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Recipes
Eggs in Red Wine Sauce
By corlear
Oeufs à la Chouan Old wives tell their tales the world over, but when a recipe is involved they are taken serio...
- 1 large onion or 12 shallots
- 1 clove garlic
- 50 g (2 oz) butter
- 300 ml (1/2 pint) red wine
- 1 small sprig thyme
- 1 bay leaf
- 2 stalks parsley
- salt
- black pepper
- nutmeg
- 8 large eggs
Wasabi Ice Cream with Lemon and Sansho
By corlear
For the wasabi ice cream: 1
- For the wasabi ice cream:
- 11/2 cup milk
- 1/4 cup single cream (35% fat)
- 1 tbsp powdered milk, skimmed
- 7 tbsp glucose
- pinch ice cream stabilizer
- 2 tsp powdered wasabi
- For the caramelized honey sponge:
- 4 oz honey
- water
- 1 sheet gelatin (previously rehydrated in cold water)
- For the 40% syrup:
- 1/2 cup sugar
- 1/3 cup water
- For the iced lemon powder:
- 1/2 cup lemon juice
- 1/2 cup 40% syrup (see previous step)
- 1 Paco Jet container
- For the neutral caramel:
- 21/2 oz fondant
- 13/4 tbsp glucose
- 13/4 tbsp Isomalt
- For the sansho caramel:
- 4 oz neutral caramel (see previous step)
- pinch powdered sansho
Snails in Puff Pastry with a Hazelnut and Mushroom Sauce
By corlear
Escargots en Chaussure Lutee Maryse Kuzma of the ferme auberge "Les Comes" in Frolois makes six different snail ...
- 4 shallots, finely chopped
- 1 garlic dove, crushed
- 1 thsp butter
- 200 g / 7 oz mushrooms, thinly sliced
- 100 ml / 3 1/2 fl oz white Burgundy wine
- 225 ml / 8 fl oz single cream
- 250 ml / 8 fl oz vegetable stock
- 55 g / 2 oz hazelnuts, skinned and finely chopped
- 3 tomatoes, skinned and diced
- 1 tbsp fresh chives, finely chopped
- 1 tbsp parsley, finely chopped
- 1 tbsp chervil, finely chopped
- 250 g / 8 oz puff pastry, thawed if frozen
- 24 tinned snails, drained
- 1 egg yolk, lightly beaten
- salt
- freshly ground black pepper
Dessert Soufflé
By corlear
basic dessert souffle instructions - no ingredients listed
- pastry cream
- eggs
Warm Chocolate Mousse with Pear Sorbet
By corlear
For the pear sorbet: 1. Bring the water, sugar and lemon juice to the boil and continue cooking until it thickens ...
- For the pear sorbet:
- 2 cups water
- 1/2 cup sugar
- juice of 1/2 lemon
- 4 pears (approx. 83/4 oz)
- 3/4 oz stabilizer for sorbets for each 2 cups of pear sorbet base obtained
- For the hazelnut praline:
- 41/4 oz roasted hazelnuts
- tbsp sugar For the chocolate mousse:
- 1/2 cup butter
- 83/4 oz 70% cooking chocolate
- 4 egg yolks
- 1 oz sugar
- 11/4 cup egg whites
- 1 oz sugar
- For the dark syrup:
- 1/2 cup sugar
- 23/4 tbsp water
- For the caramelized pear:
- 7 oz pear, cut into 1/5" cubes
- 1/4 cup dark syrup (see previous step)
- For the pear liqueur gelatin:
- 1/2 cup pear liqueur
- 1 1/4 sheets gelatin (previously rehydrated in cold water)
- Note. We now use agar-agar to make this gelatin.
- For the chocolate caramel scarves:
- 1/4 cup glucose
- 1/4 cup Isomalt
- 1/2 cup fondant
- 3 tbsp cocoa paste
- To finish:
- Maldon sea salt
Banana Sorbet with Vanilla and Lime
By corlear
For the basic syrup: 1. Mix both ingredients together and bring to the boil
- For the basic syrup:
- 3/4 cup sugar
- 11/2 cup water
- For the banana sorbet:
- 3/4 cup water
- 4 tbsp basic syrup (see previous step)
- 13/4 tbsp glucose
- 1 tbsp sorbet stabilizer
- 83/4 oz ripe bananas
- a few drops of lemon juice
- grate rind of 1/2 lemon
- For the lime water ice:
- 1/2 cup lime juice, freshly squeezed
- 1/2 cup basic syrup (see previous step)
- 1/2 cup water
- 1/2 sheet gelatin (previously rehydrated in cold water)
- the grated rind of a lime
- For the crystallized lime peel:
- 3 limes (rind and juice)
- 40 % of the weight of the limes in sugar
- For the vanilla foam:
- 11/4 cup cream (35% fat)
- 2.5 egg yolks
- 21/4 tbsp sugar
- 1 vanilla pod, open
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- For the neutral caramel:
- 11/4 oz fondant
- 1/2 oz glucose
- For the filo pastry and caramel crunch:
- 2 oz neutral caramel (see previous step)
- 1 sheet filo pastry
- grated rind of 1 lime
- 3/4 tbsp basic syrup (see previous step)
- citric acid
- decaffeinated coffee
- For the toffee sauce:
- 1/2 cup sugar
- 1/2 cup single cream (35% fat), boiled
- To finish:
- 1/4 cup liquid coffee
- Maldon salt
Smoked Salmon Cheesecake
By corlear
Chefs Note: For its infinite variety of presentations, this recipe is a creative classic
- 2 cups crumbled Homestyle Cornbread (see recipe)
- 1/4 cup unsalted butter, melted
- 4 ½ (8-ounce) packages cream cheese, softened
- ½ cup sour cream
- 7 eggs
- ½ teaspoon salt
- ½ teaspoon white pepper
- 8 ounces smoked salmon
- 1 tablespoon paprika
- 1 ½ pounds goat cheese, softened
- 3 tablespoons chopped fresh dill
- ½ recipe Creamy Dill Dressing (see recipe)
- 1/3 cup finely diced red onion
- 1/3 cup finely chopped hard cooked egg whites
- 1/3 cup finely chopped hard cooked egg yolks
- 1/3 cup finely chopped capers
Pear, Yogurt and Bilberry Lollipop
By corlear
For the yogurt gelatin: 1
- For the yogurt gelatin:
- 7/8 cup Greek yogurt
- 3/4 tbsp sugar
- 1/2 sheet gelatin (previously rehydrated in cold water)
- For the pear purée:
- 2 cups water
- 1/2 cup sugar
- 4 pears (approx. 83/4 oz)
- To finish:
- 11/2 tbsp reduced bilberry purée
- 10 kebab sticks
Brioche
By corlear
For the frothy milk: 1. Place the milk and sugar in a Paco Jet container and leave to cool in the freezer until it...
- For the frothy milk:
- 11/4 cup milk
- 1/2 oz sugar
- 1 Paco Jet container
- For the jellied egg yolk:
- 3 egg yolks
- 2/3 oz sugar
- 3/4 sheet gelatin (previously rehydrated in cold water)
- For the yeast ice cream base:
- 21/4 cup milk
- 1 cup single cream (35% fat)
- 1/2 oz powdered milk
- 4 tbsp glucose
- 1 oz sugar
- 2 tsp ice cream stabilizer
- For the yeast ice cream:
- basic recipe (see previous step)
- 13/4 oz fresh yeast
- For the dark caramel slices:
- 4 oz fondant
- 3 tbsp glucose
- 1/4 cup Isomalt
- To finish:
- grated rind of 1 lemon
- cinnamon powder
- 1/4 cup butter, melted
Eggs in Red Wine Sauce
By corlear
Oeufs en Meurette from the Clos de Vougeot
- duck carcass, 1 piece
- fowl substance, 1 liter
- strong red wine, 1 liter
- 1 leek
- 1 carott
- 2 oignons
- thyme
- 2 laurel leaves
- 1 clove of garlic
- stringy beef
- sated breast, veal breast
- little mushrooms, 300 gr
- lardons , 200 gr
- little oignons, 200 gr
- garlic crusts, 16
- minced parsley , 50 gr (keep the stalks for the sauce)
- eggs, 16