Kim O'Donnel (Craig Cola washingtonpost.com)

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What's Cooking
Hosted by Kim O'Donnel
washingtonpost.com Staff
Tuesday, March 20, 2001; Noon EST

Calling all foodies! Join us today at noon for What's Cooking, our live online culinary hour with Kim O'Donnel.

A graduate of Peter Kump's New York Cooking School, Kim spends much of her time in front of the stove or with her nose in a cookbook.

If you couldn't make the live event, you can always send Kim O'Donnel an e-mail or drop in on the What's Cooking message boards.

The transcript follows.

Editor's Note: Washingtonpost.com moderators retain editorial control over Live Online discussions and choose the most relevant questions for guests and hosts; guests and hosts can decline to answer questions.

Kim O'Donnel: Tell me, when was the last time you really ate an orange? I mean, sniffed it, peel and all, put your nose in the air to catch the oils before they evaporate, pulled apart the segments with concentration, licked off the juice that's sprayed onto your fingers, taken at least 10 minutes to taste, savor, experience...Try it sometime. I've had oranges on the brain lately, first because I have my food writing students do a similar exercise and write up their impressions but also because I came across a box of minneolas that have stolen my heart. A minneola is much smoother than a navel, its flesh is less crinkly, its flavor more intense, almost richer, if I might say. It's husky. Far more robust than the tangerine. More assertive and less quirky (and less beautiful) than the blood orange. Well. This is the kind of exercise that that helps you to relearn what things taste like. It's like waking up from a coma. For this first day of spring, go on, give it a whirl.
Your fish tales last week were inspiring, funny, sad and heartwarming. Thanks to all who posted and a few late stragglers that came in through the week. Here's one from Kathy, somewhere in Virginia:
"My Dad and I started going fishing when I was 5 years old. Anytime we
could go, we did go. 4 years ago he was diagnosed with terminal brain
cancer and asked to come stay with me (my mom had passed away only a few
months earlier) I moved him in and we were able to continue our favorite
pastime. The last time we went, about 3 weeks before...you know...he had
to be carried on the boat. He was wearing one of my yellow big brim hats
that had a chin strap and we placed him in a chair with the rod in hand.
Well, he never caught so many fish, reeling in one after another after
another. We fished all day and when the sun was going down, he was
still catching fish. Finally, we told him that we had to turn the boat
around and head back. When we docked, the wonderful people that had
helped me accomplish this cleaned all the fish for us. We drove home
with a cooler full of filets of perch and I fried them that night,
lightly breaded in cornmeal. We ate every one." Thanks, Kathy.

So, tell me your pot luck stories and you can win a FABULOUS P.R. trick from the folks at Reynolds, who sent me a duffle bag filled with their new "Pot Luxe" disposable counter-to oven-to table-to trash(?) cookware. Take a stab at your best tale for this fantastic prize and tell me what's on your minds...

Picky Eaters: OK Kim, your mission,should you choose to accept it, is to propose some recipes (or maybe send/suggest a good cook book) for two very picky eaters. We're vowing to eat healthy and less processed, but are unsure where to begin. We like some veggies and chicken, but do not like anything too spicy (especially curry -- yuck), too complicated (we don't have a good grocery store nearby), or too hard to make. We like to have something that makes enough for leftovers. It's still too cold for us to grill, and we both work late and don't have time for much preparation. No tofu, no ginger, no red or green peppers, no raw tomatoes, no polenta, no risotto, no chickpeas, no unusual cheese, and no raw onions. See, this mission is HARD!! It's no wonder that we've been reduced to rice bowls and fast food. I will be going to Borders tonight to pick up Carolyn Hax's book, and would like to get a cookbook as well. I don't have the time to read all of the "story" type books that you always suggest, though they sound very interesting. Just need a simple, healthy, easy cookbook with pictures and easy to find ingredients. Can you accept the challenge??

Kim O'Donnel: Talk about high maintenance -- sheesh! Try Sam Gugino's "Cooking to Beat the Clock" series and any of the "Light" books by Martha Rose Shulman. Shulman's books are without pics, but Gugino's has'em. Any one else with thoughts? This is a toughie....As for recipes, I'm thinking frittatas and I'm thinking pasta on many days of the week...I thinking soup. Oh dear, you're making this difficult.

Germantown, Md.: Every year for my mother's birthday, her children cook a fancy dinner. This year, we are doing surf and turf. My husband will make steaks. My brother is going to make some sort of seafood (he hasn't decided). As usual, I am taking care of dessert and sides. I'm making a salad so as not to detract from the flavors of the main course. But I am a little stumped on dessert. I would like to make something light, with fruit. But I was completely unimpressed by the produce department this weekend. The only thing that I liked there were the limes, and I think Key lime pie would be too heavy. Any ideas? Oh, and this either has to be made quickly or in advance. I have to work that day so I'll come home and then rush to mom's.

Kim O'Donnel: Did you like the idea of the upside strawberry rhubarb cake I mentioned last week? Or how's about chocolate zucchini or carrot cake? Or -- orange ginger cake?

Bethesda, Md.: Kim and Fellow Foodies:

I'm posting early as I'll be in a boring meeting during the chat. I want to have an elegant "baby shower" tea for a friend who is a vegan (no dairy or egg products). Aside from cucumber sandwiches (made with non-dairy margerine instead of butter), bowls of fresh berries and herbal tea with honey, I'm somewhat at a loss as to what else to serve. Do you or the clicksters have any suggestions? I'd like to come up with a list of things well in advance as a number of people have offered to help make things and they may not be aware of my friend's dietary restrictions. Also, a food-related ettiquette questions: would it be impolite to serve a few items that were vegetarian but not vegan (like a cake which one other guest has offered to make, but which can't be made without eggs) as the majority of the guests will not be vegetarian, let alone vegans?

Thanks for all your help -- as you so often say, I want to keep the luv going (and not offend anyone)!

Kim O'Donnel: Let the friend make a cake...don't stress. Add to your berry selection and include melon or mango or pineapple and make it more substantial so the vegans can enjoy. How about a tofu spread for those sandwiches...something herbed and garlicky, pureed in processor and you could spread on sandwiches...how about a white bean/red pepper or pesto puree that would be great for bruschetta? Edamame -- boiled salted soy beans in pod -- are great snacks...starfruit and pineapple grilled on top of the stove and drizzled with honey and lime juice...anyone else with veggie and vegan ideas?

Los Angeles, Calif.: Can we talk turkey for a moment?

I have a 12-lb. bird sitting in my freezer, and I'm not in the mood for Thanksgiving-in-March. Rather, I'm toying with the idea of mu-shu-roasted-turkey -- roasted turkey with stir-fried veggies and some plum sauce, wrapped up in a chinese pancake. Steamed rice and szchewan (sp?) string beans on the side.

Think it will work? Any ideas for seasoning the bird?

Thanks in advance for any advice!

Kim O'Donnel: Sounds terrific. I would roast the bird with lots of garlic, even some ginger, some chiles...maybe lacquer it with black bean sauce or soy sauce or tamari with a bit of sesame oil...let us know how it turns out. I like your spunk.

OCJAJMZ: Hi Kim,

What is the difference between evaporated milk and condensed milk?

Kim O'Donnel: I wish you tell us where you're really from, dear. Both are types of canned milk -- the condensed is sweetened, the evaporated isn't.

Follow-ups from last week: Sorry I couldn't participate live last week, but some comments:

1. For the person who wants a source for chopped fish, try the cuisinart, but follow directions carefully. We had to mince lamb from cubes and it worked perfectly (pulse in one-second bursts three or four times).

2. Re: horseradish sauce, my favorite is Mark Bittman's -- gently warm sour cream until it is sauce-like in consistency, then add salt and pepper and a dash of cayenne. Off the heat, stir in horseradish to taste. Easy and delicious. For fish, add some chopped chives or other herbs of choice.

Love the chat, and always get ideas. Now I need suggestions for cooking carrots -- we have too many.

Thanks

Kim O'Donnel: Good tips, thanks -- and I second the notion to quick pulses on the food processor, all that's necessary. AS for carrots, how about a carrot ginger soup? How does that sound? Or make a chocolate carrot cake -- if you want the details, send me an email.

Alexandria, Va.: Hi Kim!

I sure enjoy these discussions, and hope you can help me. I brought a Meyer lemon back from Florida, and now wonder what I should do with it? Thanks for your advice!

Kim O'Donnel: Lucky you. Only one, though? Squeeze it and drink it straight, with a touch of honey, first thing in the morning, like my friend Lennox taught me to do, or add it to some vodka for a wonderful cocktail -- chilled! If you have more than one, say so. I'm thinking lemon curd. Ooh yeah.

Baker Girl, Arlington, Va.: Kim-

This is for the gefilte fish person in last week's chat - I knew there was a Jewish seafood store in the area, but couldn't remember the name.

It's M. Slavin and Sons, on Glebe Road in Arlington (just off Glebe road exit on 395). Here's address and contact info: 2710 S Glebe Rd Arlington, VA 22206, phone (703) 486-0400. If anyone can get the proper fish to make gefilte fish, I'm betting that they can.

Hope this helps.

Kim O'Donnel: Thanks, this is great, Baker Girl.

DuPont Circle: Hi Kim! Love the chat, as usual. My question is re: Morningstar products -- I have been a fan of their veggie links for a LONG time now, but was surprised to hear that Fresh Fields on P Street no longer carries Morningstar products because "they have a lot of additives" -- I don't eat many processed foods (the only frozen foods I buy are frozen spinach, some other veggies, and veggie links. No frozen dinners at all) so I plan to keep buying the links at Safeway, but I was curious what your thoughts were, as I know you do use their products. Are there any alternatives? Thanks!

Kim O'Donnel: Actually, the frozen soy products I use and have been happy with are Boca. I am not aware of their "additive" situation. I will look at a box next time I'm in the market.

Beer and Chicken: I have read a couple of great sounding recipes that involve sitting a chicken on top of a half full can of beer and putting it on a grill. I am wondering if the same effect can be gained in the oven or by steaming chicken breasts with a beer solution? Have you heard of this method? What do you think about indoor variations? Thanks!

Kim O'Donnel: I too have always been intrigued by the beer can chicken notion...I don't know if you'll have the same effect in the oven, but I have made a mustardy beer sauce for sauteed chicken breasts, if that's of interest??

Sticks, Mount Airy: High Maintenance is right on Picky eaters. Unless you branch out to some other flavors, you're gonna be stuck with boring all your life. Curry doesn't have to be spicy. But a book for quick cooking, Kim help me out here, she only uses three ingredients...Also Jacque Pepin's, "Jacques Pepin's Simple and Healthy Cooking" is good.

For simple, well Lemon, butter, capers, and parsely to any satueed fish or chicken or veal dish, which can be eaten plain or tossed over pasta (don't like capers, use garlic).

Hugs Kim! Oh and by pot luck, you mean what you've thown in pot and come up lucky with? Or taken to pot luck supper?

Kim O'Donnel: Right, what's her name? Roz? Title: 1-2-3?? Right? Oh, pot luck -- I mean a dish you brought to a pot luck event -- church, picnic, party, whatever...or something that you made out of your head, yes.

Va.: The reason the morningstar farms stuff was pulled was probably not because of the additives. Trader Joe's pulled their stuff because there is a chance that they may contain the genetically engineered corn. This seems to be a voluntary recal, however, as Trader Joe's has recalled them, but Giant still has them. I'm guessing that this is also why Fresh Fields has pulled them.

Kim O'Donnel: Aha. Excellent sleuthing. I'm glad to hear of this kind of activism.

Fancy Toast: I'm not tryng to plug this book, but we have found it to be great, and use it more than any other...it's the Martha's Vineyard Black Dog cook book. Are you familiar with it, and do you know of similar titles?

Kim O'Donnel: Fancy, I have heard of this one but don't own it and so don't know the deal..are you looking more for restaurant-based titles?

Baltimore, Md.: Hi Kim,

Just a comment. I tuned in to your Valentines Day discussion, and found it (not you!) to be somewhat pretentious, with most people writing in to get praise for some eleborate meal they were planning. It seemed like a forum for gourmands seeking approval. I just wanted to drop you a line and say that really enjoyed last week's discussion. It seemed like real people, not just those who keep fifteen kinds of olive oil on hand, were participating and I got some great tips. You have a wonderful talent for addressing both groups, I look forward to more discussions!

Kim O'Donnel: Interesting comment. Actually, Baltimore, I find this audience to be very real -- and yes, they come in all varieties like oranges and olive oil. Some of us do own several kinds of olive oil, some of us offer great tips, some of us want to show off our prowess, some of us want to help a timid chowhoud -- and that's what I love about this forum. It's community at its finest. All flavors, all stripes, all virtual, all culinary. Cheers.

Arlington, Va.: "No tofu, no ginger, no red or green peppers, no raw tomatoes, no polenta, no risotto, no chickpeas, no unusual cheese, and no raw onions."? Who can live in that world?

Kim O'Donnel: Yeah, well, somebody has to do it. Oatmeal pie, anyone?

Arlington, Va.: Authors name is Roxanne Gold, Recipes 1-2-3

Kim O'Donnel: Yes! Thanks muchly.

For the Meyer lemon person: Preserved lemons!! Make 4 slits lengthwise in each lemon (like you're going to quarter it but don't cut all the way through), pack the slits with kosher salt, cram the lemons into a jar with a tight-fitting lid, puish 'em down so some juice comes out, top off with a little boiling water so they're submerged in liquid (should be more lemon than liquid), add a liberal sprinkling of more kosher salt, put the lido n the jar, and leave them in a cool dark place (like a kitchen cabinet) for at least 4 weeks.

Use them thinly sliced to stuff under the skin or in the cavity of a chicken for roasting (add some green olives and you have a delicious Moroccan-style dish), etc. Delicious!!

Kim O'Donnel: Excellent idea. Again, I'm waiting to hear if there's more than one...not much you can do with just one.

Arlington, Va.: Hello Kim,

I was wondering if you could clear up some confusion I have about pepper.

The only type of pepper I use around the kitchen is freshly ground pepper. I went to the store to replenish my supply of peppercorns and much to my surprise the selection on the shelf has grown since my last purchase. It now includes regular black, provincial peppercorn mix, tri-color mix, white, pink, etc.

It any one type better than the other or should I stick with plain old black?

Kim O'Donnel: Peppercorns, Arlington, actually are dried berries from pepper plants...and yes, there are different colors, different varieties and different taste experiences. I find the white to soapy. You'll see it used in a lot of class French dishes to avoid black specks of color, but I tend not to use it..it is less pungent, for one. The pink variety is actually a berry from the rose plant, which I just learned from my handy culinary reference book...and the green are peppercorns that have been brined, usually. If you're happy with black, cool. If you want to explore with white for kicks, go for it.

Re: vegan shower: Some vegans don't eat honey -- it is an animal product, you know.

Kim O'Donnel: That's right. This is getting more and more intriguing.

re: beer and chicken: I tried this two years ago and my friends go absolutely nuts over it. They demand it often. It's important to rub the bird inside and out and under the skin with a good BBQ rub, but the beer keeps the bird wonderfully moist. You can do it in an oven just as easily -- put bird, sitting upright on the can, in a large baking dish and on the lowest rack. Do two at a time.

Kim O'Donnel: I see a beer can chicken club forming...

Arlington, Va.: For the picky eaters, two words: Chicken breasts. Cook them in a sauce of butter, lemon, and a little pepper. Or butter paprika, and dry mustard. BBQ sauce, when you're feeling southwestern. Sweet and sour sauce when you want something a little oriental. Crack an egg, dip the chicken breast in it and cover in bread crumbs, then add tomato sauce and mozarella (available pre-shredded at even the worst stocked Safeway) for the last 5 minutes and you have chicken parmasania, sorta.

You're on your own for side dishes, though. Remove peppers, onions, raw tomatoes, and spices and you pretty much kill off all my favorite vegetable groups.

Kim O'Donnel: Thanks for your suggestions, Arlington. This is definitely a tough one.

RE: vegan shower: Try a bean dip of some kind or (even better) a vegan pate. Search online and you'll find a million recipes. How about tabouleh and other grain salads? Grill up some portabellos. And etc., etc.

Kim O'Donnel: Yes and yes. I especially like the porto idea.

Falls Church, Va.: Regarding the Black Dog cookbook: It is excellent. Lots of fresh produce and most of the recipes have a small ingredients list. Easy to prepare. Nice vinaigrette ideas, as well as ways to dress up veggies. I can't stand the restaurant (those who need to "be seen") but I LOVE this cookbook!

Kim O'Donnel: More love for the Black Dog...incidentally, there's a White Dog in Philadelphia, and it's an old family favorite. Go if you're ever in Philly.

Md.: I am having trouble visualizing the beer-can chicken thing... so you sit the bird on top of the can? How does it keep from falling over?

Kim O'Donnel: Yes, and now i'll let the pros share their expert advice...

Clifton, Va.: For a change of pace try a blood orange. Unique flavor and just different enough from
a regular orange.

Kim O'Donnel: Yes, its ruby color and flavor remind me of raspberries. Thanks for chiming in.

Alexandria, Va.: Hey Kim:

Quick question -- I was looking at my bunch of arugula and had this strong desire to wilt it with some garlic the same way I do spinach -- is this totally off the wall? Do people do this? Or should I just stick with the excellent salads and sandwiches it makes?

Thanks!

Kim O'Donnel: Sure you can wilt it...its peppery quality makes it delicious when cooked. Try it for kicks, Alexandria.

Arlington, Va.: Hey! Lay off the picky eaters! They _ARE_ trying to branch out, from what I read. I, too, and a very picky eater, and while a lot of the things Kim suggest sound repulsive to me, I understand that all things are not for everyone. Besides, I can always tweak a recipe to my own tastes. I happen to LOVE spicy things, but cannot abide the taste of the curry spices. I also don't like cumin, fish or seafood, eggs, beans, and a host of other items, but I still manage to eat a wide variety of foods.
I would suggest the picky eater go to Eden Market in 7 corners for interesting sauces and oils, or any other Asian grocery. I personally like to cook chicken breast (cut into bite-sized pieces) in a little oil and garlic on a high heat, then add some veggies (we usually use peas, carrots, corn, maybe a little broccoli), salt and pepper, a spoon or two of honey, and some ho-sin or barbeque sauce. Let this cook together for a sec, and you've got a yummy stir-fry to serve over rice or noodles.

Kim O'Donnel: Amen. We get the whole lot here -- the picky eaters, the way beginners, the more seasoned cast iron skillet pros, the beer can chicken crew, the low-carb club, you name it. And I love you all.

Reston, Va.: Hi Kim,

A few things. First, for a slightly more technical description of the difference between condensed and evaporated milk, see:

http://www.taunton.com/fc/features/basics/issue38milk.htm

Second, the beer can chicken thing does work well on the grill -- I've done it and love it. Cook's Illustrated also reviewed the method and liked it. I would think you could achieve similar results by pouring some beer in the roasting pan in the oven.

Now the pot luck story. When I was growing up we were very involved in church activities, which included pot luck dinners. One day my mother decided to bring chili. She spent quite a bit of time preparing a big crock pot full of the stuff and off we went to church. When we got there, it became apparent that something wasn't quite right with the chili. Turns out mom, being in a bit of a hurry when preparing the dish, had somehow mistaken the cinnamon bottle with the chili powder bottle. To this day, my mom can't make chili without all of us commenting, "It's good, but it needs just a touch more cinnamon!"

Kim O'Donnel: Thanks for all of your tidbits...and I especially like your pot luck yarn!

Alexandria, Va.: Ok, here's a potluck story. I was supposed to bring some good veggie chili to a Super Bowl party. Well, I was very young and naive then (HS student) and thought, "Oh, Mom grew these nice chili peppers last summer and dried them. I'll add FOUR because this is a big pot and a big crowd." Well, they were, yes you guessed it, habaneros. I, foolishly, did not taste it after I added them. I injured serval people--third degree burns in mouths. The DOG wouldn't even taste the stuff. People were RACING to the fridge to guzzle gallons of milk (which removes the chili oil from your mouth, thus flan eating in chili eating countries). So, the next time I was asked to bring something to a party, it was bread. Plain white bread. I have recovered, however, and went on to a catering career in college that paid the bills. I no longer cook for $$, but still love to create the food and luv.

Kim O'Donnel: Oh dear. But I bet you make a mean loaf of bread, doncha? Glad to hear you still pour out the luv. A boo-boo is always worth its weight in future meals.

Hosting vegan guests: I'm all for being sensitive to your guests' needs, but where do you draw the line? It's not too hard to imagine a meal with vegetarians, vegans, Atkins people....you're a HOST, not a restaurant. Enough already. Make a few dishes that should cover the majority, and answer questions about the ingredients. Anyone whose needs are that obscure should eat before they come.

Kim O'Donnel: Isn't the guest of honor a vegan? That's what I thought. But I agree, it's about moderation and not going nuts.

Alexandria, Va.: It's the Meyer lemon person again. There was only one ripe lemon left on my daughter's tree when I visited her. (Her friends had taken the rest.) So that's why I only have one. I had never seen such a big lemon before, and think the cocktail idea is a good one. I'll hold off on the preserved lemons til next year! Thanks a bunch!

Kim O'Donnel: Enjoy your drinky, dear. And yes, next remember to get more of those babies!

Baltimore, Md.: Best pot-luck story:
Several years ago I was invited to a superbowl party and I decided to make a red jello salad and for something different I put sliced kiwis on top of each peice (bad idea, the jello ungelled). Anyways, I put the jello on the card table and later my friend Lorraine (all 110 lbs. of her) sat on the wooden chair next to the table. Well, as soon as she sat down the chair broke. Trying to catch her fall, she grabbed onto the table and my red jello salad landed all over her white jeans. We still laugh about it.

Kim O'Donnel: This is wonderful potluck luck!!

Alexandria, Va.: Not so much a cooking question. We are headed to New York for the weekend with no real agenda... any cooking toys/foods we should check out and bring home?

Kim O'Donnel: Check out Zabars if you've never been...Gourmet Garage in Soho, Bridge cookware in the Village, and go to Union Square for a delightful farm market on Saturdays. It's killer.

Columbia, Md.: A week late on this, but what the heck. For the person looking for an Oriental market around Baltimore. Try Lotte in Ellicott City (Rt 40 and 29). It's a Korean supermarket with an amazing amount of stuff. I've gotten everything from miso to Thai basil from there. The vegetable quality can be iffy, but take the time to look and you'll find some great items.

Kim O'Donnel: Never too late for good tidbits, Columbia. Thanks ever so.

beer mustardy chicken, please! : I'm intrigued by your mention of it earlier--can you let us all in on the secret?

Kim O'Donnel: This is adapted from Elaine Corn's "Chicken" book -- so you season some flour with dry mustard, cayenne, salt and black pepper. You dredge your breasts in the flour, you've got a hot pan going with oil ready to roll, you place the breast presentation side down first, you let it brown -- NO Peeking! -- You have a bottle of your favorite brew handy, plus some dijon or grainy mustard, a small glass of water...Using tongs, you turn over, then add 2 tsp of mustard, a couple glugs of beer and stir with a wooden spoon. YOu might need some water to loosen things up..you can keep cooking on top of stove or finish off in the oven.

NW, D.C.: The best potluck experience I think I've had is probably a bit different from what you were thinking. Last year my great aunt got diagnosed with cancer, and has been having a terrible time with chemo and the like. It's hard for her to get excited about food at all most of the time because she's so sick. Several weeks ago, though, I cooked a big pot of delicious soup to bring to her. It was right after all that weird snowy weather, and still really cold out. She insisted I stay, we warmed up the soup, and ate together. She loved it so much she ate two bowls!

Kim O'Donnel: I love stories like this, when the power of food brings feelings of joy. Thank you.

Hey Baltimore: What is it about keeping different varieties of olive oil that makes people less "real?" Try not to be so judgmental! Sheesh! Valentines Day is a special occasion, so naturally it would lend itself to more elaborate food plans.

BTW, I only keep three different varieties of olive oil.

Kim O'Donnel: The olive oil owners are retaliating! The energy is at all time high! The kitchen is getting oh so hot...Now back to our program.

Reston, Va.: For the person having trouble trying to picture the beer-chicken thing. Basically, you cut a beer can in half, put some of the beer back in, stick the can up the chicken's you know what and stand the critter up on the grill (or oven rack) . You can use a drip pan if you like (recommended in the oven). I participate in a BBQ Forum online and one of my fellow chatters has a couple pictures posted at:

http://yyyz.net/bge/Picture05.asp

Kim O'Donnel: My fabulous producer Meredith tells me these pics are safe the family viewing type, so go ahead and enjoy. Thanks, Reston. Seriously, you beer can chicken folks need to start a consortium.

picky, shmicky!: At the age of 33, I tired of watching the world pass me by... I gave up my last remaing two life-long food aversions: raw green bell peppers and raw tomatoes. Now, I'm digging them! They are nutritious and a whole new world is opening up for me. I can hardly wait for my first BLT this summer!

Picky eaters CHOOSE to be picky and miss out. How sad for them!

Kim O'Donnel: I love your turning of the corner...I wish there were more of you. So I bet you're going to re-taste an orange this week, huh?

Pathetic in D.C.: Yes, this discussion attracts all kinds. Including the stupid. Have a doctor's appointment tomorrow. Nothing of particular consequence except that today I'm allowed only clear liquids: Broth, jello, juice, soda.

Breakfast was a couple glasses of apple juice. For lunch, I brought a bottle of Coke and a can of beef broth (yum). I never bring food, so even this simple and flavorless meal required a certain amount of forethought. Realizing that spooning up soup at the keyboard might be messy, I figured drinking it might be eaiser. But then transferring it from the cooking bowl to my mug became a problem. So, I brought my can of soup, a microwave-safe bowl, a funnel, and a spoon in case the mug thing didn't work out.

At noon, I get ready to settle down for my lunch hour with my soup and your chat. And discover that I left one item out of my brilliant plan. Our office does, of course, have the requisite one guy who always carries a Swiss army knife and can be counted on for just such emergencies. Who quit three weeks ago.

So...uh...anybody out there got any brilliant ideas for how to open this damn soup can?

Kim O'Donnel: Can you make it over to the CVS?

EraserheadGuy, D.C.: Do you love eraserheadguys, too?

Kim O'Donnel: I thought there was only one Eraserhead Guy, Eraserhead Guy.

Silver Spring, Md.: Potluck story:

In the first month of our marriage, I decided to make a large vegetable stew for my husband and myself. Spring was in the air, so I had purchased a ton of veggies from our farmers' market: carrots, green beans, walla walla onions, garlic, eggplant. You name it - I bought it with all good intentions.

I decided to wing the stew instead of followign a recipe. It was cooking up beautifully, and it was so fragrant! My husband kept peeking over my shoulder, proud of his new bride.

Than I thought to add some Angostura bitters to the mix, just a mini-dash since the stuff is so potent. As I tilted the bottle to add my splashed, it slipped and THE WHOLE BOTTLE POURED OUT. The kitchen filled with the smell of the bitters; the stew turned a deep purple.

I tried to save the stew: more carrots, some potatoes. Nothing worked. I had a bowl of the stuff to try it, but I had to struggle through it.

My loving husband had three bowls and managed to assure me it was fine. He said he liked it, that it just needed a little something.

I love him to pieces for making me feel better. Needless to say, I have never bought Angostura bitters since that day.

Kim O'Donnel: Next time, save those bitters for a lovely rum cocktail, dear. Thanks for the tale, this is a goodie. And he deserves a prize, maybe this one. I'll let you know at the end of the hour.

Dupont: Hi Kim --
Do you know when the Dupont Farmer's market will be starting up again? And what kind of fresh local produce will be starting to come around in the next weeks/months? I'm eagerly waiting for it!

Kim O'Donnel: I'm expecting mid-April. But we can find out...Freshfarm market has a Website, someone want to check??

Austin, Tex.: I was living in a very small town at the time and they were having a potluck luncheon for all the County employees so I made my pasta, olives and feta cheese with sun-dried tomates salad and no one ate it! I was guessing since it wasn't the usual jello or potato salad everyone was afraid! I ate it for a week since I loved it.

Kim O'Donnel: Ignorance is bliss? Their loss. Don't let their tastebuds boss around, tho. Keep it up, Austin.

Arlington, Va.: Hi Kim and chowhounds,

Need some new idea on sidedishes. I'll host dinner with some friends and plan to have filet mignon for entree. I have some ideas for sides but they are kinda boring: asparagus and scallop potatoes. I would like to come up with something using seasonal ingredients and lighter than potatoes.
(I will start with green salad, topped with individual brie en croute, so maybe I don't need another veggie ?)

Kim O'Donnel: If you want to do asparagus, how about blanching it and whipping up a mustardy vinaigrette to go with -- and serve it room temp? It's delish. As for potatoes, do you like the sound of green bean potato pie? Let me know.

Washington, D.C.: Hey Kim--
On the picky eater thing, I agree each to his own. HOWEVER, I would suggest the picky eaters read The Man Who Ate Everything, a wonderful book by a food writer (can't remember his name)who chronicles his culinary forrays (some of them pretty wild). He confronts his eating aversions and finds that, in some cases, these aversions were really unfounded. By limiting what you'll eat, you really can miss out on a lot of great experiences.

Kim O'Donnel: Thanks for this. Also, check out my favorite, "The Mindful Cook," by Isaac Cronin. I too have been exploring this notion of what makes us afraid to try certain food and keeps us from cooking...stay tuned for more on that.

Dupont market (from Silver Spring, Md.): The market opens April 1st.

Check out:
http://www.farmland.org/Farmland/files/states/market.htm

Kim O'Donnel: Splendid! You get a gold star, my sweet.

cooking tales: Years ago, when my brother was 10, he decided to make desert for a family dinner. He did it all by himself. I am not sure what the desert was called, but it was a banana desert, and it looked gross. He had mashed the bananas into a pudding like consistency, and added honey. The bananas turned brown. He served it in a small dish, with strawberries on the side. The desert actually did not taste that bad. It was the appearance that was unsettling. We all ate it, because we did not want to hurt his feelings, or discourage his cooking attempts. Now, he is a very accomplished cook, and has us over for fantastic dinners regularly. And we all remember the banana dessert with great fondness.

Kim O'Donnel: This is nice. Much better than my kid brother Tim's frosted oatmeal cookie sandwiches with american cheese, mustard and mayo. Can you imagine?

Upper NW: This doesn't help Pathetic, because it's not for opening a can, but we've found in office emergencies that bottles can be opened with a staple remover.

Actually, since there are no chunks in the broth, you could use a staple remover to poke holes and just drain it out through that.

Kim O'Donnel: Thanks for your camper wits...

Farmer's markets: The one at Eastern Market is open year-round. I was just there on Saturday and bought some strawberries.

Kim O'Donnel: Yes, it is. Thanks.

Somewhere, USA: for the lady needing a dessert for the surf and turf meal . . .
alas, many people here forget that fruit IS a dessert . . . we're too used to cakes and cookies and such . . . for a nice change, and to satisfy the people who want a cake type dessert too:

I often make a fresh fruit tray (not a salad, just a tray of sliced ripe fresh fruit) (last time it was mango, starfruit, blood oranges, pineapple, kiwi, raspberries, & blackberries) and serve it alongside angel food cake. Add some fresh whipped cream if you like . . . and I sometimes make a simple syrup flavered with fresh ginger. ALL of it can be done ahead of time (buy the cake from the Bakery too), you have a healthy choice, and you satisfy the sweet tooth. Just make sure you get fruit that is ripe - don't go into the store knowing ahead of time what fruit you are going to buy - get what is fresh and good that day.

Kim O'Donnel: Yes, yes, yes. Thanks for your thoughts.

Somewhere, USA: What is lemon curd?

Kim O'Donnel: Ooh, it's fabulously lovely. It's sweet and tart and often the filling for lemon tarts.

Foggy Bottom: Can you offer a recipe for peanut sauce? Also, I made an apple cake last weekend and it was so mushy inside, it fell apart when I turned it out of the pan. I cooked it for the full time...are some apples juicier than others?

Frankily, I'm looking forward to summer when I can eat something FRESH! SO sick of apples and bananas!

Kim O'Donnel: Here's one from "The International Pantry Cookbook" by Heidi Haughey Cusick:

Combine 1/4 cup soy sauce, 2 T molasses, 3 garlic cloves, minced, 1/4-3/4 tsp chile paste, 2-3 T fresh lemon or lime juice, 1/2 cup water and 1/3 cup peanut butter, in a suacepan, bring to a boil. Reduce heat and simmer to blend. Cool. I can't vouch for its reliability, but I do like this book. Let me know. AS for apple cake, I have to think on this.

Tonight's dinner: Kim,

I'm posting early but I hope you can answer my question so we have something to eat tonight for dinner. I'm a novice in the kitchen but am excited to get comfortable with some recipes. I really love black beans and rice and want to make that this evening. I'm going to sautee some onions and olive oil to get things started but what other seasonings should I use? Thanks Kim. You give so many non-chefs hope.

Kim O'Donnel: Good start with olive oil and onion, maybe add some fresh chopped hot pepper or if you don't have, add some hot sauce to beans...you can chop some tomatoes, add cilantro, some mashed avocado, cheese if you want to fatten it up a bit..enjoy.

Washington, D.C.: for the New York visitor: check out Sahadi's middle eastern market in Brooklyn too if you can. It's unbelievable.

Kim O'Donnel: Excellent idea. That whole strip in Brooklyn Heights --it's the Heights, right? =-- is loaded with great Middle Eastern groceries.

DC: Hi Kim...love your chats because I learn so much! My question is this: is there such a thing as a "knife skills" class that I could find at a local cooking school? I'd really like to learn proper technique, and I think some sort of demonstration/participation class would be the best way to learn.

Kim O'Donnel: L'academie de Cuisine I know has these classes, and I teach knife skills as part of my beginner class at Fresh Fields Arlington. Email me if you want details.

Somewhere, USA: OOPS! I almost forgot. Happy vernal equinox, Kim! I'm going to celebrate the beginning of spring with a long motorcycle ride and a fresh mango.

Kim O'Donnel: Most excellent! And I shall howl at the moon, light a candle and meditate on the rebirth of all things. I'm afraid I'm fresh out of mangos. Have a wonderful eve.

Washington, D.C.: hi Kim -
Going to boyfriend's mom's place for passover in early April - volunteered to make a dessert. Passover desserts are NOTORIOUSLY terrible (no flour or corn products of any kind) and I'm looking to break a trend. Any suggestions? (it also needs to be transportable enough to sustain a four hour drive.)
thanks!

Kim O'Donnel: I do have a couple of books...let me peruse and get back to you.

Milan: Hi Kim - I've been frantically searching my recipes for a reat light fruit dessert that somebody asked about at the beginning. Can't find it but basically it calls for cutting a pineapple in half lengthwise, including the green top, hollowing it out to make two "boats," then filling them up with a mixture of pureed mango (also canned) and other stuff which I can't remember. This becomes a dip for hunks of fruit (pineapple, bananas, peaches, etc.) which you skewer and dunk. Light, cool and delicious. By the way, about oranges, you can't beat a big, juicy, sweet Sicilian orange. Never tasted anything as good in the US! Ciao

Kim O'Donnel: Mille grazie, Milan. Hope all is well over there.

Temple Hills, Md.: When cooking lentils, which do you use for seasoning? Ham hock, smoked turkey, etc. and why do you choose that?

Kim O'Donnel: I season my onions, garlic and fresh ginger (in oil) with a blend of turmeric, coriander, cumin, salt and black pepper. Then I add my lentils, then my liquid. I love'em like this.

Washington, D.C.: Hope I'm not too late with this for Germantown, but for a delicious and easy light dessert, see Cooking Light for November or December: separate clementine sections (use Mineolas now), and serve with a sauce made from vanilla yogurt and a little Grand Marnier. Granish with mint. Always gets rave reviews. (see magazine or web site for exact proportions, and I may have left out an ingredient, but I don't think so.) Serve in an elegant bowl and you'll really impress your guests.

Kim O'Donnel: More great dessert ideas...

RE: Meyer lemons, somewhere in D.C. area?: Anyone know of a source for getting these babies, whether ordered via the Internet or snagged from a local merchant?

Kim O'Donnel: Let's ask...

Va.: for Passover dessers:
what about a fruit based dessert? Like maybe an apple crumble, but you could use matzoh meal for the topping (mixed with cinnamon and nuts?) Just a thought!

Or how about a cheesecake?

Kim O'Donnel: You guys are brimming over with ideas...

Bethesda, Md. (Vegan Tea Lady): Kim:

Thanks to you and all the foodsters for suggestions for the vegan tea. I had wanted ideas for an elegant, British type tea, and the suggestions for tofu spreads and vegetable pate were great. thanks too for the heads-up about honey--that hadn't occurred to me.

I'll send in a post after the tea and let you all know what we came up with. (Timing of tea is uncertain as my friend is waiting for her adopted daughter to arrive from Korea).

Kim O'Donnel: Please do let us know, Bethesda. Do I know you?

Bethesda, Md.: Re: light desserts. If you have an ice cream freezer -- or even if you don't -- you can make Pineapple-Buttermilk Sherbet. It has just three ingredients: one 8-oz. can of crushed pineapple in juice, one pint of buttermilk, and 2 cups of sugar. Stir all ingredients together until sugar is dissolved, then freeze in an ice cream freezer or just in a bowl in the freezer, stirring every half hour until firm. It is sooo scrumptious! Way more than the sum of its parts. Great with raspberries and/or shredded coconut.

Kim O'Donnel: And more dessert ideas...

For passover....: Kugel with raisins and brown sugar and/or macaroons always a best bet. Don't know if Kugel is Kosher for passover, but always a tasty treat for me.

Kim O'Donnel: More and more...

Bristol, Conn.: My husband is suddenly under the impression that I am not a very inventive cook... so I am looking for a great impressive recipe (no eggs or cheese please) that will knock his socks off! And preferably something I can cook in the 2 1/2 hours before he gets home from work.

Thanks! This is the most informative hour of my week!

Kim O'Donnel: More info, dear. Meat? Fish?

Arlington, Va.: I have a wonderful amount of delicate, flavorful plain farm-made yogurt. I want to use it in something, but I do not want to lose it's flavor. For example, I do not want to use it in a curry dish.

Any recipes come to mind? No smoothies, please.

Kim O'Donnel: I'm thinking fresh horseradish and yogurt dip, with veggies. I'm thinking of adding herbs and putting it over fish.

Rosslyn, Va.: I don't know if these potluck stories are supposed to be wacky or creative or what but here's one....

I was married only for about 1 year and had to take a salad to a potluck at church. I also was not a "cook" at the time and was scared to death. I had just moved here and was going to know my husband and about 2 other people at this thing.

So, what's a smart girl to do? Of course buy a salad cookbook and close her eyes and pick a recipe. Fortunately, I got lucky and picked out a doozy. Basically a tortellini salad with dressing, ham, bacon or whatever else I would want to add.

Nervously, I take it to the potluck hoping someone would touch it and WA-LA - people loved it and it was the first dish that was cleaned all the way to the bottom.

I was very proud of myself and it gave me confidence to try a few other things in the future. Now, I'll try anything and throw it out if it tastes horrible (like a bass recipe I tried a couple of weeks ago).

Kim O'Donnel: I love it when the instincts steer you right.

Alameda, Calif.: Happy spring, Kim. Baking question: I use the same biscuit recipe while camping and at home. (Joy of Cooking, with buttermilk, gently rolled, cut with a sharp cutter to avoid edge crimping). Up in the mountains last summer, the biscuits rose gloriously high and flaky, but I made them down here in the lowlands a few weeks ago and they're like hockey pucks. Is 5-6000 feet the secret ingredient? Is there a way to tell if my baking powder has lost its oomph?

Kim O'Donnel: There is a huge difference in the end result when you cook at different altitudes, particularly when baking. I'm surprised you liked your biscuits at a higher altitude than at sea level, because generally you need to adust everthing, from oven temp, increased liuqid, more flour, etc.

Rockville, Md.: About bread,
I recently had the most delicious bread I have ever tried, at EatZi's market in Rockville. Unfortunately, I was in a hurry, and had a quick sample -- there was a line and I could not ask the baker what it was called. It was a dark bread baked with what tasted like chocolate. Yummy.

Can you recommend any good bread baking books?

Kim O'Donnel: Anything by Beth Hensperger...she's a goddess.

Iffy cook in Conn: Meat is good, also a big shrimp fan, and salmon too...

I really want to knock his socks off!!

Kim O'Donnel: HOw about a pork roast...make slits with a paring knife, fill with a compound butter of rosmary and garlic. Roast til 150 or so.

Somewhere, Md.: I am a huge foodie, and often purchase lots of foodstuffs in my travels. Please advise on my dilema:

I am going to Europe on Thursday. I have planned to purchase cheese, which the USDA approves as long as it is not of the moist, creamy type. If I declare it on the customs form (along with several other purchases) aren't I much more likely to be detained and inspected? Before I brought things in (all legal) but didn't report because of this fear. Now with the foot & mouth craze, as well as the mad cow disease, I feel that if I report it I am asking for problems. But if they catch me, I could be in for a fine. What should I do?

Thanks for any advice!

Kim O'Donnel: You wont' be able to bring anything back that is fresh, dear. So if you want to bring back cheese, it will have to be aged, foot and mouth or not.

Alexandria, Va.: What does kneading do to bread dough? What happens if you under-knead or over-knead?

Kim O'Donnel: I have to go. I want to make this answer intelligent. I will address it in my intro next week, okay? There were so many questions I didn't get to, plus many comments, and I'll try to incorporate them in the beginning of next week's program as well. WEll, the winner of the pot luxe extraordinaire is the jello-white jeans-falling down in the chair story. Please email me with your mailing address. Thanks for everything, as always. Do like your fellow motorcycle riding, mango eating chowhound and celebrate the vernal equinox. Yowza. See you next week, and enjoy, whatever it is that you decide to eat and prepare. Ciao!

washingtonpost.com:

That was our last question today. Thanks to Kim, and to everyone who joined us.

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