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open_sauces:smoke_vapour_recipes [2013-11-11 17:42] – nikopen_sauces:smoke_vapour_recipes [2013-12-02 12:46] – alkan
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-a collection of recipes to inspire the [[smoke_vapour|Smoke & Vapour]] menu+Smoke & Vapour recipes 
 + 
 + 
 +===== Arrival & Descent ===== 
 + 
 + 
 +==== Smoked potato skins ==== 
 + 
 +  * 2 white potatoes 
 +  * salt 
 +  * sunflower oil for frying 
 +  * paper kitchen towel 
 +  * smoking gun or home smoker 
 +  * smoking chips (oak and maple) 
 + 
 +Peel potatoes into long strips with a potato peeler, then let them lie on a paper towel for a few minutes. Smoke the strips in the smoker for a maximum of 10 minutes, or with the smoking gun for 3 minutes. Lay them on the paper towel again. Heat up frying oil in a pan and fry the strips a few at a time till crisp and golden brown. Place them back onto the paper towel and sprinkle with salt. (If you don't want to serve them right a way, wait till the peel cools and set aside in an airtight container until needed, but no longer than a few days.) 
 + 
 +==== Smoked quail eggs ==== 
 + 
 +  * 12 quail eggs 
 +  * smoked black tea 
 +  * pinch of smoked salt flakes 
 +  * pepper 
 +  * herbal mayonnaise 
 + 
 +Boil the eggs for 2 minutes in tea. Cool down under cold water to stop them from getting too hard. (alternatively cook ~65ºC for ~1hr (further details about [[:cooking eggs]])) 
 + 
 +Cut in 1/2 and smoke with [xxx] wood. Sprinkle with smoked salt and pepper, serve with herbal mayonnaise 
 + 
 +==== 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 ==== 
 + 
 +  * 1l sparkling water (or use the soda maker to add gas bubbles in plain water) 
 +  * 1l tap water 
 +  * Cherry woodchips 
 + 
 + 
 +Pour the filtered water in a bottle. Place the end of the smoking gun tube in the bottle (try to close it completely so not much smoke goes out). Smoke the water with cherry wood chips for a few minutes. Close the water bottle with an airtight lid. Shake well, several times over the next 30 minutes. Pour the water in ice cube molds and freeze overnight. 
 +  
 + 
 + 
 +==== Smoky Mate ==== 
 + 
 +  * 1/2 l boiling water 
 +  * 2 teaspoons yerba mate (cold smoke dried) 
 +  * splash of lemon (to taste) 
 +  * a few slices of ginger (to taste) 
 +  * agave syrup (we used the one smoked over volcanic rocks in Oaxaca) 
 +  * mesquite wood chips 
 + 
 +Wet the mate with cold water, strain. Add ginger and pour boiling water over it. Infuse for 5-6 minutes. When it cools down a to about 50C add agave syrup and lemon to taste. Smoke the tea using the smoking gun and reserve in the fridge. You can sparkle the tea if so desired //(Talk to Kate Rich about their DIY sparkler next time!)// 
 + 
 +===== Solitary immersion ===== 
 + 
 + 
 +==== Atlantic cedar smoke ==== 
 + 
 + 
 +  *  2 japanese-style incense sticks "Atlas 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 tap water. Cool it down and filter to remove impurities. Add the other ingredients. Fill in a small lab pipette.  
 + 
 + 
 +==== 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 200ºC. 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 100ºC. 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 
 +  * 12 florets of purple cauliflower 
 +  * 12 florets of romanesco cauliflower 
 +  * splash of red wine 
 +  * splash of milk 
 +  * pinch of milky oolong 
 +  * pinch of vanilla 
 +  * a twig of rosemary 
 +  * a handful of leek sprouts 
 +  * a few twigs of cress 
 + 
 + 
 +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 220ºC. 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 160ºC 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 
 +  * 1 teaspoon coconut oil 
 +  * salt and pepper 
 + 
 +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). 
 +Mix quinoa and lentils and add coconut oil, salt and pepper. Reserve in the fridge and warm up just before serving. 
 + 
 + 
 +For the soil 
 + 
 +  * 4 tablespoons of hazelnut and almond puree (a handful of hazelnuts and almonds, roasted on 160ºC for 20 mins blended into puree while still warm) 
 +  * 2 tablespoons all-purpose flour 
 +  * 1 teaspoon of ume-shizo (to taste, it's very salty) 
 +  * 1/2 teaspoon sugar 
 +  * a pinch of salt 
 +  * 1 teaspoon of cocoa powder 
 +  * 1/2 teaspoon porcini powder 
 +  * 1 teaspoon hemp powder 
 +  * 3 tablespoons unsalted butter 
 +  * 1 teaspoon truffle oil 
 + 
 + 
 +Preheat oven to 180ºC. 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 
 +  * pinch of salt 
 +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, sprouts and cress. 
 + 
 +Served with: 
 + 
 +==== Beetroot cocktail ==== 
 + 
 +  * 1 part beetroot 
 +  * 1 part Punt Emes 
 +  * 4/5 Fernet Branca / Averna 
 +  * dash of lime 
 +  * dash of Angosutra bitters 
 +  * sliver of grated ginger 
 + 
 +Non alcoholic: 
 +  * 1 part beetroot 
 +  * 1 part apple 
 +  * a hint of ginger 
 + 
 +Juice, mix and shake. 
 + 
 +==== Quark dumpling with smoked tomato jam ==== 
 + 
 +  *  500 g Russian fresh cheese 
 +  *  3 egg yolks  
 +  *  1 Tbsp butter 
 +  *  6 Tbsp semolina 
 +  *  2 Tbsp flour  
 +  *  1 Ts salt 
 +  *  1 Ts baking powder (not needed if using self-raising flour) 
 + 
 +Mix all ingredients. If the mixture is too crumbly, add a bit of remaining egg-whites (slowly, 3 might make the mixture too liquid). Leave the dough to rest for 15-20 minutes. Steam for 10 minutes at 100C. 
 + 
 +At Smoke & Vapour we used the recipe below, but it wasn't satisfactory. The balls collapsed in the steamer to a relatively flat cake. This needs further experimentation (recipe above, use only egg yolks, use self raising flour instead of baking powder, get 'ostro brasno' from Croatia, perhaps these dumplings cannot be steamed but must be boiled.... 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 
 +  * a dollop of Creme d'Issigny (or sour cream) for serving 
 + 
 +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. We had sifted the breadcrumbs, used the coarse crumbs under the dumpling, fine on top. Take the dumplings out of the steamer and cover in a dusting of breadcrumbs. </del> 
 + 
 +  * 1 cup bread crumbs  
 +    * 2/3 pumpernickel bread  
 +    * 1/3 wheat crackers 
 +    * pinch of salt 
 +    * 50g of butter 
 + 
 +Dry pumpernickel bread overnight, or in the oven. Break into small pieces and toast. Blend in the kitchen blender together with the crackers. Sieve to get smooth and rough crumbs. Reserve separately. Just before serving, melt the butter in a frying pan and fry the bread crumbs until they become crispy. 
 + 
 + 
 + 
 + 
 +Serve with cold smoked Creme D'Issigny and warm tomato jam. 
 + 
 + 
 +For the smoked tomato jam: 
 + 
 + 
 + 
 + 
 + 
 + 
 + 
 +==== Smoke gradients with forest mushrooms ==== 
 + 
 +Strong smoke 
 +  * 250g mixed forest mushrooms 
 +  * handful of fresh thyme, sage and parsley 
 +  * teaspoon of mild olive oil (able to withstand heat) 
 +  * 1 clove of smoked garlic 
 +  * handful of seitan (we used [[http://vg-zone.net/2010/05/09/seitan-gourmet-grill-lima/|Seitan Gourmet Grill]]) 
 +  * cedar grill wraps 
 +  * butcher's twine 
 +  * a splash of red wine 
 +  * water to cover the wraps 
 +  * salt & pepper to taste 
 + 
 +Chop the herbs finely, add salt and pepper. Brush the mushrooms to remove sand and grit, marinate in the 2/3rds of herb mixture. Add the olive oild to the remaining herb mixture. Chop seitan in 1/2cm small cubes and mix with the herb marinade. Marinate for a couple of hours. Soak the grill wraps and butcher's twine in a mixture of water and red wine for at least 10 minutes. Combine mushrooms and seitan. Divide them on 8 wraps. Wrap and 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 
 +  * truffle oil 
 +  * 1 alder smoking bag 
 + 
 +Place purple potatoes in a red clay pot, mix with coconut oil, salt, pepper and rosemary and bake/smoke in the green egg on low heat for 2 hours. Marinate white potatoes in truffle oil with rosemary, thyme, 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 (hickory wood). Serve under the smoking bell, with smoke still present.  
 + 
 +Soft smoke 
 +  * spinach steamed in tea  
 + 
 +Tea emulsion 
 +  * 25g butter 
 +  * 10g water 
 +  * pinch of yuzu powder 
 +  * pinch of nutmeg 
 +  * teaspoon of black tea (organic English Breakfast 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 
 +  * 200g organic spinach leaves 
 +  * handful of parsley leaves 
 +  * salt and pepper 
 +  * sprinkle of lemon juice 
 + 
 +Rinse the spinach and parsley 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 just 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 
 + 
 +==== Green antioxidants ==== 
 + 
 +(after so much smoke, an antioxidant palate bath is needed!) 
 + 
 +  * 5 apples 
 +  * 12 celery sticks (about 20cm long) 
 +  * a splash of lemon juice (to prevent oxydising) 
 +  * 1 bunch of parsley 
 + 
 +Juice apples and celery, add lemon juice and mix. Juice parsley stalks. Mix 2/3 apple & celery with 1/3 parsley juice. Sieve through a tea strainer or muslin cloth. Serve in shot glasses. 
 + 
 + 
 +===== Sweet emergence ===== 
 + 
 +==== Smoked cheeses ==== 
 + 
 +  * ash goat cheese (young)  
 +  * cherry woodchips 
 +  * sheep cheese in wine leaves  
 +  * apple woodchips 
 +  * smoked aged cow cheese 
 + 
 +==== Steamed smoked chestnuts ==== 
 + 
 +  * 1kg chestnuts 
 +  * 500ml full milk 
 +  * 2 vanilla sugars 
 +  * 20g white sugar 
 +  * 25ml rum and Laphroaig (10) mixture 
 +  * 4 marron glace 
 +  * a bit of sweet cream 
 + 
 +Boil chestnuts and peel them. Steam peeled chestnuts over milk, vanilla and rum infusion for about 5 minutes. Warm the milk and sugar, combine with chestnuts and blend into a velvety cream. Chop marron glace. Serve with a splash of sweet cream and bits of marron glace.  
 + 
 +  
 +==== Smoked garlic tiramisu ====  
 + 
 + 
 +  * 150 ml espresso or very strong coffee, at room temperature 
 +  * 60 ml rum & Laphroaig PX mixture 
 +  * 2 teaspoons vanilla powder 
 +  * 3 large egg yolks 
 +  * 50 g granulated sugar 
 +  * 225 g mascarpone cheese  
 +  * 3 egg whites 
 +  * 26 Savoiardi, Italian ladyfingers 
 +  * 30 g raw cocoa powder  
 +  * 1 big or two small cloves of smoked garlic 
 +  * 1/4 teaspoon coconut oil 
 +  * cherry wood chips 
 + 
 +Combine espresso (or coffee), 2 tablespoons spirits, vanilla extract and 1 tablespoon of sugar in a bowl. 
 + 
 +Caramelise garlic with a bit of the sugar on low heat until soft and transparent. Mix in a few teaspoons of coffee and cocoa. Smoke using the smoking gun for a few minutes, leave to marinate for 1/2 hour under the smoking bell.   
 + 
 +Beat egg yolks, 2 tablespoons of spirits, and 3 tablespoons of sugar in a bowl set over a saucepan of barely simmering water until tripled in volume, 5 to 8 minutes. Use a whisk or, to make things easier, a handheld electric mixer at medium speed. (Do not stop beating until removed from the heat). 
 +Remove bowl from heat then beat in mascarpone cheese until just combined. 
 +Whip egg whites in a bowl until it holds stiff peaks. Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the whipped whites into the yolk-mascarpone mixture, then the remaining half just until fully incorporated. 
 + 
 +Blend the Savoiardi in the kitchen blender to coarse powder. Add the coffee with spirits and spices, as well as the smoked garlic mix, blend for a few seconds. 
 + 
 +In small bowls spoon 1 part of the Savoiardi mixture on the bottom and 1.5 part of the mascarpone cream on top. Dust with cocoa powder. Cover with plastic wrap and refrigerate at least 6 hours. Leave out at room temperature about 20 minutes before serving.  
 + 
 + 
 +==== Poached seasonal fruits ====  
 + 
 +  * 2 large quinces 
 +  * 1l port wine 
 +  * 1 orange (zest and juice) 
 +  * a few cloves 
 +  * teaspoon of allspice 
 + 
 + 
 +Slice quinces in small parts. Poach quinces in wine, orange juice, orange peel and spices until soft, but not falling apart. Take the quince out. Reduce the juice until becomes a syrup, filter, pour over quince parts and reserve in the fridge. 
 + 
 +==== A selection of smoked fudge and caramels ====  
 + 
 + 
 +==== Whiskey & Cigars ====  
 + 
 +  * 1 part Rye Whiskey 
 +  * 2/5 part Punt e Mes 
 +  * dash of Angostura Bitters 
 +  * Branch from a cherry tree 
 +  * 1 cigar 
 + 
 + 
 +Break cherry branch into small 4-5 cm pieces. De-bark the sticks. Smoke with cigar leaves using the Smoking Gun for a few minutes. Pour all other ingredients in a cocktail shaker and shake with smoked ice (see recipe above). Serve with smoke cherry 'stalk'. 
 + 
 + 
 +==== Steamed coffee and green tea ====  
 + 
 + 
 +  * milky oolong 
 +  * shincha wakama with yuzu peel 
 + 
 + 
 + 
 +---- 
 + 
 + 
 +===== Inspirations ===== 
 + 
 + 
 +a collection of recipes that inspire the [[smoke_vapour|Smoke & Vapour]] menu
  
  
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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_recipes.txt
  • Last modified: 2023-05-08 11:40
  • by nik