Homemade ice cream sandwiches

If you like ice cream sandwiches, and would like to create your own, simply cut the peanut butter marble bars or other bar cookies into the size you'd like and spread softened ice cream between the 2 "bottoms" and freeze until firm. To make them really special roll the edges in frosting, melted chocolate or in red, white and blue, or whatever color sprinkles you like, and freeze until firm. When frozen, place each sandwich in a plastic baggie until serving time. Of course you may also make round sandwiches by using large round cookies instead of bars.

Barbecue preparation

• Always defrost frozen meats completely in the refrigerator or if in a hurry, in the microwave.


• Use a timer to remind you when to check or turn food on the grill.


• Prevent food from sticking to the grid by coating lightly with vegetable oil (use a paper towel dipped in the oil to apply), or use a vegetable cooking spray prior to grilling. Never spray toward an open fire.


• Transfer cooked foods from grill to table using clean utensils and plates. Never place cooked meat onto a plate that was previously used for raw meat.


• Use sugar or tomato-based sauces only during the last 15 to 20 minutes of direct grilling to prevent burning or charring.
  Always use tongs for turning meat. Piercing meat with a fork causes it to lose natural juices.


• Use a meat thermometer to check the doneness of meat near the end of the recommended cooking time. Insert it into the thickest area, being careful not to touch bone or fat.

Staging a last minute picnic

On a recent visit to my son and his family in Michigan, my daughter-in-law, 6 year old granddaughter and I put together a delectable picnic supper in a very short amount of time. Since it was both delicious and enjoyable I thought that I'd share what we did so that you might be inspired to stage your own last minute picnic. We first went to a wonderful Italian grocery/gourmet shop and purchased some cold cuts, cheeses and freshly baked breads. When we got home my daughter-in-law roasted some asparagus and green beans, which she had drizzled with a little balsamic vinegar, olive oil and spices. (She roasted both veggies on the same large cookie sheet so there was very little clean up.) While she did that my granddaughter and I made fruit kabobs for dessert. We cut up chunks of watermelon, mango and pineapple and threaded them on 6" skewers alternately with green grapes and strawberries. We also made a quick and tasty yogurt dip to accompany the kabobs. A bag of potato chips, some mustards, sparkling water and wine were added to the cooler and we were all set. Not only did the adults enjoy their dinner, but it greatly appealed to my granddaughter and her 2½ year old brother as well. Everyone enjoyed being outdoors and there were no dishes to clean or crumbs to vacuum!

Keeping lettuce fresh

Although on occasion I have purchased lettuce in a bag, I prefer buying heads of red leaf, green leaf, Romaine or Boston lettuce and washing and storing it myself. The secret to keeping the lettuce fresh and crisp is to remove the core, wash the leaves and dry them thoroughly. I find that using a salad spinner dries the leaves the best. After the leaves have been spun dry, I wrap them in a piece of paper towel, place in a plastic bag and refrigerate. Lettuce and baby spinach cared for in this manner will remain fresh for several days and often for up to a week.

Versatility of yogurt

Did you know that you can substitute yogurt in recipes calling for buttermilk, sour milk or sour cream? To trim calories and fat, you may use non fat yogurt, however that tends to be quite watery, so you'll probably want to drain it when substituting it for sour cream in dips, breads and cakes. To drain yogurt, line a funnel or coffee filter with a paper filter or cheesecloth and place over a bowl or pitcher. Allow it to drain for several hours, in the refrigerator, until it reaches the consistency that you desire. If, however, you use Greek yogurt, which is thicker than most other yogurt, you won't have to drain it.

All about ginger

If you substitute powdered ginger for fresh ginger root you don't know what you are missing! Fresh ginger enhances both the flavor and fragrance in recipes that call for it. Fresh ginger can be found in the produce department of most supermarkets. Generally you can buy whatever size piece you want by breaking off a piece from a ginger root. To store or preserve the ginger that you are not using immediately, simply place it in a glass jar (I use an empty, clean pint size mayonnaise jar) and cover it with dry sherry and place the jar in the refrigerator. The ginger will remain fresh for up to 6 months. Whenever you need some of the ginger remove a piece from the jar and peel it with a knife. Depending upon what your recipe requires, chop, slice or grate the ginger. My favorite way to grate ginger is to use a microplane.

Maggie's hint

One of my faithful newsletter readers sent in a tip that I think you might enjoy. Maggie K, from Framingham, MA, said that when she “wants a fast coffee cake to bring or serve” she makes the Blueberry Muffin recipe on pg 40 of my cookbook, From Ellie's Kitchen to Yours. However, instead of making muffins, she spreads the batter in a greased 8-inch square baking pan , sprinkles it with a mixture of sugar and cinnamon, as well as some sliced almonds, and bakes it at 400 degrees for 20-25 minutes. I took Maggie’s advice and tried it. The resulting cake was faster to prepare than muffins and not as sweet as a typical cake So if you’re looking for a quick coffee cake you might like to try Maggie’s suggestion and convert your favorite recipe for a dozen muffins into a quick coffee cake.

Thanks Maggie!

How to identify fresh fish

Whole fish should:

• Look shiny


• Have bright clear eyes that are almost protruding


• Have firm and elastic flesh that springs back when gently pressed with a finger

Filets and steaks should:

• Have firm and elastic flesh with fresh cut and moist appearance

All fish should have no fishy or ammonia smell

Ripening Summer fruits and veggies

Many summer fruits, such as peaches, nectarines, and melons, are not ripe when we purchase them. To hasten the ripening process, place them in a paper bag, close the bag and store at room temperature. Once your fruits have adequately ripened, you can halt the process by putting them in the refrigerator.

Garlic info

When I teach, one of the most frequently asked questions is in regards to garlic. People want to know if they can substitute chopped garlic that can be purchased in jars, for fresh garlic. In my estimation, there is absolutely no comparison between the two. Fresh garlic tastes and smells infinitely better. I always use fresh garlic and either chop it with a sharp knife, in a food processor, or with a garlic press.

Garlic should be stored at room temperature, either in a wire or wicker basket, away from direct sunlight.

Whipping cream

• To whip cream for frostings, fillings and decorations, you may use either whipping cream, all purpose cream or heavy cream.
• For best results, be sure to chill a metal bowl, beaters, or the whisk for at least 15 minutes. If, however, you don't have time to chill the bowl, you can immerse it in a larger bowl filled with ice water and proceed as usual.
• Remember to use a bowl that's deep enough, keeping in mind the cream will double in volume when it's whipped.
• Decrease the instances of splattering by gradually increasing the speed of the mixer from low to high.
• A small amount of cream (less than 1 cup) will whip better in a deep narrow bowl than one that's large and wide.
• You'll get more volume from whipped cream if you hold off adding sugar or flavorings like vanilla or liqueurs until the cream has been whipped to soft peaks.
  
  

Keeping red spices fresh

Since the optimun shelf life for most dried spices and herbs is 6 months, you'll probably be happy to hear that this time can be extended for red spices such as chili powder, cayenne pepper and red pepper flakes by keeping them refrigerated.

Capturing egg shells

Since this month many of you will probably be using lots of eggs for cooking and baking, I thought that I’d share an interesting factoid about eggshells with you. Inevitably someone asks me how to get broken pieces of eggshells out of the bowl after they’ve cracked an egg. The best way, in my opinion, is to use another piece of shell to attract the stray piece. One piece of cracked egg shell acts like a magnet and attracts other pieces.