Name: Wild Mushroom Flan with a Warm Spinach Salad
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

What skill doth every part of our work require! – and of how much moment is every part! To preach a sermon, I think, is not the hardest part; and yet what skill is necessary to make the truth plain; to convince the hearers, to let irresistible light in to their consciences, and to keep it there, and drive all home; to screw the truth into their minds, and work Christ into their affections; to meet every objection, and clearly to resolve it; to drive sinners to a stand, and make them see that there is no hope, but that they must unavoidably either be converted or condemned – and to do all this, as regards language and manner, as beseems our work, and yet as is most suitable to the capacities of our hearers. This, and a great deal more that should be done in every sermon, must surely require a great deal of holy skill.

Richard Baxter

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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