| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Sami |
Emlive07 |
12 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
lb |
Wild and exotic mushrooms; stemmed, cleaned, |
|
|
; and sliced |
| 1/2 |
c |
Minced onions |
| 4 |
ts |
Chopped garlic; divided |
| 1 |
ts |
Chopped thyme |
| 1 |
ts |
Chopped parsley |
| 8 |
|
Eggs |
| 1 |
qt |
Heavy cream |
| 1 |
c |
Grated Parmigiano-Reggiano cheese |
| 1/4 |
ts |
Nutmeg |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 6 |
oz |
Raw bacon; chopped |
| 3 |
tb |
Balsamic vinegar |
| 1/2 |
c |
Julienne red onions |
| 10 |
oz |
Spinach – (1 bag); cleaned, stemmed |
INSTRUCTIONS
Preheat the oven to 350 degrees. Lightly butter twelve 4-ounce ramekins. In
a saute pan, heat the olive oil. When the oil is hot, add the mushrooms and
saute for 2 minutes. Season the mushrooms with salt and pepper. Add the
onions and tablespoon of garlic. Saute for 1 minute. Remove from the heat,
stir in the herbs and cool. In a mixing bowl, whisk the eggs and cream
together. Stir in the cheese, nutmeg, and mushroom mixture. Spoon the
mushroom/cream mixture into the ramekins. Place the ramekins in a baking
pan and fill the pan with enough water to cover 1/2 of the ramekins. Place
the pan in the oven and bake for 50 to 55 minutes or until the flan is set.
In a saute pan, render the bacon until crispy, about 10 minutes. Turn the
crispy bacon and bacon fat into a mixing bowl. Whisk in the balsamic
vinegar. Season with salt and pepper. Toss the spinach and red onions with
the vinaigrette. To serve, run a knife around each ramekin, invert each
flan onto a plate. Mound a small amount of the spinach salad in the center
of each flan. This recipe yields about 12 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A04 broadcast 01-29-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-23-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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