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open_sauces:smoke_vapour_recipes [2013-11-23 10:34] – [Atlantic cedar smoke] maja | open_sauces:smoke_vapour_recipes [2013-12-02 11:10] – alkan | ||
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- | ==== Smoked | + | ==== Smoked |
+ | * 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. | ||
- | ==== Smoked Quail Eggs ==== | ||
- | * 12 quail eggs | + | ==== Smoked quail eggs ==== |
- | * smoked black tea | + | |
- | * pinch of smoked salt flakes | + | * 12 quail eggs |
- | * pepper | + | * smoked black tea |
- | * herbal mayonnaise | + | * pinch of smoked salt flakes |
+ | * pepper | ||
+ | * herbal mayonnaise | ||
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]])) | 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]])) | ||
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* apple wood chips | * apple wood chips | ||
- | for smoked glue: | + | for smoked glue |
* dijon mustard with grilled spices | * dijon mustard with grilled spices | ||
* smoked sun-dried tomatoes | * smoked sun-dried tomatoes | ||
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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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* 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 160ºC 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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* 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. | ||
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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 ==== | ||
- | * 250g eastern European quark/ | + | |
+ | * 3 egg yolks | ||
+ | * 1 Tbsp butter | ||
+ | * 6 Tbsp semolina | ||
+ | * 2 Tbsp flour | ||
+ | * 1 Ts salt | ||
+ | * 1 Ts baking powder (not needed if using self-raising flour) | ||
+ | |||
+ | Mix all ingredients. If the mixture is too crumbly, add a bit of remaining egg-whites (slowly, 3 might make the mixture too liquid). Leave the dough to rest for 15-20 minutes. Steam for 10 minutes at 100C. | ||
+ | |||
+ | At Smoke & Vapour we used the recipe below, but it wasn't satisfactory. The balls collapsed in the steamer to a relatively flat cake. This needs further experimentation (recipe above, use only egg yolks, use self raising flour instead of baking powder, get 'ostro brasno' | ||
+ | |||
+ | < | ||
* 2 egg yolks | * 2 egg yolks | ||
* 2 teaspoons of salt | * 2 teaspoons of salt | ||
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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 | + | |
- | * 50g of butter | + | |
+ | Mix all ingredients, | ||
+ | |||
+ | | ||
+ | * 2/3 pumpernickel bread | ||
+ | * 1/3 wheat crackers | ||
+ | * pinch of salt | ||
+ | | ||
+ | |||
+ | Dry pumpernickel bread overnight, or in the oven. Break into small pieces and toast. Blend in the kitchen blender together with the crackers. Sieve to get smooth and rough crumbs. Reserve separately. Just before serving, melt the butter in a frying pan and fry the bread crumbs until they become crispy. | ||
+ | |||
+ | |||
- | Mix all ingredients, | + | Serve with cold smoked Creme D' |
For the smoked tomato jam: | For the smoked tomato jam: | ||
+ | |||
+ | |||
+ | |||
+ | |||
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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 |
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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 | + | * 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 | + | 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 | + | * 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 | + | * 30 g raw cocoa powder |
- | * 2 cloves of honey fermented, caramelised, | + | * 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 a tablespoon of sugar in a wide, small bowl. | + | 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 transparent. | + | Caramelise garlic with a bit of the sugar on low heat until soft and transparent. |
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, | + | In small bowls spoon 1 part of the Savoiardi mixture on the bottom |