| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Essnce13 |
2 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
c |
Assorted sliced wild mushrooms |
| 2 |
tb |
Minced shallots |
| 1/2 |
c |
Peeled; seeded, chopped tomatoes |
| 1/4 |
c |
Chopped green onions |
| 1 |
tb |
Minced garlic |
| 2/3 |
c |
Mushroom broth |
| 2 |
tb |
Butter |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== SPINACH POTATO CAKE === |
| 1/2 |
c |
Chopped and blanched spinach |
| 1 |
c |
Mashed potatoes |
| 1/2 |
ts |
Minced garlic |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/2 |
c |
Seasoned flour |
| 1 |
|
Egg; beaten |
| 1/2 |
c |
Seasoned bread crumbs |
| 1/2 |
c |
Olive oil; for frying |
|
|
Emeril.s Essence; see * Note |
|
|
=== GARNISH === |
| 2 |
tb |
Chopped parsley; |
| 2 |
tb |
Grated Parmigiano-Reggiano cheese |
| 2 |
|
Whole Long chives |
INSTRUCTIONS
* Note: See the .Emeril.s Essence Information. recipe which is included in
this collection.
For the ragout: In a saute pan, heat the olive oil. Add the mushrooms and
shallots and saute for 2 minutes. Add the tomatoes, green onions and garlic
and continue sauteeing for 1 to 2 minutes. Season with salt and pepper. Add
the mushroom broth to the sauteed mixture and reduce by half. Finish with
the butter and reseason. For the potato cakes: In a mixing bowl, combine
the spinach, potatoes and garlic together. Season with salt and pepper.
Portion the mixture into 2-ounce cakes. Dredge the cakes in the seasoned
flour. Dip into the beaten egg, letting any excess drip off. Coat each cake
completely with the seasoned bread crumbs. In a saute pan, heat the olive
oil. When the pan is smoking hot, add the cakes. Saute until golden-brown,
about 2 to 3 minutes. Flip the cakes over and continue sauteeing until
golden-brown. Remove from pan and drain on a paper-lined plate. Season with
Emeril.s Essence. Spoon the ragout in the center of the plate. Place the
cakes in the center of the ragout. Garnish with chopped parsley,
Parmigiano-Reggiano cheese, and long chives. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2291 broadcast 02-05-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-27-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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