Differences

This shows you the differences between two versions of the page.

Link to this comparison view

Both sides previous revision Previous revision
Next revision		 Previous revision
Last revisionBoth sides next revision
open_sauces:smoke_vapour_inspirations [2013-12-06 16:08] – majaopen_sauces:smoke_vapour_inspirations [2013-12-11 13:06] – alkan
Line 1: Line 1:
  
-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====
 +
 +
 +**Celery potato 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/
  
-a collection of recipes from a range of sources that inspired the [[smoke_vapour_recipes|Smoke & Vapour recipes]] 
  
  
-====Dumplings==== 
  
-**Version 1**+**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)
Line 29: Line 70:
 ---- ----
  
-**Version 2**+**Cheese Dumplins Version 2**
  
   *   250gr sremskog sira   *   250gr sremskog sira
Line 41: Line 82:
 via http://www.coolinarika.com/recept/769208/  via http://www.coolinarika.com/recept/769208/ 
  
----- +====Noma====
- +
-**Celery potato 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  +
- +
- +
-====From Noma====+
  
 **Smoked butter emulsion** **Smoked butter emulsion**
Line 387: Line 402:
 (via [[http://www.stichtingkunstboek.com/kunst_kookboeken.asp?boek=526&so=17|'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
Line 395: Line 414:
   * 15ml Beet Juice   * 15ml Beet Juice
  
-Shake over ice, strain into a wine glass. (via [[http://www.tipplingclub.com/|"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)
Line 408: Line 428:
  
 (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 
- 
----- 
- 
- 
-  * [[smoke_vapour | Home page]] 
-  * [[smoke_vapour_menu | Smoke & Vapour menu]] 
-  * [[smoke_vapour_recipes|Recipe collection]] 
-  * [[smoke_vapour_notes| Work in progress]] 
-  * [[smoke_vapour_inspirations| Inspired by...]] 
-  * [[smoke_vapour_sound|Sound and technical setup]]  
  • open_sauces/smoke_vapour_inspirations.txt
  • Last modified: 2013-12-12 09:11
  • by maja