GOOD TASTES.COOKBOOK: Although it contains no enticing photos, a new book, ``The Scoop: How to Change Store-Bought Ice Cream Into Fabulous Desserts,'' by Lori Longbotham (Villard Books; $17.95), is filled with more than 150 yummy, divine desserts to help you keep cool. Even better, they're all easily made with store-bought ice cream, sorbet, gelato ge·la·to n. pl. ge·la·ti An Italian ice cream or ice. [Italian, from past participle of gelare, to freeze; see gelatin.] and frozen yogurt. Among them are luscious cakes, fabulous sundaes, soda fountain drinks, pies and tarts, sandwiches, pops and cones, terrines, bombes and more. Most recipes don't require advance preparation and some use the microwave. Also sprinkled throughout the book are serving suggestions and inspirations, garnishes and decorations, low-fat options and more. If you love ice cream and desserts, don't miss this volume. Who can resist Chocolate Truffle truffle (trŭf`əl) [Fr.], subterranean edible fungus that forms a mutually beneficial (symbiotic) relationship with the roots of certain trees and plants. The part of the fungus used as food is the ascoma, the fruiting body of the fungus. Ice Cream Layer Cake, Snowballs, Polka Dot Sorbet Terrine ter·rine n. 1. An earthenware container for cooking and serving food. 2. Any of various dishes prepared or cooked in a terrine. [French; see tureen. and Hot Fudge Sundae Tart? - Natalie Haughton FREEBIE LEAFLET: Cooks who want quick how-to tips on using and cooking with fresh mushrooms can order a copy of the new leaflet ``A Cook's Guide to Fresh Mushrooms.'' It includes information on cultivated varieties along with selecting, storing, cleaning and preparing. For a free copy, send a stamped, self-addressed, business-size envelope to: Cook's Guide to Fresh Mushrooms, P.O. Box 636, New York, NY 10159-0636 or e-mail your request to L-N(at)mushrooominfo.com. - N.H. PEAR PIZZA: Trader Joe's recently introduced a new pizza flavor - Gorgonzola Cheese and Pear - to its line of four imported from Italy. Fresh ripe pear pieces and crumbled gorgonzola cheese are strewn strew tr.v. strewed, strewn or strewed, strew·ing, strews 1. To spread here and there; scatter: strewing flowers down the aisle. 2. atop Asiago and mozzarella cheeses on a thin, crisp crust for a unique creation with delicious flavor. Each 13-ounce pizza is $4.29 at Trader Joe's stores and serves two or three. - N.H. MAX HOT DINNER DEAL: Max Restaurant debuts a $24-per-person three-course (appetizer, entree, dessert) early dinner menu special Sept. 1. Diners can choose from two appetizers and two entrees. Appetizers might be some of chef Andre Guerrero's signature dishes or new creations, among them Roasted Beet Salad With Mixed Greens, Warm Goat Cheese Crouton and Fig Balsamic balsamic (bäl·sämˑ·ik), n a substance that can soften and reduce mucus. Vinaigrette, or Asparagus Soup. Entrees might be a Roasted Boneless Half Chicken or a Seared sear 1 v. seared, sear·ing, sears v.tr. 1. To char, scorch, or burn the surface of with or as if with a hot instrument. See Synonyms at burn1. 2. Prime Flat Iron Steak The Flat Iron Steak is a cut of steak from the shoulder of a steer. The steak was created by researchers at the University of Nebraska during the course of a study of undervalued cuts of beef. or Pan Roasted Salmon. Dessert favorites from pastry chef Jan Purdy could range from Flourless Chocolate Cake to Summer Berry Crisps and more. The changing weekly menu will be available 5:30 to 7 p.m. Monday through Friday. Max Restaurant, open for lunch (weekdays) and dinner (daily), is located at 13355 Ventura Blvd., Sherman Oaks. Call (818) 784-2915 for reservations. For more information, visit www.maxrestaurant.com. - N.H. DINING OUT: Chef Michael ``Wheels'' Parisi of the 10-week-old, pricey Tangerine restaurant on the Sunset Strip seems made for la-la land. A self-styled comedian as well as a well-recognized chef with credits from New York to Pueblo, Colo., he's currently involved in producing and starring in a proposed television show called ``Dueling Chefs.'' Describing his fare as free form, New World-style, Parisi combines a number of famous restaurant-inspired dishes with his own signature plates. He informs on his menu that his grilled lamb chops ($38) are inspired by Romanoff's, his New York steak ($30) by the Stork Club, his rib-eye ($25) by Scandia scan·di·a n. See scandium oxide. [From scandium.] and his filet mignon ($32) by the 21 Club. Starting with appetizers from $7 (bruschetta bruschetta Noun an Italian open sandwich of toasted bread topped with olive oil and tomatoes, olives, etc [Italian] ) to $100 (beluga caviar Noun 1. beluga caviar - roe of beluga sturgeon usually from Russia; highly valued Acipenser huso, beluga, hausen, white sturgeon - valuable source of caviar and isinglass; found in Black and Caspian seas ), the menu lists Parisi's own version of German onion pie ($16). A German applesauce meatloaf ($24) and rouladen ($24) are two of his modern renditions of Old World entrees. Among his pastas and entrees are chicken tangerine ($30), shrimp le blanc ($26) with farfalle far·fal·le n. Pasta in the shape of bow ties. [Italian, pl. of farfalla, butterfly, of imitative origin.] Noun 1. , herb-crusted John Dory ($32) and an herb-crusted tofu tofu Soft, bland, custardlike food product made from soybeans. Believed to date from China's Han dynasty (206 BC–AD 220), tofu is today an important source of protein in the cuisines of East and Southeast Asia. ($25) vegetarian offering. The Tangerine bar, confined to a wine and beer license, concentrates on champagnes and special martinis, one of the latter being a mixture of tangerine, mint, soju and triple sec and appropriately named the Tangerine martini. Tangerine at 8788 W. Sunset Blvd., West Hollywood, is open for dinner from 6 to 10:30 nightly, to 11 p.m. Friday and Saturday. Information and reservations: (310) 360-0274. - Larry Lipson CAPTION(S): 3 photos Photo: (1) no caption (``The Scoop: How to Change Store-Bought Ice Cream Into Fabulous Desserts'') (2) no caption (Rose's Cocktail Infusions) (3) no caption (``A Cook's Guide to Fresh Mushrooms'') |
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