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What's Cooking
Hosted by Kim O'Donnel
washingtonpost.com Staff
Tuesday, May 20, 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 either before or during the show.
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,
Nice to be back in town, but it sure was fun reporting to you from Uganda. Just after I logged off with you guys two weeks ago, I walked a few hundred yards to a bar called What's Kicking and had my first taste of waragi, local gin that people say is made from distilled bananas. Typically, gin turns me into a very mean person, so I try to stay away from it, but maybe that has something to do with the juniper berries. Who knows. I did like this version and sipped it more than once or twice for the duration of my stay. I also traveled westward for a few days to Queen Elizabeth National Park, where I took in some game drives. Fantastic -- first time for me to see elephants, lions, warthogs, water buffalo and hippos in their natural habitats. What a rush. Stayed at an amazing place called Jacana Safari Lodge, which was built using all natural materials (eucalyptus and pine in this case) and slept in a cottage in the forest. The scenery in this part of Uganda is almost indescribable it is so beautiful. The colors and textures can fill up your dreams for weeks. But I digress. Back to the food, of course. One thing that I didn't try, perhaps for lack of nerve, were the grasshoppers being sold at Nakasero Market in Kampala. They're in season right now, and they were available literally by the bucketload. I hope to get back there soon, so maybe I can try for next time...I also didn't ride on the back of a boda-boda (motorbike for hire, just like a taxi) but marvelled at how both drivers and passengers remained cool as cukes, sometimes dressed in heels and short skirts...I enjoyed the tea immensely, as there are tea plantations both in Uganda and Kenya, and it's packed wih a lot more flavor than the stuff we get on the shelves here...Feel free to ask away, if it's of interest; otherwise, let's get on with the happenings in your own kitchens. It's been a while, so let me hear it. Next Thursday, I'll do May's veggie hour, and the summer video series will launch in late June, fyi. By the way, comments/feedback of all kinds most welcome on the video series. For now, let it roll...
Chantilly, Va:
Kim,
When oh when will the Post publish its list of Farmer's Markets?
Kim O'Donnel: Hey Chantilly,
I checked with my online colleague who produces the Food section, and she says not this week, but possibly next. Stay tuned.
Spice Girl, Md.:
I don't use spices fast enough to be able to buy a standard, supermarket size before it loses its flavor. Where can I get spices in smaller quantities? I hate spending so much money and using less than half the jar!
Kim O'Donnel: Spice Girl,
a couple of thoughts: Storing spices in the freezer tends to extend their lives a bit, so try that, no matter your quantity. But I agree with you on buying just what you need: bulk spice depts. at Whole Foods and at Food co-ops (I happen to live near Uncommon Market in Arlington) will serve you well. Anyone else know of handy bulk spice availability?
Cookie Question:
Hi Kim,
I know you're not big on baking, so this question is more for the gang -- if I've frozen cookie dough (chocolate chip, to be exact -- portioned out into little balls), do I need to thaw the dough before popping it in to the oven, or do I just add a few minutes to the baking time? Thanks!
Kim O'Donnel: It is a good idea to thaw the dough before popping into the oven. YOu'll notice that it takes very little time for that to happen, fyi. Cheers.
Silver Spring, Md.:
Hi Kim, I love the chats and I need your help!
My husband's birthday is tomorrow and, kid that he is, he requested cupcakes with chocolate frosting. I had ingredients for a traditional American powdered sugar frosting (3 oz unsweetened chocolate, 3 Tbsp butter, 1/4 c milk, 1 tsp vanilla, 2 c powdered sugar).
My cookbook suggested cooking the frosting in a double boiler over barely simmering water for 10 minutes. I cooked the frosting and then beat it a mixer as it cooled. As the temperature dropped, the frosting turned gritty, as if it had granulated sugar in it. What did I do wrong?
Thanks for the help! I just can't bring myself to buy a can of frosting. You're a lifesaver!
Kim O'Donnel: I'm thinking an alternative method: Melt chocolate separately, then add it to your softened butter, milk, vanilla and powdered sugar, which you won't heat at all, but just beat. And be careful not to overbeat.
Another idea if you want to cook the stuff, is to cook flour, cocoa and regular sugar over heat, add milk until boiling. remove, cool. then beat with softened butter. let me know if you want those details.
Washington, D.C.:
Bulk Spice Availability.
Yes in Cleveland Park has bulk spices, also Whole Foods in Glover Park/Upper-Georgetown has 'em. It's the only Whole Foods I've found that has bulk spices, probably because it used to be a Bread and Circus and got bought by Whole Foods.
Kim O'Donnel: oh, i've seen them at WF in Arlington...thanks for the Yes! bit, tho...
Food Co-ops:
Where is Uncommon Market? I hadn't heard of it before.
Kim O'Donnel: It's been around for 26 years, I think. In South Arlington, off Columbia Pike, on Edgewood Street.
Alexandria, Va.:
I love guacamole, but can't ever make any myself because I have absolutely no idea how you actually tell when the avacado is ripe (but not overripe), and keep getting conflicting guidelines. Already ruined a few batches because of this. Any guidance would be appreciated! Thanks.
Kim O'Donnel: One sure fire way to buy avos is to buy them on the unripe side and let them soften up on your counter for a few days. They take very little time to soften up. Once at home, you can press (gently!) with your thumb to tell if it's ready for eating...Meredith, can we get link to guacamole vid from last summer's series? Thanks.
Alexandria, Va.:
Hi Kim! I always enjoy your chats. Could you please give me some direction? I would like to look for a personal chef service to provide a family dinner 2 to 3 nights/week in the Alexandria area. Where can I find one? I know that in the past I have read articles in the paper about personal chefs.
Thanks so much.
Kim O'Donnel: There's an organization called the National or US Personal Chef's Association, which has a Web site and lists their members according to region, city, etc. Check this out and let me know.
Bulk spice suggestion:
MOM (my organic market) in Arlandria also has them!
Kim O'Donnel: Very nice indeed!
Silver Spring, Md.:
Welcome back. Kim, your chats have inspired me to love cooking just for the simple joy of it. Thanks. Quick question: I'm headed to Aruba for a week. I realize this is a good question for Tom, but I hope you can point me in the direction of good restaurants, or, more particularly, foods I shouldn't miss. Any chatters have ideas?
Kim O'Donnel: I haven't been to Aruba, Silver. Dutch influence, so you may see interesting Dutch dishes, and I'm sure they're importing fun stuff like cheese...Fish will be plentiful because of your general location, but as for specifics, I don't know. Anyone with culinary thoughts on Aruba?
Washington, D.C. -- bean debate:
Kim dear --
First off -- many thanks for your delightful hour from Africa.
Almost always in tune with your views and find myself nodding and inspired by your chats, but on reading a recent transcript found myself not sympatico with your take on tinned beans vs. dried beans. If you're not zizzing them up in a food processor I find the pressure cooking they undergo in the factory really take away from the texture. I can always tell when a chili/chickpeas have been cooked up in pan or come from a can -- a lot less mushy.
Granted, you have to have the time/foresight -- but it's not much of a flaff to cook up the dried beans yourself, and even save them for another day. I really find it makes a difference -- you don't?
Kim O'Donnel: Thanks for your thoughts. I always welcome debate on various issues. You're right on texture, but I'm less keen on the time involved to soak, etc. It's one of those things I don't mind to take a short cut on...when I'm making soup, different story. But if I'm doing pasta or a quickie midweek bean thing, I don't mind to use canned at all.
Alexandria, Va.:
Kim, I'm a single woman in my mid-30s. I can cook, and even be a little creative, but mostly, I eat pasta with sauce for dinner every night. My problem is that I just can't decide what to cook. Without getting into some kind of rigorous planning and shopping schedule, how can I improve the variety of my evening meals? I tend to be lazy when I get home from work, so fresh stuff goes bad. But things that don't go bad, in the freezer or pantry, don't get used -- just in case.
It'd be even better if I had leftovers to take to work, and minimal clean up, too. I know this is all pretty demanding, but I'm looking for some ideas! Thanks!
Kim O'Donnel: Alexandria,
You don't need to get rigorous about planning and shopping, but you do need to make time for both if you want to have meal options when you get home from work. You can also consider whipping up a bunch of things on a Saturday or Sunday and use these things as a foundation for a few days, adding on, etc during the course of the week. A visit to a local farm market helps with inspiration, by the way. Go! Smell the fab fruits and veg and imagine them on your plate all week long!
Hot chocolate:
Hi Kim! I know it is warm where you are in Washington, but here in the Southern Hemisphere, it is cold and rainy. I´d like to take advantage of the rainy day with some really great hot chocolate, but I´m not sure how to go about making it -- and I don´t have a double boiler, which the recipes I have seen all call for. Any suggestions?
Kim O'Donnel: Please share where you are exactly in the Southern Hemisphere! Dying to know. You can make your own double boiler, by placing a heat-resistant bowl that fits snugly on top of a saucepan that's got an inch or two of water...
Ashburn, Va.:
For the person looking to hire a personal chef, go to www.hireachef.com. This site will help you to locate a chef in the area, what questions to ask, etc.
Kim O'Donnel: Thanks for this, Ashburn.
Washington, D.C.:
In your chat from Uganda you wrote that you hadn't had Ugandan food yet. Did you ever get some? What constitutes Ugandan cooking from its neighboring countries?
I'll bite, what made the tea special?
Kim O'Donnel: I'm sorry to report that time ran out before I had a proper local Ugandan meal. Typical things are matoke, which is mashed banana (but not sweet and not quite a plantain, either) and posho, which is a porridgey kind of thing made with maize. Not exactly lively cuisine. I immensely enjoyed the fish coming out of Lake Victoria --Nile Perch and tilapia, and as I mentioned to you last time, I had a ball with the local produce. The tea is strong, it's got kick, almost like a good cup of coffee. Smooth, rich, not bitter. Not always needing milk. I also loved what's called African Tea, which is black tea mixed with ginger, often steeped with milk, but you can have without, as well.
Houston, Tex.:
Hi Kim! While I often don't have time for elaborate cooking, I think I'm going to try to improve my after-work cooking by focusing on good ingredients. I do a lot of pasta and low-fuss Italian. I use a lot of olive oil, and expect to use more as I try to move toward easy prep fresh and away from frozen, but I have no idea how to pick a good tasty brand. I'm pretty sure the oh-so-affordable vat of Supermarket brand isn't what I'll be looking for if I'm really going to start tasting it. Are there any you can recommend?
Kim O'Donnel: For store brands, I think Whole Foods is a very good value and tastes pretty good. Do you have one in your area? Another affordable brand is Zoe. Check for expiration dates, by the way, and store your oil in a cool, darkish place.
Canned vs. Dry Beans:
Kim, I agree with you -- canned beans are so wonderfully convenient! I try to get my beans from Trader Joe's -- you can get the organic canned beans or just the cans with no preservatives added. But after reading Sally Squires' piece on hypertension and sodium levels, I'm wondering if I should give bean soaking a try. So if one chooses to experiment with soaking beans, what should one do? Just let the beans soak in water overnight? And how long do the beans last -- just a day or two? Thanks!
Kim O'Donnel: Absolutely you should give soaking beans a try. Give it a whirl, for kicks. Use enough water to cover them, doesn't have to be a whole pot of water to work. After draining, rinse. Another option is to bring beans up to a boil, then drain. Do again. And maybe a third time. This is a speedy way to pre-cook beans.
Chevy Chase, Md.:
Re Bulk Spices:
The Bethesda Co-op on MacArthur Boulevard in Cabin John carries a nice assortment of bulk spices.
Kim O'Donnel: Another goodie. Thanks!
The Uncommon Market:
Do you have to be a member to shop there? I found a Web site,
but it doesn't make that clear.
Kim O'Donnel: No, you don't. Go, try, have fun!
Washington, D.C.:
I've signed up for a Community Supported Agriculture program this year and am expecting to get veggies that I'm not familiar with, I remember you mentioned a veggie cookbook in the past that had lots of veggie info, what was it? Thanks!
Kim O'Donnel: Elizabeth Schneider's "Uncommon Fruits and Vegetables" and her "Vegetables from Amaranth to Zuccini" are tops in my book. Less a cookbook than a resource, but Deborah Madison's book is fun, focusing on what's coming from farm markets.
Washington, D.C.:
Hi Kim -- welcome back from Africa! My brother is in Kenya right now (no idea how he's going to get back home, given the UK ban on BA flights to/from Kenya, but at least he got travel insurance, right?).
Here's my question. I use lots of fresh herbs in my cooking but live in an apartment in D.C. so I don't have a garden to grow them myself. It gets expensive and wasteful -- thyme and chervil cost more than $2 for a bunch, but usually the chervil goes bad before I can use it all; parsley is relatively cheap but I don't usually need a whole bunch of it and half of it goes to waste. Chives are basically delicious weeds so I can't bring myself to pay $2 for a little bunch.
Have you or any of the other posters had any luck growing herbs indoors, say in pots? I do have a couple of very sunny (southern and western facing) windows in my place.
Kim O'Donnel: Your brother could fly from Nairobi to Entebbe and then flight back on BA...or fly via KLM, which is still flying between Europe and Kenya...don't worry, it will work out...as for your herb situation, I sympathize, as I'm in the same boat. Rosemary does well in pots...and maybe, since you have a lot of sun, you could basil a whirl...who has thoughts?
Sticks:
For Single in 30's, by the time you cook pasta and make a sauce you can pan saute a steak or chicken or fish and make a little sauce in the pan with the fond (brown stuff on bottom), nuke (steam some veggies) and have a baked tater. or pick up some pre washed salad greens (or hit the salad bar), cut a tomato and cuke and it's done deal in about 15 minutes.
Sauces for beef or pork: Deglaze with some white or red wine, a little stock or water, add a bit of dijon mustard salt and pepper
Chickena and fish: deglaze with white wine or vermouth or stock, some lemon juice add a bit of butter and some capers.
Kim O'Donnel: Sticks with some useful tips for our reticent work-week cook...
Beginner question:
Exactly how long are spices good for? Does it vary from spice to spice? I can see how something like dried cilantro would lose its punch, but it seems something pungent like garlic salt would outlive us all.
Kim O'Donnel: Well, I tend to dislike dried herbs, like cilantro, because all too often they taste like sawdust. That said, spices (cinnamon, coriander, cumin, fenugreek, cayenne, etc) do lose their punch over time, but a cold environment, like the freezer helps extend their shelf life.
Southern Hemisphere--Chile:
I am in Chile, where the food is not a particular highlight. One of the big specialties for traditional Chilean food is pastel de choclo, which is basically a casserole of ground beef, hard boiled eggs, maybe some chicken, and other meats, baked under a thick layer of sweet corn dough--almost like cornbread. It is sweet and heavy and bland. The real treasure here is the seafood--with the long Pacific coast, the fish is excellent. I was in Argentina last week, where the cuisine is substantially better. What is it about some countries that produce wonderful food (Italy, Argentina) and others that just don´t (Chile)?
Kim O'Donnel: Glad to have you on board, Chile. Welcome! The wine from Chile is interesting; I'm sorry to hear that the food is not as captivating. I find that the cuisines of many countries are shaped by their political/cultural histories...ie. who invaded, who stayed, who didn't...the cuisine of South Africa, for example, is very interesting, because of the many cultural influences, some painful, some not. I am a little surprised to hear that therer's not a German influence on the food of Chile...
RE: Herbs:
Having grown tired myself of wasting money on herbs at Whole Foods, I recently invested in a big planter and some basil, chive, and rosemary. (I'm lucky enough to have a balcony). Unfortunately, the nebulous instructions offer less-than-helpful advice, such as "water frequently" (what's 'frequently', and how MUCH water?). Since a PLANT costs about as much as a bunch of Whole Foods herbs, I decided to wing it and figure out for myself what works and doesn't. So for all of you aspiring herb growers out there, get a pot, some plants, and roll the dice! Nothing ventured...
Kim O'Donnel: This is nice inspiration for our apartment dweller looking to grow indoor herbs...thanks!
Sticks:
Lots of herbs can be grown in pots, basil (keep trimmed so it bushes out), oregano, mint, parsley, tarragon, curry leaf, even lettuce. Keep them well watered and give miracle grow 10-10-10 once a week. Many good books out there in container/pot gardening, check local hardware store or home depot that sells herbs, some nurseries carry books too. I'm talking little ones put out by Sunset etc, not terribly expensive and give you good starting information. Also since it's late in season buy herbs already started, don't start from seed (exception being lettuce)
Kim O'Donnel: thanks, Sticks!
Re: Herbs:
I'm currently growing chives, parsley, and basil in pots in my apartment. The parsley grows really well, but it is starting to look a little bleached. I may have to move it out of the direct sun. (Any thoughts on that?) I have window box mini-basil that is doing well, and my chives are looking great. I haven't been able to grow enough for serious usage (I couldn't make pesto for instance) but it's been a nice addition.
Kim O'Donnel: And more good herb advice...sounds like your parsely is getting a bit too much sun...
Washington, D.C.: Homemade cocoa mix:
I like this recipe for cocoa mix from Alton Brown's Good Eats on the Food Network, although I didn't include the cayenne pepper -- nice to have on hand and doesn't have all the mystery ingredients like boxed cocoa mixes:
Good Eats Cocoa Mix:
2 cups powdered sugar
1 cup cocoa (Dutch-process preferred)
2 1/2 cups powdered milk
1 teaspoon salt
2 teaspoons cornstarch
1 teaspoon cayenne pepper, more as desired
Combine all ingredients in a mixing bowl and incorporate evenly. Seal in an airtight container. Keeps indefinitely in the pantry.
Kim O'Donnel: Our friend in Chile may love you for this...
Re: Uganda:
So what foods/spices/teas did you bring back?
Kim O'Donnel: Tea, as I mentioned, plus a little of that waragi, some cinnamon bark, curry powder from Kenya to see what it's like...
Cool trick! Cool trick! It actually works!:
My husband was making a hollandaise sauce and it curdled. The book said to add an ice cube to the sauce and "whisk like the wind" and the sauce would magically smooth out.
It works!
Food science, what a concept.
Kim O'Donnel: Thanks for sharing. Food science is one of my favorites...
Washington, D.C.:
Portobello mushroom -- grill with gills or without? I've always removed them. What do they taste like?
Kim O'Donnel: I remove them for aesthetic reasons, no other. They taste...mushroomy.
Washington, D.C.:
I'd like to make clafouti, but have never eaten it before! Can you tell me what texture it should have? My recipes don't really say how to tell when it's done.
Kim O'Donnel: Lucky you...I am doing a video on clafouti this summer...texture in mouth should be smooth, but it's a lot more forgiving than creme brulee and other custards...I have to look at my recipes to give you heads on cooking time, doneness.etc.
Arlington, Va.:
Is it necessary to de-vein shrimp prior to cooking/eating them? What harm will it cause if I don't perform that process?
Kim O'Donnel: You won't get sick or blow up or grow wings, Arlington. It's another one of those aesthetic things, and in this case, it's less appetizing if you don't remove...
Garlic question:
Is it ok to store garlic in the crisper in the fridge? Thanks!
Kim O'Donnel: It won't last long, tends to shrivel up and lose some of its potency. Try your fruit bowl or covered in a little dish. Garlic, no matter how stored, does have a life span.
Washington, D.C.:
For the single poster who wants to do more cooking at home but doesn't know how to plan -- I have some thoughts as I have been doing this for a long, long time (all about to end as this is my last week as a single person).
- Keep the following on hand at all times: a good supply of garlic, onions, and shallots in a bowl on the counter; rice, a few cans of good-quality tomatoes (whole or crushed), soy sauce, toasted sesame oil, balsamic vinegar (easily subs for Chinese black vinegar!) in the cupboard; and limes, lemons, and oranges in the fridge. These items are so versatile, you can use them for anything -- you just need to pick up meat and veg once a week.
- Use your spice grinder (or coffee grinder) and mix up a few large batches of spices, like a chili spice blend, a North African spice blend, a Jamaican jerk blend, and so forth. Keep them in jars in your cupboard. Great for dry rubs, roasts, or for livening up stews and soups, and you've done all the heavy lifting in advance.
- If you eat meat, experience the joy of marinating by throwing meat into the fridge at night in a marinade or with a dry rub (one of the spice rubs above). Turn the meat over once in the morning, and when you come home, it's ready to cook.
- Buy a dry erase board -- the kind you can put behind your door or on the fridge, and write down what you need to buy as you think of it. Then it's not such a chore to plan!
Kim O'Donnel: Great tips. Thanks, Washington!
No chili in Chile?:
I lived in Chile for awhile and had the same complaint. What I eventually realized -- after my uncle took me to a particularly nice restaurant -- is that the day-to-day food is rather basic and can often suffer from a lack of, well, imagination, but that there ARE some FANTASTIC MEALS to be had if you poke around some. And to be honest, one of the best meals I had in Chile was waaaaay the heck out in the countryside, where I had, oddly enough, the pastel de choclo, and thought it was divine.
Kim O'Donnel: Thanks for sharing. Perhaps our reader in Chile is still online to respond...
Central Virginia:
I'm going to a potluck on Sunday. The main dish will be grilled pork loin with pineapple salsa. Any thoughts on a side dish that would work well with that?
Thanks!
Kim O'Donnel: Rice or couscous would be great, and you could gussy up the rice with lime zest and cook it with part coconut milk...top it off with cashews...
Silver Spring, Md.:
Kim,
Do you or your chatters have any specific
book recommendations for Indian vegetble receipes? I love the stuff and could be a vegan only eater, if only I knew how.
Kim O'Donnel: Madhur Jaffrey is a great resource, both for meat and meat-less ideas...Julie Sahni...Maya Kaimal...but if you are interested in vegan cooking, check out Vegan Planet by Robin Robertson.
Washington, D.C.:
I'm making the dessert, Pithivier, that requires an egg wash with egg (obviously) and whole milk. Can I replace the whole milk with skim since I only have skim in the house? Thanks
Kim O'Donnel: Since it's for a wash, I think skim is okay.
Logan Circle, Washington, D.C.:
Hey Kim -- It's late in the hour, but if you have it handy, could you print your recipe for brownies that you posted here a year or so ago. I tried it and it's great, but now seem to have lost it. Thanks.
Kim O'Donnel: Yikes. I'll have to dig it up. Can you email me and I'll get you the details?
Potted herbs:
From what I hear (and I am trying it this summer) growing herbs in pots shouldn't be a problem. They recommend that you grow mint in a pot because it tends to take over a garden. As long as they get plenty of sun, the pots is big enough for the root system, and you keep it well watered they should be fine. Some pots hold water better than others. Also make sure there is a hole in the bottom for excess water to drain. If not, just place rocks in the bottom before you put in the dirt.
Kim O'Donnel: More thoughts on growing herbs...
Lothian, Md.:
Disagree that it is too late to start herbs from seeds -- I'm doing that this weekend and one herb in particular -- cilantro -- needs to be planted every two to three weeks during summer months to keep a constant supply of leaves.
Kim O'Donnel: And more...
Another Frozen Baking Question:
Kim, I need to make several cakes for an upcoming event. I'll be out of town just prior to the event. If I'm making something like a basic chocolate or vanilla or even pound cake, can I wrap the layers individually and freeze them for a little less than a week? How much will this alter the flavor? Thanks!
Kim O'Donnel: Yes, you can. Wrap REALLY well in plastic. Use a cardboard base to help hold its structure. Let thaw before doing anything to it.
Re: Chile:
The writer who commented that the food in Chile is bland could not be more wrong. They must be eating the wrong places. The fruits and vegetables are absolutely wonderful. The seafood is fresh and incredible. Their empanadas are the best in South America. The Chilean pastries are mouth-watering. Also, if a pastel de choclo is done correctly -- there nothing bland about it. Just had to defend the food their!
Maybe that person should look a little harder for good places.
Kim O'Donnel: Another interesting comment about the cuisine of Chile...
Washington, D.C.:
The avocado question reminded me---how can I tell when a mango is ripe?
Kim O'Donnel: Ah, the beloved mango...it's not the easiest thing in the world to pick one...it should give off a perfume, and it should be a bit tender to the touch, but don't grope it so that the next guy gets a beat-up mango...you can also use the same technique by buying one slightly unripe and lettign it do its magic at home...but I'm sorry to report, we are at the mercy of international transport for our mango supply...very unfortunate, which is all the more reason to get out of the country every once in a while...
German influence in Chile:
Hi again. There actually is a German influence on cuisine in Chile, though it is mostly apparent in the desserts. You can find excellent kuchen, a pastry with fruit, particularly in the South of Chile, where the German immigrants stayed. There are a few German restaurants here in Santiago, but with the exception of dessert, most of the food has resisted German influence.
I agree with you about the history of who comes and stays. One of the reasons why Argentine food is so good is that so many Argentines come from Italian descent. It makes for excellent pizza. Argentina also has the ranching culture that produces such wonderful grass-fed beef--an absolute treat.
In Chile, while the wines are often excellent, the food tends to lag behind. While the raw ingredients can be marvellous--fish and fruits and vegetables and breads are often delicious--there is something missing when it comes to putting it all together. I have been trying to figure out what exactly that is--it is a bit of a mystery to me. On the positive side, living here has certainly improved my cooking!
Kim O'Donnel: Our Chile reader continues the thread...yes, I saw wonderful possibilities in Uganda with the amazing produce...and my friends there were delighted to have an outside eye to share those ideas...
Washington, D.C.:
I've started to eat more fish and am looking for more (simple) recipes -- do you have any fish cookbook recommendations? Many thanks!
Kim O'Donnel: James Peterson is a terrific resource. Another goodie is by Karen Adler and Judith M. Fertig on grilling and smoking fish...
Washington, D.C.:
Hi Kim,
Any ideas on how to spice up a bowl of cottage cheese? (without adding sugar or carbs?)
Kim O'Donnel: We need to ask the cottage cheese lovers in the house, of which I am not a member...
Baltimore, Md.:
You always say to sear your meat first and finish in hot oven. I put a little oil in the pan over high heat and practically as soon as I add the meat, I've got burned-black oil in the bottom that's smoking up the kitchen and requires three steel wool pads afterwards. Do I need a cast-iron pan for this? (Using just a heavy stainless chef pan). Or is the heat too high?
Kim O'Donnel: Yeah, the heat is too high. And what kind of oil are you using? Is the pan smoking? Shouldn't be...
Washington, D.C.:
Hi Kim, I'm having a couple of friends over tomorrow for drinks (wine from New York's Finger Lakes wineries specifically, dry Riesling mostly); I'm making caponata and a frittata for munchies. I thought a small sweet would be nice but I'm drawing a blank. Or maybe another savory? There will only be four. Thanks!
Kim O'Donnel: Fresh strawberries would be great, with basil...
Kim O'Donnel: I'm signing off, gang. Great to reconnect with you again. Have a delicious week and I'll be eager to hear about your long weekend culinary experiments, both on and off the grill. Til next time...Ciao.
Fairfax, Va.:
Hi! first time here and I came because of my feelings of frustration and lack of direction when I get home, as Alexandria seemed to indicate earlier. I think this is a real problem for some of us 30 somethings who are either single or who's husbands don't cook. I think we need more concrete ideas and not just the inspiration of "go imagine the veggies on my plate"-- no offense; great idea, but it doesn't do it for me.
Thanks for any additional ideas!
Kim O'Donnel: Yours will be the first question I deal with next week, promise. Now I'm really out of here.
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