Differences
This shows you the differences between two versions of the page.
Both sides previous revision Previous revision Next revision | Previous revision Next revisionBoth sides next revision | ||
open_sauces:smoke_vapour_recipes [2013-11-18 17:14] – [Smoked Quail Eggs] nik | open_sauces:smoke_vapour_recipes [2013-12-11 13:33] – alkan | ||
---|---|---|---|
Line 1: | Line 1: | ||
- | |||
Smoke & Vapour recipes | Smoke & Vapour recipes | ||
- | |||
===== Arrival & Descent ===== | ===== Arrival & Descent ===== | ||
+ | ==== Smoked potato skins ==== | ||
- | ==== Smoked Potato Skins ==== | + | < |
+ | * 2 white potatoes | ||
+ | * salt | ||
+ | * sunflower oil for frying | ||
+ | * paper kitchen towel | ||
+ | * 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 to absorb moisture. Smoke the peel in the stove smoker for a maximum of 10 minutes. Alternatively, | ||
- | ==== Smoked | + | ==== Smoked |
- | | + | < |
- | * | + | |
- | * | + | |
- | * ? herb jus ? | + | * teaspoon |
+ | * apple wood chips for smoking | ||
- | Steam or boil the eggs for 2 minutes. | + | Smoke the tea leaves with the smoking gun for 3 minutes then leave under the smoking bell for another 10. Bring water to the boil (enough to cover the eggs) in a small pot. Add the quail eggs and boil over a small flame for 2 minutes. |
+ | |||
+ | NOTE: Do not peel the eggs, the shell is edible and has absorbed the taste of the smoke and tea. | ||
+ | |||
+ | // | ||
+ | |||
+ | * 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 | ||
+ | |||
+ | Place the two egg yolks, mustard, lemon juice and a pinch of salt in a blender or mixer. While blending, pour the oil slowly and continuously in a thin stream till the mayonnaise becomes thick and fluffy. Then add the steamed herbs and blend for another minute. Reserve in the fridge in an airtight container. | ||
- | Cut in 1/2 and smoke with [xxx] wood. Sprinkle with smoked salt and pepper. | ||
==== Peppers in granular dust ==== | ==== Peppers in granular dust ==== | ||
- | * 6 small sweet peppers | + | < |
- | * apple wood chips | + | |
- | for smoked glue: | + | //Dukkah dust// |
- | * dijon mustard with grilled spices | + | |
- | * smoked sun-dried tomatoes | + | |
- | for dukkah | ||
* handful of hazelnuts | * handful of hazelnuts | ||
* handful of almonds | * handful of almonds | ||
- | * 1/2 handful | + | * 1/2 handful |
* 1/2 handful sesame seeds | * 1/2 handful sesame seeds | ||
* 1 teaspoon chia seeds | * 1 teaspoon chia seeds | ||
Line 42: | Line 56: | ||
* pinch of salt | * pinch of salt | ||
* pinch of smoked paprika powder (spicy) | * pinch of smoked paprika powder (spicy) | ||
- | | + | * |
- | for popping grains | + | |
- | | + | |
- | 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 | + | 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 |
- | Smoked glue: chop or grind sun-dried tomatoes | + | //Smoked glue// |
+ | |||
+ | * Dijon mustard with grilled spices | ||
+ | * smoked | ||
+ | * cherry | ||
- | Char peppers with 'flame thrower' | + | Chop or grind the sun-dried tomatoes into 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 ' |
+ | |||
+ | // | ||
+ | |||
+ | * 6 small sweet peppers | ||
+ | * apple wood chips | ||
+ | * popping sugar | ||
+ | |||
+ | Cut the peppers in half (if they are as small as the ones we used; otherwise into thin strips). Smoke the peppers with the smoking gun and apple wood for 2–3 minutes. Char the peppers on the ' | ||
==== Nutty crackers and steamed orange syrup ==== | ==== Nutty crackers and steamed orange syrup ==== | ||
+ | //Steamed carrot and orange syrup// | ||
- | ==== Sparkling water with smoked Ice cubes ==== | + | * 3 carrots |
+ | * 3 oranges | ||
+ | * 1 vegetable stock cube | ||
+ | * salt and pepper | ||
+ | * fresh coriander | ||
+ | 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 condense until the mixture becomes thick and syrupy. Season with salt, pepper and freshly chopped coriander. | ||
- | ==== Smoky Matte ==== | + | < |
+ | //Crackers with smoked pistachios// | ||
+ | (from an old // | ||
+ | * 3 egg whites | ||
+ | * 1/2 cup sugar | ||
+ | * 1 cup plain flour | ||
+ | * 250 g peeled pistachios smoked with apple wood with smoking gun | ||
- | ===== Solitary immersion ===== | + | 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. Serve with orange and carrot syrup. |
+ | ==== Sparkling water with smoked ice cubes ==== | ||
- | ==== Atlantic cedar smoke ==== | + | Smoked ice surprises most palates. It doesn' |
+ | * 1 litre sparkling water (or use a soda maker to carbonate plain water) | ||
+ | * 1 litre still water | ||
+ | * cherry wood chips | ||
- | * 2 japanese-style incense sticks " | + | Pour the sparkling or filtered tap water into a bottle. Insert the tube of 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. |
+ | |||
- | Burn the incense ~10 minutes before guests arrive in the Solitary | + | ==== Smoky mate ==== |
+ | |||
+ | * 1/2 litre 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 some that was smoked over volcanic rocks in Oaxaca) | ||
+ | * mesquite wood chips | ||
+ | |||
+ | Wet the mate with cold water, strain. Add ginger and pour boiling water over the herbs. Infuse for 5–6 minutes. When it cools to about 50°C 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. | ||
+ | |||
+ | ===== Solitary Immersion ===== | ||
+ | |||
+ | < | ||
+ | |||
+ | ==== Atlas cedar smoke ==== | ||
+ | |||
+ | * 2 Japanese-style incense sticks "Atlas Cedar" | ||
+ | |||
+ | Light the incense ~10 minutes before guests arrive in the solitary | ||
==== Herbal water ==== | ==== Herbal water ==== | ||
- | * 1 dl boiled, cooled water | + | * 1 dl boiled, cooled |
* 5 drops of sage flower water | * 5 drops of sage flower water | ||
- | * 2-3 drops of mint water | + | * 2--3 drops of mint water |
- | * 2-3 drops of lemon juice | + | * 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' | + | |
+ | Boil tap water. Cool and filter to remove impurities. Add the other ingredients. Serve a mouthful in a small lab pipette. | ||
==== Cobblestones in fragrant steam ==== | ==== Cobblestones in fragrant steam ==== | ||
+ | |||
+ | < | ||
* 3 cobblestones (or other large stones) | * 3 cobblestones (or other large stones) | ||
- | * 5-10 drops of cedar essential oil | + | * 5--10 drops of cedar essential oil |
- | * 5-10 drops of rosemary essential oil | + | * 5--10 drops of rosemary essential oil |
* ~1/2l of boiling water | * ~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. | + | Heat the stones in the oven for about 1/2 hour at 200°C. 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) |
==== Warm pebbles ==== | ==== 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. | + | 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 ==== | ==== Algal reminiscences from forest and sea ==== | ||
- | | + | < |
+ | |||
+ | | ||
+ | |||
+ | //cube 1// | ||
* pinch of dried dulse seaweed flakes | * pinch of dried dulse seaweed flakes | ||
- | | + | |
+ | //cube 2// | ||
+ | |||
+ | | ||
* a few drops of truffle oil | * a few drops of truffle oil | ||
* pinch of arctic salt (with arctic thyme and moss) | * pinch of arctic salt (with arctic thyme and moss) | ||
- | | + | |
- | * Slovenian fleur-de-sel | + | //cube 3// |
+ | |||
+ | | ||
+ | * | ||
* a few twigs of (pickled) samphire | * a few twigs of (pickled) samphire | ||
- | | + | |
+ | //cube 4 (the fourth rice cube that we didn't serve, but it tastes quite interesting)// | ||
+ | |||
+ | | ||
* wasabi (freshly ground or in paste) | * 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 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. | ||
+ | Steam rice for about 15 minutes at 100°C. Leave to cool until lukewarm. Divide rice into 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 | + | ==== Steamed |
- | * 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. | + | |
+ | * gyokuro or matcha tea (steamed Japanese teas) | ||
+ | * water at 70°C | ||
+ | |||
+ | Gyokuro: Infuse the tea for 2--3 minutes. | ||
+ | |||
+ | Matcha: Mix about 1 teaspoon for 3 dl of water. Froth it up with a tea whisk. | ||
==== Smoked mussel consommé ==== | ==== 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 (750 ml) 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 === | + | ===== Silent convivium ===== |
+ | |||
+ | < | ||
+ | |||
+ | ==== Energising Smoke ==== | ||
+ | |||
+ | Light one stick of [[http:// | ||
==== Tea sorbet ==== | ==== Tea sorbet ==== | ||
+ | * handful fresh or dried lemon balm (//Melissa officinalis// | ||
+ | * handful fresh or dried verbena leaves | ||
+ | * 300 ml water | ||
+ | * juice of 1/2 lemon | ||
+ | * 1 table spoon of honey | ||
- | Steamed garden | + | 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 50°C) and lemon juice. When completely cooled pour the liquid into an ice cream maker and leave it turning 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 (' | ||
- | For the garden vegetables | ||
* 1 purple carrot | * 1 purple carrot | ||
* 1 orange carrot | * 1 orange carrot | ||
Line 149: | Line 261: | ||
* 1 leek | * 1 leek | ||
* 1 jerusalem artichoke | * 1 jerusalem artichoke | ||
- | * 1/4 purple cauliflower | + | * 12 florets of purple cauliflower |
- | * 1/4 romanesco cauliflower | + | * 12 florets of romanesco cauliflower |
* splash of red wine | * splash of red wine | ||
* splash of milk | * splash of milk | ||
Line 156: | Line 268: | ||
* pinch of vanilla | * pinch of vanilla | ||
* a twig of rosemary | * a twig of rosemary | ||
+ | * a handful of leek sprouts | ||
+ | * a few sprouts of cress | ||
- | Chop all root vegetables in thick slices. | + | Chop all root vegetables in thick slices. |
- | For the 'sediment' | + | //The sediment// |
* 1 whole celeriac root | * 1 whole celeriac root | ||
- | * 500g salt | + | * 500 g salt |
- | * 500g flour | + | * 500 g flour |
- | * 300g water | + | * 300 g 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 | + | Preheat the oven to 220°C. 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 160°C |
- | For the grit: | + | //The grit// |
* 1 cup black quinoa | * 1 cup black quinoa | ||
* 1 cup black (beluga) lentils | * 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). | + | |
- | Reserve in separate containers. | + | 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). | ||
- | For the soil | + | 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. |
- | * 4 tablespoons of hazelnut puree (a handful of hazelnuts, roasted on 160c for 20 mins blended into puree while still warm) | ||
+ | //The soil// | ||
+ | |||
+ | * 4 tablespoons of hazelnut and almond powder (a handful of hazelnuts and almonds, roasted on 160°C for 20 minutess blended into powder while still warm) | ||
* 2 tablespoons all-purpose flour | * 2 tablespoons all-purpose flour | ||
- | * ~teaspoon of ume-shizo | + | * 1 teaspoon of umeshizo |
* 1/2 teaspoon sugar | * 1/2 teaspoon sugar | ||
+ | * a pinch of salt | ||
+ | * 1 teaspoon of cocoa powder | ||
* 1/2 teaspoon porcini powder | * 1/2 teaspoon porcini powder | ||
* 1 teaspoon hemp powder | * 1 teaspoon hemp powder | ||
Line 195: | Line 317: | ||
- | Preheat oven to 180C. Line a baking sheet with a nonstick baking mat; set aside. Mix all powdered ingredients. In a medium | + | Preheat oven to 180°C. 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 |
- | For the fertiliser | + | //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. | + | |
+ | * 8 g applewood chips | ||
+ | * 200 g water | ||
+ | * 125 g butter | ||
+ | * pinch of salt | ||
- | 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. | + | Toast apple wood chips in a pan to release the aromas and pour water over them. Infuse the mixture 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. |
+ | |||
+ | Place a layer of celeriac slices on the bottom of a glass container. | ||
Served with: | Served with: | ||
Line 211: | Line 335: | ||
==== Beetroot cocktail ==== | ==== Beetroot cocktail ==== | ||
+ | //(Inspired by the 'Bax Beet Pinot' of the Tippling Club)// | ||
- | ==== Quark dumpling with smoked tomato jam ==== | + | * 1 part beetroot |
+ | * 1 part Punt e Mes | ||
+ | * 4/5 Fernet Branca / Averna | ||
+ | * dash of lime | ||
+ | * dash of Angosutra bitters | ||
+ | * sliver of grated ginger | ||
- | * 250g eastern European quark/cottage cheese | + | //Non-alcoholic// |
- | * 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, | + | * 1 part beetroot |
+ | * 1 part apple | ||
+ | * a hint of ginger | ||
+ | Juice, mix and shake. | ||
- | For the smoked tomato jam: | + | ==== Quark dumpling with smoked tomato jam ==== |
+ | < | ||
+ | //(Inspired by various home cooks from ex-Yugoslavia)// | ||
- | ==== Smoke gradients with forest mushrooms ==== | + | * 500 g Russian fresh cheese |
+ | * 3 egg yolks | ||
+ | * 1 tablespoon butter | ||
+ | * 6 tablespoon semolina | ||
+ | * 2 tablespoon flour | ||
+ | * 1 teaspoon salt | ||
+ | * 1 teaspoon baking powder (not needed if using self-raising flour) | ||
- | Strong smoke | + | Mix all ingredients. If the mixture is too crumbly, add some of the 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 100°C. |
- | * 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' | + | |
- | * salt & pepper | + | |
- | 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' | + | //Bread crumbs// |
- | Mixed smoke | + | |
- | | + | * 1/3 wheat crackers |
- | * 12 small white potatoes | + | * pinch of salt |
- | | + | * 50 g of butter |
- | * 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/ | + | 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 |
- | Soft smoke | + | 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 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. | + | //Smoked tomato jam// |
- | Spinach and herbs | + | * 200 g cherry tomatoes or plum tomatoes |
- | 200g baby spinach leaves | + | * 1 clove of garlic |
- | handful | + | * 1 onion sliced |
- | salt and pepper | + | * 1 small chili pepper chopped |
- | sprinkle of lemon juice | + | * 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 | ||
- | Rinse the spinach | + | Smoke tomatoes, garlic |
- | Served with Tim Adam's Tempranillo | + | //Smoked cream// |
+ | * 200 g Creme d' | ||
+ | * maple wood chips | ||
- | ===== Sweet emergence ===== | + | 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. |
- | ==== Smoked cheeses ==== | ||
- | ==== Steamed smoked chestnuts ==== | ||
- | ==== Smoked garlic tiramisu ==== | ||
- | ==== Poached seasonal fruits ==== | ||
- | ==== A selection | + | //For Smoke & Vapour we used the recipe below, but it wasn't satisfactory. The balls collapsed in the steamer into a relatively flat cake. This needs further experimentation (e.g. use recipe above, use only egg yolks, use self-raising flour instead |
- | ==== Smoked dessert cocktail ==== | + | < |
+ | * 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 | ||
- | ==== Steamed coffee | + | Mix all ingredients, |
+ | ==== Smoke gradients with forest mushrooms ==== | ||
+ | < | ||
+ | //Strong smoke: Smoked mushroom wraps// | ||
- | ===== Inspirations ===== | + | * 250 g 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 an pepper to taste | ||
+ | Chop the herbs finely, add salt and pepper. Brush the mushrooms to remove sand and grit, marinate in the 2/3 of herb mixture. Add olive oil to the remaining herb mixture. Chop seitan in 1/2 cm small cubes and mix with the herb marinade. Marinate for a couple of hours. Soak the grill wraps and butcher' | ||
- | a collection of recipes that inspire the [[smoke_vapour|Smoke & Vapour]] menu | + | //Mixed smoke: Smoked potatoes// |
+ | * 12 small purple potatoes | ||
+ | * 12 small white potatoes | ||
+ | * 1 rosemary twig | ||
+ | * salt and pepper | ||
+ | * coconut oil | ||
+ | * truffle oil | ||
+ | * 1 alder smoking bag | ||
+ | * hickory wood chips | ||
- | ====Cheese dumplings==== | + | 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. Finally, 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. |
- | * 500 g feta cheese (even better, go for 50% feta, 50% roquefort) | + | //Soft smoke: Tea and Spinach// |
- | * 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://tortatorta.blogspot.be/2011/03/ | + | //(Inspired by " |
- | ====Knedle sa sirom==== | + | //Tea emulsion// |
- | * 250gr sremskog sira | + | * 25 g butter |
- | * 2 zumanca | + | * 10 g water |
- | * 2 ravne kasicice soli | + | * pinch of yuzu powder |
- | * 2 kasike pavlake | + | * pinch of nutmeg |
- | * 3 kasike griza | + | * teaspoon of smoked black tea (organic English Breakfast or Assam tea) |
- | * 5 kasika brasna | + | * 1/2 teaspoon honey |
- | * | + | |
- | (via http://www.coolinarika.com/ | + | 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// | ||
- | interesting celery potato dumplings: | + | * 200 g organic spinach leaves |
+ | * handful of parsley leaves | ||
+ | * salt and pepper | ||
+ | * sprinkle of lemon juice | ||
- | steamed celery & potato, then boiled… | + | 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 another few minutes until just wilted, and season to taste. Take the spinach out, cool it down and reduce the emulsion into a syrup, then let cool further. Add lemon juice to taste. Mix spinach and emulsion. Keep in an airtight container until serving. Push through a rectangular mould directly onto the plates. |
- | (via http:// | + | Served |
+ | ==== Green antioxidants ==== | ||
- | ====Kroppkakor==== | + | //(After so much smoke, an antioxidant palate bath is needed!)// |
- | * 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?) | + | |
- | **Procedure** | + | |
+ | | ||
+ | | ||
+ | | ||
- | * Mash the potatoes. Put this on a breadboard | + | Juice apples |
- | * 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 | + | |
- | * 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. | + | |
- | * | + | |
- | (via https://en.wikibooks.org/wiki/Cookbook:Kroppkakor ) | + | < |
+ | ==== Smoked cheeses ==== | ||
- | ====From Noma==== | + | * 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 and apple smoking chips | ||
- | **Smoked butter emulsion** | + | < |
- | * 100g water | + | Use the smoking gun to smoke the Comte and Folie Bergere with the apple wood chips for 3 minutes. Smoke the goat cheese and mozzarella with the smoking gun using hickory wood chips for 3 minutes. Leave the cheeses to stand under the glass bell until served. |
- | * 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. | + | ==== Steamed smoked chestnuts ==== |
- | **Ash Puree** | + | //(Inspired by a traditional Balkan recipe)// |
- | * 10 Green tops of the leeks (the bottoms can be steamed and served hot) | + | |
- | * 45g dill oil | + | * 500 ml full milk |
+ | * 2 vanilla sugars | ||
+ | * 20 g white sugar | ||
+ | * 18 ml dark rum | ||
+ | | ||
+ | * 4 marron glacé | ||
+ | * sweet cream to taste | ||
- | Wash and dry the leek tops and grill them on the barbecue until completely dried and burned. Sieve the ashes, weigh out 45g and mix with the oil. | + | Boil chestnuts |
- | **Hazelnut puree** | + | |
+ | ==== Smoked garlic tiramisu ==== | ||
- | * 125g hazelnuts | + | //(Inspired by a traditional Italian recipe, and flavour pairing techniques from molecular gastronomy)// |
- | * Roast on 160c for 20 mins blend into puree while still warm. | + | |
+ | < | ||
- | **Smoked potatoes** | + | |
- | * 8 small vitelote potatoes | + | |
- | * 4 small white potatoes | + | |
- | * 3 handfuls of hay | + | |
- | * 8g applewood chips | + | * 50 g granulated sugar |
- | * 200g water | + | * 225 g mascarpone cheese |
- | * 125g butter | + | * 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 | ||
- | Preheat the oven to 160C. Rinse the unpeeled potatoes | + | Combine espresso, 2 tablespoons spirits, vanilla extract |
- | **Mushroom buillon** | + | 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. |
- | 750g white champignons | + | Beat egg yolks, |
- | 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 | + | |
- | -- | + | 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. |
- | **Celeriac in salt crust** | + | 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 a large plate or plastic wrap and refrigerate at least 6 hours. Leave out at room temperature about 20 minutes before serving. |
- | * 1 whole celeriac | + | |
- | * 120g icelandic moss | + | |
- | * 500g salt | + | |
- | * 500g flour | + | |
- | * 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 on the size. Cut the crust open and scoop out 4 pieces with a spoon. | + | ==== Poached seasonal fruits ==== |
- | **Poached egg and dulse** | + | < |
- | * 4 organic eggs | + | |
- | * 65g dried dulse seaweed powder for rolling | + | |
- | * 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. | + | //(Inspired by a traditional Dutch recipe |
- | **Vinaigrette** | + | |
- | * 30g apple balsamic vinegar | + | |
- | * 25g mustard | + | * 1 orange (zest and juice) |
- | * 120g cold pressed mustard oil | + | * a few cloves |
+ | * teaspoon of allspice | ||
- | Mix the vinegar and mustard and emulsify the oil into the mix | ||
- | -- | + | Slice quinces in small parts. Poach quinces in wine, orange juice, orange peel and spices until soft. Remove the quince from the liquid, then reduce the liquid until it becomes a syrup. Sieve out the spices and orange zest, pour over quince parts and reserve in the fridge. |
- | **Smoked quail eggs** | + | ==== A selection of smoked fudge and caramels ==== |
- | * 10 quail eggs | + | < |
- | * 20g hay | + | |
- | * 50g birchwood 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 | + | == Fudge with smoked sea salt and smoked vanilla == |
- | Pickle | + | * 150 g dark chocolate broken in pieces |
- | * 200g water | + | * 100 g marshmallows |
- | * 100g rose hip vinegar | + | * 400 g condensed sweet milk |
+ | * 100 g brown sugar | ||
+ | * 125 g butter | ||
+ | * smoked sea salt | ||
+ | * 1 vanilla stalk smoked on maple wood chips | ||
- | Mix the water and vinegar, pickle the eggs in this mixture | + | Combine butter, sugar, marshmallows and condensed milk in a heavy-based pan over gentle heat, letting everything melt while stirring. Then boil the mixture |
- | Serving | + | == Caramel with smoked walnuts == |
- | * 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. | + | (from // |
- | -- | + | //Crisp pastry// |
- | **Steamed & smoked egg whites** | + | |
+ | | ||
+ | | ||
- | 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. | + | //Caramel// |
- | -- | + | * 55 g butter |
+ | * 4 spoonfuls brown sugar | ||
+ | * 400 g sweetened condensed milk | ||
- | Hay oil | + | |
- | | + | |
- | * 200g grapeseed oil | + | |
- | * salt | + | |
- | Preheat | + | 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°C |
- | (goes with jerusalem artichokes, hazelnut puree, truffles and yoghurt) | ||
- | ---- | + | ==== Whiskey & Cigars ==== |
+ | < | ||
- | Spinach steamed in tea | + | * 1 part Rye Whiskey |
+ | * 2/5 part Punt e Mes | ||
+ | * dash of Angostura Bitters | ||
+ | * Branch from a cherry tree | ||
+ | * 1 cigar | ||
- | * Tea emulsion | ||
- | * 250g butter | ||
- | * 100g water | ||
- | * 2.5g woodruff | ||
- | * 2.5g verbena | ||
- | * 1g black tea | ||
- | Remove the butter from the fridge and let it warm to room temperature. Boil the water and whisk in the butter, infuse this mixture | + | Break cherry branch into small 4--5 cm pieces. De-bark |
- | Spinach and herbs | ||
- | * 120g baby spinach leaves | ||
- | * 8g lovage leaves | ||
- | * 8g parsley leaves | ||
- | * salt and pepper | ||
- | Rinse the spinach | + | ==== Steamed coffee |
- | Celery | ||
- | * 4 sticks celery | ||
- | Peel the celery | + | * milky oolong (milk-steamed oolong tea): infuse in water at 85°C, leave the leaves in glasses |
+ | * shincha wakama with yuzu peel (steamed green tea): infuse in water at 70°C 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. | ||
- | Herbs and bread garnish | ||
- | * 20 dill leaves | ||
- | * 20 goosefoot lives | ||
- | * 20sprigs chervil | ||
- | * 2 slices light white bread | ||
- | * salt | ||
- | Pull the herb leaves | + | ==== Paan leaves |
- | Cheese sauce | + | A traditional Indian digestive made out of dried and smoked betel leaves mixed with fennel |
- | * 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 | + | |
- | + | ||
- | + | ||
- | -- | + | |
- | + | ||
- | **Vegetable field** | + | |
- | + | ||
- | Vegetables (may vary through the seasons) | + | |
- | * 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 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. | + | |
- | + | ||
- | Puree | + | |
- | * 80g peeled potatoes | + | |
- | * 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 | + | |
- | * 175g flour | + | |
- | * 85g malt flour | + | |
- | * 50g hazelnut flour | + | |
- | * 25g sugar | + | |
- | * 75g lager | + | |
- | + | ||
- | day 2 | + | |
- | * 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, | + | |
- | + | ||
- | Serving | + | |
- | * 2g freshly pressed horseradish juice | + | |
- | * 12 leaves | + | |
- | * 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 | + | |
- | + | ||
- | + | ||
- | + | ||
- | ====In de wulf==== | + | |
- | + | ||
- | Jus van groene kruiden | + | |
- | + | ||
- | * 60g kervel | + | |
- | * 60g platte peterselie | + | |
- | * 80g jonge spinazie | + | |
- | * 1dl ijs | + | |
- | * 1dl water | + | |
- | * 1/2 chardonnay-azijn | + | |
- | * 2g ascorbine zuur | + | |
- | * 2g zout | + | |
- | * 1g guargom of licht bindmiddel | + | |
- | + | ||
- | 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 | + | |
- | + | ||
- | * 600g selderstengelsap | + | |
- | * 100g suikerwater | + | |
- | * 40g spinaziesap | + | |
- | * 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) | + | |
- | + | ||
- | + | ||
- | Gele biet | + | |
- | * 1 grote biet van 600g | + | |
- | * 3kg zeezout | + | |
- | * 3kg bloem | + | |
- | * 2l water | + | |
- | * 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: | + | |
- | * 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. | + | |
---- | ---- | ||
- | Zuurdesemcrumble | ||
- | |||
- | * 6 dunne plakken zuurdesembrood | ||
- | |||
- | 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 | ||
- | |||
- | ---- | ||
- | |||
- | Aardappelen in algenpoeder | ||
- | * 4 aardappelen (la bonotte) | ||
- | * 100g boter | ||
- | * 20g algenpoeder | ||
- | |||
- | Snijd de aardappelen in schijfjes van ongeveer 3mm en laat ze zachtjes konfijten ein warme boter tot ze beetgaar zijn. Bestrooi ze met algenpoeder. | ||
- | |||
- | ---- | ||
- | |||
- | kruidenmayonnaise | ||
- | * 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) | ||
- | |||
- | ---- | ||
- | |||
- | 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) | ||
- | |||
- | (via 'In de Wulf' cookbook) | ||
- | |||
- | ====Bax Beet Pinot==== | ||
- | |||
- | * 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:// | ||
+ | {{> |