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Recipes
Cocoa and Chocolate Ice Cream Cornet
By corlear
For the cocoa cornet: 1. Beat the soften butter and the sugar until the mixture turns white and then fold in the e...
- For the cocoa cornet:
- 1/4 cup butter, softened
- 3/4 cup plain flour, sieved
- 3/4 cup ground almonds
- 11/4 cup egg yolks
- 11/4 cup icing sugar
- 3 tbsp cocoa powder
- For the chocolate ice cream:
- 13/4 cup milk
- 3 tbsp sugar
- 11/2 glucose
- 3/4 oz cocoa
- 2 oz 70% cooking chocolate
- 1 tsp ice cream stabilizer
Brains Poached in Red Wine
By corlear
Cervelles en Meurette "Meurette" combines four of the most typical Burgundian ingredients: bacon, onions, mushro...
- 2 sets calf's OR 4 sets sheep's brains (about 1 1/2 lb)
- 2-3 Tbsp vinegar
- 4 Tbsp butter
- 1 onion, thinkly sliced
- 1 carrot, thinly sliced
- 1 stalk celery, thinly sliced
- 1 clove garlic, crushed
- 1 qt red wine, preferably burgundy
- 2 cups broth
- boquet garni
- 6 black peppercorns
- salt
- pepper
- 3 Tbsp butter, kneaded with
- 3 Tbsp flour
- pinch of sugar (optional)
- 4 oval croûtes, fried in oil and butter
Pikeperch with Crayfishes
By corlear
Filet de Sandre aux Ecrevisses from the Clos de Vougeot
- 8 pikeperch fillets (1 kg)
- Fish smell, 1 liter
- Thick fresh cream, half-liter
- Crayfishes, 24 pieces
- Chineese Cabbage, 2
- Carrots, 2
- Leeks, 1
- Little mushrooms, 300 gr (“Champignons de Paris”)
- Shallots, 3
- Butter, 150 gr
- Chive clump
- Olive oil, 5 deciliters
- Cognac, 10 centiliters
- Conical moulds, diameter 1 cm
Pineapple Scarves with Yogurt and Cocoa
By corlear
For the pineapple juice: 1
- For the pineapple juice:
- 1 pineapple, medium sized
- For the pineapple sorbet:
- 11/4 cup pineapple juice (see previous step)
- 1/2 sheet gelatin (previously rehydrated in cold water)
- 1 tsp sorbet stabilizer
- 1 Paco Jet container
- For the basic syrup:
- 1/2 cup sugar
- 1/2 cup water
- For the fennel and gin gelatin:
- 1/4 cup gin
- 1/4 cup basic syrup (see previous step)
- 1/4 cup water
- juniper berries
- fresh fennel
- 1 1/4 sheets gelatin (previously rehydrated in cold water)
- For the liquid cocoa caramel:
- 2 oz sugar
- 11/2 tbsp glucose
- 3/4 tbsp water
- 2 oz cocoa paste, diced
- 1/3 cup water
- For the liquid aniseed caramel:
- 1/2 cup sugar
- 1/4 cup water
- 1/2 oz glucose
- 3/4 oz dry aniseed
- For the caramelized pineapple sticks:
- 2 slices dried pineapple
- 1/2 cup basic syrup (see previous step)
- For the pineapple scarves:
- 1 pineapple, medium sized
- To finish:
- 1/3 cup Greek yogurt
Crabmeat Salad Faulk
By corlear
Chef’s Note: In another life this was a Salad Maison
- 3/4 cup Herb Vinaigrette, divided (see recipe)
- 1 large red bell pepper
- 2 tablespoons vegetable oil
- 1 cup button, or assorted wild, mushrooms
- 1 teaspoon Creole Seafood Seasoning (see recipe)
- 6 strips cooked bacon, crumbled
- 1/2 cup hearts of palm
- 1 medium avocado
- Juice of 1 lemon
- 1 pound jumbo lump crabmeat, cleaned and picked over
- 2 dashes Louisiana hot pepper sauce
- 6 cups mixed baby greens
- Salt and black pepper to taste
- 6 chives, cut into 1-inch lengths
Raspberry Sorbet and Raspberry Cornet
By corlear
For the reduced raspberry purée: 1
- For the reduced raspberry purée:
- 1/2 cup raspberry purée
- 11/2 tbsp glucose
- red coloring paste
- For the raspberry cornet:
- 1/4 cup butter, softened
- 1/2 cup plain flour, sieved
- 42 g icing sugar
- 4 tbsp egg yolks
- 4 tbsp raspberry reduction (see previous step)
- For the basic syrup:
- 3/4 tbsp sugar
- 11/2 tbsp water
- 1/4 cup lemon juice
- For the raspberry sorbet:
- 7 oz whole raspberries
- 13/4 tbsp basic syrup (see previous step)
- 1 tsp sorbet stabilizers
- 3/4 tbsp glucose
Eggplant with Hot Jellied Tuna, Apricot and Yogurt Consommé
By corlear
For the hot tuna consommé: 1
- For the hot tuna consommé:
- Note: If you do not have any apricots, use rehydrated dried apricots.
- 2/3 oz Japanese dried tuna slices
- 11/4 cup water
- 1/2 oz dehydrated tuna stock, grains
- pinch powdered agar-agar
- For the crystallized apricots:
- 13/4 oz apricots
- 1 tsp sugar
- For the boiled eggplants:
- 2 7-oz eggplants
- water
- To finish:
- 4 tablespoons Greek yogurt
- 3/4 oz Japanese dried tuna slices
- 1/2 cup soya sauce
Dark Chocolate and Lemon Verbena Leaf
By corlear
For the dark chocolate and lemon verbena leaf: 1
- For the dark chocolate and lemon verbena leaf:
- 1 cup 70% cooking chocolate, melted
- 10 leaves lemon verbena
- For the mandarin reduction:
- 1/3 cup mandarin juice
- 3/4 tbsp glucose
- To finish:
- 2 transparent sheets
Melon, Sherry and Passion Fruit Cocktail
By corlear
Sherry and melon juice: 1
- For the sherry and melon juice:
- 1 lb melon
- 1 1/2 cup sherry
- For the passion fruit foam:
- 1 1/4 cup passion fruit juice
- 1 1/2 cup water
- 1 1/2 sheet gelatin (previously rehydrated in cold water)
- 1 ISI foaming canister
- 1 N2O cartridge
Iberian Bacon Ravioli and Coquinas
By corlear
To open the coquina clams: 1
- For opening the coquina clams:
- 14 oz coquina clams (tiny clams)
- salt
- For the Iberian belly pork slices:
- 1 chunk Iberian belly pork (approx. 14 oz)
- For the Iberian bacon ravioli and coquinas:
- 12 Iberian belly pork slices
- 4 1/2 oz coquina clams, cleaned
- For the Iberian ham oil:
- 1/2 cup 0.4º olive oil
- 4 oz Iberian ham fat, softened
- 1/4 cup water
- For the meat stock:
- 2.2 lb veal knucklebone
- 2.2 lb veal blanquette
- 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
- For the Iberian ham and meat sauce:
- 1/2 cup reduced meat stock (see previous step)
- 1/2 cup Iberian ham oil
- cornflour
- For the Iberian belly pork cubes:
- 1 slice fresh belly pork, 1/10" thick (see previous step)
- To finish:
- sprigs heartleaf arnica
- salt
- 0.4 º olive oil