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open_sauces:smoke_vapour_recipes [2013-12-11 13:33]
alkan
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 ======
  
-===== Arrival & Descent ===== +Recipes for dishes that made up the [[smoke_vapour_menu|Smoke & Vapour Menu]]
- +
-==== 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 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.+
  
 ==== 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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 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. 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.
  
 +
 +----
 +
 +==== 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//
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 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 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.
 +
 +----
  
  
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 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. 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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 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. 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.
 +
 +----
  
 ==== Sparkling water with smoked ice cubes ==== ==== Sparkling water with smoked ice cubes ====
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 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. 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 ====
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 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. 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.
  
-===== Solitary Immersion ===== 
  
-<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 ====
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 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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 Boil tap water. Cool 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 ====+----
  
-<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>+==== Cobblestones in fragrant steam ====
  
   *  3 cobblestones (or other large stones)   *  3 cobblestones (or other large stones)
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 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. 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
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-==== 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)
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 Matcha: Mix about 1 teaspoon for 3 dl 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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 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 =====+----
  
-<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 ====
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 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. 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 ====
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 //(Inspired by the 'Vegetables Under the Garden' of the Tippling Club and the 'Vegetable Field' of Noma, 'Yellow Beet in Salt Crust' of In de Wulf and 'Mushroom Dirt' of Martha Stewart)// //(Inspired by the 'Vegetables Under the Garden' of the Tippling Club and the 'Vegetable Field' of Noma, 'Yellow Beet in Salt Crust' of In de Wulf and 'Mushroom Dirt' of 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/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')//
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   * 300 g water   * 300 g water
  
-<html><a href="http://www.flickr.com/photos/foam/10981527116/" title="L1007713 by _foam, on Flickr"><img src="http://farm4.staticflickr.com/3765/10981527116_498cccf529_n.jpg" width="320" height="202" alt="L1007713"></a></html><html><a href="http://www.flickr.com/photos/foam/10840074525/" title="celeriac by _foam, on Flickr"><img src="http://farm3.staticflickr.com/2853/10840074525_57b267d1be_n.jpg" width="320" height="213" alt="celeriac"></a></html> 
  
 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.  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. 
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   * salt and pepper   * salt and pepper
  
-<html><a href="http://www.flickr.com/photos/foam/10856875006/" title="131113-193300 by _foam, on Flickr"><img src="http://farm6.staticflickr.com/5545/10856875006_d4f7d07f1d_n.jpg" width="320" height="213" alt="131113-193300"></a></html> 
  
 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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 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" height="189" 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 various home cooks from ex-Yugoslavia)// //(Inspired by various home cooks from ex-Yugoslavia)//
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 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.// //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.//
  
-<del>  * 250g eastern European quark/cottage cheese 
-  * 2 egg yolks 
-  * 2 teaspoons of salt 
-  * 2 tablespoons sour cream 
-  * 3 tablespoons semolina 
-  * 5 tablespoons spelt flour 
-  * 1/2 teaspoon baking powder 
-  * 2 beaten egg-whites 
  
-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>+  * <del>250g eastern European quark/cottage cheese</del> 
 +  * <del>2 egg yolks</del> 
 +  * <del>2 teaspoons of salt</del> 
 +  * <del>2 tablespoons sour cream</del> 
 +  * <del>3 tablespoons semolina</del> 
 +  * <del>5 tablespoons spelt flour</del> 
 +  * <del>1/2 teaspoon baking powder</del> 
 +  * <del>2 beaten egg-whites</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//
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 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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 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. 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.
  
-<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 ====
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 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. 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)//
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 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.  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. 
 +
 +----
  
    
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 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.  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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 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.  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/11192739936/" title="131122-195637 by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7415/11192739936_e24afa892c_n.jpg" height="200" 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>+<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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 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. 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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 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. 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 ==== 
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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 smoked 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 ==== 
  • open_sauces/smoke_vapour_recipes.1386768806.txt.gz
  • Last modified: 2013-12-11 13:33
  • by alkan