Summer berries (blackberries, raspberries and such) as well as peaches are ideal for making a quick parfait dessert. In a tall glass or parfait glass, make layers of scoops of ice cream or frozen yogurt and fresh fruit, drizzle a bit of your favorite liqueur such as creme de cacao, creme de menthe, Grand Marnier or brandy.

Storing Chocolate - Some helpful hints
Store in a cool room. All chocolate should be wrapped in aluminum foil to protect it from light, along with an airtight covering of plastic wrap. If chocolate is stored in the refrigerator, it may develop sugar bloom from moisture on the chocolate. Sugar crystals in the chocolate will re-crystallize on the surface, making the chocolate gray and gritty. To avoid sugar bloom, and store chocolate in the freezer or refrigerator, place the chocolate in an airtight container, then wrap the container to prevent any moisture from collecting.

If adding fruit (peaches, berries, bananas and such) to your homemade ice cream, soak them in a bit of rum or your favorite liqueur for an hour or so before adding them to the ice cream mixture. This prevents the fruit from freezing too hard.

Do not store tomatoes in the refrigerator as that prevents the ripening process. They should be kept at room temperature either in a cool, dry pantry or on your kitchen counter. It’s best not to put them on a windowsill in the sunlight as they can lose some of their nutrients.

One of my rosemary plants has turned into a large bush and I’ve been using as much rosemary as possible in cooking and thought I would pass on some ideas to you…
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My rosemary plant is growing into a shrub! If you too have a lot of fresh rosemary, make an infused oil.

ROSEMARY OLIVE OIL
3 cups fresh rosemary, cut into l-inch pieces
A large sterilized, dry glass jar with a large mouth and a lid
32 ounces olive oil
Smaller bottles (sterilized) with corks or screw-top lids

Crush the rosemary slightly and put it in the jar. Cover the rosemary with the olive oil and cover with a lid. Put the jar inside a sunny window or outside in a sunny location. Let the jar stand for about 10 days. Taste the oil occasionally by pouring a little on a piece of bread. When you find the oil is sufficiently flavored, remove the rosemary (or strain the oil through a fine-mesh strainer) and discard it or use it in cooking. Put the oil into pretty glass bottles or jars and add a sprig of fresh rosemary. Seal with a cork or lid and store in a cool, dark place. Remember to label the jars.

A couple of years ago I received a truffle slicer (and a few truffles) as a gift. The slicer worked fine for the truffles, but I found that it can also come in handy for other things. It’s great for making chocolate shavings and to thinly slice garlic.

Fresh herbs can add great flavors to food. If you don’t have them in your garden, check the produce department at your supermarket and give them a try. Here are a few ideas…
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If you have herbs in your garden, you can make your own combination of fine herbs, which is a mixture of finely chopped herbs, usually chervil, chives, parsley and tarragon. It’s best to add this mixture at the end of cooking time to get the best flavor from them. Making a mixture from fresh herbs is always better than the bottled dried ones.

It’s best to peel beets while they’re still hot. Hold the beet with a kitchen towel. Cut away the stem and then peel away the skin.