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 . You can also read the transcripts of past chats . 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. Read about the staff of the Food section .

The transcript follows.

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Walter: Good Afternoon. Here we are, the Food section gang, ready to answer your questions about just about anything edible. It may be too early for a pisco sour but I could sure go for a Peruvian-style seviche followed by a lomo saltado stir-fry. Soft shells anyone? Anybody make their own garam masala?

Today we're giving away a beautiful book: Keep It Seasonal by Annie Wayte as well as a Candy Sagon favorite: Chicken from the editors of Cooking Light magazine. Candy says it's great for simple weeknight diners.

Now, who wants to begin?

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Madison, Wisc.: Do you have any really great ways to prepare sunchokes? We got some in our CSA box this week, and last year we could never figure out how to prepare them properly. We tried mashing them and pan-frying them for breakfast, but neither was too tempting. They just always seemed a little, I don't know, "woody" and lacking in flavor. Ideas?

Candy: Greetings Madison. We combed our archives and found the following info and recipe on make sunchokes (also called Jerusalem artichokes) from a 1989 story we ran about root vegetables by cooking maven Steven Raichlen.

(Walter also says that he likes to boil sunchokes, in chicken broth if you'd like, then puree them for soup.)

From Steven Raichlen:

Jerusalem artichokes aren't exactly what you'd call an impulse item. But once you've tasted their mild, sweet flesh, you are sure to become a convert. Despite the name, this lumpy tuber is neither from Jerusalem, nor is it an artichoke. It takes its name from the Italian word girasole, meaning sunflower, a plant to which it's related. The flavor is indeed reminiscent of that of an artichoke. Sometimes the tubers are marketed as "sunchokes." When buying Jerusalem artichokes, choose large tubers with relatively few protruding knobs. It's not that they taste better, but they are easier to peel.

PUREE OF JERUSALEM ARTICHOKES (6 servings)

This earthy pure'e goes well with beef and game. To lower the saturated fat content, we have omitted the butter and cream usually added to purees.

1 pound Jerusalem artichokes

1/2 pound potatoes

1/2 teaspoon salt, for salting the water

3 tablespoons olive oil

2 to 3 tablespoons skim milk

1/2 teaspoon chopped fresh thyme or parsley

Salt, freshly ground black pepper and cayenne pepper to taste

1 tablespoon chopped fresh chives

Peel the Jerusalem artichokes and potatoes and cut into 1/2-inch pieces. Place the vegetables in a saucepan with 1/2 teaspoon salt and cold water to cover. Bring the water to a boil and simmer for 10 minutes, or until the vegetables are very tender. Drain. Return the vegetables to the pan and cook over medium heat for 2 to 3 minutes, to evaporate any liquid.

Pure'e the vegetables through a food mill or by mashing them with a potato masher. (Do not pure'e in the food processor, or the mixture will become gummy.) Add the oil and enough milk to obtain a smooth, soft consistency. Add thyme, salt, pepper and cayenne pepper to taste. Sprinkle with chives and serve.

Per serving: 154 calories, 2 gm protein, 22 gm carbohydrates, 7 gm fat, 1 gm saturated fat, 0 mg cholesterol, 182 mg sodium.

Candy: Another idea: Roast them, peeled and whole, with other vegetables alongside chicken.

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Northern Va.: Good afternoon. I've got a tough problem. I need a quick-bread recipe that doesn't contain eggs or milk to bring to a vegan friend's potluck. I've looked thru my cookbooks to no avail.

Candy: No problem at all, Northern. In the "Peanut Butter Planet" cookbook by Robin Robertson, there is a peanut butter banana bread that uses soy milk (you can use regular milk or soy) and no eggs. It uses peanut butter and chopped, roasted peanuts.

Hope this helps.

PEANUT BUTTER BANANA BREAD

Makes 1 loaf

1 cup soy milk (or regular milk)

1 cup sugar

3/4 peanut butter

1 teaspoon vanilla extract

2 large ripe bananas, chopped

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup chopped roasted peanuts

Preheat oven to 350 degrees. Lightly oil 9x5-inch loaf pan and set it aside.

In a blender or food processor, combine the soy milk, sugar, peanut butter, vanilla and 1 banana and blend until smooth.

In a large bowl, sift together the flour, baking powder, cinnamon, and salt. Add the banana mixture an dmix well. Fold in the peanuts and add the remaining banana chunks.

Fill the prepared loaf pan with the batter and bake until a toothpick inserted into the center comes out clean, about 45 miutes. Cool in the pan before slicing.

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Arlington, Va.: Hello food section staff! I am posting early because I have a meeting to attend this afternoon, but I was hoping you could please provide some simple guidelines about how to poach chicken breasts... I have never actually done this but have seen my mom and mother in law do it and make some moist and tender chicken for salads, etc. Thanks so much!

Judy H.: Dear Arlington, The key to poaching chicken is slow and gentle. The liquid should never boil. No bubbles should break the surface.

The chicken should be entirely submerged, I usually use liquid that has been flavored with a mild herb, like dill (in small quantities), let it poach until just poised to be done (it should be easy to break off a piece to test). Then I remove it from the burner, let it sit in the broth until cool and then tear, not cut, into pieces for chicken salad. Don't use a lid. It can raise the temperature higher than you want.

Bonnie: Low-sodium chix broth or court bouillon as poaching liquid also helps in the tender-flavor depts.

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Great Falls, Va.: Submitting early because i cannot attend at the scheduled time. Loved the articles on soft shells, and I do like them for a meal. I have not, however, tried to cook them. That mean I really do not know what you mean by "clean and dress" them in the recipes. Would you please provide some details. I am reasonably sure you did not mean wash them in soapy water and put clothes on them

Judith W.: I have to confess that the way I clean-and-dress them is to say 'yes, thank you very much" when the fish monger asks if I want them cleaned. In fact, I'd even try asking for help in a supermarket if I bought soft shells there (which I wouldn't--to hard to assess the age and freshness).

That said, the inedible eyes, mouth and gills are the problem. If you want to do it yourself, The Joy of Cooking recommends this approach: first nip off the eyes and mouth with a pair of scissors. Then pull back each side of the top shell and pull out and discard the gills. Then turn the crab over and pull off the little lever-like flap aka the apron.

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softshells !!! :

Thanks so much for the article on softshells, with such good tips & recipes. The only recipe I've used is one I got on Epicurious.com for soft shell crabs meuniere (rich, but absolutely delicious). These are my absolute favorite meal - I always look forward to this time of year.

Speaking of Summer... When will we start to see blueberries in the pint package that are sold at a decent price (NOT the teeny-tiny 4 oz packs that are sold on "special" for 2.99 each !)?

Thanks !!

Bonnie: Well, you're sittin' pretty, since all the recs today are winners. The BLT, especially fab.

re blueberries: A Wegmans produce manager told us today that prices should be dropping in a few weeks, when more of the Fla. crops come into the stores. Got plans for those blueberries? We ran a fresh blueberry pie recipe a while back...our pal erin will provide a link for you.

washingtonpost.com: Wild Blueberry Pie

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Arlington, Va.: Foodies: How long can a flank steak marinate before grilling? I've got this secret recipe that contains beer and lime juice and jalapenos and some barbecue sauce that I need to make ahead of time but a friend says marinating too long will make the meat mushy. Any advice?

Candy: Secret Saucer--we think that 12 hours, or overnite, is probably the limit on marinating or that citrus juice is going to start breaking down the surface of the meat, which will give it that mushy texture.

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Gaithersburg, Md.: I loved the story on Peruvian food today and I want to try making the Pisco Sours. Could I use some of the pasteurized egg whites sold as egg substitutes in the market instead of powdered or the whites from raw eggs?

Candy: Hi Gaithersburg. Walter thinks those pasteurized whites should be ok (obviously, the UNflavored ones)--basically the whites are whipped in to give a foamy, creamy head to the drink.

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Silver Spring, Md.: Could you re-post the farmers market list?

Also, I've been going to the Takoma Park market, which is great, but I decided to try the Silver Spring market last weekend and was very disappointed. It's tiny and there's just not much there. Do you know if there are any plans to expand it? Or should I just keep with TP?

Judith W.: We'll be checking out local farmers markets soon Silver Spring, and will share our findings with you. But the thing to remember about sticking with smaller versus larger markets is that the larger ones may require vendors to purchase insurance and to help pay for a market manager. The larger farms (with probably a larger range of produce) find a way to afford those costs, but the smaller family farms (with perhaps less variety)often can't.

But talk to the farmers at any market you go to for information. They'll usually be happy you care.

Bonnie: The farmers market list lives! on our Food & Dining site, in its own little box to the right of where daily stories are listed. avec recipes.

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Arlington, Va.: Quick question for you please: what do I do with jicama? Bought one because it looked interesting and I remember having it once in a salad and liking it. Other than cutting it up in a salad, what else can I do with it? Is it always eaten raw or can you also serve it cooked? Thanks!

Judith W.: Yes, you can cook jicama Arlington, but honestly, unless I was making a stir-fry or something else where I wanted a water chestnut-like taste and texture, I wouldn't. The fresh taste (in thin slices or matchsticks)is so wonderful. And it's a great thing to offer with drinks.

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Silver Spring, Md.: I thawed a casserole (veggies and beef) for Monday's dinner, however things came up and I have been unable to use it. How long is it safe to keep it before I use it? I understand I shouldn't refreeze it, is this true? I don't want anyone to get sick, but I'd also rather not waste food if I can help it.

Bonnie: We don't want you to get sick or be wasteful either, but the answer's 2 days, with the following assumptions:

1. your casserole's been kept in the cool of a 38 to 40-degree refrigerator

2. some if not all of the casserole's ingredients were already cooked in some way

3. if the casserole didn't spend more than 2 hours sitting out on the counter to defrost (if so, pitch it)

4. the casserole hadn't been in the freezer for a looong time, which could possibly be the state of the casserole in my freezer right now.

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Centreville, Va.: Hi foodies and chatters. Last weekend I went to Costco and bought this big bag of dried mango pieces. They're absolutely delicious as a snack, but what else could I use them in?

Judy H.: Dear Centerville, If you make any kind of trail mix, or muesli, dried mango should be a good addition. I might try it muffins or scones (you might want to rehydrate), seems like it would be a welcome flavor in most things that call for dried fruit, including cobblers, pies, coffee cakes, etc. in their season.

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Munich, Germany: Whenever I think of Peruvian food, I think of fish or shellfood instead of chicken. Ceviche seems to me to be the biggest Peruvian contribution to international cuisine. Have you guys ever taken a closer look at ceviche?

Judy H.: Dear Munich? Are you related to Walter? He has been giving me a hard time because I said that some people don't know what seviche is. He thought maybe we should make the whole article about seviche. I personally was fond of the lomo saltado dish.

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Frederick, Md.: I love blueberries! I put them in cereal, on vanilla and/or strawberry ice cream, and blueberry shakes are great? Heck, I even add them to some chicken and pork dishes at the last few minutes of cooking.

Judy H.: Dear Frederick, Me, too, although I haven't quite gotten to the point of putting them in pork dishes. I always feel particularly virtuous when adding them because of their nutritional punch.

You didn't ask, but I can't resist passing on some recipes that Candy Sagon wrote about last year.

Blueberry Salsa

Makes about 1 cup

The sweet heat from this salsa complements grilled fish or chicken. A dash of hot sauce increases its heat. Adapted from Thompson's "Very Blueberry."

1 cup blueberries, coarsely chopped

1/2 red bell pepper, stem removed, seeded and diced

1 jalapeno or serrano chili pepper, seeded and minced

2 tablespoons minced cilantro

2 green onions, white and light-green parts only, finely chopped

Juice of 1/2 lime

1/4 teaspoon kosher salt

Pinch sugar

In a medium bowl, combine all the ingredients and mix well. Cover with plastic wrap and refrigerate for 30 minutes before serving. May keep up to 3 days.

Per serving (1/4 cup): 33 calories, 1 g protein, 8 g carbohydrates, 0 g fat, 0 mg cholesterol, 0 g saturated fat, 150 mg sodium, 2 g dietary fiber

Recipe tested by Candy Sagon; e-mail questions to food@washpost.com

Blueberry-Walnut Wild Rice Salad

4 servings

Fresh berries, herbs and orange juice are recommended here. This salad may be made up to 2 hours in advance. Adapted from a recipe on the Web site of the U.S. Highbush Blueberry Council (www.blueberry.org).

For the salad:

4 ounces (1/2 cup) coarsely chopped walnuts (may substitute slivered almonds)

1 pint (2 cups) blueberries, washed and drained, stems removed

1/4 teaspoon sugar

1/2 teaspoon chopped tarragon

Salt

Freshly ground black pepper

2 cups wild rice or wild- and white-rice combination, cooked and cooled

6 ounces (3/4 cup) cooked turkey or chicken breast, cut into strips or chunks

1 head butter lettuce

1 orange, peeled, seeded and cut into segments

For the salad dressing:

1/2 cup orange juice

2 tablespoons champagne vinegar or white wine vinegar

1 tablespoon chopped flat-leaf parsley

2 teaspoons chopped thyme

1 tablespoon walnut oil (optional)

For the salad: Preheat the oven to 350 degrees.

Place walnuts on a rimmed baking sheet and bake at 350 degrees for 5 to 7 minutes, until lightly toasted. Set aside to cool.

In a large bowl, combine the blueberries, sugar, tarragon and salt and pepper to taste, and stir to combine. Let stand 15 minutes. Add the rice, chicken or turkey and the toasted walnuts.

For the salad dressing: In a small bowl, whisk together the orange juice, vinegar, parsley, thyme and the walnut oil, if desired. Pour over the blueberry-rice mixture and toss to combine. Adjust seasonings.

To serve, divide the lettuce and orange segments among individual plates. Top each with some of the blueberry salad mixture. Serve at room temperature.

Per serving: 480 calories, 23 g protein, 42 g carbohydrates, 25 g fat, 29 mg cholesterol, 3 g saturated fat, 113 mg sodium, 7 g dietary fiber

Recipe tested by Candy Sagon; e-mail questions to food@washpost.com

Maine Blueberry Gateau

6 servings

Janie Hibler, author of "The Berry Bible," makes this recipe often. It comes from the Benjamin F. Packard House, a bed-and-breakfast in Bath, Maine, which serves the dish to guests year-round. Hibler says you may use frozen wild blueberries or fresh blueberries, or a combination of blueberries and raspberries.

1 cup plus 1 teaspoon flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

4 ounces (1 stick) unsalted butter, softened

1 cup sugar

1/4 teaspoon vanilla

2 large eggs

1 pint (2 cups) blueberries, rinsed and drained (may substitute frozen wild blueberries)

1 teaspoon lemon juice

Confectioners' sugar, for garnish

Preheat the oven to 350 degrees.

Lightly grease a 9-inch springform pan and dust with flour. (You can also make this cake in a 9-inch-round cake pan that has been greased and dusted with flour, and lined on the bottom with parchment paper.)

In a small bowl, combine 1 cup of the flour with the baking powder and salt, and set aside.

Using an electric mixer on medium-high to high speed, cream the butter, sugar and vanilla until light and fluffy, about 3 minutes. Add the eggs one at a time and continue beating until well blended. Reduce the speed to low and gradually add the flour mixture. Beat until smooth. Pour the batter into the prepared pan.

In a medium bowl, combine the blueberries with the remaining teaspoon of flour and the lemon juice. Spoon the berry mixture over the batter.

Bake for 1 hour at 350 degrees, or until a cake tester or toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes. If using a springform pan, slide a thin knife around the edges of the cake to release it from the pan before you release and remove the springform. (If using a cake pan, slide a thin knife around the edges of the cake and invert it onto a cake rack. Transfer the cake to a platter, berry side up.)

Dust the cake with confectioners' sugar before serving.

Per serving: 402 calories, 5 g protein, 59 g carbohydrates, 17 g fat, 112 mg cholesterol, 10 g saturated fat, 222 mg sodium, 3 g dietary fiber

Y

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Arlington, Va.: Is the Wednesday afternoon farmer's market open on top of the Clarendon metro yet?

Leigh: The Clarendon Farmer's Market will open Wednesday, May 24, 3:00 to 7:00 and run every Wednesday until October 18.

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Washington, D.C.: I asked a couple of weeks ago about what type of baker to get to replace two of mine that split in the oven. (And, by the way, no, I didn't put them in the oven cold.) You recommended Le Creuset's and Staub's porcelain-coated cast-iron bakers, but now I can't find them anywhere! I've checked Williams Sonoma, Sur la Table, Crate and Barrel, even Target. Some of those have them on their Web sites, and other kitchenware Web sites have them, but I was really hoping to feel the weight and check out the size in person before buying. What kitchenware stores am I forgetting? Thanks!

Marcia: Good idea to check out the weight, because those puppies are heavy! The Le Creuset outlet store at the Leesburg Premium Outlets (703-777-1747) has a full range of porcelain-coated cast-iron bakers. They run from 2 quarts to 15 1/2 quarts in a full range of colors. The most popular piece is the 5 1/2-quart round. It's on sale this month for $150 (usually $175). Seconds and discontinued versions are typically 15 percent off.

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Downtown Office: The good news: I'm buying a house.

The bad news: I'm going to be on a tight budget for a little while.

any suggestions on ways to make healthy, nutritious meals, but still stick to a tight budget? Where can I pare back and where should I not skimp?

All ideas are welcome!

Thanks, Food Section Crew!

Judith W.: Congratulations and commiserations. We've all been there. Everybody's approach is personal, but think of it this way. The cuisine of the poor (cucina povera) has produced some great dishes, and relies on very healthful ways of eating. Here are some thoughts, but chatters, please send us your suggestions:

Eat fruits and veg only in season--they're cheaper and more flavorful then.

Learn to love lentils (actually I do). Lentils carry the flavors of the meat and veg they're cooked with, or the salad dressings they're served with beautifully. And if cooked properly, they're not mushy.

Use pasta as a delivery system for veg in season, and small amounts of protein. The protein and veg help metabolize the pasta more slowly too.

Cook with olive oil (a good fat), and try to get a decent quality (meaning among other things, no light olive oil. The flavor is often lousy, and the oil often mixed with non-olive oils).

Chatters, what are your suggestions?

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Silver Spring, Md.: Where is a great, or even good, local place to purchase lobsters? My birthday is Friday and I want to steam a couple for dinner (my husband - the softie - can't bear to cook 'em).

Walter: Silver Spring

If I were you I'd head over to Han Au Reum on Georgia Ave. in Silver Spring.

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Alexandria, Va.: Speaking of blueberry pie, is it possible to make pie crust dough and freeze it? I love using my food processor for this.

Judy H.: It is indeed possible to make pie crust dough and freeze it. Those of us who come home late and want to make something like quiche or even a chicken pot pie (with already cooked chicken) rely on those balls of dough in the door of the freezer. Make sure they are wrapped thoroughly and labeled.

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Weirton, WV: RE: Sun chokes.

They "pickle" really well. Scrub (and peel them if necessary). Slice and place in a sauce pan with onion slices, pickling spices or spices of your choice, a little water, 1/2 cup vinegar and enough sugar or sweetener to make the brine "sweet-tart" (do all this to your own taste)

and heat to boiling. Store in the refrigerator and use as a side or a complimenting garnish for sandwich or salad.

Candy: I had never thought of using them this way. Thanks for the idea, W.V.!

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Garam Masala: I do buy my garam masala (from an Indian store) in case I need something quick, but usually make my own. The special thing about garam masala is when you toast the whole spices and then grind it, you're going to get a smell that you wont get with the prebought variety. I have bags of whole spices from the Indian store in my cupboard. So when I want to make my own garam masala (I put in cumin, corriander, cinnamon, and cardamon, cloves), I just toast it on the stove in a frying pan and grind it with a coffee grinder I have for spices. Also unlike curry spices or other spices, I add the garam masala at the end of the cooking (so its not the main flavor of the dish, usually an additional flavor and fragrance)

Leigh: You're right that grinding your own blend of garam masala will give richer, more flavorful results than store bought. Buying small quantities of spices (whole or ground) will give even more oomph to your dish.

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Re: jicama: While in Mexico, our hotel served us jicama matchsticks with fresh lime squeezed over them - very tasty, healthy and with a great crunch! I've bought pre-chopped jicama at Whole Foods (in the refrig section) and it was taste-free and all dried out. How long can jicama sit after being sliced?

Judith W.: WEll, they're full of water, so that helps some. But I've found when I had left-overs and tried to keep them (tightly wrapped) for more than a day, they got slimy. And thanks for reminding us--the lime juice is a great idea.

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Rockville, Md.: I'm relatively new to the area. Where's a good place to get soft shell crabs?

Walter: Soft shells are delicate and must be purchased live. A lot of places sell dead crabs with papery shells. It's best to go to a fish monger who cares for them properly. I'd go to River Falls seafood in Potomac, if I lived in Rockville.

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Garam Masala: I make my own garam masala. It is very easy to make and the flavour and fragrance beats any store brought brand.

For a simple version take equal quantities of

Cumin Seeds

Black Cardammon Seeds

Cloves

Whole Black Pepper

Grind them together in a coffee grinder and you have fresh Garam Masala.

Candy: Mmmmm, I can smell it already.

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Washington, D.C.: Bought some strawberries and rhubarb over the weekend -- do you have any good strawberry-rhubarb pie/cobbler/crumble/tart recipes? The less crust the better, we're watching calories. Or do you think I could just cook the 'berries and 'barb together and ladle it over frozen yogurt?

Judy H.: We have a big rhubarb story coming up, but you don't want your rubarb sitting around for another week or so waiting for us to publish. I would try the berry/barb topping, adding sugar judiciously until it tastes tart but not sour.

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NoLo, Washington, D.C.: I make my own garam masala from whole spices using an old Madhur Jaffrey recipe. In addition to cooking with it (amazing what a shake of it will do to finish off a curry!), I've found it also makes a fabulous spice to use in havdallah, the jewish ritual that ends the sabbath -- a section of the ritual involves saying a blessing over "fragrant spices" and then taking a big whif from an ornate spice holder. garam masala beats the more typical cinnamon any time!

Leigh: What a wonderful fusion of cultures.

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Arlington, Va.: Any ideas on what to make for an easy dinner. I want to use one large potato and a package of mushrooms.

Bonnie: Are you Iron Chefing, us Arl? In the spirit of working fast without a net: Peel and boil that potato until it's tender. Puree/mash it with a few ounces of sour cream, salt and pepper to taste. While you're doing that, finely chop 1/2 of a medium onion and cook it over medium-low heat with a little olive oil, fresh herbs and maybe a tablespoon of water. Cook for 15 mins, then add your cleaned and prepped/sliced/whatever mushrooms (what kind?). Add salt and pepper to taste, cook until the mushrooms are to your liking. Plate up the puree and top with the onion-mushroom mixture.

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Washington, D.C.: I can't wait to try those blueberry recipes - yum - I love spring! Do you have any warmer weather recipes for lentils? I've made them before, but always as a winter weather soup or stew.

Judy H.: There is a great recipe for lentil salad in the Silver Palate cookbook. It uses walnuts and walnut oil. If you don't have the cookbook, write me after the chat and I will send you a copy.

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Milwaukee: I don't make my own garam masala but I do make other blends -- and one thing I'm very fond of is grinding whole spices when I need them. It generally costs less to buy whole spices, they keep longer, and the flavor is a lot stronger. I do this with cardamom, cloves, nutmeg, coriander -- just about everything. (Nutmeg gets grated; pepper goes in the grinder; everything else gets pounded with the mortar and pestle. It's a good stress relief.)

One thing I have been able to make in advance is a butter chicken base (using Penzey's garam masala but I might just try to make it myself). Pulverize the following (for one batch -- it can be doubled, tripled, etc.) in a blender or food processer:

4-5 cloves garlic

1 inch piece peeled ginger

1 TB garam masala

4 TB tomato paste

1 TB honey

1 tsp Penzey's hot curry powder

3 TB butter

2-3 small green chiles

Store in an airtight container in the fridge. Not sure about freezing.

To use, sautee boneless/skinless chicken breasts, cut into strips, and chopped onion in 1 TB butter. Add one batch of the paste per two chicken breasts; sautee until everything's blended. Add 1 C half and half, simmer 10 minutes, stir frequently. Serve with basmati rice.

Candy: We're starting a new club--the Garam Gurus.

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Washington, D.C.: Hi there,

I'm going camping this weekend and was hoping for dinner/breakfast suggestions of things that would be easy to put together and preferably not perishable.

Bonnie: We're THINKing about it, DC. We need clarification. What does not perishable mean? Like the packs of food from outdoor stores, or something that will last for a day?

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Washington, D.C.: Please answer my question on camping food!

Judy H.: We were wondering whether you wanted only dried foods that take no refrigeration, (such as the packages they sell at varoius places) or food you can make at home that might need some fresh ingredients added?

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Washington, D.C.: Any unusual but quick and dirty recipe ideas for salmon? I've got a nice-sized salmon filet I'll be using for dinner tonight, and I tend to do a lot of asian, mustard crust and herbed recipes...I really want to try something new. Have a good variety of seasonings, oils and sauces at home, and the grocery store is across the street so I'm not adverse to making a quick trip...thanks!

Marcia: Here's a salmon recipe we ran a few months ago. The capers and olives give it great flavor. And it's 25 minutes start to finish. Hope you like it.

Farfalle With Salmon, Parsley and Olive-Mustard Butter

4 to 6 servings

Piquant Mediterranean flavors make a great foil for the mild salmon and pasta. Look for pitted olives. Adapted from "Salmon," by Diane Morgan (Chronicle Books, 2005).

1 pound farfalle (bow-tie) pasta

6 tablespoons unsalted butter

3 shallots, thinly sliced

2/3 cup pitted and halved kalamata olives

3 tablespoons capers, rinsed and drained

2 teaspoons Dijon-style mustard

1 pound salmon fillet, skin and pin bones removed, cut into bite-size pieces

2/3 cup chopped flat-leaf parsley

Salt

Freshly ground black pepper

Boil a large pot of salted water over high heat. Add the pasta and boil until cooked but still slightly chewy, about 10 minutes.

Meanwhile, in a large skillet or saute pan over medium heat, melt the butter. Add the shallots and cook, stirring, until soft but not brown, about 3 minutes. Add the olives, capers and mustard and stir to combine. Add the salmon and cook, stirring, until it is just cooked through, about 3 minutes. Add the parsley and the salt and pepper to taste. Set aside.

Drain the pasta. Add it to the sauce and toss to coat. Divide the pasta among warmed plates, spooning any remaining salmon, olives and capers on top. Serve immediately.

Per serving (based on 4): 547 calories, 25 g protein, 60 g carbohydrates, 22 g fat, 74 mg cholesterol, 9 g saturated fat, 437 mg sodium, 2 g dietary fiber

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Walter: And here are early results of our poll from today's section where we asked for your favorite Peruvian chicken place:

Out in front is Crisp & Juicy and it's locations in Silver Spring and Rockville....followed by Edy's in Falls Church and El Pollo Rico in Wheaton and Arlington and there is a Junior's Chicken fan in Gaithersburg.

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Washington, D.C.: Bought some rhubarb this weekend. No clue what to do with it. I stewed some with a beef roast a few weeks ago but didn't like it as much as my standby beef roast recipe, so I don't think I'll do that again. Anything else I can do that doesn't involve picking up other ingredients?

Candy: Ok, I'll risk being crude and say that roast beef and rhubarb sounds icky to me. Which is why I found you this dessert recipe from master baker Nancy Baggett, which ran in 2000. Although the recipe says blueberry blend, you can use rhubarb in it--check out Nancy's suggestion in the list of ingredients.

Blueberry Blend Slump

(6 servings)

One advantage of slumps over cobblers is the ease with which the soft dough is mixed together and dropped into rough dumplings. Another advantage is that slumps are typically cooked on the stovetop, eliminating the necessity of turning on the oven.

It's been suggested that the name of this dessert comes from the fact that as the dumplings cool, they "slump" down into the fruit, but no one really knows for sure. This slump is designed to take advantage of the various other fruits that happen to be on hand when blueberries appear in the markets.

For the dough:

1 cup flour

1 teaspoon baking powder

Generous 1/4 teaspoon salt

3 tablespoons unsalted butter, chilled and cut into 1/4-inch cubes, plus additional for the foil

About 2/3 cup whole or low-fat milk

For the fruit:

Generous 1/2 cup sugar

2 tablespoons cornstarch

1/4 teaspoon ground cinnamon

1/2 cup cranberry juice cocktail or orange juice

1 tablespoon freshly squeezed lemon juice

2 teaspoons finely grated lemon zest

2 1/2 cups fresh or frozen blueberries

2 cups sour red cherries, pitted (may substitute with 1 cup diced rhubarb and 1 cup blackberries, raspberries or diced plums)

For topping:

1 1/2 teaspoons sugar mixed with 1/4 teaspoon ground cinnamon

For the dough: In a medium bowl, combine the flour, baking powder and salt. Add the butter and, using a pastry blender, 2 knives held crisscross fashion or fingertips, cut the cubes into the mixture until it resembles coarse meal. Add 2/3 cup milk to the flour mixture, mixing with a fork until evenly incorporated. The dough should be very soft and slightly wet; if necessary, stir in additional milk, 1 tablespoon at a time. Let dough stand for 1 or 2 minutes to firm up slightly. Lightly butter a large piece of aluminum foil.

For the fruit: In a small enameled Dutch oven or 9- to 10-inch nonreactive, deep-sided skillet, stir together the sugar, cornstarch and cinnamon. Stir in the cranberry or orange juice, lemon juice and lemon zest, blueberries and cherries until incorporated. Bring the mixture to a simmer, stirring, over medium heat. Simmer, uncovered and stirring occasionally, until the fruits just begin to soften and release their juices, about 2 minutes. Set aside.

Using 2 spoons dipped in water, scoop up the dough in 6 spoonfuls and place them on the fruit, making sure that the dough balls do not touch one another. Return the Dutch oven to medium heat and simmer very gently. Cover the Dutch oven or skillet tightly and bring the mixture to a simmer. Cook for 10 minutes. Cover the slump with the buttered aluminum foil and cook for 5 to 8 minutes, until the dumplings are very puffy and cooked through.

Sprinkle the cinnamon-sugar over the dumpling tops. Transfer the dish to a wire rack to cool slightly. Spoon into bowls and serve warm.

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Hinterlands: "-Walter has been giving me a hard time because I said that some people don't know what seviche is."

Caught me! wanna 'splain?

Judy H.: Seveche is raw fish "cooked" in citrus juice, usually lime. The action of the acid in the juice "cooks" the fish, making the flesh firmer and opaque.

Here's the recipe we ran for seviche in today's food section.

Seviche (Marinated Fish)

8 servings

By far, the most popular lunch entree and dinner appetizer in Peru is a simple dish of white-fleshed fish that has been marinated in citrus juice, seasoned with chili peppers and garnished with corn and sweet potato. Because the fish is essentially raw, it is of utmost importance that only the freshest, high-quality seafood be used. The large kernels of maize, imported from Peru, add an authentic touch. Also adapted from an embassy recipe.

2 cups maize kernels, such as Goya Choclo Entero* (may substitute fresh corn)

3 small, thin sweet potatoes (1 to 161/2 7pounds total)

261/4 7pounds fillet of sole or any tender white-fleshed fish, pinbones removed, cut into 1-by-61/47-inch strips

3 to 5 cloves crushed garlic

Sea salt

3 to 5 aji amarillo chili peppers, seeded and minced* (may substitute serrano chili peppers)

Juice of 8 to 10 Key limes (5 to 7 tablespoons)

Freshly ground black pepper

161/2 7tablespoons chopped cilantro

3 medium red onions, thinly sliced

1 jalape~#hili pepper, seeded and thinly sliced, for garnish

Leaf lettuce, for garnish

Fill a large pan with water and bring to a boil over medium-high heat. Add the maize kernels and cook until tender, 7 to 8 minutes. Drain, transfer to a resealable container and refrigerate until ready to use.

Refill the pan with water and bring to a boil over medium-high heat. Add the sweet potatoes and boil until tender. When cool enough to handle, peel and slice thinly. Transfer to a resealable container and refrigerate until ready to use.

Place the fish strips in a serving dish and season with the crushed garlic and salt to taste. Add the aji amarillo chili peppers to taste, the Key lime juice, black pepper to taste and the chopped cilantro. Allow the mixture to rest for 10 to 15 minutes.

Sprinkle the onions with salt to taste and place over the fish. Decorate the platter with the reserved kernels of corn and sweet potato, the sliced jalape~#hili pepper and lettuce and serve promptly.

*NOTE: Maize and aji amarillo chili peppers are available frozen at Shoppers Food & Pharmacy and at many Latin American markets.

[+10pts] Per serving: 235 calories, 25.g protein, 32.g carbohydrates, 2.g fat, 58.mg cholesterol, 0.g saturated fat, 263.mg sodium, 4.g dietary fiber

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Short ribs: I think it was a few weeks ago I read a recipe here for short ribs that used coffee. If so, can you reprint it or give a link? I bought short ribs and now I can't find the recipe. Thanks

Candy: I think this recipe is going to be carved into my tombstone. Here it is:

Mahogany Short Ribs

4 servings

The prune juice tenderizes the marbled ribs of beef, while the teriyaki sauce adds sweetness and salt. If you're serving wine, a California zinfandel makes a perfect match. Adapted from "Recipes 1-2-3," by Rozanne Gold (Viking, 1996).

3 pounds bone-in or boneless beef shortribs, cut into 4 pieces

1 cup teriyaki sauce

1 cup prunejuice

1 cup water

1/2 teaspoon whole black peppercorns

Place the meat in a lidded container and cover with a mixture of the teriyaki sauce and prunejuice. Cover and refrigerate overnight or up to 1 day.

Remove the ribs from the marinade, and set aside.

In a large pot over medium-high heat, combine the marinade, water and peppercorns. Bring the mixture to a boil, then reduce the heat to medium-low, add the meat and cover. Cook for 2 hours, or until the meat is very tender or falls away from the bone.

Transfer the cooked shortribs to a platter. Increase the heat to high and cook the sauce for 5 minutes, or until it is syrupy. Pour it over the meat, and serve hot. To reheat, remove any congealed fat from the top of the sauce and slowly warm the ribs in the liquid.

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Columbia, Md.: Hi! It's me again - the food explorer who last time bought a can of breadfruit nuts just to try and wound up with an eating competition on her hands. This time, I've purchased a portion of a winter melon from the local asian market. I've found plenty of recipes for winter melon soup, but I'm looking for something more simple. I want to really find ot what winter melon is all about - do you think I could just try to sautee it in a pan with some salt and pepper? Or is winter melon the kind of thing that is terribly bland and boring on its own and needs some gussying up? It's pretty terrible raw - not at all like the usual melony taste I expected. Thanks for all your help and these great chats!

Walter: Does anyone have any ideas for Columbia? We're lost beyond soup.

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Judiciary Square!: I can't believe you posted a Blueberry Salsa Recipe!! My friends LOVE it when I make it!! It is probably one of my most requested recipes -- and while it is great over a nice piece of grilled chicken they will eat it with tortilla chips like regular salsa. Even my boss's boss's boss begs me for it!! I quickly puree half the blueberries and leave half whole for the dippers, they like the texture. And sometimes I only add a little cilantro in favor of basil, it makes it a little weaker for those that prefer a mild salsa.

My coworkers once got it out of the refrigerator the morning of the day after I brought it in and LOVED it spread on bagels!!

Bonnie: Blueberry fans could form a very big club.

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Soft shell first-timer: My poor brother had a tough soft shell first experience last week that's too priceless not to share. He's a big seafood eater, and likes to try new things- loves regular hard shell crabs that you wack and dismantle, but was being adventurous with his first foray into soft shells. He ordered the special at a local seafood spot and when it arrived, he just looked at me and said "what am I supposed to do with this?" I am not a crab eater, so I was no help. He couldn't even begin to figure out what to do after the claws. Finally, after 10 minutes of watching him struggle, the waitress came over and helped him get through the whole thing, which of course is excruciating to a 20 year-old guy when the waitress is searingly lovely and you've just demonstrated you don't know how to eat the entree you ordered...

Bonnie: Oh dear. You know, soft shells are perfect for noncrab eaters. What's to know? Eat it all. We here at the Food ranch are not all in agreement about the irresistibility of ssc's. Candy Sagon keeps bringing up the word "roadkill." Leigh Lambert's so-so. Walter has fond memories of selling them door to door in his youth.

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Silver Spring, Md.: If we want to make our own spice mixture, say, a garam masala, would you recommend getting a spice/coffee grinder? I have a mortar and pestle, but because of the elbow grease involved, I tend to just buy pre-made stuff. And while we're on it, any recipes for some Indian dishes using spring/summer ingredients?

Judith W.: Yes, if you're going to grind Indian spices regularly, get a small coffee grinder to use only for that purpose. As for the recipes, look for cookbooks by the people who taught America how to cook Indian food: Julie Sahni and Madhur Jafree. whose terrific "An Introduction to Indian Cooking" this week was added to the James Beard Foundation's cookbook hall of fame.

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Washington, D.C.: A question for Walter: Could you provide some of the names of the Peruvian restaurants in the area? Are there any you recommend, other than the chicken places?

Walter: Our restaurant critic Tom Sietsema is fond of La Flor De La Canela in Gaithersburg. And I've heard some nice things about El Chalan on I St. NW.

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Washington, D.C.: Any suggestions for asparagus other than the basic steam or roast them with balsamico?

Marcia: Grill 'em...perpendicular to the grill grates (or in a grilling basket). Then drizzle some tangerine sauce over them.

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Columbia, Md.: I can sympathize with Downtown Office - I bought a condo last year, and am still on a tight budget! I've perfected my "cheapo" shopping so I spend about $13 or $15 a week to feed myself and the occasional guest. And while a lot of what I eat tends to be simpler, it's still tasty and I still experiment with new and different foods... it's all in how you shop.

First, I clip coupons like a maniac. Any time I get coupons in the Sunday paper, I cut out anything I might use in the next few months. And I organize them - I'm not terribly anal, but I keep them vague organized into "dairy" and "toiletries" and such so I can find things a bit more quickly.

Secondly, I use those coupons in concert with the deals going on at local grocery stores - have a $.50 off coupon for a can of black beans? Buy it when the beans are on sale for a good price at the store, and really save some money. For an extra savings wallop, go to a grocery store that will double your coupons when an item is one sale. But be wary - sometimes "sales" prices only represent a $.05 savings. That's why I follow my third "rule".

Third, I comparison shop like crazy. There can be huge variances in prices on lots of things... for example, this week I bought strawberries for $1.89 a pound at the local asian market - they were $2.00 a pound on sale at one store, and $2.50 a pound "on sale" at another store! In fact, I find that asian markets often have much better produce prices than other stores, plus you get to poke around and see new fruits and veggies you might not have chosen to cook with otherwise.

Fourth, I plan my meals around specials. If I find a sale on whole chicken, like I did at one store last week - $.70/lb., not bad! - I know that I'll be eating roasted chicken and creating chicken leftovers all week long.

Lastly, I always go prepared - I take a shopping list and stick to it, make sure I've got my coupons, and never ever go hungry. Don't get fooled into buying things you don't need or won't use just because you're feeling a bit peckish.

Like I said earlier, my meals, while simple, don't feel cheap. A hearty white chicken chili made when dried beans and ground chicken are on sale (dried = cheaper than canned!) certainly doesn't seem like peasant food to me! It's all about being a smart consumer and doing a little homework. As my greatgrandmother used to say: "Mind your pennies and your dollars will take care of themselves!"

Candy: All terrific ideas. Thanks!

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Re: Camping: Make your own granola! Yes, there are a million varieties you can buy, but nothing beats homemade, does it? I made a big batch and sent it to people for Christmas, and it was a huge hit. I made Easy-Does-It-Granola from Epicurious. The pepitas were a nice touch and I used dried wild blueberries (from Whole Foods). One note: it's not a sweet granola, so if you want it sweet, add more honey or some sugar

Judy H.: That takes care of breakfast. Dinner, anyone?

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Arlington, Va. (for potato/mushroom): Slice the mushrooms and sautee in a pan with olive oil or butter with some garlic that is cut thick (or it will burn). I like to add some salt, and either black pepper or crushed red pepper at the end. Have spinach? Sautee until very tender and combine with shrooms. Now slice the potatoes thin.

Butter a casserole dish (size depends on the potato amount). Place a couple of layers of potatos (lightly salt & pepper each layer) and then the shrooms. Add a small amount of cheese if you have it (smoked gouda? parmesan? both and others work). Cover with more potatoes. Finish with a little of the cheese on top.

Bake in a preheated 375 (or so) degree oven until soft, then uncover and let brown. Time will depend on the type of potato, size of the dish, etc, but for me it's about 45 minutes covered plus 10 uncovered but I use 3-4 potatos.

Is good hot or at room temperature.

Judy H.: You guys are good! Thanks.

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Cheaper eats: I bought a vacuum sealing food saver and LOVE IT. You can pick up meats, etc when they are on sale (usually in larger packages than you need) and they freeze for months with no freezer burn. Initial investment in purchasing the machine but long term savings. I got the one that also does liquids so you can also make soups, stews, chili, etc and freeze.

Bonnie: That's good to know. I've seen demonstrations and I know some cooking teachers who are quite keen about them. I'd be worried that I'd lose some important bits (dont' they come with a few parts, or special bags?) and then it'd be just one more appliance to stuff into the lower cabinets.

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Arlington, Va.: Hi, The introduction to today's chat reminds me that garam masala and soft-shell crab make a wonderful match. One of my favorite restaurant meals last year was the wonderful soft-shell crab dish that Majestic Cafe in Old Town served (and I hope it re-appears on the menu this year!). The soft-shell crabs were served East Indian-style, lightly seasoned with Indian spices. They were accompanied by a turmeric potato salad and an Indian-spiced cole slaw with coconut, peanuts and black mustard seeds. Delicious!

Regarding garam masala, my basic recipe consists of cumin, coriander, cardamom, and black pepper. A coffee grinder (reserved just for spices) works well for making small, fresh batches. For fish and chicken, I like to add ginger and turmeric, and for red meat, I like to add more assertive spices, such as cloves, fennel seeds, and/or anise seeds.

Judith W.: I like your approach. Garam Masala after all is a mix of spices, and matching that mix to what you're cooking is wise.

And yes, that kitchen at The Majestic Cafe knows how to create entrees where all the elements on the dish complement each other in flavor and texture.

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Blueberry pie: That recipe looks yummy, but can I use some of the frozen wild blueberries I just bought at Costco? If so, would I defrost and drain them first or use frozen? Thanks for the recipe!

Bonnie: Yep, you can use the frozen ones. You don't have to thaw them for the ones that make up "the sauce," but do thaw the uncooked ones that get added at the end. And you're welcome.

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Reston, Va.: I cooked a Szechuan Noodle Salad for my wife and I last night, and left the meal thinking that 'it' was missing something. I have attached the recipe below, and would be grateful if you could suggest any pointers on making the meal more memorable next time. Thank you.

6 garlic cloves, chopped

1/4 cup fresh ginger, peeled and chopped

1/2 cup vegetable oil

2 Tbsp sesames

1/2 cup smooth peanut butter

1/2 cup good soy sauce

1/4 cup sherry vinegar

1/4 cup honey

2 tablespoons dark sesame oil

1/8 teaspoon ground cayenne pepper

Judith W.: Hmmm. Tell us more. Was your problem with the noodles themselves (and what kind did you use) or the sauce?

Bonnie: Right off the bat, I'd say there's no chili paste or sauce or chili peppers in your list, which certainly would provide some heat. And what kind of noodles? Maybe a type of Chinese vinegar (black) sted of or in addition to the sherry vinegar? Like the crunch of scallions in those kinds of salads, too. Maybe toast those sesame seeds too.

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washingtonpost.com: Short Ribs, Easy as 1-2-3

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Frederick, Md.: Ref: new house and tight budget. Watch the grocery store sales papers and buy fruit and vegeies when they're on sale. Also, buy meat when it's on sale. Buy in bulk and freeze in individual baggies until ready to use. Cook dishes that will allow you to have leftovers, which you can freeze in individual servings. This helps to save on electricity too. Oh yeah, NEVER go to the grocery store on an empty stomach!

Judy H.: Your last sentence should probably be everybody's first rule.

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Garam Masala: When I was a teenager and new to being a vegetarian (and to cooking), I decided to make potato samosas for my brother and myself when my parents were out one evening. I found a battered Julie Sahni cookbook and got to work frying, chopping, and kneading, etc. When I got to the garam masala, I'd never heard of it, so I spent a substantial amount of time grinding spices in an old mortar and pestle. It took forever, esp. since I didn't know what I was doing and had no idea what the finished powder would taste like. The end result was wonderful though, and until I went to college my brother would request that I make them every time I was in charge of making dinner. It wasn't until I came home to visit years later and was poking around the cupboards that I found a box of readymade garam masala powder, which I'd never known was there...

Leigh: But imagine the discovery of fresh spices you would have missed if you'd found the pre-mixed garam masala the first time cooking.

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Chevy Chase, Md.: Posting early..First, thank you for your recommendation of a lightweight farberware pan(vibrance) which has made my

sauteing much easier on my wrists. Now, have any of you made the restaurant Eve birthday cake which was in the Sunday Source section a few weeks ago? I made it today for a birthday party Sunday. The batter was quite lumpy even with the very long beating time in my standing Kitchenaid.I've not cut into it yet, just wrapped it for the freezer. I am hoping someone else had the same result. I'm a very experienced baker and followed the recipe to the letter. I don't know if the lumps disappear during baking, just thought I'd ask Free Range. I love this resource. Thanks. A long time cook in chevy chase

Leigh: I tested (and retested) that cake recipe in the attempt to get it as close to Restaurant Eve's cake as possible before publication. I don't recall the batter being lumpy, although it is denser than some - more like a pound cake. If it smelled good and baked properly, I'm hoping you will be pleased when you cut into it.

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Alexandria, Va.: I bought some swiss chard on a whim at the farmers market this weekend -- I'm not sure how to cook it. I've heard of roasting it but I'm skeptical that you can roast a leafy green and have it turn out edible and not a blackened, charred mess! Thanks!

Marcia: Try steaming it as you would spinach, then add a splash of rice vinegar.

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Legumes: I had a scary revelation while cleaning out my pantry this weekend. I have pounds and pounds of dried beans, including some mystery ones I bought for exotic value and then never used (moong beans, whole urad dal, and dried soybeans among them). I'm moving in a few months and would rather not transport 20 pounds of bizarro beans -- any idea what to do with some of them?

Marcia: String them on a necklace? Seriously, moving is a good time to get rid of all sorts of things that are past their prime, whether clothes or foods. Toss those beans and start fresh in your new place.

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Rhubarb & beef: Never cook the rhubarb WITH the meat. Cube it and cook it on the side, with sugar and a tiny bit of water, until it's got the texture of chunky applesauce. Then use that as a sauce or on the side of a piece of meat. It works wonderfully with any kind of pork - chops, loin, sausages. Probably a bit too acidic for beef.

Candy: Thanks, but I still don't like the idea. But the rest of you--listen to our chatter.

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beef and rhubarb: Not as bad as it sounds. The rhubarb becomes kind of a soft sauce, with the texture of long-cooked celery, and just a bit of its bite left.

Candy: "Not as bad as it sounds" is not exactly what I'm looking for in my dinner.

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Mango slices: Soak those puppies in white wine with some raisins, then dice up and make a cold wild rice salad with them!

Judy H.: Great advice, mango.

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Washington, D.C.: Made a pork pot roast a few weeks ago, cooking a big chunk of pork shoulder with apricots and raisins. Plans changed and we decided not to eat it that night, so I sliced it and put it in the freezer. The meat was still kind of tough. What can I do -- should I just put the whole thing back in the oven for another hour or so, even though the meat isn't whole anymore? Or should I just chuck it?

Judith W.: No, don't chuck it yet. Try defrosting it, letting it come to room temperature, and put it in a very low preheated oven--even 300 degrees-- for 20 to 30 minutes. Check to see if it needs more liquid.

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Washington, D.C.: Have any of you ever made french macaroons - I've tried a couple of times, and while they taste good, they ususally don't have nice smooth top and the "foot". My last two pans last time I made them looked right and I don't know if it was because the oven finally settled around 375 (I kept having to tweak the dial to keep the temp too high or too low) or if it was because I piped them differently. Any tips?

Leigh: Hmmm... it's hard to say for sure without being able to watch over your shoulder as you mix, whip and stir. It might be the oven temperature, which I would lower a bit from the 375 degrees at which you had them baking. And it might be the whipping of the egg whites. You don't want to overdo it. Leave a little moisture in them and don't take them to the point of being dry. Good luck with the next batch.

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Washington, D.C.: I just received a juicer for a birthday gift and was wondering what fruits/veggies I should focus on. I don't have room to stock up pounds and pounds of produce so I want the most bang for my buck. Thanks a lot!

Judith W.: Don't let the juicer intimidate you Washington. There's no reason to think you have to stock up. Seems to me the best thing to do is to focus on the fruits and veg you like, and check the juicer's manual for precautions (like washing and cutting up the vegetables before juicing), and recommended combinations. It's a little late for the best citrus, but a touch of orange or lemon might brighten vegetables. Walter suggests celery and carrots. Later in the summer, ripe tomatoes will do wonders for vegetables. And what a great help for getting your five-a-day!

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Missing Mom: I was hoping you'd have a Mother's Day food story with some recipes for Sunday brunch or dinner. Don't moms count any more? I'm cooking for both my mom and my mother-in law. One likes chocolate cake, the other likes white cake. Any ideas for a dessert to please both?

Candy: No disrespect to moms intended, Missing. I'd say to maintain the familial peace, you need to go with a layer cake--a chocolate layer and a white layer. Then maybe you could frost half the outside of the cake with chocolate, and half with vanilla--sort of like those New York black-and-white cookies, but cake style. That should make everyone happy. Chatters, other suggestions?

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Arlington, Va.: I recently moved to this area from west Texas. I love making Italian sodas in the evening but do not know where to buy Monin syrups. please tell me where I can buy these syrups in this region.

Candy: Hey Arlington, I spent five dusty years in West Texas. Welcome to the area. I called the Monin Co., but they say they sell their syrups to distributors and don't know where the distributors sell them. You might check with The Italian Store 3123 Lee Hwy Arlington,(703) 528-6266, or with Dean&Deluca, 3276 M St. NW, in Georgetown (202) 342 2500. You also can buy the syrups online at www.moninstore.com.

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Maryland: do you know of any incubator kitchen or shared time kitchen where people can purchase time in an inspected commercial kitchen anywhere in Maryland? www.kitchenchicago.com is an example of what I mean.

It is crazy to expect small timers to be able to start up a food business legally in maryland given that we can't use our own kitchens. I understand WHY we can't, but I can't seem to find an alternate kitchen, and I certainly can't afford to build or rent one on a full time basis.

Judith W.: It's frustrating I know, but sometimes you can rent time from a kitchen that's needed for only part of the day. That's what baker Warren Brown (CakeLove) did when he started his business.

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Washington, D.C.: Question...I put frozen ground turkey in the fridge yesterday meaning to cook it tonight. Now I have plans and won't be home so can I still cook it tomorrow night or is that risky? I would hate to throw it out but poultry scares me sometimes!! Thanks so much!

Candy: If it's been in the fridge two days, you can still cook it safely, says the USDA. But no longer.

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Walter: Well, that's about it for today. "Soft shell first timer", you have won Keep it Seasonal and "Columbia, Md." with tips on saving money: you will be the proud owner of Chicken. Remember to send us your mailing address to food@washpost.com. Next week, 100 calorie snacks.

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Washington, D.C.: Was thrilled to see the article on Peruvian food today. We spent 10 days in Peru last summer and the food was delicious! Glad others are discovering the cuisine (and the delicious Pisco sours.)

I don't care for ham but my sweetheart loves it, and I make lunches of turkey ham for him to take to work. Mainly I've been following a Fannie Farmer recipe, spreading thick slices of ham with mustard and brown sugar and then baking them for half an hour in milk. Any other suggestions for using fully cooked ham in a lunch? Thanks!

Judy H.: Deviled ham is very popular around here in a lot of places, but you have to be careful to keep it refrigerated. There are also a lot of ham salads, ditto earlier warning.

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Alexandria, Va.: Re: Winter melon - I don't have a recipe, but my Asian boyfriend loves winter melon cookies. It's basically a jam cookie, with a sweetened winter melon "jam". He craves those things.

Walter: We have to try these.

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DC 20011: You can get those syrups all over. Litteri, Rodman's, and many grocery stores.

Candy: Thanks!

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Too many beans: If the packages are labeled, it would be a great donation to your local food bank. The Stamp Out Hunger food drive is this weekend, a great way to donate your staples.

Candy: But if they're really old, the food bank doesn't want them either. Old beans taste, when cooked, like....old, tough icky beans.

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Mother's Day Brunch: Hi there!

Two things happened yesterday. First mom called and politely suggested that I talk to Dad and we work out whatever we're doing for her for mother's day. Second, I learned that several of my in-laws (mother, father, brother, sisters) will be visiting. I've decided to do a buffet style mom's day brunch. I'll be cooking for vegetarians and non. The menu I've come up with so far is:

1- waffle batter and iron for interested parties to cook up

2- veggie fritatta

3- breakfast meats (and veggie "meats")

4- pasta salad

5- muffins

6- fruit tray

7- possibly some grilled salmon

Any other suggestions? Are there any knock-em-dead recipes for any of the items above?

Thanks!

Judy H.: Thanks Mother's Day. Sounds good, but even though you have muffins, I might be tempted to add another kind of baked good that looked really special: like a fruit filled coffee cake with a streusel topping.

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Washington, D.C.: Hey guys: David Hagedorn here with a summer rhubarb recipe:

Rhubarb, Berry and Fruit Soup with Lemon Poppyseed Croutons (Serves 6-8)

For the soup:

1 # rhubarb, peeled, and cut into 2-inch pieces

1 pound strawberries, hulled and halved

1 mango, peeled, cored and sliced

1 # frozen, pitted dark unsweetened cherries

1 quart passion fruit juice

Zest and juice of 1 orange

Bõp sugar

C%aspoon ground cardamom

For the yogurt dollop:

1 cup non-fat plain yogurt

1 tablespoon honey

1 teaspoon rose water

C%aspoon vanilla

For croutons:

One-half of a lemon-poppyseed pound cake

1 cup diced fresh fruit (kiwi, strawberry, mango, passion fruit, etc) and whole berries

1 star fruit, thinly sliced (for garnish)

Preheat oven to 350 . Remove crust and top from pound cake and cut into 1-inch cubes. Bake for 15 minutes until golden brown. Set aside. To make the soup, in a 3 quart casserole, place the rhubarb, strawberries, mango, cherries, passion fruit juice, orange zest, orange juice, sugar and cardamom. Bring the ingredients to a boil over high heat, them reduce the heat to medium and simmer until the fruit is soft, about 10 minutes. Remove from heat. Use a skimmer or Chinese strainer to place the cooked fruits into a food processor bowl. Turn the machine on and slowly add the cooking liquids to the fruit. Strain the soup into a large bowl. Cool to room temperature. Refrigerate until ready to use. In a small bowl, whisk together the yogurt, honey, rose water and vanilla. Refrigerate until ready to use.

To serve the soup, ladle 8 ounces of soup into a soup plate. Place a dollop of yogurt sauce in the center. Dot the soup with berries and diced fruit and 5 or 6 poppyseed croutons. Place star fruit "stars" on the rim of the plate, or float a couple on the soup.

Candy: Thanks chef Dave!

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"Swiss" chard: This stuff ALWAYS looks good at the farmers market, so I eat a fair amount. I chop and rinse it, but don't dry it. Sautee a sliced fennel bulb in olive oil for a minute or two, then add the damp chard and cover. Stir every few minutes until it looks done. Fantastic. The licorice taste of fennel really goes well with the greens. You can flavor with a dash of nutmeg, too.

Judy H.: Thanks Swiss. I like the multicolored kind. Looks special, tastes the same.

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