Corlear's profile page
Recipes
Spongy Pineapple Sorbet with Pineapple Ravioli in Campari
By corlear
For the Campari gelatin: 1
- For the Campari gelatin:
- 11/4 cup Campari
- 1.1 tsp powdered agar-agar
- For the pineapple slices:
- 1 pineapple (31/2 oz)
- For the Campari and pineapple ravioli:
- 8 pineapple slices (see previous step)
- 8 Campari gelatin squares (see previous step)
- For the pineapple juice:
- the pineapple trimmings
- For the spongy pineapple sorbet:
- 2 cups pineapple juice (see previous step)
- 1 sheet gelatin (previously rehydrated in cold water)
- 1 tsp sorbet stabilizer
- 1/2 oz egg white
- To finish:
- 23/4 oz 1/4" pineapple cubes
- 1/4 cup virgin olive oil
- freshly ground black pepper
- Maldon salt
Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms
By corlear
Bœuf a la Bourguignonne As is the case with most famous dishes, there are more ways than one to arrive at a goo...
- For Step 1:
- 6-ounce chunk of bacon
- For Step 2:
- 9-10 inch fireproof casserole 3 inches deep
- 1 Tb olive oil or cooking oil
- For Step 3:
- 3 lbs. lean stewing beef cut into 2-inch cubes
- For Step 4:
- 1 sliced carrot
- 1 sliced onion
- For Step 5:
- 1 tsp salt
- 1/4 tsp pepper
- 2 Tb flour
- For Step 6:
- 3 cups of a full-bodied, young red wine such as one of those suggested for serving, or a Chianti
- 2 to 3 cups brown beef stock or canned beef bouillon
- 1 Tb tomato pasle
- 2 cloves mashed garlic
- 1/2 tsp thyme
- a crumbled bay leaf
- For Step 7:
- 18 to 24 small white onions, brown-braised in stock
- 1 lb. quartered fresh mushrooms sauteed in butter
Mock Tartufo and Apple Tart
By corlear
For the apple juice: 1. Fill a dish with boiling water
- For the apple juice:
- 1 lb Granny Smith apples
- For the apple gelatin:
- 11/4 cup apple juice (see previous step)
- pinch powdered agar-agar
- For the filo pastry millefeuilles:
- 3 sheets of filo pastry
- 0.4 º olive oil
- For the apple cubes:
- 1 tbsp Granny Smith apple juice
- For the summer truffle slices:
- 4 1-oz summer truffle
- truffle oil
- salt
- To finish:
- Maldon salt
- tartufo oil
Duck Breasts with Blackcurrants and Pears
By corlear
Magrets de Canard aux Baies de Cassis et aux Poires The abundance of blackcurrants in Burgundy leads to a variet...
- 4 whole duck breasts
- 4 Comice pears, peeled. cored and cut into quarters
- 7 fl oz red wine, such as Beaujolais
- 1 clove
- 1/2 cinnamon stick
- 1 1/2 tbsp honey
- 8 1/2 oz blackcurrants
- 4 tbsp crème de cassis
Coquina and Padrón Pepper Seed Omelet
By corlear
For the coquina clams and their juices: 1
- For the coquina clams and their juices:
- 4 oz coquina clams
- For the coquina pil-pil:
- 3/4 cup 0.4º olive oil
- 11/2 tbsp coquina juices (see previous step)
- 2 sheets gelatin (previously rehydrated in cold water)
- For the quail egg yolks:
- 8 quail eggs
- 1/2 cup sunflower oil
- For the Padrón pepper seeds:
- 28 Padrón peppers
- 11/4 cup 0.4º olive oil
- To finish:
- Maldon salt
- virgin olive oil
Potted Venison
By corlear
Admirable for sandwiches
- 2 lbs. of venison
- 8-10 oz. of fat bacon
- garlic
- juniper berries
- coriander seeds
- black pepper
- very little salt
- red wine
Sea Urchins and Dulse
By corlear
For the sea urchin yolks: 1
- For the sea urchin yolks:
- 16 sea urchins
- For the milk foam:
- 11/2 cup milk
- 11/2 cup single cream (35% fat)
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- salt
- For the seaweed water:
- 21/2 oz fresh dulse seaweed in salt
- 1 cup water
- For the seaweed gelatin:
- 1 cup seaweed water (see previous step)
- 0.1 tsp powdered agar-agar
- salt
- To finish:
- 3 tbsp walnut oil
Françoise Potel’s Cheese Puffs
By corlear
Gougére Françoise Potel Françoise Potel is a lively and energetic Burgundian lady, who along with her intense...
- ½ teaspoon salt
- 1/4 pound (4 ounces; 120 g) unsalted butter, chilled and cut into small pieces
- 1 cup minus 1½ tablespoons (130 g) unbleached all-purpose flour, sifted
- 4 large eggs
- ¾ cup (2 ounces, 60 g) freshly grated imported French or Swiss Gruyère cheese
Garlic Bread
By corlear
For decades, Brennan’s of Houston and Commander’s Palace have made guests smile by offering a plate of hot and
- 1 fresh-baked French baguette
- 1/2 cup grated Parmesan cheese
- 2 tablespoons minced fresh garlic
- 1 teaspoon chopped fresh parsley
- 1 teaspoon salt
- 10 tablespoons unsalted butter, melted
Venus Brownshells with Cherries and Seaweed Sorbet
By corlear
For the venus brownshell juices: 1
- For the venus brownshell juices:
- 32 large venus brownshells (2 ozg/unit)
- For the venus brownshell gelatin:
- 1/2 cup venus brownshell juices (see previous step)
- 1/2 sheet gelatin (previously rehydrated in cold water)
- For the seaweed sorbet:
- 2 cups water
- 41/4 oz fresh dulse seaweed
- 13/4 oz fresh nori seaweed
- 2/3 oz dextrose
- 1.5 sheets gelatin (previously rehydrated in cold water)
- For the cherries:
- 51/4 oz cherries, very ripe.
- For the sesame vinaigrette:
- 1/2 tbsp rice vinegar
- 1/2 tbsp sesame oil
- 1 tbsp soya sauce