Differences

This shows you the differences between two versions of the page.

Link to this comparison view

Both sides previous revision Previous revision
Next revision		 Previous revision
Next revisionBoth sides next revision
open_sauces:smoke_vapour_recipes [2013-11-23 11:15] – [Smoked Potato Skins] majaopen_sauces:smoke_vapour_recipes [2013-12-02 15:49] – [Nutty crackers and steamed orange syrup] maja
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.)
- +
-  * 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 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
  
-==== Smoked Quail Eggs ====+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.
  
-  *  12 quail eggs +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 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 ====
Line 36: Line 41:
   *  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
Line 64: Line 69:
 ==== 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 ====
Line 91: Line 115:
  
 ==== Atlantic cedar smoke ==== ==== Atlantic cedar smoke ====
- 
  
   *  2 japanese-style incense sticks "Atlas Cedar"   *  2 japanese-style incense sticks "Atlas Cedar"
Line 134: Line 157:
   *  thyme essential oil (edible!)   *  thyme essential oil (edible!)
   *  wasabi (freshly ground or in paste)   *  wasabi (freshly ground or in paste)
- 
  
  
Line 151: Line 173:
 ==== 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 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 ====
Line 255: Line 291:
 ==== 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
Line 263: Line 311:
   * 1/2 teaspoon baking powder   * 1/2 teaspoon baking powder
   * 2 beaten egg-whites   * 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 +
-  * a dollop of Creme d'Issigny (or sour cream)+
  
-Mix all ingredients, add beaten egg-whites at the end. Form balls and steam in the bamboo steamer for about 7-10 minutes. In the mean time melt the butter and add bread-crumbs. Stir until golden brown and crunchy. 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.+  * 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.
  
  
Line 275: Line 332:
  
  
-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...+
  
  
Line 768: Line 821:
  
 Aardappelen in algenpoeder Aardappelen in algenpoeder
 +
   * 4 aardappelen (la bonotte)   * 4 aardappelen (la bonotte)
   * 100g boter   * 100g boter
Line 776: Line 830:
 ---- ----
  
-kruidenmayonnaise+Kruidenmayonnaise 
   * 75g eigeel   * 75g eigeel
   * 45g kruidenazijn   * 45g kruidenazijn
Line 793: Line 848:
 ---- ----
  
-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)
Line 809: Line 864:
 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)
Line 820: Line 876:
 (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