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What's Cooking
Hosted by Kim O'Donnel
washingtonpost.com Staff
Tuesday, Sept. 10, 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.
Submit your questions or commments before or during today's discussion.
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.
Celebrate the end of summer with Kim's video series -- What's Cooking This 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.
Copenhagen, Denmark:
Dear Kim,what kind of culinary preparation or dish would you reccomend to those millions like myself who see Sept. 11 as a special day and believe that food selected and prepared properly can be an enormous healing weapon at this time of conscious commemoration of the human spirit?
Kim O'Donnel: I can't think of a better way to start off this hour, Copenhagen. The mood is definitely tense and will be, I am sure, for the rest of the week. We need to recognize our fears, our concerns and our needs and attend to them in whatever way possible. Take care of yourselves and your loved ones, however you see fit. It's totally appropriate. Food can certainly be one way to deal with the anguish and uncertainty of the first anniversary of the attacks, but perhaps it's also music or meditation or a bike ride or a moment of silence or a big hug...whatever it may be, nourish your soul during these times. Me, I'd like to break bread with some friends and be thankful for what I have. Sounds like a new version of Thanksgiving, eh? So, let's talk...
Rockville, Md:
Re: freezing crab cakes
Hi Kim,
I'm the person who asked about freezing crab cakes last week. I tried it on the testimony of another poster and it worked fine. I even had breading and flour on the cakes. Thank you and the other poster for the advice.
Kim O'Donnel: Thanks for the update, Rockville. Glad to hear it.
Harrisburg, Pa.:
Hi Kim,
Can you recommend a good book that explains the differences in cuisine between regions within India and also between other nearby regions (like Afghanistan, Pakistan, Iran, etc..) and even into eastern Europe? A lot of cookbooks that I've read dance around the subject but I'd really like a more comprehensive description and probably not really a cookbook.
Thanks!
Kim O'Donnel: Konemann, a German publisher, does a series called "Culinaria," which focuses on the cultural and historical culinary traditions of various parts of the world. I don't know if they have a volume on India and its neighbors, but it's worth a looksee.
Baltimore, Md.:
Kim -- Love the chat and the video series! A question -- when a recipe calls for chicken stock, is it okay to use canned stock or even chicken bouillon made from cubes? Most of the time I do not have homemade chicken stock on hand -- especially in the summer, when the idea of boiling a stock on the stovetop for hours and hours is unappealing. I'm just not sure if the canned stock or bouillon are acceptable substitutes. Thanks.
Kim O'Donnel: They are acceptable substitutes, but beware of the saltiness. Try a boxed version; you may like the results.
Washington, D.C.:
Submitting early because of meeting.
Last week's Food section on Soprano-style cooking gave me a hankering to master one of those slooooow-cooked tomato sauces that turn deep, rusty red. My search on the internet came up with a recipe that adds pinch of baking soda periodically to the sauce which supposedly turns almost brown. Baking soda? Is this a joke? What would baking soda do? I'm wary, but mighty curious.
Kim O'Donnel: Tomato paste has always worked for me when I want a dark sauce. I have not heard of using baking soda in sauce. Anyone?
Washington:
Hi, Kim -- Hope you're doing well! I'd appreciate any advice for how to start a dinner when I'm going to be arriving with the guests. 8-10 people are coming from a celebration at church to my place for dinner, and I'm going to be in the service, too. I'd like to have some starters in the fridge or on the counter that I can just whip out so people can get started right away while I cook dinner. Any suggestions, oh maven? I'm burning a green candle. Thanks.
Kim O'Donnel: White bean puree that can be spread on crostini or used as a veggie dip; gazpacho; chopped tomatoes with garlic, herbs, olive oil, salt, also for crostini; figs with basil and a little gorgonzola....
Avacado Land:
Hey Kim,
I've been trying my hand (pretty successfully) at guacamole. However, I find that when I've got it all mashed up, it is still a bit stringy. I'm not sure if this is from the quality of the avacados or if I'm not mashing it enough. I don't notice this in the guacamole in restaurants. I want mine to be beautiful -- not stringy!
Thanks!
Kim O'Donnel: Sounds more like the quality of the avo rather than what you are doing. A good avo should not be stringy. What kind of you picking up?
Capitol Hill, Washington, D.C.:
Hi, Kim! Love your chat and read it whenever I can. I'd like to participate today by asking two questions. The first one is more about cooking tools, but I hope you and the chowhounds can help. My husband turned on the wrong burner to boil water in the tea kettle and scorched an iron skillet and the stainless steel lid on it. I can save the sillet, but I don't know how to remove the black on the inside of the lid. Any ideas? I tried soaking it in vinegar but I think that's more for burnt on food.
Also, we're trying to prepare our meals (breakfast, lunch, dinner, and snacks) for each week in advance and I was wondering if anyone knows of a cookbook or other resource with recipes for food that stores and travels well and is a little creative. We're getting bored already! We try to eat only organic or natural, whole foods, which includes a lot of fish.
Thanks!
Kim O'Donnel: Have you tried baking soda? Let it sit and then scrub like crazy.
It's an ambitious task to prepare all of your meals in advance, especially if your focus is on fresh and organic. Just be mindful of that. Take a look at "Cooking for the Week" which may give you some ideas, as well as any title by Sam Gugino.
Rosslyn, Va.:
Hi Kim,
My foray into making gnocchi yesterday was a decent first attempt -- however, they did seem a little "gummy." How do I make them light and pillowy? Here was my technique: cooked two baking potatoes (in the microwave, actually), riced them, let them cool, combined with flour to knead them (probably about 1/2-3/4 cup by the time I was done), kneaded for ~6 minutes as recipe instructed, then formed them (approximately 1 inch long and 1/2 inch wide) and boiled them for one to two minutes, until they floated to the top. Did I knead too much, or use too much flour? There were no eggs or any other ingredients in the recipe.
Like I said, they turned out OK, and will be fine with the roasted tomato sauce I made with them, but just wondering how to make them even better. Thanks! I always enjoy your chats.
Kim O'Donnel: Could be that you work your dough too much. YOu know, you can let the dough relax in the fridge if it starts to resist...also, don't boil your gnocchis, let them cook at a simmer, after you've brought water to a boil. Cheers.
Clifton, Va.:
Try cooking/sauting your tomato paste for lack of a better term. Cook it until it changes color in a small saute pan. Darker the better and add to sauce. Use wine to deglaze the pan. Along cooked tomato sauce should have meat in it so that it adds depth and flavor to sauce. Meatballs and good Italian sausage. There is no point is cooking a vegetarian tomato suce/gravy for long periods of time.
Kim O'Donnel: Good ideas, Clifton. Thanks.
Baking for Remembrance:
I plan on baking up a storm tomorrow. Apple pie. Chocolate chip cookies. Cobblers. Bread. Cookies (yes more).
The soothing things that connect me with generations past.
The soothing things that I can then give to my neighbors, coworkers, whatever.
Kim O'Donnel: Thanks for chiming in, dear. These little gestures I'm sure will go a long way. Take care.
Washington, D.C.:
Hi Kim, I totally enjoy the chats and am thrilled to finally have a meaty question for you and/or the other chatters. Although I have a few ideas already, nothing is making the fireworks go off in my head. I'm hosting a casual birthday dinner party for six this weekend and am finding what to serve to be a challenge:
-One Vegetarian, eggs and cheese are OK;
-One Mr. Meat and Potatoes, does not dig any "ferrin" food;
-One high sensitivity to asorbic acid (tomatos, citrus, etc., have to be limited or cooked a while);
-The rest will eat anything put in front of them;
-Budget for food: $50 -- I hate to be so cheap but money is really tight at the moment. (Luckily they are all fantastic lifelong friends and are expecting Luv, not caviar. But we still gotta eat.)
Thanks so much to everyone for ANY tips!
Kim O'Donnel: A frittata with all kinds of veg and herbs, filling enough that even mr. meat will enjoy...a slew of portobellos cooked with onions, seasoned with thyme and whatever else you like...mixed with goat cheese and short pasta of your choice...everyone will like that...a salad of arugula and watermelon...have fun.
Dupont, Washington, D.C.:
What's the difference between chicken stock and chicken broth? (Or vegetable or beef...)
Kim O'Donnel: They're so often used interchangeably, but stock refers more to the cooking of bones...but, as I say that, you most certainly can make a veggie stock. Broth is a more generic term. Don't fret.
Portland, Ore.:
When I make spaghetti sauce from scratch, it always comes out lighter and thinner than I like it. I usually end up using a jar or two of some basic Classico sauce as a base, to get that nice, rich, dark red base, and then add my veggies and things to that -- but that's cheating, and I want to be able to start with tomatoes (I usually use canned Italian tomatoes -- fresh tomatoes don't get very sweet in my temperate city) and end up with a tomato sauce that I actually like.
What am I doing wrong?
Kim O'Donnel: Hey Portland, check out some the tips offered by your fellow chowhounds earlier in the hour and see if anything floats the sauce. Let me know if you need more ideas.
Chciago, Ill.:
Hi Kim,
Thought I would tell how I shared the luv this weekend. I made homemade macaroni and cheese, zucchini pancakes (both from this chat's recipes), baked epggplant, and bruschetta for meals this week. It was a few hours of work well worth it for comfort and ease of fixing dinner this week, a tense time for all of us. Love to all in DC -- take it easy for the next few difficult days.
Kim O'Donnel: What a bundle of love you are, Chicago! Well done. Keep the stove a-crankin'.
Bethesda, Md.:
Kim, I am really going through a chick pea thing. Can't get enough of them. However, I need some new ideas for healthy chick pea dishes. One caveat, no garlic! I love it but am one of those people who really shouldn't eat it out of consideration for others.
Kim O'Donnel: No garlic? Aw shucks. Okay, well, have you chilied them up and cooked them with garlic and ginger??? Love that kind of Indian/Trinidadian style, with some tomatoes thrown in, served over rice. Chickpeas are a great partner with spinach, also love them very lemony and herby...great with potatoes, great pureed...
Figaro figaro figaro!:
Hi Kim,
I just bought some fresh figs at Fresh Fields. On a whim. Ate two last night and felt sort of ... eh. I like the flavor but was a bit uneasy with the consistency. What can I do with these? Cook them? Put them in a salad? I would love any ideas you have that will save me from eating the rest of the carton whole and raw. Thanks!
Kim O'Donnel: You can grill them. You can also dress them with a good olive oil, toppped with some basil and if you like, a slice of prosciutto (or bacon)...if not, fine, too. Figs are also great partners with stinky blue cheese.
Chevy Chase, Md.:
A friend of mine entered a debate into the whipping process of whipping cream. He INSISTS that the best way to whip cream is with a cold stainless steel bowl and a whisk, a little vanilla extract, and some confectioners sugar.
I use an electric mixer, a stainless bowl (cold), vanilla, confectioners sugar, and Oetker Whip-It as a stabilizer.
Granted, his whip cream is smoother, but is often runny. Mine is firm with stiff peaks. An argument can be made for application purposes, but he's insistant that I am not making real whip cream.
Kim O'Donnel: You're both right. Cold is key. I like vanilla in mine, and usually I leave out the sugar, but that's me. Cold is key.
Dupont Circle, Washington, D.C.:
I'm having some other single friends over tomorrow night for a comfort dinner -- serving roast chicken with herbs, mashed potatoes, string beans with shallots, and some warming red wine. A night for comforting each other with food, company, and sharing whatever we need to share.
Kim O'Donnel: I think there's gonna be a lot of that tomorrow eve, Dupont. Enjoy.
Mt. Rainier, Md.:
Who knows where in the area I can buy chicken bones to make stock? Fresh Fields says no. Please don't tell me to buy a whole chicken and debone it -- I just want the bones! Thanks
Kim O'Donnel: Well, you can buy neck and wings, and I've bought them frozen at Fresh.Who else has ideas?
Altoona, Pa.:
Hi Kim,
On this lovely day I'm thinking of... broccoli. Not because I love it, but because there's a lot of it in my garden. In your opinion (and the peanuts') what's the best herb to flavor broccoli? What ingredient is broccoli's flavor soulmate?
Kim O'Donnel: The best herb? I dunno. A flavor soulmate? I'd say garlic, lemon juice and/or zest, olive oil, salt, chilies, sesame oil, black bean sauce...
Washington, D.C.:
The other night in a restaurant I was served a delicious ceviche of flounder in a ponzu sauce. It was so good that I went out and bought a bottle of ponzu sauce, but now I don't know what to do with it. Can anyone help?
Kim O'Donnel: It's good for dipping...have you played around with it yet? See if you like to dip meats or fish into it...
Alexandria, Va.:
I love your chats. I have a beautiful, huge basil plant growing outside and want to do something with the basil this fall before the frost kills it. I once tried freezing just the leaves but they turned black. Is there some other trick or is pesto the only solution?
Kim O'Donnel: Make sure your basil isn't woody or your pesto will be nasty. Pesto is one surefire way to take of your basil abundance. Other readers have made basil ice cubes and bagged them for later use in the winter when they have a hankering for basil...
Dinner party chick:
A suggestion....
A whole chicken with roasted or grilled veggies. If you have big meaty portobellas and eggplants the veggie wont feel like she is getting the usual egg dish. A huge side salad with some optional cheese. Some kind of cheese that dominates the salad like feta, goat cheese. They make a wonderful olive, sundried tomato crumbled feta now.
Kim O'Donnel: Thanks for the add-ons, dear.
Annapolis, Md.:
I was in Rome recently and went to a restaurant that served a filet mignon covered half with a wine/chianti based sauce and the other half with a cheese sauce. My wife thinks it was gorgonzola, but I think that may be too strong. I'd like to make a dish like this for friends here, but can't figure out what cheese to use. Would a gorgonzola sauce be too strong? I don't recall it being parmesean either. Any other cheese sauce rec's?
Kim O'Donnel: It could have been gorgonzola, sure. I had a lovely filet recently with a gorgonzola sauce, and it was fantastic.
Arlington, Va.:
I need freshly grated coconut for a cake, but I don't have the patience to deal with a coconut. Do you know of anywhere that sells fresh coconut shavings? I don't want to have to use the supermarket versions.
Kim O'Donnel: Call up the nearest health food store, and also give a whirl to the nearest Caribbean/West Indian market...which I think are primarily located in Maryland...anyone with thoughts?
Southern Maryland:
A suggestion for the fall....
Could you do a video course on how to peel a pumpkin? A yummy pumpkin pasta dish would be a great accompaning recipe.
Kim O'Donnel: The first video, slated to run Oct. 18, will be all about winter squash. How to identify, how to cut, how to prepare...get your knives sharpened, dear.
Dupont, Washington, D.C.:
Not to be a fussbudget, but you just recommended to the chickpea person who couldn't eat garlic to cook them with garlic. Any other ideas?
Kim O'Donnel: I did? Sorry. Didn't mean to. All the ideas I suggested could go without garlic.
Frittata?:
Okay, this may sound a little dim but what is a frittata?
Kim O'Donnel: No dim questions here. A frittata is an egg dish, with Italian origins...it's cooked like a pie and often contains veggies and herbs and potatoes. It's kind of like an omelet but doesn't fold and can be sliced, like apie.
Washington, D.C.:
What ever happened to your book? Is it out?
Kim O'Donnel: My book idea is still very much alive but I need a publisher who's willing to take a chance on me. YOu'll be the first to know if anything changes.
Laurel, Md.:
re: chicken bones
I just save the bones from any chicken I cook, any roasted chicken I buy and then I ask all my friends to save their chicken bones. Eventually, when I've cooked up some stock, I distribute it around to the donors.
Kim O'Donnel: There you go...one way to do it. Thanks, Laurel.
Alexandria, Va.:
I found a cast iron pot with a little bit of rust on it that someone left by a dumpster (can you believe it?). Once I scrub out the rust, should I season it the same way I would season a frying pan? I have a pan that needs to be re-seasoned, so I could do it at the same time. Coat with Crisco, bake at 350 for two hours and repeat, right?
Kim O'Donnel: If Crisco you must, okay. But you can also just do it with vegetable oil, that doesn't have all that hydrogenation. Your technique: great.
Arlington, Va.:
Hi Kim --
Re deep rusty red tomato sauce... talk about comfort food. my Italian grandmother has passed down a recipe that calls for those big cans of crushed tomatoes, some tomato paste, a whole lotta ground beef and Italian sausage (these days I use some beef, some turkey, some sausage) along with chopped onions, handfuls of dried basil and oregano, and at least a cup of red wine (I like to find a cheap chianti and then drink the rest.) The KEY is to simmer it for at least 6 hours and stir every 20 minutes. So it's something you have to do when you're home for the day. But oh, is it good.
My question: a great cookbook focused on entertaining? Need a gift for a friend who is an accomplished, skillful, enthusiastic cook -- something fun to read and with recipes that are fun to try.
Kim O'Donnel: Thanks for the sauce tidbits, Arlington. As for entertaining cookbooks, there are lots of choices: James McNair iI think has one, as does Michael Chiarello, the Barefoot Contessa..who else, guys?
Baltimore, Md.:
Plan on making two quiches for Breakfast this Yom Kippur. The first would be tomato, onion, garlic, basil and provolone. The second, my aunt has requested brocolli, but I don't know what else to add, (type of cheese, etc) to make it interesting.
Please help. Also, How should I add the basil to the first quiche without it turning brown?
Kim O'Donnel: Balto,
add basil at end, just before serving. Broccoli would go well with provolone or gruyere, would work great with onion and garlic, so you're in business..
Logan Circle:
I LOVE fresh figs! The figs the poster bought might be unripe (that was the case with the two boxes I just bought at Fresh Fields). Figs should be soft and flavorful. They can be ripened by piercing them and letting them sit a day or so.
I had a great fig dessert in the San Juan islands made out of fresh figs served with ricotta cheese and drizzled with chocolate syrup. Yum.
Kim O'Donnel: That dessert sounds delicious, Logan. Cheers.
Dupont, Washington, D.C.:
Kim, I wish I were a publisher. I'd take a chance on you in a minute.
Since I'm not, I'll just promise to buy a copy when it comes out. And in hardcover.
Kim O'Donnel: Big smooch to you, Dupont.
Arlington, Va.:
Also on the stock, this is one place where a crock-pot is invaluable. Every time I roast a chicken, I just throw the carcass in the crock-pot with some carrots, celery and onions, cover the whole thing with water, and cook it in there overnight. It eliminates any hot stock preparation during the summer months (or any other time of year), and it's unbelievably easy. The next morning, strain, put in bags, and freeze for later use.
Kim O'Donnel: Another tip for stock...thanks, Arlington!
New York, N.Y.:
When I make chicken soup from scratch I always need to use a couple of boullion cubes to give it more flavor. What am I missing? Do I need more chicken parts? Is it because I skim off the fat?
Thanks!
Kim O'Donnel: Why do you feel the need for bouillon? Stock should not have salt; it's meant to be a blank slate so that you can use it for a variety of things and therefore would be salted later on...tell me why you think you need bouillon when you are going to the trouble of making homemade soup...
Kim O'Donnel: By the way, I wanted to mention that I will be leading a tour of the Arlington Courthouse farm market, Sat. Sept. 28, 10 a.m. We'll stroll through the market, stopping off to check out what's seasonal, who's got what, how to prepare stuff, burning issues for the fall. Hope you all can make it. Yes, it's free.
Chicken bones:
Safeway sells chicken backs.
Kim O'Donnel: I figured as much...thanks, dear.
Entertaining cookbooks:
I have two favorites. Both are beautiful enough to be coffee table books, with recipes you can actually try:
The Last Course: Desserts of Gramercy Tavern (I tried the pine nut tart and it was wildly successful, even if only 2/3 of it looked like the picture :)
The French Laundry Cookbook.
Kim O'Donnel: Good ones...there are so many titles I can't keep track. Thanks for the ideas.
Washington, D.C.:
Kim: I can't find "The Mindful Cook" at any library. Why is that? Isn't it a recent publication? Where is it sold?
Kim O'Donnel: Mindful Cook is recent, but it seemed to have gone out of circulation. Then, I had heard perhaps it was going to be republished, but I don't know. Most people have had luck buying it used on amazon.com
Chicken bones:
In response to where to get chicken bones, try one of the local Korean markets. They have fantastic meats and I'm sure you can get bones from them since they know the value of it.
Fresh Fields is just giving you the company line.
Kim O'Donnel: Another great idea...
RE: Culinaria series:
Hi Kim,
That culinaria series is great! Not just recipes; they include history of the region, folk stories, illutsrated ingredients. The Southest Asia book is on clearance at Borders on L St. right now if anyone is interested.
Kim O'Donnel: Excellent sleuthing, dear! thanks for the info.
Re: bland stock:
Kim,
I have the same problem. When I make chicken soup for matzo balls, it always tastes kind of blah. I use a whole chicken, celery, onions, carrots, salt and pepper, plus parsley root. It was only years later that my mom told me her "secret ingredient" was a spoon full of dried soup mix from Osem's. What a shock!!!
Kim O'Donnel: what you need to do is season the stuff that you're adding to the stock BEFORE adding to the stock. Know what I'm saying? That way, you'll never need to add bouillon or dried soup mix...
Cast iron:
So it would be okay to pick up a cast-iron skillet at a used furniture store? I always hesitated because who knows what kind of flavors they've absorbed.
You don't use soap on them, right? So how do you get goo off of them? Just elbow grease? But then aren't they still sort of icky?
(Sorry for all the questions, but I may finally go get a cast-iron of my own now!)
Kim O'Donnel: Yes, it's fine to buy a skillet second hand, totally fine. Soap is not recommended. Goo off with a towel and oil and yes, elbow grease...you'll love it.
Somewhere, USA:
I think you have gotten confused about the freezing basil thing. Pesto icecubes work great. Basil icecubes do not. I am not sure how that would even work (add water?). What chatters have suggested in the past is to blanch the basil and then just freeze on a cookie tray, once frozen store in plastic bags or other container.
Kim O'Donnel: Have I? As you know, I'm not big on the freeze (unless it means freezing spices)...
Re: entertaining book:
I got a Williams Sonoma book on dining and entertaining. It was useful to me, with menus for different occasions and seasons. I have not used the set menus, but selected certain courses to set up my own menus. It also has ideas on table settings and flower arrangements. The dishes I made so far were pretty good.
Kim O'Donnel: Another idea for the entertaining book forager...
Alexadria, Va.:
40 garlic clove chicken. Can you help and how do I know what kind of whole chicken to buy? How do you roast a whole chicken in the oven?!
Are there classes that teach you etiquette, say for business lunches?
Kim O'Donnel: What do you mean what kind of whole chicken? Please enlighten. Free range is my preference. Preheat your oven to 375. Rine your chicken and pat it dry. Take out the sack of stuff that's packed inside. Salt inside and out. Pepper too if you like. A little olive oil slathering is also not a bad idea. Cloves go under the skin and in the cavity, inbetween legs and in all kinds of crevices. Stick in a roasting pan, legs in first in oven. Cook til thermometer says 160, 165 in inner leg, juices clear. Let rest for about 15 minutes. If the chicken needs a little liquid in bottom of pan, feel free to add water, stock, whatever. Not much, tho. You don't want chicken to steam.
Re: Baking Soda in Tomato Sauce:
I've put baking soda in a Tomato Sauce to cut some of the acidity. It took about two teaspoons. It worked ok but I think that better quality tomatoes or maybe a little bit of sugar would work better.
Kim O'Donnel: Another thought on baking soda in tomater sauce...
Re: burned lid:
Fill the lid with very hot water, and pour in some dishwasher detergent. (The stuff that goes in your dishwasher, not what you use to wash dishes by hand.) Let it set overnight, and then scrub it out the next morning. This should help. You might have to repeat a few times, but the lid should definitely be salvageable.
Kim O'Donnel: More good tips...thanks!
skillet or not?:
Hi,
I was wondering if you thought those skillets with the grill lines in them were a worthwhile purchase. Was thinking of buying one for a friend who likes to cook, as something new.
Kim O'Donnel: You mean a grill pan? Definitely a fun item to have in the kitchen. Hey, speaking of which, I'm looking for a stainless steel table for my new pad. Anyone know where I can find one in the DC area?
Montgomery Village, Md.:
Are you aware that you, your chatters, and this chat are the constant butt of jokes on Gene Weingarten's chat, which runs at the same time as yours?
Kim O'Donnel: The whole world is the butt of Gene's jokes...consider it a form of flattery.
Re: bland stock:
Kim -- please explain. What do you mean about seasoning the stuff before it goes in? Seasoning the raw veggies? How?
Kim O'Donnel: Yes! And really, cooking your mirepoix (celery, onion, carrots) in a little oil before you add your stock.
Kim O'Donnel: It's time to sign off. Say hi to Gene Weingarten, everybody. Tell him I have a banana cream pie waiting for him in a dark alley. Seriously, though, take good care these next few days. I cannot say enough about the power of staying conected to your loved ones, and you've all heard me saying countless times of how that can be done through the sharing of food. See you next time. Today's program is dedicated to my dear chum, B. Lots of love.
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