Wild Mushroom Flan With A Warm Spinach Salad

Why is it that so many professing Christians make no spiritual progress, and indeed make no efforts to grow in grace? Why? Because they care nothing about it! To take up a “mere profession” is all they desire; but to proceed from one degree of piety to another; to grow in grace – is no part of their desire... Is it possible to be a Christian and yet destitute of this desire to grow in grace? No, it is not! I tell you, it is not! If you have no concern to grow in grace – there is no grace in you! You are a piece of dead wood – and not a living branch! You are a spiritual corpse – and not a living man! In this state there can be no growth – for dead things never grow!

John Angell James

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Sami	Emlive07	12	Servings

INGREDIENTS

2	T	Olive oil
1	lb	Wild and exotic mushrooms
		stemmed cleaned
		and sliced
1/2	c	Minced onions
4	t	Chopped garlic, divided
1	t	Chopped thyme
1	t	Chopped parsley
8		Eggs
1	qt	Heavy cream
1	c	Grated Parmigiano-Reggiano
		cheese
1/4	t	Nutmeg
		Salt, to taste
		Freshly-ground black pepper
		to taste
6	oz	Raw bacon, chopped
3	T	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.

A Message from our Provider:

“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 478 Calories From Fat: 395 Total Fat: 44.7g Cholesterol: 254.5mg Sodium: 489.9mg Potassium: 243.2mg Carbohydrates: 6.1g Fiber: 1.1g Sugar: 1.4g Protein: 14.2g