Crab and wild mushroom cheesecake with a green onion coul
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Crab and wild mushroom cheesecake with a green onion coul
  Crab    Onion    Seafood    Mushrooms    Cheesecakes    Greens  
Last updated 6/12/2012 12:58:18 AM. Recipe ID 21049. Report a problem with this recipe.
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      Title: Crab and wild mushroom cheesecake with a green onion coul
 Categories: E., Seafood
      Yield: 4 Servings
 
      1 c  Fresh grated Parmigiano-Regg
           Ano cheese
      1 c  Bread crumbs
    1/2 c  Melted butter
      1 tb Olive oil
      1 c  Chopped onions
      2 tb Minced shallots
      1 tb Minced garlic
    1/2 c  Chopped red peppers
    1/2 c  Chopped green onions
      4 c  Coarsely chopped assorted
           Fresh wild mushrooms
      2 ts Salt
     12    Turns freshly ground black
           Pepper
  1 3/4 lb Cream cheese
      4 lg Eggs
    1/2 c  Heavy cream
      1 c  Grated Smoked Gouda Cheese
      1 lb Lump crab meat, picked over
           For shells and cartilage,
           About 2
           C
           Coulis
      1 c  Prepared or homemade
           Mayonnaise
    3/4    Chopped green onions
      1 tb Minced shallots
      1 tb Minced garlic
           Salt and pepper
      1 tb Chopped egg yolk
      1 tb Chopped egg white
      1 tb Chopped chives
      2    Long chives
      1 tb Capers
      1 tb Chopped red onion
 
  Cheesecake: Preheat the oven to 350 degrees F. Combine the Parmesan,
  bread crumbs and butter until thoroughly blended, and press into a
  9-inch springform pan. In a saute pan, heat the olive oil.  Add the
  onions, shallots, garlic and peppers, and saute for 2 minutes.  Stir
  in the mushrooms and season with salt and pepper, saute for 1 to 2
  minutes, and remove from heat. Using an electric mixer beat the cream
  cheese with the eggs in a large bowl until very thick, about 5
  minutes. Beat in the cream, Gouda, sauteed vegetables and crab meat.
  Mix until thoroughly incorporated and creamy, for about 2 minutes.
  Pour the filling over the crust in the springform pan and bake until
  firm, for about 1 hour. Remove from the oven and allow to cool to
  room temperature.
  
  For the sauce:  In a small mixing bowl, combine all the ingredients
  together, mix to incorporate.
  
  Season with salt and pepper.  Chill.  Spoon a pool of the coulis in
  the center of a plate.  Place a piece of the cheesecake in the center
  of the coulis.  Garnish with the egg yolks, egg whites, chives, long
  chives, capers and red onions.
 




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Recipe ID 21049 (Apr 03, 2005)

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