Corlear's profile page
Recipes
Frozen Caipirinha Pastille
By corlear
For the tarragon juice: 1
- For the tarragon juice:
- 3 oz tarragon leaves
- 2 cups water
- 1 cup water
- For the basic syrup:
- 2 oz sugar
- 1/4 cup water
- For the frozen caipirinha pastille:
- 1/3 cup tarragon juice (see previous step)
- 7 tbsp white rum
- 7 tbsp basic syrup (see previous step)
- 7 tbsp water
- 1/3 cup lemon juice
- To finish:
- 1 2 x 1 x 1/2 " ice-cube tray
- 10 23/4 x 3" sheets cellophane
Fresh Foie Gras, Truffled and Poached in Port Wine
By corlear
Foie Gras Frais Truff é Poche au Porto This recipe comes from Roger Roucou, cuisinier of the restaurant “Mere...
- 2 1/2 lb foi gras
- very cold water
- salt
- epper
- trffle
- 1/2 bottle port wine
Chicken in Red Wine with Onions, Mushrooms and Bacon
By corlear
Coq au Vin This popular dish may be called coq au Chambertin, coq au riesling, or coq au whatever wine you use f...
- a 3 to 4 oz chunk of lean bacon
- heavy 10-inch, fireproof casserole or an electric skillet
- 2 Tb butter
- 2 1/2 to 3 lb cut-up frying chicken
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 cup cognac
- 3 cups young, full-bodied red wine such as Burgundy, Beaujolais, Côtes du Rhône, or Chianti
- 1 to 2 cups brown chicken stock, brown stock, or canned beef bouillon
- 1/2 Tb tomato paste
- 2 cloves mashed garlic
- 1/4 tsp thyme
- 1 bay leaf
- 12 to 24 brown-braised onions
- 1/2 lb sautéed mushrooms
- 3 Tb flour
- 2 Tb softened butter
- sprigs of fresh parsley
- saucer, rubber spatula, wire whip
Caramelized Sesame Croquant
By corlear
For the fried sesame: 1. Cover the sesame with cold oil and fry over a gentle heat until it is lightly browned
- For the fried sesame:
- 4 oz toasted sesame
- 1/2 cup 0.4º olive oil
- For the caramelized sesame:
- 21/2 tbsp sugar
- 4 oz fried sesame (see previous step)
- 1 tbsp water
- salt
Sangria
By corlear
Note: It can be kept in the fridge and then brought out when you are ready to serve it
- For the wine reduction:
- 1/2 cup red wine
- 1/8 cup sugar
- grated rinds of 2 oranges
- 1 bay leaf
- 1 tsp black peppercorns
- For the basic syrup:
- 1 1/8 cup sugar
- 1/2 cup water
- For the wine sangria:
- 13/4 cup red wine
- 1/2 cup wine reduction (see previous step)
- 1/8 cup basic syrup (see previous step)
- 21/2 tbs Curaçao
- 1/2 oz ginger
- 3 tbsp glucose
- For the fruit juices:
- 11/4 cup orange juice
- 1/2 cup mandarin juice
- 1/2 oz lime juice
- 1 tbsp passion fruit juice
- 11/2 oz peach juice
- 4 tbsp apple juice
- To finish:
- 1 Cocktail Master
Mojito Soda Siphon
By corlear
1. Add the sugar to a ¼ of the water and heat
- For the mojito base:
- 3/4 cup lime juice
- 11/4 cup water
- 3/4 cup white rum
- 1/3 ciup Demerara sugar
- 1/2 oz angostura bitters
- 2 sprigs fresh mint
- 1 1/4 sheets gelatin (previously rehydrated in cold water)
- For the mojito foam:
- the mojito base (see previous step)
- 1 2-pint ISIfoaming canister
- 1 CO|2 cartridge
Ham Bourguignonne
By corlear
Jambon à la Bourguignonne (E
- ham
- Mirepoix Bordelaise
- fresh mushroom peelings
- Pouilly white wine
- Madeira Sauce
- thick slices of mushrooms
- butter
Honey Spice Bread
By corlear
Pain d’epices When I first arrived in Burgundy in the tiny village of Valfermet, my landlady, Madame Tilquin, pr...
- 1/2 pt milk
- 1 lb honey
- 7 oz sugar
- l3 oz rye flour
- 7 oz plain flour
- 2 egg yolks, lightly beaten
- 2 tsp aniseed, ground
- 1/2 tsp ground coriander
- l tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 2 tsp bicarbonate of soda
- 2 tbsp chopped candled orange peel (optional)
- butter, for greasing
Burgundy Ham
By corlear
Jambon à la Bourguignonne In France, cooked hams are called jambon de Paris if they are boneless and jambon dâ€...
- 1 small uncooked or partially cooked ham
- 4 sprigs parsley
- 2 onions
- 3 cloves
- 1 sprig thyme
- 1 teaspoon peppercorns
- 2 cups red Burgundy wine
- 2 cups bouillon
- 1 1/2 teaspoons arrowroot or cornstarch
Coq au Vin à l’Ancienne
By corlear
Remove the rind from 1/4 pound slab bacon and cut the bacon into 1/2 inch dice
- 1/4 pound slab bacon
- 3-pound chicken
- 2 tablespoons butter
- 2 tablespoons olive oil
- salt
- pepper
- 12 very small white onions
- 1/4 cup Cognac
- 1 1/2 cup dry red wine
- 2 small garlic cloves, mashed
- 1/2 teaspoon thyme
- 1 bay leaf, crumbled
- 1/2 pound mushrooms, quartered
- 1/4 cup minced parsley
- 1 tablespoon flour
- 1 tablespoon softened butter