Ingredients for the 1 L iSi Gourmet Whip:
150 g Potato purée
3 Egg whites (approx. 75 g)
50 ml Sour cream
Salt
Pepper

To garnish:
50 g Trout caviar
50 g Bittersweet chocolate 70 % cocoa

Preparation:
Whisk 100 g of cooked, strained potatoes with 250 g butter and 250 ml of warm milk with an egg beater; add a pinch of salt and nutmeg. Room temperature – strain the warm potato purée and egg whites through the iSi sieve pour into the 1 L iSi Gourmet Whip using the funnel. Then screw on 2 iSi cream chargers and shake vigorously. Allow to cool for 3 hours.

Mix the sour cream and season with salt and pepper.

Grate the bittersweet chocolate into dust using the fine micro-plain and freeze.

Place 8 blini – the potato/egg white mixture – (approx. 3 cm in diameter) on to the Anti-Griddle™ and let freeze, turn and freeze on the other side.

The blini should still be somewhat creamy in the middle.

Serving suggestion:
Place 2 blini on a plate, put the caviar in a spoon with a dab of sour cream on top and dust with the bittersweet chocolate. Garnish with starflowers.

Recipe from Heinz Hanner, Restaurant Hanner, www.hanner.cc

Balsamic Infused Watermelon Salad with Feta, Thyme and Heirloom Tomatoes

Prep time: 10 minutes
Serves: 2

Ingredients:
Watermelon, 3 Pieces sliced 1″ batons / 2.5 cm, seeds removed.
1 Large Heirloom Tomato, sliced.
2-3 Cherry tomatoes, sliced in half.

Watermelon Brine:
1/2 oz. Aged Balsamic Vinegar
1/2 oz. Simple Syrup
1/2 oz. Water

Garnish:
1 oz. Crumbled Feta Cheese
Thyme Leaves and Flowers
Extra Virgin Olive Oil
1 oz. Aged Balsamic Vinegar, reduced to syrup consistency
Maldon Sea Salt Flakes
Fresh Cracked Black Pepper

Step 1:
Place sliced and seeded watermelon into vacuum bag along with brine ingredients.

Step 2:
Place vacuum bag into chamber vacuum sealer and pull a full, 100% vacuum on the fruit.

Step 3:
Remove watermelon from vacuum bag and arrange on plate with feta, tomatoes, thyme, olive oil, balsamic reduction, Maldon and black pepper. 

Think beyond salads. A smoked vinaigrette can be used in a multitude of dishes. This tangy and sweet dressing gets a punch of smoke that pairs so perfectly with spinach. Smoke this vinaigrette in a mixing bowl or “go naked” by simply smoking the spinach raw. Smoked, raw spinach is a delightful addition to any salad.

Serves 4

Prep time, 20 minutes
For the Vinaigrette:
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup Turbinado sugar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 shallot, finely minced
10 ounces fresh baby spinach, cleaned and larger stems removed
1 quart strawberries – cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

Applewood Smoking Gun™ Wood Chips

Step 1:
Combine vinaigrette ingredients in mixing bowl. Whisk to incorporate.

Step 2:
Cover the top of the mixing bowl with plastic wrap and smoke with the PolyScience Smoking Gun™ for five minutes. Add enough smoke to form a thick cloud under the plastic wrap. After five minutes, release smoke and whisk to reincorporate smoke flavor.

Step 3:
Toss spinach with vinaigrette. Divide into four salad bowls.

Step 4:
Top with sliced strawberries and slivered almonds.

These super-fast pickles can be enjoyed immediately, or stored up to two weeks in the refrigerator. The sooner you enjoy them, the crisper they will be. Try using your own favorite brine recipe to create your own signature pickle.

Prep time: 10 minutes

Ingredients:
4 Cucumbers, sliced ¼ – ½” thick rounds

For pickling brine:

¼ C Pickling Salt

½ Gallon Filtered Water

½ Tablespoon Black Peppercorns, whole

½ Tablespoon Red Pepper Flakes

1 Clove Garlic, Crushed

½ Teaspoon Dill Seed

2 Large Sprigs Flowering Dill

Step 1:
Combine all brine ingredients in a large enough sauce pot. Bring to a boil and thoroughly cool in refrigerator.

Step 2:
Place sliced cucumbers into 4 vacuum bags and evenly divide cold brine amongst them.

Step 3:

Vacuum seal.

Step 4:
Enjoy immediately or store for later.

What’s a party without chips and dip? This Smoked Tomatillo Salsa is done before you even know it. If you prefer a roasted version, blacken the tomatillos on the grill for a few minutes and let cool before you process them. Grab some corn tortilla chips and a cold cerveza. This salsa is muy picante!

Prep time: 10 minutes

Ingredients:
16 Tomatillos, medium sized, husked and rinsed
2 Serrano Chiles or 1 Jalapeño, stemmed
6 Sprigs Fresh Cilantro (thick stems removed), roughly chopped
¼ cup White Onion, finely chopped, rinsed under cold water, drained
¼ cup, cold water
Kosher Salt, to taste

3 Limes, quartered
Tostada or Tortilla Chips

Hickory Smoking Gun™ Wood Chips

Step 1:
In a food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree. Scrape down sides.

Step 2:
Cover bowl of food processor with plastic wrap and use PolyScience Smoking Gun™ to fill with dense smoke. Let sit for 5 minutes. Release smoke and pulse to incorporate.

Step 3:
Stir in chopped onion and season with salt to taste.

Step 4:
Garnish and serve with tostadas or tortilla chips and lime wedges.