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Recipes
Rolled Head Cheese with Pistachios
By corlear
Hure de Pore aux Pistaches The hure is different from the Pork Cheese because it is not set into a jellied broth...
- 1:
- 2 2 2 carrots, peeled
- 3 3 3 cloves garlic, crushed with skin on
- ½ cup parsley stalks (reserve the top or curly part of parsley and chop)
- 2 2 2 leeks (use the green only—chop the white and set aside)
- 3 3 3 bay leaves
- ½ teaspoon thyme
- 1 1 1 teaspoon whole black peppercorns
- 2:
- 6 6 6 cups chicken stock
- ½ tablespoon freshly ground white pepper
- ½ tablespoon salt
- 16 to 18 16 to 18 18 shallots, peeled and chopped (1 cup)
- 2 2 2 cups dry white wine
- the reserved chopped parsley
- the reserved chopped leek
Spring Salad with Asparagus Tips
By corlear
Salade Printanière aux Pointes d’Asperges This salad is served to each person on 2 plates
- 1 large artichoke heart
- 6 large asparagus tips, peeled
- 6 leaves of Boston or other lettuce
- 1 thin slice of foie gras
- 1 thin slice of black truffle
- 2 tablespoons pine nuts
- 6 leaves of Belgian endive, cut into strips
- 1 small celery heart, cut into thin strips
- ½ cup red Cabbage Salad
- 1/4 cup coarsely chopped truffles
- ¼ cup shelled walnuts
- 1 tablespoon chopped parsley
- 1 lemon
- Mayonnaise
- ¼ cup Simple French Dressing
Sheep's Milk Frappuccino and Black Olive Juice
By corlear
For the sheep's milk gelatin: 1
- For the sheep's milk gelatin:
- 1/2 cup sheep's milk, scalded
- pinch powdered agar-agar
- 1/4 de sheet gelatin (previously rehydrated in cold water)
- For the consommé:
- 2 cups chicken
- 1.5 chicken carcass
- 1 lb veal knucklebone
- 1 lb veal back of the knee
- 1/2 oz onion
- 1/2 oz carrot
- 10 cups water
- 1/4 cup sunflower oil
- To clarify the consommé:
- 33/4 cup consommé (see previous step)
- 3/4 oz carrot
- 2/3 oz leeks
- 2 oz ripe tomato
- 4 oz veal hamburger
- 1/2 cup egg whites
- 1/2 oz pilé ice
- For the black truffle stock:
- 3/4 tbsp black truffle juice
- 11/2 tbsp clarified consommé (see previous step)
- For the iced sheep's milk foam:
- 1/2 cup sheep's milk, scalded
- To finish:
- 1 sugarcane, 1/5" in diameter and 4" long
- Cocktail-Master
White Asparagus and Pink Grapefruit Maki
By corlear
For the white asparagus strips: 1
- For the white asparagus strips:
- 15 white asparagus (2.2 lb)
- For the grapefruit segments:
- 3 pink grapefruits (101/2 oz each)
- For the peppered Iberian bacon:
- 1 14-oz chunk peppered bacon
- For the ginger oil:
- 2 oz fresh ginger
- 4 tbsp sunflower oil
- For the neutral caramel:
- 4 oz fondant
- 1/4 cup Isomalt
- 3 tbsp glucose
- For the asparagus maki:
- the blanched asparagus (see previous step)
- the bacon rashers (see previous step)
- grapefruit segments (see previous step)
- Dijon mustard
- To finish:
- grated pink grapefruit rind
- 20 fresh mint leaves
- Maldon salt
Oriental French Toast
By corlear
For the French toast: 1. Bring the sugar, milk and cream to the boil and then add the lemon and orange peel and th...
- For the French toast:
- 2 cups milk
- 1 cup single cream
- rinds of 2 lemons
- rind of 1 orange
- 2 cinnamon sticks
- 1/3 cup sugar
- 4 slices of oven-ready Chinese bread (11/4
- x 1 and 2/3" high)
- 0.4 º olive oil
- 1/4 cup granulated sugar
- blow torch
- For the orange sorbet:
- 1 cup water
- 1/8 cup sugar
- 1 tsp sorbet stabilizer
- 1/3 cup dextrose
- 1/3 cup inverted sugar
- 1/4 cup lemon juice
- 18 oz orange segments
- 1/3 cup sorbet base (see previous step)
- 1/2 sheet gelatin (previously rehydrated in cold water)
- 1 Paco Jet container
- For the honey reduction:
- 1 cup honey
- For the caramelized sesame:
- 4 oz roasted sesame
- 1/2 cup sugar
- 4 tbsp water
- salt
- To finish:
- tiny cubes of crystallized ginger
- tiny cubes of frosted orange
- star anise powder
- cinnamon powder
Savory Pork and Chestnut Patties
By corlear
Even yen if you have never traveled to Burgundy, a mere glance at the recipes in this book would be enough to revea...
- 1 pound lean ground pork
- 1/2 pound peeled cooled chesmuts, minced
- 2 shallots, minced
- 1/3 cup minced fresh parsley
- 1 teaspoon ground coriander
- 3/4 teaspoon sea or coarse salt
- 3/4 teaspoon freshly ground black pepper
- 1 large egg
- 1 1/2 tablespoons marc de Bourgogne or brandy
- 8 slices bacon
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
Small Figs in Vinegar
By corlear
For the marinated small figs: 1
- For the marinated small figs:
- 20 small green figs, approx. 1" each
- 1 cup water
- 1/3 cup sherry vinegar
- 1 sprig fresh thyme
- salt
- To finish:
- 1 sprig fresh thyme
Rice Pudding Cloud and Saffron Ice Cream
By corlear
Note: As the dehydrated saffron rice can be kept for a long time, you should not make a smaller quantity
- For the infused milk:
- 2 cups milk
- 2 oz sugar
- 1 vanilla pod
- 1 cinnamon stick
- 3 orange peel
- 3 lemon peel
- For the rice pudding:
- 2 cups water
- 3 oz whole rice, cleaned
- infused milk (see previous step)
- For the rice pudding cloud:
- 2 cups rice pudding (see previous step)
- 4 sheets gelatin (previously rehydrated in cold water)
- 4 semi-rigid greaseproof paper
- For the saffron ice cream:
- 13/4 cup milk
- 1/2 cup single cream (35% fat)
- 1 tsp roasted saffron strands
- 1 tsp powdered milk, skimmed
- 1/3 cup sugar
- 1/3 cup glucose
- 1 tbsp ice cream stabilizer
- For the saffron base:
- 11/4 cup water
- 1/2 tsp saffron strands
- For the saffron rice:
- 83/4 oz rice, washed
- 4 1/2 cups water
- 11/4 cup saffron base (see previous step)
- 0.4 º olive oil
- For the saffron rice sugar:
- 3 oz puffed saffron rice(see previous step)
- 1/4 cup Demerara sugar
- For the lemon egg custard:
- 6 tbsp lemon juice
- 21/2 tbsp sugar
- 1 egg
- 1/2 sheet gelatin (previously rehydrated in cold water)
- For the dark caramel slices:
- 4 oz fondant
- 3 tbsp glucose
- For the orange sugar:
- peel of 3 oranges
- 1 cup water
- 1/3 cup sugar
- To finish:
- cinnamon powder
- grated rind of 1 lemon
- 4 saffron strands
Honey Ice Cream
By corlear
I use lavender honey made by bees that have fed on flowers from the lavender fields of the Alpine foothills
- 1 pint milk
- 5 eggs
- 2 heaping tbsp honey, or to taste
- small pinch of salt
- 1 cup heavy cream
Warm Salad of Wild Mushrooms
By corlear
Salade Tiède aux Champignons Sauvages Work time: 25-30 minutes Cooking time: 8-10 minutes Wild mushrooms ar...
- For the vinaigrette dressing:
- 1 small head of curly endive, weighing about 1/4 lb
- 1 small head of radicchio, weighing about 2 1/2 oz
- 2 1/2 oz arugula
- 3/4 lb mixed wild mushrooms, such as chanterelles, oyster mushroomes, and cépes
- 2 shallots
- 1 small bunch of parsley
- 2-3 tbsp butter
- 2 tbsp red wine vinegar
- 1/2 tsp Dijon-style mustard
- salt
- pepper
- 3 tbsp vegetable oil
- 3 tbsp walnut oil