Corlear's profile page
Recipes
Chicken 'N Stock
By corlear
Chef’s Tips: Making homemade stock is well worth the effort for a truly outstanding flavored sauce or soup
- 2 bay leaves
- 3 garlic cloves
- 1 rib celery, cut into large pieces
- 1 medium yellow onion, cut into large pieces
- 1 1/2 gallons water
Raw/Sautéed St. George's Mushrooms with Elder Flower and Yogurt and Pine Foam with a woodland scent
By corlear
For the St. George's mushroom stock: 1
- For the St. George's mushroom stock:
- 101/2 oz St. George's mushrooms, large and
- pieces
- 11/4 cup water
- 0.4 º olive oil
- salt
- For the hot St. George's mushroom gelatin:
- 11/4 cup St. George's mushroom stock (see previous step)
- pinch powdered agar-agar
- 1/4 sheet gelatin (previously rehydrated in cold water)
- For the pine oil:
- 11/2 cup sunflower oil
- 4 oz young pine cones
- For the mandarin reduction:
- 11/4 cup mandarin juice
- 11 tspsugar
- 1 tsp glucose
- For the pine and yogurt foam:
- 1/3 cup natural yogurt
- 1/3 cup pine oil (see previous step)
- 1/4 cup single cream (35% fat)
- 1 1-pint ISI foaming canister
- For the sliced St. George's mushrooms:
- 7 oz St. George's mushrooms (3/4")
- For the grated macadamia nut:
- 12 Macadamia nuts, raw and peeled
- 1 microplane grater
- To finish:
- 1/2 oz elder flowers
- 5 tbsp pine oil (see previous step)
- 4 drops liquorice paste
- 1/2 tsp grated lime zest
- 1/2 tsp grated mandarin zest
- Maldon salt
- 4 fresh mint leaves (11/2 x 2/3")
Raspberry Kebab with Balsamic Caramel Cloud
By corlear
For the balsamic caramel cloud: 1
- For the balsamic caramel cloud:
- 11/4 cup water
- 13/4 oz balsamic caramel toffees
- 2 sheets gelatin (previously rehydrated in cold water)
- For the mandarin reduction:
- 1/2 cup mandarin juice
- 3/4 tbsp glucose
- To finish:
- 10 raspberries
- 10 kebab sticks
- 10 sprigs mint
- 10 sprigs basil
Pike Mousse with Spinach
By corlear
Mousselines de Brochet aux Epinards Le Bourgogne—Troyes
- 3/4 pound pike filets
- 1 stick (1/2 cup) butter, well softened
- 2 egg yolks
- half a whole egg, lightly beaten
- 1/4 teaspoon pepper
- white-wine sauce for fish
- 1 cup crème fraîche
- 2 pounds spinach, cooked, well squeezed, and chopped, or two 10-ounce packages frozen chopped spinach, cooked and well squeezed
- 3 tablespoons butter
Châteaubriand en Terrine
By corlear
"The juice of the Châteaubriand , mingled with the wines and the vegetables, will give forth the most wonderful ar...
- glass of dry white vin ordinaire
- glass of Madeira
- liqueur glass of brandy
- 2 or 3 small onions
- 2 or 3 carrots
- butter for sautéing
- 1 1/2 to 2 lb beef filet
- salt
- black pepper
- 1 chopped shallot
- a suspicion of garlic
- 4 fine tomatoes, peeled
Artichoke Croquant Tarts With Artichoke Sorbet
By corlear
For the artichoke purée: 1
- For the artichoke purée:
- 3 1/2 lb artichokes
- 4 1/2 cups water
- salt
- sunflower oil
- For the artichoke sorbet:
- 2 cups artichoke purée (see previous step)
- 3 tsp. sorbet stabilizer
- 2/3 oz dextrose
- 1/4 cup water
- salt
- For the artichoke crisps:
- 2.2 lb artichokes
- 1 1/4 cup 0.4º olive oil
- For the artichoke croquant:
- 4 oz fondant
- 1/4 cup glucose
- 1/4 cup Isomalt
- 4 1/2 oz broken up artichoke crisps (see previous step)
- To finish:
- Maldon salt
Frog Legs & Escargot in Garlic Parsley Cream Sauce
By corlear
The Escargot: Melt 1 stick of butter in a 1 quart ceramic bowl
- 2 dozen medium size frog legs
- 3 dozen escargot
- 4 large garlic cloves
- 2 1/2 handfuls of chopped fresh parsley
- 3/4 handful fresh thyme (not chopped)
- 1/2 pint whipping cream
- 2 sticks of lightly salted butter
- 10 ounces white wine
- 5 large mushrooms
- juice of 1/2 lemon
- arrowroot for thickening the sauce
Mini-Asparagus with Deconstructed Mayonnaise
By corlear
For the mini-asparagus: 1
- For the mini-asparagus:
- 20 green asparagus (13/4 lb)
- For the asparagus juice:
- 20 asparagus from the last step.
- For the hot asparagus gelatin:
- 1/3 cup asparagus juice (see previous step)
- 2 tsp powdered agar-agar
- 1/4 sheet gelatin (previously rehydrated in cold water)
- salt
- For the hot vinegar gelatin:
- 1/4 cup Sherry vinegar
- 2 tsp powdered agar-agar
- 1/2 sheet gelatin (previously rehydrated in cold water)
- For the egg sabayon:
- 23/4 tbs egg yolks
- 1/8 cup water
- salt
- For the egg sabayon:
- 23/4 tbs egg yolks
- 1/8 cup water
- salt
- For the yolk sauce:
- 1/2 cup pasteurized egg yolk
- To finish:
- 1 tbsp virgin olive oil
- 1/2 oz Dijon mustard
- salt
- 3/4 tbsp 0.4º olive oil
Redcurrants with Chocolate
By corlear
1. Use a pair of scissors to cut and separate the redcurrants from the stem, making sure that the redcurrants remai...
- 40 redcurrants
- 83/4 oz 70% cooking chocolate, melted
Apricot and Almond Gratins with Kirsch Syrup
By corlear
Prepaiaton: 30 minutes Cooking: 20 minutes Ease: Easy Cost: Inexpensive
- For the fruits:
- 1 lb (1 kg) fresh apricots
- 1 vanilla bean
- 1 cup (200 g) honey
- 1 cup (200 g) sugar
- 2 tablespoons kirsch
- For the almond cream:
- 5 oz (150 g) ground almonds
- 2/3 cup (1SO g) sugar
- 10 tablespoons (150 g) butter, softened
- 1 egg
- 2 egg yolks
- 2 tablespoons (25 g) sliced almonds
- 2 tablespoons confectioners' sugar