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open_sauces:smoke_vapour_recipes [2013-12-05 18:34]
nik
open_sauces:smoke_vapour_recipes [2014-03-17 00:53] (current)
nik [Quark dumpling with smoked tomato jam]
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 +====== Smoke & Vapour recipes ======
  
-Smoke & Vapour recipes +Recipes for dishes that made up the [[smoke_vapour_menu|Smoke & Vapour Menu]]
- +
-===== Arrival & Descent ===== +
- +
-//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 'grass', while one of the chefs washes and dries their hands under a long table cloth. Drinks are served by a friendly barman. There is a choice: alcoholic and non-alcoholic, smoked and gaseous. The bite-sized finger food comes on sonic trays served by the gracious waiters and the two chefs. Soft sounds of crunching, popping and bubbling emerge from small speakers in the centre of the trays. Sounds of eating in and around the mouth mixing with chatter and whispers. Smoked potato skins and quail eggs, steamed syrup on a crunchy cracker, popping peppers, smoky water, bubbly wine and tea. //  +
- +
- +
-==== Smoked potato skins ==== +
- +
-<html><a href="http://www.flickr.com/photos/foam/11192934556/" title="131122-191741 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5482/11192934556_69bbe8a45e_n.jpg" width="320" height="213" alt="131122-191741"></a></html> +
- +
-  * 2 white potatoes +
-  * salt +
-  * sunflower oil for frying +
-  * paper kitchen towel +
-  * 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, use the smoking gun for 3 minutes. Lay them on the paper towel again. Heat up frying oil in a deep fryer or frying pan. 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 ==== ==== Smoked quail eggs with herbal mayonnaise ====
  
-<html><a href="http://www.flickr.com/photos/foam/11193107153/" title="131122-184558 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5481/11193107153_81c7cd35db_n.jpg" width="320" height="320" alt="131122-184558"></a></html><html><a href="http://www.flickr.com/photos/foam/11193003325/" title="131116-184800 by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7301/11193003325_b175d4cc48_n.jpg" width="320" height="227" alt="131116-184800"></a></html> 
-  
   * 18 quail eggs   * 18 quail eggs
   * teaspoon of black tea leaves   * teaspoon of black tea leaves
   * apple wood chips for smoking   * apple wood chips for smoking
 +
 +<html><a href="http://www.flickr.com/photos/foam/11193107153/" title="131122-184558 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5481/11193107153_81c7cd35db_n.jpg" width="320" height="320" alt="131122-184558"></a></html>
 + 
  
 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. 
  
 //Mayonnaise// //Mayonnaise//
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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 fridgein an airtight container.+Place the two egg yolks, mustard, lemon juice and a pinch of salt in 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.
  
 +
 +----
 +
 +==== Smoked potato skins ====
 +
 +
 +  * 2 white potatoes
 +  * salt
 +  * sunflower oil for frying
 +  * paper kitchen towel
 +  * 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 peel in the stove smoker for a maximum of 10 minutes. Alternatively, use the smoking gun for 3 minutes. Lay them on the paper towel again. Heat frying oil in a deep fryer or frying pan. Fry the peels 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.
 +
 +
 +----
  
 ==== Peppers in granular dust ==== ==== Peppers in granular dust ====
  
-<html><a href="http://www.flickr.com/photos/foam/10981726703/" title="L1007751 by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7364/10981726703_bf48e16d32_n.jpg" width="320" height="208" alt="L1007751"></a></html><html><a href="http://www.flickr.com/photos/foam/11192999883/" title="131122-192543 by _foam, on Flickr"><img src="https://farm3.staticflickr.com/2807/11192999883_788f451f2b_n.jpg" width="320" height="213" alt="131122-192543"></a></html>+<html><a href="http://www.flickr.com/photos/foam/11192999883/" title="131122-192543 by _foam, on Flickr"><img src="https://farm3.staticflickr.com/2807/11192999883_788f451f2b_n.jpg" width="320" height="213" alt="131122-192543"></a></html>
  
 //Dukkah dust// //Dukkah dust//
 +
   *  handful of hazelnuts   *  handful of hazelnuts
   *  handful of almonds   *  handful of almonds
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 //Smoked glue// //Smoked glue//
-  *  dijon mustard with grilled spices+ 
 +  *  Dijon mustard with grilled spices
   *  smoked sun-dried tomatoes   *  smoked sun-dried tomatoes
   *  cherry wood chips   *  cherry wood chips
  
-Chop or grind sun-dried tomatoes in tiny pieces. Smoke with the smoking gun using apple wood chips, leave under the bell for about 15 minutes. Before serving combine the mustard with the smoked tomatoes. The glue should be easily 'smearable', so go easy on the tomatoes they're also very salty, best to taste after adding a pinch, then decide how much more is needed. +Chop or grind the sun-dried tomatoes into tiny pieces. Smoke with the smoking gun using apple wood chips, leave under the bell for about 15 minutes. Before servingcombine the mustard with the smoked tomatoes. The glue should be easily 'smearable', so go easy on the tomatoes – they're also very salty, best to taste after adding a pinch, then decide how much more is needed.
  
 //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 into thin strips). Smoke the peppers with the smoking gun and apple wood for 2–3 minutes. Char the peppers on the 'skin' side using the kitchen 'flame thrower', or directly on the gas of the stove or wood fire, until the skin starts popping and charring. Briefly warm the inside of the peppers using the same technique. The inside of the pepper should still be rather crispy. Spread the smoked glue on the inside of the peppers and sprinkle generously with the dukkah. Just before serving, sprinkle a pinch of popping sugar on each pepper.
  
-Cut the peppers in half (if they are as small as the ones we used, otherwise in thin strips). Smoke the peppers with the smoking gun and apple wood for 2-3 minutes. Char the peppers on the 'skin' side with the kitchen 'flame thrower', directly on the gas of the stove or wood fire until the skin starts popping and charring. Briefly warm the inside of the peppers using the same technique. The inside of the pepper should still be rather crispy. Spread the smoked glue on the inside of the peppers and generously sprinkle with the dukkah. Just before serving, sprinkle a pinch of popping sugar on each pepper.+----
  
  
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 //Steamed carrot and orange syrup// //Steamed carrot and orange syrup//
 +
   * 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 until the mixture becomes thick and syrupy. Season with salt, pepper and freshly chopped 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 condense until the mixture becomes thick and syrupy. Season with salt, pepper and freshly chopped coriander.
- +
-<html><a href="http://www.flickr.com/photos/foam/11193130263/" title="131116-185624 by _foam, on Flickr"><img src="https://farm4.staticflickr.com/3711/11193130263_670837211c_n.jpg" width="320" height="213" alt="131116-185624"></a></html><html><a href="http://www.flickr.com/photos/foam/11192908384/" title="131122-192200 by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7378/11192908384_f9e81cc6fe_n.jpg" width="320" height="250" alt="131122-192200"></a></html>+
  
 //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 ====+Smoked ice surprises most palates. It doesn't smell smoked, but as it melts it releases the subtle smoky aroma that is only recognised as it reaches the back of the tongue.
  
   * 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 wood chips+  * cherry wood chips
  
-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 boiling water +  * 1/2 litre boiling water 
-  * 2 teaspoons yerba mate (cold smoke dried)+  * 2 teaspoons yerba mate (coldsmoke-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 56 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.
  
-===== 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 'movements'. One by one the guests are lead by the waiters into the solitary space. When seated, they receive a herbal water palate cleanser and are left to enjoy the dim lighting and incense smoke. Once everyone has taken their place, the lights go out, so that there are only twelve candles left. The guests receive a small warm round pebble in their hands and are encouraged to close their eyes. After a minute or two, three large cobble stones are brought to the room in rugged metal containers. Boiling water infused with essential oils is poured over the hot stones, filling the air with fragrant vapour and gentle sound of bubbling and hissing. The guests are left alone to sink deeper into the meditative atmosphere. After a few minutes, the first dish is served. Three rice cubes spiced with plant matter from the forest and the sea, Soft textures and tastes are punctuated with a salty zest of lemony raw samphire, all washed down with the fresh shadow grown gyokuro tea stalks. Next a warm broth is placed into the guests' hands. The hint of smoked mussels and beer lingers in clear warm water served in freshly baked bowls. All the while the sounds of water turning into steam emanate from tiny speakers spread on the ground and from a hurdy-gurdy plucked live somewhere far away...// +----
- +
-<html><a href="http://www.flickr.com/photos/foam/11192847204/" title="131122-193655 by _foam, on Flickr"><img src="https://farm4.staticflickr.com/3732/11192847204_db92e488ae_n.jpg" width="320" height="213" alt="131122-193655"></a></html>+
  
 ==== Atlas cedar smoke ==== ==== Atlas cedar smoke ====
  
-  *  2 japanese-style incense sticks "Atlas Cedar"+  *  2 Japanese-style incense sticks "Atlas Cedar"
  
-Light the incense ~10 minutes before guests arrive in the Solitary space+Light the incense ~10 minutes before guests arrive in the solitary space 
 + 
 +----
  
 ==== Herbal water ==== ==== Herbal water ====
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   *  1 dl boiled, cooled and filtered tap water   *  1 dl boiled, cooled and filtered tap water
   *  5 drops of sage flower water   *  5 drops of sage flower water
-  *  2-3 drops of mint water +  *  2--3 drops of mint water 
-  *  2-3 drops of lemon juice+  *  2--3 drops of lemon juice
  
-Boil tap water. Cool it down and filter to remove impurities. Add the other ingredients. Serve a mouthful in a small lab pipette. +Boil tap water. Cool and filter to remove impurities. Add the other ingredients. Serve a mouthful in a small lab pipette. 
  
 +----
  
 ==== Cobblestones in fragrant steam ==== ==== Cobblestones in fragrant steam ====
- 
-<html><a href="http://www.flickr.com/photos/foam/10875716924/" title="12A_0058 by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7306/10875716924_96147a1797_n.jpg" width="320" height="213" alt="12A_0058"></a></html> 
  
   *  3 cobblestones (or other large stones)   *  3 cobblestones (or other large stones)
-  *  5-10 drops of cedar essential oil +  *  5--10 drops of cedar essential oil 
-  *  5-10 drops of rosemary essential oil+  *  5--10 drops of rosemary essential oil
   *  ~1/2l of boiling water   *  ~1/2l of boiling water
  
-Heat the stones in the oven for about 1/2 hour at 200ºC. Boil the water and add the essential oil (divide in 3 flasks: 1 cedar, 1 rosemary, 1 cedar and rosemary, 5-7 drops per flask) just before serving. Place the stones in the space, pour boiling scented water over them 2-3 times.+Heat the stones in the oven for about 1/2 hour at 200°C. Boil the water and add the essential oil (divide in 3 flasks: 1 cedar, 1 rosemary, 1 cedar and rosemary, 5--7 drops per flask) just before serving. Place the stones in the space, pour boiling scented water over them 2--3 times. 
 + 
 +----
  
  
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 Heat small round stones (from different parts of the world) for ~5 minutes in the oven with the cobblestones. Try them out for temperature before serving. Give one to each guest to warm their hands.  Heat small round stones (from different parts of the world) for ~5 minutes in the oven with the cobblestones. Try them out for temperature before serving. Give one to each guest to warm their hands. 
  
 +
 +----
  
 ==== Algal reminiscences from forest and sea ==== ==== Algal reminiscences from forest and sea ====
  
-<html><a href="http://www.flickr.com/photos/foam/11224176826/" title="L1007728 by _foam, on Flickr"><img src="http://farm8.staticflickr.com/7336/11224176826_d9269d726b_n.jpg" width="320" height="206" alt="L1007728"></a></html><html><a href="http://www.flickr.com/photos/foam/11224168414/" title="L1007798 by _foam, on Flickr"><img src="http://farm4.staticflickr.com/3770/11224168414_7493096399_n.jpg" width="320" height="168" alt="L1007798"></a></html>+<html><a href="http://www.flickr.com/photos/foam/11224176826/" title="L1007728 by _foam, on Flickr"><img src="http://farm8.staticflickr.com/7336/11224176826_d9269d726b_n.jpg" width="320" height="206" alt="L1007728"></a></html>
  
   *  1 cup of sushi rice   *  1 cup of sushi rice
  
 //cube 1// //cube 1//
-  *  pinch of dried Dulse seaweed flakes+ 
 +  *  pinch of dried dulse seaweed flakes
  
 //cube 2// //cube 2//
 +
   *  pinch of Icelandic moss   *  pinch of Icelandic moss
   *  a few drops of truffle oil   *  a few drops of truffle oil
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 //cube 3// //cube 3//
 +
   *  pinch of Australian bush tomato powder   *  pinch of Australian bush tomato powder
-  *  pinch of Slovenian fleur-de-sel+  *  pinch of Slovenian //fleur de sel//
   *  a few twigs of (pickled) samphire   *  a few twigs of (pickled) samphire
  
-//(the fourth rice cube that we didn't serve, but it tastes quite interesting)//+//cube 4 (the fourth rice cube that we didn't serve, but it tastes quite interesting)// 
   *  edible thyme essential oil   *  edible thyme essential oil
   *  wasabi (freshly ground or in paste)   *  wasabi (freshly ground or in paste)
  
 //to serve// //to serve//
 +
   * dash of lemon juice   * dash of lemon juice
   * raw samphire (1 twig per person)   * raw samphire (1 twig per person)
  
  
-Steam rice for about 15 minutes on 100ºC. Leave to cool until luke warm. Divide the rice in 4 parts. Mix one part with dulse flakes, another part with icelandic moss, arctic salt and truffle oil, the third part with bush tomato and fleur de sel (place pickled samphire on top). Mix the fourth part with a few drops of thyme oil (watch out it's very intense!) and add wasabi to taste. Make small cubes of each mixture. Serve in a row with raw samphire brushed with lemon juice. +Steam rice for about 15 minutes at 100°C. Leave to cool until lukewarm. Divide rice into 4 parts. Mix one part with dulse flakes, another part with Icelandic moss, arctic salt and truffle oil, the third part with bush tomato and //fleur de sel// (place pickled samphire on top). Mix the fourth part with a few drops of thyme oil (watch out it's very intense!) and add wasabi to taste. Make small cubes of each mixture. Serve in a row with raw samphire brushed with lemon juice. 
  
  
-==== Steamed Tea ====+----
  
-<html><a href="http://www.flickr.com/photos/foam/11192841266/" title="131122-194307 by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7317/11192841266_69e1c62937_n.jpg" width="320" height="213" alt="131122-194307"></a></html>+==== Steamed tea ====
  
   * gyokuro or matcha tea (steamed Japanese teas)   * gyokuro or matcha tea (steamed Japanese teas)
-  * water at 70C+  * water at 70°C
  
-Gyokuro: Infuse the tea for 2-3 minutes.  +Gyokuro: Infuse the tea for 2--3 minutes. 
-Matcha: Mix about 1 teaspoon for 3dl of water. Froth it up with a tea whisk. +  
 +Matcha: Mix about 1 teaspoon for 3 dl of water. Froth it up with a tea whisk. 
  
 +
 +----
  
 ==== Smoked mussel consommé ==== ==== Smoked mussel consommé ====
  
-<html><a href="http://www.flickr.com/photos/foam/11192855213/" title="131122-194847 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5541/11192855213_fa77a23462_n.jpg" width="320" height="247" alt="131122-194847"></a></html><html><a href="http://www.flickr.com/photos/foam/11192734885/" title="131122-194836 by _foam, on Flickr"><img src="https://farm4.staticflickr.com/3785/11192734885_4160b0dba9_n.jpg" width="320" height="213" alt="131122-194836"></a></html>+<html><a href="http://www.flickr.com/photos/foam/11192855213/" title="131122-194847 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5541/11192855213_fa77a23462_n.jpg" width="320" height="247" alt="131122-194847"></a></html>
  
   * 2 kg mussels   * 2 kg mussels
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   * 2 large carrots chopped   * 2 large carrots chopped
   * 2 cloves of garlic peeled    * 2 cloves of garlic peeled 
-  * 1 large bottle (750ml) of La Chouffe beer+  * 1 large bottle (750 ml) of La Chouffe beer
   * 5 tomatoes peeled and chopped   * 5 tomatoes peeled and chopped
   * handful of fresh samphire (optional)   * handful of fresh samphire (optional)
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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, then place the frozen soup into the sieve. Let it slowly strain through the cheesecloth as it defrosts. Warm before serving and add salt and pepper to taste. 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, then place the frozen soup into the sieve. Let it slowly strain through the cheesecloth as it defrosts. Warm before serving and add salt and pepper to taste.
  
 +----
  
- 
-===== Silent convivium ===== 
- 
-//The soup bowls remain warm for a while in the guests' hands, while the soup warms their bodies. One by one the candles are moved from the solitary space to the three tables of the silent convivium. The sound migrates from the tiny speakers to a volume of sound raining down from the roof. At the same time, a sweet, zingy scent emerges from the far corner of the room. Finally a warm yellow light illuminates the convivium and the guests are invited to find their place at the tables. A cool lemony sorbet is served to cleanse their palate. The sounds of smoking and steaming envelop the room. Glowing embers and bursting liquids, mingling with the voices from the kitchen. A beetroot wine is served. Thick and earthy, sweet and bitter. In the middle of the table the waiters place a steamed garden, complete with soil and colourful 'compost' made of steamed root vegetables, served with small shovels. The sounds weave in and out, adding timbre to the silence and short soft conversations. The garden is followed by a fluffy steamed dumpling and its two smoked sauces, piquant tomato and smooth cream. The flow continues with sweet basil seed water and a robust red wine, paired with wood wrapped mushrooms and tea steamed spinach, that come with potatoes wrapped in smoke. By now the silence is slowly becoming less silent, as the sharing of meals cooked on fire cannot but incite conversations. Conversations about the food, the taste, the sound, the experience. To awaken the palate a fresh green juice is offered just before the doors to the dessert room open.// 
- 
-<html><a href="http://www.flickr.com/photos/foam/11192429335/" title="131122-202402 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5492/11192429335_5b498c4f6d_n.jpg" width="320" height="214" alt="131122-202402"></a></html><html><a href="http://www.flickr.com/photos/foam/11192456785/" title="131122-202114 by _foam, on Flickr"><img src="https://farm4.staticflickr.com/3780/11192456785_12dd1254da_n.jpg" width="320" height="213" alt="131122-202114"></a></html><html><a href="http://www.flickr.com/photos/foam/10981538315/" title="L1007767 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5487/10981538315_67e4a1bc7c_n.jpg" width="320" height="208" alt="L1007767"></a></html> 
  
 ==== Energising Smoke ==== ==== Energising Smoke ====
  
-Light one stick of [[http://www.cieldazur.fr/fr/plantes/gamme_comp.php?cat=12#Citronnelle|Citronelle Incense]] a few minutes before guests arrive.+Light one stick of [[http://www.cieldazur.fr/fr/plantes/gamme_comp.php?cat=12#Citronnelle|Citronelle incense]] a few minutes before guests arrive. 
 + 
 +----
  
 ==== Tea sorbet ==== ==== Tea sorbet ====
  
-  * handful fresh or dried lemon balm (melissa officinalis) leaves+  * handful fresh or dried lemon balm (//Melissa officinalis//) leaves
   * handful fresh or dried verbena leaves   * handful fresh or dried verbena leaves
-  * 300ml water+  * 300 ml water
   * juice of 1/2 lemon   * juice of 1/2 lemon
   * 1 table spoon of honey   * 1 table spoon of honey
  
-Boil the water and infuse it with the lemon balm and verbena leaves for 15 minutes till the colour becomes light brown. Strain the leaves. Let the herbal tea cool down, add honey (not above 50C) and lemon juice. When completely cooled pour the liquid into an ice-cream maker. Leave it turning in the until the mixture thickens. Transfer to a container and place the sorbet in the freezer until needed. Serve one small scoop per person.+Boil the water and infuse it with the lemon balm and verbena leaves for 15 minutes till the colour becomes light brown. Strain the leaves. Let the herbal tea cool down, add honey (not above 50°C) and lemon juice. When completely cooled pour the liquid into an ice cream maker and leave it turning until the mixture thickens. Transfer to a container and place the sorbet in the freezer until needed. Serve one small scoop per person. 
 + 
 +----
  
 ==== Steamed garden ==== ==== Steamed garden ====
  
-//(inspired by the "Vegetables Under the Gardenof the Tippling Club and the "Vegetable Fieldof Noma, "Yellow Beet in Salt Crustof In de Wulf and "Mushroom Dirtof Martha Stewart)//+//(Inspired by the 'Vegetables Under the Gardenof the Tippling Club and the 'Vegetable Fieldof Noma, 'Yellow Beet in Salt Crustof In de Wulf and 'Mushroom Dirtof Martha Stewart)//
  
-<html><a href="http://www.flickr.com/photos/foam/10856869426/" title="131113-192418 by _foam, on Flickr"><img src="https://farm3.staticflickr.com/2808/10856869426_8c2f1021ac_n.jpg" width="320" height="213" alt="131113-192418"></a></html><html><a href="http://www.flickr.com/photos/foam/10856875006/" title="131113-193300 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5545/10856875006_d4f7d07f1d_n.jpg" width="320" height="213" alt="131113-193300"></a></html><html><a href="http://www.flickr.com/photos/foam/11192506586/" title="131122-202002 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5488/11192506586_106112b2a3_n.jpg" width="320" height="195" alt="131122-202002"></a></html>+<html><a href="http://www.flickr.com/photos/foam/10856869426/" title="131113-192418 by _foam, on Flickr"><img src="https://farm3.staticflickr.com/2808/10856869426_8c2f1021ac_n.jpg" width="320" height="213" alt="131113-192418"></a></html>
  
 //Garden vegetables ('compost')// //Garden vegetables ('compost')//
 +
   * 1 purple carrot   * 1 purple carrot
   * 1 orange carrot   * 1 orange carrot
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-Chop all root vegetables in thick slices. divide 1/2 cauliflower in small florets. Chop one orange carrot and 1/2 beetroot in the thinnest slices on the mandoline. Steam until done (soft, but not falling apart - it will take between 15 and 30 minutes). Steam carrots and beetroot (both thick and thin slices) on red wine in a bamboo steamer. Steam leak, radishes and parsnip with rosemary oil and vanilla. Steam Jerusalem artichoke and cauliflower on milky oolong tea. Shock under icy water to prevent from overcooking. Chop or blend each vegetable in tiny chunks (1/2 cm or less). Keep in separate containers in the bain-marie. +Chop all root vegetables in thick slices. Divide 1/2 cauliflower in small florets. Chop one orange carrot and 1/2 beetroot in the thinnest slices on the mandoline. Steam until done (soft, but not falling apart -- it will take between 15 and 30 minutes). Steam carrots and beetroot (both thick and thin slices) on red wine in a bamboo steamer. Steam leak, radishes and parsnip with rosemary oil and vanilla. Steam Jerusalem artichoke and cauliflower on milky oolong tea. Shock under icy water to prevent from overcooking. Chop or blend each vegetable in tiny chunks (1/2 cm or less). Keep in separate containers in the bain-marie. 
  
  
-//The 'sediment'//+//The sediment// 
   * 1 whole celeriac root   * 1 whole celeriac root
-  * 500g salt +  * 500 g salt 
-  * 500g flour +  * 500 g flour 
-  * 300g water+  * 300 g water
  
-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 220°C. 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 160°C and cook for another 35--45 minutes, 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. 
  
  
 //The grit// //The grit//
 +
   * 1 cup black quinoa   * 1 cup black quinoa
   * 1 cup black (beluga) lentils   * 1 cup black (beluga) lentils
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   * salt and pepper   * 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 until all water is absorbed (~20 minutes). For the lentils: add 3 cups of water and boil it down until all water is absorbed (~20 minutes).
 +
 Mix quinoa and lentils and add coconut oil, salt and pepper. Reserve in an airtight container and warm up in the bain-marie just before serving. Mix quinoa and lentils and add coconut oil, salt and pepper. Reserve in an airtight container and warm up in the bain-marie just before serving.
  
  
 //The soil// //The soil//
-  * 4 tablespoons of hazelnut and almond powder (a handful of hazelnuts and almonds, roasted on 160ºC for 20 mins blended into powder while still warm)+ 
 +  * 4 tablespoons of hazelnut and almond powder (a handful of hazelnuts and almonds, roasted on 160°C for 20 minutess blended into powder while still warm)
   * 2 tablespoons all-purpose flour   * 2 tablespoons all-purpose flour
-  * 1 teaspoon of ume-shizo (to taste, it's very salty)+  * 1 teaspoon of umeshizo (to taste, it's very salty)
   * 1/2 teaspoon sugar   * 1/2 teaspoon sugar
   * a pinch of salt   * a pinch of salt
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-Preheat oven to 180ºC. Line a baking sheet with a nonstick baking mat. Mix all powdered ingredients. In a small saucepan, melt butter with truffle oil over medium heat, whisk to combine. Whisk the butter mixture into the powder; spread on prepared baking sheet and transfer to oven. Bake for 5 minutes; rotate baking sheet and bake for 5 minutes more. Remove from oven and let cool completely. Break into a wet powder with a soil-like consistency. Reserve in an airtight container.+Preheat oven to 180°C. Line a baking sheet with a nonstick baking mat. Mix all powdered ingredients. In a small saucepan, melt butter with truffle oil over medium heat, whisk to combine. Whisk the butter mixture into the powder; spread on prepared baking sheet and transfer to oven. Bake for 5 minutes; rotate baking sheet and bake for 5 minutes more. Remove from oven and let cool completely. Break into a wet powder with a soil-like consistency. Reserve in an airtight container.
  
  
 //The fertiliser// //The fertiliser//
-  8g applewood chips + 
-  * 200g water +  8 g applewood chips 
-  * 125g butter+  * 200 g water 
 +  * 125 g butter
   * pinch of salt   * pinch of salt
-Toast applewood chips in a pan to release the aromas and pour water over them. Let the mixture infuse for 7-8 minutes (longer is ok too, it makes the taste stronger), then strain discarding the wood. Heat the liquid and whisk in the butter to emulsify it. Keep warm in the bain-marie. + 
 +Toast apple wood chips in a pan to release the aromas and pour water over them. Infuse the mixture for 7--8 minutes (longer is OK too, it makes the taste stronger), then straindiscarding the wood. Heat the liquid and whisk in the butter to emulsify it. Keep warm in the bain-marie. 
  
 Place a layer of celeriac slices on the bottom of a glass container. Layer each steamed root vegetable with some grit and soil, every few layers place a celeriac sediment in between. On top cover with a thicker layer of soil and decorate with cauliflower florets, sprouts and cress. Place a layer of celeriac slices on the bottom of a glass container. Layer each steamed root vegetable with some grit and soil, every few layers place a celeriac sediment in between. On top cover with a thicker layer of soil and decorate with cauliflower florets, sprouts and cress.
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 ==== Beetroot cocktail ==== ==== Beetroot cocktail ====
  
-//(inspired by the Bax Beet Pinot of the Tippling Club)//+//(Inspired by the 'Bax Beet Pinotof the Tippling Club)//
  
   * 1 part beetroot   * 1 part beetroot
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   * sliver of grated ginger   * sliver of grated ginger
  
-//Non alcoholic//+//Non-alcoholic// 
   * 1 part beetroot   * 1 part beetroot
   * 1 part apple   * 1 part apple
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 Juice, mix and shake. Juice, mix and shake.
 +
 +----
  
 ==== Quark dumpling with smoked tomato jam ==== ==== Quark dumpling with smoked tomato jam ====
  
-<html><a href="http://www.flickr.com/photos/foam/11224204246/" title="_MG_9379 by _foam, on Flickr"><img src="http://farm8.staticflickr.com/7315/11224204246_1629eb9b92_b.jpg" width="320" height="189" alt="_MG_9379"></a></html><html><a href="http://www.flickr.com/photos/foam/11193148373/" title="131116-182140 by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7345/11193148373_9de93d4649_n.jpg" width="320" height="208" alt="131116-182140"></a></html>+<html><a href="http://www.flickr.com/photos/foam/11224204246/" title="_MG_9379 by _foam, on Flickr"><img src="http://farm8.staticflickr.com/7315/11224204246_1629eb9b92_b.jpg" width="320" height="189" alt="_MG_9379"></a></html>
  
-//(inspired by different home cooks from ex-Yugoslavia)//+//(Inspired by various home cooks from ex-Yugoslavia)//
  
   *  500 g Russian fresh cheese   *  500 g Russian fresh cheese
   *  3 egg yolks    *  3 egg yolks 
-  *  1 Tbsp butter +  *  1 tablespoon butter 
-  *  6 Tbsp semolina +  *  6 tablespoon semolina 
-  *  2 Tbsp flour  +  *  2 tablespoon flour  
-  *  1 Ts salt +  *  1 teaspoon salt 
-  *  1 Ts baking powder (not needed if using self-raising flour)+  *  1 teaspoon 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.+Mix all ingredients. If the mixture is too crumbly, add some of the 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 100°C. 
 + 
 +//Bread crumbs//
  
-//Bread crumbs//  
     * 2/3 pumpernickel bread      * 2/3 pumpernickel bread 
     * 1/3 wheat crackers     * 1/3 wheat crackers
     * pinch of salt     * pinch of salt
-    * 50g of butter+    * 50 g of butter
  
 Dry pumpernickel bread for a couple of days, or a few hours in the oven. Break into small pieces and toast in a pan. Allow to cool. Blend the pumpernickel crumbs in the kitchen blender together with the crackers. Sieve to separate smooth from rough crumbs. Reserve separately. Just before serving, melt the butter in a frying pan and fry the bread crumbs until they become crispy. Dry pumpernickel bread for a couple of days, or a few hours in the oven. Break into small pieces and toast in a pan. Allow to cool. Blend the pumpernickel crumbs in the kitchen blender together with the crackers. Sieve to separate smooth from 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 rough bread crumbs on the bottom and fine ones on top of the dumpling. On the side serve cold smoked Creme D'Issigny and warm smoked tomato jam.+Serve with rough bread crumbs on the bottom and fine ones on top of the dumpling. On the side serve cold smoked Creme d'Isigny and warm smoked tomato jam.
  
  
 //Smoked tomato jam// //Smoked tomato jam//
 +
   * 200 g cherry tomatoes or plum tomatoes   * 200 g cherry tomatoes or plum tomatoes
   * 1 clove of garlic   * 1 clove of garlic
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   * salt and pepper to taste   * salt and pepper to taste
  
-Smoke tomatoes, garlic and onion with smoking gun for 3 minutes or stove smoker for 20 minutes. Place in a baking tray and combine with chili, cinnamon, orange water, and saffron. Bake 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 to taste.+Smoke tomatoes, garlic and onion with smoking gun for 3 minutes or stove smoker for 20 minutes. Place in a baking tray and combine with chilli, cinnamon, orange water, and saffron. Bake in the oven at 180°C 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 to taste.
  
  
 //Smoked cream// //Smoked cream//
-  200g Creme  D'Issigny or sour cream+ 
 +  200 g Creme d'Isigny or sour cream
   * maple wood chips   * maple wood chips
  
-Smoke the cream in sauce containers with the smoking gun for 1-2 minutes. Keep under the bell jar for another 10 minutes. Serve cold.+Smoke the cream in sauce containers with the smoking gun for 1--2 minutes. Keep under the bell jar for another 10 minutes. Serve cold.
  
  
 +//For Smoke & Vapour we used the recipe below, but it wasn't satisfactory. The balls collapsed in the steamer into a relatively flat cake. This needs further experimentation (e.g. use recipe above, use only egg yolks, use self-raising flour instead of baking powder, get 'ostro brasno' from Croatia… 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.//
  
-// 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... 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 +  * <del>250g eastern European quark/cottage cheese</del> 
-  * 2 egg yolks +  * <del>2 egg yolks</del> 
-  * 2 teaspoons of salt +  * <del>2 teaspoons of salt</del> 
-  * 2 tablespoons sour cream +  * <del>2 tablespoons sour cream</del> 
-  * 3 tablespoons semolina +  * <del>3 tablespoons semolina</del> 
-  * 5 tablespoons spelt flour +  * <del>5 tablespoons spelt flour</del> 
-  * 1/2 teaspoon baking powder +  * <del>1/2 teaspoon baking powder</del> 
-  * 2 beaten egg-whites+  * <del>2 beaten egg-whites</del>
  
-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. </del>+<del>Mix all ingredients, add beaten egg-whites at the end. Form balls and steam in bamboo steamer for about 7--10 minutes. In the meantime, 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.</del> 
 + 
 +Served with water infused with sweet basil seeds and a hint of stevia. 
 + 
 +----
  
 ==== Smoke gradients with forest mushrooms ==== ==== Smoke gradients with forest mushrooms ====
  
-<html><a href="http://www.flickr.com/photos/foam/10802390906/" title="mushrooms by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7373/10802390906_2d3aa29749_n.jpg" width="320" height="231" alt="mushrooms"></a></html><html><a href="http://www.flickr.com/photos/foam/11192451803/" title="131122-205516 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5522/11192451803_872689eef4_n.jpg" width="320" height="213" alt="131122-205516"></a></html>+<html><a href="http://www.flickr.com/photos/foam/10802390906/" title="mushrooms by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7373/10802390906_2d3aa29749_n.jpg" width="320" height="231" alt="mushrooms"></a></html>
  
 //Strong smoke: Smoked mushroom wraps// //Strong smoke: Smoked mushroom wraps//
-  250g mixed forest mushrooms+ 
 +  250 g mixed forest mushrooms
   * handful of fresh thyme, sage and parsley   * handful of fresh thyme, sage and parsley
   * teaspoon of mild olive oil (able to withstand heat)   * teaspoon of mild olive oil (able to withstand heat)
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   * a splash of red wine   * a splash of red wine
   * water to cover the wraps   * water to cover the wraps
-  * salt pepper to taste+  * salt an pepper to taste
  
-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 olive oil 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.+Chop the herbs finely, add salt and pepper. Brush the mushrooms to remove sand and grit, marinate in the 2/of herb mixture. Add olive oil to the remaining herb mixture. Chop seitan in 1/2 cm 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: Smoked potatoes// //Mixed smoke: Smoked potatoes//
 +
   * 12 small purple potatoes    * 12 small purple potatoes 
   * 12 small white potatoes    * 12 small white potatoes 
   * 1 rosemary twig   * 1 rosemary twig
-  * salt pepper+  * salt and pepper
   * coconut oil   * coconut oil
   * truffle oil   * truffle oil
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   * hickory wood chips   * hickory wood chips
  
-Place purple potatoes in a red clay baking tray, mix with coconut oil, salt, pepper and rosemary and bake/smoke in the Green Egg on low heat (160-180) 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. Serve under the smoking bell, with smoke still present.  +Place purple potatoes in a red clay baking tray, mix with coconut oil, salt, pepper and rosemary and bake/smoke in the Green Egg on low heat (160-180) 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. Finally, combine both potatoes on a black plate and smoke for 1 minute with the smoking gun. Serve under the smoking bell, with smoke still present. 
  
 //Soft smoke: Tea and Spinach// //Soft smoke: Tea and Spinach//
  
-//(inspired by "Spinach steamed in Tea" of Noma)//+//(Inspired by "Spinach steamed in Tea" of Noma)//
  
 //Tea emulsion// //Tea emulsion//
-  25g butter + 
-  * 10g water+  25 g butter 
 +  * 10 g water
   * pinch of yuzu powder   * pinch of yuzu powder
   * pinch of nutmeg   * pinch of nutmeg
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 //Spinach and herbs// //Spinach and herbs//
-  200g organic spinach leaves+ 
 +  200 g 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 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. Keep in an airtight container until serving. Push through a rectangular mold directly onto the plates. +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 another few minutes until just wiltedand season to taste. Take the spinach out, cool it down and reduce the emulsion into a syrup, then let cool further. Add lemon juice to taste. Mix spinach and emulsion. Keep in an airtight container until serving. Push through a rectangular mould directly onto the plates.
  
 Served with Tim Adams' Tempranillo Served with Tim Adams' Tempranillo
 +
 +----
  
 ==== Green antioxidants ==== ==== Green antioxidants ====
  
-//(after so much smoke, an antioxidant palate bath is needed!)// 
  
 <html><a href="http://www.flickr.com/photos/foam/10928540086/" title="L1007688 by _foam, on Flickr"><img src="http://farm4.staticflickr.com/3669/10928540086_efe11c2d2b_n.jpg" width="320" height="227" alt="L1007688"></a></html> <html><a href="http://www.flickr.com/photos/foam/10928540086/" title="L1007688 by _foam, on Flickr"><img src="http://farm4.staticflickr.com/3669/10928540086_efe11c2d2b_n.jpg" width="320" height="227" alt="L1007688"></a></html>
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   * 5 apples   * 5 apples
   * 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 oxidising)
   * 1 bunch of curled leaf parsley   * 1 bunch of curled leaf 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 coarse tea strainer. Serve in shot glasses.+Juice apples and celery, add lemon juice and mix. Juice parsley stalks. Mix 2/3 apple and celery with 1/3 parsley juice. Sieve through a coarse tea strainer. Serve in shot glasses.
  
  
-===== 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 on how to make green tea... The table is covered with small dishes and bite-sized morsels. Smoked cheeses with glazed quince, milk-steamed oolong tea, smoky caramels and tiramisu, steamed chestnuts, liquid whiskey and cigars. Slowly the volume of the conversation rises, the cooks leave their pots and pans and join the guests for a cup of tea. The silence disappears, but the tastes and the sounds linger in the corners of people's smiles. Finally the digestive Paan leaves are offered, to heat up the crucibles of the guests' stomachs and intestines where the next metabolic phase is about to begin. We share our gifts and say our farewells, leaving only the faintest traces of smoke and steam to linger in the fading light...//+
  
-<html><a href="http://www.flickr.com/photos/foam/11192368523/" title="131122-212848 by _foam, on Flickr"><img src="https://farm4.staticflickr.com/3831/11192368523_848ed0bda1_n.jpg" width="320" height="213" alt="131122-212848"></a></html><html><a href="http://www.flickr.com/photos/foam/10981543915/" title="L1007770 by _foam, on Flickr"><img src="https://farm3.staticflickr.com/2875/10981543915_647a7bc656_n.jpg" width="320" height="178" alt="L1007770"></a></html> 
  
 ==== Smoked cheeses ==== ==== Smoked cheeses ====
  
-  * hard cheese - such as Comte +  * hard cheese -- such as Comte 
-  * goat cheese - such as Crottin de Chavignol or Crottin Affine +  * goat cheese -- such as Crottin de Chavignol or Crottin Affine 
-  * cow milk cheese - Folie Bergere herbes+  * cow milk cheese -- Folie Bergere herbes
   * mozzarella    * mozzarella 
   * Sainte Maure ash cheese (no need to smoke this one)   * Sainte Maure ash cheese (no need to smoke this one)
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 <html><a href="http://www.flickr.com/photos/foam/11192718486/" title="131122-195640 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5531/11192718486_19386c36fa_n.jpg" width="320" height="213" alt="131122-195640"></a></html> <html><a href="http://www.flickr.com/photos/foam/11192718486/" title="131122-195640 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5531/11192718486_19386c36fa_n.jpg" width="320" height="213" alt="131122-195640"></a></html>
  
-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 the smoking gun using hickory wood chips for 3 minutes. Leave the cheeses to stand under the glass bell until served.
  
-==== Steamed smoked chestnuts ====+---- 
 + 
 +==== Steamed chestnut puree ====
  
-//(inspired by a traditional Balkan recipe)//+//(Inspired by a traditional Balkan recipe)//
  
-  * 1kg chestnuts +  * 1 kg chestnuts 
-  * 500ml full milk+  * 500 ml full milk
   * 2 vanilla sugars   * 2 vanilla sugars
-  * 20g white sugar +  * 20 g white sugar 
-  * 18ml dark rum  +  * 18 ml dark rum  
-  * 10ml Laphroaig (10yo+  * 10 ml Laphroaig (10 yo
   * 4 marron glacé   * 4 marron glacé
   * sweet cream to taste   * sweet cream to taste
  
-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 tiny cubes of marron glacé. +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 glacé. Serve with a splash of sweet cream and tiny cubes of marron glacé.  
 + 
 +----
  
    
-==== Smoked garlic Tiramisu ==== +==== Smoked garlic tiramisu ==== 
  
-//(inspired by a traditional Italian recipe and flavour pairing techniques from molecular gastronomy)//+//(Inspired by a traditional Italian recipeand flavour pairing techniques from molecular gastronomy)//
  
 <html><a href="http://www.flickr.com/photos/foam/11192092186/" title="131122-214428 by _foam, on Flickr"><img src="https://farm4.staticflickr.com/3689/11192092186_76cd8e3874_n.jpg" width="320" height="213" alt="131122-214428"></a></html> <html><a href="http://www.flickr.com/photos/foam/11192092186/" title="131122-214428 by _foam, on Flickr"><img src="https://farm4.staticflickr.com/3689/11192092186_76cd8e3874_n.jpg" width="320" height="213" alt="131122-214428"></a></html>
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   * 225 g mascarpone cheese    * 225 g mascarpone cheese 
   * 3 egg whites   * 3 egg whites
-  * 26 SavoiardiItalian ladyfingers+  * 26 Savoiardi -- Italian ladyfingers
   * 30 g raw cocoa powder    * 30 g raw cocoa powder 
   * 1 big or two small cloves of smoked garlic   * 1 big or two small cloves of smoked garlic
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 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. 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.
  
-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 a large plateor 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 a large plate or plastic wrap and refrigerate at least 6 hours. Leave out at room temperature about 20 minutes before serving. 
  
 +----
  
 ==== Poached seasonal fruits ====  ==== Poached seasonal fruits ==== 
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 <html><a href="http://www.flickr.com/photos/foam/11192574495/" title="131122-201136 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5475/11192574495_3175048135_n.jpg" width="320" height="213" alt="131122-201136"></a></html> <html><a href="http://www.flickr.com/photos/foam/11192574495/" title="131122-201136 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5475/11192574495_3175048135_n.jpg" width="320" height="213" alt="131122-201136"></a></html>
  
-//(inspired by a traditional dutch recipe for poached pears)//+//(Inspired by a traditional Dutch recipe for poached pears)//
  
   * 2 large quinces   * 2 large quinces
-  * 1l port wine+  * 1 litre port wine
   * 1 orange (zest and juice)   * 1 orange (zest and juice)
   * a few cloves   * a few cloves
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-Slice quinces in small parts. Poach quinces in wine, orange juice, orange peel and spices until soft. Remove the quince from the liquid, then reduce the liquid until becomes a syrup. Sieve out the spices and orange zest, pour over quince parts and reserve in the fridge. +Slice quinces in small parts. Poach quinces in wine, orange juice, orange peel and spices until soft. Remove the quince from the liquid, then reduce the liquid until it becomes a syrup. Sieve out the spices and orange zest, pour over quince parts and reserve in the fridge.  
 + 
 +----
  
 ==== A selection of smoked fudge and caramels ====  ==== A selection of smoked fudge and caramels ==== 
  
-<html><a href="http://www.flickr.com/photos/foam/11192949865/" title="131122-184714 by _foam, on Flickr"><img src="https://farm3.staticflickr.com/2892/11192949865_333e81225c_n.jpg" width="320" height="209" alt="131122-184714"></a></html><html><a href="http://www.flickr.com/photos/foam/11192739936/" title="131122-195637 by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7415/11192739936_e24afa892c_n.jpg" width="320" height="213" alt="131122-195637"></a></html>+<html><a href="http://www.flickr.com/photos/foam/11192949865/" title="131122-184714 by _foam, on Flickr"><img src="https://farm3.staticflickr.com/2892/11192949865_333e81225c_n.jpg" height="200" alt="131122-184714"></a></html>
  
 == Fudge with smoked sea salt and smoked vanilla == == Fudge with smoked sea salt and smoked vanilla ==
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   * 1 vanilla stalk smoked on maple wood chips   * 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 continuously. 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.+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 continuously. Remove from heat, stir in chocolate, salt and vanilla seeds. Spread the mixture inside a square container. Let it cool, then put in the fridge overnight. Cut into square pieces before serving. 
 + 
 +----
  
 == Caramel with smoked walnuts == == Caramel with smoked walnuts ==
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 //Crisp pastry// //Crisp pastry//
 +
   * 175 g flour   * 175 g flour
   * 125 g butter   * 125 g butter
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 //Caramel// //Caramel//
 +
   * 55 g butter   * 55 g butter
   * 4 spoonfuls brown sugar   * 4 spoonfuls brown sugar
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   * walnuts smoked on the hickory wood chips with the smoking gun   * 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.+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°C 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 ====  ==== Whiskey & Cigars ==== 
 +
 +<html><a href="http://www.flickr.com/photos/foam/10890931524/" title="L1007656 by _foam, on Flickr"><img src="http://farm4.staticflickr.com/3821/10890931524_028c0b3c20_n.jpg" width="320" height="248" alt="L1007656"></a></html>
  
   * 1 part Rye Whiskey   * 1 part Rye Whiskey
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-Break cherry branch into small 4-5 cm pieces. De-bark the sticks. Smoke with cigar leaves using the Smoking Gun for a few minutes. Pour all other ingredients in a cocktail shaker and shake with smoked ice (see recipe above). Serve with smoke cherry 'stalk'.+Break cherry branch into small 4--5 cm pieces. De-bark the sticks. Smoke with cigar leaves using the Smoking Gun for a few minutes. Pour all other ingredients in a cocktail shaker and shake with smoked ice (see recipe above). Serve with smoked cherry 'stalk'.
  
 +
 +----
  
 ==== Steamed coffee and green tea ====  ==== Steamed coffee and green tea ==== 
  
  
-  * milky oolong (milk steamed oolong tea): infuse in water at 85C, leave the leaves in glasses and serve immediately. +  * milky oolong (milk-steamed oolong tea): infuse in water at 85°C, leave the leaves in glasses and serve immediately. 
-  * shincha wakama with yuzu peel (steamed green tea): infuse in water at 70C for 2-3 minutes using a tea bag. Massage the tea bag to get all the water out of the leaves. Serve in small glasses.+  * shincha wakama with yuzu peel (steamed green tea): infuse in water at 70°C for 2--3 minutes using a tea bag. Massage the tea bag to get all the water out of the leaves. Serve in small glasses.
  
  
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 {{>http://www.flickr.com/photos/foam/11224227816/}} {{>http://www.flickr.com/photos/foam/11224227816/}}
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- 
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-[[smoke_vapour]], [[smoke_vapour_menu]], [[smoke_vapour_inspirations]] 
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  • open_sauces/smoke_vapour_recipes.1386268475.txt.gz
  • Last modified: 2013-12-05 18:34
  • by nik