By Chef Anne Feinman
Yes, I love to cook! And more than that…I love to watch our customers pull out their cell phones or cameras and take a picture of their lunch, before they will take a single bite.
One of my greatest joys is walking around our restaurant’s beautiful outdoor courtyard and asking our customers how they are enjoying their breakfast or lunch. The delight is written all over their faces.
Ever watch the Food Channel? All chefs agree, we eat with our eyes. Put the presentation of freshness and color before your guests…and they are smiling before taking that first bite. That’s your goal. Keep your menu simple and delicious…and always beautiful.
Recipes can be intimidating, and those extra long ones or those with unrecognizable ingredients, I’ll steer clear and look for an alternative.
As a restaurant chef, with 7 kitchen employees, I am always looking for ease of duplication. Making a caramel sauce can be daunting for some cooks. My secret to delicious and easy Sticky Buns…Smuckers Caramel Sauce! Spray a baking sheet with non-stick spray, pour the caramel sauce evenly to coat bottom, sprinkle chopped pecans, and lay Pillsbury’s cinnamon buns close together, a cinnamon side up. Bake at 350 degrees for 20 minutes. Remove and immediately invert on another baking sheet…PRESTO you have Sticky Buns! Love Flan, use the same caramel sauce and pour your favorite flan mixture on top and bake in your water pan.
Caramel leads me to another of our customers’ favorites, Bananas Foster. Yes, you can blend 2/3 caramel with 1/3 banana liquor, heat till thickens, add fresh sliced bananas…VOILA, Bananas Foster ready to be served over your favorite vanilla or butter pecan ice cream!
Join Chef Annie, Tuesdays and Thursdays, at 11:00 am, The Chefs Express, 176 Royal Palm Dr in the Historical Shops of Olde Marco for cooking demonstrations. Call 239-393-2433 to make your reservations or schedule a separate date for your own social group.
Enjoy the Bananas Foster today…Lets make crepes with this topping!
4 lg eggs 1 c. all purpose flour ½ c. milk 1 tsp sugar 1/8 tsp salt
Blend all ingredients in blender till flour is fully incorporated. Preheat non stick skillet or crepe pan, add a bit of butter, pour in batter to coat bottom. Flip when fully cooked, and bottom is golden, about a minute and then cook other side about 30 seconds. Slide out crepe and ready for your next one. Roll 2-3 crepes side by side and top with Bananas Foster and a dollop of whipped cream or ice cream.
Crepes can be made ahead with wax sheets between and either refrigerate up to 3 days or freezer for 30 days. Make ahead for your favorite sweet or savory toppings or fillings.
Anne Feinman is owner of The Chef’s Expess in the Shops of Olde Marco. 239/393-2433