Tuesday, July 20, 2004
My last class, had a distinct sizzle to it! We made stuffed chicken breasts, pureed vegetable soup and banana' s foster.
In the 1950's, New Orleans was the major port of entry for bananas shipped from Central and South America. Owen Edward Brennan challenged Paul Blangé, the chef of his eponymous restaurant Brennans, to create a banana dish that would promote the fruit. The dessert was named for Richard Foster, owner of the Foster Awning Company, a frequent customer and a very good friend of Owen.
6 tablespoons butter
1/2 cup light brown sugar, packed
3 ripe bananas, peeled, sliced lengthwise and halved
1/4 cup rum
1/2 teaspoon ground cinnamon
1 pint vanilla ice cream
Melt the butter in a large skillet over medium-low heat. Add the brown sugar and stir until the sugar completely dissolves, about 2 minutes. Lay the bananas in the pan and cook on both sides until they become slightly soft and begin to brown, about 3 minutes. Remove the pan from the heat and add the rum and cinnamon.
Tip the pan slightly and carefully ignite the alcohol with a long kitchen match or kitchen lighter to flambe. Put the pan back on the heat and shake it back and forth, until the flame dies out.
Divide the ice cream among dessert bowls. Gently lift the bananas from the pan and place on the ice cream. Spoon the sauce over the ice cream and serve immediately.
Alexander the Great discovered bananas in his conquest of India in 327.