What Ice Are You

 Believe it or not there are people who don't like ice cream. What do they do when the temps get hot and sticky? Turn to the refreshing alternative of ices and slushes. They're a breath of chilly air on a stifling day.

What are ices exactly? Flavored frozen water that can be served a variety of ways. There is Italian ice which is derives from the centuries old recipe of granita. Granita is also an easy make. This Sicilian treat which first came to Philadelphia in the early 1900's is an easy make. It's pureeing any kind of fruit and freezing it with water. After it pouring it into a shallow pan (an ice cube tray is perfect) .It's flaked with a fork for about two to three times before a final freeze of four hours. A great summer dessert is coffee granita served with a puddle of chocolate syrup and whipped cream. You usually have to make this at home because it's rarely served in ice cream shops and restaurants. Italian ice , however is popular. Thanks to chains like Ritas' there's all sorts of flavors. They have everything from fruit to soda flavored ices along with mixing the ices with gelato and regular ice cream. Italian ice is also called water ice in South Jersey and Philadelphia.Family owned chaine like Strollo's at the Jersey shore offers fruits, root bear and cappuccino flavors. These are more refreshing than a scoop of ice cream. You don't feel as thirsty as you do after eating a cone.

Many people love a sorbet. This is also a water ice. Many people confuse it with sherbet which has either milk or cream in it. Sorbet is another easy make at home.It's a combination of sugar and pureed fruit.There's always a lot of sugar used, about three quarters of a cup to create a creamy texture. Lemon or lime juice is added to counterbalance all the sweetness. Many people practically live on  Slurpee's, Icees and slushies during these hot days. Slurpee's have been around since 1966 and are popular throughout the world. They're an easy ice fix if you want something fizzy and cool. The same goes for Icee's which has such unusual flavors like Mermaid and Sugar Plum( all are fruit based). Again these are a great sip when you don't want ice cream. The problem with these however is that you have to go out on a hot day or night. You could easily create something at home thanks to Zoku slush maker. This is a long metal cup that's chilled in the freezer and then placed in an outer cup. Any kind of regular soda can be poured into it for a tasty slushie. The soda cannot be diet nor can you use seltzer. These don't freeze will and you'll wind up with a big chunk of ice.

There are so many different types of ices out there. They're all refreshing and cooling.They're perfect during these hot ,, sticky days.

The Times Two Tomato Salad

 It's summer and that means a good pasta salad. One that's interesting and a different spin on the classic recipe is Ali Slagle's two tomato salad published Wednesday in the New York Times Food section.it's combining pasta and the fruit of the season into something new.

The recipe intrigued me so i wanted to give ti a try. I added my own spin. Ms. Slagle suggests a "long" pasta like linguine or fusilli. I like a short ,nubby pasta for my salad. I chose

These cooked up nicely and when cooked provided a tasty little bite.

The next step is combining coarsely chopped  vine ripened tomatoes (I used five )

.These are mixed with cut sun dried tomatoes. Ms. Slagle uses the kind packed in oil.I added my own oil as the cut sun dried tomatoes had to be cooked.

This should be sauteed in oil and garlic however I had no desire of more cooking in a hot kitchen. I went the microwave way. The tomatoes was liberally doused with oil and garlic powder before they were cooked.

The tomatoes were  microwaved for three minutes and then mixed with the other tomatoes and pasta.

I made this in the early afternoon. Right before serving I added a cup of shredded basil as required. However the recipe also called for adding nuts like almonds or pine nuts. I thought it should have a Neopolitan bread salad vibe so I added crunchy croutons.

They're just as crunchy as nuts and give the entire salad a fun texture. These are added individually.

The basil also adds to it,These are the leaves I just picked from my garden and they cut the acidity with their fresh greenness.

My version was a pretty good  take. I liked the amalgam of textures along with the married flavor of the two tomatoes. The croutons gave it crunch but also the taste of the bread salad. You could add some vinegar but there's really no need.It was just perfect as is.

This is the perfect salad for the holiday and the rest of the summer. It's a nice change up from the usual pasta based ones. It's cool, tasty and easy to make - perfect for a hot sweltery day.

Good Fourth of July Recipes

 What makes a good holiday? Its' recipes. For the Fourth of July,  its' ones that reflect the American culinary landscape that's ever changing. It's combining them with the produce of the season to create tasty summer dishes.

Regular contributor  and senior editor Genevieve Ko  gave an excellent array of good recipes in yesterday's New York Times Wednesday Food section.what is great about this is that it reflects the rich multi ethnicity of this country. You could easily start with the Puerto Rican churrasco. This one from Von Diaz requires skirt steaks first marinated in a mix of garlic clove, oregano, white vinegar and olive oil.Adobo seasoning is added to this for more flavor. The meat can settle in this from ten minutes to overnight.  The marinade is then shaken off right before grilling fro two to three minutes.  Since it is a thicker cut it will need to be flipped a few times for even cooking.The sauce also called wasakaka is a mix of fresh parsley, cilantro and oregano leaves ground into a thin paste. Adobo seasoning and garlic is also added to this .You can use a mortar and pestle or a food processor for this. what can go with this ? A double tomato salad (which I will be making tomorrow) is the perfect foil. It's a cool mix of fresh and sun dried toamatoes. Since' it's a barbecue side there is pasta added., preferably long and twirly ones. Torn mint, basil or arugula  are also added along with  raw pine nuts, hazelnuts walnuts or almonds for crunch.

What would be the best Fourth of July dessert? Ms Ko recommends Kim Severson's decade old peach cobbler recipe. Years ago Ms. Severson , another Food section contributor took well regarded cookbook author, Edna Lewis.s one . The crust has two(!) sticks of butter in it mixed with three cups of sifted all purpose flour. There is still lard or vegetable shortening added but only a tablespoon. It should be frozen first and then cut into small pieces.There's also sugar added too. The filling has eight cups of peaches mixed with, four tablespoons of it along with freshly grated nutmeg, sugar and salt.  This is placed between the rolled out dough, cut into discs.  Four tablespoons of butter is cur up and placed on the filling before the top is slid on.Seal the edges to create a crust and slice in a few slits to let the steam out. Bake for fifteen minutes at 425 degrees Farenheit. You could gild the lily by serving it with . whipped cream or vanilla ice cream .It's still good on it's own.

The Fourth of July should reflect all of the US. Start with the Puerto Rican churrasco and Italian influenced tomato salad. Finish with the all American peach cobbler for a true American holiday.

Taiwanese Chicken Reimagined

 One of the best street foods to come out of Taiwan is their yan su ji, popcorn chicken spiced and deep fried. Thanks to Taiwanese immigrants and their kids , the dish is being reimagined and introduced to American audiences. It's a tasty take on fried chicken , full of crunch and flavor.

Winner of the James Beard food writing award and author of The Food Of Taiwan, Recipes from A Beautiful Island,(Houghton Mifflin Publishing 2015) Cathy Erway wrote about it in today's New York Times Food section.The chicken dish is  in demand as it completes with American  and Korean fried chicken chains, the last being  popular on colleges campuses. Yan su ji also rivals the Indian fried chicken sandwich  which has it's own fan base, especially in New York City. There is also an interest in Taiwanese cooking right now with Americans curious about the island's flavors and cooking techniques. Many Taiwanese American chefs are putting their own spin on it. The chicken is being tucked into sandwiches and steamed buns, .It's served atop white bread smothered in pickles or drenched in different American regional sauces, reflecting the chefs' upbringing.David Kuo of Little Fatty's in Los Angeles has changed it up completely. He used cut quail pieces , topped with fried basil and served with a spicy mayo. There are bones for crunching on too.

Most chefs, though stick with their family's recipe. Alvin Sun of Atlanta Georgia's Java Saga uses his mother and kitchen collaborator Amy Lee's one  It is  also well guarded and a secret. Surprisingly it's not one handed down for generations. The idea began in the 1970's at  night markets around the time TKK Taiwanese Chicken was created. It was based on American chicken joints  and offered those pieces alon g with deep fried cutlets called da ji pai which is also gaining in popularity here.Families, especially kids picked up on it. Some chefs are updating it as is Erik Bruner-Yang  who is half Taiwanese He adds fish sauce and serves it on toast points, an homage to the restaurant ]s former neighbor the seafood place  Horace and Dickie's, Katie Liu Sung makes not only popcorn chicken but the Taiwanese fried style on a bun with pickles at her place Chewology in Kansas City Missouri She learned the frying technique from working at the Texas chain Church's which was also in Taiwan. Both recipes benefit from it. Ms. Erway also includes her recipe for it, You will have to buy tapioca flour for it to give the pieces that classic crunch along with Chinese five spice powder.

Yan su ji is gaining in popularity and with good reason.It's a tasty, addictive bite full of flavor and crunch. It's good homemade or from a restaurant.

Planning The Holiday

 July Fourth is less than a week away and it's time to start planning your party. Do you want a full out barbecue or something more subtle? Think and plan about what you should buy .

Most people will go for hot dogs and hamburgers. This is classic and the easiest barbecue fare. You can change it up a bit by creating your own hamburgers. This is a simple mix of chopped beef and onions. This gives the patties a McDonald's vibe. You could add a drop of Worcester sauce for a more unami flavor. Keep in mind that these homemade burgers can be as thick or thin as you want. Vegan is another way to go. Beyond Burgers offers a tasty variation to the real thing. These are great grilled and guests can  have fun piling all sorts of fixings on them. Plant based hot dogs like the ones Field offers are another fun addition. These taste even better than the real thing. They're just good with a splash of barbecue sauce on a toasted bun. If you're going the traditional July 4th route remember to have both potato and macaroni salads. An easy potato salad can be made with canned potatoes , mayo and chopped celery. Add capers for taste and saltiness.Macaroni salads can be made with either mayo or a vinaigrette dressing. The last isn't as intense or as gloppy as the first. Use a  simple olive oil and red wine vinegar mix to let the pasta and veggies shine through. Finish the meal with slices of icy cold watermelon or s'mores.

You could  also have a more sublime celebration. Think a summer picnic in the backyard. A cold roasted chicken is always a nice touch , especially if it's served with a simple salad. This last could be a mixed greens and cherry tomatoes or sliced beefsteaks and red onions. Extras can be a sliced baguette to make a sandwich with the chicken along with a bowl of green and black olives. A simple ice box cake would be the perfect dessert. Think a pound cake layered with blackberries and whipped cream served with iced coffee. Grilled London Broil is another idea that would work well.It cooks up well on the grill and is even good cold. The perfect side is tomato salad, with different kind of tomatoes dressed in a spicy oil and vinegar mix.  You could also serve a green bean salad with this along with a chickpea one. These two can also be blended together  for a tasty new combo.As for dessert think a chocolate wafer log. This is taking Nabisco's classic wafers and mortaring them with Cool Whip or if you're ambitious homemade whipped cream. Decorate with shaved dark chocolate.

It's your party . Decide what you want. It could be an exuberant celebration or a sublime gathering. Just make it tasty and fun.

Sweet Summer Treats

 What's a good way t  end a summer meal or  offer relief a hot day? Try a summer treat.It could be homemade ice cream or an ice box cake. These help when those days get sweltering and sticky.

Homemade ice cream is actually a simple male. You don't even need an ice cream maker. One that's been on my radar is Melissa Clark's vegan peanut butter. It's cooking creamy peanut butter with simmered maple syrup and unsweetened oat milk creamer. The last is what gives it body and that plush creamy mouth feel. Ms. Clark adds vanilla and sea salt too. I'm leaning towards adding a handful of dark chocolate chips too for Reese's Peanut Butter cup vibe. It's then pureed with an immersion blender and then put into a pan Freeze for four  to six hours before serving. I can see making a sundae with this,  chocolate syrup and vegan whipped cream. If you're still going the vegan route, then try the ice cream made with just frozen bananas. This is a ridiculously simple recipe that just uses four or five of the fruit. The slices are frozen overnight and then whiled in a blender. The result is a creamy treat that can be jazzed up with chocolate sauce,and sprinkles.Another cook treat is an old fashioned egg cream.This is a blend of any kind of milk with chocolate syrup. Seltzer is added for fizz and froth. Serve this in a tall glass with a straw.It's just a refreshing treat on a hot day.

People still love cake during these blazing months and one of the best is the icebox cake. Everyone grew up on the Nabisco chocolate wafer one that has the wafers mortared together with either freshly whipped cream or Cool Whip. There are some variations on this with home chefs adding mint flavoring to the cream or sprinkling the log with shaved chocolate. Slices can be served with sliced strawberries for a fancier look. You could also create a strawberry one that has the berries layered with graham crackers and a mix of whipped cream, powdered sugar and cream cheese. Sub in chocolate graham crackers for a slightly more decadent treat. You could also layer the chocolate graham crackers with ganache and whipped cream. Sub in marshmallow for the cream and you have a s'mores cake (remember to lightly toast it with a small blow torch).Frozen pound cake makes another excellent base for this type of treat. It can be sliced lengthwise into layers and stuffed with summer fruit like blueberries,blackberries or peaches.Whipped cream is also added.

There's nothing like a sweet treat to perk you up during a heat wave. It could be homemade ice cream, an egg cream or an icebox cake. They're all perfect for a blistering summer day.

A Summer Dinner Al Fresco

 With everything happening it's just nice to have a quiet dinner home. Nothing can be better than having it outdoors in the backyard.It can be a simple put together of a few ingredients or a bit more elaborate. it's a chance to enjoy fresh air and good food.

Think fresh since it's summer. A simple meal could be burrata and sliced Roma tomatoes with a drizzle of olive oil and balsamic vinegar(you can sub in red wine vinegar if the other is too strong) Add fresh basil leaves and serve with a good red wine. Burrata can be had at any Italian deli or you can make it yourself.It's simply cream cooked with mozzarella curds and then put into a cooked and salted mozzarella skin. It's pricked with a fork when served and all that creamy goodness comes out to mingle with the oil and vinegar.  You could also create a simple charcuterie platter ,perfect for a warm evening. Have everyone's favorites like Genoa salami and ham along with mortadella and prosciutto. If it's just two people have a small  baguette. If it's a family or friends over then have a bigger loaf along with two or three different kinds of crackers. Add Brie or any other favorite cheese like Gruyere for a couple or more for a group. Include grapes, plums and pistachios to round it out.

If you're ambitious cook but make it simple.Pasta can be wonderful eaten out of doors. Think a quick sauce such as burst tomatoes.It s smashing cherry or grape tomatoes in a saute of butter oil and garlic. The tomatoes' juice mix with the oil and blend into this wonderful sweet and fresh taste. Serve it over any kind of pasta. You can even buy pre-cooked pasta and eliminate the need for boiling it. Another easy summery sauce is salsa cruda or raw sauce.Combine sliced cherry tomatoes with red onions and chiffonaded (cut into thin strips) basil. This is made about half an hour before the pasta is boiled and left to sit on the counter. It's the heat from the cooked pasta that cooks it. Serve this with large slices of Italian bread to mop up the sauce. Of course you can fire up the grill. Leave the burgers and dogs for the family barbecue. Think about grilling marinated chicken breasts or steak. Both can benefit from a lemon olive oil marinade. Add some veggies to grill with this for a lovely meal outdoors. You could also use the grill for cooking salon too, for a lighter supper.Create packet meals where you place the meats and vegetables in a foil packet to be cooked on the barbecue grate. Have iced white wine  with this.

Happiness is a meal eaten al fresco. Make it as simple or as elaborate as you want. Enjoy the evening breezes and setting sun with great food and drink.