Corlear's profile page
Recipes
Chocolate Caramel Scarf and Crystallized Orange
By corlear
For the chocolate caramel: 1
- For the chocolate caramel:
- 3 oz fondant
- 13/4 tbsp glucose
- 13/4 tbsp Isomalt
- 13/4 oz cocoa paste, cut up
- For the chocolate caramel and crystallized orange scarves:
- 51/4 oz chocolate caramel (see previous step)
- 10 crystallized orange rinds
Asparagus Crab Vichyssoise
By corlear
Chef’s Note: Take the steam out of hot weather by serving tins easy-to-make, refreshing first course topped with ...
- 2 bunches large asparagus (about 2 pounds)
- 2 tablespoons vegetable oil
- 3/4 cup coarsely chopped onion
- 1 1/2 cups coarsely chopped leeks
- 1 tablespoon minced garlic
- 6 cups crab stock, fish stock, or water
- 1 ½ cups coarsely chopped potatoes
- 1/4 teaspoon liquid crab boil seasoning
- 1 cup packed spinach, cleaned, stemmed and patted or spun dry
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 pound jumbo lump crabmeat, cleaned and picked over
- Plain yogurt as desired
Deconstructed Sea Cucumbers with Black Olive Garnished Mango
By corlear
For the cuttlefish slices: 1
- For the cuttlefish slices:
- 1 cuttlefish (2.2 lb)
- For the black olive caramel:
- 1/8 cup sugar
- 1/2 tbsp water
- 1/4 tbsp glucose
- 2 oz Aragon black olive purée
- 1 tbsp water
- For the sea cucumber filaments:
- 10 1/2 oz sea cucumbers
- For the ceps oil:
- 2 oz ceps, cut up
- 1/2 cup sunflower oil
- For the ceps vinaigrette:
- 3/4 tbsp Modena balsamic vinegar
- 1 1/2 tbsp ceps oil (see previous step)
- For the mango triangles:
- 1 mango
- To finish:
- salt
- 0.4 º olive oil
- Maldon salt
Mock Tartufo Migas
By corlear
For the belly pork slices: 1
- For the belly pork slices:
- 1 14-oz chunk Iberian belly pork
- For the crunchy belly pork:
- 1 belly pork, 1/3" thick (see previous step)
- For the migas:
- 1 8-oz loaf
- 2 11/2-oz summer truffles
- To finish:
- 40 small leaves fresh chervil
- 3 tbsp tartufo oil
- 1 tbsp 0.4º oil
- water
- salt
Tarragon Bonbon
By corlear
For the tarragon ganache: 1
- For the tarragon ganache:
- 8 oz 70% plain cooking chocolate
- 10 oz milk cooking chocolate
- 11/2 oz inverted sugar
- 11/2 cup single cream (35% fat)
- 2 tbsp butter
- 3 oz fresh tarragon
- To finish:
- 83/4 oz 70% cooking chocolate, melted
Onion Soup with Cheese
By corlear
Gratinée Lyonnaise Onion soup, a bistro favourite throughout France, epitomizes the hearty cooking of Lyon
- 6 Tbsp butter
- 1 1/2 lb onions, thinly sliced
- salt
- pepper
- 1 whole onion, peeled
- 1-2 tsp sugar
- 1 1/2 qt broth
- 1 loaf French bread OR 2-3 long crisp rolls, cut in thick slices
- 2 cups grated gruyére cheese
- 4-6 eggs (optional)
- 4-6 Tbsp port wine (optional)
- 4-6 individual ovenpoof soup bowls (marmites)
Cheese Tarts
By corlear
Gougères Bourguignonnes In our wineries, when cheese crackers are served as an accompaniment to wine tasting; at ...
- 2 cups milk
- salt
- pepper
- 8 tbs butter
- 1/2 lb flour
- 8 eggs
- 6 oz. Gruyère
- 2 tbs cream
Mallard Duck Pithiviers & foie gras w/cabbage & burgundy truffles
By corlear
Pithiviers (a town in France) Restaurant “l’Alambic” Rue de Général de Gaullle 21700 Nuits-St-Georges
- For Duck Sauce:
- 2 mallard ducks
- 150 g pork shoulder
- 100 g pork throat
- 30 ci white wine
- 15 ci madeira
- 200 g duck foie gras
- 80 g gray truffles
- 3 whole eggs + I yolk
- 500 g puff pastry
- 50 g shallots
- Salt
- pepper
- butter
- unrefined sea salt
- 1 l white wine
- 150 g onions
- 100 g carrots
- 3 garlic cloves
- thyme
- bay leaf
- For Garnish:
- 2 chopped truffles
- 4 chopped shallots
- 1 green cabbage
- 20 cl white wine
- salt
- pepper
Chocolate and Mandarin Encerraditos with Mandarin Sorbet
By corlear
Note: Eat the dish by alternating a spoon with the encerradito and one with the sorbet
- For the chocolate caramel squares:
- 1/2 cup sugar
- 1/3 cup glucose
- 1/3 cup water
- 3 tbsp cocoa paste, diced
- For the mandarin ganache:
- 41/4 oz 70% cooking chocolate
- 5 1/2 oz cooking chocolate, milk
- 3/4 cup single cream (35% fat)
- 4 tbsp mandarin juice
- 1/2 oz inverted sugar
- 1/2 oz butter
- the grated rind of 4 mandarins
- For the chocolate and mandarin encerraditos:
- 8 mandarin ganache cylinders (see previous step)
- 16 chocolate caramel squares (see previous step)
- Maldon salt
- For the mandarin sorbet:
- 2 cups mandarin juice
- 113/4 tbsp glucose
- 2 tsp sorbet stabilizer
- grated rind of 2 mandarins
- For the mandarin reduction:
- 1/2 cup mandarin juice
- 1/2 oz glucose
- the rind of 1 mandarin
- To finish:
- Maldon salt
- the grated rind of 1 mandarin
Pork Cooked in White Wine and Sherry Vinegar
By corlear
Sauté de Porc au Xeres At Aubert and Pamela de Villaine’s Bouzeron estate this is a favourite dish during the...
- bouquet garni of:
- 1 about 1 kg (2 lb) pork - use leg steaks, one per person, or ask the butcher for cubed pork for stewing
- 1 tablespoon olive oil or sunflower oil
- 1 medium onion
- 2 medium carrots
- approximately 100 - 125 ml (4- 5 fl oz) sherry vinegar
- approximately 2 teaspoons plain flour
- 2 cloves garlic
- 100 ml (3 1/2 fl oz) dry white wine
- 100 ml (3 1/2 fl oz) warm water
- bay leaf
- sprigs of parsley
- thyme
- salt
- pepper
- fresh parsley for final garnish