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Emeril's Spinach Cakes
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Index - Vegetable Recipe
Louisiana Real and Rustic
Lagasse and Marcelle Bienvenu,
1996, William Morrow and Co., Inc.
“These savory little cakes are spiked with Pernod, an
liqueur than sharpens the flavor of the spinach. Moist and
they’re excellent with…
Shrimp Pernod or any of the oyster
(4 tablespoons) butter
1/2 cup flour
1/2 cup chopped onions
1 cup milk
4 cups cleaned and stemmed fresh
spinach (about 6 ounces)
1 1/4 teaspoons salt
1/8 teaspoon cayenne
1/4 teaspoon ground white pepper
1/4 teaspoon grated nutmeg
2 teaspoons chopped garlic
1/2 cup fine bread crumbs
2 tablespoons freshly grated Parmesan
1 tablespoon Pernod
1/4 cup vegetable oil
the butter in a skillet over medium-high heat. Add 1/4 cup of
Stirring constantly for 5 to 6 minutes, make a blond roux,
2. Add the onions and cook, stirring, for about 2 minutes, or until slightly
wilted. Add the milk and stir until the mixture thickens, 3 to 4 minutes.
Add the spinach, salt, cayenne, white pepper, nutmeg, and garlic, and
cook, stirring, for about 4 minutes.
3. Remove from the heat. Add the bread crumbs, Parmesan, and Pernod
well. Let cool for about 30 minutes. Divide the mixture into 4
portions and shape into patties.
4. Heat the oil in a nonstick skillet over medium-high heat. Combine
the remaining 1/4 cup flour and the Rub. Dredge the patties, coating
evenly, in the flour. Fry the cakes for about 1 1/2 minutes on each
side, or until
5. Transfer to a warm platter and keep warm until ready to use. The
can be reheated by placing them in a pie tin in a 400-degree F
oven for 4
to 5 minutes.
6. Serve warm.
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