Corlear's profile page
Recipes
Trout Roe Cornet with Soya and Wasabi
By corlear
For the trout roe: 1. Put the trout roe in a colander for 10 minutes to drain off any excess water
- For the trout roe:
- 21/2 oz trout roe
- For the pasta cornets:
- 4 round sheets of cold-counter pasta
- 1/4 cup 0.4º olive oil
- 10 metallic cornets
- For the quail's yolks:
- 10 quail's eggs
- 1/4 cup sunflower oil
- For the soya gelatin:
- 1/2 cup soya sauce
- 1 tsp powdered agar-agar
- For the ginger cubes:
- 1 tsp fresh ginger
- For the wasabi pasta:
- 1 tsp wasabi, powdered
- water
- To finish:
- Maldon salt
Mini-Corn Cob Cous-Cous with Avocado Pear
By corlear
For the avocado slices: 1
- For the avocado slices:
- 2 avocado (101/2 oz)
- For the corn on the cob cous-cous:
- 1 lb mini corn on the cob
- For the coriander dressing:
- 23/4 oz fresh coriander
- 2/3 oz fresh parsley
- 1/2 tbsp garlic virgin olive oil
- 12 tbsp 0.4º olive oil
- salt
- For the chili water:
- 1/3 cup water
- 1 tsp chili
- For the chili gelatin:
- 1/3 cup chili water (see previous step)
- pinch powdered agar-agar
- 1 sheet gelatin (previously rehydrated in cold water)
- For the passion fruit reduction:
- 1/3 cup passion fruit juice
- 13/4 tbsp glucose
- To finish:
- 1 Greek yogurt
- Maldon salt
- 0.4 º olive oil
- 1/3 tbsp butter
- salt
Cassis Crisp
By corlear
As a guide, I always do as I encourage my cyclists to do and therefore never leave Burgundy without a good supply o...
- Cookie Crust:
- 1 quart fresh strawberries, hulled and quartered
- 1 pint fresh or frozen whole unsweetened blueberries
- 1 pint fresh or frozen whole unsweetened raspberries
- 2/3 cup sugar
- 3 tablespoons unbleached all-purpose flour
- 1/2 cup cassis
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup sugar
- l egg
- 1 teaspoon vanilla extract
- 2 teaspoons grated lemon zest
- 1 cup unbleached all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
Roasted Peanut Soup with Honey-Cayenne Shrimp
By corlear
Chef's Note: We're eternally grateful to former Sous Chef James Koonce, a Lonisiana boy and a gifted cook, for shar...
- 5 Roma tomatoes, halved
- 1/2 large onion
- 1/2 green bell pepper, coarsely chopped
- 1/2 rib celery, coarsely chopped
- 5 garlic cloves, crushed
- 1/2 cup peanuts
- 3 1/2 tablespoons vegetable oil, divided
- 1 1/4 quarts chicken stock or water
- 3 tablespoons Louisiana hot pepper sauce
- 3 tablespoons Worcestershire sauce
- 3/4 cup tomato juice
- 1 cup creamy peanut butter
- Salt and black pepper to taste
- Creole Seafood Seasoning (see recipe)
- 16 (16/20 count) shrimp, peeled and deveined
- Pinch cayenne pepper to taste
- 1/4 cup honey
Pine Nut Textures with Textured Young Pine Cone Oil
By corlear
For the pine nut milk: 1
- For the pine nut milk:
- 83/4 oz raw pine nuts
- 11/4 cup water
- For the raw pine nut gelatin:
- 11/4 cup raw pine nut milk (see previous step)
- 1 1/2 sheets gelatin (previously rehydrated in cold water)
- salt
- For the young pine nuts:
- 10 young pine cones
- For the young pine cone oil:
- 11/2 cup sunflower oil
- 10 young pine cones
- For the textured young pine cone oil:
- 1/2 cup pine oil (see previous step)
- For the hydrated pine nut:
- 20 raw pine nuts
- cold water
- To finish:
- 1/4 cup pine oil (see previous step)
- Maldon salt
Horchata With Crab
By corlear
For the horchata: 1. Clean the tiger nuts
- For the horchata:
- 2 cups tiger nuts
- 2 cups water
- For the crab:
- 1 1.3-lb crab
- salt
- water
- For the crab coral:
- 1 cooked crab (see previous step)
- For the crab meat:
- The legs and body of the crab
- For the pan-fried cep:
- 1 2-oz cep top
- 1 tsparlic clove
- 1 bay leaf
- 1 1/2 cup 0.4º olive oil
- salt
- For the ice plant leaf and cep salad:
- 1 pan-fried cep top (see previous instruction)
- 3 oz ice plant leaves
- For the vanilla oil:
- 1 vanilla pod
- 1 1/2 tbsp sunflower oil
- To finish:
- Maldon salt
Beef in Red Wine and Herb Sauce
By corlear
Boeuf Bourguignon
- 2 1/2 lb lean topside of beef
- 8 oz pickled belly of pork
- 20 small onions (pickling size)
- 1 tablespoon pork dripping or pure lard
- 2 tablespoons flour
- 1 1/4 pints burgundy or other fullbodied red wine
- 1 sprig rosemary
- 1 sprig thyme
- 1 sprig parsley
- 1 bay leaf
- salt
- black pepper
- nutmeg
Eggs in White Wine Sauce
By corlear
Oeufs en Meurette au Beaujolais Blanc Dominique-Anne's Recipe
- 2 shallots
- 50 gr mushrooms
- 1 head of garlic
- 250 gr of unsmoked bacon
- Bunch of parsley
- Butter
- 1 soupspoon of flour
- 1 soupspoon of thick cream
- vinegar
- 1 soupspoon of olive oil
- 2 chopped tomatoes
- Garlic toasts
Oysters with Peanut Croquant and Sponge
By corlear
For the peanut croquant: 1
- For the peanut croquant:
- 3 oz peanuts
- 2 oz fondant
- 11/2 tbsp glucose
- 13/4 oz Isomalt
- For the oysters and oyster water:
- 4 "pied de cheval" oysters (7 oz)
- For the hot oyster gelatin:
- 1/2 cup oyster water (see previous step)
- pinch powdered agar-agar
- For the peanut sponge:
- 2 cups water
- 7/8 cup peanut butter
Pear and Honey Tart
By corlear
This deliciously light tart of pears caramelized in honey is best served lukewarm and dusted with confectioners’ ...
- For the pastry:
- 11/4 cups all-purpose flour
- 2 tablespoons sugar
- 1/3 cup unsalted butter, chopped
- 1 egg, lightly beaten
- 1 drop vanilla extract
- For the filling:
- 3 tablespoons honey
- 1 cup canned pears in syrup
- 2 eggs
- 1 teaspoon cornstarch or potato starch
- 3 tablespoons sugar
- 1/2 cup whipping cream
- confectioners’ sugar, for dusting