Crab & wild mushroom cheesecake with a green onion coulis
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | === cheesecake === | |
| 1.00 | cup | fresh grated parmigiano-reggiano ch; ees |
| 1.00 | cup | bread crumbs |
| ½ | cup | melted butter |
| 1.00 | tablespoon | olive oil |
| 1.00 | cup | chopped onions |
| 2.00 | tablespoon | minced shallots |
| 1.00 | tablespoon | minced garlic |
| ½ | cup | chopped red peppers |
| ½ | cup | chopped green onions |
| 4.00 | cup | coarsely-chopped assorted fresh wil; d |
| 1 | mushrooms | |
| 2.00 | teaspoon | salt |
| 1 | freshly-ground black pepper; 12 turns | |
| 1¾ | pounds | cream cheese |
| 4.00 | large | eggs |
| ½ | cup | heavy cream |
| 1.00 | cup | grated smoked gouda cheese |
| 1.00 | pounds | lump crab meat; picked over |
| 1 | === coulis === | |
| 1.00 | cup | prepared or homemade mayonnaise |
| ¾ | cup | chopped green onions |
| 1.00 | tablespoon | minced shallots |
| 1.00 | tablespoon | minced garlic |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | === garnish === | |
| 1.00 | tablespoon | chopped egg yolk |
| 1.00 | tablespoon | chopped egg white |
| 1.00 | tablespoon | chopped chives |
| 2.00 | long chives | |
| 1.00 | tablespoon | capers |
| 1.00 | tablespoon | chopped red onion |
Directions
Preheat the oven to 350 degrees. Combine the Parmesan, bread crumbs and butter until thoroughly blended, and press into a 9-inch springform pan. In a saute pan, heat the olive oil. Add the onions, shallots, garlic and peppers, and saute for 2 minutes. Stir in the mushrooms and season with salt and pepper, saute for 1 to 2 minutes, and remove from heat. Using an electric mixer beat the cream cheese with the eggs in a large bowl until very thick, about 5 minutes. Beat in the cream, Gouda, sauteed vegetables and crab meat. Mix until thoroughly incorporated and creamy, for about 2 minutes. Pour the filling over the crust in the springform pan and bake until firm, for about 1 hour. Remove from the oven and allow to cool to room temperature. For the sauce: In a small mixing bowl, combine all the ingredients together, mix to incorporate. Season with salt and pepper. Chill. Spoon a pool of the coulis in the center of a plate.
Place a piece of the cheesecake in the center of the coulis. Garnish with the egg yolks, egg whites, chives, long chives, capers and red onions. This recipe yields 12 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2314 broadcast 03-06-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-12-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000