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Recipes
Blackcurrant and Almond Tarts
By corlear
This recipe was given to me by Madame Lespinasse, my landlady in the Mâconnais
- For the filling:
- 2 eggs
- 100 g (31/2 oz) sugar
- 100 g (31/2 oz) ground almonds
- 85 g (3 oz) butter, melted, plus extra for greasing
- 1/2 tsp vanilla or almond essence
- 250 g (81/2 oz) blackcurrarns, fresh, frozen or tinned
- 30 g (l oz) flaked almonds
- For the pastry:
- 250 g (81/2 oz) plain flour
- 125 g (41/2 oz) icing sugar
- 4 egg yolks
- pinch of salt
- 150 g (51/2 oz) butter, softened and diced
- 1/2 tsp vanilla or almond essence
- To decorate:
- 100 g (31/2 oz) apricot jam, melted (optional)
- a few sprigs blackcurrant or leaves of almond paste (optional)
Scallops With Melon and Passion Fruit Water Ice
By corlear
To open the scallops: 1. Plunge small batches of the scallops into boiling water for 20 seconds
- To open the scallops:
- 12 1 1/4-oz scallops
- To gelatin the scallops:
- 12 open scallops (see previous step)
- 3/4 sheet gelatin (previously rehydrated in cold water)
- 1/2 cup scallop juices
- For the melon soup:
- 1/2 Canteloup melon (10 1/2 oz)
- For the melon slices:
- 1/4 Canteloup melon (5 1/4 oz)
- For the passion fruit water ice:
- 3/4 cup passion fruit juice
Cornmeal Croquettes
By corlear
Croquettes de Maĭs
- 3 cups milk
- 1 cup cornmeal
- 1 cup Sauce Béchamel
- 3 egg yolks
- 2 whole eggs
- 1 tablespoon peanut oil
- salt
- freshly ground white pepper
- pinch of grated nutmeg
- flour
- 2 cups fine dry bread crumbs
- oil for deep frying
Terrine of Chicken
By corlear
Terrine de Volaille
- For the marinade:
- 1 cup dry white wine
- 1 onion, chopped
- 2 carrots, chopped
- 1 bay leaf
- 2 spngs of fresh thyme, or ½ teaspoon dried thyme
- 6 peppercorns
- ½ cup brandy
- 1/3 pound lean veal
- 1/2 pound lean pork
- For the Stuffing:
- 2/3 pound lean veal, finely ground
- 1 pound lean pork, finely ground
- 3 eggs
- 2 tablespoons brandy
- 2 tablespoons Port
- 2 teaspoons salt
- freshly ground black pepper
- ½ pound chicken livers
- 3 tablespoons butter
- salt
- freshly ground black pepper
- 1 ½ pounds fresh pork fatbach, or blanched salt pork, sliced very thin
- 4 small chicken breast halves, boned
Our Monkfish Liver Royale with Soya Cloud and Citrus Fruit
By corlear
Note: The monkfish royale can also be made as a terrine (circular, of the same size as the soya cloud), leaving the...
- For the monkfish liver royale:
- 41/4 oz monkfish liver
- 11/4 cup sake
- 1/2 cup water
- pinch powdered agar-agar
- 1 tsp sugar
- salt
- For the soya cloud:
- 1/2 cup water
- 1/2 cup soya sauce
- 2 sheets gelatin (previously rehydrated in cold water)
- For the citric gelatin:
- 11/2 tbsp blood orange juice
- 11/2 tbsp pink grapefruit juice
- 11/2 tbsp orange juice
- 11/2 tbsp lime juice
- 11/2 tbsp lemon juice
- 11/2 tbsp mandarin juice
- pinch powdered agar-agar
- For the citric peel:
- blood orange
- pink grapefruit
- orange
- lime
- lemon
- mandarin
- For the neutral caramel slices:
- 4 oz fondant
- 3 tbsp glucose
- For the ginger oil:
- 4 oz fresh ginger
- 11/2 cup sunflower oil
- For the tomato seeds:
- 5 oz ripe tomatoes
- To finish:
- Maldon salt
- 12 coriander leaves
- 12 ice plant hearts
Beef in Red Wine with Onions and Mushrooms
By corlear
Boeuf a la Bourguignonne
- 1 1/2 lb chuck steak
- 1 tbsp drippings
- 1 tbsp flour
- 1 cup red wine
- 1 cup water
- 1 clove of garlic, crushed
- 1 tsp tomato paste
- salt
- black pepper
- 2 oz lean bacon, cut into lardons
- 12 small pickling onions, peeled
- 1 cup button mushrooms, quartered
- parsley, finely chopped
Creamy Dill Dressing
By corlear
Chef’s Tip: Substitute 1 to 2 tablespoons prepared horseradish for the dill and enjoy a great horseradish dip
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup white vinegar
- 1 tablespoon minced shallots
- 1 teaspoon minced garlic
- 1 tablespoon minced fresh dill
- Salt to taste
- Fine grind black pepper to taste
Café Brûlot
By corlear
Mario and Marcelino Cantu, brothers who have been captains with the restaurant since its beginning, have sealed man...
- 1 cinnamon stick
- 10 whole cloves
- 1 orange, peeled into a spiral. about 12 inches
- 1 lemon, peeled into a spiral, about 3 to 4 inches
- 2 1/2 tablespoons sugar
- 4 cups coffee (best made with chicory coffee)
- 1/4 cup brandy
- 2 tablespoons Triple Sec
Giant Ravioli with Chanterelles and Blackcurrants
By corlear
For the yellow chanterelle stock: 1
- For the yellow chanterelle stock:
- 2.2 lb trimmings and pieces of yellow
- chanterelles
- 4 1/2 cups water
- 0.4 º olive oil
- salt
- For the hot yellow chanterelle gelatin:
- 11/4 cup yellow chanterelle stock (see previous step)
- pinch powdered agar-agar
- 1 1/2 sheets gelatin (previously rehydrated in cold water)
- For the pine oil:
- 1/3 cup sunflower oil
- 4 oz young pine cones
- For the sautéed yellow chanterelles:
- 2 oz yellow chanterelles (3/4" each)
- For the Iberian belly pork cubes:
- 3/4 oz Iberian belly pork
- For the pine mousse:
- 1/2 cup single cream (35% fat)
- drop pine oil (see previous step)
- For the blackcurrant sauce:
- 3 tbsp blackcurrant purée
- 3/4 tbsp water
- 3/4 tbsp pine oil (see previous step)
- To finish:
- 4 small fresh fennel shoots
- 4 small fresh basil leaves
- 4 small fresh mint leaves
- 4 small fresh tarragon leaves
- salt
Blood Orange Foam With Tomato Seeds and Sorbet
By corlear
For the tomato sorbet: 1
- For the tomato sorbet:
- 4.4 lb ripe tomatoes
- 6 tbsp virgin olive oil
- 1 1/2 sheets gelatin (previously rehydrated in cold water)
- 1 1/2 tbsp egg white
- 2/3 oz dextrose
- For the blood orange foam:
- 1 1/4 cup blood orange juice
- 1 sheet gelatin (previously rehydrated in cold water)
- 1 pint ISI foaming canister
- For the tomato seeds:
- 5 ripe tomatoes, (each weighing 5 oz)
- For the pink grapefruit juice:
- 1/2 cup pink grapefruit juice
- 1 tbsp sugar
- 1 tbsp glucose
- To finish:
- Maldon salt
- virgin olive oil
- salt
- freshly ground black pepper
- Note: During the green almond season
- 3 almonds can be added to each dish.