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Recipes
Sea Urchin Ravioli with Hibiscus Flower, Mango and Pineapple
By corlear
For the seawater gelatin slices: 1
- For the seawater gelatin slices:
- 3/4 oz seawater
- 1/2 cup water
- 1 1/2 sheets gelatin (previously rehydrated in cold water)
- 1 tsp powdered agar-agar
- For the sea urchin yolks:
- 12 fresh sea urchins
- For the sea urchin ravioli:
- 8 seawater gelatin slices (see previous step)
- 40 sea urchin yolks (see previous step)
- For the hibiscus infusion:
- 21/2 cup water
- 11/2 oz dry hibiscus flowers
- For the hibiscus sorbet:
- 2 cups hibiscus infusion (see previous step)
- 1/2 sheet gelatin (previously rehydrated in cold water)
- pinch sorbet stabilizer
- For the hibiscus cloud:
- 1 cup hibiscus infusion
- 2 sheets gelatin (previously rehydrated in cold water)
- For the fennel oil:
- 1/2 cup sunflower oil
- 4 oz fresh fennel
- For the mango purée:
- 4 oz ripe mango
- For the diced tropical fruits:
- 4 oz mango
- 4 oz pineapple
- 1 lime
- 1/3 cup mango purée
Bread and Chocolate
By corlear
For the oil ice-cream: 1
- For the oil ice-cream:
- 1/2 cup virgin olive oil
- 11/2 tbsp water
- For the chocolate:
- 3 oz cooking chocolate
- 11/2 oz cocoa paste
- 1 microplane grater
- For the slices of toasted bread:
- 1 baguette, oven-ready
- To finish:
- Maldon salt
Wild Honey Ice Cream
By corlear
Glace au Miel Sauvage
- 10 egg yolks
- 1 cup wild honey (available at specialty food shops)
- 4 cups scalded milk
Tenderloin of Beef with Onions, Mushrooms, and Olives
By corlear
Filet de Boeuf à la Bourgeoise Whether casserole-roasted, plain roasted, or braised, a filet of beef surrounded...
- Ganiture - small onions:
- 1 lb. (2 cups) small white onions about 1 inch in diameter
- A saucepan of boiling water
- A 6- to 7-inch frying pan or saucepan (no-stick recommended)
- 2 Tb butter
- 2 tsp olive oil
- Salt and pepper to taste
- Pinch thyme
- 1/2 cup bouillon
- A cover for the pan
- Garniture - mushrooms:
- 1/2 lb. (1 quart) fresh mushrooms
- 2 Tb butter
- 2 tsp olive oil
- An 8-inch frying pan (no-stick reconirnended)
- 2 Tb minced shallots or scallions
- Salt and pepper to taste
- Garniture - olives:
- 4 to 5 ounces (1 to 1 1/4 cups) pitted green olives, medium size, about ¼ inch long
- 2 quarts simmering water in a saucepan
- Serving:
- The cooked filet of beef and its 2 1/2 cups or so of sauce
- The onions, mushrooms, and olivcs
- 2 to 3 Tb soft butter
Hot Vegetable Gelatin Minestrone with Fluffy Parmesan Truffles
By corlear
For the ham stock: 1. Trim any rind and rancid parts off the bones
- For the ham stock:
- 1 lb Iberian ham bones
- 2 quarts water
- 1 oz onion
- 1 oz celery
- 1 oz carrot
- For the asparagus juice:
- 14 oz green asparagus
- For the celery juice:
- 1/2 head celery
- For the carrot juice:
- 14 oz carrot
- For the hot carrot, celery and asparagus jellies:
- 11/2 cup carrot juice (see previous step)
- pinch powdered agar-agar
- 1 1/4 sheets gelatin (previously rehydrated in cold water)
- For the baby onion juice:
- 7 oz baby onions
- 11/2 cup water
- salt
- 0.4 º olive oil
- For the turnip juice:
- 101/2 oz turnip
- For the hot baby onion and turnip jellies:
- 11/2 cup baby onion juice (see previous step)
- pinch powdered agar-agar
- 1 1/4 sheets gelatin (previously rehydrated in cold water)
- salt
- For the parmesan foam:
- 1 cup milk
- 1 cup single cream (35% fat)
- 7 oz grated Reggiano parmesan
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- salt
- For the grated parmesan:
- 4 oz parmesan
- 1 microplane grater
- For the basil juice:
- 7 oz fresh basil
- 1 cup water
- For the hot basil gelatin:
- 1 cup basil juice (see previous step)
- 0.9 g powdered agar-agar
- 1 sheet gelatin (previously rehydrated in cold water)
- salt
- For the Iberian belly pork slices:
- 1 chunk fresh Iberian belly pork (approx. 14 oz)
- For the hot basil and bacon ravioli:
- 8 Iberian belly pork slices (see previous step)
- 8 basil gelatin squares (see previous step)
- For the Iberian belly cubes:
- 2 1/3 " thick slices (see previous step)
Le Bœuf Bourguignon
By corlear
Preparation: 15 minutes Cooking: 2 hours You can prepare this dish in the morning for the evening but you have ...
- 1 kg top round, knuckle or chuck
- 2 big onions
- 2 carrots
- 40 g butter
- oil
- 150 g fresh bacon
- 1 burgundy wine
- 1 bouquet garni
- 1 garlic
- 250 g white mushroom
- tomato paste
- salt
- pepper
Mandarin and Lavender Baba with Chocolate Sorbet
By corlear
For the baba: 1. Beat the egg yolks and egg until they begin thicken
- For the baba:
- 8 tbsp egg yolks
- 1 1/2 tbsp cornflour, sieved
- 2 oz whole egg
- For the mandarin reduction:
- 1/2 cup mandarin juice
- 2 tbsp glucose
- grated rind of 1 rind
- For the caramelized honey water:
- 5 1/4 oz honey
- water
- For the mandarin coating:
- 1/4 cup mandarin reduction (see previous step)
- 1/4 cup caramelized honey water (see previous step)
- 1 3/4 oz Napoleon mandarin liqueur
- 3 oz mandarin juice
- grated rind of 5 mandarins
- For the whipped lavender cream:
- 1 1/4 cup single cream (35% fat)
- 3 egg yolks
- 2/3 oz fresh lavender leaves
- 3/4 sheet gelatin (previously rehydrated in cold water)
- 4 PVC strips (2" high x 21/2" long)
- For the dark syrup:
- 2 oz sugar
- 1/4 cup water
- For the lavender gelatin:
- 1/2 cup water
- 2 g dry lavender
- 1 3/4 oz dark syrup (see previous step)
- 3/4 sheet gelatin (previously rehydrated in cold water)
- For the cooking chocolate noodles:
- 4 oz 70% cooking chocolate
- For the chocolate sorbet:
- 1 cup water
- 1 oz sugar
- 3/4 oz cocoa powder
- 2/3 oz sorbet stabilizer
- 3 3/4 oz 70% cooking chocolate
- 2 tbsp glucose
- For the chocolate caramel slices:
- 1/2 cup sugar
- 1/3 cup glucose
- 3 oz water
- 3 tbsp cocoa paste, diced
- To finish:
- 1 3/4 oz crystallized ginger
Frozen Duck Foie Gras Quinoa with Consommé
By corlear
For the duck foie gras quinoa: 1
- For the duck foie gras quinoa:
- 83/4 oz duck foie gras
- 1/2 cup water
- salt
- For the consommé:
- 2 cups chicken
- 1.5 chicken carcass
- 1 lb veal knucklebone
- 1 lb veal back of the knee
- 1/2 oz carrot
- 1/2 oz small onion
- 10 cups water
- To clarify 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
- Salt
- To finish:
- concentrated Natco tamarind paste
Parmesan-on-a-Stick
By corlear
To prepare the pastry: 1
- For the puff pastry:
- 2 cups plain flour
- 2/3 oz salt
- 1/3 cup butter
- 1 cup water
- 1 1/2 cup butter
- For the pastry:
- 3 1/2 oz puff pastry (see previous step)
- 1 egg
- For the grated parmesan:
- 4 oz Reggiano parmesan
- To finish:
- 1 lemon
Gougère
By corlear
Gougère (S. F.) Gougère is the traditional cake of Lower Burgundy
- 10 oz water
- 1/2 lb Grugère cheese
- 1/2 lb sifted flower
- 1/4 lb butter
- 5 eggs