| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Seafood |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Parmigiano-Reggiano cheese |
| 1 |
c |
Bread crumbs |
| 1/2 |
c |
Melted butter |
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Chopped onions |
| 1/2 |
c |
Chopped red peppers |
| 2 |
ts |
Salt |
| 1 |
ts |
White pepper |
| 1 3/4 |
lb |
Cream cheese; at room temperature |
| 4 |
lg |
Eggs |
| 1 |
c |
Grated Maytag White Cheddar cheese; plus 1/4 cup for garnish |
| 1/2 |
c |
Heavy cream |
| 1 |
lb |
Smoked crawfish tails; rough chopped |
| 4 |
|
Roasted red peppers |
| 2/3 |
c |
White wine |
| 1/2 |
c |
Creole mustard |
|
|
Salt and pepper |
| 1/4 |
c |
Fried crawfish tails |
| 1 |
tb |
Chopped parsley |
| 1 |
tb |
Brunoise red onions |
INSTRUCTIONS
CHEESECAKE
ESSENCE OF EMERIL SHOW #EE2314
Preheat the oven to 350 degrees F. Combine the Parmesan cheese, bread
crumbs and butter until thoroughly incorporated, and press the mixture into
the bottom of a 9-inch springform pan. In a saute pan, heat the olive oil.
Add the onions and peppers. Saute for 2 to 3 minutes then remove from heat.
In an electric mixer, beat the cream cheese and eggs together until thick
and frothy, about 5 minutes. Beat in the cream, cheddar cheese, sauteed
vegetables and crawfish. Mix until thoroughly incorporated and creamy,
about 2 minutes. Pour the filling over the crust in the springform pan and
bake until firm--about 1 hour. Remove from the oven and allow to cool to
room temperature.
For the sauce: In a sauce pot, combine all the ingredients together. Bring
the mixture up to a boil. Reduce to a simmer and simmer for about 5 to 6
minutes. With a hand -held blender, puree the mixture until smooth. Season
with salt and pepper. Spoon the sauce on the bottom of the plate and dirty
the rim. Place a wedge of the cheesecake in the center of the sauce.
Garnish with the fried crawfish tails, white cheddar cheese, parsley and
red onions.
Yield: 12 servings
Posted to recipelu-digest by jecraig@lan-inc.com on Feb 16, 98
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