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Recipes
Coffee Potatoes
By corlear
For the sautéed potatoes: 1
- For the sautéed potatoes:
- 1 lb mashing potatoes
- 1 cup 0.4º olive oil
- salt
- For the coffee sauce:
- 3/4 cup strong black coffee
- 11/2 tbsp 0.4º olive oil
- 1 tsp sugar
- To finish:
- 2 tbsp Greek yogurt
- Maldon salt
Freeze-Dried Corn
By corlear
For the freeze-dried corn cornet: 1
- 2 oz freeze-dried corn
- 10 8 x 51/2" sheets of sugar paper
Red Wine Soup
By corlear
Soup au Vin Burgundian cooks have always appreciated how quick and easy soups are to make
- 2 carrots, finely diced
- 1 turnip, finely diced
- 1 leek white, thinly sliced
- I large onion, thinly sliced
- 1 tbsp butter
- 4 fl oz red Burgundy wine
- 1 3/4 pt chicken stock
- 2 tbsp tapioca (optional)
- salt
- freshly ground black pepper
Spiced Pork Loin wiht Beaujolais-Soused Bing Cherries
By corlear
During the March I spent gathering recipes for this book in a little house perched on La Montagne de Beaune, my nei...
- PORK:
- 1 pork loin (approximately 4 pounds), trimmed of all but a very thin layer of surface fat
- 2 teaspoons mixed (pink, green, black, and white) whole peppercorns
- 20 whole cloves
- 1 tablespoon ground cinnamon
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature
- sea or coarse salt to taste
- 1 large onion, coarsely chopped
- 1/2 to 1 cup red Beaujolais wine
- CHERRY SAUCE:
- 1 1/2 pounds pitted Bing cherries
- 2 tablespoons light brown sugar
- 2 tablespoons balsamic vinegar
- 3 tablespoons fresh rosemary, coarsely chopped
- 1 1/2 cups Beaujolais wine
- FINISHING:
- 1/3 cup plus 2 tablespoons kirsch or other cherry-flavored eau de vie
- 2 tablespoons corastarch dissolved in
- 3 tablespoons Beaujolais wine
Butternut Squash Soup
By corlear
Chef’s Note: When we think of fall, we yearn for this ideal autumn soup
- 2 (1 1/2 pounds) butternut squash
- Vegetable oil, divided
- 3 cups chicken stock, or canned chicken broth, divided
- 1 teaspoon minced garlic
- 1/4 cup chopped onion
- 1/2 cup finely chopped andouille sausage or spicy smoked sausage
- 1 teaspoon Louisiana hot pepper sauce
- 1 teaspoon Worcestershire sauce
- Dash ground nutmeg
- Creole Meat Seasoning (see recipe) to taste
- Brown sugar to taste
- Salt and black pepper to taste
- 12 (1/4 inch) slices andouille or spicy smoked sausage,
- 1 Granny Smith apple, peeled and chopped
- Plain yogurt for garnish
Chilled Melon Soup with Wild Strawberries
By corlear
La Petite Soupe de Melon Glacée aux Fraises des Bois Choose melons with a rough
- 2 ripe melons (21-25 oz ea)
- 7 fl oz dry whtie wine
- 1/4 cup superfine or granulated sugar
- 1/2 teaspoon freshly ground pepper
- 10 1/2 oz wild strawberries or raspberries
- 6 small sprigs fresh mint
Watermelon and Tomato Seed Kebab
By corlear
For the basil oil: 1. Remove the fresh basil leaves from the stalk
- For the basil oil:
- 1/2 cup sunflower oil
- 4 oz fresh basil
- Salt
- For the tomato seeds:
- 1 lb ripe tomatoes (4)
- For the water melon cylinders:
- 1 lb water melon
- To finish:
- Maldon salt
- 10 4"kebab sticks
White-Wine Bisque
By corlear
Other dry white wines can be substituted for the Chablis
- 4 cups Chablis
- 2 lb Thompson seedless grapes, stems removed, 72 grapes peeled and reserved for the garnish
- 1/3 to 1/2 cup sugar
- 1 inch cinnamon stick
- 2 whole cloves
- 2 tbsp. quick-cooking tapioca
- 3 egg yolks
- 1/2 tsp. salt
Roasted Tomatillo Salsa
By corlear
Tomatillos are Mexican tomato-like fruit with a lemony flavor that are distinguished by their small size and thin, ...
- 3 cups tomatillos. cut into quarters
- 1 /2 cups cherry tomatoes, cut in half
- 1/4 cup vegetable oil
- 3/4 cup finely chopped onion
- 3 garlic cloves, very thinly sliced
- 1 jalapeno, seeded and minced
- 1 tablespoon ground cumin
- 3/4 teaspoon dried oregano
- 2 cups chicken stock or canned chicken broth
- Salt and black pepper to taste
- 1 tablespoon chopped fresh cilantro leaves
Walnut Croquant Spiral
By corlear
For the walnut croquant: 1
- For the walnut croquant:
- 3 oz walnuts
- 3 tbsp glucose
- 1/4 cup Isomalt
- 4 oz fondant
- For the walnut spirals:
- walnut croquant (see previous step)
- To finish:
- Maldon salt