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open_sauces:smoke_vapour_recipes [2013-11-18 17:35] – [Algal reminiscences from forest and sea] nik | open_sauces:smoke_vapour_recipes [2013-11-23 11:12] – maja | ||
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===== Arrival & Descent ===== | ===== Arrival & Descent ===== | ||
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* 12 quail eggs | * 12 quail eggs | ||
+ | * smoked black tea | ||
* pinch of smoked salt flakes | * pinch of smoked salt flakes | ||
* pepper | * pepper | ||
- | * | + | * |
- | Steam or boil the eggs for 2 minutes. Cool down under cold water to stop them from getting too hard. (alternatively cook ~65ºC for ~1hr (further details about [[:cooking eggs]])) | + | Boil the eggs for 2 minutes |
- | Cut in 1/2 and smoke with [xxx] wood. Sprinkle with smoked salt and pepper. | + | Cut in 1/2 and smoke with [xxx] wood. Sprinkle with smoked salt and pepper, serve with herbal mayonnaise |
==== Peppers in granular dust ==== | ==== Peppers in granular dust ==== | ||
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==== Sparkling water with smoked Ice cubes ==== | ==== 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 Matte ==== | ||
+ | ==== 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 ===== | ===== Solitary immersion ===== | ||
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- | * 2 japanese-style incense sticks "Atlantic | + | * 2 japanese-style incense sticks "Atlas Cedar" |
Burn the incense ~10 minutes before guests arrive in the Solitary space | Burn the incense ~10 minutes before guests arrive in the Solitary space | ||
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* 2-3 drops of lemon juice | * 2-3 drops of lemon juice | ||
- | Boil and filter | + | Boil tap water. Cool it down and filter to remove impurities. Add the other ingredients. Fill in a small lab pipette. |
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- | Steamed garden | + | ==== Steamed garden |
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* 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 | ||
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* pinch of vanilla | * pinch of vanilla | ||
* a twig of rosemary | * a twig of rosemary | ||
+ | * a handful of leek sprouts | ||
+ | * a few twigs of cress | ||
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* 300g water | * 300g water | ||
- | Preheat the oven to 220c. Mix the salt, flour and water into a dough, roll it out and use it to cover the celeriac (unpeeled). Bake in the oven for 20 minutes, then reduce the temperature to 160c and cook for another 35-45min, depending on the size. Leave to cool down, then store in the fridge overnight. The next day, slice the celeriac thinly on the mandoline and reserve the slices. They' | + | 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 |
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* 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 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). | 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 separate containers. | + | |
For the soil | For the soil | ||
- | * 4 tablespoons of hazelnut puree (a handful of hazelnuts, roasted on 160c for 20 mins blended into puree while still warm) | + | * 4 tablespoons of hazelnut |
* 2 tablespoons all-purpose flour | * 2 tablespoons all-purpose flour | ||
- | * ~teaspoon of ume-shizo (to taste, it's very salty) | + | * 1 teaspoon of ume-shizo (to taste, it's very salty) |
* 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 | ||
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- | Preheat oven to 180C. Line a baking sheet with a nonstick baking mat; set aside. Mix all powdered ingredients. In a medium saucepan, melt butter with truffle oil over medium heat; whisk to combine. Whisk butter mixture into powder mixture; spread on prepared baking sheet and transfer to oven. Bake for 5 minutes; rotate baking sheet and bake for 5 minutes more. Remove from oven and let cool completely. Break into soil-like consistency and reserve in an airtight container. | + | 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. |
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* 200g water | * 200g water | ||
* 125g butter | * 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. | 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. | + | 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: | Served with: | ||
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==== Beetroot cocktail ==== | ==== 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 ==== | ==== Quark dumpling with smoked tomato jam ==== | ||
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* 1/2 teaspoon baking powder | * 1/2 teaspoon baking powder | ||
* 2 beaten egg-whites | * 2 beaten egg-whites | ||
- | | + | |
+ | | ||
+ | * pinch of salt | ||
* 50g of butter | * 50g of butter | ||
+ | * a dollop of Creme d' | ||
- | Mix all ingredients, | + | Mix all ingredients, |
For the smoked tomato jam: | For the smoked tomato jam: | ||
+ | |||
+ | |||
+ | This is the dumpling recipe we used, but it wasn't satisfactory. The balls collapsed in the steamer to a relatively flat cake. This needs further experimentation: | ||
+ | * use only egg yolks | ||
+ | * use self raising flour | ||
+ | * get 'ostro brasno' | ||
+ | * perhaps these dumplings cannot be steamed but must be boiled... | ||
+ | |||
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Strong smoke | Strong smoke | ||
- | * a mix of forest mushrooms | + | * 250g mixed forest mushrooms |
* handful of fresh thyme, sage and parsley | * handful of fresh thyme, sage and parsley | ||
- | * 1/2 teaspoon of coconut | + | * teaspoon of mild olive oil (able to withstand heat) |
- | * 1/2 teaspoon | + | * 1 clove of smoked garlic |
+ | * handful of seitan (we used [[http:// | ||
* cedar grill wraps | * cedar grill wraps | ||
* butcher' | * butcher' | ||
+ | * a splash of red wine | ||
+ | * water to cover the wraps | ||
* salt & pepper to taste | * salt & pepper to taste | ||
- | Chop the herbs finely. | + | 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 |
Mixed smoke | Mixed smoke | ||
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* salt & pepper | * salt & pepper | ||
* coconut oil | * coconut oil | ||
- | * olive oil | + | * truffle |
* 1 alder smoking bag | * 1 alder smoking bag | ||
- | Place white potatoes in a red clay pot, mix with olive oil, salt, pepper and rosemary and bake/smoke in the green egg on low heat for 2 hours. Marinate | + | Place purple |
Soft smoke | Soft smoke | ||
- | * spinach steamed in smoky tea | + | * spinach steamed in tea |
Tea emulsion | Tea emulsion | ||
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* pinch of yuzu powder | * pinch of yuzu powder | ||
* pinch of nutmeg | * pinch of nutmeg | ||
- | * teaspoon of black tea (smoky lapsang, | + | * teaspoon of black tea (organic English Breakfast |
* 1/2 teaspoon honey | * 1/2 teaspoon honey | ||
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Spinach and herbs | Spinach and herbs | ||
- | 200g baby spinach leaves | + | * 200g organic |
- | handful of parsley leaves | + | |
- | salt and pepper | + | |
- | sprinkle of lemon juice | + | |
- | Rinse the spinach and leaves | + | Rinse the spinach and parsley |
Served with Tim Adam's Tempranillo | 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. | ||
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==== Smoked cheeses ==== | ==== Smoked cheeses ==== | ||
- | ==== Steamed smoked chestnuts ==== | + | * 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 ==== | ==== 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 ==== | ==== 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 ==== | ==== A selection of smoked fudge and caramels ==== | ||
- | ==== Smoked dessert cocktail | + | |
+ | ==== 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 ' | ||
==== Steamed coffee and green tea ==== | ==== Steamed coffee and green tea ==== | ||
+ | * milky oolong | ||
+ | * shincha wakama with yuzu peel | ||
+ | |||
+ | |||
+ | |||
+ | ---- | ||
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(A variation from http:// | (A variation from http:// | ||
+ | |||
+ | ===== Tiramisu recipe ===== | ||
+ | |||
+ | based on http:// | ||