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open_sauces:smoke_vapour_recipes [2013-11-18 21:24] – majaopen_sauces:smoke_vapour_recipes [2013-11-23 11:15] – [Smoked Potato Skins] maja
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 ==== Smoked Potato Skins ==== ==== Smoked Potato Skins ====
  
 +  * 2 large white potatoes
 +  * pinch of salt and pepper
 +  * frying oil
 +  * xxx Wood chips
 +
 +Peel the potatoes. Fry the skins in the deep-fryer. Smoke using the stove top smoker, or smoking gun for 5-10 minutes. Serve warm.
  
  
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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
-  *  ? herb jus ?+  *  herbal mayonnaise
  
-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 in tea. Cool down under cold water to stop them from getting too hard. (alternatively cook ~65ºC for ~1hr (further details about [[:cooking eggs]]))
  
-Cut in 1/2 and smoke with [xxx] wood. Sprinkle with smoked salt and pepper.+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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   * splash of lemon (to taste)   * splash of lemon (to taste)
   * a few slices of ginger (to taste)   * a few slices of ginger (to taste)
-  * agave syrup (slightly smoky one) +  * 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. If too strong, add more water. Chill before serving.+
  
 +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 Cedar"+  *  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 tap water to remove impurities. Cool it down and add the other ingredients. Fill in a perfume bottle. Spray the water directly into the guest's mouth, a few squirts per person.+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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   * 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 the fridge and warm up just before serving.
-Reserve in separate containers.+
  
  
 For the soil For the soil
  
-  * 4 tablespoons of hazelnut puree (a handful of hazelnuts, roasted on 160ºC for 20 mins blended into puree while still warm) +  * 4 tablespoons of hazelnut and almond puree (a handful of hazelnuts and almonds, roasted on 160ºC for 20 mins blended into puree while still warm)
   * 2 tablespoons all-purpose flour   * 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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   * 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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   * sliver of grated ginger   * 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
-  * 1 cup bread crumbs+ 
 +  * 1 cup bread crumbs (2/3 pumpernickle bread, 1/3 crackers) 
 +  * pinch of salt
   * 50g of butter   * 50g of butter
 +  * a dollop of Creme d'Issigny (or sour cream)
  
-Mix all ingredients, add beaten egg-whites at the end. Form balls and steam in the bamboo steamer for about 7-10 minutes. In the mean time melt the butter and add bread-crumbs. Stir until golden brown and crunchy. Take the dumplings out of the steamer and cover in a dusting of breadcrumbs. Serve with cold sour cream.+Mix all ingredients, add beaten egg-whites at the end. Form balls and steam in the bamboo steamer for about 7-10 minutes. In the mean time melt the butter and add bread-crumbs. Stir until golden brown and crunchy. We had sifted the breadcrumbs, used the coarse crumbs under the dumpling, fine on top. Take the dumplings out of the steamer and cover in a dusting of breadcrumbs. Serve with cold smoked Creme D'Issigny and warm tomato jam.
  
  
 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' from Croatia and try again...
 +  * 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 oil +  * teaspoon of mild olive oil (able to withstand heat) 
-  * 1/2 teaspoon of butter+  * 1 clove of smoked garlic 
 +  * handful of seitan (we used [[http://vg-zone.net/2010/05/09/seitan-gourmet-grill-lima/|Seitan Gourmet Grill]])
   * cedar grill wraps   * cedar grill wraps
   * butcher's twine   * butcher's twine
 +  * a splash of red wine
 +  * water to cover the wraps
   * salt & pepper to taste   * salt & pepper to taste
  
-Chop the herbs finely. Warm oil and butter, whisk to combine. Mix in the herbs, salt and pepper. Place a mix of mushrooms of the wrap, pour the herb mixture, tie with butcher's twine. Smoke in the Green Egg for 10 minutes.+Chop the herbs finely, add salt and pepper. Brush the mushrooms to remove sand and grit, marinate in the 2/3rds of herb mixture. Add the olive oild to the remaining herb mixture. Chop seitan in 1/2cm small cubes and mix with the herb marinade. Marinate for a couple of hours. Soak the grill wraps and butcher's twine in a mixture of water and red wine for at least 10 minutes. Combine mushrooms and seitan. Divide them on 8 wraps. Wrap and tie with butcher's twine. Smoke in the Green Egg for 10 minutes.
  
 Mixed smoke Mixed smoke
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   * salt & pepper   * salt & pepper
   * coconut oil   * coconut oil
-  * olive oil+  * truffle oil
   * 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 purple potatoes in coconut oil with rosemary, salt and pepper for an hour. Place in alder bag and smoke in the oven for 1 hour. At the end combine both potatoes on a black plate and smoke for 1 minute with the smoking gun (Cherry wood). Serve under the smoking bell, with smoke still present. +Place purple potatoes in a red clay pot, mix with coconut oil, salt, pepper and rosemary and bake/smoke in the green egg on low heat for 2 hours. Marinate white potatoes in truffle oil with rosemary, thyme, salt and pepper for an hour. Place in alder bag and smoke in the oven for 1 hour. At the end combine both potatoes on a black plate and smoke for 1 minute with the smoking gun (hickory wood). Serve under the smoking bell, with smoke still present. 
  
 Soft smoke 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, or assam tea)+  * teaspoon of black tea (organic English Breakfast or Assam tea)
   * 1/2 teaspoon honey   * 1/2 teaspoon honey
  
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 Spinach and herbs Spinach and herbs
-200g baby spinach leaves +  * 200g organic spinach leaves 
-handful of parsley leaves +  * handful of parsley leaves 
-salt and pepper +  * salt and pepper 
-sprinkle of lemon juice+  * sprinkle of lemon juice
  
-Rinse the spinach and leaves thoroughly to remove all the dirt. Steam the parsley for 1 minute in 4 tablespoons of tea emulsion. Then add the spinach and the remaining emulsion, steam for a further few minutes until wilted and season to taste. Take the spinach out, cool it down and reduce the emulsion into a syrup, let it cool. Add lemon juice to taste. Mix spinach and emulsion at the end.  +Rinse the spinach and parsley thoroughly to remove all the dirt. Steam the parsley for 1 minute in 4 tablespoons of tea emulsion. Then add the spinach and the remaining emulsion, steam for a further few minutes until just wilted and season to taste. Take the spinach out, cool it down and reduce the emulsion into a syrup, let it cool. Add lemon juice to taste. Mix spinach and emulsion at the end.  
  
  
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   * 12 celery sticks (about 20cm long)   * 12 celery sticks (about 20cm long)
   * a splash of lemon juice (to prevent oxydising)   * a splash of lemon juice (to prevent oxydising)
-  * a bunch of parsley+  * 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.+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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   * 2 vanilla sugars   * 2 vanilla sugars
   * 20g white sugar   * 20g white sugar
-  * 25ml rum and laphroaig mixture+  * 25ml rum and Laphroaig (10) mixture
   * 4 marron glace   * 4 marron glace
   * a bit of sweet cream   * a bit of sweet cream
  
-Boil chestnuts and peel them. Steam peeled chestnuts over 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, smoke it together with cream in milky oolong tea and add the bits to the puree. Whip the cream until ferm. Serve warm, whipped cream optional. +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. 
  
    
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-  * 120 ml espresso or very strong coffee, at room temperature +  * 150 ml espresso or very strong coffee, at room temperature 
-  * 60 ml rhum & laphroaig mixture+  * 60 ml rum & Laphroaig PX mixture
   * 2 teaspoons vanilla powder   * 2 teaspoons vanilla powder
   * 3 large egg yolks   * 3 large egg yolks
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   * 225 g mascarpone cheese    * 225 g mascarpone cheese 
   * 3 egg whites   * 3 egg whites
-  * 18 to 20 Savoiardi Italian ladyfingers +  * 26 Savoiardi, Italian ladyfingers 
-  * 30 g raw cocoa powder for dusting  +  * 30 g raw cocoa powder  
-  * 2 cloves of honey fermented, caramelised, smoked garlic+  * 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.
  
-Combine espresso (or coffee), 2 tablespoons spirits, vanilla extract and a tablespoon of sugar in a wide, small 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.  
- +
-Caramelise garlic with a bit of the sugar on low heat until transparent. Set aside.+
  
 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). 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).
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 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. 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.
  
-Assemble Tiramisu+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.
  
-    Dip half of the ladyfingers very quickly into the coffee, and line the bottom of a square dish. Spoon half of the mascarpone filling over the lady fingers and spread into an even layer, sprinkle with garlic. Then dip the remaining ladyfingers very quickly into the coffee and arrange a second layer over filling. Spoon remaining mascarpone mixture over ladyfingers. Dust with cocoa powder. Cover with plastic wrap and refrigerate at least 6 hours. Leave out at room temperature about 20 minutes before serving. +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 ==== 
  
-  * 3 large quinces+  * 2 large quinces
   * 1l port wine   * 1l port wine
-  * 1 orange+  * 1 orange (zest and juice) 
 +  * a few cloves 
 +  * teaspoon of allspice
  
  
-Slice quinces in at least 4 parts. Poach quinces in wine, orange juice and orange peel until soft, but not falling apart. Reduce the juice until becomes a syrup, pour over quinces and reserve in the fridge.+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 ==== 
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 ==== Whiskey & Cigars ====  ==== Whiskey & Cigars ==== 
  
 +  * 1 part Rye Whiskey
 +  * 2/5 part Punt e Mes
 +  * dash of Angostura Bitters
 +  * Branch from a cherry tree
 +  * 1 cigar
 +
 +
 +Break cherry branch into small 4-5 cm pieces. De-bark the sticks. Smoke with cigar leaves using the Smoking Gun for a few minutes. Pour all other ingredients in a cocktail shaker and shake with smoked ice (see recipe above). Serve with smoke cherry 'stalk'.
  
  
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   * milky oolong   * milky oolong
   * shincha wakama with yuzu peel   * shincha wakama with yuzu peel
 +
 +
 +
 +----
  
  
  • open_sauces/smoke_vapour_recipes.txt
  • Last modified: 2023-05-08 11:40
  • by nik