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| open_sauces:smoke_vapour_recipes [2013-12-05 16:41] – [Smoke gradients with forest mushrooms] maja | open_sauces:smoke_vapour_recipes [2013-12-11 13:08] – alkan | ||
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| Smoke & Vapour recipes | Smoke & Vapour recipes | ||
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| ===== Arrival & Descent ===== | ===== Arrival & Descent ===== | ||
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| - | //The guests arrive, take off their coats, mill and chat at the entrance to the space. On a low table there is a glass bowl with mixed herbs and flowers for people to wash their hands. The kneel on the ' | ||
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| ==== Smoked potato skins ==== | ==== Smoked potato skins ==== | ||
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| * 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 to absorb moisture. Smoke the strips in the stove smoker for a maximum of 10 minutes. Alternatively, | + | Peel potatoes into long strips with a potato peeler, then let them lie on a paper towel for a few minutes to absorb moisture. Smoke the strips in the stove smoker for a maximum of 10 minutes. Alternatively, |
| ==== Smoked quail eggs with herbal mayonnaise ==== | ==== Smoked quail eggs with herbal mayonnaise ==== | ||
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| * 18 quail eggs | * 18 quail eggs | ||
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| Smoke the tea leaves with the smoking gun for 3 minutes then leave under the smoking bell for another 10. Bring water to the boil (enough to cover the eggs) in a small pot. Add the quail eggs and boil over a small flame for 2 minutes. Add the smoked tea to the saucepan with the eggs. Simmer for 2 minutes longer then let it stand for another 10 minutes. Strain off 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 in the shell, cut in half, sprinkled with smoked salt and the herbal mayonnaise. | Smoke the tea leaves with the smoking gun for 3 minutes then leave under the smoking bell for another 10. Bring water to the boil (enough to cover the eggs) in a small pot. Add the quail eggs and boil over a small flame for 2 minutes. Add the smoked tea to the saucepan with the eggs. Simmer for 2 minutes longer then let it stand for another 10 minutes. Strain off 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 in the shell, cut in half, sprinkled with smoked salt and the herbal mayonnaise. | ||
| - | NOTE: do not peel the eggs, the shell is edible and has absorbed the taste of the smoke and tea. | + | NOTE: Do not peel the eggs, the shell is edible and has absorbed the taste of the smoke and tea. |
| // | // | ||
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| * handful of fresh parsley and fennel steamed for a few minutes | * handful of fresh parsley and fennel steamed for a few minutes | ||
| - | Place the two egg yolks, mustard, lemon juice and a pinch of salt in the blender or mixer. While blending, pour the oil slowly and continuously in a thin stream till the mayonnaise becomes thick and fluffy. Then add the steamed herbs and blend for another minute. Reserve in the fridge, in an airtight container. | + | Place the two egg yolks, mustard, lemon juice and a pinch of salt in a blender or mixer. While blending, pour the oil slowly and continuously in a thin stream till the mayonnaise becomes thick and fluffy. Then add the steamed herbs and blend for another minute. Reserve in the fridge in an airtight container. |
| ==== Peppers in granular dust ==== | ==== Peppers in granular dust ==== | ||
| + | < | ||
| //Dukkah dust// | //Dukkah dust// | ||
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| * handful of hazelnuts | * handful of hazelnuts | ||
| * handful of almonds | * handful of almonds | ||
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| //Smoked glue// | //Smoked glue// | ||
| - | | + | |
| + | | ||
| * smoked sun-dried tomatoes | * smoked sun-dried tomatoes | ||
| * cherry wood chips | * cherry wood chips | ||
| - | Chop or grind sun-dried tomatoes | + | Chop or grind the sun-dried tomatoes |
| //Peppers// | //Peppers// | ||
| + | |||
| * 6 small sweet peppers | * 6 small sweet peppers | ||
| * apple wood chips | * apple wood chips | ||
| * popping sugar | * popping sugar | ||
| - | + | Cut the peppers in half (if they are as small as the ones we used; otherwise | |
| - | Cut the peppers in half (if they are as small as the ones we used, otherwise | + | |
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| //Steamed carrot and orange syrup// | //Steamed carrot and orange syrup// | ||
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| * 3 carrots | * 3 carrots | ||
| * 3 oranges | * 3 oranges | ||
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| * fresh coriander | * 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 to reduce | + | 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 to condense |
| + | < | ||
| //Crackers with smoked pistachios// | //Crackers with smoked pistachios// | ||
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| * 250 g peeled pistachios smoked with apple wood with smoking gun | * 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 crisp and golden brown. | + | 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 crisp and golden brown. Serve with orange and carrot syrup. |
| - | + | ||
| - | Serve with orange and carrot syrup. | + | |
| ==== Sparkling water with smoked Ice cubes ==== | ==== Sparkling water with smoked Ice cubes ==== | ||
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| * 1 litre sparkling water (or use a soda maker to carbonate plain water) | * 1 litre sparkling water (or use a soda maker to carbonate plain water) | ||
| * 1 litre still water | * 1 litre still water | ||
| - | * Cherry | + | * cherry |
| - | Pour the sparkling or filtered tap water into a bottle. Insert the tube from the smoking gun into the bottle (try to seal it completely so not much smoke goes out). Smoke the water with cherry wood chips for about a minute. Close the water bottle with an airtight lid. Shake well, several times over the next 30 minutes. Pour the water into ice cube moulds and freeze overnight. The smoky taste is quite light and only becomes apparent as the ice cubes start melting. | + | Pour the sparkling or filtered tap water into a bottle. Insert the tube of the smoking gun into the bottle (try to seal it completely so not much smoke goes out). Smoke the water with cherry wood chips for about a minute. Close the water bottle with an airtight lid. Shake well, several times over the next 30 minutes. Pour the water into ice cube moulds and freeze overnight. The smoky taste is quite light and only becomes apparent as the ice cubes start melting. |
| - | ==== Smoky Mate ==== | + | ==== Smoky mate ==== |
| - | * 1/2 l boiling water | + | * 1/2 litre boiling water |
| - | * 2 teaspoons yerba mate (cold smoke dried) | + | * 2 teaspoons yerba mate (cold, smoke-dried) |
| * splash of lemon (to taste) | * splash of lemon (to taste) | ||
| * a few slices of ginger (to taste) | * a few slices of ginger (to taste) | ||
| - | * agave syrup (we used one smoked over volcanic rocks in Oaxaca) | + | * agave syrup (we used some that was smoked over volcanic rocks in Oaxaca) |
| * mesquite wood chips | * mesquite wood chips | ||
| - | Wet the mate with cold water, strain. Add ginger and pour boiling water over the herbs. Infuse for 5-6 minutes. When it cools down a to about 50C add agave syrup and lemon to taste. Smoke the tea with mesquite chips using the smoking gun and reserve in the fridge. You can sparkle the tea if so desired //(Talk to Kate Rich about their DIY sparkler next time!)// | + | Wet the mate with cold water, strain. Add ginger and pour boiling water over the herbs. Infuse for 5–6 minutes. When it cools to about 50°C add agave syrup and lemon to taste. Smoke the tea with mesquite chips using the smoking gun and reserve in the fridge. You can sparkle the tea if so desired //(Talk to Kate Rich about their DIY sparkler next time!)// |
| ===== Solitary immersion ===== | ===== Solitary immersion ===== | ||
| - | //After half an hour of chatting and tasting, the head chef welcomes the guests and invites them to savour the evening and allow the hosts to take them through four ' | + | < |
| - | ==== Atlantic | + | ==== Atlas cedar smoke ==== |
| * 2 japanese-style incense sticks "Atlas Cedar" | * 2 japanese-style incense sticks "Atlas Cedar" | ||
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| ==== Cobblestones in fragrant steam ==== | ==== Cobblestones in fragrant steam ==== | ||
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| * 3 cobblestones (or other large stones) | * 3 cobblestones (or other large stones) | ||
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| ==== Algal reminiscences from forest and sea ==== | ==== Algal reminiscences from forest and sea ==== | ||
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| * 1 cup of sushi rice | * 1 cup of sushi rice | ||
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| ==== Steamed Tea ==== | ==== Steamed Tea ==== | ||
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| + | < | ||
| * gyokuro or matcha tea (steamed Japanese teas) | * gyokuro or matcha tea (steamed Japanese teas) | ||
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| ==== Smoked mussel consommé ==== | ==== Smoked mussel consommé ==== | ||
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| * 2 kg mussels | * 2 kg mussels | ||
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| Place all ingredients except tomatoes into a metal dish and pour La Chouffe over them. 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, | Place all ingredients except tomatoes into a metal dish and pour La Chouffe over them. 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, | ||
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| ===== Silent convivium ===== | ===== Silent convivium ===== | ||
| - | //The soup bowls remain warm for a while in the guests' | + | < |
| ==== Energising Smoke ==== | ==== Energising Smoke ==== | ||
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| //(inspired by the " | //(inspired by the " | ||
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| //Garden vegetables (' | //Garden vegetables (' | ||
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| * 500g flour | * 500g flour | ||
| * 300g water | * 300g water | ||
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| + | < | ||
| Preheat the oven to 220ºC. Mix the salt, flour and water into a dough, roll it out and use it to cover the celeriac (unpeeled). Bake in the oven for 20 minutes, then reduce the temperature to 160ºC and cook for another 35-45min, depending on the size. Leave to cool down, then store in the fridge overnight. The next day, break the crust (from the bottom is the easiest), peel the celeriac and slice it thinly on the mandoline. Reserve the slices in an airtight container. | Preheat the oven to 220ºC. Mix the salt, flour and water into a dough, roll it out and use it to cover the celeriac (unpeeled). Bake in the oven for 20 minutes, then reduce the temperature to 160ºC and cook for another 35-45min, depending on the size. Leave to cool down, then store in the fridge overnight. The next day, break the crust (from the bottom is the easiest), peel the celeriac and slice it thinly on the mandoline. Reserve the slices in an airtight container. | ||
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| * 1 teaspoon coconut oil | * 1 teaspoon coconut oil | ||
| * salt and pepper | * salt and pepper | ||
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| 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) | ||
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| * 1 part beetroot | * 1 part beetroot | ||
| - | * 1 part Punt Emes | + | * 1 part Punt e Mes |
| * 4/5 Fernet Branca / Averna | * 4/5 Fernet Branca / Averna | ||
| * dash of lime | * dash of lime | ||
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| ==== Quark dumpling with smoked tomato jam ==== | ==== Quark dumpling with smoked tomato jam ==== | ||
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| //(inspired by different home cooks from ex-Yugoslavia)// | //(inspired by different home cooks from ex-Yugoslavia)// | ||
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| ==== Smoke gradients with forest mushrooms ==== | ==== Smoke gradients with forest mushrooms ==== | ||
| - | < | + | < |
| //Strong smoke: Smoked mushroom wraps// | //Strong smoke: Smoked mushroom wraps// | ||
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| * teaspoon of mild olive oil (able to withstand heat) | * teaspoon of mild olive oil (able to withstand heat) | ||
| * 1 clove of smoked garlic | * 1 clove of smoked garlic | ||
| - | * handful of seitan (we used [[http://vg-zone.net/2010/05/09/ | + | * handful of seitan (we used [[http://en.limafood.com/en-gb/our-products/ |
| * cedar grill wraps | * cedar grill wraps | ||
| * butcher' | * butcher' | ||
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| //(after so much smoke, an antioxidant palate bath is needed!)// | //(after so much smoke, an antioxidant palate bath is needed!)// | ||
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| * 5 apples | * 5 apples | ||
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| ===== Sweet emergence ===== | ===== Sweet emergence ===== | ||
| - | // The doors to the kitchen are opened and it is announced that the dessert is served. The guests walk into the kitchen, where the dishes were prepared and presented. On the presentation table, still covered in notes and instructions the dessert spread is spiced with sound emanating from the table and around the room. Voices of the cooks from the speakers and the kitchen begin blending into an informal composition. The sounds of china and glassware, descriptions of desserts, instructions | + | < |
| ==== Smoked cheeses ==== | ==== Smoked cheeses ==== | ||
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| * Sainte Maure ash cheese (no need to smoke this one) | * Sainte Maure ash cheese (no need to smoke this one) | ||
| * hickory and apple smoking chips | * hickory and apple smoking chips | ||
| + | |||
| + | < | ||
| Use the smoking gun to smoke the Comte and Folie Bergere with the apple wood chips for 3 minutes. Smoke the goat Cheese and mozzarella with hickory wood chips with the smoking gun for 3 minutes. Leave the cheeses to stand under the glass bell until served. | Use the smoking gun to smoke the Comte and Folie Bergere with the apple wood chips for 3 minutes. Smoke the goat Cheese and mozzarella with hickory wood chips with the smoking gun for 3 minutes. Leave the cheeses to stand under the glass bell until served. | ||
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| * 2 vanilla sugars | * 2 vanilla sugars | ||
| * 20g white sugar | * 20g white sugar | ||
| - | * 18ml rum | + | * 18ml dark rum |
| - | * 10ml Laphroaig (10) | + | * 10ml Laphroaig (10yo) |
| * 4 marron glacé | * 4 marron glacé | ||
| * sweet cream to taste | * sweet cream to taste | ||
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| //(inspired by a traditional Italian recipe and flavour pairing techniques from molecular gastronomy)// | //(inspired by a traditional Italian recipe and flavour pairing techniques from molecular gastronomy)// | ||
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| * 150 ml espresso or very strong coffee, at room temperature | * 150 ml espresso or very strong coffee, at room temperature | ||
| - | * 60 ml rum & Laphroaig PX mixture | + | * 60 ml Zacapa Rum & Laphroaig PX 1:1 mix |
| * 2 teaspoons vanilla powder | * 2 teaspoons vanilla powder | ||
| * 3 large egg yolks | * 3 large egg yolks | ||
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| ==== Poached seasonal fruits ==== | ==== Poached seasonal fruits ==== | ||
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| //(inspired by a traditional dutch recipe for poached pears)// | //(inspired by a traditional dutch recipe for poached pears)// | ||
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| ==== A selection of smoked fudge and caramels ==== | ==== A selection of smoked fudge and caramels ==== | ||
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| == Fudge with smoked sea salt and smoked vanilla == | == Fudge with smoked sea salt and smoked vanilla == | ||
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| ==== Whiskey & Cigars ==== | ==== Whiskey & Cigars ==== | ||
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| + | < | ||
| * 1 part Rye Whiskey | * 1 part Rye Whiskey | ||
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| ---- | ---- | ||
| - | [[smoke_vapour]], | ||
| + | {{> | ||
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