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Recipes
Civet of Rabbit with Hot Apple Gelatin
By corlear
For the marinade rabbit shoulder: 1
- For the marinade rabbit shoulder:
- 4 oz carrot
- 4 oz leeks
- 83/4 oz onion
- 1 bay leaf
- 1 sprig thyme
- 1 sprig rosemary
- 1/2 cinnamon stick
- 1 tsp black peppercorns
- 1 tsp juniper berries
- grated rind of 1/4 orange
- grated rind of 1/4 lemon
- 4 1/2 cups red wine
- 4 rabbit shoulders (51/4 oz each)
- For the pan-fried rabbit shoulder:
- 83/4 oz Iberian belly pork
- 2 pork crépinettes
- 4 marinated rabbit shoulders
- (see previous step)
- 0.4 º olive oil
- For the rabbit sauce:
- the marinade from the shoulders (see previous step)
- cornflour
- 1 bay leaf
- 1 sprig thyme
- 1 sprig rosemary
- grated rind of 1/4 orange
- grated rind of 1/4 lemon
- 3 juniper berries, diced
- pinch of black pepper corns, crushed
- 1/2 cinnamon stick
- 1 oz muscovado sugar
- For the apple juice:
- 2 cups Granny Smith apples
- For the hot apple gelatin:
- 11/4 cup apple juice (see previous step)
- pinch powdered agar-agar
- For the foie gras cream:
- 51/4 oz duck foie gras
- 4 tbsp water
- For the vinegar reduction:
- 11/4 cup Cabernet Sauvignon vinegar
- 3/4 tbsp glucose
- To finish:
- 8 small fresh chervil leaves
- 8 small fresh tarragon leaves
- 8 small fresh fennel leaves
- 1 juniper berry, diced
- cocoa powder
- 4 slices crystallized ginger
- 1 tsp muscovado sugar
Hot Duck Foie Gras with Oysters, Caviar and Elder Flower
By corlear
For the duck foie gras: 1
- For the duck foie gras:
- 1 piece foie gras (approx 14 oz)
- salt
- For the oyster with caviar:
- 4 oyster, flat and long (7 oz each)
- 1/2 oz osietra caviar
- For the sour apple sticks:
- 1 Granny Smith apple
- To finish:
- 20 young almonds, peeled
- 4 sprigs elder flowers
- plain flour
- freshly ground black pepper
- salt
- virgin olive oil
- Maldon salt
Cala Montjoi Goose Barnacles
By corlear
For the goose barnacles: 1
- For the goose barnacles:
- 8 3/4 oz fresh nori seaweed in cooking salt
- 2 cups water
- 5 sheets gelatin (previously rehydrated in cold water)
- For the seaweed soup:
- 1 3/4 oz fresh nori seaweed in cooking salt
- 1 1/4 cup water
- 1 sheet gelatin (previously rehydrated in cold water)
- For the fennel juice:
- 4 oz fresh fennel
- 1/2 cup water
- For the fennel gelatin:
- 1/2 cup fresh fennel juice (see previous step)
- 1/2 sheet gelatin (previously rehydrate in cold water)
Smoked Chicken
By corlear
Rinse chicken under running water
- 1 (3-pound) fryer chicken
- 2 tablespoons Creole Meat Seasoning (see recipe)
- 2 tablespoons molasses
Poached Eggs
By corlear
Chefs Note: I’m sure that we’ve poached over a million eggs
- 1 gallon water
- 3/4 cup distilled vinegar
- 12 eggs
Pork and Veal Pie
By corlear
Tourte Bourguignonne This pie is served all over northern Burgundy on feast days, and is delicious for a picnic
- 8 1/2 oz pork, cut into 2 in pieces
- 8 1/2 oz veal, cut into 2 in pieces
- 2 whole onions
- 1 garlic clove, crushed
- 4 sprigs of fresh thyme
- 1 tbsp marc
- 10 fl oz white wine
- 14 oz oz puff pastry, thawed if frozen
- small bunch of fresh parsley
- 1 egg yolk, lightly beaten
- packet good-quality aspic (optional)
- salt
- freshly ground black pepper
Roast Rabbit in a Mustard Sauce
By corlear
Lapin Rôti à la Moutarde
- 1 large rabbit, oven-ready
- 4 tablespoons Dijon mustard
- 1 bouquet garni
- salt
- pepper
- 4 rashers streaky bacon
- 2 onions
- 3 oz unsalted butter
- 5 fl oz white Burgundy wine
- 7 fl oz crème fraîche
Sweet Vanilla Potato Purée
By corlear
For the potato purée: 1
- For the potato purée:
- 7 oz mashing potato
- 1/2 cup butter
- 1/4 cup single cream (35% fat)
- 5 1/3 tbsp icing sugar
- 1 vanilla pod
- Maldon salt
- For the emulsified yolk:
- 1 egg yolk
- 1 tbsp hot water
- 1 tsp icing sugar
- To finish:
- 4 vanilla pods
Burgundy Meurette
By corlear
Meurette de Bourgogne (S. F
- bouquet of parsley enclosing:
- 1 small eel
- 1 small pike or pickerel
- 1 small carp
- 2 trout
- All these fish should be alive until ready to use, and then cleaned and cut into slices.
- 1 qt. wine
- 1 onion
- 1/2 bay leaf
- a few cloves
- 4 crushed cloves of garlic
- 2 small glasses of cognac
- small bits of butter kneaded
- small amount of flour
- 2 large slices of household bread
- garlic
- oil
Mock Tartufo Ravioli With Padrón Pepper Seeds and Yogurt
By corlear
For the mock tartufo ravioli: 1
- For the mock tartufo ravioli:
- 2 1 3/4-oz summer truffles
- 1 1/2 tbsp tartufo oil
- For the truffle skin:
- truffle skin (see previous step)
- For the hot summer truffle gelatin:
- 1 cup summer truffle stock (see previous step)
- pinch powdered agar-agar
- For the Padrón pepper seeds:
- 32 Padrón peppers
- 1 1/4 cup 0.4º olive oil
- For the yogurt:
- 1 greek yogurt (7/8 cup)
- To finish:
- 1 1/2 tbsp tartufo oil
- Maldon salt