Take supper on the road

Southern Living, Jul 2003 by Hurst, Andria Scott

Ice Cream

Thank goodness July is National Ice Cream Month-it gives us a terrific reason to indulge our cravings. Make your own ice cream and sorbet with a countertop machine.

Foods Editor Scott Jones prefers the Donvier Ice Cream Maker. It produces a quart of ice cream, frozen yogurt, or sorbet in just 20 minutes. His 3-year-old daughter, Tallulah, loves it because she can turn the crank. Simply freeze the canister, and you're set. All it requires is a few turns of the crank every few minutes, and the result is perfectly smooth, delicious frozen dessert.

I really like the electric Cuisinart model. There's no cranking required-just plug it in to enjoy ice cream in about 20 minutes. The average price is about $50 for whichever brand you select. You'll find both of these at department stores, kitchen shops, and discount stores. For terrific sorbet recipes, see page 144.

Storing Fresh Produce

A trip to the farmers market is good for heart and soul (see page 78). All that fresh produce inspires us to experiment with new recipes and cook for pure pleasure.

To keep your purchases in prime condition for as long as possible, it's important to know how to store them properly. Learn what to keep at room temperature, what to refrigerate or freeze immediately, and whether to wash items before storage.

* Berries should be refrigerated un-washed until ready to eat.

* Store tomatoes at room temperature for best flavor. (A bowl of the plump, red beauties makes a wonderful table centerpiece.)

* Remove corn from the cob as soon as possible to preserve its tender sweetness.

* Refrigerate okra, peas, and beans un-washed until ready to cook.

* Peaches, plums, and nectarines may be washed, dried, and stored in the refrigerator.

* Fresh basil should be stored at room temperature, not in the refrigerator (it will turn black). Place stems in a glass with a little water to keep fresh.

* All other fresh herbs can be stored in the refrigerator up to five days. Wash, shake off excess water, wrap in a damp paper towel, and place in an airtight container or zip-top plastic bag.

Portobello Mushrooms

The flavor of portobellos-large crimini (brown) mushrooms-lives up to their size. If you buy them wrapped in plastic, remove them and immediately refrigerate in a paper bag. (Plastic holds too much moisture and speeds deterioration.) Rinse or wipe off portobellos with a damp paper towel. Their stems can be sliced lengthwise and cooked the same as the caps.

To roast: Brush caps and stems with oil or your favorite sauce, such as Italian dressing or teriyaki sauce. Place, gill-side down, on a baking sheet. Roast at 425[degrees] for 15 to 20 minutes.

To grill or broil: Brush with oil, and season with salt and pepper or your favorite sauce. Grill or broil 4 to 6 inches from heat for 4 to 6 minutes on each side, brushing once or twice.

To saute: Cook sliced, chopped, or whole in a skillet with a little oil or butter over medium-high heat about 5 to 6 minutes.