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Recipes
Fried Green Tomatoes
By corlear
Chef’s Note: This traditional Southern side dish is popular for using unripened tomatoes before Jack Frost visits
- 3 (medium size) green tomatoes, sliced /4-inch thick
- Salt and black pepper to taste
- 1 egg
- 1/3 cup milk
- I cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1/4 cup grated Parmesan cheese
- 3 tablespoons chopped fresh herbs (oregano, thyme and/or parsley)
- ½ cup vegetable oil
Puffed Paella
By corlear
For the saffron base: 1. Roast the saffron in foil in the oven at 325ºF for approximately 1 minute
- For the saffron base:
- 11/4 cup water
- 1 tsp saffron strands
- Note: Minimum recommended amount to guarantee a good result.
- For the dry saffron rice:
- 4 oz rice
- 13/4 cup water
- 1/4 cup saffron base (see previous step)
- For the prawn powder:
- 4 oz red prawns
- For the puffed saffron and prawn rice:
- 11/4 cup 0.4º olive oil
- tomato powder
- 1 tsp roasted saffron powder (see previous step)
- prawn powder
- dry saffron rice (see previous step)
Frozen Candies: Raspberry, Carrot, Beetroot and Fennel
By corlear
For the beetroot juice: 1
- For the beetroot juice:
- 83/4 oz fresh beetroot
- freshly ground black pepper
- salt
- For the carrot juice:
- 83/4 oz carrots
- For the fennel juice:
- 1 fennel bulb (approx. 101/2 oz)
- For the raspberry juice:
- 4 oz fresh raspberries
- 1/4 cup water
- For the frozen candies:
- the beetroot juice (see previous step)
- the carrot juice (see previous step)
- the raspberry juice (see previous step)
- the fennel juice (see previous step)
- To finish:
- 20 23/4 x 3" sheets cellophane
- 1 ice pack
Pike with Red Wine Sauce
By corlear
Brochet Sauce Génoise
- 2 pikes (about 13/4 pounds each, scaled and cleaned)
- 2 onions, peeled and chopped fine (3/4 cup)
- 6 to 8 shallots, peeled and chopped fine (1/2 cup)
- 1 clove garlic, crushed, peeled and chopped fine (1/2 teaspoon)
- 2 carrots, peeled and chopped fine (3/4 cup)
- 1/4 cup chopped parsley
- 1 bay leaf broken into pieces
- 1/4 teaspoon thyme
- 1/4 teaspoon whole black pepper, crushed fine (this can be done with a rolling pin)
- 11/2 teaspoons salt
- 1 bottle (11/2 pints) good dry red wine (Beaujolais, Macon, Corbières, etc.)
- 4 tablespoons (1/2 stick) sweet butter, softened
- 11/2 teaspoons anchovy paste (or about 6 fillets in oil, mashed)
- 1 teaspoon cornstarch
Puffed Rice Black Pudding
By corlear
Rice black pudding: 1. Dilute the squid ink in the water and add the rice
- For the rice black pudding:
- 1 3/4 oz rice
- 1 tsp squid ink
- 1 1/4 cup water
- salt
- For the puffed rice black pudding:
- 1 1/4 cup 0.4º olive oil
- 40 dry black pudding slices (see previous step)
- salt
Bourguignonne Butter Sauce
By corlear
There are no directions in the book for this recipe
- 1 ½ quarts Burgundy
- 5 shallots, peeled and minced
- 4 sprigs parsley
- ½ bay leaf
- 1 sprig thyme
- 1 tablespoon finely chopped mushrooms
- 2 3/4 tablespoons butter whipped with
- 1 tablespoon flour
- 10 tablespoons butter
- ½ teaspoon cayenne
- ¾ cup dry bread crumbs
Brown Roux
By corlear
Chef's Note: A Creole or Cajun style brown roux isn't always used only for thickening purposes
- 2 cups vegetable oil
- 3 cups all-purpose flour, divided
- 1/3 cup finely chopped yellow onion
- 1/3 cup finely chopped green bell pepper
- 1/3 cup finely chopped celery
- 1 teaspoon minced garlic
Crayfish Salad with Cream Sauce
By corlear
La Salade d'Écrevisses en Sauce Crème Preparation: 30 minutes Cooking: 15 minutes Ease: Moderate Cost: Expe...
- bouquet garni:
- 2 medium cucumubers
- coarse salt
- 4 1/5 - 5 1/2 lbs crayfish or 4 1/2 lbs lobsterettes (langoustines) or large shrimp
- 1 carrot
- 1 small onion
- 3/4 oz celery
- 3/4 oz shallots
- 8 tablespoons dry white wine
- salt
- pepper
- 4 1/2 oz yogurt, well chilled
- 1 tablespoon crème fraîche (or heavy cream), well chilled
- 1 tablespoon coarsely chopped dill
- 1 tablespoon coarsely chopped chervil
- 1 hard-boiled egg, chopped
- 3-4 sprigs parsley
- 1 bay leaf
- 2 sprigs thyme
- 1 large bunch dill or tarragon
Oeufs en Meurette
By corlear
Oeufs en Meurette—poached eggs served in a silky red wine sauce speckled with pearl onions, mushrooms, and crispe...
- For the Meurette Sauce:
- 3 cups red Burgundy table wine, preferably with 13% alcohol
- 1 cup Homemade Beef Stock
- 2 tablespoons sugar
- 2 cloves garlic, minced
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons unbleached all-purpose flour
- Sea or coarse salt and
- freshly ground black pepper to taste
- For the Garnishes:
- 24 pearl onions
- 8 ounces slab bacon, rind removed, cut into 3/4-inch dice
- Pinch of sugar
- 2 tablespoons unsalted butter
- 1 cup thinly sliced white mushrooms
- For the Eggs and Finishing the Dish:
- 3 tablespoons white wine vinegar
- 8 large eggs
- 8 rounds white bread (4 inches in diameter), toasted and buttered (split English muffins may be substituted)
- 3 tablespoons minced fresh parsley
Lemon Sorbet with Frozen Oil / Pre-Dessert Version
By corlear
For the basic syrup: 1. Mix the water and sugar together and bring to the boil over a medium heat, stirring occasi...
- For the basic syrup:
- 4 tbsp water
- 2 1/2 tbsp sugar
- For the lemon sorbet:
- 1 1/2 cup lemon juice
- 1 1/4 cup water
- 1/2 cup basic syrup (see previous step)
- 2 1/4 sheets gelatin (previously rehydrated in cold water)
- For the oil emulsion:
- 1 cup 0.4º olive oil
- 2 3/4 tbsp water
- 1 Paco Jet container
- For the basil leaves:
- 2 oz g fresh basil
- To finish:
- 3 tbsp virgin olive oil
- Maldon salt