Recipe - Crab And Wild Mushroom Cheesecake With Green Onion Coulis

CHEESECAKE
1 cup Fresh grated
ParmigianoReggiano cheese
1 cup Bread crumbs
One half cup Melted butter
1 tablespoon Olive oil
1 cup Chopped onions
2 tablespoon Minced shallots
1 tablespoon Minced garlic
One half cup Chopped red peppers
One half cup Chopped green onions
4 cup Coarsely chopped assorted
fresh wild mushrooms
2 teaspoon Salt
12 Turns freshly ground black
pepper
1 Three fourths pound Cream cheese
4 lg Eggs
One half cup Heavy cream
1 cup Grated Smoked Gouda Cheese
1 pound Lump crab meat; picked over
for shells and cartilage,
about 2 cups

COULIS
1 cup Prepared or homemade
mayonnaise
Three fourths Chopped green onions
1 tablespoon Minced shallots
1 tablespoon Minced garlic
Salt and pepper
1 tablespoon Chopped egg yolk
1 tablespoon Chopped egg white
1 tablespoon Chopped chives
2 Long chives
1 tablespoon Capers
1 tablespoon Chopped red onion

ESSENCE OF EMERIL SHOW #EE2314

Preheat the oven to 350 degrees F. Combine the Parmesan, bread crumbs and
butter until thoroughly blended, and press into a 9inch 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.

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Posted to recipeludigest by jecraig@laninc.com on Feb 16, 98