What's Cooking, Valentine?

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

Calling all foodies! Join us for a Valentine's edition of What's Cooking, our live online culinary hour with Kim O'Donnel.

A graduate of Peter Kump's New York Cooking School, O'Donnel spends much of her time in front of the stove or with her nose in a cookbook.

Kim shares the culinary love in her sweetheart-centric 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.

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Kim O'Donnel: Ah, love is in the air, or so they tell us. Valentine's Day is scheduled for this Monday, Feb. 14. But let's not forget the 364 other days in the year, right? Spread it all around; all of us could use some REAL BAD. The next hour is for all you love birds and whatchacallits...I have to admit up front I'm not an expert in this department, but try I will to help you share the culinary love. After all, food is love, and we all love food, so how hard could it be? I was on WTOP this morning sharing my thoughts on the weird and wonderful red velvet cake, a terrific sweet for Val Day....for a funky kind of luv. I know I promised some of you details on pumpkin seed brittle, and trust me, I'm workin' on it. Soon come, I haven't forgotten. Eager to hear the many splendored ways you'll be celebrating the heart...tell me all about it.

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Washington, DC: So I don't have a hubby, sweetie, honey, darling, or other inappropriately named significant other. I'll be home alone with DVDs Monday night. What should I eat for dinner that would be nice and special? Since it's a work day, I can't spend too much time in the kitchen, and it'd be a super-plus if it wasn't something so fattening that it would make me feel like a total heifer. (A little fattening is okay, though...) I'm not big on sweets, so no dessert necessary!;

Kim O'Donnel: If you can, rent "Mostly Martha," anything by Almodovar, "Bend it Like Beckham." I know, you didn't ask for DVD suggestions. I think cheese is a wonderful treat that makes us feel special...it doesn't have to be a ton, and you can sup on it with fruit, arugula, roasted almonds, and a bottle of red. How fab would that be? Blood oranges are still in season, so segments with that arugula would be lovely.

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Silver Spring, Md.: Hi Kim -
I'm thinking of fondue for Valentine's Day - what is a good cheese to use - do you just melt cheese, or do you add stuff to it? Also - what are some good things to dip besides bread?
Thanks!

Kim O'Donnel: It's good to add a few tablespoons of flour with your cheese, to help with consistency. White wine is good for flavor, as is a whole peeled clove of garlic. Zillions of things you can do for dipping: apples, pears, cauliflower, potatoes, fennel...

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Washington, D.C.: Hi Kim,
I am hosting a V-day dinner party, and I wanted to try a recipe for Vietnamese "Shaking Beef." Cubed beef tenderloin is marinated in fish sauce, lime, sugar, and soy sauce, then quickly browned over high heat and served with greens. At $24.95/lb., however, the tenderloin is busting my budget. Do you think I could sub a slightly less expensive cut (say, New York Strip?) and still have good results? Thanks!;

Kim O'Donnel: New York Strip is a good Plan B, dear. Keep up posted on your progress...

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Reston, Va.: Kim, thanks for the great chats. We don't like to fight the crowds on Valentine's Day, plus our anniversary and my birthday fall just two weeks later. To make the day special, it's become a tradition to buy and cook up some nice lobsters. We always look forward to it!

Kim O'Donnel: Thanks for your tidbits. I think eating in is far more romantic, whether you're serving or being served....

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Arlington, Va.: Funny valentine's story: I'd been dating this guy for a few weeks when V-Day hit. I decided to romance him up by making filet au poivre with a cognac sauce. Well, I put on too much poivre, so in addition to being REALLY peppery, it burnt pretty fast (and stunk up my apartment.) Then, I realized I was out of cognac, so I substituted red wine. The sauce was a disaster. Nevertheless, he ate the whole thing.

We've been together for 5 years, and married for almost one. And he still insists that was a great meal.

Kim O'Donnel: I love it. He sounds like a gem, too.

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Re: Shaking Beef: Washington, DC, I la-la-LOVE shaking beef!; Is it a good recipe? Can you share?

Kim O'Donnel: Where's our shaking beef poster??

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Washington, D.C. : Kim,

Thanks for the paella idea!; You really saved me!; However, I just called my fish monger, and they do not have squid. Because I am in a time crunch, and can't go to multiple places, what can I use as a replacement for the squid? Thanks again!;

Kim O'Donnel: No problem. You can use any combo of stuff -- mussels or clams, monkfish, snapper, scallops, shrimp...

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Washington, D.C.: I need to work late on Monday, so want to make my SO her favorite coffee cake for Valentine's Day morning. We got it from a bakery where we use to live, but I think I can get close to making it myself. It's basically a cinnamon strussel thing, but it has orange peel and almonds, too. I have a great basic yogurt coffee cake recipe, but what amounts would you suggest for the orange peel? Do I add juice too? Thanks for the chat!

Kim O'Donnel: Hey there: I have a recipe for an apple coffee cake,which has a bunch of orange zest and juice...interested?

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Arlington, Va.: I agree with cooking-in as a more romantic option (and cost-effective)! Since my husband usually cooks, I wanted to treat him. He loves lamb. I found a wonderful-sounding lamb chop recipe that calls for both pomengranate concentrate and a whole pomegranate fruit. I have no idea what they look like, if they are in season, or who would carry them. Any help?

Kim O'Donnel: Pomegranates have recently gone out of season, but you still may be able to find them...You can check Whole Foods, for starters. You can also hit up one of the big Asian grocers, like Han Ah Reum. They are mahoghany in color, with a leathery skin, size of a softball or thereabouts.

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Waterford, Va.: No questions, but a few heart-felt ideas...
For tossed greens, how 'bout cutting sliced beets heart-shaped along with crumbled goat cheese and a nice vinaigrette? I plan on baking heart-shaped chocolate shortbread cookies to stick in homemade dulce de leche ice cream. And for the entree, a voluptuous Chicken Marbella from The Silver Palate Cookbook over rice pilaf.
A bottle of Cabernet Franc and a crusty
baguette is what we're having this Valentine's.

Kim O'Donnel: Hey, thanks Waterford! Sounds like you got it all goin' on. Have a great time.

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Germantown, Md.: Kim,
I've submitted this a few times, but since is the V-day chat, here I go again:

I want to make truffle fillings for homemade candies. I have a chocolate shell recipe for my heart mold, but I need recipes for raspberry & orange filings. They can be with or without chocolate, but not buttercream.

Can you or the chatters PLEASE help?!

Thanks a bunch!

Kim O'Donnel: You know, Germantown, I looked for you. I can't find any fillings that are not buttercream-based. Anyone w/ ideas for this candy maker?

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Breakfast: We have a tradition of having Valentine's BREAKFAST - a good and sweet way to start out the day. I have done oodles of heart shaped pancakes in the past - any ideas for this year?

Kim O'Donnel: Hey, check out the video I did a while back on waffles with cherry sauce, with Valentine's Day in mind. I also recommend whipping up a batch of granola, which is a cinch, and you can serve with yogurt...

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New York, NY: Just had to comment - Almodovar's my favorite, but very funny you mentioned him in conjunction with a sappy movie like Bend It

Kim O'Donnel: Yeah, that's for all the emotions you might feel on Valentine's Day -- sappy, erotic, lonely, strange...

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Capitol Hill, Washington, D.C.: hi Kim -- for your molten chocolate cakes, i know you said refrigerate at least 8 hours -- is refrigerating the batter overnight ok? I'm thinking of making them for V-Day but would need to make the batter the night before. Thanks!

Kim O'Donnel: Absolutely. Overnight is just the ticket. YOu'll be fine.

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Candies: Ok, by not buttercream does the poster mean dairy-free? Butter-free? Vegan? Can we get a bit more specific?

Kim O'Donnel: Yeah, good question. I'm wondering about that too.

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Newlywed Kim?: Am I wrong in thinking this is your first Valentine's
Day with your husband?

I imagine you're staying in ... care to share some
of the dinner menu.

I debated whether to post this as it could be
considered a little intrusive. My apologies if it is.

Kim O'Donnel: Ah, I've been avoiding this question for a while because those plans did not turn out as previously thought. All's well, though, actually much better...and hopefully soon I'll have very exciting news to share...

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Washington, D.C.: I'm making a bunch of cupcakes this weekend for a Valentine's Day party at my child's school. If I'm baking 2 pans at a time, is it better to bake on the same oven rack side by side or should I bake on two racks one on top of the other?

Kim O'Donnel: I baked cupcakes last night, and did them one rack on top of the other, then switched them about 1/2 way through. Seemed to be okay...

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V'day brekky: I have a fab heart shaped egg poacher.

It's sillily sentimental and a bit of a variation on the
heart-shaped pancake theme

Kim O'Donnel: That's fun, especially if everybody likes poached eggs...

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Colorado Springs: high altitude cooking - I was looking at your waffle recipe - we recently moved here - besides a little extra flour, do you have any other suggestions for making sure that our waffles turn out great on Monday morning?
Love the chats and thanks a ton!;

Kim O'Donnel: Shucks, I do, but not on my person. Can you check in with me later via e-mail?

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Washington, DC: Happy Valentine's Day everyone!;

While this is not exactly a cooking question, I will put it out there hoping someone can help. My friend is having a Valentine's Day party for the children in her neighborhood and the one Valentine's Day candy she cannot find here in DC or MD or West Virginia is the little cinammon red hots shaped like little hearts. It is so weird. My sister said they are in all the candy stores in Manhattan but none here in our area that we have been able to find. Cake decorators want a fortune just for a small jar and we wanted to buy at least a couple pounds - anyone spotted them? Thanks

Kim O'Donnel: That IS weird. Where oh where have all the red hots gone?

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Fondue: Hi,
I think that Gruyere is the cheese that is usually used for fondue. Kim, are there others that will melt well for fondue?

Enjoy the fondue! It's yummy stuff!

Kim O'Donnel: Emmentaler will work, as will brie...and you can do a goat cheesey thing, too...

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For Valentine's Breakfast....: Popovers!; They are awesome - fill 'em with good jam and enjoy!; We got our popover pan from a great friend just before our wedding - not an engagement gift, not a wedding gift, just a "take some time out for you during this hectic time" gift.

Kim O'Donnel: Yes, fun idea. I personally think Valentine's breakfast is a great way to commemorate the day...

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New York, NY: I'm at a loss!; Boyfriend and I just returned from a very expensive vacation, so a fancy Valentine's Day is out. (Plus, I agree with Tom Sietsema that V-Day dinner reservations are for amateurs.)

The problem is that I'm broke, and the boyfriend is strictly a meat-and-potatoes guy. I don't want to do roast chicken and can't afford prime rib, so any suggestions of something basic but...somehow...romantic? Thanks!;

Kim O'Donnel: What about curry? Interesting layers of flavor, hot and spicy, warming to the bod...sounds romantic to me. Could take you about an hour 20 to do...and you can do chicken curry with rice. Let me know if you want details...

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Dupont Circle, Washington, D.C.: Hi Kim, thanks for taking my question. I want to make my sweetie a flourless chocolate cake. The recipe calls for almonds to be ground, but my boy is allergic to almonds and hazelnuts. Can I substitute walnuts or pecans??

Kim O'Donnel: First, I think I'd call the doc to make sure that almond/hazelnut allergy doesn't carry over to walnuts or pecans. That said, ground walnuts or pecans should be fine. Flavor will be a bit stronger, mind you, but should work.

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AU: Raclette is my favorite foundue cheese. Boil up some white wine and a garlic clove. Pull the garlic clove.

Slowly mix in, stirring to melt, a blend of emmenthaler, gruyere and raclette (1:1:2) tossed with a tablespoon or so of cornstarch.

Hit it with a shot of kirsch, and dip away!;

Kim O'Donnel: Thanks for your fondue report, dear. Much appreciated.

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Truffle Love, Divine Ms. K style: Chocolate ganache makes an excellent filling for molded candies. Better still, the cream can be infused with all kind of lovely flavors before blending it with the chocolate (rosemary is REALLY good with chocolate)... or you could add orange zest, raspberry liqueur or preserves.

Basic Dark Chocolate Ganache

1 lb bittersweet chocolate, chopped
1 pint heavy cream
5 1/3 ounces unsalted butter

Bring cream and butter to a simmer. Pour over chocolate and stir/whisk until melted and smooth. Chill in fridge until cool, and a thick but still spoonable consistency.

For chocolate truffles, cool completely, form into balls, chill again, and dip in melted tempered chocolate or roll in cocoa powder.

Buy the best chocolate you can afford... Scharffen Berger, Valhrona, and El Rey are good brands, available at Whole Foods and sometimes Trader Joes.

Kim O'Donnel: Thanks for your luv, Ms. K -- although the thing that trips me up about the original question is mention of no butter cream....but thanks for your thoughts.

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Silver Spring, MD: Kim,

I love the curry idea for V-day. Here's an interesting beef curry that the previous poster might be interested in. From Cooking Light.

Beef Curry with Toasted Spices

Beef:
1 tablespoon Homemade Curry Powder
1 1/2 teaspoons salt
2 teaspoons freshly ground black pepper
3 1/2 pounds beef stew meat, trimmed and cut into bite-sized pieces

Toasted spices:
2 tablespoons coriander seeds
1 tablespoon cumin seeds
2 teaspoons fenugreek seeds
3 whole cloves
1 (1-inch) cinnamon stick, broken
2 dried hot red chiles
3 bay leaves
2 tablespoons sugar
1/2 teaspoon ground cardamom
1/4 teaspoon salt

Remaining ingredients:
1 tablespoon olive oil, divided
3 cups vertically sliced onion
3 tablespoons minced peeled fresh ginger
1/4 cup minced garlic
2 tablespoons Hungarian sweet paprika
2 cups plain low-fat yogurt
1 1/2 cups low-salt beef broth
1 cup chopped red bell pepper
1/2 cup minced fresh cilantro stems
1/2 cup tomato puree

To prepare beef, combine first 3 ingredients; rub evenly over beef. Cover and chill 2 hours, tossing occasionally.
To prepare toasted spices, heat a nonstick skillet over medium-high heat. Add coriander and next 6 ingredients (coriander through bay leaves); cook 1 minute or until fragrant, shaking pan constantly. Place coriander mixture, sugar, cardamom, and 1/4 teaspoon salt in a spice or coffee grinder, and process until finely ground.

Heat 1 1/2 teaspoons oil in Dutch oven over medium-high heat. Add half of beef mixture; sauté 5 minutes or until browned on all sides. Remove from pan with a slotted spoon. Repeat procedure with remaining oil and beef mixture; remove from pan. Reduce heat to medium. Add onion and ginger to pan; cook 6 minutes or until onion is tender, stirring occasionally. Add the toasted spice mixture, garlic, and paprika; cook 1 minute, stirring constantly. Add beef, yogurt, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until the beef is tender.

Homemade Curry Powder

3 tablespoons Hungarian paprika
2 teaspoons ground cumin
2 teaspoons ground fennel seed
2 teaspoons ground yellow or brown mustard
2 teaspoons ground red pepper
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Combine all of the ingredients.

Note: Store in a cool, dark place for up to 2 months.

Kim O'Donnel: Whew, a long recipe, but thanks for sharing nonetheless. Curry is great date food -- it's slurpy, it's aromatic, it's cozy.

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DVDs?: Big Night would be a good vday option for this chat. Oh, but so hungry afterwards.

Kim O'Donnel: I also love "Dirty Pretty Things." Strange yes, but oh so rich.

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Re: Cinnamon Hot Hearts: I just saw those little hearts in Rite Aid today - the Rite Aid in Potomac, MD on River Road. I'm sure other Rite Aids must have them, right?? They're on sale too - I think 79 cents. Hope you find them!;!;

Kim O'Donnel: Excellent. I can't imagine a VDay without them...

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Meat and Potatoes Boyfriend: You know what's pretty affordable, yet very tasty for the meat and potatoes bf? Flank Steak. Marinate in soy sauce, honey, s&p, etc for a few hours and broil. So quick, so easy and so affordable!; I did this for a ny dinner and everybody raved (even my bf who is a red meat snob)

Kim O'Donnel: Yes, indeed. Flank steak can come to a meat eater's rescue -- and would look pretty with some bitter greens -- water cress or arugula...

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For the broke person: I just made an awesome brisket in my le cruset - a long cook makes soft, tender meat. I cook with carrots and onions. You could even add little potatoes, if you like. I served with homemade polenta. Very pretty, tasty, and a cheap cut of meat. I can forward my receipe if clickseter likes.

Kim O'Donnel: Terrific idea. Polenta is swell, and that seems too overwhelming, what about some egg noodles? We've also talked about pot roast in past few weeks, along same lines. Thanks.

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New York, NY Again: Yeah... my boyfriend insists that curry gives him stomach problems. "Anything Indian," really. Sigh -- I'm trying to retrain him!;

Anyway, do you have any brilliant ideas for something just as yummy but not as, um, threatening?!;

Kim O'Donnel: What if you didn't call it curry? I've got one that has no coconut milk or anything terribly heavy...lemme know.

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Alexandria, Va: I'm making a dinner of hors d'oeuvres and my boyfriend is brining the wine. Do you have any suggestions on "filling" for endives?

Kim O'Donnel: Salmon mousse would be fab. Anything with smoked fish, whipped up with butter...sounds nice. I also might consider a whipped goat cheese with herbs...

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Germantown, MD: I have found the red hots at CVS in the Valentine candy aisle.

Kim O'Donnel: Another Red Hots sighting...thank goodness.

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for broke but romantic: Love the curry idea, but if your boyfriend is a 'meat
and potatos and not ethnic food' - how about
roasting a cornish game hen? (Full disclosure
here - I'm a vegetarian and have think they're
quite inexpensive, but I'm not sure).

With a nice stuffing it's a little bit of a different twist
on roasting to celebrate the occasion and fits
other criteria.

I suggest some fab wild rice too!;

Kim O'Donnel: Nice idea...and you're right, those little birds can be less expensive...

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Washington, D.C.: Hi Kim, for the poster who is making flourless chocolate cake and was worried about the nuts, check epicurious.com. There's a recipe for a flourless choc cake with caramel topping. I didn't make the topping but the cake was fab, and didn't have any nuts.

Kim O'Donnel: Nice of you to share your kitchen report, dear...

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Philadelphia, Pa.: Hi Kim!;

I'm going to be with a crowd on Valentine's Day, so I need some special dinner ideas for a large group. We planned our annual ski trip with 8 others (a mix of couples and singles) for next week. Not wanting to ditch the singles in the Poconos for seperate candlelit dinners with our sweeties, we planned a big cocktail/dinner party in our rented villa, which has a kitchen.

Can you offer some menu assistance? So far the menu includes brie en croute and a crudite platter with baslamic dip. We need an idea for the main course, and the large-group stand-bys of turkey chili and ziti won't do. Price is not an object -- we're saving enough by cooking for ourselves!; Any ideas -- we want something involving beef or pork, plus a starchy side, that will feel indulgent and feed 10.

Kim O'Donnel: I think a tenderloin is in order. You can get one large enough for your party, and then some. In the past, I've shared a marinade recipe that's spicy and pan-Asiany...let me know if that's of interest in an e-mail...

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Arlington, Va.: Hello Kim! I am hoping you can help me make sure that my mother has a happy Valentine's day (my father will be out of the country)! Do you have any recipes for desserts that use cherries? She's a huge cherry pie fan and I'd love to send her some just-as-delicious cherry-themed bars.

Thanks!!

Kim O'Donnel: So is this something you're mailing? Over Christmas, I made wonderful chocolate bark with dried cherries and crystallized ginger. This could be shipped, if packed properly. Interested?

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Fairfax, Va.: I want to do a fancy job decorating a Valentine's Day cake. Any suggestions of websites that might show examples of these types of cakes?

Kim O'Donnel: I don't know of Web sites that do this, but I might suggest "The Art of the Cake" by Bruce Healy and Paul Bugat...

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Beef tenderloin: Would you stuff it with a filling and tie it, or just marinate the meat?

Kim O'Donnel: Just marinate it, then sear it on top of stove, then finish it in oven. It's incredibly flavorful. You can serve with coconut/lime rice, spicy pineapple salad...

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Syrup: I was also thinking of doing a Valentine's Day breakfast, does anyone have good recipes for either Strawberry or Raspberry Syrup for a brioche or challah french toast?

Kim O'Donnel: Hey: check the link earlier in the hour for the cherry sauce/waffle video. See if you like the idea of that sauce. You certainly could improvise -- e-mail me and I'll get you some thoughts on making the adjustments.

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WP, NY: I ma making a lasagna for a group of 5 on Saturday night. I was thinking of having roast vegetables as the sides (eggplant, zucchini, tomatoes) - any idea for herb seasoning? Fried? Fresh? Other ideas for sides instead (A guest is brining a salad)?

Kim O'Donnel: Fresh thyme and/or rosemary, plenty of olive oil, salt. Salad is good against richness of lasagna...but i like the idea of mixing up those roasted veggies with the lasagna on my plate...

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Denver, Colo.: Hello Kim. I was planning on making a chocolate fondue for V-day but realized yesterday I gave up chocolate for Lent (what was I thinking?!). Any suggestions for a "romantic" dessert that is choco-free? Thanks for sharing the luv.

Kim O'Donnel: There have been lots of requests for choco-free desserts. Off the top of my head: upside down cake with banana, mango, pineapple. I also love upside down gingerbread with pear. Fruit cobbler. Rice pudding. Biscotti with dessert wine. Lemon curd tart.

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Kim O'Donnel: Phew! Time is up. Thanks for your great ideas and enthusiasm. Enjoy the day, whatever you do, and don't overthink it. Sometimes the best things are the simple things, and I think that applies to the way we express our love. Til next week. All best, and Happy Valentine's Day!

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