Cooking Index - Cooking Recipes & IdeasLeek And Goat-Cheese Cake With Marinated Lentils Recipe - Cooking Index

Leek And Goat-Cheese Cake With Marinated Lentils

Courses: Brunch, Main Course
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlOlive oil
1/2 cup 31g / 1.1ozDiced onion
1 tablespoon 15mlChopped garlic
1 tablespoon 15mlDiced shallots
3 cups 711mlSliced leeks - carefully rinsed of
  All sand or dirt
  Salt - to taste
  Freshly-ground white pepper - to taste
1/2 cup 73g / 2.6ozGoat's cheese - (4 oz)
1 tablespoon 15mlSour cream
1/2 teaspoon 2.5mlTabasco sauce
1 cup 62g / 2.2ozFlour
2 tablespoons 30mlBayou Blast - see * Note
1 cup 146g / 5.1ozBread crumbs
1/2 lb 227g / 8ozFrisee lettuce - cleaned and dried
  Marinated Lentils - see * Note
2 tablespoons 30mlChopped parsley
  Top-quality balsamic vinegar - for drizzling

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Marinated Lentils" recipes which are included in this collection.

In a skillet heat 1 tablespoon oil with onion, garlic and shallot over medium heat, 1 minute. Add leeks and sweat, stirring occasionally, until moisture is released and then evaporates. Transfer leek mixture to a bowl and stir in goat's cheese, sour cream and Tabasco; season to taste with salt and white pepper.

In 2 shallow bowls, mix flour with 1 tablespoon Bayou Blast in one and bread crumbs with remaining tablespoon Creole seasoning in the second. When cool enough to handle, form leek mixture into 4 patties (if very sticky, moisten your hands with water). Dredge cakes first in flour, then in bread crumb mixture, coating them thoroughly. In clean skillet heat remaining tablespoon oil over medium-high heat. When hot, add breaded cakes and saute until golden, about 1 1/2 minutes per side. Remove and drain on paper towels.

To assemble, divide lettuce among 4 plates and top with leek cakes. Mound some Marinated Lentils alongside, sprinkle with parsley and drizzle lightly with balsamic vinegar.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-048 broadcast 04-08-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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