Try this Leek And Goat-Cheese Cake with Marinated Lentils recipe, or contribute your own.
Suggest a better description* Note: See the "Bayou Blast - {Emerils 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 goats 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. 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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-20-1997 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (327g) | ||
Recipe Makes: 4 servings | ||
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Calories: 970 | ||
Calories from Fat: 127 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.1g | 19 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 3.5mg | 1 % | |
Sodium 3699.7mg | 128 % | |
Potassium 568.7mg | 15 % | |
Total Carbohydrate 174.6g | 51 % | |
Dietary Fiber 11.7g | 47 % | |
Sugars, other 162.9g | ||
Protein 33.9g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 970
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