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Recipes
Mama's Bacon Dressing
By corlear
Chef’s Note: This dressing is what puts Mama's Famous Spinach Salad over the top!
- 12 ounces bacon
- 1/2 cup chopped onion
- 3/4 cup prepared yellow mustard
- 1/2 cup packed brown sugar
- 1 tablespoon minced garlic
- 2 cups vegetable oil
- 1/4 cup red wine vinegar
- 1 teaspoon dry mustard powder
- 1 teaspoon finely ground black pepper
- 1 teaspoon dried oregano leaves
- Salt to taste
Black Olive Butterflies
By corlear
For the black olive powder: 1
- For the black olive powder:
- 41/4 oz Aragón olives
- Note: We now use stoned black olives.
- For the olive butterflies:
- 4 rice cakes
- 1 egg white
- 13/4 oz Aragón olive purée (see previous instruction)
- To finish:
- 1 cup 0.4º olive oil
- olive powder
- salt
Sesame Cornet and Raspberry Sorbet
By corlear
For the sesame cornet batter: 1
- For the sesame cornet batter:
- 11/4 cup butter, softened
- 1 1/3 cup icing sugar
- 1/8 cup glucose
- 61/4 oz roasted sesame, white
- 3/4 oz roasted sesame, black
- 5 oz orange juice
- 1/2 cup plain flour, sieved
- For the basic syrup:
- 2 oz sugar
- 1/4 cup water
- For the raspberry sorbet:
- 7/8 cup natural raspberry purée
- 1/4 cup basic syrup (see previous step)
- 1 tsp sorbet stabilizer
- 23/4 tbsp glucose
- To finish:
- 10 x 1/20" cubes crystallized ginger.
Veal Brillat-Savarin
By corlear
Remove the bone from the veal and pound the meat until it is flat, or have the butcher do it
- bouquet garni:
- 4 ounces black morels
- 1 cup heavy cream
- 7 ounces Farce à Gratin
- 3 shallots, finely chopped
- 1/2 pound fresh or canned foie gras
- 4 ounces sliced bacon, blanched
- 8 tablespoons sweet butter
- 1 medium onion, finely chopped
- 2 carrots, finely chopped
- 2 cups dry white wine
- 4 cups Brown Stock
- 2 medium tomatoes, peeled, seeded and chopped
- salt
- freshly ground
- pepper
- 1 bay leaf
- sprig or ¼ teaspoon thyme
- 2 or 3 sprigs parsley
Pistachio / Yogurt / Cocoa / Pear /Citrus Fruits
By corlear
For the vanilla yogurt: 1
- For the vanilla yogurt:
- 7/8 cup Greek yogurt
- 1/2 vanilla pod
- For the liquid cocoa squares:
- 3 tbsp sugar
- 1 1/2 tbsp glucose
- 1 tbsp water
- 3 tbsp cocoa paste
- 3/4 cup water
- For the basic syrup:
- 1/8 cup sugar
- 1 1/2 tbsp water
- For the citric water ice:
- 1 1/2 tbsp orange juice
- 1 1/2 tbsp mandarin water ice
- 1 1/2 tbsp pink grapefruit
- 1 1/2 tbsp basic syrup (see previous step)
- 1/2 sheets gelatin (previously rehydrated in cold water)
- a pinch grated citric peel
- For the hot pear purée:
- 5 1/4 oz whole pears
- For the chocolate caramel squares:
- 1/2 cup sugar
- 1/3 cup glucose
- 3/4 cup water
- 3 tbsp cocoa paste, chopped up
- For the citric ganache cylinders:
- 3 oz 70% cooking chocolate
- 3/4 cup cooking milk chocolate
- 1 tsp inverted sugar
- 10 tbsp single cream (35% fat)
- 1 dessert spoon butter
- the rind of 1/4 orange
- the rind of 1/4 grapefruit
- the rind of 1/4 mandarin
- 1 tsp citric peel, grated
- 8 green pistachios, peeled
- For the pistachio and citric encerradito:
- 4 oz chocolate caramel (see previous step)
- 8 citric ganache cylinders (see previous step)
Chicken in Red Wine
By corlear
Coq au Vin
- 1 tbsp oil
- 3 tbsp butter
- 3 oz lean bacon, cut into lardons
- 1/4 lb small pickling onions, peeled
- 3 1/2 lb chicken, jointed
- 3 tbsp brandy
- 1 tbsp flour
- 2 1/2 cups red wine
- bouquet garni
- a sprig of rosemary
- 1 tbsp sugar
- a pinch of nutmeg
- 1 1/2 cups button mushrooms
- salt
- black pepper
- heart shaped courtons
Sunflower Seed Cornet and Chocolate Sorbet
By corlear
For the cornet batter: 1
- For the cornet batter:
- 1/4 cup butter, softened
- 1 1/3 cup icing sugar
- 1/8 cup glucose
- 5 oz orange juice
- 1/2 cup plain flour, sieved
- For the chocolate sorbet:
- 33/4 cup milk
- 1/2 cup sugar
- 3 tbsp glucose
- 23/4 tbsp cocoa powder
- 3 oz 70% cooking chocolate
- 1 tbsp sorbet stabilizer
- To finish:
- 10 sunflower seeds, peeled
White Chocolate with Black Olive
By corlear
For the dehydrated black olive purée: 1
- For the dehydrated black olive purée:
- 1/3 cup black olive purée
- For the black olive and white chocolate slices:
- 7/8 cup white chocolate, melted
- 21/4 oz dehydrated olive purée (see previous step)
- Maldon salt
- To finish:
- 2 transparent sheets
Lotus Flower Chips
By corlear
For the lotus flower chips: 1
- For the lotus flower chips:
- 7 oz lotus flowers
- To finish:
- 11/4 cup 0.4º olive oil
- salt
Chocolate and Nibs Caramel Lollipop
By corlear
For the chocolate caramel: 1
- For the chocolate caramel:
- 7 oz fondant
- 1/3 cup glucose
- 3/8 cup Isomalt
- 2 oz cocoa paste
- To finish:
- 10 kebab sticks
- 13/4 oz nibs, broken up into small pieces
- cocoa powder