Getting local: Frosty summer treats

I don't go outside much these days. 34 weeks pregnant and the temperature and humidity are definitely the enemy. What's worse, I crave ice cream. I haven't gained a ton of weight but 5 more weeks of ice cream might land me in some trouble on that front... Add to that the fact that I have an irresistible 2-year-old who loves "brown" ice cream and I find plenty of excuses to head to a local shoppe. (Why can't I crave stone fruits like my pregnant friend in Ireland???)

My craving has helped me find a few spots worth a visit if you're in NJ. One of them is actually healthy!

I list them below in no particular order...

Zita's Homemade Ice Cream - New Providence - If you live in Jersey, there's a good chance you've heard of or read about Zita's. They have award-winning flavors like S'Mores and have been written up in all the local papers. It's a bit of a drive from our house - 15 minutes or so - so Saturday was our first try. It was GOOD! My little one wanted her favorite: "brown". I gave her the option of plain brown or brown with peanut butter and she quickly replied "Brown with peebah budder". Smart girl. It was delish, decadent chocolate swirled with rich peanut butter. My husband and I shared a cup of their signature flavor: 91716, vanilla ice cream with chocolate covered pretzels, caramel, peanut butter and chocolate chips. It was loaded with stuff, the salt from the pretzels adding an extra layer of flavor. We will be going back (I want to try the S'mores...).

On personal note, this place is run by a guy I went to grade school with. We went our separate ways after grade school, but randomly bumped into each other in DC and then again in Jamaica while in college. He wasn't behind the counter when we ordered, but I spotted him as we left. Next time I'll have to say hi, but things were beyond busy on Saturday with the line wrapping outside the door. But if you see this Pete, nice work! I'll be sending my friends...

Double Dipper Cafe - Fanwood - Note the location and you'll understand why we go to this one more than Zita's. It's less than a mile from our house, just across the street from our favorite sushi place. My duaghter now knows that if she's good while we have our sushi, we will likely head across the street for a scoop after. Here, she likes the peanut butter decadence - vanilla ice cream swirled with lots of peanut butter and studded with tiny peanut butter cups (it's one of my favorites, too.). the best thing I've had from Dipper's is the ice cream cake. I ordered a custom cake for my daughter's borthday - their cakes are 3 layer, standard is chocolate and vanilla, but I swapped the chocolate for Dulce de Leche. Best ice cream cake I've had in ages. It will become her birthday tradition! This is another family-run spot, friendly service and delicious homemade flavors...

And last but not least, the healthy one...

Let's Yo - Watchung - The yogurt craze has taken over and there are places popping up everywhere. This place recently opened in the nearby Blue Star shopping center. They have 18 flavors of self-serve froyo. I've been hitting the place about once a week for the last few weeks - it's organic, most of it is lowfat or nonfat, but most use regular sweeteners (I won't eat artificial sweeteners while pregnant and try to avoid them when I'm not). And they have a topiing bar that takes me back to my childhood summers in Maine where we loved The Viking - and ice cream shoppe with a topping bar. We'd pile on more toppings than ice cream... I'm more conservative these days. My favorite combo at Let's Yo is coconut yogurt with slivered almonds and a drizzle of hot fudge. The chocolate yogurt is remarkably chocolatey. I also tried vanilla - very good - and peanut butter - not up to my standard of excessive peanut-butteriness. They have fruit and candy toppings and everything comes in at $.49 an ounce. A reasonably sized treat costs about $2.50 - not bad at all...

Pregnant or not, this summer heat calls for a cold treat or two, so if you are from Jersey or find yourself in the area this summer, why not indulge? Maybe we'll see each other there!

Fresh peach cake

Right now, everything in my home is geared toward getting ready. We're getting ready for the arrival of baby sister - just 6 weeks from tomorrow. So, as you might expect, we're hauling out boxes of clothes from big sister (and chuckling at how tiny everything is), washing clothes, installing car seats, assembling strollers and swings and such... the list goes on. Add to that the fact that we are on week 3 of a major renovation of our master bathroom - which should be done in the next day or two so they can start on the laundry room. Then in 2 weeks the painter arrives. In between, we have house guests every weekend... Getting ready? I'm going to need a 3 month break after all of this!!!

But the change is certainly exciting. My first little girl has made the transition to her big girl bed and she's loving it. She points to her old crib and says "baby sister's" and this weekend she tole me baby sister is her best friend. In my state of pregnancy-hormone overload, I almost cried...

So how to deal with all this chaos? Why not bake a cake? I had a couple of overripe peaches and a couple perfect peaches so this cake was just the thing. Leave a comment with your favorite way to use the season's peaches...



Fresh Peach Cake
adapted from How Easy Is That? by Ina Garten


1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
1/2 cup chopped pecans
Directions
Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.

Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Penne Puttanesca

My small person turned 2 on Friday so our weekend was a flurry of Minnie Mouse-Disney Princess-cake-and-ice cream. I am constantly flabbergasted by how quickly she is learning and changing. Amazing little creature - she's got a new word almost every day and she's starting to utter those hilarious phrases that only a toddler can produce. For instance, she recently learned that mommy and daddy have first names so she likes to shout those out from time to time. Her new favorite is to tell us to eat when we have food in front of us - probably because she hears us telling her to do the same. Yesterday, she was playing with one of her babies and put it in her new play high chair. She ran to the kitchen for a dish and spoon and as she was running back, she yelled to baby, "No crying, food coming!" I almost fell down laughing to hear this tiny little person sounding so like an adult...

Needless to say I continue to enjoy motherhood...

But actually enjoying motherhood means spending less time in the kitchen. I'm fine with that as long as we can still have good, homemade food. This puttanesca takes minutes to make. I threw it together in the morning after I dropped her at daycare and then all I had to do was cook the pasta at dinnertime. I used to hate Puttanesca but now I love it once in awhile - briny olives, a hint of anchovy - it's a nice change from traditional tomato sauce...


Penne Puttanesca
adapted from Eat this Book by Tyler Florence

1/3 cup extra virgin olive oil
4 garlic cloves, minced
6 canned anchovies, rinsed
1 cup Kalamata olives, pitted and roughly chopped
1/2 tsp dried red pepper flakes
3 tbsp capers, drained
2 (28 oz) cans whole tomatoes, preferably San Marzano style, crushed by hand
1/4 cup fresh basil leaves, torn
Kosher salt and freshly ground black pepper
1/3 cup freshly grated Pecorino or Parmigiano-Reggiano cheese
1 pound dried penne

Put a large saucepan over medium heat and add the olive oil. Add the garlic and anchovies and cook, using a wooden spoon to break up the anchovies until they seem to dissolve in the oil. Add the olives, red pepper flakes, and capers, and let that cook for 2 minutes, stirring often.

Toss in the tomatoes with their juices and bring to a low simmer. Stir in the basil and season with salt and pepper. Simmer for 10 minutes. Remove from the heat and stir in the grated cheese. Recipe can be prepared ahead up to this point. Reheat sauce before serving.

Bring a big pot of lightly salted water to a boil for the pasta.

Drop the pasta into the boiling water and cook until al dente. Drain and dump it into a big pasta bowl. At the same time, bring the sauce back to a simmer. Pour it over the drained pasta and toss to coat. Serve immediately.

Grilled Corn and Sweet Onion Salad

My local farmer's market is one of my favorite summer destinations. I load my little one into her stroller and we walk down bright and early each Saturday. Aside from a few farms, the market offers fresh mozzarella, baked goods, lemonade and my personal favorite: pickles! I have a strong tendency to overbuy produce and pickles... Last week, the tomatoes were too pretty too resist - little yellow cherry tomatoes. I cut some up for Claire and she pointed to it and said "What's that mommy?" When I told her it was a tomato, she gave me a skeptical look then popped it in her mouth... They're now a favorite. As for corn, forget the salad, she wants it on the cob, with "buh-der". She'll happily gnaw on a whole ear (giving mommy and daddy time to eat!)

With my inability to control myself at the market, I frequently end up looking for ways to use up the excess... This corn salad is a nice, light change to corn on the cob. Serve it with grilled beef or chicken for a simple summer dinner.

Grilled corn and sweet onion salad
adapted from Boy Meets Grill by Bobby Flay

2 ears of corn, husks and silk removed and blanched
2 Tbsp. olive oil, plus extra for brushing the corn
1 Tbsp. cup aged sherry vinegar
1 tsp.Dijon mustard
1 small garlic clove, minced
1 small red bell pepper, diced
1/2 large Vidalia onion, thinly sliced
1 ripe plum tomato, finely chopped
1 jalapeno pepper, finely chopped, seeded if desired
1 Tbsp. finely chopped chives
Salt and pepper

Preheat grill. Brush the blanched corn with oil and season with salt and pepper to taste. Grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a medium bowl.

Combine the vinegar, mustard, and garlic in a large bowl and slowly whisk in the remaining olive oil until emulsified. Add the corn kernels, bell peppers, onion, tomatoes, jalapeno, and chives, and toss to coat with the dressing. Season with salt and pepper.

Scrumptious, Moist Coconut Cake that's EASY!

When the temperature outside rivals that of my oven, it's usually my cue not to turn the oven on. After all, I'm nearly 7 months pregnant which means I'm a walking oven to begin with. And my poor central air is cranking away just trying to keep us comfortable. So why add more heat to the mix by turning on the oven? This cake is as good a reason as any. It's moist, really moist. And easy (you start with a cake mix...) So on went the over (and I can hole up in the cold basement while it bakes...)

The recipe calls for 3 9-inch pans. As you will see from my photos, I have 2 9-inch, so I used an 8-inch for the top layer. Perhaps not the most beautiful results, but it sure was tasty...



Moist, easy coconut cake
From Family Meal, by Tyler Florence


Cake:
1 package yellow cake mix
1 3.4 ounce package instant vanilla pudding
4 large eggs
1/4 cup coconut or vegetable oil
2 cups sweetened shredded coconut

Frosting:
2 cups sweetened shredded coconut
2 tablespoons unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 teaspoons whole milk
3 1/5 cups confectioners sugar, sifted
1/2 teaspoon pure vanilla extract

Directions
Preheat the oven to 350 degrees F. Grease two 9 inch round cake pans and dust with flour, tapping out the excess.

In a large bowl, combine the cake mix, pudding mix, eggs, oil, and 1 1/2 cups water. With an electric mixer, beat on medium speed until well combined. Sir in the coconut.

Pour the batter into the prepared cake pans and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Make the frosting: Spread the coconut on a rimmed baking sheet. Toast in the oven for 10 minutes, or until lightly browned, stirring once or twice to ensure it browns evenly. Let cool. Combine the butter and cream cheese in a mixing bowl. Use an electric mixer on medium-high speed to beat until fluffy. Add the milk and beat until smooth. Beat in the confectioners’ sugar, then beat in the vanilla. Stir in all but 1/2 cup of the toasted coconut.

Place one cake layer on a cake stand and spread with some of the frosting. Add the next layer, then more frosting. Top with the last 1/2 cup of shredded coconut. Refrigerate until ready to serve.

Beef and Andouille Burgers with Asiago Cheese

With another little one on the way, I've been trying out lots of new ideas and recipes for quick meals: sandwiches, pastas, burgers, etc. By the time my tiny one arrives in September, I'm hoping to have a nice repertoire of quick meals so we can keep eating delicious food while taking care of our new little girl and her big sister... (Leave a comment with ideas for meals!!!)

When I had the first one, I was more than a little delusional about how much time I would have to cook. I thought I'd be making three-course meals while she slept the day away. She did sleep a lot, but in fits and spurts (and her preferred location was on top of mommy!), allowing little time for extravagant meals. More than once we resorted to take-out... This time I know what I'm in for!

These burgers had me at the title. Beef, andouille, cheese... And they're topped with a delicious sauce made from sun-dried tomatoes, mustard and mayo. Add some fire roasted peppers and this is a burger I'll eat again (and again).

Beef and Andouille Burgers with Asiago Cheese
adapted from the Bon Appetit Cookbook

4 oil-packed sun-dried tomatoes, drained
1/3 cup mayonnaise
1 tablespoon whole-grain Dijon mustard

6 ounces andouille sausages,* cut into 1-inch pieces
1 1/2 pounds ground beef (15% fat)
1 large shallots, minced
1 teaspoons salt
1 teaspoons ground black pepper
1/2 teaspoon fennel seeds, crushed

4 large sesame-seed hamburger buns
Sliced Asiago cheese
1 7- to 7 1/2-ounce jar roasted red peppers, drained
Lettuce and sliced onion, if desired

Finely chop sun-dried tomatoes in processor. Blend in mayonnaise and mustard. Transfer to small bowl. (Can be made 1 day ahead. Cover; chill.)

Finely chop andouille sausages in processor. Transfer to large bowl. Add beef, shallots, salt, pepper, and crushed fennel seeds. Stir with fork just until blended. Form mixture into 4 1-inch-thick patties.

Prepare barbecue (medium-high heat). Grill hamburger buns until golden, about 2 minutes. Transfer to platter. Grill hamburgers to desired doneness, about 5 minutes per side for medium-rare. Place cheese over top of burgers and allow to melt.

Spread cut sides of hamburger buns with sun-dried-tomato mayonnaise. Top bottom halves of buns with hamburgers, then red peppers. Top with lettuce and onion slices. Cover with top halves of buns and serve.

Composed Salad of Mixed Greens, Goat Cheese and Caramelized Pecans

Even though Mother's Day is already almost a month behind us, I'm still trying to find time to dig into the gift my husband got me (best husband ever!). He got me 4 books - not cookbooks, but books known for their exquisite passages on food. Two are foodie books: Heat by Bill Buford and On Food and Cooking by Harold McGee; and the other two are more literary: The Belly of Paris by Emile Zola and When You Lunch with the Emperor by Ludwig Bemelmans.

Before I dive into them, I promised myself I'd finish the book I'm currently reading: Mockingjay - the final book in the Hunger Games trilogy. The book's an easy read but it's slow going because I cannot find the time to read. I'll get there though.

Anybody read these books? thoughts on them? I can't wait to dive in. I think I'll start with Heat and go from there. But my summer reading list is all set.

In the meantime, I've started my weekly visits to the Scotch Plains Farmers' Market. Each Saturday, I head out with my little one in her stroller. At 5 1/2 months pregnant, I'm hoping I can make it through most of the summer walking... we shall see. But my findings at the market inspire delicious summer salads like this one...



Composed Salad of Greens, Goat Cheese, and Caramelized Pecans
From Essential Pepin by Jacques Pepin
Serves 4

CARAMELIZED PECANS
1/4 cup pecan halves
1/2 teaspoon canola oil
1 tablespoon sugar
Pinch of salt
Pinch of cayenne

1 medium apple, preferably russet or Golden Delicious
1 1/2 teaspoons fresh lemon juice

DRESSING
1 1/2 tablespoons oil, preferably a mixture of walnut, hazelnut, and/or canola
1 1/2 teaspoons sherry vinegar
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper

4 cups salad greens, preferably mesclun
1 ounce semi-dry or hard goat cheese, crumbled into pieces about 1/2 inch in size

For the pecans:
Put the pecans in a skillet and cover (barely) with water.
Bring to a simmer over high heat, and immediately drain. Return the pecans to the pan and add the oil, sugar, salt, and cayenne. Cook over medium-high heat, stirring, until the nuts brown and the sugar mixture caramelizes. Transfer the pecans to a plate to cool.

Halve the apple and remove the core. Cut it into 1/2-inch-thick slices. Stack the slices and cut them into 1/2-inch wide strips. Mix the apple strips with the lemon juice and set aside.

For the dressing:
Mix all the ingredients together in a large bowl.

At serving time, toss the greens with the vinaigrette, and arrange on individual plates. Sprinkle with the apple strips, crumbled cheese, and pecans. Serve immediately.