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Recipes
Oeufs en Meurette
By corlear
from the Clos de Vougeot Bouchard Pére & Fils
- 12 eggs
- 12 little slices qfbrtad
- 150 g lardons
- 250 g cultivated mushrooms
- 60 g butter
- 6 O g flour
- 2 , 25 l red Burgundy wine
- 2 carrots
- 3 onions
- 1 head of garlic
- salt
- pepper
- bunch of mixed herbs (parsley, thyme, bay leaf ...)
- 0 , 5 l water or chicken or veal stock
Duck Foie Gras in Spiced Wine, Moissac Grape in Kir style
By corlear
Le Foie Gras de Canard an Vin Epicé, Raisin de Moissac Façon Kir Le Montrachet Hotel Restaurant Chef de Cui
- For the Spiced Red Wine:
- For the Kir Gelee
- 1/2 1 white wine
- 5 white sugar cubes
- Zest of 1 orange
- Zest of 1/2 lemon
- 3 gelatin leaves
- 20 g crème de cassis
- 1 l red wine
- Zest of 14 orange
- 4 pepper corns
- 1/4 bay leaf
- 1/4 cinnamon stick
- 20 g of current pulp
- a bit of potato starch
- For the Duck Liver:
- duck liver
Crawfish Pie
By corlear
Heat oil in a medium skillet over medium heat; add poblano and red peppers and onion
- 2 tablespoons vegetable oil
- 1/2 cup finely chopped poblano pepper
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped yellow onion
- 1 pound crawfish tail meat
- 1/2 teaspoon cumin
- 2 teaspoons Creole Seafood Seasoning (see recipe)
- 2 tablespoons Louisiana hot pepper sauce
- 2 tablespoons Worcestershire sauce
- 1 cup grated pepper jack cheese
- 1/2 recipe Dad’s Hush Puppies batter (see recipe)
- 4 teaspoons salted butter
Amaretto Ice Cream with Mock Coffee Sponge
By corlear
For the coffee cloud (mock sponge): 1
- For the coffee cloud (mock sponge):
- 11/2 cup expreso coffee
- 1/2 1 cup water
- 4 sheets gelatin (previously rehydrated in cold water)
- For the bitter almond dacquoise:
- 11/4 cup egg whites
- 1/2 cup sugar
- 13/4 cup ground almonds
- 51/4 oz icing sugar
- 8 drops natural bitter almond essence
- For the basic syrup:
- 1 oz sugar
- 1/8 cup water
- For the liquid cocoa croquant:
- 1 oz cocoa powder
- 3/4 tbsp glucose
- 4 tbsp basic syrup (see previous step)
- For the amaretto ice cream:
- 33/4 cup milk
- 1/2 cup cream (35% fat)
- 1 oz skimmed powdered milk
- 1/2 oz dextrose
- 1 1/3 cup plain flour
- 1 cup amaretto
- To finish:
- cocoa powder
- Demerara sugar
Traut au Chablis
By corlear
Combine water, wine, salt, carrot, onion, parsley, bay leaf, rosemary and peppercorns in a 2½-quart kettle
- 4 rainbow trout, about 1 lb. each, cleaned but head left on
- 1 quart water
- 1 pint California chablis
- 2 tablespoons salt
- 1 carrot, scraped and sliced
- 1 onion, peeled and sliced
- 2 tablespoons parsley, chopped
- 1/2 bay leaf
- 1/2 teaspoon rosemary
- 8 peppercorns
- 1 1/2 tablespoons plain gelatin
- 1/2 cup cold water
- few fresh tarragon leaves or a few sprigs chervil or dill
- 2 hard-cooked eggs, finely chopped
- 2 tablspoons thinly sliced truffles
Le Fromage Fort
By corlear
(literally, strong cheese) as described by Marie-Thérèse Meurgey Marie-Thérèse emphasizes that there is no ...
- approximate quantities:
- 4 hard cow's milk cheeses
- to
- 4 hard goat's milk cheeses (you could use the small cheeses about 2 in in diameter that you see often in France, usually locally made and unnamed or choose a hard cheese such as Cantal mixed with some Tomme de chèvre)
- to
- 2 fresh white soft cheeses
- to
- 1 handful of grated Gruyère
- a large glass of white wine
- a little marc de Bourgogne (or brandy)
- finely chopped garlic
- soft white cheese
Passion Fruit, Mint and Coconut Cocktail
By corlear
Passion fruit and mint mixture: 1
- For the passion fruit and mint mixture:
- 1 cup passion fruit juice
- 1/2 cup cachaça (Brazilian sugarcane brandy)
- 1/2 cup water
- 1/8 cup sugar
- 1 tsp mint, finely diced
- For the coconut foam:
- 2 1/2 cup coconut milk
- 1 1/4 cup water
- 3/4 sheet gelatin (previously rehydrated in cold water)
- 1 2-pint ISI foaming canister
- 1 N2O cartridge
La Sauce Bourguignone
By corlear
Hotel du Nord Dijon, France Great classical dish of wine cooking, will go with poached eggs, poultry and red me...
- 4 shallots
- 2 onion
- 5 oz white mushrooms
- burgundy wine
- 1 bouquet gami
- 1 clove
- crushed pepper
- 1/2 cup butter
- broth
- chicken or beef
- 1/3 cup flour
- 1 lemon
- salt
- pepper
Apple Tart 2000
By corlear
For the chocolate caramel: 1
- For the chocolate caramel:
- 4 oz fondant
- 4 tbsp glucose
- 1 oz cocoa paste
- 4 tbsp Isomalt
- For the saffron caramel:
- 4 oz fondant
- 4 tbsp glucose
- 1 tsp saffron strands (roasted in the oven)
- 4 tbsp Isomalt
- For the basic syrup:
- 1/8 cup sugar
- 11/2 tbsp water
- For the apple snaps:
- 1 Granny Smith apple
- 1/4 cup basic syrup (see previous step)
- For the apple juice:
- 83/4 oz Golden Delicious apples
- water
- For the caramelized honey water:
- 51/4 oz honey
- water
- For the honey caramelized apple:
- 1/3 cup caramelized honey water (see previous step)
- 1 Golden Delicious apple
- Japanese slicer
- For the textured apple sorbet:
- 2 Golden delicious apples
- 1 Paco Jet container
- For the apple gelatin:
- 11/2 cup apple juice (see previous step)
- pinch powdered agar-agar
Eggs Poached in "Cotes de Beaune Les Pierres Blanches"
By corlear
Blanc Domaine de la Vougeraie et Ami du Chambertin Domaine de la Vougeraie Chef de Cuisine: Sylvie Poillot
- 4 eggs
- 4 slices country bread
- 2 onions
- 2 shallots
- 10 g butter
- vinegar
- 50 cl Cote de Beaune Les Pierres Blanches Blanc-Domaine de la Vougeraie
- 1/2 Ami du Chamberlin (regional cheese)