Corlear's profile page
Recipes
Salmis of Pheasant
By corlear
Salmis de Faisan
- pheasant
- a little cognac
- 8 oz dry white wine
- game stock or veal stock
- butter
- a few slivers of truffle
- foie gras
Breast of Duckling with Seaweed Salt and Vegetable Scallops
By corlear
Note: The same recipe can be made using duck foie gras instead of duckling breast
- For the duckling breasts:
- 2 1.7-lb ducklings
- For the duckling stock:
- 5 1/2 lb duckling trimmings and carcasses
- 12 1/4 oz onion
- 5 1/4 oz carrots
- 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
- cornflour
- For the seaweed salt:
- 2/3 oz fresh nori seaweed, in salt
- 1 tsp Maldon salt
- 1 tsp gray salt
- For the fried sesame:
- 1/2 oz white sesame
- 1 1/2 tbsp sunflower oil
- For the vegetable scallops:
- 2 cups daycon turnip
- salt
- For the seaweed salad:
- 2 oz fresh dulse seaweed
- 2 oz fresh nori seaweed
- 4 oz spinach shoots
- 2 oz bean sprouts
- For the junket vinaigrette:
- 1 junket
- 1/4 cup sesame oil
- For the duck sauce:
- 1/2 cup duck stock (see previous step)
- 1/4 cup sesame oil
- salt
- cornflour
- To finish:
- 0.4 º olive oil
- salt
Mushroom Tart
By corlear
Tarte aux Champignons
- Tart Pastry
- 1 pound mushrooms
- juice of 1 lemon
- 5 tablespoons butter
- 5 tablespoons flour
- 3/4 cup chicken or veal stock
- pinch of thyme
- pinch of powdered bay leaf
- 1/2 cup heavy cream
- 2 egg yolks
- salt
- pepper
Breast of Duckling with Seaweed Salt and Vegetable Scallops
By corlear
Note: The same recipe can be made using duck foie gras instead of duckling breast
- For the duckling breasts:
- 2 1.7-lb ducklings
- For the duckling stock:
- 5 1/2 lb duckling trimmings and carcasses
- 12 1/4 oz onion
- 5 1/4 oz carrots
- 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
- cornflour
- For the seaweed salt:
- 2/3 oz fresh nori seaweed, in salt
- 1 tsp Maldon salt
- 1 tsp gray salt
- For the fried sesame:
- 1/2 oz white sesame
- 1 1/2 tbsp sunflower oil
- For the vegetable scallops:
- 2 cups daycon turnip
- salt
- For the seaweed salad:
- 2 oz fresh dulse seaweed
- 2 oz fresh nori seaweed
- 4 oz spinach shoots
- 2 oz bean sprouts
- For the junket vinaigrette:
- 1 junket
- 1/4 cup sesame oil
- For the duck sauce:
- 1/2 cup duck stock (see previous step)
- 1/4 cup sesame oil
- salt
- cornflour
- To finish:
- 0.4 º olive oil
- salt
Strawberries in Beaujolais
By corlear
Fraises au Beaujolais Strawberries in wine are a common and much-loved dessert in all wine-making countries; usual...
- 1 pound fresh, ripe strawberries
- sugar, to taste
- wine to cover (the same that has been drunk throughout the meal)
Pike in Red Wine
By corlear
Brochet au Volnay Naturally, any wine used in Burgundy is bound to be one of the great local vintages
- For the fish:
- 2-lb pike
- 1/2 onion, chopped
- 1/2 carrot, chopped
- 1 clove garlic, chopped
- 4 shallots, chopped
- 1/2 tsp salt
- pepper
- 1/4 tsp peppercorns
- 1 bottle Volnay (or a domestic red Burgundy)
- For the butter sauce:
- 1 tbsp minched shallots
- 1 tbsp red wine vinegar
- 3/4 cup sweet butter
- 1/4 tsp salt
- 1/8 tsp pepper
- For presentation:
- watercress
Smith Street Cobb Salad
By corlear
Chef’s Note: Guests swoon at our tableside presentation of this timeless classic from Hollywood’s Brown Derby R...
- 1/2 cups Creamy Dill Dressing (see recipe)
- 1 pound (26/30 count) shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- Creole Seafood Seasoning (see recipe) to taste
- 8 cups chiffonade Romaine lettuce
- 4 hard-cooked eggs, finely chopped
- 8 slices bacon, cooked crisp and chopped
- 4 Roma tomatoes, diced
- 1 cup crumbled blue cheese
- 1 avocado, coarsely chopped
Boiled Ham Dijonnaise
By corlear
Scrub ham thoroughly, rinse trim off any black or smoke discolorations
- 8 to 10-pound smoked Virginia or Smithfield ham
- 3 or 4 peeled oiions
- cloves
- 4 carrots, scraped and quartered
- 2 bay leaves
- bunch of celery, root end and almost all leaves cut off, the rest chopped
- 1 small clove garlic, peeled and halved
- 4 sprigs paisley
- sprig fresh thyme, or ½ teaspoon dried thyme
- 2 teaspoons chopped fresh tarragon or 1 teaspoon dried tarragon
- 2 tablespoons white vinegar
- 2 cups dry white wine
- 1 quart consommé
- 1 teaspoon chopped parsley
- 1 teaspoon chervil
- 1 tablespoon butter
- 1 ½ teaspoons prepared French mustard
- 1 tablespoon capers
- 1 tablespoon chopped gherkins
Breast of Duckling with Seaweed Salt and Vegetable Scallops
By corlear
Note: The same recipe can be made using duck foie gras instead of duckling breast
- For the duckling breasts:
- 2 1.7-lb ducklings
- For the duckling stock:
- 5 1/2 lb duckling trimmings and carcasses
- 12 1/4 oz onion
- 5 1/4 oz carrots
- 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
- cornflour
- For the seaweed salt:
- 2/3 oz fresh nori seaweed, in salt
- 1 tsp Maldon salt
- 1 tsp gray salt
- For the fried sesame:
- 1/2 oz white sesame
- 1 1/2 tbsp sunflower oil
- For the vegetable scallops:
- 2 cups daycon turnip
- salt
- For the seaweed salad:
- 2 oz fresh dulse seaweed
- 2 oz fresh nori seaweed
- 4 oz spinach shoots
- 2 oz bean sprouts
- For the junket vinaigrette:
- 1 junket
- 1/4 cup sesame oil
- For the duck sauce:
- 1/2 cup duck stock (see previous step)
- 1/4 cup sesame oil
- salt
- cornflour
- To finish:
- 0.4 º olive oil
- salt
Farmhouse Plum Tart
By corlear
Le Pruné When dark purple plums come into season, this is the time to make the best of all plum tarts known (rn t...
- For the pâte sablée:
- salt
- 175 g (6 oz) plain flour
- 75 g (3 oz) slightly salted butter
- 2 tablespoons granulated sugar
- 1 medium sized egg
- 1 tablespoon cold water
- a 20 cm (8 inch) flan tin with loose base
- For the filling:
- 450 g (1 lb) dark purple plums
- 3 —4 tablespoons castor sugar