What's Cooking

A tribute to Julia Child...

Kim O'Donnel (Craig Cola - washingtonpost.com)

Calling all foodies! Join us 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.

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.

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Kim O'Donnel: I almost met Julia Child. It was supposed to happen, it really was. It was March 1997, and I was wrapping up my coursework at Peter Kump's NY Cooking School as well as packing up my belongings in my one-room sublet with no windows on the lower East Side. I got a call from a contact at the James Beard Foundation, an organization dedicated to preserve the legacy of the late great American cook James Beard. Julia Child was the founder of the foundation, which granted me a full scholarship at Kump's. I, along with my fellow scholarship recipients, had been invited to a champagne reception at Maxim's, with a photo opp and chance to meet Miss Julia herself. I couldn't believe my luck. Julia, in the flesh, washed down with fabulous champagne at 3:30 in the afternoon? Too good to be true. I scrambled to find an outfit that wasn't stained or ruined by food, and I made a mad dash on the train to midtown. I don't even think I had a proper pair of shoes for the occasion. I didn't care, though. I was meeting the grande dame of cuisine. Armed with a copy of the "Better Housekeeping's Junior Cookbook," my very first cookbook for her to sign (I have no idea why she would even consider signing it, but that's another story), I joined my colleagues, who also looked breathless in anticipation of meeting Julia. The presentation went on for what seemed forever, but we were distracted by an amazing array of confections and desserts. Julia, seated at the guest of honor's table, looked tired. And then, when it was her turn to speak, she didn't move to the podium. There were a few sheepish glances and then the program proceeded without her. Yes, Julia was tired. And the photo opp was canceled as a result. It was a buzzkill, of course, but I had had my closest brush ever with culinary fame. Sigh. That's my Julia story. All of this say that I was genuinely sad to hear of her departure last Friday, Aug. 13. I learned about Julia as a kid through my neighbor, Sheilagh Karl. Mrs. Karl was an amazing cook, and she was always whipping up something from one of Julia's books, or from Maida Heatter or James Beard. The radio blared opera, Mrs. Karl smelled of Enigma perfume, and I was enraptured by the exotic quality of her kitchen. While something was in the oven, Mrs. Karl and I used to watch Julia's cooking show on the TV set in her very air-conditioned room. It wasn't until I went through culinary school that those days with Mrs. Karl (and Julia) came rushing back to the surface. Although Julia's Frenchy style of cooking didn't directly influence my own style, her attitude and sense of fun and adventure certainly did. I am forever grateful to her for teaching people that cooking is fun, and that we should take the time to have fun. Without the James Beard Foundation, I wouldn't have been able to afford culinary school, and even though she wasn't the one signing the check, it was her spark and determination that helped bring the foundation to life. So, yes, I guess I have met Julia, in spirit, over and over, and for that, I am enormously grateful. So, in the spirit of Julia, let's spend some time sharing thoughts, stories, ideas, whatever you like about the great cooking icon. If you'd rather not, fine too. Tell me about something you've had fun making this past week. Onward.

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Darnestown Md., re: last week's rice questions: Hi Kim, submitting early as I'll be on vacation and unplugged next week! In response to last week's question on cooking rice. I don't use my microwave to do much other than reheat, but I have discovered that it turns out perfect rice. (Stay with me here!) I put water and rice, just shy of 2:1 (i.e., 1 2/3 c water to 1 cup rice), in a micro. bowl and cover. Cook 5 minutes on HIGH, then 15 on 50%. It never scorches and I really like the texture. Give it a try!

Kim O'Donnel: Darnestown, I believe you. Actually, I use the mike to reheat my rice. I make a batch and then reheat (like I did last night) whatever I need, and the rice keeps for a few days. Thanks for sharing.

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Alexandria, Va.: The other night we deep fried (in a deep frier) chicken tendors, the came out stuck together and not very crisp...did we not have the heat high enough? Perhaps too many in the basket? Any other thoughts?

Kim O'Donnel: I think you answered your own question, Alexandria. I also wonder what kind of oil you were using -- something with a high smoking point, I hope?

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Arlington, Va.: Kim,

Last year a friend of mine had durian for his birthday, and said one of his friends had purchased it at an Asian food market in the DC area. Now that I'm living up here, I'm curious where I might find this stinky yet so tasty Asian fruit?

Kim O'Donnel: Try one of the big Korean grocery stores in Fairfax, either Han Ah Reum or Super H. I have definitely seen durian in these joints. Any other thoughts?

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Silver Spring, Md.: Kim, a few weeks a go you recommended grilling star fruit. Well, I got one with that intention, but when I sliced it and tasted it, I just gobbled the whole thing raw.

Maybe next time I'll have more control -- or buy a bigger one.

Kim O'Donnel: That's a great story, Silver. Next time, buy some kiwi and pineapple for the mix...it's a great combo.

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Clifton, Va.: What I alwys admired most about Ms Child is she always seemed to be having fun doing her show and never took herself seriously. Always wondered what she thought about the skits about her on SNL? Emil, Wolfgang all owe her one!

Kim O'Donnel: Totally agree, Clifton. I too wondered what she thought about the SNL skits...

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REAL Baguette: Looking for where I can get an honest to goodness real baguette in DC. I've been missing them since leaving Paris in June...

Kim O'Donnel: The best baguette I've had of late is from Bonaparte Bakery, which sells at local farm markets. I understand they may also have a Chevy Chase store -- but haven't verified that. Others rave about Ann Amernick's baguette, too, in Cleveland Park.

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Dupont Circle, Washington, D.C.: Kim, I would like to ship some food overnight to a friend who's missing treats from our favorite restaurant. Any ideas on where I can find dry ice? Could I send it unfrozen, packed with the ice in a styro container and not worry about bad things growing?

Kim O'Donnel: Even if you're packing with the dry ice, I'd definitely freeze the goods first...Where to buy -- maybe the hardware store? Who knows?

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Chevy Chase, Md.: Almost eight years ago in Venice, my husband and I had the good fortune to see Julia Child and a small entourage in the Rialto Market. It was so extraordinary to just look up and see this very tall woman and hear that voice. We saw her later in the day at the Guggenheim Museum as well, but the scene in the market looking at the fresh fish will always remain with me.

If you are into Julia, be sure to go to the Smithsonian (American History) and see her famous kitchen.

Kim O'Donnel: Thanks for the story, Chevy. And I second that notion on the Julia exhibit at the Smithsonian!

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Dallas, Tex. --Russian Feast Update: Hi Kim.
Thanks to everyone who made suggestions last week.
Yesterday was the big day. Here is what we had on the menu:
Appetizer - russian salad, eggplant caviar, toasted rye bread.
Soup - borscht, served with sour cream and dill.
Main dish - Uzbek plov with lamb, carrots, onions and saffron.
Desert - layered honey cake with sourcream & sugar cream.

Overall it was a fun and successful night. Not everything went according to plan, which taught me the importance of flexibility in the kitchen.

Chef in Training

Kim O'Donnel: Good for you, Dallas. Glad to hear that it went well...

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Chevy Chase, Md.: I have a wonderful recipe for roasted monkfish with tomato, mushroom, and cream sauce. However, having made it once, I confirmed my dislike for monkfish. Any ideas for a whitefish that I can substitute?
I'd like to make this in the near future for a dinner party, so I'm submitting early.

Kim O'Donnel: Well, monkfish is known as 'poor man's lobster,' but really it doesn't taste like lobster at all...it's got a lighter feeling flesh than lobster...Maybe sole? Or flounder? I'd even look at the local croaker...

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Washington, D.C.: Hi Kim, made a thai curry soup type thing this weekend. I used kaffir lime leaves for the first time, and unsure what to do with them, threw them in the sauce, let them simmer, then took 'em out before eating. Is this the best way to use them? I read somewhere that they can be chopped up as a garnish, but they seemed pretty stiff and unchewable to me.... I also read that extras can be frozen?

Kim O'Donnel: Yes, extras can be frozen, as long as they're wrapped really well...And yes, they can be chopped really fine as a garnish; I've done that with thai curry dishes...but fine, fine fine dice...

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dry ice: I don't know where one would actually buy dry ice, but I know that a couple years ago, my roommate's mom had her favorite ice cream place ship some pints via UPS and they took care of the dry ice...perhaps it's some option UPS will take care of for you? I'd call your local UPS outlet and ask them before going all over town. I'd still freeze the food first anyway, since I don't think dry ice will freeze the food, just maintain the temperature already there.

Kim O'Donnel: Good point. Thanks for chinming in...

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Southern California: We've been blessed with an super-abundance of Roma tomatoes from our garden. We've distributed to family, neighbors, co-workers, and after numerous batches of salsa, sauces and the addition of tomato to everything we eat, we're kinda "tomatoed" out. Any cooking/serving ideas I might have missed? Something that takes a large number of tomatoes to make!

Kim O'Donnel: Have you made gazpacho yet, dear? That's a goodie. You can also slow roast those Romas, in a 200 degree oven, sliced half-way with a spritz of olive and some salt.

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Burke, Va.: Had some cubanelles & corn to use up last week. So O halved & cleaned the cubanelles, cut the kernals off the corn, mixed them with a chopped jalapeno, some soft bread crumbs, chopped scallion, and cheese and stuffed the cubanelles and baked. Turned out to be a great combination.

Kim O'Donnel: Sounds delicious, Burke. For those of you who aren't familiar with cubanelles, they are a long, sweet pepper, either yellow or red...

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Washington, D.C.: Tomatillos? Do you have to do more than remove the husks? What can you do with them? I have some sitting in my fridge from my weekly CSA delivery and am getting more today. Thanks!

washingtonpost.com: What's Cooking World Videos: Mole Verde

Kim O'Donnel: Thanks to Eleanor, who's provided link to recipe/video on Mole Verde, which uses a fair amount of tomatillos...if you're not up for something that complicated, make some sauce. Blanch the tomatillos (yes, husk them), then throw into a food processor, with some lime juice, a jalapeno and some cilantro. Salt too. Even a clove of garlic is nice. Eat with black beans, eggs, tortillas.

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Washington, D.C.: I was lucky enough to have a grandmother who was one of Julia's close friends (and mentors! she helped her get her first book published). I got to meet Julia several times, and had dinner at her house once, with various of her extended family. I was probably about 11 or 12. It was right after Thanksgiving, and it was leftovers - but fantastic leftovers! She also served a torte she was working on: thin layers of chocolate meringue, with apricot jam in between, and some kind of icing. She showed me her kitchen, in particular the pegboard system her husband had built for hanging all the pots and pans. She also gently nudged me to help clear the table, a good thing, really, because I was a bit paralyzed, in awe of the whole scene!

Kim O'Donnel: Wow, can I touch you? What a lovely story...

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New York, NY: Hi Kim,

I'd like to poach some salmon for dinner tonight. Do you or any of the chatters out there have any favorite poached salmon recipes?

Thanks!;

Kim O'Donnel: You need something in that broth to season up the salmon, or it kinda ends up tasting blah. A chopped leek, some sprigs of parsley or chervil or dill is nice. Even a few cloves of garlic or a handful of sliced fennel. Wine is nice as part of the liquid. Serve with a peach salsa, perhaps...

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Clifton, Va.: Chevy Chase I would try halibut? Maybe a nice thick fillet or steak.

Kim O'Donnel: Halibut, yes, altho not the same texture...but great flava...

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vidalia vidalia: Hi, so I have a really good recipe for French Onion Soup that I love love love, and it calls for vidalia onions, which aren't in season all year long. So here's the question. Now that they ARE in season, how silly am I to stock up on a few ...dozen...and how long will they keep? Would I do better to just make a few batches now and freeze the soup instead?

Kim O'Donnel: Yes, I'd make soup and freeze. A grand plan indeed.

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Arlington, Va.: Durian is sold at Eden Supermarket in Eden Center in Falls Church on Wilson Boulevard, a few blocks out of Arlington.

Kim O'Donnel: Excellent sleuthing, Arlington. Keep'em comin'...

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Alexandria, Va.: How long does tofu last in the fridge after it has been opened?

Kim O'Donnel: Not very. You gotta change the water every day, too. About three days or so after pack's been opened.

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Ellicott City, Md.: Hi Kim, Just came back from a trip back from Tuscany region of Italy. The food was just awsome, even in small local restaurants.
Had a question. Recently I was introduced to CUTCO knives. Have you heard about it.

Kim O'Donnel: Italy is magical. I've been thinking about that wonderful place lately and wonder how I can get back there for a fix. Cutco knives: Yes, I have heard. No, I haven't held one in my hand to give you my thoughts...

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Julia's influence: Back in the 70's, I set out to learn to cook, armed with the cookbook from Julia's first PBS cooking show (which I'd never seen). Most of the details have escaped -- except for chopping all those onions to make the onion soup and how the butter escaped from the layers of brioche dough and flew all over the counters, walls and floor. But she made cooking sound exciting, and by gosh, it was!;

Kim O'Donnel: And it still is, dear. It still is...

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Cleveland Ohio: Hi,
I have also admired Ms. Child since I was a kid. In later years I particularly enjoyed seeing how she interacted with visiting chefs on her show, very kind in most cases but occasionally more aggravated.

I thought I'd send the following recipe by Ms. Child's husband Paul for a "Himalaya Sunrise" (from Gourmet a year or two ago):

3 oz.(6 T) gin
1 tsp dry vermouth
2 tsp maraschino cherry juice (from jar)
2 maraschino cherries

Cheers!;

Kim O'Donnel: Let's all make a Himalaya Sunrise and salute them!!

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Baltimore, Md.: Re Bonaparte baguettes and other breads: I don't know about Chevy Chase, but they have a bakery in Savage Mill (near Laurel) and quite a fancy place in Fell's Point in Baltimore. Also, you can get many varieties of their baked goods at Produce Galore, a great little store in Columbia.

Kim O'Donnel: Thanks, Balto. They come all the way down on Sunday mornings and sell their goods at Columbia Pike farm market...and it makes me tres content....

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Washington, D.C.: Hi Kim! I bought a whole bunch of boneless skinless chicken breasts on sale without really thinking of what to do with them. I am having a lot of people over Friday, but they wouldn't last until then, so I tossed them with olive oil, and salt and pepper and then pan sauteed them and froze the whole lot. Now what?! How do I defrost - what can I do with them in terms of sauce? I was thinking maybe a mushroom/marsala thing, but do I defrost first - put the frozen breasts in the oven with the sauce, without the sauce? I usually don't freeze stuff so I am kind of at a loss! THANK YOU!

Kim O'Donnel: Hmmm...Are they cooked all the way through? Could you toss them on the grill for a few minutes to get a smoky thing?
Defrost in fridge. Make a green sauce that: a mix of cilantro, ginger, garlic, chile and one tomato. Salt. That's it. It'll blow everyone away, and I don't mean because it's spicy.

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Upstate New York: Regarding Dame Julia... hers was the first cookbook I ever purchased myself. I must have been about 12 years old. One of the first recipes I cooked from it was a garlic soup that called for a whole head of garlic. I followed the directions exactly, but the smell of garlic permeated the house and nearly took the paint off the walls! My dear father gamely ate a few spoonfuls. Every few years or so I look back at that recipe and check if it really called for a whole head of garlic. It did. Nevertheless, I continued using her other recipes with much better success. I almost got to meet her when she was in D.C. signing her new book "The Way to Cook". But alas, I was in Baltimore in school, so my dear father went and stood in line for a few hours and got the book signed for me. In her memory, this past Saturday, I baked up a few quiches from that book (the spinach and the shrimp). Of course they were fabulous. She'll be missed.

Kim O'Donnel: Your dad sounds pretty cool. I too will be making something in honor of her, just have to figure out what that will be.

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Springfield, Va.: Have you ever had monstera fruit? I bought one at Whole Foods and followed the directions exactly (let the scales fall off, gradually eat only ripe fruit). The result was pineapple + banana + pepper -- really good. The only thing was I was so hoarse after eating it that I looked it up on the internet where I learned that it is toxic until ripe and even so, some people are sensitive to the acid in it causing inflamed mucous membranes. I guess some fruit should come with a warning.

Kim O'Donnel: I have not seen nor tried this one, Springfield. Anyone out there with similar experiences?

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Arlington, Va.: Hello Kim! I will be registering soon (getting married in 2005) and would love your advice on what kitchen items to register for! Besides my new food processor and blender, the rest of my kitchenware comes from hand-me-downs. Thanks!

Kim O'Donnel: I suppose it's a great time to stock up, Arlington, but try to be honest with yourself about how much time you spend in the kitchen. Basics are always good, tho: a stock pot, a skillet, both nonstick and regular, a roasting pan, a couple of sauce pans (different sizes). Stay away from the sets and pick pieces that you really love. A good Le Creuset item is something you'll have for life.

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Mayo, Fla.: My favorite Julia Child story is when she was doing her Yule Log show, the log was a disaster, so she iced and decorated a rolled-up newspaper. The show must go on. What a lady.

Kim O'Donnel: What a gas, what a lady....

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Washington, D.C.: As crazy as it sounds, I started watching Julia on television when I was a freshman in high school (1970). My high school was having an international festival and I decided to make a cake I'd seen on the French Chef -- a wonderful cake soaked in wine and served under a caramel cage made on an inverted bowl. I brought the cake to the international festival and won a $10 prize. What a life that woman lived, and what joy and good eating she brought to us!;

Kim O'Donnel: Well said...

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Memories of Julia: When I was in high school, I spent my Saturdays working at a part-time job from 7-4. I worked in a veterinarian's office, and there was a lot of physical labor to do, so by the time I got home I was exhausted. I would sack out on my parents' couch and watch all of the WETA afternoon cooking shows, with a healthy helping of Julia. It was so relaxing to watch her, even when she messed up, because (unlike some kitchen doyennes these days who have to spend 5 months we-all-know-where) she was so relaxed by her cooking and enjoyed it so much. Now, I relax by cooking myself, and often hear Julia's unique voice in my head, coaxing me along.

Kim O'Donnel: Thanks for the memories...

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Washington, D.C.: Hi Kim:

Can you recommend a good vegetarian Indian cookbook? Thanks.

Kim O'Donnel: Madhur Jaffrey has some for you to look at...but really, the bible is "Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking" by Yamuna Devi. Bought it recently to help me in my research for pakoras. An invaluable reference.

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Re: Bread: I am searching for a good place to buy ciabatta -- or perhaps I should learn to make my own -- as I was dismayed to have to pay $6 for one from Firehook!; Anyone have ideas for cheaper alternatives or an easy recipe?

Kim O'Donnel: I am trying to remember where I bought ciabatta last year. Have you checked with Bread Line? Or Marvelous?

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Washington, D.C.: For tomato person - How about bruscetta? Recently, we made what we thought was an ample amount for 25 people, and ended up wishing we had twice as much. Spent about $20 on tomatoes, so I'm envious of your predicament.
We kept our tomato/basil/garlic/etc. mixture separate from the toasts 'til just before serving toasts were medium-thick baguette cut on an angle, brushed w/ olive oil and rubbed with a cut clove of garlic, toasted in oven.

Kim O'Donnel: Yes, indeedy. Makes for a fab party.

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Falls Church, Va.: In honor of dear Julia, some friends and I are planning a potluck on Sunday! My husband and I have all her cookbooks and use them religiously.

Kim O'Donnel: Best idea I've heard all day...

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Oakland, Calif.: Hi Kim -- last night I went over to my mom's house for dinner, where we had a Julia Child memorial feast. We started off with great french bread and cheese and wine while we were cooking, then had rib eye steaks topped with bearnaise butter, green beans, and frites (made the real way), along with red wine. And for dessert, I made my first ever souffles -- we had individual chocolate ones. The food was great, and we toasted to Julia. When I was just a teenager, one of my first cookbooks was The Way to Cook, and I made bread the first time from it, partly because the way Julia explained it, it seemed so fun. I'm so glad that I learned how to cook in that way.

Kim O'Donnel: Another fab-sounding tribute to Miss J...Thanks, Oakland.

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Virginia: In watching many cooking shows, it seems like the one thing that keeps me from being able to cook as quickly and efficiently as a "real" chef is my sluggishness with a knife. Specifically, the folks on tv can chop up (say) an onion in about 10 seconds. I'm sure a lot of this is practice, but do you have any tips for knifework? It seems like a lot of people have a different technique that they used, and frankly some of them look like more than I can handle.

Kim O'Donnel: I did a video on knife skills way back, but it's gotten lost somewhere. First things first, how's that knife of yours? Nice and sharp? Are you using a sharpening steel every time? There are different incisions for different items, and it's hard to say in words. Perhaps I can dig up that vid from the vault...

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Chevy Chase, Washington, D.C.: Long-time eater, first-time questioner...my guy is trying to get me to eat more fish, and so far tuna is acceptable to my palate. However, we're not sure how to cook frozen tuna steaks at home. Can we sear them, or should they be cooked longer since they're not 'fresh?' Any other fish cooking/handling tips we should keep in mind? Thanks!

Kim O'Donnel: I'm not a fan of cooking fish straight from the freezer. It needs a good thaw. So in the morning, put in fridge to defrost, and when you get home that night, whip up a little marinade. Maybe a little lime, a little ginger, a little garlic, a little soy sauce...Yes, you can sear them, flip over then finish in a hot oven...

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Alexandria, Va.: For people with too many tomatoes, this is a recipe that was in the Washington Post about 8 years ago:

Fresh Tomato Soup

2 large onions, finely chopped
2 garlic cloves, peeled
2 ribs celery, peeled and finely chopped
2 Tbs. olive oil
1 Tbs. butter
2 Tbs. flour
10 large, very ripe tomatoes, coarsely chopped
1-3 tsp. sugar (depends on the sweetness of the tomatoes - don't add too much)
2 large branches fresh basil (8-10 leaves), plus 2 Tbs. finely chopped fresh basil to be added at the end
1/8 tsp. crushed hot red pepper flakes
Salt and pepper to taste

In a large pot, cook the onion, garlic and celery in the oil and butter until very soft, but not brown. Add the flour and cook another minute, stirring frequently.

Add the tomatoes and any juices that wept from them during chopping, along with the sugar, basil branches, pepper flakes and salt and pepper to taste. Bring to a gentle boil. Skim away any foam that forms on the surface of the soup with a large spoon or ladle, and simmer for 10 minutes.

Run the soup through the fine blade of a food mill or force through a coarse strainer, discarding the pieces of skin, stem and basil and get trapped.

Reheat. Adjust seasonings and stir in the chopped basil just before serving.

Kim O'Donnel: A great idea. Thanks for bringing this one out...

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Arlington, Va.: Has anyone out there taken cooking classes with Arlington Co. Adult Education? I recieved their catalogue in the mail, and was interested in their Intro to Indian Cooking, but I wanted to see if I could get some reviews before I wrote the check. It's really quite affordable (the class I want to take is 6 sessions for less than $200), but I wondered if cooking classes are a get-what-you-pay-for sort of thing.

Kim O'Donnel: Anyone know?

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Cutco Knives: I've had a set for a few years. They are expensive but well worth it. I particularly love the ergonomic handle. It fits in your hand perfectly.

Kim O'Donnel: A vote for the Cutco...

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Re. Indian cookbook: Not to quibble, Kim, but I think the person who wanted the Indian cookbook should be aware that Lord Krishna's Cuisine allows no onions or garlic, for spiritual reasons. Am I right?

Kim O'Donnel: Actually, she mentions this aspect of onion and garlic, but she spent a lot of time catering recipes to Western palates...and isn't a stickler...

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Midwest: Another comment on cooking rice: I put the rice and water (1:2) in a pot and bring to a boil, stir. Then I take it to my bed and cover the pot with pillows to insulate it. (This is a variation of an old fashioned "hay box".) In an hour it will be perfectly done and ready to serve, no way to scorch this. The added advantage is that it does not use a burner on the stove while the rest of dinner cooks; sometimes that is a big plus!;

Kim O'Donnel: Bedroom rice. Who woulda thunk?

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Arlington, Va.: Quick question--how long do garlic cloves keep??

Kim O'Donnel: I think it depends on how fresh your garlic is. The stuff from the stores is hit or miss. The stuff you buy fresh at the farm markets tends to last longer...but all in all, you can expect a few weeks with that head...

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Two onion questions: 1. Can the Vidalia person share the French onion soup recipe? I'm always in search of a good one.

2. No garlic or onions in Indian cooking? Whaaa?

Kim O'Donnel: 1. Yes, please -- can onion soup share?
2. It's an Aruvedic thing. Subject of another conversation, which we can have at some point, if interested.

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Washington DC: Re: Dry Ice
After an exhastive search for dry ice a couple of months
ago (the reason involved transporting a wedding cake to
NY...) the only place I found that will sell it is a beer
distributer in NE. I'm sorry that I can't remember their
name. I called every beer distributer in the phone book so
you could start there.

Kim O'Donnel: Wow. Really? Thanks for chiming in on this icy matter...

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Arlington, Va. adult ed/Indian cooking: I took an Indian cooking course with the Arlington adult ed. program a few years ago, and I loved it. The class was a few older women, 2 couples, and then me (the lone 22-year old) but it was really fun and a good small class size. Plus you get to eat what you make (it says to bring containers for leftovers but believe me, there were no leftovers!). I still have the recipes, though frankly some of them are a lot of work. But the side dishes are easy to make at home. I'd take it again in a heartbeat...

Kim O'Donnel: Fantastic. Thanks for the report...

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Washington, D.C.: Can you roast cherry tomatoes the same way as romas?

Kim O'Donnel: I don't think you'll be as pleased because of the difference in size, but sure, there's no reason NOT to.

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Rockville, Md.: I made pozole this past weekend and it was great. The recipe said to rinse and drain the canned hominy, but the hominy I used came out of the can as one big can-shaped chunk. Is this normal? I was thinking it should have been more like canned beans.

Kim O'Donnel: I'm sorry, but I can't help you here. Does anyone have experience with hominy and/or pozole?

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Silver Spring, Md.: Here's a marinade for fish that I like:

1/2 cup sliced scallions
1/4 cup soy sauce
1.5" piece of ginger, sliced fine
2 TBL rice vinegar
2 TBL oil (I like peanut oil or EVOO)
1 TBL sesame oil
2 tsp sugar
2 cloves garlic, minced and mashed w/ salt and pepper to taste
1/4 tsp red pepper flakes, or to taste

I've done this with steamed halibut, but I bet it would work for tuna and others.

Kim O'Donnel: Thanks, Silver. I'd hold off from mixing sesame oil and olive oil, and instead choose something more neutral like canola...

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Baltimore, Md.: I'm not a big aficianado of Indian cooking but it's against religion (hindu?) to not use garlic and onion? Could you please explain that to this newbie? thanks

Kim O'Donnel: As I said earlier, I need more time to explain. I'll put something together for next week's intro.

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re garlic: One important factor in keeping garlic: make sure it never gets wet, and it will last a lot longer.

Kim O'Donnel: Very good point. Thanks.

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Kim O'Donnel: Hey, thanks for the wonderful, warm memories and tributes to Miz Julia. No better way to spend an hour. Here's to keeping the spirit of cooking alive...Til next week. Ciao.

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