Gastronomy: Top Chef’s Top Banana (Fritter)

The MCMs have been a long-time fan of Bravo’s Top Chef. Although this season took off with a slower-than-usual start, Ed Cotton’s banana fritter creation finally made us excited to try a Season 7 recipe at home. The perfect blend of sweet and spicy, this Asian-inspired delicacy is as easy to impress your guests as it is to make. Serve it with a dollop of coconut ice cream or simply dusted with some powdered sugar for the perfect ending to an evening with family or friends.

Ed Cotton’s Banana Fritters

1 c flour
1 T sesame seeds
½ t baking powder
1 ½ T sugar
½ t salt
½ T honey
1 egg
1 c beer
Chili paste or sauce
Sugar/cinnamon blend (2 parts sugar to 1 part cinnamon; just enough to dust fritters)
Powdered sugar
4 c vegetable oil
Bananas

In mixing bowl, hand mix the first 5 dry ingredients. Once blended, add honey, egg, and beer; mix until the dry ingredients are incorporated. Do not over-mix batter; set aside.

In a 2 quart sauce pan, add vegetable oil and begin to heat over high heat. While oil is heating, peel bananas and cut into 1 ½ - 2 inch rounds. Brush each round with a thin-layer of chili paste. (Plan on serving 2-3 fritters per person.)

Once oil is heated to 350 degrees, dip chili-covered banana rounds, one at a time, into batter and drop gently into oil; repeat. After 1 - 2 minutes or until golden brown, remove each banana fritter from oil using a slotted spoon. Drain on a paper towel-covered plate to remove excess oil.

While fritters are still warm, roll in the cinnamon-sugar mixture, dust with powdered sugar, and serve immediately. The lightly crisp outside married to the tender, heat-kissed inside is a taste sensation truly worthy of top chef.

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Gastronomy: Luscious, No-Brainer Brownies

I have previously blogged about my loathing of baking and my love of cooking. Precision and time consumption are not only against my nature, but also my lifestyle. Having a small child, our home on Friday nights is often filled with neighbors and friends who have small children as well. As a result, I am always left scrambling for a dessert option that is easy and the little ones will enjoy as a special treat. This usually means that I stop at my local, corner bakery, Dinkel’s, and pick-up cupcakes or cookies.

When I tire of the bakery pick-up, however, the other Mod City Mom has a fab recipe for brownies that has become a staple in our house (it has been in use so long, that she can’t remember where she first found it). They are everything that you would expect a good brownie to be—rich, chocolate flavor, velvety texture, and perfectly decadent. And they are what our mom would call a "no-brainer"—perfect for the active mom who doesn’t like to bake. These brownies are easier than a box mix—the only difference is the rich taste. All you need is six simple ingredients and thirty minutes (seriously).

Luscious Brownies

2 c sugar
1 c unsweetened cocoa powder
1 c unsalted butter, melted
4 large eggs
1½ c flour
2 t vanilla

Preheat oven to 350 degrees. Grease and flour a 9x13 inch baking pan. In a large bowl, combine the sugar, cocoa powder, butter, and stir. Add the eggs, one at a time, stirring only until blended. Add the flour and vanilla. Stir until all the ingredients are blended. DO NOT OVERMIX. Transfer to pan and shake to even out. Bake in the top half of the oven for 20 minutes, until the center if firm to the touch.

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