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Recipes
Pike Mousseline with Crawfish
By corlear
Mousseline de Brochet Dijonnaise
- 3/4 pound raw pike, free of bones
- 3/4 cup sweet butter
- 2 eggs
- 2 egg yolks
- 1 small head of lettuce
- 1 tablespoon chopped chervil
- 2 tablespoons chopped parsley
- 1 1/2 teaspoons salt
- freshly ground pepper
- pinch of nutmeg
- 2 cups whipped cream (measured after whipping)
- 25 cooked crawfish tails (or the equivalent in diced lobster meat)
- 30 small mushroom caps
- butter for sautéeing
- 2 cups warm stock, made of the bones, head, and trimmings of the pike
- 1 cup cream
- 4 beaten egg yolks
- 5 tablespoons butter
Sole Roe a la Meunière
By corlear
For the noisette butter: 1
- For the noisette butter:
- 11/4 cup butter
- For the capers coated in noisette butter:
- 20 capers in vinegar
- 3 tbsp noisette butter (see previous step)
- For the potato purée with noisette butter:
- 41/4 oz mashing potato
- 31/2 tbsp butter noisette (see previous step)
- 11/2 tbsp single cream (35% fat)
- water
- salt
- For the mandarin reduction:
- 1 cup mandarin juice
- 21/2 tbsp glucose
- For the noisette butter sponge:
- 11/2 cup water
- 83/4 oz noisette butter (see previous step)
- 1/2 cup butter
- For the noisette butter sponge:
- 11/2 cup water
- 83/4 oz noisette butter (see previous step)
- 1/2 cup butter
Bœuf Bourguignon
By corlear
The Burgundy region of France is famous for its fine wines and sophisticated cuisine
- For the Marinade:
- 1 large carrot, cut into 1/2 inch pieces
- 1 onion, cut into 1/2 inch pieces
- 1 stalk celery, cut into 1/2 inch pieces
- 2 cloves garlic
- bouquet garni
- 1/4 cup brandy
- 10 black peppercorns
- 6 cups good red wine
- 2 tablespoons oil
- For the Main Dish:
- 2 lb. beef chuck steak, trimmed and cut into 1 1/2 inch cubes
- 1 heaped tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 1 1/2 cups brown stock
- 32 small bol1lng onions, peeled
- 1 tablespoon unsalted butter
- 2 teaspoons sugor
- 5 oz. mushrooms, cut into quarters
- 2 tablespoons chopped garlic
- 8 oz. slab or sliced bacon, cut into cubes or short batons
- 2 slices white bread, crusts removed and cut in triangles
- 2 tablespoons chopped fresh parsley
Veal Pot Roast with Tarragon
By corlear
Russell Hone's Recipe
- 3 lbs. of loin of veal (boned & tied)
- 250 ml dry white wine
- Glass of cognac
- 2 tomatoes
- 1 onion
- 3 carrots
- 2 cloves of garlic
- 2 tablespoons of tarragon leaves
- olive oil
- salt
- pepper
- water
Hot Duck Foie Gras Block with Peach Caviar
By corlear
For the apple juice: 1. Fill a dish with boiling water
- For the apple juice:
- 2 Granny Smith apples (83/4 oz each)
- For the apple gelatin:
- 11/2 cup apple juice (see previous step)
- pinch powdered agar-agar
- For the mock apple semolina:
- 51/4 oz apple gelatin (see previous step)
- For the mock peach caviar:
- 1 peach ripened on the vine
- For the vinegar reduction:
- 11/4 cup Cabernet Sauvignon vinegar
- 1 tsp glucose
- For the honey sponge:
- 3/4 cup honey
- 3/4 cup water
- 2 1/2 sheets gelatin (previously rehydrated in cold water)
- For the duck foie gras blocks:
- 1 duck foie gras (14 oz)
Turtle Dove with Blackberry Caviar and Duck Foie Gras Candies
By corlear
For the duck foie gras: 1
- For the duck foie gras:
- 1 rectangular piece duck foie gras
- (3/4 x 1" and 11/2" long)
- For the hot seawater gelatin:
- 11/2 cup seawater
- 11/4 cup water
- 2/3 oz powdered agar-agar
- 3 sheets gelatin (previously rehydrated in cold water)
- For the foie gras candies:
- seawater slices (see previous step)
- foie gras slices (see previous step)
- For the turtle dove breasts:
- 2 turtle doves (51/4 oz each)
- For the turtle dove sauce:
- the wings and carcasses of the turtle
- doves.
- 2 oz onion
- 13/4 oz carrot
- 13/4 oz leeks
- 11/2 cup red wine
- muscovado sugar
- 1/2 sprig fresh rosemary
- 1/2 sprig bay
- 1/2 sprig fresh thyme
- 1 orange
- 1 lemon
- 1/2 cinnamon stick
- 1 juniper berry
- 0.4 º olive oil
- cornflour
- salt
- For the blackberry caviar:
- 20 large blackberries (not ripe)
- To finish:
- 4 chervil leaves
- freshly ground black pepper
- Maldon salt
- foil
- 4 slices crystallized ginger
- 2 juniper berries, crushed
- 4 tarragon leaves
Suprême of Pike Dijonnaise
By corlear
Suprême de Brochet Dijonnaise (C
- fine pike fillets
- pork fat
- finely chopped shallots
- 2 or 3 small bouquets garnis (parsley, thyme, bay leaf)
- salt
- pepper
- cognac
- Madeira
- white wine
- butter
- sliced mushrooms
- 2 tbsp. fresh cream
- 2-3 pieces of butter
Pig’s Feet with Rémoulade Sauce
By corlear
Pieds de Porc Rémoulade
- For the Rémoulade:
- 6 pig’s feet, split lengthwise (about 4½ pounds)
- 2 bay leaves
- ½ teaspoon thyme
- 1 leek, cooked
- 1 peeled carrot
- 4 to 5 sprigs parsley
- ½ teaspoon black pepper
- 5 cups beef or chicken stock
- salt, if necessary—depending on the stock
- ½ tablespoon French mustard
- 1 egg yolk
- ½ teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 ½ tablespoons wine vinegar
- ¾ cup vegetable oil, or half olive and half vegetable oil
- ½ cup chopped onion
- 3 tablespoons herbs—parsley, chives, chervil, tarragon (Use only fresh herbs, even if you just have parsley.)
Classic Shrimp Remoulade
By corlear
Shrimp Remoulade is a true New Orleans classic
- 1 1/2 cups Remoulade Sauce (see recipe)
- Simple Vinaigrette Dressing (see recipe)
- 1 1/2 pounds (26/30 or 36/42 count) shrimp
- Shrimp Boil (see recipe)
- 1 1/2 cups very thinly sliced cucumbers, seeds removed but not peeled
- 1/2 cup very thinly sliced radishes
- 2 cups frisée or curly endive
Tripes in Marsannay Rose
By corlear
Tripes au Rose de Marsannay from Le Relais Bernard Loiseau, Bourgogne contact@bernard-loiseau
- 1 whole tripe: beef feet, stomach, third stomach and rennet stomach
- 2 kg onions studded with 4 cloves
- 1 1/2 kg carrots
- 1 kg tomatoes, blanched
- 2 celery stalks
- thyme
- bay leaf
- salt
- pepper
- 1 1/2 l Marsannay rose