White Bean Puree Phyllo Cup with an Asian Slaw

• 3 sheets phyllo dough, covered with a slightly damp cloth
• 1/4 cup melted butter
• 1/2 cup julienned snap peas, blanched
• 1/2 cup julienned radicchio
• 1/4 cup sprouts
• 2 tablespoons sesame oil
• 2 tablespoons rice wine vinegar
• 1 tablespoon chopped cilantro
• 2 tablespoons chopped roasted peanuts
• Salt and pepper
• 2 cups white bean puree
• Essence, recipe follows
• 2 tablespoons chopped parsley
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. Preheat the oven to 400 degrees F. Brush each Phyllo sheet with the melted butter and cut into 4 by 4-inch squares.
2. For the cups, grease 12 (2-ounce) ramekins with the remaining butter.
3. Form each square into the ramekins, letting the excess flower over the edge.
4. Bake the cups for 6 to 8 minutes or until golden brown.
5. For the slaw, combine all the ingredients together and season with salt and pepper.
6. Remove the cups from the oven.
7. To assemble, on a platter, spoon 2 tablespoons of the puree into each cup.
8. Top the cups with the slaw.
9. Garnish with Essence and chopped parsley.
10. Combine all ingredients thoroughly and store in an airtight jar or container.
11. Yield: about 2/3 cup
12. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
13. Published by William and Morrow, 1993.

phyllo, butter, peas, julienned radicchio, sprouts, sesame oil, rice wine vinegar, cilantro, peanuts, salt, white bean puree, parsley, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/white-bean-puree-phyllo-cup-with-an-asian-slaw-recipe.html (may not work)