the vinegar and mustard and emulsify the oil into the mix 
  
---+----
  
 **Smoked quail eggs** **Smoked quail eggs**
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 Cut the hay into short lengths and use it to fill the base of an oval serving dish. Make a small incision in the bottom of each egg and lay them on the hay. WIth a hand held wood smoker burn hay into the serving dish and cover quickly, trapping the smoke into the dish.  Cut the hay into short lengths and use it to fill the base of an oval serving dish. Make a small incision in the bottom of each egg and lay them on the hay. WIth a hand held wood smoker burn hay into the serving dish and cover quickly, trapping the smoke into the dish. 
  
---+----
  
 **Steamed & smoked egg whites** **Steamed & smoked egg whites**
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 Crack the eggs and separate the whites from the yolks. Line a plastic container with clingfilm, pour the eggwhites and close with a lid. Steam at 100C for 45m, then cool. Cut into cubes of 2.5-2.5cm and smoke for 15 mins in the smoker.  Crack the eggs and separate the whites from the yolks. Line a plastic container with clingfilm, pour the eggwhites and close with a lid. Steam at 100C for 45m, then cool. Cut into cubes of 2.5-2.5cm and smoke for 15 mins in the smoker. 
  
--- +----
  
 Hay oil Hay oil
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 Rinse the spinach and leaves thoroughly to remove all the dirt. Pull of the stems and discard. Steam the herbs for 1 minute in 4 tablespoons of tea emulsion. Then add the spinach and another spoonfull of emulsion, steam for a further 20 seconds and season to taste. Spread the mixture on a small sheet of baking (parchment) paper inside round cutters of approximately 80mm diameter.  Rinse the spinach and leaves thoroughly to remove all the dirt. Pull of the stems and discard. Steam the herbs for 1 minute in 4 tablespoons of tea emulsion. Then add the spinach and another spoonfull of emulsion, steam for a further 20 seconds and season to taste. Spread the mixture on a small sheet of baking (parchment) paper inside round cutters of approximately 80mm diameter. 
 +
 +----
  
 Celery Celery
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 Gently heat the discs of spinach and herbs, place one on each plate and put the celery, bread pieces and herbs on top. Foam up the warm sauce with an immersion blender and add the foam to the plate.  Gently heat the discs of spinach and herbs, place one on each plate and put the celery, bread pieces and herbs on top. Foam up the warm sauce with an immersion blender and add the foam to the plate. 
  
- +----
---+
  
 **Vegetable field** **Vegetable field**
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 +Via [[http://www.slate.com/articles/life/food/2010/12/what_would_the_vikings_eat.html|Noma Cookbook]]
  
 ====In de wulf==== ====In de wulf====
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 (served with a mix of herbs and cream of cheese) (served with a mix of herbs and cream of cheese)
 +
 +----
  
 Selder sorbet Selder sorbet
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 (maybe nice adding a green apple too? or just making a juice of celery, green apple and spinach as a palate cleanser) (maybe nice adding a green apple too? or just making a juice of celery, green apple and spinach as a palate cleanser)
  
 +----
  
 Gele biet Gele biet
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 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)
  
-(via 'In de Wulf' cookbook)+(via [[http://www.stichtingkunstboek.com/kunst_kookboeken.asp?boek=526&so=17|'In de Wulf' cookbook]])
  
-====Bax Beet Pinot====+ 
 + 
 +==== Tippling Club ==== 
 + 
 +** Bax Beet Pinot** 
  
   * 20ml Fernet Branca   * 20ml Fernet Branca
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   * 15ml Beet Juice   * 15ml Beet Juice
  
-Shake over ice, strain into a wine glass. (via "The Tippling Club")+Shake over ice, strain into a wine glass. 
  
-==== Ode to Bax Beet Pinot ====+Via [[http://www.tipplingclub.com/|"The Tippling Club"]]
  
 +** 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)
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 (A variation from http://www.ginhound.com/2013/04/beet-beet-mixology-monday.html ) (A variation from http://www.ginhound.com/2013/04/beet-beet-mixology-monday.html )
- 
-==== Tiramisu recipe ==== 
- 
-based on http://www.inspiredtaste.net/23599/tiramisu-recipe/#ixzz2l2Ai63ao 
  • open_sauces/smoke_vapour_inspirations.txt
  • Last modified: 2013-12-12 09:11
  • by maja