Free Range on Food

Dish With the Experts

A chat with the Food section staff is a chance for you to ask questions, offer suggestions and share information with other cooks and food lovers. It is a forum for discussion of food trends, ingredients, menus, gadgets and anything else food-related.

Each chat, we will focus on topics from the day's Food section . Do you have a question about a particular recipe or a food-related anecdote to share? The Food section staff goes Free Range on Food every Wednesday at 1 p.m. ET.

The transcript follows.

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Bonnie: Here we are, amid the boxes of our move to newly renovated office space here at The Post. Before we tackle the kitchen space -- and you all know how fun that can be -- Judith Weinraub's here to answer q's about White House chef Cristeta Comerford, and the rest of us are here to chat about whatever's on your plate.

For the chatters who offer the best holiday breakfast advice today, we've got a copy of Katy Sparks' "Sparks in the Kitchen" and a boxed recipe-card deck of Holiday Cocktails, to give you a headstart on New Year's celebrating. Hey! Speaking of...we'll have fab champagne cocktail recipes from area restaurants in our Dec. 28 issue, and a smashing New Year's menu for 20 that you'll want to make.

But we're getting ahead of ourselves. Winner of today's prizes will be posted near the end of the chat. Remember to send mailing address info to food@washpost.com. And we're off...

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Wine with Xmas dinner: We're hosting Christmas dinner this year--roast turkey, spinach lasagna for the vegetarian cousins, roasted brussel sprouts with candied walnuts, Caesar salad, ambrosia, my daughter's favorite cheese rolls, and my mother-in law's chocolate cake for dessert. Can your wine columnist suggest a wine that would go with all of this? We were thinking of serving both a red and a white so people could choose. Or should we do sparkling? Thanks for your help.

Candy: This is a great meal for champagne, says our wine columnist Ben Giliberti. He suggests two classic choices: First, for about $35, is Bollinger Special Cuvee--mostly pinor noir-based and tailor-made for a big dinner like this. The Bollinger can hold its own with the strong flavors of your menu. His second choice is less expensive--it's a domestic sparkling wine in similar style called Roederer Estate, which is as close as you'll find to a domestic version of Bollinger. Ben says it's quite good and will run well under $20 to mid-teens if you can find it on sale.

If you don't want to do sparkling, choose a pinot noir for the red, and for the white, buy a good Alsace Riesling.

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Olney, Md.: I love the baked french toast recipe in today's food section! Do you think it would work with "Eggbeaters" or the other product that is pretty readily available, "Better'n'Egg"? 160 mg of cholesterol is just too much for me.

Walter: Sorry Olney, but writer Stephanie Witt Sedgwick tells us that egg yolks are an essential part of the recipe. Eggbeaters, made of egg whites, won't form the custard with the milk.

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Frozen Dinner: You know, I really don't mind some of the frozen dinners but why they have to put those nasty red bell pepper pieces on a lot of the dinners? Red bell peppers are rather expensive and they certainly don't add to the taste.

Judith W.: I know what you mean. When I'm in my high dieting mode, and haven't stocked up appropriately, I do succumb to frozen dinners. The red pepper doesn't bother me as much as the unappealing quality of some of the meat and chicken pieces. Ironically, the things you'd think might be forbidden--the pastas, burritos, etc. in these meals--aren't, and actually taste better to me than some of the "meals." And since they're all portion controlled, these are viable choices.

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Frederick, Md.: Help on ribs done in the oven. To keep them moist I wrap them in foil. This leaves them swimming in their own grease and juices and washes away whatever I have coated them with. I would like them browner but fear them drying out. What's a girl to do?

Walter: Frederick, We asked John Snedden, owner of Rocklands Barbecue and Grilling Company and he suggests that you bake the ribs on a rack in a roasting pan. That way, you won't be making a foiled pork soup, spices won't wash away and the ribs will properly brown.

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Northeast: Baked potatoes - How can I counter the bitterness in baked potatoes?

Candy: Bitter baked potatoes??? Where the heck are you buying your spuds? Perhaps they've been stored too long or in sunlight and are starting to turn green. That greenish tinge will give them an off-flavor.

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Arlington, Va.: Hi foodies.

I'm sure the WashPost producers are tired of my question, since I ask it during pretty much every food related chat. Where can I buy "sushi grade" fish around here? My best friend just got me a sushi kit for my birthday and I am dying to try it out.

Thanks in advance.

ps. also looking for a tempura recipe that doesn't taste like overly salty funnel cake (needless to say my last attempt was a disaster).

Candy: Hi Arlington. Probably the best place to get high-end fish in this area is River Falls Seafood Company in Potomac (10124 River Rd.; 301-765-8001. If you don't want to schlep that far, talk to the fish counter people at the Whole Foods in Arlington. Maybe they can order you some.

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Arlington, Va.: Hi:

I'm making Anna Stellato's Pignoli from the Dec. 14 Food section. However, I could not find canned almond paste anywhere--Whole Foods, Harris Teeter, Giant and even Shoppers Food Warehouse all had Odense almond paste in a tube. Where can one find the canned version? I ended up combining the almond paste and sugar in the food processor, then adding the egg white with the mixer. I'll see how that works when I bake them tomorrow.

Candy: Hi Arlington. We're beginning to wonder if all these markets had a run on canned almond paste as a result of this recipe. We found canned Solo-brand almond paste at Safeway, Giant and Shoppers before the recipe ran. It sometimes was in the gourmet products aisle, but in the Giant near me in in Herndon, they had it next to the other canned pie fillings (cherry, apple, etc.)in the baking aisle. It's even listed on Giant's Peapod delivery service list. You should ask the manager of your market if they did carry it and when they're getting it restocked if they're out.

Maybe our chatters have some other suggestions as well. Any pignoli cookie fans out there?

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Alexandria, Va.: I'll be making prime rib and a baked ham for Christmas. I'll be using an electric range for the first time in about 15 years. Any tips?

Judith W.: Maybe I'm misunderstanding the question, but why don't you do the ham first and get that out of the way?

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Walter: Note: Our make-your-own Limoncello (lemon liqueur) story on 12/7 calls for grain alcohol. Some readers have had trouble finding it. It's available at liquor stores in Washington and Maryland but grain alcohol is not sold in Virginia.

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Hungry!: Yo Food Section!! What's cooking? I am starving out here. My friends and I are going to this yummy Ethiopian restaurant (Tina's Cafe in Chandler Arizona) for lunch today. I can barely wait!

Do you have a recipe for injera? And where could I find the grain that it is made from? Would Whole Foods have it?

Candy: Hey Hungry, you're nice and warm in Arizona today? Boy, are we jealous. We're freezing our...biscuits off here. Anyway, injera is made from teff, a grain you'll have to buy in an Ethiopian market. We have some nice ones in Silver Spring, Md., but that's probably too far for you to drive. BTW, our staffer Walter Nicholls tried making injera and says it's very hard and time-consuming.

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Washington, D.C.: Please help! What is the word for a style of cooking that, I believe, uses high-pressure heat? I believe it is French and begins with "S?" I have heard that Michel Richard has readopted it, despite it becoming rather passe in the past. It's driving me crazy -

Candy: Don't go crazy--we're here to help. It's sous vide, meaning under pressure. I did a story on it this summer. The top chefs in the city love their sous vide machines and use them to sloooow cook all kinds of fab food.

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New York, N.Y.: I have an old family recipe (the person is now deceased) for a creme caramel. It calls for caramelizing powdered sugar (2 cups) by itself in a heavy pan then adding water (1 cup). I have tried this but everytime I get lots of crystals - even before adding the water. I scrupulously cleaned the pan and tried putting in some corn syrup and sifting the sugar but got the same results. I use the recipe but do the more typical boiling sugar and water together and get the same tasty results, but I'm intrigued as to whether I'm doing something wrong in the original recipe.

thanks

Candy: New York--I'll be honest. I have never heard, read or been told about caramelizing powdered sugar, since it's sugar that's been combined with some cornstarch to prevent caking. If you get good results going the traditional route with white sugar, stick with that.

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Non-flour bread?: What is non-flour bread and what are the brands/stores where I can find it? Thanks!!

Candy: Non-flour bread is bread that is made with something other than wheat flour--such as rice flour, corn flour, etc. Basically, you're looking for gluten-free bread. Whole Foods has several kinds of gluten-free or non-wheat flour bread, both in the bakery section and in the frozen aisle. Also check out Trader Joe's.

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Bethesda, Md.: I'm submitting early because of too much holiday shopping to do! Loved the gelt story, but want to know: What can I do with the leftover gelt we always have? Melt it for sauce? Bake with it?

Bonnie: Hmmm...gelt might hang around because it's not the good-eating kind -- and that might also make it the not-good-for-baking, not-good-for-sauces kind. Check the results of our taste test today. If the labels on your gelt go missing, try a melt-on-the-tongue taste test. If a coin melts fairly quickly, and has a decent chocolate flavor, you can use it like baking chips/morsels (removing that lovely foil, of course.) It's a little bit like cooking with wine, eh? Use stuff that tastes good enough on its own.

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Washington, D.C.: I need a creative suggestion...on Saturday night we are going to a friend's house for a holiday dinner. I was asked to bring some fresh fruit for dessert. I was thinking of doing a platter of strawberries, mangoes, pineapple and whatever looked great at the market. I'd love to have some type of dip/sauce to accompany it - any ideas other than chocolate?

Bonnie: OTHER than chocolate, DC? Since you're headed in the mango direction, try this one, which we ran a while back as an accompaniment to the grilled fruits of summer:

6 ounces heavy cream

1 overripe mango, peeled, seeded and cut into chunks

1 1/2 medium overripe bananas, peeled

1 tablespoon honey

4 ounces sour cream

In a bowl using an electric mixer, beat the heavy cream until stiff peaks form. Set aside.

In another bowl using the mixer, beat the mango, banana and honey until combined. Using a rubber spatula, fold the mango mixture and sour cream into the whipped cream and mix just until combined. Cover and refrigerate.

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Couscous Question: The stuff isn't really rice is it? I tried to use it as rice, but it's more suitable as a replacement for mashed potatoes. It's better with gravy on it.

Judith W.: No, not rice. Couscous is coarsely ground semolina pasta. The quick-cook packages actually work pretty well. Try one. And it should come out fluffy, rather than creamy.

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Takoma Park, Md.: Where on earth (well, in the DC area, preferably) can I find the canned almond paste from last week's recipe for Anna Stellato's Pignoli cookies? I've checked Giant, Safeway, Bertucci's, Dean & Deluca, several Italian specialty stores -- all to no avail.

Candy: Takoma: See our answer to Arlington, above. It should be in regular supermarkets, unless they're sold out. Check near the other canned pie fillings or the gourmet aisle. Ask your market manager to stock it for you.

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Laura's Cowboy cookies: I made Laura's Cowboy cookies but they did not "spread out" like the picture. They tasted fine, but were a little dry and lumpy. I have about half of the dough left over, so I would like to fix it if I can. Any suggestions?

Judy H.: We had to test them twice, too, to get them to come out right. I think that what we did wrong the first time was not to make them big enough. We made them half-size, and they were dry. When we used the amount of dough called for in the recipe, they came out as you saw in the picture. Could that be it?

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Gaithersburg, Md.: Help! I'm so depressed and maybe your chatters can help. Every Christmas, I try to have a really nice dinner for our family of 12 (grandparents, aunts and uncles, kids, cousins), but my sister-in law always tries to take over. It's at my house, I plan the menu, and then my SIL calls 3 days before and says she's bringing all these dishes "because everyone loves them." Then she asks me what I'm making and proceeds to tell me not to make half of it because it won't go with the food she's bringing. I don't want to ruin the holiday with a fight, so I back down. What should I do?

Judith W.: Tell her what you'll be making as soon as you plan your menu? Or say you've already made whatever-it-is and frozen it?

I don't want to venture into the family counseling arena, but at least this way, you'd take initial command.

Judy H.: Seems to me that you can either sit back and let her continue to do a lot of the work (and boss you around) or you can be forthright. If you choose the latter, you can tell her how much you appreciate the work she has done in the past, but this year you are determined to do the whole thing yourself because this is an important part of the holiday for you. Or you could offer to rotate. One year you. One year SIL.

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Breakfast question: I want to make quiche for our Xmas morning brunch. Can I assemble it the night before and refrigerate and then bake in the morning? Or will it make the crust too soggy?

Judith W.: Doesn't sound like a good idea to me. Soggy crust. Uncooked eggs. But you could get the pie crust ready and grate the cheese ahead of time. And maybe measure out the other ingredients.Or make a strata (with similar flavors), which needs to sit in the fridge overnight. That is actually what I'm thinking of doing. Anybody else have other ideas?

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Washington, D.C.: Baked brie dilemma: I agreed to bring a baked brie to a holiday party this weekend..any suggestion on how to make it fantastic? Should I make it on-site or prepare beforehand and reheat it when I get there? Appreciate any and all help, thanks!

Bonnie: This recipe got at least 48 thumbs' up from readers who e-mailed. It's from Travel editorial aide Anne McDonough:

Baked Brie

6 to 8 servings

2 frozen pastry sheets, such as Pepperidge Farm

1 tablespoon unsalted butter

4 cloves garlic, coarsely chopped

1 small (16 ounces) brie wheel (may substitute equivalent big wedge of brie)

3 to 4 tablespoons honey

Preheat the oven to 375 degrees. Have ready a lightly greased baking dish that is about two inches wider than the wheel of brie.

Defrost the pastry sheets until they are pliable, unfold and set aside.

In a small pan over medium heat, melt the butter. Add the garlic and cook for about 1 minute; the garlic will be fragrant but not browned. Set aside.

Drape one pastry sheet in the prepared baking dish, letting the edges hang over the sides and fitting the pastry to the bottom of the dish. Place the brie on the pastry and spoon the garlic and butter on top. Fold up the corners of the pastry so that they rest on top of the brie. Cover the brie with the second pastry sheet, tucking its corners around the wheel. (The pastry will expand to fill the dish when it's baked.) Bake for 25 to 30 minutes, until the pastry is golden and slightly puffy.

The brie can be served straight from the oven, with the honey drizzled on top, or transferred to a platter before the honey is added. Serve immediately or at room temperature.

Per serving (based on 8): 539 calories, 16 g protein, 33 g carbohydrates, 39 g fat, 60 mg cholesterol, 16 g saturated fat, 495 mg sodium, 1 g dietary fiber

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Injera--don't botha: I tried once. You have to let the teff flour mixture ferment, which produces an aroma which I have never forgotten.

Judy H.: hmmm.

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Springfield, Va.: Please help me with an entree dilemma. For New Year's Eve dinner, I am serving cheese fondue with bread, apples, and carrots. For dessert I am serving chocolate fondue with strawberries, pound cake, and bananas. Talk about calories!! The two men involved request some meat in there - do you have any entree ideas? Don't want to overdo it, but still would like to please everyone. Thanks!

Candy: Well, darn, those picky men. How about serving some nice, cold sliced filet mignon or tenderloin? You could make it a few hours ahead of time, chill, then slice and serve with a horseradish cream. It's something everyone would like.

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Ham Flavoring: A couple of weeks ago, someone was looking for ham flavoring. Goya makes one that is pretty widely available. My local Shoppers Food Warehouse carries it, and pretty much any latin grocery will as well.

Candy: Thanks for the tip.

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Cowboy cookies: I tried to make them smaller too, so that must be it. Those are some HUGE cookies. Thanks!

Candy: Hey, everything's bigger in Texas. Even cookies.

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Washington, D.C.: Hi, this isn't really a question but an observation - in last week's food section, there is a profile of Nestle's swirled chips - I think you will notice that the size of the bags are actually 10 oz, not 12 - I noticed this when I bought a bag and felt ripped off, since I was expecting the usual 12oz size. Perhaps someone can ask Nestle's why they market the chips in a smaller size than what bakers would normally expect.

Judith W.: We're sorry you had that experience, but not surprised. We've noticed that downsizing on a lot of processed foods. With a smaller amount in the package, all the scary numbers--fats, calories, sodium--go down; and the cost can be about the same as what the old packaging was. You (meaning all of us) really do have to read nutritional labels, ingredients list, etc. to see what we're buying.

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Christmas Breakfast: Do an overnight french toast. You make the custard and soak the bread overnight then pop it into the oven the next morning. Slice some ham from the one for Christmas dinner and put it on a platter w/fresh fruit. Offer boiled egg slices. They can be made the night before.

Judy H.: I am not getting how an overnight French toast is different than what we have traditionally called an egg casserole, or brunch casserole. Are we just using different terminology? Thanks for the suggestion. Here is a recipe for an egg casserole with sausage we ran recently. Chicken Sausage and Three-Cheese Egg Casserole

8 to 10 servings

Most Southerners will remember this make-ahead casserole from their childhood. David Hagedorn makes the dish richer by adding croissant cubes; pork or lamb sausage also works well. Using a mixture of cheese gives the dish more depth.

11/2 pounds chicken sausage

2 tablespoons extra-virgin olive oil

1 clove chopped garlic

4 cups day-old French bread, with crusts, cut into 2-inch cubes

2 stale croissants, cubed

12 large eggs

2 cups low-fat milk

2 cups heavy cream

1 tablespoon Dijon-style mustard or 1 teaspoon dried mustard

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 pound mixture of shredded cheeses of choice (Monterey Jack, cheddar, Gruyere, Swiss, mozzarella)

Have ready a large, rectangular baking dish (or other 3-quart ovenproof baking dish) sprayed with nonstick spray oil.

Remove the sausage from its casings and break into chunks. In a large pan over medium-high heat, add the olive oil, then the sausage and chopped garlic and cook, stirring, until sausage is browned and cooked through, 3 to 4 minutes. Strain in a colander and then drain on paper towels. Transfer the mixture to prepared dish.

In a large bowl, mix the French bread and croissant cubes. Scatter cubes on the sausage mixture.

In a large bowl, using a whisk or a hand-held mixer, combine eggs, milk, cream, mustard, salt and pepper until well blended. Add cheeses and mix until combined. Pour the custard mix over the casserole. Spray a sheet of aluminum foil with a nonstick spray oil and place it, sprayed side down, over the casserole. Refrigerate overnight.

When ready to bake, remove the casserole from refrigerator and bring to room temperature (at least 15 minutes) while preheating the oven to 325 degrees. Bake, covered, for 40 minutes. Remove foil and continue baking until casserole is golden brown and puffed, 15 to 20 minutes. The casserole is done when a knife inserted into the center yields no liquid. Allow it to rest for 10 minutes before serving.

Per serving (based on 10): 914 calories, 42 g protein, 56 g carbohydrates, 58 g fat, 430 mg cholesterol, 28 g saturated fat, 1,582 mg sodium, 3 g dietary fiber

Recipe tested by Hal Mehlman; e-mail questions to food@washpost.com

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Boss's gift: Help! My husband and I are going to his boss' for dinner. We'd like to bring a nice bottle of wine since he's a gourmet cook. Can your wine guy help us?

Candy: Of course he can! Ben recommends a nice bottle of Bordeau. In a recent column he recommended Chateau La Gurgue--a wonderful wine located next to the famous Chateau Margaux in France. It's delicious and available at most major stores, expect to pay $25 or less. Another slightly more upscale choice would be 2002 Pichon-Baron, about $40, or Chateau Pontet-Canet, about $45. Bottom line, for a wine connoisseur there's no safer or better gift than a good bottle of Bordeau. Good luck!

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Where to find almond paste: I think I saw canned almond paste at the new World Market in Chevy Chase.

Candy: Thank you thank you thank you! Almond paste hunters--take note.

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Clifton, Va.: Fairfax Wegman's often has sushi grade tuna. Price is about $30.00 a pound.

Judy H.: Thank you Clifton.

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"farmer's" breakfast: I hosted a Thanksgiving bruch for 20 and made 2 egg casseroles. These use tater tots, though, instead of the traditional bread. I don't have the exact recipe, but cover the bottom of your baking dish with tater tots (let thaw for at least an hour). Cover with desired precooked meat and/or veggies and then top with 6-8 eggs mixed with 2 cups of milk (for a 9x13 pan). Bake for an hour, uncovered. The tater tots actually float to the top. And you can make the day before with frozed taters and leave in the fridge until morning.

Judy H.: Who knew. Thanks for the tip.

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Michigan: Foodies--I'm doing last-minute shopping today and am frantic. My brother loves to cook, lives alone, is very busy. I was thinking a cookbook or cooking gadget, if you can suggest something.

Judith W.: We liked the The New Spanish Table by Anya von Bremzen. Paperback. Very user-friendly. Recipes all levels. And I always like the Williams-Sonoma cookbooks. Recipes are not at all hard. Pictures show you exactly what the dish should look like. And very affordable.

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Monrovia, Md.: Here is my very favorite brunch recipe - so simple, but it gets rave reviews!

CREME BRULEE FRENCH TOAST

1 stick ( cup) unsalted butter

1 cup packed brown sugar

2 tablespoons corn syrup

1 (8 to 9) inch round loaf Challah bread

5 large eggs

1 cups half and half

1 teaspoon vanilla

1 teaspoon Grand Marnier

1/4 teaspoon salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2 - inch baking dish. Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day. Preheat oven to 350 degrees and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serves 6 - 8.

Judith W.: That sounds really great! We can see why you get rave reviews.

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Springfield, Va.: When can you bake with egg substitutes (e.g. eggbeaters ,etc) and when can you not? I made a pecan pie with them and it was a pecan pie soup (tasty, but wet)! Also brownies don't set up well. CAN you use them for baking? I was reminded by the French toast question.

Candy: Pecan pie soup. Yummm. It is tricky in baking to just sub eggbeaters or other egg substitutes for whole eggs. You often have to adjust other ingredients. The yolks provide structure and thickening that you just don't get with whites only. One suggestion: Check the eggbeaters.com for some recipes specifically designed to be made with whites only.

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Chantilly, Va.: I'm having non-drinking guests for a holiday brunch and would like to make a hot spiced tea for them. Do you have any recipes?

Judith W.: The challenge of that is keeping the tea hot. But some of the flavored teas, like spicy orange blends with black tea, would be a place to start. You could make a pot full, and add almost boiling water as needed. Or you could go the chai route:

2 1/2 cups water

1 teaspoon cardamom

3 whole black peppercorns

2 slices fresh ginger, peeled

1 cinnamon stick

2 cloves

2/3 cup milk

4 teaspoons sugar

3 teaspoons loose black tea (or tea bags)

Put the water in a saucepan, add the spices, and bring to a low boil.

Turn down the heat and let simmer for 4 to 10 minutes.

Add milk and sugar and bring to a heavy simmer.

Add tea, turn off the heat, and let steep for 2 to 3 minutes.

Strain into two cups and serve hot.

You'd need a friend/older child/partner to monitor this though, since you can't make a lot at one go. (We assume you'd be tending to guests).

Either way would taste great.

You could warm up apple cider too--a lot easier.

Good luck!

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Fondue help: The Swiss do dried beef, pickles, and boiled potatoes on the side when serving cheese fondue or raclette.

Candy: Good ideas for those who want something a little more substantial with their fondue. Thanks.

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Bonnie: Re Nestle 10-ounce bags of morsels, what a fine idea to go straight to the source. Here's what Nestle told us. The increased cost of manufacturing the cute swirly chips would cause the per-bag cost to go up, which they wanted to avoid (a consumer-friendly nod?). So they reduced the package weight from 12 ounces to 10. But bakers should know that Nestle test-baked with 10-ounce bags instead of the usual 12-ounce ones and claim the results are not affected. So, DC, don't feel like you're getting ripped off.

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Holiday Breakfast advice: Don't limit yourself to just breakfast foods! We had a gathering where there was a combination of meat eaters and vegetarians so we did grilled veggies, hummus, fruit salad, and toasted cinnamon bread. Everyone loved it.

Judy H.: Sounds good. Thanks holiday.

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Montgomery Village mom: My favorite holiday breakfast meal is homemade coffee cake made in advance and great coffee because who wants to be baking and cooking while others are opening presents and relaxing. Another thing that we do for holiday breakfasts is to bake bacon on a cookie sheet (you can make it a lot faster that way). YOu can also do eggs benedict in muffin tins. Crack the egg into a silicone muffin tins, put a slice of canadian bacon on top, cook for 15 minutes and then top with hollandaise sauce after you remove from the pan and put on toasted english muffin halves. Happy Holidays!

Judith W.: Great suggestions! One thought to add: use cookie sheets with full rims to keep the fat from messing up your oven.

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Rockville, Md.: Hi,

I have two kitchen equipment questions:

1. Can you recommend a weighing scale (metric and non-metric) for food?

2. Can you recommend a probe thermometer? I had a Polder but it was a piece of junk.

thanks

Bonnie: 1. A while back in an online chat, we came up with two recommendations: the Soehlne scale that has a 5-year guaranteed battery, and a Frieling scale that works fine, too -- has that "tare" function that cancels out the weight of the container.

2. Cook's Illustrated has recommended the Super-Fast Therma-Pen probe/instant-read thermometer, but it's kinda pricey. See www.thermoworks.com

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Corn Syrup: Is there anything I can use in substitue of corn syrup in a recipe?

Thank you.

Candy: That's a toughie. You can use golden syrup, which is similar in texture (it's evaporated sugar cane juice and a slightly richer flavor), but it's hard to find. (I've seen it in cans and bottles; it's popular in England). Otherwise, there's really no substitute.

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Christmas Brunch : I make this all of the time. You can assemble it the night before. I add other ingrediants too -- mushrooms, green peppers....

Farmer's Casserole (for 12)

Prep: 15 minutes

Bake: 45 minutes

Ingredients

6 cups frozen shredded hash brown potatoes

1-1/2 cups shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (6 ounces)

2 cups diced cooked ham or Canadian-style bacon

1/2 cup sliced green onions

8 beaten eggs or 2 cups fresh or frozen egg product, thawed

2 12-ounce cans (1-1/2 cups each) evaporated milk or evaporated skim milk

1/4 teaspoon salt

1/4 teaspoon pepper

Directions

1. Grease a 3-quart rectangular baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl combine eggs or egg product, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.

2. Bake, uncovered, in a 350 degree F. oven for 45 to 55 minutes or until center appears set. Let stand 5 minutes before serving. Makes 12 servings.

Make-Ahead Tip: The night before, prepare casserole. Cover and chill. To serve, bake as directed except increase baking time to 55 to 60 minutes.

Nutrition facts per serving:

calories: 299

total fat: 14g

saturated fat: 7g

cholesterol: 183mg

sodium: 526mg

carbohydrate: 25g

fiber: 2g

protein: 19g

vitamin A: 15%

vitamin C: 25%

calcium: 23%

iron: 14%

Judy H.: Sounds like a keeper recipe.

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Stafford, Va.: Does anyone know where there is a good Greek Deli/Store in the area? We are looking for cheeses, spices, and speciality baking items.

Walter: For Greek go to Asadur's, 5536 Randolph Rd., Rockville; 301-770-5558.

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Overnight French Toast: It is the same principle as what you call an egg casserole. I like challah as my bread of choice (a day or two old). It's one of the few ways that I enjoy eggs. I like this or a crustless fritatta (I can make the night before) b/c it frees up my countertop as I prep for Christmas dinner.

Judith W.: I like to use challah too. Somehow looks and tastes better to me. And I've never tried to make a fritattas that far ahead of time, but it's a great idea. Any tips on how to keep it overnight and warm it up the next morning?

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Can't find almond paste in a can!: Last week's recipe for pine nut cookies called specifically for almond paste in a can, but I can't find it anywhere. Please help!

Candy: Check our previous answers. And the chatter who saw it at World Market.

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Red peppers in frozen food:: The reason they are there is because they are "expensive." It's an attempt to make your meal more luxurious and filling. Never works, in my opinion.

Judith W.: They're probably there for the color too. Makes the dish look more appetizing. As for more filling, I'm with you. To me, the best way to make those meals more filling is to have them with steamed broccoli/or cauliflower/or a big salad.

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Holiday breakfast: I like making quiches for a holiday breakfast. (or anytime we have company staying over). If you use ready made pir crusts, its fast and easy and you can make different kinds, lke spinach or cheese. And it looks very elegant

Judith W.: I agree. There's no shame in store-bought crusts when you're making several quiches. Especially when the fillings are full flavored.

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Brunch Idea: Prepare a quiche or frittata with any fillings you like. Also serve bagels with the following ingredients: cream cheese (flavored or regular), smoked salmon, tomato, onions, capers, and lemon wedges. Very satisfying.

Judy H.: Good advice. Thanks.

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Cookbook suggestion: For a gift for a single brother--I got mine the Gourmet cookbook accompanied by a really great chef's knife. He loved it!

Candy: Great guy idea. An 8 or 9-inch chef's knife is incredibly useful.

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Fritatta: Well, I bake mine in a glass dish and leave it in the dish. It won't impart funky flavors like a metal pan can or would. I can reheat in the oven for 15 min. the next morning. When I was dieting, it saved me from being tempted by those breakfast sandwiches my co-workers ate.

Judy H.: Good advice, I think. I use the basic pyrex that I have had forever. The casserole is attractive enough on the top (especially if you sprinkle a mixture of different colored peppers that make a kind of crust) that nobody notices the simple glass dish.

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Bethesda, Md.: My parents made a point to have every Christmas at home, so my mom has breakfast down to a science. We end getting up/opening presents around 9ish or so, and around 10-11, she brings out big platters of coffee cake, orange cranberry bread, fruit and veggies. Closer to 12 we get crackers and cheese, maybe some sandwich fixings. By that time, everyone is pigging out on their stocking chocolate, so we're done until dinner, which is usually a turkey in the early evening.

Since my mom makes the cakes and breads days before Christmas, it means she doesn't have to be in the kitchen all morning. Breads are also a lot easier to bake than mounds upon mounds of muffins. We've had some variety in the past but her cinammon-walnut coffee cake is always there!

Judith W.: Sounds great. And totally relaxed. She really does have it down to a science.

Judy H.: Would she like to share her cinnamon/walnut recipe?

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Corn syrup: You can make a simple syrup at home easily, and adjust for viscosity. Basically it's equal parts water and sugar, cooked over low heat until it dissolves.

Why do you want to substitute for the corn syrup? There's no gluten or other allergens in it, and it's just a convenient cheap way to get liquid-form sugar into the recipe.

Candy: A simple sugar syrup made by boiling sugar and water isn't the same as corn syrup, which is made from cornstarch (not sugar) and is much thicker and viscous. Sugar syrup will have a different effect in baking than corn syrup.

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Crustless quiche: Use well-oiled individual ramekins and forego the crust. Do some nice english muffins or sourdough toast and make a variation on eggs benedict.

Judy H.: Dear Crustless. Sounds like a great idea. Does it still taste like a quiche or mostly like a savory custard?

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breakfast advice: Not really true breakfast advice that I urge anoyone to take, but it does make for a funny story. Growing up, breakfast on Christmas morning was always scrmabled eggs, bacon, and homemade cinnamon roll type coffee cake. Unfortunately, my brother and I were extremely picky eaters and wouldn't touch a scambled egg with a ten foot pole. Instead our mother would serve us the holiday lucky charms cereal which had marshmallows shaped like wreaths, stockings, etc. at that time of year. We'd sit around the dining room table as she cringed as the milk in our clear cereal bowls turned a lovely shade of gray. Very gourmet!

Judith W.: I'm with your mom on that one!

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Halving recipes: Your chicken-sausage egg casserole sounds perfect for a New Year's brunch (especially since I'm allregic to pork but hubby loooooves sausage). Can the recipe be successfully made if I halve the recipe? Thanks for doing your chat this week!!

Bonnie: Yes it sure can.

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Bonnie: Montgomery Village mom, your ideas are winners. Really. And the chatter who has reminded us all to think beyond traditional breakfast foods when planning a holiday breakfast. Both of you, remember to send mailing address info to food@washpost.com.

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Arlington, Va.: Breakfast option: I love making bread pudding, and for the holidays a pumkin bread pudding. Basically, you add a can of pumkin mixture to the eggs. (I got the exact recipe from Martha Stewart everyday food). I soak it overnight, and pop it in the oven in the morning. Smells great, and sprkinle some powered sugar. Yum! Everyone loved it!

Judy H.: Good suggestion.

Thanks. Did you happen to check our our bread pudding recipe in today's food section? It is not sweet like yours, but also sounds good for someone who might like something with meat and cheese.

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Herndon, Va.: Regarding the sushi-grade fish, Super-H in Fairfax has it, as do the few Japanese markets in the region.

Walter: The best Japanese market in the area may be Daruma at 6931 Arlington Rd. in Bethesda; 302-654-8832.

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Washington, D.C.: hi there! i have shortribs that i'd like to try to make in the crockpot -- however, i have no idea what i should spice them with or what liquid they should have. can you help me out?

I love the shortribs at tallula -- something along those lines perhaps?

thanks! Joyeux Noel!

Candy: D.C.--A mixture of beef broth and a good red wine is one way of making a Provencal-style short ribs. Use tomatoes, carrots, celery and add Nicoise olives for the last 10 minutes of cooking.

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Clifton, Va.: I have always used a non stick All Clad fry pan for a frittata. Pryex come on. Cook on stove and throw into 440 degree convection oven.

Judy H.: Thanks Clifton.

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Mimosa: I'm making a pitcher of mimosa for our holiday brunch. Can I use any sparkling wine with the OJ?

Candy: I love the Cristalino Brut, a spanish cava, or sparkling wine, that I found for $7 at Wegman's. It's awesome by itself and would be great in mimosa.

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Arlington, Va.: I received homemade kahlua a few years ago with a recipe for a fruit dip of cream cheese and the liquer, maybe add some sugar too.

Judy H.: Thanks.

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Bonnie: As usual, some tips we'll be filing away. Thanks to all! Look for lots of celebratory recipes and Ben Giliberti's champagne advice next week.

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Washington, D.C.: I'm making cookies for Christmas. I've got a few different recipes including some that you freeze in a log and then slice before baking. They are supposed to be cute circular cookies and mine keep ending up as ugly deformed shapes when I slice them. Any suggestions?

Candy: Try re-freezing the roll for 10 minutes or so, as the dough warms up and the slicing gets harder. Also, make sure your knife is sharp and clean between slices.

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