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open_sauces:smoke_vapour_recipes [2013-12-02 12:46] – alkan | open_sauces:smoke_vapour_recipes [2013-12-02 12:50] – alkan | ||
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==== Smoked potato skins ==== | ==== Smoked potato skins ==== | ||
- | |||
- | Smoked potato skins | ||
* 2 white potatoes | * 2 white potatoes | ||
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* smoking chips (oak and maple) | * smoking chips (oak and maple) | ||
- | 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 paper towels | + | 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 ==== | + | ==== 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 | ||
- | * 12 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 |
- | * smoked black tea | + | |
- | * pinch of smoked | + | |
- | * pepper | + | |
- | * herbal mayonnaise | + | |
- | Boil the eggs for 2 minutes | + | 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. |
- | 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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==== 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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==== 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, | ||
- | === Silent convivium === | + | ===== Silent convivium |
==== Tea sorbet ==== | ==== Tea sorbet ==== |