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What's Cooking
Hosted by Kim O'Donnel
washingtonpost.com Staff
Tuesday, June 12, 2001; Noon EDT
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: Hi there gang,
It sure is steamy round here -- just the way I like it. The appetite is kind of quiet and subdued. I found great pleasure in a bowl of vanilla yogurt with blueberries and some granola. A few followups from last week as promised:
This from "a native Washingtonian" who offered this tidbit by email:
Whole Foods carries seitan in a blue packaging (I think it is
called Blue Wave) which can be frozen and thawed without considerable change in texture, and accepts curries beautifully. I have fed it to many carnivores in my family and among close friends, and they LOVE it. The texture is very close to that of chicken strips. Another meat substitute that carries the texture of stewed beef (so we use it in chilies and stews) is called soy nuggets, and I was able to purchase this at Senbeb co-op in NW DC.
This from a chowhound in Pittsburgh: "I wanted to throw out the way my roommates and I
used to make ice cream without an ice cream maker. You follow any recipe,
put the stuff in a coffee can (very clean, of course). Tape it up so it
won't bust open, then put the can, ice and rock salt into a big bucket with
a lid (we used a 3-gallon ice cream bucket given to us by the local ice
cream shop). Tape the big bucket closed and roll (with hands or feet) back
and forth between two people for 20 minutes or so. You can be doing
whatever with your hands and chatting with your kicking partner the whole
time so it doesn't get too boring and kids love to do this. It turns out so
yummy."
Also, I confirmed many of your suggestions that the applesauce substitute ratio for oil in baking is 1:1. And I put out an email to my contact at the USDA library about a study done in 1998 that disproves the notion that alcohol evaporates in entirety with cooking. I don't have the particulars of the study as yet, but the gist is, no, not all alcohol evaporates when cooking. If this is an issue for you, heed this as a warning.
Saw rhubarb at Rosslyn farm market last Thursday, and it was probably the most beautiful I've seen all season. The farmers tell me okra, corn and melon is on the way. Can't wait.
I picked up some gawgeous Tuscan kale from Even Star organic farm stand, and I cooked it last night. I was hankering for pork, so I crisped up some lardons, removed before they got too brown, then added some thinly sliced onion, some chopped garlic and threw in kale to coat with all the good stuff. Added some of my fave hot pepper sauce from Barbados, covered with just enough water and cooked til tender. Shredded some fresh parm when ready and I was good to go.
What's on your minds today?
Oh! By the way, the area guide to farm markets, which ran in last week's Food section is available on the site.
Arlington, Va.:
I recently made a recipe for drunken chicken. The chicken is boiled, then cooled, the brined, then marinated in rice wine or sherry. The problem is that I cannot drink alcohol for health reasons and, because the alcohol in the wine is not cooked off, I think it hurt my stomach after I ate it. I'm wondering if I could either light the wine with a match before marinating the chicken in it or boil the wine to eliminate the alcohol. I have several concerns: first, if I flambe the wine and/or wine with chicken, will I burn my kitchen down because the recipe calls for 750 ml. of wine (a whole bottle); second, will flambeing the wine and/or wine with chicken cook the chicken too much; and third, if I try to boil off the alcohol, will it concentrate the wine more than it should be and/or can I add water to reconstitute the wine after boiling it.
The chicken tasted great from the recipe and it was really easy to make, so I would like to be able to use this recipe, but I need to solve this alcohol problem.
Thank you.
Kim O'Donnel: After the little bit of research I did last week on alcohol content in cooked food, I would suggest that you look for another recipe for the time being. Why not just do it without the last step and brined the chicken for several hours, up to a day? I have a brining solution I'm happy to share with you, and you don't need to cook it before brining.
Arlington, Va.:
I'm looking for the perfect sangria recipe! I know it includes red wine, brandy, chopped up fruit, but what else? How about a "white" sangria? I had a great one in a NYC Portuguese restaurant a few years ago. I'd love to hear peoples' recipes.
P.S. I found nice rhubarb last week at Magruder's in Annandale for $1.89/lb.
Kim O'Donnel: Who's got a trusted and tried sangria recipe folks?
Beer! Beer!:
I thought that'd get your attention. Kim, this is my favorite chat! I posted last week (I think it was last week) about my anniversary Jaegerschnitzel.
Made a pot roast yesterday, simmering in beer and broth on a very slow burner all afternoon (I wasn't just kidding about the beer). Then I threw in a chopped cabbage, baby carrots, other good stuff, let it bubble some more. Filled the house with great smells, just pure comfort food.
Then I put my feet up and sipped the rest of the beer. The roast was very tender and moist. Does the beer do that? I get tender and moist after a coupla beers too.
Kim O'Donnel: Actually, the word mango gets my attention a little more quickly than does the word beer. Anyway...the roast sounds grand. Yes, beer/wine/spirits will help tenderize meats. Just make sure you nurse that brewsky to avoid falling asleep on the job.
Breezewood, Penn.:
Hi Kim, I'm delighted you're taking a nutrition course. Maybe you can help me with my best-ever pie crust, the recipe my mom taught me, the flour paste crust from "Joy of Cooking." People compliment my pies because of this crust, and sometimes I've gotten a little cocky about it -- till I go home and taste mom's and realize I still have a long way to go. You're wondering, what's wrong with this crust? We've always used a shortening made with partially hydrogenated soybean & cottonseed oils. I'd like to eliminate trans- and hydrogenated fats from my cooking. Do you have a suggestion for a more nutritious crust? Thanks for sharing all you know.
Kim O'Donnel: Yes, those transfats make everything taste great, which is why snack foods are a multi-billion dollar business in this country. Butter is saturated fat, but if I had to compare, I'd choose butter over shortening any day. If used in moderation and for pies every once in a while, it's quite alright. Now -- if you want to go completely healthy, here's a quick recipe from Louis Lanza's "Totally Dairy Free Cooking" for "Healthier Pie Crust":
Mix together 1/2 cup whole wheat pastry flour, 1/2 cup oat flour, 1/2 cup spelt flour, 1/8 tsp sea salt and 1 T sucanat sugar. He says to do it in a food processor for about 1 minute, but stirring with wooden spoon to aerate I think would be okay. Add 1 T soft tofu and 1 T soy margarine and mix for 2 minutes. Add 6 T cold water and mix for 1 minute more. Form into a ball. Roll out, but you might need to let it rest and stick in fridge for a minute.
Add
Arlington, Va.:
I have a question about pastry frames. Last weekend I used mine two days in a row (calzones on Saturday, strawberry pie crust on Sunday) and it got pretty gunky after each use. How often do I need to clean it and how can I keep it from getting gunky?
I must be doing something wrong. What can go wrong with a piece of cloth stretched between two wooden rails?
Kim O'Donnel: You need to clean it every single time, dear, because the fats from your doughs will go rancid and will ultimately affect future dough. Rinse it really well with water only and let it hang dry if you can.
Arlington, Va.:
Kim,
I really enjoy lyche fruit. All of the lyche fruit I have consumed has come from a can. Over the weekend I went to an Asian market in Falls Church and they had fresh lyche. I never knew how intimidating they looked. My problem is I don't have a clue how to clean them. Can you help?
Kim O'Donnel: Glad to hear of your lychee adventures, Arlington. You'll need to crack the shells at the stem end and just pull them off, and got for the seed inside. There's your little gem.
Columbia, Md.:
Black beans -- love 'em. But I'm running out of ideas. I've done BB soup, BBs and rice, and spicy BBs with yummy cilantro and garlic. Any advise for branching out, Kim? Chowhounds? Want to stay on my recently-discovered healthy track! Thanks!
Kim O'Donnel: Black bean and mango salsa is what I say. Also black beans with scrambled eggs and herbed potatoes and some tomaters, herbs and goat cheese.
Washington, D.C.:
In an effort to eat healthier, I'm revamping my cooking techniques from frying to grilling and baking. I'm also interested in learning about broiling. How do I do it? I have a broiler as part of my oven, but don't have the foggiest idea how to use it. Thanks.
Kim O'Donnel: Okay, dear. The broiler is located on the bottom part of your oven, in its own little compartment. The temperature dial will have a marking for broil. If you've never used it before, open that door and make sure it's not crusty inside. Take out the tray -- does it need a little rinsing off? Depends on you if you want to lay down aluminum foil. But as for instructions, what do you want to broil? Times are different depending on what you want to do...
Reston, Va.:
Can you lay down some ground rules before the next veggie chat? I just read the transcript, and there was a pretty nasy note from a vegan railing on people who eat dairy. I though the point of these chats was to exchange information, not to rag on each other's choices.
Kim O'Donnel: Ground rules for playing nice in the veggie sandbox...well, it's interesting how this issue pushes people's buttons and how heated the conversation became. Of course, the point is to exchange information, but I'm not going to censor expression or opinion -- unless it gets offensive, repetitive or dull. We all learn from our differences anyway. By the way, next veggie hour is Thursday, June 21.
Great Debate::
Fork? Or Tongs?
Kim O'Donnel: Do I know you? Are you pulling my leg? Any student of mine knows that tongs are a cook's best friend, hands down.
Reston, Va. 20190:
I'm in AA, but cook with alcohol. The thing to remember is that wine is about 7% alcohol, and most of that cooks off, and it is diluted with everything else anyway. I'd be surprised if my beef stews ran more than 1t/Gal cooked.
Kim O'Donnel: There's been a variety of posts on this issue, including yours. Thanks for chiming in. For some, it is more critical.
Bay Ridge, N.Y.:
To help answer a fellow-chatter from last week about buying vanilla beans in bulk. There is a website where you can buy them and extract in larger amounts -- split with friends or family if too much, that's what I do. Kingarthurflour.com -- they have hard to find baking needs and specialty flours also.
P.S. Thanks for the wonderful info your chat provides each week as well as the inspirations.
Kim O'Donnel: Thanks for the love Bay Ridge and double thanks for the tidbit on King Arthur's vanilla bean stock.
RockGirl:
Kim,
My husband and I have been invited to a luau where the host is furnishing the pig and drinks. She has asked that guests bring a side dish or dessert, with bonus points given for keeping with the luau theme. What can I bring? I'm thinking that it should be something that doesn't need to be reheated and doesn't require refridgeration either. Got any ideas? (If so, please post recipes on the message board, perhaps?). If all fails, I'm making a coconut layer cake.
Kim O'Donnel: Oooh. Have I ever shared my recipe for pineapple salad, made with cilantro, fish sauce, brown sugar, chiles and peanuts? Let me know if you want the details. It's a goodie.
Zen, Washington, D.C.:
Oh, Kim, I fear I'm no longer in a state of Zen as I have just returned from a two week stay in Tuscany and am now depressed by our nation's lack of great food. My question: where the heck can I find, here in the D.C. area, some of the great things I'm longing for from Toscana? I miss the amazing mozarella di buffala, the salty sciacciata bread, the mouth-watering prosciutto. Oh, I'm gonna cry just thinking 'bout it!
Kim O'Donnel: Zen, I feel your pain, darlin. I felt the same way when I returned from the land o plenty last year. I have never been, but I understand that A. Litteri in NE is supposed to have great Italian specialties...prosciutto you can get at D & D -- altho you'll pay thru the nose, as well as the mozzarella -- but you can also get some at Fresh Frields. Who has ideas for poor Zen?
Washington, D.C.:
Hi Kim,
I would love to get the hang of cooking shrimp (including deveining them), but something about the whole process scares me. Nothing's better than a shrimp cocktail, but I'm scared! Any pointers? How do you know when they're done? Thanks.
Kim O'Donnel: No need to be scared, dear. Why the fear? Hitting a hammer on a boiled hard crab is more gruesome than deveining a shrimp. Get a boil of ice and fill it with a touch of water. Rinse your shrimpies under the faucet. Peel away, and if you can, try to keep the tail intact -- makes for a more attractive result. Using a paring knife, run blade along spine and you'll see a gray/black line appear...you want to scrape that stuff out. Also do the same on the other side, on the under belly. Place in ice bowl when done. Then rinse whole lot once more. Shrimp by the way, take only a minute or so to cook, their color goes from translucent to pinky/white in just moments. that's when they're done.
Annapolis, Md.:
Hi Kim,
Ok, I have a rather dumb question. I bought some thyme, but am unsure how to use it. Do I chop the whole thing, incuding the stems, or do I try to pick off each of the leaves and then chop them?
Thanks!
Kim O'Donnel: No dumb questions here, ever. Just take your hand and rub from top to bottom along the twig and let the leaves fall. Discard the twig. If you're cooking soup, stew, sauce, you can throw in whole, then remove before serving. Don't chop!
Pots and Pans:
Hi Kim,
My sweetie and I have a difference of opinion on the proper way to heat up a pan. My method is to turn on the stove and leave the pan on top until it is hot enough and then put in oil (or butter) and other ingredients. He prefers to turn on the stove and then put the pan on with everything in it all at once, with everything heating up together. Is there a preferred way to do this?
Thanks
Kim O'Donnel: You are more in the know than he is, Pots. You need the pan to heat up on its own so that the medium (fat) reacts swiftly as well as meat, veg or whatever it is you're planning to saute.
Hi Kim!:
I have some Broccoli at home in the fridge. It's one of the few veggies my boyfriend likes. Besides steaming, what is something good that I can do to make it into a meal?
Kim O'Donnel: Make a soup. Quickly blanch that brocc in salted water...then throw into blender with some garlic cloves, fresh thyme, sliced onion and stock or water and puree. Season with salt and pepper. Return to stove. That's a lovely light summer meal with a salad. Or make a frittata with brocc. Just make sure your brocc pieces are small.
Sangria!:
Jaleo's sangria is the best and even works at home! It's delicious!
9 ltr Red Wine
24oz Orange Juice
32 oz 7Up
8oz Rose's Lime Juice
24oz Sugar
8oz Vodka
8oz Brandy
2 Cinnamon Sticks
Diced pears and granny smith apples
Mix all items together except fruit. The sangria can be stored up to 2 weeks in a cooler. Add fruit approx. 1 hour prior to service.
Yield: 5 gallons
Source: http://dc.diningweb.com/restaurants/jaleo/recipepage.html
Kim O'Donnel: Do you work for Jaleo, dear?
Re: sangria seeker:
Runny you should ask. O just made sangria last night. I found a wonderful recipe on the internet, and it's the best sangria I've tasted outside of Spain. happy drinking!!
Sangria Serrano
1 large bottle Gallo burgundy
1/2 bottle light rum (small bottle)
4 shots Cointreau
6 shots vodka
4 shots Grand Marnier
1 litre seltzer
1 pineapple, sliced
4 tart apples, Granny Smith, sliced
6 oranges, sliced
1 qt apple or pineapple juice
1 qt orange juice
2 limes, sliced
sugar to taste
Slice fruit and place on bottom of large container/bucket (with attachable lid). Add juice. Add alcohol and sugar. Just before serving add ice and seltzer. Keep refrigerated and covered. Best when made a day or two in advance.
Kim O'Donnel: Spel chek, Runny. But thanx for the recipea.
Arlington, Va.:
Would you consider sharing your recipe for the orange-ginger cake you mentioned last week? Sounds luscious.
Kim O'Donnel: Most definitely, but I don't have with me at moment. Email me?
Washington, D.C.:
Going to New Orleans this weekend. I know I will not be cooking there, but what in particular should I look for to bring back for my kitchen here. I am thinking some hot sauces, but what else? Also, any do not miss dishes I must have?
Kim O'Donnel: Lousiana pecans, chere. Check out the fruit. I've had decadent oranges there. Also you can get chiriltons, a kind of squash also found in the Caribbean, which are very expensive here.
Washington, D.C.:
Hi Kim,
I tried asking this a few weeks ago but it didn't go through. Is there a way to cook raw beets without having to use a pressure cooker? My mom makes a fantastic veggie soup with beets and I've been having a hankering for it, but I don't have a pressure cooker, which is what she uses.
How would I pick out beets that are fresh? Do they have to be really hard or soft? Red or another color? Do they have a scent?
Thanks!
Kim O'Donnel: You absolutely don't need a pressure cooker to cook beets. You can cook them in a heavy pot, dear. No fretting. You can also roast them in the oven. Do you puree the beets after cooking? Beets should be on the hardish side, rather than limp. Greens should look perky. Red are nice, but so are golden orangey. Gorgeous! No real scent.
Sangria:
Here is my tried and true sangria recipe: fruity red wine (inexpensive but drinkable -- beaujoulais works well), orange juice (about two cups), 1 cup brandy, 3/4 cup triple sec, splash or two of vodka, various fruit (oranges, apples, plums, limes).
Kim O'Donnel: More sangria singin'...
Austin, Texas:
Kim, you have my dream job! As a journalist and food lover, I ask this: was switching to catering & cooking from journalism worth it for you? What would you recommend for an amatuer (unschooled) cook who would love to be a food writer?
Kim O'Donnel: I was a journalist before becoming a cook, covering hard news in Philadelphia for a weekly and then doing some reporting in South Africa. So when I came to work at post.com, I had worked as a writer/editor for 3,4 years. That said, I teach a food writing class with UCLA. It's an online class, and some of my students have been professional chefs who decided they wanted to take writing more seriously in the area they knew best and most passionately. Keep a journal. Write about everything you see in the markets, the colors you see, the shapes, the sizes, the aromas. Take note of ingredients you love and hate and write about them. Recall wonderful and painful experiences related to food -- and jot them down. That's a start. If you're still hooked, writing for free for your local weekly is a good way to sharpen those chops.
Mystic, Conn.:
Hi Kim! Quick rhubarb question: I have a gallon freezer bag full of chopped frozen rhubarb from my sweetie's mom's garden and I would like to make a rhubarb pie for Father's day. How to defrost/use? I'm concerned about loss of texture and excess runniness (no, prob. not a word but it sounds good). Thanks!
Kim O'Donnel: The freezing might change the texture a tad, but it's worth a looksee. Just throw into fridge and let thaw. Let me know, I'd be interested.
Sleepless in Washington, D.C.:
Since you are taking a nutrition course, maybe you can help me out with this.
My husband has a problem sleeping, and has for a long time. It has gotten worse in the past year. Of course, he keeps me up too. In your last veg chat, one chatter mentioned that giving up meat led to a variety of health benefits, including more sleep. Is there any science behind this? The effect could be individual or psychological. My husband eats horribly; no veggies, no fruits, no whole grains, everything is protein or carb-based, lots of butter, lots of snacks. He loves fast food. He loves pork rinds. I know I cannot convince him to do a complete about-face on his diet, but I might be able to convince him to try gradual changes or a different diet for a week IF I had some SCIENTIFIC basis that better diet = better sleep.
Kim O'Donnel: Does he like to exercise? A regular regimen tends to make people sleep more peacefully and often affects eating habits over time. I think you should throw him a bone, so to speak, to experiment for one week with some minor changes. For example, 86 the pork rinds. Pronto. Replace with some popcorn that you make together.
Scientific evidence that better diet = better sleep? Well, not exactly. But your hub has got so many artificial ingredients inside of him he could go radioactive. Tell him the blue light special is over. And that it's time to get connected with kinder, gentler pastures.
Washington, D.C. 20011:
Sending Zen to Litteri is a good idea. Also, Vace (Cleveland Park and Bethesda), and Prego (Eastern Market and 17th St NW) have some really good italian stuff.
And there's always Rodman's, on Wisconsin Ave, just above Tenly. Less fresh stuff, but more good stuff in packages.
Kim O'Donnel: Thanks for more Italian ideas, dear.
McLean, Va.:
Kim-
I was preparing shrimp the other day to boil & toss in a salad when my brother asked me why i was bothering to devein the shrimp. I had no answer for him---what is the purpose of deveining? What would happen if i skipped this tedious step?
Kim O'Donnel: Ca ca. Just do it.
Texas:
Re black beans: I saw a recipe for black-bean fritters/cakes somewhere that looked intriguing. Not sure if this was the one, but it's what I pulled from the web site of the International Vegetarian Union:
Black Bean Cakes and Mango Salsa
2-2/3 c onion, cut
1 tbs oil
2 cloves garlic
3/4 cup carrots, cut
1 jalapeno pepper
1 tsp each cumin and coriander
1/4 tsp hot pepper flakes
2 15oz cans black beans
Saute onion until it softens and browns. add minced garlic and carrots to onions as it cooks.
Wash, seed and mince pepper, using about half, add to onion with cumin, coriander and pepper flakes.
Rinse and drain beans. whenonion mix is well blended and soft, stir in the beans and heat well.
Puree thebean mix in a food processor and if it is too thick, add a little water. shape into 4 or 5 patties.
Brown the cakes on both sides in skillet (or bake) serve with mango salsa
MANGO SALSA 2 ripe mangoes
½ jalapeno pepper
1 sm red onion
1 tbs lime juice
10 sprigs cilantro
Dice all ingredients, mix in large bowl. serve over bean cakes.
Kim O'Donnel: Thanks for this, Texas. This sounds tasty.
Vanilla beans, again:
Correction: 23 Degrees North sells a vial of 6 beans for $5.95. That is a small, easy to use quantity. They say their beans are from Uganda - is there a preferred locale for vanilla beans?
Kim O'Donnel: Thanks for the correx, vanilla.
Northwest, D.C.:
Black Bean idea: a while back I made this to rave reviews. First off I stuck some butternut squash in the oven to roast--nothing fancy, just sliced in half, cut sides down. While that was cooking, I just sauteed some onions and garlic, added a couple of cans of beans, then simmered that all together with a bunch of red pepper flakes, hot sauce and the like to make the beans way spicier than usual. When the squash was ready, I scooped it out, rolled it up in tortillas with the super-spicy beans, and it was fabulous! The sweetness of the squash balanced out the spicy beans, and made for a great flavor combo.
Kim O'Donnel: Excellent idea, for when the weather turns chilly and butternuts are in season...
Entenmanns Won't Cut It!:
Hi Kim -- I'm supposed to contribute to a bake sale tomorrow, for a a great cause. Any ideas for well-loved, maybe seasonal goodies that would be a hit? Thanks!
Kim O'Donnel: Bundt-style chocolate zucchini cake is always a winner...
Adapted from Mimi Montano's Chocolate zucchini cake
from Death by Chocolate Cakes by Marcel Desaulniers
I use extra virgin olive oil with great results here. If you don't like the flavor, vegetable oil is fine. Also have used carrots in place of zucchini, adding a little ground ginger as well.
Preheast oven to 325.
Coat with soft butter a nonstick angel food cake pan or a bundt pan.
Combine 3 cups flour, 2 tsp ground cinnamon, 1 1/2 tsp baking powder, 1 tsp baking soda and 1 tsp salt.
Grate 1 large zuke with food processor or box grater. Set asid.e
Place 1 1/2 cups sugar and 4 eggs in bowl of electric mixer. beat on medium-high for about 2 minutes, until light in color and thickened. Then use rubber spatula to scrpae down sides. Gradually add 1 1/2 cups olive oil in a steady stream while mxing...continue to mx until batter is yellow in color and thick, about 1 1/2 minutes...Melt 3 oz unsweetened baking chocolate and add to bowl, mix in. Then add dry ingredients (I find mixing with spatula over machine works better at this point)...Then add grated zucchini, mix til incorporated. Add 2 cups semisweet chocolate chips...Transfer batter to prepared pan, spread evenly.Bake til skewer comes out clean, about 1 hour.
Washington, D.C.:
This is in response to Zen. DiBruno Brothers up in Philadelphia has fantastic Italian cheeses and I am told meats. The do have a mail order catalog. If you have the chance to stop by it is a great South Philly treat.
Kim O'Donnel: You're talkin' to a Philly kid...and I couldn't agree more. Would make a great road trip.
Virginia 22204:
A. Litteri is fantastic. I can't tell you how many times I've gone in there for "only a hunk of parmesan" and come out with 3 bags full of Italian goodies.
Kim O'Donnel: Excellent to know. Thanks 22204.
Forest Hill, Md:
Re how to use a broiler. You must be talking about a gas stove. I have an electric stove and the broiler element is in the top of the oven. Wouldn't this require a different approach to broiling? (i.e., leave oven door ajar - or not?)
Kim O'Donnel: Thanks for pointing this out. No, it would not affect the way you broil.
EraserheadGuy, Washington, D.C.:
Kim, what ARE you doing to that poor pineapple?! And YOU get on ME about some of my gustatory idiosyncrasies? Seriously, sweetie, I'm worried about you.
Kim O'Donnel: You should be. Somebody needs to be worried. Get well cards and care packages accepted, 24/7.
Yumminess:
I hope you will take a couple of minutes of bragging. I made a wonderful meal the other night -- just because. It was pretty inexpensive and truly lovely, and my husband was so impressed.
I marinated those boneless pork chops in my best "buffalo wing" sauce (chile powder, red hot sauce, garlic powder, cilantro, lime juice -- mix it all up and add olive oil, brown sugar and a little salt) -- served with some of the freshest, most beautiful corn and tomato slices. We don't drink alcohol, so we had a festive drink with a floating frozen strawberry and a fabulous homemade ice creamy dessert (with toasted coconut! -- I was so impressed with myself -- it was a lot easier than I thought it would be).
I just wanted to say -- yum!
Kim O'Donnel: Glad to hear of the fabulous adventure, dear. Keep up the good work.
Bethesda, Md.:
Kim, unfortunately I won't be around today so I am submitting early. I am visiting Key West next week and am wondering whether it is worth while to pick up some real "key lime" juice. Also, do you have any favorite Key Lime pie recipes? Finally, You have mentioned that you have a brother living down that way. Any favorite restaurant recommendations?
Kim O'Donnel: Actually, it's more worthwhile to see if you can procure some fresh limes...don't know when limes are in season in Florida, but might be worth a try...I don't have a fave key lime pie recipe but I betcha you'll get a few pointers when you get down there..yes, the kid brother still lives there, and my bets for good chow include Alices at La Te Da, Caribe Soul and Blue Heaven for breakfast. Have a great time!
Washington, D.C.:
I'm going to spend a few days with friends at a rustic camp in upstate New York. We're all responsible for providing dinner one night. Here's the challenge. There's no electricity and everything has to be packed in -- i.e., carried a few miles on your back. There's a propane stove with an unpredictable oven and good burners. Also a grill. Things are kept cold in coolers and in the lake. The age range is going to be 75 years to 18 months, and it's basically a meat-and-potatoes crowd (of 10).
Help!
Kim O'Donnel: When are you going? Can we discuss this next week? I'm so not the camper, but there are tons of'em in this group.
Arlington, Va.:
I love going to the local farmer's markets and picking out lovely fresh fruits and veggies. My problem, however, comes when it is time to pay for my lovely fresh fruits and veggies. I love to support the local growers by buying their stuff as opposed to the mass-produced (and frequently tastless) stuff that is found at the local grocery chain, but gosh darn it - it's too expensive! I always thought that farmer's markets were where you were supposed to go to get yummy fresh produce relatively inexpensively. What gives?
Kim O'Donnel: They have to make a living too, dear. I confess to buying a bag of spinach for $12 !!! -- but it fed 18-20 people for that catering gig I did. However, it was the most luscious spinach I've ever had, seriously. This is an interesting thread,one that I would love to include the farmers for insight.
Fishy Question:
I'm confused about what to do with fish skin when you're cooking -- when you buy a filet that has skin on one side, do you cut it off before or after cooking? I know after is easier, but what if you want to bread the fillet or do a dry rub? And what the heck do you do about skin on a whole fish?
Kim O'Donnel: Keep it on...adds flavor, keeps things most, even if you want to bread or dry rub. Skin on whole fish is a must.
Something Fishy, Washington, D.C.:
I have been buying some of the wonderful wild salmon available lately at Fresh Fields and grilling it using a trick from culinary school -- leaving the skin on and grilling it skin side down so that the skin "sticks" to the grill and the cooked fish can be neatly lifted off of it. This works beautifully most of the time, but I have noticed with the wild salmon that this method makes a small amount of whitish substance ooze up through the fillet. I am assuming this wild fish is fattier and by leaving the skin on, the fat is being distributed through the meat. Have you or les chowhounds come across this phenomenon? Is the fat in the fish the culprit? The fish is fresh and tastes great, it just looks a bit funky. Any thoughts?
Kim O'Donnel: That white ooze I find in all kinds of salmon, no matter the technique. No need to fret, it's natural. Don't let it put you off.
Washington, D.C.:
Hey Kim,
That yogurt you mentioned at the beginning of the chat sounds good! Do you know if it is possible to make homemade yogurt? My mom once had a yogurt-making kit years ago, but she may have gotten rid of it. I am eager to try to make homemade hazelnut yogurt. I used to down jars of the stuff in Europe!
Thanks.
Kim O'Donnel: It IS possible to make your own yogurt, and my pal Ben is supposed to get the how-to from his yogurt-making sis. Stay tuned.
For New Orleans Bound:
If you can get over to the New Orleans school of cooking it's supposed to be fabulous and have a great shop with lots of local products.
http://www.neworleansschoolofcooking.com.
Michael is the chef/teacher there. But shop is open to the public. And eat a few beneigts for me huh? Cafe du Monde for them.
Kim O'Donnel: Thanks for this marvelous tip!
RE: ZEN:
Eastern Market is a great european-esque shopping experience. Jack the Cheese Man has fresh buffalo mozzarella, and Jose across the aisle has pretty good procutto. Go early! It gets pack in the summer. Those of us in the neighborhood with babies know it opens at 7:30!
Kim O'Donnel: More great ideas to help Zen through the transition...
Black Beans and...:
Mash up black beans (canned or cooked yerself) with sweet potatoes (boiled, NOT canned) and some cilantro.
Roll into tortillas.
Rich, creamy-tasting, and VERY low in fat.
Kim O'Donnel: Intriguing. I have all these ingredients...you are perhaps inspiring me for this evening's event...
Annapolis, Md.:
Ok, couple of questions:
What is a lardon?
And what is something interesting and light that I could do with a pork chop that doesn't involve fruits? (We've been grilling our brains out, so it doesn't have to include that either)
And, final question, when using fresh herbs, is it better to put them in towards the beginning or end of a recipe. I'm thinking quick tomato sauces, sautes, that type of stovetop prepared thing.
And a Sangria thought -
While I don't have a Sangria recipe here with me that I can share, the one I do have, at home, will bring next week, is from Tio Pepe's in Baltimore. They are amazing, especially the white! Just in case anyone wants to go to Baltimore for some great Sangria and Spanish food.
Thanks!
Kim O'Donnel: a lardon is a Frenchy way to describe diced bacon that's been blanched and fried, but in this case, I didn't blanch. pork chops -- try some canned chipotle chiles in adobo sauce...wonderful marinade for pork.
herbs -- at the end...especially with basil.
Mango, Mango!:
OK, now that I've got your attention... Love the chats, Kim. I had an incredible mango salsa when I was in Coronado last summer that I can't seem to duplicate. Any help from your culinary genius or the peanuts would be appreciated. Muchas gracias!
Kim O'Donnel: This person obviously knows how to deal with me...I need more info, tho. Was it spicy?
Alameda, Calif.:
Hi Kim -- is there a good way to get rid of cooking oil that's gone rancid? Pouring it down the drain seems wrong, as does lumping it into the trash, but maybe it's not a problem. Anyway, I've got a quart of canola that's gone bad. (Next time must buy smaller quantities.)
Kim O'Donnel: I would rather see you dispose in trash in its container than dump it down the sink, Alameda. Yes, this is a good reminder to folks that oils go rancid -- quickly.
Herndon, Va.:
Just wanted to thank everyone who responded to my lemonade dilema a few weeks ago. The recipe tasted absolutely wonderful! Everyone at my last cookout raved about it. I ended up experimenting and adding a lime to the mix to give it a little "kick." Tastes just like Gramma used to make.
Kim O'Donnel: Fantastic. Chowhounds, take a bow...
Another Sangria Question:
Hi Kim,
While we're on the topic . . .I recently had pomegranate sangria at a restaurant. Before I resort to begging the bartender, does anyone have any ideas on how to recreate it? It was sweet-tart and loaded with all my favorite summer fruit.
Thanks.
Kim O'Donnel: I'm thinking you need pomegranate syrup, which I've seen at both MIddle Eastern stores as well as Fresh Fields.
Washington, D.C.:
Hi Kim! Please advise: I need an idea for something to serve my visiting from out of town parents tonight for dinner. Preferably something cool (since my apt is sans AC) and low-cholesterol. I was thinking maybe about an Asian-y noodle salad or something.
Kim O'Donnel: Asian-y noodle salad, yes, but gazpacho would also be great in this weather. Just whip everything into a blender. Do you have time to hit the market before din din? Also a salad of argula and melon... a grand combo.
Black beans:
Take black beans and rice, top 'em with a fried egg, and put some salsa on top. Great cheap easy quick protein-packed meal.
Kim O'Donnel: More good ideas...
Baltimore, Md.:
Dearest Kim,
I need your help urgently as I am planning a party this weekend:
I am having a pool-side Mediterranean-themed casual dinner party for about twenty friends this Saturday. It won't be a sit-down thing, but more of a mill-about-the-pool-eating kind of thing. I have a good menu planned (I hope): roasted red pepper dip w/ crudites, assorted olives, bread and olive oil for dipping, assorted cheeses, green salad, nicoise salad, caprese salad, spicy cous- cous, grilled veggies and sausages, and for dessert, fruit salad, a lemon tart and chocolate mousse. My question is about the grilling as I have never done it before. I need tips for grilling veggies, particularly portabello mushrooms, and sausages.
Thanks a million!
P.S. Kim, you're totally invited!
Kim O'Donnel: I just helped Miss Janet the other day with grilled veg. Think portos, zucchini, onions, red bell pepper...mash some garlic into olive oil...throw over sliced veg, throw in some fresh thyme, let sit and swim for a while. Drain a bit just before grilling, make sure you salt and pepper...don't fuss with veg while grilling, let them char nicely and then promptly remove to a bowl. Taste for seasoning. Sprinkle with fresh herbs.
Kim O'Donnel: It's time to run. My stomach is gurgling. Thanks for all the comraderie and great ideas. See you next week, of course, at our regular time, and if you're so inclined, for the Veg Special on Thursday the 21st. Til then...ciao!
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