| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Essnce09 | 6 | Servings | |
INGREDIENTS
| 1/2 | lb | Bacon |
| 1 | Onion, diced | |
| 1 | T | Minced garlic |
| 6 | c | Chicken stock |
| 2 1/2 | lb | Idaho potatoes, peeled |
| diced large | ||
| 1 | Bouquet garni | |
| Salt, to taste | ||
| Freshly-ground white pepper | ||
| to taste | ||
| 1/2 | c | Cream |
| === FOR THE FRITTERS === | ||
| 1 | c | Mashed potatoes, in |
| spreadable form | ||
| 1 1/2 | c | Flaked salt cod, after |
| soaking for 3 | ||
| Days, then rinsed flaked | ||
| 1 | Egg | |
| 1 | T | Chopped parsley |
| 2 | T | Minced onions |
| 1 | t | Minced garlic |
| 1 | t | Baking powder |
| 1 | c | Milk -, about to |
| constitute | ||
| 1 | c | Flour -, about to bind |
| Bayou Blast, see * Note | ||
| 2 | T | Chopped parsley |
INSTRUCTIONS
Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which
is included in this collection. Preheat the fryer. In a stock pot,
render the bacon until crispy. Remove the bacon and reserve for
garnish. In the bacon fat, saute the onions, about 3 to 4 minutes.
Stir in the garlic. Add the stock, potatoes, and garni. Bring the
liquid up to a boil and reduce to a simmer. Simmer for about 20
minutes or until the potatoes are tender. Discard the bouquet garni.
Remove from the heat. Using a hand-held mixer puree the potatoes until
smooth. Finish the soup with the cream. Season with salt and pepper.
Return the soup to the stove and bring up to a simmer. For the
fritters: In a mixing bowl, combine the mashed potatoes, salt cod,
egg, parsley, minced onions, garlic and baking powder. Add enough milk
and flour to form a batter. (The batter should be firm enough to spoon
into hot grease and form a ball-like shape.) Spoon one tablespoon at a
time into the hot grease. Fry the fritters for 2 to 3 minutes,
stirring constantly for overall browning. Remove from the fryer and
drain on a paper-lined plate. Season with Bayou Blast. Ladle the soup
in to shallow bowls. Garnish with the fritters, crispy bacon and
parsley. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE
OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show #
EE-2356 broadcast 05-06-1998) 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 06-04-1998
Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 352
Calories From Fat: 236
Total Fat: 26.3g
Cholesterol: 92.6mg
Sodium: 754.5mg
Potassium: 458.6mg
Carbohydrates: 14.7g
Fiber: <1g
Sugar: 6.9g
Protein: 13.9g