| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Essnce01 |
6 |
servings |
INGREDIENTS
|
|
=== CUSTARD === |
| 1 |
ts |
Olive oil |
| 1 |
c |
Thinly-sliced ramp whites (wild leeks); reserve the green |
|
|
For the relish |
| 1/2 |
ts |
Chopped garlic |
| 5 |
|
Eggs |
| 2 1/2 |
c |
Cream |
| 1/4 |
c |
Grated Parmesan cheese |
| 1 |
pn |
Nutmeg |
|
|
=== RELISH === |
| 3/4 |
c |
Green part of the ramp; washed, left whole |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Chopped red pepper |
| 1/4 |
c |
Crispy bacon bits; (abt 1 cup raw) |
| 1 |
ts |
White wine vinegar |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Preheat the oven to 450 degrees. Heat the oil in a medium saute pan
until it ripples. Add the ramp whites and cook until tender, 3
minutes. Add the garlic and cook for 1 more minute. Remove from the
heat and cool as you prepare the custard. In a medium mixing bowl,
whisk the eggs until smooth, add the cream and whisk to combine. Add
the cheese and cooked ramp. Season with nutmeg, salt and pepper.
Divide the custard between 6 small ramekins (6-ounce capacity). Place
ramekins in a shallow baking dish. Place inside the oven and add
sufficient hot water to come 3/4 way up the side. Cover with foil and
bake for 1 to 1 1/4 hours or until firm. Preheat the grill. For the
relish: Toss the greens with 1 tablespoon of the oil and season with
salt and pepper. Grill lightly for 30 seconds, remove from the grill
and roughly chop. Add the greens to a bowl with the red peppers,
bacon, vinegar and remaining oil. Season. Serve a small pile of the
relish on top of the hot custard for the perfect appetizer. This
recipe yields 6 appetizer servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2175 broadcast 05-19-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
06-05-1997
Recipe by: Emeril Lagasse
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