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open_sauces:smoke_vapour_recipes [2013-12-11 13:33] – alkan | open_sauces:smoke_vapour_recipes [2023-05-08 11:40] (current) – nik | ||
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- | Smoke & Vapour recipes | + | ====== |
- | ===== Arrival & Descent ===== | + | Recipes |
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- | ==== Smoked potato skins ==== | + | |
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- | < | + | |
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- | * 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. | + | |
==== Smoked quail eggs with herbal mayonnaise ==== | ==== Smoked quail eggs with herbal mayonnaise ==== | ||
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* 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 | ||
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+ | {{> | ||
Smoke the tea leaves with the smoking gun for 3 minutes then leave under the smoking bell for another 10. Bring water to the boil (enough to cover the eggs) in a small pot. Add the quail eggs and boil over a small flame for 2 minutes. Add the smoked tea to the saucepan with the eggs. Simmer for 2 minutes longer then let it stand for another 10 minutes. Strain off the tea-infused water and wipe the eggs dry. Place them under the smoking bell and smoke for an extra 3 minutes with the smoking gun. Serve in the shell, cut in half, sprinkled with smoked salt and the herbal mayonnaise. | Smoke the tea leaves with the smoking gun for 3 minutes then leave under the smoking bell for another 10. Bring water to the boil (enough to cover the eggs) in a small pot. Add the quail eggs and boil over a small flame for 2 minutes. Add the smoked tea to the saucepan with the eggs. Simmer for 2 minutes longer then let it stand for another 10 minutes. Strain off the tea-infused water and wipe the eggs dry. Place them under the smoking bell and smoke for an extra 3 minutes with the smoking gun. Serve in the shell, cut in half, sprinkled with smoked salt and the herbal mayonnaise. | ||
NOTE: Do not peel the eggs, the shell is edible and has absorbed the taste of the smoke and tea. | NOTE: Do not peel the eggs, the shell is edible and has absorbed the taste of the smoke and tea. | ||
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// | // | ||
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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. | ||
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+ | ==== Smoked potato skins ==== | ||
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+ | * 2 white potatoes | ||
+ | * salt | ||
+ | * sunflower oil for frying | ||
+ | * paper kitchen towel | ||
+ | * smoking chips (oak and maple) | ||
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+ | 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, | ||
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+ | ---- | ||
==== Peppers in granular dust ==== | ==== Peppers in granular dust ==== | ||
- | <html><a href=" | + | {{> |
//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 ' | 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 ' | ||
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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. | ||
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//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. | ||
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==== 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. | ||
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==== 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 ===== | ||
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==== 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 | ||
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==== 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 ==== | + | ---- |
- | < | + | ==== 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. | ||
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==== Algal reminiscences from forest and sea ==== | ==== Algal reminiscences from forest and sea ==== | ||
- | <html><a href="http:// | + | {{> |
* 1 cup of sushi rice | * 1 cup of sushi rice | ||
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- | ==== Steamed tea ==== | + | ---- |
- | < | + | ==== 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. | ||
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==== Smoked mussel consommé ==== | ==== Smoked mussel consommé ==== | ||
- | <html><a href="http:// | + | {{> |
* 2 kg mussels | * 2 kg mussels | ||
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Place all ingredients except tomatoes into a metal dish and pour La Chouffe over them. Place in a home smoker and smoke for 25 minutes. Transfer to a large pot, add tomatoes, and cook for about 1 hour without stirring too much. Let the soup cool down then strain. Put in the freezer overnight or until frozen solid. Line a sieve with cheesecloth, | Place all ingredients except tomatoes into a metal dish and pour La Chouffe over them. Place in a home smoker and smoke for 25 minutes. Transfer to a large pot, add tomatoes, and cook for about 1 hour without stirring too much. Let the soup cool down then strain. Put in the freezer overnight or until frozen solid. Line a sieve with cheesecloth, | ||
- | ===== Silent convivium ===== | + | ---- |
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==== Energising Smoke ==== | ==== Energising Smoke ==== | ||
Light one stick of [[http:// | Light one stick of [[http:// | ||
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==== 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. | ||
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==== Steamed garden ==== | ==== Steamed garden ==== | ||
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//(Inspired by the ' | //(Inspired by the ' | ||
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//Garden vegetables (' | //Garden vegetables (' | ||
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* 300 g water | * 300 g water | ||
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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 | ||
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For the quinoa: add one cup of water and steam (~5 minutes, 10 minutes resting). | For the quinoa: add one cup of water and steam (~5 minutes, 10 minutes resting). | ||
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Juice, mix and shake. | Juice, mix and shake. | ||
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==== Quark dumpling with smoked tomato jam ==== | ==== Quark dumpling with smoked tomato jam ==== | ||
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//(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. | ||
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//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' | //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' | ||
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- | * 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, | + | * < |
+ | * < | ||
+ | * < | ||
+ | * < | ||
+ | * < | ||
+ | * < | ||
+ | * < | ||
+ | * < | ||
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+ | <del>Mix all ingredients, | ||
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+ | Served with water infused with sweet basil seeds and a hint of stevia. | ||
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==== Smoke gradients with forest mushrooms ==== | ==== Smoke gradients with forest mushrooms ==== | ||
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//Strong smoke: Smoked mushroom wraps// | //Strong smoke: Smoked mushroom wraps// | ||
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Served with Tim Adams' Tempranillo | Served with Tim Adams' Tempranillo | ||
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==== Green antioxidants ==== | ==== Green antioxidants ==== | ||
- | //(After so much smoke, an antioxidant palate bath is needed!)// | ||
< | < | ||
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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. | ||
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==== 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 | + | ---- |
+ | |||
+ | ==== Steamed | ||
//(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. | ||
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==== 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. | ||
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==== A selection of smoked fudge and caramels ==== | ==== A selection of smoked fudge and caramels ==== | ||
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== Fudge with smoked sea salt and smoked vanilla == | == Fudge with smoked sea salt and smoked vanilla == | ||
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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. | ||
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== 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. | ||
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==== 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 ' | 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 ' | ||
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==== Steamed coffee and green tea ==== | ==== Steamed coffee and green tea ==== |