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What's Cooking
Hosted by Kim O'Donnel
washingtonpost.com Staff
Tuesday, Feb. 19, 2002; Noon EST
Calling all foodies! Join us Tuesday 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: Hello, lovely people. Hope your Valentine's Day was smashing, darling. Do tell me all the bits about your romantic feasts. A few programmng notes: Next Tuesday, Feb. 26, I'll be traveling, so we'll put off our regular lovefest. However, I'm making it up with a veggie special on Thursday, Feb. 28. A few leftover tidbits from the group that I thought worth sharing:
This from Amy, who followed up on a thread about a reader who likes to bake and doesn't know where to take her goods. I had suggested contacting Food and Friends. Amy responds with this: "Each year at Thanksgiving and Christmas f&f does solicit
donations of pies for the clients to supplement their usual groceries and meals. This is not something that is done every
week, but it is something that is done. Wanted to be sure people knew about it. Also, the baking lady would be more than
welcome to come in and help in the kitchen. New volunteers are ALWAYS needed!"
Jim from Fairfax was true to his word about giving away his cast-iron skillet to the chowhound looking for one...so if said skillet scavenger can identify him/herself, please email me and I'll pass your email info along to Jim, and the two of you can work out the exchange.
And a tip from Annapolis who writes that certain chowhounds have "expressed concern with the high amount of fat in coconut milk. I share this concern and invented a
substitute that works great: in your blender, puree a block of silken
tofu, adding soy milk or water to thin to a coconut milk consistency.
Add a small slurp of coconut flavoring (from the spice section of the
grocery store) to taste. Very low fat, high in protein, and contains
all those virtuous soy isoflavones that are supposed to be so good for
us."
This in from Theresa, who shares her fave rendition of a molten, chocolate cake that was discussed last week:
8 tablespoons (1 stick) unsalted butter, plus more for molds
2 teaspoons all-purpose flour, plus more for dusting molds
4 ounces bittersweet chocolate
2 large whole eggs
2 large egg yolks
1/4 cup sugar
Butter and lightly flour four 4-ounce molds, ramekins, or custard cups.
Tap out excess flour and butter and flour them again. Set aside.
In the top of a double boiler or heat-proof bowl set over a pan of
simmering water.
Combine butter and chocolate; heat until chocolate has almost completely
melted.
In the bowl of an electric mixer fitted with the paddle attachment, beat
together
eggs, yolks, and sugar until light and thick.
Add melted chocolate mixture, and beat to combine. Quickly beat in
flour until
just combined. Divide batter evenly among the molds.
Heat over to 450 degrees. Place filled molds on a baking sheet and bake
until
sides have set but the centers remain soft 6 to 7 minutes.
Invert each mold onto a plate and let rest 10 seconds. Unmold by
lifting up one
corner of the mold; the cake will fall out onto the plate. Serve
immediately.
My thoughts: Good quality chocolate (Valrhona, El Rey, Scharffenberger, Callebaut) works best here. You can really taste the chock. And...I'd add to this recipe and suggest chilling the filled ramekins for at least an hour. You'd be amazed at how the shocking of the batter helps in this quick cook.
Let's kick up some dust. What's happening in your parts of the world?
Gone Fishin':
Can you recommend any good cookbooks for fish
(not sushi)? Or any good "general cookbooks"
that are strong in the fish category? Most
of my cookbooks tend to use harder-to-find
fish and they seem complicated. I'm looking
for "everyday" fish recipes.
Thanks!
Kim O'Donnel: I really like the fish book by James Peterson, who's a great teacher and does a terrific job of explaining the ins and outs of fish cookery.
Mashed Potatoes:
Hey there Kim -- can you tell me how to make yummy mashed potatoes? I mean, I know you boil the potatoes and then mash them, but how do you get them all creamy? And if I want to make garlic mashed potatoes, how do I do that without winding up with chunks of garlic in there?
Kim O'Donnel: 1)Waxy-skinned potatoes are a good bet. That's not to say red bliss won't work, or even Idaho, but I love the results with gold spuds.
2)Salt the water.
3) Don't use a food processor. Taters will turn into wall paper paste. Also don't love the texture from a hand beater. Me, I like a hand masher.
4) Love the flavor and creaminess that comes with a touch of buttermilk. I never use butter. If I want some fat and no dairy, I use olive oil.
5) Roast your garlic and then it will be smooth and buttery, unlike the raw chopped stuff that you just throw in.
6) Don't beat like crazy. Gentle, easy there, steady. Love your taters and they will love you back.
Hanover, N.H.:
Since collard greens were on sale, I'm planning to use them in a dish instead of spinach. Basically a layer of cous-cous, a layer of collards, a layer of leeks, repeat, egg and milk poured over, feta on top, then baked. Does this sound ok, and is there anything (besides cleaning) I should do to the collards first?
Kim O'Donnel: Hanover, collard greens need a bit more cooking time than spinach. You may want to blanch it first before adding it to your layer action so that you don't end up with tough greens. Don't forget to salt it well.
Arlington, Va.:
I can go to a restaurant and order a nice juicy steak crusted with peppercorns. When I try it myself, though, the peppercorns fall off the steak as soon as I try to cut off a bite and go rolling across, plate, table, floor, cat, etc. What great secret am I missing to make my homemade pepper steak more like a meal and less like pinball?
Kim O'Donnel: Arlington, have you smashed your peppercorns so they won't fall off your steak? YOu can do this with the bottom of a heavy pot or with the side of your knife....does take a while. Mix with salt. Rub your steaks in this mixture. You should be through with pinball.
Foggy Bottom, Washington, D.C.:
I'm submitting early before going to class. Help, I'm on my own for the first time and am totally clueless in the kitchen. How do you get rid of the hairs on chicken wings? Do you pull them with a knife or cut them with scissors? Also, can you recommend a good basic cookbook for a guy who barely can boil water? I'm looking for basic cooking instruction. Nothing fancy.
Kim O'Donnel: Foggy, how many hairs are we talking about? And where on earth are you buying these things? Just snip them with scissors. In the absence of my book, which is still in manuscript form, I may suggest "Cooking for Dummies," the premise which I hate because no one should be presumed a dummy before proven as such. Know what I mean? Anyway, it goes into some basics which you need. And please keep up with these transcripts as you may get all the basic instruction you ever want or need.
Alexandria, Va.:
Hi Kim and Producer!
Love the chats though this is my first submission. I'd like to broil some tuna for dinner this week and am wondering what to marinade the tuna in beforehand (and for how long). Looking for something healthy as I've (so far) been able to keep my New Year's Healthy Eating Resolution! I plan to roast some veges as a side dish, and perhaps throw some potatoes in as well. Any and all comments and ideas from the peanuts are welcome! Thanks!
Kim O'Donnel: No need to marinate the tuna for too long, about 10-15 minutes. If you want to start simple, try some soy sauce, a small bit of chopped fresh ginger, some chopped garlic, a squeeze of a lime and a small scoop of dijon mustard. Sear on top of the stove in a hot pan and then finish off in a hot oven til doneness preference.
Peppercorns on your steak:
You can also try smashing the peppercorns with a mortar and pestle. Also, most good pepper grinders let you adjust the coarseness, so that's another option. My grinder lets me grind pepper so coarsely the corns are cut in half but not much more.
Kim O'Donnel: Yes! good one.
Fairfax, Va.:
Re: fish cookbook, I like Simply Shrimp, Salmon, and (Fish) Steaks by Leslie Glover Pendleton. My husband and I love all the ones we tried so far and they are pretty simple to make. The book also contains side dishes to go with the seafood.
Kim O'Donnel: Thanks for your input, Fairfax.
Falls Church, Va.:
I wanted to recommend "Great Fish, Fast" by Leslie Rivesen (or something like that) to the person who is in search of an everyday fish cookbook. Changed my life. Or at least my ideas about cooking fish. She focuses on techniques and sauces, giving about 30 subs for every type of fish she suggests.
Kim O'Donnel: Another goodie, thanks.
Fish question:
Not a cookbook, but here's something I have done and it works great.
Step one is most important: find a quality fishmonger, whether it's the counter at a place like Dean and DeLuca or a dedicated fishmonger. My fave is Cannon's in Georgetown because they only sell fish, and they supply many restaurants, therefore high turnover.
Step two: ask the guy behind the counter what's fresh and local. Give him a general idea of what you like, i.e. light and flaky fish like sole, shellfish, meaty fish like swordfish.
Step three: Ask him how to prepare it. The guy at Cannon's is great for simple ideas that really work well, such as a teriyaki glaze, sauteed in wine and butter or whatever.
I have found that by seeing what's fresh and available first makes for much more flavorful and original cooking. Finding a recipe first and shopping to it is fine, but checking out what's available is my "everyday" approach.
Kim O'Donnel: Very good fishy advice!
Furikake guy:
I'm posting early because I'm in meetings all day.
I ended up making the shrimp orzotto, from the food section a few weeks ago, to go along with the scallops and wild mushrooms I made for my wife on Valentines day dinner. It was great. Even better reheated the next day.
For the poster last week who had a question about other uses of grapeseed oil, it makes a great japanese salad dressing (they use it at Nobu restaurant). You combine it with soy sauce, lemon juice, mashed garlic and cayene pepper in the blender. Will post the exact amounts next week.
Finally, I've been saving shrimp shells in the freezer to make a shrimp stock. I have one recipe for shrimp and cumin soup. Any other thoughts on uses for shrimp stock? Maybe some type of asian noodle soup (I believe they use it as a soup base in malaysian and indonesian cooking). Thanks
Kim O'Donnel: Furiake, I love the sound of the dressing. Glad to hear your VD dinner was fab. As for shrimp stock, a paella is great fun..or s shrimp/shellfish risotto.
Lexington, Ken.:
I am looking for a good Oriental-stlye salad dressing. Like the ones Japanese steak houses use on their salads. Any ideas?
Kim O'Donnel: Lexington, take a look at the tidbit just posted above this one. LIke the sound of it?
Chicago, Ill.:
I bought some polenta last week, planning to use it for a weekend party. Turns out we had plenty of food, so now I'm looking for new ideas. I still have some tomatoes and basil, pears and blue cheese, and mushrooms, also all leftovers. Any ideas for using them up? Thanks!
Kim O'Donnel: Chicago, all of the ingredients you have on hand would be GREAT with polenta. For the shrooms, saute with some onions and season with herbs...parm would be good sprinkled as well...throw all into the oven. The other combos are great...you've got it, don't fret!
Copenhagen, Denmark:
Hi Kim,
I'm tuning in to your chat while here on business -- I'm a recent fan and am currently working through the archives, trolling for cooking tips! (13 pages' worth so far...) Here's my question:
Several years ago I ate a delicious roasted red pepper and tomato soup, the memory of which has never left me and a recipe for which I have never found. After years of cooking from recipes only (yes, I'm a chicken -- but I do tinker), I am going to get brave and try to come up with one for this soup. But I want some input on it. My plan is to roast the peppers in the usual way, saute some garlic in olive oil, add the peppers and some raw tomatoes to the pan, cover with light vegetable stock, simmer until veg are tender and then puree with my trusty Braun hand blender (or minipimer, as they call it in England, where I got it. I love mine so much I bought a power converter especially so I could bring it back to the States with me!). Add some fresh herbs, salt and fresh ground black pepper to taste. Whaddya think? Am I missing anything? Thanks.
Kim O'Donnel: Glad to have you on board as you travel...I love it. A good friend of mine throws a shot of Jack Daniels or some strong whiskey thing, which brings out flavor of all your ingredients. I'd used some fresh thyme if you can get your hands on it, and if you like it spicy, a chile would be fab. Otherwise, sounds great. Please let us know how it goes.
Great mashed potatoes:
Yukon Gold work especially well. They have a creamy, buttery taste that requires very little extra fat.
For a yummy recipe, check out Mashed Potatoes with Caramelized Shallots on www.epicurious.com. My only change to the recipe is that the instructions for caramelizing the shallots are wrong. Instead of high heat and a short time, lower the heat and cook the shallots slowly.
Kim O'Donnel: More tatery advice...
Washington, D.C.:
Hi Kim -- here's my tip on garlic mashed potatoes -- if you don't have the time to roast garlic or don't have any on hand, just squeeze a couple of cloves (depending on taste) into the potatoes about five minutes or so before they are done (I always cook away all of the water so they don't need to be drained). The garlic loses its raw taste and produces a delicious result.
Kim O'Donnel: And more...
Reston, Va.:
When I make garlic mashed potatos I put the cloves in the milk, heat that for a bit, and pour it through a strainer. Lots of good garlic taste, no chunks of garlic in the mash.
Kim O'Donnel: And more...
Great Falls, Va.:
For the tuna lover -- a super easy marinade that my hubby adores (though it takes a bit longer for the marinade to do its thing -- about an hour) is equal parts prepared teriaki sauce and honey. Served over white rice, with some veggies, and you've got yourselves a yummy meal!
Kim O'Donnel: And now for some tunny tidbits...
RE: Tuna:
Made a fab tuna steak this weekend, thanks to the Naked Chef. Thought the earlier poster might like it. In a mortar and pestle, smash up some coriander seeds and black pepper corns. Add a big handful of chopped basil and another of chopped cilantro. Add a 1/2 clove chopped garlic and juice of 1/2-1 lemon. Smash this all up. Rub onto both sides of tuna and sear on top of stove. Can finish in the oven if you like it more well done. Dee-lish!
Kim O'Donnel: Encora, encora...
molten cake:
I've been looking for a recipe for this type of cake. I don't have a mixer with a bowl. Can I use a hand held beater? Any adjustment to the speed directions given?
Kim O'Donnel: Hand held is just fine. A rubber spatula, tho, is necessary for incorporating your ingredients.
Sticks, Mt. Airy:
Hiya Kim and Meredith. Well Valentine's day didn't turn out as planned. We sat in restaurant for 1/2 hour got no service so left. By that time was too late to go anywhere else, so we came home ordered pizza and ate chocolate truffles. Not bad really.
Japanese dressing. I make very simple one, canola oil, soy sauce and Salad Rice vinegar a little pepper to taste (you can mix in some wasabi too).
Kim O'Donnel: Sticks! Don't you know that Valentine's Day is amateur night in restaurants? Egad. Sorry to hear it. Yes, rice vinegar is a key ingedient. A little sesame oil for flave as well.
Phily, Pa.:
For Arlington, Va. and the peppercorn steak:
One mistake I made once was to coat the steak with fresh-ground pepper which was serious overkill in the pepper department.
Take a mallet (the kind you use to bash the chicken into thin strips, use the flat side, mind you), put the peppercorns into two or three ziploc bags (if you use only one, you'll be playing pinball) and smash away. Only need to hit the peppercorns once or until they're cracked. if you do it more than that, its just ground pepper.
Make sure the steak has been rinsed off and patted dry before you put the peppercorns on. This seems to help it stick better as well.
Bon Appetit!
Kim O'Donnel: Excellent first-hand report...thanks for sharing, Philly.
Fairfax, Va.:
Hi Kim. This may sound like a dumb question but I've never had leeks before -- what do they taste like? Are they of the onion family?
Kim O'Donnel: Never too dumb here...I did a vid last month on using leeks. You should check it out. Where's that Meredith? He can give us a link. Yes, leeks are members of the onion family. They look like big, fat scallions. Their tops are dark green and very tough -- don't use that part. The bottoms are lighter in color. Cut off the root. Rinse the leek REALLY well, as there's tons of grit. Taste is that of a mild onion.
KitchenMinx:
Here's a recipe for an Asian-style salad dressing, very similar to those served in Japanese steak houses:
Peel the skin off a medium-sized knob of ginger (top joint of thumb-sized, perhaps), cut into chunks and toss in a blender or food processor with about a quarter of a yellow onion (cut in chunks), 3/4 cup vege oil, 1/4 cup rice wine vinegar, 1/2 cup soy sauce, about a teaspoon of tomato paste, a tablespoon or so of fresh lemon juice, and a clove or two of minced garlic. If it seems thick, thin with up to half a cup of water.
Yummy!
Kim O'Donnel: Minxie, I've never heard of the bit with tomato paste. Really? YOu like?
Polenta girl:
Hiya, that polenta question raised one for me. I always buy the kind in the veggie aisle that comes in that sausage looking roll. Ya know the kind, Sundried tomato flavored, etc etc. I never cook it correctly. I try to fry it up but a-it sticks to my pan and b-ends up all mushy instead of firm. How do i cook it?
Thanks
Kim O'Donnel: Get your pan hot before you add it or the oil. And let it brown. Turn down heat if necessary. But not peeking! Just let it cook for a bit. THEN turn over with your spatula.
Illinois:
I too have been saving my shrimp shells, but don't have a clue how to make shrimp stock. Can you help?
Kim O'Donnel: Here goes. Get yourself a leek, some celery, an onion if you want, garlic cloves if you want. Into your pot goes the leek (cleaned and cut up), onion quartered; celery ribs cleaned and rough chopped. Add a bouquet filled with parsley stems, a bay leaf and some black peppercorns. Cover your shells and such with water, but just enough to cover. Bring up to a simmer. Skim if necessary. Let cook on low for at least 45 minutes. Strain. Cool immediately on ice.
Re: Coconut Milk Substitute:
What a weird coincidence -- I have been searching for a sub for delicious but fat-laden coconut milk. The one you posted at the beginning of your chat looks like the answer to my prayers, but can it be heated? Will it break down or curdle or anything if I put it in something that needs to be simmered for half an hour or so?
Kim O'Donnel: Where's our coconut tofu queen?
Panic-stricken:
Hi Kim,
I am throwing a dinner party for friends who just got engaged and I need advice on several scores.
First, I rashly agreed to throw the party for ten people, but (a) I only have four matching plates and (b) I only have six chairs. Help!
Second, the menu. I have my heart set on making roast filet of beef with gorgonzola sauce from the Barefoot Contessa cookbook for the main course. I'll make a nice salad to start but could use advice on the sides: I was thinking haricots verts and some potato dish, but is roasted potatoes too boring and predictable? Finally, I wanted to make coeur a la creme for dessert as it is so romantic. But is it worth it spending extra money buying the fancy heart-shaped mold. Would one mold serve 10 people? Please advise.
Kim O'Donnel: You're talking to a woman who has mismatched plates, wine glasses and every color of cloth napkin under the rainbow. I think I have 6 chairs as well. Get over it, dear! The fact that you have opened your heart for your friends to share in their joy overrides any Martha Stewartism. Borrow from a neighbor or friends. Trust me, you'll get the help you need.
Now, as for the menu: You've got to cut yourself some slack. The steak and cheese sauce is going to be rich, very rich, so I would not even worry about spuds. Have your favorite bread on the table to sop up the sauce.
I doubt you'll get a mold to serve 10, but who knows. And if you don't stop fretting, I'm telling. Chill pill, please!
KitchenMinx:
Truth be told, Kim, I've omitted the tomato paste (not worth opening a can for such a small amount and don't always have the convenient tube of paste on hand) before and it's really not missed! I think it's more for color than flavor. The ginger is the key -- and if you like it, use a bigger chunk!
Kim O'Donnel: Excellent. Thanks for following up.
Dallas, Tex.:
I CAN'T SAUTE! It seems that the fish,etc I try to saute turns out sodden and not crisp. Any tricks? Thanks
Kim O'Donnel: AHH!!! First, simmer down. We can't have a cook in distress or all food will taste like dreck. Oh dear Dallas, let's go over a few basic pointers for the saute:
1) Pan MUST be hot before you add your protein.
2) Try not using a nonstick. If you get your pan hot enough, you'll understand.
2) Oil goes in as pan is heating up...
3) Salt your protein just before it goes into the hot pan. The noise you'll hear from the contact between the protein and the hot pan will be a nice, comforting sizzle.
4) Never saute anything frozen. Sounds to me what you're doing if you're getting soggy food.
5)Don't fiddle with your food as it cooks. It needs to do its thing. You can peek at the corner, but leave it be.
6) Buy yourself a pair of tongs. They are your friend. They help you greatly with saute.
7)Any questions?
Capitol Hil, Washington, D.C.:
Kim, love your discussions. Just curious if you have a favorite cooking show on TV. I'm a fan of Nigella Bites.
Kim O'Donnel: I am watching a lot of food tv at the moment, to see what's up and hot and such. I like Nigella for her different perspective. But I get a headache everytime I watch her; the camera moves very quickly and when it slows down and gets focused, it either lands on her breasts or her lips. So I guess you'd call this entertainment cooking? I dunno. But I do like her for the unscientific approach, the get-into-it without worry.
Washington, D.C.:
If you never use the tops of leeks, why are they still sold that way instead of trimmed to the usable parts? It seems like a lot of waste for something you're just going to cut off and throw out.
Kim O'Donnel: Well, this is how they're grown, how they come out of the earth. Sort of like how we don't eat orange peels.
Arlington, Va.:
My father used to make great ginger beer, which involved straining the ginger through cheesecloth. Do you know of a recipe for this?
Kim O'Donnel: I have made it and didn't use cheesecloth but that sounds like a great idea. I like to add lime juice, sugar of course and seltzer to the mix.
The engagement dinner:
Re menu for ten
I agree with Kim that the menu sounds a little ambitious. You'll be exhausted if you try to do too much. How does this sound instead?
Main course: pasta dish. Toss fettuccine with whatever floats your boat -- olive oil, garlic, prosciutto, breosola, tomatoes, porcini mushrooms, whatever. Top with freshly grated cheese. This is easy to scale up to serve 10.
Side dish: a big fresh salad. Try baby greens with something simple like pine nuts, some goat cheese crumbles. Make a smashing vinaigrette ahead of time.
Another side: A big loaf of warm crusty bread, with olive oil and balsamic for dipping.
Dessert: fresh seasonal fruit, or fancy cookies from your fave bakery.
This type of menu lets you prepape a lot ahead of time. You'll never see your guests with the menu you proposed, which will make you exhausted and cranky.
Kim O'Donnel: What a helpful little beaver you are. Thanks for the luv.
California:
Hi Kim:
I'm going to make dinner for a class that I'm in (about 20ish people) in about a month or so and I'm looking for some suggestions. I'd like for it to be an all in one dish meal, with a way to accomdate vegetarians -- I thought of Jambalaya, but it's hard to do that veggie (although if you have any suggestions for a way to do one small veggie one with a larger meat one, I'd love to hear it). Also, I really want to make my famous white chocolate/strawberry cheesecake with chocolate crust for dessert, and I'd really like the dinner to at least not clash with that. Any ideas? There's lots of access to a kitchen, so that's not a concern, and I love to cook (and have two willing assistants to have fun with), so I'll try anything.
Kim O'Donnel: Have you ever taken a look at the recipe for vegetarian timpano, which I've posted numerous times in the past? If not, email me and I'll get you the details.
Tysons Corner, Va.:
Hi Kim! I made a really yummy seafood gumbo for my sweetie for Valentine's Day. The leftovers have been sitting in my fridge since then -- are they still good? Thanks for your help -- don't want to poison anyone!
Kim O'Donnel: Seafood? From last Thursday? Um, no.
Washington, D.C.:
Kim,
Need to bake a raspberry pie, but have had trouble finding a recipe. Are there particular recipes that would be best for modifying (i.e., is it best to use a blueberry pie recipe, or strawberry, or some other that I'm not thinking of, and just substitute the fruit)? I have no problem modifying a recipe, but since I need to get this pie right the first time, want to make sure I'm on the right track.
Kim O'Donnel: Use whatever berries rock your world, Washington.
Potomac, Md.:
Dear panic-stricken,
Don't worry, I've totally been in your shoes before! If you don't have enough chairs for everyone to sit, that needs to be taken into account when preparing food. You can have a more casual buffet, with people standing and mingling while eating. But you need to make sure the food is conducive to eating-while-standing, so items that don't require steak knives would be more practical. It may be difficult for people to eat your roast beef if they are standing, so that should factor into your menu-planning. Good luck!
Kim O'Donnel: A lovely ditty. Panic? Are you there?
roasted garlic:
so now that its on topic, how bout directions to roast a perfect and sweet head of garlic?
Kim O'Donnel: Cut off the top. Peel off a layer or two of paper. Spritz with a touch of olive oil. Wrap in foil. Put in oven at 350. Check every 10 minutes for progress. Should be tender with a fork, no brown and burny.
Cambridge, Mass.:
My sweetie (who NEVER cooks) cooked a simple but wonderful Valentines Day dinner for me last week that I thought I'd share:
He marinated good quality swordfish steaks from our neighborhood fishmarket in lime juice, honey, soy sauce and ginger for a few hours and then broiled. Steamed some basmatti rice, and steamed fresh green beans for the sides. Fresh strawberries and whipped cream for dessert.
The point is that people who dont cook much don't need to undertake something complicated to be impressive! With good quality fresh ingredients, all he needed was the guts to try something new, and the love of course. I was mightily impressed.
Kim O'Donnel: I love your sweetie. Please give him a gold star for me. And don't get rid of him.
Rockville, Md.:
Hi Kim,
A month or so ago, you said you were going to post a fab recipe for lobster bisque. I don't think I've seen it yet. I've saved up the shells from several lobsters and would like to make this dish. thanks.
Kim O'Donnel: I did? Well. I must be losing my marbles. Can you email me?
Lexington, Ken.:
All great ideas for dressing. What's the water to oil/vinegar ratio? Do I even use water?
Kim O'Donnel: No water, dear. Typical oil/vinegar ratios are about 3:1, but it's very personal. Please add your oil gradually and taste along the way. You may find you like only a smidge of oil.
Virginia:
Is there a trick to mincing garlic without using a garlic press? Thanks.
Kim O'Donnel: No real trick, just a little patience. Slice into slivers, then gather your slivers and chop as finely as you need.
For Foggy Bottom:
Great beginner's cookbook: "Now You're Cooking" by Elaine Corn. She takes nothing for granted, teaches all the basics from how to chop an onion to how to bake, broil, steam and saute and has loads of great recipes. After seven years of serious cooking, I still use a lot of the recipes.
Kim O'Donnel: I haven't seen that one, but I like her chicken book. I will check it out.
Before You Buy Your Fish:
Hi Kim -- With all of this talk about fish I had to chime in -- the Monterey Bay Aquarium has a list of sustainable fish on its website so that you can make informaed choices about what you bring home from the fishmonger. The list is divided up into OK (not overfished), proceed with caution (almost overfished), and avoid (overfished to the point of collapse). I took this list and taped it to my fridge, and subsequently gave up some of my favorites to try the ones on the good list. Here is the link: http://www.mbayaq.org/efc/efc_oc/dngr_food_watch_chart.asp. Thanks!
Kim O'Donnel: A very good point, and thanks for raising it.
Somewhere, USA:
Hi Kim,
I'm an avid reader of the chat (though I usually don't post), and thought of the chowhounds twice this weekend.
First, about the mushroom barley pilaf recipe from the food section a couple of weeks ago: I made it yesterday, and subbed baby bellas for button mushrooms, and it tasted great!
Second, a tip for the mother sending packages overseas AND anyone looking for middle eastern delicacies: go to Mediterranian Bakery on S. Pickett Street in Alexandria (from D.C., I took 395 to Duke Street, and then once on Duke, it's the third or fourth right turn onto S. Pickett. The bakery is in the same complex as a Home Depot). I went in search of day-old pita to make chips with, and found shelf after shelf of imports, spices, AND little cans of Kraft processed cheese :) As for my mission, they had fresh (warm!)
pita, and chips, so I ended up getting both.
Now a quick request: I opened a can of chipotles in adobo, but have only used two chilis so far. How can I store them so they last a while, and what else can I make with them?
Kim O'Donnel: Thanks for your tidbits, Somewhere. As for chipotles in adobo, I have had success storing them in fridge in an airtight container for at least 2 weeks. You may even be able to freeze them. They are great in sweet potato soup, and I've used them in marinades for both pork chops and whole chicken.
Silver Spring, Md.:
VD Dinner -- Made the BEST dinner ever: Oysters on the half-shell for app (never opened oysters before -- great learning experience!), steamed lobsters, steamed asparagus with butter and chopped hard-boiled eggs, and made (theme of today?) garlic mashed potatoes -- finished the meal off with white chocolate creme brulee. Heavenly!
PS -- The quality of lobsters and oysters was exceptional, so I thought I'd mention that they were from the Silver Spring Fresh Fields. Thanks Guys!
Kim O'Donnel: Excellent work, dear. Sounds sumptuous.
Fairfax, Va.:
How can I make my own curry?
Kim O'Donnel: So easy you won't believe it. You can either use spices already ground and mix them or take whole seeds, toast them and then grind them -- which really gives you a kick butt curry. Any combo of the following will do, and you're the master, don't forget: black peppercorns, cinnamon, mustard seeds, coriander, cumin, cayenne, turmeric...and i'm sure i'm missing a few.
Somewhere, USA:
Everyone's talking about polenta. What, pray tell, is polenta?
Kim O'Donnel: Polenta, my dear, is cornmeal that's cooked til like a porridge or mush. In other countries called other things, from pap to mealy meal...it's called polenta in Italy and is used in a variety of ways.
Washington, D.C.:
Kim,
I know that this doesn't sound like a grave offense to you, but when I eat garlic I REEK of it. To the extent that it bothers people around me. Any way to get rid of the garlic breath without getting rid of the garlic in my food? And please don't say that I shouldn't worry about it -- it really does bother people, so I need to do something about it before I lose all my friends.
Kim O'Donnel: My brother Tim stinks after eating garlic, too. I understand. Are you a smoker? Are you drinking enough water? Because what might be happening is that the garlic is working as a detoxifier and if you smoke, may be working overtime. Tell me more.
Minced Garlic idea:
I used to mince my garlic on a cutting board, but I could never get the pieces small enough, & the less said abotu garlis presses, the better. A great trick for getting your food uniformly garlicky (because no matter how fine I'd mince it, some bites of food would be bland, & others too strong) is to crush it up in a mortar & pestle with a pinch of coarse salt. I learned it from my Lebanese cooking teacher -- works like a voodoo charm. If you do a lot of garlic, it's good to have one mortar & pestle that you use just for that, though, since the aroma is somewhat, uhh, tenacious.
Kim O'Donnel: Yes, a mortar and pestle is great, as is a little gizmo called a mezzaluna, a half-moon shaped blade with a double sided handle (actually it means "halfmoon" in Italian)...
New York City, N.Y.:
About mashed potatoes: if people are used to restaurant (or mom's) mashies, they probably have a TON of butter and salt in them. So you can either adjust your palate and eat healthier, or just keep adding the yummy bad-for-you parts until it tastes right.
Thanks for everything, Kim!
Kim O'Donnel: Good point, NYC. Be well.
garlic breath:
No, I don't smoke. But ate some roasted garlic the other night, and still reeked of it a full 24 hours later.
Kim O'Donnel: Hmmm...we'll have to explore this more in depth. I'll see what I can find out for you.
Kim O'Donnel: Gotta go, gotta go. Great tips, all. Thanks for everything. See you next Thursday for a meat-free special. In the meantime, eat as best you can. If I can get my mother to eat kale, I know you guys can. Ciao!
Washington, D.C.:
Re: Reeking garlic
Breath Assure really does work!
Kim O'Donnel: A few for the road...
Washington, D.C. -- Curry gal:
coriander, cumin, cayenne, turmeric,
fennugreek -- get the already ground kind -- extremely hard to grind -- and ginger
Add by the half teaspoon (I use more if I'm making a big pot of sauce), saute with your onions in some oil -- rounds out the flavor.
Then add cinnamon and ground cloves if you wish.
Kim O'Donnel: A good few extras...now I'm really going.
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