Corlear's profile page
Recipes
Yogurt Croquant and Raspberry Lollipop
By corlear
For the yogurt croquant: 1
- For the yogurt croquant:
- 41/4 oz fondant
- 4 tbsp glucose
- 1/2 cup Isomalt
- 13/4 oz powdered yogurt
- For the raspberry and yogurt croquant lollipop:
- 7 oz yogurt croquant (see previous step)
- 10 crystallized raspberries, diced
- 10 kebab sticks
Mango and Vanilla Jellyroll
By corlear
For the iced mango purée: 1
- For the iced mango purée:
- 1 1/4 cup mango purée
- 1 1/4 oz glucose
- 1 sheet gelatin (previously rehydrated in cold water)
- For the vanilla ice cream:
- 1 3/4 cup milk
- 1/4 cup single cream (35% fat)
- 3/4 oz skimmed powdered milk
- 1/2 oz dextrose
- 1 tsp ice-cream stabilizers
- 2 oz sugar
- 3 vanilla pods
- For the yogurt sauce:
- 7/8 cup Greek yogurt
- 1/2 oz sugar
- For the vinegar reduction:
- 1/2 cup cabernet sauvignon vinegar
- 3/4 oz glucose
- For the basic syrup:
- 1/8 cup sugar
- 1 1/2 tbsp water
- For the basil juice:
- 7 oz fresh basil
- 1 cup water
- For the basil gelatin:
- 1 cup basil juice (see previous step)
- 1 1/2 tbsp basic syrup (see previous step)
- 1 1/2 sheets gelatin (previously rehydrated in cold water)
- For the dark caramel:
- 4 1/4 oz fondant
- 3 1/2 tbsp glucose
- For the herb salad:
- 8 sprigs fresh chervil
- 8 leaves fresh coriander
- 8 leaves fresh mint
- 8 leaves fresh basil
- 8 sprigs fresh fennel
- 8 sprigs fresh tarragon
- 4 rose petals
- To finish:
- 1 metal tray filled with ice
Poached Eggs in Red Wine
By corlear
Oeufs Pochés en Matelote
- 8 eggs
- 12 tiny onions
- 3 cups red Burgundy
- 1 lump sugar
- ½ bay leaf
- 1 sprig thyme
- ⅛ teaspoon allspice
- ¼ pound butter
- 4 teaspoons flour
- 8 slices French bread
- salt
- pepper
Chicken in Red Wine
By corlear
Coq au Vin A scattering of mixed dried herbs can replace the bouquet garni in this recipe
- 2 finger-thick strips lean pancerta, cut crosswise into finger widths, blanched, rinsed, and drained
- 3 medium carrots, peeled, and cut into sections
- 3 medium onions, peeled and coarsely chopped
- 1 10-to-12-month-old cock (about 6 pounds), cut into serving pieces
- olive oil (or other cooking oil)
- salt
- small handful flour
- healthy dash of Cognac
- bottle (or more) good red wine
- bouquet garni
Burgundy Oxtail
By corlear
Queue de Boeuf Bourguignonne Although oxtaits are not commonly marketed in America, there are specialty shops wh...
- 1 oxtail, cut in 2-inch pieces
- 3 tablespoons lard
- 4 medium-sized onions, chopped fine
- 1 can tomato paste
- 3/4 cup bouillon
- 1/2 bottle red Burgundy
- bouquet garni (small bay leaf, parsley, thyme)
- 10 small onions
- 3 tablespoons butter
- 1 teaspoon sugar
- salt
- pepper
Eggs Meurette
By corlear
Les Oeufs en Meurette
- ½ cup butter
- ½ pound bacon, cut into thin narrow strips
- 1 onion, chopped
- 1 garlic clove, minced
- 2 whole cloves
- 2 cups dry red wine
- ½ cup Chicken Consommé
- 1 lump of sugar
- salt
- freshly ground black pepper
- 1 Bouquet Garni
- 4 slices of firm white bread, crusts trimmed off
- 2 tablespoons Beurre Manié
Bayou Gumbo
By corlear
Chef's Note: Hats off to Creole chef Jose Arevalo for creating this triple “threat” gumbo of alligator, crawfis...
- 1 cup Brown Roux (see recipe)
- 1/2 pound alligator sausage
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 2 cups (1/4-inch slices) okra
- 1 cup chopped green bell pepper
- 1 tablespoon Louisiana hot pepper sauce
- 1 tablespoon Worcestershire sauce
- 8 cups chicken stock (see recipe) or canned chicken broth
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 pound fresh oysters, shucked
- 1 pound crawfish tail meat
- 2 teaspoons filé powder
- 3 cups hot cooked rice
Caramelized Walnuts
By corlear
For the fried walnuts: 1
- For the fried walnuts:
- 7 oz walnuts, shelled
- 1 cup 0.4º olive oil
- For the spicy caramelized walnuts:
- 11/2 cup sugar
- fried walnuts (see previous step)
- salt
- freshly-ground black pepper
- curry
Chicken Sautéed with Moulin-à-Vent Wine
By corlear
Poulet de Bresse Sauté au Moulin-à-Vent Preparation: 10 mins
- 3 1/2 lb chicken
- salt
- pepper
- 3 tbsp. (1 1/2 oz) butter
- 4 shallots
- 1 bottle Moulin-à-Vent
- bouquet garni
- 12 large mushrooms
- chicken blood
Truffled Sausage with Pistachios in Court-Bouillon
By corlear
Large intestine casings will make sausages approximately 2 inches in diameter
- FOR THE SAUSAGE:
- 2 about 2 yd large sausage casing
- dash of vinegar
- 1 1/2 lb basic sausage meat
- 1/2 lb pork tenderloin, cut into ¼ - ½ in cubes
- ¼ lb fresh pork fatback, diced
- 1 garlic clove, pounded to a paste with
- a pinch of sea salt
- 1/4 about 1/4 cup peeled and coarsely chopped pistachios
- 1-2 oz, or more, black truffle, diced
- mixed dried herbs
- 1/4 about 1/4 cup Cognac
- salt
- freshly ground pepper
- FOR TIlE COURT-BOUILLON:
- 1 or 2 carrots, thinly sliced
- 1 medium onion, thinly sliced
- parsley root or stems
- bay leaf
- thyme
- small sprig of lovage or small celery stalk
- salt
- white wine