2 tb Olive oil
1/2 c Diced onion
1 tb Chopped garlic
1 tb Diced shallots
3 c Sliced leeks; carefully
-rinsed of
All sand or dirt
Salt; to taste
Freshly-ground white pepper;
-to taste
1/2 c Goat’s cheese -; (4 oz)
1 tb Sour cream
1/2 ts Tabasco sauce
1 c Flour
2 tb Bayou Blast; see * Note
1 c Bread crumbs
1/2 lb Frisee lettuce; cleaned and
-dried
Marinated Lentils; see *
-Note
2 tb Chopped parsley
Top-quality balsamic
-vinegar; for drizzling
* 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.
Yields
4 servings
