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open_sauces:arrival_and_descent [2013-12-09 11:40] – [Smoked potato skins] alkan | open_sauces:arrival_and_descent [2013-12-12 13:15] – armormin | ||
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==== Smoked potato skins ==== | ==== Smoked potato skins ==== | ||
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- | A wonderful way to reduce waste of peeling (organic) potatoes for a wintery mash. Instead of throwing away potato peels, they can be turned into a delicious apetiser. | ||
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+ | //The first amuse-bouche at Smoke & Vapour playfully questions the boundaries between food and waste, celebrating the culture of cooking with leftovers. In this course, organic potato peel is fried and smoked as an alternative to crisps.// | ||
* 2 white potatoes | * 2 white potatoes | ||
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* smoking chips (oak and maple) | * smoking chips (oak and maple) | ||
- | Peel potatoes into long strips with a potato peeler, then let them lie on a paper towel for a few minutes to absorb moisture. Smoke the strips | + | 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, |
==== Smoked quail eggs with herbal mayonnaise ==== | ==== Smoked quail eggs with herbal mayonnaise ==== | ||
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- | Another waste reducing recipe: eating eggs with shell. It isn't just surprisingly tasty and crunchy, but the shells contain a good amount of digestible calcium, excellent for bone density in cold wintery months. | ||
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+ | //Pairing smoke and egg yolk produces an intense //umami// experience, complemented by the crunch of the tea-stained shell and smoothness of the mayonnaise.// | ||
* 18 quail eggs | * 18 quail eggs | ||
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==== Peppers in granular dust ==== | ==== Peppers in granular dust ==== | ||
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- | With this recipe, even vegetable-phobic children will lick their fingers. The sweetness of the pepper combined with hearty smoke and crunch of the nuts pair well with the popping sugar. A dish that made everyone smile. | ||
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+ | //This recipe was composed through a series of incremental tryouts and accidental discoveries. The pairing of peppers and popping sugar is most surprising, while apple wood and sun-dried tomatoes combine to make an almost meaty depth and ' | ||
//Dukkah dust// | //Dukkah dust// | ||
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==== Nutty crackers and steamed orange syrup ==== | ==== Nutty crackers and steamed orange syrup ==== | ||
- | A taste of tradition | + | //To welcome guests we wanted to create an atmosphere |
//Steamed carrot and orange syrup// | //Steamed carrot and orange syrup// | ||
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==== Sparkling water with smoked ice cubes ==== | ==== Sparkling water with smoked ice cubes ==== | ||
- | Smoked ice surprises most palates. It doesn' | + | //We liked the taste of smoked water, so the ' |
* 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) | ||
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==== Smoky mate ==== | ==== Smoky mate ==== | ||
- | A south American infusion to awaken bodies and minds, accentuated with smoke and agave syrup originating | + | //The taste of mate is slightly smoky, as the leaves of yerba mate are smoke-dried. As it is a potent stimulant (for some it works better than coffee), we served mate as an aperitif |
* 1/2 litre boiling water | * 1/2 litre boiling water | ||
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* 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 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. |
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Next: [[Solitary Immersion]] | Next: [[Solitary Immersion]] |