Banana Cheese cake
- Prep: 45 min. Bake: 55 min. + chilling
- Yield: 12-14 Servings
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup finely chopped pecans
- 3 tablespoons sugar
- 2 tablespoons brown sugar
- 1-1/2 teaspoons vanilla extract
- 6 tablespoons butter, melted
- FILLING:
- 1 cup mashed ripe bananas
- 2 tablespoons lemon juice
- 2 packages (8 ounces each) cream cheese, softened
- 1-1/4 cups sugar
- 1 cup (8 ounces) sour cream
- 2 tablespoons cornstarch
- 1-1/4 teaspoons vanilla extract
- 1/8 teaspoon salt
- 3 eggs, lightly beaten
- TOPPING:
- 1 cup (8 ounces) sour cream
- 1/4 cup sugar
- 1/4 teaspoon vanilla extract
- 1 cup assorted fresh fruit
Directions
- Combine the first five ingredients; stir in butter. Press onto the bottom of a greased 9-in. springform pan; place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.
- Combine bananas and lemon juice; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, cornstarch, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in banana mixture. Pour into crust. Place pan on a baking sheet.
- Bake at 350° for 50-60 minutes or until center is almost set. Let stand for 5 minutes. Combine sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer.
- Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer. Refrigerate overnight. Garnish with Fresh Bananas.finely chopped pecans, Vanilla Ice Cream, and Caramel
Here are three fine dining recipes that reflect precision, technique, and creativity, ideal for an upscale culinary experience:
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### **Seared Scallops with Cauliflower Purée and Truffle Oil**
*Serves 4*
**Ingredients:**
– 12 large sea scallops
– 1 small head of cauliflower, chopped
– 2 cups heavy cream
– 2 tbsp unsalted butter
– 2 tbsp olive oil
– Truffle oil, for drizzling
– Microgreens, for garnish
– Salt and pepper, to taste
**Instructions:**
1. **Cauliflower Purée:** In a medium pot, combine the chopped cauliflower and heavy cream. Simmer over medium heat for about 15 minutes until the cauliflower is tender. Transfer to a blender and purée until smooth. Add butter, season with salt, and set aside.
2. **Seared Scallops:** Pat the scallops dry with a paper towel. Season with salt and pepper. Heat the olive oil in a skillet over medium-high heat. When the oil is hot, sear the scallops for about 2 minutes per side until golden brown and caramelized.
3. **Assembly:** Spoon the cauliflower purée onto each plate. Place 3 seared scallops on top of the purée, drizzle with truffle oil, and garnish with microgreens.
### **Sous Vide Duck Breast with Cherry Reduction**
*Serves 4*
**Ingredients:**
– 4 duck breasts, skin on
– 2 cups fresh cherries, pitted
– 1/2 cup red wine
– 1/4 cup balsamic vinegar
– 2 tbsp honey
– 2 tbsp butter
– Salt and pepper to taste
**Instructions:**
1. **Sous Vide Duck:** Season the duck breasts with salt and pepper. Place them in vacuum-sealed bags and cook in a sous vide bath at 135°F (57°C) for 2 hours. After cooking, remove the duck from the bags and pat dry.
2. **Searing Duck:** Heat a skillet over medium-high heat. Place the duck breasts skin-side down and sear until the skin is crispy and golden, about 4-5 minutes. Flip and sear the other side for an additional 1-2 minutes.
3. **Cherry Reduction:** In a small saucepan, combine cherries, red wine, balsamic vinegar, and honey. Simmer over medium heat until reduced by half, about 10 minutes. Stir in the butter and season to taste.
4. **Assembly:** Slice the duck breast thinly and arrange on plates. Drizzle with the cherry reduction and serve with seasonal vegetables.
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### **Lobster Risotto with Saffron and Parmesan**
*Serves 4*
**Ingredients:**
– 2 lobster tails
– 1 1/2 cups Arborio rice
– 4 cups lobster or vegetable stock
– 1 small onion, finely diced
– 2 cloves garlic, minced
– 1/4 cup white wine
– 1 pinch saffron threads
– 1/2 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 2 tbsp olive oil
– Fresh parsley for garnish
– Salt and pepper to taste
**Instructions:**
1. **Prepare Lobster:** Cook the lobster tails in boiling water for about 5 minutes, until just cooked through. Remove the meat from the shells, chop into bite-sized pieces, and set aside.
2. **Sauté Aromatics:** In a large saucepan, heat olive oil and butter over medium heat. Add the diced onion and garlic, and sauté until softened and translucent, about 5 minutes.
3. **Risotto:** Add the Arborio rice to the pan and stir to coat the grains with the oil. Pour in the white wine and cook until absorbed. Add the saffron threads. Gradually add the warm stock, one ladle at a time, stirring frequently until the liquid is absorbed and the rice is creamy and al dente, about 18-20 minutes.
4. **Finish and Serve:** Stir in the Parmesan cheese and lobster pieces. Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.
Each dish showcases a refined balance of flavors, textures, and techniques that exemplify fine dining.
Here are three classic French cuisine recipes that capture the elegance and tradition of French gastronomy:
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### **Coq au Vin (Chicken Braised in Red Wine)**
*Serves 4*
**Ingredients:**
– 1 whole chicken, cut into pieces (or 4 bone-in, skin-on chicken thighs and 4 drumsticks)
– 8 oz bacon, diced
– 2 cups red wine (Burgundy or Pinot Noir)
– 1 cup chicken stock
– 1/2 cup brandy or cognac
– 2 tbsp flour
– 2 tbsp unsalted butter
– 8 oz cremini mushrooms, sliced
– 12 pearl onions, peeled
– 3 cloves garlic, minced
– 2 bay leaves
– 4 sprigs thyme
– Salt and pepper to taste
**Instructions:**
1. **Prepare Chicken:** Season the chicken pieces with salt and pepper. In a large Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pan.
2. **Sear Chicken:** In the same Dutch oven, sear the chicken on both sides until golden brown, about 5-6 minutes per side. Remove the chicken and set aside.
3. **Sauté Vegetables:** Add the pearl onions and mushrooms to the pot, cooking until browned. Stir in the garlic and cook for 1 minute. Add the flour and cook for another 1-2 minutes to create a roux.
4. **Deglaze:** Pour in the brandy, scraping up any browned bits, and simmer until reduced by half. Add the wine, chicken stock, bay leaves, and thyme, and return the chicken to the pot. Cover and simmer on low heat for 45 minutes to 1 hour, until the chicken is tender.
5. **Serve:** Remove the bay leaves and thyme sprigs. Serve the chicken with the sauce, garnished with the reserved bacon, alongside mashed potatoes or crusty French bread.
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### **Bouillabaisse (Provencal Fish Stew)**
*Serves 4-6*
**Ingredients:**
– 1 lb white fish (cod, snapper, or sea bass), cut into chunks
– 1/2 lb shrimp, peeled and deveined
– 1/2 lb mussels or clams, scrubbed
– 2 tbsp olive oil
– 1 onion, finely chopped
– 2 leeks, thinly sliced
– 4 tomatoes, chopped
– 2 cloves garlic, minced
– 1/2 cup dry white wine
– 4 cups fish stock
– 1 pinch saffron threads
– 1 tsp fennel seeds
– 2 bay leaves
– 1 tbsp fresh parsley, chopped
– 1 tbsp fresh thyme, chopped
– Salt and pepper to taste
– Crusty bread, for serving
– Rouille (garlic mayonnaise), for serving (optional)
**Instructions:**
1. **Sauté Aromatics:** In a large pot, heat olive oil over medium heat. Add the onions, leeks, and garlic, and cook until softened, about 5-7 minutes. Add the chopped tomatoes and cook for another 5 minutes.
2. **Build the Broth:** Stir in the white wine, fish stock, saffron, fennel seeds, bay leaves, thyme, and parsley. Bring to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld.
3. **Add Seafood:** Add the fish chunks to the broth and cook for 5 minutes. Then add the shrimp and mussels or clams, cover, and cook for an additional 5 minutes, until the shrimp are cooked and the mussels have opened.
4. **Serve:** Ladle the bouillabaisse into bowls and serve with crusty bread and a dollop of rouille, if desired.
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### **Crème Brûlée**
*Serves 4*
**Ingredients:**
– 2 cups heavy cream
– 1 vanilla bean (or 1 tsp vanilla extract)
– 5 large egg yolks
– 1/2 cup granulated sugar, divided
– 2 tbsp brown sugar (for caramelizing)
**Instructions:**
1. **Prepare Custard:** Preheat the oven to 325°F (160°C). In a saucepan, heat the cream over medium heat. Split the vanilla bean and scrape the seeds into the cream. Bring to a simmer, then remove from heat and let cool slightly. If using vanilla extract, add it after the cream has cooled.
2. **Whisk Egg Yolks:** In a mixing bowl, whisk the egg yolks with 1/4 cup of the granulated sugar until pale and thick. Gradually whisk in the warm cream mixture.
3. **Bake:** Strain the mixture through a fine sieve into a large measuring cup or bowl to remove any lumps. Divide the custard among 4 ramekins. Place the ramekins in a baking dish and add hot water to the dish, reaching halfway up the sides of the ramekins. Bake for 30-35 minutes until the custard is set but still slightly jiggly in the center.
4. **Chill:** Remove the ramekins from the water bath and let cool to room temperature. Cover and refrigerate for at least 2 hours, or overnight.
5. **Caramelize Sugar:** Before serving, sprinkle the remaining 1/4 cup of granulated sugar and the brown sugar evenly over the tops of the custards. Use a kitchen torch to caramelize the sugar until golden and crisp. Allow the sugar to harden before serving.
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These recipes showcase the heart of French culinary art, with a focus on technique, flavor balance, and classic ingredients.