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Recipes
Chicken with Red Wine Sauce
By corlear
Coq au Vin A classic Burgundian dish, this is found in different guises all over France
- FOR THE GARNISH:
- 3 lb free-range chicken, jointed
- 1 1/3 Pt red Burgundy wine
- 1 onion, sliced
- 2 carrots, sliced
- 1 leek, sliced
- 2 garlic cloves, crushed
- 2 tbsp vegetable oil
- 1 oz butter
- 1 bouquet garni
- 7 fl oz chicken stock
- 4 tbsp marc or brandy
- 1 oz plain flour or arrowroot
- salt
- freshly ground black pepper
- 7 oz streaky smoked bacon, rinded and diced
- 20 small pickling onions
- 5 1/2 oz button mushrooms, trimmed
- 1 oz butter
- 2 slices of white bread, quartered
- 1 garlic clove, halved
The Three Almonds
By corlear
FOR THE PAN-FRIED GREEN ALMONDS WITH SAFFRON: For the blanched green almonds: 1
- FOR THE PAN-FRIED GREEN ALMONDS WITH SAFFRON:
- For the blanched green almonds:
- 2 cups green almonds, before the fruit is formed, 2/3" to 3/4" long
- 2 cups water
- For the pan-fried green almonds:
- 2 cups blanched green almonds (see previous step)
- 2 cups 0.4º olive oil
- 3/8 cup icing sugar
- 11/2 tbsp water
- For the pan-fried green almonds with saffron:
- 2 cups pan-fried green almonds (see previous step)
- 30 saffron strands
- FOR THE GREEN ALMONDS IN TEMPURA:
- For the tempura batter:
- 3/4 cup plain flour
- 1/2 cup water
- 2 tsp dried yeast
- salt
- sugar
- For the green almonds:
- 2 cups green almonds, before the fruit is formed, 2/3 to 3/4" long.
- FOR THE APRICOT ALMONDS:
- 30 apricot almonds in oil
- To finish:
- Maldon salt
- salt
- 11/4 cup 0.4º olive oil
- 7/8 cup plain flour
Passion Fruit Sorbet with Caramelized Nibs, Lemon Verbena and Liquorice
By corlear
For the 60% syrup: 1. Mix both ingredients together and bring to the boil
- For the 60% syrup:
- 1/3 cup sugar
- 1/2 cup water
- For the caramelized nibs:
- 1/2 cup sugar
- 4 tbsp water
- 4 oz nibs
- For the basic syrup:
- 3/4 cup sugar
- 1/4 cup water
- For the sautéed:
- 4 oz banana, cut in 1/5 x 1/5" cubes
- 31/2 tbsp basic syrup (see previous step)
- For the mango gelatin:
- 3/4 cup mango pulp
- 1/3 cup water
- pinch powdered agar-agar
- For the lemon gelatin:
- 1/3 cup lemon juice
- 3 tbsp basic syrup (see previous step)
- 21/2 tbsp water
- 3 sheets gelatin (previously rehydrated in cold water)
- For the mango, lime and banana gelatin:
- the sautéed banana (see previous step)
- lime gelatin (see previous step)
- mango gelatin (see previous step)
- grated rind of 1/2 lemon
- For the lemon verbena sugar:
- 1 tbsp fresh lemon verbena
- 1/4 cup Demerara sugar
- For the mock liquorice sponge:
- 11/2 cups water
- 1/4 cup basic syrup (see previous step)
- 4 sheets gelatin (previously rehydrated in cold water)
- 1 oz liquorice paste
- For the spoon sponge:
- 11/2 oz icing sugar
- 1/3 cup egg yolks
- 1 whole egg
- 13/4 cup plain flour
- 3/4 cup egg whites
- 1/8 cup sugar
- 1 pinch salt
- For the liquid liquorice croquant:
- 4 oz spoon sponge, dried in the oven (see previous step)
- 3/4 cup basic syrup (see previous step)
- 3 tbsp glucose
- 23/4 tbsp liquorice paste
- For the liquid cocoa caramel:
- 2 oz sugar
- 11/2 tbsp glucose
- 13/4 tbsp water
- 3 oz cocoa paste
- 1/3 cup water
- To finish:
- 11/2 tbsp liquorice paste
Duck with Pears
By corlear
Canard aux Poires Work time: 30-35 minutes Cooking time: 1 1/4 - 1 1/2 hours Pears add a mellow sweetness ...
- 1 duck, weighing about 4 lb
- 1 tbsp vegetable oil
- 1/3 cup water
- 1/3 cup sugar
- 1/3 cup red wine vinegar
- 4 small pears (total weight about 1 1/4 lb)
- 1 1/2 cups red wine
- salt
- pepper
- 1 small bunch of watercress for decoration (optional)
Slow Cooker Split Pea Soup
By corlear
Cook Time: 8 hours Freezes well
- 1 (16 oz.) pkg. dried green split peas, rinsed
- 1 meaty hambone, 2 ham hocks, or 2 cups diced ham
- 3 carrots, peeled and sliced
- 1/2 cup chopped onion
- 2 ribs of celery plus leaves, chopped
- 1 or 2 cloves of garlic, minced
- 1 bay leaf
- 1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
- 1 tbsp. seasoned salt (or to taste)
- 1/2 tsp. fresh pepper
- 1 1/2 qts. hot water
Hurricane Carl
By corlear
At first I thought this cocktail was named after me because the staff needed a drink after spending the day with me...
- For the Simple Syrup:
- 2 tablespoons grenadine
- 1 teaspoon Simple Syrup (recipe follows)
- Juice of 1 lime
- Chilled champagne
- 4 thin lime slices for garnish
- 1 cup water
- 1 cup sugar
Pork-Liver Pâté (Master Recipe)
By corlear
Terrine de Foie de Porc To translate a terrine de foie de porc into familiar language, it is like the very best ...
- The pâté dish: a 6-cup terrine or baking dish (rectangular, round, oval) or bread pan
- A pan of water
- Sheets of pork fat to line pâté dish
- 1/2 lb. fresh pork fatback or fat from outside a loin roast (1 cup)
- 5 to 6 ounces liver (pork, beef, or calf)
- ¼ cup rice panade
- A meat grinder
- An electric mixer with large bowl
- 1 egg
- 1 Tb Cognac
- 2 1/2 tsp salt
- Either 1 tsp épices fines OR 1/2 tsp pepper and big pinches of allspice, nutmeg, and cayenne
- A piece of fresh pork fat to cover the meat
- 1-ounce truffle, minced, and its juice (optional)
- 1 imported bay leaf
- A branch of thyme, or ¼ tsp dried thyme
- Sufficient aluminum foil to cover pâté with 1 inch extra all around
- A cover for the dish, or a pastry sheet and weight
- Useful: a meat thermometer
Woodland Strawberries with Pepper and Vinegar, Mango, Orange and Ginger Sorbet
By corlear
For the spicy sugar: 1. Mix all the ingredients together and grind them in a coffee grinder
- For the spicy sugar:
- 1 tsp Jamaica pepper
- 1 tsp pink pepper
- 1 tsp Sechuan pepper
- 1 tsp cardamom
- 1 tsp star anise
- 1 tsp black pepper
- 1/2 cup Demerara sugar
- For the herb mix:
- 4 mint leaves
- 4 basil leaves
- 4 lemon verbena leaves
- grated rind of 1 lime
- For the strawberry salad:
- the spicy sugar (see previous step)
- the herb mix (see previous step)
- 60 woodland strawberries
- For the basic syrup:
- 1/3 cup sugar
- 1/3 cup water
- For the vinegar compact:
- 1/3 cup water
- 1/3 cup basic syrup (see previous step)
- 1/4 cup Sherry vinegar
- pinch powdered agar-agar
- 1 sheet gelatin (previously rehydrated in cold water)
- For the ginger, orange and mango sorbet:
- 2 cups mango purée
- 2 grated orange rind
- 3/4 oz fresh ginger (approx.)
- To finish:
- 11/2 tbsp Japanese vinegar powder
- 1 3" pastry cutter
Chocolate in Declension
By corlear
For the 40% syrup: 1. Mix both ingredients together and bring to the boil
- For the 40% syrup:
- 1/3 cup water
- 1/2 cup sugar
- For the frozen chocolate pastille:
- 11/4 cup water
- 1/3 cup 40% syrup (see previous step)
- 1 oz cocoa paste
- 1/2 oz cocoa powder
- 1/4 cup Napoleon mandarin liqueur
- 1/4 sheet gelatin (previously rehydrated in cold water)
- 1/2 vanilla pod
- grated peel of 1/2 mandarin
- a 2 x 1" flexipan mould
- For the lime ganache:
- 83/4 oz 70% cooking chocolate, diced
- 3 oz milk chocolate, diced
- 13/4 oz inverted sugar
- 6 tbsp single cream (35% fat)
- 51/2 tbsp lime juice
- 1/4 cup butter
- grated peel of 3 limes
- 1 transparent sheet
- For the chocolate caramel squares:
- 1/3 cup glucose
- 3/8 cup Isomalt
- 7 oz fondant
- 31/4 oz cocoa paste
- For the lime encerradito:
- lime ganache (see previous step)
- chocolate caramel squares (see previous step)
- For the mille feuilles ganache:
- 4 tbsp single cream (35% fat)
- 31/2 oz 70% cooking chocolate
- For the chocolate caramel slices:
- 7 oz chocolate caramel pastille (see previous step)
- diced nibs
- To finish:
- Maldon salt
- cocoa powder in a sprinkler
- grated peel of a mandarin
- grated peel of a lime
- grated peel of an orange
Goose Barnacle in Bay Pipette
By corlear
For the goose barnacles: 1
- For the goose barnacles:
- 30 large goose barnacles
- 1/3 cup seawater
- 1 cup water
- For the bay infusion:
- 11/4 cup water
- 1 or 2 bay leaves
- For the bay sponge:
- 1 cup bay infusion (see previous step)
- 1/2 cup butter
- To finish:
- 10 pipettes