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Recipes
Coq au Vin de Pomerol
By corlear
Heat half of the oil and half of the butter in a casserole, cook the onions in it until they are about to turn gold...
- 2 tablespoons peanut oil
- 4 tablespoons butter
- 20 tiny white onions
- 1/4 pound bacon, cut into thin strips
- 1 chicken (4 pounds)
- salt
- freshly ground black pepper
- 1/4 cup brandy
- 1 bottle Pomerol
- 3 lumps sugar
- 4 tablespoons flour
- 2 garlic cloves, mashed
- 1 bouquet garni
- 10 mushroom caps
- 2 tablespoons minced Fines Herbes
- 6 slices French bread, fried in butter
Leg of Lamb with Potatoes
By corlear
Gigot Boulangère This recipe is a variation of Leg of Lamb with Roasted Garlic and Shallots (the base recipe)
- 1 small French-cut leg of lamb, weighing about 5 lb
- 5-7 sprigs of fresh thyme
- 2 tbsp olive oil
- pinch of nutmeg
- salt
- pepper
- 4 garlic cloves
- 1 lb medium onions
- 2 lb potatoes
- 2 cups beef or veal stock
Watermelon, Tomato and Basil Kebab
By corlear
For the blanched cherry tomatoes: 1
- For the blanched cherry tomatoes:
- 8 2/3 oz cherry tomatoes
- For the watermelon balls:
- 10 1/2 oz watermelon
- For the basil oil:
- 4 oz fresh basil
- 1 1/2 cup sunflower oil
- salt
- To finish:
- 10 fresh basil leaves, 1 1/2" long
- freshly ground black pepper
- Maldon salt
- 10 4" kebab sticks
Cassis (black current) Sorbet
By corlear
Le Sorbet au Cassis The ‘black of Burgundy’, small dark shiny berries, are particularly tasty in cassis dess...
- 250 g granulated sugar
- 40 cl fresh black current juice
- 1 lemon
- 2 egg whites
- 2 Tsp powdered sugar
- 3 Tsp very fresh black current berries (not too big)
Pistachio Candies with Pistachio Croquant
By corlear
For the pistachio croquant: 1
- For the pistachio croquant:
- 5 oz fondant
- 1/3 cup glucose
- 1/3 cup Isomalt
- 5 oz green pistachio, powdered
- For the pistachio candies:
- 7 oz pistachio croquant (see previous step)
- 30 pistachios, shelled
- To finish:
- 20 23/4 x 23/4" sheets cellophane
Pears Poached in Red Wine with Crème de Cassis and Prunes
By corlear
Poires Belles Dijonnaises
- 4 Conference, Packham or Cornice pears, peeled and left whole with stalks intact
- 500 ml/l6 fl oz red Burgundy wine
- 3 tbsp sugar
- 4 thsp crème de cassis
- 1 cinnamon stick
- 8 prunes, whole
- 85 g/3 oz flaked almonds, to decorate
Snails in a Cream Sauce
By corlear
Escargots à la Bressane
- 1 x 500 g/l lb can escargots cooked in court-bouillon
- 40 g/1 ½ oz butter
- 3 shallots, very finely chopped
- 1 garlic clove
- salt and pepper
- 1 glass dry white Burgundy wine
- 1 tarragon sprig
- 200 ml/7 fl oz crème fraîche
Scrambled Eggs in Their Shells with Caviar
By corlear
La Coquille de Brouillade d'Oeufs au Caviar Preparation: 30 minutes Cooking: About 10 minutes Ease: Easy Cost
- Variation:
- 6 extra-large eggs
- Salt and pepper, to taste
- 2 tablespoons (30 g) butter
- 3 teaspoons crème fraîche (or heavy cream)
- 3 slices white bread
- 2 oz (60 ) beluge or sevruge caviar
- 1 small bunch chives
- 2 1/2 —3 inch (7-8 cm) long asparagus tips instead of bread
Terrine de Campagne
By corlear
Remove the rind and any bones from the pork, and cut it, together with the veal (the meat from a knuckle does very ...
- 1 lb. of belly of pork
- 1 lb. of lean veal
- 3/4 lb. of bacon
- a teacupful of white wine
- 2 tablespoons of brandy
- a few juniper berries
- mace
- 2 large cloves of garlic
- thyme
- marjoram
- salt
- black pepper
- bay leaves
Oeufs Pochés en Meurette
By corlear
Bring the wine and broth to a boil in a sauté pan
- Garnish:
- 8 very fresh eggs
- 5 oz lardons of bacon, blanched
- 1/4 lb mushrooms, quartered
- 16-20 baby onions