Kim O'Donnel (Craig Cola washingtonpost.com)

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What's Cooking
Hosted by Kim O'Donnel
washingtonpost.com Staff
Tuesday, Oct. 16, 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.

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: Autumn leaves crunching under my boots and I hate to admit it, but I like it. We've been so consumed by world events of late that nobody really's acknowledged how spectacular of a fall we've had this year. I rode bikes with a neighbor this weekend, along the trail to Alexandria, and we stopped at the Saturday farm market in City Hall plaza, where I picked up the most luscious of apples, including Jutzu, Jonagold, Gingergold and Empire. Had I not done the 18-mile trek, plan B was to do a one-day apple/pear fast, eating only apples and pears for the day, as a way to do some cleansing of toxins and impurities. I will you keep you posted on that. Last week, someone asked for the upside ginger-pear cake recipe I had mentioned, so here goes. It's adapted from Martha Stewart mag from a few years back.

Heat oven to 350. Butter a 9-inch square cake pan, set aside. In a large bowl, toss approx. 5 ripe Bartlett pears (peeled, cored and quartered) with about 2 T lemon juice.

In large skillet over medium-high heat, metl 2 T butter, sprinkle with 2 T sugar. Add half the pears, cut-side down, in a single layer; cook until brown, 2-3 minutes. Turn pears over; cook other sides until brown.

Using a slotted spoon, transfer cooked pears to a plate. Continue with rest of pears.

Add 6 T brandy to pear juices in skillet and sprinkle another 2 T sugar. Cook, stirring, until reduced to a syrup, about 1 minute. Pour into cake pan; swirl to spread. Starting in one corner of pan, fan out pears in single layer. Set aside.

In a medium bowl, whisk 1 cup AP flour, 1 T ground ginger, 1 teaspooon ground cinnamon, 1/4 tsp. ground cloves, 1/4 tsp ground nutmeg and 1/4 tsp salt. In bowl of electric mixer, beat 8 T unslated butter until fluffy. Add 1/4 cup dark brown sugar, beat for about 3 minutes. Add 3 large eggs and beat to combine. Beat in 1/2 cup unsulfured molasses and 1 T freshly grated ginger.


Add half of flour mixture to wet; combine on low. In a small bowl, combine 1 tsp baking soda and 2 T boiling water, and beat into batter. Beat in remaining flour mixture until combined. Pour into pan and bake 25 minutes. Reduce heat to 325, bake until springy to the touch, 15-20 minutes. Cook on a wire rack for 1 hour. Run a knife between pan and cake. Invert cake onto serving plate.

So, let's hop-to and hear what's on your minds.

Arlington, Va.: Hiya Kim. Last week you told a poster to "never, never" put kitchen knives in the dishwasher. I know that rule applies to wooden-handled knives to keep the wood from drying and cracking. Does it apply for ALL knives? If so, what happens to them?

Kim O'Donnel: Yes, dear, applies to all knives, if you want them to last a good long time. Most knives, even those without wooden handles are now dishwasher safe, BUT I urge you not to do so. The high heat and jostling that goes on inside the dishwasher can do some damage to an edge, the part you really care about. So, wash in warm water with some soap, dry off and store. You'll have your knife for a zillion years. By the way, I found a good site called justknives101.com, and they sell edgeguards, hard-to-find protective guards for your knives, and very inexpensive.

Washington, D.C.: Kim,

I'm trying to stay away from the donuts for breakfast. You have mentioned smoothies before. Do you have a basic recipe? Can you make it the night before or even a batch of them and keep them in the fridge? Thanks

Kim O'Donnel: I'm pleased to hear of your new sense of restraint, as all that saturated fat, sugar and simple carbs can do a number on your blood sugar and your waistline. Doesn't mean you can't have one every once in a while, tho. Smoothies are a great way to start the day, and I like to enrich mine with a vanilla soy protein powder that gives me 24 g of plant-based protein off the bat. I add 3 T vanilla yogurt or so, 1 banana and then another fruit of choice. I use my trusty hand blender to mix it all, and that's it. No extra juice, no sherbert, no honey. Not a great idea to do it the night before, and by the way, they take 5 minutes to prepare, about as long as it takes to make instant oatmeal. Cheers.

Indiana: I will be staying for several weeks in the DuPont Circle area. I am looking forward to this, but will be even happier if you can tell me where I will be able to find a Dutch Grocery.

Kim O'Donnel: A Dutch grocery. Hmm. We can ask, but I don't think so...anyone?

Germantown, Md.: Kim,

Help! I bought a pizza stone and got all excited to make my own pizza, in my own oven, with my own pizza stone. And then the dough stuck to the stone and it was a horrible mess, and I had to throw the whole thing away. I do want to try again though, figure there has to be a way to keep the dough from sticking...but I thought that I could grease the stone. Advice?

Kim O'Donnel: Some cornmeal on the stone will help tremendously. Don't grease the stone. I'd rather you'd add a little olive oil to dough than to stone.

Takoma Park, Md.: Loved hearing you on the Diane Reahm show last week.

I know you do demos from time to time at the Fresh Fields store in Virginia. How about coming to the Silver Spring store sometime?

Thanks for keeping us all sane and reminding us that comfort begins at home, and very often with good cooking!

Kim O'Donnel: It was great fun to do the show, and Diane Rehm is a lovely, gracious person. You tell me who to contact at Silver Spring Fresh Fields, and I'll take it to the next level. However, I don't know if they have a demo kitchen. Do they?

Herndon, Va.: Last Week there was a question about home-made yogurt. Here is a basic recipe to make at home and is commonly used by people from southern part of India. Obtain a starter yogurt. Boil milk and let it simmer. Pour about a serving sppon into about half gallon of simmering milk and store it a warm place for about size hours(normally done overnight). The yougurt is ready the next morning and can be kept in the refrigerator. Thanks

Kim O'Donnel: Thanks, Herndon. Where does one obtain a starter yogurt?

Alexandria, Va.: Gotta do something with all that sage in my garden. I'm planning on fettuccini tossed with sage pesto and mushrooms. Maybe some biscuits with sage and bacon.

And here's my question. I bought some Asian pears at an apple festival in Pa. this weekend. How do I know when they are ripe -- are they supposed to be soft like a pear, or firm like an apple, or somewhere in between? Thanks.

Kim O'Donnel: Sage pesto is love...you can also fry sage leaves in olive oil and throw over cheese ravioli. Mama, it's good. Asian pears are more like apples than pears, so wait til they get soft.

Arlington, Va.: Kim, someone dropped off 6 California avocados to me last night which should be ripe in the next day or two.

I've never had more than one at a time and I'm unsure what to do with them. There are only 2 of us.

We don't care for spicy foods. Any suggestions?

Is there any way to freeze avocados?

Thanks very much!

Kim O'Donnel: Use those pears (that's what they're called in Caribbean) in your sandwiches, with a little salt, and chopped garlic if you like. Guacamole is the most obvious, with fresh squeeze lime, cilantro, garlic, chile to your tastebuds, and then if you like, a touch olive oil, a bit of chopped tomato. Do a face mask and watch tv together and laugh your pants off. Your skin will look magnificent!

Pizza Stone Thought: To the chowhound whose pizza stuck to the pizza stone: you DID put the stone into a cold over, then preheat, right? If you put the dough on a room temperature pizza stone, then bake, it'll take dynamite to get the dough fragments off your stone...

Kim O'Donnel: Excellent point. That stone MUST go in the oven before you put dough on it.

re: Dutch grocery: Maybe if the poster listed some items that they are particularly interested in. There may not be a Dutch grocery, but we have several stores offering international products. Maybe that would help. Offhand, I couldn't think of what would be unique to a Dutch grocery, but I was only over in the Netherlands once in my life.

Kim O'Donnel: Was thinking that, too. Indonesian products, methinks, plus cheese. What else you looking for, Indiana?

Ballston, Va.: I will save you the energy and just ask for your top 7 instead of top 10.

Pizza: Top 7 toppings. Be it cheese, herbs, animal, or the vegetables?

Been experimenting with flavoring the dough: roasted garlic and shallots, and oregano. Last night added some Guinness to the dough!

ps, any update with cast iron skillet boy and cast iron skillet gal?

Kim O'Donnel: More pizza questions...
Top 7 toppings...drum roll please...

7) Roasted garlic on top instead of in the dough...
6) Potato slices
5) herbs
4)Prosciutto or some other Italian pork product
3) Spinach
2) Feta
1) Pineapples

I have no idea what skillet boy and gal and up to...perhaps they'll surface with their scrubbies during the hour...

Arlington, Va.: Kim,

I was drooling over the Williams-Sonoma catalogue last night and plotting all sorts of yummies to make. I do not have a hand mixer and noticed that they have one and that you rave about yours. The W-S version is $99! Can I get one cheaper? Any particular brands you recommend?

Thanks so much.

Kim O'Donnel: Yes, I think I bought mine for 30 bucks, on amazon.com. It's a braun.

EraserheadGuy, D.C.: Hi, Kim! I just got back from Cape Cod where I was visiting my father, EraserheadDad. While there, I sampled some gravlax that he had made. He had taken a piece of salmon and marinated it in soy sauce, lemon juice, garlic, and some other stuff. E-Dad says when he makes it, he keeps it in his fridge for as long as three weeks. I found it tasty and have obviously lived to tell the tale. I might consider trying to make it myself. Does curing it like that kill or neutralize any potentially harmful bacteria? Any safety tips you can offer? Thank you.

Kim O'Donnel: EGuy, I'm glad you and EDad have some time to bond. Hope you went fishing. I don't have any gravlax tips here handy, but I can provide you with the specs next week. If you do it right, though, gravlax is cured and does last longer than fresh salmon. However, it is still is perishable and doesn't last forever.

Re: yogurt maker from last week: I bought a yogurt maker last spring and I love it. The yogurt I make is thinner than what I find in the store but I prefer it that way and you can do some adjusting to get it the way you like. If you eat a lot of yogurt I think the machine is worthwhile. One thing to consider: the machines that make individual-sized servings vs ones that make one container of a quart or so. I find the individual sized servings perfect for pouring over fruit or granola or making a small batch of mint-jalepeno sauce for Pakistani food, so that works for me. If you use bigger quanities of yogurt maybe the quart-size maker is better.

Kim O'Donnel: Another post from yogurt land...thanks, dear.

Sticky Pizza Stone: Parchment works beautifully with baking stones, keeps things from sticking to them and allows the same lovely crust development.

Tip on baking stones: Rather than pay $25-$30 for a big baking stone, go to Home Depot or Lowes and find unglazed quarry tiles. I bought 6 at $0.30 a piece and I can cover my whole oven rack with them... works like a charm and only $1.80. For smaller jobs, two will fit in my toaster oven quite nicely as well.

Kim O'Donnel: More good pizza tips...

Arlington, Va.: Kim - Fennel bulb. What does one do with it, besides roasting it or putting it in cassoulet, neither of which are appealing to me right now. Maybe a salad of some sort? I've got one, and I need to do something with it, but I'm at kind of a loss.

Kim O'Donnel: I've had nice experiences with fennel sliced thin, mixed with orange segments, a little salt and olive oil. A lovely salad. Very refreshing.

Organic Girl: Hi, Kim and Chowhounds!
I missed the request for the Potato/Poblano Soup because I got called into a meeting, so here goes. This is based on a recipe from Gourmet magazine I've played with---and I apologize, I tend to write recipes in a stream of consiousness way!

Finely chop 1 onion, 4 leeks, and smash 2 garlic cloves, saute in some butter until the leeks are soft. While those are cooking, peel and chop about 3-5 potatoes, I use small or medium russets. When the leeks are done, add the potatoes, 2 cans vegetable stock, and enough cold water to make 5 cups of liquid. Bring to a boil, then simmer until potatoes are really soft. While the veggies are cooking, roast, seed, peel and chop 4 poblano peppers. When the potatoes are soft, add half the peppers, a half cup skim milk and a half cup half-and-half, and heat. When everything is warm, puree the soup. This is where one of those stick blenders works great! Then, if I serving the soup cold, I dollop in some sour cream, and some of the remaining chopped peppers as garnish after the soup is cooled in the refrigerator. If I serving hot, I just add the peppers for garnish. I can never get the sour cream to smooth out if I'm going warm, so I just leave it out, tastes great either way!

Kim O'Donnel: Thanks OG. You write out recipes like I do.

Washington, D.C.: Kim!

I know this question is a little off-topic but I'm hoping you can come to my aid. My parents are visiting me for a couple days this week. They're from a sleepy little midwestern town where a 10-15 percent tip is the height of generosity. Several times, while traveling with them, I've given my dad the big "20 percent is standard in a nice restaurant with great service in a big city" talk, but to no avail. Many times, I've resorted to slipping extra cash of my own with the bill.

So, I'm bracing for another round of bill-figuring hassles this week. Any words of wisdom? Should I continue to fortify with my own funds? Can I point my parents toward some sort of "Official Dining Out Etiquette Guide" that will confirm my case? I just don't want to face sneers when I return to my favorite eateries after my regular servers have been stiffed by my dad! Help!

Kim O'Donnel: The only other way to get through to Pop is to let him know that servers live on tips, not on salary. They make something like $2.50 an hour, and so tips are about 98 percent of their takehome. Perhaps that will make him more sympathetic. The other thing is just to let it go...and come up with a compromise of 15 percent rather than 10 and let it be. Don't stress, dear. Life is way too short.

Washington, D.C.: Thanks for the down pear cake recipe. The last part has me confused. What do you mean, "bake on wire rack for an hour"? Is that at 325 after first baking for 15-20 minutes?

This sounds great, and I'm going to try it this weekend.

Thanks!

Kim O'Donnel: Ooh, did I say that? I didn't mean to. I meant cool. cool on rack. Sorry.

College Park, Md.: Hi Kim!
Your chat is one of the highlights of the week for me. I'm making componada (sp?) for a light supper this week. Would it be silly to add maybe some tuna or ham, to make it a complete meal?

Kim O'Donnel: CP, what is componada? Please enlighten me.

Potlucky me!: Halloween Potluck at work, lunchtime. I've been assigned an entree. Doesn't have to be theme-y necessarily, but I'd like to think "Fall". Any ideas? Many thanks!

Kim O'Donnel: Chicken curry would be killer. Are you interested in a recipe?

Arlington, Va.: Kim: My favorite butternut squash soup recipe calls for ginger juice. I have busted TWO garlic presses trying to squeeze juice out of ginger slices (yes, I'm a guy). There's got to be a better way -- or is this stuff sold in liquid form anywhere? Thanks!

Kim O'Donnel: I hate those presses. Don't fret about the recipe telling you that you need garlic juice. Ridiculous. Just slice up garlic to your liking and be on your way.

Alexandria, Va.: Kim - forgive my ignorance, but why are indonesian products important to a dutch grocery? What's the connection, if you don't mind my asking?

Kim O'Donnel: The Dutch occupied Indonesia in 18th and 19th centuries, I believe, and as a result, acquired bits of cuisine, including rijsttafel. I will be able to tell you more when I do my program from Amsterdam in early November, okay?

Baltimore, Md.: Re: starter yogurt, you can use any plain yogurt with active yogurt cultures & without pectin. Seven Stars will work, & I think Brown Cow will too. I have had good luck with a brand called Erivan, but I don't know how easy it is to find. (I get it at the health food store.) The health food store near me also sells a product called yogurt starter, so I might give that a try as well.

Kim O'Donnel: Excellent. Thanks so much.

Washington, D.C.: hey Kim, I brined a turkey breast last night (over night) and was going to roast it tonight. I have never brined before is there anything different about the cooking I should know before hand. About how long do you think I should cook a 6lb breast? thanks

Kim O'Donnel: Brining is da bomb. You're gonna love it. Don't do anything different. Take it out of solution, place in pan, into preheated oven, and roast til about 160 degrees. This will take at least 10 minutes per pound, maybe even 15. use an instant read thermometer!

CT: Hi, Kim! I love these chats -- keep up the great work! (P.S. when is the next vegetarian chat?)

My question: I bought juniper berries for a recipe over the summer (I don't even remember what it was!), and I have no idea what else to do with them -- of course, I only needed a teaspoon, but I had to buy a big jar. They're dried and resemble peppercorns. Any ideas from you or the chowhounds would be muchly appreciated!

Kim O'Donnel: Hi there, juniper berries are wonderful as part of a brine for turkeys..so hold on to them. And if you want a brine recipe, shout at me sometime this week with an email.

McLean, Va.: Hi,
Newly on my own, I have been reading your archives and have picked up a ton of valuable tips on how to cook for myself. Thanks!
My question: I am allergic to potatoes and wonder what I could substitute them for in soups and stews and other dishes they work so well in?

Kim O'Donnel: Are you allergic to sweet potatoes too? Cassava (also known as manioc and yuca) would be a good sub as well...tell me more.

Re: Ginger Juice: I've had many asian dressings that have called for ginger juice. Grate the ginger as finely as possible on a hand-held grater, or better yet, puree in a mini-food processor. Then press through a fine strainer (like a tea strainer). Great in dressings, soups, or even lemonade!

Kim O'Donnel: Sounds great, altho I think the reader was talking about garlic juice, no? Or maybe I'm going blind.

College Park, Md.: I knew my spelling was off. Companada ... that Italian veggie dish with eggplant, zucchini, celery, mushrooms, garlic, tomato, with olive oil, red wine vinegar, served at room temp.

Kim O'Donnel: You mean caponata! Now, what was your question, what to serve with it? I am losing my brain cells...

Arlington now, Milan in November: Kim,
My husband is being transferred to Milan for 6 months and I will be joining him in late November. Can you recommend classes there?

I would appreciate any foodie related info that you can provide. Thanks in advance!
Amy

Kim O'Donnel: We have a chowhound in Milan, who might a great resource for you. I hope she sees your plea, and in meantime, I'll do some research.

Virginia: Hey -- Mom and I did an apple-pie baking experiment this past weekend. Before putting the apples into the crust, we microwaved them for about 10 minutes, and then reduced the baking time. It turned out really, really well. The apples seemed to be a little firmer, and we didn't end up with that 4 inches of hollow space under the crust that you get when the apples cook down. Also, the filling wasn't as soupy when we cut into it.

Kim O'Donnel: Sounds grand. You can also "blind bake" your crust...i.e. weigh it down with dried beans, lined with parchment, then bake for about 10 minutes, to get a jump start on the dough, prevents the soupiness of your final product.

Amsterdam: Lucky you! Kim, do not miss the hot chocolate while in Amsterdam. It is heavenly and I still dream about it. Even the chocolate milk you buy in the grocery stores is amazing -- it's called Chocomel. You'll see it everywhere -- it's in a distinctive gold colored can. I'll have to pull out my Amsterdam album and direct you to some great bakeries and a fab Indonesian restaurant. I had the most amazing apple tart there -- it was fresh from the oven and is one of my favorite food memories ever.

Kim O'Donnel: Thanks for your imagery. Now I'm getting excited!

Ballston, Va.: Can you or anyone else reading suggest a good soup cook book?

re: pizza stones. Can anyone tell me where to get one from a masonry supply or similar where they are cheap and can be cut to fit a small 1950's oven?. Not $50 like at William Sanoma.

Kim O'Donnel: Ballston, I believe James Peterson has a book called "Soups." Anything by him is great, btw. Jasper White has a great one on chowders, and recently, I got a new title in mail called "Soup Makes the Meal" but I haven't tried anything in it as yet.

Washington, D.C.: Hi Kim!
The Breadline is serving a corn-wheatberry salad today. WHAT is a wheatberry? I've seen you talk about them before, but are they from the wheat or the berry family?
Thanks!

Kim O'Donnel: from the wheat plant, the whole kernels, therefore they look like berries but aren't. Delish.

Paltry Pollo, USA: Kim, Puh-leeeese help! I cook a lot of chicken but it seems like I always make it the same ways. My boyfriend is Peruvian and I have even been incorporating some latin-inspired ways of cooking. Yet, I need some help. I use cookbooks, and have fish and other meat preparation down pretty well, but would like some simple thoughts for mid-week preparation of chicken (when time is more limited). Any thoughts on some interesting spice combinations/additions to wake up tired chicken? My palate thanks you!

Kim O'Donnel: My beau is Jamaican and altho a fine cook tends to cook things the same way, too. We are very lucky in this country to be exposed to so many different cuisines, both in restaurants and at home. If you love chicken, take a look at Chicken by Elaine Corn. It's got at least a hundred different variations, many of which I've tried. Check out the one with mangoes, bananas, coffee beans and rum.

EraserheadGuy, D.C.: Yes, E-Dad and I fished and kept a couple of bluefish. They were awesome baked with just some salt and pepper. We also went clamming and slurped them down on the halfshell. We definitely felt the love.

Another safety question: Can you leave hard-boiled eggs out of the fridge for a day or two? E-Dad does that and has apparently never suffered any ill effects. It makes me nervous though.

Kim O'Donnel: Dad sounds like a real card. As long as it's no longer than 2 days.

Winston-Salem, N.C.: My fiance and I just moved in together. It's been wonderful and exciting. One small problem: he can't cook, and I end up cooking all of the time. I've tried to help teach him as I cook dinner, but it hasn't been successful. He has an full schedule, so a couples cooking class is not possible right now.

Is there a good cookbook out there for men/women who are cooking novices but who also want to learn?

Kim O'Donnel: Winston, go gradually with him. Buy him a book, yes. Darn, I wish my manuscript were ready for you. First, go get a copy of The mindful Cook by Isaac Cronin, which helps one to get into the mindset. Next, a few basics titles, including "Simple Vegetarian Pleasures" by Jeanne Lemlin and any of the light books by Marsha Rose Shulman.

For Juniper & Fennel posters: Juniper berries are often used in the making of homemade beer, and also in sauces to go with game meats (venison in particular).

Fennel, believe it or not, comes in sexes: male, female. Use the female one, it gives better flavor. I believe it's the smaller of the two, but confirm on your own, just in case.

Kim O'Donnel: Wow, I didn't know that about fennel. Learn something new every day.

Organic Girl: Chicken curry for potluck! Yeah, yeah yeah! How to get that recipe? We are having a pot luck at work, too, on Friday. Our Board of Directors is going to be in town visiting, and our office is going to try to wow them with great cooking.

Kim O'Donnel: Peppery Chicken Curry
from Maya Kaimal's "Savoring the Spice Coast of India"

Mix together your masala (2 tsp coriander, 2 tsp
cumin, 1/2 tsp turmeric, 1 1/2 tsp black peppercorns
corarsely ground with mortar and pestle -- if not,
then use ground) and 1/4 tsp salt. Rub 2 pounds
boneless skinless chicken thighs, cut into 1-inch
cubes with the mixture and refrigerate for abt 1 hr.

in a fairly deeply deep pan, heat veg oil and saute 2
cups sliced onion and then add a couple cloves minced
garlic, 1 1/2 tsp minced fresh ginger and 1 tsp of
minced fresh green chili (thai or serrano is pref. but
whatever you like), fry for a minute or so. Put in
marinated chicken and another 3/4 tsp salt and fry,
stirring frequently until chicken loses pink color.
stir in 1/2 cup of canned coconut milk and 1/4 cup
water, cover and simmer for abt 30 minutes, low heat.

in another pan, saute 1/2 cup halved raw cashews (this
is optional but delicious garnish), stirring until
brown. set aside and use as garnish.

few minutes be4 serving, add more coconut milk for
more thickness, simmer a few minutes, then remove from
heat. stir in a touch of lemon juice and taste for
salt. serve with rice and those cashews.

repeat request!: please please please -- Kim and chowhounds -- post recipes to the message boards instead of here in the chat -- some of these sound so yummy but I can never find them when I am ready to cook.

thanks!

Kim O'Donnel: I understand. It's not always easy for me to do so. I will try try.

For Ballston re: pizza stones: Read the advice above... Home Depot, unglazed quarry tiles.

Kim O'Donnel: thanks, dear.

Falls Chuch, Va.: I hope I can get this in before time is up. I am looking for a "fishmonger" in Falls Church. I have been to safeway, and it seems its hit or miss. (mostly miss). I've also tried Fresh Fields and it just seems like I shouldn't be paying THAT much for fresh fish. I would love if you had any suggestions. Oh one more quick question. Can you ask the fishmonger to gut and scale a fish for you?

Kim O'Donnel: I believe Slavins is near you, right? And have you tried Maine Avenue Wharf? Yes, you can ask for cleaning and scaling, no prob. At the Wharf, there is a little hut where you go and get the dirty work done, for a few bucks.

Washington, D.C.: Do you know of a good cookbook that has VERY quick to prepare recipes? I mean 20 minutes or less. I need weeknight ideas! Thanks.

Kim O'Donnel: Sam Gugino has a few titles on the "Cooking to Beat the Clock" theme, which sound right up your alley. Also try "Vegetarian Dinner in Minutes" by Linda Gassenheimer.

For Squash Soup Guy: When recipes call for ginger juice I use one of those porcelain ginger graters (small flat surface with small raised bumps -- very inexpensive). This method produces lots of juice and pulp, which I combine and add to the recipe. Sometimes it's difficult to chop the ginger finely enough -- so this works well for me.

Kim O'Donnel: Thanks for this tidbit...

Capitol Hill: Do you have any suggestions on good cookbooks for a young single person who is living on their own for the first time with no clue on what to cook for dinner?

Kim O'Donnel: A few of the titles I mentioned earlier should get you going...plus, why don't you take one of my classes sometime at Fresh Fields?

Dupont Circle: Hi Kim, Thanks for the chats. I've found that I'm wanting/needing to do a lot more baking during these times, and I wondered what the deal is with sifting. I've not done it on the last couple of things, and they turned out fine. Is sifting really necessary, and if so, what is it that it does? Thanks!

Kim O'Donnel: Serious bakers will tell you it is absolutely necessary. Moisture increases clumping, changes weight of flour, etc.

Falls Church, Va.: Can you share some ginger storage tips? We go through a lot of it at my house, as hubby is a ginger freak, but now that I buy the biggest hunk of it I can, I ocasionally have more than I can use, and find the poor root all moldy and whithered in my fridge. And if I buy smaller pieces, I alway run out while trying to whip up some weeknight meal (i.e., not when I am willing to stop by the store for more). So, how do I store my big chunks of ginger to make them last? Right now I store in the fridge.

Kim O'Donnel: There is a gizmo that cover your ginger and allows it to stay nice.

Washington, D.C. student: Hiya, Kim. Love the chats.

I am going to be flying to go to an engagement party for a friend, and I want to bring some sort of food item -- a dessert, a bread, something like that.

Do you have any suggetsions for highly transportable yet yummy dishes? I could make cookies and put them in a tin, but I do wanna do something a little more exciting.

Kim O'Donnel: I'm thinking biscotti...does this charm?

hazelnut biscotti with black pepper

preheat oven to 350.

sift 3 1/2 cups flour, 1 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt and 3 tsp ground black pepper.

cream 1/2 pound butter and 2 cups sugar for about 3 minutes with paddle.

add 4 eggs, 2 tsp finely grated lemon zest and orange zest (2 tsp each)

fold in 3 cups (14 oz) hazelnuts, which have been peeled and coarsely chopped. Add dry ingredients.

Make 4 logs, about 12 inches long x 3 inches wide and 1 inch thick.

place on parchment paper, bake about 25 minutes, until lightly browned and then let cool.

cut on the bias, arrange slices cut side down. bake for another 15 minutes, or until firm.

Single Busy Professional in D.C.: Kim -

I love to cook, find it very soothing for the soul, especially comfort foods in the fall. But like the typical Washingtonian, my 50 hour work weeks and social life limit my cooking to Sundays. So I usually make dishes that are freezeable for quick weekday-meals (e.g,. spagehetti sauce, chili, chicken-corn chowder, onion soup, black beans, panang curry etc.). I am running out of ideas and would like to incorporate more veggies. I love all cusines and don't eat fish/seafood. Any suggestions?

Kim O'Donnel: Take a look at the Vegetarian titles that I mentioned earlier and see if they entice. Soups are a great way to get your veg and maximize your time. I'm thinking sweet potato, black bean, lentil, potato leek/parsley. All of these don't even require cream!

Yogurt Makers: Greetings Kim and Chowhounds,

This is a follow-up to an inquiry last week. I gave my husband a yogurt maker last year and he loves it. He makes yogurt several times a week and really enjoys coming up with his own flavors. It is cheaper and tastier than store bought. Ours is a Donvier and I bought it from Williams-Sonoma on-line. For some reason it is not sold in the stores but you can order it from the on-line catalogue. It's a bargain- not even $50.

Enjoy!

Kim O'Donnel: More yogurty thoughts...

Arlington, Va.: Hey Kim,

I am in need of some inspiration for chicken. Most of my cookbooks have the same old stuff for chicken and none of them excite me. Can you help? What are some interesting things to do that are not overly difficult or time consuming (if possible)? Anything related to carribean is good since hubby is puerto rican!

Thanks!

Kim O'Donnel: See earlier post to Paltry Pollo girl, who seems to be having a similar dilemma. I have my chicken book at home but will provide the caribbean-esque dish next week.

Speaking of Knives: What do you recommend in terms of basic knives that all cooks should have? I'm going to ask for some good knives for Christmas, but I'd like some recommendadtions for the 2 or 3 that I should start with. Unless you can recommend a high-quality set. Any brand recommendations?

Kim O'Donnel: A chef's knife, from 6 - 10 inches. Go and try one on and make sure you know which feels right, just like a baseball bat. A serrated knife. A paring knife. A steel. A boning knife is optional.
Don't get a set. Try out as many varieties as you can. Wusthof and Henckels are good. Forschners too. Global is the Japanese brand, also make ceramic knives which some love.

Dupont: Hi Kim -- I've been seeing a ton of squash at the farmer's market, but I have no idea where to start! Do you know what are the main differences between varieties? And how 'bout a tasty, fool-proof recipe to introduce skeptics to squash? (I must admit, I'm one of them.) Thanks a bunch!

Kim O'Donnel: I need more time to answer this one. Next week, in my intro notes, I'll give you a squash primer, okay? That's a girl scout promise.

Ballston: Kim,

My boyfriend surprised me last night with hand made pizza (Guinness in the crust no less) sprinkled with gruyere and goat cheese. Do I have a gem on my hands or what?

Kim O'Donnel: A man who cooks for his lady is a man to take seriously.

Foggy Bottom: Kim: I have two good knives (chef & utility) that are one of the well-known German brands. Um -- I hate to say this but I bought them last December and never did by a sharpening steel. So, I'm off to buy one -- but do you think at this point I need to take my two knives someplace for professional sharpening -- or will my steel do the trick? If I need to take them somewhere -- where? THANKS!

Kim O'Donnel: Yes, please buy that steel, pronto. Yes, you probably need to get them sharpened. The steel won't do the trick, that just maintains the edge. The sharpening, with a stone, changes the blade and brings it back to life. Who knows of a reliable source to get knives sharpened near Foggy?

RockGirl: Hey Kim, my in-laws came to town and brought me a bounty from their garden. I'm loaded down with butternut squash, acorn squash, eggplant, zucchini, peppers and tomatoes... and I couldn't be happier! I've made roasted butternut squash puree as a side-dish and this month's "Cooks Illustrated" has a butternut squash soup recipe, so I'm set there. What would you do with the rest of the stuff? What's acorn squash good for, besides roasted?

Kim O'Donnel: You've got all the fixins for a fab ratatouille (eggplant, zuke, peppers, tomatoes) Get to it, girl. Get some onions an garlic to bring out their flavors.

Chevy Chase: Hi Kim. Yes, its that apple time of year. I bought a bag of Mackintosh last weekend and now I'm wondering how to put them to the best use. Eating was ok, but a bit smooshy, and I baked them last night with brown sugar and dried cranberries. They blew up, but were tasty. Other ideas?

Thanks.

Kim O'Donnel: Applesauce, for starters. Peel, core and quarter. Throw in a pot. Add just enough water to cover. Add some sugar, some cinnamon. Cook til soft. Pass through a sieve or eat as is. Divine.

Lothian, Md.: Re: storage of fresh ginger -- I have heard that you can place it in a little container of potting soil since it is a root veg. Supposedly when you need fresh ginger, you pull it out, cut off what you need, and place remainder back in soil.

Kim O'Donnel: Excellent idea.

Alexandria, Va.: Kim, are there independent butcher shops anymore? When I lived on Capitol Hill, I got all my meat from Eastern Market. But now that I shop at the generic Giant, I can never find the cut of meat I want. How do I get a leg of lamb? I'd rather not pay an arm and a leg at a Fresh Fields, either. Any ideas?

Kim O'Donnel: I feel your pain. There are only a few. Wagshals, near American University, is one. There are lots of halal butcher shops, and I guess it's time to put together a list.

Kim O'Donnel: Gotta go. Thanks to all of you for your tidbits and such. Let's meet again next week, shall we? Stay well, stay strong. And this week's show is dedicated to my Dad, who left this planet today 19 years ago. Lots of love.

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