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--- open_sauces:smoke_vapour_recipes [2013-11-11 17:42] – nik
+++ open_sauces:smoke_vapour_recipes [2013-11-18 17:11] – [Peppers in granular dust] nik
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-a collection of recipes to inspire the [[smoke_vapour|Smoke & Vapour]] menu
+Smoke & Vapour recipes
+===== Arrival & Descent =====
+==== Smoked Potato Skins ====
+==== Smoked Quail Eggs ====
+  *  12 quail eggs
+  *  pinch of smoked salt flakes
+  *  pepper
+  *  ? herb jus ?
+Steam of boil the eggs for 2 minutes. Cool down under cold water to stop them from getting too hard. Cut in 1/2 and smoke with [xxx] wood. Sprinkle with smoked salt and pepper.
+==== Peppers in granular dust ====
+  *  6 small sweet peppers
+  *  apple wood chips
+for smoked glue:
+  *  dijon mustard with grilled spices
+  *  smoked sun-dried tomatoes
+for dukkah
+  *  handful of hazelnuts
+  *  handful of almonds
+  *  1/2 handful pistachos
+  *  1/2 handful sesame seeds
+  *  1 teaspoon chia seeds
+  *  1 teaspoon hemp seeds
+  *  1 teaspoon blue thyme
+  *  1 teaspoon caraway seeds
+  *  pinch of salt
+  *  pinch of smoked paprika powder (spicy)
+for popping grains
+  *  popping sugar
+Dukkah can be made several days in advance. Mix all ingredients and toast in the oven (under the grill) at 160ºC for 15-20 minutes. Blend with a grinder to a coarse powder. Smoke with the smoking gun using apple wood chips, leave under the bell for about 10 minutes. If you don't want the dukkah to be very smoky, smoke only 1/2 or 1/3 of the mixture, then mix with the non smoked part.
+Smoked glue: chop or grind sun-dried tomatoes in tiny pieces. Smoke with the smoking gun with apple wood, leave under the bell for about 15 minutes. Before serving combine the mustard with the smoked tomatoes. The glue should be easily 'smearable', so go easy on the tomatoes - they're also very salty, so taste after adding a pinch, then decide how much more is needed.
+Char peppers with 'flame thrower' or directly on the gas of the stove or wood fire on the 'skin' side. The inside of the pepper should still be rather raw and crispy. Smoke the peppers with the smoking gun and apple wood for 2-3 minutes. Smear the glue on the inside of the peppers and dip in the dukkah. At the end, just before serving add popping sugar.
+==== Nutty crackers and steamed orange syrup ====
+==== Sparkling water with smoked Ice cubes ====
+==== Smoky Matte ====
+===== Solitary immersion =====
+==== Atlantic cedar smoke ====
+  *  2 japanese-style incense sticks "Atlantic Cedar"
+Burn the incense ~10 minutes before guests arrive in the Solitary space
+==== Herbal water ====
+  *  1 dl boiled, cooled water
+  *  5 drops of sage flower water
+  *  2-3 drops of mint water
+  *  2-3 drops of lemon juice
+Boil and filter tap water to remove impurities. Cool it down and add the other ingredients. Fill in a perfume bottle. Spray the water directly into the guest's mouth, a few squirts per person.
+==== Cobblestones in fragrant steam ====
+  *  3 cobblestones (or other large stones)
+  *  5-10 drops of cedar essential oil
+  *  5-10 drops of rosemary essential oil
+  *  ~1/2l of boiling water
+Heat the stones in the oven for about 1/2 hour at 200C. Boil the water and add the essential oil (divide in 3 flasks: 1 cedar, 1 rosemary, 1 cedar and rosemary, 5-7 drops per flask). Place the stones in the space, pour boiling scented water over them 2-3 times.
+==== Warm pebbles ====
+Heat small round stones (from different parts of the world) for ~5 minutes in the oven with the cobblestones. Give one to each guest to warm their hands.
+==== Algal reminiscences from forest and sea ====
+  *  xx sushi rice
+  *  pinch of dried dulse seaweed flakes
+  *  pinch of icelandic moss
+  *  a few drops of truffle oil
+  *  pinch of arctic salt (with arctic thyme and moss)
+  *  pinch of bush tomato powder
+  *  Slovenian fleur-de-sel
+  *  a few twigs of (pickled) samphire
+  *  thyme essential oil (edible!)
+  *  wasabi (freshly ground or in paste)
+Steam rice for about 15 minutes on 100C. Leave to cool until luke warm. Divide the rice in 4 parts. Mix one part with dulse flakes, another part with icelandic moss, arctic salt and truffle oil, the third part with bush tomato, samphire and fleur de sel, the last part with a few drops of thyme oil (watch out it's very intense!) and add wasabi to taste. Make small cubes of each mixture. Serve in a row, perhaps with different seaweeds and/or raw samphire in between each cube.
+==== Steamed Tea ====
+  * gyokuro or matcha tea
+  * water at 70C
+Gyokuro: Infuse the tea for 2-3 minutes.
+Matcha: Mix about 1 teaspoon for 3dl of water. Froth it up with a tea whisk.
+==== Smoked mussel consommé ====
+=== Silent convivium ===
+==== Tea sorbet ====
+Steamed garden
+For the garden vegetables
+  * 1 purple carrot
+  * 1 orange carrot
+  * 1 yellow carrot
+  * 1 beetroot
+  * 1 black radish
+  * 1 yellow radish
+  * 1 parsnip
+  * 1 leek
+  * 1 jerusalem artichoke
+  * 1/4 purple cauliflower
+  * 1/4 romanesco cauliflower
+  * splash of red wine
+  * splash of milk
+  * pinch of milky oolong
+  * pinch of vanilla
+  * a twig of rosemary
+Chop all root vegetables in thick slices. divide 1/2 cauliflower in small florets, blend the rest into couscous-like bits. Chop one carrot and 1/2 beetroot in the thinnest slices on the mandolin. Steam until done (soft, but not falling apart). Steam carrots and beetroot (both thick and thin slices) on red wine in a bamboo steamer. Steam leak, radishes and parsnip with rosemary oil and vanilla. Steam Jerusalem artichoke and cauliflower on milky oolong tea. Shock under icy water to prevent from overcooking. Keep in separate containers in the bain marie.
+For the 'sediment'
+  * 1 whole celeriac root
+  * 500g salt
+  * 500g flour
+  * 300g water
+Preheat the oven to 220c. Mix the salt, flour and water into a dough, roll it out and use it to cover the celeriac (unpeeled). Bake in the oven for 20 minutes, then reduce the temperature to 160c and cook for another 35-45min, depending on the size. Leave to cool down, then store in the fridge overnight. The next day, slice the celeriac thinly on the mandoline and reserve the slices. They're quite fragile!
+For the grit:
+  * 1 cup black quinoa
+  * 1 cup black (beluga) lentils
+For the quinoa: add one cup of water and steam (~5 minutes, 10 minutes resting)
+For the lentils: add 3 cups of water and boil it down (~20 minutes).
+Reserve in separate containers.
+For the soil
+  * 4 tablespoons of hazelnut puree (a handful of hazelnuts, roasted on 160c for 20 mins blended into puree while still warm)
+  * 2 tablespoons all-purpose flour
+  * ~teaspoon of ume-shizo (to taste, it's very salty)
+  * 1/2 teaspoon sugar
+  * 1/2 teaspoon porcini powder
+  * 1 teaspoon hemp powder
+  * 3 tablespoons unsalted butter
+  * 1 teaspoon truffle oil
+Preheat oven to 180C. Line a baking sheet with a nonstick baking mat; set aside. Mix all powdered ingredients. In a medium saucepan, melt butter with truffle oil over medium heat; whisk to combine. Whisk butter mixture into powder mixture; spread on prepared baking sheet and transfer to oven. Bake for 5 minutes; rotate baking sheet and bake for 5 minutes more. Remove from oven and let cool completely. Break into soil-like consistency and reserve in an airtight container.
+For the fertiliser
+  * 8g applewood chips
+  * 200g water
+  * 125g butter
+Toast 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. Keep warm in the bain marie.
+Layer each vegetable with some grit and soil, every few layers place a celeriac sediment in between. On top put a thicker layer of soil and decorate with cauliflower florets.
+Served with:
+==== Beetroot cocktail ====
+==== Quark dumpling with smoked tomato jam ====
+  * 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
+  * 1 cup bread crumbs
+  * 50g of butter
+Mix all ingredients, add beaten egg-whites at the end. Form balls and steam in the bamboo steamer for about 7-10 minutes. In the mean time 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. Serve with cold sour cream.
+For the smoked tomato jam:
+==== Smoke gradients with forest mushrooms ====
+Strong smoke
+  * a mix of forest mushrooms
+  * handful of fresh thyme, sage and parsley
+  * 1/2 teaspoon of coconut oil
+  * 1/2 teaspoon of butter
+  * cedar grill wraps
+  * butcher's twine
+  * salt & pepper to taste
+Chop the herbs finely. Warm oil and butter, whisk to combine. Mix in the herbs, salt and pepper. Place a mix of mushrooms of the wrap, pour the herb mixture, tie with butcher's twine. Smoke in the Green Egg for 10 minutes.
+Mixed smoke
+  * 12 small purple potatoes
+  * 12 small white potatoes
+  * 1 rosemary twig
+  * salt & pepper
+  * coconut oil
+  * olive oil
+  * 1 alder smoking bag
+Place white potatoes in a red clay pot, mix with olive oil, salt, pepper and rosemary and bake/smoke in the green egg on low heat for 2 hours. Marinate purple potatoes in coconut oil with rosemary, salt and pepper for an hour. Place in alder bag and smoke in the oven for 1 hour. At the end combine both potatoes on a black plate and smoke for 1 minute with the smoking gun (Cherry wood). Serve under the smoking bell, with smoke still present.
+Soft smoke
+  * spinach steamed in smoky tea
+Tea emulsion
+  * 25g butter
+  * 10g water
+  * pinch of yuzu powder
+  * pinch of nutmeg
+  * teaspoon of black tea (smoky lapsang, or assam tea)
+  * 1/2 teaspoon honey
+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
+g baby spinach leaves
+handful of parsley leaves
+salt and pepper
+sprinkle of lemon juice
+Rinse the spinach and leaves thoroughly to remove all the dirt. Steam the parsley for 1 minute in 4 tablespoons of tea emulsion. Then add the spinach and the remaining emulsion, steam for a further few minutes until wilted and season to taste. Take the spinach out, cool it down and reduce the emulsion into a syrup, let it cool. Add lemon juice to taste. Mix spinach and emulsion at the end.
+Served with Tim Adam's Tempranillo
+===== Sweet emergence =====
+==== Smoked cheeses ====
+==== Steamed smoked chestnuts ====
+==== Smoked garlic tiramisu ====
+==== Poached seasonal fruits ====
+==== A selection of smoked fudge and caramels ====
+==== Smoked dessert cocktail ====
+==== Steamed coffee and green tea ====
+===== Inspirations =====
+a collection of recipes that inspire the [[smoke_vapour|Smoke & Vapour]] menu