What's Cooking With Kim O'Donnel

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

A graduate of the Institute of Culinary Education (formerly known as Peter Kump's New York Cooking School), Kim spends much of her time in front of the stove or with her nose in a cookbook.

Catch up on previous transcripts with the What's Cooking archive page.

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Kim O'Donnel: It's a snowy day here in Washington but we won't let that stop the love train from pulling into town. Get your engines ready, love birds; tomorrow is Valentine's Day. In today's blog post, I pondered the notion of culinary aphrodisiacs. Are they real or in the libido of the beholder? I tend to think they're real, but I'm also one who finds a grilled cheese sandwich incredibly sexy. Risotto, with lemon zest and herbs. A slice of mango, a hunk of pineapple. Last week, I fried beignets and was feeling downright woozy. (yes, there will be beignet blog notes soon, I promise) Let's hear from you, whether it's about food of love or just love of food. Let's roll...

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Anonymous: Kim,

I asked this on the blog, but I think I was a bit late to the party, and I didn't get an answer. Is there a way to add tofu to the pot pie? I'm trying to make it for my vegetarian roommates. Do I need to do anything in particular to it (I've never cooked with tofu before)? We've had mixed results with fake chicken, so I'd like to try something different.

Thanks!

Kim O'Donnel: Good question. I'm concerned about the tofu breaking down. Perhaps if you roasted it, then added it to the filling mix, it would hold up better. Anyone out there who has success with a tofu pot pie?

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Maryland: Hi, I don't read your chats that often so i don't know what type of questions you get and answer, but here goes.

I have always enjoyed watching the Food Network with exceptions to few shows but it looks like this stations is turning into MTV, by just running shows and not the food.

For example all those stupid challenges, Bobby Flay's new show, $40 a day, so many to name.

What is going on with this station. I enjoy watching the shows, from which I can learn and cook from. But now every time I tune in it's something I would never care about.

Kim O'Donnel: Maryland, I don't have cable, so I don't stay as current with FTV as much as I should. About five years ago, I was invited up for a meeting, and the execs were very upfront about entertainment first, education second. I think those objectives are even more prominent than ever. there are stations to watch cooking shows, though, PBS and Discovery among them.

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Ledroit Park, Washington, D.C.: What should I do with a bag of long, skinny parsnips that I picked up this past weekend? How should I go about roasting them (or with what should I roast them (spices, other veggies, etc.)?) I'm open to any other parsnip prep ideas that will add to warmth and comfort of these snowy, stormy days!

Kim O'Donnel: I saw this recipe for a parsnip salad in New York magazine last month and am keen to try it, even without the suggested grapefruit marmelade. Parnsips, by the way, are great mashed with potatoes...lots of rosemary and/or thyme, some garlic, olive oil, a bit of nutmeg. Very nice.

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Philly, Pa.: So with the snow/sleet/ice/whatever coming today and tomorrow I'm thinking I'll stay home with my daughter and make cupcakes. Something healthy though! I was thinking of making carrot cupcakes with cream cheese frosting. But there's usually a lot of oil that goes into the mix. Any suggestions on how to cut the fat a bit? Substitutions? How about apple sauce? Have a recipe?

Also, is there such a thing as a healthier frosting?? Ha!

Thanks!

Kim O'Donnel: You can definitely sub in 1 cup of apple sauce for 1 cup of oil in that cake batter. Healthier frosting? Maybe a little dab rather than a smearing all over the top? Thoughts, anyone?

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Vegetarian pot pie: Tofu in pot pie works fine if you roast or stir-fry it first, just so it has that crispy outside and won't crumble.

Perfect for the nasty weather!

Kim O'Donnel: Excellent. Thanks for your first-hand report.

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Sexy food!: Spaghetti carbonara! And Nutella!

Kim O'Donnel: Carbonara IS fun to share. Nice idea. Hmmm...you just gave me a good idea...

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Arlington VA: I asked this question last week but didn't get an answer. I know you get thousands of questions. But I am still wondering what to do with truffle infused oil. Any suggestions?

Kim O'Donnel: Sorry you're feeling neglected; I try to get as many questions as possible each week. Re: truffle-infused oil: it's best used in its raw state, meaning don't cook with it. Pour it over risotto, pasta, rice, scrambled eggs, into a simple salad of mixed greens. you should probably try it on your finger before adding to a dish to make sure you like it, as it's an acquired taste, not for everyone.

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New Jersey: I am making dinner for my boyfriend Thursday night. I'm planning on making chocolate bread pudding for dessert and was wondering if it can be made a day in advance and then reheated before serving? I've never made a bread pudding before, so I don't know if it would hold up to reheating or if it's best to serve immediately. Thanks.

Kim O'Donnel: yes it can be made in advance and yes it can be reheated. In a way, it's almost better to make ahead so flavors can mingle. Store in airtight container in fridge. Reheat gently.

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Washington, DC: To the parsnips person: Sounds wierd, but slice them thinly and saute in some butter. Top with maple syrup and some chopped walnuts. It's a great breakfast for this kind of weather!

Kim O'Donnel: Doesn't sound weird at all. And parsnips are good for the lungs, an organ that needs extra attention in this wintry weather.

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Seared ahi tuna?: Hi, happy V-day! I'm planning on making seared ahi tuna for my fabulous boyfriend tomorrow - the tuna I bought is great quality, but previously frozen. Will I still be OK doing just a 90-second sear on each side, or do I need to cook for longer? Will the freezing detroy the texture?

Kim O'Donnel: Thaw in the fridge, m'dear. Let it thaw tonite so you're all set for tomorrow eve.

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Re: Healthier Frosting: I always use the 1/3-less fat cream cheese. the fat free doesn't work as well, but the other is much better than using the full-fat version.

Kim O'Donnel: Good to know. Thanks for chiming in.

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Alexandria, Va: Kim I just wanted to say that I LOVE the red velvet cupcakes you're making for your wedding. They are just fantastic! And I love the toppers! What a cool, funky, just-right idea for wedding cake. Groovy! I'm getting married in June, and I've really loved reading about your exploits along with Mr. Groom. All the best! Congratulations!

washingtonpost.com: A Mighty Appetite: Red Velvet Cupcake Bride

Kim O'Donnel: Thanks, she says, with a bashful blush in her cheeks...

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Foggy Bottom: Kim,

Love your chats. My wife is used to making sauces with creme fraiche but since moving to DC we haven't been able to find it. Sour cream just doesn't have the same taste or consistency. Do you know where she can find creme fraiche here? Thanks.

Kim O'Donnel: Head over to Cowgirl Creamery, over in Penn Quarter, where they make it. Yes!

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Morristown, N.J.: Hi Kim:

What is the best beef to cut into 2-inch cubes for goulash? I used stew meat and after simmering it for 2 hours, it came out too tough. Thanks!

Kim O'Donnel: It's hard to tell when something is generically labelled "stew meat," but you can ask butcher for chuck roast and you can chop it yourself. What I want to know is --- how did you cook the meat? Over low, slow heat? Did you have an acid in the sauce, something to tenderize? Talk to me.

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Washington, D.C.: Thanks for the chats Kim! I am visiting my very ill kid brother this weekend and his one request is that I turn my famous strawberry marscarpone French toast into coconut cream cheese stuffed French toast (he can't have strawberries because you can't peel the skin!). To be honest -- I'm lost. I'm thinking some cream cheese, coconut extract, powdered sugar, shredded coconut, maybe vanilla extract ... and then I don't know where to go from there ... do I beat up some heavy whipping cream? Add in some marscarpone? HELP! I want it to taste like the icing on a coconut cake but don't have much time to experiment. I'm stuffing it into brioche (yum) and then plan to sprinkle with a bit of powdered sugar.

Thanks so much in advance for your help!

Kim O'Donnel: Why not still use the mascarpone? It's far better than plain old cream cheese. You can beat it a bit with a mixer to loosen it up, add the vanilla, add the powedered sugar and taste. I would maybe add the coconut to the batter...you could also dip your bread into a mix of egg and coconut milk...

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Roast Chicken: I'm making my first roast chicken for V-Day dinner and found this recipe for Brandy-Bacon roast chicken; basically fry a couple slices of bacon and place them in the cavity then combine brandy with the bacon grease and pour over the chicken. I'm starting to second-guess this though - I like the brandy but wonder if I could omit the bacon and use butter or something else instead. Any other suggestions would be greatly appreciated.

Kim O'Donnel: I like the idea of the bacon in the pan to render the fat, which will be full of flavor, then discarding the bacon.

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Freezing cake batter?: Hi Kim. I am making cupcakes for Valentine's Day. I only need a couple, so I'd rather not make all 24 cupcakes that the recipe yields. I also don't want to halve the recipe because, for example, it calls for 3 eggs so that wouldn't be so easy to do. So my question is, can I freeze the batter to use later on? How long will it keep? Thanks!

Kim O'Donnel: No, that's not a good idea. I would rather that you bake all of them and freeze the unfrosted cupcakes for later.

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Lentil Love: I went meatless this weekend and made lentil croquettes for the first time -- they turned out lovely! I cooked lentils with carrots and celery, then pureed and added carmelized onion (leftover from indian food and in the freezer) S&P, breadcrumbs. Then I coated the patties in breadcrumbs and fried in oil. They were delicious, but I do wonder if it'd be possible to cut the oil by baking instead of frying...any ideas?

Kim O'Donnel: You could also try to pan fry them with a nonstick grapeseed or canola or olive oil spray and see if that helps the situation.

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Creme Fraiche: Vermont Butter and Cheese makes a fat-free creme fraiche that is carried in local grocery stores. I use it in place of cream cheese for dips (works wonderfully). Might be worth trying for lower-fat frosting too ...

Kim O'Donnel: I didn't know about the fat-free version from Vermont B&C. Interesting.

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Columbia, MD: I just wanted to say that I made your red velvet cake last fall for a going away party. Our friend was going off to Oregon for his MBA, but we had all graduated from Virginia Tech. I added some extra food colors to the cake to make it more maroon and then added made the icing an orange color to make it a VT cake. It turned out awesome and wonderfully delicious!

Kim O'Donnel: Glad to hear of your cakey success, Columbia. It's a good recipe, from James McNair.

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Clifton, VA: I have always found Wegman's stew beef to be tender in either chile or stew. I brown in my dutch oven till its really brown not jsut gray. I also dont crowd the pot and I dust the pieces with flour spices mixture. Wine or beer go in with some vinegar for a little twang and to tenderize. Giant stew beef is tough no matter how I cook it as Whole Foods which is also vastly overpriced. BEst stew beef is from The ORganic Butcher though. Expensive but worth it!

Kim O'Donnel: Thanks for your stew-y tips, Clifton...

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Frozen cupcakes: Thanks Kim. If I freeze the cupcakes, how long will they keep?

Kim O'Donnel: At least a month, if you wrap them really well. Don't worry, be happy.

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Annandale, Va:: Help!!!!!! Since my fiance is obsessed with Asian flavors I making an Asian ispired dinner tomorrow night for our 5th V-day. On the menu: Shrimp wontons (I'm making them by myself) Cantonese fried rice, Stir-fry with beef. The problem I can't think of a dessert that would go well with the food and that is light enough that we won't all asleep after dinner.

Any food can put you a "mood" as long as is made with tons of love.

Kim O'Donnel: Annandale, don't forget the mango! I know you've already got rice in the mix, but mango/sticky rice is a classic combo...or you could pick up some mango sorbet. Nice light ending to the evening.

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Arlington, VA: Submitting early due to meetings...

Anyhow, this weekend I made a sherbert (milk, sugar, the surprise ingredient - a cup of belgian framboise, and a splash of lemon juice towards the end). It's absolutely fantastic, and I plan on serving it with warmed brownies that include the same framboise in the batter (a little worried that it won't be detectable since it's stronger in the sherbert, but we'll see). By the way, it's a great looking valentines day desert as the framboise has made the sherbert very pink.

Anyhow, the sherbert is fantastic, especially eaten straight out of the mixer. But I have the same problem that I do when I make sorbet, and that is that the texture changes too much in the freezer. For sorbets I always try and add some alcohol (grappa, vodka) to prevent this, with limited success. The sherbert is now a bit... icy? Any suggestions as to how to prevent/mitigate this? Any suggestion about treating it prior to serving to get the original texture (some time in the fridge, beating it, etc?).

Thanks!

Kim O'Donnel: I'm surprised that the framboise didn't help with the iciness factor in your sherbet. Hmm. See how it soften ups. Try doign a dress rehearsal tonight if you can.

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Organic Gal: Hey Kim! Quick and easy question for you today. I'm making a panko-crusted tuna with orange-ginger sauce for the sweetie's Valentine's day present. I'm just wondering the best way to store ginger. I'm not always able to use up a whole hunk, and don't want to let it go to waste after making the sauce tomorrow. What's a good storage method?

Oh, and any ideas for a good veggie with the tuna? I'm making a coconut rice to go with, and am stumped trying to come up with something to go with. Stir-fried, shredded brussels sprouts with lemon? Or would that be an awful pairing? Help!

Kim O'Donnel: OG: There's a contingency that loves to store ginger in sherry and another that loves to freeze it. I prefer the latter. Keep it in there and pull out what you need when you need it.

Re: veggies for tuna: watercress would be lovely, quickly wilted or even a some spinach, with some raisins an garlic ..

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Re: Aphrodisiacs...: I just read the blog and if you're looking for a last minute V-day gift- there's a great cookbook called "Intercourses." All the recipes use an aphrodisiac in them- oysters, honey, pine nuts, chocolate, strawberries, basil, coffee, etc. I haven't found one in the book that isn't wonderful. The French Toast recipe is to die for...

Kim O'Donnel: Yes, I know all about that book, which mysteriously disappeared from my shelves many years ago. Thanks for the reminder.

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Roast Chicken Again:: If I get rid of the bacon, is there anything else, besides salt and pepper, I should put in the cavity?

Thanks so much, and love the chat.

Kim O'Donnel: Get some herb action in there. A few sprigs of rosemary is what I'm thinking. I also am partial to a bunch of garlic cloves, smashed, under the skin.

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Veggie pot pie: I don't add tofu to mine, I add mushrooms (for flavor) and your favorite bean (I prefer white kidneys). So good.

Kim O'Donnel: Another variation to the veggie pot pie. Thanks!

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Ahi Poke: Kim, My husband lived in Hawaii for several years and loves Ahi Poke. I have tried to replicate the recipe ( I have never been to Hawaii so I have had to use recipes found online) and it's never been as good. He says the flavor is there, but that something is making it taste very salty. I use soy sauce with less sodium...have you ever made it? Do you have a good recipe?

Kim O'Donnel: I have never made poke, no. I am happy to do some research for you and report back. Unless, of course, we've got some Hawaiian experts in the house...

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Arlington, VA: Hi Kim! can I cook with grapeseed oil?

Kim O'Donnel: Absolutely. In fact, it's got a very high smoking point, which makes it suitable for frying.

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Roast Chicken ...: I've read and tried a lot of recipes for roast chicken, but never one that starts with bacon grease.

But, if you're intent on using bacon, here's another idea. Cut up your bacon in small pieces (or lardons) and let the fat render. Remove and save the lardons for a nice frisee or wilted spinach salad. Then, discard all but 1 T of the bacon grease, and in it, lightly saute shallots and/or fresh herbs. Stuff the shallot / herb mixture underneath the breast skin, and let roast away.

Kim O'Donnel: Yes, that's a great idea for the lardons. Good one, dear.

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Lothian, Md.: Kim -- does your Red Velvet recipe yield 12 or 24 cupcakes?

Kim O'Donnel:12, with a few extra, possibly...or 2 9inch layers.

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Takoma truffles: Kim, In light of Valentine's Day I was wondering how to make truffles -- specifically ever so slightly spiked truffles (I'm thinking a dash of gran marnier). Any recipes? Thanks

Kim O'Donnel: Here's my take on truffles and yes, you can spike them any which way...

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Pine Nut: Hey ... I eat pine nuts all the time! Nothing "happens" when I eat them ... don't tell me I am eating them wrong?

Kim O'Donnel: Or maybe you're thinking too much...

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Germantown, Md.: Kim,

I have pneumonia and saw your post that parsnips are good for the lungs. What else is good for the lungs?

Thank you so much!

Kim O'Donnel: Apples. If biting into an apple is too much to bear, make some applesauce. Your lungs will love you for it.

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Recipe?: Could the strawberry mascarpone french toast person share their recipe?

Kim O'Donnel: Let's ask...

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Arlington, Va.: Not a question for the chat, but thought you'd find the cake topper we created for our wedding last year funny: Cake Topper

Kim O'Donnel: Thanks for sharing! Yes, it's funny.

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Alexandria, Va.: Hi Kim! I'm cooking deer tenderloins for my 'dear husband' tomorrow night (ha, ha), but I have no idea how to actually cook them, and I can't find a good recipe online. Can they be cooked like a steak? Put under the broiler? I know they have less fat than your typical piece of beef, and I'm worried about overcooking. Help?

Kim O'Donnel: Alex, you should probably do a marinade for these venison tenderloins and yes, you're right, a quick cook is all you need. Searing on top of the stove, then finishing in a hot oven would be enough. A red wine marinade would be nice here. Let's ask the others...

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Morristown, N.J.: My goulash simmered for 2 hours in 4 cups chicken stock, onions, tomato paste, paprika, morjoram, thyme, garlic. The sauce was great, I must say. I made it with noodle kugel, which I never had before. The combination of the savory sauce with the sweetness of the kugel was fantastic, if I do say so myself.

Kim O'Donnel: It may have needed more time. Sometimes it really does take longer than 2 hours for stew to get there...and yes, it could have been the quality of the meat as well...

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Re poke: Use a little less soy and a dash of rice vinegar. You can also use a teriyaki sauce instead of the soy sauce.

Also, how old is the soy sauce. If it is several months old it is time to buy a new bottle. It gets saltier the older it gets.

Kim O'Donnel: Great tips. I am a fan of Pear River Bridge soy sauce, by the way.

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Poke - quick!: They did a few pokes on Top Chef near the end. They normally post recipes, with some videos, on Bravo.com afterward. That might be a good place to start.

Kim O'Donnel: Another poke-y thought...

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Silver Spring, Md.: I know you already did the Valentine's Day chat, but I was wondering if you could recommend a really easy dinner I could make for my husband. He does all the cooking and my contribution is frozen pizza once a week so I would like to make him something nice, but I cannot cook at all. Am I better off just buying some nice frozen entrees from Trader Joe's? Or is there a simple main dish I can make, maybe with pork chops which we both like (I have never cooked them).

Kim O'Donnel: You know what you could do instead? Agree to make dinner TOGETHER. Decide tonight what the menu will be and agree on who will do what. This will take a lot of pressure off you and make the experience far more romantic.

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Strawberry French Toast: Here it is -- without exact measurements (sorry!)

Marscarpone cheese (small conatiner)

Heavy whipping cream (small conatiner)

About 1 tsp. of vanilla extract

I cut up fresh straberries and cover them with a bit of sugar so some of their juices come out over night.

Whip the heavy wipping cream until light and fluffy, add vanilla extract, carefully fold in marscarpone cheese and strawberries.

Take big slices of brioche and fill with marscarpone mixture using a pastry bag.

Coat with a little egg, milk, vanilla extract and cook in a pan.

I usually top with some powdered sugar and a few fresh sliced strawberries.

It's simple and give lots of credit to a good brioche and the marscarpone!

Kim O'Donnel: Excellent. And you'll have to report back on the coconut version next time...

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Capitol Hill: Hi Kim,

Love the blog and chats. I've always wanted to try and do red velvet- seems like the perfect time!

My fiance, previously very picky eater who didnt venture into other cuisines, has done that over the years. We are now starting to learn to cook different things, like thai and Indian. Recently, he had massaman curry (Thai?) and loved it. We tried to recreate it at home with a recipe from the internet- good but not like he had at the restaurant. (not as thick, not as dark in color, etc.) Do you have a recipe you like? Or a recommendation for a good Thai cookbook that I could get him for Valentines? Thank you, thank you!!!

Kim O'Donnel: Check out "Cradle of Flavor" by James Oseland, which covers much of southeast Asia. Beautiful book, lots of inspiring stories, too. I know, not Thai. I need to go back through my books on something specifically Thai, will keep you posted.

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Venison recipes: I just did a search on venison in the recipe search of www.bbc.co.uk. They had about 25 different recipes for filet (read tenderloin). If you can read UK recipes, this is an interesting source. However, some do need translating from British English to American English, and it's not just the measurements.

Kim O'Donnel: Great idea. Thanks much. BBC's food site is terrific, by the way.

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Maryland: I'm just kind of guessing you shouldn't be giving medical advice about the effect of certain foods on certain body parts unless you or someone else can back it up via the FDA.

Kim O'Donnel: I share my experiences and what I know through my work, and have never claimed to be a nutritionist.

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re: Foggy bottom: I have several recipes that call for creme fraiche and if I am in to much of a hurry to make it I use Blanco creme de latin or a variety of it located in the dairy section near the foreign foods. It is a form of Spanish sour cream that tastes close to creme fraiche and is very close to the same consistency. I am not sure it that is the correct name but it is close and several Spanish companies supply it to several stores. I usally buy it at Shoppers.

Kim O'Donnel: Great stuff. Thanks for sharing!

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Austin: For Organic Gal, frozen ginger can get mushy once defrosted. A good trick, though, is to grate it while still frozen. It grates very easily, and the unused portion of the ginger root can just pop back in the freezer for use another day.

Kim O'Donnel: Good point about the frozen ginger. Thanks for that reminder.

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Re: Strawberry French Toast: Okay Kim, I love this CHAT...it rocks...but daggoneit (is that a word?), these recipes make me hungry and my lonely salad just isn't cutting it. I think I need to get something sweet.

Kim O'Donnel: And that is my cue to sign off. Thanks for all the banter and for making this day a little less wintry mixy. Take good care, and have a most delicious Valentine's Day!

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