Galatoire's Bread Pudding with Banana Sauce

There was a time when the dessert was often overlooked at Galatoire's. Patrons focused on the savory dishes and were simply too full to eat dessert.

The simple, elegant dish changed all that. Unlike most bread puddings, this one is light and airy, its texture resembling that of pan perdu, or "French toast".

If you do not have an over-sized muffin pan, one-cup ramekins or baking dishes that have been well buttered may be used to cook the puddings.

• 11 Large Eggs
• 1 1/3 Cups Granulated Sugar
• 1 Quart Milk
• 1 Teaspoon Vanilla Extract
• 1 Teaspoon Ground Cinnamon
• 24 4 Inch French Baguette Slices
• 1 Pound Butter
• 1 Pound Light Brown Sugar
• 4 Each Bananas
• 1/2 Cup Praline Liqueur *
  

1. Preheat the oven to 350 degrees F.
2. In a large mixing bowl, combine the eggs, granulated sugar, milk, vanilla, and cinnamon and whisk until well blended.
3. In a nonstick over-sized muffin pan (for 2), place 2 slices of the bread into the bottom of each muffin cup. Pour the egg and milk mixture into each muffin cup. Allow the bread to absorb the mixture and repeat the process until the bread is saturated and the muffin cup is full (it might take 3 or 4 fillings to totally saturate the bread and fill the cup).
4. Bake the pudding mixture for 35 minutes, or until the pudding has turned golden and set in the pan.
5. While the pudding is in the oven, melt the butter in a 2-quart saucepan over medium heat. Add the light brown sugar and whisk over the heat until smooth. Slice the bananas, stir them into the sauce, and add the praline liqueur. Reduce the heat to low to keep the sauce warm.
6. When the pudding is baked, remove from the oven and allow to sit for 15 minutes to cool. Invert the muffin pan to remove the puddings and expose the custard. Place each on the center of a plate and ladle the sauce onto the pudding. Serve immediately.

* Praline Liqueur will soon be available online at FoodieAffair.com (still under construction)

Steak Diane

This recipe for two is perfect for an intimate dinner.
Makes 2 servings

2 strip steaks, each about 6 ounces pounded to ¼-inch thick
Salt and freshly ground black pepper
4 tablespoons butter
1 teaspoon vegetable oil
3 shallots, minced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 tablespoons demi-glace*
¼ cup Cognac or brandy*
3 tablespoons heavy cream
1 tablespoon minced parsley

Season the steaks with salt and pepper. Heat 2 tablespoons of the butter and ½ teaspoon of the vegetable oil in a large skillet over high heat. Sear one steak for 30 to 45 seconds per side (for medium rare), and transfer to a platter. Tent with foil and keep warm. Add the remaining butter and oil, and repeat the process with the remaining steak.

Add the shallots and cook, stirring, for 2 minutes. Stir in the mustard, Worcestershire sauce and demi-glace. Tilt the pan toward you and add the Cognac or brandy, then tilt the pan away from you and ignite with a match (be careful!). When the flame has burned out, add the cream and parsley and whisk to blend. Spoon the sauce over the steaks and serve immediately.
*RESOURCES:
Demi glace - FoodieAffair.com
Cognac - FoodieAffair.com
Brandy - FoodieAffair.com

Cherry-Chambord Butter

Source: Shirley Corriher
Yield: 1 1/2 cups

• 1/2 cup unsalted butter
• 8 ozs cream cheese
• 2 Tablespoons raspberry liqueur, such as Chambord *
  
• 1/3 cup confectioners' sugar
• 4 Tablespoons good quality cherry preserves

1. Place butter, cream cheese, liqueur, and confectioners' sugar in the work bowl of a food processor, fitted with the steel blade. Process to blend well. Stir in preserves by hand.
2. Refrigerate for 1 hour before serving. Butter keeps well in refrigerator for several weeks in a closed jar.

*RESOURCES:
Raspberry Liqueur - FoodieAffair.com