* Note: See the ?Emeril?s Essence Information? recipe which is included in this collection. For the ragout: In a saute pan, heat the olive oil. Add the mushrooms and shallots and saute for 2 minutes. Add the tomatoes, green onions and garlic and continue sauteeing for 1 to 2 minutes. Season with salt and pepper. Add the mushroom broth to the sauteed mixture and reduce by half. Finish with the butter and reseason. For the potato cakes: In a mixing bowl, combine the spinach, potatoes and garlic together. Season with salt and pepper. Portion the mixture into 2-ounce cakes. Dredge the cakes in the seasoned flour. Dip into the beaten egg, letting any excess drip off. Coat each cake completely with the seasoned bread crumbs. In a saute pan, heat the olive oil. When the pan is smoking hot, add the cakes. Saute until golden-brown, about 2 to 3 minutes. Flip the cakes over and continue sauteeing until golden-brown. Remove from pan and drain on a paper-lined plate. Season with Emeril?s Essence. Spoon the ragout in the center of the plate. Place the cakes in the center of the ragout. Garnish with chopped parsley, Parmigiano-Reggiano cheese, and long chives. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2291 broadcast 02-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 02-27-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (324g)|
|Recipe Makes: 2|
|Calories from Fat: 320 (55%)|
|Amt Per Serving||% DV|
|Total Fat 35.5g||47 %|
|Saturated Fat 11.8g||59 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 4g|
|Cholesterol 140.8mg||43 %|
|Sodium 498.9mg||17 %|
|Potassium 1223.7mg||32 %|
|Total Carbohydrate 50.1g||15 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 42.8g|
|Protein 19.2g||27 %|
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Calories per serving: 587
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