Crab and wild mushroom cheesecake with green onion coulis
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fresh grated Parmigiano-Reggiano cheese |
| 1 | cup | Bread crumbs |
| ½ | cup | Melted butter |
| 1 | tablespoon | Olive oil |
| 1 | cup | Chopped onions |
| 2 | tablespoons | Minced shallots |
| 1 | tablespoon | Minced garlic |
| ½ | cup | Chopped red peppers |
| ½ | cup | Chopped green onions |
| 4 | cups | Coarsely chopped assorted fresh wild mushrooms |
| 2 | teaspoons | Salt |
| 12 | Turns freshly ground black pepper | |
| 1¾ | pounds | Cream cheese |
| 4 | larges | Eggs |
| ½ | cup | Heavy cream |
| 1 | cup | Grated Smoked Gouda Cheese |
| 1 | pounds | Lump crab meat; picked over for shells and cartilage, about 2 cups |
| 1 | cup | Prepared or homemade mayonnaise |
| ¾ | Chopped green onions | |
| 1 | tablespoon | Minced shallots |
| 1 | tablespoon | Minced garlic |
| Salt and pepper | ||
| 1 | tablespoon | Chopped egg yolk |
| 1 | tablespoon | Chopped egg white |
| 1 | tablespoon | Chopped chives |
| 2 | Long chives | |
| 1 | tablespoon | Capers |
| 1 | tablespoon | Chopped red onion |
Directions
CHEESECAKE
COULIS
ESSENCE OF EMERIL SHOW #EE2314
Preheat the oven to 350 degrees F. 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.
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Posted to recipelu-digest by jecraig@... on Feb 16, 98