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| open_sauces:smoke_vapour_inspirations [2013-12-06 16:14] – maja | open_sauces:smoke_vapour_inspirations [2013-12-12 09:11] (current) – maja | ||
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| via http:// | via http:// | ||
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| ====Noma==== | ====Noma==== | ||
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| Blend the dulse into a fine powder and keep dry. Poach the eggs in a water bath for 32 minutes. Crack them open and discard the shells and the whites. Roll the egg yolks in the seaweed powder and season with salt. | Blend the dulse into a fine powder and keep dry. Poach the eggs in a water bath for 32 minutes. Crack them open and discard the shells and the whites. Roll the egg yolks in the seaweed powder and season with salt. | ||
| - | |||
| - | **Vinaigrette** | ||
| - | * 30g apple balsamic vinegar | ||
| - | * 25g mustard | ||
| - | * 120g cold pressed mustard oil | ||
| - | |||
| - | Mix the vinegar and mustard and emulsify the oil into the mix | ||
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| * 10 quail eggs | * 10 quail eggs | ||
| - | * 20g hay | + | * 20g hay (+more for serving) |
| * 50g birchwood chips | * 50g birchwood chips | ||
| + | * Pickle | ||
| + | * 200g water | ||
| + | * 100g rose hip vinegar | ||
| - | Blanch the eggs for 1m30sec and cool them in ice water. Blanch them again for 50sec, cool and peel them. Take care not to break them - eggs cooked for such a short time are very soft and fragile. Finally, smoke the eggs for around 20 minutes on a slotted gastro tray in a smoker, by heating it slowly with the hay and chips. | + | Blanch the eggs for 1m30sec and cool them in ice water. Blanch them again for 50sec, cool and peel them. Take care not to break them - eggs cooked for such a short time are very soft and fragile. Finally, smoke the eggs for around 20 minutes on a slotted gastro tray in a smoker, by heating it slowly with the hay and chips. Mix the water and vinegar, pickle the eggs in this mixture in a vacuum-pack bag for 10 minutes. Keep warm until they are ready to serve. 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. |
| - | + | ||
| - | Pickle | + | |
| - | * 200g water | + | |
| - | * 100g rose hip vinegar | + | |
| - | + | ||
| - | Mix the water and vinegar, pickle the eggs in this mixture in a vacuum-pack bag for 10 minutes. Keep warm until they are ready to serve. | + | |
| - | + | ||
| - | Serving | + | |
| - | * Hay | + | |
| - | + | ||
| - | 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. | + | |
| ---- | ---- | ||
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| ---- | ---- | ||
| - | Hay oil | + | **Hay oil** |
| * 25g hay | * 25g hay | ||
| * 200g grapeseed oil | * 200g grapeseed oil | ||
| * salt | * salt | ||
| - | Preheat the oven to 200C. Toast the hay in the oven for 1 hour, then while still warm, combine it with the oil and a pinch of salt and vacuum pack it together. Leave it to macerate for 24hrs. | + | Preheat the oven to 200C. Toast the hay in the oven for 1 hour, then while still warm, combine it with the oil and a pinch of salt and vacuum pack it together. Leave it to macerate for 24hrs. (in Noma book served with with jerusalem artichokes, hazelnut puree, truffles and yoghurt) |
| - | + | ||
| - | (goes with jerusalem artichokes, hazelnut puree, truffles and yoghurt) | + | |
| ---- | ---- | ||
| - | Spinach steamed in tea | + | **Spinach steamed in tea** |
| * Tea emulsion | * Tea emulsion | ||
| - | | + | |
| - | * 100g water | + | * 100g water |
| - | * 2.5g woodruff | + | * 2.5g woodruff |
| - | * 2.5g verbena | + | * 2.5g verbena |
| - | * 1g black tea | + | * 1g black tea |
| + | * Spinach and herbs | ||
| + | * 120g baby spinach leaves | ||
| + | * 8g lovage leaves | ||
| + | * 8g parsley leaves | ||
| + | * salt and pepper | ||
| Remove the butter from the fridge and let it warm to room temperature. Boil the water and whisk in the butter, infuse this mixture with the dried herbs and tea for 4 minutes, then strain. | Remove the butter from the fridge and let it warm to room temperature. Boil the water and whisk in the butter, infuse this mixture with the dried herbs and tea for 4 minutes, then strain. | ||
| - | Spinach and herbs | + | 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 |
| - | * 120g baby spinach leaves | + | |
| - | * 8g lovage leaves | + | |
| - | * 8g parsley leaves | + | |
| - | * salt and pepper | + | |
| - | + | ||
| - | 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 | + | |
| - | + | ||
| - | ---- | + | |
| - | + | ||
| - | Celery | + | |
| - | * 4 sticks celery | + | |
| - | + | ||
| - | Peel the celery and remove any remaining fibrous strings. Cut horizontally into small pieces. | + | |
| - | + | ||
| - | Herbs and bread garnish | + | |
| - | * 20 dill leaves | + | |
| - | * 20 goosefoot lives | + | |
| - | * 20sprigs chervil | + | |
| - | * 2 slices light white bread | + | |
| - | * salt | + | |
| - | + | ||
| - | Pull the herb leaves from the stalks, drop the leaves into ice water and strain. Keep dry on kitchen paper. Pull the bread into small pieces and saute them in a pan with butter. Remove when crisp and season with salt. | + | |
| - | + | ||
| - | Cheese sauce | + | |
| - | * 125g 1 yr old Västerbotten cheese | + | |
| - | * 250g water | + | |
| - | * 1g salt | + | |
| - | + | ||
| - | Cut the cheese into small pieces and mix with the remaining ingredients in a thermomix for 5 minutes at 50C | + | |
| - | + | ||
| - | Serving | + | |
| - | + | ||
| - | Cook the celery pieces for 1 minute in the tea emulsion | + | |
| - | 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. | + | |
| ---- | ---- | ||
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| **Vegetable field** | **Vegetable field** | ||
| - | Vegetables (may vary through the seasons) | + | * Vegetables (may vary through the seasons) |
| - | * 4 orange carrots | + | * 4 orange carrots |
| - | * 4 yellow carrots | + | * 4 yellow carrots |
| - | * 4 radishes | + | * 4 radishes |
| - | * 4 black, green and red radishes | + | * 4 black, green and red radishes |
| - | * 4 baby leeks | + | * 4 baby leeks |
| - | * 1 baby celeriac | + | * 1 baby celeriac |
| - | * 1 jerusalem artichoke | + | * 1 jerusalem artichoke |
| - | * 1 baby parsley root | + | * 1 baby parsley root |
| - | * 60g water | + | * 60g water |
| - | * 50g butter | + | * 50g butter |
| + | | ||
| + | * 80g peeled potatoes | ||
| + | * 5g butter | ||
| + | * 15g cream | ||
| + | * 25g water | ||
| + | * Malt soil: day 1 | ||
| + | * 175g flour | ||
| + | * 85g malt flour | ||
| + | | ||
| + | * 25g sugar | ||
| + | * 75g lager | ||
| + | * Malt soil: day 2 | ||
| + | * 40g flour | ||
| + | * 20g malt flour | ||
| + | * 50g hazelnut flour | ||
| + | * 4g salt | ||
| + | * 60g butter | ||
| + | * Serving | ||
| + | * 2g freshly pressed horseradish juice | ||
| + | * 12 leaves from carrot tops | ||
| + | * 4 leaves from parsley root tops | ||
| - | Peel the carrots, leaving 1cm of the tops behind to use later, then cut them in hald and keep the tops and bottoms separately. Wipe the radishes and the leeks free of dirt and cut them in the same way as the carrots. Scrape the celeriac and the artichoke and quarter them. Cut the tops off the parsley roots off, rinse them in water and then halve them. Blanc all the vegetables in salt water until tender. Heat the water and whisk in the butter to make an emulsion. | + | Vegetables: |
| - | Puree | + | Puree: Boil the potatoes |
| - | * 80g peeled | + | |
| - | * 5g butter | + | |
| - | * 15g cream | + | |
| - | * 25g water | + | |
| - | Boil the potatoes and crush them with the fork. Add the rest of the ingredients while the potatoes are still warm. | + | Malt Soil, Day 1: preheat |
| - | Malt soil | + | Malt Soil, Day 2: repeat the mixing procedure from day 1 with the remaining |
| - | * day 1 | + | |
| - | * 175g flour | + | |
| - | * 85g malt flour | + | |
| - | * 50g hazelnut flour | + | |
| - | * 25g sugar | + | |
| - | * 75g lager | + | |
| - | day 2 | + | Serving: Heat the vegetables in the butter |
| - | * 40g flour | + | |
| - | * 20g malt flour | + | |
| - | * 50g hazelnut flour | + | |
| - | * 4g salt | + | |
| - | * 60g butter | + | |
| - | Day 1: preheat the oven to 90c. Mix all the dry ingredients in a bowl and pour into a food processor. Process 3 times in short bursts while adding the beer. Spread on a tray and dry in the oven for 3-6 hours. Push through a coarse sieve to remove the thickest lumps | ||
| - | Day 2: repeat the mixing procedure from day 1 with the remaining malt soil ingredients, | + | Via [[http://www.slate.com/ |
| - | Serving | ||
| - | * 2g freshly pressed horseradish juice | ||
| - | * 12 leaves from carrot tops | ||
| - | * 4 leaves from parsley root tops | ||
| - | Heat the vegetables in the butter emulsion. In a separate pan heat the puree, seasoning it with a little horseradish juice. Place a small spoonful on a stone and arrange the vegetables to make them look as though they are sticking up from the ground. sprinkle the malt soil on top. Pick and rinse the leaves and sprinkle them on top of everything. | + | ---- |
| - | + | ||
| - | + | ||
| - | Via [[http:// | + | |
| ====In de wulf==== | ====In de wulf==== | ||
| - | Jus van groene kruiden | + | **Jus van groene kruiden** |
| * 60g kervel | * 60g kervel | ||
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| Mix alle ingredienten behalve de guargom en zeef de mengsel. Voeg de guargom toe. | Mix alle ingredienten behalve de guargom en zeef de mengsel. Voeg de guargom toe. | ||
| - | |||
| - | (served with a mix of herbs and cream of cheese) | ||
| ---- | ---- | ||
| - | Selder sorbet | + | **Selder sorbet** |
| * 600g selderstengelsap | * 600g selderstengelsap | ||
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| * 40g spinaziesap | * 40g spinaziesap | ||
| * 20g stabilisator | * 20g stabilisator | ||
| - | * Mix alle ingredienten, | ||
| - | (maybe nice adding a green apple too? or just making a juice of celery, green apple and spinach as a palate cleanser) | + | Mix alle ingredienten, doe het mengsel in bekers en laat het invriezen |
| ---- | ---- | ||
| - | Gele biet | + | **Gele biet** |
| * 1 grote biet van 600g | * 1 grote biet van 600g | ||
| * 3kg zeezout | * 3kg zeezout | ||
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| * 2l water | * 2l water | ||
| * 2dl zonnebloem olie | * 2dl zonnebloem olie | ||
| - | |||
| - | Was de biet maar schil ze niet | ||
| - | |||
| - | Meng alle ingredienten voor het zoutdeeg in de keukenrobot voor 8 minuten (met deeghaken). Laat het deeg 24u rusten op een koele plaats. Rol het deeg uit tot een vierkand van 30x30cm en een halve cm hoogte. Pak de piet in met get zoutdeeg en laat ze 80 minuten bakken in de oven op 220c. Laat de gebakken biet 1 nacht rusten in de koelkast en breek dan de zoutkorst. Spoel de biet in koud water en snijd de schil dun weg (cca 3mm) snijd de biet in de snijmachine in zo dun mogelijke plakken. | ||
| Voor de saus: | Voor de saus: | ||
| - | * 1gele biet | + | * 1 gele biet |
| * 3c appelazijn | * 3c appelazijn | ||
| * 1/2 kleine sjalot | * 1/2 kleine sjalot | ||
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| * lavas | * lavas | ||
| - | Laat de gele biet in de sapcentrifuge draaien en vang de sap op. Laat 20cl sap inkoken tot 5cl. Meng de sapreductie met appelazijn en fijngesnipperde sjalot. Voeg vlak voor het serveren dungesneden bieslook en lavas toe. Oversaus de dungesneden biet. | + | Was de biet maar schil ze niet. Meng alle ingredienten voor het zoutdeeg in de keukenrobot voor 8 minuten (met deeghaken). Laat het deeg 24u rusten op een koele plaats. Rol het deeg uit tot een vierkand van 30x30cm en een halve cm hoogte. Pak de piet in met get zoutdeeg en laat ze 80 minuten bakken in de oven op 220c. Laat de gebakken biet 1 nacht rusten in de koelkast en breek dan de zoutkorst. Spoel de biet in koud water en snijd de schil dun weg (cca 3mm) snijd de biet in de snijmachine in zo dun mogelijke plakken. |
| + | |||
| + | Saus: Laat de gele biet in de sapcentrifuge draaien en vang de sap op. Laat 20cl sap inkoken tot 5cl. Meng de sapreductie met appelazijn en fijngesnipperde sjalot. Voeg vlak voor het serveren dungesneden bieslook en lavas toe. Oversaus de dungesneden biet. | ||
| ---- | ---- | ||
| - | Zuurdesemcrumble | + | **Zuurdesemcrumble** |
| * 6 dunne plakken zuurdesembrood | * 6 dunne plakken zuurdesembrood | ||
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| ---- | ---- | ||
| - | Aardappelen in algenpoeder | + | **Aardappelen in algenpoeder** |
| * 4 aardappelen (la bonotte) | * 4 aardappelen (la bonotte) | ||
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| ---- | ---- | ||
| - | Kruidenmayonnaise | + | **Kruidenmayonnaise** |
| * 75g eigeel | * 75g eigeel | ||
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| Mix alles in de blender en voeg de zonnebloem olie geleidelijk toe om de mayonaise te binden. | Mix alles in de blender en voeg de zonnebloem olie geleidelijk toe om de mayonaise te binden. | ||
| - | (to serve with some crunchy thing in the beginning) | ||
| ---- | ---- | ||
| - | Gestoomde eidooier | + | **Gestoomde eidooier** |
| - | 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 | + | 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. |
| (via [[http:// | (via [[http:// | ||
| + | |||
| + | ---- | ||
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| Via [[http:// | Via [[http:// | ||
| + | |||
| + | ---- | ||
| ** Ode to Bax Beet Pinot** | ** Ode to Bax Beet Pinot** | ||
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| (A variation from http:// | (A variation from http:// | ||
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| - | ---- | ||
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| - | * [[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]] | ||
maja