Corlear's profile page
Recipes
Burgundy Raisiné
By corlear
Raisiné de Bourgogne (S. F
- good, ripe grapes
- some pears of any sort, cut in quarters and peeled, OR tender young carrots cut slantwise
- sugar (optional)
Eggs Meurette Crémant de Burgundy
By corlear
Restaurant “l’Alambic” Rue de Général de Gaullle 21700 Nuits-St-Georges Chef de Cuisine: Cristophe Dum
- For the sauce:
- 8 oz pearl onions
- 8 oz bacon
- 20 eggs
- 10 oz white vinegar
- 20 pcs garlic toast
- 3 onions
- 2 carrots
- 1/2 head garlic
- parsley
- 4 oz bacon
- 1 bottle Cremant de Bourgogne
- 1 qt cream
- 1 oz butter
Lime Bonbon
By corlear
For the lime ganache: 1. Dice the two types of chocolate and scald with the cream at 140ºF, add the inverted suga...
- For the lime ganache:
- 8 oz 70% cooking chocolate
- 10 oz milk cooking chocolate
- 1 cup single cream (35% fat)
- 1/2 cup lime juice
- 1 oz inverted sugar
- 1 oz butter
- grated rind of 8 limes
- To finish:
- 2 cups 70% cooking chocolate, melted
Breaded Green Asparagus with Hot Lemon and Parmesan Gelatin
By corlear
For the lemon juice reduction: 1
- For the lemon juice reduction:
- 1/2 cup lemon juice
- 1 tbsp sugar
- 1 tbsp glucose
- For the basic syrup:
- 1/4 cup water
- 3 tbsp sugar
- For the hot water gelatin:
- 11/4 cup water
- 1/4 cup basic syrup (see previous step)
- pinch powdered agar-agar
- For the breaded asparagus:
- 12 green asparagus (2 cups)
- 1 baguette, oven-ready and frozen
- For the basil oil:
- 4 oz fresh basil
- 1/2 cup sunflower oil
- salt
- For the grated parmesan:
- 4 oz Reggiano parmesan
- 1 microplane grater
- To finish:
- 0.4 º olive oil
- salt
Lemon and Coconut Sorbet Cornet
By corlear
For the filo pastry cornet: 1
- For the filo pastry cornet:
- 2 sheets filo pastry
- clarified butter
- For the lemon marmalade:
- 2 oz whole lemon, cut into 1/5" cubes
- 2 oz sugar
- For the coconut sorbet:
- 2 cups soluble coconut powder
- 10 tbsp water
- 1/3 cup glucose
- 2 tsp sorbet stabilizer
- To finish:
- grated rind of 1 lemon
- citric acid
- 10 metallic cornets
Chili-Fried Gulf Oysters
By corlear
The masa-crusted oysters and colorful tequila-laced cream, pepper and corn sance are a tempting favorite of former
- 3 cups Chili Corn Sauce (see recipe)
- Vegetable oil
- 3 cups very thin julienned sweet potatoes
- 3/4 cup cornmeal or “masa harina” corn flour
- 3/4 cup all-purpose flour
- 2 tablespoons Creole Seafood Seasoning, divided (see recipe)
- 36 freshly shucked oysters
Spicy Caesar Dressing
By corlear
Place lemon juice, egg yolk, Parmesan, garlic, Worcestershire, vinegar, mustard and anchovy in food processor or bl...
- 1 tablespoon fresh lemon juice
- 1 egg yolk or pasteurized equivalent
- 6 tablespoons grated Parmesan cheese
- 1 tablespoon minced garlic
- 1/2 tablespoon Worcestershire sauce
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 minced anchovy filet
- 2/3 cup vegetable oil
- 1/2 tablespoon Tabasco sauce
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon salt
Coq au Vin de Bourgogne
By corlear
Chicken in Red Wine
- 1 roasting chicken
- a few small onions
- some diced lean bacon
- a little butter
- 3 cups red Burgundy
- 1 cup stock
- salt
- pepper
- 2 cloves of garlic, chopped
- bouquet garni
- a few whole mushrooms
- 2 tablespoons butter
- 1 generous tablespoon flour
Poached Eggs in White Wine Sauce
By corlear
Oeufs au Vin de Meursault Burgundy is famous for poached eggs en meurette, in a red wine sauce, but Monique Bois...
- 2 cups chicken or white veal stock
- 1/2 cup butter
- 3 shallots, finely chopped
- 2 tbsp all-purpose flour
- 2 cups full-bodied white wine
- 2 cloves garlic, crushed
- salt
- pepper
- bouquet garni
- 1/2 pound slab bacon, cut into lardons
- 2 tbsp vinegar
- 8 large eggs
- 12 or 24 triangular croûtes, fried in oil and butter
- 2 tbsp crème fraîche or heavy cream
Berry Fruit "Encerradito"
By corlear
For the neutral caramel squares: 1
- For the neutral caramel squares:
- 7 oz fondant
- 1/3 cup glucose
- 3/8 cup Isomalt
- For the berry fruit encerraditos:
- 20 neutral caramel squares (see previous step)
- 4 blueberry
- 4 redcurrant