We know, we know — it’s tough getting your five servings a day of fruits and vegetables. We’re here to help. Our chefs’ famously delicious and healthy Carrot Soup satisfies your cravings for creamy, savory fall heartiness, while our favorite recipe for Bananas Foster lends a very nice thinly-veiled legitimacy to drowning bananas’ healthfulness with ice cream and warm booze. Hey, your kitchen, your rules. We won’t tell.
Big City Chefs’ Carrot Soup
1 lb. Carrots, peeled and cut into 1/4-inch pieces
1 cup white wine
1 quart chicken stock
1 teaspoon cumin
Salt and freshly ground black pepper
2 tablespoons butter
1 onion, chopped
1 tablespoon chopped garlic
1 apple, peeled, cored, and diced
Melt butter in a medium saucepan. Add onion and garlic and sauté until softened, about 4 minutes. Add apple and carrots and sauté for 2 minutes. Carefully add the white wine, chicken, stock, and cumin. Bring to a boil, reduce heat to a simmer and cook until the apples and carrots are soft, about 15 to 20 minutes. Remove from the heat and puree with an immersion blender or, in batches, in a blender. Season, to taste, with salt and pepper. Garnish with chives and serve
This impressive flaming dessert from New Orleans is simple but must be prepared at the last minute in small batches; do not attempt it for a large dinner party.
2 Tbsp. unsalted butter
2 Tbsp. Light or dark brown sugar
Pinch ground cinnamon
Pinch freshly grated nutmeg
2 small, firm bananas, cut in half lengthwise
¼ cup Drambuie or other liqueur
¼ cup dark rum
2 scoops vanilla bean ice cream
In a 10-inch omelet or sauté pan over medium heat, melt butter. Add sugar, cinnamon, and nutmeg; mix well. Add bananas and sauté until they begin to soften (about 1 minute on each side).
Pour in liqueur and rum. Turn up heat and tilt pan to ignite liquor. Shake pan slightly to prolong flames. When flames burn out, place 2 banana halves on each serving plate. Place a scoop of ice cream between the banana halves and spoon the sauce over all.