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8 servings
Cheese Uncategorized
Emeril Cheese Parmes Bread Crumb Butter Olive oil Onion Parmesan Summer Buttery
4 c Sliced ts (both red and
1 c Thinly-sliced ons
2 c Seasoned ad crumbs
3 tb ter
ve oil; for drizzling
mesan cheese; for
Bayou Blast - {Emeril?s
t; to taste
Freshly-ground te pepper;
* Note: See the ?Bayou Blast - {Emeril?s Creole Seasoning}? recipe which is included in this collection. Preheat oven to 375 degrees. In a buttered gratin or heavy baking dish, layer beets, onions and half of the bread crumbs, dotting each with butter and seasoning each layer with olive oil, Parmesan cheese, Bayou Blast and salt and pepper, to taste. Finish with bread crumb layer on top. Bake, covered, 45 minutes. Uncover and continue baking 15 minutes more, or until top is browned and bubbly. Serve directly from dish. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-065 broadcast 12-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a and at;prodigy.com 02-09-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Showing posts with label Beet. Show all posts
Showing posts with label Beet. Show all posts
Beet, Fennel and Avocado Salad
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4 Servings
Fennel American
beets chevre fennel avocado salads shallot Fennel American
2 nel bulbs
4 small golden ts
1 cado
1 llot
4 tbs on juice
4 tbs e wine vinegar
4 oz t cheese
1 ccoli sprouts
1 ve oil
1 salt and per
roast beets in oven (leaves removed) for about an hour at 400 degrees - until tender throughout. fine dice the shallot and soak in lemon juice and vinegar for about 30 minutes. This will help the shallots mellow. thinly shave fennel and then mix with the shallot mixture. thinly slice avocado and sprinkle with lemon juice to keep from browning. Once beets are tender, let cool down and then slice thin. to plate, make a small base of golden beets on each dish, pile fennel ontop of the beets, then crumble goat cheese ontop of the fennel. arrange the avocado and garnish with broccoli sprouts. salt and pepper to taste and drizzle with a little olive oil. enjoy.
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4 Servings
Fennel American
beets chevre fennel avocado salads shallot Fennel American
2 nel bulbs
4 small golden ts
1 cado
1 llot
4 tbs on juice
4 tbs e wine vinegar
4 oz t cheese
1 ccoli sprouts
1 ve oil
1 salt and per
roast beets in oven (leaves removed) for about an hour at 400 degrees - until tender throughout. fine dice the shallot and soak in lemon juice and vinegar for about 30 minutes. This will help the shallots mellow. thinly shave fennel and then mix with the shallot mixture. thinly slice avocado and sprinkle with lemon juice to keep from browning. Once beets are tender, let cool down and then slice thin. to plate, make a small base of golden beets on each dish, pile fennel ontop of the beets, then crumble goat cheese ontop of the fennel. arrange the avocado and garnish with broccoli sprouts. salt and pepper to taste and drizzle with a little olive oil. enjoy.
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