Kim O'Donnel (Craig Cola washingtonpost.com)

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What's Cooking
Hosted by Kim O'Donnel
washingtonpost.com Staff
Tuesday, July 23, 2002; Noon EDT

Calling all foodies! Join us Tuesdays 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.

Check out Kim's new video series -- What's Cooking This Summer, with a new installment every Friday throughout the summer.

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

Kim O'Donnel: Hi folks. It's all about getting cool these days. Watermelon is cool. Cucumbers are cool. Peaches aren't cool but they sure do taste good. Basil is cool. Just keep thinking cool. I had a wonderful experience this weekend. I met a woman named Florence P. Hanford, 93 years and still going strong. If you're from Philadelphia, you might be familiar with Florence. She hosted a cooking show on Channel 3 from 1947-1969. In fact, she may very well be the first TV cooking host (I've got to confirm that info...). Mom and I and Nancy, a lifelong family friend, drove over to her place in Delaware County, Pa. We chatted about the early days of TV cooking and I shared with her tales of the early days of Web cooking. I peeked around at her cookbook collection and she let us try one of her "snickerdoodles" (PIllsbury dough, but hey, who's looking?)...what else...hope you're enjoying the summer video series. I'm having a blast doing it. This Thursday is veggie hour, and then the next WC special is Thursday, Aug. 8, when I'll do a sustainable seafood hour, with a guest from Seafood Choices. Seafood EAters, this is your chance to get the scoop on your favorite fish, how it's doing in the waters, etc. So, let's carry on and hear your stuff...

Washington, D.C. -- what is this?: Hi Kim! I hope you will answer this question as I haven't been able to find one anywhere. When a recipe calls for "super fine sugar," what are they talking about? Is it confectioner's sugar, or something else all together?

Kim O'Donnel: Confectioner's, or 10X, is a powder. Superfine is still granulated but dissolves really well. Also know as castor sugar (UK).

Snakefish, Md.: Got any good recipes for snakefish?

Did you know that people in Thailand and Burma believe that snakefish are reincarnated sinners? Does that make people who eat them cannibals?

Just curious.

Kim O'Donnel: Check out snakefish.org for a variety of recipes, dear. It will enlighten. I am afraid I don't know any of the lore surrounding the species. Anyone with a tale to tell?

Portland, Ore.: Hi Kim,

My extended family and I spent the weekend camping at the beach and here in Oregon it’s razor clam season. We got up at the crack of dawn to catch low tide, spent an hour digging clams, a couple hours cleaning, and then had a clam bake! We each wanted to try our hand at cooking the clams, mine were a hit. I sautéed garlic in oil, dredged clams in flour, dipped in egg, then rolled in cracker crumbs (per locals suggestion) and fried till golden. They were so tender. At the end of it all, eight hours later, we were exhausted but what a feeling of satisfaction!

On another note, any suggestions for healthy vegetable and/or protein intensive toddler snacks for the park?

One last thing, have you ever thought of teaming up with the Travel Section and doing a series on farmer’s markets around the country? If you ever do, make sure to come to Portland. We have an amazing abundance, not just veggies but also wine, lamb, salmon, breads, you name it, and they are nearly every day of the week!

Cheers.

Oregon Mom

Kim O'Donnel: Portland,
please keep sharing your wonderful tales. I love to hear what readers are doing in their own woods with regional/local ingredients. As for the farm market tour, it's funny your ask. I have been fantasizing about driving cross country next summer with my wacky gal pal Julia doing just that. Of course, I'll keep you posted.
Toddler snacks? Have you ever taken a gander at my recipe for Lulu's cookies? See if it appeals. The seeds make it very high in protein:
Lulu's Cookies, adapted (and name changed) from Brother Juniper's Bread Book


Oven to 350.

Toast in oven 1/2 cup each sunflower seeds, pepitas (pumpkin) and sesame seeds, and 2 tablespoons flax seeds.


Mix dry ingredients:
4 cups flour
2 cups oats
1 tsp baking powder
1/2 tsp salt
1 scoop soy protein powder (optional)

Add seeds, once cooled, to dry ingredients.

Soak 1 cup raisins in 1 cup hot water.

Add water, 1 cup canola oil, 1 cup honey to dry ingredients and mix til blended with rubber spatula. Add raisins. Add 1 cup chocolate chips.

Form patties on cookie sheet. Bake til golden brown. Don't overbake; the cookies will become like rocks.

Peruvian Chicken: Were you able to figure out how to recreate the awesome chicken from the local carry outs?

Muchas gracias

Kim O'Donnel: I don't know if I'll recreate it to your specs, but how about this:
get a can of chipotle chiles in adobo sauce. Puree one or two. To that, add some soy sauce, about 2 T. Add a few glugs of veg oil, a smidge of honey, a little bit of cilantro, a touch of tequila or rum (if that appeals). I would also add some garlic. Marinate your chicken for at least an hour. Do your thang. Let me know what you think, dear.

Annapolis, Md.: Hi, love the chats! I'm a big food experimenter, and I recently bought some pressed barley from a Korean grocery store. Do you have any suggestions for what I could make with pressed barley? Thanks!

Kim O'Donnel: I'm at a loss, but I'm sure other readers will chime in with some thoughts. Anyone on pressed barley?

Fire in Fairfax, Va.: Kim,

Last night I had a SCARY thing happen. I pan-seared some salmon filets (skin-side down) in a nonstick pan (in grapeseed oil) and then put them in the oven to broil on top (on aluminum foil). Well, the oil from the fish (or maybe residual grapeseed) that pooled on the foil caught on fire! We had to use the fire extinguisher and everything. Flames were just shooting out of the oven. Please tell me how I can avoid this scenario in the future.

Kim O'Donnel: Sometimes it's a good idea not to panic and just let the fire die out. I actually had a similar experience the other night, but on top of the stove. Flames shot up and then died right away.
Here's the other thing: if you're searing on top of the stove, why not try using a non non-stick so that you can use the same pan in the oven and instead of broil, just put oven on very high, like 475.
Cheers.

Norfolk, Va.: Could you give a primer on the shelf life of different foods in the refrigerator/freezer? With the current heat wave I am especially concerned about how long to keep fish/beef/poultry/etc. in the refrigerator. Being single and working 12 hours a day I often take something out to defrost in the evening before and get concerned about cooking it the evening next.

Kim O'Donnel: Hey Norfolk,
Regardless of the weather, you shouldn't be keeping any meat/poultry/fish in fridge for more than one day. ONE day. Got that? Fish in a bag in a bowl of ice. Defrost in fridge, dear. Defrost in fridge. Repeat after me. If you know you won't cook the stuff in one day, put in the old freeze.

Fancy Toast: Hello Kim,

I have a six person diinner to prepare on a week night this week. I would like it to be nice and was thinking of a whole tenderloin on the grill. Any other thoughts on what I can prepare in advance that would be a bit upscale? Thanks.

Kim O'Donnel: Fancy,
where have you been? Nice to have you on board. Do you mean in addition to that fab tenderloin? Gazpacho is killer for this time of year and feels very festive. You can serve in your favorite fancy glassware or mugs or whatever. The cous cous salad that i did a few vids back is definitely a do-ahead number and feels grand. HOw upscale we talkin? Share.

In search of real tortillas: Help, I need real tortillas.
A place called Moctec used to make them but the phone number is not working. Help me score some.

Kim O'Donnel: Sorry to hear that. Moctec is the only place I knew off the top of my head. However, with so many latino groceries in this area, there's GOT to be a source. Quien sabe?

Falls Church, Va.: Help! Until recently Trader Joe's sold a toasted pasta product called Israeli Couscous (99 cents per one pound bag) -- my family's favorite side dish. Suddenly they discountinued it saying it wasn't selling well. It must be still available because lots of delis and restaurants seem to have it on the menu as a hot starch or pasta salad. Anyone know where I can buy it? Thanks!

Kim O'Donnel: I have seen it at Fresh Fields, in bulk section, I think. Where else?

Bethesda, Md. Mom: Kim:

I hope you can answer this question as both cooking guru and Web producer extraordinaire: what sort of software/plug-ins are needed to view your Web casts? I can't get them at work (where we have both Netscape and Microsoft Explorer, but without usual plug-ins) and at home I have AOL and an old Windows 95 system with a telephone modem. I can't seem to get the videos on either and I'm frustrated!

You're still the best even if I can only read the chats!

washingtonpost.com: You can get the free plug-in you will need here.

Just follow the directions for the free download.

Kim O'Donnel: Here ya go, Mom. Thanks, Meredith.

Washington, D.C.: I bought a Henckel knife set a few months ago, and I've noticed that two or three of the knives are rusting. They have big rust spots everywhere. Is this normal? I don't even put the darn things in the dishwasher!?

What does "stainless steel" mean, if not "rust-proof?"

Kim O'Donnel: that's not good. Are you drying and storing after use? No, this is not normal. Perhaps it's time to take them back and talk to who sold you the things. This is not acceptable. Henckels is a good knife, reliable.

Alexandria, Va.: A little fruit pie making tip: To help keep your bottom crust from getting mushy as a result of all of the liquid from the fruit, rub a little bit of shortening on top of the crust before adding your filling. It will help the bottom crust crisp up better.

Kim O'Donnel: Thanks, dear. Ahother tip I've shared (check out the blueberry pie vid) is to "blind bake" my crust for about 10 minutes so that it gets a jump start on things before the whole thing goes into oven.

Broccoli: Hi Kim. What is the best way to cook broccoli in order to get the most flavor and/or the most nutrients out of it? Thanks!

Kim O'Donnel: Cooking it to death in unsalted boiled water is a surefire way to get the least flavor and least nutrients. Try a quick blanch (rapid boil in salted water), then a little saute in a pan, with some garlic, oil, chiles, whatever rocks your world. Don't cover your brocc when it's in boiling water. Will turn a lovely shade of army brown (all green veg do when covered)...steaming brocc is good for nutrients' sake, then you can dress with sesame oil...

Arlington, Va.: Kim. Good Day to you. Please give me some suggestions. I am going to an outdoor evening concert on tomorrow and I would like to bring a picnic basket treat. I thought about the traditional fried chicken, grapes, crackers, cheese. But can you suggest something else that's relatively easy, with a bit of pizzazz?

Thanks a bunch!

Kim O'Donnel: How about a little white bean puree? You can use a can of white beans...puree with olive oil, garlic, cayenne or paprika, a little lemon, some rosemary or herb of your choice, salt. Taste. See how that goes. Great with your crackers, grapes, good for vegetarian friends.

Laurel, Md.: Re: Pressed barley

I just toast it in a dry (i.e., no oil) pan until it changes color a little, then add about an equal amount of water to it. There will be a puff of steam and much fuss, but then things will calm down. When the water is absorbed (about 5-10 minutes) it is ready to eat.

I season it with soy/garlic/sesame oil/red pepper sauce. Other times, I put some olive paste and basil into it.

Basically, I treat it like rice in pilaf (toast and then boil) -- but it is much quicker.

Kim O'Donnel: Sounds nice. Thanks for chiming in. I will have to give a whirl one of these days.

For Fancy toast: Love the Gazpacho idea kim, add some crabmeat (hehehe). Rebaked taters, do day before, ceasar salad, can do parts the day before then assemble day of. Only thing to do is cook meat, heat taters, assemble salad!

You can put gazpacho into glasses day before cover with plastic, then unwrap and toss in crabmeat or some shirmp.

-Sticks

Kim O'Donnel: Thanks, Sticks! Crabmeat or shrimp would be a great fancy add-on for mr. fancy's feast...

Knife newbie in Virginia: Hi,

I've had it with my college-era $9-for-15-knives-and-block-set -- I'm ready to invest in one or two good knives that will serve me well and for a variety of purposes. I can tell you that I am mostly vegetarian (so no meat chopping) and don't see myself doing a lot of bread slicing, so what would be one or two good knives to invest in?

Thanks!

Kim O'Donnel: Hooray for you, moving onto knives that will change your life. Whether you eat meat or not, you still need a chef's knife. Go and try one on. Hold it in your hand. HOw does it feel? Like the grip? It's got to feel good. Seriously. Also, hold knives of various lengths, from 6 to 10 inches. YOu will know automatically which one is good for the size of your hand. You will spend about 80 bucks. Sometimes you can get on sale in the 60s. Don't buy one in a plastic sheath hanging on a shelf.

Superfine Sugar and Other Info:: http://www.dominosugar.com/info/faq.html
Generally find it in Safeway or Giant, but King arthur flour will have it too.

http://www.kingarthurflour.com

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

Washington, D.C.: Kim, help. I am sooooo stressed and anxious here at work, and there's not much I can do to change the situation. People slagging off, me having to cover their butts, four projects at the printers, I am a jangle of nerves. I know I need to take a break. Having no vacation available, I am going to walk over to the Fresh Fields for a late lunch. What will calm my frazzled mind? I even started getting weepy over reviewing my health plan here, sheesh. It's affecting everything!

Kim O'Donnel: Whoa, Nelly. Before you even head out to the market, how about a few deep breaths? Close your eyes, inhale, exhale, get in touch with why you're a great person. I can't speak to the specifics of your situation, but anytime i"m feeling blue, I do seek things like ripe mango or pineapple, a hunk of dark chocolate, some stinky cheese, a roast chicken. Hope you feel better.

London, U.K.: Last week someone asked about a strawberry risotto. I have a great recipe from "How to Eat" (Nigella Lawson) for "risotto-inspired rice pudding." You melt a bit of butter and sugar into a caramelly pool, then add the rice (arborio, carnaroli, something short grained) and coat it in the golden goo. Then ladle in hot milk gradually and stir stir stir (like a savoury risotto). At the end, you can beat in a bit more sugar to taste and cream (optional). It is gorgeous and quick, and you could probably add strawberries for quite a happy result! Don't have exact measurements with me, but would be happy to share by e-mail.

Kim O'Donnel: Greetings London, thanks for the tidbit. Measurements are always nice but not required, as this group knows so well by now. If you get a chance, sure, send'em over.

Re: Real Tortillas: You can buy fresh-made tortillas by the dozen at any Don Pablo's restaurant. The tortilla maker will make a dozen for you on the spot. Very cheap, hot, and yummy. I know from experience.

Kim O'Donnel: Alrighty. Thanks!

Pesto-cicle: I made pesto the other week (yum! just popped fresh basil, olive oil, parsley, parm, and almonds in the blender -- easy as anything) and froze what I didn't use. Now I want to use it on pasta -- how do I unfreeze it? Microwave? Let it sit out? Help!

Kim O'Donnel: Put in fridge to thaw. Presto pesto!

Salmon question from Pacific Northwest: I bought some lovely pink local salmon for my husband on Sunday, and then it was too hot to eat much of anything -- I'm going to cook it for him tonight, but there's really more than he's likely to want to eat in one sitting. I'm a vegetarian and thus am no help in the fish-eating department.

My question: if I wait until tomorrow to cook the rest, am I waiting too long? If I cook it all tonight, is there anything to do with cooked salmon leftovers? (Salmon salad sandwich?)

Kim O'Donnel: Cook tonight. Salmon leftovers are fab. Salad, in pasta, with eggs, with fresh tomatoes. By the way, curry powder and lime with a bit of oil is great on salmon.

College Park, Md.: Hi Kim! Great day for a mango spritzer!

I got some of that great Pacific Salmon on Sunday. Then I went to the local farmers market and took advantage of the bounty of veggies. I got so many great things, that the salmon seemed a bit much for supper. I froze it. I'm thinking salmon burgers for tomorrow. I'm pretty sure that freezing didn't hurt the flavor, but the texture won't be the same. Any other suggestions?

Kim O'Donnel: Mango spritzer. My kind of friend you are. Since you froze it on Sunday, texture will be fine. It's when people freeze stuff for weeks and months that things start to change.

Rusting Henckel: I too had the same thing happen to one of my Henckel knives. It was because I accidentally left it in the dish drainer over-night and didn't dry it right away.

Kim O'Donnel: Aha. Thanks for sharing.

Bethesda, Md.: Kim, my sister-in-law gave me a recipe for a wonderful salad she made with wheatberry sprouts, cucumbers, sunflower seeds, jicama, and craisins. I went to three Giants, two Safeway stores, one Fresh Fields, one Sutton Place, and called Trader Joes and the Bethesda Co-op. Nobody had wheatberry sprouts. I substituted broccoli sprouts and it was delicious. However, I am curious. Is there really such a thing as wheatberry sprouts, and if so,where can I find them?

P.S. Your chats are inspiring. I have just started grilling this season and made a turkey pastrami last night by curing a turkey breast for 24 hours and then grilling. It was just as tasty as the turkey pastrami I buy at the store, and a lot less additives.

Kim O'Donnel: See! You improvised and it was still delish! Aren't you proud of your sweet self? Yes, wheatberry sprouts do exist. Weird that the co-op didn't have. Maybe they could get you some? The turkey pastrami sounds great. Please share.

Busy in the kitchen: After getting some new software loaded on my PC, I have finally been able to watch your videos. What fun. Seeing the shrimp and mango salsa vid inspired me to make it for a friend's birthday recently. She loves shrimp and I knew she would love the colors of the salsa. Since we ate such a "light meal" I made a very tasty chocolate torte with a caramel sauce (which we ate by the spoonful).

Then, I finally made your infamous chocolate zucchini cake for the office. A co-worker brought in extra zukes from his garden so I figured it was the perfect time to try your recipe. I made everyone try a taste before telling them the ingredients. Very tasty.

washingtonpost.com: What's Cooking Video: Garlicky Shrimp with Mango Salsa (February 2002)

Kim O'Donnel: Zowie. Thanks for the luv. And so delighted you're having fun with the vids -- and more importantly -- in your kitchen. Rock on.

Sticks, Mt. Airy: Hiya Kim (hope all are keeping cool). Well I had leftover crab and shrmip, onions and serrano chilies (unseasoned with coconut marinade) from the Bobby Flay Recipe (in food section two weeks ago). So I tossed it with some lime juice, olive oil, salt, pepper and cilantro. Piled it in the middle of a shallow soup bowl and surrounded it with gazapcho! Nothing new, but boy is it refreshing! A garlic toast and you have a meal. Hugs.

washingtonpost.com: Some Like It Really Hot! (Post, July 10, 2002)

Kim O'Donnel: Sounds like a goodie...

Weekend Cook: Speaking of knives, my neigbors recently were entranced by some guy selling Cutco knives door-to-door. They are convinced they got a great deal because the scizzors can cut pennies and the knives are made of surgical steel. I told them they could do just as well with Henkels or Wustoff, but they all think I'm just an old stick-in-the-mud. Have you heard of these knives? Any thoughts?

Kim O'Donnel: Stick to your guns, doll. I like mud.

Re: Broccoli cooking: Try zapping in microwave for 4 minutes. Just wash the broc, put in a covered dish, and the water clining to the broc steams it for you. This also works for asparagus -- almost any veg you'd steam. Easy peasy.

Kim O'Donnel: Good one. I always forget about the mike since I don't own one...

Reston, Va.: I have taken a number of classes at a local cooking school that is based on French techniques. The French methods seem very rooted in subtle flavor and are heavily reliant on sauces. I am interested in learning more about other ways of cooking. In general, are there cooking schools that have other foundations such as Italian or Asian?

Kim O'Donnel: Yes, there are. Tell me: do you want to stay in area or are you looking for something in greater beyond? Lots of restaurants host classes, including Lebanese Taverna, Equinox and Laboratorio del Galileo. I know there are more. By the way, Food section coming out with fall cooking class list soon soon.

Washington, D.C.:

Where can a displaced New Joisey tomato lover get decent tomatoes around here?

Kim O'Donnel: You know, coming from Philly I shared your sentiments for a good long time. The farm markets in this area are where you need to go, dear. I bought some exquisite tomaters from Courthouse farm market and slurped on them yesterday. Heaven. Don't go to the store; go to the farmers. They're all over this area, 100+ strong.

Washington, D.C.: No AC in this house. What are some Kim suggestions for outdoor cooking? Crock pot on the deck?

Kim O'Donnel: Grill up a piece of fish. Serve with pesto or a green sauce (vid coming next week!)...or just real plain with herbs and salt. Cous cous salad I mentioned earlier requires no cooking except for the boiling of water for cous cous). Grill veggies, including potatoes. Slurp on a mango on the porch. Cucumber and tomater salad.

For depressed woman lunching at Fresh Fields: I feel you, girl.

Fresh Fields has whole pineapples on sale for $1.99. They also have a really rich cheese called drunken goat (goat cheese cured in red wine) that's delish with crackers. You could also get some garlic stuffed olives --it would give you scary breath, but maybe that would keep annoying colleagues at bay?

Kim O'Donnel: The luv is pouring out. I had one of those pineapples, yes indeed.

Defrosting pesto: When I make pesto I usually freeze individual portions in ice cube trays. Then when I'm craving pasta with pesto, I just pop out a cube into my bowl, then set the bowl on top of the boiling pasta pot for a few minutes. Just right for mixing with the pasta when it's done.

Kim O'Donnel: Excellent idea. Thanks!

RE: Veggie knife newbie: If it's mostly for veggies, Virginia might want to consider a santoku (Japanese vegetable knife). I have one and LOVE it. It's got that nice broad blade, granton edge, superb for chopping. I've seen more of them around (Henckles and Wusthof have them for pretty much every line they make now). Run about the same as a good chef's knife ($80)

Kim O'Donnel: Thanks for this knife tidbit.

Virginia: Kim ---

I have just discovered that I am preggers. My appetite is out of whack -- I am currently living on cucumbers and green grapes. My husband and daughter still have to eat -- yes, he can cook. I am concerned because I am typically the preparer of all things meat and can't bear to look or smell it. (My husband is incredibly funny about even touching raw meat) Any ideas?

Kim O'Donnel: Congrats! As for the meat, don't stress it. Let hub take over in that department. How about fish? Eggs? Pasta with all kinds of veg?

Arlington, Va.: For the person doing the picnic -- how about a great pasta salad I just had recently at a relatives house in Rome -- simple but delicious. Penne cooked al dente, some good tuna packed in oil, a little pesto and some halved cherry tomatoes. Make sure to add a little extra olive oil to ensure it doesn;t get too dry, and s&p to taste. YUM!

Also, what do you mean, Kim, when you say that meat and poultry should only be kept for a day in the fridge? You mean after defrosting, or in general. Because I routinely buy meat on sunday that I may not use until wednesday. OK, I don't do that with fish, but chicken and beef, sure.

Kim O'Donnel: Thanks for the pasta salad idea, Arlington. I mean one day in general. Three days is a long time to keep fresh meat in the fridge, esp. in this weather. I admit I am particular, but I think three days is a bit long.

Silver Spring, Md.: Hi everyone, really love the chats and have gotten some great ideas for quick meals. Love the hint to cook tilapia with garam masala and cumin and olive oil -- I have dined on this extensively -- tastes wonderful and smells devine! Add to this some pappadams and heavenly. However, I want to know if besides the cost there is any reason why you would not want to use olive oil for deep frying? Carcinogens at high heat? Please keep the up chats -- has made Tuesday my most favorite day of the week!

Kim O'Donnel: Olive oil has a fairly low smoking point, meaning that it will burn fairly quickly and then everything will taste burned, bitter and you might start a little fire. So! Peanut oil, grapeseed oil, canola are better choices for deep frying.

Washington, D.C.: Hi Kim,

Is the white bean puree you just suggested something like hummus? How long will it stay germie-free in the fridge? Thsnk you!

Kim O'Donnel: I like it a little chunkier than hummus. Keeps for about 3ish days in fridge.

Winston-Salem, N.C.: Would you give me a few suggestions on how to prepare eggplant? I have been told that you can brush eggplant slices with olive oil and put them on the grill. Has anyone tried this and if yes, how was it. I don't want to deep fry them. Really appreciate the help.

Kim O'Donnel: Grilling thin slices with oil and salt is great. Cooks fairly quickly. You'll need to keeep an eye on them. Great with grilled onions, scallions, tomatoes.

Tomatoes -- help!: I need some ideas. We have over 100 tomato plants about ready to explode with ripe tomatoes. We already do the bruschetta route (with our fresh basil), all things tomato sauce, and plan on canning a lot of them as well.

Do you have any new ideas on what to do with an endless supply of tomatoes? We are vegetarians, to add that caveat.

Thanks! Can't wait till Thursday's chat!

Kim O'Donnel: Bring me some. Anytime. Gazpacho is a fab way to use up tomatoes and I just taped the segment that will run in early August. Can you wait or do you need the lowdown?

And another strawberry risotto: I watched Molto Mario last night, where he was doing a show that focused on food of Venetto and Venezia (sp?). He mentioned Strawberry Risotto, and how it sounded strange and nouveau to American palates, but it had actually been around for quite some time in the Venetto/Venezia region of Italy.

Interesting!

Actually, his "Simple Italian" book has a recipe for green apple risotto.

Kim O'Donnel: Excellent. Thanks for the tidbit.

Chapel Hill, N.C.: Lots of people in this crowd seem to be mentioning salmon. One of our favorite sauces is very simple: drain some yogurt in a coffee filter (just let it drain while you are getting the rest of the meal together). Add lime juice and lime zest, and maybe a touch of salt and some cilantro or coriander or both -- but often we just use lime. Mix it up and serve room temp or cold on hot or cold salmon.

Kim O'Donnel: Thanks, Chapel Hill. Wild salmon is da bomb -- and it's in season all summer.

Good Matters: The best tomatoes can be found down in Hanover County, Va. -- they have festivals around their harvest. Honestly they are the best.

Kim O'Donnel: yeah!

Salad Girl: Hey Bethesda, can we get the wheatberry sprout salad recipe?

Kim O'Donnel: Where is Bethesda?

Somewhere, USA: Kim, can the poster who made the chocolate torte with caramel sauce share the recipe?
Sounds delish!

Kim O'Donnel: Another request....

Reston, Va.: I have some firm tofu at home which I have been waiting to cook until I could ask you and the chowhounds these questions. How do I effectively marinate/cook it to impart flavor into the tofu itself? Also, how do I cook it to get it crisp? I have had minimal luck cooking tofu as it turns out mushy and flavorless as none of the marinade or cooking liquid has been absorbed. I'm new at this, but I would like to add it to my menu -- that is, if I can learn to cook it! Thanks for your help!

Kim O'Donnel: Marinating takes only 15 minutes or so. Remember to drain with weight for about an hour before. Then marinate. I dust tofu with cornstarch just before sauteeing to help with the crispiness. Tongs are helpful. HIgh heat. I like soy sauce, rice wine vinegar, sesame oil, lime, hoisin, chiles.

Woodley Park, Washington, D.C.: Hi Kim,
I hope this isn't too weird of a question -- I'm currently registering for pots and pans and was wondering if I should get at least one non-nonstick pan. Currently, all my pans are nonstick (and cheap!). I'm an amateur in the kitchen, but hope to do more cooking since I'll soon be cooking for two. My friends all say that nonstick is the best way to go (easy cleanup), but from reading your chats, it seems as though much cooking is recommended in a regular pan without a nonstick surface. If I go non nonstick, should I go for the fry pan or the saute? Thanks!

Kim O'Donnel: I think it's good to have a variety. Nonstick is good for certain things, like eggs, pancakes, and I'm sure other things. Eventually, the nonstick wears thin. I also think they don't heat up as evenly as regular uncoated pans. A saute pan would be great for your collection.

Pan novice: I've been overly reliant on non-stick pans and missing out on the wonderful world of deglazing for sauces for fear of the fat factor. Now that I am slowly learning about cooking, I know that I must conquer this fear. First step is buying a full-stick pan but I don't know where to start. What would you recommend in terms of features/brands and any stores I should check out? Many thanks!

Kim O'Donnel: Find one that is a bit of a weapon. You know, it should be heavy and solid. You'll need to do some research. Start at Target and then go to Macy's or another department store. Hold the pan in your hand. HOw does it feel? Do you feel powerful? Can you imagine yourself creating fabulous feasts with that pan? That's the one you want. Good luck.

Tomato Usage: This recipe was found by my Mom in the Washington Post's Food Section in June 1990. Turned out her neighbor up the street was featured in the article and it is "her" recipe! It has become a family favorite.

Dough:

1 1/2 cups flour
1/4 teaspoon salt
6 tablespoons butter
2 ounces ice water
2 ounces cold milk
Filling:

6 ounces grated Swiss cheese
6 ounces grated Gruyere cheese
1 large white onion, sliced thin
3 tablespoons butter
2 tablespoons chopped shallots
1 large tomato, sliced thin
1/2 tablespoon chopped fresh tarragon
For the dough: Mix flour, salt and butter in a processor until grainy. Slowly add water and milk through processor tube until a ball is formed. Wrap in plastic and refrigerate for 1 hour.

Preheat oven to 375o. Roll dough out to fit a 9 inch pie pan. Mix cheeses and spread in bottom of pie shell. Sauté onion slices and 1 tablespoon of butter. Arrange onion slices on the cheese. Sauté shallots in 1 tablespoon of butter, remove and reserve. Sauté tomato slices in 1 tablespoon of butter, sprinkle with tarragon and add sautéed shallots. Place tomato slices on top of onion. Cover pie with remaining juices in the pan. Bake for 30 minutes, open oven door and bake for 10 more minutes to brown the crust. Let rest 10 minutes before slicing. Serve with a Chardonnay.

The original recipe says you can freeze this tart. However, there have never been any leftovers to freeze.

Variations: Mom and I use the ready made pie crusts (it is easier). I add twice the amount of shallots and tarragon and 2 cloves of garlic that are sliced and sautéed with the onion. Use your imagination.

Kim O'Donnel: Very nice. Thanks so much. Looks fab.

New York, N.Y.: So, what is the difference between a fry pan and a saute pan?

Kim O'Donnel: Nothing. Unless it's deep; that would be for deep frying.

Kim O'Donnel: Sorry but I gotta run. Lots of good leftover questions. Please join me for veggie special, Thursday at noon. This Friday's video: blueberry lemonade! Yowza. It's killer. Stay cool. Stay swell. Peace.

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