Leek & goat-cheese cake with marinated lentils

4 servings

Ingredients

Quantity Ingredient
2.00 tablespoon olive oil
½ cup diced onion
1.00 tablespoon chopped garlic
1.00 tablespoon diced shallots
3.00 cup sliced leeks; carefully rinsed of
1 all sand or dirt
1 salt; to taste
1 freshly-ground white pepper; to taste
½ cup goat's cheese -; (4 oz)
1.00 tablespoon sour cream
½ teaspoon tabasco sauce
1.00 cup flour
2.00 tablespoon bayou blast; see * note
1.00 cup bread crumbs
½ pounds frisee lettuce; cleaned and dried
1 marinated lentils; see * note
2.00 tablespoon chopped parsley
1 top-quality balsamic vinegar; for drizzling

Directions

* 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 1½ 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.

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

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-20-1997

Recipe by: Emeril Lagasse

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