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Recipes
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
Herb Vinaigrette
By corlear
Chef’s Tips: To add color, use a combination of green, red, yellow and/or orange bell peppers
- 1/4 cup finely chopped bell pepper (any color)
- 1/2 teaspoon minced garlic
- 2 teaspoons dry yellow mustard
- 2 teaspoons minced fresh oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup vegetable oil
- 1/4 cup red wine vinegar
Slice of Duckling Foie Gras with Mango
By corlear
For the gingerbread biscuit: 1
- For the gingerbread biscuit:
- 4 oz honey gingerbread
- 1/2 cup water
- 4 tbsp sugar
- For the foie gras terrine:
- 2 cups duck foie gras
- salt
- freshly ground white pepper
- For the mango gelatin:
- 11/4 cup mango purée
- 1/2 cup water
- 1 tsp powdered agar-agar
- 2 sheets gelatin (previously rehydrated in cold water)
- To finish:
- Maldon salt
- freshly ground black pepper
Burgundy Cream Pudding
By corlear
Pudding Crémeux de Bourgogne Preparation: 50 mins
- 2/3 cup (4 oz.) flour
- 1/3 cup (22/3 oz.) butter
- 41/2 cups (UK 2 pints) milk
- 1/2 cup (4 oz.) plus 2 tbsp. sugar
- 1 strip of lemon peel
- 1/4 cup (2 oz.) sugar for caramel
- 6 eggs, separated
Iberian Bacon Turnovers with Summer Truffle in Charcoal Oil
By corlear
For the charcoal oil: 1. Burn the wood until all that is left are the embers
- For the charcoal oil:
- 6.6 lb holm oak wood
- 2 cups sunflower oil
- For the Iberian belly pork slices:
- 1 chunk Iberian belly pork (12-14 oz)
- For the truffle slices:
- 1 11/2 oz summer truffle
- salt
- charcoal oil (see previous step)
- For the Iberian bacon and truffle turnovers:
- 12 Iberian belly pork slices (see previous step)
- 12 truffle slices (see previous step)
- For the spring onions:
- 6 spring onions
- For the meat stock:
- 2.2 lb veal knucklebone
- 2.2 lb veal blanquette
- 121/4 oz onion
- 51/4 oz carrots
- 51/4 oz leeks
- 2 oz ripe tomato
- 4 1/2 cups red wine
- 1/2 cup sugar
- 4 tbsp 0.4º olive oil
- 10 cups water
- For the charcoal and meat sauce:
- 1/2 cup reduced meat stock (see previous step)
- 3 tbsp charcoal oil (see previous step)
- cornflour
- salt
- For the yolk sauce:
- 8 tbsp pasteurized egg yolk
- For the bread scarf:
- 1 oven-ready 6" baguette
Quails' Egg with Bread
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 (1/2 oz each)
- 3/4 tbsp white wine vinegar
- 4 1/2 cups water
- salt
- For the bread slices:
- 1/2 baguette
- To finish:
- Maldon salt
- virgin olive oil
Quail with Grapes
By corlear
Cailles Morvandelles aux Raisins Wild quail were once abundant in the Morvan, the heart of Burgundy, so it was n...
- For the stuffing:
- 8 quail (including livers)
- 16-20 fresh vine leaves OR a small can vine leaves, drained and rinsed with cold water
- thin sheet barding fat, OR 8 thin slices mild bacon
- 2 Tbsp oil
- 60 g (4 Tbsp) butter
- salt
- pepper
- 500 g (1 lb) green grapes (preferably seedless)
- 2 Tbsp cognac
- 125 ml (1 cup) broth
- 8 rectangular croûtes, fried in butter
- 3 slices white bread, crusts removed
- 80 ml (1/3 cup) milk
- 60 g (2 oz) fat bacon
- 2 chicken livers
- 8 the 8 quail livers
- 1 Tbsp cognac
- pinch of ground allspice
- salt
- pepper
- trrussing stung
Consommé Tagliatelli a la Carbonara
By corlear
For the consommé: 1. Brown the veal bones in the oven at 355ºF
- For the consommé:
- 2 cups chicken
- 1.5 chicken carcass
- 1 lb veal knucklebone
- 1 lb veal back of the knee
- 1/2 oz carrot
- 3/4 oz leeks
- 1/2 oz onion
- 10 cups water
- 1/4 cup sunflower oil
- To clarify the consommé:
- 3 3/4 cup consommé (see previous step)
- 3/4 oz carrot
- 2/3 oz leeks
- 2 oz ripe tomato
- 4 oz veal hamburger
- 1/2 cup egg whites
- 1/2 oz pilé ice
- For the consommé tagliatelli:
- 2 cups clarified consommé (see previous step)
- pinch powdered agar-agar
- salt
- For the bacon cubes:
- 3 oz smoked bacon
- For the bacon butter:
- 2 oz smoked bacon trimmings (see previous step)
- 1/4 cup butter
- For the parmesan cubes:
- 3 1/2 oz Reggiano parmesan
- For the reduced cream:
- 1 1/4 cup single cream (35% fat)
- salt
- For the egg yolk sauce:
- 2 3/4 tbsp pasteurized egg yolks
- To finish:
- 1/4 cup tartufo oil
Warm Creamed Morel Terrine with Migas
By corlear
For the morel cream: 1. Clean and trim the morels and wash them in a generous amount of water 3 times
- For the morel cream:
- 24 morel mushrooms (11/2" across)
- 1/4 cup single cream (35% fat)
- 3/4 tbsp water
- 3/4 tbsp 0.4º olive oil
- salt
- For the morel stock:
- 4 oz morel trimmings
- 1 cup water
- 0.4 º olive oil
- For the hot morel gelatin:
- 1/2 cup morel stock (see previous step)
- pinch powdered agar-agar
- 1/4 sheet gelatin (previously rehydrated in cold water)
- salt
- For the crispy belly pork:
- 3/4 cup chunk peppered bacon
- For the chervil oil:
- 13/4 oz fresh chervil
- 1/4 cup sunflower oil
- salt
- For the egg yolk and chervil sauce:
- 23/4 tbsp pasteurized egg yolks
- 11/2 tbsp chervil oil
- salt
- For the bread crumbs (migas):
- 1 8-oz loaf
- To finish:
- 11/2 tbsp water
- 0.4 º olive oil
- salt
Prunes in Burgundy
By corlear
Pruneaux au Bourgogne Preparation: none Soaking: 48 hours
- 1 lb. prunes
- 21/4 cups (UK 1 pint) hot water
- 2/3 cup (54 oz.) sugar
- 1 vanilla bean
- 1 bottle fine red Burgundy