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potf:tasting_tomorrow_recipes [2017-05-10 20:03] – maja | potf:tasting_tomorrow_recipes [2017-05-11 10:26] (current) – [Transform] maja | ||
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===== Tasting Tomorrow Recipes ==== | ===== Tasting Tomorrow Recipes ==== | ||
- | Based on [[Tasting Tomorrow Scenarios]], | + | Food futures recipes based on on [[Tasting Tomorrow Scenarios]], |
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+ | {{> | ||
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- | === Sacramental spirit | + | === FenMezcal |
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+ | {{> | ||
* 1/2l mezcal, | * 1/2l mezcal, | ||
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Rub fennel leaves between palms to release the aroma. Fill a bottle with the leaves and pour mezcal over them until they are completely covered. Leave to steep for at least 3 days in a warm place. Serve in a ritual chalice with a few pomegranate seeds. | Rub fennel leaves between palms to release the aroma. Fill a bottle with the leaves and pour mezcal over them until they are completely covered. Leave to steep for at least 3 days in a warm place. Serve in a ritual chalice with a few pomegranate seeds. | ||
+ | ---- | ||
- | === Botanical offering | + | |
+ | === Alococo | ||
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+ | {{> | ||
* 30ml Aloe Vera juice | * 30ml Aloe Vera juice | ||
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---- | ---- | ||
- | === Saliva invocation | + | |
+ | === Goat Tzatziki | ||
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+ | {{> | ||
* 125g goat yoghurt | * 125g goat yoghurt | ||
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---- | ---- | ||
- | === Desert mud === | + | === Dry snack === |
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+ | {{> | ||
* [[http:// | * [[http:// | ||
- | * Amaranth seeds as needed | + | * Amaranth seeds |
- | * Salt to taste | + | * Salt and pepper |
- | Place broccoli florets on a " | + | Place broccoli florets on a " |
---- | ---- | ||
- | === Water Wafer === | + | === Nopal crunch |
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+ | {{> | ||
* Nopal leaf | * Nopal leaf | ||
* Lime juice | * Lime juice | ||
- | Wash the nopal leaf and remove the spikes (wear gloves if needed). Cut the outer parts of the leaf and peel the skin. Chop in thin slices or small cubes. Dip in lime juice just before serving. | + | Wash the nopal leaf and remove the spikes (wear gloves if needed). Cut the " |
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+ | {{> | ||
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[[https:// | [[https:// | ||
- | === Rejuvenating: | + | === Water tasting === |
* 4 different types of bottled water (from around the world) | * 4 different types of bottled water (from around the world) | ||
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- | === Antioxidant: | + | === Snail eggs === |
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+ | {{> | ||
* Chia crisp | * Chia crisp | ||
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== Chia pulp == | == Chia pulp == | ||
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+ | {{> | ||
* 100 ml Chia seeds | * 100 ml Chia seeds | ||
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== Chia crisps == | == Chia crisps == | ||
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+ | {{> | ||
Preheat the oven to 150-180C. Spread chia pulp as thin as possible on a baking sheet. Use a spatula to spread the pulp, cover with another sheet of baking paper, then use a rolling pin to spread thinly. Remove the top sheet of paper. Bake in the oven for ~30-40 minutes until crisp. Take out of the oven and remove the baking paper. Even if some parts aren’t crispy, the texture will be interesting. When cooled to room temperature break in uneven chunks. | Preheat the oven to 150-180C. Spread chia pulp as thin as possible on a baking sheet. Use a spatula to spread the pulp, cover with another sheet of baking paper, then use a rolling pin to spread thinly. Remove the top sheet of paper. Bake in the oven for ~30-40 minutes until crisp. Take out of the oven and remove the baking paper. Even if some parts aren’t crispy, the texture will be interesting. When cooled to room temperature break in uneven chunks. | ||
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- | === Eternal Youth: Green eggs and nori chips === | + | === Eggs & nori === |
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+ | {{> | ||
* Nori chips | * Nori chips | ||
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== Green eggs == | == Green eggs == | ||
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+ | {{> | ||
* 20 quail eggs | * 20 quail eggs | ||
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=== Superjuice === | === Superjuice === | ||
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+ | {{> | ||
* 1 bunch of fresh wheat grass or 1 tsp of powder | * 1 bunch of fresh wheat grass or 1 tsp of powder | ||
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=== Cardiac jelly === | === Cardiac jelly === | ||
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+ | {{> | ||
* 1/2 bottle of red wine | * 1/2 bottle of red wine | ||
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Reduce the wine with sugar on medium heat until it becomes a viscous syrup (it will take about an hour). In another pan mix water and agar agar (or gelatine). Slowly heat up the mixture and add the wine reduction while stirring. Continue stirring and cook for about 10 minutes on low heat. Let cool for a few minutes, then pour warm jelly into candy form (or make jelly-drops by spooning the mixture onto baking paper). Chill or freeze overnight. | Reduce the wine with sugar on medium heat until it becomes a viscous syrup (it will take about an hour). In another pan mix water and agar agar (or gelatine). Slowly heat up the mixture and add the wine reduction while stirring. Continue stirring and cook for about 10 minutes on low heat. Let cool for a few minutes, then pour warm jelly into candy form (or make jelly-drops by spooning the mixture onto baking paper). Chill or freeze overnight. | ||
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- | === Chocolate | + | === Choco-shots === |
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+ | {{> | ||
* [[https:// | * [[https:// | ||
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[[https:// | [[https:// | ||
- | === Smoked | + | === Nut butter === |
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+ | {{> | ||
* 1 handful of hazelnuts | * 1 handful of hazelnuts | ||
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=== Pirate Mapo === | === Pirate Mapo === | ||
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* 200g firm tofu | * 200g firm tofu | ||
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* Coconut oil for frying | * Coconut oil for frying | ||
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Mash silken tofu with harissa, olives, ginger, dried apricots, (wild) garlic and onion. Cut firm tofu in rough cubes and fry in coconut oil until brown and crispy on the edges. Add the silken tofu mash and stir-fry for a few minutes. Cool down, store in airtight container and keep in the fridge overnight. Serve with rice, grains or rough crackers. | Mash silken tofu with harissa, olives, ginger, dried apricots, (wild) garlic and onion. Cut firm tofu in rough cubes and fry in coconut oil until brown and crispy on the edges. Add the silken tofu mash and stir-fry for a few minutes. Cool down, store in airtight container and keep in the fridge overnight. Serve with rice, grains or rough crackers. | ||
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- | === (Fish Slime) | + | === Sea Congee === |
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* 1/2 cup rice | * 1/2 cup rice | ||
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* Sesame oil to taste | * Sesame oil to taste | ||
- | Serve with vegetable | + | Bring rice to boil on medium heat. Then lower the heat and simmer for about 1h30mins, until all water is absorbed and rice grains fall apart to a porridge-like consistency. Add more water if needed. Let the congee cool down to warm/luke warm, then add other ingredients (dulse powder, shiso powder, tamari and sesame oil). The congee should have a strong umami flavour and be light brown in colour. |
- | Bring rice to boil on medium heat. Then lower the heat and simmer for about 1h30mins, until all water is absorbed and rice grains fall apart to a porridge-like consistency. Add more water if needed. Let the congee cool down to warm/luke warm, then add other ingredients (dulse powder, shiso powder, tamari and sesame oil). The congee should have a strong umami flavour and be light brown in colour. Serve immediately. Note: this dish does not store well. It becomes liquid and bitter after a night in the fridge. | + | == Vegetable Skins == |
- | == Vegetable Scraps Chips == | + | {{> |
- | Vegetable peels (organic cucumber, beetroot, potato, carrot...) | + | * Vegetable peels (organic cucumber, beetroot, potato, carrot...) |
- | Coconut oil (enough to deep-fry the peels) | + | |
- | Salt, pepper / chili to taste | + | |
Pat dry the vegetable peel using kitchen towels. Preheat the (deep) frying pan with coconut oil. Deep-fry peel from one vegetable at a time, for 10-20 seconds, so it becomes crispy but doesn' | Pat dry the vegetable peel using kitchen towels. Preheat the (deep) frying pan with coconut oil. Deep-fry peel from one vegetable at a time, for 10-20 seconds, so it becomes crispy but doesn' | ||
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- | === Black Snack === | + | === Sundried fruit === |
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+ | {{> | ||
* Sun-dried Bogoya bananas ([[http:// | * Sun-dried Bogoya bananas ([[http:// | ||
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- | === Clandestine sweets | + | === Coffee Dates === |
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+ | {{> | ||
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* 500g Tunisian Deglet Nour Dates, pitted ([[http:// | * 500g Tunisian Deglet Nour Dates, pitted ([[http:// | ||
* Ethiopian Yirgacheffe Coffee ([[http:// | * Ethiopian Yirgacheffe Coffee ([[http:// | ||
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Make strong espresso-style coffee. Mix coffee with cardamom and Leila. Pour over the dates in coffee until they are completely submerged. Steep for 1-3 days. Add more coffee to keep the dates submerged at all times. Serve on their own, or fill with white tahini. | Make strong espresso-style coffee. Mix coffee with cardamom and Leila. Pour over the dates in coffee until they are completely submerged. Steep for 1-3 days. Add more coffee to keep the dates submerged at all times. Serve on their own, or fill with white tahini. | ||
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[[https:// | [[https:// | ||
- | === Bread and butter === | + | === Bread&butter === |
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+ | {{> | ||
1 [[http:// | 1 [[http:// | ||
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== Beetroot butter == | == Beetroot butter == | ||
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+ | {{> | ||
* 1 large beetroot (or two small ones) | * 1 large beetroot (or two small ones) | ||
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- | == Marinated | + | === Asparagus |
* 1 bunch of green asparagus | * 1 bunch of green asparagus | ||
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- | === Strawberry blinis | + | === Berryblinis |
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+ | {{> | ||
* Strawberry coulis and pulp | * Strawberry coulis and pulp | ||
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== Strawberry pulp and coulis == | == Strawberry pulp and coulis == | ||
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+ | {{> | ||
* 1 cup fresh strawberries | * 1 cup fresh strawberries | ||
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- | === Transformousse | + | === Transformous |
- | * 115 g good quality dark chocolate, chopped (we used Zotter 100% black chocolate) | + | * 115 g good quality dark chocolate, chopped (we used Zotter 100% Peru black chocolate |
* 2 large eggs, separated | * 2 large eggs, separated | ||
* 100 ml (confectioners’) sugar | * 100 ml (confectioners’) sugar | ||
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- | === Cider vinegar | + | === Sparkling |
- | * 1 part cider vinegar (We used [[https:// | + | * 1 part cider vinegar (We used [[https:// |
* 3 parts sparkling water (we used San Pelegrino) | * 3 parts sparkling water (we used San Pelegrino) | ||
Mix in bottle or in glass and serve directly. | Mix in bottle or in glass and serve directly. | ||
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+ | ---- | ||
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+ | {{> | ||