Table Talk: April 9
On pasta, hummus, seafood, teff, and more
By Kim O'Donnel
April 9, 2009
Got a question about food or cooking? Trained chef and longtime journalist Kim O’Donnel dishes up good advice right here every Thursday at 10 a.m. PDT (1 p.m. EDT).
See the conversation transcript for April 9 below — don’t forget to go to the April 16 Table Talk page to sign up for an automatic email reminder. If you have any comments or feedback, please leave a message in the comment section at the end of the page.
| Table Talk with Kim O'Donnel - April 9, 2009 | (04/09/2009) |
10:00 | Kim ODonnel: Hello and welcome to opening day of Table Talk! For the next hour, I’ll take your questions, comments and musings about the kitchen life and all things edible. For those of you who participated in What’s Cooking, my long-time chat on washingtonpost.com, you know the drill – post your question and let the real-time conversation begin. And if you new to this live web chat thing, no worries; you’ll get the hang of it in no time. With this groovy new software, I’m able to upload photos, videos and we’re pretty sure you can even submit a question from your twitter account if you use a designated hash tag (details on that as soon as I get it). Today’s an open forum so the ole friends can get reacquainted and the new ones can get familiar with how this works. This is a work in progress, so please send your feedback on topics you’d like covered and what you like (or dislike) about the new interface. I highly recommend that you register on Culinate (and please friend me!) so that you receive an auto reminder about the chat every week. What’s on your burner this week? Could it be Pesach and Easter feasting, Earth Day stuff, gearing up for the tax man (anyone feeling the burn and in need of a $2 meal?) or the first whiffs of spring at the local farm market? Show, tell, share, riff, sift, tell me all about it! |
10:01 | [Comment From Mister MA ] You know how much I love garlic scape pesto. When do scapes come into season here in Pacific NW? |
10:02 | Kim ODonnel: Sweet -- the husband shows up! Scapes should prob show up in June, dearest. Hang in there a little bit longer. Smooches... |
10:02 | [Comment From Sass ] Hey Kim! I am deeply frustrated by oxtails. I keep hearing that they are supposed to turn meltingly tender and delicious, but having tried to cook them twice, I've gotten something that more closely resembles bony jerky. I've slow-braised both times; one set came from Whole Foods and the other from Super H mart. What am I doing wrong? |
10:03 | Kim ODonnel: Sass! Welcome aboard and thanks for joining us in the new spot! You know, I've never cooked oxtails myself, but I think I've just been issued a challenge. I'd love to do some research and get back to you, but meanwhile, let's ask the others -- any oxtail tips for Miss Sass? |
10:04 | [Comment From Emily] two questions (is that ok?) 1. I'm making a pot roast this weekend with orange and dates. can i substitute figs? 2. my kitchen aid electric mixer 's blades seem to be hitting each other when i turn it on - should I get replacements? |
10:05 | Kim ODonnel: Emily, you can ask 6 questions if you like, dear! Yes, dried figs would be LOVELY in your pot roast. Please report back -- sounds heavenly. 2:re: Kitchen AID blades -- doesn't sound good -- got a friend/ neighbor w/ blades you can try out on for size to make sure before you make the call? |
10:06 | [Comment From Lizzie] Kim, I'm a vegan looking for alternate Omega-3 sources. Any ideas? |
10:07 | Kim ODonnel: Great question, Lizzie. Walnuts are high in Omega 3, as is purslane, a weedy little great that is coming into vogue (stay tuned at your farm market). What else, folks? |
10:07 | Mark Douglas: Here is Kim's user page on Culinate for those of you who have not found it yet |
10:07 | [Comment From Thia] I have some garlic scape pesto in the freezer from last summer and can't wait until my garlic grows and I can make some fresh |
10:07 | Kim ODonnel: YES! Is't it the bomb diggety? |
10:07 | [Comment From healthy pasta dishes] am in search of (oh, and So glad to have you back)!! |
10:07 | Kim ODonnel: And I'm so glad to be back....! |
10:08 | [Comment From mamster] How long are you braising them? |
10:08 | Kim ODonnel: Sass? |
10:08 | [Comment From mamster] Also, hi, Kim, and welcome to Culinate! |
10:08 | Kim ODonnel: Thanks, Mamster-- I'm tickled to be here! |
10:08 | [Comment From healthy pasta dishes] oops - wasn't done yet . . . need healthy pasta dishes, low in cholesterol, high in flavor, short on time. Ideas? |
10:09 | Kim ODonnel: Wow, where do we start? |
10:09 | Kim ODonnel: I love lemon zest in pasta, with walnuts, quick-cooking greens, some garlic... |
10:10 | Kim ODonnel: Come on, everyone -- share your high flavor, low cholesterol pasta dishes! |
10:10 | [Comment From South Dakota] I am snowed in, again. But that means I can spend the day in the kitchen - but I need inspiration. I want something bright and fresh, something to make me forget the 12 foot snow drift in the front yard. |
10:11 | Kim ODonnel: Oh man. So sorry, South Dakota. Can you get out to the store -- or is it a make from what you have kind of day? |
10:11 | Kim ODonnel: I'm thinking curry. What do you have on hand? |
10:11 | [Comment From Emily Nunn ] Kim, why did my pork tenderloin turn out so disappointingly blah? I cut 6 deep slits into which I added a mixture of olive oil, orange peel, garlic, etc. then rubbed it down with the stuff and added black olives and orange sections. I roasted until it reached 155 on thermom. It was pretty but kind of bitter. Would green olives be better? Or what? |
10:13 | Kim ODonnel: Hey Emily! Welcome (Emily is a food writer based in Chicago). How much did pork weigh -- and how much salt did you use? I like to use 1 teaspoon per 1.25 pounds of meat ...Altho the olives are salty. I'm thinking the orange peel is the culprit...thoughts from the folks? |
10:13 | [Comment From Martha M ] I dig this new chat format - much faster and exciting! Welcome back! |
10:14 | Kim ODonnel: Thanks Martha! i know, i'm digging the speed -- and like that everything is one page, so that you don't have to refresh... |
10:14 | [Comment From Lizzie ] Re: Healthy pasta dishes, I'm fond of adding veggies -- peas, shallots, some fresh parsley and coating with a little olive oil and lemon juice, then dusting with some fresh parm. |
10:14 | Kim C.: Here's a fun, flexible pasta recipe on Culinate: Keri Fisher's "Clean Out the Fridge Pasta " As for being low in cholesterol — not so sure. |
10:15 | Kim ODonnel: Thanks, Lizzie -- bread crumbs are also a great way to add flavor -- as are fresh herbs, without the extra fat/chol... |
10:15 | Kim ODonnel: Thanks, Kim! Keep those ideas comin'! |
10:15 | [Comment From jacqueline church ] Hi y'all! |
10:15 | Kim ODonnel: Hey Jacqui! (she's a food writer in Boston -- has a fun site called Leather District Gourmet, by the way)... |
10:16 | [Comment From Shrimp confusion ] What should I be asking at the seafood counter? |
10:16 | Kim ODonnel: First and foremost -- where is the shrimp coming from? |
10:17 | Kim ODonnel: That is the most important thing to know If it comes from Asia, pass. Central America, less troubling. From Gulf of Mex, better eco choice. |
10:17 | Kim ODonnel: Also -- ask if it's farmed or wild -- and if it's farmed, can fishmonger tell you anything about the fishery. Ask questions! |
10:18 | [Comment From healthy pasta dishes ] lemon zest, etc. sound great - what's the sauce? |
10:19 | Kim ODonnel: Here's what I did recently -- Poured a few glugs of white wine into a skillet with walnuts, chopped garlic, juice of 1/2 lemon, a little olive oil, brought up to a simmer...added a little stock (but not nec. you can use water)... |
10:19 | Kim ODonnel: ...THEN...added zest off heat, plus chopped fresh parsley...oh! pasta water is great to thicken sauce, save a little after draining pasta. |
10:19 | [Comment From mamster ] Anyway, if the oxtail person is still here, they need to cook at least four hours, in my experience, and it's *impossible* to overcook them. And it's worth it! |
10:20 | Kim ODonnel: Brilliant -- thanx Mamster! |
10:20 | [Comment From Sass ] The first set I did in a rendang for about three hours, the second set in a crockpot for about 9 hours on low. Although I must say, as a sneaky strategy for getting my exasperated husband to go for Thai food, this is working pretty well. |
10:20 | Kim ODonnel: Here's more on Sass's attempts at oxtails... |
10:20 | Kim C.: Hey here's another pasta, with beets. It's so beautiful. |
10:21 | [Comment From Emily Nunn ] RE Pastas: I love the tuna tomato: sautee garlic briefly, stir in one tsp anchovy paste, a pinch of red pepper flakes. Remove from heat, stir in 2 cups of tomato puree; simmer for 20 minutes. Add 2 small cans water packed tuna, handfull of parsley, salt, pepper, cook 10 more minutes. Serve over rotini. It's an old Jane Brody recipe: all canned, but all good. |
10:21 | Kim ODonnel: I love all these pasta ideas... |
10:21 | [Comment From jacqueline church ] And let your fishmonger know what your concerns are so they can understand that customers want sustainable seafood, not just cheap seafood. |
10:22 | Kim ODonnel: So true, Jacqui. If you don't ask, you don't know! |
10:22 | [Comment From jacqueline church ] save the shrimp shells and heads, simmer with bay leaf, an allspice berry, peppercorns then you will have a shrimp stock that will also enrich pasta sauce |
10:24 | [Comment From Thia] This is certainly low fat, don't know about the taste PASTA WITH CREAMY SPINACH SAUCE 6 servings 1 lb. Spinach, stemmed 1-2 cloves garlic (optional) 1 cup lowfat or nonfat cottage cheese 1/ 4 cup low-fat milk Pinch ground nutmeg 1 lb. Penne or ziti 1/ 4 cup grated Parmesan Bring large pot of water boil. Add 1 TABLESPOON salt and spinach. Cook one (1) minute. Using slotted spoon, remove spinach (reserve water for pasta) and transfer to bowl of cold water. Drain and squeeze dry. Chop coarsely. Bring spinach water back to boil. In food processor fitted with steel blade, mince garlic if using. Add cottage cheese and blend until fairly smooth. Add cooked spinach and milk and blend until smooth. Add nutmeg and salt and pepper to taste. Transfer to shallow serving bowl. Add pasta to boiling water. Cook until tender. Add past to bowl with spinach sauce and toss to coat. Sprinkle with Parmesan and toss again. Serve hot. |
10:24 | [Comment From South Dakota] Curry was on my mind too. I can get to a store, but not a store with much selection (kinda out in the boonies here) but I have a jar of black bean garlic sauce, roasted red chili paste, a tin of yellow sour curry paste, frozen shrimp, some veg, spinach, bell pepper... |
10:25 | Kim ODonnel: South Dakota, can you get some coconut milk at the store? You've got the makings a curry... |
10:25 | [Comment From Jessica] hello!I've just discovered several food intolerances and am trying to learn to cook differently, at least for a while until thing ssettle down, hard for someone wo loves to cook and bake. I mean, what do you eat without bread? So my question is, |
10:25 | [Comment From Jessica] oops, hit return accidentally. My question is, do you have any blogs or websites or cookbooks you like that deal specifically with "special" cooking, or food intollerance/allergies? Thanks! |
10:26 | Kim ODonnel: Jessica, do you have celiac? |
10:26 | [Comment From Back in DC] Not pasta but The Wednesday Chef recently had a recipe for chana punjabi. The chickpeas were to die for, and made kicking leftovers. |
10:26 | Kim ODonnel: Back in DC: Share please with the class! |
10:26 | [Comment From Mister MA] Tell South Dakota about the Indian sloppy joes! |
10:27 | Kim ODonnel: Oh man, South Dakota -- the pav bhaji I made recently would really take the edge off the frost. Hang on for a link. |
10:28 | Kim C.: I love jacqueline's idea to save the shrimp shells to make a stock. That's what Culinate reader Robert did with his left-over asparagus stalks. I'm resolving to create flavors with things I'm might previously have just ditched! |
10:28 | Kim ODonnel: Pav Bhaji recipe on A Mighty Appetite, my blog on washingtonpost.com |
10:29 | [Comment From Amy] One of my favorite pasta dishes is something I picked up in this chat a year or two ago. Not sure how cholesterol friendly, but you could go lightly on the cheese. |
10:29 | Kim ODonnel: Tell us, Amy! |
10:29 | [Comment From Jessica] No, no that severe, but very low gluten tolerance, no potato, no dairy, no sugar, no corn |
10:30 | Kim ODonnel: Jessica -- are you a vegetarian or do you eat meat or both? Can you eat legumes and eggs? |
10:30 | [Comment From South Dakota] no coconut milk within 50 miles of home, but I have cheated before and used whole milk, not quite the same, but it worked. I've never used the yellow dour curry paste, it calls for water, not coconut milk, has anyone used it? |
10:31 | Kim ODonnel: We need to get a care package going to South Dakota! I would NOT use water to add to the paste but milk for sure, to lend the creaminess... |
10:31 | [Comment From Back in DC] Your wish, my command: http://www.thewednesdaychef.com/the_wednesday_chef/2009/03/heather-carluccirodriguezs-chana-punjabi.html |
10:31 | Kim ODonnel: WOO HOO! |
10:31 | [Comment From Dean Ericksen] Hey Kim - have you ever made enjira (sp?) bread? I buy it from the local east-African store in Seattle, but I'd love to figure out how to do it myself. Thoughts? |
10:32 | Kim ODonnel: Hey Dean! No, I've not experimented with injera -- can you get your hands on teff flour? That's the first step. |
10:32 | [Comment From Carrie Oliver] Hi, checking in. |
10:33 | Kim ODonnel: Hey Carrie! (Carrie has an intriguing project teaching people about artisan beef -- go visit her at oliverranch.com) |
10:33 | [Comment From Dean Ericksen] Teff flour - probably a controlled substance that needs to be smuggled into country? |
10:34 | Kim C.: Bob's Red Mill carries teff flour. |
10:34 | Kim ODonnel: Haha. No I think you can get your hands on it -- ask your friendly vendors at the e. african store -- and let's see if we can do this thing together. I'm game if you are. |
10:35 | Kim ODonnel: Ah -awesome! Had no idea. Thanks Kim. |
10:35 | [Comment From wine alternative] you suggested using white wine in a pasta sauce. what's a good substitute for people who can't cook with wine for various reasons? |
10:35 | Kim ODonnel: Stock. Chicken or veg... |
10:35 | [Comment From Back in DC] Dakota needs a care package to be sure! But I would suggest she check some online vendors - amazon comes to mind - to get these staples. I say this as someone originally from nowhere. Also, would cream be a better sub for coconut milk? It might be more fat, but I think the texture would be better. |
10:36 | Kim ODonnel: Back in Dc:Yes, I agree, cream (or half/half) would be better than milk -- yes indeed. |
10:36 | [Comment From Jessica] Yes, I eat meat, eggs legumes. It's funny, I was vegetarian for 13 years so meat is kind of an afterthought, but my doctor now says I should be eating more meat. I actually have to think about how to incororate it, not first nature. |
10:37 | Kim C.: Jessica: Have you checked out the Gluten-Free Girl? |
10:38 | Kim ODonnel: I really like the recipes from Nearly Normal Cooking -- Jules Shepard has celiac and has really reliable recipes that often apply to corn and lactose sensitivities. nearlynormalcooking.com |
10:38 | [Comment From Thia] I've made injera several times with recipes culled from the internet. The longer you let the batter rest, even as long as a few days, the tangier it get. I have several recipes in my files, but never remember which one I use because I don't make it all that often. INJERA • 1/4 cup teff flour • 3/4 cup all-purpose flour • 1 cup water • a pinch of salt • peanut or vegetable oil • a mixing bowl • a nonstick pan or cast-iron skillet Put the teff flour in the bottom of a mixing bowl, and sift in the all-purpose flour. Slowly add the water, stirring to avoid lumps. Stir in the salt. Heat a nonstick pan or lightly oiled cast-iron skillet until a water drop dances on the surface. Make sure the surface of the pan is smooth: Otherwise, your injera might fall apart when you try to remove it. Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as thick as a traditional pancake. It will rise slightly when it heats. Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool. |
10:38 | Kim ODonnel: Thanks, Thia -- I know Dean will be thrilled. |
10:38 | [Comment From Guest] Just wondering, what reason did your doctor give for bringing back meat? |
10:38 | [Comment From sas] quinoa! |
10:39 | Kim ODonnel: Quinoa is a GREAT gluten-free alterative with tons of protein. I love the flour. |
10:39 | [Comment From jacqueline church] http://www.diamondorganics.com/prod_detail_list/s various flours |
10:39 | [Comment From Jessica] Just found gluten-free girl looking for info on teff (gluten free by the way). Thanks for the suggestions! |
10:39 | [Comment From Fan in Austin] Kim - Any thoughts on roasting lamb for Easter? I usually just insert some garlic slices, salt & pepper, a bit of rosemary - mint sauce. Seems a bit boring. |
10:40 | [Comment From Dan] Hey, Kim, Welcome to Culinate. While you're talking about pastas, what are some good substitutes for evaporated milk called for in some of the cardinale tomato sauce recipes? I've been substituting Ricotta, but I'm sure that's thicker than it's supposed to be, and 1/2 and 1/2 maybe? |
10:41 | Kim ODonnel: Austin -- I made a lovely lamb last year -- a leg that had been butterflied and stuffed with tapenade. Interested? |
10:42 | Kim ODonnel: Hey Dan! What's on your mind re: evap milk? |
10:42 | [Comment From Mark D] Here is a link directly to the Bob's Red Mill Teff flours. |
10:42 | [Comment From Mark D] Oops...here is the link: http://www.bobsredmill.com/product.php?productid=3649&cat=107&page=3 |
10:42 | Kim ODonnel: Excellent, thanks Mark! |
10:43 | [Comment From Fan in Austin] Oh yeah! Olive tapenade or something else? |
10:44 | Kim ODonnel: Glam Lamb |
10:44 | [Comment From Carrie Oliver] Kim, as usual, I'm getting hungry seeing all these great recipes. Can relate to South Dakota and lack of access to some food basics. Going back to an earlier query, Kim & Emily, regarding that pork tenderloin, maybe orange zest might work better than peel, which can be bitter. Also, perhaps the tenderloin itself is to blame for a bland outcome. Same as with shrimp, it's good to ast questions. In my market, the only choice is commodity pork. In general this kind of pork is spongy and bland. Not sure what they're feeding those poor things these days but whatever it is, it's made them have even less flavorful than before. |
10:44 | Kim ODonnel: Thanks, Carrie -- all great food for thought. |
10:44 | [Comment From Dan] I just found that to be one of the ingredients and it's sounds a little syrupy / sweet. Was wondering is half and half alone could make a good substitute. |
10:45 | Kim ODonnel: Condensed milk is the sweet/syrupy stuff. Evaporated is not, fyi... |
10:45 | [Comment From Carrie Oliver] Kim, Glam Lamb, perfect, we have a leg of lamb in the refrigerator looking for a new recipe. Thanks |
10:45 | [Comment From Jeters] Hi folks, Kim - I'd love some inspiration for something not so sweet to do with blood oranges |
10:46 | Kim ODonnel: Oh, Jeters -- I love'em in a salad with arugula or water cress, some pine nuts or walnuts...other ideas? |
10:46 | [Comment From jacqueline church] Another good site is http://www.cakeandcommerce.com/ Linsey does many gluten free recipes |
10:46 | [Comment From Thia] Oops, this might be the recipe I generally use. Sorry to confuse the issue. This is an endeavor that requires some plannint INJERA Yields 10 to 12 injeras. 3/4 cup teff, ground fine 3 1/2 cups water salt sunflower or other vegetable oil 1. Mix ground teff with 3 1/2 cups water and let stand in a bowl covered with a dish towel, at room temperature, until it bubbles and has turned sour. THIS MAY TAKE AS LONG AS 3 DAYS. The fermenting mixture should be the consistency of pancake batter (which is exactly what it is). 2. Stir in salt, a little at a time, until you can barely detect the taste. 3. Lightly oil your largest skillet. Heat over medium-high heat. Then proceed as you would with a normal pancake or crepe. Pour in enough batter to cover the bottom of the skillet. About 1/4 cup will make a thin pancake covering the surface of an 8-inch skillet if you spread the batter around immediately by turning and rotating the skillet in the air. This is the classic French method for very thin crepes. Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes, but less than you would for a flapjack. It should be about 1/3 inch thick. 4. Cook briefly, until holes form in the injera and the edges lift from the pan. Remove and let cool. |
10:46 | [Comment From Jessica] can quinoa flour be used interchangeably in baking? |
10:47 | Kim ODonnel: Jessica, I'm not so sure about that. Last year, I made a wonderful choc cake w/ quinoa flour courtesy of Bea at La Tartine Gourmande. |
10:48 | Kim C.: Jeters: Blood Orange Cocktails? |
10:48 | [Comment From jacqueline church] Injera recipe looks perfect for curries, saucy stuff! |
10:48 | [Comment From Fan in Austin] YUM! Thank you! I think I'll do it, along with your Guinness Chocolate cake. Actually I've been using the Young's Chocolate Stout - nice touch. |
10:49 | Kim ODonnel: Oh let's get the Guiness cake details up here... |
10:49 | [Comment From jacqueline church] Love blood oranges are great with arugula, beets |
10:49 | [Comment From Thia] Ill second the chocolate stout for this cake. |
10:49 | [Comment From Jenn Fisher] thanks guys - yep a salad or a drink are what came to mind, also was maybe thinking a relish of some sort.. |
10:50 | [Comment From Emily Nunn] Love that chickpea dish! Is it my imagination, or is there a chickpea renaissance going on in the online food world? |
10:51 | Kim ODonnel: Blood orange relish sounds heavenly! With chiles... |
10:51 | [Comment From Fan in Austin] Kim, have you ever heard of adding a tablespoon of vegetable oil while boiling eggs to make them peel easier? Saw it in a magazine - figured I'd ask an expert cook. |
10:52 | Kim ODonnel: Austin, I'm out of practice boiling eggs b/c frankly they make me gag, but let's ask some hard-boiled lovers!! |
10:52 | [Comment From Carrie Oliver] Regarding chickpeas, I've been eating them more. Just made hummus for first time. Which leads to question. Kim, the hummus is, well, boring. Have tried adding more garam masala, lemon, salt, but it's just blah. Any thoughts? |
10:53 | Kim C.: Austin: Will you try the oil in the eggs and let us know? Please? It sounds so weird it could be true. |
10:54 | Kim ODonnel: Carrie -- here's my Hummus recipe, as taught to me by a Lebanese home cook. I never find it boring, see what you think. |
10:54 | [Comment From jacqueline church] sorry za'atar spice is great. |
10:54 | [Comment From jacqueline church] Carrie - have you tried using dried not canned beans? garlic and good olive oil with a sprinkle of za |
10:54 | [Comment From Jenn Fisher] Carrie, how about some cayenne to your hummus? heat makes everything better. |
10:55 | Kim ODonnel: and i think smoked paprika would be a lovely additio to hummus. I can't get enuf of pimenton these days... |
10:55 | [Comment From Jessica] I usually add lots of lemon, some garlic, a bit of cayenne and cumin, and use roasted tahini, not raw |
10:55 | [Comment From South Dakota] For the hummus; I use plenty of roasted garlic and red pepper, cumin is nice too. Think I will try a shrimp curry tonight, I agree that most curries need creaminess, but a quick web search for sour yellow curry does specify water not coconut milk - something about tamarind being a preimary ingredient in the curry. Guess since I'm stuck inside anyway I can experiment. |
10:55 | [Comment From Jessica] I've been looking for smoked paprika - where do you buy it? |
10:56 | Kim ODonnel: Here in Seattle, I am getting it at a wonderful place called world spice which has a Web site w/ online ordering... |
10:56 | [Comment From katiepie] Hi Kim- congrats on your new home. Have you ever tried hummus without the tahini? |
10:57 | Kim ODonnel: Hi Katiepie! I have not tried hummus w/o tahini -- are you thinking of a nut butter instead? |
10:57 | [Comment From jacqueline church] Smoked paprika - new spice source: http://www.atlanticspice.com/store/gourmet-spices-bulk,category.asp; well, new to me. |
10:57 | [Comment From Jessica] Oh, I'll be there in a few weeks. Is that the one near Pike Place Market? |
10:57 | Kim ODonnel: YES! Do go, it's awesome. |
10:58 | [Comment From Thia] Penzey's has smoked paprika. |
10:58 | [Comment From Carrie Oliver] Kim, such a simple recipe, I will try that next time. These other suggestions are great! I did add more garlic but roasted garlic and smoked paprika sound so good. Jessica, the tahini is raw, where do you find roasted? |
10:58 | [Comment From katiepie] I've used a recipe from an old "Horn of the Moon" cookbook for years which uses sauteed carrots and onions. I omit the tahini and have had great success. |
10:58 | [Comment From Fan in Austin] I will try the oil in the eggs. My beggie daughter loves making deviled eggs so I'm sure we'll make some this weekend. |
10:58 | [Comment From Jessica] I found it at New Seasons; I think it says on the ingredients list, not the title, that they are roasted sesame seeds, the others say raw. |
10:59 | Mark Douglas: Before you all go, we wanted to share a special thanks to Kim from all of us here at Culinate. We look forward to seeing all of you back her next week. And, for those of you who are new to Culinate, don't miss our weekly drawing to win new and seasonal cookbooks as part of Cookbook Fridays. This week's book is Pure Simple Cooking, by Diane Henry, and we have a couple of tasty recipes from the book for everyone to try. Winners are drawn every Friday at noon (PST). Good Luck! |
10:59 | [Comment From Lizzie] Thanks Kim! |
11:00 | Kim ODonnel: Thank you all for stopping by! Please stop by and see me at A Mighty Appetite on the other days of the week. This was great fun. All best. |
11:01 |  |
