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Recipes
Lentilles a la Lou Meece
By corlear
Russell Hone's Recipe I am naming this recipe for Lou, as he encouraged me to provide this for 70 winemakers a f...
- 2 pounds cooked lentils or 2 large cans of prepared lentils if you can find them
- 2 large onions pricked with 3 cloves
- 3 big cloves of garlic
- 2 big tomatoes
- 1 bouquet garni *(1) (bay leaves are essential)
- 1/2 lb smoked bacon
- 1/2 lb cooked ham in chunks
- 2 or 3 legs and thighs of duck preserved in duck fat *(2) at least 1 large or 2 small smoked sausages and 1 large or 2 small unsmoked sausages
- salt
- pepper
- parsley
- red wine to keep the lentils moist and the chef in good humour
- *(1) bouquet garni: parsley, bay leaf, thyme
- *(2) Confit de Canard which can be found in gourmet shops.
Oysters on a Trip
By corlear
For the lime cloud: 1. Put 1½ cup of water in the freezer at 34ºF
- For the lime cloud:
- 1 cup water
- 2 sheets gelatin (previously rehydrated in cold water)
- 11/2 tbsp lime juice
- grated rind of 1 lime
- For the seaweed croquant:
- 7 oz fondant
- 1/3 cup glucose
- 3/8 cup Isomalt
- 13/4 oz dry nori seaweed
- salt
- FOR THAILAND:
- For the coconut cream:
- 1/2 oz desiccated coconut
- 1/2 tbsp water
- For the ginger oil:
- 11/2 cup sunflower oil
- 4 oz fresh ginger
- For the lemon grass infusion:
- 1/4 cup water
- 3/4 oz lemon grass
- For the lemon grass gelatin:
- 3 tbsp lemon grass infusion (see previous step)
- 2 tsp powdered agar-agar
- To finish:
- 4 drops Natco tamarind paste
- 1 tsp powdered curry
- 1 tsp fresh ginger, diced
- 4 fresh lemon verbena leaves, in julienne
- lime rind
- 4 leaves fresh basil
- FOR JAPAN:
- For the soya gelatin:
- 11/2 tbsp soya sauce
- 11/2 tbsp water
- pinch powdered agar-agar
- For the dry nori seaweed julienne:
- 1/4 sheet dry nori seaweed
- For the crystallized pink ginger:
- 2 tbsp pink ginger
- For the wasabi paste:
- 1 tsp powdered wasabi
- 1 tsp water
- To finish:
- 1 tsp roasted sesame
- 12 drops sesame oil
- FOR MEXICO:
- For the corn cream:
- 1 can corn (83/4 oz)
- For the chili oil:
- 1/3 cup sunflower oil
- pinch dry chilies
- For the chili rings:
- 5 dry chilies
- To finish:
- 4 coriander leaves
Poached Eggs in a Red Wine Sauce
By corlear
Oeufs en Meurette, Oeufs au Vin Eggs, bacon and toast - the ingredients of an English breakfast, but this could ...
- For the Beurre Manié:
- 6 fresh eggs
- 1 small onion
- 1 clove of garlic
- bouquet garni (fresh parsley sprigs, thyme,fresh or dried on the branch, bay leaf, all tied together with a piece of fine string)
- 1/2 - 3/4 bottle of red Burgundy
- 125 g (4 oz) green streaky bacon in a piece
- 1 tablespoon fresh, finely chopped parsley
- 1 teaspoon plain flour (for those who avoid wheat flour, potato flour (fécule) works well)
- 1 teaspoon butter at room temperature
- For the Croutons:
- 1 stick of French bread
- 1 clove garlic
Hot Velvet Crab Aspic with Mini-Corn Cob Cous-Cous
By corlear
For the crab meat: 1. Mix the two types of water together and bring to the boil
- For the crab meat:
- 14 oz crabs (2 units)
- 1 cup seawater
- 1 cup water
- For the crab stock:
- crab shells (see previous step)
- 11/2 cup water
- salt
- 0.4 º olive oil
- For the coral sauce:
- the coral saved from the crabs (see previous step)
- For the hot crab aspic:
- 1/2 cup crab stock (see previous step)
- pinch powdered agar-agar
- 1 sheet gelatin (previously rehydrated in cold water)
- 21/4 oz crab meat (see previous step)
- For the corn cous-cous:
- 7 oz baby corn on the cobs
- To finish:
- 11/4 tbsp butter
- 3/4 tbsp 0.4º olive oil
- diced fennel
- freshly ground black pepper
- salt
Popovers
By corlear
1. Heat oven to hot (425° F)
- 1 cup sifted flour
- 1/2 teaspoon salt
- 2 eggs
- 1 cup milk
- 1 tablespoon salad oil
Warm Goose Barnacle Aspic in Tea
By corlear
For the cooked goose barnacles: 1
- For the cooked goose barnacles:
- 91/2 oz goose barnacles
- 11/4 cup seawater
- 11/4 cup water
- For the hot goose barnacle aspic:
- 3 oz cooked goose barnacles, peeled (see previous step)
- 11/2 cup goose barnacle stock
- 1 sheet gelatin (previously rehydrated in cold water)
- pinch powdered agar-agar
- For the blood orange reduction:
- 1/2 cup blood orange juice
- 13/4 tbsp glucose
- For the tea sponge:
- 2 cups water
- 3/4 oz Earl Gray tea
- 21/4 cup butter
- Note: Minimum amount to be able to make the sponge.
- For the dulse seaweed:
- 4 oz fresh dulse seaweed in salt
Iberian Bacon Ravioli and Minted Baby Broad Beans
By corlear
For the peeled broad beans: 1
- For the peeled broad beans:
- 7 oz baby broad beans
- salt
- For the Iberian belly pork slices:
- 1 chunk of Iberian belly pork (approx. 14 oz.)
- For the Iberian bacon and broad bean ravioli:
- 8 slices of Iberian belly pork (see previous step)
- 4 1/2 oz peeled broad beans (see previous step)
- 8 fresh mint leaves
- For the mint oil:
- 1/2 cup sunflower oil
- 4 oz fresh mint
- For the Iberian belly pork cubes:
- 1 slice fresh belly pork, 1/10" thick
- For the lettuce hearts:
- 2 cos lettuce
- For the Iberian ham oil:
- 1/2 cup 0.4º olive oil
- 4 oz Iberian ham fat, softened
- 1/4 cup water
- For the meat stock:
- 2.2 lb veal knucklebone
- 2.2 lb veal blanquette
- 12 1/4 oz onion
- 5 1/4 oz carrots
- 5 1/4 oz leeks
- 2 oz ripe tomato
- 4 1/2 cups red wine
- 1/2 cup sugar
- 4 tbsp 0.4º olive oil
- 10 cups water
- For the Iberian ham and meat sauce:
- 1/4 cup reduced meat stock (see previous step)
- 1/4 cup Iberian ham oil (see previous step)
- cornflour
Horse Mackerel with Mock Roe and Sautéed Salad
By corlear
For the charcoal oil: 1. Burn the wood until all that is left are the embers
- For the charcoal oil:
- 2 cups sunflower oil
- 6.6 lb holm oak wood
- Note: This is the minimum amount to guarantee a good oil.
- For the meat stock:
- 2.2 lb veal knucklebone
- 2.2 lb veal blanquette
- 121/4 oz onion
- 51/4 oz carrots
- 51/4 oz leeks
- 2 oz ripe tomato
- 4 1/2 cups red wine
- 1/2 cup sugar
- 4 tbsp 0.4º olive oil
- 10 cups water
- For the lemon and meat sauce:
- 1/4 cup reduced meat stock (see previous step)
- grated rind of 1/4 lemon
- 1/4 cup charcoal oil (see previous step)
- cornflour
- 1 tsp lemon juice
- For the seawater gelatin:
- 3/4 cup seawater
- 1/2 cup water
- pinch powdered agar-agar
- 1 1/2 sheets gelatin (previously rehydrated in cold water)
- For the mock roe:
- 1 seawater gelatin slice
- (see previous step)
- 2 oz Kalix caviar
- sunflower oil
- 1 icing bag
- For the mini-salad:
- 4 leaves lamb's lettuce
- 4 watercress shoots
- 1 escarole
- 1 lettuce
- 1 lollo rosso
- 1 endive
- 1 chicory
- 4 ice plant shoots
- 4 cordifole shoots
- alfalfa sprouts
- bean sprouts
- 4 shoots fresh spinach
- 1 zucchini flower
- 4 sprigs dandelion
- 1 oak leaf
- 1 purple chicory
- 12 sticks of finely chopped lemon peel
- 1 tbsp 0.4º oil
- salt
- For the horse mackerel:
- 10 horse mackerels (6 to 7 oz each).
- 0.4 º olive oil
- To finish:
- salt
- 0.4 º olive oil
Bœuf Bourguignonne à Ma Façon
By corlear
I might as well get right to the point and confess that I've never eaten a dinner of boeuf bourguignonne that compe...
- For the Red Wine and Mushroom Sauce:
- 1 ounce dried mushrooms, preferably cèpes
- 3/4 cup water
- 5 tablespoons unsalted butter
- 3/4 pound fresh white mushrooms, trimmed and finely chopped
- 1 medium onion, finely chopped
- 4 doves garlic, minced
- 3 1/2 tablespoons unbleached all-purpose flour
- 1 cup homemade beef stock or canned broth
- 1 cup red Burgundy wine, preferably with 13% alcohol
- sea or coarse salt
- freshly ground black pepper to taste
- For the Beef Skewers:
- 1/2 cup dry mustard
- 1 1/2 tablespoons coarsely cracked black peppercorns
- 1 teaspoon sea or coarse salt
- 3 pounds beef tenderloin, cut into 2-inch cubes
- 3/4 pound sliced bacon, blanched in boiling water for 1 minute and then drained
- 24 firm mushroom caps, white or shiitake or a combination of the two
- 18 boiling onions (l 1/2 to 2 inches in diameter), blanched in boiling water for 5 minutes, drained, and peeled
- 1/2 cup minced fresh parsley
Warm Chicken Liver Mousse with Tomato and Basil Sauce
By corlear
Gateau de Foies de Volaille This dish originates from Bresse, and is supposed to be made with Bresse chicken liv...
- FOR THE TOMATO COULIS:
- 225 g/8 oz chicken livers, well trimnied with any green spots cut away
- 1 garlic clove
- 1 tbsp plain flour
- 3 eggs
- 3 egg yolks
- 1 tbsp dry sherry
- 350 ml/12 fl oz milk
- ½ tsp ground coriander
- salt
- freshly ground white pepper
- 1 tsp olive oil, for frying
- 300 g/10 ½ oz tomatoes, peeled, seeded and finely chopped
- 1 tbsp olive oil
- 8 fresh basil leaves, torn
- salt
- freshly ground black pepper