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| open_sauces:smoke_vapour_recipes [2013-11-11 17:42] – nik | open_sauces:smoke_vapour_recipes [2013-12-05 18:46] – [Steamed garden] nik | ||
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| - | a collection of recipes to inspire the [[smoke_vapour|Smoke & Vapour]] menu | + | Smoke & Vapour |
| + | ===== Arrival & Descent ===== | ||
| - | ====Cheese dumplings==== | + | //The guests arrive, take off their coats, mill and chat at the entrance to the space. On a low table there is a glass bowl with mixed herbs and flowers for people to wash their hands. The kneel on the ' |
| - | * 500 g feta cheese (even better, go for 50% feta, 50% roquefort) | ||
| - | * 3 egg yolks | ||
| - | * 1 Tbsp lard | ||
| - | * 6 Tbsp semolina | ||
| - | * 2 Tbsp flour | ||
| - | * 1 Ts salt | ||
| - | * 1 Ts baking powder | ||
| - | * 1 cup breadcrumbs | ||
| - | * 50 g butter | ||
| - | (via http:// | + | ==== Smoked potato skins ==== |
| - | ====Knedle sa sirom==== | + | < |
| - | * 250gr sremskog sira | + | * 2 white potatoes |
| - | * 2 zumanca | + | * salt |
| - | * 2 ravne kasicice soli | + | * sunflower oil for frying |
| - | * 2 kasike pavlake | + | * paper kitchen towel |
| - | * 3 kasike griza | + | * smoking chips (oak and maple) |
| - | * 5 kasika brasna | + | |
| - | * 2 snega od belanaca | + | |
| - | (via http://www.coolinarika.com/ | + | Peel potatoes into long strips with a potato peeler, then let them lie on a paper towel for a few minutes to absorb moisture. Smoke the strips in the stove smoker for a maximum of 10 minutes. Alternatively, |
| + | ==== Smoked quail eggs with herbal mayonnaise ==== | ||
| - | interesting celery potato dumplings: | + | < |
| + | |||
| + | * 18 quail eggs | ||
| + | * teaspoon of black tea leaves | ||
| + | * apple wood chips for smoking | ||
| - | steamed celery & potato, | + | Smoke the tea leaves with the smoking gun for 3 minutes |
| - | (via http:// | + | NOTE: do not peel the eggs, the shell is edible |
| + | // | ||
| - | ====Kroppkakor==== | + | * 2 chicken egg yolks |
| + | * 1 teaspoon mustard | ||
| + | * 1 spoon lemon juice | ||
| + | * pinch of salt | ||
| + | * ~ 250 ml peanut oil | ||
| + | * handful of fresh parsley and fennel steamed for a few minutes | ||
| - | * 1 kg steamed potatoes | + | Place the two egg yolks, |
| - | * 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. | + | ==== Peppers |
| - | * 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 ) | + | < |
| + | //Dukkah dust// | ||
| + | * handful of hazelnuts | ||
| + | * handful of almonds | ||
| + | * 1/2 handful pistachios | ||
| + | * 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) | ||
| + | * apple wood chips | ||
| - | ====From Noma==== | + | 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 into a coarse powder. Smoke with the smoking gun using apple wood chips, then 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 portion. |
| - | **Smoked butter emulsion** | + | //Smoked glue// |
| + | | ||
| + | | ||
| + | | ||
| - | * 100g water | + | Chop or grind sun-dried tomatoes in tiny pieces. Smoke with the smoking gun using apple wood chips, leave under the bell for about 15 minutes. Before serving combine the mustard with the smoked tomatoes. The glue should be easily ' |
| - | * 250g butter | + | |
| - | * 5g hay, finely chopped | + | |
| - | 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** | + | // |
| + | | ||
| + | | ||
| + | | ||
| - | * 10 Green tops of the leeks (the bottoms can be steamed and served hot) | ||
| - | * 45g dill oil | ||
| - | Wash and dry the leek tops and grill them on the barbecue | + | Cut the peppers in half (if they are as small as the ones we used, otherwise in thin strips). Smoke the peppers with the smoking gun and apple wood for 2-3 minutes. Char the peppers |
| - | **Hazelnut puree** | ||
| - | * 125g hazelnuts | + | ==== Nutty crackers and steamed orange syrup ==== |
| - | * Roast on 160c for 20 mins blend into puree while still warm. | + | |
| + | //Steamed carrot and orange syrup// | ||
| + | * 3 carrots | ||
| + | * 3 oranges | ||
| + | * 1 vegetable stock cube | ||
| + | * salt and pepper | ||
| + | * fresh coriander | ||
| - | **Smoked potatoes** | + | Steam three peeled uncut carrots over water infused with orange peel for about 20 minutes. Blend the carrots and the juice of the three oranges with an electric mixer. Strain, then simmer for about 30 minutes over a low flame to reduce until the mixture becomes thick and syrupy. Season with salt, pepper and freshly chopped coriander. |
| - | * 8 small vitelote potatoes | + | |
| - | * 4 small white potatoes | + | |
| - | * 3 handfuls of hay | + | |
| - | * 8g applewood chips | + | |
| - | * 200g water | + | |
| - | * 125g butter | + | |
| - | 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** | + | //Crackers with smoked pistachios// |
| - | 750g white champignons | + | (from an old //Australian Women' |
| - | 1/2 onion | + | |
| - | 1/2 leek | + | |
| - | 1/2 carrot | + | |
| - | butter for sauteing | + | |
| - | 750g light chicken stock (or veg?) | + | |
| - | 2.25kg water | + | |
| - | 6 eggwhites | + | |
| - | 100 birch wine, reduced by 2/3 | + | |
| - | 20g applewood chips | + | |
| - | 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. | + | |
| - | -- | + | * 3 egg whites |
| + | * 1/2 cup sugar | ||
| + | * 1 cup plain flour | ||
| + | * 250 g peeled pistachios smoked with apple wood with smoking gun | ||
| - | **Celeriac | + | Beat egg whites until soft peaks form, then add sugar and continue gently beating until dissolved. Add pistachios. Spread the mixture in a greased baking tray. Bake in the oven at moderate heat for about 30 minutes. Place on a wire rack to cool. When cold place the bread in an airtight container and let stand for one or two days. Before serving, cut the bread into slices with a sharp knife. Place the slices in the oven for about 5 minutes till crisp and golden brown. |
| - | * 1 whole celeriac | + | |
| - | * 120g icelandic moss | + | Serve with orange and carrot syrup. |
| + | |||
| + | |||
| + | ==== Sparkling water with smoked Ice cubes ==== | ||
| + | |||
| + | | ||
| + | * 1 litre still water | ||
| + | * Cherry wood chips | ||
| + | |||
| + | Pour the sparkling or filtered tap water into a bottle. Insert the tube from the smoking gun into the bottle (try to seal it completely so not much smoke goes out). Smoke the water with cherry wood chips for about a minute. Close the water bottle with an airtight lid. Shake well, several times over the next 30 minutes. Pour the water into ice cube moulds and freeze overnight. The smoky taste is quite light and only becomes apparent as the ice cubes start melting. | ||
| + | |||
| + | |||
| + | ==== 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) | ||
| + | | ||
| + | | ||
| + | |||
| + | Wet the mate with cold water, strain. Add ginger and pour boiling water over the herbs. Infuse for 5-6 minutes. When it cools down a to about 50C add agave syrup and lemon to taste. Smoke the tea with mesquite chips 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 ===== | ||
| + | |||
| + | //After half an hour of chatting and tasting, the head chef welcomes the guests and invites them to savour the evening and allow the hosts to take them through four ' | ||
| + | |||
| + | < | ||
| + | |||
| + | ==== Atlas cedar smoke ==== | ||
| + | |||
| + | | ||
| + | |||
| + | Light the incense ~10 minutes before guests arrive in the Solitary space | ||
| + | |||
| + | ==== Herbal water ==== | ||
| + | |||
| + | * 1 dl boiled, cooled and filtered tap 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. Serve a mouthful 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) just before serving. 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. Try them out for temperature before serving. Give one to each guest to warm their hands. | ||
| + | |||
| + | |||
| + | ==== Algal reminiscences from forest and sea ==== | ||
| + | |||
| + | < | ||
| + | |||
| + | * 1 cup of sushi rice | ||
| + | |||
| + | //cube 1// | ||
| + | * pinch of dried Dulse seaweed flakes | ||
| + | |||
| + | //cube 2// | ||
| + | * pinch of Icelandic moss | ||
| + | * a few drops of truffle oil | ||
| + | * pinch of arctic salt (with arctic thyme and moss) | ||
| + | |||
| + | //cube 3// | ||
| + | * pinch of Australian bush tomato powder | ||
| + | * pinch of Slovenian fleur-de-sel | ||
| + | * a few twigs of (pickled) samphire | ||
| + | |||
| + | //(the fourth rice cube that we didn't serve, but it tastes quite interesting)// | ||
| + | * edible thyme essential oil | ||
| + | * wasabi (freshly ground or in paste) | ||
| + | |||
| + | //to serve// | ||
| + | * dash of lemon juice | ||
| + | * raw samphire (1 twig per person) | ||
| + | |||
| + | |||
| + | 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 and fleur de sel (place pickled samphire on top). Mix the fourth 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 with raw samphire brushed with lemon juice. | ||
| + | |||
| + | |||
| + | ==== Steamed Tea ==== | ||
| + | |||
| + | < | ||
| + | |||
| + | * gyokuro or matcha tea (steamed Japanese teas) | ||
| + | * 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 ==== | ||
| + | |||
| + | < | ||
| + | |||
| + | * 2 kg mussels | ||
| + | * 1 leek chopped | ||
| + | * 2 stalks of celery chopped | ||
| + | * 2 red onions sliced | ||
| + | * 2 large carrots chopped | ||
| + | * 2 cloves of garlic peeled | ||
| + | * 1 large bottle (750ml) of La Chouffe beer | ||
| + | * 5 tomatoes peeled and chopped | ||
| + | * handful of fresh samphire (optional) | ||
| + | * salt and pepper | ||
| + | * oak and maple wood chips | ||
| + | |||
| + | Place all ingredients except tomatoes into a metal dish and pour La Chouffe over them. Place in a home smoker and smoke for 25 minutes. Transfer to a large pot, add tomatoes, and cook for about 1 hour without stirring too much. Let the soup cool down then strain. Put in the freezer overnight or until frozen solid. Line a sieve with cheesecloth, | ||
| + | |||
| + | |||
| + | |||
| + | ===== Silent convivium ===== | ||
| + | |||
| + | //The soup bowls remain warm for a while in the guests' | ||
| + | |||
| + | < | ||
| + | |||
| + | ==== Energising Smoke ==== | ||
| + | |||
| + | Light one stick of [[http:// | ||
| + | |||
| + | ==== Tea sorbet ==== | ||
| + | |||
| + | * handful fresh or dried lemon balm (melissa officinalis) leaves | ||
| + | * handful fresh or dried verbena leaves | ||
| + | * 300ml water | ||
| + | * juice of 1/2 lemon | ||
| + | * 1 table spoon of honey | ||
| + | |||
| + | Boil the water and infuse it with the lemon balm and verbena leaves for 15 minutes till the colour becomes light brown. Strain the leaves. Let the herbal tea cool down, add honey (not above 50C) and lemon juice. When completely cooled pour the liquid into an ice-cream maker. Leave it turning in the until the mixture thickens. Transfer to a container and place the sorbet in the freezer until needed. Serve one small scoop per person. | ||
| + | |||
| + | ==== Steamed garden ==== | ||
| + | |||
| + | //(inspired by 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 sprouts of cress | ||
| + | |||
| + | |||
| + | Chop all root vegetables in thick slices. divide 1/2 cauliflower in small florets. Chop one orange carrot and 1/2 beetroot in the thinnest slices on the mandoline. Steam until done (soft, but not falling apart - it will take between 15 and 30 minutes). 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. Chop or blend each vegetable in tiny chunks (1/2 cm or less). Keep in separate containers in the bain-marie. | ||
| + | |||
| + | |||
| + | //The ' | ||
| + | * 1 whole celeriac root | ||
| * 500g salt | * 500g salt | ||
| * 500g flour | * 500g flour | ||
| * 300g water | * 300g water | ||
| - | 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 | + | < |
| - | **Poached egg and dulse** | + | 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, break the crust (from the bottom is the easiest), peel the celeriac and slice it thinly on the mandoline. Reserve the slices in an airtight container. |
| - | * 4 organic eggs | + | |
| - | * 65g dried dulse seaweed powder | + | |
| - | * 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** | + | //The grit// |
| - | * 30g apple balsamic vinegar | + | |
| - | * 25g mustard | + | * 1 cup black (beluga) lentils |
| - | * 120g cold pressed mustard oil | + | * 1 teaspoon coconut oil |
| + | * salt and pepper | ||
| - | Mix the vinegar and mustard and emulsify the oil into the mix | + | < |
| - | -- | + | 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 until all water is absorbed (~20 minutes). | ||
| + | Mix quinoa and lentils and add coconut oil, salt and pepper. Reserve in an airtight container and warm up in the bain-marie just before serving. | ||
| - | **Smoked quail eggs** | ||
| - | | + | //The soil// |
| - | * 20g hay | + | * 4 tablespoons of hazelnut and almond powder (a handful of hazelnuts and almonds, roasted on 160ºC for 20 mins blended into powder while still warm) |
| - | * 50g birchwood chips | + | * 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 | ||
| + | | ||
| + | * 3 tablespoons unsalted butter | ||
| + | * 1 teaspoon truffle oil | ||
| - | 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. | ||
| - | Pickle | + | Preheat oven to 180ºC. Line a baking sheet with a nonstick baking mat. Mix all powdered ingredients. In a small saucepan, melt butter with truffle oil over medium heat, whisk to combine. Whisk the butter mixture into the powder; 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 a wet powder with a soil-like consistency. Reserve in an airtight container. |
| + | |||
| + | |||
| + | //The fertiliser// | ||
| + | * 8g applewood chips | ||
| * 200g water | * 200g water | ||
| - | * 100g rose hip vinegar | + | * 125g butter |
| + | * pinch of salt | ||
| + | Toast applewood chips in a pan to release the aromas and pour water over them. Let the mixture infuse for 7-8 minutes (longer is ok too, it makes the taste stronger), then strain discarding the wood. Heat the liquid and whisk in the butter to emulsify it. Keep warm in the bain-marie. | ||
| - | 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. | + | Place a layer of celeriac slices on the bottom of a glass container. Layer each steamed root vegetable with some grit and soil, every few layers place a celeriac sediment in between. On top cover with a thicker layer of soil and decorate with cauliflower florets, sprouts and cress. |
| - | Serving | + | Served with: |
| - | * 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. | + | ==== Beetroot cocktail ==== |
| - | -- | + | //(inspired by the Bax Beet Pinot of the Tippling Club)// |
| - | **Steamed & smoked egg whites** | + | |
| + | | ||
| + | | ||
| + | | ||
| + | * dash of Angosutra bitters | ||
| + | * sliver of grated ginger | ||
| - | 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. | + | //Non alcoholic// |
| + | * 1 part beetroot | ||
| + | * 1 part apple | ||
| + | * a hint of ginger | ||
| - | -- | + | Juice, mix and shake. |
| - | Hay oil | + | ==== Quark dumpling with smoked tomato jam ==== |
| - | * 25g hay | + | |
| - | * 200g grapeseed oil | + | |
| - | * 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. | + | < |
| - | (goes with jerusalem artichokes, hazelnut puree, truffles and yoghurt) | + | //(inspired by different home cooks from ex-Yugoslavia)// |
| - | ---- | + | * 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. | ||
| - | Spinach steamed in tea | + | //Bread crumbs// |
| + | * 2/3 pumpernickel bread | ||
| + | * 1/3 wheat crackers | ||
| + | * pinch of salt | ||
| + | * 50g of butter | ||
| - | * Tea emulsion | + | Dry pumpernickel bread for a couple of days, or a few hours in the oven. Break into small pieces and toast in a pan. Allow to cool. Blend the pumpernickel crumbs in the kitchen blender together with the crackers. Sieve to separate smooth from rough crumbs. Reserve separately. Just before serving, melt the butter in a frying pan and fry the bread crumbs until they become crispy. |
| - | * 250g butter | + | |
| - | * 100g water | + | |
| - | * 2.5g woodruff | + | |
| - | * 2.5g verbena | + | |
| - | * 1g black tea | + | |
| - | Remove | + | Serve with rough bread crumbs on the bottom and fine ones on top of the dumpling. On the side serve cold smoked Creme D' |
| - | Spinach | + | |
| - | * 120g baby spinach leaves | + | //Smoked tomato jam// |
| - | * 8g lovage | + | * 200 g cherry tomatoes or plum tomatoes |
| - | * 8g parsley leaves | + | * 1 clove of garlic |
| + | * 1 onion sliced | ||
| + | * 1 small chili pepper chopped | ||
| + | * 1 teaspoon cinnamon powder or 1 stalk of cinnamon | ||
| + | * 1 spoon orange blossom water | ||
| + | * a pinch of saffron | ||
| + | * cherry wood smoking chips | ||
| + | * salt and pepper to taste | ||
| + | |||
| + | Smoke tomatoes, garlic and onion with smoking gun for 3 minutes or stove smoker for 20 minutes. Place in a baking tray and combine with chili, cinnamon, orange water, and saffron. Bake in the oven at 180° for 20-30 minutes till the skin of the tomatoes begins to peel off. Peel the tomatoes, blend with the rest of the ingredients with electric mixer. Add salt and pepper to taste. | ||
| + | |||
| + | |||
| + | //Smoked cream// | ||
| + | * 200g Creme D' | ||
| + | * maple wood chips | ||
| + | |||
| + | Smoke the cream in sauce containers with the smoking gun for 1-2 minutes. Keep under the bell jar for another 10 minutes. Serve cold. | ||
| + | |||
| + | |||
| + | |||
| + | // 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' | ||
| + | |||
| + | < | ||
| + | * 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 | ||
| + | |||
| + | Mix all ingredients, | ||
| + | |||
| + | ==== Smoke gradients with forest mushrooms ==== | ||
| + | |||
| + | < | ||
| + | |||
| + | //Strong smoke: Smoked mushroom wraps// | ||
| + | * 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:// | ||
| + | * cedar grill wraps | ||
| + | * butcher' | ||
| + | * 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 olive oil 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' | ||
| + | |||
| + | //Mixed smoke: Smoked potatoes// | ||
| + | * 12 small purple potatoes | ||
| + | * 12 small white potatoes | ||
| + | * 1 rosemary twig | ||
| + | * salt & pepper | ||
| + | * coconut oil | ||
| + | * truffle oil | ||
| + | * 1 alder smoking bag | ||
| + | * hickory wood chips | ||
| + | |||
| + | Place purple potatoes in a red clay baking tray, mix with coconut oil, salt, pepper and rosemary and bake/smoke in the Green Egg on low heat (160-180) 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. Serve under the smoking bell, with smoke still present. | ||
| + | |||
| + | |||
| + | //Soft smoke: Tea and Spinach// | ||
| + | |||
| + | //(inspired by " | ||
| + | |||
| + | //Tea emulsion// | ||
| + | * 25g butter | ||
| + | * 10g water | ||
| + | * pinch of yuzu powder | ||
| + | * pinch of nutmeg | ||
| + | * teaspoon of smoked 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 spices and tea for 4 minutes, then strain. | ||
| + | |||
| + | //Spinach and herbs// | ||
| + | * 200g organic spinach | ||
| + | * handful of parsley leaves | ||
| * salt and pepper | * salt and pepper | ||
| + | * sprinkle of lemon juice | ||
| - | Rinse the spinach and leaves | + | Rinse the spinach and parsley |
| - | Celery | ||
| - | * 4 sticks celery | ||
| - | Peel the celery and remove any remaining fibrous strings. Cut horizontally into small pieces. | + | Served with Tim Adams' Tempranillo |
| - | Herbs and bread garnish | + | ==== Green antioxidants ==== |
| - | * 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. | + | //(after so much smoke, an antioxidant palate bath is needed!)// |
| - | 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 | + | * 5 apples |
| + | * 12 celery sticks (about 20cm long) | ||
| + | * a splash of lemon juice (to prevent oxydising) | ||
| + | * 1 bunch of curled leaf parsley | ||
| - | Serving | + | 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 coarse tea strainer. Serve in shot glasses. |
| - | 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. | ||
| + | ===== Sweet emergence ===== | ||
| - | -- | + | // The doors to the kitchen are opened and it is announced that the dessert is served. The guests walk into the kitchen, where the dishes were prepared and presented. On the presentation table, still covered in notes and instructions the dessert spread is spiced with sound emanating from the table and around the room. Voices of the cooks from the speakers and the kitchen begin blending into an informal composition. The sounds of china and glassware, descriptions of desserts, instructions on how to make green tea... The table is covered with small dishes and bite-sized morsels. Smoked cheeses with glazed quince, milk-steamed oolong tea, smoky caramels and tiramisu, steamed chestnuts, liquid whiskey and cigars. Slowly the volume of the conversation rises, the cooks leave their pots and pans and join the guests for a cup of tea. The silence disappears, but the tastes and the sounds linger in the corners of people' |
| - | **Vegetable field** | + | < |
| - | Vegetables (may vary through the seasons) | + | ==== Smoked cheeses ==== |
| - | * 4 orange carrots | + | |
| - | * 4 yellow carrots | + | |
| - | * 4 radishes | + | |
| - | * 4 black, green and red radishes | + | |
| - | * 4 baby leeks | + | |
| - | * 1 baby celeriac | + | |
| - | * 1 jerusalem artichoke | + | |
| - | * 1 baby parsley root | + | |
| - | * 60g water | + | |
| - | * 50g butter | + | |
| - | Peel the carrots, leaving 1cm of the tops behind | + | * hard cheese - such as Comte |
| + | * goat cheese - such as Crottin de Chavignol or Crottin Affine | ||
| + | * cow milk cheese - Folie Bergere herbes | ||
| + | * mozzarella | ||
| + | * Sainte Maure ash cheese (no need to smoke this one) | ||
| + | * hickory | ||
| - | Puree | + | < |
| - | * 80g peeled potatoes | + | |
| - | * 5g butter | + | |
| - | * 15g cream | + | |
| - | * 25g water | + | |
| - | Boil the potatoes | + | Use the smoking gun to smoke the Comte and Folie Bergere |
| - | Malt soil | + | ==== Steamed smoked chestnuts ==== |
| - | * day 1 | + | |
| - | * 175g flour | + | |
| - | * 85g malt flour | + | |
| - | * 50g hazelnut flour | + | |
| - | * 25g sugar | + | |
| - | * 75g lager | + | |
| - | day 2 | + | //(inspired by a traditional Balkan recipe)// |
| - | * 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 | + | * 1kg chestnuts |
| + | * 500ml full milk | ||
| + | * 2 vanilla sugars | ||
| + | * 20g white sugar | ||
| + | * 18ml dark rum | ||
| + | * 10ml Laphroaig (10yo) | ||
| + | * 4 marron glacé | ||
| + | * sweet cream to taste | ||
| - | Day 2: repeat the mixing procedure from day 1 with the remaining malt soil ingredients, then mix the 2 batches together by hand, ensuring that no moist lumps are left in the mixture. | + | 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 tiny cubes of marron glacé. |
| - | Serving | + | |
| - | * 2g freshly pressed horseradish juice | + | ==== Smoked garlic Tiramisu ==== |
| - | * 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. | + | //(inspired by a traditional Italian recipe |
| + | < | ||
| + | * 150 ml espresso or very strong coffee, at room temperature | ||
| + | * 60 ml Zacapa Rum & Laphroaig PX 1:1 mix | ||
| + | * 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 | ||
| - | ====In de wulf==== | + | Combine espresso, 2 tablespoons spirits, vanilla extract and 1 tablespoon of sugar in a bowl. |
| - | Jus van groene kruiden | + | Caramelise garlic with a bit of the sugar and pinch of coconut oil 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. |
| - | * 60g kervel | + | Beat egg yolks, |
| - | * 60g platte peterselie | + | |
| - | * 80g jonge spinazie | + | |
| - | * 1dl ijs | + | |
| - | * 1dl water | + | |
| - | * 1/2 chardonnay-azijn | + | |
| - | * 2g ascorbine zuur | + | |
| - | * 2g zout | + | |
| - | * 1g guargom | + | |
| - | Mix alle ingredienten behalve de guargom en zeef de mengsel. Voeg de guargom toe. | + | 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. |
| - | (served with a mix of herbs and cream of cheese) | + | In small bowls spoon 1 part of the Savoiardi mixture on the bottom |
| - | Selder sorbet | ||
| - | * 600g selderstengelsap | + | ==== Poached seasonal fruits ==== |
| - | * 100g suikerwater | + | |
| - | * 40g spinaziesap | + | |
| - | * 20g stabilisator | + | |
| - | * Mix alle ingredienten, | + | |
| - | (maybe nice adding | + | < |
| + | //(inspired by a traditional dutch recipe for poached pears)// | ||
| - | Gele biet | + | |
| - | | + | * 1l port wine |
| - | * 3kg zeezout | + | * 1 orange (zest and juice) |
| - | * 3kg bloem | + | * a few cloves |
| - | * 2l water | + | * teaspoon of allspice |
| - | * 2dl zonnebloem olie | + | |
| - | Was de biet maar schil ze niet | ||
| - | Meng alle ingredienten voor het zoutdeeg | + | Slice quinces |
| - | Voor de saus: | + | ==== A selection of smoked fudge and caramels ==== |
| - | * 1gele biet | + | |
| - | * 3c appelazijn | + | |
| - | * 1/2 kleine sjalot | + | |
| - | * bieslook | + | |
| - | * 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. | + | < |
| - | ---- | + | == Fudge with smoked sea salt and smoked vanilla == |
| - | Zuurdesemcrumble | + | * 150 g dark chocolate broken in pieces |
| + | * 100 g marshmallows | ||
| + | * 400 g condensed sweet milk | ||
| + | * 100 g brown sugar | ||
| + | * 125 g butter | ||
| + | * smoked sea salt | ||
| + | * 1 vanilla stalk smoked on maple wood chips | ||
| - | * 6 dunne plakken zuurdesembrood | + | Combine butter, sugar, marshmallows and condensed milk in a heavy-based pan over gentle heat, letting everything melt while stirring. Then boil the mixture for about 8 minutes, stirring continuously. Remove from heat, stir in chocolate, salt and vanilla seeds. Spread the mixture into a square container. Let it cool, then put in the fridge overnight. Cut into square pieces before serving. |
| - | Droog de plakken zuurdesembrood en vermaal ze tot broodkruim. Bak het kruim krokant in geklaarde boter en bewaar het luchtdicht op keukenpapier. (goed met gerookte paling - of andere gerookte dingen, of knedle sa sirom | + | == Caramel with smoked walnuts == |
| - | ---- | + | (from // |
| - | Aardappelen in algenpoeder | + | //Crisp pastry// |
| - | * 4 aardappelen (la bonotte) | + | * 175 g flour |
| - | * 100g boter | + | * 125 g butter |
| - | * 20g algenpoeder | + | * 4 spoons brown sugar |
| - | Snijd de aardappelen in schijfjes van ongeveer 3mm en laat ze zachtjes konfijten ein warme boter tot ze beetgaar zijn. Bestrooi ze met algenpoeder. | + | // |
| + | * 55 g butter | ||
| + | * 4 spoonfuls brown sugar | ||
| + | * 400 g sweetened condensed milk | ||
| - | ---- | + | * walnuts smoked on the hickory wood chips with the smoking gun |
| - | kruidenmayonnaise | + | For the pastry, combine the flower and butter in a large bowl. Work it with you fingers till crumbs start to form. Add sugar and a spoonful of cold water and mix well to produce a thick dough. Cover the dough evenly across the bottom of a greased baking tray, pricking here and there with a fork. Bake in the oven at 190° for about 20 minutes, then let cool. In the meantime melt the butter, sugar and milk in a cooking pan while stirring constantly. Cook for another 8-10 minutes till the mixture starts to separate from the sides of the pan. Pour the caramel evenly over the baked pastry base and let cool. Cut into different forms and decorate with the smoked walnuts. |
| - | * 75g eigeel | + | |
| - | * 45g kruidenazijn | + | |
| - | * 35g mosterd | + | |
| - | * 40g peterselie | + | |
| - | * 15g dille | + | |
| - | * 10g dragon | + | |
| - | * 25g spinazie | + | |
| - | * zout | + | |
| - | * 1g xantaangom | + | |
| - | * 500g zonnebloem olie | + | |
| - | 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) | ||
| - | ---- | + | ==== Whiskey & Cigars ==== |
| - | 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 (served with snijbonen & zuurdesemtoast) | + | * 1 part Rye Whiskey |
| + | * 2/5 part Punt e Mes | ||
| + | * dash of Angostura Bitters | ||
| + | * Branch from a cherry tree | ||
| + | * 1 cigar | ||
| - | (via 'In de Wulf' cookbook) | ||
| - | ====Bax Beet Pinot==== | + | 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 ' |
| + | |||
| + | |||
| + | ==== Steamed coffee and green tea ==== | ||
| + | |||
| + | |||
| + | * milky oolong (milk steamed oolong tea): infuse in water at 85C, leave the leaves in glasses and serve immediately. | ||
| + | * shincha wakama with yuzu peel (steamed green tea): infuse in water at 70C for 2-3 minutes using a tea bag. Massage the tea bag to get all the water out of the leaves. Serve in small glasses. | ||
| + | |||
| + | |||
| + | ==== Paan leaves ==== | ||
| + | |||
| + | A traditional Indian digestive made out of dried and smoked betel leaves mixed with fennel and aniseed. A small pinch of the leaves per person is sufficient to refresh the mouth and aid digestion. | ||
| + | |||
| + | ---- | ||
| - | * 20ml Fernet Branca | ||
| - | * 15ml Martini Sweet Vermouth | ||
| - | * 30ml Simple Syrup | ||
| - | * 15ml Lime Juice | ||
| - | * 15ml Beet Juice | ||
| - | Shake over ice, strain into a wine glass. (via "The Tippling Club") | + | {{> |
| - | ====Ode to Bax Beet Pinot==== | ||
| - | * 2 cl Fernet Branca | ||
| - | * 3 cl Malt syrup (add 1 part hot water to two parts Malt Syrup mix and cool) | ||
| - | * 1,5 cl lime juice | ||
| - | * 1,5 cl beet juice | ||
| - | * 1,5 cl Dubonnet | ||
| - | Mix everything in a shaker with ice, shake and strain into martini glass. | ||
| - | (A variation from http:// | + | [[smoke_vapour]], |
nik