Goat's Cheese And Leek Cake With Lentil Salad
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Goat's Cheese And Leek Cake With Lentil Salad
  Cheese    Salad    Leeks    Cakes    Lentils  
Last updated 6/12/2012 12:58:33 AM. Recipe ID 21337. Report a problem with this recipe.
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      Title: Goat's cheese and leek cake with lentil salad
 Categories: E.
      Yield: 4 Servings
 
      4 tb Olive oil
      1 c  Chopped leeks
      2 ts Chopped garlic
           Salt and pepper
      1 lb Chevre cheese
      2 tb White wine
      1 c  Flour
      1 c  Fine bread crumbs
      2    Eggs, beaten
           Essence
    1/2 lb Bacon, chopped
    1/2 c  Chopped onions
      2 c  Lentils, blanched
    1/4 c  Balsamic vinegar
      2 tb Chiffonade of basil
 
  In a saute pan, heat 2 tablespoons olive oil.  Add the leeks and
  garlic. Season with salt and pepper.
  
  Sauté 2 minutes.  Remove from the pan and turn into a mixing bowl.
  Stir in the cheese and white wine.  Form the mixture into 8 (2-ounce)
  cakes. Season the flour and bread crumbs with Essence. Dredge two
  cakes in the flour.
  
  Dip the cakes in the beaten eggs, letting the excess drip off. Dredge
  the cakes in the seasoned bread crumbs.
  
  In a saute pan, render the bacon until crispy, about 5 minutes.  Add
  the onions and lentils.
  
  Season with salt and pepper.  Sauté for 2 minutes.  Stir in the
  balsamic vinegar.
  
  In a saute pan, heat the remaining olive oil.  When the oil is hot,
  lay the cakes carefully in the oil.  Have six cakes breaded and ready
  to fry. Pan-fry the cakes for 2 to 3 minutes on each side. Remove
  from the oven and drain on paper-lined plate.  Season the cakes with
  Essence. Add the basil to the lentil mixture.  Place two of the cakes
  in the center of the plate. Spoon the relish around the cakes and
  garnish with chives.
  
  Yield:  4 servings
  




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Recipe ID 21337 (Apr 03, 2005)

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