Kim O'Donnel (Craig Cola washingtonpost.com)

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What's Cooking
Holiday Special
Hosted by Kim O'Donnel
washingtonpost.com Staff
Thursday, Dec. 6, 2001; 1 p.m. EST

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

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

If you couldn't make the live event, you can always send Kim O'Donnel an e-mail or drop in on the What's Cooking message boards.

Editor's Note: Washingtonpost.com moderators retain editorial control over Live Online discussions and choose the most relevant questions for guests and hosts; guests and hosts can decline to answer questions.

Kim O'Donnel: Happy Holidays, friends. The fun and games begin this Sunday at sundown, with Hanukkah first on the roster. I thought it best to cover the season early, so you have a chance to ask questions, get feedback and if you're still not satisfied, ask again on Dec. 20. I'll try to answer as much of a variety as possible, covering as many holidays as I can. And next Thursday, Dec. 13, I'll give a lil' walkthru on the ins and outs of eggnog. Stay tuned. So, let's hear what's burning a hole in your oven mitts...

Arlington, Va.: Hi Kim,

Our traditional family Christmas breakfast has been kidney stew and waffles, ever since I can remember. This year, my mother tells me that she cannot find any kidneys, so has asked me to look. Do you, or the chowhounds know which, if any, of the local butchers or stores might have kidneys?

Kim O'Donnel: I asked my pal Alexa B., restaurants ed. for this site and kidney connoisseur, where she goes for a fix, and she says Eastern Market usually carries them. Also mentions that Giant may too, esp. at this time of year. That must mean that others share your passion for this breakfast of champions...

Virginia: I along with a few friends host a holiday party for over 100 people. We do heavy ordervours. We are looking for easy to make in mass quantity and fairly inexpensive ideas. Thoughts?

Kim O'Donnel: I'll go out on a limb and assume that you mean HORS D'OEUVRES (pronounced OR DERV)...Please take a look at a book with the same name by Gillian Duffy, a great resource for ideas that I have used since it came out a few years ago...I need more info, tho, Virginia...what kind of refrigeration space do you have...are you doing anything in advance, are there vegetarians, etc...

Christmas present idea: Ciao Kim!

No question today about food prep or recipes; however I'm hoping you or the fab foodies could help me choose a gift for a food lover in the family. Stopped by Williams-Sonoma the other night and was simply overwhelmed. I mean, they had $220 toasters there! This person has a very well appointed kitchen so doesn't need any basics. I'm thinking to buy some gadgety thing that she might not by for herself, but something useful nonetheless. Or -- maybe a really nice bottle of olive oil and some other food product.

Thanks Kim and Chowhounds. Happy holidays to all!

Kim O'Donnel: How much do you want to spend? For under $100 bucks, you can your foodie a chinois complete with stand for $85, I think...and a marble mortar & pestle for under $50. The other fun thing is a mezzaluna, great for chopping herbs and garlic, for under $50, I think. Tell me what the budget is.

Washington, D.C.: Hey Kim, I'm gearing up for a Christmas cookie making session this weekend with the girlfriends. I haven't done this since I was a kid and helped Mom. My plan is to flip through the Joy of Cooking and pull basic recipes from there. Any other thoughts?

Kim O'Donnel: Hey there, may I suggest a few titles that will inspire:
"Cookies Unlimited" by Nick Malgieri and "Rose's Christmas Cookies" by Rose Levy Beranbaum. The variety is great; both come with pics which is helpful and the results are delish.

Washington, D.C.: I love making cookies to give to people as holiday gifts, but I always have trouble packaging them. Do you know anywhere I can go to buy small bakery boxes in bulk? Thanks!

Kim O'Donnel: Who knows? Please raise your hand if you do...

Southern Maryland: Over the past several Christmases I've devoted at least two whole days to baking cookies and fruit-nut breads to give as gifts to my bosses. (I figure they make much more money than I and can buy anything they want, but have little time to make homemade cookies.) I buy those handy cookie tins and wrap the breads in foil with ribbons -- looks very nice. They always seem appreciative, but I'm wondering. Can anyone fill me in -- Do people actually like to receive homemade baked goods for Christmas or are they just being polite? BTW, I've won ribbons at the County fair for my baked goods.

Kim O'Donnel: Well, if I were on the receiving end, I'd love it. Just so long as it weren't homemade mayo. I remember a friend of the family giving me homemade applesauce and loving it. This month's Food and Wine has a feature on edible gifts, from hommade lollypops to Caribbean pepper sauce...so I'd say, it's a trend and folks are into the whole personal touch thing this season...

Sticks, Mt. Airy: Kim, Submitting early, since we at work are going out for a Thai fix for lunch. At home we're planning a party on 12/22 for about 20 or 30. I'm planning a buffet, one whole tenerloin, a gavlax, an 8 pound ham (all with the condiments and little rolls for the 3 aforementioned dishes). I will do fruit and cheese platters too, question is how much fruit and cheese? I always have too much leftover -- better too much than not enough. Yes plan a veggie platter too, maybe a bagna cauda? I go really straight and simple. But any twists would be nice from you or the chow hounds! Huggles and happy holidays. And I won't ask about the wine or beer, I know my family. We do more that the law allows

Kim O'Donnel: For 30, I think you could get away with six different kinds of cheese, of course giving a nice variety in textures, flavors, ages and animals...and as far as fruit goes, think how much fruit you like to pull from such things, and then multiply it by 30. Grapes, pineapple, pears, kiwi, figs, and of course, don't forget the nuts. A nice complement. For veggie platter, how about a horseradish dip with yogurt?

Petworth: Bakery Boxes in bulk -- there's a place just off New Hampshire Ave, up in Langley Park -- I think it's just below University Boulevard. Anyhow, it's just past the Salvation Army store and the Carribean Market. It's called Marjax, and it's a catering supply place, open to the public. Great bakery boxes, cheap platters, etc.

Kim O'Donnel: Fantastic. What a find. Thanks so much!

Washington, D.C.: Great selection of bakery boxes at the Little Bits Shop in Wheaton. All kinds of colorful sprinkles and sugars to decorate. Very helpful staff

Kim O'Donnel: And another...!

Christmas present: Kim,

What in the world is a chinois? Thanks for all the input. I can spend between $50 and $75. I like the idea of a marble mortar and pestle -- those are cool and I don't think she has one. You're the best. Now, what do you want for Christmas?

Kim O'Donnel: It's an extremely fine, cone-shaped sieve that works like magic for purees and sauces and curds and such...A wonderful tool. What do I want for Christmas? Nothing, really. I have love, I have good friends, I have health, I have my sense of humor. I guess I would like a few minutes to pause and reflect. And I would like to see the end of terror.

Washignton, D.C.: Making dessert for office holiday potluck. Have a giant box of tangerines and a recipe for lime tarts (basically a lime curd). Can I substitute tangerine juice for lime juice? Seems like I could but thought I'd check with an expert! Thanks!

Kim O'Donnel: Yes, indeedy. If you need specifics, holler with an email.

Cranberry query: Kim,

I bought one bag too many at Thanksgiving and I don't want to waste these puppies. If I make my traditional cranberry sauce (with a squeeze of orange- yum) and freeze it, will it be okay for Christmas? My husband won't touch berries and I won't be able to put awy THAT much sauce even though I love it.

Grazia.

Kim O'Donnel: Yes, it will be just fine. Thaw in fridge, and you'll be golden.

Bethesda, Md.: Amazing Savings, in the Randolph Hills Shopping Center (off Nicholson Lane in Rockville) has lots of different packaging materials -- tins, bags, baskets, etc., and the cheapest aluminum disposable pans anywhere.

Kim O'Donnel: The sleuths are in full force...

For the cookie-maker: I was just in the Gtown Barnes & Nobles and they had a number of holiday cookie books for sale in the bargain section. They were really cheap, if I recall.

Kim O'Donnel: Oooh. Nice one.

Arlington, Va.: Yes please -- homemade gifts are greatly appreciated -- at least by this chowhound.

Kim O'Donnel: Unless, of course, it's mayo, right?

Dupont, Washington, D.C.: Hi Kim,
My family has its own version of holiday fare. My mom always made oyster stew on Christmas eve, and a rib roast for Christmas (lil sis doesn't like turkey). I found this recipe for oyster stew on ichef.com; it appears to be identical to the one I found in Pierre Franey's seafood cookbook. They also have a link to a Holiday cooking page.

Will my oysters be okay if I buy Thursday and don't cook until Monday (12/24). My sweetie and I are going to NYC over the weekend, and I assume most stores will be closed or closing early on 12/24.

We didn't use the croutons and cheese, but sounds good :

Lyonnaise Oyster Stew

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Categories: Soups, Seafood
Yield: 6 servings

1 1/2 lb Leeks
1 1/2 lb Potatoes
2 tb Butter
6 c Water
8 oz Cheese, shredded
1/4 c Oil
1 tb Butter
3 c Bread cubes
1 c Cream, heavy
1/8 ts Nutmeg, ground
1 pt Oysters, with liquor
1/4 c Parsley, chopped

Gruyere or Swiss are preferred. Trim off root ends and most of green part of leeks. Reserve white part plus a small part of green. Split in half and rinse thoroughly between leaves. Cut leeks lengthwise into thin strips and then crosswise into very small cubes. There should be about 5 cups. Peel potatoes and cut them lengthwise in half. Cut each half crosswise into very thin slices. There should be about 4 cups. Heat butter in a large saucepan and add chopped leek. Cook, stirring often, about 5 minutes. Add potatoes and water and bring to boil. Salt and pepper to taste. Simmer 20 minutes. Drain in colander, reserving liquid and solids. Heat oil and butter in heavy skillet and add bread cubes. Cook, stirring, until cubes are golden brown. Drain in sieve. Process leek and potato solids thoroughly while adding small amounts of reserved cooking liquid. Add only enough liquid to make a fine puree. Combine puree with remaining liquid in saucepan and bring to simmer. Add cream and salt and pepper to taste. Add nutmeg and heat thoroughly. Add oysters with their liquor and cook briefly, just until oysters curl. Serve sprinkled with parsley, with croutons and cheese on the side.

Add mom says, take them off the heat when they curl, or they get rubbery!

Kim O'Donnel: Oh, my dear, fresh shellfish can not possibly last that long in the fridge. Get ye up at the crack'o dawn on the 24th and buy those oysters nice and fresh. Maine Ave. will be open for sure...

Kidneys: Kim,

Perhaps this person should check at a Halal market. There are several good ones close to Arlington -- actually they're in Falls Church. The one I'm thinking of is called Halalco and I think it's just off Broad St., just down the street from Kaiser Permanente, if this helps. My parents buy meat there and insist it's much better than anything from the supermarket. It's also just a cool place to shop and would be nice to show some solidarity with people from the Middle East, Afghanistan, Pakistan, etc. The people who work there are always very friendly and appreciate any Americans who shop there. Be sure to check out their spices, any other goodies like Medjool dates!

Kim O'Donnel: Thanks for this. A lovely idea.

Arlington, Va.: Kim,

Did you happen to catch the article in yesterday's Food section on church ladies and their divine and soulful desserts? It really spoke to what you preach in these chats and further brought home the message of the food/love connection. You and the chatters -- read it if you haven't already!

Happy Holidays to all!

washingtonpost.com: The Church Ladies (Washington Post, Dec. 5, 2001)

Kim O'Donnel: Yes, I have saved for this weekend's catchup read. Thanks for the reminder.

Miami, Fla.: I consider myself a very good baker of all sorts of items. But I cannot for the life of me make good sugar cookies. They always turn out real hard. So can you tell me, what is the secret to making good, soft sugar cookies, especially those with which
I can use cookie cutters.

I like to give cookies and other baked goods for the holidays to friends and families. Those with small children would really like decorated cookies. HELP!

Kim O'Donnel: Miami, you could be mixing your dough too thoroughly which would toughen it up...but it's hard to say without seeing the specifics of your recipe. The other thing that's suggested by Nick Malgieri, author of "Cookies Unlimited" is to use buttermilk to help tenderize the dough. If you want the recipe, please email me and I can get it to you this afternoon.

Capital Hill, Washington, D.C.: Hi Kim: I read an article today that clementines are being recalled from all stores in the US because of being infested with larva. Do you know anything about this and can advise?

I love clementines and was really looking foward to buying a box this weekend!

washingtonpost.com: USDA Bans Import of Clementine Oranges (AP, Dec. 6, 2001)

Kim O'Donnel: Holy orange peels, Capitol Hill. I have not heard this, but it would explain why I haven't seen too many of them this year. What a drag. I love them. See the link that my producer has provided for the story on the site...

FYI: Some people like mayo (moules frites would not be the same without it). Especially the homemade kind. Goodness, I know you don't like it, but in the spirit of the holidays stop picking on it!

Kim O'Donnel: Just having fun, dear.

Ballston, Arlington, Va.: Kim,
I'd like to make my own latkas at home this year. I'm out of the nest for good and its time to learn these traditions on my own.

Any suggestions from you or chowhounders.
Tips, tricks, hints that may help me make a crispy and flavourfull latka?

Kim O'Donnel: I have relied in the past on the wisdom of Jewish cooking expert Joan Nathan but someone has lifted my copy of her "Jewish Cooking in America" that I would refer to at this time of year...she always has interesting variations on the potato latke, including carrot and parsnip, adding zucchini and parm to the potatoes and one with sweet potatoes.

I poked around and one of the suggestions that I like comes from David Scribner, chef at Felix, in Adams-Morgan. He recommends parboiling your potatoes before grating them. That said, here are some loose instructions adapted from a recipe I found in From Mark Bittman's "How to Cook Everything":

Grate 1 medium onion with 2 pounds peeled baking potatoes (like Idaho or Russets) and let mixture drain in a colander or strainer. In fact, it's best to squeeze out as much water as possible from this mixture, to help from falling apart.

Beat 2 eggs with salt and pepper to taste and 2 T plain bread crumbs or matzo meal; stir in potato/onion mixture.

Heat a deep skillet with an oil that a has a fairly high smoking point; I'd recommend either canola, grapeseed or peanut. When oil is hot, drop potato batter into skillet with a large spoon or quarter cup. Let brown on one side and flip to let other side brown. Drain on paper towels.


See what you think. And if anyone has comments, please offer.

Homemade mayo: I'm with you on the homemade mayo, Kim. I received some once, and -- ew. It's definitely nothing like commercially made mayo and is an acquired taste.

Kim O'Donnel: Actually, it's homemade mayo that I can tolerate. It's the congealed preprocessed glop that makes me shiver. But I digress.

Kidney Curious: Maybe Arlington could post her Mum's recipe for kidney stew?

Kim O'Donnel: Maybe...where is the kidney kid?

Portland, Ore.: I'd like to bake a holiday treat this weekend to give to a friend on Monday for Hanukkah, but I can't think of any traditional Hanukkah treats other than -- oh, those jelly donuts -- I can't remember their proper name. I have no deep frier, and the last time I tried to fry something on the stove, I set the stove on fire.
Alternate ideas for a yummy Hanukkah baked good?

Kim O'Donnel: The name for those jelly doughnuts is SUFGANIYOT...you don't need a deep fryer, btw...you can use a deep pot or a dutch oven if you don't have one...but that said, you could try rugelach, and the Post Food section has a nice story on how-to, etc this week. Perhaps my producer can provide a link to the story since you are from out of town?

Clementines: Kim to clarify only clementines from Spain have been banned -- we can still import them from other places, notably Israel.

Kim O'Donnel: Yes? Whew. I'll be needing my fix real soon.

Bakery Boxes: I'm not sure about whether you can get them in bulk, but try The Container store for boxes. You could also go a bit funkier with boxes that look like those white carry-out ones with the wire handles and others. Lots of colors and options to choose from there.

Kim O'Donnel: More great solutions for the edible gift packaging...

Arlington, Va. kidney kid: I don't have my mom's recipe on me, but will happily post it next Tuesday.

Kim O'Donnel: Yes! Thanks pal.

Rockville, Md.: I make potato latkes every year, somtimes with zuchinni and carrots and sweet potatoes but my family doesn't like them. They are purists. What is the best type of potato with which to make these deep fried delights?

Kim O'Donnel: From what I understand, Idahos or Russets...

Washington, D.C.: Hi Kim, Happy Holidays! I'm planning to make up a big batch of roasted almonds for holiday gifts. The tradtional family recipe simply calls for roasting with butter & sprinkling with salt. I was thinking of trying a sweet variation, but not sure how to go about this -- all that came to mind was mixing brown sugar into the butter for part of the batch. Any suggestions for me?

Kim O'Donnel: I have a fun recipe from the Hors D'oeuvres book I mentioned earlier in the hour, and it includes sugar, cumin, sesame sees and ground ginger...does that interest?

Rockville, Md.: A new gentle reminder about a chocolate dipping sauce -- earlier this week you pointed me to a particular book, but did say you'd post something today as well.

I'm trying to make homemade chocolate covered pretzels/espresso beans. I tried one sauce made with chocolate chips and cream -- no problem with tempering -- but it just didn't have a pleasing taste.

Kim O'Donnel: Okay, so it's not a tempering problem...that's what I was worried about...but now I understand, you're using chocolate chips rather than high quality couverture chocolate. You need to spend some bucks on the goods in order to get great tasting dipped goodies...brands include Valrhona, El Rey, Michel Cluizel, Scharffenberger...

Adams Morgan, Washington, D.C.: Kim, sent you an e-mail about this, but I'm dying for an answer. A friend is requesting that I make chocolate cookies with peanut butter inside, not chips, but actual peanut butter. I couldn't find a recipe for this so I thought I'd experiment. I have a great chewy chocolate cookie recipe, do you think if I froze peanut butter, and then cut it into hunks and rolled one hunk into each cookie, that would get the result I'm looking for? Does this even make sense? Thanks so much for help with this and all the other great tips and advice during the chats.

Kim O'Donnel: AM, I saw your email and haven't been able to come up with anything...maybe the gang has thoughts?

Receiving baked goods: Here's my opinion on receiving baked goods -- as with any gift, I'm touched when someone thinks of me and takes the effort to make something from scratch. I would hope that anyone with an ounce of gratitude would feel the same way.

If you're worried about your baked goods becoming a liability, then give a smaller quantity. That way the recipient doesn't feel obligated to eat as much if it's not to his or her liking. And if he or she does like what you made, then it's always better to leave them asking for more!

Kim O'Donnel: All great tips, thanks for your thoughts...

Harrisonburg, Va.: My family celebrates both Chanukah and Christmas so I have a question for both holidays. I've always cooked potato latkes in chicken fat but several members of the family are now vegetarian. Which would be better for cooking them: butter or oil? And if oil what type?

My Christmas question: my brother-in-law wants a non-stick frying pan for Christmas. Which brand do you recommend? (I know you've told us before but I couldn't find it in the archives.)

Thanks!

Kim O'Donnel: Oil, all the way. The butter will burn. Try canola, grapeseed or peanut oil. As for nonstick, I don't have a preference because I own only one...who has a fave?

Chicago, Ill.: Hi Kim! Thanks for doing extra shows during this holiday season. I'm submitting early because I'll be at lunch at 1 p.m. (which is noon here).

I am having a Hanukkah party/open house next week and while I very much want to serve latkes, and perhaps even an assortment of different kinds of latkes, I am worried about either doing the latkes ahead of time and having them be cold and soggy OR doing them during the party but being stuck in the kitchen the whole time. Can you think of a way out of this dilemma? One idea I had -- and please tell me if this would work, was to grate the potatoes and have the latkes batter made and sitting in the fridge ahead of time and then I could just take the batter out and fry the pancakes as needed. Would this someone make for bad latkes? Thanks for your help.

PS I also plan to make your chocolate zuke cake. Perhaps not a traditional Jewish dessert but I am dying to try it!

Kim O'Donnel: You can keep your oven on at 200 and keep them warm...Don't kill yourself and make them all at once...make a batch that will carry your group, say the folks who come early, and then if you run out, whip up another batch...

Roasted nuts: Here are a few recipes for various other roasted nuts:

These nuts won The New York Press award for "Best Bar Nuts in New York." Every afternoon at about 4:45, a piping hot batch emerges from the ovens of the Union Square Cafe and is sent out to the bar, where the sweet rosemary fragrance wafts throughout the restaurant.

BAR NUTS
1 pound peeled peanuts, cashews, brazil nuts, hazelnuts, walnuts, pecans, whole unpeeled almonds, or 1 pound unsalted, assorted nuts
2 tablespoons coarsely chopped fresh rosemary
1 teaspoon cayenne (Note: Amy decreased to use about 1/4 t sp., I thought the flavors were perfectly balanced at 1 tsp., and Wolvie said she'd probably increase it next time)
2 teaspoons dark brown sugar
2 teaspoons kosher salt
2 tablespoons butter, melted

Preheat the oven to 350° F.
Toss the nuts in a large bowl to combine and spread them out on a cookie sheet.
Toast in the oven until they become light golden brown, about 10 minutes.
In the large bowl, combine the rosemary, cayenne, brown sugar, salt, and butter.
Thoroughly toss the warm toasted nuts with the spiced butter and serve warm.

Yield: 5 cups
Source: Union Square Cafe Cookbook

also...

Roasted Bacon Pecans

2 cups pecan halves
2 tablespoons butter or margarine, melted
6 bacon slices, chopped
2 tablespoons sugar
1/2 teaspoon salt

Stir together first 3 ingredients; spread in a 15X10-inch jelly roll pan.
Bake at 350°F stirring occasionally, 25 minutes or until pecans are toasted and bacon is done.
Sprinkle with sugar and salt; stir to coat.
Cool pecans, and store in refrigerator.
Yield: 2 cups.

Kim O'Donnel: I've made these nuts, and they are AWESOME.

Holiday goodies for diabetics: Ho-ho-ho, Kim! Ho-ho-hope you can help me.

I want to make some goodies for my coworkers this holiday. Fudge, cookies, stuff like that. Problem is, one of my coworkers has diabetes and can't indulge in a lot of sweets. I really want to make something everyone can enjoy. What's a good low-sugar treat? Or can I use any sugar substitutes?

I'd like something fancier than sliced fruit, and I'd also rather make a treat that's low-sugar to start with -- I hate Equal and diet soda and all that stuff.

Visions of low-sugar plums

Kim O'Donnel: Maybe you should ask this person what he/she can eat...what works, what doesn't...and then move from there...I bet your research would be greatly appreciated.

Glover Park: I have a transportable foods question.

My wife is a nurse and will be working on Christmas day, so I was planning on making a "traditional" type christmas dinner to bring to the hospital for the nurses/doctors/patients. Still have to figure out how much to make, but I was going to make a turkey (or maybe turkey breast) that would be precarved at home, and some easy to transport/reheat sides.

The plan is that it can all sit somewhere and people can come in a reheat their plates as they have time to grab some foods.

Aside from the turkey (and mashed potatoes) and ideas for sides that will be good for this?

Kim O'Donnel: You are such a sweetheart. Cranberry relish travels well. Blanched veggies, such as green beans, too...and you do a vinaigrette in a separate container that you could bring with...who else has thoughts?

Chicago, Ill.: Hi Kim,

My question is about contributing to a holiday dinner -- is it best to ask what the hostess wants you to bring, or is it okay to volunteer? This is my first Christmas as a married woman, and I haven't been to dinner at my husband's anut's house before. Any ideas?

Kim O'Donnel: It's always a good idea to ask in advance...AND THEN volunteer a contribution. Married, single...always best to ask...

Washington, D.C.: Gifts for diabetics -- Go for the savories -- Homemade spice rubs, infused oils, any of the nuts already mentioned

Kim O'Donnel: That's a nice idea...yes.

Re peanut butter/chocolate cookies: I have a similar recipe that calls for putting a rolo caramel inside chocolate dough -- then when you cook the caramel melts all the way inside the cookie. They're fab. Freezing the peanut butter would be a good way to easily wrap chocolate dough around, but then you might want to let them come back to close to room temp before baking so that it gets hot enough to melt in the oven. Good luck -- let us know what you find!

Kim O'Donnel: Please share with our fretting friend...

Faithful Reader: nNo question, just wanted to say the twice-a-week dose of Kim is fabulous!

Kim O'Donnel: I wish it were so more often...and thanks for making me smile.

speaking of potato latkas...: is there something to serve them with other than applesauce or sourcream and caviar? I'm making a batch of little ones for my tree trimming party and don't know what goes with them. Thanks!

Kim O'Donnel: How about some scallions, tomato salsa or mixed greens?

Alexandria, Va.: Kim,
Do you know of a good gingerbread recipe for making gingerbread houses? I have a stoneware mold that came with a recipe, but it always seems to come out too soft. Also, what's the trick to oiling these molds before filling them with the dough?

Thanks

Kim O'Donnel: I have a few, but would like to study them this week and get back to you for next Tuesday, okay?

Arlington, Va.: The holiday party at the hospital is a lovely idea. Don't forget the cranberry sauce! An old man I knew was in the hospital over Christmas day not too long before he died, and he had the hospital staff and his family and everyone else turning the place upside down looking for cranberry sauce.

A root veggie dish might be nice as well, and should transport OK

Kim O'Donnel: Here's another vote for Glover Park's good-doing...

Washington, D.C.: Here's a question: What are scallions? Where can I find them?

Kim O'Donnel: Scallions are also known as green onions. They're long, skinny, are whitish towards the root and get greener as you go up. You can find them in the produce area in any grocery store. Make sure you wash them well before using.

Vegetarian latke-cooking: You could use clarified butter, that way it wn't burn and will still supply the flavor and mouthfeel like the schmaltz (which is Yiddish for "chicken fat").

Kim O'Donnel: Yes, of course. Thanks for that.

Alexandria, Va.: For the person asking about homemade gifts -- most of my friends are trying desperately to maintain weight during this time frame, so sweets just make it all the harder. I love the idea of hot sauces and oils though. I will have to check out the Food and Wine. Thanks!

Kim O'Donnel: Thanks for that thought, Alex. Yes, a pepper sauce is a great low-cal alternative.

Kim O'Donnel: It's time to go, kids. Thanks for all the great suggestions and tidbits. See you again next Tuesday for the regular typing fest and then again next Thursday, Dec. 9 for the video extravaganza. Best to you.