Emeril Lagasse

By: Molly Patrone

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Bio

Emeril Lagasse was born in Massachusetts and he is a pretty successful man. His first success was in 1990 when he opened his first restaurant called, Emeril's

Even though he went to music school, he later went to Johnson and Wales University for culinary. Another success is he established The Emeril Lagasse Foundation to support children's programs. He is famous for making Cajun and Creole style foods and his famous saying "Bam!"

Emeril is probably one of many successful chefs, I mean who do you know that owns 13 restaurants in New Orleans?

Fun Facts

-His first cooking show was called, How to Boil Water in 1993

-He's a talented musician, turned down New England Conservatory of Music to pay for cooking school

-He washed dishes and in a bakery when he was 10 years old

Emeril BAM!!!

Famous Banana Cream Pie Recipe

Ingredients
For custard filling:
5 large egg yolks
1/4 cup cornstarch
3 to 3 1/2 cups heavy cream
2 cups sugar
1 vanilla bean, split and scraped

For pie crust:
3 cups graham cracker crumbs
1/2 cup sugar
1/2 ripe banana, mashed
1/4 pound (1 stick) unsalted butter, melted
3 pounds bananas, cut crosswise into 1/2 inch slices
For drizzled toppings:
3/4 cup caramel sauce, recipe follows
1 cup chocolate sauce, recipe follows
For whipped cream topping:
2 cups heavy cream whipped to stiff peaks
1/2 teaspoon pure vanilla extract
2 teaspoons granulated sugar

In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.

Combine the half-and-half and butter in a small, heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paperlike skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth.

Remove from the heat and let cool.

The sauce can be kept refrigerated for several days, but must be returned to room temperature before serving.

Yield: about 1 1/2 cups

Preheat oven to 350 degrees.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-banana-cream-pie-recipe.html?oc=linkback