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Recipes
Low Country Souffle
By corlear
Heat oven to 425°F. Use 1 tbsp of butter to grease souffle dish and dust with 1 tbsp of parmesan
- For the Souffle Base:
- 4 tbsps sweet butter
- 3 tbsps flour
- 2 tbsps parmesan cheese -- grated
- 1 c milk
- 3 ea egg yolks
- 4 ea egg whites
- 4 oz chevre
- 2 tbsp fresh garlic chives -- chopped
- 1 tsp ground white pepper
- 1 tsp dried ground mustard
- For the Shrimp Sauce:
- 1/2 lb shrimp -- peeled
- 2 tbsp mild olive oil
- 1 tbsp Spanish paprika
- 2 cloves garlic -- smashed
- salt
- 1/2 tsp dried thyme
- 1/2 c heavy cream
- 1/2 c white wine
- 1/2 c shrimp stock -- (may substitute chicken stock or lobster base)
- 1 tsp tomato paste
- 2 tbsp butter
- For the Souffle Dish:
- 1 qt souffle dish
- 2 tbsp butter
- 1 tbsp parmesan -- finely grated
- aluminum foil
Paprika Potato Crisps with Vinegar Cloud
By corlear
For the vinegar cloud: 1
- For the vinegar cloud:
- 1 cup water
- 1/3 cup sherry vinegar
- 3 1/2 sheets gelatin (previously rehydrated in cold water)
- For the potato crisps:
- 4 frying potatoes, 83/4 oz each
- 2 cups 0.4º oil
- To finish:
- sweet paprika
Berry Fruit Cheese with Junket
By corlear
For the berry fruit juice: 1
- For the berry fruit juice:
- 4 1/4 oz strawberries, frozen
- 4 1/4 oz blackberries, frozen
- 4 oz raspberries, frozen
- 1/2 cup sugar
- For the berry fruit cheese:
- 1 1/4 cup red fruit juice (see previous step)
- 1 tsp powdered agar-agar
- For the basic syrup:
- 2 oz sugar
- 1/4 cup water
- For the caramelized rose petals:
- 1 3/4 oz rose petals
- For the rose croquant:
- 1 3/4 oz caramelized rose petals (see previous step)
- 3 oz fondant
- 2 oz glucose
- 1/2 oz rose water
- 1/4 cup Isomalt
- For the vinegar reduction:
- 1/2 cup Cabernet Sauvignon vinegar
- 3/4 tbsp glucose
- For the junket foam:
- 7/8 cup junket
- 1/4 cup single cream (35% fat)
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- For the berry fruits and herbs:
- 2 strawberries, quartered
- 4 wild strawberries
- 4 blackcurrants
- 4 bilberries, halved
- 4 raspberries
- 2 blackberries, halved
- To finish:
- 1 balsamic caramel
- 4 fresh mint leaves
- 4 small fresh basil leaves
- rose water (in spray)
Hot Black Truffle Extract Frozen
By corlear
For the hot black truffle foam: 1
- For the hot black truffle foam:
- 11/2 cup egg whites
- 1/3 cup truffle juice
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- For the truffle juice frozen:
- 1 cup truffle juice
- salt
Mixed Baby Lettuces with Warm Cassis Vinaigrette and Foie Gras Toasts
By corlear
When speaking in terms of regional cooking, foie gras is usually associated with southwestern France
- For the Warm Cassis Vinaigrette:
- 1/2 cup walnut or hazelnut oil
- 3 shallots, minced
- 1/2 cup vegetable oil
- 2 1/2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/4 cup crème de cassis
- 1 tabespoon honey
- Sea or coarse salt and freshly ground black pepper to taste
- For the Foie Gras Toasts and Salad:
- 6 ounces best-quality terrine or pâté of duck or goose foie gras, slightly chilled
- 12 rounds French breod (1/2 inch thick), toasted
- 12 to 14 cups mixed baby lettuces and greens, washed and spun dry
- 2 semi-ripe red-skinned pears, cored and cut into thin slices
- 1/3 cup hazelnuts, lightly toasted, skinned, and coarsely chopped
- Note: Baby lettuces, or mesclun, are available at specialty food stores and some supermarkets.
Blackcurrant Liqueur
By corlear
Crème de Cassis This delicious liqueur can be drunk either mixed with water or a chilled white wine such as Ali...
- 5 1/2 lb blackcurrants
- 4 pt red Burgundy wine, unwashed
- sugar
- 5 tbsp eau de vie de prune or vodka
Pig’s Feet
By corlear
Les Pieds de Cochon Preparation: 10 minutes Cooking: 4 hours Process of taking out the salt: one night
- Optional:
- 4 salted pigs feet
- 800 g potato
- thyme and laurel
- 1 bunch parsley
- flour
- 25 g butter
- peanut oil
- salt
- pepper
- sliced fresh bacon
- white leek
Coconut Floating Island with Passion Fruit and Coffee
By corlear
For the basic syrup: 1. Mix both ingredients together and bring to the boil
- For the basic syrup:
- 1/2 cup sugar
- 1/2 cup water
- For the passion fruit soup:
- 1/2 cup natural passion fruit juice (strained, no seeds)
- passion fruit seeds
- 1/4 cup basic syrup (see previous step)
- 1 1/2 sheets gelatin (previously rehydrated in cold water)
- 1/4 cup water
- For the vanilla sauce:
- 1/2 cup basic syrup (see previous step)
- 2 vanilla pods
- For the coffee gelatin:
- 1 cup expreso coffee
- 1/2 oz sugar
- 1 3/4 sheets gelatin (previously rehydrated in cold water)
- For the coconut foam:
- 1 cup coconut milk
- 3 oz single cream (35% fat)
- 1 1-pint ISI foaming canister
- 2 N|2O cartridges
- For the caramelized coconut:
- 2 oz desiccated coconut
- 1/4 cup basic syrup (see previous step)
- For the frozen coconut powder:
- 4 oz desiccated coconut
- 1 cup water
- 1 Paco Jet container
White Asparagus in Tempura with Soy Cloud
By corlear
For the white asparagus strips: 1
- For the white asparagus strips:
- 5 fat white asparagus
- For the tempura batter:
- 3/4 cup plain flour
- 1/2 cup water
- 1 tsp dried yeast
- 1 tsp salt
- 1 tsp sugar
- For the soy cloud:
- 11/4 cup soya sauce
- 11/4 cup water
- 6 sheets gelatin (previously rehydrated in cold water)
- To finish:
- 33/4 cup 0.4º olive oil
- 2 cups plain flour
Pike Quenelles Lyonnaises
By corlear
Quenelles de Brochet Lyonnaise This is a large recipe which will yield approximately 45 quenelles, 3 ounces each
- 1 fresh pike, approximately 3 pounds
- 2 pounds all-purpose flour
- 1 quart water
- 1 stick sweet butter (4 ounces)
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 14 large eggs
- 2 pounds sweet butter at room temperature
- 1 ounce salt (2 tablespoons)
- 1/2 teaspoon freshly ground white pepper