Corlear's profile page
Recipes
Coq au Vin
By corlear
Serve with rice or boiled potatoes
- 1 sliced onion
- 1 minced clove of garlic
- 1 tablespoon of butter
- 1 roasting chicken
- 4 cups dry red wine
- 1 bay leaf
- 3 tablespoons butter
- 1 teaspoon flour
Classic Sauce for Fish
By corlear
from Robert Del Grande (Cafe Annie)
- lemon
- 1 tsp capers, mashed
- 4 large garlic cloves
- 1 tsp Italian parsley, minced
- 1/4 c white wine
- 3 tblsp butter
- salt
- pepper
- fennel seeds (optional)
Cauliflower Cous-Cous with Solid Aromatic Herb Sauce
By corlear
For the cauliflower cous-cous: 1
- For the cauliflower cous-cous:
- 1 cauliflower (1.5 lb)
- salt
- For the lamb stock:
- 2.6 lb neck of lamb
- 3/4 oz dry olives
- 1 oz onion
- 11/4 cup white wine
- 1 tsp black pepper grains
- 1 tsp dry oregano
- 1 dry bay leaf
- 3 cups water
- 1/4 cup 0.4º olive oil
- For the lamb sauce:
- 1/4 cup reduced lamb stock (see previous step)
- salt
- cornflour
- For the gingerbread:
- 13/4 oz honey gingerbread
- 1 tsp spice powder (all-spice)
- 2 tbsp 0.4º olive oil
- For the Campari gelatin:
- 1/4 cup de Campari
- 2 tsp powdered agar-agar
- For the vinegar reduction:
- 1/2 cup Cabernet Sauvignon vinegar
- 13/4 tbsp glucose
- For the fresh ginger cubes:
- 2/3 oz fresh ginger
- sunflower oil
- For the pear and apple cubes:
- 1 Granny Smith apple (31/2 oz)
- 1 Conference pear
- sunflower oil
- For the saffron:
- 10 saffron strands
- To finish:
- 1 tsp muscovado sugar
- 8 fresh juniper berries
- 8 small fresh fennel leaves
- 8 small fresh mint leaves
- 8 small fresh chervil leaves
- 8 fresh rosemary flowers
- 8 fresh lavender flowers
- 8 small fresh basil leaves
- 8 young almonds
- grated rind of half a lemon
- grated rind of half a orange
- 1 tbsp 0.4º olive oil
- Note: pine nuts can be used to replace the almonds.
Passion Fruit and Coffee Slurps
By corlear
For the basic syrup: 1. Mix the two ingredients together and bring to the boil
- For the basic syrup:
- 2 oz sugar
- 1/4 cup water
- For the passion fruit gelatin:
- 3/4 cup passion fruit juice
- 1/3 cup basic syrup (see previous step)
- pinch powdered agar-agar
- 0.6 sheets gelatin (previously rehydrated in cold water)
- For the coffee gelatin:
- 1/2 cup expreso coffee
- 1/2 oz sugar
- pinch powdered agar-agar
- 1/2 sheet gelatin (previously rehydrated in cold water)
- To finish:
- 10 slurps
Françoise Potel’s Apple Tart
By corlear
Tarte aux Pommes Françoise Potel I‘ve been fortunate enough to have helped organize several wine tasting dinner...
- Filling:
- 1 recipe Pâte-Demi Feuilleté (see
- Index good luck with this one), prepared through Step 1
- 5 Golden Delicious or Granny Smith apples (about 2 pounds; 1 kg)
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons (1 ounce; 30 g) unsalted butter
- 1/4 cup (50 g) sugar
- Topping:
- 2 eggs
- 1/2 cup (100 g) sugar
- 6 tablespoons (3 ounces; 90 g) unsalted butter, melted
- 1 teaspoon vanilla extract
Burgundy Tart
By corlear
Tourte Bourguignonne (S. F
- 1/2 lb flour
- 3/4 lb butter
- 1/2 oz salt
- 12 oz water
- 1 lb fresh pork fat
- 1 lb lean veal
- salt
- pepper
- 2 crushed cloves of garlic
- 1 chopped onion
- 1 tbsp chopped parsley
- 1 small glass cognac
- beaten egg
Caramelized Trout Roe
By corlear
For the trout roe: 1. Put the trout roe in a colander to drain off any excess water
- For the trout roe:
- 3 oz trout roe
- For the neutral caramel slices:
- 4 oz fondant
- 1/4 cup glucose
- 1/4 cup Isomalt
Crabmeat Ravigote and Fried Green Tomatoes
By corlear
Chef's Note: Ravigote is a classic sauce meaning "to perk it up
- 1 cup Ravigote Sauce (see recipe)
- 1/2 cup Herb Vinaigrette (see recipe)
- 1 pound jumbo lump crabmeat, cleaned and picked over
- 1 teaspoon Creole Seafood Seasoning
- Vegetable oil for deep frying (optional)
- 2 parsnips, sliced paper thin with a peeler (optional)
- 1 beet, sliced paper thin with a peeler (optional)
- Salt and black pepper to taste
- 12 Fried Green Tomato slices (see recipe)
- 4 cups baby greens
Fried Egg with Ham and Demerara Caramel
By corlear
For the Iberian ham stock: 1
- For the Iberian ham stock:
- 3 Iberian ham bones
- 13 cups water
- For the liquid fat and rinds:
- 14 oz ham fat
- For the creamy fat sauce:
- 1/2 cup single cream (35% fat)
- 1/3 cup liquid ham fat (see previous step)
- 1/3 cup reduced ham stock (see previous step)
- 11/2 tbsp semi-whipped cream (35% fat)
- cornflour
- salt
- For the butter sponge:
- 11/2 cup butter
- 2 cups water
- For the neutral caramel:
- 4 oz fondant
- 3 tbsp glucose
- 1/4 cup Isomalt
- For the Demerara caramel:
- 2 oz neutral caramel (see previous step)
- 2/3 oz Demerara sugar
- To finish:
- 4 eggs
- Maldon salt
- 0.4 º olive oil
Passion Fruit Gelatin Bonbon
By corlear
For the 60% syrup: 1. Mix both ingredients together and bring to the boil
- For the 60% syrup:
- 4 tbsp water
- 1/2 cup sugar
- For the passion fruit gelatin:
- 11/4 cup passion fruit juice
- 1/2 cup 60% syrup (see previous step)
- 2/3 oz sorbitol
- 1 tbsp powdered agar-agar
- 2 1/2 sheets gelatin (previously rehydrated in cold water)
- To finish:
- 83/4 oz 70% cooking chocolate, melted