1 Banana, green-tip
1. Peel the banana. Slice the banana lengthwise in very thin slices using an electric slicer or mandoline. Place the slices on a sheet pan lined with a silicon mat or parchment paper and dry in a 200°F (90°C) oven for 1 1/2 to 2 hours.
2. While they are still warm, wrap the banana slices around a clean piece of PVC pipe and allow to cool.
Notes: Method: Sautéing
Bananas Foster was created in 1951 by Brennan's chef Paul Blangé to promote New Orleans' role as the major port of entry for bananas arriving from Central and South America. The dish was named for Richard Foster, chairman of the New Orleans Crime Commission, a civic group working to clean up the French Quarter. Foster was a good friend to Owen Edward Brennan and a frequent customer at his restaurant. Today Brennan's flambées some 35,000 pounds of bananas each year for this world-famous dessert.
1. Peel the banana. Slice the banana lengthwise in very thin slices using an electric slicer or mandoline. Place the slices on a sheet pan lined with a silicon mat or parchment paper and dry in a 200°F (90°C) oven for 1 1/2 to 2 hours.
2. While they are still warm, wrap the banana slices around a clean piece of PVC pipe and allow to cool.
Notes: Method: Sautéing
Bananas Foster was created in 1951 by Brennan's chef Paul Blangé to promote New Orleans' role as the major port of entry for bananas arriving from Central and South America. The dish was named for Richard Foster, chairman of the New Orleans Crime Commission, a civic group working to clean up the French Quarter. Foster was a good friend to Owen Edward Brennan and a frequent customer at his restaurant. Today Brennan's flambées some 35,000 pounds of bananas each year for this world-famous dessert.
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