Irish Cream Ice Cream Pie/Cake

I avoid Cool Whip as a general rule, though I have to admit it works magic in this recipe. Once you make this pie and let it sit out on the counter for just a very little while, it thaws a bit and takes on a velvety, mousse-like texture that is really quite magnificent. This was very boozy (and I liked it that way) but definitely NOT for kids. I’m thinking I may try it with a different kind of ice cream and just omit the Irish Cream. Tonight would be a good night to do that, or any night, really. I may even bring it to the family Thanksgiving this year. My family aren’t big drinkers and I think they’d be a little tipsy after a big slice of this pie/cake. Mwahahaha.

Ingredients

• 30 Oreos, finely crushed (I put them in a ziploc and whacked with a hammer, they were a bit chunky but worked just fine)
• 5 tbsp butter, melted
• 2 T sugar
• 1.5 quart premium vanilla ice cream, at room temp (let sit out for 30 minutes)
• 2/3 cup Irish Cream liqueur
• 1 cup Cool Whip Topping (generous), at room temp.
• 1 1/2 cups chopped Heath Bar (I omitted)
• 1/2 cup chocolate chips (I omitted)

Instructions

1. Place crushed Oreo crumbs, sugar and melted butter in a bowl and mix until combined. In a 9 inch spring-foam pan place the Oreo mixture and press into the bottom and up the sides of the pan. Set aside. (Note: I baked this for a few minutes at 350• to crisp up the crust a bit — just be sure to wrap in foil or put a cookie sheet under it to avoid burnt butter on your oven bottom.)
2. In a large bowl mix together ice cream and irish cream. Fold in whipped topping and 1 cup of Heath bars (if using). Pour into prepared pan. Cover with plastic wrap and freeze overnight.
3. In a microwave safe bowl melt chocolate chips for 20 second increments until melted. Mine took about 40 seconds. Drizzle on top of cake and sprinkle with remaining Heath Bars. (I omitted this step, obvs.)

I ran out of time, but planned to serve with lightly sweetened, freshly whipped cream and chocolate sauce. I was hoping to try this Martha Stewart recipe, since so many others call for evaporated milk and I never have that in my pantry.

Also, I didn’t use the Heath Bars because a friend has a nut allergy, but the crunchy element would’ve worked nicely here. In fact, I think if you used chocolate ice cream, a little mint flavoring and toffee on the top, you’d have a fairly good approximation of Frango Mint Ice Cream Pie. Sounds like a delicious experiment!

Adapted from this recipe.

We All Scream for Zucchini (Pasta)

This Summer Pasta with Zucchini, Ricotta and Basil from the New York Times food section was labor intensive, but really quite delicious. And no need to turn on the oven! I made a few changes (chicken and walnuts) and I don’t want to forget how I did it. The recipe says 4-6 servings but it makes a huge quantity. Luckily, the leftovers are really good, especially if you top with more parmesan. Maybe try it with half or 3/4 of the pasta called for in the recipe.

• Extra-virgin olive oil
• 1 or 2 chicken breasts poached with a few smashed garlic cloves and salt, then shredded
• 1 small onion, finely diced
• 2 pounds zucchini, halved, cored and sliced into 1/4-inch-thick pieces
• Salt and pepper
• 2 garlic cloves, minced, or 2 tablespoons chopped green garlic
• 1 ounce basil, about 2 cups loose leaves
• handful of walnuts, 1/4-1/2 cup
• 1 pound ziti or other dry pasta
• 8 ounces ricotta, about 1 cup (see recipe)
• Pinch of crushed red pepper (I omitted)
• Zest of 1 lemon (I omitted)
• 2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving

1. Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
2. Meanwhile, use a mini food processor to grind garlic, basil, walnuts and a little Kosher salt into a rough paste. Stir in 3 tablespoons olive oil.
3. Salt the pasta water well (2T) and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
4. Add cooked pasta and chicken to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water (I used the whole cup), then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.