Author: Dana & Nancy

Dana & Nancy are part of a food-loving family of four living in northern Westchester County, New York.
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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.

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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.

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Summer Vegetable Pasta

Summer Vegetable Pasta

I just used the zucchini that Michael gave us tonight in this recipe. I chopped the zucchini into smaller pieces because rings would obviously have been too large! Overall, I’d give it 3 stars. Just average for me.
Everyday With Rachel Ray, June/July 2009

4 Servings
Prep 20 min
Cook 25 min

Ingredients:
1 pound corkscrew pasta, such as rotini
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
1/2 cup Italian-style breadcrumbs
3 zucchini (about 1 pound), thinly sliced
4 ears corn, kernels scraped off
6 ounces Swiss cheese, shredded
Salt and pepper
1/4 cup finely chopped fresh basil

Directions:
1.In a large pot of boiling, salted water, cook the pasta until al dente.Drain, reserving 1 cup of the pasta cooking water and the pot.

2.Meanwhile, in a small skillet, heat 2 tablespoons olive oil over medium heat. Add half of the garlic and cook until golden, about 30 seconds. Stir in the breadcrumbs and remove from the heat.

3.In the reserved pasta pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the remaining garlic and cook until golden, about 30 seconds; add the zucchini and cook, turning occasionally, until crisp-tender, about 5 minutes. Stir in the corn, cooked pasta and reserved 1 cup pasta cooking water. Add 1 cup cheese and toss; season with salt and pepper.

4.Stir the remaining cheese and the basil into the breadcrumb mixture and sprinkle on top of the pasta