Corlear's profile page
Recipes
Burgundy Pàté
By corlear
La Terrine Bourguignonne When the ochre and red-brown silhouette the town of Joigny is reflected in the still wa...
- 1 pound each of pork and veal
- a wild rabbit
- chopped shallots
- chopped parsley
- a bay leaf
- salt
- pepper
- 1 1/2 cups Chablis or other dry white wine
- 1/2 cup Madeira
- 2 truffles, chopped
- strips of bacon
Puffed Coffee Polenta
By corlear
For the polenta strips: 1
- For the polenta strips:
- 3 oz polenta
- 11/4 cup water
- salt
- For the puffed polenta:
- 11/4 cup oil
- 20 dry polenta strips (see previous step)
- 1 packet of instant decaffeinated coffee
- salt
Hot Basil Gelatin Terrine with Vegetables and Fungi
By corlear
Note: The vegetables can be replaced by other types of vegetables or fruits, if the ones listed are not available
- For the basil juice:
- 83/4 oz fresh basil
- 11/4 cup water
- For the basil terrine:
- 1 cup basil juice (see previous step)
- pinch powdered agar-agar
- salt
- For the vegetables and herbs:
- 4 baby wild asparagus
- 1 white asparagus
- 3/4 oz fresh baby peas
- 1 ripe tomato (31/2 oz)
- 3/4 oz baby broad beans, peeled
- 20 1/2 " Saint George's mushrooms
- For the junket foam:
- 2 1/2-cup sheep's milk junket
- 3 tbsp single cream (35% fat)
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- For the ham rinds:
- 13/4 oz Iberian belly pork
- To finish:
- 21/2 tbsp virgin olive oil
- Maldon salt
- 4 small fresh fennel leaves
- 4 small mint leaves
- 4 small fresh tarragon leaves
- 4 small fresh chervil leaves
Oeufs en Gelée au Madère
By corlear
Boil 6 eggs for 6 minutes, cool them under running water and shell them carefully when they are cold
- 6 eggs
- 1 tablespoon gelatin
- 1/4 cup cold water
- 1 1/2 cups clear chicken consummé
- 2 tablespoons Madeira (or port or sherry)
- 6 thin slices ham
- fresh tarragon or parsley for garnish
Green Asparagus with Hot Mayonnaise and Grapefruit
By corlear
For the neutral pil-pil: 1
- For the neutral pil-pil:
- 1/2 cup 0.4º olive oil
- 1 sheet gelatin (previously rehydrated in cold water)
- For the asparagus:
- 3/4 ozreen asparagus (approx. 2.2 lb.)
- salt
- For the hot mayonnaise:
- 31/2 tbsp egg yolks
- 3/4 cup eggs
- 1 cup sunflower oil
- 3 tbsp 0.4º olive oil
- 1 tsp g Dijon mustard
- 1 tsp Sherry vinegar
- 1 tsp salt
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- For the pink grapefruit segments:
- 1 12-oz pink grapefruit
- To finish:
- 0.4 º olive oil
- salt
- icing sugar
- Maldon salt
- virgin olive oil
- 4 fresh tarragon leaves
Giant Potato Crisps
By corlear
For the giant crisps: 1. Peel the potato and trim the end so that the potatoes are approx
- 2 frying potatoes (approx. 51/2 x 23/4")
- 2 cups 0.4º olive oil
- salt
- Japanese splitra machine
Unraveled White Asparagus al Pil-Pil with Caviar
By corlear
For the unraveled asparagus: 1
- For the unraveled asparagus:
- 8 white asparagus (approx. 2 oz each)
- For the neutral pil-pil:
- 1 sheet gelatin (previously rehydrated in cold water)
- 5 tbsp 0.4º olive oil
- salt
- water
- To finish:
- 3 oz osietra caviar
- 0.4 º olive oil
- salt
Caramelized Macadamia Nuts with Mustard
By corlear
For the saffron base: 1. Roast the saffron in foil in the oven at 345ºF for approximately 1 minute
- For the saffron base:
- 1/2 cup water
- 1 tsp saffron strands
- For the caramelized nut:
- 101/2 oz macadamia nuts
- 10 tbsp sugar
- 1/2 cup saffron base (see previous step)
- 3/4 oz dry mustard
- salt
Bourguignonne Garnish
By corlear
for braised beef
- 1 lb. small glazed onions
- ½ lb. quartered mushrooms sautéed in butter
- 5 oz. diced browned bacon
Grated Carrot Salad with Mustard Vinaigrette
By corlear
Carottes Rapees, Sauce Moutarde More often than not harvest lunches start wtih salads such as the one that follo...
- For the vinaigrette:
- 3 or 4 medium carrots
- 1 tablespoon chopped fresh parsley
- 1 tablespoon Dijon mustard
- 4 tablespoons of groundnut or sunflower oil
- 1 teaspoon red or white wine vinegar
- salt
- black pepper