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

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