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Recipes
Assorted Fruit and Almond Cream Terrine
By corlear
La Terrine de Fruits à la crème d'Amandes Shopping: It is usullv necessary to purchase the fruits in greater q...
- 3 oz (90 g) kiwi
- 3 oz (90 g) pear
- 11/2 oranges
- 21/2 sticks (300 g) butter, softened
- 11/4 cup (254 ig) su
- 71/2 oz (210 g) almond powder
- 3 eggs
- 13/4 oz (50 g) white grapes
- 13/4 oz (50 g) black grapes
- 1 tablespoon pistachios (see shopping info on title page), coarsely chopped
- 1 tablespoon candied orange peel
- 9 oz (250 g) strawberries
Matelote of Eel Bourguignonne
By corlear
Anguille (Matelote d') Bourguignonne (P
- For garnish:
- eel
- thinly sliced onions
- shallots
- 1 clove garlic
- a few peppercorns
- small bouquet garni
- good red wine
- salt
- 2 oz. fresh butter
- 1/2 tbsp. flour
- a little caramel coloring
- 15 small onions
- butter
- 5 mushrooms
- bread croutons fried in oil
- crawfish cooked in Court Bouillon
Hot Foam of Potato With Mock Tartufo
By corlear
For the potato foam: 1. Peel, chop and bring the potatoes to the boil in salted water and cook for around 20 minut...
- For the potato foam:
- 8 3/4 oz mashing potatoes
- 1/2 cup water from cooking the potatoes
- 1/2 cup single cream (35% fat)
- 2 1/2 tbsp virgin olive oil
- salt
- 1 2-pint ISI foaming canister
- 2 N2O cartridges
- For the false truffle slices:
- 2 oz summer truffle
- tartufo oil
- To finish:
- tartufo oil
- salt
Pappardelle with Duck Ragù
By corlear
Frank Cornelissen Estate. Paul Grieco of Terroir in Manhattan is one of the few sommeliers to serve wines from Sici...
- 4 store·bought duck confit legs
- 1/4 cup extra-virgin olive oil
- 1/2 cup minced onion
- 1/4 cup minced carrot
- 1/4 cup minced celery
- salt
- freshly ground black pepper
- 12 Niçoise olives, pitted and halved
- 1/2 tablespoon rosemary leaves
- 1 garlic clove, minced
- 1/2 cup dry red wine
- 2 cups chicken stock
- 6 tablespoons unsalted butter
- 1/2 pound pappardelle
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
Consommé Tagliatelli with Pesto
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 oil (see previous step)
- 1 tbsp powdered agar-agar
- salt
- For the basil oil:
- 1/2 cup sunflower oil
- 7 oz fresh basil
- salt
- For the walnut oil with walnuts:
- 1/2 cup walnut oil
- 2 oz walnuts, peeled
- salt
- For the cubes of Iberian belly pork:
- 1 slice Iberian belly pork, 1/10" thick
- For the grated parmesan:
- 4 oz Reggiano parmesan, tender
- 1 microplane grater
- For the garlic oil:
- 1 head of garlic
- 1/4 cup sunflower oil
- To finish:
- 48 fresh belly pork slices
- 20 cubes Iberian belly pork
Frozen Pineapple Foam with Curry Yogurt and Cocoa
By corlear
For the pineapple juice: 1
- For the pineapple juice:
- 1 medium pineapple
- For the spongy pineapple sorbet:
- 11/4 cup pineapple juice (see previous step)
- pinch sorbet stabilizer
- 1 Paco Jet container
- For the basic syrup:
- 1/2 cup sugar
- 23/4 tbsp water
- For the coconut gelatin:
- 1/2 cup coconut milk
- 1/2 sheet gelatin (previously rehydrated in cold water)
- For the 40% syrup:
- 3 tbsp sugar
- 1/4 cup water
- For the curry and double cream sauce:
- 1/3 cup double cream (40% fat)
- 23/4 tbsp 40% syrup (see previous step)
- curry powder (the amount you need will
- depend on the brand or type used)
- For the liquid cocoa croquant:
- 1 oz cocoa powder
- 3/4 tbsp glucose
- 4 tbsp basic syrup (see previous step)
- To finish:
- 2/3 oz crystallized ginger
- 16 crystallized pineapple cubes
Sole in White Wine
By corlear
Sole au Vin Blanc (M
- For the White-Wine Sauce:
- 1 lb. sole
- 1/2 tbsp. butter
- salt
- pepper
- 3 tbsp. fish stock made with white wine
- 9 oz. fish stock made with dry white wine
- mushroom pieces
- 6 oz. Fish Velouté
- 4 egg yolks
- 4 oz. butter
- dash of lemon juice (the lemon juice maybe omitted if the white wine is acid)
Evolution of the Hot “Tortilla de Patatas Marc Singla” Foam
By corlear
For the hot potato foam: 1
- For the hot potato foam:
- 8 3/4 oz mashing potatoes
- 1/2 cup water used to cook the potatoes
- 1/2 cup single cream (35% fat)
- 2 1/2 tbsp virgin olive oil
- 1 2-pint ISI foaming canister
- 2 N2O cartridges
- salt
- For the pan-fried onion:
- 8 3/4 oz onion
- 1/4 cup 0.4º olive oil
- 1/2 cup water
- salt
- For the egg sabayon:
- 2 1/2 tbsp egg yolks
- 1/8 cup water
- salt
- For the yolk sauce:
- 2 1/2 tbsp pasteurized egg yolk
- To finish:
- 1/4 cup virgin olive oil
Pork Pàté in a Terrine
By corlear
Pàté de Porc en Terrine (P
- 3/4 lb. sausage meat
- 3/4 lb. lean fresh pork
- a slice cut from a fresh leg or loin of pork
- 2 small slices of cooked ham
- 1/2 tsp. salt
- pepper
- flour
- water
Tarte Citron
By corlear
Restaurant Bocuse Lyons, France
- Pastry:
- 1/2 cup sugar
- 1/2 cup chilled butter
- 1 1/2 tsp beaten egg
- 1 3/4 cup + 2 TBS flour
- Fil1ing:
- 3 eggs
- 1 cup sugar
- 6 TBS melted butter
- 3 TBS creme fraiche or heavy cream
- 1/2 cup fresh lime juice
- very finely minced peel of 3 limes