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--- open_sauces:smoke_vapour_recipes [2013-11-23 11:12] – maja
+++ open_sauces:smoke_vapour_recipes [2013-12-03 17:08] – [A selection of smoked fudge and caramels] alkan
@@ Line 6: / Line 6: @@
+==== 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 ====
@@ Line 30: / Line 41: @@
   *  apple wood chips
-for smoked glue:
+for smoked glue
   *  dijon mustard with grilled spices
   *  smoked sun-dried tomatoes
@@ Line 58: / Line 69: @@
 ==== 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 ====
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 ==== Atlantic cedar smoke ====
   *  2 japanese-style incense sticks "Atlas Cedar"
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   *  thyme essential oil (edible!)
   *  wasabi (freshly ground or in paste)
@@ Line 144: / Line 172: @@
 ==== 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 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 ===
+Light one stick of [[http://www.cieldazur.fr/fr/plantes/gamme_comp.php?cat=12#Citronnelle|Citronelle Incense]] a few minutes before people arrive.
 ==== Tea sorbet ====
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 ==== 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 teaspoons of salt
@@ Line 257: / Line 313: @@
   * 1/2 teaspoon baking powder
   * 2 beaten egg-whites
+  * a dollop of Creme d'Issigny (or sour cream) for serving
-  * 1 cup bread crumbs (2/3 pumpernickle bread, 1/3 crackers)
+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>
-  * pinch of salt
-  * 50g of butter
+  * 1 cup bread crumbs
-  * a dollop of Creme d'Issigny (or sour cream)
+    * 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 smoked tomato jam.
+For the smoked tomato Jam:
+  * 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
+  * saffron
+  * cherry wood smoking chips
-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.
+Smoke tomatoes, garlic and onion with smoking gun for 3 minutes or home smoker for 20 minutes. Place in a baking tray and combine with chili, cinnamon, orange water, and saffron in a baking tray. Cook in the oven at 180° for 20-30 minutes till the skin of the tomatoes begins to peel off. Peel the tomatoes, blend with the rest of the ingredients with electric mixer. Add salt and pepper if needed.
-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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 ==== A selection of smoked fudge and caramels ====
+== Fudge with smoked sea salt and smoked vanilla ==
+  * 150 g dark chocolate broken in pieces
+  * 100 g marshmallows
+  * 400 g condensed sweet milk
+  * 100 g brown sugar
+  * 125 g butter
+  * smoked sea salt
+  * 1 vanilla stalk smoked on maple wood chips
+Combine butter, sugar, marshmallows and condensed milk in a heavy-based pan over gentle heat, letting everything melt while stirring. Then boil the mixture for about 8 minutes, stirring constantly. Remove from heat, stir in chocolate, salt and vanilla seeds. Spread the mixture into a square container. Let it cool, then put in the fridge overnight. Cut into square pieces before serving.
+== Caramel with smoked walnuts ==
+(from //Chocolate: 100 Everyday Recipes,// by Parragon Books)
+For the crisp pastry:
+  * 175 g flour
+  * 125 g butter
+  * 4 spoons brown sugar
+For the caramel:
+  * 55 g butter
+  * 4 spoonfuls brown sugar
+  * 400 g sweetened condensed milk
+  * walnuts smoked on the hickory wood chips with the smoking gun
+For the pastry, combine the flower and butter in a large bowl. Work it with you fingers till crumbs start to form. Add sugar and a spoonful of cold water and mix well to produce a thick dough. Cover the dough evenly across the bottom of a greased baking tray, pricking here and there with a fork. Bake in the oven at 190° for about 20 minutes, then let cool. In the meantime melt the butter, sugar and milk in a cooking pan while stirring constantly. Cook for another 8-10 minutes till the mixture starts to separate from the sides of the pan. Pour the caramel evenly over the baked pastry base and let cool. Cut into different forms and decorate with the smoked walnuts.
 ==== Whiskey & Cigars ====
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 Aardappelen in algenpoeder
   * 4 aardappelen (la bonotte)
   * 100g boter
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 ----
-kruidenmayonnaise
+Kruidenmayonnaise
   * 75g eigeel
   * 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)
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 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
   * 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 )
-===== Tiramisu recipe =====
+==== Tiramisu recipe ====
 based on http://www.inspiredtaste.net/23599/tiramisu-recipe/#ixzz2l2Ai63ao