Lori Lonbotham shares a sweet dessert: a Sky-High Layered Ice Cream Cake

It's summer time and if you're looking for a refreshing dessert for your next cookout, try this one from dessert cookbook author Lori Longbotham: a
Sky-High Layered Ice Cream Cake!

(Interview) Lori Lonbotham shares a sweet dessert: a

Sky-High Layered Ice Cream Cake

Sample Recipe from The Scoop

This is a tremendously versatile recipe. You might use sorbet, other flavors of ice cream, or gelato. Try any thick sauce, such as chocolate, caramel, marshmallow, fruit or berry, and garnish with crushed candies, cookies, or other nuts.

Serves 12

• 3 pints chocolate gelato or ice cream, slightly softened
• One 13-ounce jar Nutella or other chocolate hazelnut spread
• 2 pints hazelnut gelato or ice cream, slightly softened
• 1 cup coarsely chopped toasted hazelnuts

1. Spoon the chocolate gelato in small pieces into a 9-inch springform pan, filling in any large holes, then spread it evenly with a warm rubber spatula. Pour half of the Nutella over the gelato and spread it evenly with a small offset spatula. Freeze for at least 1 hour, or until firm.

2. Spoon the hazelnut gelato over the Nutella in small pieces, filling in any large holes, then spread it evenly with a warm rubber spatula. Pour the remaining Nutella over the gelato and spread it evenly with the offset spatula. Scatter the hazelnuts over the top of the cake, then press in. Cover the pan tightly with aluminum foil and freeze for at least 6 hours, or up to 2 weeks.

3. To serve, let the cake stand at room temperature for 5 to 10 minutes or in the refrigerator for 15 to 20 minutes. Run a knife around the inside of the pan, release the side of the pan, and remove it. Cut the cake into wedges.

Jane Butel shares her Berry Blast

Are you having a cook out this weekend? If you're looking for an easy dessert and want to enjoy the berry season, try this recipe from Jane Butel, author of "Real Women Eat Chilies."

(Interview) Jane Butel shares her Berry Blast

From Real Women Eat Chiles by Jane Butel


Baking Time: 15 to 20 minutes, Yield: 4 servings
You can vary the berries to suit the season or use frozen if fresh are not available.
4 cups assorted fresh berries, such as strawberries, raspberries, blueberries & blackberries
1 lime
1/4 cup honey or sugar
3/4 cup each all purpose flour and wheat flakes cereal, crushed
2 TBLSP unsalted butter
1 tsp. Pequin chile
1/2 tsp. Ground cinnamon
1/2 cup apple juice concentrate
Frozen yogurt or low fat ice cream
Preheat the oven to 425 degrees F. Rinse the berries and place in a buttered baking dish. Squeeze the lime evenly over the top. Sprinkle with sugar. Combine the flour, cereal, butter, pequin chile, and cinnamon. Stir in the apple juice. Spread the batter over the berries. Bake for 15 to 20 minutes, until the topping is browned and crusty. Serve with frozen yogurt or ice cream.

A.J. Rathbun's "Party Snacks" favorite a White Bean and Rosemary Pate

If you're going to be entertaining guest this summer, you owe it to yourself to pick up a copy of the book "Party Snacks" by A.J. Rathbun. Inside you'll find ideas for stuffed, skewered, baked, dipped, spreadable, and speedy party snacks. Recipes including Classic Southwestern Crudites, Creamy Cauliflower Crisps, Sweet Speared Shrimp, Eggplant Parmesan Nibblers, and Heroic Tiny Ham and Cheesers make it easy to create a superior spread of party snacks!

(Interview) A.J. Rathbun's "Party Snacks" favorite a White Bean and Rosemary Pate

From "Party Snacks" by A.J. Rathbun

From ABC's The Chew, Chef Jason Roberts is back in the kitchen with a very special Apple Tart Tatin

From ABC's, The Chew, Chef Jason Roberts is back in Tonia's Kitchen cooking up a very special apple dessert.

(Interview) ABC's The Chew, Chef Jason Roberts is back in the kitchen with a very special Apple dessert

A recipe of Jason Roberts

Quick, simple, affordable and super delicious. I have yet to hear anyone turn down a second piece. This classical French dessert will turn any modern day feast into the perfect meal.

• 4 - 5 apples (preferably golden delicious)
• 1/4 cup unsalted butter
• 1/2 cup super-fine sugar
• 1 sheet frozen puff pastry (defrosted)
• 1 egg (beaten)

1. Place the rim of a medium sized fry pan (approximately 9" - 10") over the puff pastry and cut to fit, then place pastry back into refrigerator till needed.
2. Peel apples, halve lengthways and cut each into 6 thick wedges. Remove seeds.
3. Melt butter in the frying pan. Stir in sugar and arrange the apples neatly to fill the bottom of the pan. Cook for approximately 10-15 minutes or until the apples have caramelized and the juices have become thick, dark and syrupy. (Cooking time will vary, depending on the moisture content of the apples)
4. Place the pastry over the apples and tuck the excess down the sides. Pierce the center of the pastry with 2 knife holes then brush with beaten egg
5. Place the pan in a pre-heated 425° F. oven, and cook for 20 minutes or until pastry is crisp and golden. Allow to cool slightly, then invert onto a serving plate. Serve with whipped cream if desired.

Chef Jason Roberts and his Chicken Chimichanga

Cooking over the summer can seem like a chore, but according to New Zealand native and international celebrity chef Jason Roberts, it should be fun, healthy and deliciously simple!

(Interview) Chef Jason Roberts and his Chicken Chimichanga

A recipe of Jason Roberts

Here's another quick and easy recipe that I love making at home. Originally deep fried, served with sour cream and mozzarella, I have modified it to reduce saturated fat content. Served as a meal or as a snack is entirely up to you, enjoy.

• 3 Tbsp olive oil
• 1 spanish onion finely chopped
• 2 cloves garlic chopped
• 1 tsp ground cumin
• 1/2 tsp ground allspice
• 1/2 tsp chilli flakes
• 1 lb. minced chicken
• 1 tin crushed tomatoes (14 oz.)
• 2 Tbsp fresh coriander leaves chopped
• 6 flour tortillas
• 1 cup low-fat mozzarella
• 1 avocado
• 1/2 cup low fat sour cream (optional)

1. Heat 1 Tbsp oil in a frying pan (save the additional 2 Tbsp for later), add the onion and garlic and cook until soft, add dry spices, and cook for a further 30 to 40 seconds.
2. Add in the minced chicken, and cook until meat has browned, add tomatoes and simmer for 5 minutes. If it's looking a little dry, add a little water to moisten. Stir through the coriander and set aside to cool.
3. Place mixture down the centre of the tortillas, sprinkle with grated cheese, tuck in the sides and roll up
4. Heat the remaining 2 Tbsp oil up in a frying pan. Place the tortilla roll-up, seam side down. Cook on a low heat til golden. Turn and cook on all sides until crisp.
5. To serve, carve in half, serve with wedges of avocado, a scoop of the sour cream and maybe topped with a few extra coriander leaves.

Grilling morel mushrooms with Chef Todd Humphries

If you enjoy grilling, how about enjoying mushrooms? Chef Todd Humphries tells us how to grill morel mushrooms.

(Interview) Grilling morel mushrooms with Chef Todd Humphries

Sally Sampson's Sea Scallops Kabobs

Sally Sampson, author of "Kabobs," put together great new, fun ideas for quick and easy dinners in her new cookbook. Tonight try her new recipe for Scallop Kabobs.

(Interview) Sally Sampson's Sea Scallops Kabobs

The St. Peter's Fiesta in Gloucester, Mass

If you're traveling this time of year, New England has so much to offer. One of the big festival's north of Boston is the Saint Peter's Fiesta. It is an annual celebration in Gloucester, MA taking place on the weekend closest to the Feast Day of St. Peter, June 29 - July 1st. The event is sponsored by the Italian-American fishing community of Gloucester.

(Interview) The St. Peter's Fiesta in Gloucester, Mass

Adam Ried's refreshing Cantaloupe-Lemon Milkshake

Get your blender ready! Adam Ried's new cookbook, "Thoroughly Modern Milkshakes," puts a new spin on a classic way to cool off during the summer. Today Adam shares his recipe for a Cantaloupe Milkshake.

(Interview) Adam Ried's refreshing Cantaloupe-Lemon Milkshake

A "Thoroughly Modern Milkshake" with Adam Ried

Warm weather and cool drinks are a sure sign of summer! Adam Ried, cooking columnist for the weekly Boston Globe Magazine and author of "Thoroughly Modern Milkshakes," says, "one of the best things about making milkshakes is they're pretty much foolproof. It doesn't matter if your blender is cheap or top of the line. You don't even have to know how to cook. "Have you ever had a bad milkshake?" he asks. "There are degrees of quality, but they're really hard to screw up."

(Interview) A "Thoroughly Modern Milkshake" with Adam Ried

Silver Palate Cookbook author, Julee Rosso, chats about one of my favorite summertime classic dishes

A few years ago one of my favorite cookbooks, "The Silver Palate Cookbook," was revised. They added beautiful color photographs and I got to chat with the cookbook author, Julee Rosso, about a summer favorite summertime classic.

(Interview) Silver Palate Cookbook author, Julee Rosso, chats about one of my favorite summertime classic dishes

Julie Albert and Lisa Gnat serve up a Sticky French Toast with Candy Rice Krispies comfort dish

Julie Albert and Lisa Gnat are sister who co-authored the books "Bite Me" and "Bite Me More." Today the sisters share one of their favorite "brunch, dinner, or any day meal" dishes: Sticky French Toast with Candy Rice Krispies. Easily assembled, this decadent French toast soufflé soaks overnight and you get a spoonful of sugar in every sticky, scrumptious bite.

(Interview) Julie Albert and Lisa Gnat serve up a Sticky French Toast with Candy Rice Krispies comfort dish

Recipe from "Bite Me More"

Ingredients

Candied Rice Krispies
1/2 cup sugar
2 tbsp water
4 cups Rice Krispies cereal

French Toast
2 egg breads (challahs), crusts left on and cubed (approximately 14 cups)
1 (8oz/250g) package cream cheese, softened
6 large eggs
1 1/2 cups milk
1/2 cup half-and-half cream
1/2 cup maple syrup
1 tsp vanilla extract

Caramel Topping
1 1/2 cups packed brown sugar
1/2 cup butter
3 tbsp corn syrup

Directions

1) For the candied Rice Krispies, in a large pot (that is both deep and has a wide bottom), bring the sugar and water to a boil over medium heat. Boil for 1 minute without stirring. Gently stir in Rice Krispies and continue to cook over medium heat, just until they are golden, about 5 minutes. Remove from heat and immediately pour Rice Krispies onto a baking sheet to cool. Once cooled they can be stored in an airtight container for up to 2 weeks.

2) For the French toast, coat a 13x9-inch baking dish with non-stick cooking spray. Place cubed bread evenly throughout the dish.

3) Place the cream cheese in a large bowl. Using an electric mixer, beat cream cheese at medium speed until smooth. Add one egg at a time, mixing well after each addition and making sure to scrape down the sides of the bowl with a spatula. Whisk in milk, half-and-half, maple syrup and vanilla until incorporated and smooth. Pour over bread cubes to moisten evenly, pressing lightly to submerge the bread. Cover and refrigerate at least 8 hours and up to 24 hours.

4) Once ready to bake, remove baking dish from refrigerator and preheat oven to 350°F.

5) For the caramel topping, in a small saucepan, combine brown sugar, butter and corn syrup. Cook over medium heat, stirring constantly until well combined, about 2 minutes. Immediately pour over French toast and cover with candied Rice Krispies. Place baking dish on a rimmed baking sheet and bake until puffed and golden, about 40-45 minutes.

Serves 8

Pineapple Papaya Salsa with Skip House

Are you doing a lot of grilling this summer? Here is a fantastic recipe for poultry or fish, it's from Skip House. It's a Pineapple Papaya Salsa!

(Interview) Pineapple Papaya Salsa with Skip House

"The Pope of Peppers," Dave DeWitt dishes out Strawberries with Tequila and Black Peppers

If you love strawberries, have you ever thought of combining them with black pepper? "The Pope of Peppers," Dave DeWitt, author of The Spicy Food Lover's Bible, is one of the foremost authorities in the world on chile peppers and spicy foods. Here is his very spicy recipe for Strawberries with Tequila and Black Peppers!

(Interview) "The Pope of Peppers" Dave DeWitt and his Strawberries with Tequila and Black Peppers creation

A recipe of Cooking Light 

6            cups  strawberries -- halved

1/2         cup  orange juice

1/4         cup  tequila

  2          teaspoons  freshly ground pepper

  2          teaspoons  balsamic vinegar

              Mint sprigs -- (optional)

Combine the first 5 ingredients in a bowl, and toss well. Cover and chill  3 hours, stirring occasionally.

Serving Ideas : Garnish with mint sprigs, if desired.

Todd English shares his new healthy recipe for Double Carrot Risotto

We have a new cookbook to tell you about from Todd English, it's called "Cooking in Everyday English." Todd also shared one of his new healthy recipes for carrot risotto.

(Interview) Todd English shares his new healthy recipe for Double Carrot Risotto

Double Carrot Risotto recipe by Todd English

½ pound ginger, fresh peeled and sliced as thin as possible
1 teaspoon Allspice, whole
1 piece cinnamon stick, whole
2 pieces Star anise
2 ounces pea shoots, fresh
1 pound carrots, small with greenery
5 tablespoons olive oil, divided
3⅔ cups chicken broth, divided
½ cup unsalted butter, cold cut up, divided
2 tablespoons honey
2 teaspoons fresh ginger, minced
2⅔ cups carrot juice
1 cup onion, finely chopped
2¼ cups Arborio rice
1 cup dry white wine
½ cup Parmigiano-Reggiano cheese, freshly grated
1 tablespoon fresh ginger, grated
¼ teaspoon kosher salt
2 tablespoons fresh rosemary, chopped
To garnish Parmigiano-Reggiano cheese, shaved

Scrub carrots under cold running water; pat dry. Cook carrots in 2 tablespoons olive oil in a large skillet over medium heat 12 minutes or until lightly browned. Turn carrots over; cook 6 minutes or until lightly browned. Add ¼ cup broth; cover and cook 7 minutes or until carrots are tender. Remove carrots from pan. Add 2 tablespoons butter, honey, and 2 teaspoons minced ginger to pan; cook stirring constantly, 2 minutes. Return carrots to pan, stirring to coat. Remove pan from heat.
Heat remaining chicken broth and carrot juice in a medium saucepan over medium heat until warm. Keep warm.
Sauté onion in remaining 3 tablespoons olive oil in a large saucepan over medium heat for 7 minutes or until tender. Add rice, stirring to coat. Cook the rice, stirring often, 3 minutes (do not brown). Add the wine and reduce stirring constantly for 1 minute or until wine is fully absorbed.
Add 2 cups warm broth mixture, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth mixture, adding 1 cup at a time, until liquid is absorbed. (total cook time 30 minutes.) Remove pan from heat. Add remaining 6 tablespoons butter, ½ cup grated cheese, 1 tablespoon grated ginger, and salt, stirring until butter and cheese melt. Cover and let stand 3 minutes.
Cut carrots in half lengthwise. Spoon the risotto on to the plate, sprinkle with rosemary and top with halved carrots. Serve immediately

Cooking Light Magazine's, Chef Billy explains the San Francisco "Burger Dog" creation

Cooking Light Magazine's Executive Chef, Chef Billy, turned us on to "Burger Dogs." The famous, one-of-a-kind creation at The Olympic Club in San Francisco, home of the US Open Golf Championship this year. So what is a burger dog? "It's a well-seasoned hamburger shaped to fit a hot dog bun, itself toasted and lined with melted American cheese." Recommended fixings: red cabbage relish, yellow mustard, pickle slices, and yellow onions.

(Interview) Cooking Light Magazine's, Chef Billy explains the San Francisco "Burger Dog" creation

The Food Trucks are coming to New England this weekend!

The food truck phenomenon is more popular than ever. This unique style of gourmet street food has been exploding in every big city across the country.
The Boston Food Truck Festival will be parked at the University of Massachusetts Boston   campus on Sunday, June 10 at 100 Morrissey Boulevard. The festival will take place from noon to 4 p.m. Around 30 food trucks will be at the festival including Bon Me, Staff Meal, Roxy’s Grilled Cheese, Emack & Bolio’s Cosmic Cruiser and Chubby Chickpea.

(Interview) The Food Trucks are coming to New England this weekend!

The new trend of grilling avocados with Cooking Light Magazine's Chef Billy

Have you ever wondered if you could grill an avocado? According to Cooking Light Magazine's Executive Chef, Chef  Billy, "it's almost a new trendy kind of thing, adding hot avocado to things." The trick is using a ripe avocado and only grill it for a few seconds at a time.

(Interview) Chef Billy's tips on grilling avocado

Cooking Light magazine's Chef Billy offers tips for grilling fruit

Chef Billy, Executive Chef from Cooking Light Magazine, has gained followers with his positive attitude, healthy and delicious recipes, and helpful cooking tips.  Since 2005, Cooking Light readers have enjoyed a monthly helping of Chef Billy with his column “Kitchen Tips with Chef Billy.” Featured in the First Light section of the magazine, “Kitchen Tips” offers basic suggestions and facts every cook should know. He has also lost 60 pounds, so he knows first-hand about cooking light and getting fit. Today Chef Billy offers some tips on how to grill fruit on your BBQ.

(Interview) Cooking Light's Chef Billy offers tips for grilling fruit

The New England Clam Shack Cookbook author, Brooke Dojny, shares her favorite coleslaw recipe

Brooke Dojny is the author or co-author of more than a dozen cookbooks, including The New England Clam Shack Cookbook. She lives on the coast of Maine, where she can be found hanging out at clam shacks and farmers markets.Today she shared her favorite coleslaw recipe from the clam shacks, lobster pounds, and chowder houses on the New England coast line.

(Interview) The New England Clam Shack Cookbook author, Brooke Dojny, shares her favorite coleslaw recipe

"Vineyard Harvest" author Tina Miller shares the perfect summer time dessert - her Red, White, and Blueberry Crumble

Here's a fantastic dessert from Vineyard Harvest, cookbook author, Tina Miller. It's her famous "Red, White, and Blueberry Crumble." As Tina notes, "the great thing is you can make the topping up a week ahead and have it. When guests come over at the last minute you can throw it together!"

(Interview) Vineyard Harvest author Tina Miller shares the perfect summer time dessert - her Red, White, and Blueberry Crumble

Courtesy of Tina Miller - from Vineyard Harvest

10 TBLSP salted butter, softened
1 cup sugar
2 tsp. vanilla extract
2 tsp. grated lemon zest
1/2 cup confectioners' sugar
2 cups flour
1/2 tsp. salt
5 pints fresh blueberries
2 pints fresh raspberries
Whipped cream for serving
 
Preheat the oven to 375.
 
In the bowl of a stand mixer with the paddle attachment, or with a handheld electric mixer, cream together the butter, sugar, vanilla, and lemon zest.
Slowly add the flour and salt. Mix on low speed until just combined.
Place the blueberries in an 11x13 inch glass or ceramic baking dish. Put the raspberries on top, pouring them down the middle so you can see blueberries on the sides. Add the topping in clumps, putting most of it in the middle.
Bake for about 35 minutes. Serve with soft whipped cream, if desired.

Micol Negrin shares an interesting way to grill leeks

Author of two highly acclaimed cookbooks (the James Beard-nominated Rustico: Regional Italian Country Cooking and The Italian Grill, both published by Clarkson Potter), Micol Negrin is not only a skilled Italian chef, but an accomplished writer and well-respected authority on Italian cuisine. Today she shared an interesting way to grill leeks.

(Interview) Micol Negrin shares an interesting way to grill leeks