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The Daily Herald from Chicago, Illinois • Page 28

The Daily Heraldi
Chicago, Illinois
Issue Date:
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Page 3 FOOD Wednesday, September 4,1996 CIF BY MARIALISA CALTA Association Personally, I'm not a huge dessert eater. I claim no virtue: The truth is that salty, savory foods appeal to me more than sweet, buttery ones. Also, I lack the patience and talent for elaborate baking projects. But I am also too proud to just go out and buy dessert. The simplest solution to my problem, I've found, is homemade ice cream or ice.

Ice cream and ices are simple to prepare; almost everyone loves them, and the homemade variety taste so much better than anything you can buy at a store. The good news is, you don't need an ice-cream maker to make ice cream. The late Richard Sax, whose book "Classic Home Desserts" is beloved by even a nondessert-maker like me, details the "still-freezing method" as follows: Place the prepared ice cream or frozen-dessert mixture-in one or two shallow metal pans, such as cake pans or ice-cube trays without dividers. Place in the freezer and freeze until firm around the edges, but still slushy in the middle, usually 20 to 45 minutes. (My freezer may be weird, but it ICE CREAM SOCIAL PEACH ICE CREAM medium-sized fully ripened peaches, peeled, stoned and chopped (about cups) cup plus 2 tablespoons sugar VA teaspoons pure vanilla extract 2 cups half-and-half, or cups whole milk 4 cup plus 2 tablespoons plus cup heavy cream In a bowl, using a potato masher or a wooden spoon, break up the peaches with the sugar and vanilla until coarsely mashed.

Stir in the half-and-half or milk and cream. Taste and add more sugar if needed. Pour the mixture into an ice-cream maker and freeze according to the manufacturer's directions. (You can. also use the "still-; method," detailed at left.) When the ice cream is thickened and frozen, scrape it into a plastic container, cover and freeze for at least 1 hour.

Let the ice cream soften slightly in the refrigerator before serving. Makes 1 quart. Nutrition values per serving: 130 calories, 7g tat, 4 saturated fat, 16 carbohydrates, 2 protein, 22 mg cholesterol, 25 mg sodium Roclpo Irom Classic Homo Dosserts. by Richard Sax (Chapters Publishing, 1S94) of sweet corn fresh from the fields always takes longer.) Remove the pans from the freezer and stir the firm and liquid portions of the mixture together with a wooden spoon. Return to the freezer until the mixture is again firm around the edges.

Repeat one or two more times, freezing the mixture until it is uniformly frozen the last time. Sax notes that ice creams and sorbets made this way won't be quite as smooth as those made with an ice-cream maker, but you will have spared yourself some expense and still be able to enjoy homemade frozen desserts. bang GRILLED VEGGIE SANDWICH 1 medium eggplant 1 zucchini Salt 1 large head of garlic Olive oil or olive-oil cooking spray V4 cup black olives, pitted 1 large plum tomato, peeled, seeded and diced teaspoon red pepper flakes 1 teaspoon balsamic vinegar teaspoons Herbes de Provence (See note) 1 red bell pepper, seeded, cored and cut in half 1 yellow bell pepper, seeded, cored and cut in half 2 French rolls or baguettes, sliced in half 4 red-leaf lettuce leaves 2 ounces goat cheese Salt and pepper, to taste Slice the eggplant and zucchini lengthwise into 1 thick strips. Lightly sprinkle with salt. Let stand in a colander for about 30 minutes until vegetables sweat.

Rinse well and dry with a paper towel. Meanwhile, remove outer skin from head of garlic and cut tops of cloves off Brush garlic lightly with olive oil and place in the center of the cooking grate. Cook 45 minutes or until garlic is soft and cooked through. Remove from grill. Remove the garlic pulp and set aside.

In the bowl of a food processor, combine garlic with the olives, tomato, red pepper flakes, balsamic vinegar and Herbes de Provence. Lightly pulse with 1 teaspoon olive oil until the mixture has combined and formed a paste. Liqhtly brush or spray eggplant, zucchini and bell pepper with olive oil and place in the center of the cooking grate. Grill for 4 to 6 minutes, turning once during cooking. Vegetables should be cooked through, but not limp.

Just before serving, split rolls and place on cooking grate to toast. Assemble the sandwiches by layering lettuce, grilled vegetables and goat cheese. Spread garlic-olive paste on top bun and season vegetables with salt and pepper. Serve, if desired, with grilled sweet potatoes that have been brushed with olive oil and seasoned with salt and pepper. Serves four.

Note- Herbs de Provence is an herb mixture available in specialty food stores and some groceries. It includes basil, rosemary, sage, thyme and other herbs. Nutrition values per serving: 252 calories, Sgfat, lOgprotein, 40 carbohydrates, 11 mg cholesterol, 315mg sodium. Wobor-Slophon Products Co. BUTTER 1 cup butter, softened 2 tablespoons finely chopped fresh basil or 2 teaspoons dried basil, crushed 1 teaspoon pepper teaspoon onion powder Combine butter and season- jngs in a small bowl.

Mix until well blended. Let stand, covered, for 1 hour, to allow flavors to blend. Spread on cooked corn on the cob. Makes about 1 cup. Nutrition values per 1 tablespoon serving: 102 calories, 12 fat, 7 saturated fat, 0 carbohydrates.

0 protein, 31 mg cholesterol, 117 mg sodium CORN AND BLACK BEAN RELISH 1 3 cups fresh whole kernel corn, cooked, or 1 (12- ounce) can whole kernel corn, drained, or 1 (10- ounce) package frozen com, thawed, cooked and drained 1 (1 frounce) can black beans, drained and rinsed 1 red bell pepper, finely diced 3 green onions, trimmed and sliced diagonally (about 1 cup) 1 small red onion, chopped (about 1 cup) 1 clove garlic, minced 1 medium ripe tomato, chopped 1 jalapeno pepper, seeded and cup bottled Italian salad dressing teaspoon bottled hot pepper sauce teaspoon chill powder 1 tablespoon fresh lemon or lime juice 5 sprigs fresh cilantro, chopped In a large mixing bowl, combine com, beans, bell pepper, green onions, red onion, tomato and jalapeno pepper. In a pint jar with a tight-fitting lid, combine salad dressing, hot pepper sauce, chili powder, lemon juice and 3 sprigs of chopped cilantro. Shake mixture well. Pour over corn mixture and stir to blend ingredients. Refrigerate, covered, overnight.

If serving as a salad, serve only lightly chilled. (Refrigerated about 30 minutes.) As a relish, this will keep, refrigerated and covered, for up to one week. When serving, garnish with remaining 2 sprigs of cilantro. Serves 8. hands thoroughly with soapy water after handling hot pepper.

Avoid contact with eyes and face. Nutrition values per serving: 161 calories, 13 fat, 2 saturated fat, 12 carbohydrates, 4 protein, 0 mg cholesterol, 348 mg sodium Nothing tops the flavor of fresh- from-theTfield Illinois sweet corn. Today's recipes capitalize on this All-American grain with recipes celebrating corn's sweet goodness. The corn and black bean relish is a favorite.of a former Midwesterner, Ruta Zimmermann. The recipe is from the 1991 cookbook, "Salads: Food Writer's Favorites" (Dial Publishers).

Ruta likes to serve this colorful relish as a side dish with enchiladas instead of heavier rice and beans. If you have leftover corn on the cob, slice it off the cob immediately and refrigerate the corn for this relish. If you like a slightly smoky flavor, you may want to use the method preferred by Hans, Ruta's husband, for grilled sweet corn: Remove the outer layer of husks and discard, leaving inner husks Grace Howaniec before meals and silks intact. Soak ears for 15 minutes in water. Preheat the grill.

Place corn on grill, roasting for 5 minutes. Turn ears W-turn and roast for 3 to 4 minutes. Finally, turn ears a final and roast 3 to 4 more minutes, or until outer husks turn brown. Twist off the husks (silks will come with them) or pull husks and silks down to end of cob, twist together and use as a handle. Grace Howaniec's column runs on alternate Wednesdays.

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