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Posted on » by Dana & Nancy » Theme:

Pizzelle Ice Cream Sandwiches

From foodnetwork.com
Giada De Laurentiis, Everyday Italian

Ingredients

Pizzelles:
1/3 cup sugar
2 large egg whites
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 tablespoons butter, melted
1/3 cup all-purpose flour

Ice Cream Sandwiches:
3/4 cup chocolate-hazelnut spread (such as Nutella)
1 pint good-quality ice cream or gelato, such as espresso, vanilla, chocolate
Powdered sugar, for dusting

Directions:
To make the pizzelles: Preheat the pizzelle iron to medium-high heat. Whisk the sugar, egg whites, vanilla, and salt in a large bowl to blend. Whisk in 2 tablespoons of butter. Add the flour and whisk just until blended.

Brush the pizzelle cooking surfaces with some of the remaining melted butter. Spoon 1 tablespoon of batter in the center of the pizzelle iron. Close the iron and cook until deep golden, about 3 minutes. Transfer the pizzelles to a cooling rack. Cool completely. Trim off any excess pizzelle along the edges. Store the pizzelles airtight at room temperature.

To make the ice cream sandwiches: Gently spread the chocolate-hazelnut spread over 1 side of 12 pizzelles. Cut the ice cream carton to remove the ice cream from the carton in one piece. Starting at the widest end of the piece of ice cream, cut the ice cream crosswise into 1/2-inch-thick rounds. Place 1 slice of ice cream atop each coated pizzelle. (Alternately, the ice cream can be scooped atop the pizzelle.) Top each with a second pizzelle, pressing gently to adhere. Arrange the sandwiches on a baking sheet and freeze until firm. (Can be made 2 days ahead. Store airtight and keep frozen,)

Dust the ice cream sandwiches with powdered sugar and serve.

Cook’s Note: If the ice cream sandwiches are eaten immediately, the pizzelles will be crisp. However, if the sandwiches freeze overnight, the pizzelles will soften just enough to allow the sandwiches to be cut into wedges, if desired.

Posted on » by Dana & Nancy » Theme:

Fresh Corn Salad

Recipe courtesy of foodnetwork.com
Barefoot Contessa

Ingredients:
5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

Directions:
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Posted on » by Michael » Theme:

Marinated Zucchini Salad With Chipoltes

Zoe Zucchini
Marinated Zucchini Salad With Chipoltes
This is what I made with my giant Zucchini – I’ve ,made it before and, as it has been in the past, it was very good.

  • 2 medium zucchini
  • 1/2 tsp. salt
  • 5 Tbsp white vinegar
  • 1 clove garlic, minced
  • 1/4 tsp. oregano
  • 1/2 c. olive oil
  • 1 cup garbanzo beans, drained
  • 3 green onions, sliced
  • 1/2 cup sliced ripe olives
  • 1 ripe avocado, cut into 1/2″ cubes
  • 1 chipotle in adobo sauce, minced
  • 3 Tbsp grated Romano cheese or 1/2 cup freshly grated Parmesan cheese
  • 1 head Boston lettuce, cored, separated into leaves
  1. Cut zucchini in half lengthwise, and slice 1/4″ thick, crosswise. Place slices in bowl and toss with salt. Spread out on several thicknesses of paper towels to drain for 30 minutes. Pat dry
  2. Combine vinegar, garlic, and oregano. Gradually whisk in oil. Add zucchini, onions, beans, and olives.
  3. Refrigerate, covered, at least 30 min. and up to 4 hrs.
  4. Just before serving, add avocado, chipotle and cheese; toss to mix. Serve over bed of lettuce.
  5. Refrigerate several hours or overnight before serving.