What's Cooking

Artichokey ideas, favorite coffee makers, fun food shopping...

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

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.

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: Hi there,
Wish I could say that the sun is warming up the room, but sigh. The March lion remains. I've had some fun with asparagus, tho; last week, I roasted it, simply, with olive, salt and pepper, some lemon zest and a clove of chopped garlic. When it was fork tender, I shaved some parimigiano on top and ate at room temp. Nice! This weekend, I used up the rest in a risotto that I made with a pal for Easter dinner. We used more lemon zest and at the end threw in some sliced grape tomatoes for color and acidity. I've also been playing with various versions of an Asian noodle soup. One night, I made a simple shrimp stock (from shrimp shells) and a hunk of lemongrasss...in a separate pot, I cooked some chopped ginger, chiles and garlic in oil, then added stock. A little water too. Then came a portion of udon noodles. Cooked til almost tender, then threw in some choppped greens that had been seasoned with soy sauce. Cooked for a few minutes, then pour into bowl, topped with fresh herbs like mint, cilantro and basil. I've done that twice this past week and enjoyed thoroughly. Let me hear what's on the burner for you...

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Capitol Hill, Washington, D.C.: Hi Kim.

On a whim, I bought my first fresh artichoke over the weekend. I've learned how to ready it for preparation (i.e. how to cut it) via the web, but curious as to your favorite way to prepare an artichoke. I'm up for anything, and would love to eat it tonight! Thanks!

Kim O'Donnel: I'm only learning to like artichokes myself. Last year, I played with a couple different ways, including steaming and sauteeing. I find the 'choke a lot of work for little payoff, but I did enjoy eating them fried up. I used little chokes and cut away at the leaves, then the fuzzy center, then I could chop up the real choke. I sauteed with garlic and finished off with lemon. I guess you know that you should keep in lemon water to keep from turning brown, right? Let's ask others their fave way to eat a 'choke.

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Morristown, NJ: Thanks for your suggestions for side dishes to go with my Easter ham -- they were a big hit!;

A question: I remember reading somewhere about not throwing away cheese rinds but I cannot remember what they could be used for. Any ideas?

Kim O'Donnel: Glad to hear it, Morristown. Parmigiano cheese rinds are great for adding flavor to soups and stews...they melt a bit in hot liquids and lend a rich earthiness to your final result. You can wrap and freeze until needed.

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Gaithersburg, Md.: Kim,

In the discussion of March 22, a reader posed a question and you responded as follows:

Arlington, Va.: Hi Kim, I have a recipe that calls for browning different seeds (such as mustard and coriander) before grinding them for use in the recipe. I have the appropriate powders, but not seeds. Without having to go out and buy the seeds (which I made do eventually, but not right now), can I still make the recipe? Should I just put the powders in the skillet the way they say to do with the seeds, and then just skip the grinding part since they're already ground? Or will that significantly change the flavor?

Kim O'Donnel: You can go ahead with your powders, but understand that the flavors will probably not pop as much on your tongue if you bought the seeds and toasted them. No stress...stay happy.

Don't you think it's likely that her recipe calls for whole brown mustard seeds and what she has in ground form is yellow mustard seed?

Just thought I would bring that to your attention.

Kim O'Donnel: You raise an excellent point, Gaithersburg. In the heat of the moment, I didn't get specifics and should have pointed out that yellow mustard powder is not the same as the black mustard seeds commonly found in Indian dishes. Thanks for bringing this up.

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Washington, DC: Hi, I've been looking around for some advice on this one and I'm hoping that you can help Kim. I am looking to buy a new coffeemaker and I've put a lot of work into it and I'm still having trouble deciding between a few different brands. I'm not a snob, but I love coffee strong and fragrant and black. My only specification is that it be programable. Really, please I'd love some direction on this!;

Kim O'Donnel: This is a fun question. I too love coffee strong and fragrant. After all, what's the point of drinking weak coffee? Yuck. To that end, I stay away from drip machines. Me, I'm a sucker for French press-style plunger (many years ago, when I was living out of a suitcase, I became a fan of its plug-less features) or a stovetop Italian number. If I were to buy an electric drip machine, I think I'd probably look at Bunn brand. But let's find out what works for others. I find that many people end up getting disappointed soon after purchase because they fail to keep their machines clean or they just don't know how much coffee to use...

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Alexandria, Va.: Here is a great asparagus recipe:

Blanch the suckers for a few minutes. When cool enough to handle, wrap 4 or 5 of them in prociutto (sp?). Add some bread crumbs on top, grated Parm cheese, salt and pepper. Roast for about 10 or 15 minutes. Voila. I made this for an Easter side dish and it was gone in seconds.

Kim O'Donnel: Thank ye...nice one.

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Washington DC: Hi Kim, Happy spring!; I bought a bunch of curry leaves at an Indian grocer. There's no way I can use them all before they go bad, and while they don't cost much, it's hard for me to get to the store. Can I freeze them? Or will I lose taste and quality?

Kim O'Donnel: Yes, you can freeze them. But do so in Zip-type bags and wrap after that. I also wouldn't count on them to last for too long. Use within a month. Cheers.

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Capitol Hill, Washington, DC: Hi Kim,

Posting early since a meeting at work will keep me from joing you live. I was wondering if you'll be hosting a special Passover chat with a guest? Passover is April 23, and I need to start menu planning! Speaking of which...I found a great recipe for prime rib with a garlic horseradish crust that I want to make for this year's holiday feast. Do they sell good prime rib at Costco? Harris Teeter? Anyplace metro accessible that won't totally break my bank? (Also, the naming of meat cuts is confusing me. Is prime rib the same thing as a rib roast or beef tenderloin? Could I sub?) Thanks so much!

Kim O'Donnel: I am beginning to research guests this week. I'll keep you posted on those details as I get them and am aiming to sked the show with enough time for menu planning, as you say. Prime rib is expensive no matter where you buy, dear. Yes, it's a rib roast.

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Mt. Airy, Md.: Hiya Kim. This time of year I think Greek. So that was our easter dinner (with plenty of leftovers) Aveolemongo soup (sp?), Spinakopita, lamb in lemon garlic and rosemary with pomegranate gravy, Asparagus with viniagrette, garlic mashed taters with lemon zest. It was a hit.

Lunch today, greek salad with artichoke hearts,tomatoes, cukes, red onion, feta, oregano, lettuce, and Lemon juice and Evoo (salt and pepper).

hugs, Sticks

Kim O'Donnel: Sounds lovely, Sticks. Mediterranean flavors are great to ring in the new season. Good to hear from you.

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Potomac, Md: I'd appreciate ideas on fun culinary-related excursions or day-trips in the (sorta) local area (MD, VA, PA, WVA)---are there places with great tours, like wineries, factories, etc? Thanks!

Kim O'Donnel: Virginia is wine country, dear. You can do a whole day or weekend hitting up the various wineries and staying at a B&B. In Middleburg, there are a bunch of food finds, like Market Salamander...and now there's another gourmet market, name which escapes me...you can do berry and peach picking once weather warms up...there's Monticello and all the epicurean glory started by Mr. Jefferson...in Maryland, you can hit the ethnic groceries in Baltimore...Philly has the fab Reading Terminal Market...who else has an idea?

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Washington, DC: I know you tend to not like to freeze things, but if you're freezing something like curry leaves, why would they only last a month?

Kim O'Donnel: They lose their punch. They're loaded with volatile oils and just won't stay perky...they also tend to brown a bit or darken under the freeze...

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french presses: We all know that British food has come on a treat recently
but here's a vignette I love. When you buy coffee at British
'service stations' off the motorway you get your own
individual 'cafetiere' as french presses are called over
there. Beats the drip coffee that's been on the burner too
long ... .

Kim O'Donnel: Yes, I love that, too. Wish more places would offer it as a regular thing!

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Mt. Airy, Md.: We have a capresso coffee maker, not cheap but cheaper than some of the Bunn's. It's programable and I like it fairly well. But I'd agree with kim if you got bucks go for a Bunn.

Kim O'Donnel: Thanks!

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Gaithersburg, Md.: Hello-

I am stuck in a bit of a rut when it comes to shopping. Is there anywhere really fun and worthwhile to shop---I tried to find a farmer's market in Baltimore, but it wasn't what I hoped for...I am planning a trip to Wegman's this weekend. Ideas on cool/fun places to shop? Thanks!

Kim O'Donnel: Have you done My Organic Market (MOM's)? I think there's one in Bethesda. A peaceful shopping experience, great variety. I also love to hit up the mega Asian groceries, like Han Ah Reum. Who else has a thought for interesting food shopping?

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Waldorf, Md.: Hello fellow foodies. My way of climbing out of yesterday's gloomy weather and into a Spring state of mind was to make Shrimp and Pasta Primavera. It's a great dish to incorporate all the great veggies we're starting to see come our way. He's what I did:
Saute 3 cloves of garlic in olive oil. Add one chopped onion and soften. Toss in a roughly diced red bell pepper, and asparagus that's been cut into 1 inch pieces. Add some red pepper flakes and a dash of S&P, and saute this mix for a few minutes to soften the veggies. Use a splash of white wine to deglaze the pan. Then toss in a handfull of sliced mushrooms, and stir for 2 minutes. Add a handfull of baby spinach leaves, and saute for another minute. Then, deglaze the pan again with about 1/2 cup of chicken or veggie stock. Simmer for a few minutes, then add some uncooked shrimp and saute for another minute (could use cooked cubed chicken, tuna, or other meat if desired). Toss in 1/3 cup of grated pecorino or parmesan cheese and some cooked pasta (I used small rigatoni, but you can use spaghetti or any other kind of pasta that will hold the veggies and sauce).
Finish with a touch of olive oil and chopped Italian parsley over the top, and you've got a great dish for Spring!

Kim O'Donnel: Thanks for sharing your luv, Waldorf. This can easily be tweaked, too, for veggies and seafood lovers alike. Cheers.

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Alexandria, Va.: Hey Kim,
haven't submitted for a while, but I thought I should share a cooking discovery my fiance and I just made. Asparagus is much better when grilled, we used our Foreman. The taste is more pronounced and the texture is much less stringy. A word of caution though...watch out for that dreaded Asparagus Pee.

Kim O'Donnel: This is the beauty of asparagus -- it is one of the most versatile veggies going -- glad you enjoyed the grilled version. As for the pee factor, you know there's a theory that all asparagus eaters release the sulfur compound, but not all have the ability to smell the byproduct...hmmm.

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New York, NY: Inre - Coffee Presses - they're making them stainless thermal now. Keeps coffee hot without getting that burnt taste (as in regular coffee makers).

You can't go wrong with the French Press type!;

Kim O'Donnel: Really...I haven't seen the thermal variety yet...thanks for the report.

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coffeemakers: I think a drip coffee maker w/timer is an excellent
an idea and really like my braun brand.
Making a strong, good cup of coffee has more to
do with the beans (storage, quality and quantity to
water) than coffee machine brand.
I've had great coffee, due to the beans on my
gargage sale coffee pot from college!;

Kim O'Donnel: A good point that can't be stressed enough. Use cold water. Use the proper amount of coffee. Clean the damn thing, every time you use it.

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Sheridan, Wyo.: If I'm using shrimp, can I save the shells in the freezer for later stock use?

Kim O'Donnel: You can. Wrap well, tho. But...you could also make the stock right away, and then freeze stock.

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Washington, DC: Could the poster who asked about curry leaves please post where he or she got them? Thanks!;

Kim O'Donnel: Curry leaves, pretty please...

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Baltimore, Md.: I'm serving paella tomorrow night for the first time and wonder what else to serve -- tapas appetizers? A salad? What kind? Thanks!;

Kim O'Donnel: Paella is pretty heavy, and so a salad of greens is a swell accompaniment that will help with digestion. Think watercress or arugula, a citrus vinaigrette, maybe some pine nuts or walnuts, a few raspberries...

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Herndon, Va: Hi everybody!

Where do you all find the Asian, Indian, and Middle Eastern markets that you shop in? Do you just drive around your area looking or use a phone book or google?

Kim O'Donnel: Keep hangin' with us, Herndon, and you'll be hooked up. This merry band of eaters is a wealth of info.

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Richmond, VA: The easiest asparagus recipe that tastes like a million $$ is to blanch asparagus and then toss with a coating of Paul Newman's balsamic vinagrette dressing... it's especially good as a chilled side dish at picnics, tailgates, cookouts, etc...

Kim O'Donnel: Yet another asparagus variation...

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Washington, D.C.: Um, what's asparagus pee?

Kim O'Donnel: Well, it's a fairly common experience to have particularly odiferous urine after eating asparagus. I kid you not.

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RE: coffee: Speaking of cleaning a coffee maker, there is cleaning, and there is CLEANING. How often does one need to really clean the maker (i.e. run vinnegar through it, etc)?

thanks!;

Kim O'Donnel: I think if you use your coffee machine daily, once monthly is fair for the vinegar cleaning...

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Linden, Va.: Ciao Bella!;
In keeping with my Italian tradition, growing up on LonG Island, we always had lamb for Easter dinner, (the pascal sacrifice and all that.) So each year I do a leg. This time I deviated a bit in the marinade, I saw this version on a cooking show a year or so ago, and it turned out very delicious. The zest of 4 oranges blanched, 4 or more cloves of garlic, I never count when it comes to garlic, 1 tin of anchovies patted dry, fresh basil + - 1/2 cup, a few sprigs of fresh rosemary, ground pepper, olive oil, process into a paste, stick the lamb all over, stuff the paste in the slits, refrigerate a day. Roast 350 on a rack in middle oven for 20 min, then add 1 cup of red wine, basting every 20 min thereafter adding more wine as needed, after about an hour check temp. 125 for rosy pink (it will rise to about 135 after resting). I used to soak it in red wine garlic and rosemary, but this is a great alternative. Mangia!;

Kim O'Donnel: Sounds absolutely divine, Linden, if I can use that word...I had lamb chops with my pal on Sunday, and we simply seared them, then had a herby green sauce with garlic to dip them in.

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Richmond, VA: Faux Pho - I had a hankering for Pho last week, but couldn't find any places around here that served it. So, I made it up. I brewed 8 cups of chicken broth with some lemongrass, garlic, and ginger. I let that do its thing for a while. I added scallions and shredded carrots, soy sauce, rice wine vinegar, and sesame oil. I strained out the aromatics, and served the broth and veggies over rice noodles and cooked chicken (I got a roast chicken at the market). It totally hit the spot!;

Kim O'Donnel: Sounds lovely, Richmond. I am heartened to hear all these reports of innovation and make-as-go wonders. Makes my day.

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Artichokes:: Love them just steamed and dipped in lemon butter, scrape those leaves.

And asparagus, if you cook some think sketti toss it with salt and pepper and lemon EVOO little lemon juice, then toss with asparagus the way kim cooked it in her opening paragraph (but cut into bite sized pieces on the bias).

Yum

Kim O'Donnel: See, I don't get the allure of the leaf scraping...oh well. But the fan club is coming out of its fuzzy choke...

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artichokes: My hands-down favorite way to eat an artichoke (my favorite veggie) is boiled/steamed in an inch of water with a dollop of vinegar in it. You can do the stem of the artichoke in there too, and take it out half way through the cooking time to feed the craving. Serve at room temperature with a sauce -- melt butter with squashed garlic clove. Add lemon and dijon mustard (the mustard is key). Savor every bite. There's no shame in licking your fingers.

Kim O'Donnel: And more on the choke...

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RI Dinner Crisis: Kim!; Help!;!;
I decided I was long overdue for a dinner party, but now that I've done the inviting I'm totally uninspired regarding a menu. No dietary restrictions other than being kosher-ish. My standby plan is chicken marbella, but I wouldn't mind something different. Was toying with the idea of a curry or something Japanese. Wouldn't mind something spring-like (though nothing's in season up here yet). Something not too time consuming is preferrable b/c I have to manage all the shopping and cooking after work and before Friday.
PLEASE HELP!;!;!;

Kim O'Donnel: If it's curry you're looking for, try this beauty below. It always shines.

Lemony Chicken Curry With Coriander

From Madhur Jaffrey's Indian Cooking

5-6 tablespoons vegetable oil

Approximately 2-1/2 pounds chicken thighs and/or legs, skinned and seasoned with salt and pepper

2-inch hunk of fresh ginger, peeled and chopped

5 cloves garlic, chopped finely

1/2 habanero chile (or to taste), seeded and diced

1/4 teaspoon cayenne

2 teaspoons cumin

1 teaspoon coriander

1/2 teaspoon turmeric

1 teaspoon salt

2 bunches cilantro, cleaned, stemmed and finely chopped

2/3 cup water

Juice of 1/2 lemon


Place ginger in bowl of food processor and blend with 1?4 cup water, until pureed.
In a heavy-bottomed pot, heat oil. When hot, but not smoking, add chicken and brown on both sides, at least 10 minutes. Remove from pot and set aside.
Add ginger puree and stir with a wooden spoon, scraping the stuck bits from the bottom of the pan. Add garlic, spices and salt. The mixture will become pasty, which is a good thing. Add cilantro and stir. Add water, lemon juice and return chicken to pot.
Bring mixture to a boil, then reduce heat, cover and simmer, until meat is tender and starting to fall off the bone. This should take about 45 minutes.
While the curry cooks, make some rice to serve with the meal. Feeds approximately four

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IndyGirl: Let's talk curry leaves: For those who like to use curry leaves (usually in Indian cooking), I suggest buying a plant. It is easy to care for, thrives indoors (and outdoors when the weather is mild). You can pluck off curry leaves when you need them.

Mine is 15 years old--and when it gets too big, I chop off the branches.

You may find them in a specialty nursery, but the best bet would to ask your Indian grocer. If you have a friend who has a curry leaf plant, you can "make babies" by trimming some roots in the pot, and then the babies grow from there. Warning: the babies grow slowly, so you won't have your own for several months.

Kim O'Donnel: Wonderful tidbit, Indy. Thanks for sharing.

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Great new International Food Market: There is a new Asian/Hispanic food market in Seven Corners. Of course, I'm blanking on the name right now, but it is right at 50 and Route 7 where the Giant use to be (next to thy Syms).
Great selection, seemingly good prices, unusual produce. It was really busy when we visited and we were among the few non-Asian or non-Hispanic shoppers (always a good sign in my book!;)

Kim O'Donnel: What a sleuth! Well done.

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Asparagus P.: Seriously, I've almost had to stop eating a lot of asparagus due to the after effects. Is there a way to combat this?

Kim O'Donnel: Not that I'm aware of....

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Dupont Circle, D.C.: Another vote for Capresso coffe makers. We got one as a gift and agree it consistantly makes the best cup of coffe. Programmable and has a setting for small pots of coffee that allows it to brew slower for better flavor. Has the stainless steel carafe that will keep it hot for hours without heating and going stale and burnt. Rates very high on Consumer Reports, too.

Kim O'Donnel: You heard it here...

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Washington, DC: Re: MOM's -- there's one in the White Flint area in Rockville. (11711 Parklawn Drive, Suite B - thanks google!;) (almost Bethesda, but closer to G'burg!;)

There's also a Trader Joe's farther north on 355.

And I heard the Wegmans to be opened in Towson will be enormous (heard something about 2 floors?!;).

Kim O'Donnel: More terrific ides for food shopping...

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Coffemaker that has changed my life: After buying many coffee makers, we have finally found one that has changed our life.

http://www.capresso.com/prod_makers_lux.html

Can be bought at Williams Sonoma. It automatically grinds anywhere from 2-10 cups of coffee and is programmable. It also has 3 strengths of coffee, so can cater to tastes. It also has a water filter, making tap water taste better for the coffee.

I save time on grinding, but still get freshly ground coffee. Also, I like strong coffee, but significant other likes lighter tasting coffee, so we both get what we want with the same coffeemaker.

Ok, what do I don't like about it: Carafe spills a little if you aren't carefull when pouring. I also wish the carafe was a thermal one--but can't have everything, can we?

Kim O'Donnel: The Capresso fan club is having a party...

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Easy Artichokes: Here's how we make fresh artichokes, and it's very easy and tasty: Rinse; with scissors cut off sharp leaf points; trim stem to about a 1/2 inch base so that the artichoke will stand on its own. Stand up in microwave-safe casserole bowl filled with 1 inch of water. Loosely cover with saran wrap. Microwave on high for 15 minutes. Chokes are done when a knife inserts very easily (from the bottom) into the middle of the stem. Make a quick dip of melted butter, salt, and lemon juice, and the herb of your choice (fresh dill is good). Buy chokes that are firm and not blackened. Honestly, this method is just as delicious as steaming or boiling on stove for an hour. Don't miss this treat while they are peaking in April!;

Kim O'Donnel: More chokey material...

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Artichokes: The REAL Italian way to eat artichokes is to scrape them. Lately, I've seen lots of cooking shows with artichoke recipes, but they waste the entire vegetable and use only the heart!; The leaves are delicious, and most are tender. Just cut away 2 or three outer layers, pull out any purple or sharp center tines, and stuff that center with some bread crumbs, butter, and parmesan, then let them steam in 1-2 inches of water and melted butter. Don't forget to cut the stems and place in the water/butter mixture too. Very delicious, and not wasteful!;

Kim O'Donnel: And now for artichoke rules and regs...thanks!

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Pentagon, DC: Kim,

I thought curry was a mix of spices? So, what are curry leaves?

Kim O'Donnel: Curry is a mix of spices. Curry leaves come from a plant that have a curry-ish aroma, that yield more of a citrus flavor than, say, a curry flavor. They're commonly used in Indian cooking.

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Denver, Colo.: For the person who was disappointed in the Baltimore farmer's market, don't give up on it! (I just moved from Balto 6 mos ago). The big one is downtown every Sunday under the Jones Falls Expwy and it really doesn't get hopping until mid-summer when there is so much yummy produce. Also, try the homemade mini donuts for $1 a bag - to die for!

Kim O'Donnel: And now a plug from the Balto community Farm Market fan club...thanks.

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Clifton, VA: Aspargus pee. I have found that several glasses of vintage Pol Roger Winston Churchill champagne takes care of the problem.
This is the only champagne that works, Dom Perginon, Crystal etc do not work. Be warned it costs $350.00 a bottle.

Kim O'Donnel: If only we could all be so well endowed....

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For Herndon re: Asian markets: Come out of Herndon and over to Fairfax Circle!; Three huge, fabulous Asian markets within about ten minutes of each other.

Han ah Reum, at the corner of Lee Hwy and Gallows Road (they sell fresh curry leaves here, btw... also galangal and fresh turmeric)

Lotte, on Fairfax Circle near the Artie's restaurant and the Bowl America (best for sushi-grade fish)

Super H, farther down Lee Hwy, a little bit past the intersection with 123 (HUGE and quite comprehensive)

Also, lots of fabulous small niche-oriented markets all over the place... Vietnamese markets in Eden center and just outside, the Thai market over behind Duangrat's in Bailey's Xroads, etc.

Kim O'Donnel: That's the spirit! I love it when readers kick each other in the pants...

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Winery suggestions: Here are some links for the person asking about wineries, etc. -

http://www.monticellowinetrail.org/ - for wineries around Charlottesville;

and for wineries throughout Virginia:

http://www.virginiawines.org/

Kim O'Donnel: Thanks, I couldn't place my bookmarks, so this is helpful...

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Fairfax, Va.: Kim,
Tried making a vegetarian lasagne last week. I used spinach, and paneer (indian cheese) as the filling. It was amazing. Any other lasagne suggestions? Thanks.

Kim O'Donnel: I love mushrooms and lots of thyme in lasagne. Zucchini is nice, with basil...who else has a thought?

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Aspara(dis)gus(ting) odor: The odorous after-effect of eating Asparagus can be diminished by drinking lots and lots of water. All it really does is enable the enzymes to flow through more quickly. Instead of a full day of asparagus pee, you'll only notice a half day!;

Kim O'Donnel: Excellent point, and thanks for sharing.

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Bethesda, MD: Just so the store keeper knows what your asking for (and so that you sound like you know,too), the leaves are called "kari" leaves. They are a mainstay of South Indian cuisine.

Bruce

Kim O'Donnel: Thank you, Bruce.

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Washington DC: My parents are coming to visit on Saturday night and looks like I'll be cooking dinner for them. My dad's a basketball fanatic, so we be watching the Final Four while eating. Any ideas for a simple, healthy dinner? My dad needs a heart healthy diet and I'm not the most advanced cook!; I'll be hitting Eastern Market for produce, etc on Saturday morning. Thanks!;

Kim O'Donnel: Does Dad like chicken? fish? What can we get away with in the name of heart health? Talk to me.

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Rockville, Md.: About Herndon's question on finding ethnic markets. They are usually located near the communities they serve. Downtown Silver Spring has a good Thai Market on Thayer Ave at Fenton. About two blocks south on Fenton is an Indian Market. There is an Asian Market in Rockville Pike in the Wintergreen Plaza. Rodman's on Wisconsin Ave just south of Friendship Heights is fun to shop for international condiments and all matter of mysterious things in cans and jars. Actually Rodmans' is an shopping experience on many fronts, medical supplies, luggage, kitchen equipment, appliances, watches, wine, produce.

Kim O'Donnel: Thanks for adding to this thread. The Washington area is loaded with ethnic groceries -- we are quite lucky in this department compared to other cities in the US.

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Washington, DC: Tapas suggestions ... while we're on the topic of asparagus, roasted asparagus with a roasted red pepper sauce (I usually just blend together jarred roasted red peppers, garlic and olive oil, though you could make a romesco sauce as well) are an excellent tapa. Also, you could get some manchego cheese and quince paste (usually available at Whole Foods or Dean and Deluca). Also, Whole Foods has some lovely spicy green olives ... I think they're Sicilian, but would work well with Spanish food.

Kim O'Donnel: I love roasted red peppers with aspargus...a little feta would be lovely here as well...thanks for your tasty ideas.

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Kim O'Donnel: So, I have to dash. Just wanted you to know that I can't do a veggie hour this week, as in-house training here at the ranch is taking up a lot of my time. Guarantee an April appearance, and will let you know about the Passover details when I get them. Thanks for the artichoke and coffee thoughts...get psyched, it's daylight saving time this coming Sunday! Anyone up for an alfresco late din din? Til next time.

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