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Recipes
Sachnowitz Salad
By corlear
Chef's Note: This salad was created by Larry Sachnowitz, a very dear friend and neighbor of the restaurant
- For Citrus Mint Dressing (yields 2 1/2 cups):
- 1 grapefruit, sectioned
- 1 orange, sectioned
- 1 large shallot, thinly sliced
- 1/2 cup rice wine vinegar
- 1/4 cup olive oil
- 1/4 cup vegetable oil
- 2 tablespoons chiffonade fresh mint
- 1/4 cup tequila
- 1/4 cup sugar
- Salt and black pepper to taste
- For Salad:
- 1 cup Citrus Mint Dressing
- 6 medium Belgian endive
- 2 grapefruit, segmented (see directions)
- 1 tablespoon chiffonade mint leaves
Giant Summer Truffle Ravioli a la Carbonara
By corlear
For the bacon cubes: 1. Cut the smoked bacon into 1/10" slices
- For the bacon cubes:
- 4 oz smoked bacon
- For the bacon butter:
- 1/2 tbsp butter
- 1 oz bacon trimmings (see previous step)
- For the reduced cream:
- 1/2 cup single cream (35% fat)
- For the giant summer truffle ravioli:
- 4 oz large summer truffle (approx. 2 oz each)
- For the parmesan cubes:
- 11/2 oz Reggiano parmesan
- For the egg yolks:
- 4 quail eggs
- To finish:
- 1 tbsp tartufo oil
- Maldon salt
Beef Bourguignon
By corlear
BOEUF BOURGUIGNON (S
- 2 lb. well-hung round of beef
- lard
- carrots
- onions
- thyme
- bay leaf
- parsley
- shallot
- mushrooms
- salt
- pepper
- champagne brandy
- Madeira
- pork fat
- flour
Bourguignonne Sauce
By corlear
To be used with egg dishes and other household specialties
- 3 pt good red wine
- 5 sliced shallots
- parsley sprigs
- thyme
- 1/2 bay leaf
- 1 oz. mushroom peelings
- 1 1/2 oz. butter
- 1 oz. flour
- 3 oz. butter
- cayenne pepper
Black Truffle Stracciatella with Quails' Egg-Yolk Ravioli
By corlear
For the consommé: 1. Brown the veal bones in the oven at 355ºF
- 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
- 3/4 oz carrot
- 3/4 oz small onion
- 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 tomato
- 4 oz veal hamburger
- 1/2 cup egg whites
- 1/2 oz pilé ice
- For the jellied consommé:
- 11/4 cup consommé (see previous step)
- salt
- For the seawater gelatin slices:
- 11/2 cup seawater
- 11/4 cup water
- 2/3 oz powdered agar-agar
- 3 sheets gelatin (previously rehydrated in cold water)
- For the egg yolk ravioli:
- 8 quails' eggs
- 8 seawater gelatin slices (see previous step)
- For the iota and black truffle juice:
- 1.1 tsp iota
- 1/2 cup black truffle juice
- To finish:
- chervil leaves
Jellied Ham with Parsley
By corlear
Jambon Persillé à la Bourguignonne
- 2 to 2 1/2 lbs tenderized ham
- shin bone or knuckle of veal with some meat on the bones
- a calf’s feet
- a good quantity of parsley and tarragon
- 2 bay leaves
- 1 teaspoon thyme
- salt
- pepper
- 2 or 3 shallots
- a bottle of dry white wine
- a little water
- a beaten egg white
- 1 tablespoon tarragon wine vinegar
- 1/4 cup dry white wine
- a large amount of finely chopped parsley
Cuttlefish a la Brutesca
By corlear
For the cuttlefish cubes: 1
- For the cuttlefish cubes:
- 1 cuttlefish (2.2 lb)
- For the ink sauce:
- the cuttlefish trimmings: tentacles, fins and the ink bag (see previous step)
- 1 cup water
- 1/4 cup 0.4º olive oil
- cornflour
- salt
- For the lemon marmalade:
- 1 21/4-oz lemon
- 2 tbsp sugar
- 3/4 tbsp glucose
- For the cuttlefish essence:
- cuttlefish spleen (brown bag)
- For the cuttlefish quenelles:
- 51/4 oz diced cuttlefish (see previous step)
- 0.4 º olive oil
- salt
Creole Onion Soup
By corlear
Chef’s Note: Often, Creole Onion Soup is the Soup du Jour — it is especially popular at our brunches
- 1/4 cup vegetable oil
- 4 cups julienned yellow onions
- 1/4 cup all-purpose flour
- 5 cups beef broth
- 2 tablespoons brandy
- 2 tablespoons Louisiana hot pepper sauce
- 2 tablespoons Worcestershire sauce
- 1 cup shredded pepper Jack cheese (optional)
- Salt and black pepper to taste
Eggs Poached in a Red Wine Sauce
By corlear
Oeufs en Meurette SARL LE SERBET Selection Becky Wasserman
- AT THE LAST MOMENT:
- 12 eggs (the freshest possible)
- 200 grams slab bacon cut into small cubes
- 3 to 4 bottles of a good Sourgogne Rouge
- 2 large onions
- 4 cloves of garlic
- salt and pepper to taste
- 12 slices of bread toasted and rubbed with raw garlic
- bacon cubes
- 6 soup dishes
- a large soup ladle
- a small ladle
- a perforated ladle
Court Bouilloon for Snails
By corlear
Combine all ingredients
- 1 quart white wine
- 1 quart water
- ½ cup chopped scraped carrots
- ½ cup chopped peeled onions
- 6 chopped peeled shallots
- Herb bouquet (parsley, savory, thyme)
- 1 ¾ teaspoons salt