Corlear's profile page
Recipes
Mme Malgret’s Coq au Vin Blanc
By corlear
Obviously a chicken can be used but the taste of a rooster is better
- 1/2 lb lean bacon
- 1 tbs butter
- 1 tbs oil
- 4 large mushrooms
- 24 small white onions
- 1 fine rooster
- flour
- 1/2 clove garlic
- salt and pepper
- 2 cups dry white wine
- 2 tsp sloe gin
- 6 small rounds of fried bread
- oil for frying bread
- chopped parsley
Bitter Bonbon
By corlear
For the bitter truffle: 1
- For the bitter truffle:
- 1 cup single cream (35% fat)
- 11/2 tbsp glucose
- 1 cup cocoa paste
- 3/4 cup 70% cooking chocolate
- 3/4 cup Gianduja
- 1/4 cup butter
- To finish:
- 2 cups 70% cooking chocolate, melted
Apricots in Their Juice with Junket
By corlear
For the apricots in syrup: 1
- For the apricots in syrup:
- 7 oz apricots
- 11/2 cup water
- 1 oz sugar
- For the apricot juice:
- 83/4 oz apricots, diced and frozen
- 3/4 cup sugar
- For the apricot gelatin:
- 11/4 cup apricot juice (see previous step)
- 2 sheets gelatin (previously rehydrated in cold water)
- For the amaretto gelatin:
- 1/2 cup amaretto
- 3/4 sheet gelatin (previously rehydrated in cold water)
- For the junket foam:
- 1 cup sheep's milk junket
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- For the basic syrup:
- 1/2 cup sugar
- 1/2 cup water
- For the liquid all-spice croquant:
- 3 tbsp basic syrup (see previous step)
- 13/4 oz dry bread
- 3/4 tbsp glucose
- 1 tsp all-spice powder
- For the fresh pine syrup:
- 4 tbsp basic syrup (see previous step)
- 13/4 oz young pine bark
- For the apricot chutney:
- 13/4 oz apricot pulp, peeled and diced
- 2 tsp sugar
- pink pepper
- Jamaica pepper
- Perrin's sauce
- Tabasco sauce
- Cayenne pepper
- Sechuan pepper
- 2 tsp butter
- To finish:
- 8 small fresh mint leaves
- 4 apricot almonds
- 8 PVC moulds (3/4" high x 11/2" diameter)
Pork and Veal Pâté with Ham
By corlear
Terrine de Porc, Veau, et Jambon A pork and veal pâté with decorative strips of veal and ham buried in its sli...
- For marinating the veal strips:
- 1/2 lb. lean veal from the round or filet cut into strips ¼ inch thick
- 2 or 3 canned truffles cut into 1/ 4-inch dice and juice from can (optional)
- A bowl
- 3 Tb cognac
- Big pinch of salt and pepper
- Pinch of thyme
- Pinch of allspice
- 1 Tb finely minced shallots or green onions
- For molding the pâté:
- An 8-cup rectangular or oval terrine, baking dish, casserole, or loaf pan
- Sheets of fresh pork fat back 1/8 inch thick, or blanched fat salt pork, or blanched fat bacon
- 4 cups of the preceding pork and veal stuffing
- ½ lb. lean boiled ham cut into strips ¼ inch thick
- 1 bay leaf
- A sheet of pork fat or strips of blanched bacon to cover the pâté
- For baking the pâté:
- Aluminum foil
- A heavy lid for the terrine
- A pan of boiling water
Smoked Salmon Pizza with Chèvre
By corlear
Chef’s Note: Everyone loves pizza — especially my teenage sons
- 1 tablespoon virgin olive oil
- 1 (10-inch) thin pizza crust, pre-baked
- 4 ounces Scottish smoked salmon, thinly sliced
- 1/4 cup crumbled chèvre
- 2 tablespoons finely chopped red onion
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped capers
Spiced Pecans
By corlear
Preheat oven to 250 degrees
- 2 cups pecans, pieces or halves
- 2 tablespoons Creole Seafood Seasoning (see recipe)
- 2 tablespoons Louisiana hot pepper sauce
- 2 tablespoons Worcestershire sauce
Coffee Cloud Cornet
By corlear
For the filo pastry cornet: 1
- For the filo pastry cornet:
- 2 sheets filo pastry
- clarified butter
- For the coffee ice cream:
- 11/4 cup single cream (35% fat)
- 11/4 cup milk
- 6 tbsp egg yolks
- 3 oz sugar
- 1/2 cup expreso coffee, freshly made
- 5 packets instant decaffeinated coffee
- 1/2 oz coffee, roughly ground
- For the coffee cloud:
- 11/4 cup expreso coffee
- 12 tbsp water
- 4 sheets gelatin (previously rehydrated in cold water)
- For the amaretto gelatin:
- 7 tbsp amaretto
- 3/4 tbsp water
- 2 tsp powdered agar-agar
- To finish:
- 10 metallic cornets
Warm Saffron Tart with Lemon Ice Cream
By corlear
For the filo pastry tart: 1
- For the filo pastry tart:
- 2 sheets filo pastry
- 1/4 cup clarified butter
- icing sugar
- For the hot saffron foam:
- 6 tbsp milk
- 4 tbsp single cream (35% fat)
- 3 oz sugar
- 4 tbsp egg yolks
- 1/2 tsp roasted saffron strands
- 1/2 cup egg whites, liquid
- 1 sheet gelatin (previously rehydrated in cold water)
- 1 2-pint ISI foaming canister
- 1 N|2O cartridge
- For the dark syrup:
- 1/8 cup sugar
- 11/2 tbsp water
- For the caramelized lemon segments:
- 4 lemon segments, halved
- 3/4 cup dark syrup (see previous step)
- For the lemon ice cream:
- 1 cup milk
- 1/8 cup single cream (35% fat)
- 1 tbsp powdered milk
- 1 tbsp dextrose
- 1 tsp ice-cream stabilizer
- 1 oz sugar
- 4 tbsp lemon juice
- grated rind of one lemon
- For the caramelized honey gelatin:
- 51/4 oz honey
- water
- pinch powdered agar-agar
- To finish:
- 3/4 tbsp liquorice paste, semi-liquid
- 2 balsamic caramel toffees, diced
- 4 tbsp Greek yogurt
Brandy Milk Punch Milkshake
By corlear
After sampling the ice cream version of a Brandy Milk Punch at Mr
- 1/2 cup brandy
- 2 tablespoons vanilla extract
- 1/4 cup milk
- 3 cups vanilla ice cream, slightly softened
- Dash grated nutmeg
Belly of Tuna with Black currant and Eucalyptus
By corlear
For the belly of tuna: 1
- For the belly of tuna:
- 10 1/2 oz tuna belly
- For the baby onions:
- 4 baby onions (1 1/4 oz each)
- For the eucalyptus oil:
- 1 1/2 cup sunflower oil
- 4 oz young eucalyptus leaves
- For the meat stock:
- 2.2 lb veal knucklebone
- 2.2 lb veal blanquette
- 12 1/4 oz onion
- 5 1/4 oz carrots
- 5 1/4 oz leeks
- 2 oz ripe tomato
- 4 1/2 cups red wine
- 1/2 cup sugar
- 4 tbsp 0.4º olive oil
- 10 cups water
- For the eucalyptus and meat sauce:
- 1/4 cup reduced meat stock (see previous step)
- 1/4 cup eucalyptus oil (see previous step)
- cornflour
- salt
- For the black currant vinaigrette:
- 1/4 cup black currant pulp
- 1 oz eucalyptus oil (see previous step)
- 1/2 cup water
- For the hot black currant gelatin:
- 1/2 cup black currant pulp
- 4 tbsp water
- 11/2 tsp powdered agar-agar
- 1/2 sheet gelatin (previously rehydrated in cold water)