Lunchbreak: Carla Hall and Andrew Knowlton

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Carla Hall and Andrew Knowlton

Chicago Gourmet
September 26-28

Carla's Appearance:
Bon Appetit Main Stage
3:00 p.m. - 3:30 p.m.

To purchase a copy of the book:

Carla's Comfort Foods: Favorite Dishes from Around the World

Banana Pastry Cream

3/4 cup granulated sugar
1/4 teaspoon salt
2 Tablespoons cornstarch
2 cups milk (low fat or whole)
4 eggs (separated)
2 bananas (very ripe and mashed)
2 Tablespoons butter (softened)
1 1/2 teaspoons vanilla

2 Bananas (ripe but firm)
2 cups heavy cream
2 Tablespoons Sugar

In a medium saucepan, sift together the granulated sugar, salt and cornstarch. Slowly drizzle in ½ cup of the milk. Whisk in the egg yolks, mashed banana, and the remaining milk. Place the saucepan over medium-low heat and cook, stirring continuously, until thick, about 15 minutes. Be sure to scrape along the bottom of the pot and along the sides. Remove from the heat and stir in the vanilla. Strain the custard through a fine-mesh sieve into a large bowl. Fold in the butter until fully incorporated. Press a sheet of plastic wrap directly against the surface of the custard. Refrigerate until cold. Whip 1 cup heavy cream to soft peak. Fold cream into cooled banana pastry cream. In individual parfait glasses or bowls, layer cookies, bananas and pudding.  Whip the remaining cream with 2 tablespoons sugar. Top each bowl with a dollop of cream and garnish with a cookie.

Northwood #2

3 Tablespoons gold rum
2 Tablespoons brandy
1 1/2 tablespoons apple cider
1 teaspoon pure maple syrup (preferably Grade B)
3/4 teaspoon fresh lemon juice
ice cubes
2 thin apple slices

Combine first 5 ingredients in cocktail shaker; fill with ice. Cover and shake vigorously until cold. Strain into 2 coupe glasses. Cut slit in each apple slice and attach to rim of each glass.


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