White bean puree phyllo cup with an asian slaw
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3.00 | sheets phyllo dough; cut 4 by 4 and, | |
| 1 | covered with a damp towel | |
| ¼ | cup | melted butter |
| ½ | cup | julienned snap peas; blanched |
| ½ | cup | julienned radicchio |
| ¼ | cup | sprouts |
| 2.00 | tablespoon | sesame oil |
| 2.00 | tablespoon | rice wine vinegar |
| 1.00 | tablespoon | chopped cilantro |
| 2.00 | tablespoon | chopped roasted peanuts |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 2.00 | cup | white bean puree |
| 1 | emeril's essence; see * notw | |
| 2.00 | tablespoon | chopped parsley |
Directions
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Preheat the oven to 400 degrees. Brush each phyllo sheet with the melted butter and cut into 4" by 4" squares. For the cups, grease twelve 2-ounce ramekins with the remaining butter. Form each square into the ramekins, letting the excess flower over the edge. Bake the cups for 6 to 8 minutes or until golden-brown. For the slaw, combine all the ingredients together and season with salt and pepper. Remove the cups from the oven. To assemble, on a platter, spoon 2 tablespoons of the puree into each cup. Top the cups with the slaw.
Garnish with Emeril's Essence and chopped parsley. This recipe yields 12 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2323 broadcast 04-07-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-19-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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