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Recipes
Iberian Bacon Ravioli with Basil and Tomato Consommé
By corlear
For the meat consommé: 1
- For the meat consommé:
- 2 cups chicken.
- 1.5 chicken carcass
- 1 lb veal knucklebone
- 1 lb veal back of the knee
- 1/2 oz onion
- 3/4 oz carrot
- 3/4 oz leeks
- 3/4 oz small onion
- 3 cups water
- To clarify the meat consommé:
- 33/4 cup consommé (see previous step)
- 3/4 oz carrot
- 2/3 oz leeks
- 2 oz tomato
- 4 oz veal hamburger
- 1/2 cup egg whites
- 1/2 oz pilé ice
- For the Iberian belly pork slices:
- 1 chunk Iberian belly pork (approx 14 oz)
- For the basil juice:
- 7 oz fresh basil
- 1 cup water
- For the hot basil gelatin:
- 1 cup basil juice (see previous step)
- pinch powdered agar-agar
- 1 sheet gelatin (previously rehydrated in cold water)
- salt
- For the basil raviolis:
- 40 slices Iberian belly pork (see previous step)
- 40 squares hot basil gelatin (see previous step)
- For the tomato juice:
- 2.2 lb ripe tomatoes
- For the tomato consommé:
- 4 tbsp tomato juice
- 4 tbsp clarified consommé (see previous step)
- salt
- For the grapefruit segments:
- 1 7-oz pink grapefruit
- To finish:
- Maldon salt
Jicama Slaw
By corlear
Chef’s Note: Jicama is a tropical root vegetable found in markets throughout Mexico and the American Southwest
- 1 1/2 cups peeled and julienned jicama
- Juice of 1 lime
- Salt and freshly ground black pepper to taste
Ceps with Ceps Croquant
By corlear
For the ceps powder: 1. Finish drying off the dry cep in the oven at 212ºF for approx 10 minutes and leave to coo...
- For the ceps powder:
- 4 oz dry ceps
- For the ceps croquant:
- 4 oz fondant
- 3 tbsp glucose
- 1/4 cup Isomalt
- 4 oz ceps powder (see previous step)
- Maldon salt
- For the ceps stencil:
- 1 sheet transparent sheet (23 x 15")
- For the ceps with ceps croquant:
- 7 oz ceps croquant (see previous step)
- Maldon salt
Jellied Ham with Parsley
By corlear
Jambon Persillé à la Bourguignonne At the Hôtel de la Poste in Beaune they serve this traditional Burgundian ...
- For the Stock:
- 2 shinbones with some meat
- 2 calf’s feet
- 1 ham bone
- 1/4 bunch parsley
- 1 lg sprig fresh tarragon
- 2 bay leaves
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp peppercorns
- 3 shallots
- 1 bottle dry white wine
- 2 egg whites
- For the Jellied Ham:
- 6 cups diced cooked ham (21/2 pounds)
- 1 tbsp tarragon vinegar
- 1/4 cup dry white wine
- 1 cup minced parsley
Strawberry Sorbet with Filling of Fresh Cheese and Crystallized Orange
By corlear
For the basic syrup: 1. Mix both ingredients together and bring to the boil
- For the basic syrup:
- 2 oz sugar
- 1/4 cup water
- For the strawberry purée:
- 1 1/4 cup strawberry purée, blended and strained
- Juice of 1/4 lemon
- 2 oz glucose
- 1/8 cup basic syrup (see previous step)
- 1 tsp sorbet stabilizer
- For the lime caramel slices:
- 1/2 cup fondant
- 2 oz glucose
- 1/4 cup Isomalt
- freshly grated rind of 1 lime
- citric acid
- For the Campari gelatin:
- 3 oz Campari
- 2 oz basic syrup (see previous step)
- 3/4 sheet gelatin (previously rehydrated in cold water)
- To finish:
- 2 oz small cubes crystallized orange
- 7 oz Quark fresh cheese
- 2 balsamic caramel toffees, diced
Chocolate and Praline Eggs
By corlear
Oeufs Bressane The eggs of Bresse deserve notice as well as the chickens
- For the Praline:
- 6 eggs
- 1/2 cup whole, unblanched almonds
- 1/2 cup sugar
- For the Ganache:
- 5 oz semi-sweet chocolate, chopped
- 1/3 cup heavy cream
- 1-2 Tbsp Grand Marnier
Hot White Chocolate and Coffee Foam with Lychee Sorbet
By corlear
For the hot white chocolate foam: 1
- For the hot white chocolate foam:
- 4 oz white chocolate
- 3 oz single cream (35% fat)
- 3 oz egg whites
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- For the coffee gelatin:
- 1/2 cup expreso coffee
- 1/2 sheet gelatin (previously rehydrated in cold water)
- 1 tbsp sugar
- For the lychee sorbet:
- 8 3/4 oz fresh lychees, peeled and chopped
- 2 tbsp glucose
- 1.1 tsp sorbet stabilizer
Gougères
By corlear
Gougères, savory fluffy, golden pastries laced with small cubes of nutty Gruyère cheese, are the quintessential B...
- Herbs:
- 1 1/2 cups water
- 8 tablespoons (1 stick) unsalted butter, cut into small pieces
- 1 1/2 cups unbleached all-purpose flour
- 5 large eggs
- 1 heaping tablespoon imported Dijon mustard
- Salt and freshly ground white pepper to taste
- Pinch of freshly grated nutmeg
- Pinch of cayenne pepper
- 1 1/2 cups finely diced French or Swiss Gruyère cheese
- Flavor options, if using (see below)
- 3 tablespoons milk
- 1/4 cup finely grated Parmesan cheese
- Add 1/2 cup assorted minced herbs—parsley, chives, chervil, dill, and/or tarragon.
- Provençal:
- Add 2 cloves garlic, minced, 12 minced sun-dried tomato halves, and ¼ cup shredded fresh basil.
- Roquefort:
- Substitute 1 1/2 cups crumbled Roquefort cheese for the Gruyère in step 3.
Eggs Hussard
By corlear
Chef's Note: Experimenting with Eggs Benedict, the Brennan family dreamed up this egg dish, which has enjoyed decad...
- 2 cups Hollandaise Sauce (see recipe)
- 1 cup Marchands deVin Sauce (see recipe)
- 8 Poached Eggs (see recipe)
- 4 medium tomatoes
- 8 ounces Canadian bacon, thinly sliced
- Salt and black pepper to taste
- 1 egg
- 1/2 cup whole milk
- Vegetable oil for frying
- 1 cup all-purpose flour
- 1 cup dry bread crumbs
Hot Dark Chocolate Foam with Campari
By corlear
For the hot chocolate foam: 1
- For the hot chocolate foam:
- 7 oz 70% cooking chocolate
- 1 1/2 cup single cream (35 fat)
- 1 1/2 cup egg whites
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- For the basic syrup:
- 1/8 cup sugar
- 1 1/2 tbsp water
- For the Campari gelatin:
- 3 oz Campari
- 1/4 cup basic syrup (see previous step)
- 3/4 sheet gelatin (previously rehydrated in cold water)
- For the blood orange gelatin:
- 1 1/4 cup blood orange juice
- 2 tsp grated blood orange rind
- 1 tsp sorbet stabilizer
- For the nibs croquant circles:
- 1 oz fondant
- 1/2 oz glucose
- 11/2 oz ground nibs
- 1/2 oz Isomalt
- To finish:
- 2 oz crystallized orange peel, diced