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Recipes
Terrine de Canard Madeleine Decure
By corlear
When killing the duck put aside the blood, adding the wine vinegar and a little of the red wine to it
- 1 duck
- 1 tbs wine vinegar
- 2 cups red wine
- 5 oz tongue
- 1 1/2 lbs fat bacon
- 5 oz chicken livers
- 2 tbs butter
- 1 tin chopped shallots
- 1/2 lb lean pork
- 3 eggs
- 2 tbs brandy
- 1 truffle
- salt
- pepper
- 1/2 lb bacon slices
- thyme
- bayleaf
- spices
- 4 cups jellied consommé
- ham
- chervil
Grilled Melon With Ice Plant Leaves and Pink Grapefruit
By corlear
For the mint water: 1. Pull the mint leaves off the stalk
- For the mint water:
- 4 oz fresh mint
- 1/2 cup water
- For the mint gelatin:
- 1/2 cup mint water (see previous step)
- 1 sheet gelatin (previously rehydrated in cold water)
- For the pink grapefruit reduction:
- 1/2 cup pink grapefruit juice
- 1/2 tbsp sugar
- 1/2 tbsp glucose
- For the mint and ice plant leaf salad:
- 1/4 bunch mint
- 20 oz ice plant leaves
- 1 pink grapefruit (approx. 5 1/4 oz)
- For the melon rectangles:
- 8 3/4 oz melon
- To finish:
- Virgin olive oil
- Maldon salt
Soles Soufflées in Champagne
By corlear
Soles Soufflées au Champagne Restaurant du Palais Sens Chef de Cuisine: R
- white soles of 350 grams
- mousse of pike and cream
- salt
- pepper
- small amount of minced shallots
- champagne
- fish stock made with the fish bones
- browned duchesse potatoes
- crème fraiche
- butter
- small puff pastry decorations
- thinly sliced truffles
Cherries in Yogurt with Stout Ice Cream
By corlear
For the stout ice cream: 1
- For the stout ice cream:
- 11/4 cup milk
- 1/2 cup cream (35% fat)
- 1/2 oz powdered milk
- 1 tsp ice cream stabilizers
- 2 oz sugar
- 3 oz glucose, in a spray
- 3/4 sheet gelatin (previously rehydrated in cold water)
- 1/2 cup stout
- 2 egg yolks
- 1 Paco Jet container
- For the stewed cherries:
- 2 oz sugar
- 1/4 cup water
- 6 oz cherries, stoned and cut in half.
- 1/2 cup cherry juice
- For the yogurt croquant:
- 4 oz fondant
- 4 tbsp glucose
- 4 tbsp Isomalt
- 2 oz powdered yogurt
- To finish:
- 13/4 oz powdered yogurt
- grated rind of 1 lemon
Rabbit Stew with Mushrooms
By corlear
Lapereau à la Chasseur
- 2 1/2 lb rabbit
- thyme
- salt
- pepper
- 3 tablespoons olive oil
- 2 carrots, thinly sliced
- ½ cup minced shallot
- 2 tomatoes, peeled, seeded, and chopped
- 1 cup chicken stock or tinned chicken broth
- 1 cup dry white wine
- 1 bay leaf
- ½ pound mushrooms, sliced
- 3 tablespoons butter
Cajun Enchiladas with Roasted Tomatillo Salsa
By corlear
These spicy enchiladas napped in a lusty tomatillo sauce and garnished with sour cream guarantee oohs and aahs from...
- 2 cups Roasted Tomatillo Salsa (see recipe)
- 1 cup Pico de Gallo (see recipe)
- 3 tablespoons vegetable oil, divided
- 1/4 cup finely chopped yellow onion
- 1/4 cup finely chopped poblano pepper
- 1/4 cup finely chopped red bell pepper
- 1 teaspoon minced garlic
- 1 pound cooked crawfish tail meat
- 1 tablespoon Louisiana hot pepper sauce
- 1 tablespoon Worcestershire sauce
- 1 cup shredded pepper jack cheese, divided
- Salt and black pepper to taste
- 4 corn tortillas
- 1/4 cup sour cream
- 4 whole crawfish, boiled, for decoration (optional)
Pumpkin and Mandarin, Arrop i Tallaetes and Vanilla
By corlear
For the pumpkin purée: 1
- For the pumpkin purée:
- 1 pumpkin (1 lb)
- For the mandarin and pumpkin purée:
- 83/4 oz pumpkin purée (see previous step)
- 1/2 cup mandarin juice
- 1/2 sheet gelatin (previously rehydrated in cold water)
- grated rind of 1 mandarin
- For the pumpkin gelatin:
- 1/2 cup pumpkin juice (see previous step)
- 2 tsp powdered agar-agar
- For the coffee gelatin:
- 1/3 cup expreso coffee
- 3/4 tbsp sugar
- 2 tsp powdered agar-agar
- For the vanilla ice cream:
- 13/4 cup milk
- 1/4 cup single cream (35% fat)
- 1 tbsp skimmed powdered milk
- 1/2 oz dextrose
- 3 tbsp glucose
- 1/8 cup sugar
- pinch ice-cream stabilizers
- 3 vanilla pods
- For the basic syrup:
- 1/2 oz sugar
- 1/2 oz water
- For the mint water:
- 7 oz fresh mint
- 1 cup water used for blanching the mint
- For the mint cloud:
- 1 cup mint water (see previous step)
- 1/8 cup basic syrup (see previous step)
- 2 sheets gelatin (previously rehydrated in cold water)
- For the fried pumpkin seeds:
- 51/4 oz pumpkin seeds
- 0.4 º olive oil
- For the caramelized pumpkin seeds:
- 4 oz fried pumpkin seeds
- (see previous step)
- 1/2 cup sugar
- water
- salt
- To finish:
- 4 oz arrope
- 4 oz 3/4" cubes tallaetes
Vanilla and Campari Cake
By corlear
For the sponge: 1. Beat the sugar and whole eggs together in the mixer
- For the sponge:
- 83/4 oz whole eggs
- 1 1/8 cup sugar
- 1 1/8 cup plain flour
- For the basic syrup:
- 1/8 cup sugar
- 11/2 tbsp water
- For the Campari sponge:
- 4 tbsp Campari
- 1/4 cup basic syrup (see previous step)
- 4 sponge slices (see previous step)
- For the vanilla ice cream:
- 13/4 cup milk
- 1/4 cup single cream (35% fat)
- 1 tbsp skimmed powdered milk
- 1/2 oz dextrose
- 3 tbsp glucose
- 1.6 g ice-cream stabilizers
- 1/8 cup sugar
- 3 vanilla pods
- 1 sheet gelatin (previously rehydrated in cold water)
- For the 40% syrup:
- 2 oz sugar
- For the vinegar foam:
- 4 tbsp Cabernet Sauvignon vinegar
- 1/4 cup 40% syrup (see previous step)
- 1 sheet gelatin (previously rehydrated in cold water)
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- For the pepper caramel scarves:
- 4 oz fondant
- 3 tbsp glucose
- freshly ground black pepper
- 1/4 cup Isomalt
- For the crystallized orange:
- 1 orange
- 2 cups orange juice
- 3 tbsp glucose
- For the orange reduction:
- 1/3 cup orange juice
- 13/4 tbsp glucose
- For the basil juice:
- 4 oz basil
- 1/3 cup water
- For the basil sugar:
- 1/8 cup sugar
- 1/4 cup basil juice (see previous step)
- egg white
Cassolettes d’Escargots facon des Ducs de Bourgogne
By corlear
from the Clos de Vougeot
- For the snail butter:
- 32 Asparagus spears
- 8 doz Escargots
- 4 tomatoes plump
- 10 Basil leaves
- 2 + lb Mushrooms
- 16 oz crème fraiche
- 2 T olive oil
- 1 oz chopped nuts
- 8 Chervil sprigs
- 2 oz butter
- 3 shallots
- salt
- pepper
- 3 sticks butter
- 1/4 oz shallot
- 1 oz garlic
- 1 oz parsley
- 2 pinches pepper
- Salt to taste
Consommé Tagliatelli with Lemon Caviar
By corlear
For the consommé: 1. Brown the veal bones in the oven at 355ºF
- For the consommé:
- 2 cups chicken
- 1.5 chicken carcass
- 1 lb veal knucklebone
- 1 lb veal back of the knee
- 1/2 oz carrot
- 3/4 oz leeks
- 1/2 oz small onion
- 10 cups water
- 1/4 cup sunflower oil
- To clarify the consommé:
- 33/4 cup consommé (see previous step)
- 3/4 oz carrot
- 2/3 oz leeks
- 2 oz ripe tomato
- 4 oz veal hamburger
- 1/2 cup egg whites
- 1/2 oz pilé ice
- For the tagliatelli:
- 2 cups clarified consommé (see previous step)
- 1 tbsp powdered agar-agar
- salt
- For the yogurt sauce:
- 1 plain yogurt
- grated rind of 1/4 lemon
- 11/2 tbsp lemon juice
- For the lemon sponge:
- 1/2 cup lemon juice
- 11/4 cup water
- 1/3 cup butter
- Note: Minimum amount to be able to emulsify the sponge.
- To finish:
- 13/4 oz osietra caviar