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Recipes
Beef Bourguignon
By corlear
BOEUF A LA BOURGUIGNONNE (P
- 1 lb. beef
- lard or oil
- a few small onions or quartered large onions
- 1 tbsp. flour
- 1 crushed clove of garlic
- red wine
- caramel coloring
- 1 tbsp. tomato puree
- salt
- pepper
- bouquet garni
- 4 oz. bacon fat
- 4 oz. raw mushrooms
- chopped parsley
Beef Stew, Burgundy-Style
By corlear
Boeuf Bourguignonne Marc is a pungent brandy distilled from the grapeskins and seeds after wine is made
- 3 1b. boneless beef shoulder, chuck or round, trimmed of excess 10Lond cut into 2-inch cubes
- 1 large onion, sliced
- 4 sprigs fresh parsley, finely chopped
- 1 sprig thyme
- 1 or 2 bay leaves, crumbled
- black peppercorns, coarsely crushed
- 2 tbsp. olive oil
- 1 bottle red wine
- 1 1/2 tbsp. lard
- 1/2 1b. salt pork with the rind removed, blanched for 3 minutes, drained and cut into large dice
- 3 tbsp. marc or other brandy
- 2 tbsp. flour
- 2 cups beef stock
- 1 garlic clove, crushed to a paste
- 24 small boiling onions, peeled
- 2 tbsp butter
- salt
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
Cosmopolitan Champagne Cocktail
By corlear
The pink hue of this cooling beverage lends itself well to spring and summer events, as well as for bridal showers ...
- For the Simple Syrup:
- 1 tablespoon Cointreau
- 2 tablespoons cranberry juice or cranberry juice cocktail
- 1/2 teaspoon Rose’s lime juice or fresh lime juice
- 1 teaspoon Simple Syrup (recipe follows)
- 2 cups ice
- chilled champagne
- 1 twist of lemon
- 1 cup water
- 1 cup sugar
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
Pig's Feet and Cabbage Braised in Beaujolais
By corlear
Best results will be had with an earthenware vessel —pot-au-feu or daubière
- large fresh bouquet garni:
- 4 pig’s feet
- 1 thick slice streaky salt pork, weighing about 1/2 lb, cut crosswise into 8 sections
- 1 tbsp olive oil
- 1 lb carrots, cut into sections
- 1 lb onions, coarsely chapped
- 3 garlic cloves, thinly sliced
- large pinch of mixed dried herbs
- salt
- 1 about 1 bottle of red wine
- 1 large head green cabbage
- 2 bay leaves
- thyme
- parsley or parsley root
- lovage or celery
- leek greens
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
Farmhouse Sorrel Soup
By corlear
Potage à l’oseille Fermière
- 225 g (8 oz) sorrel
- 1 lettuce
- 225 g (8 oz) floury potatoes
- 50 g (2 oz) butter
- 1 .5 litres (2 pints) water
- salt
- black pepper
- nutmeg
- 8 chipolata sausages
- 150 ml (1/4 pint) milk
- 4 tablespoons double cream
Burgundy Beef
By corlear
Cut the beef into 1 1/2 inch cubes
- 2 1/2 ·pound beef sirloin or rump roast
- 6 tablespoons butter
- 1 large tablespoon flour
- 1 bottle red Burgundy
- 6 onions
- bouquet garni (thyme, bay leaf, sage)
- salt and pepper
Jambon Persillé de Bourgogne
By corlear
This is the traditional Easter dish of Burgundy
- a ham
- 1 lb knuckle of veal
- 2 calf’s feet, boned
- bouquet garni of chervil and tarragon
- 10 grains of white pepper
- salt
- white Burgundy
- a little tarragon vinegar
- 2 tablespoons chopped parsley