So we got up early and got cracking and headed to the cardiologist. It is a long drive, left home at 9:30 and just about got there for a 10:15 appointment. It is also quite a long walk from the parking (even wheelchair) to the entry and then the elevator and another longish walk to the reception. Matt was knackered and I wasn't too spry by the time we got there. The first thing they did was to give me an ecg. Didn't have to wait too long to see the doc. and basically he ended up saying see you in 6 months as all appears to be well.
Headed to the bowling alley and had lunch there. We had pizza. They slice it and freeze it and the pieces we had were basically cheese, no meat. Delicious. I pigged out and had two slices. We never get pizza so it was different. Our new team members were there - no wonder I didn't remember them, they joined the league in December of last year and of course I was still recovering from my hospital stay so never met them. Nice couple, he is from Croatia and knew the coastal areas I had visited a long time ago. Matt decided not to bowl. I had a lousy first game, an excellent second game and a lousy third. The second game was full of strikes and spares. The owner joked that maybe I was a bit rusty. Much to my delight, my average went up by 5 or 6 points.
On the way home I called in at our grocers. I had asked them to save a couple of boxed turkey breasts which are boned, rolled and stuffed. One for Thanksgiving (October 14 here)and one for Christmas. I don't bother with a whole bird any more, not worth it. I've never been that successful cooking them anyway.
Thought this looked quite good.
Banana and Chocolate Cream Pie Parfaits
To make her outstanding deconstructed banana cream pie, pastry chef Michelle Karr-Ueoka, of
Honolulu’s MW Restaurant, layers eggless chocolate pudding with cinnamon-flavored graham cracker crumbs, ice cream, bananas and banana whipped cream.
PUDDING
1/4 cup plus 1 tablespoon cornstarch
1/2 cup sugar
1 Tbs light corn syrup
1/4 tsp kosher salt
1/4 cup plus
2 Tbs unsweetened cocoa powder
1 1/2 oz bittersweet chocolate, finely chopped
1 Tbs unsalted butter
CRUMBS
9 whole graham crackers, coarsely crushed
2 Tbs unsalted butter, melted
2 tsp honey
1/2 tsp ground cinnamon
pinch of kosher salt
BANANA CREAM
1 cup heavy cream
1/3 cup sugar
1/4 cup mashed banana
1/2 vanilla bean, split lengthwise and seeds scraped
2 bananas, peeled and sliced, for serving
1 pint banana or vanilla ice cream, for serving
1. Make the pudding
2. In a small bowl, whisk the cornstarch with 1/2 cup of water. In a medium saucepan, combine the sugar, corn syrup and salt with 1 1/2 cups of water and bring to a boil. Whisk in the cocoa powder, then whisk in the cornstarch slurry and cook until thick, about 1 minute. Remove from the heat and whisk in the chocolate and butter until smooth. Scrape the pudding into a bowl and press a piece of plastic wrap directly on the
3. surface. Let cool, then refrigerate until chilled, about 1 hour.
4. Meanwhile, make the crumbs
5. In a bowl, toss the crushed graham crackers with the butter, honey, cinnamon and salt until evenly moistened.
6. Make the banana cream
7. In a large bowl, using a hand mixer, beat the cream with the sugar, mashed banana and vanilla seeds to stiff peaks.
8. Spoon the pudding into six 8-ounce jars or cups. Top with a sprinkling of the graham cracker crumbs, a layer of sliced bananas and a scoop of ice cream. Garnish the parfaits with a dollop of the banana cream and graham cracker crumbs and serve.
Servings: 6
Source: Food and Wine
Author Notes
Make Ahead The pudding can be refrigerated for 3 days. The crumbs can be stored in an airtight container for 3 days.
Have a great day
Headed to the bowling alley and had lunch there. We had pizza. They slice it and freeze it and the pieces we had were basically cheese, no meat. Delicious. I pigged out and had two slices. We never get pizza so it was different. Our new team members were there - no wonder I didn't remember them, they joined the league in December of last year and of course I was still recovering from my hospital stay so never met them. Nice couple, he is from Croatia and knew the coastal areas I had visited a long time ago. Matt decided not to bowl. I had a lousy first game, an excellent second game and a lousy third. The second game was full of strikes and spares. The owner joked that maybe I was a bit rusty. Much to my delight, my average went up by 5 or 6 points.
On the way home I called in at our grocers. I had asked them to save a couple of boxed turkey breasts which are boned, rolled and stuffed. One for Thanksgiving (October 14 here)and one for Christmas. I don't bother with a whole bird any more, not worth it. I've never been that successful cooking them anyway.
Thought this looked quite good.
Banana and Chocolate Cream Pie Parfaits
To make her outstanding deconstructed banana cream pie, pastry chef Michelle Karr-Ueoka, of
PUDDING
1/4 cup plus 1 tablespoon cornstarch
1/2 cup sugar
1 Tbs light corn syrup
1/4 tsp kosher salt
1/4 cup plus
2 Tbs unsweetened cocoa powder
1 1/2 oz bittersweet chocolate, finely chopped
1 Tbs unsalted butter
CRUMBS
9 whole graham crackers, coarsely crushed
2 Tbs unsalted butter, melted
2 tsp honey
1/2 tsp ground cinnamon
pinch of kosher salt
BANANA CREAM
1 cup heavy cream
1/3 cup sugar
1/4 cup mashed banana
1/2 vanilla bean, split lengthwise and seeds scraped
2 bananas, peeled and sliced, for serving
1 pint banana or vanilla ice cream, for serving
1. Make the pudding
2. In a small bowl, whisk the cornstarch with 1/2 cup of water. In a medium saucepan, combine the sugar, corn syrup and salt with 1 1/2 cups of water and bring to a boil. Whisk in the cocoa powder, then whisk in the cornstarch slurry and cook until thick, about 1 minute. Remove from the heat and whisk in the chocolate and butter until smooth. Scrape the pudding into a bowl and press a piece of plastic wrap directly on the
3. surface. Let cool, then refrigerate until chilled, about 1 hour.
4. Meanwhile, make the crumbs
5. In a bowl, toss the crushed graham crackers with the butter, honey, cinnamon and salt until evenly moistened.
6. Make the banana cream
7. In a large bowl, using a hand mixer, beat the cream with the sugar, mashed banana and vanilla seeds to stiff peaks.
8. Spoon the pudding into six 8-ounce jars or cups. Top with a sprinkling of the graham cracker crumbs, a layer of sliced bananas and a scoop of ice cream. Garnish the parfaits with a dollop of the banana cream and graham cracker crumbs and serve.
Servings: 6
Source: Food and Wine
Author Notes
Make Ahead The pudding can be refrigerated for 3 days. The crumbs can be stored in an airtight container for 3 days.
Have a great day
Hi Jo - glad all's well ... busy here - so a quick check in with you - cheers Hilary
ReplyDeleteThanks Hilary, nice to be busy.
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