Kim O'Donnel (Craig Cola/wp.com) • What's Cooking Archive • What's Cooking Videos • An Italian Journal • E-mail Kim O'Donnel • Talk: Home, Garden and Food Message Boards • Live Online Transcripts • Post Food Section What's Cooking Kim O'Donnel washingtonpost.com Staff Tuesday, June 10, 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. 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. The transcript follows. Editor's Note: Washingtonpost.com moderators retain editorial control over Live Online discussions and choose the most relevant questions for guests and hosts; guests and hosts can decline to answer questions.

Kim O'Donnel: Hey everybody,
Now this is my kind of weather. Wanna make Kim happy? Order up some clear skies and bright sun. I'm like a cat along the window sill. I had my first taste of local strawberries this weekend, from Columbia Pike farm market and bought a bunch of garlic scapes at Dupont, enjoying all the lettuces and spinach and early summer goodies. So, next Saturday, June 21, at 10 am, I'll be leading a tour at Courthouse farm market. Come on over and have your first cup of coffee with me while we stroll through the market and talk about what's in season. Also, next Friday, June 20, I roll out What's Cooking This Summer 2003, with crabcakes first up. Must share with you a recipe that I tried last week from a cook book I picked up in Kampala last month. I don't consider myself a great bread baker, so I was crossing my fingers and toes the whole time, but it turned out beautifully. Delicious, light, interesting and great for breakfast. Here are the details:
Ethiopian honey bread from "Recipes from the African Kitchen" by Josie Stow and Jan Baldwin

In a small bowl, mix together 4 oz honey, 1 egg, 1 T coriander, 1 1/2 tsp salt, 1/2 tsp cinnamon and pinch cloves.

In a large bowl, add 1/2 oz dried yeast and between 1 pound, 5 oz and 1 pound 8 oz bread flour
(I subbed all-purpose flour and needed more, closer to 4 cups). Make a well in the center and pour in 3 1/2 oz melted butter and 9 oz milk and 4 T water that's been heated til lukewarm...

Combine mixture either with a dough hook of standing mixer or with your hands. Dough is sticky; add flour is it is too sticky...Knead until smooth and elastic.

Let rise in a greased bowl until doubled in size, about 1 hour.

Punch down and knead again for about 1 minute.

Place in a greased loaf pan, cover and let rise until dough has reached rim of pan...

Preheat oven to 300 degrees; and bake for 50-60 minutes, until crusty, golden brown and hollow when tapped. Remove from pan and allow to cool.

Now, let's hear what's up in your worlds...

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Bethesda, Md.: I'm looking for a rosemary chicken recipe. Any thoughts?

Kim O'Donnel: If it's a whole roasted chicken you're looking for, check out my recent video and recipe that uses lots of rosemary and garlic. If not, let me know otherwise. Cheers.

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Arlington, Va.: Kim, I need some help. Last night, because I had some
lovely Vidalia onions, I made Vidalia Onion Pesto, thinking it
would come out to approximatel the same consistency as
regular pesto. I wasn't really sure what I would use it for, but I
figured it would be good maybe spread on pita bread and
with cheese melted on top in a kind of pita pizza or whatever.
Well, I made it up, and it's more like a puree consistency than
a pesto--not quite soupy, but really wet, and not very
"spreadable." So now I have three cups of it, and I don't
know what to use it for. Any ideas? It'll keep for a week, so
the clock is ticking...

Here's the recipe I used, if that helps:
Vidalia Onion Pesto

2 tablespoons butter or margarine
2 Vidalia onions, chopped
1/3 cup hot chicken broth
1/4 cup sliced almonds
1 tablespoon grated Parmesan cheese
1 to 3 tablespoons olive oil
Salt and white pepper, to taste

1. In a large skillet, melt butter, saute onion (do not brown).
2. In a food processor or blender, combine onions, chicken
broth, almonds, cheese and 1 tablespoon oil. Process until
smooth paste forms adding additional oil until desired
consistency. Season to taste with salt and pepper. Sauce can
be stored in refrigerator for up to 1 week.

Makes about 3 cups.

Recipe courtesy of the Vidalia Onion Committee.

Kim O'Donnel: I like you. I can just imagine you very busy in the kitchen, working away studiously, hoping for delicious results...well, I'd say try and reduce it tonight, to help get rid of some of the liquid, but do on low heat...top it over meat or fish or with potatoes...next time, you want to get rid of the broth when cooking and cook on very low heat, with just butter and oil...adding herbs and other stuff at the end...you want the onions to caramelize and melt...

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Washington, D.C.: Hi Kim! I have a question about
soybeans. I just tried these for the first
time last night and they were so tasty!
Like nutty, more flavorful, firmer lima
beans. At least, once I figured out how to
eat them. I ordered them from my favorite
Chinese place, and they came steamed
(maybe parboiled?) still in their pods.
Thinking they were kind of like fat
snowpeas, I popped a whole pod in my
mouth, and crunched into a very "furry"
covering. So I ended up kind of
unstringing them from their pods, like
green beans, or just squeezing them
slightly until the beans just popped out.
Anyway, they were really good (and good
for me!). Now I'm thinking I might want to
enjoy these in public one day. How does
one eat soybeans still in their pods? Is
using your fingers OK? Is it OK to be just
a little messy? Thanks Kim!

Kim O'Donnel: You're in good company. I was with a friend the other day at lunch who did exactly the same thing until I showed him how to pop open a soybean. Yes, you use your fingers to pop'em open and they're great as a snack. Salt brings out their flavor. Enjoy! Life is short.

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Washington, D.C.: Hi Kim, is there any way to determine whether a gas stove has a leak? There appears to be gas escaping, but I can't really tell if it is improperly installed or not.

Kim O'Donnel: Sounds like you need to call the gas company. They're the experts; let them determine what's going on.

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San Francisco, Calif.: Hi Kim,

Hope all is well. Do you have any suggestions for great stale bread beyond french toast/stuffing/bread crumbs? Would applesauce in a sweet bread pudding create a gummy mess?

Thank you!

Kim O'Donnel: Hey SF, bread pudding is a great use for stale bread...I'm not sure where you're going with the applesauce, but if you want details on making a custard and making a fab bread pudding, do tell.

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Washington: Hi Kim,
I hope you can help! I eat most meals out. On nights I don't, I usually make a box of Mac & Cheese. My lifestyle is becoming way to expensive. I've tried to cut down on going out by cooking meals at home but my kitchen attemps usually leave me frustrated, tired and still hungry at 9:30 pm! I think this is due to poor planning (buying groceries on the way home from work, lack of time and trying recipes that sound great but are above my skill level). Is there a good book you could recommend for someone looking to learn Bugeting and meal planning skills as well as some practical recipes?

Kim O'Donnel: Hey Washington,
We've been touching on this issue a lot lately. Why do your attempts in the kitchen leave you frustrated, tired and still hungry? What kinds of things are you trying to whip up when you get home? Simplicity is definitely key during the week -- whether it's a pasta dish, an omelet, a white bean and spinach number...Meal planning and a little organization on the weekends is more key than budgeting...only you know what you can afford, what you like, etc...I think a weekend jaunt to farm market really shapes the week. For example, I bought spinach and kale and garlic scapes and some lettuces, and I know that I want to use this stuff up pronto, so last night, spinach roasted in oven mixed with warm potato salad and tomatoes...tonight, maybe kale and white beans...lettuces goood for lunch, etc...tell me what you love to eat, maybe we can put together a program for you.

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Somwhere, USA: Hiya Kim, happy sunny day! Okay, 4 pounds of bing cherries...ideas? besides just popping them in my mouth and spitting out seeds or making ice cream (that's tomorrow).
BTW, that bread looks great Kim! - Sticks

Kim O'Donnel: Sticks, CHERRY PIE, no question. I don't know if you remember my relating a story this time last year making cherry pie with Tibetan nuns. I have a fab recipe, with almond extract. You must, you must!

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Northern Virginia: Just looking for some inspiration here. Basically, I'm married to a man who was raised on canned soup, canned biscuits, canned vegetables...well, you get the idea.

I used to cook all the time for myself, but moving into a house with an electric stove when I'd prefer gas, listening to him whine about how he thinks canned beans just taste better than fresh (blech!!!) and being told that I put too much time and effort into cooking is really wearing me out.

I'm looking for advice from anybody and everybody on how to get my husband to at least give fresh food a chance. HELP!

Kim O'Donnel: Take him to the farm market this weekend. Let him see how beautiful and inspiring fresh, locally produced fruits and veggies can be. Then, suggest making something together. How does he feel about grilling, for example? Let him grill something and you make something using fresh stuff from market...say nothing, just smile and see how he responds...

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Washington, D.C.: Kim!
I bought some garlic "curls" at Dupont this weekend. Are they the same as "scapes"- long, green, and (clearly) curled.
I sauteed 'em in olive oil for pasta and they were tasty.. any other ideas? I still have a few left.
Thanks- and boy does this sun lift the mood...

Kim O'Donnel: Yes, these are the same! Aren't they fun? I like them with potatoes and tomatoes and in tuna salad and with eggs and with spinach...and beans, beans...

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Washington, D.C.: What do you do with that Vidalia Onion Pesto? Put it over pasta?

Kim O'Donnel: Let's ask the reader who posted the recipe...

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Vienna, Va.: Hi Kim! Love the chats...
I'm going home this weekend to visit my grandfather who is going through radiation treatments for lung cancer. I wanted to take him his favorite treat, buttermilk pie. He hasn't been able to get out to the restaurant he likes to get it, so I want to make it for him. The only problem is that I've never made it! Do you (or anyone else) have a great recipe for this?
Thanks in advance!

Kim O'Donnel: I have never made a buttermilk pie. Does anyone have experience with this number?

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Washington, D.C.: I made bread pudding once with stale sweet rolls (adding less sugar, of course), and it was great.
Applesauce would probably make it too runny - I tried making it with actual apples and all the juice leached out, leaving the apples dry and tasteless (the pudding was great nonetheless). Am thinking next time that banana slices or some similarly dryer fruit might work better (we have some banana-vanilla rum that we got in St. Maarten two years ago and still haven't finished - I know, what's keeping us? - and I was thinking of sauteeing the bananas a bit in that, first, and maybe adding a dash to the egg mixture...)

Kim O'Donnel: Thanks for your tidbits...and yes!-- what is keeping you??

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Cooking On a Budget:: Jacques Pepin's Cuisine Economique is excellent for time and money saving cooking efforts and simple yet easy to prepare and good food!

Kim O'Donnel: Thanks for this goodie...

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old bread: Panzanella (bread salad) or ribbolita (bread and tomato soup) are terrific uses for bread past its prime. Hunt around on the Internet for some recipes you like. Don't worry too much about getting the exact ingredients or proportions; both of these dishes are a testament to how Italians cooks can make a wonderful meal out of what Americans would throw away.

Kim O'Donnel: Yes, of course, panzanella...great idea. Tomatoes, celery, herbs, garlic...very nice indeed.

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New York, N.Y.: Hi Kim!

Saw my first true sign of summer yesterday--2 little girls selling lemonade in their driveway.

Any suggestions for a springy (dare I say summery?) pasta dish for a weeknight?

Thanks

Kim O'Donnel: Hey New York,
I'm thinking herbs, whatever you like, lemon zest, a little garlic and spinach...little grape tomatoes would be nice, too. Enjoy!

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Washington, D.C.: Cherry pie with Tibetan nuns and almond extract? Sounds...disturbing. Do you have to shell the nuns first?

Kim O'Donnel: Actually, it is one of the highlights of my cooking memories...they pitted the cherries, I made the dough, friends rolled it out, it was a team effort of girls from around the world.

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Baltimore, Md.: Hey Kim-
Awhile back you talked about making a ginger tea that could be served as a cold beverage with sparkling water, I think?? Could you please give the proportions of this recipe again? Also, have you ever made ginger beer with champagne yeast and the whole bit? Sounds fun but I'm a bit daunted.

Thanks and enjoy that sunny windowsill!!

washingtonpost.com: What's Cooking Video: Ginger Beer and Couscous Salad (washingtonpost.com, May 23, 2002)

Kim O'Donnel: Hey Balto,
I have never made ginger beer with yeast, but I know it's not hart...and you don't need champagne yeast, fyi...My producer has given you a link to last year's bit on ginger beer...enjoy!

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Fresh Asparagus(?):: I just bought some and have no idea how to cook it and what to eat with it. I do have one of those things you put in a pan that allows you to steam vegetables, if that helps. Any help would be appreciated.

Girl in Atlanta.

Kim O'Donnel: Girl in Atlanta:
A little soy sauce, a little fresh ginger, a little squeeze of lime, a little sesame oil...dump over spears...throw into a hot oven and roast until done, about 8 minutes. prick with fork to test doneness...you will love.

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Bubble tea?: Hi,
I read the recipe for bubble tea in the Sunday Source and I want to try it but all I can find are totally uncooked tapioca pearls, not the semi-cooked ones that the recipe called for. There are no instructions on the package on how long they take to cook, and I know that tapioca can be finicky. I even tried looking for recipes online and the cooking times vary widely and most call for semi-cooked pearls. Help! Thanks!

washingtonpost.com: Sunday Source: Bubble Tea (Post, June 8)

Kim O'Donnel: Hi ya,
I need to get you details not at my desk on cooking the pearls, happy to do it if you email me. By the way, if you're looking for a place to drink it, Lollicup in College Park recently opened....it's like a Baskin Robbins for bubble tea...

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Somewhere, USA: I have been inspired by your chat and food shows on television. I live by myself and was spending way too much money eating out and getting unhealthy in the process. Inspired by you, I started to skip my usual market and go to places with more organic/healthy food and attend farmers markets (I live near Columbia Pike).

In recent weeks, I've done chicken sausage quesadilla, roasted chicken (your recipe and video were a huuge help), seared tuna. All of them have been quick and easy and really set my on the right track.

Kim O'Donnel: Delighted to hear of your progress and your empowerment. Congrats and thanks for the warm thoughts!

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CHERRY PIE: Please post cherry pie recipe!!

Kim O'Donnel: Okay!!

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Charlottesville, Va.: Reading Northern Virginia's post, I'm reminded of something I was thinking last week, when people were complaining about how hard it is to cook for one, i.e., when you're single; though I'm single too, I think it's just as hard to take someone else's tastes (or lack thereof)into account. In addition to what you suggest, I'd also suggest not worrying about it so much - one of my friends, a newlywed, kept trying to make new dishes for her husband, only to find he pretty much liked the way he'd been eating - so sometimes they eat together, sometimes she makes what she wants, etc. Seems to work for them. Part of it is just eliminating the control issue, on either side (though this is probably Carolyn Hax territory, it seems to me that food raises LOTS of control issues! Based on experience and observation both).

Also, for the earlier poster, looking to cut down on food bills, and needing fast meals, I recommend the recent issue of Cooking Light, the one with barbecued salmon on the cover - they had a section of quick pasta recipes, using fresh, simple ingredients, that I thought were great, and real keepers - so that's one place to start, with some good cooking magazines, and with the easier, quicker recipes.

Kim O'Donnel: Thanks for your comments, Charlottesville.

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Washington, D.C.: Hi Kim,

I'm still uncertain as to how to do with yellow tomatoes (not green). I used them as they were reds, but never the result is equal or better than with red tomatoes. The question: there is any recipe (cold or warm) that can perfectly match the taste and consistency of yellow tomatoes?
What were they born for?

francesco

Kim O'Donnel: Francesco,
I'm not quite sure what you're asking: you like yellow tomatoes or you think they're a waste of time? Please enlighten.

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Somewhere, USA - Sticks: Kim you read my mind on spring pasta, just did this 2 weeks ago!

don't know what to call this...except I thought it was great LOL. So I guess I'll call it Pud's Scallop pasta!

Serves: 2

Ingredients:
1 pound sea scallops
salt and white pepper to taste
6 to 7 cloves garlic (about 2 tablespoons minced)
1/4 cup olive oil
1 medium tomato diced (about 1 cup, this would be better if seeded and peeled
but I didn't think of that until after)
2 to 3 tablespoons chopped parsley (even basil or chervil would be good)
1/4 cup of wine
about 1/4 to 1/3 pound of angel hair pasta

First I heated olive oil...Then off the heat I put in the garlic to let it steep. (actually I used Bobby Flay's garlic olive oil), but I doubt it makes much difference. I then heated up the oil with garlic in it and tossed in the scallops and sauteed them on one side (over pretty high heat), some of the garlic browned
a little but didn't get bitter. This first part took about 2 minutes. I tossed in the tomatoes and flipped the scallops. Then added some white wine (vermouth). The scallops ozze out some juice so you have nice liquid in the pan at this time.
I then tasted it after 2 more minutes for salt and pepper (little more salt needed). Then I added the parsley, and by this time
the pasta was done..which I moved by tongs into the scallop mixture in the pan ( i didn't drain the pasta). Cooked another minute and served.

I really really really really liked this LOL. Thing is here you really have to like a lot of garlic and you have to like scallops. Bay (the little scallops) wont' work here as they will cook too fast and you need those 4 minutes for the garlic to infuse with the other flavors and the moisture to come out of the scallops.

Total cooking time...5 minutes. Total prep time about 5 minutes (to chop garlic and tomatoes and parsley)..>So total cooking time about 10 minutes. Served this with some brocolli and crusty bread rolls.

Next time I'd be tempted to toss in some spinach with this or some fresh peas. Dh liked it so I'll do this again!

Kim O'Donnel: Fab. This is perfect for this time of year...

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Buttermilk Pie:: Ingredients

1/2 cup margarine, softened
2 cups white sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
3 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 (9 inch) deep dish pie crust

Directions
1 Preheat oven to 400 degrees F (200 degrees C.)
2 In a large bowl, cream margarine and sugar. Beat in flour and salt. Blend in the eggs. Stir in the buttermilk and vanilla. Pour into pie shell.
3 Bake in the preheated oven for 15 minutes, then reduce temperature to 325 degrees F (165 degrees C) and bake 45 minutes, or until filling is set.

Kim O'Donnel: Oooh...you will make our reader very happy...

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Mt. Pleasant, Washington, D.C. -- Home of the latest market: Kim -- I kow you'll be at Courthouse Saturday, but if you could Mt. Pleasant, just North of Adams Morgan for non-locals, now has its own producer-only market Saturday mornings. No more early-morning Arlington jaunts or waiting until Sunday morning at Dupont to stock up. They have some great stuff and you'll recognize a lot of producers from Arlington and Dupont, plus see some new faces (Your guys from Toigo are there, but Mr. Blue Eyes seems to stay in Arlington -- I'll bet that's why you're touring there.)

Kim O'Donnel: Thanks for the latest on Mt. Pleasant market: where exactly can one find it?

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Chili girl, Captiol Hill, Washington, D.C.: Greetings Kim and a belated welcome back from Uganda.
Question is on stir-fry. I made some last night using a bag of frozen veggies. The veggies always come out soggy and not a little crisp as I like them or eat them restaurants...any tips?

Kim O'Donnel: Yeah...those frozen veggies never quite can crisp up because of all the water accumulation from the freeze...

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rosemary chicken: Here's how I roast my chicken...
1 T. chopped fresh rosemary (more if you like)
1/3 cup soft goat cheese
1 lg. clove garlic minced
Salt and pepper to taste

Mix the above ingredients and smear all over whole chicken and under skin. put 1 to 2 sprigs fresh rosemary inside cavity. Roast in 375 degree oven until done. Allow it to rest before carving. Enjoy!

Kim O'Donnel: Another way to do rosemary chicken...thanks!

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Somewhere, USA: Roasted Spinach? Do tell....

Kim O'Donnel: Quite simple...spinach, with a spritz of olive oil, some salt, in a pan, in a 350 oven, let it be for about 10 minutes...done. Delish.

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Northern Virginia: I'm the poster with the canned vegetable-loving husband. Thanks for the farmer's market suggestion. That's something we haven't tried yet.

The post about roasted asparagus reminded me -- that was a revelation to my husband. He had never tasted fresh asparagus, only canned, which he hated. But I roasted some with some olive oil, then sprinkled on a bit of salt and pepper, and he was absolutely amazed. I guess I've let my weariness with his pickiness get the best of me. When I just spring new stuff on him, he usually eats it.

Any specific suggestions about what vegetables to look for at the farmer's market? Thanks.

Kim O'Donnel: I didn't have fresh broccoli --or many fresh veggies for that matter -- until after the age of 18. It's never too late. Right now, at market, you can find spinach, argula, lettuces, young onions, asparagus, radishes...and soon, thre will be so much to choose from you'll go crazy!

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Washington, D.C.: Kim, I'm having a craving for lentils, but I don't know how to make them (and my budget isn't permitting a trip to my favorite indian restaurant). Got any great lentil recipes? Thanks!

Kim O'Donnel: Sweat an onion, garlic, some fresh ginger in oil. Add some cumin, coriander, turmeric, black pepper, cayenne...whatever spices you like...make a paste, stir with wooden spoon..add your lentils, throw in a cinnamon stick...add enough water just to cover...bring up to a boil, then simmer...cook til tender...

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Fairfax, Va.: I don't know much about seafood, even though I am a native Marylander. Is this the right season for hard shell crabs either at the seafood counter or at restaurants? Is this year a "good" or "bad" year for them (in terms of quality/price and/or their ecological health/abundance). If you or the chatters have any tips, i'd be really appreciative! Thanks for posting my question. I plan on going out to lunch in Baltimore this Saturday, so I'd like to treat my out of town guests to maryland crabs.

Kim O'Donnel: This is the right season, but the supply is low, which means prices are high. It may also mean that crabs are smaller...ecologically not a great choice at the moment, unfortunately.

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A Foodie's Dream, Washington, D.C.: This is somewhat off the topic, but do you know when the Silk Road festival on the Mall will be taking place this year? Dispite hot temps, last year was a blast, and the range of ethnic foods to choose from- curries to baked ziti to lo mein to watermelon - was amazing. Thanks!

Kim O'Donnel: My colleague Maura McCarthy tells me that this year's Folklife Festival is being held June 25-29, July 2-6 and the themes are: Mali, Appalachia and Scotland. She says to expect haggis and chicken and dumplings!

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Mt. Pleasant Market: The market is in a small park where Mt. Pleasant Street and 17th street come together. Just across the street from Heller's bakery and a couple of blocks down from The Raven. I believe it's open from 8 until noon (maybe 1).

PS have you seen any fresh favas out there?

Kim O'Donnel: Excellent. I have not seen favas...any one else?

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Wateford Va.: Kim, would you please consider doing these live online discussion with sound so we can hear your voice?

Kim O'Donnel: I will definitely pass this note along to people who make decisions around here...thanks for the note.

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Charlottesville, Va.: I'd also advise the poster looking for some good recipes to check out your archives - while I haven't tried your white bean recipe yet, you gave a suggestion for a rub/marinade for tuna steaks, I think it was - cumin, coriander, ginger, lime, soy, a little olive oil, lime juice, garlice - that I use all the time now, on everything from tuna to salmon to chicken - even steak, I think, once - reading your chats is proof you don't even need a recipe, just some good ingredients, some taste buds, and a willingness to experiment. That recipe, some sliced yellow or orange peppers, some couscous and some wine - what more could one want?

Oh, and by the way, don't mean to suggest the other poster shouldn't try to convince her husband of the joys of fresh food - it's just that I've seen a lot of people run aground over food issues, and so I just try to let it go myself (try planning dinner parties these days! So I just do my best and figure they won't starve....if they don't eat my stuff, they'll find something else they like.)

Kim O'Donnel: Thanks, Charlottesville, for your kind words...

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New York, N.Y.--old bread: there was a great recipe in the Post's Food section a while back (written by my sister, I must confess!) for Mark Furstenberg's Strata, a savory bread pudding with sauteed veggies & cheese sauce--not exactly a springy dish, but with the weather these days, who knows, by the weekend we could all be in the mood for casserole again...

Kim O'Donnel: Aha! Strata is a great idea...I wonder if I could find this in the archives...

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Falls Church, Va. Foodie: Re: Northern VA whose husband has a limited palate. Not to be too psychological, I've found that early experiences of family and meals together (or not) usually strongly influences how a person approaches food and his/her enjoyment. I was lucky to grow up in a family whose meals were a time to be together, laugh and have fun. And lucky too that my Mom was a very good, though not haute cuisine, cook. I agree with your advice to Nor thern VA--expose him to good food, cross your fingers and hope for the best. If he isn't inclined to open up his mind and palate, don't let that keep you from fixing great food for you to enjoy.

Kim O'Donnel: As I just mentioned, I ate a lot of processed food as a kid. I grew up in a loving family, and maybe that's what it's all about...regardless of what you're eating, feeling love while doing so has a remarkable impact on our eating habits and choices...It's a topic I've been studying with fervor lately, and one book that has really blown my mind of late is "Appetites" by the late Caroline Knapp.

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Yellow Tomatos: They are generally sweeter than red tomatoes (cherry or otherwise). Best in salads, but good for cooking in ... say a red or yellow roasted pepper soup. They aren't as acidic as red tomatoes so keep that in mind.

I grow yellow tomatos every summer. I use them for a peach and yellow tomato salsa, as additional color in a tomato salad and just plain on salads. I have not liked them in cooking (like a spagetti sause). I think they have a great mild flavor! Oh and I do use them in making pasta salad.

Kim O'Donnel: Thanks for this...hoping it will help yellow-tomato challenged Francesco.

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summer pasta: i used penne, lightly coated with olive oil and fresh lemon juice. threw in cilantro, mushrooms, onions, roasted asparagus and toasted pine nuts. zesty!

Kim O'Donnel: Excellent...thanks for your idea!

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Arlington, Va.: Sometime ago you had a chat on sustainable fish. Given the latest news about the overfishing in the oceans, I think it is critical to re-visit this issue again. Can you provide some of the links to the good websites or perhaps the link to the earlier chat?

Kim O'Donnel: Absolutely. Last year's transcript with Susan Boa of Seafood Choices..check that first. Also be sure to check Monterey Bay Aquarium online...

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Petworth, Washington, D.C.: Stale bread ideas:
Croutons
bread crumbs (I made chicken parmesan last night)
Chicken Divan (Layers of shredded cooked chicken, bread chunks, and broccoli baked in sauce. Sauce is either a cream soup or a nice lemon/mushroom/garlic or some such cream sauce.)
Sausage casserole for breakfast (recipe pasted below.)

Breakfast Sausage Casserole
Prep Time: approx. 20 Minutes. Cook
Time: approx. 1 Hour 30 Minutes.
Makes 8 servings.
Printed from Allrecipes
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1 pound ground pork sausage
1 teaspoon mustard powder
1/2 teaspoon salt
4 eggs, beaten
2 cups milk
6 slices white bread, toasted and cut into cubes
8 ounces mild Cheddar cheese, shredded

Directions
1 Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
2 In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
3 Preheat oven to 350 degrees F (175 degrees C).
4 Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.

Kim O'Donnel: More great stale bread ideas...thanks Petworth!

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Washington, D.C. -- working in Penn Quarter: Kim, On the last veggie chat you mentioned a farmer's market opening in June in the Penn Quarter. Any details -- when, where? I was so excited to hear it. Now I have Adams Morgan on Saturday and another during the week. Hooray!

Kim O'Donnel: Last I heard they were waiting on some permits and were shooting for mid-June...will let you know as soon as I do...

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Canned vs. Fresh: I think one of the main reasons kids hate
vegetables is because they're too often
served from cans or freezer-burned. Here
are some of my adult favorites:

Beets! (Peeled, cubed, roasted in a little
olive oil and balsamic vinegar OR cooked
and shredded into yogurt with mint)
Brussels sprouts! (Blanched, halved,
sauteed in olive oil, finish with a little
prosciutto)
Peas! (Whole as sugar snaps)
Turnips! (Sautee the greens AND cook
then puree the root with a little milk and
butter)

All of the foods we hated as kids were
because they were canned or badly
frozen!

Kim O'Donnel: Yes, it's amazing what happens when we try fresh veggies for the first time. What a revelation -- they're delicious!

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Somewhere, USA - For the Frustrated Beginner: Just a couple of recommendations to ease the frustration from one who has been there and done that.

1. Stop using cookbooks that are above your skill level. Try one like "Now You're Cooking" by Elaine Corn. It is a very basic beginner cookbook - it teaches you the lingo and gives VERY basic recipes. With the skills you learn, you will understand the fancier cookbooks better and gain confidence to make up your own creations.

2. Consider taking a cooking class - again, don't go above your skill level - start with one that teaches you the basics -- how to shop, basic cooking techniques. I think stores like Sur La Table offer them and I'm sure local community colleges do too.

3. Cook on the weekends and eat leftovers during the week. I'm thinking anything from making soups to making a roast or a lasagna.

4. Learn to love things that you can throw together quickly in the evenings: salads, stir fries, sadwiches etc.

Cooking can be so much fun - good luck!

Kim O'Donnel: Great tips...I concur on the Elaine Corn book...she's very accessible.

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Somewhere, USA: Cooking light is great. There are also several good books out there to help with quick meals until you get a feel for how it is done. (One which springs to mind is Rush Hour Recipes) And bear in mind that many things can last for more than one meal. Do two chicken breasts (I like to bake with current jelly, but any way will work) make enough rice for one night and slice some tomatoes and onions, or steam some peas and you have a nice meal. Plus a second chicken breast for the next night.

Another favorite is angel hair pasta tossed with melted butter or oil, herbs, a little sauteed garlic and baby shrimp (which you can even buy precooked). Toss a salad and some nice bread into the mix and you have another quick meal.

Kim O'Donnel: More ideas for beginners...thanks Somewhere.

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Herndon, Va.: What kind of lamb would you serve for a group of 18 people at a "nice" dinner, if you didn't want to hassle too much with food prep after the guests had arrived? I was thinking of shanks or daube/stew, but what about a one of those loin roasts, grilled and sliced ahead of time and served room temp? Also, where would you get the lamb? The food stores around here never seem reliable for lamb. Mail order?

Kim O'Donnel: Stew or shanks is quite heavy for this time of year...what about a leg of lamb? Do you have a butcher in your area? Also good to check your area farm market for ideas, availability...let me know what you decide and we'll help get you sorted out with a recipe/method...

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Arlington, Va.: Have you ever been to the SW Waterfront fish market on the weekends? I've heard great things but never made it there. Seems like a great idea if you're craving fresh seafood.

Kim O'Donnel: I've been over the years...it's definiely full of local characters and energy and worth a look see...over the years,it's had its share of sanitation problems but I still think worth checking out...prices often are cheaper than at the supermarket fish counter...

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Virginia: If you were in the market for a stockpot, would you get a non-stick one to match the rest of your cookware, or an uncoated "stick" pot? Right now I've got a really cheapo stainless pot that's paper thin on the bottom -- no good at all. I'm not seeing a good reason to buy a non-stick pot if I'm mostly making stews and soups where you soemtimes need to brown things in the pot before adding the liquid.

Kim O'Donnel: bottom-heavy pot is what you want...nonstick is not necessary...get what feels good in your hands...is it heavy?

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North Cleveland Park, Washington, D.C.: How do I sharpen my serrated chef's knife?Do you like serrated knives? What does a good chef's knife cost? What should I look for when buying a new knife?

Kim O'Donnel: You can't really sharpen serrated knives...well, you can, but it's not 1-2-3 like a chef's knife...serrated great for bread and tomatoes and blocks of chocolate...a good chef's knife usually runs around $70-$80...try it on for feel and weight...eleanor can we get link to knife video?

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Somewhere, USA - OliveGuy: I wanted to chime in-- I can relate to the NoVa poster whose husband loves the canned stuff. I grew up in a house like that (and meat was always roasted with instant soup mix on it-- yuck!!), and as I learned to cook, found the same challenge in getting my folks to break away from those habits. I had alot of success by asking to make one dish, rather than a whole meal (no control issues-- I wasn't making the dinner, so I couldn't "ruin" it). My folks both have sweet tooths, so I "disguised" new ingredients in sweeter setting (teryiaki glaze always got a touch of honey, gorgonzola first served with apples)-- I hate the idea of dumbing down food so to speak, but it worked. My folks are -way- more receptive to try the unfamiliar (without sweet disguises), and usually ask me to do the cooking for big family meals.

Kim O'Donnel: Great advice, Olive and inspiring first-hand report...

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Kim O'Donnel: Here's the link to the knife video...

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American University Washington, D.C.: For the person with the husband of limited palate:

I had one of those too. He came from a family where food and cooking were not important. Food was fuel, mostly. Chinese and Italian were exotic ethnic food.

Anyhow, over the years, he began to get interested in the stuff I was eating, and to realize that it wasn't scary. He also realized that time cooking was not time wasted, as I enjoy cooking, and enjoy the results.

Now he's a better cook than I am, a FIEND for ethnic restaurants, and a total farmer's market devotee.

Good luck.

Kim O'Donnel: More inspiring stories...thanks.

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College Park, Md.: Hi Kim,

I have a question about the Le Creuset outlet in Arundel Mills--how are their prices? I'm going to a wedding, and the bride has a ton of Le Creuset pieces on her registry, but they've registered at Sur La Table, which is a bit (ok, a lot) out of my price range. I was hoping to find some of the pieces at the outlet, but I wanted to know how the prices/quality there are. Does anyone know how much they reduce items in the outlet store?

Kim O'Donnel: I've heard great things about the Le Creuset outlet...haven't been there myself...

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Ashburn, Va.: Kudos!! I love these on-line sessions!! It's so inspiring, I just wish I were brave enough to combine ingredients on a whim and have it come out...

Anyway, my question. My husband and I were in Spain 2 weeks ago and enjoyed so much wonderful food. We noticed that the eggs there have a different taste than they do here. The yolk doesn't have the bitter taste it does here, it tastes creamy and mild without the "yolky" flavor. Is that due to the breed of birds they use? The feed they're given? I'm really curious where I could find eggs in this country that aren't so, well, yolky! Most of the eggs we ate were brown shell. Does that have anything to do with the flavor? Would buying eggs from a place like Whole Foods instead of one of the other generic grocery stores make a difference?

Thank you in advance!

Kim O'Donnel: Actually, do yourself a favor and buy some eggs at your local farm market...you won't believe the difference...and don't fret...be brave, you're worth it!

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Bethesda, Md.: Love your chats! I bought a mango the other day, finally decided to eat it, and realized it's very messy and difficult to cut! Any tips? I sliced it top to bottom like peeling an orange, then scraped it away from the pit. I think there must be a better way! Thanks so much!

Kim O'Donnel: There are four sides to a mango...two larger, two smaller. Start with the larger sides...slice as close to pit as you can...make crisscross/tic tac toe cuts and pop open...I'm trying to get link to video from last year that shows how to cut up a mango...hold on...

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Kim O'Donnel: shrimp/mango salsa video that includes demo on cutting up a mango...enjoy!

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washingtonpost.com:

That wraps up today's show. Thanks to everyone who joined the discussion.

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