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open_sauces:smoke_vapour_recipes [2013-11-23 10:36] – [Herbal water] majaopen_sauces:smoke_vapour_recipes [2013-12-02 15:49] – [Nutty crackers and steamed orange syrup] maja
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 +==== Smoked potato skins ====
  
 +  * 2 white potatoes
 +  * salt
 +  * sunflower oil for frying
 +  * paper kitchen towel
 +  * smoking gun or home smoker
 +  * smoking chips (oak and maple)
  
-==== Smoked Potato Skins ====+Peel potatoes into long strips with a potato peeler, then let them lie on a paper towel for a few minutes. Smoke the strips in the smoker for a maximum of 10 minutes, or with the smoking gun for 3 minutes. Lay them on the paper towel again. Heat up frying oil in a pan and fry the strips a few at a time till crisp and golden brown. Place them back onto the paper towel and sprinkle with salt. (If you don't want to serve them right a way, wait till the peel cools and set aside in an airtight container until needed, but no longer than a few days.)
  
 +==== Smoked quail eggs with herbal mayonnaise ====
 + 
 +  * 18 quail eggs
 +  * black tea
 +  * smoking gun
 +  * apple wood chips for smoking
 +  * For the mayonnaise
 +  * 2 chicken egg yolks
 +  * 1 teaspoon mustard
 +  * 1 spoon lemon juice
 +  * salt
 +  * ~ 250 ml peanut oil
 +  * handful fresh parsley and fennel steamed for a few minutes
  
 +Cook the quail eggs over a small flame for 2 minutes after the water boils. In the meantime smoke the tea with the smoking gun for 3 minutes then leave under the smoking bell. Add the smoked tea to the saucepan with the eggs. Simmer for 2 minutes longer then let it stand for another 10 minutes. Strain out 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 cut in half with the herbal mayonnaise.
  
 +For the mayonnaise: Place the two egg yolks, mustard, lemon juice and a pinch of salt in the kitchen robot or blender. While blending, add a small stream of oil continuously till the mayonnaise becomes thick and fluffy. Then add the steamed herbs and blend for another minute.
  
-==== Smoked Quail Eggs ==== 
- 
-  *  12 quail eggs 
-    * smoked black tea 
-  *  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]])) 
- 
-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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   *  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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 ==== Nutty crackers and steamed orange syrup ==== ==== Nutty crackers and steamed orange syrup ====
  
 +Steamed carrot and orange syrup
 +
 +  * 3 carrots
 +  * 3 oranges
 +  * 1 bullion cube
 +  * salt and pepper
 +  * fresh coriander
 +
 +Steam three peeled uncut carrots over water infused with orange peel for about 20 minutes. Blend the carrots and the juice of the three oranges with an electric mixer. Strain, then simmer for about 30 minutes over a low flame till the mixture becomes thick and syrupy. Season with salt, pepper and freshly chopped coriander.
 +
 +
 + Crackers with smoked pistachios (from an old //Australian Women's Weekly// magazine) 
 +
 +  * 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 golden brown.
  
 ==== Sparkling water with smoked Ice cubes ==== ==== Sparkling water with smoked Ice cubes ====
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 ==== Atlantic cedar smoke ==== ==== Atlantic cedar smoke ====
- 
  
   *  2 japanese-style incense sticks "Atlas Cedar"   *  2 japanese-style incense sticks "Atlas Cedar"
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   *  thyme essential oil (edible!)   *  thyme essential oil (edible!)
   *  wasabi (freshly ground or in paste)   *  wasabi (freshly ground or in paste)
- 
  
  
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 +  * 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 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 everything. 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, then place the frozen soup into the sieve. Let it slowly strain through the cheesecloth as it defrosts. Warm before serving and add seasoning if needed.
  
-=== Silent convivium ===+ 
 + 
 +===== Silent convivium =====
  
 ==== Tea sorbet ==== ==== Tea sorbet ====
  
  
-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 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. 
  
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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/cottage cheese+  *  500 g Russian fresh cheese 
 +  *  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' from Croatia, perhaps these dumplings cannot be steamed but must be boiled.... NOTE: I tried making the dumplings using the same ingredients from S&V a few days later with the recipe above and they worked MUCH better. 
 + 
 +<del>  * 250g eastern European quark/cottage cheese
   * 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 +  * a dollop of Creme d'Issigny (or sour cream) for serving
-  * 50g of butter+
  
-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. </del> 
 + 
 +  * 1 cup bread crumbs  
 +    * 2/3 pumpernickel bread  
 +    * 1/3 wheat crackers 
 +    * pinch of salt 
 +    * 50g of butter 
 + 
 +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. 
 + 
 + 
 + 
 + 
 +Serve with cold smoked Creme D'Issigny and warm tomato jam.
  
  
 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 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. 
  
  
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 Aardappelen in algenpoeder Aardappelen in algenpoeder
 +
   * 4 aardappelen (la bonotte)   * 4 aardappelen (la bonotte)
   * 100g boter   * 100g boter
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 ---- ----
  
-kruidenmayonnaise+Kruidenmayonnaise 
   * 75g eigeel   * 75g eigeel
   * 45g kruidenazijn   * 45g kruidenazijn
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 ---- ----
  
-gestoomde eidooier+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) 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)
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 Shake over ice, strain into a wine glass. (via "The Tippling Club") Shake over ice, strain into a wine glass. (via "The Tippling Club")
  
-====Ode to Bax Beet Pinot====+==== Ode to Bax Beet Pinot ==== 
   * 2 cl Fernet Branca   * 2 cl Fernet Branca
   * 3 cl Malt syrup (add 1 part hot water to two parts Malt Syrup mix and cool)   * 3 cl Malt syrup (add 1 part hot water to two parts Malt Syrup mix and cool)
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 (A variation from http://www.ginhound.com/2013/04/beet-beet-mixology-monday.html ) (A variation from http://www.ginhound.com/2013/04/beet-beet-mixology-monday.html )
  
-===== Tiramisu recipe =====+==== Tiramisu recipe ====
  
 based on http://www.inspiredtaste.net/23599/tiramisu-recipe/#ixzz2l2Ai63ao based on http://www.inspiredtaste.net/23599/tiramisu-recipe/#ixzz2l2Ai63ao
- 
  • open_sauces/smoke_vapour_recipes.txt
  • Last modified: 2023-05-08 11:40
  • by nik