Corlear's profile page
Recipes
Pochouse
By corlear
Quarterly's Recipe
- a bottle of a handsome white Burgundy
- 2 or 3 leeks
- 3 big, fat carrots
- several spring onions
- parsley
- salt
- pepper
- a few grains of coriander
- portions of your favourite fish
Black Soya Rice with Baby Cuttlefish
By corlear
For the soya rice: 1. Break off the ends of each bean spout
- For the soya rice:
- 83/4 oz fresh bean sprouts
- For the baby cuttlefish tentacles:
- 51/4 oz baby cuttlefish
- For the baby cuttlefish stock:
- 4 oz cuttlefish bodies
- 3/4 tbsp 0.4º olive oil
- 1 cup water
- 1 small ink bag
- For the baby cuttlefish gelatin:
- 1/4 cup cuttlefish stock (see previous step)
- pinch powdered agar-agar
- For the cuttlefish ink:
- 1 small ink bag
- 1/2 cup baby cuttlefish stock
- For the garlic mayonnaise:
- 11/2 cup 0.4º olive oil
- 1/8 cup egg yolk
- 1 garlic clove
- salt
- For the parsley oil:
- 1 cup sunflower oil
- 4 oz parsley
- salt
- To finish:
- 0.4 º olive oil
Vegetable Chowder with Pike Perch and Fresh Duck Liver
By corlear
Chef: F
- 1 1/4 lb boneless pike perch fillet
- 7 oz fresh duck liver
- 6 oz smoked bacon
- 15 oz fresh salt pork
- 1/2 cup butter
- 1/2 green cabbage
- 4 potatoes
- 3 carrots
- 1 leek
- 2 turnips
- 10 branches of chives
Pork and Liver Pâté with Veal or Chicken
By corlear
Pâté de Campagne This recipe is a variation of Pork-Liver Pâté (Master Recipe)
- See ingredients for Master Recipe
- 8 ounces (1 cup) fat-and-lean fresh pork (such as shoulder butt or loin, or the chair à saucisse
- 8 ounces (1 cup) fresh pork fatback or fat from outside a loin roast
Saffron Soya Rice with Rock Mussels
By corlear
For the soya rice: 1. Break off the ends of each bean spout
- For the soya rice:
- 2 1/2 cup fresh bean sprouts
- For the saffron sauce base:
- 2 tbsp saffron strands
- 1/2 cup water
- 3/4 tbsp 0.4º olive oil
- cornflour
- salt
- For the rock mussels and their juices:
- 20 rock mussels (1 oz each)
- For the mussel gelatin:
- 11/2 cup mussel juices (see previous step)
- pinch powdered agar-agar
- For the lemon sponge:
- 11/2 cup lemon juice
- 11/4 cup water
- 1/2 cup butter
- To finish:
- 11/2 tbsp 0.4º olive oil
- pinch salt
Griddled Vegetables with Charcoal Oil
By corlear
For the turnip juice: 1. Peel and cut the turnips into even pieces
- For the turnip juice:
- 101/2 oz turnip
- For the baby onion juice:
- 7 oz baby onions
- 1 cup water
- salt
- 0.4 º olive oil
- For the asparagus juice:
- 14 oz green asparagus
- For the carrot juice:
- 14 oz carrot
- For the red pepper juice:
- 7 oz red peppers
- For the green pepper juice:
- 7 oz green pepper
- For the celery juice:
- 1/2 head celery
- For the charcoal oil:
- 6.6 lb holm oak wood
- 2 cups sunflower oil
- For the turnip and baby onion jellies:
- 11/2 cup turnip juice (see previous step)
- pinch powdered agar-agar
- 1 1/4 sheets gelatin (previously rehydrated in cold water)
- For the hot asparagus, carrot, red pepper, green pepper and celery jellies:
- 11/2 cup green asparagus juice (see previous step)
- pinch powdered agar-agar
- 1 1/4 sheets gelatin (previously rehydrated in cold water)
- To finish:
- Maldon salt
- rosemary flowers
- thyme flowers
Braised Oxtail
By corlear
Queue de boeuf Charolaise
- 100 g / 4 oz unsalted butter
- 40 g / 1 1/2 oz lard
- 2 oxtails, divided into portions
- 3 large onions, coarsely chopped
- 2 carrots, cut into chunks
- 4 teaspoons plain flour
- 1/2 bottle dry white wine
- 1 small glass Marc de Bourgogne
- 6 ladles beef consommé
- 2 tablespoons tomato purée
- salt
- pepper
- 1 bayleaf
- 1 thyme sprig
- 500 g / 1 lb small new potatoes, peeled
Creamy Baked Onions
By corlear
In large skillet melt butter; saute onions until lightly browned
- 1/4 cup butter or margarine
- 1 1/2 pounds small whole white onions, peeled
- 1 1/2 cups sliced celery
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1 3/4 cups heavy crem
- 2 tablespoons dry sherry
- 1/4 to 1/2 teaspoon Tabasco sauce
- 1/2 cup grated Parmesan cheese
Spoonful of Trout Roe with Pink Grapefruit, Arrop i Tallaetes
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:
- 2 oz trout roe
- For the arrope i tallaetes:
- 1 oz pumpkin tallaetes
- 1 oz arrop
- For the grapefruit segments:
- 1 pink grapefruit
Norway Lobster Thai Style
By corlear
For the ginger oil: 1. Cut the fresh ginger into small uneven pieces
- For the ginger oil:
- 4 oz fresh ginger
- 11/2 cup sunflower oil
- For the Norway lobster essence:
- 8 Norway lobster (4 oz each)
- sunflower oil
- For the Norway lobster tails:
- 8 Norway lobster tails
- For the coconut sponge:
- 13/4 cup water
- 6 oz desiccated coconut
- For the Thai mince:
- 2 g fresh basil
- 2 g fresh coriander
- 2 g fresh ginger
- 2 g fresh lemon verbena
- 2 g ginger oil
- 1 bunch lemon grass
- For the ginger and Norway lobster sauce:
- 5 tbsp Norway lobster essence (see previous step)
- 1/8 cup ginger oil (see previous step)
- salt
- For the water cloud:
- 11/4 cup water
- 3 1/2 sheets gelatin (previously rehydrated in cold water)
- For the meringue Thai maken:
- 16 Thai maken
- cloud water (see previous step)
- To finish:
- grated rind of one lime
- 1 tbsp tamarind paste in an icing bag
- pinch curry powder
- salt
- sunflower oil