Fall food
This week on Table Talk: Fall food.
Autumn is here, and we want to know: What are you eating right now? On Thursday, September 24, at 10 a.m. PT, 1 p.m. ET, Kim O’Donnel led a live chat about fall food. Kim, a trained chef and longtime food journalist, offers suggestions, links, and commentary in her weekly chats.
If you 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 - Sept. 24, 2009 | (09/24/2009) |
| 9:46 | Kim ODonnel: Happy Fall! The seasonal transition is what brings us here today. Coming up at the top of the hour, a conversation about autumnal eats, drinks & cooking techniques. |
| 9:57 | Kim ODonnel: I love this sentiment shared by Kim Carlson in Culinate's weekly newsletter: "We’ve got a fork in two seasons, lucky us. We’re tasting time, as it were."
Isn't that the truth? The autumnal equinox is behind us, but many of us are still enjoying tomatoes and melons off the vine. |
| 9:57 | Kim ODonnel: Here's an early question from Dena in Virginia:
Hi Kim, I am so fortunate that my neighbor has given me about 2 dozen red apples, and I want to make applesauce. Only problem is I have no idea where to begin. Please help! Also, same neighbor gave me just as many figs, so I made homemade pizza with gorgonzola cheese, spinach and the figs. Yummy!!
|
| 9:59 | Kim ODonnel: Hey Dena, if you've got a food mill, you can quarter those apples, skin on and core intact, but if not, peel and core those apples, place in a saucepan, add enough water to barely cover, throw in a cinnamon stick and simmer. The apples practically puree on their own. In about 30 minutes, your apples will morph into sauce; use a potato masher to smooth out the chunks. |
| 9:59 | [Comment From Guest ]
I want Dena's neighbor! Apples and figs and pies, oh my! |
| 9:59 | [Comment From Shibaguyz ]
dang… now I'm hungry for pizza! LOL |
| 10:00 | Kim ODonnel: And here's another earlybird from From Alison in DC:
Kim, I saw a recipe in my daily epicurious.com email for brisket braised in porter (http://www.epicurious.com/recipes/food/views/Brisket-Braised-in-Porter-355237?mbid=RF). it sounds fabulous. but we don't eat red meat. i've done beer sauces w/ chicken before, but with reserved success. any recommendations about how to convert this recipe for chicken? could you do it w/ a whole roaster? better w/ parts?
Continuing from there, if we were able to convert for a whole chicken, what effect would the braising liquid and any other spices, for that matter, have on using the carcass for stock? Any? I'm all into making my own stock now...such a meditative process. |
| 10:01 | Kim ODonnel: Hey Alison, I'd probably buy a whole bird, cut into parts, and reserve the back for stock. I'd probably not use something as dark as porter for my bird, but I'll let others chime in on that. Maybe an amber beer, instead? I'm seeing onions, garlic, chiles, a few tomatoes, cumin & coriander... |
| 10:01 | [Comment From Jess ]
I recently canned a bunch of applesauce and tried it two ways. Peeling first, even with a food mill, ended up being much easier. |
| 10:02 | Kim ODonnel: Thanks for chiming in, Jess! For those of you who've never made your own applesauce, it is so easy it's crazy. |
| 10:02 | [Comment From Linear Girl ]
Fall season means applesauce and apple cider. The local apple farm sells the best ever cider and I'll be making sauce this weekend. About the sauce - does the food mill really work for removing core and peel? I've got one but never had much success with it. Also, my two cents is that unless you're starting with organic apples it's best to peel first as in apples most pesticides are concentrated in the skin. |
| 10:03 | Kim ODonnel: I would say that the peel comes off easier than the core, Linear. And yes, good thought about removing the peel if apples have been sprayed, thanks. |
| 10:03 | [Comment From Shibaguyz ]
we boil the apple peels down in a little water and lemon juice then use a hand blender on them. Keep boiling until they are thick… the best apple butter you'll ever taste! |
| 10:03 | Kim ODonnel: OOH, that's a grand idea, Shibaguyz. I need to try that pronto. |
| 10:04 | [Comment From alisoncsmith ]
i'm not quite following...so cut before roasting, then braise the parts other than back? saving the back only for stock? must admit, despite having read tons on the subject, am still confused re: stock - use meat or no meat? |
| 10:04 | Kim ODonnel: Yes, cut before roasting, use everything but the back & reserve that for stock. The key to flavorful chicken stock is the marrow rather than the meat. |
| 10:04 | [Comment From alisoncsmith ]
am DEFINITELY trying the peel to butter! thanks! |
| 10:05 | [Comment From redweather ]
oh my, my grandmother used to make an applesauce that was naturally pink. she called it "happy sauce." must get out the sauce grinder thingy! |
| 10:05 | [Comment From Shibaguyz ]
re: beer & chicken - we use a beer w/citrus notes or a nice Belgian ale. |
| 10:05 | Kim ODonnel: Happy sauce. I love it. We all use a little extra happy sauce, no? |
| 10:06 | [Comment From alisoncsmith ]
aha...marrow marrow marrow. would i throw in the other bones after roasting? |
| 10:06 | Kim ODonnel: Not necessary -- and really when you're making stock, you want it to be unadulterated. A quartered onion, a handful of black peppercorns, a few parsley sprigs, a few cloves of garlic, and you're good to go. |
| 10:07 | [Comment From Shibaguyz ]
after roasting our chickens or turkeys, we put the bones back in the stock pot and make a stock from that. totally different flavor |
| 10:07 | Kim ODonnel: Yes, it is, much more intense. But if I were braising chicken with lots of flavors, I prob. wouldn't make stock from these bones. |
| 10:07 | [Comment From Linear Girl ]
When I make chicken broth, after roasting a bird I remove the meat, throw the entire carcass and any unwanted skin into the pot. I don't really pick the carcass completely clean of meat. The meat doesn't hinder the broth but doesn't really add anything either. |
| 10:08 | [Comment From Jess ]
Great suggestion re: apple butter Shibaguyz. Thanks! |
| 10:08 | [Comment From EiForch ]
In making applesauce, I find that it is more versatile and much more flavorful if not completely smooth. Allowed to chunk up it is perfect not only as aqpplesauce but as addition to pork or turkey dishes. I sometimes add a wee bit of calvados and vanilla and not so much cinnamon. |
| 10:08 | Kim ODonnel: Oh, vanilla in applesauce sounds divine. Thanks El Forch! |
| 10:08 | [Comment From alisoncsmith ]
and all i need is one back and veggies? will that make very much stock... |
| 10:09 | Kim ODonnel: You'll get a few quarts. You can certainly add more parts, but pull off the fat bfore throwing into pot. |
| 10:09 | [Comment From redweather ]
in the fall, i always love to eat my mom's pot roast and a chicken casserole she makes that we call company chicken. any ideas as to how i can replicate these in a vegetarian friendly way? does anything work well to replace chicken in a casserole? |
| 10:11 | Kim ODonnel: I'm assumiing you're thinking of heartiness, not mimicking texture, right Redweather? I might do portobellos and mashed...or something with cauliflower. A roasted root veg thingy -- actually testing similar ideas right now for my cookbook! |
| 10:11 | [Comment From Shibaguyz ]
what are we eating right now? Still harvesting LOTS o' tomatoes, beans and potatoes. Lots of peppers too. Just getting in pears and apples. |
| 10:11 | Kim ODonnel: Shibaguyz, would love to pickle peppers. You got thoughts on that? |
| 10:11 | [Comment From Jess ]
We almost missed a flight recently so weren't allowed to check our bags. Went through the scanner with two jars homemade Gravenstein applesauce for my grandma, and they took them out and threw them in the trash. My heart broke. |
| 10:12 | Kim ODonnel: OH NO! that is tragic. |
| 10:12 | [Comment From Shibaguyz ]
we just did a pickled pepper in a class two weeks ago. They looked fantastic! |
| 10:12 | Kim ODonnel: Let's discuss soon! Would love to put some up within the next week. |
| 10:12 | [Comment From EiForch ]
I have an 80 year old grapevine that has wonderful leaves that I sometimes brine and can to use as a wrap to grill fish later in the winter. This leaves the fish flavorful, juicy and tender. I do wish to know if there are any other ways to use the grape leaves in a more inmediate manner, any thoughts? |
| 10:14 | Kim ODonnel: Wow, what a neat problem to have, ElForch. A grape leaf inserted in pickles keeps cucumbers from getting soggy. Have you ever made Middle East-style stuffed grape leaves, with chickpeas and rice? |
| 10:14 | [Comment From Jess ]
Yes tragic!!! And the guy let my husband keep his flask of single-malt whiskey. Really? Who needs whiskey? This is homemade applesauce. |
| 10:14 | [Comment From redweather ]
Jess, that is terrible. i hate airport security theater! |
| 10:14 | [Comment From catsluvr ]
Hi Kim, have you read anything else on the BPA in the bowls of the older KitchenAid and Cuisinart food processors that so many of us have? |
| 10:15 | Kim ODonnel: Hey Catsluvr, Tara (who participates in this chat) recently passed on some contact info at Cuisinart & I plan to follow up. Stay tuned. |
| 10:15 | [Comment From Jess ]
EiForch, I was wishing for some grape leaves this summer when I read they are supposed to help pickles retain crunchiness when canning at home. Your plant sounds wonderful! |
| 10:15 | [Comment From redweather ]
i expect YOU could find some use for that whiskey after they tossed your applesauce.... |
| 10:16 | [Comment From Jess ]
redweather - haha! Good point. |
| 10:17 | Kim ODonnel: I know that the first frost is a wee bit away, but that's when I know summer is REALLY gone -- and that ultimately impacts what I crave for supper. What about you? |
| 10:17 | [Comment From Shibaguyz ]
okay… chicken in the crock pot… see what y'all did to me?? LOL |
| 10:18 | Kim ODonnel: Ok, this may be a first for a virtual braised chicken... |
| 10:18 | [Comment From redweather ]
yes yes yes, kim! when it gets cold, i need hot, savory food.... hence, much harder to eat veggie in the winter..... again MOM's POT ROAST... aaaaaa!!!!! |
| 10:19 | Kim ODonnel: i crave sweet potatoes when it gets cold, more so than winter squash. Caulfilower and roasted kale, too. |
| 10:19 | [Comment From Shibaguyz ]
I start roasting everything when the weather gets cooler. That and the dried beans come out more often. |
| 10:19 | [Comment From EiForch ]
I have never made stuffed grape leaves Middle East style because I have a place I buy them that I love, but I would love a recipe if available. About pickled peppers, at about this time of year I take all my leftover peppers (hot) and green tomatoes and make a cajun style green tomato pickle, it is fabulous with breaded catfish. |
| 10:20 | Kim ODonnel: I will get you the details for the grape leaves, EiForch. Stay tuned. |
| 10:20 | [Comment From Jess ]
I think I actually eat more veggies in the winter because fruit is so sparse and I love veggie soup, roasted winter veggies, braised cabbage, etc. |
| 10:21 | Kim ODonnel: I'm all about curries as the temperature dips. In fact, curry may have to be on the menu next week... |
| 10:21 | [Comment From redweather ]
oh, i love veggie soup too! also matzoh ball soup - great cold weather food. |
| 10:21 | [Comment From catsluvr ]
I bought a beautiful 5 lb chicken from the farmers market last week and roasted it. I did not cover it and when I inserted the thermometer in to check it was done but the juices coming out from the leg joint were red. Should I have covered it from the beginning? However, thanks for the idea - I will put it in the crockpot and make chicken soup from the left overs. |
| 10:22 | Kim ODonnel: Catsluvr, has nothing to do with whether it was covered or not. It's always good to check w/ both thermometer & the color of the juices, which should run clear. |
| 10:23 | [Comment From Jess ]
My family attends football games almost weekly right now and tailgate for all of them, so I am all about figuring out fall tailgating menus. We are thinking pulled pork sandwiches next week. Maybe made in a crockpot before hand and then reheated on the griddle at the game. |
| 10:24 | Kim ODonnel: Wow, how ambitious, Jess! I'm always impressed when people set up portable kitchens. Where are you located? |
| 10:24 | [Comment From Dawn ]
I crave hot, savory foods when the temperature drops--things like slow-cooked beans, roasted vegetables, and CHILI. |
| 10:24 | Kim ODonnel: Yep, beans are on my menu this time of year, too. And don't forget lentils, which take less than an hour to cook, start to finish... |
| 10:25 | [Comment From Jess ]
Portland. We go to Oregon Ducks games. Husband and I are both alumni as are both my in-laws. |
| 10:25 | Kim ODonnel: Maybe we should all roadtrip to Portland for some of Jess's chow! |
| 10:25 | [Comment From Shibaguyz ]
pork roasts in the crock pot are another staple for fall/winter. Loose meat sandwiches with local made mustard and sharp cheese. |
| 10:25 | [Comment From Shibaguyz ]
Some tailgaters are amazing cooks! I've seen some crazy impressive food. |
| 10:25 | [Comment From alisoncsmith ]
I baked chicken parts (hubby didn't follow instructions and buy me a whole bird to roast) w/ carrots, celery, lemons, and onion last week. Used the "when juices on dark parts run clear" test, worrying a little about the breast pieces, but it was PERFECT. family ate the whole darned thing (meat, at least) |
| 10:26 | [Comment From Jess ]
In general Portland has such amazing food! Road trips to Portland are always a good idea. :) |
| 10:26 | Kim ODonnel: I know, Portland is food central these days. It doesn't get much better. |
| 10:26 | [Comment From EiForch ]
My favorite fall food when the weather gets cold is to pan fry (in olive oil) half moons of acorn or similar winter squash, red onion rounds, lacinato kale, take off the heat and add crumbled feta and a splash of balsamic, maybe even a hazelnut or two if you want to go over the top. But for all those who love pot roast, try tossing in the yellow sweet potaoes , a bay leaf and some cumin in the cuban style. Delisiouuus, |
| 10:27 | Kim ODonnel: Try rings of delicata squash roasted in oven -- I usually end up eating an entire squash by my lonesome it's so darn good. |
| 10:28 | [Comment From Shibaguyz ]
Emmer in the crock pot with the chicken… also onion and head of garlic. |
| 10:28 | Kim ODonnel: Very nice, Shibaguyz! I like a cook who isn't afraid of garlic... |
| 10:28 | [Comment From EiForch ]
Tailgating food sound great Jess, maybe we should just have a tailgating party for foodies! To Portland! |
| 10:28 | [Comment From Jess ]
Yeah, we're not that ambitious. Some of the set-ups are incredible! Portable full-size trailers that double as grills and smokers and coolers. |
| 10:29 | [Comment From Jess ]
EiForch, thanks for that. I have a ton of dumpling squash from my garden this year and have been wondering about ideas other than cutting in half and roasting. That sounds good! |
| 10:29 | [Comment From Shibaguyz ]
oh yeah… delicata is one of our storing squash. They store very very well. |
| 10:29 | Kim ODonnel: And they cook so quickly when cut into rings. It's my favorite winter squash these days. |
| 10:29 | [Comment From Shibaguyz ]
Road trip to PDX for a tailgater! WOOHOO!! |
| 10:30 | [Comment From Jess ]
You leave the thick skin on and then just eat the meat out of it, with the acorn squash? |
| 10:30 | [Comment From alisoncsmith ]
kim, i love lentils, too, but my MIL (who makes a mean lentil soup) insists it takes an overnight soak to make them soup-able. i'm confused (as usual) |
| 10:30 | Kim ODonnel: Lentils do not need soaking. But of course, that means using lentils that are not five years old... |
| 10:31 | [Comment From catsluvr ]
What I meant was by the time I got the leg juices to run clear the breast was overdone. In that case would covering it have helped? |
| 10:31 | Kim ODonnel: Ah. Yes. You also could stick bird in the oven, legs in first. Back of oven is hottter-- good for legs, etc to catch up. |
| 10:32 | [Comment From EiForch ]
I will try some delicata, thanks, not one I grew this year but I should next. To Jess, yes I leave the skin on because the colors on the plate are beautiful. I eat with my eyes also! |
| 10:32 | [Comment From Jess ]
Foodie tailgating would be really fun. I sometimes feel like I'm going over the top with some of my in-laws friends. I don't think they really get it. But I just can't help myself. |
| 10:32 | [Comment From Shibaguyz ]
delicata cut in half, olive oil, s&p, roasted, eat |
| 10:32 | Kim ODonnel: YES! And served with dino kale/garlic... |
| 10:33 | Kim ODonnel: Believe it or not, Thanksgiving is 8 weeks away... |
| 10:34 | Kim ODonnel: Curious -- apples or pears? Or both? |
| 10:34 | [Comment From Shibaguyz ]
I knew a friend who used to cut their chicken in half when roasting… breast half from leg/thigh half. If one finished before the other pulled that one out. Doesn't happen with non-GMO chickens with normal proportions… or seems like that to me. |
| 10:34 | Kim ODonnel: Interesting idea, Shibaguyz... |
| 10:35 | [Comment From Shibaguyz ]
also try kabocha squash… we grew some this year… will roast with our mash for harvest dinner. |
| 10:36 | Kim ODonnel: Big thumbs-up to kabocha. Totally agree. Very creamy squash, very satisfying. |
| 10:36 | [Comment From Shibaguyz ]
Kim - yeah… I've never had to do that with a chicken. He did it after roast chickens not coming out even. Think it had to do with the overly large breasts on the GMO chickens. |
| 10:36 | [Comment From EiForch ]
Thaks Kim, for the reality check. For Jess, I also have had my day with the in-laws that don't want to get it. I will never forget the year I did Thanksgiving and served Pumpkin soup in the pumpkin, my gosh, they laughed so hard you would have though I served a suckling pig with the eyes on it |
| 10:38 | Kim ODonnel: For the first time in years, I am not cooking Thanksgiving dinner, as I'll be away, but definitely plan on some kind of harvest dinner in November. Anyone game to try their hand at a 100-mile Thanksgiving this year? |
| 10:38 | [Comment From jenny ]
speaking of pumpkin... does anyone have a really good pumpkin scone recipe? i'm dying for something to match starbucks, but i can't splurge everyday =) |
| 10:38 | Kim ODonnel: Pumpkin scones, anyone? |
| 10:38 | [Comment From Jess ]
EiForch, that is hilarious! I agree about eating with the eyes, and especially for a special meal like Thanksgiving, pumpkin soup in the pumpkin would be gorgeous. |
| 10:38 | [Comment From Jess ]
How long does it take to pan fry half moons of winter squash? I would've thought oven roasting would be faster. Do you pan fry in the same pan with the kale? I have tons of kale in the fall garden that will be ready fairly soon. I'm excited for this delicious sounding fall meal! |
| 10:38 | [Comment From Shibaguyz ]
Kabocha with peanut oil and sugar, roasted, spoon… YUMM |
| 10:39 | Kim ODonnel: What's really neat here in the PacNW is the access to locally grown cranberries, both red & white. I CANNOT wait to get my hands on those babies. |
| 10:40 | [Comment From Shibaguyz ]
pumpkin scones = basic scone recipe with roasted pumpkin folded in… Jason did that last year. |
| 10:40 | Kim ODonnel: I don't have a trusty scone recipe. Anyone? |
| 10:40 | [Comment From Shibaguyz ]
EiForch - what's wrong with serving pumpkin soup in the shell? We do that every year. We present that instead of the turkey at the table… have some vegetarians that eat with us. |
| 10:40 | [Comment From jenny ]
i've never cooked with white cranberries.. do they taste any different? and thanks for the tip =) |
| 10:41 | Kim ODonnel: The white berries are slightly sweeter, but not as pretty as the red. I'll take'em any which way. Been thinking it'd be fun to put up some cranberry sauce to have thru the winter. |
| 10:41 | [Comment From Jess ]
I grew cooking pumpkins (can't remember variety at this moment) for the first time this year. Now what to do with them. Do I cut in half and roast and then use for something like *scones, or try to peel and cube, or...? |
| 10:42 | Kim ODonnel: Jess, for starters, I'd cut one up, roast and see what you think of flavor and texture. From there, you can puree roasted pumpkin, see how that works...Lots of possibilities. |
| 10:42 | [Comment From Heather in New Jersey ]
The cookbook Baking with Julia has a great Buttermilk scone recipe. |
| 10:43 | Kim ODonnel: Thank you, Heather! It's been a while since I whipped up some scones. |
| 10:43 | [Comment From Shibaguyz ]
Jason's scone recipe came from The Bread Bible… I think… |
| 10:43 | Kim ODonnel: Another good resource for scones.. Bread Bible is by Beth Hensperger. |
| 10:43 | [Comment From EiForch ]
I am a trained pastry chef and I have never been able to make a pumpkin scone I like. I tend to like the outer part of the scone to have some crispness and the pumpkin always renders the scone soft and moist and a bit tough. |
| 10:44 | Kim ODonnel: Thanks for the insight, EiForch. I'd rather make me a pumpkin muffin or pancake... |
| 10:44 | [Comment From Jess ]
I've never even seen white cranberries, I don't think. Wonder if they'll be at the farmer's market. A mix of the two would be really pretty. |
| 10:44 | Kim ODonnel: They come from the coast of Washington, and maybe Oregon, but I'm not sure about that... |
| 10:45 | [Comment From Shibaguyz ]
we're teaching a cranberry recipe for our class at NuCulinary in December… would be fun to use white cranberries for that too |
| 10:45 | [Comment From EiForch ]
I will try a 100 mile this year! In laws coming, should be interesting. Jess, half moons of squash not too thick, 1" tops pan fry first, onions next, the kale. All should take no more than 5-8 minutes, very fast. |
| 10:45 | [Comment From Heather in New Jersey ]
Anybody on here from the Philadelphia/South Jersey area know where I can get my hands on some sugar pumpkins. A smaller and super sweet variety great for roasting etc. |
| 10:46 | Kim ODonnel: Heather, my first stop would be the closest farm market & if that doesn't work, what about the Reading Terminal? |
| 10:46 | [Comment From jenny ]
the middle of PA has great farmer's markets... they might ship produce. |
| 10:46 | [Comment From Jess ]
Sugar pumpkins, that's what I grew! Thanks for the memory job Heather. |
| 10:46 | [Comment From catsluvr ]
I think I need a good roasting pan. The one I used to roast the chicken in could not fit in the oven the long way so I had to point the legs toward the back of the oven instead of sliding the pan with the chicken into the oven legs first. My pan was on an angle. It was a lovely non-GMO chicken from the farmers market - a Poulet Rouge and even a little overcooked delicious. Thanks for all the tips. |
| 10:47 | Kim ODonnel: Catsluvr, could also be that the oven is not deep. I've had the same issue in previous kitchens. But -- a good, heavy duty roasting pan is a gift for life. It never dies. |
| 10:47 | [Comment From jenny ]
i love that recipe.. and i love scones... does the extra liquid from the pumpkin cause any problems? |
| 10:48 | Kim ODonnel: EiForch, a trained pastry chef, notes that pumpkin scone are a tough one to crack. |
| 10:48 | [Comment From Heather in New Jersey ]
Thanks guys! I'll definitely try Reading Terminal (all of my local farmers markets have closed up for the season) and I'm thinking Next Sure I'll give growing them a shot. |
| 10:48 | [Comment From Shibaguyz ]
Apple cider from Rockridge Orchards just added to chicken in crock pot. |
| 10:49 | Kim ODonnel: Oh man. Shiba, I may just have to come over for din... |
| 10:49 | [Comment From EiForch ]
Pumpkin is also delicious candied, cook strips of the meat in some sugar and appropriate spices slowly in some water and sugar until they are shiny. But the absolute Best way to enjoy pumpkin is to make a lobster and pumpkin gratinee. Serve on a plate with Basil butter. !!! |
| 10:49 | Kim ODonnel: Lobster & pumpkin gratinee. Wowzers. Tell us more. |
| 10:49 | [Comment From Shibaguyz ]
I tried instant messaging with Jason about his pumpkin scones… of COURSE he's not at his desk… how can work get in the way of cooking chat?? |
| 10:50 | [Comment From Shibaguyz ]
what brand of roasting pan do you all use? |
| 10:50 | Kim ODonnel: I have a Calphalon pan, very basic, not anodized, just big and heavy and cleans up easy. |
| 10:51 | [Comment From EiForch ]
I have the recipe, how can I send it to you if I have to take time to find it. |
| 10:52 | Kim ODonnel: For you pumpkin lovers, are you extracting seeds and roasting those, too? Makes great garnish! |
| 10:52 | Kim ODonnel: Who likes persimmons? They're about to come into season, too. |
| 10:53 | Kim ODonnel: I've been told that here in Washington we get a fall run of blueberries. This would be a first for me. |
| 10:53 | [Comment From EiForch ]
great Kim, will do. Persimmons are great. persimmon pudding is awesome |
| 10:54 | Kim ODonnel: Last year -- or was it two years ago -- I tried a Rick Rogers recipe for persimmon cookies. Strange and wonderful. Will have to dig that one up. |
| 10:54 | [Comment From jenny ]
persimmons make my mouth fuzzy, if that makes sense... |
| 10:54 | Kim ODonnel: It does -- and it prob. means you ate an unripe persimmon... |
| 10:54 | [Comment From Jess ]
I love persimmons! But every year I have to look up the difference between the two main kinds at the store so I remember which to eat when. |
| 10:55 | Kim ODonnel: That's right -- there's fuyu and hachiya, and I too must look up which one mustt be eaten very ripe. |
| 10:55 | [Comment From Heather in New Jersey ]
I made a bread pudding last year with a little persimmon puree mixed in. |
| 10:55 | Kim ODonnel: Share those details when you can, Heather! |
| 10:56 | [Comment From DupontGirl ]
Hi Kim! I have plainly cooked (boiled) fresh Birds eye beans. Want to combine them with some kale and chard I have leftover from the market. How do you suggest preparing the beans? Sauteed in olive oil with garlic? Rosemary? White wine? Would love your ideas for making them divine... |
| 10:56 | Kim ODonnel: Hi DupontGirl! Tell me more about the beans. Shelled? in the pod? |
| 10:56 | [Comment From Heather in New Jersey ]
I'll email the recipe to Table talk! |
| 10:57 | [Comment From jenny ]
how can you tell when they're ripe? i must have NEVER had a good one! |
| 10:57 | Kim ODonnel: Ripe persimmons feel like a hackey sack in your hand. they get heavy, almost pudding like, if that makes any sense. |
| 10:57 | [Comment From Dawn ]
I've been vegetarian since February, and I was feeling a little worried about my first fall without meat...today's chat has been inspirational! I'm thinking about ordering a turkey from Polyface Farms to serve at Thanksgiving. I might eat that... |
| 10:58 | Kim ODonnel: Dawn, so glad you could join us. By the way, meatless chat next thursday, Oct. 1. |
| 10:58 | [Comment From DupontGirl ]
I bought them at the farmers market in their shell, and shelled them and boiled them last night. |
| 10:58 | Kim ODonnel: Butter, wine, herbs, salt. That's all you'll need. I'm envious! |
| 10:58 | [Comment From jenny ]
awesome. thank you! and i was a vegetarian, too, Dawn, and organic turkey/chicken was the only thing I'd come back to. i had to for health reasons, but i think it's a good place to start. |
| 10:59 | Kim ODonnel: Jenny, we host a meatless chat once a month here, so please come back. By the way, if I can have a moment of shameless self promotion, I have a cookbook coming out next fall, a meatless guide for meat lovers! |
| 11:01 | [Comment From DupontGirl ]
Thanks Kim! Any suggestions for specific herbs? I tasted a few of the beans last night (plain, w/ salt) and wow, flavor! |
| 11:05 | Kim ODonnel: Thyme, basil, plust a littlelemonzest..
|
| 11:05 | [Comment From jenny ]
ooh fantastic! this is my first chat, because i'm usually in class.. but now that i have this lovely break, i can join! |
| 11:06 | Kim ODonnel: Great -- and thanks to all for a terrific conversation. Come back next week, y'all! Have a delicious week. Cheers. |
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1. by fran426 on Sep 26, 2009 at 12:02 PM PDT
Although there’s no lobster involved, there’s a recipe for pumpkin gratin at the “More Fast Food My Way” site:
http://www.kqed.org/w/morefastfoodmyway/recipes.html#206
2. by fran426 on Sep 26, 2009 at 12:41 PM PDT
Oh, and the best pumpkin thing I made last year was a pumpkin cheesecake. No recipe - I just winged it using a 1 lb. container of quark cheese (sort of like farmer’s cheese or drained ricotta), pumpkin from a small sugar pie pumpkin, 3-4 eggs. Processed it all then added good milled, not refined, sugar and spices to taste. Very yummy.
The pumpkin had a very hard shell, so I put it whole on a parchment covered sheet pan and cooked it till soft. Much safer than trying to cut it in half.
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