The Louisiana New Garde- Banana Bread Pudding with Banana Rum Sauce

The Louisiana new Garde is an oversize glossy paperback based on the Television Series Great Chefs: the New Garde. They are not so new anymore as the book was published in 1995. The chefs were from some of the famous hotels and restaurants in New Orleans and the neighboring areas.

This is an interesting verse from Mark Ulrich Hollger of Santa Fe Restaurant, New Orleans:

We may live without poetry, music, and art;

We may live without conscience and live without heart;

We may live without friends; we may live without books;

But civilized man cannot live without cooks.

He may live without books--what is knowledge but grieving?

He may live without hope--what is hope but deceiving?

He may live without love--what is passion but pining?

But where is the man who can live without dining?

New Orleans is famous for bread pudding and the book contains several recipes. This one from Frank Brigtsen is described as a cross between bread pudding and Bananas Foster.

Banana Bread Pudding with Banana Rum Sauce and Whipped Cream

6 cups bite-sized pieces of day-old French bread

3 large eggs

3 cups milk

2/3 cup plus 1 tablespoon sugar

2 large very ripe bananas

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

3/4 teaspoon pure vanilla extract

1/2 cup seedless raisins

1/2 cup roasted pecans

3 tablespoons heavy whipping cream

Bananas Rum Sauce

2/3 cup unsalted butter, at room temperature

1/2 cup packed light brown sugar

6 large ripe bananas, quartered

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3 tablespoons dark rum

2 tablespoons banana liqueur (optional)

1/2 teaspoons pure vanilla extract

Preheat the oven to 300 degrees. Put the French bread pieces into a 90by-12-by 2-inch baking pan and set aside. In a blender or food processor, blend the eggs, milk, 2.3 cup of the sugar, the bananas, cinnamon, nutmeg, and 1/2 teaspoon of vanilla until smooth. Pour this mixture over the French bread pieces. Fold in the raisins and pecans and let the mixture set for 20 minutes. Top with small pieces of the butter.

Cover the pudding with foil and place the pan in to a larger pan. Add warm water to a depth of 1 inch in the larger pan. Bake for 1 hour. Remove the foil and bake uncovered for 15 minutes or until set.

In a deep bowl, whip the cream with the remaining 1 tablespoon sugar and 1/4 teaspoon vanilla . Whip until soft peaks form. Cover and chill.

To make the sauce: Heat a large saute pan or skillet over low heat. Add the butter, sugar, bananas, cinnamon and nutmeg. Moving the skillet back and forth, cook until the butter and sugar become creamy and the bananas begin to soften, about 1 minute. Remove the skillet from heat and add the rum and optional liqueur. Return the pan to heat. Tilt the pan, avert your face, and light the liquid with a long match. Shake the skillet until the flames subside. Add the vanilla, remove from heat, and keep warm.

To serve: Place a large scoop of bread pudding in the middle of each serving plate or bowl. Place 2 slice of banana on each plate and top with about 3 tablespoon of sauce. Spoon the whipped cream over the bread pudding and serve immediately. Serves 12.

Stuffed Spuds 100 Light Meals In A Potato

Stuffed Spuds 100 Light Meals In A Potato is by Jeanne Jones the well known healthy cooking author. With the cost of food skyrocketing now days the humble potato is a real bargain.

Here are a few of the recipes:

Deviled Ham Stuffed Spud

These are good served hot, warm, or cold. They make excellent picnic or brown bag lunches and are also wonderful for a cool supper on a hot night.

2 baked potatoes

1 (4-1/2-ounce) can deviled ham

1/4 cup nonfat, cholesterol-free mayonnaise dressing

1/4 cup sweet pickle relish

Cut a thin slice from the top of each potato. Remove the pulp from the potatoes, being careful not to tear the shells. Place the potato pulp in a mixing bowl and mash. Set the shells aside.

Add the deviled ham to the potatoes and mash thoroughly. Add the mayonnaise and pickle relish; stir until well-mixed. Heap into the potato shells. Two servings at 455 calories.

Irish Taco

Serve this international approach to sandwich-making with extra taco sauce and chopped fresh cilantro.

2 baked potatoes

2/4 cup hot cooked lean ground beef

1/2 cup taco sauce

1/2 cup 20% fat-reduced grated cheddar cheese

1 cup shredded lettuce

1/2 cup diced tomatoes

1/4 cup chopped fresh cilantro (optional)

Split the tops of the potatoes. Scoop the pulp from the potatoes, one at a time, and place the pulp from one of the potatoes in a plastic bag in the freezer to use at another time. Mash remaining potato pulp in a mixing bowl. Flatten the 2 potato shells to form "taco shells" and keep warm.

Add the cooked ground beef to the mashed potato and mix well. Add the taco sauce and cheese, and mix thoroughly. Place the mixture into the potato shells. Top with shredded lettuce and diced tomato. Serves two at approximately 485 calories.

Buy the book: http://product.half.ebay.com/_W0QQprZ1488288QQtgZinfo