Calling all foodies! Join us for another edition of 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.
Kim O'Donnel
(Craig Cola - washingtonpost.com)
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Get sucked in by Kim's narrated slide show on making lollipops.
The transcript follows.
Get a taste of the season with What's Cooking This Fall, 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.
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Kim O'Donnel: At last, the sunshine is here, she says with overwhelming relief. What a difference a few rays can do! I had fun last night fiddling with fresh horseradish, which is in season. First of all, let me say that this year, the stuff is very expensive, at least at Whole Foods. Haven't checked prices at other markets as yet. Anyway, after a thorough scrubbing of the hairy knob, I cut away the peel and grated about 1/4 cup of the uber-potent flesh. Whew -- my nostils were on serious fire. I mixed it with 1/2 cup of plain yogurt (this is to taste, depending on strong of a HR flavor you want), plus a teaspoon of strong mustard, a bunch of fresh dill leaves, zest of a lemon and salt, to taste. Used this with my entire dinner -- a piece of seared salmon, a sliced apple and some mashed potatoes. Very refreshing all around...I was especially digging the HR-apple combination -- fun! Tell me what you've been up to these early days of spring...I'm all eyeballs...
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Bethesda, Md.:
Hi Kim! I've been having a real yen for softshells- when is the earliest that we'll be seeing them out?
Kim O'Donnel: Hi ya,
Based on experience in previous years, I would say you'll start to seee them appearing in markets mid-May or thereabouts...
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Adams Morgan, Washington, D.C. :
Thanks for your chats! They are so helpful. My question is... What is the difference between a chowder, a cream, and a bisque? I had lobster bisque the other night and some asked me that question. I didn't know how to answer it. Could you help me?
Kim O'Donnel: The way I've always known it is that a bisque always contains cream...I was going to say it must always contain seafood but that's not true...to wit: tomato bisque. Usually in a bisque, it's one ingedient and cream, so it's smoother, velvetier in texture...a chowder, on the other hand, usually includes vegetables and other stuff to make texture chunky. Can be seafood or veggie...and contain milk OR cream...
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Washington, D.C.:
Kim, Iove roasting veggetables with olive oil, garlic, and
maybe some ginger, but the garlic and ginger always char
while the veggies cook. How can I avoid this?
Kim O'Donnel: You can pound the ginger and garlic into a paste and then slather it on the veggies really well with the oil and seasonings...I think that should help...
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Question re: curry leaves:
Last week a chatter asked where I find curry leaves. I wish I had a closer source, i.e. in DC!; Does anyone know where to find them in the city? I've been buying mine at All World Grocers, a nice Indian grocery, on Chain Bridge Rd (in Vienna I think).
Kim--had a great cooking brainstorm this weekend and have to share!; In Adams Morgan, went to an Ethiopian grocer and bought for $5 a -giant- bag of injera and berbere spice mix.... Cooked up some yellow split peas with garlic, ginger, and berbere... and collards with onion, garlic, ginger, a touch of butter, and chili pepper. Absolutely wonderful!;
Kim O'Donnel: Thanks for your tale of inspiration, dear. Good stuff. Let's ask: calling all curry leaves in Washington...who's got'em?
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Crystal City, VA:
I tried to make a fritatta on Sunday for the first time. It was tasty, but by the time the top was cooked, the bottom was burned. Here's what I did: First sauteed some onion and zucchini in a little EVOO. Then added some small pieces of smoked salmon(lox). Then poured in my mixture of beaten eggs and a little milk. Cooked on stove top for a few minutes until the bottom was set but the top was still wet. Transfered to oven and cooked under broiler for another few minutes until the top was cooked thoroughly (not wet). What can I do differently to make sure that I don't burn the bottom but still cook thoroughly? I can't stand wet eggs!; Also, does anyone have other cool ideas of stuff I can put in a fritatta? Thank you!;
Kim O'Donnel: Crystal,
next time, chop up that salmon and mix it into your eggs. Also, lower your heat. Milk is not necesary for the eggs, fyi. Cover your eggs to set and let them cook on gentle heat, until nearly set. THEN, you can do the broiler number...a little cheese on top is nice, too. Also, what kind of skillet are you using? Cast-iron numbers work well here.
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Washington, DC:
Hi Kim - missed your veggie chat last Thursday. I hope your enjoying the weather.
I have one question. How long will my peanut sauce last in the refrigerator? I make it with ginger, garlic, peanut butter, tahini, honey, soy sauce, rice vinegar, and pepper..Blend everything until smooth..add garlic chili sauce as you like.
Will it still be edible after 1 week?
Smiles,
J
Kim O'Donnel: Hey J,
Alas, didn't do veggie discussion last week due to in-house training, sorry about that. I'd say your sauce will last about a week...if you taste it and it seems off, don't risk it...
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Winston-Salem, NC:
Kim,
I just found a great place to buy fresh scallops. I made a recipe from Bon Appetit this weekend, and it was way too rich--the amount of butter should have tipped me off in advance. What's your favorite way to prepare scallops?
Thanks--love the chat!;
Kim O'Donnel: Scallops are rich to begin with, Winston, so adding butter to the mix is going to make them even richer. You could try reducing amount of butter by half and substitute some olive oil, thereby increasing smoking point (a good thing when you're searing stuff anyway)...I think the simpler the better with naturally decadent ingredients such as scallops...a quick sear to give a nice crust on outside, a squeeze of citrus (orange is particularly nice), some of the citrus segments, a few greens or some quickly steamed asparagus spears...salt, pepper, done.
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Alexandria, Va.:
Hi Kim, I'm looking for new sources of lean protein. I am so sick of pork and chicken! I made turkey cutlets marinated in olive oil, lemon juice, salt and pepper then grilled last night, and that was great. But now I'm back to...pork...or chicken. Ugh. Any suggestions of something new and exciting to the palate but still lean?
Kim O'Donnel: Any interest in exploring tofu? That sure is a lean protein. Beans and legumes, like lentils, are also lean protein...quinoa, a fabu grain, loaded with protein...
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Alexandria, VA:
I tried making a really simple chick pea/spinach curry over the weekend, modified from a recipe in Cooking Light. Basically cooked up the veggies and then threw in some curry powder, then some water, then when it was all done, some plain, full-fat yogurt to make it creamy, as per the directions. Well it tastes good, but there are little white specks all over -- obviously it's the yogurt but it seems weird that it has all these specks. It doesn't look creamy so much as sort of milky with white specks. Did I do something wrong, like over- or undercook the curry after I added the yogurt?
Kim O'Donnel: Sounds like the yogurt was curdling a bit, ergo the white specks...you could try gently heating up the yogurt separately, then adding it to the hot dish, so it doesn't feel as shocked when mixing with the other ingredients...
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Washington, DC:
Dear Kim,
I have been making the recipe for meat sauce you provided and I have to say, it is wonderful!; If you were to make a killer tomato sauce (no meat), what would you throw in the pot? Thanks!;
Kim O'Donnel: Lots of garlic, probably a chile, possibly some onions, a fair amount of red wine, a bay leaf, possibly some sprigs of thyme...salt and pepper at the end...
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Spring? Must be time for asparagus...:
I am loving the spears (NOT Britney). Seriously, at $0.99 a pound at Safeway recently, I am eating asparagus four times a week.
An ode:
Roasted, steamed, sauteed,
Fried, frittata'd, flambeed,
Chopped into risotto,
Wrapped with prosciutto,
Big fat thick ones with a nice earthy crunch,
the tiniest ones eaten raw straight outta the bunch,
O!; Asparagus, we love you, herald of the sunny,
Even tho you do make our pee smell funny.
-- Divine Ms K, waxing poetic.
Kim O'Donnel: Oh, Ms. K, I had no idea you were a poetess...how divine of you...
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Silver Spring, Md.:
How long will fresh horseradish keep in the fridge? Can you freeze it like ginger?
Kim O'Donnel: I guess you could freeze it, but it might lose its potency...Wrap it in a towel and use it within 2 weeks.
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Fairfax, VA:
Hi Kim- I'm a taco salad fanatic, but the fat and calories that makes up the shell is too much for my mind (and thighs) to handle. Is there a way to make a taco salad with a baked shell instead of fried?
Kim O'Donnel: Well, one way to handle this is to take a flour tortilla, put it under the broiler to brown up. When it comes out nice and crispy, squeeze with lime and salt, and use as your base...
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Washington, D.C.:
Submitting early -- do you have any good recipes for lasagne that use tofu instead of some or all of the cheese? Thanks.
Kim O'Donnel: Funny you mention this, i was looking at something at home on the very thing...you most definitely can make lasagna with silken tofu...you can blend up and either use exclusively or mix with some ricotta, depending on preference...some cooks suggest a little miso paste for flavor...let me bring in the details for next week, ok?
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The yoghurt separation issue - 16th and U:
This is a BIG problem. The main thing to remember is
that the youghurt separates with sudden heat
differentials. It's important to let the curry or whatever
you've been cooking cool down before adding the yoghurt
or it immediately separates. I also find that adding a little
flour to the yoghurt helps - so as I start cooking I take out
of the fridge as much of the yoghurt as I need, stir in a
little flour and leave it to get to room temperature. After
the curry has cooled down to nearly room temperature I
stir in the yoghurt and heat it up really slowly - I mean I
take as long as half an hour to heat.
I know this is time consuming but it really makes a
difference.
Kim O'Donnel: Many thanks for your first-hand report. Much appreciated...
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Columbia, MD:
Hi Kim!; Couple of questions:
1. I've started freezing ginger root. I take it out and grate it (still frozen) whenever I need it. This seems to work well. Do you have any experience with freezing ginger, or do you know how long it will keep in the freezer?
2. The ginger went in a stir-fry last night. Turned out great, but I always end up half boiling/steaming my meat rather than frying it. I try not to crowd the frying pan, but still the meat somehow exudes liquid and starts to boil. Any idea why this might be happening? Do I have the heat too low?
Thanks!;
Kim O'Donnel: Many readers like keeping ginger in the freezer; glad it works for you. Sounds like your pan is not hot enough when you add meat...get it nice and hot, then add oil. Pan should not be smoking but should be hot when you place hand about an inch above....then add meat. Adjust heat accordingly as you cook...
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Scallops:
Kim, Whenever I'm in Giant, the scallops are listed as "processed" - What does that mean? It makes me think along the lines of artificial crab - are "processed" scallops really scallops?
Kim O'Donnel: For most part, scallops are shucked at sea, so they are rarely 100 percent fresh. Smell any scallops you intend to buy; they should not have a strong odor. Scallops also tend to loose moisture very quickly, which is why seafood processors tend to soak them in a water solution with some kind of preservative. It's considered safe to do so, but they tend to be too wet for searing, which is why so many home cooks end up with rubber bands for scallops.
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Bowie, MD :
Hi Kim--Another way to make a baked shell for taco salad. Invert a small oven proof bowl on a baking sheet. Drape a flour tortilla over the bowl. Lightly spray with non stick cooking spray and bake at 450 until crisp.
Kim O'Donnel: Thanks for sharing your baked taco shell expertise, Bowie...
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A Mystery in Portland, OR:
Hi Kim, I'm trying to incorporate more whole grains into my family's diet. When I was in the bulk foods aisle of the grocery store last week I spotted groats, along with a recipe which looked pretty good for Mexican-style buckwheat groats. I made it, and it was great. A definite addition to the menu. But, now I am confused about what this stuff actually is. My father looked at the groats and confirmed that it is buckwheat (the store's sign just said groats, wasn't sure if all groats buckwheat) but without the hulls, which he says are black. So, am I actually just eating another, albeit different, processed grain along the lines of white rice? HELP!; (and thanks!;)
Kim O'Donnel: Hey Portland, although the most widely known groats are buckwheat (also known as kasha), you may find groats of barley or oats as well. It's hulled, crushed grain, so I'd say you're getting lots of fiber here...I'll look at my grains book to give you more info next time.
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Columbia, Md.:
I always use silken tofu instead of ricotta in my lasagna. I blend it with basil, salt, pepper, some parmesan cheese, and an egg in my food processor.
Kim O'Donnel: Great stuff, Columbia. Appreciate your chiming in...
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Washington, DC:
For lasagne with tofu, I've used tofu in place of some ricotta by storing the firm/extra firm tofu in the freezer. The texture changes so that it's crumbly, which blends well with the other cheeses.
Kim O'Donnel: Another take on the tofu lasagna...
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Fritatta advice:
Hello, I would also recommend NOT cooking the eggs under the brolier until they are "done." That will only result in overcooked eggs. I also made a fritatta over the weekend (asparagus, ham, and swiss cheese), and took it out of the oven when in was brown is spots and was still a bit moist in the center. Letting it rest cooked it the rest of the way. This technique is especially useful if you are using a pan that retains heat well, e.g., cast iron.
Kim O'Donnel: I guess it depends on your broiler...I do it all the time, but I don't do it until the eggs are nearly set...
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Washington, D.C.:
I've been trying to make my own breakfast oatmeal bar, and what I have is OK, but the texture is kind of gummy. I'm keeping it low-fat, no sugar so I realize I'm not going to get something outstanding but would still like to improve the texture. I started with an oatmeal clafoutis (spelling?) recipe and modified where I use 4 C oatmeal, 2 C milk, 2 eggs, 1/2 C peanut butter, plus dried fruit/some splenda. I'm wondering if changing the amount of milk and/or eggs would make a difference. Any suggestions? Thanks!
Kim O'Donnel: Get rid of the eggs and milk, dear. Use oats, flour, flax seeds, honey (you're gonna need a little bit), raisins, sunflower seeds, sesame and pumpkin seeds. HOt water reacts with the flax so that it works as a binder.
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Columbia, MD:
Hi Kim!; What a beautiful spring day!; I have a quick question for you - my mom and grandmother and I are all just realizing how wonderful mangos can be... but none of us know how to tell when one if perfectly ripe. We've been going with the old squeeze test, and when it feels just slightly yielding to pressure, we eat away. Is this right, or am I just bruising a not-quite-ripe little treat? Thanks!;
Kim O'Donnel: I may sound like a broken record to some, but I like to imagine a mango as if it were a women's foot. That's how tender it should be to the touch. You are not bruising. Aroma should also play into the equation; it should yield some mango-y perfume when ripe. Glad you discovered the nectar of the goddesses...
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Greenbelt, Md.:
Does anyone know of a local retailer that sells Bakewell Cream Baking Powder?
Kim O'Donnel: Anyone know?
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Clifton, VA:
I find a non stick All Clad fry pan works best for a frittata. Cast iron doesn't allow to plate the frittata as nicely. I find a little milk or cream makes the frittata a fluffier and lighter. For Columbia
the problem with stir frying is usually not having a burner that can gnerate high enough BTU's to burn off the liquid and sear the meat. Most run of the mill ranges and cook tops gas or electric can not accomplish this.
15,000 BTU burner works great. I have cooked at a frineds house with a dedicated wok burner. 45000 btus. Works great. The heat is incredible. You never partially steam the meat with this. You have to be quick and have all you veggies, meat, spices etc right at hand though. No time to hunt or reach to pick up.
Kim O'Donnel: Thanks for your thoughts, Clifton.
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New York, NY:
Hi, Kim!; I'm making tilapia fillet for dinner tonight when I come home from the gym, so I need something quick, easy and healthy. Any seasoning/cooking ideas? Thanks!;
Kim O'Donnel: Farmed tilapia is fairly bland, so it needs so gussying up in the seasoning department. I don't know if you have a bambo steamer, but you could steam the fish, and while it's cooking prepare a sauce of soy, ginger, scallions, sesame oil and chiles...for dipping. Heavenly.
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Springfield, VA:
Where can I get lollipop sticks?
Kim O'Donnel: Locally, at Fran's Cake and Candy Supplies, in Fairfax City. Online, at www.kichenkrafts.com
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Bethesda, MD:
Where can you find low sodium broth? I've seen the reduced sodium at Giant or Trader Joe's, but it seems to me that it still contains a lot of sodium. Any ideas? Thanks!;
Kim O'Donnel: I am banging my head trying to remember the brand that I use; it comes in a can and comes in both low and no sodium varieties. I get it at Whole Foods. I'll make a note to jot down name this week...You can also try making some of your own, which guarantees no salt option, fyi...
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New York, NY :
Tilapia girl here. No bamboo steamer, but the sauce sounds deelish. If I make that sauce, is it better to saute the fish or bake it?
Kim O'Donnel: Hmmm...you could do either. If you want a little brown, broil fish for a minute after putting in oven...
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Washington, D.C.:
Kim, a question I've been wondering about for ages but keep forgetting to ask you: What's the difference between green onions and scallions? can I use them interchangeably in recipes?
Kim O'Donnel: Scallions are often called green onions in the supermarkets. Same thing.
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Capitol Hill, Washington, DC:
Hi Kim:
Happy Spring! Any ideas on where to take a good knife skills class? Preferably in the WDC area. Thanks.
Kim O'Donnel: I understand that Sur La Table offers knife skills, as does Ronaldo's of Potomac, in Gaithersburg...You could also check L'Academie de Cuisine in Bethesda/Gaith as well...
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Denver, CO:
Speaking of Mangoes...what's the proper way to peel and cut one? I always seem to waste so much of the wonderful flesh when trying to peel and cut it...
Kim O'Donnel: Feel your way around the pit. Place knife next to it and slice from top to bottom, so that you have two halves. Make criss-cross/tic-tac-toe incisions and curl up flesh for easy snacking. When I'm alone, however, I may tackle one right over the sink...
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Washington, DC:
There is a food-related question here.
I just purchased a condo in a co-op where we have a significant amount of basement storage (500 sq. ft). The room is below the ground and generally stays around the same temperature (no exact idea what that temp is yet: I haven't brought a thermometer down with me). I was wondering what temperature range is best for a root cellar and just what I can store down there?
Heck, should I even do it if there is only two people in the house and the grocery store is a few blocks away?
Kim O'Donnel: Well, if things stayed around 40, 45 degrees, you'd have yourelf a handy-dandy root cellar, dear. Let's ask if others have done something similar...
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Sides Suggestions:
Hi Kim...love your chats.
SO and I are planning to grill some salmon marinated in soy sauce, garlic etc. Can you recommend some sides to go with this. Thanks!
Kim O'Donnel: Asparagus would be lovely, as it's in season and so easy to whip up. In fact, here's a twofer: make some rice; while there's still a bit of water in pot, add sliced asparagus tips and cover pot. Let the rice and remaining water cook the asparagus. Did this the other night. Season with salt, lemon zest, olive oil.
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Silver Spring, MD:
Hi Kim,
I received a beautiful Cuisinart food processor as a gift recently. I have never used a food processor before and want to start easy. What can you suggest I make with it that is both simple and flavorful, but not hummus or pesto? Thanks.
Kim O'Donnel: How about a green sauce for some grilled fish, meat or chicken? A clove of garlic, a handful of chopped fresh parsley, cilantro, mint, basil, a healthy squeeze of lime or lemon, salt, olive oil?
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Fritatta:
I make fritattas all of the time in a non-stick pan.
Usually I saute shallots, tomatoes, a little bacon, mushrooms, green papper, jalapeno until soft. Then I add a little of those fresh southwestern hashbrowns and cook for a minute more. Then I add about 3 egg whites and one whole egg with salt and pepper (sometimes steak seasoning!) and mix it up until it is almost cooked. Cover and let set. Then I flip it over and sprinkle a little chedder or jack cheese. It gets nice and done on both sides. My husband loves this!
Kim O'Donnel: Another take on the ole frittata...thanks...
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Rockville, MD:
Are spaghetti squash supposed to be crunchy when you eat them, or did I not cook it completely? How do you recommend cooking them....and dressing them up?? Thanks.
Kim O'Donnel: Spaghetti squash should be tender to the tooth when done, Rockville...it does take a while, given its size and density...one favorite way is to dress it with tomato sauce and parm, as a mock 'pasta' dish...herbs are nice here too, as is garlic...
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Kim O'Donnel: Time to roll already, I'm afraid. Do yourself a favor and go breathe in some fresh air today. Yeah! Take good care, and I'll check with you same time next week. All best.
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