Your Main Baking Ingredient Ice Cream

 It is too hot to bake a cake or pie.What do you do though to celebrate birthdays or just finish a nice family barbecue? You can still have these treats just think cold. Using ice cream as the base for any treat is the perfect way to have your cake or pie and eat it too.

One of the most popular summertime cakes in the US is the Dairy Queen Ice cream cake. Yes, you can buy it at any Dairy Queen however you can make it with your favorite flavors. If you're making the original start with the chocolate layer first. Spread the ice cream into an either eight by three or nine inch cake pan. A springform pan would be your best bet because it will hold the shape more. After filling pop into the freezer for half an hour. The gooey middle section is actually a ganache with corn syrup added. Adding this prevents it form freezing and gives it that classic oozy texture. Freeze for then minutes.Then there is that layer of chocolate crunchies. This can be ground up Oreos or better yet Nabisco Chocolate Wafers. These last  work the best because it's a cleaner layer without the white filling clumping it up.After layering this on, frreze for another half hour. The vanilla layer is added on last and then the whole cake is frozen until firm. Real whipped cream is added on. Add confectioner's sugar to prevent the cream from wilting. Keep in mind you can add any kind of ice cream. Try mint and chocolate or coffee and vanilla for a different flavor. You can also do this with ice cream cupcakes too.

Ice cream pies are an easier make.You can create your own Graham cracker or chocolate wafer crust. This is just griniding up the cracker or wafers and adding four to six tablespoons of melted butter or plant based butter. Press into a pie plate and then put in any ice cream you want. Try a classic vanilla in a Graham cracker crust and topped with sea salt caramel and nuts. You can also use the chocolate wafer crust too. Peach ice cream would also work well in a Graham cracker crust too. Add fresh cut peach slices for extra deliciousness.For a mocchaccino vibe think filling a chocolate crust with coffee ice cream. Serve with a dolllop of hot fudge sauce and a puff of whipped cream. This also works for chocolate chip mint  and strawberry ice cream too. Of course it's sheer heaven with chocolate ice cream too.Add sprinkles, whipped cream or chocolate chips. Crushed toffee on both vanilla and chocolate pies is also a great topping. Keep in mind that that you can also make ice cream tarts too this way.

It's easy to make a cake or pie even though the temps are high. Just use your favorite ice cream as the base. Create a yummy dessert that's a cool, sweet treat.

One Ingredient Different Ways

 Summer time is all about easy cooking and using as few ingredients as possible. Sometimes one food can be used a variety of different ways. It just makes for a simplified kitchen.

French and Italian bread are the perfect examples. They're make for a tasty breakfast with just butter or at lunch as the base of a good sandwich. An easy summer supper is slices of French bread slathered with Brie or Italian bread , with a caprese of sliced tomatoes, mozzarella and basil.The slices are also good drizzled with a hot pepper infused olive oil. Of course you can use the loaves for a chewy and tasty French toast too, ether for brunch or breakfast for dinner They're also wonderful to add to a quick  microwave  bread pudding. A quick dessert is having your favorite jelly or jam on the slices too.(Add butter and you have a really good breakfast).Another versatile ingredient is rice. Brown or white cooks up fast, perfect for these steamy days. Cook up a few cups and then add your choice of veggies and a dressing. What is good about this kind of salad is that you can get creative with it and add everything from tomatoes to even cheddar cubes. Leftover rice can be easily stove top cooked into a rice pudding for an easy dessert.Just make sure you have enogh left over to so this.

The tomato is another one of those versatile ingredients. It's absolutely perfect on its' own with just a bit of sea salt sprinkled on. Add some torn Italian bread, basil, garlic and olive oil and you have the Neopolitan bread salad, panzanella. Some add balsamic vinegar and cheese to this but it's up to you. It's an easy side dish or a great Sunday lunch idea. Of course tomatoes are perfect for sauce, Since it's summer think a no cook salsa cruda. This is a mix of sliced tomatoes, chiffonaded basil and minced garlic marinated for a few hours in olive oil. It's then poured over the cooked pasta of your choice. The pasta's  cooks it up while a cup of the pasta water thickens it into a light sauce. It's so easy and delicious to make especially with vine ripes , fresh from the garden.Any fruit tends to fall into this catagory as well. For the summer, berries are versatile. Use strawberries and blueberries to sweeten up a vinaigrette or as part of a salad. For dessert , layer them with ice cream, or pound cake along with whipped cream as a parfait. Chop them up and add them to pancakes or waffles. Layer them on bagels along with cream cheese, or blend them into the cream cheese for a tasty , sweet spread.

One ingredient - so many different ways. This is the way to cook and eat during the summer. It makes for a simplfied kitchen and less time shopping.

A Healthier Rice Pudding

Can you have a healthier dessert? Yes, if it's rice pudding. there's a way to make it not only good tasting but good for you.

I decided to make a healthy version with the left over brown rice I used to make a summer rice salad.

It was about a cup and a half left, perfect for a smaller version of the dessert. The recipe is from Food.com and I added some tweaks to it.

The recipe calls for two to three cups of soy milk I used almond which is thinner and produces a soupy pudding.

It was then boiling for twenty minutes with occassional stirring. The flame was lowered and then simmering for another fifteen

It calls for a quarter of sweetener like agave or maple syrup. Maple syrup works best here giving the pudding an earthier flavor. I had to up it by another quarter cup to give it the right amount of sweetness.

A tablespoon of vanilla and a teaspoon and a half og vanilla were added for flavor.

What's rice pudding without the raisins? I added about a cup (and then more when it was ready for the fridge). You could add chocolate chips - nextt time - along with craisins, dried cranberries and almonds.

This is the finished product. it was a little too soupy , turning out more like a congee.It still had the classic rice pudding taste. I'm hopening it will thicken in the fridge. Yet it was tasty and healthier than the traditional version.

Rice pudding allows you to make a healthier version. Try this one for a good for you treat. Enjoy it this easy and fun recipe.

Good Beach Treats

 This is beach season, n dougt about it. It's a fun time, being out in sun and sea air. The last somehow creates an appetite and that means satsisfying . Time to bring the cooler full of cool drinks and good food.

Regular contributir, cookbook author and actor Naz Deravian wrote about the perfect beach picnic in yesterday's New York Times Food section.It all starts with the right cooler. Choose one with a large insulated interior.Lauren Rivard, founder of the Picnic Collective , a picnic catering company out of Costa Mesa, California strongly suggests avoiding coolers with multiple compartments like those soft collapsable coolers with various sleeves and pockets. These take up space. As far as the containers for sandwiches, dips and treats, use  lightweight , reusable containers that fit into your cooler. (Any store has these) DO NOT use glass ones. These are heavy and not safe to use outdoors. Remember to place the heavier, perishable items at the bottm, then slip in the smaller rounder shaped ones like cans and thermoses in mooks and crannies. TO keep the cooler from loosing its' cool,Alanna O'Neil a photographer on Maui and the author of "The Art Of Picnics: Seasonal Outdoor entertaining." recommneds freezing all your water , sodas and juices the night before. This knot only chills what's on top of them but creates a nice even base. They also melt less quicker than ice cubes.

What foods should go into the cooler? Beach proof ones.Think sturdy foods that can stand hours outside without getting soggy.wrap sandwiches in parchment paper and then place in baggies to reduce condensation. Ms. Deravian gives two recipes. One is for am artichoke and olive farro salad. The recipe calls for farro,a hearty grain which travels well. It has marinated artichokes and olives along with crumbled feta and red onions. You could add chopped bell peppers and halved grape tomatoes too. You can sub in orzo too or make a tasty orzo - veggie salad with tomatoes and broccoli florets. There is also a ranch dip, perfect with those bags of potato chips or chilled crudiutes. It's made with full fat Greek yogurt,garlic, dill and chives along with Kosher salt. A tablespoon of lemon juice gives it zing. What about dessert? Think chill grapes, watermelon and pineapple chunks.  Ms Rivard recommneds adding a  thermos of chilled coffee or tea in an insulated flask for a pick me up along with those indiviually wrapped RIce Krispie treats for a sugar rush. These can be bought or homemade.

It's beach weather . Head to it with a cooler of good food and chill drinks.It's perfect for enjoying the sea and sand.

Hot Dogs Dragged Through The Garden

 Chicago is a foodie town. It has deep dish pizzas and hearty steaks. It's also known for its' Dogs dragged through the garden"> This is a filling take on America;'s much loved quick meal. There's also a right and wrong way to eat this treat.

Regular contributor and chef Eric KIm wrote about this CHicago specialty in today's New York Times Wednesday Food section. What is a dragged throught the garden hot dog? You start with the bun.It has to be a poppy seed one stuffed with an all beef weiner. Chopped onion and sweet pickle relish are piled on.There are also  pickle spear and chopped tomatoes. Soirt peppers , a kind of pickled pepper is added to the bun. Then there's that squiggle of mustard and mustard only. Heaven forbid there should be ketchup. Kids are allowed to put some on it but many stands and restaurants refuse to add it to the hot dog.The whole thing  represents a love that connects all CHicagoans of all ages sexes and backgrounds.The only difference is who makes the best. Everyone  has a favorite spot. What makes any garden dog taste good is the hot dog itself.Many of the eateries use the ones made from localcompany Vienna Beef founded in 1893 by Emil Reichek and Samuel Ladany, immigrants from the former Austro -Hungarian empire. Their brand has more snap when boiled (they are never char grilled - which would give the whole sandwich a more interesting taste).According to Vienna Beef, senior vice president , Tom McGlade, there are more hot dog stands in the Chicago area than there are Wendy's McDOnald's and Burger King.

Chef Kim give the recipe for them . You can use vegan ones (which is what KIm Basile who runs Kim and Carlos'  carts sell outside the Shedd Aquarium and Filed Museum) if you want to skip the meat part.Chef. Kim cooks both the buns and dogs in butter - which is my game plan. It gives beef and vegan ones that nice crispy exterior. As far as the buns, I may use potato buns or Italian rolls which can also stand up to those veggies. There are no specific kind of tomatoes suggested but sliced vine ripes can give that added touch of sweetness.Place these on one side of the dog, The pickle spear goes on the other. Then add the sweet pickle relish and chopped onions. If the chopped onions are a bit strong then think about just a dusting of onion powder. It called for pickled or sports peppers for a truly authentic flavor. I think these may be too tart and may omit them. As for the mustard it's the yellow kind. Adding a squiggle of  Dijon mustard instead probably wouldn't hurt it.  Celery salt is also sprinkled on top too. Most Chicago eateries serve a generous side of fries but plain potato chips would also work too.

A dragged through the garden hot dog is perfect for a summer's meals. It's the best of Chicago. It's also has the best of flavor.

A Salute To The Choco Taco

 Lovers of frosty treats may be sad this week. The Choco, Taco, the classic summer ice cream is no longer going to be made.fans are desolute about this demise of this mix of chocolate, muts and crunch,

For those who don't know what this is, it's a waffle cone in the shape of a taco , filled with fudge swirl ice cream. The tacos' edges are dipped in chocolate and topped with peanuts.It was invented by Alan Drazen in 1983.It was even sold at - where else - Taco Bell to commerate its' parent company 's Klondike 's centennial.Itn was first sold through ice cream trucks and became a beloved part of Gen X and Millenials' childhoods.Choco Taco was unusual because most ice cream treats are eaten in stages. The coating goes first followed by the ice cream and then the cone. Not so with the Choco Taco. Every bite contained each of those.It garnered a massive number of fans including Reddit founder and Serena Williams' husband Alexis Ohanian who offered to keep the snack still going. You would think the other ice cream giant, Blue Bunny would step in and create their own version of this but Klondike who also produces those yummy ice cream sandwiches and bars may have the patent. This means no copies or variations by rival companies.

Don't despait though! You can easily make Choco Tacos at home. It's just taking waffle cones and heating themfor eighteen seconds in the microwave.  Wrap them up in a damp cloth and then shape into a taco shell when they come out fo the microwave. Allow it to cool and harden. Fill the tacos with fudge ripple ice cream to imitate the orgiinal recipe.Melt chocolate melting discs in microwave for thirty seconds. Stir and repeat until all the discs are smooth. Carefully spoon this over the tacos tops and then sprinkle on chopped peanuts. Return to freezer to harden. I realize that this recipe can have a lot of variations. For starters, why just have the fudge ripple? You can fill the tacos with any kind of ice cream. You can add in chopped berries , or flaked coconut for a fruity twist. Some nuts can also be tossed in for crunch. Skip the chcocolate and peanuts on top. Add a small bit of hot fudge  caramel or strawberry sauce. The tacos can be topped with wet walmuts or a layer of maraschino cherries instead of the peanuts. Of course sprinkles add a whole new level of fun and these would be perfect at any summer party.

There may be a movement to save this classic treat. Choco Tacos are a big part of the American landscape. Enjoy them and all their icy goodness.

Hook And Reel Seafood In Your Neighborhood

 Usually you have to head to the shore if you want good seafood. yet thanks to Hook and Reel , that's notnecessary. This seafood restaurant offers a wide array of different seafood. You don't have todrive an hour for lobster or shrimp.

I visited my local one in elmwood park new Jersey the other day. I've seen their flyerss in my local ValPack and wondered about it and the menu. It looked interesting and was much closer than those places down at the Jersey shore. It's roots are Cajun so there re boils and some fiery spices. There is also the raw bar which offers blue point oysters , perfect for a hot summer's night.The appetizers are varied. We ordered the hushpuppies and garlic bread sticks. These came with cups of melted butter for dipping. They were crunchy and flavorful. The next time it's a definite order of the crab bites which are miniature crab cakes along with breaded chicken wings.(yes, they have them along iwth wings for a main course). There are also crabmeat fries (another must try) and coconut shrimp. There are also steamed oysters that come with a choice of sauces and fried calamari. The mozzarella sticks  are another must try. As for the main courses. There's are also soup and salad. Hook and Reel onlyu serves new england style clam chowder and lobster biaque for the soups. I had theclam chowder. It had a tangy taste, sort of like a warmed Ranch dressing, but rich with potatoes and large chunks of clam. Next time I'll have the lobster bisque. There are different salads from a simple Caesar to salads topped with chicken, shrimp or crab.

Hook and Reel are famously known for their boils. These are any kind of seafood , from something as big as a whole lobster or crab legs to calimari and crawfish. It';s then picking the sauce from  the dry rub Old Bay toCajun and garlic. Ther'es even a Hook and Reel Special blend that mixes fiery hot chili powder with fresh garlic, lemon pepper and herbs and spices. Then ther'es the heat, You can pick mild, spicy and fire. The whole things comes in a big plastic bag where' it's shaken at your table. It sort of looks like a popped Jiffy Pop  foil container in a giant pie pan. Diners are given elbow length plastic gloves to eatt this .It's a wild look for a  fun seafood festival. There are sides too, with corn on the cob and potatoes. There are mini boils (another must try on the next visit) of  half a pound of shrimp, black mussels or snow crab legs.  These too come with corn and potatoes.Their baskets are also filling with a choice of fried chicken, catfish ,oysters and flounder. For more lux there are baskets of fried jumbo shrimp and lobster tail. Po'Boy lovers will appreciate their mega big sandwiches. A cat fish po boy can feed too and it even comes with a generous side of sweet ptoat fries ro sou[p. There are also sliders and even a pasta dish chock full of shrimp and mussels. There's also a kids menu and a wide variety of alcoholic drinks to choose from. Unfortunately there are no desserts.

Try Hook and Reel for a tasty seafood dinner without heading to the shore. They have a wide variety of differnet seafood plush chicken that make for the perfect summer dinner. Try them for a fun night out.