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 21:24] – maja | open_sauces:smoke_vapour_recipes [2013-12-12 09:32] – maja | ||
|---|---|---|---|
| Line 1: | Line 1: | ||
| + | ====== Smoke & Vapour recipes ====== | ||
| - | Smoke & Vapour | + | Recipes for dishes that made up the [[smoke_vapour_menu|Smoke & Vapour |
| + | ==== Smoked quail eggs with herbal mayonnaise ==== | ||
| - | ===== Arrival & Descent ===== | + | * 18 quail eggs |
| + | * teaspoon of black tea leaves | ||
| + | * apple wood chips for smoking | ||
| + | < | ||
| + | |||
| + | 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. Add the smoked tea to the saucepan with the eggs. Simmer for 2 minutes longer then let it stand for another 10 minutes. Strain off the tea-infused water and wipe the eggs dry. Place them under the smoking bell and smoke for an extra 3 minutes with the smoking gun. Serve in the shell, cut in half, sprinkled with smoked salt and the herbal mayonnaise. | ||
| + | NOTE: Do not peel the eggs, the shell is edible and has absorbed the taste of the smoke and tea. | ||
| - | ==== Smoked Potato Skins ==== | ||
| + | // | ||
| + | * 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. | ||
| - | ==== Smoked Quail Eggs ==== | ||
| - | * 12 quail eggs | + | ---- |
| - | * pinch of smoked salt flakes | + | |
| - | * pepper | + | |
| - | * ? herb jus ? | + | |
| - | 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]])) | + | ==== Smoked potato skins ==== |
| - | Cut in 1/2 and smoke with [xxx] wood. Sprinkle | + | |
| + | * 2 white potatoes | ||
| + | * salt | ||
| + | * sunflower oil for frying | ||
| + | * paper kitchen towel | ||
| + | * smoking chips (oak and maple) | ||
| + | |||
| + | Peel potatoes into long strips | ||
| + | |||
| + | |||
| + | ---- | ||
| ==== 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 44: | Line 61: | ||
| * 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 in tiny pieces. Smoke with the smoking gun with apple wood, leave under the bell for about 15 minutes. Before serving combine the mustard with the smoked tomatoes. The glue should be easily ' | + | //Smoked glue// |
| - | Char peppers with 'flame thrower' | + | * Dijon mustard with grilled spices |
| + | * smoked sun-dried tomatoes | ||
| + | * cherry wood chips | ||
| + | |||
| + | 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 | ||
| - | * 1l sparkling | + | 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. |
| - | * 1l tap water | + | |
| - | * Cherry woodchips | + | |
| + | //Crackers with smoked pistachios// | ||
| - | Pour the filtered water in a bottle. | + | (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 | ||
| + | |||
| + | 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 ==== | ||
| + | |||
| + | 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 | ||
| + | |||
| + | Pour the sparkling or filtered | ||
| + | ---- | ||
| - | ==== Smoky Mate ==== | + | ==== Smoky mate ==== |
| - | * 1/2 l boiling water | + | * 1/2 litre boiling water |
| - | * 2 teaspoons yerba mate (cold smoke dried) | + | * 2 teaspoons yerba mate (cold, smoke-dried) |
| * 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 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 it. Infuse for 5-6 minutes. When it cools down a to about 50C add agave syrup and lemon 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 to about 50°C add agave syrup and lemon to taste. |
| - | ===== Solitary immersion ===== | + | ---- |
| + | ==== Atlas cedar smoke ==== | ||
| - | ==== Atlantic cedar smoke ==== | + | * 2 Japanese-style incense sticks "Atlas Cedar" |
| + | Light the incense ~10 minutes before guests arrive in the solitary space | ||
| - | * 2 japanese-style incense sticks " | + | ---- |
| - | + | ||
| - | Burn the incense ~10 minutes before guests arrive in the Solitary space | + | |
| ==== 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 | + | Boil tap water. Cool and filter to remove impurities. |
| + | ---- | ||
| ==== 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 100ºC. Leave to cool until luke warm. Divide the rice in 4 parts. Mix one part with dulse flakes, another part with icelandic moss, arctic salt and truffle oil, the third part with bush tomato, samphire and fleur de sel, the last part with a few drops of thyme oil (watch out it's very intense!) and add wasabi to taste. Make small cubes of each mixture. Serve in a row, perhaps with different seaweeds and/or raw samphire in between each cube. | ||
| + | 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 tea | + | ---- |
| - | * water at 70C | + | |
| - | Gyokuro: Infuse the tea for 2-3 minutes. | + | ==== Steamed |
| - | 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 | + | ---- |
| + | |||
| + | |||
| + | ==== 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 165: | Line 280: | ||
| * 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 172: | Line 287: | ||
| * 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 220ºC. Mix the salt, flour and water into a dough, roll it out and use it to cover the celeriac (unpeeled). Bake in the oven for 20 minutes, then reduce the temperature to 160ºC and cook for another 35-45min, depending on the size. Leave to cool down, then store in the fridge overnight. The next day, slice the celeriac thinly on the mandoline and reserve the slices. They' | ||
| + | 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 and cook for another 35--45 minutes, 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. | ||
| - | 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 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 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. | ||
| - | For the soil | ||
| - | * 4 tablespoons of hazelnut puree (a handful of hazelnuts, roasted on 160ºC 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 211: | Line 334: | ||
| - | Preheat oven to 180ºC. 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: | ||
| ==== Beetroot cocktail ==== | ==== Beetroot cocktail ==== | ||
| + | |||
| + | //(Inspired by the 'Bax Beet Pinot' of the Tippling Club)// | ||
| * 1 part beetroot | * 1 part beetroot | ||
| - | * 1 part Punt Emes | + | * 1 part Punt e Mes |
| * 4/5 Fernet Branca / Averna | * 4/5 Fernet Branca / Averna | ||
| * dash of lime | * dash of lime | ||
| Line 234: | Line 361: | ||
| * sliver of grated ginger | * sliver of grated ginger | ||
| + | // | ||
| - | ==== Quark dumpling with smoked tomato jam ==== | + | * 1 part beetroot |
| + | * 1 part apple | ||
| + | * a hint of ginger | ||
| - | * 250g eastern European quark/ | + | Juice, mix and shake. |
| - | * 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, | + | ---- |
| + | ==== Quark dumpling with smoked tomato jam ==== | ||
| - | For the smoked tomato jam: | + | < |
| + | //(Inspired by various home cooks from ex-Yugoslavia)// | ||
| + | * 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) | ||
| - | ==== Smoke gradients with forest mushrooms ==== | + | 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. |
| - | Strong smoke | + | //Bread crumbs// |
| - | * 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 to taste | + | |
| - | Chop the herbs finely. Warm oil and butter, whisk to combine. Mix in the herbs, | + | * 2/3 pumpernickel bread |
| + | * 1/3 wheat crackers | ||
| + | * pinch of salt | ||
| + | * 50 g of butter | ||
| - | Mixed smoke | + | 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. |
| - | * 12 small purple potatoes | + | |
| - | * 12 small white potatoes | + | |
| - | * 1 rosemary twig | + | |
| - | * salt & pepper | + | |
| - | * coconut oil | + | |
| - | * olive oil | + | |
| - | * 1 alder smoking bag | + | |
| - | Place white potatoes in a red clay pot, mix with olive oil, salt, pepper | + | Serve with rough bread crumbs on the bottom |
| - | Soft smoke | ||
| - | * spinach steamed in smoky tea | ||
| - | Tea emulsion | + | //Smoked tomato jam// |
| - | * 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 | + | * 200 g cherry tomatoes or plum tomatoes |
| + | * 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 | ||
| - | Spinach | + | Smoke tomatoes, garlic |
| - | 200g baby spinach leaves | + | |
| - | handful | + | |
| - | salt and pepper | + | |
| - | 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. | ||
| + | //Smoked cream// | ||
| - | Served with Tim Adam's Tempranillo | + | * 200 g Creme d'Isigny or sour cream |
| + | * maple wood chips | ||
| - | ==== Green antioxidants ==== | + | 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. |
| - | (after so much smoke, an antioxidant palate bath is needed!) | ||
| - | * 5 apples | + | //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 |
| - | * 12 celery sticks | + | |
| - | * a splash | + | |
| - | * a 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. | + | < |
| + | * 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, | ||
| - | ===== Sweet emergence ===== | + | Served with water infused with sweet basil seeds and a hint of stevia. |
| - | ==== Smoked cheeses ==== | + | ---- |
| - | * ash goat cheese (young) | + | ==== Smoke gradients with forest mushrooms ==== |
| - | * cherry woodchips | + | |
| - | * sheep cheese in wine leaves | + | |
| - | * apple woodchips | + | |
| - | * smoked aged cow cheese | + | |
| - | ==== Steamed smoked chestnuts ==== | + | < |
| - | * 1kg chestnuts | + | //Strong smoke: Smoked mushroom wraps// |
| - | * 500ml full milk | + | |
| - | * 2 vanilla sugars | + | |
| - | * 20g white sugar | + | |
| - | * 25ml rum and laphroaig mixture | + | |
| - | * 4 marron glace | + | |
| - | * a bit of sweet cream | + | |
| - | Boil chestnuts | + | * 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://en.limafood.com/ | ||
| + | * cedar grill wraps | ||
| + | * butcher' | ||
| + | * a splash of red wine | ||
| + | * water to cover the wraps | ||
| + | * salt an pepper | ||
| - | + | 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' | |
| - | ==== Smoked garlic tiramisu ==== | + | |
| + | //Mixed smoke: Smoked potatoes// | ||
| - | * 120 ml espresso or very strong coffee, at room temperature | + | * 12 small purple potatoes |
| - | * 60 ml rhum & laphroaig mixture | + | * 12 small white potatoes |
| - | * 2 teaspoons vanilla powder | + | * 1 rosemary twig |
| - | * 3 large egg yolks | + | * salt and pepper |
| - | * 50 g granulated sugar | + | * coconut oil |
| - | * 225 g mascarpone cheese | + | * truffle oil |
| - | * 3 egg whites | + | * 1 alder smoking bag |
| - | * 18 to 20 Savoiardi Italian ladyfingers | + | * hickory wood chips |
| - | * 30 g raw cocoa powder for dusting | + | |
| - | * 2 cloves of honey fermented, caramelised, | + | |
| + | 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. | ||
| - | Combine espresso (or coffee), 2 tablespoons spirits, vanilla extract | + | //Soft smoke: Tea and Spinach// |
| - | Caramelise garlic with a bit of the sugar on low heat until transparent. Set aside. | + | //(Inspired by " |
| - | 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). | + | //Tea emulsion// |
| - | 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. | + | |
| - | Assemble Tiramisu | + | * 25 g butter |
| + | * 10 g water | ||
| + | * pinch of yuzu powder | ||
| + | * pinch of nutmeg | ||
| + | * teaspoon of smoked black tea (organic English Breakfast or Assam tea) | ||
| + | * 1/2 teaspoon honey | ||
| - | Dip half of the ladyfingers very quickly into the coffee, | + | Remove |
| + | //Spinach and herbs// | ||
| - | ==== Poached seasonal fruits ==== | + | * 200 g organic spinach leaves |
| + | * handful of parsley leaves | ||
| + | * salt and pepper | ||
| + | * sprinkle of lemon juice | ||
| - | * 3 large quinces | + | 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. |
| - | * 1l port wine | + | |
| - | * 1 orange | + | |
| + | Served with Tim Adams' Tempranillo | ||
| - | 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. | + | ---- |
| - | ==== A selection of smoked fudge and caramels | + | ==== Green antioxidants |
| - | ==== Whiskey & Cigars ==== | + | < |
| + | * 5 apples | ||
| + | * 12 celery sticks (about 20cm long) | ||
| + | * a splash of lemon juice (to prevent oxidising) | ||
| + | * 1 bunch of curled leaf parsley | ||
| + | Juice apples and celery, add lemon juice and mix. Juice parsley stalks. Mix 2/3 apple and celery with 1/3 parsley juice. Sieve through a coarse tea strainer. Serve in shot glasses. | ||
| - | ==== Steamed coffee and green tea ==== | ||
| + | ---- | ||
| - | * milky oolong | ||
| - | * shincha wakama with yuzu peel | ||
| + | ==== Smoked cheeses ==== | ||
| - | ===== Inspirations ===== | + | * 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 | ||
| + | < | ||
| - | a collection of recipes that inspire | + | Use the smoking gun to smoke the Comte and Folie Bergere with the apple wood chips for 3 minutes. |
| + | ---- | ||
| - | ====Cheese dumplings==== | + | ==== Steamed chestnut puree ==== |
| - | * 500 g feta cheese | + | //(Inspired by a traditional Balkan recipe)// |
| - | * 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:// | + | * 1 kg chestnuts |
| + | * 500 ml full milk | ||
| + | * 2 vanilla sugars | ||
| + | * 20 g white sugar | ||
| + | * 18 ml dark rum | ||
| + | * 10 ml Laphroaig | ||
| + | * 4 marron glacé | ||
| + | * sweet cream to taste | ||
| - | ====Knedle sa sirom==== | + | 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 glacé. Serve with a splash of sweet cream and tiny cubes of marron glacé. |
| - | * 250gr sremskog sira | + | ---- |
| - | * 2 zumanca | + | |
| - | * 2 ravne kasicice soli | + | |
| - | * 2 kasike pavlake | + | |
| - | * 3 kasike griza | + | |
| - | * 5 kasika brasna | + | |
| - | * 2 snega od belanaca | + | |
| - | (via http:// | + | |
| + | ==== Smoked garlic tiramisu ==== | ||
| + | //(Inspired by a traditional Italian recipe, and flavour pairing techniques from molecular gastronomy)// | ||
| - | interesting celery potato dumplings: | + | < |
| - | steamed celery & potato, then boiled… | + | * 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 | ||
| - | (via http://www.yummly.com/ | + | Combine espresso, 2 tablespoons spirits, vanilla extract and 1 tablespoon of sugar in a bowl. |
| + | 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. | ||
| - | ====Kroppkakor==== | + | 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. |
| - | * 1 kg steamed potatoes | + | 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. |
| - | * 2 egg yolks | + | |
| - | * 1 1/4 cup all-purpose flour | + | |
| - | * (something for the hearty for the filling - sundried tomatoes, almonds, pine nuts, herbs?) | + | |
| - | **Procedure** | + | 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. |
| - | * Mash the potatoes. Put this on a breadboard and make a small pit in the middle. | + | ---- |
| - | * 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:// | + | ==== Poached seasonal fruits ==== |
| + | < | ||
| - | ====From Noma==== | + | //(Inspired by a traditional Dutch recipe for poached pears)// |
| - | **Smoked butter emulsion** | + | |
| + | | ||
| + | | ||
| + | | ||
| + | * teaspoon of allspice | ||
| - | * 100g water | ||
| - | * 250g butter | ||
| - | * 5g hay, finely chopped | ||
| - | Heat the water in a medium pan, cut the butter into pieces | + | Slice quinces in small parts. Poach quinces |
| - | **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 until completely dried and burned. Sieve the ashes, weigh out 45g and mix with the oil. | + | |
| - | **Hazelnut puree** | + | ==== A selection |
| - | + | ||
| - | * 125g hazelnuts | + | |
| - | * Roast on 160c for 20 mins blend into puree while still warm. | + | |
| - | + | ||
| - | + | ||
| - | **Smoked potatoes** | + | |
| - | * 8 small vitelote potatoes | + | |
| - | * 4 small white potatoes | + | |
| - | * 3 handfuls | + | |
| - | * 8g applewood chips | + | |
| - | * 200g water | + | |
| - | * 125g butter | + | |
| - | + | ||
| - | Preheat the oven to 160C. Rinse the unpeeled potatoes | + | |
| - | + | ||
| - | **Mushroom buillon** | + | |
| - | 750g white champignons | + | < |
| - | 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 | + | |
| - | -- | + | == Fudge with smoked sea salt and smoked vanilla == |
| - | **Celeriac | + | |
| - | * 1 whole celeriac | + | |
| - | * 120g icelandic moss | + | * 400 g condensed sweet milk |
| - | * 500g salt | + | * 100 g brown sugar |
| - | * 500g flour | + | * 125 g butter |
| - | * 300g water | + | * smoked sea salt |
| + | * 1 vanilla stalk smoked on maple wood chips | ||
| - | 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. | + | Combine butter, sugar, marshmallows |
| - | + | ||
| - | **Poached egg and dulse** | + | |
| - | * 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** | + | |
| - | * 30g apple balsamic vinegar | + | |
| - | * 25g mustard | + | |
| - | * 120g cold pressed mustard oil | + | |
| - | + | ||
| - | Mix the vinegar and mustard and emulsify the oil into the mix | + | |
| - | + | ||
| - | -- | + | |
| - | + | ||
| - | **Smoked quail eggs** | + | |
| - | + | ||
| - | * 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 with the hay and chips. | + | |
| - | + | ||
| - | Pickle | + | |
| - | * 200g water | + | |
| - | * 100g rose hip vinegar | + | |
| - | + | ||
| - | Mix the water and vinegar, pickle the eggs in this mixture | + | |
| - | + | ||
| - | Serving | + | |
| - | * Hay | + | |
| - | + | ||
| - | Cut the hay into short lengths and use it to fill the base of an oval serving dish. Make a small incision | + | |
| - | + | ||
| - | -- | + | |
| - | + | ||
| - | **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. | + | |
| - | + | ||
| - | -- | + | |
| - | + | ||
| - | Hay oil | + | |
| - | * 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) | + | |
| ---- | ---- | ||
| + | == Caramel with smoked walnuts == | ||
| - | Spinach steamed in tea | + | (from // |
| - | * Tea emulsion | + | //Crisp pastry// |
| - | * 250g butter | + | |
| - | * 100g water | + | |
| - | * 2.5g woodruff | + | |
| - | * 2.5g verbena | + | |
| - | * 1g black tea | + | |
| - | Remove the butter | + | * 175 g flour |
| + | * 125 g butter | ||
| + | * 4 spoons brown sugar | ||
| - | Spinach and herbs | + | //Caramel// |
| - | * 120g baby spinach leaves | + | |
| - | * 8g lovage leaves | + | |
| - | * 8g parsley leaves | + | |
| - | * salt and pepper | + | |
| - | Rinse the spinach and leaves thoroughly to remove all the dirt. Pull of the stems and discard. Steam the herbs for 1 minute in 4 tablespoons of tea emulsion. Then add the spinach and another spoonfull of emulsion, steam for a further 20 seconds and season to taste. Spread the mixture on a small sheet of baking (parchment) paper inside round cutters of approximately 80mm diameter. | + | |
| - | + | * 4 spoonfuls brown sugar | |
| - | Celery | + | * 400 g sweetened condensed milk |
| - | | + | |
| - | + | ||
| - | Peel the celery and remove any remaining fibrous strings. Cut horizontally into small pieces. | + | |
| - | + | ||
| - | Herbs and bread garnish | + | |
| - | * 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. | + | |
| - | + | ||
| - | 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 | + | |
| - | + | ||
| - | Serving | + | |
| - | + | ||
| - | 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. | + | |
| - | + | ||
| - | + | ||
| - | -- | + | |
| - | + | ||
| - | **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. | + | * walnuts smoked on the hickory wood chips with the smoking gun |
| - | Puree | + | For the pastry, combine the flower and butter |
| - | * 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 | + | ==== Whiskey & Cigars ==== |
| - | * 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 | + | < |
| - | Day 2: repeat the mixing procedure | + | * 1 part Rye Whiskey |
| + | * 2/5 part Punt e Mes | ||
| + | * dash of Angostura Bitters | ||
| + | * Branch | ||
| + | * 1 cigar | ||
| - | Serving | ||
| - | * 2g freshly pressed horseradish juice | ||
| - | * 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. | + | Break cherry branch into small 4--5 cm pieces. De-bark |
| - | |||
| - | |||
| - | ====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 | + | ==== Steamed coffee and green tea ==== |
| - | * 6 dunne plakken zuurdesembrood | ||
| - | Droog de plakken zuurdesembrood en vermaal ze tot broodkruim. Bak het kruim krokant | + | * milky oolong (milk-steamed oolong tea): infuse |
| + | * 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. | ||
| - | ---- | ||
| - | Aardappelen in algenpoeder | + | ==== Paan leaves ==== |
| - | * 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. | + | 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. |
| ---- | ---- | ||
| - | 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:// | ||
| - | |||
| - | ===== Tiramisu recipe ===== | ||
| - | |||
| - | based on http:// | ||
| + | {{> | ||
nik