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Table Talk: October 8

Eating up what you have on hand

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October 6, 2009

This week on Table Talk: Eating down the fridge, aka EDTF.

On Thursday, October 8, at 10 a.m. PT, 1 p.m. ET, Kim O’Donnel lead a live chat about eating what you’ve got on hand. Kim is leading the charge for Eating Down the Fridge over on her True/Slant blog: Check it out.

Kim, a trained chef and longtime food journalist, offers suggestions, links, recipes, and commentary in her weekly chats. It’s an hour of good-food camaraderie and helpful information.

If didn’t make it on Thursday, you’re welcome to email Kim a question or comment at tabletalk [at] culinate [dot] com, or place a comment below.

Table Talk with Kim O'Donnel - Oct. 8, 2009(10/08/2009) 
9:33 Kim ODonnel:  Hey! Are you eating down your fridge? I'll explain everything at the top of the hour. Join me and others from around the country who've been using up what's on hand in the larder. We'll also talk about ways to lower our environmental impact in the kitchen. Join us at 10a PT/1 ET!
9:59 Kim ODonnel:  
Early question from Erin H., in Centre Hall, Pa: Our family is having fun EDF'ing it this week, and so far we've cleaned things out of our freezer and our pantry (school fundraisers, I'm looking at you). Now I am ready to tackle our produce drawers, and I am looking for a recipe to use up half of a head of cauliflower, a handful of green beans (turning), a yellow cooking onion, about 6 oz. of mushrooms, and a bunch of chard that continues to wilt by the minute. My first thought is a curry, but I've never made one. Hints? Tips? Your favorite recipe? I also have a can of condensed milk around... does that help? I am going for something hot, somewhat spicy, and nourishing to go over rice. Mmmm... thank you!

10:04 Kim ODonnel:  Hey there Erin, condensed milk is sweet & thick, so I'd stay away from that for this particular dish (but you could make a killer flan for dessert!) . Do you have any curry paste? No worries if you don't. I'd put together a masala of cumin, coriander, cayenne, cinnamon, turmeric (go easy on that), black pepper & salt. I'd chop up some garlic & if you've got some fresh ginger, great. Cook the onion, garlic (and ginger and/or chiles) in oil to soften, then add your masala, to create a paste. Stir a bit. Then add the cauliflower and coat with all the good stuff. Do you have any stock on hand? A lemon? I'd add liquid, just enough to cover, then bring up to a simmer, then reduce. About 15 minutes later, add the green beans, then the shrooms. Season as you need.
10:04 [Comment From catsluvr ]
Hello, I bought some tiny Brussel sprouts at the Penn Market last week and they were sooooooooo bitter. I bought the last three stalks she had. I roasted them and they looked lovely but the taste was so off. I cook them this way all the time but usually get them from Whole Foods. Over at the Post chat one of the moderators said he had bought some and the taste was off also. He didn't buy at the same market. Anyone else have this problem with fresh Brussel sprouts?
10:04 Kim ODonnel:  Interesting, Catsluvr. Wonder if there's something going on w/ this year's crop?
10:05 [Comment From Emily ]
I attempted to make bread pudding the other day using leftover challah, plus apples, currants and the custard cream sauce that is supposed to go over it. Except, when I pulled it out of the oven, it tasted like what someone who has never heard of bread pudding might think of it – kind of soggy bread with hints of cinnamon and apples, but an overall pretty bland taste. Any good tips for future bread pudding making? Maybe even a recipe? Many thanks!
10:06 Kim ODonnel:  Hey Emily, sorry to hear of your troubles. Was the bread good and stale? That's pretty key. How did sauce taste on its own? Should be popping with flavor before it interacts w/ the bread. Thoughts from others?
10:07 [Comment From Giovanna ]
I wonder if brussel sprouts less bitter after the first freeze? That's the case with some greens, like Collards...
10:08 Kim ODonnel:  Good call, Giovanna. By the way, Giovanna is one of my guest bloggers this week -- she filed a dispatch from her kitchen in Portland, Ore. check out her dispatch:
http://trueslant.com/kimodonnel/2009/10/08/trueslant-edf-a-week-of-plenty/
10:09 [Comment From Emily ]
Hm the bread wasn't quite stale. It was maybe a dayish away from that point and the sauce tasted fine, but didn't seem to enhance the flavor overall.
10:10 Kim ODonnel:  You can dry out bread, too, in a low oven, around degrees -- speeds things up -- but it's critical that the bread is stale.
10:11 [Comment From Giovanna ]
I suppose with the bread pudding the apples could also have more of an impact--or less--depending on the type--some break down so much more on baking--might add to sogginess.
10:12 Kim ODonnel:  I must confess, I haven't been doing the challenge fulltime this week, as I've been traveling. But dinner last night was straight from the produce drawer -- poblano peppers roasted, then stuffed with sauteed corn kernels, onions, garlic, topped w/ cotija cheese. developing a recipe for my book, but ad hoc was just lovely.
10:13 Kim ODonnel:  I agree w/ Giovanna about the apples. What if they were baked for a bit, then added to the pudding?
10:13 [Comment From Nancy ]
I have a large zucchini... what can I do with it?
10:14 Kim ODonnel:  Grate, make fritters, with an egg, bread crumbs, onion, parsley, lemon, paprika. Pan fry. Delicious.
10:14 Kim C.:  I fretted last night because our basil is finished and I really needed some for the pasta, but then I noticed the sage that's still going strong. I fried sage leaves, to add to chunks of chicken breast sautéed in EVOO, slow-roasted tomatoes, pine nuts, and sage, with penne. So now fried sage is my new friend.
10:15 Kim ODonnel:  Fried sage is wonderful! I wonder too how sage pesto would be --- if you cut it w/ something not as strong.
10:15 [Comment From Erin ]
Ooh! I'm here! - about that cauliflower/veg curry... yes, I have a red curry paste languishing in my refrigerator, and the milk is *evaporated* 2% stuff. And, thank you for taking my question, early!
10:16 Kim ODonnel:  evaporated milk would work, Erin -- and yay on the curry paste. You've got a veggie curry in the making!
10:16 [Comment From Linear Girl ]
Kim C - This is why I love EDF. We get new recipes, try new things, and expand our abilities and palates. Yay.
10:17 Kim ODonnel:  Working with just what we have really & truly invites the muse. It is indeed eye opening what we coming up with when we celebrate what's with us, right here, right now.
10:18 [Comment From Giovanna ]
There's a wonderful recipe in Deborah Madison's 'Vegetarian Cooking for Everyone' for a zucchini frittata--flavored with marjoram--a delicious pairing.
10:18 Kim C.:  Linear Girl: True! Maybe in a way, it gives us more confidence in the kitchen — or at least a willingness to experiment (after all, we didn't make a special trip to the store to buy an ingredient).
10:19 Kim ODonnel:  Giovanna, I was just looking at that very recipe! It's an interesting of year -- in some places, tomatoes are still at market, as are peppers, but other places, those things are but a memory.
10:19 [Comment From Giovanna ]
I bought some fresh sardines a couple of weeks back, then realized I couldn't get to them, so popped them in the freezer. Now how do I deal with them? (Heads still attached)--I was thinking some sort of potato/sardine something bake...
10:20 Kim ODonnel:  After they're thawed, rinse under cold water to remove guts and pat dry really well. They do take really well to the grill, by the way...
10:20 [Comment From Lauren ]
Kim, thanks for doing EDF! I can finally see the back of my fridge. Any ideas for how to use up some Swiss chard and a combo of sweet and hot peppers? I've been on stir-fry overload lately, so would love to adventure outside the box.
10:21 Kim ODonnel:  Glad to have you on board, Lauren, and good for you. My goal is to host a challenge every quarter, so the next one will probably be late January/early Feb.
I feel like a savory tart is in your future. Got an onion? Any cheese in the house?
10:21 [Comment From Linear Girl ]
We just had fresh sardines a couple of weeks ago. We cleaned out the guts, left the heads attached, slathered them in olive oil, a little salt and pepper, and grilled them. Then we stood around the table next to the grill eating them with our fingers they were so good (but messy).
10:22 Kim ODonnel:  Sardines are also wonderful with herbs, harissa, a little gremolata...
10:22 [Comment From Giovanna ]
I like swiss chard braised with beans--esp. chickpeas or white beans--and smokey paprika. Peppers would be great with that as well.
10:23 [Comment From Giovanna ]
And the bonus about grilling is I have my husband do that...and then maybe with some harissa-ed roasted potatoes? Sounding good!
10:23 [Comment From Linear Girl ]
Swiss chard frittata is one of my favorites, with some gruyere and caramelized onions.
10:24 Kim ODonnel:  Lots of delicious ideas here...keep'em coming.
Wondering if through the EDF or other means, you're discovering ways to lower your environmental impact in the kitchen. Does a CSA help, for instance? Or cooking for the week? Talk to me.
10:25 Kim ODonnel:  By the way, Huffington Post is hosting a "No Impact" week beginning Oct. 18, with a diff. emphasis every day, including food. As a guest blogger, I'll be filing something in that space. Stay tuned.
10:26 Kim ODonnel:  Anything totally weird that got used up during the challenge? I actually have a wheat chili mix that is lingering...
10:28 Kim ODonnel:  In our kitchen, I've got a few thin Asian eggplants that need cooking today, no more delay. What's your fave way of cooking them up?
10:28 [Comment From kristin ]
hi kim, i recently got a second fridge in the basement to supplement my very tiny apartment-sized fridge in my very tiny Arlington kitchen, and i've already almost filled the freezer with corn, green beans, limas, blueberries, and other summer farmers market goodies. i love the idea of eating local corn, etc., even in the winter - and it's much more eco-friendly!
10:29 Kim ODonnel:  Great idea, Kristin. I don't know if I'm too late, but I've been thinking too of freezing corn kernels myself, and busting a move this weekend with the canning kettle -- maybe some late-season dilly beans...
10:30 [Comment From Erin ]
I used up some frozen lamb-shanks (braised); I've never had them before and they'd been in the freezer for a while (so they were a bit weird for me).
10:30 Kim ODonnel:  how long is a while, erin? do you think they were weird because they were freezer burned?
10:30 [Comment From Giovanna ]
Do you know anything about an alternate pasta-cooking method, which uses much less water? I think it was from a Harold McGee article? Have you tried it?
10:31 Kim ODonnel:  I haven't Giovanna, but Kate Heyhoe came out with a book earlier this year on all kinds of cooking methods to lower your "cookprint" (her term), which includes "passive cooking" -- turning oven off and letting food continue to cook, for example...
10:31 [Comment From kristin ]
I know that homemade vegetable stock is a great way to use up leftover veggies and odds and ends. I've only made it a couple of times, but it hasn't turned out as flavorful as i would have liked. now that fall is upon us, do you have any suggestions for what to throw into the stock pot?
10:32 Kim ODonnel:  Always a onion (and the skins, if cleaned, do give a nice color), quartered. Black peppercorns. A few whole cloves of garlic. A carrot for sweetness, if that's your thing. A cleaned leek. A hunk of ginger is lovely.
10:33 [Comment From Erin ]
The lamb shanks were definitely in the deep freeze for a while, but the weirdness-factor was more the cut of meat than anything else. It was pretty tasty, actually.
10:33 [Comment From Linear Girl ]
I don't know how to make it but my favorite Thai place makes one of the best eggplant dishes ever. The dish is called Yum Makua and the flavor is out of this world if you want to do a little research. I'm pretty sure it includes lime and it's kind of spicy.
10:33 Kim ODonnel:  Thanks, Linear. I'll do a little digging.
10:33 [Comment From Giovanna ]
Yes--that was an alternate method I heard about with pasta, adding it and turning the water off. I'll have to try it one of these days.
10:34 [Comment From Heather ]
I've tried the alternative pasta method and I love it, especially with whole wheat pasta. You're left with a little bit of super-concentrated pasta water to help sauce. Don't forget to salt well!
10:34 Kim ODonnel:  Thanks for sharing, Heather. Is water just half way then?
10:34 [Comment From Heather ]
The pasta link: http://www.nytimes.com/2009/02/25/dining/25curi.html
10:34 [Comment From Linear Girl ]
I think Deborah Madison's idea of adding a chunk of kombu to the vegetable stock adds some depth. I've also learned not to over-cook it or it goes bitter.
10:34 [Comment From chiquita ]
tomorrow night matzo ball soup on the menu. Alas, I don't make my own broth.
10:35 Kim ODonnel:  Chiquita, are you looking for a way to change that?
10:35 [Comment From Erin ]
@kristin - I try to keep a gallon ziploc freezer bag in the freezer to collect odds and ends from other things that I'm making: tops/bottoms of root veggies, interiors of celery, the bunch of parsley that I bought for just a few tablespoons, etc. Add these things to the base that Kim has suggested, and you'll have quite a stock, just avoid strong vegetables like cauliflower and broccoli (as their flavors can take over). And, it'll be a bit different every time.
10:35 [Comment From Heather ]
Just about to cover, I'd say. Only caveat is you have to watch it and stir often.
10:36 [Comment From Giovanna ]
Heather--does it work okay with spaghetti as well? Seems so hard to believe they wouldn't stick together!
10:36 [Comment From Erin ]
And as for lowering environmental impact, the kids and I picked over two bushels of apples on Monday, so no more store-bought applesauce for us! (eliminating plastic waste, and helping a local farmer, too.)
10:36 Kim ODonnel:  I'm all for DIY applesauce. I usually make it on the spot, it's that easy, takes 30 minutes.
10:37 [Comment From Heather ]
You know, I guess I'm not a big spaghetti person....I don't think I've tried it! I imagine it would be fine - again, stirring is necessary no matter what.
10:37 [Comment From Giovanna ]
Environmental impact: we started having our milk delivered a couple of years ago (not available everywhere I realize)--it's more expensive, but the milk is delicious, and it saves many trips to the store. That used to be one of the basics that we'd make a special run for...
10:38 Kim ODonnel:  And because it's more delicious do you find that none goes to waste (or was that never an issue)?
10:38 [Comment From Lauren ]
This might sound silly, but I wash ziploc bags after each use. Although I rarely use them anymore, instead keeping salsa jars and the like to reuse as containers.
10:39 Kim ODonnel:  Doesn't sound silly at all, Lauren. I have a few "produce" bags that I use to store highly perishable greens and they are clean up great, and the greens keep longer...
10:39 [Comment From Giovanna ]
And about the applesauce--I used to can it, because it is so nice to have. The last few years I've frozen apple slices instead--great to have the versatility, be able to quickly make hot applesauce for breakfast or a pie or crisp for dessert.
10:40 Kim ODonnel:  Oh, that's a fun idea -- and then you pull out as you need?
10:40 [Comment From Heather ]
I made a quick applesauce the other day with on-the-way-out apples. The recipe I used called for a bit of lemon peel; I think it really boosted the flavor.
10:40 Kim ODonnel:  Vanilla bean is really nice w/ applesauce, too, Heather. And so is rosemary.
10:40 [Comment From Giovanna ]
We're usually pretty good about not having it go to waste. Lately I've been using the Paley's recipe here on Culinate to make ricotta if we have too much...or just whip up tapioca (childhood favorite!) for dessert.
10:41 Kim ODonnel:  Oh wow. I want to make my own ricotta.
10:41 [Comment From Erin ]
@Giovanna - in what quantity do you freeze the apple slices? Quart bags? (great idea!)
10:41 [Comment From Giovanna ]
Yes, as needed. I've been moving that direction with jam making as well--found cooking up a jar or two at a time felt like much less of a chore!
10:41 [Comment From Linear Girl ]
I suppose our environmentally conscious cooking stops with local, seasonal vegetables, fruits and meat. I like these ideas of changing how we cook to minimize heat, but it seems a little daunting. I just got an inkling of what others feel when I preach the gospel of cooking from scratch. It's good to get a little shaken up ;-)
10:43 Kim ODonnel:  Stirring the pot, getting us to think more about how we get food on the table, yes indeed, is always a good thing. Baby steps. If add one little extra thing to our repertoire every once in a while, we're further along than we used to be.
10:43 [Comment From Giovanna ]
I do still can pears though...seems they wouldn't freeze well--is that true?
10:43 Kim ODonnel:  Any one out there have experience freezing pears?
10:43 [Comment From Giovanna ]
I usually freeze the apples in gallon bags, and just take out what I want as needed. Great to cook into oatmeal too!
10:44 Kim ODonnel:  Kate Heyhoe argues that larger toaster ovens are much more efficient than firing up standard size ovens. She's got a point.
10:44 [Comment From Linear Girl ]
The apples don't get too mushy in the freezer for pies?
10:45 [Comment From Erin ]
@Giovanna - thank you! And, I'm definitely going to try that ricotta recipe. (yum!)
10:45 [Comment From chiquita ]
what about the environmental impact of a slow cooker? I think we need to be reasonable about balancing the value of home cooking and making healthy food (vs. take out or fast food) as well as electricity use.
10:46 Kim ODonnel:  I agree, Chiquita. It's hard to keep track of it all. For example, I'd rather someone eat an apple versus a bag of Cheetos and not worry about whether that apple is organic.
10:47 [Comment From Giovanna ]
Linear Girl--I'm actually in the school of people who like apples that break down in pies, so I've tended to freeze those types--like gravenstein--
10:47 [Comment From Lauren ]
Isn't it more important to reduce packaging and the like, eating local, than turning down the oven slightly? That just seems like tinkering at the margins of sustainability to me.
10:48 Kim ODonnel:  It's all food for thought, Lauren. I think the more we know, the more we know, and we can decide what works best for us. This is one of the reasons I dare not impose rules in the EDF, as I think you are the best judge of how you'll stick to something.
10:48 [Comment From Linear Girl ]
Having all the accurate information is tough sometimes, too. Is it more energy efficient to braise my stew in the slow cooker for 6 hours than to braise in my gas oven for 2 hours? I don't know.
10:49 Kim ODonnel:  Great questions, Linear. I don't have the answers. Being mindful of the options is a great place to start, right?
10:49 [Comment From Giovanna ]
I find it all overwhelming. I try to just be as mindful as I can be, but it's easy to get stuck in doing things the way you always did.
10:50 Kim ODonnel:  I think if we can commit to one little thing that's new once a month or a quarter is an effective way to incorporate change.
10:51 [Comment From Giovanna ]
That's a good point, Kim--otherwise, it's too easy to fall into the 'my small gesture doesn't make a difference' trap.
10:52 Kim ODonnel:  And we when practice those changes, it inevitably has an impact on others, who see how your'e doing things. People ask questions, there's a conversation, maybe it inspires.
10:52 [Comment From Erin ]
Small changes can add up to big results. We all have the capacity to make a difference.
10:53 Kim ODonnel:  It's a rough world out there - -I think small little things also are empowering, it makes us happy, it broadens our scope.
10:54 Kim ODonnel:  I'm taking requests, by the way, for chat topics over next month. thoughts?
10:54 [Comment From Linear Girl ]
Just reducing packaging must make a huge difference. My biggest complaint about Trader Joe's is the massive packaging. Does my rice need to come in a box and a bag inside? I don't buy their produce, but having it shrink wrapped on plastic trays just offends my sensibilities. I'm starting to see it at other stores, too, and it just seems like such a bad trend.
10:55 Kim ODonnel:  Do folks still want an orange & red themed chat?
10:55 [Comment From Erin ]
Chat topics: Thanksgiving (duh)? This year, I'll have a bird *and* a ham, plus an extra cook in the kitchen with me...
10:56 Kim ODonnel:  Yes, Thanksgiving, for sure. Do we want to do something along the lines of 100 mile theme?
10:56 [Comment From Giovanna ]
SOunds intriguing...orange and red foods?
10:56 Kim ODonnel:  yes! there was quite the clamor a few weeks ago...
10:56 [Comment From Linear Girl ]
Red and orange is a good topic. Maybe festive drinks? Thanksgiving for certain.
10:57 Kim ODonnel:  And I received a few emails following up on the Mad Men/retro foods theme...that still of interest?
10:57 [Comment From Erin ]
100-mile theme! Yes! Definitely in for that, 100%.
10:57 [Comment From Linear Girl ]
Red and orange retro food for Thanksgiving: Jello salad.
10:58 Kim ODonnel:  Hahaha. I'm thinking of stuff w/ actual beta carotene...
10:58 [Comment From Erin ]
Someone get Linear Girl an agent, because that was funny!
10:58 [Comment From alisoncsmith ]
our edf is interesting. b/c both husband and i have a lot of work lunches this week, we haven't needed to pack lunch. so while i did the pimenton nekked chicken (a hit w/ the family so far) and threw spinach and a single can of white beans into a combined homemade and boxed low sodium stock mix (w/ parm thrown in), i haven't really cleaned out that much...might also have something to do with the fact that, even though my husband totally signed up for the edf concept, i couldn't keep him from shopping for "essentials" on sunday (even though we had those things in the fridge)...but am just going to keep going (despite he and his mother going on a planned shopping trip on saturday...sigh...)
10:59 Kim ODonnel:  Alison, don't despair. You're doing great. Remember, sometimes it takes a while to get into the rhythm. Keep it up!
10:59 [Comment From Linear Girl ]
You can put mandarin orange slices into the jello - that's what makes it salad.
11:00 Kim ODonnel:  But of course.
11:00 [Comment From Giovanna ]
For me it's been great just to be forced to look at what was hidden away.
11:00 [Comment From Giovanna ]
Linear Girl--don't forget leafy greens...maybe a mint garnish?
11:00 [Comment From alisoncsmith ]
oh, i plan on it...stealth, if i have to ;-) i *did* have to stop at the grocery store yesterday for my 2-year-old's breakfast-lunch-and-dinner request: hot dogs (and only the giant nature's promise will do...other ones get spit out - literally)
11:02 Kim ODonnel:  Thank you all for dropping by & for eating down your fridge! Great conversation. Keep going, and holler if you need anything. Talk to you next week. All best.
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Kim O’Donnel is a trained chef, nationally recognized online food personality, and a longtime journalist. She is the author of a new cookbook, The Meat Lover’s Meatless Cookbook.

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