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Recipes
Crushed Ham in Aspic
By corlear
Jambon Persillé à la Bourguignonne Preparation: 3 hrs
- 1 ham
- 1 veal
- 2 calf's feet
- Peppercorns
- "bouquet garni” of parsley, tarragon, chervil, bay leaf and thyme
- 6 shallots
- 2 bottles white Burgundy
- 1 cup (3 oz.) chopped parsley
- 1 tbsp. tarragon vinegar
Eggs Benedict New Creole Style
By corlear
Picture: Egg Benedict + Egg Sardou = Eggs Brennan! Chef's Notes: In 19 years of working with the Brennan family,...
- 1 sheet frozen puff pastry, thawed
- 3 tablespoons unsalted butter, melted
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 12 ounces tasso or Cajun spiced deli ham, thinly sliced
- 8 Poached Eggs (see recipe)
- 2 cups Hollandaise Sauce (see recipe)
Tea-Flavored Oyster Ravioli and Oyster Caviar
By corlear
For the fresh pasta squares: 1
- For the fresh pasta squares:
- 1 1/3 cup plain flour
- 1/3 cup egg
- 3/4 tbsp 0.4º olive oil
- salt
- For the oysters and oyster water:
- 8 pied du cheval oysters (7 oz)
- For the oyster water gelatin:
- 1/2 cup oyster water (see previous step)
- 0.6 sheets gelatin (previously rehydrated in cold water)
- For the oyster raviolis:
- 8 oysters, cleaned (see previous step)
- 12 slices fresh pasta
- 8 coffee spoons oyster water gelatin (see previous step)
- For the diced nori seaweed:
- 1/2 oz fresh nori seaweed
- For the mock oyster caviar:
- 11/2 cup oyster water (see previous step)
- pinch powdered agar-agar
- 1 sheet gelatin (previously rehydrated in cold water)
- diced nori seaweed (see previous step)
- For the lemon marmalade:
- 1 21/4-oz lemon
- 2 tbsp sugar
- 3/4 oz glucose
- For the tea sponge:
- 2 cups water
- 3/4 oz Earl Gray tea
- 1/2 cup butter
- For the spinach and seaweed salad:
- 12 baby spinach leaves
- 3/4 oz fresh dulse seaweed
- salt
- oil
- To finish:
- oyster water (see previous step)
Mini-Carrots with Coconut and Smoked Oil
By corlear
For the carrot juice: 1. Peel the carrots and liquefy them
- For the carrot juice:
- 2.2 lb carrots, average sized
- For the carrot sorbet:
- 1 cup liquefied carrot juice (see previous step)
- 1 tsp sorbet stabilizer
- 1/2 sheet gelatin (previously rehydrated in cold water)
- For the carrot soda:
- 31/2 cup carrot juice (see previous step)
- 1 2-pint ISIfoaming canister
- 2 CO|2 cartridges
- For the smoked oil:
- 2 lb. wood
- 7 oz green leaves
- 11/2 cup sunflower oil
- For the coconut sponge:
- 1 cup water
- 31/2 oz soluble desiccated coconut
- For the boiled raw carrot salad:
- 56 baby carrots, 11/4 or 11/2" long
- 2 cups water
- salt
- To finish:
- 8 small fresh tarragon leaves
- 8 small fresh basil leaves
- powdered cardamom
- 0.4 º olive oil
Chicken Empanaditas
By corlear
Chef's Note: Holiday time or any time, this hors d’oeuvre is one that is in constant demand
- 8 ounces boneless, skinless chicken breast or thigh
- Creole Meat Seasoning (see recipe)
- 1 tablespoon vegetable oil
- ½ cup finely chopped red bell pepper
- 1/4 cup finely chopped poblano pepper
- 1/4 cup finely chopped red onion
- 1 tablespoon Louisiana hot pepper sauce
- 1 tablespoon Worcestershire sauce
- ½ cup shredded pepper jack cheese
- Fresh pasta sheets or egg roll wrappers, amount varies depending on size of pasta sheets and quantity in packages of wrappers
- 1 egg
- 1 tablespoon water
- All-purpose flour as needed
- 1 cup Creole Mustard Cream Sauce for dipping (see recipe)
Pinot Noir Granité
By corlear
Burgundians find it hard to resist cooking with their native wine, and this frozen pinot noir wins my vote as the m...
- 1/2 cup sugar
- 1/3 cup water
- 21/2 cups red Burgundy wine or American pinot noir
Jackson Dressing
By corlear
In a blender or food processor, combine egg yolk, mustard, onion, vinegar and salt
- 1 egg yolk or pasteurized equivalent
- 4 tablespoons Dijon mustard
- 2 tablespoons minced yellow onion
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 2 teaspoons freshly ground black pepper
Baby Snails in Two Textures: Aromatic Herbs and Elder Flower
By corlear
For the cooked baby snails: 1
- For the cooked baby snails:
- 1.3 lb white baby snails
- 11/4 cup water
- salt
- For the baby snail gelatin:
- 11/4 cup water used to cook the snails (see previous step)
- pinch powdered agar-agar
- 1 1/2 sheets gelatin (previously rehydrated in cold water)
- salt
- For the aromatic oil:
- 1/3 cup sunflower oil
- 2/3 oz dry bay leaf
- 2/3 oz dry thyme
- 2/3 oz dry rosemary
- For the elder flower berries:
- 2 oz elder flower berries
- For the crispy snails:
- 21/4 oz clean snails (see previous step)
- 11/2 cup 0.4º olive oil
- For the herb salad:
- 2 strips of scallion, sliced
- 4 small fresh tarragon leaves
- 4 small fresh mint leaves
- 4 small fresh basil leaves
- 4 small fresh chervil leaves
- 4 small fresh fennel leaves
- 4 small fresh lemon verbena leaves
- 4 fresh fennel flowers
- 4 fresh elder flowers
- 4 fresh heather flowers
- 4 fresh rosemary flowers
- 4 fresh lavender flowers
- 4 fresh lavender flowers
- To finish:
- Maldon salt
Cold Sorrel Soup
By corlear
Germiny
- 1 bunch (about 3 ounces) fresh sorrel. Remove the biggest part of the stem. Slice thin (about 2 cups)
- 1 tablespoon sweet butter
- 6 egg yolks
- 4 cups chicken stock
- 1 cup heavy cream
- 1 tablespoon fresh chopped chervil
- salt and pepper to taste (depending on the saltiness of the chicken stock)
Savory Almond Nougat Soup With Artichokes and Ceps
By corlear
For the fried almonds: 1
- For the fried almonds:
- 5 cups almonds, whole and raw
- 16 cups 0.4º olive oil
- salt
- For the fried almond milk:
- 3 cups fried almonds (see previous step)
- 1 1/4 cup water
- For the fried almond praline:
- 1 1/2 oz fried almond oil (see previous step)
- 1 3/4 cup fried almonds (see previous step)
- For the savory almond soup:
- 1/2 cup almond milk (see previous step)
- 1 1/2 cup fried almond oil (see previous step)
- 3 1/2 oz almond praline (see previous step)
- salt
- For the milk foam:
- 1 1/4 cup milk
- 1 cup single cream (35% fat)
- 1 1-pint ISI foaming canister
- 1 N2O cartridge
- salt
- For the vanilla oil:
- 1 vanilla pod (1/8 oz each)
- 1 1/2 tbsp sunflower oil
- For the artichoke hearts:
- 2 cups artichokes
- sunflower oil
- water
- For the ceps:
- 6 button ceps (2/3 oz each)
- To finish:
- Maldon salt