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Recipes
Green Salad with Warm Chicken Livers, Courtons, Cheese and Tomatoes
By corlear
Salade de Foies Blondes Salades composées, with many possible variations, are popular first courses
- 250 g (8 oz) fresh or frozen chicken liver
- 1 batavia, escarole or frisée salad
- 250 (8 oz) tomatoes
- 125 g (4 oz) Gruyère
- 1 large slice of white bread
- olive or other vegetable oil
- red or white wine vinegar
- salt
- black pepper
Juniper-Flavored Apple Vinegar
By corlear
For the apple juice: 1. Fill a bowl with boiling water
- For the apple juice:
- 1.3 lb Granny Smith apples
- For the apple gelatin:
- 11/4 cup apple juice (see previous step)
- 2 tsp powdered agar-agar
- To finish:
- traditional Modena balsamic vinegar
- 5 juniper berries
Yeast Soup with Lemon Ice Cream, Butter and Quail's Egg
By corlear
For the yeast soup: 1. Heat a ¼ of the milk and dilute the powdered milk and sugar in it
- For the yeast soup:
- 11/2 cup milk
- 3 tbsp single cream (35% fat)
- 1 tbsp powdered skimmed milk
- 1 tsp sugar
- 1 tsp fresh yeast
- For the lemon ice cream:
- 11/4 cup skimmed milk
- 1/2 cup cream (35% fat)
- 1 tsp ice cream stabilizer
- 3 tbsp glucose
- 3 tbsp sugar
- 2/3 oz powdered skimmed milk
- 11/2 cup lemon juice
- grated rind of 1 lemon
- For the basic syrup:
- 11/4 cup water
- 2 oz sugar
- For the poached eggs:
- 4 quail's eggs
- 11/4 cup basic syrup (see previous step)
- For the yeast sponge:
- 4 tbsp single cream (35% fat)
- 1/2 cup water
- 1 tsp fresh baker's yeast
- For the dark caramel:
- 4 oz fondant
- 3 tbsp glucose
- 1/4 cup Isomalt
- For the gingerbread:
- 2 oz gingerbread
- 1 tsp all-spice powder
- For the butter:
- 1/4 cup butter
- To finish:
- lemon rind
- mandarin rind
- powdered cinnamon
Grilled Watermelon With Tomato, Pistachio and Reduced Cabernet Sauvignon Vinegar
By corlear
For the watermelon rectangles: 1
- For the watermelon rectangles:
- 2.2 lb watermelon, seedless
- For the tomato cubes:
- 4 4-oz firm, ripe tomatoes
- For the diced pistachio:
- 2 oz green pistachio, shelled
- For the vinegar reduction:
- 1/2 cup cabernet sauvignon vinegar
- 1 tbsp glucose
- To finish:
- 1/2 cup Virgin olive oil
- 32 fresh basil leaves
- Maldon salt
Roast Saddle of Hare with Grapes in Brandy
By corlear
Râble de Lièvre Jean-sans-peur The bold Duke of Burgundy, nicknamed Jean-sans-peur, earned this title by gaini...
- 2 oz fresh pork fat
- 1 young hare (3-4 lb)
- 4 shallots
- 1 clove garlic
- 2 carrots
- 2 onions
- 10 black peppercorns
- 1 sprig each thyme, rosemary
- 11 pints dry white burgundy
- 8 oz large green seedless grapes
- 2 tablespoons brandy
- 4 oz streaky bacon
- salt
- black pepper
- 2 medium sized egg yolks
- 1 pint double cream
Sole Fillets Bourguignonne
By corlear
Soles (Filets de) à la Bourguignonne (E
- some thin onion rings
- butter
- sole fillets
- sliced mushrooms sautéed in butter
- freshly ground pepper
- 3 oz. Mâcon wine (a red Burgundy)
- a little flour
Le Poulet Gaston Gerard
By corlear
from the Clos de Vougeot
- 4 1b chicken
- 2 oz oil
- 1 stick butter
- 2 onions, 1 shallot
- 10 oz white wine
- 16 oz crème fraiche
- 4 oz grated gruyere
- Breadcrumbs
- 3 oz Dijon mustard
- Salt
- pepper
White Asparagus with Hot Mayonnaise
By corlear
For the asparagus: 1. Break off the bottom, woody part of the asparagus
- For the asparagus:
- 12 white asparagus
- salt
- For the asparagus water:
- 12 white asparagus stalks
- For the asparagus sorbet:
- 2 tsp dextrose
- 3/4 sheet gelatin (previously rehydrated in cold water)
- salt
- 11/4 cup asparagus water
- For the hot mayonnaise:
- 4 tbsp egg yolk
- 1/2 cup whole egg
- 1 cup sunflower oil
- 1/4 cup 0.4º olive oil
- 2 tsp Dijon mustard
- 1 tsp sherry vinegar
- pinch salt
- 3-pint ISI foaming canister
- 2 N|2O cartridges
- For the grapefruit segments:
- 1 12-oz pink grapefruit
- 1 tsp icing sugar
- To finish:
- 16 fresh tarragon
- Maldon salt
- virgin olive oil
- 2 tsp icing sugar
Liquorice Sponge with Green Apple, Lime and Chocolate Sorbet
By corlear
For the liquorice sponge: 1
- For the liquorice sponge:
- 7/8 cup whole egg
- 1/2 cup sugar
- 7/8 cup plain flour
- 2/3 oz baking powder
- 2/3 oz liquorice paste
- For the liquorice coating:
- 1/2 cup water
- 2/3 oz liquorice paste
- For the green apple juice:
- 1 lb green apples
- For the green apple sorbet:
- 11/4 cup apple juice (see previous
- step)
- 1/3 cup glucose
- juice of 1/2 lemon
- 1 tsp sorbet stabilizer
- For the lime egg custard:
- 6 tbsp whole egg
- 3/4 cup sugar
- 3/4 cup lime juice
- grated rind of 1 lime
- 1/2 oz butter
- For the creamy milk chocolate:
- 10 oz milk chocolate
- 10 tbsp single cream (35% fat)
- For the lime reduction:
- 1/2 cup lime juice
- 1/2 oz glucose
- grated rind of 1 lime
- For the cooking chocolate triangle:
- 7/8 cup cooking chocolate, melted
- For the basic syrup:
- 2 oz sugar
- 1/4 cup water
- For the filo pastry with balsamic caramel square:
- 1 sheet filo pastry, cut into 21/4" x 11/4"
- triangles
- basic syrup(see previous step)
- 1 balsamic caramel toffee, diced
- For the caramelized apple circle:
- 4 apple slices, 11/2" in diameter
- basic syrup(see previous step)
Jambon Perisillé à Ma Façon
By corlear
Even though I feel gloriously at one with Burgundy’s wine, I am convinced that I was never a Burgundian in a past...
- 1 pound thinly sliced baked or boiled mild ham
- 1 pound thinly sliced French or Swiss Gruyère or other Swiss cheese
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 1/2 cups minced fresh parsley
- 1/2 cup shelled pistachio nuts, lightly toasted and coarsely chopped
- 8 cornichons (small French pickles), drained and minced
- 2 tablespoons imported Dijon mustard
- 1/2 cup white Burgundy wine or other chardonnay
- 1/2 cup peanut oil or other mild vegetable oil
- Sea or coarse salt and freshly ground black pepper to taste