Corlear's profile page
Recipes
Tripe with Tomato and Chickpeas
By corlear
For the ham stock: 1. Blanche and trim any rancid parts and rind off the ham bones
- For the ham stock:
- 2.2 lb ham bones
- 2 quarts water
- 1 3/4 oz salt
- 2 oz dry chickpeas
- For the tripe slices:
- 2 1/2 cup hot stock (see previous step)
- 14 oz veal tripe
- For the garlic virgin olive oil:
- 1/2 cup virgin olive oil
- 10 garlic cloves
- water
- For the tomato sofrito:
- 3 ripe tomatoes, 5 oz
- 1/4 cup garlic virgin olive oil (see previous step)
- salt
- sugar
- freshly ground black pepper
- dry thyme
- 0.4 º olive oil
- For the tomato and tripe ravioli:
- 16 tripe slices (see previous step)
- the tomato sofrito (see previous step)
- For the chili oil:
- 1 tsp chili
- 1/2 cup sunflower oil
- For the chickpea purée:
- 7 oz chickpeas, cooked
- 8 fresh mint leaves
- 1/3 cup virgin olive oil
- salt
Oyster Cakes and Eggs
By corlear
Chef's Note: Being on the Gulf Coast certainly has its advantages when it comes to fresh, fresh seafood
- 1 cup Hollandaise Sauce (see recipe)
- 3 cups Creole Oyster Stuffing (see recipe)
- 2 tablespoons vegetable oil
- 4 Poached Eggs see recipe)
- Vegetable oil for deep frying
- 1 tablespoon Creole Seafood Seasoning (see recipe), divided
- 2/3 cup all-purpose flour
- 1/3 cup corn meal or masa harina
- 24 fresh oysters, shucked
Mignon of veal encased in potatoes
By corlear
Restaurant “l’Alambic” Rue de Général de Gaullle 21700 Nuits-St-Georges Chef de Cuisine: Cristophe Dum
- 24 oz veal, breaded
- 1 lb potatoes
- 2 oz truffles
- 4 endives
- 4 oz Chanterelles
- 2 eggs
- 6 oz cream
- 8 oz veal liquid
- 1 tsp Cognac
- 2 tsp white wine
- 4 oz butter
- Sunflower oil
Coq au Vin
By corlear
This is a very old recipe for Coq au Vin, and the blood is not in this case added to the sauce as in later recipes
- Optional:
- a plump tender chicken weighing about 3 lbs.
- salt
- pepper
- lemon juice
- 3 or 4 oz. butter
- small glass of brandy
- 1 bottle good red wine—Macon, Beaujolais or Châteauneuf du Pape
- 20 or so little onions
- butter
- a little sugar
- red wine
- 1/2 lb. mushrooms
- 1 oz. butter
- 3/4 oz. flour
Gaudi Croquant
By corlear
These caramels are the ones that appear in the photograph
- For the chocolate caramel:
- 7 oz glucose
- 7 oz fondant
- 33/4 oz cocoa paste
- For the beetroot crisps:
- 2 cups beetroot
- 11/4 cup 0.4º olive oil
- For the beetroot croquant:
- 8 oz fondant
- 7 oz glucose
- 83/4 oz beetroot crisps (see previous step)
- For the dark caramel:
- 1/2 cup sugar
- 1/8 cup glucose
- For the coconut croquant:
- 10 oz fondant
- 51/4 oz glucose
- 7 oz grated croquant
- For the pistachio croquant:
- 5 oz fondant
- 3/4 cup glucose
- 3/4 cup Isomalt
- 5 oz powdered green pistachio
Apple Tart ‘99
By corlear
For the filo pastry crunch: 1
- For the filo pastry crunch:
- 2 sheets filo pastry
- clarified butter
- For the apple gelatin:
- 11/4 cup apple juice
- pinch powdered agar-agar
- For the baked apple:
- 1 Red Starking apple
- 3/4 tbsp sugar
- For the baked apple purée:
- 2 Golden Delicious apples
- For the basic syrup:
- 1/8 cup sugar
- 11/2 tbsp water
- For the lemon verbena and yogurt sorbet:
- 1 cup yogurt
- 11/2 tbsp milk
- 1/8 cup glucose
- 11/2 tbsp basic syrup (see previous step)
- 2 tsp sorbet stabilizer
- 1 oz lemon verbena
- For the caramelized apple:
- 4 slices green apple
- 11/2 tbsp basic syrup (see previous step)
- lemon juice
Leg of Lamb with Roasted Garlic and Shallots
By corlear
Gigot à l'Ail et aux Echalotes Rôtis Work time: 15-20 minutes Cooking time: 1 1/4 - 2 hours The flavors of...
- 1 smll French-cut leg of lamb, weighing about 5 lb
- 2 heads of garlic
- 1 lb shallots
- 5-7 sprigs of fresh thyme
- 2 tbsp olive oil
- salt
- pepper
- 1/2 cup water, more if needed
- 1/2 cup dry white wine
- 1 cup beef or veal stock
- 1 small bunch of watercress for decoration
Whisky Sour
By corlear
For the passion fruit whisky sour: 1
- For the passion fruit whisky sour:
- 11/4 cup passion fruit juice
- 11/2 cup water
- 1/2 cup bourbon
- For the passion fruit foam:
- 1 cup passion fruit juice
- 1/2 cup water
- 1 1/2 sheets gelatin (previously rehydrated in cold water)
- 1 1/2 l foaming canister
- 1 N|2O cartridge
Breaded Green Asparagus with Scalded Milk Foam
By corlear
For the breaded asparagus: 1
- For the breaded asparagus:
- 36 wild green asparagus
- 1 baguette, oven-ready and frozen
- For the noisette butter:
- 1 tbsp butter
- For the scalded milk foam:
- 1/2 cup sheep's milk, scalded
- For the black truffle oil:
- 1/2 cup sunflower oil
- 3/4 oz black truffle
- salt
- To finish:
- 0.4 º olive oil
- salt
Transparent Saffron Fruit Pâté
By corlear
Note: It is not recommended to make a smaller amount as the pâté will keep for a long time
- For the saffron fruit paste:
- 2 cups water
- 1 tsp saffron strands, roasted
- 2 oz sugar
- 1/2 oz NH pectin
- 51/4 oz glucose
- 51/4 oz inverted sugar or inverted sugar
- 2.2 lb sugar
- 1/2 oz citric acid
- For the citric acid sugar:
- 3/4 oz granulated sugar
- 3/4 oz citric acid