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What's Cooking
Hosted by Kim O'Donnel
washingtonpost.com Staff
Tuesday, April 15, 2003; Noon ET
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.
Jump into the season with What's Cooking This Spring, Kim's latest video series.
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: Hey folks,
Glorious weather we're having in Washington, a real mood booster. Nothing quite like sitting out on the back porch taking in the first coffee of the day, as the birds scurry about and chat with their friends. I hit up Dupont Circle farm market this Sunday, a first in a while, and it was quite festive. The excitement and enthusiasm about spring was everywhere you walked. Spinach, baby kale, green garlic were at center stage, as was baby arugula and all kinds of herbs. I also checked out a new cheese vendor, a couple of guys from Middleburg, Va., and their ricotta is quite velvety. So...this is Passover/Easter week, and I'll do my best to address related culinary issues. This Friday's video feature is tofu! And all I ask is, give it a chance, kids. Veggie hour this month is next Thursday, April 24, and then I'm outta here for a couple of weeks. More on that next week. For now, let's hear what's on your stovetops...
Chevy Chase, Md.:
Kim, I can never get a straight answer on this one.
Coffee. Is it really better grinding it right before you use it? I go to Quartermaine's about once a month and get four pounds ground for my drip filter. I always get the you-should-grind-it before-you-use-it speech. My suspicion is that it's just a push to buy a grinder. What's your experience? Thanks!
Kim O'Donnel: Dear Chevy,
It REALLY is better to grind your beans just before using. Here's why: coffee beans contain oils, which are released the moment the beans are ground. Coffee gets stale pretty darn quickly after it's ground and loses intensity of flavor. It's also a good idea to buy enough coffee for about one week. Coffee is a perishable product and can taste off or like saw dust. It's not a push to buy a grinder, and I learned all this stuff when I was a barista at a little coffee roastery in Philadelphia.
Washington, D.C.:
Hi Kim,
It's BBQ time and I'm looking for a little help with the perfect burger. I have to admit, I buy the 93 percent fat ground beef even though I know fat = flavor, so what I'm looking for is a way to impart that flavor without adding fat. I love using hot chili paste and things like that in my "mix" but I've also got to consider my two young children that can only tolerate minimal heat. What do you think? (and PLEASE, no breadcrumbs or onion soup mix, YUCK!)
Kim O'Donnel: Hey there,
Here's what I do: salt, pepper, olive oil. Sometimes a little chopped garlic. THAT'S IT. Add-ons can be done at table. Give it a try. Tell me what you think.
Silver Spring, Md.:
It is that time once again to attempt to prepare a Passover dessert that does not taste like chalk. Does anyone out there have a recipe for a winning Passover dessert that is also pareve (no milk products)?
Kim O'Donnel: Hi ya,
I saw your question before the hour, and found one worth considering: Jeffrey Nathan in his "Adventures in Jewish Cooking" has a recipe for Passover Banana Cake iwth Strawberry Marsala compote. Sounds pretty tasty. Interested? Send me an email. And of course, please send your ideas along if anyone has a chalk-free Passover dessert idea.
Arlington, Va.:
Hi Kim --
I'm moving to the Crystal City area, away from an apartment that was walking distance to the Courthouse Farmer's Market. I don't really want to have to metro all the way out to Rosslyn and switch lines on a Saturday morning-are there any metro accessible markets on the Yellow/Blue lines? Maybe in Alexandria? Thanks!
Kim O'Donnel: You can take the 16 bus out Columbia Pike on Sunday mornings and hit the farm market at Columbia Pike and Walter Reed Drive, in Eckerd parking lot. Old Town Alexandria does one on Sat. am, but you'll walk about 1 mile to city hall plaza...
Cauliflower for the Soul!:
Kim,
You talked about a Spiced Cauliflower recipe a couple of times. I tried it at the Tranquil Space Open House and it was fabu! Can you share the recipe?
Namaste!
Kim O'Donnel: Hey! Glad to help. Here it is, adapted from Food and Wine last year:
for 1 large head, cut into florets, you'll need:
4 tablespoons unsalted butter, melted
in a large bowl, combine the following:
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon sweet paprika
1/2 teaspoon hot paprika
1/4 teaspoon cinnamon
pour in melted butter and stir to combine. add florets and coat well. oven is at 500 degrees. line baking sheet with
parchment paper. roast til tender. eat warm or room temp.
Bad-lunch-land, USA:
Kim --
I've got a mundane problem here. I've got a great park to eat lunch in every day, now that spring is here. But I just cannot put together a decent sandwich that I feel like eating once lunchtime rolls around. I'm a vegetarian, which makes it a little more complicated. Those fake deli meats are like play-doh. I've tried hummus and cukes on pita, sprouts and cheese, creative tuna salad. I often end up with gummy bread and blah filling. Any suggestions for something yummy, veggie, and relatively easy to prep in the morning?
Thanks!
Kim O'Donnel: Whip up some white beans, either as a sandwich spread or as part of a salad with some greens and other veggies. Garlic is good here. Cook some lentils over the weekend. Black beans. Soon you can make gazpacho. Tofu the next day is quite tasty, too.
Arlington, Va.:
When can we expect strawberries at our local farmers' markets? I am craving the sweet little buggers (not the overgrown bland ones at the grocery store).
Kim O'Donnel: I asked, and it seems that last week's weather cramped things up. Expect them in a few weeks, along with rhubarb and other goodies.
Help! :
Kim! Does anyone know if Eastern Market will be open on Sunday even though it's Easter Sunday? Many thanks!
Kim O'Donnel: I think the building part is closed, but I'm not sure about the outside vendors...anyone know?
Cadozo-Shaw:
I've been instructed to bring potato kugel to my family's seder tomorrow evening. I'm wondering how long I can soak my shredded potatoes before assembling and baking the kugel. If I peel/shred them tonight and soak them overnight in the fridge, will they hold up? Or should I just leave work even earlier tomorrow to start cooking?
Kim O'Donnel: Hey Cadozo, hold off the shredding til tomorrow. You can peel and keep in water for up to six hours, but that's about it. The shredding should be done just before cooking...have fun.
Pork followup:
Last week someone wrote in about pork in a Cuban sauce. It sounded delish but I don't know how to cook a pork tenderloin (like the writer asked) or a pork shoulder (like you suggested). I'm guessing roast, but for how long and what temp? Do you sear in a skillet first? I've gotten great pork chops at the Arlington Farmers Market so I want to pick up a tenderloin or shoulder and try this!
Kim O'Donnel: Okay...for the shoulder, you'll want to sear first. Temp: 300-325. About 2.5-3.5 hours for a seven-pounder. Slower, gentler cook for the shoulder... For a tenderloin, no searing necessary. A three-pound loin will take about 1 hour 15 minutes, starting at 400, reducing to 325 after first 15, 20 minutes.
Arlington, Va.:
Hey Kim -- You've been incredibly insightful and helpful in the past, so I'm hoping you can answer another question. My son gets to pick what he wants to eat for his birthday dinner, and he picked rib roast. Do you know where I can get a standing rib roast at this time of the year? I've checked the major grocery stores in my area (Harris Teeter and Giant) and have yet to find one.
Thanks for your help!
Kim O'Donnel: Have you checked with meat dept. at Whole Foods? Also worth a look at farm market this Saturday...
Capitol Hill, Washington, D.C.:
Kim, I'm going to make an asparagus risotto tonight. I have the risotto part down but was wondering the best way to prepare the asparagus. Should I steam it, roast it, or sautee it for maximum flavor before mixing it into the risotto? And should I hold off on using saffron in this dish, or would it make it even better?
Thanks!
Kim O'Donnel: Since asaragus tips take so little time to cook, you've got choices...A quick saute allows for olive oil, garlic and herbs, which would work beautifully with the cooked rice...Saffron is your call. Some folks like to keep saffron risotto quite simple, without anything else (exc. maybe peas) but what I love to add to aspara risotto is lots of lemon zest at the end. Killer.
Falls Church, Va.:
Any chance of getting the potato kugel recipe? Would greatly appreciate it!
Kim O'Donnel: Let's see if kugel kid is still around...
Clifton, VA:
My perfect hamburger is 80 ground sirloin and 20 percent ground chuck. No need for any additional flavorings except sea salt and freshly ground pepper before throwing on grill. The maybe some swiss cheese or cheddar. No low fat stuff. And some mushrooms, grilled onions and some bacon.
The low fat ground beef is just too dry and tasteless.
Kim O'Donnel: Thanks, Clifton. I agree, the simpler the better the burger.
Chicago, Ill.:
Kim dear,
Can you give me some tips for special roasted veggies? They are to be a side dish to my Passover brisket. I have carrots, taters and parsnips. Anything I can do to jazz them up? I usually just toss them in olive, salt and pepper and roast but I would love some new ideas. Maybe a balsamic glaze? Any thoughts? Thanks a million.
Kim O'Donnel: Add some fresh sprigs of thyme or rosemary to the mix while roasting. Add a quartered onion in there or some shallots. A few cloves of unpeeled garlic to whip things into shape. Tell us how the brisket comes out.
Washington, D.C.:
Hi Kim,
I bought that same yummy ricotta as you at the Dupont farmer's market! I submitted this question already but I'll try again: I want to cook something with it that is not lasagna. Any vegetarian ideas for ricotta? I'm loving it just scooping it out of the tub, but I figure I should make something with it.
Thanks!
Kim O'Donnel: I was testing pizza dough recipes last night, and I used it to top off the pizza. Sublime. Ricotta is great with spinach and pinenuts...and it works beautifully with tomatoes and herbs...
Strawberries and Rhubarb:
Hi Kim-
Just the mention of strawberries and rhubarb together gets my mouth watering for delicious strawberry & rhubarb pie. Do you or any of the foodies have a good recipe for this delight?
Kim O'Donnel: WELL...stay tuned, and in a few weeks, just in time for Mother's Day, I'm doing a video on upside down strawberry rhubarb cake...
Easy, homemade passover brownies :
Easy, pareve, and without that death-in-a-stick passover margarine. I converted it from a regular brownie recipe, so please excuse the weird measurements:
12 T unsweetened cocoa powder
16 T light olive oil
2 cups sugar
1 cup matza cake meal
1/2 cup raspberry or strawberry jam
4 eggs
dash salt
Preheat oven to 325.
Combine everything and blend well. Pour into a 9x13 inch shallow metal pan (greased with olive oil or nonstick spray). Bake at 325 for about 20 minutes--watch like a hawk.
Happy Passover!
Kim O'Donnel: Fantastic. Thanks so much!
Baltimore, Md.:
For a great desert that doesn't taste like chalk try homemade macaroons. These are from Gale Gands, Sweet Dreams on Food TV. I made them for a party once and I had people comming up to me to say that these were the best that theyve ever had. Trust me, you will never want to buy another can of Manachevitz after tasting these. Just leave out the chocolate to make them parave. I also added some vanilla for extra flavor.
Chocolate Dipped Coconut Macaroons
Heaping 3/4 cup sugar
Scant 1/2 cup egg whites (from about 3 eggs)
3/4 pound (scant 2 1/2 cups) sweetened desiccated or flaked coconut (not shredded)
4 ounces semisweet chocolate, melted
Heat the oven to 350 degrees F. Mix all the ingredients except the chocolate together in a bowl. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.)
Scoop the mixture with a small 1 to 1 1/2-inch ice cream scoop onto parchment lined cookie sheets, leaving 2 inches between the cookies. Bake until light golden, about 12 to 15 minutes. Let cool completely on the pans.
Remove from the pan and dip the bottoms in melted chocolate, then place back on the sheet tray to set up.
Kim O'Donnel: Another Passover goodie...thanks, Balto!
Loudoun, Va.:
Dear Kim,
For Easter dinner, I'm making ham, green beans with ginger, soy and a little seasame oil for seasoning, mashed potatoes and eggplant. I want to do something different the eggplant (I usually cut it into chunks and bake it with olive oil and garlic). Any suggestions?
Thanks
Kim O'Donnel: Since you're already doing the soy/gingery thing with green beans, you could continue the Asian theme and rub some black bean/garlic sauce (Asian grocery, in a jar) all over halved egg plants with a dash of sesame oil and just let them roast at 350, til they're soft. Like butta...
Arlington, Va.:
Divine Ms K here with some veggie sandwich options (and I'm not even a vegetarian)! I like french bread/baguettes for sandwiches. (Note: Kim, you'll be pleased, there's no mayo anywhere on this list):
Fresh tomato, basil, fresh mozzarella cheese, thinly sliced red onion, with balsamic vinaigrette.
Roasted/grilled vegetables (peppers, onions, and eggplant are especially good), chilled and tossed with balsamic vinaigrette. Pile on your bread with a shmear of good goat cheese.
Avocado, tomato, and cheddar, with sprouts and carrot-ginger dressing (think Japanese restaurant dressing). Caveat: this one's best on pita.
Trust me here: Thinly sliced Granny Smith apples and brie cheese.... in a word, DIVINE!! Drizzle with honey and run under the broiler for an even more special treat.
And my old standby: natural peanut butter, a ripe banana, and clover honey on thick wheat bread.
I find it's often better to pack the sandwich ingredients separately and make the sandwich right before you eat it... or at least make it in the morning and not the night before. If you can get away with not refrigerating the bread, that will help as well. Refrigeration does nasty things to bread.
Hope this helps!
Kim O'Donnel: You are truly Divine, K...
Falls Church, Va.:
Kim dahlink,
Any chance you are planning a farm market tour for the spring? I would love the opportunity to take advantage of your insight at either Courthouse (which I have not yet tried) or Dupont Circle (which I love). Thanks for all the positive vibes that you spread each week!
Kim O'Donnel: I am hoping to do something at Arlington Courthouse sometime after I get back from my trip...probably June...will keep you posted, and thanks for the interest.
Chevy Chase, Md.:
Follow-up to Cadoza-Shaw:
I have the same problem -- to bring 3 potato kugels for the Seder. I plan to peel my potatoes in the morning before I leave for work and leave them soaking in a large bowl of cold water. When I get home from work, I will grate the potatoes and onion and mix in the other ingredients which I will measure out this evening. I also plan to bake the kugels for 30 minutes in my oven, with only 30 minutes baking time left to be done at the home of our hosts. This makes it much easier for everyone.
Kim O'Donnel: Thanks, dear. Sounds like you are a kugel pro...
Farmer's Market:
Kim,
I live in Damascus, way upper Montgomery County. Are there any farmer's markets open this weekend near me?
Kim O'Donnel: I don't know for certain. Let's ask. By the way, Food Section comes out with its annual list in very near future...
Washington, D.C.:
Can you use wax paper instead of parchment? Thanks!
Kim O'Donnel: For baking? No. For storing stuff? Yes.
Herndon, Va.:
Hi Kim and chowhounds!
I have two kinda dumb questions. What is the difference between an herb and a spice? And if a recipe calls specifically for butter can margarine be substituted, or does butter mean butter? Thanks!
Kim O'Donnel: Never a dumb question, Herndon. Herbs are the leaves of plants, like basil, thyme, parsley, rosemary, tarragon, chives, oregano...Spices come from berries, barks, fruits, roots and seeds of plants, like cinnamon, nutmeg, pepper, ginger, cloves, cumin...
Re: your second question: Margarine does have a different consistency, but I'm told you can sub it...
Pork Shoulder:
Kim, have to disagree with you re: pork shoulder/pork butt.
I do mine (usually 4-6 lbs) at 250-275 for about 8 hours -- the outside is beautifully crispy, the char is TO DIE FOR, and the interior is meltingly tender, juicy, and falling-apart good. The interior temp really needs to get to between 195 and 200 degrees.
With any other cut of pork this would be way overdone, but the shoulder is totally different. With a shoulder you need to cook it a long time so the fat melts and renders and the collagen melts down into decadence.
Here's my method (I do this for pulled pork BBQ -- for the Cuban treatment, omit the rub, pop the roast in the marinade in the morning, let it sit and soak all day, then roast it overnight low and slow)
Pork rub:
1/4 cup black pepper
1/4 cup paprika
1/4 cup turbinado sugar
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne
Mix all together, rub generously onto pork. Place pork in food-safe plastic bag. I do this in the morning and let it sit all day.
Heat oven to 250-275. Remove pork from bag, re-rub with remaining spice rub, and place in oven. It will take 7-8 hours and the internal temperature of the pork when done should be between 195 and 200 degrees.
When it's done, pull it apart with forks, season with BBQ sauce or a vinegar sauce (or however else you'd like to season it), and serve. Fantastic.
Kim O'Donnel: Thanks for sharing your version...
Arlington, Va.: Do you have any ideas for quick side dishes to go with the Easter Ham? We will have a house full of kids so I won't be able to make anything elaborate. Thanks.
Kim O'Donnel: Homemade apple sauce is always a winner, esp. with the kids. Do they like green beans? It's fun to do a new-wave green bean casserole, which you can mix with shiitake or portobello mushrooms...you can make a bechamel sauce and let the whole thing cook in oven...
Passover Desserts:
Head over to betterbaking.com for Marcy Goldman's passover recipes. Last year I made her chocolate raspberry torte (it's pesadik and pareve) and it was outstanding, though insanely rich. Unfortunately, the crowd I'm baking for this year will be too small to justify such a big torte.
Kim O'Donnel: Thanks for the tidbit...
Washington, D.C.:
Kim, I'm hosting a seder tomorrow night (my first! yay!) and I have a question. I'm making an asparagus/carmelilzed onion matzah farfel stuffing, and the recipe calls for chicken stock as the liquid. But one of my guests is vegetarian, so I bought what I'm hoping will be just as flavorful: a shitake mushroom broth that's a soup base. I'm worried it'll be too salty. Any thoughts?
Kim O'Donnel: Did you check the sodium content on the package? If it seems too salty, buy some dried mushrooms and rehydrate for your own broth...
Capitol Hill, Washington, D.C.:
Hi Kim and foodies,
I marinated a lovely flank steak on Sunday night. I let it sit for 8 hours in a mixture of soy sauce, dry red wine, black pepper, sea salt, olive oil and two cloves of minced garlic. I grilled it until medium rare, and we ate it with a crusty baguette and lots of steamed asparagus with butter and lemon. Delicious! My question: Can anyone suggest another good marinade concept? Mine is great, but I would like something new -- I want another flank steak soon!
Thanks
Kim O'Donnel: I always like olive oil, garlic, rub of cumin, salt, pepper and cinnamon, and a squeeze of lime as your acid...
Butter vs. Oleo:
Julia says that, when baking, you should never substitute butter with the fake stuff. Margerine has a different water content and will alter the recipe. For that box of brownies, this might not matter, but if you're making a puff pastry or something of the sort, it could be disastrous.
Just my $.02.
Kim O'Donnel: I feel the same way. Thanks for sharing...
Washington, D.C.:
Hi Kim I just love your chats -- they make every Tuesday the best day of my week.
I am curious what your thoughts are about the cooking classes that Sur La Table offers at their Potomac Row location. Every time I peer in the window there seems to be a full class, but I was hoping to find out if it's really worth it. They seem to offer a wide variety of classes and if you or any chatters have specific instructors to recommend it would be much appreciated. Thanks again!
Kim O'Donnel: I think any kind of culinary learning opportunity is a bonus...that said, I haven't taken any of their classes...
Inspiration needed!:
Hi Kim and chatters, I love this forum and I hope you all can help me! I have a weeknight dinner dilemma and I’m looking for ideas. I am an endurance athlete in my spare time and so get home past 8 three nights a week, pretty tired after workouts, and have to get ready to be up early again in the morning. I’m in need of quick, good dinners that are ready in about 20 minutes. I am getting very tired of the same three pasta dishes that have become our staples. The catches are that I am mostly vegetarian, but my husband dislikes beans. Also, he works at home so it is difficult to keep leftovers around from the night or weekend before. I have to use things that I can have on hand so I don’t have to go to the store exhausted and hungry, and don’t require a lot of prep time, chopping, etc. So, anyone out there have any favorites? I’m afraid I’m going to start giving in and just heading for the cereal! Thank you!
Kim O'Donnel: If you eat fish, a seared piece of salmon or snapper or tuna would take about that long, start to finish. You can boil a bunch of edamame in about 10. There's nothing wrong with having an egg-white or partial egg omelet for dinner...flavored tofu may be good for your circumstances, as it takes all of five minutes to brown...
Washington, D.C.:
My husband and I are going on a round-the-world trip (yippee!) and need to store our kitchen gear while we're gone. We are wondering how to store our iron skillet. Right now we store it in our oven (only when the oven is cold, of course), and always put some olive or canola oil in the skillet before putting it away.
I am wondering whether packing the skillet in a box is a good idea. What do you think?
Many thanks.
Kim O'Donnel: The beauty of the skillet is it can always be rescued. Pack it so there's no moisture, and you should be fine...
Washington, D.C.:
Hello Kim,
I want to make a greek-style marinade for some chicken kebabs. I am thinking olive oil, lemon juice, a little wine vinegar, parsley, S & P, and garlic. Is there anything I'm missing? And, how long should I let the chicken sit in the marinade?
Kim O'Donnel: A little chile, a little coriander, perhaps?
Lamb:
I'm hosting my first Easter dinner this year and I'm making a leg of lamb with rosemary and garlic poked all over. I'm thinking potatos anna and green beans with almonds. What else should I do to round it out?
Kim O'Donnel: Have you thought about a green sauce that you could serve with the meat? Puree a bunch of herbs, including mint, parsley, cilantro, with some garlic, lemon juice and olive oil and you'll be in a culinary coma...
DC:
Kim,
I'm going to Bahamas next month -- Nassau -- any special food items or spices that I should bring back? What are some foods I should definitely have while there?
Thank you -- you are the best!
Kim O'Donnel: Rum. Babancourt from Haiti is cheap there. Hot sauce (or pepper sauce)...eat fish. conch salad is wonderful, but make sure you're getting it from someone who is keeping conch cold while making it for you...
Washington, D.C.:
How do you select a ripe avacado at the store?
Kim O'Donnel: Press with your thumb. It should be tender, like a woman's foot (or the palm side of your thumb).
Forest Glen, Md.:
Cookie Questions Answered!
A few weeks ago, I posted a note on my cookie baking activities with my 2 and 1/2 year old son. You and the others had questions.
How to pack: With things winding down in Iraq, families probably won't be sending much over there. However, we are in the midst of holidays, aren't we? I like to pack my cookies as tightly as I can in those disposable, plastic containers. I like the medium to large sized ones. If there's any room left where cookies can settle and shake, stuff the gaps with wax paper or paper towels. Then, pack the containers in a box. I was able to pack the containers with some other supplies with little room left over for shifting in transit. Bubble wrap might help the situation a bit. Upon arrival, the recipient gets to use the nifty disposable containers for stuff on their end!
Silpat type mats:
I find these an outstanding alternative to greased cookie sheets and parchment paper. Upon removing the cookies, you can immediately place fresh dough on the mat and put the sheet back in the oven. There's no re-application of paper or grease involved. You don't have to wait for the sheet to cool. The mat cools along with the cookies. All the wait time you need is the amount of time the cookies need to cool on the sheet. I saved so much time not having to mess with the mat or sheet at all. I'm asking for two more mats this Christmas. They're good for thousands of uses and easy to clean.
Kim O'Donnel: Thanks, Forest Glen. Great tips...
Kugel kid:
I'm planning on a couple of different kugels. I'll have to complete the cooking at home (unlike the other poster), as I have the luxury of two convection ovens and only live about a mile from my folks, whose ovens will be fully occupied!
Springtime Potato Kugel
2 cups raw sweet potato
1 cup raw white potato
2 large tart apples
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup sugar
1/2 cup matzo meal
1/2 cup golden raisins
1 tablespoon orange juice concentrate
1 lemon, juice and grated rind
1/2 cup melted vegetable shortening
Use the food processor to grate potatoes and apples. In a large bowl,
combine nutmeg, cinnamon, sugar and matzo meal. Add all other
ingredients and stir well to mix. Turn into a greased 8-by- 8-inch
baking dish.
Bake at 350 degrees for one hour till firm and nicely browned. If
browning too quickly, cover lightly with foil. Cool and freeze.
To serve: Place thawed kugel in 325-degree oven for 20 to 30 minutes
till heated through. Cover with foil while reheating to prevent further
browning and to retain moisture.
Source: "A Seder Dinner as Fresh as the Flowers of Spring"
Ethel Hofman
PHILADELPHIA INQUIRER
Philadelphia Online Cooking Show
and
Crisp Potato Kugel
/Makes: 8 servings/
When we think of Jewish foods that have become a mainstay in the American diet,
chicken soup, corned beef sandwiches, and bagels come to mind. So what happened
to potato kugel? With its soft, moist interior and crispy golden topping, it
deserves to be right up there with the rest of them.
-Prep Time:- 20 minutes
-Bake Time:- 1 hour
-Advance Prep:- Potatoes may be peeled and kept in cold water up to 4 hours.
Kugel is best made and baked before serving.
6 medium baking potatoes, peeled (about 4 pounds)
1 large onion, peeled
2 large eggs
1 teaspoon salt or to taste
6 tablespoons (2/3 stick) nondairy or
regular margarine or butter, melted
2 tablespoons matzah meal
2 tablespoons nondairy or regular margarine or butter
Place rack in upper third of oven and preheat to 400° F.
-To Make Kugel:-
Grate the potatoes and onion in a food processor with the shredding disk or with
a hand grater. Place in a colander and drain well, squeezing out excess
moisture. In a large bowl, whisk eggs, salt, melted margarine, and matzah meal.
Stir in potatoes until well combined.
-To Bake:-
Place 2 tablespoons margarine in a 9 x 13-inch baking dish. Melt in oven or
microwave. Tilt dish to coat evenly. Pour potato mixture into dish and spread
evenly. Bake, uncovered, at 400° F. for 15 minutes. Reduce oven temperature to
375° F. and continue baking for 45 more minutes or until top is crisp. Cut into
squares.
Kim O'Donnel: A long post, but great bits for the kugel conundrum...
Washington, D.C.:
To Inspiration -- I'm also an avid athlete who is STARVING when I get home after a long workout. My trick is to prepare or cook things on Sunday that will be good for a couple nights -- like lasagna, that can be premade and then just popped in the oven, or roast a bunch of vegetables ahead of time. Then one night a week have pancakes and eggs or some breakfasty food. The others rely on pasta as needed.
One thing that's helped me is to eat something like an apple or clif bar as soon as I'm done working out, which helps stave off hunger during the 30 mins or so it takes to make dinner. It's less urgent that way. And make sure you're getting enough water, which also will help you feel less famished.
Kim O'Donnel: Thanks for your first-hand report, DC. Quite helpful.
Crofton, Md.:
Kim Did Chicago Ill. get on the site because he/she called you Kim dear? If so, I'll try... Kim Honey Bunny I love to sautee fresh green beans. I was told to par boil them first and then a light sautee but this seems to do away with a great deal of the flavor. Any hints on what to do first? Should I just sautee?
Kim O'Donnel: Well, sugar pie, parboil helps speed things up, so it's not such a bad idea...don't worry, you won't miss out on flavor...
Dupont farmers:
Where is the farmers market in Dupont? I was in eastern market this weekend and the strawberries were devine!
Kim O'Donnel: Right by the north side of the Metro station, at 20th and Mass...
Downtown Washington, D.C.:
Hi Kim --
I found powdered coconut milk (Maggi brand, but there were others) on a trip abroad and it's great -- you can mix it with water to make coconut milk for a recipe, or just throw a tablespoon or two into whatever you're making. No leftovers in a can that will just go bad. But, I'm running out -- any idea who sells it in/near DC?
Thanks!
Kim O'Donnel: Where did you pick it up in the first place? My first thought is an Indian or Asian grocery...
Falls Church, Va.:
For the roasted veggie person:
I add orange or lemon peel to my veggies when I roast them along with some balsamic vinegar. Makes them extra tasty. Make sure you are only using the peel. Even a little of the white pith can make the whole pan of vegetables bitter. I like to use potatoes (sweet and yukon golds or baby reds), parsnips, carrots, pearl onions, elephant garlic, and brussels sprouts.
Kim O'Donnel: Lovely idea, Falls....
San Fransisco, Calif.:
Any suggestions for a vegetable for Easter? I love asparagus, but I want to do a little something different this year, but I'm not sure what. Anything jazzy for green beans?
Kim O'Donnel: Have you ever done brussels sprouts? What about baby kale, which cooks very quickly in a pan...a shiitake saute with green beans is also nice...
California:
No question Kim, just a note to say that I'm SO excited about all of the cooking that I'm going to do for Easter. Making cinnamon rolls for breakfast, ham and leg of lamb and other goodies for dinner, strawberry/white chocolate cheesecake for dessert, and I can't wait to cook up a storm all weekend!
Kim O'Donnel: Your excitement and enthusiasm is what keeps home cooking alive. Keep up the spirit, California.
McLean, Va.:
Some suggestions for the vegetarian in search of a good sandwich: flatbread with brie, carmelized onions and honey mustard; french bread with fresh mozzarella, sun dried tomatoes, and pesto spread. Also, I've found that hummus is great if you don't try to make it into a sandwich ahead of time. That is just carry the hummus (with some fine olive oil) and the pita (cut into points) in separate containers.
Kim O'Donnel: Very nice, indeed!
Washington, D.C.:
Hi Kim, have a food -- health realted question. I find tilapia so easy to make that I am eating it every night and using all kinds of spices, etc. However, do I need to be concerned about the mercury level because I eat it so often?
Kim O'Donnel: If I'm not mistaken, mercury is coming from fish like tuna, sword fish and possibly halibut. I will do a double check for you this week. Most tilapia in this country is farm raised, and I've not heard of mercury issues with it...
Maryland -- Greek Marinade:
You're missing oregano (preferably fresh)
Not cilantro -- oregano.
And some rosemary. You can add mint, if you wish, but just a bit. Very good olive oil - splash of red or white wine. Lemon juice.
Kim O'Donnel: Yes, oregano. Good call.
Burgers:
The person who buys 93 percent ground beef wants to keep the fat low, so olive oil probably isn't what he-she is looking for.
I'd recommend chopped shallots, chives, or grated carrots.
Kim O'Donnel: Another burger suggestion...
Northern Virginia:
I have a can of white beans that I have no idea what to do with. Suggestions?
Kim O'Donnel: Rinse well and drain. Chop some garlic. Spritz some soy sauce. A little sesame oil. Into the microwave. Eat. Cherry tomatoes and spinach leaves are good add-ons. Alternatively, heat, with some fresh thyme, olive oil, garlic, chiles and parm.
Boise, Idaho:
Hey, I read your chat all the time and love it! I was wondering -- does anyone have any good stuffed mushroom recipes? I'm running out of things to do with steak. I have so many mushrooms and sauted them with steak too much. I'm tired of it. Thank you.
Kim O'Donnel: Hey Boise,
I like to dice those stems and cook them with shallots, olive oil and fresh thyme. A little white wine for flavor; let it burn off. Cook til mixture is really dried out. Season with salt and pepper, add chopped fresh parsley, a little goat cheese and mix to combine. Scoop into your caps. Heat in 325 oven. Breadcrumbs or parm is nice on top.
Clifton, Va.:
There was a description of a Sicilian meat pie in one of Puzo's novels that I can't find anywhere. It contained rabbit, goat cheese, raisins, pistachios, and other ingredients. Do you know of any recipies?
Kim O'Donnel: I don't. I can check for you...
Clifton, Va.:
How big should my dutch oven be? Looking for Le Crueset. I usually just cook for one with left overs. Is a 4.5 qt big enough.
Kim O'Donnel: That's a nice size. I have one that size and love it.
Kim O'Donnel: Time to run, gang. Thanks for everything. For those of you celebrating the various holidays this week, enjoy. If not, enjoy the glorious new season. Hope you'll catch Friday's tofu video, and I'll catch up with you next week. Take care.
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