May 27: Table Talk

Memorial Day weekend grilling

By Kim O'Donnel

May 25, 2010

Yoohoo — it’s a holiday weekend! To get us all in the summer mood, Kim focuses on questions of grilling and picnicking. Wondering how to grill vegetables, dessert, or pizza? No challenge is too great.

Join the chat here at 1 p.m. ET, 10 a.m. PT, Thursday, May 27.

Kim, a trained chef and longtime food journalist, is writing a cookbook for people trying to eat less meat. Every week, she brings ideas, tips, and recipes to her live chats — right here at Table Talk, most Thursdays.

Table Talk with Kim O'Donnel - May 27, 2010

(05/27/2010)

  

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10:00

Kim ODonnel:  Hi there! we're talking all things grilling and eating in the great outdoors. I'll be back in just a jiff. Can't wait to hear what you're cooking up over the long holiday weekend. Thursday May 27, 2010 10:00 Kim ODonnel

10:04

Kim ODonnel:  I just posted an Al Fresco Feasting Tip Sheet, with a slew of tricks from food & drink experts. Feast your eyes on this baby: http://trueslant.com/kimodonnel/2010/05/27/playing-with-fire-al-fresco-feasting-tip-sheet/ Thursday May 27, 2010 10:04 Kim ODonnel

10:06

Kim ODonnel:  The weather here in Seattle isn't exactly looking like summer. Crossing fingers for a slight warm up -- what's it like in your neck of the woods? And what are your edible plans for the long weekend ahead? Thursday May 27, 2010 10:06 Kim ODonnel

10:08

[Comment From Erin Erin : ]  It's August here... funny, it was snowing only two weeks ago! But now, with today's temps soaring close to 90 (and humidity to stun rhinos), I am obsessed with finding our grill and getting it ready for the weekend. What's up? Definitely asparagus!! Thursday May 27, 2010 10:08 Erin

10:09

Kim ODonnel:  Hey Erin! Where might that grill be hiding? Did the dog eat it? Thursday May 27, 2010 10:09 Kim ODonnel

10:11

Kim ODonnel:  I haven't a clue about what we'll cook up. It may have to be soup! Thursday May 27, 2010 10:11 Kim ODonnel

10:11

[Comment From Erin Erin : ]  The grill is lurking in our garage. I'd hoped to have it out for pizzas last weekend, but could. not. find. it. I'll be speaking with my husband. Also, our CSA starts this weekend and will be a lot of greens. Cannot wait. I have a sweet onion to go with the asparagus, and am eyeing up some shrub-vinegars for dressings. Thursday May 27, 2010 10:11 Erin

10:12

Kim C.:  Today on the site we posted Matthew Amster-Burton's Japanese picnicking ideas, which are fun. http://www.culinate.com/columns/bacon/japanese_picnic Thursday May 27, 2010 10:12 Kim C.

10:13

Kim ODonnel:  I just wolfed down a bag of early greens, with flowers, no less. My body was happy. Asparagus may need to be on the menu, yes indeed. Maybe some grilled leeks, with a vinaigrette. Thursday May 27, 2010 10:13 Kim ODonnel

10:13

[Comment From Erin Erin : ]  Ever cooked with stinging nettle? That'll be in our share. Thursday May 27, 2010 10:13 Erin

10:14

Kim ODonnel:  Erin, the last time I cooked with nettles I was studying in Italy. The chef instructor had me prepare a nettle risotto, which was sublime. They must be cooked, in case you didn't know. Thursday May 27, 2010 10:14 Kim ODonnel

10:15

Kim C.:  Hmm. My neighbor makes nettle tea. Thursday May 27, 2010 10:15 Kim C.

10:15

Kim ODonnel:  You may need some gloves to protect yourself while cleaning, prepping, by the way. Thursday May 27, 2010 10:15 Kim ODonnel

10:16

[Comment From Erin Erin : ]  It will be interesting. The farmer who runs the share is a wealth of knowledge; I've signed up for some of the more adventurous items, just to learn. Stinging nettle is calmed with "creek mud." :) Also on deck: local hot dogs. The pork guy here is GREAT. Thursday May 27, 2010 10:16 Erin

10:17

Kim ODonnel:  That is awesome. A local hot dog -- now that's what I'm talking about. I bet your kids can't wait. Thursday May 27, 2010 10:17 Kim ODonnel

10:18

Kim ODonnel:  We've got a firepit in our yard, and I've got a notion to place a grate on top, and do some cast-iron cookin' this way. Haven't alerted my other half on this possible project, alas. Thinking of fire-roasted clams... Thursday May 27, 2010 10:18 Kim ODonnel

10:18

Kim C.:  Kim, Erin, what's the most unusual thing you've ever grilled? We're not very adventuresome at my house (mussels were great though). Ellen Jackson's done strawberries! http://www.culinate.com/articles/culinate8/the_universal_grill Thursday May 27, 2010 10:18 Kim C.

10:19

Kim ODonnel:  I'm a big fan of grilling romaine quarters or halves, then drizzling w/ vinaigrette, and this summer, I'm planning on doing some okra on skewers... Thursday May 27, 2010 10:19 Kim ODonnel

10:19

[Comment From Erin Erin : ]  The extended family is getting together and will be cooking out, both on a grill and open flame. Aside from smores, what kind of dessert can we swing (the apricot/chocolate/creme idea looks divine, though apricots are hard to come by)? Thursday May 27, 2010 10:19 Erin

10:20

Kim ODonnel:  I know, doesn't that grilled apricot dessert sound heavenly? The writer is in California, but apricots should be in your hood if not now, soon. There are stone fruit farms in Pa that usually have 'cots by this time of year. Thursday May 27, 2010 10:20 Kim ODonnel

10:22

Kim ODonnel:  Erin, have you ever "baked" a cake on open flame? You can also do a fruit dessert, along the lines of a slump. Thursday May 27, 2010 10:22 Kim ODonnel

10:22

Kim ODonnel:  Stewed fruit is killer over open fire. Particularly berries or stone fruit. Thursday May 27, 2010 10:22 Kim ODonnel

10:23

[Comment From Erin Erin : ]  I will definitely look out for that - strawberries are coming (the local churches have Strawberry Socials to coincide with the harvest). I have a good cast iron skillet that could do that slump. Thursday May 27, 2010 10:23 Erin

10:23

Kim ODonnel:  And with a biscuit topping -- oh you'll be doing a jig. Thursday May 27, 2010 10:23 Kim ODonnel

10:24

Kim ODonnel:  Someone near and dear to me (ahem) recently requested homemade ice cream to celebrate arrival of summer, so I may be dusting off the ice cream maker this weekend... Thursday May 27, 2010 10:24 Kim ODonnel

10:25

[Comment From Erin Erin : ]  Good point! I should put my ice cream bowls in the freezer. There is a fabulous blueberry sorbet (wink) that always bears making. Thursday May 27, 2010 10:25 Erin

10:25

Kim C.:  Someone near and dear to me couldn't resist buying the Kitchen Aid ice cream maker attachment a couple of weeks ago too. We'll have to make some if the sun shines! Thursday May 27, 2010 10:25 Kim C.

10:27

Kim ODonnel:  Oh yes, that sorbet is mahvelous! I'm a big fan of the coffee frozen yogurt from David Lebovitz. Not exactly seasonal, but it's dreamy (and no custard making, just plain yogurt, coffee & sugar) Thursday May 27, 2010 10:27 Kim ODonnel

10:28

Kim ODonnel:  by the way, Erin, here's some thoughts on cooking with nettles from Seattle forager Langdon Cook: http://honest-food.net/2010/01/28/grasping-the-nettle/ Thursday May 27, 2010 10:28 Kim ODonnel

10:29

Kim ODonnel:  Sorry, what I meant -- the nettle ideas come from Hank Shaw, who contributes to Culinate! Thursday May 27, 2010 10:29 Kim ODonnel

10:30

Kim C.:  Whoa, Hank Sawtelle contributes to Culinate. Not Hank Shaw though. Yet! Thursday May 27, 2010 10:30 Kim C.

10:31

Kim ODonnel:  I need another cup of coffee. Sorry for the series of flubs! Thursday May 27, 2010 10:31 Kim ODonnel

10:32

[Comment From Erin Erin : ]  Oooh thank you. Sabine (the farmer) works them into many things; the most recent was a big pan of lasagna. Thursday May 27, 2010 10:32 Erin

10:33

Kim ODonnel:  Nettles do love pasta, that's what I remember. They grow wild in many places, including WA state. Thursday May 27, 2010 10:33 Kim ODonnel

10:35

[Comment From Erin Erin : ]  So much of that "wild" food information has been lost, it seems. To me, finding someone who knows about a region's foodshed is like finding a rosetta stone. Thursday May 27, 2010 10:35 Erin

10:36

Kim ODonnel:  Erin, if you can get your hands on it, read Landon Cook's "Fat of the Land." He lives in Seattle but forages as much as possible. Great read. Thursday May 27, 2010 10:36 Kim ODonnel

10:36

Kim ODonnel:  Say, is anyone having issues submitting questions to the chat? Erin, Kim C & I are feeling lonely out here! Thursday May 27, 2010 10:36 Kim ODonnel

10:38

Kim C.:  If you are having trouble, please add a comment on Culinate, beneath the post. Maybe we can sort it out in the next few minutes … Thursday May 27, 2010 10:38 Kim C.

10:38

[Comment From Guest Guest : ]  Hey guys, sorry I'm late. Looks like I missed the party. Thursday May 27, 2010 10:38 Guest

10:38

Kim ODonnel:  No, we're still here! What are you cooking up this weekend? Thursday May 27, 2010 10:38 Kim ODonnel

10:38

[Comment From Erin Erin : ]  Thank you for the book recommendation; will do. Back to that grill... where do you get your charcoal or other kettle fuel? Thursday May 27, 2010 10:38 Erin

10:39

[Comment From JonClark JonClark : ]  Well, there's no Memorial Day in Hungary, but I just made some iced tea with fresh peppermint and agave. Thursday May 27, 2010 10:39 JonClark

10:40

Kim ODonnel:  We have a Weber kettle. Haven't spent the bucks for a fancier rig, like a Green Egg, which would be cool. Like to get natural charcoal, rather than the petroleum kind, and then we flavor the whole mix with soaked wood chips. Thursday May 27, 2010 10:40 Kim ODonnel

10:40

Kim ODonnel:  Hi JonClark! Sounds like it may be even more warmer in Hungary than in Seattle. Thursday May 27, 2010 10:40 Kim ODonnel

10:41

[Comment From JonClark JonClark : ]  I don't know how warm it is in Seattle, but having lived in Seattle I'm sure it is. :) Thursday May 27, 2010 10:41 JonClark

10:42

Kim ODonnel:  May is a tough time here -- sometimes cooler than Jan or Feb. And then all of a sudden, whoosh, it's beautiful. Long spring before summer. Thursday May 27, 2010 10:42 Kim ODonnel

10:42

[Comment From JonClark JonClark : ]  We've actually been having beautifully weather sandwiched with horrible (read: beautiful) storms. Thursday May 27, 2010 10:42 JonClark

10:42

[Comment From JonClark JonClark : ]  And those storms caused the death of some basil plants. :( Thursday May 27, 2010 10:42 JonClark

10:42

Kim ODonnel:  JonClark, are you growing much this summer? What's on the edible agenda? Thursday May 27, 2010 10:42 Kim ODonnel

10:44

[Comment From JonClark JonClark : ]  Ah yes, we've been doing some container gardening, all herbs at this point since all we have is a balcony. But food-wise steamed asparagus (white), new potatoes, and broccoli with hollandaise has been very tasty! Thursday May 27, 2010 10:44 JonClark

10:45

Kim ODonnel:  White asparagus much more common outside of the US. Americans don't really care for it. I find it sweeter, actually. Thursday May 27, 2010 10:45 Kim ODonnel

10:45

[Comment From JonClark JonClark : ]  I've made another batch of jerky, two batches of strawberry jam, one plain one strawberry rhubarb, and a strawberry rhubarb pie and crisp. Oh and we tried making bagels for the first time! Thursday May 27, 2010 10:45 JonClark

10:46

[Comment From Erin Erin : ]  Isn't white asparagus more or less the same, just not chlorophyll-active? Thursday May 27, 2010 10:46 Erin

10:46

Kim ODonnel:  You got it, Erin. Although I don't know the deal with purple asparagus. Thursday May 27, 2010 10:46 Kim ODonnel

10:46

[Comment From JonClark JonClark : ]  Yeah, I think it is sweeter. It's funny to see it so prevalent here. Erin, exactly. Mounds of dirt cover the asparagus to keep the sun off of it. Thursday May 27, 2010 10:46 JonClark

10:47

Kim ODonnel:  When I lived in South Africa, white asparagus was all you could find. Green was considered exotic! Thursday May 27, 2010 10:47 Kim ODonnel

10:47

[Comment From Erin Erin : ]  We made rhubarb syrup (from the culinate recipe) and it's pretty durned tasty! Thursday May 27, 2010 10:47 Erin

10:47

Kim ODonnel:  Fun! I recently was treated to a bowl of roasted rhubarb at a friend's place & I couldn't get enough of it. May have to repeat the experience myself. Thursday May 27, 2010 10:47 Kim ODonnel

10:47

[Comment From Erin Erin : ]  Speaking of asparagus, I'm putting some in. Found a good local source for the crowns, and thought "what the heck?" I'll let you know in a year or two, how it turns out. Thursday May 27, 2010 10:47 Erin

10:48

Kim ODonnel:  So does it take that long to get results, Erin? Thursday May 27, 2010 10:48 Kim ODonnel

10:48

[Comment From Guest Guest : ]  this is off topic, but does anyone here make sushi? i made maki for the first time the other night, with brown rice, but i didn't like the taste - i think it was the nori..... advice on where to get nori/brands? Thursday May 27, 2010 10:48 Guest

10:48

Kim C.:  Incidentally, Erin, here's that rhubarb syrup link for others: http://www.culinate.com/recipes/collections/Culinate+Kitchen/Beverages/rhubarb_soda We love that soda! Thursday May 27, 2010 10:48 Kim C.

10:48

Kim ODonnel:  We generally do have a topic every week, but really -- anything goes. Where are you located? Thursday May 27, 2010 10:48 Kim ODonnel

10:49

[Comment From JonClark JonClark : ]  Yeah, the rhubarb syrup is a good recipe. The sodas are good, but the rhubarb martinis rocked. Thursday May 27, 2010 10:49 JonClark

10:49

Kim ODonnel:  Wow -- rhubarb martinis. Kim C, have you tried that?? Thursday May 27, 2010 10:49 Kim ODonnel

10:49

[Comment From redweather redweather : ]  oops, the sushi ? was mine, but i didn't have my name in. NOVA. Thursday May 27, 2010 10:49 redweather

10:50

Kim ODonnel:  Hey Redweather, have you tried getting nori at any of the big Asian marts in the DC area? I'm thinking of places like Han Ah Reum. Thursday May 27, 2010 10:50 Kim ODonnel

10:50

[Comment From redweather redweather : ]  also, rhubarb martinis? sounds fabulous! Thursday May 27, 2010 10:50 redweather

10:50

[Comment From JonClark JonClark : ]  Killer Asparagus: http://www.telegraph.co.uk/news/picturegalleries/picturesoftheday/7748633/Pictures-of-the-day-21-May-2010.html?image=2 Thursday May 27, 2010 10:50 JonClark

10:50

[Comment From Erin Erin : ]  From what they've told me at the farmer's market, the first year, you should just let it take off and grow. The second year, you could cut it, but it's best to wait until the third year. Then, you are looking at cutting it just about every day for a month. Thursday May 27, 2010 10:50 Erin

10:51

Kim ODonnel:  I had no idea. Great to know. Thursday May 27, 2010 10:51 Kim ODonnel

10:51

Kim C.:  Hm. No. Rhubarb Cosmos. http://www.culinate.com/recipes/collections/Culinate+Kitchen/Beverages/rhubarb_cosmopolitan JonClark, how did you do the martini? Thursday May 27, 2010 10:51 Kim C.

10:51

[Comment From redweather redweather : ]  haven't checked them out, but assumed nori is nori is nori, but i'm obviously wrong. just got what was at whole foods, and now not sure how to pick a brand i like, other than trial and error. Thursday May 27, 2010 10:51 redweather

10:52

Kim ODonnel:  At an Asian mart, you'd have variety which won't be the case at WF. Keep us posted. I don't make sushi at home, but happy to ask around for you. Thursday May 27, 2010 10:52 Kim ODonnel

10:52

[Comment From Erin Erin : ]  For the rhubarb soda/martinis - if you want that pink color, you really need to choose the reddest stalks possible. (I made the soda with some great rhubarb, but it was barely red; I cheated, and added two drops of red food coloring. Don't hate me, please!) Thursday May 27, 2010 10:52 Erin

10:52

Kim ODonnel:  Maintaining red in rhube -- blanch it for a few minutes Thursday May 27, 2010 10:52 Kim ODonnel

10:53

[Comment From JonClark JonClark : ]  I guess it's actually more of a cosmo, sorry for the martini purists out there. It's a culinate recipe. Thursday May 27, 2010 10:53 JonClark

10:53

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Hi! I'm here! Thursday May 27, 2010 10:53 Jeanne in Seattle

10:53

Kim ODonnel:  Hey Jeanne, whatcha cookin' up this weekend? Thursday May 27, 2010 10:53 Kim ODonnel

10:54

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Well, we love to do the beer can chicken (although we use a special roaster and wine) on the grill. And stir-fried veggies! Thursday May 27, 2010 10:54 Jeanne in Seattle

10:54

Kim ODonnel:  Beer can chicken is great fun, I agree. I bet you could use gluten-free beer? Thursday May 27, 2010 10:54 Kim ODonnel

10:55

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Also, you guys were talking cocktails? My favorites are combos of gin and grapefruit. Delish! Thursday May 27, 2010 10:55 Jeanne in Seattle

10:55

Kim ODonnel:  Yes, we've been salivating for rhubarb cocktails, made from Culinate recipe for rhubey syrup! Thursday May 27, 2010 10:55 Kim ODonnel

10:55

[Comment From JonClark JonClark : ]  I don't have a grill, but pizza has been on recent menus including a breakfast pizza with an egg cracked over the top. Does anyone have any tips on grilling a pizza? Thursday May 27, 2010 10:55 JonClark

10:57

Kim ODonnel:  John, what I always tell people is to oil both grate & underside of dough. Keep eye on it -- it will balloon rather quickly. Essentially, you're grilling one side. My recommendation is to top it with stuff after removing from grill, then if you need som melting, finish in oven. Thursday May 27, 2010 10:57 Kim ODonnel

10:57

[Comment From JonClark JonClark : ]  OOOh, Gin and cucumber! Thursday May 27, 2010 10:57 JonClark

10:57

Kim C.:  Jeanne, I'm a gin fan too! Carrie made me this one and gave it my name: http://www.culinate.com/recipes/collections/Culinate+Kitchen/Beverages/the_kimmy I love the gin and mint and lime. Thursday May 27, 2010 10:57 Kim C.

10:57

Kim ODonnel:  I love me a Pimm's Cup, which is made with a cucumber. Thursday May 27, 2010 10:57 Kim ODonnel

10:58

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I haven't found a gf beer that comes in a can. And anyway, the pan we have is fab! You put the liquid of your choice in middle. Thursday May 27, 2010 10:58 Jeanne in Seattle

10:58

Kim ODonnel:  I need to see this pan... Thursday May 27, 2010 10:58 Kim ODonnel

10:58

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I had the same questions during our last chat. Kim had great suggestions! I think you cook the pizza crust on one side for a bit, then turn it over, add topping, cook it on the other side. Thursday May 27, 2010 10:58 Jeanne in Seattle

10:58

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim: when you say finish in the oven--details? Thursday May 27, 2010 10:58 Jeanne in Seattle

10:59

Kim ODonnel:  I would only recommend this if you need to melt some cheese. Returning it to grill w/ all the stuff can be tricky. hot oven -- as in 500 -- for about 60 seconds. Thursday May 27, 2010 10:59 Kim ODonnel

10:59

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  My husband is the expert on our "beer can" chicken grilling pan. He uses it all summer. I love it! Thursday May 27, 2010 10:59 Jeanne in Seattle

10:59

[Comment From JonClark JonClark : ]  Sounds good. Thanks for the advice! Maybe I'll find some friends with grills this summer. Thursday May 27, 2010 10:59 JonClark

10:59

Kim ODonnel:  You make the dough; they provide the grill. Match made in pizza heaven. Thursday May 27, 2010 10:59 Kim ODonnel

10:59

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  We also do 1/2 slab salmon, wrapped in foil on the grill. Delish. Another summer staple. Thursday May 27, 2010 10:59 Jeanne in Seattle

11:00

Kim ODonnel:  Jeanne, next time try that slab o' salmon on a cedar plank. Yowza. Thursday May 27, 2010 11:00 Kim ODonnel

11:00

[Comment From JonClark JonClark : ]  word! Thursday May 27, 2010 11:00 JonClark

11:00

[Comment From JonClark JonClark : ]  Has anyone tried grilling strawberries? Thursday May 27, 2010 11:00 JonClark

11:00

Kim ODonnel:  No. Do tell. I'm all for grilling fruit. Peaches are one of my favorites on the grill. With basil at the end. Thursday May 27, 2010 11:00 Kim ODonnel

11:00

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Yeah, I never understood the cedar plank thing. Always thought the plank would get in the way cooking the salmon? Thursday May 27, 2010 11:00 Jeanne in Seattle

11:01

Kim ODonnel:  We'll talk. SOOO easy. Thursday May 27, 2010 11:01 Kim ODonnel

11:01

[Comment From JonClark JonClark : ]  Love that, also peach pizza with icing is delicious! But I haven't done strawberries, yet. Need to find a grill buddy. Thursday May 27, 2010 11:01 JonClark

11:01

Kim ODonnel:  Peach pizza with icing. I'm intrigued. How about a honey-lime drizzle? Thursday May 27, 2010 11:01 Kim ODonnel

11:02

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Ooo, peach pizza? Yummy. With a grilled cookie crust? Thursday May 27, 2010 11:02 Jeanne in Seattle

11:02

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  And those grilled baskets for veggies are terrific. We have grilled veggies all summer. Thursday May 27, 2010 11:02 Jeanne in Seattle

11:02

[Comment From JonClark JonClark : ]  honey-lime? now you're talkin'! Thursday May 27, 2010 11:02 JonClark

11:02

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Lime is also a staple at our house during the summer. You can use it for everything! Thursday May 27, 2010 11:02 Jeanne in Seattle

11:04

Kim ODonnel:  Hate to do this y'all, but I gotta run. We're already out of time. Darn. Next week is already June. Come back, say hello, tell us what you've got on the fire, indoors or out. Thanks for dropping by! Have a safe & delicious long holiday weekend. Thursday May 27, 2010 11:04 Kim ODonnel