|
What's Cooking
Holiday Special
Hosted by Kim O'Donnel
washingtonpost.com Staff
Thursday, Dec. 20, 2001; Noon EST
Calling all foodies! Join us Thursday at noon for a special holiday edition of 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: Top of the season to you, chowhounds. I suppose, since it's Dec. 20, we've now entered the Christmas countdown nitty-gritty zone. I remember as a kid the countdown to Christmas box that ran on the front page of either the Philadelphia Bulletin or Inquirer, can't remember which one. So, yeah, we're down to 5!
To Washington who's looking for a recipe for hot spiced red wine. How about one for glogg, a Swedish word for the same thing...Here's a recipe from "The Ultimate Party Drink Book,: by Bruce Weinstein:
Combine the zest of 1/2 orange, 1 cinnamon stick, 4 cloves, 2 cardomom pords, 1 bottle red wine (cabernet is suggested) and 3 T honey in a saucepan. Place over medium heat until warm. Remove from heat, cover and let steep fro 1 to 2 hours. Strain the mixture and return to the pan. Add 6 ounces blended whiskey, 2 T raisins and 1/4 cup whole almonds, toasted. Place over low heat until mixture is warm. Serve in mugs.
To Forest Hill, Md, who's looking for a vegetarian casserole thing for a family holiday dinner. My fave recipe to share is the Vegetarian Timpano that comes from "Cucina e Famiglia by Joan Tropiano Tucci and Gianni Scappin:
Serves 12.
You need a 10-inch springform pan.
You can make sauce in advance, as well as eggplant.
You can bake in advance, then reheat when ready to serve.
Cut lengthwise 3-4 med. eggplants, into 1/2inch wide strips. Sprinkle with kosher salt, let drain for about 2 hrs.
Grease your pan with 2 T of butter. Sprinkle about 1/2 cup breadcrumbs on bottom and sides. Set aside.
Melt about 1 T butter in a small saucepan, whsk in 2 T flour, then gradually whisk in 1 cup milk. bring to a simmer and cook, whisking, until it thickens. remove from heat, cover top of sauce with plastic wrap to avoid a skin . This is your bechamel sauce.
For the veggie filling:
prepare a pot of boiling water for 3/4 pound short pasta -- penne, ziti, fusilli, your choice.
In a large pot, saute with a bit of olive oil 1 cup diced onions and about 2 cups diced bell pepper (yellow and red are good colors), until soft. Season with salt and pepper. Add 1 cup quartered and thinly sliced carrots, 3/4 cup thinly sliced celery., stirring until soft. Stir in approx 3 cups halved and thinly sliced zucchini, 2 T chopped fresh basil and parsley,. Stir in about 2 cups whole canned tomatoes, crushing with back of spoon as you add. Bring to a boil, reduce to a simmer. Cook for a bit. Stir in 1 cup frozen or fresh peas and the bechamel sauce, cook for a few minutes. Keep on fire while pasta boils.
When pasta is done, drain and add to sauce. REmove from heat, transfer to a bowl to cool. When cool, add 2 cups diced mozzarella and 1/2 cup fresh grated parmigiano.
At this point you can chill over night or use right away.
Continue with eggplant preparation. Pat your sliced dry with paper towel. Lightly brush with olive oil, brown under broiler or on grill, abt 5 minutes per side.
Preheat oven for 350.
Line your pan with overlapping slices of eggplannt, allowing each slice to overhang the edge of the pan by about 3 inches. Line the center of the pan with eggplant, overlapping with ends of side pieces. You'll need a few for the top as well.
Fill eggplant shell with your pasta/veggie mixture, pressing down with spoon. Fold slices that are hanging over sides over the filling. Patch any holes with eggplant. Cover with foil and bake about 15 minutes. REmove foil, raise heat til 400, cook about 15 minutes. REmove from pan, let rest for about 10. Then remove ring from pan and place on a platter. Slice and serve immediately.
Let's hear what you've got bubbling...
Columbus, Ohio:
Kim, this question concerns that recipe for "the best bar nuts in NYC." Are they suitable for gifts? It says "serve warm" so I wasn't sure how they would turn out if let to cool and given as a gift the next day. Would the recipient need to warm them up? Or are they good cold too? Thanks so much for all the delicious cheery additions to my days this year. Happy Holidays to you and all the readers!
Kim O'Donnel: Here's the link to the transcript which includes the very recipe, by the way. Yes, they're fab as gifts, as long as you package them in airtight containers. No, the recipient doesn't need to reheat; that's just an option. Cheers.
One Potato Two Potato:
Hi Kim,
How many potatoes (or pounds of potatoes) should I use to make mashed potatoes for 17 people on Christmas Eve? Peeling those suckers will take some time, so I'm hoping to peel/cut in the morning and cook in the evening. Is that possible? Should I cover them with water? milk? in the fridge? or not pre-peel?
Thanks!
Kim O'Donnel: Potato head, think approximately 1 large potato per person. If you peel and cut in the morning, make sure you store them in water to avoid discoloration. They oxidize quickly and will turn a nasty gray color that won't go away.
Bethesda, Md.:
Hi Kim
I'm making traditional bread stuffing for the gang on Christmas -- the kind made of croutons and stuffed inside my turkey. To save time on Christmas day, I'd like to mix it up on Christmas Eve and store it in a bowl in the fridge over night. Is this OK to do, or will it get soggy, overly oniony, or otherwise nasty-fied?
Thanks.
Kim O'Donnel: Actually, Bethesda, the stuffing will taste better the next day, as the flavors will have time to marry. Stuff turkey JUST BEFORE ready to roast, okay?
Washington, D.C.:
Hey, what about something for the less wealthy among your readers? People who do not have the money to go to Fresh Fields or the time to spend an hour or more cooking?
Kim O'Donnel: Whatcha lookin for exactly? We aim to please, so elaborate with your request.
SciFiGirl:
Kim -- I'm a pretty experienced baker, but I do have two questions. I have a cookie recipe that calls to be mixed in a food processor, but I've gotta say, mine is pretty small (it's a Cuisenart duo), and I seem to remember that this recipe pretty much fills my mom's Cuisenart. Okay to mix with a regular hand mixer? It's pretty thick dough, since you roll it with your hands.
Question two is: I found some 100 percent all egg whites at the grocery store, and thought it would be good for icing, since I hate wasting egg yolks when I make royal icing. Any experience with these, or should I just save them for omlets and go with the real deal? They're pasturized, and say on the package that they're made expressly for things like meringues and whatnot.
I love these chats, I always get great cooking ideas off of them.
Kim O'Donnel: SciFiGirl, a hand mixer is great for cookie and cake batters, so I say give it a whirl. Stop along the way, though, to avoid overmixing. You may find you only need the mixer for a few seconds to integrate your ingredients.
Re: packaged egg whites: I've not used these myself, but I've heard good reports. Anyone else with thoughts?
Sticks, Mt. Airy:
Happy Holidays Kim. Question on weight of flour for a friend (and will tell her you told me the answer). She asked how much a cup of regular flour weighs? In a Jacques Torres cookbook I found that 1 cup of All purpose flour weighs about 4.4 ounces or 125 grams. Is that about right? Thanks!
Kim O'Donnel: Sticks, you are about right. I always refer to baking queen Rose Levy Beranbaum with these kinds of questions, and I'm looking at a few recipes and she's asking for either 1 cup (dip and sweep method) or 5 ounces of flour.
Bowie, Md.:
Any recipe for no sweat cookies to make with
young children?
Kim O'Donnel: Any kind of "drop" cookies would be great fun with kiddies -- you know, the kind of batter that you drop from a spoon onto a pan and bake...so, that would include oatmeal raisin, chocolate chip, peanut butter --which are fun as you can the fork impressions -- sugar cookies...and then of course, if you want to get more elaborate, rolling out dough to make shapes and sizes...
Washington, D.C.:
Those packaged egg whites are great because they are pasteurized (and thus the concerns for salmonella, etc. are significantly lower). They work well in any case where you would otherwise use a separated egg white. Go for it!
Kim O'Donnel: Here's the 411 on pasteurized egg whites..
Egg whites for Royal Icing:
Just get a can of the Powdered egg whites, Just Whites, found in the baking section. It lasts quite a while, mades for more stable Royal icing and meringue. And no jeopardy for those who are more prone to catching food borne illness (like pregnant or or chemo or auto immune diseases). Cheers.
Kim O'Donnel: And more...
Washington, D.C.:
Kim, I have an equipment question. Springform pans. I've been using them for years for cheesecakes, and they get bent out of shape and leaky and make a big mess. I finally found one that has a tray with a rim that would catch anything that leaks. It works wonderfully for cheesecake. However, I tried a new recipe last week, for a potato leek pie (which was fabulous, by the way, and I want to make it for Christmas) which had a mashed potato crust, with sauteed onions and leeks on top. The last step is putting a custard on it which consists mostly of milk, egg and flour. It was pretty runny and leaked. At the time, I just waited for the leaking part to bake a little to seal it up, and made more of the mixture to put in. It worked, but it made the pan a real mess to clean up and smelled a little burned. Any thoughts on how to avoid this? I think it was mainly leaking at the seam where the latch to open and close it is. I was thinking I could pack more mashed potatoes against that seam. Are there any springform pans that don't have this problem? Or is it just me?
Kim O'Donnel: My question is, do you really need a springform for this pie? Sounds like a porcelain baking dish would have done you better...
Arlington, Va.:
Kim,
I'd like to spread some cheer to a family I know who have all come down with nasty colds. They have plenty of homemade chicken soup. What might be another yummy, seasonal item that will help them get on the mend and keep those holiday spirits up?
Thanks so much.
To you and all the foodies out there- remember to SLOW DOWN for the holidays -- it's not worth getting sick over. So your cards aren't done and all the presents aren't wrapped. Take some time to savor some mulled cider, read A Christmas Carol, whatever -- just relax!
Kim O'Donnel: Amen to your prescription for holiday calm. My elixir for colds is a tea made with fresh ginger, squeeze of an orange and honey to taste. The ginger helps upset stomachs and clears the nasal passages, the tea is warming and soothing. Or how about a chicken curry? That could be reheated as the need arises. Served with rice.
Bethesda, Md.:
Ahh, mulled wine, one of our favorites. We use vermouth in place of the whiskey, and enough honey to balance the tart/sweet. You can find mulling spices pre-mixed in gift and specialty shops to save yourself trouble.
Fill a hot thermos for wintertime patio sitting, or travelling over the river and through the woods (not the driver, of course) to grandmother's house!
Kim O'Donnel: Here's to improvising, Bethesda. Sounds like you're glogg pro.
Maryland:
About those bar nuts, Kim: how long will they stay good in an airtight container? I made some about a week ago that I want to give as a Christmas gift. Will that work?
Kim O'Donnel: They should be fine, Maryland. Why don't you give them a taste test whirl before wrapping them up for real?
RE: Packaged Egg Whites:
I was thinking the same thing as the previous poster, didn't want to waste egg yolks for an angel food cake I was baking. I DID not like them, they were too thin, almost watery. I ended up throwing it away since they would not get stiff.
Kim O'Donnel: Here's a vote against the pasteurized whites...
homemade goodies:
Kim, Last week, (or so) someone asked if people actually liked receiving homemade treats for the holidays. Yes! Just wanted to share this quick story. Sweetie and I are Sunday school teachers to an adorable group of 4 year olds. One little guy proudly handed us a bag of what looked like oyster crackers. He is very interested in cooking and made these seasoned crackers with some help from his mom. (They're actually tasty -- baked with parmesan, garlic and herbs). Watching his face light up when we tasted them and pronounced them "delicious" was such a joy. It just meant a lot that his solution to giftgiving was to make something -- it meant a lot to both of us. And who knows- maybe he's a future Michelin 3 star chef? And if not, he'll still make folks happy with his love of the cucina.
Kim O'Donnel: Love it. Wonderful of you to encourage his spirit, which appears infectious; wonderful of his mother to promote this kind of generosity.
For Cookies for Children:
We did this at school yesterday. They took
1/2 pint milk cartons collected from lunch (given wash in bleach and water). First glued carton to paper plate with icing. then glued a half a graham cracker on each side with icing, then glued 1/4 graham on 2 sides of the top to form a roof (so each kid used 2 1/2 graham crackers). Just used store bought icing. Kids used popsicle stick to put on the icing outside houses and then stick candy on it. Everything from Pepeprmints,gum drops, DOTS, gummy worms, gummy bears, m&ms, etc. It was a lot of fun.
Cookie idea: drop chocolate chip cookies, give m&m eyes red nose and pretzels broken up for antlers, you have Rudolph cookie. More ideas at http://www.doughboy.com/FamilyFun/Default.as
Kim O'Donnel: Sounds like fun!
Cookies with Kids:
This is one of my favorite recipes to make with my daughter. My Mom and I used to make them when I was a kid. As Kim says -- drop cookies are a peice of cake! (or would that be cookie?)
Hermit Cookies
1 3/4 Cups Flour
1/2 Cup Shortening
1/2 Tsp Bakng Soda
1 Cup Brown Sugar, Firmly packed
1 Tsp Baking Powder 1 Egg
1/2 Tsp Salt
1/4 Cup Milk
1/2 Tsp Nutmeg
1 1/4 Cups Seedless Raisins
1/2 Tsp Cinnamon
1/2 Cup Chopped Nuts
Sift flour once, measure and resift twice with the soda, baking powder, salt and spices. Cream the shortening with the sugar until the mixture is light and fluffy. Add the egg and beat well. Add the milk and blend. Add dry ingredients and beat until smooth. Fold in the raisins and nuts and drop from a spoon onto an ungreased baking sheet. Bake in a 375 degree F. oven for about 10 to 12 minutes, or until done. This will make about 3 1/2 doz. cookies.
Kim O'Donnel: Another goodie kind of goodie...
California:
Hi Kim -- I got up early on my vacation just for your show and to get some Christmas ideas. I just wanted to say thanks for doing this so often all year long, I know that my cooking has improved because of you, and I think of you almost every time I'm in the store or the kitchen. So thanks a lot, Kim, and have a great holiday season!
Kim O'Donnel: California, thanks for the virtual hug. You have made my day. My gift is knowing that you have become a better cook. Best of the season to you.
Need a Special Holiday Meal for Two:
Kim, the wife and I will be staying in for New Year's Eve, and are thinking about what to prepare for consumption with a pretty good bottle of cabernet after the kids are in bed. In my wife's words, we're shooting for "something spectacular", i.e., something elegant that we wouldn't ordinarily do even on a Saturday when staying in. We aren't exactly expert chefs but neither are daunted by out of the ordinary ingredients or techniques, and would in fact probably enjoy something a little challenging and/or exotic. While I still eat a lot of red meat, I've just lost a lot of weight, and thus don't have an appetite for anything too rich. I realize I haven't given a lot of guidance here, but do any thoughts pop out at you?
(Sorry if this got submitted twice; an error occured the first time.)
Kim O'Donnel: Is risotto out, then? That would be great fun, working on it together, and you could do it with shrimpies...does that interest or should I keep going? Holler when you can.
Washington, D.C.:
Kim -- I'm in a rut, and need some suggestions
for side dishes to serve with a ham on
Christmas Eve. The family expects
"traditional" cole slaw and potato salad, but
I'd like to supplement with some other items.
(there will be 8-10 people, so I've got some
room to play here.) Preferably something I
can make in advance, but doesn't have to be.
Kim O'Donnel: You're short on fruits or veggies, Washington. If you want to do in advance, what about the cranberry-orange relish or apple sauce with ginger I demonstrated in my video a few weeks back? Both can be made in about 15 minutes, stored ahead of time and would be perfect complements to ham. Meredith, can you provide link to page?
Oakland, Calif.:
Hi Kim! My mom and I are cooking Christmas dinner for all of our friends and family this year, and we are VERY excited and are having lots of fun planning our menu. We know that we're doing a turkey (I'm brining!), but we wanted another main dish as well. I was thinking about fish, and was wondering if you have any ideas for a good fish dish that has an impressive presentation. We have salmon a lot, and though everyone loves it, I was thinking of having something different for the special occasion. Any ideas? Also, I wanted to do some interesting veggies that my mom and I (with adventurous food palates) will love, and that my grandmother (whose spice cabinet has tabasco sauce, parsley, and garlic salt) will also like.
Thanks a lot, Kim, and I hope that you and yours have a great holiday season with lots and lots of good cooking. I'm totally looking forward to this.
Kim O'Donnel: Paella is really fun and festive, Oakland. And you can add any variety of shellfish that you like -- including shrimp, clams, mussels, squid. It's a beautiful dish, with lots of colors, and it's great for a group. Also, a whole baked fish is grand. Please let me know if you need details.
For Potatohead and Kiddie Cookies:
Hey Potatohead, why not forgo the peeling of all those taters and just leave the well-scrubbed skins on for your mashed taters? Not only does it add a nice nutrient (I think iron, Kim correct me?), but it also allows you to cut down on the butter that you would normally add to taters by almost half! My family loves them this way. Added bonus: more time for you, and more available space in the fridge.
Kiddie Cookies, here's an easy one for you and the kids to do together.
2 cups chunky peanut butter
2 cups sugar
2 eggs
bag of hershey kisses
Mix first 3 ingredients til combined, then drop in spoonfuls onto cookie sheet, bake in a preheated 325 F oven for approx. 10 minutes. Check them, as they don't get very brown, even when they're done.
While they're baking, have the kids unwrap the kisses. When the cookies come out of the oven, have them plop a kiss on each cookie. Come back in a minute or less and have them "mush" the kiss a little bit more. Cool on cookie sheet for just a minute or two, then transfer to wire rack for cooling.
Very easy, very fast, very good for kids, and very easy cleanup. No flour everywhere!
Kim O'Donnel: Yes, it's okay not peel...as for iron in the skins, I have to check that. The part about the butter is also uncertain. But thanks for your tips and kiddie tidbits...
For One Potato Two Potato:
Also, do not under any cirmcumstances allow the potatoes to get cold before you mash them --- they will turn to glue. It happened to me two Christmases ago -- my potatoes ended up as the base for cheesy potato soup.
Laurie
Kim O'Donnel: Nor should you put your boiled potatoes in a food processor to "mash" -- they will also become wallpaper paste. Thanks, Laurie.
HELP!:
Kim,
I'm trying to stay calm, (deep breaths, saying MANGO, etc.) but panic may be setting in. For tomorrow's holiday party here at work I decided to bake some breads- cranberry nut, banana nut, etc. Made them last night because there is another shindig tonight. The breads are ruined -- absolutely inedible! They burned on top but are completely runny inside. I've made banana bread before -- don't know what happened. Anyway -- I have nothing for the party and hardly any time to cook this evening. But, I want to make something for our party -- that's the fun -- getting to try everyone's favs. Any suggestions for something I can whip up quick? Preferably something foolproof because my kitchen confidence is now in the pits.
Thank you and Happy Holidays to you and the Foodies!
Kim O'Donnel: How about the spiced nuts that have been mentioned earlier in the hour? They take about 15 minutes to whip up. Don't fret, dear.
Ginger Tea please!:
Kim,
Could you give us the proportions for the tea? I am terribly congested and that sounds like what I need!
Thank you, Grazie, Merci, etc. . .
Kim O'Donnel: Squeeze one orange and put in pot. Cover with water. Add a hunk of ginger about the size of your thumbnail. Let water come to a slow boil. POur into your cup and sweeten with honey as you like. You can reuse orange and ginger for subsequent pots.
Somewhere, USA:
I want the recipe for the potato leek pie!
Kim O'Donnel: Where's potato leek pie person? Yoo hoo!
Oakland, Calif.:
Hi again, Kim. Paella is a great suggestion, but it's actually a dish that we make a lot, and we just made it about a month ago. I like the whole baked (or could we do it grilled maybe?) fish idea, any suggestions for what kind of fish? And any great veggie ideas?
Kim O'Donnel: You can either bake or grill, and since you've got the grill, that's what I'd do. Snapper is lovely. Tuna. Mahi mahi. Veggie ideas? Not quite veggie, but my pal Alexa B. was just talking about a pineapple/red onion salsa that sounds grand...and since you've got great produce, tomatoes would be nice...of course, I always love a little spinach, wilted with garlic, tossed with toasted pinenuts and some raisins.
Gaithersurg, Md.:
Where can I buy a good fruitcake in the area?
Kim O'Donnel: Who knows about fruitcakes?
Olney, Md.:
Kim, would using the half an orange peel instead of zesting it impart a bitter taste? I guess what I'm trying to ask is, how important is it to zest the orange? And when zesting, should you see just a little white from the rind, or is there a particular way to judge the depth?
By the way, Ikea sells a nice Glog mix along with their other Swedish foods.
Kim O'Donnel: The thing about zest, Olney, is that it imparts the wonderful oils and flavor of the peel but without the bitterness of the white pith. The little zester gizmo helps to separate the two.
Potato skins:
Kim, don't you remember that Schoolhouse Rock song about food, that ends with "ya got to eat the skins, they're so GOOD for ya"?
Kim O'Donnel: No. But I do remember the one about the Constitution.
Memphis, Tenn.:
Dear Kim -- thank you for all of your advice.
Last year I gave my mom a trifle dish for Christmas. This year, she wants to make a dessert for Christmas day brunch to serve in the dish. Any ideas on a fruity and not too fattening dish? The rest of the brunch will be cheese souffle, county ham, biscuits, the usual trimmings. Thanks!
Kim O'Donnel: Hey Memphis, how about a pear/cranberry crisp? So easy and it uses fruits of the season. I can't seem to locate the recipe right this second but if you email me, I'm happy to get you the details this afternoon.
Two Parter:
Kim -- First off, want to wish you a happy holiday season, and a fabulous New Year. Thanks for these chats, your energy, and your pearls of wisdom. You are a remarkable spirit.
Second -- New Years -- pretty simple, but lovely idea is to steam up some lobsters, crack open a bottle of champagne, and make whatever side dishes make you happy -- can be low cal or high fat, most anything goes.
Cheers!
Kim O'Donnel: Thanks for your warmth, Two Parter, and I couldn't agree more on the beauty of simplifying the rituals of this season. Do what works for you, not what others think you should do. Follow your heart and your gut when it comes to creating holiday traditions.
Washington, D.C.:
I have a five year old niece who is really into cooking (she has already named her future restaurant and decided on potential menus) and have been searching for a good cookbook/cooking video for her. She loves watching the food channel and Julia Child. Any suggestions for where to find one or what good titles are out there?
Kim O'Donnel: Washington, Take a look at the title by Alice Walker, who wrote a book in honor of her kid, Fannie. What's the name of it, darn it?
Mango story:
Hey Kim,
Have you seen the latest issue of Gourmet? There's a wonderful article in there by a man who grew up in Panama -- about the importance of "mango season" during his childhood. He and his friends used every method possible to get the ripe fruit off the tall trees -- it was a mango frenzy! You've gotta read it.
Happy Holidays!
Kim O'Donnel: Thanks for the tip. I will get it straight away.
Stafford, Va.:
Hi Kim, my husband and I don't favor the "traditional" Christmas dinner, for the past 4 years now we've had grilled steaks, deep fried shrimp and baked potatoes. We purchased our steaks today but are at odds about what side dishes we should do this year. Everyone's tired of the baked potato. Any ideas on a casserole or any other side dish? I was thinking a spinach casserole but don't have any recipes. Any help you can give would be appreciated.
Kim O'Donnel: HOw does the spinach dish I mentioned earlier sound, Stafford? Or do you want something more casserole-y? let me know.
Somewhere, USA:
Found this website: http://www.verybestbaking.com/kitchenhelper/measurementcalculator.asp
Pretty handy for doing conversions (pint to quart, Fahrenheit to Celsius, TSP to TBSP, etc.)
Kim O'Donnel: Excellent. A great resource, Somewhere.
Fruitcakes:
Trappist Monastery in Berryville, Va. They have a Web site, but it's probably too late for mail order.
Kim O'Donnel: Better late than never, I say.
Gumbo Christmas:
I just wanted to let you know what we're doing for Sunday dinner with my family (that's when we're all getting together). My husband's family is from the New Orleans area, and my family (in Michigan!) asked us to make gumbo. So we're packing along the Paul Prudhomme cookbook in the car with us on our way north. We made this for my family the night before our wedding, and they're all anticipating a nice spicy meal to keep us warm up north!
Kim O'Donnel: Sounds like great fun. Please let us know how it turns out.
Sticks, Mt. Airy:
Hiya Kim (waving to Meredith too). Anyone out there have a Cranberry (using fresh ones since I have ton of them) Vinaigrette? I want to serve mesculn dressed with this in mini parma reggiano taco crisps. Thank you! washingtonpost.com:
(waving back)
Kim O'Donnel: Hey Sticks, I'd suggest making a cranberry puree and using that as your acid...
For HELP! From Annapolis.:
A great, quick cake. Do you have a pound cake in the freezer? Can you get one? Slice it into 3/4 inch slices "the long way" to make layers. Then, in a blender.. A container of sour cream, 1/2 - 2/3 of a package of chocolate chips and a splash of leftover coffee. Poor the "mix" in between the layers and on top. If you have strawberries, you can slice and lay in betweek also... This is SO yummy and Quick -- no baking!
Kim O'Donnel: The chowhounds are always there to lend a hand...
Washington, D.C.:
Just a quick wish for Happy Holidays, Kim & all fellow What's Cooking posters. Looking forward to many yummy New Year times. Hugs
Kim O'Donnel: And that's my cue to skedaddle. Do have a wonderful holiday, folks, if that's what you choose. If not, it's a great time to reflect on the past 12 months and do some introspection. A great time to call up an old friend or a strange relative. A great time to help those who are hurting physically or emotionally. A great time to celebrate the moment. Smile, you've lived another day.
I'm off. See you next Thursday, Dec. 27, and we'll try to fix you up for New Year's festivities. And thanks for everything.
Sticks:
Fanny at Chez Panisse by Alice Waters, et al
Kim O'Donnel: Sticks with the last word. Thanks, dear.
washingtonpost.com:
That wraps up today's show. Thanks to everyone who joined the
discussion.
Stay tuned to Live Online:
Inside
the FBI: Wire-Tapping at 1 p.m. EST
Entertainment
Guide: Got Plans? at 1 p.m. EST
Lord
of the Rings at 1 p.m. EST
Holiday
Cooking: Author Mollie Katzen at 2 p.m. EST
Dirda
on Books at 2 p.m. EST
Rep.
Billy Tauzin (R-La.): Tauzin-Dingell Bill at 2 p.m. EST
Live Online Special Coverage: America
At War
Did you know that you can follow more than one Live Online discussion at
the same time? Just open another browser window and toggle back and
forth between discussions! And, if you miss one, catch up with the Live
Online transcripts.
Keep up with the latest in news, sports, politics and entertainment with
washingtonpost.com
e-mail newsletters.
NEW! Personalize your Post with mywashingtonpost.com.
Get customized news, traffic, weather and more.
| |
© Copyright 2002 The Washington Post Company | 
