Corlear's profile page
Recipes
Quail's Egg with Potato
By corlear
For the poached eggs: 1. Crack the shells and put the eggs in a bowl, making sure that you do not break the yolks
- For the poached eggs:
- 10 quails' eggs
- 1/4 cup white wine vinegar
- 2 cups water
- salt
- For the potato slices:
- 1 large frying potato (4 x 2")
- 13/4 cup 0.4º olive oil
- salt
- warm water
- To finish:
- salt
Cold Mackerel in White Wine
By corlear
Maquereaux au Vin Blanc Hostellerie de la Coquille Fleurie Saint-Aubin-sur-Scie
- two 1/2-pound mackerel
- 5 sprigs or 1/4 teaspoon thyme
- 1 cup dry white wine
- 1 cup white-wine vinegar
- 1 large onion, thinly sliced
- 1 carrot, thinly sliced
- 10 peppercorns
- 1 bay leaf
- salt
- pepper
Boeuf Beaujolais
By corlear
Onomatopoetically, I believe Beaujolais to be just about the happiest-sounding word in the world
- 3 tablespoons dry mustard
- 1 1/2 tablespoons coarsely cracked black pepper
- 2 teaspoons sea salt, plus additional to taste
- 6 boneless shell strip or sirloin steaks (10 to 12 ounces each), at least 1 inch thick
- 6 tablespoons (3/4 stick) unsalted butter
- 2 tablespoons olive or vegetable oil
- 4 shallots, minced
- 1 rib celery, minced
- 1 carrot, peeled and minced
- 2 teaspoons dried tarragon
- 2 whole bay leaves
- 1 1/2 tablespoons drained coarsely cracked green peppercorns
- 2 1/2 cups red Beaujolais wine
- 3 cloves garlic, minced
- 2 tablespoons marc de Bourgogne or brandy
- 1/2 cup minced fresh parsley
La Piñonada
By corlear
For the young pine cones: 1
- For the young pine cones:
- 8 young pine cones
- For the young pine cone oil:
- 3 tbsp sunflower oil
- the shells of 8 pine cones (see previous step)
- For the pine nut cream:
- 7 oz wild pine nuts
- 11/4 cup water
- 1/2 sheet gelatin (previously rehydrated in cold water)
- salt
- For the ceps stock:
- 4 oz ceps, sliced
- sunflower oil
- salt
- 1 cup water
- For the ceps gelatin:
- 10 tbsp ceps stock (see previous step)
- 3/4 sheet gelatin (previously rehydrated in cold water)
Remoulade Sauce
By corlear
Chef’s Tips: If concerned about using raw eggs in this recipe, substitute an equivalent pasteurized egg product a...
- 1/4 cup ketchup
- 1/4 cup prepared horseradish
- 1/4 cup Creole mustard, such as Zatarains
- 2 tablespoons prepared yellow mustard
- 2 tablespoons white vinegar
- juice of 1/2 lemon
- 1/2 cup finely chopped green onion
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped parsley
- 1 garlic clove, minced
- 1 tablespoon paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
- Dash Tabasco
- 1 fresh egg or pasteurized equivalent
- 3/4 cup vegetable oil
Baked Oysters with Chablis Cream
By corlear
Since the province of Burgundy is landlocked, it obviously can’t be known for its oysters
- 24 just-opened oysters on the half-shell
- 1 tablespoon unsalted butter
- 2 shallots, minced
- 1 cup Chablis or Petit Chablis wine from Burgundy
- 1 cup heavy (or whipping) cream
- very tiny pinch of curry powder
- sea salt to taste
- freshly ground black pepper to taste
- several sprigs fresh watercress for garnish
Canard en Daube
By corlear
You need 1 large duck or 2 small ones
- 1 large duck or 2 small ones
- strips of bacon
- handful of parsley
- 2 shallots
- chives
- a clove of garlic
- a bayleaf
- a sprig of thyme
- a few leaves of basil
- salt
- pepper
- a scrap of grated nutmeg
- 2 tumblers of white wine
- 2 tumblers of water
- a liqueur glass of brandy
Simple Vinaigrette Dressing
By corlear
Place vinegar, pickling spices, sugar and oil in a small saucepan
- 1/2 cup red wine vinegar
- 1 tablespoon pickling spices
- 1 tablespoon sugar
- 1/2 tablespoon vegetable oil
Trout Cooked in Red Wine
By corlear
Truites au Vin Rouge At the twelfth cenruiy abbey of Fontenay the monks created ponds and artficial bends in the...
- 4 trout, 200 g (7 oz) each, cleaned
- 750 ml (27 f1 oz) red Burgundy wine
- 2 onions, very finely chopped
- 2 carrots, sliced
- 1 bouquet garni
- 55 g (2 oz) butter
- 3 shallots, finely chopped
- 1 tbsp plain flour
- salt
- freshly ground black pepper
Parmesan and Tomato Foam Tart
By corlear
For the filo pastry tart: 1
- For the filo pastry tart:
- 1 sheet filo pastry
- 3 tbsp virgin olive oil
- For the parmesan foam:
- 7 oz Reggiano parmesan, grated
- 1 cup single cream (35% fat)
- 1 cup milk
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- salt
- For the pan-fried tomato:
- 2 ripe tomatoes (41/4 oz each)
- sprig fresh basil leaves
- 1 cup 0.4º olive oil
- salt
- freshly ground white pepper
- sugar
- To finish:
- virgin olive oil
- 3/4 " high PVC
- 4 33/4 " tins