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Recipes
Grape Flan
By corlear
Flan aux raisins
- 225 g (8 oz) frozen puff pastry
- 450 g (1 lb) large green grapes
- 225 g (8 oz) large black grapes
- 2 medium sized eggs
- 100 g (4 oz) castor sugar
- 3 tablespoons ground almonds
- 100 ml (4 f1 oz) double cream
- a 25 cm (10 inch) flan tin with loose base
Quail in a Wine Sauce with Grapes
By corlear
Caille a la Vigneronne
- 1/4 cup butter
- 1 quail, trussed
- 1 small onion, chopped
- 1 carrot, chopped
- 1 leek, chopped
- 2 sticks celery, chopped
- 2 tbsp brandy
- 1 1/4 cups white wine
- 1 1/4 cups white stock
- bouquet garni
- salt
- black pepper
- 1/4 lb purple grapes, pipped
- 1/4 lb green grapes, ppped
- 4 oval croûtes 3 inches in diameter
- parsley, finely chopped
Octopus a la Gallega '99
By corlear
For the hot potato gelatin: 1
- For the hot potato gelatin:
- 10 1/2 oz mashing potato
- 1 3/4 cup water
- pinch powdered agar-agar
- salt
- For the octopus sahimi:
- 1 octopus tentacle (approx. 83/4 oz)
- 7 oz cooking salt
- For the bay oil:
- 15 bay leaves
- 1/2 cup sunflower oil
- To finish:
- virgin olive oil
- paprika
Nori Croquant
By corlear
For the seaweed croquant: 1
- 13/4 oz dry nori seaweed
- 7 oz fondant
- 1/3 cup glucose
- 3/8 cup Isomalt
- salt
Polenta Cannellone with Its Aniseed Gelatin
By corlear
For the aniseed water: 1
- For the aniseed water:
- 2 oz fresh fennel
- 2 oz fresh juniper
- 2 oz fresh chervil
- 2 oz fresh tarragon
- 1 cup water
- For the hot aniseed gelatin:
- 1/2 cup aniseed water (see previous step)
- 2 tsp powdered agar-agar
- For the polenta slices:
- 4 oz polenta
- 11/4 cup water
- salt
- For the creamed corn:
- 1 tin corn niblets (83/4 oz)
- For the meat stock:
- 2.2 lb veal knucklebone
- 2.2 lb veal blanquette
- 121/4 oz onion
- 51/4 oz carrot
- 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
- cornflour
- salt
- For the polenta and aniseed cannellone:
- 4 tbsp mascarpone
- 12 aniseed gelatin cubes (see previous step)
- polenta slices (see previous step)
- To finish:
- 1/8 cup hazelnut oil
- 11/2 tbsp butter, melted
- 12 small fresh dill leaves
- 12 small fresh fennel leaves
- 12 small fresh chervil leaves
- 12 small fresh tarragon leaves
Quail, Company Style
By corlear
from Kentucky cookbook; Chef Russell Reynolds A dinner designed to please the hunters and the ladies
- 1/2 pound butter
- 8 quails, cleaned and soaked overnight in salted water
- salt and pepper to taste
- 1 cup heavy cream
- 4 cups warm, buttered, fine bread crumbs
- red currant jelly
Duck Tongues with Baby Octopus Kebabs
By corlear
For the pan-fried duck tongues: 1
- For the pan-fried duck tongues:
- 16 duck tongues
- 3 oz duck fat
- salt
- freshly ground black pepper
- For the ginger oil:
- 4 oz fresh ginger
- 1 1/2 cup sunflower oil
- For the duck stock:
- 5 1/2 lb duck carcasses
- 12 1/4 oz onion
- 5 1/4 oz carrot
- 5 1/4 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 baby octopus tentacles:
- 24 baby octopus
- For the duck and ginger sauce:
- 1/2 cup reduced duck stock (see previous step)
- 1/4 cup ginger oil (see previous step)
- salt
- cornflour
- To finish:
- 8 4" kebab sticks
- 0.4 º olive oil
Pheasant with Grapes
By corlear
Faisan aux Raisins
- 1 large pheasant
- paper-thin slice(s) salt pork
- 2 pounds white grapes
- 24 walnuts
- 1/2 cup sour cream
- 2 tablespoons butter
- 1 1/2 tablespoons cognac
- 3 lumps sugar
- salt
- pepper
Puffed Cuttlefish Roe
By corlear
For the puffed cuttlefish roe: 1
- For the puffed cuttlefish roe:
- 5 cuttlefish roe
- 1 cup olive oil
- salt
Sardines with Blackcurrant and Eucalyptus
By corlear
For the meat stock: 1. Add the sugar to the red wine and reduce it by half
- For the meat stock:
- 2.2 lb veal knucklebone
- 2.2 lb veal blanquette
- 12 1/4 oz onion
- 5 1/4 oz carrot
- 5 1/4 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 eucalyptus oil:
- 3/4 oz eucalyptus leaves
- 1/2 cup sunflower oil
- For the eucalyptus and meat stock:
- 1/2 cup reduced meat stock (see previous step)
- 1/4 cup eucalyptus oil (see previous step)
- cornflour
- salt
- For the sardine stock:
- 8 sardines (approx. 11/2 oz each)
- 1/4 cup 0.4º olive oil
- 1 1/4 cup water
- salt
- For the sardine gelatin:
- pinch powdered agar-agar
- 1 cup sardine stock (see previous step)
- For the eucalyptus and blackcurrant vinaigrette:
- 1/3 cup blackcurrant purée
- 1/2 cup water
- 1/4 cup eucalyptus oil (see previous step)
- For the sardines:
- 10 sardines (11/2 oz each)
- sunflower oil
- For the baby onions and yellow chanterelles:
- 4 1 1/2-oz baby onions
- To finish:
- 1/2 oz 0.4º olive oil
- 1 tsp salt
- 1/2 tsp roasted pine nuts, diced