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Table Talk: April 23

Earth Day, ‘Cooking Green,’ and more . . .

By Kim O'Donnel
April 22, 2009

Kitchen witches are said to bring good luck to the kitchen, which is all good and well, but if you need more than luck — advice or know-how, say — tune in to Kim O’Donnel’s “Table Talk,” a live web chat, Thursdays at 10 a.m. PT, 1 p.m. ET. See you here!

You can sign up for an email reminder for next week’s chat here.

Table Talk with Kim O'Donnel - April 23, 2009(04/23/2009) 
10:07
Kim ODonnel:  Hey everyone! So sorry I had a tech glitch!
10:07
Kim ODonnel:  Greetings from the desert! I am typing to you from the very sunny and Vitamin D-enriched Desert Hot Springs, Calif., where my Mister and I are enjoying a few days away from the rat race. We're holed up in a groovy little place called Miracle Manor, which boasts amazing views of the San Jacinto mountains, with amazing ad other-worldy wind mind farms in the distance. It's about 82 here, with nary a drop of humidity. We've got a mineral pool outside our room, heated to 98 degrees, and it comes straight from hot springs. Relaxing and rejuvenating doesn't accurately describe the feeling.
This is palm date country, and I"m told the local specialty is a date shake, as in a vanilla milk shake studded with local dates. I plan on sharing one of these with my human date later today.
10:08
[Comment From mamster]
Kim, you poor, poor thing.
10:08
Kim ODonnel:  HA! I know, life is tough.
10:09
Kim ODonnel:  

groovy hotel alert: Miracle Manor
10:09
[Comment From Terp in the Kitchen]
Kim, so glad to see you online again - first new chat i've been able to join.
10:10
Kim ODonnel:  So it's the day after Earth Day. I had the opportunity to interview Kate Heyhoe, the author of "Cooking Green," an intriguing new work focused not just on what we eat, but how we cook it and what we cook it with. Heyhoe is asking us to explore our "cookprint," a term she's coined to describe the amount of energy we use when we cook.
10:11
[Comment From Erin]
I have a kitchen witch! :) I was cleaning out the pantry and came across a beautiful jar of Hungarian wax peppers from last summer's farmer's market. Other than a spicy sandwich condiment, where/how else can I use them up? After all, I'll need to make room for another beautiful jar or two at the end of the summer...
10:12
[Comment From Terp in the Kitchen]
catfish question (oops, hit "return," and didn't realize it would send on my earlier message!): i saw somewhere recently that "most people fry catfish," and wondered if there was a reason. i've been very happy sauteeing my filets (turbot, tilapia) recently, and was planning on doing the same with some catfish i got, but that writing gave me pause. advice on quick catfish cooking that's not fried (not practical with a small child in the house)
10:13
Kim C.:  In fact, Kim, we're giving away two copies of Cooking Green, Kate Heyhoe's book, tomorrow morning (Friday) at 10 a.m. PT. Folks should just leave a comment on this page, with contact info, and they're entered in our random drawing.
10:13
[Comment From Thia]
That was a good article. I'm sorry to say that I'm not do as well I could with our cookprint. I am trying to give up cooking altogether, though. Does that count?
10:14
Kim ODonnel:  Thia! Why give up cooking, darlinn'? What's got you down? Or are you trying to do the raw thing?
10:14
[Comment From Erin]
P.S. the MA column yesterday was great - used my toaster oven, rather han the "humvee" to keep the kids' dinner warm last night. Thanks!
10:15
Kim ODonnel:  Erin, I'm very curious about the toaster oven stuff that Heyhoe was talking about.Oh, and she told me that the automatic ice maker that we all love? Tacks on an additional 15 percent to our energy output.
10:15
[Comment From mamster]
Hey, Kim, it's a bit late in the season for this, but I have a question about sweet potatoes and winter squash. I get them in my CSA basket, and I want to like them, but I mostly I find them too sweet. Do you have any ideas for emphasizing the more savory aspects of these guys...maybe something with a lot of acid? (I love lime juice!)
10:15
Kim C.:  

Just to clarify: If you want to win Cooking Green, don't leave a comment on the chat -- but at the bottom of this Culinate page in our Comments section.

10:15
[Comment From Thia]
Kim, I'm just being lazy. Lunch was leftovers and it doesn't get much easier than that. Spaghetti from two days, raita from Sunday potluck and tamarind chutney from a jar.
10:16
Kim ODonnel:  Mamser, i LOVE sweet potatoes. Back east, you can even get them w/ the greens attached at the farm market. Me, I love'em roasted, then mixed inn with some choppped garlic and chiles. They're also fab with a little red curry paste.
10:17
Kim ODonnel:  If my mom will eat sweet potatoes this way, anyone can. She's a bit of a picky eater...
10:18
[Comment From mamster]
Red curry paste improves anything.
10:19
Kim ODonnel:  Mamster, you're preaching to the choir here. Sweet Potato Two-Fer
10:19
Kim ODonnel:  Thia, where are you based? With spring crops appearing, it's hard not to get inspired. Do you need a new dish or two to get excited about?
10:19
[Comment From Thia]
I have a staple tofu dish with red curry paste, coconut milk and lime juice. Can't beat red curry paste. Never tried it on sweet potatoes. We just finished up ours, just baked and buttered.
10:20
[Comment From Thia]
Kim, I'm in Arlington, Va
10:20
Kim ODonnel:  Thia, pea shoots and leeks, baby kale are here...and soon come, asparagus!
10:20
[Comment From Kristin in Arlington]
Hi Kim,
10:21
[Comment From Thia]
My wine guy said I need to get some ramps, which are now in season. I've never had them. What to do with them?
10:22
Kim ODonnel:  Yes ramps! There's a guest post on my blog this week- see it?
10:22
[Comment From Erin]
ROAST THE RAMPS! Pizza, baby!!
10:22
Kim ODonnel:  Wild for Ramps
10:22
[Comment From Erin]
Kim, have you experimented with coconut oil in your cooking or baking? I am looking to move away from butter, and have heard that despite its rather high saturated fat content, coconut oil is better for you (being plant-derived) and that it boosts metabolism and it has good antiseptic properties. To cover other options, I found Earth's Balance vegan "buttery" sticks - do you use them to replace all, or only half of the butter in your baking? Thank you!
10:24
Kim ODonnel:  Erin, I'm still not yet well schooled with coconut oil, but I'm very curious. Bryant Terry, who's just written "Vegan Soul Kitchen," is a big fan. Anyone out there with first hand reports on playing w/ coconut oil?
10:24
[Comment From Terp in the Kitchen]
i'm waiting...and waiting...and waiting...for asparagus. and loved the slew of spargel ideas on the culinate site - but they forgot the german version - spargel & speck, served lovingly with a crisp german white and more than a few *real* schnapps (not the crap syrupy stuff so common here)
10:24
[Comment From mamster]
It's great for making homemade Magic Shell ice cream topping.
10:25
Kim ODonnel:  Erin, I'm a big fan of the Earth Balance. It's great for baking -- use it a lot in cakes, cookies. Not so great whe a recipe calls for melted butter...doesn't behave the same way.
10:26
[Comment From Dan]
I bought a jar of coconut oil, but instead of putting it in food, I ended up using it as a skin cream -- it melts in your hand, goes on a little greasy and then disappears into your skin. I'd like to know how to cook with it too.
10:26
[Comment From Terp in the Kitchen]
kim, you talk a lot about earth balance - what's the benefit of using it over butter?
10:27
Kim C.:  

mamster: do you have a recipe for homemade Magic Shell ice cream topping?

10:27
Kim ODonnel:  Terp, for those who don't do dairy, it's a great substitute...but unlike margarine, it's unhydrogenated.
10:27
[Comment From Erin]
EB sticks: no cholesterol
10:28
[Comment From The Veggie Queen]
About coconut oil -- it is very saturated and does what it should in baking and cooking. I think that it's best for people in tropical areas and the jury is out on using it as the fat you use most.
10:28
[Comment From The Veggie Queen]
No cholesterol doesn't mean no fat so it's still good to pay attention to how much. The butter vs. Earth Balance debate is a good one.
10:29
Kim ODonnel:  Thanks Veggie Queen for your little grains of wisdom! Veggie Queen is also known as Jill Nussinow, cookbook author and nutritionist.
10:29
[Comment From Kristin in Arlington]
Hi Kim, I need some inspiration for morels. I love them and they have recently appeared at the farmer's market here. They are so delicious and beautiful but you don't get many for your money so they need some support. I am vegan (recently after many years as a vegetarian), so I am looking for meat- and dairy-free ideas. Thanks!
10:31
Kim ODonnel:  I bet some folks are wondering how neutral in flavor the coconut oil is...does it have a distinct flavor?
10:31
[Comment From The Veggie Queen]
Thanks Kim.Krisitn, you are making me drool on my keyboard. I love morels. I hope that Kim tells you do something with peas and/or asparagus, rice, quinoa or pasta with your morels. Then invite me over.
10:31
[Comment From Thia]
Kristin, the mushroom guys at the Arlington and Falls Church farmer markets probably have some morel ideas if no one here does
10:32
[Comment From mamster]
Kim C, let me dig up that Magic Shell recipe.
10:32
[Comment From not mamster but...]
...i have one. 1 tbsp veg. shortening + big handful of chocolate chips or chopped up chocolate bar, microwave, stir until smooth, add to ice cream or between cake layers. add/substitute cream for a softer ganache.
10:32
[Comment From mamster]
Here you go: http://www.browniepointsblog.com/2008/03/28/make-your-own-junk-food-homemade-magic-shell/
10:33
Kim ODonnel:  I wish I could enjoy morels, but I'm allergic. But pairing them with other spring arrivals --shelled peas and their shoots, asparagus -- is a lusty endeavor...
10:33
Kim C.:  Thanks! Dessert tonight.
10:34
[Comment From Catsluvr]
Hi Kim, I am making the mahogany short ribs as I sit here at my desk at work. They are in the slow cooker at home. What I didn't realize is that teriyaki sauce has alcohol in it. I am serving this tonite to a 2-1/2 yr. old. Will that be okay? Also, I added chopped garlic to the marinade which is now cooking the short ribs. Will they be nice and tender after 12 hours in the slow cooker? Thanks
10:34
Kim ODonnel:  Morels are wonderful in risotto! Rice or barley variety...
10:34
[Comment From mamster]
Morels and ramps are *awesome* together.
10:35
Kim ODonnel:  Brilliant idea, mamster. You can't get much springier than that combo. Who's had a ramp in their lifetime?
10:35
[Comment From Dawn]
Hi Kim,
10:35
[Comment From Catsluvr]
for the drawing: catsluvr@yahoo.com
10:36
[Comment From Kristin in Arlington]
I have used coconut oil for cookies, both the Nikki's Healthy Cookies that WashPost published a while back and a recent recipe from 101cookbooks.com for Carrot Oatmeal Cookies. These are both dairy free and delicious, and I think the coconut oil adds some depth of flavor but it's not overpowering by any means. I do have some concerns about the saturated fat content, though, so I'd like to know more about the health implications. Earth Balance is great too!
10:37
Kim ODonnel:  Catsluvr, yep, you'll be fine. Most, if not all of that alcohol will burn off.
10:37
[Comment From Thia]
But how does one cook ramps? Sauteed, roasted, boiled, raw?
10:38
Kim ODonnel:  Ramps are wonderful grilled, sauteed, topped on pizza. Tim Fitzgerald, the guy who wrote the piece I linked to earlier, also throws'em into salads...
10:38
[Comment From Dawn]
sorry, i had cake fail last night when I tried to make a double recipe of the guinness chocolate cake! I used one round pan and 12 cupcakes. The round pan cake over flowed and went all over my oven! Should it have made something closer to 24 cupcakes in the double recipe? Thanks!
10:38
[Comment From The Veggie Queen]
I am a Registered Dietitian and I don't think that we really know the health implications of using a fair amount of coconut oil for those of us in the US because we haven't done so until recently. I think that too much fat is too much fat. That's why my agenda is vegetables.
10:39
[Comment From Thia]
If you google coconut oil, you'll get lot of varying opinions on its health benefits. There is much said about it.
10:41
Kim ODonnel:  Hey Dawn, I have never made cupcakes fro the Guiess choc cake recipe. I am betting that a single batch would have made 12 just fine...
10:41
[Comment From Thia ]
Funny how far we've strayed from your intended topic, Kim. Maybe people haven't thought much about it yet.
10:42
Kim ODonnel:  Thia, that's the funny thing about these chats. Usually people talk about what's close to their hearts -- and kitchens! Maybe today just isn't the day for green stuff...
10:43
[Comment From mamster ]
Kim, do you know anything about mirin? I buy the cheap sugar-water stuff, but there's this organic brand I've had recommended lately. Everyone (including Cook's Illustrated) says it's really good, but it's so expensive. Would I be able to tell the difference in cooking?
10:43
Kim ODonnel:  Great question, mamster. I have had mirin on my to-do list for some time. I am going to e-mail a contact in Japan, Elizabeth Andoh, who is an expert on Japanese cookery. Stay tuned for those details.
10:44
[Comment From Terp in the Kitchen ]
sorry to bug the crowd, but does anyone have any suggestions re: my question on catfish? i don't want to cook it and end up with inedible :-(
10:45
Kim ODonnel:  Terp, sorry we neglected your catfish issue! You wanna know what else to do w/ it beside deep fry, right? I like to pan-fry, also use in curry...who else has an idea?
10:45
[Comment From mamster ]
Hey, Terp, you can totally saute catfish.
10:46
[Comment From Thia ]
I always use Eden mirin. I think the brands you talk about have artificial color and other things that a purist might want to avoid. Don't remember why exactly I don't buy it from Asian markets or the regular grocer. It's been so long since I've need to buy a bottle.
10:47
Kim ODonnel:  Thanks, Thia. I really want to get to the bottom of this mirin thing now!
10:47
[Comment From Terp in the Kitchen ]
thanks, mamster - so why would someone have written a comment like that - it was weird - online in a formal pub somewhere, but can't remember where
10:48
[Comment From Thia ]
I've read that you can subsitute sherry for mirin, but it will totally change the flavor of whatever you're cooking.
10:48
Kim ODonnel:  Shaoxing rice wine is great, too, but flavor too will be different...
10:49
[Comment From mamster ]
This is the fancy mirin brand people are talking about: http://www.simply-natural.biz/Mirin-Info.php
10:49
Kim C.:  OK, since we're talking mirin and Japanese cooking wines, I can bring up mamster's new column on Culinate, which is about sake:

http://www.culinate.com/columns/bacon/sake

10:50
Kim ODonnel:  Hey Thia, if you would't mind, send me a tiny url for that link. It's incredibly long!
10:51
[Comment From Erin ]
Catfish is pretty bland on it's own, so definitely use the cooking method (other than frying) to punch up the flavor. I've poached fillets with citrus, white wine, aromatics... the possibilities are endless.
10:52
Kim ODonnel:  Old school, but blackened catfish is pretty darn tasty. Pan-fried, finished in oven, some rice, a quick veggie saute and you're in business.
10:52
[Comment From Thia ]
I hope this is better: http://www.g-chef.com/english/articles/mirin.html
10:52
[Comment From Thia ]
My tastebuds can't seem to wrap their little heads around the taste of sake. I try to like it, but it doesn't happen.
10:52
Kim ODonnel:  Funny, I really like sake hot but don't care for it when served cold.
10:53
[Comment From Erin ]
Catfish: also saw a fish n' chips recipe from Cooking Light, involving creating a fluffy batter, dipping the fillets, and then baking until crisp. It was pretty good, but I do not have a link...
10:53
Kim ODonnel:  That could be fun, Erin! Like this idea.
10:54
Kim ODonnel:  Fyi, next week's chat -- Thurs Apr 30 -- will be devoted to meatless eating, cooking and shopping!
10:56
[Comment From The Veggie Queen ]
I will put next week on my calendar now. I may have something to add to the chat. I have meatless love.
10:56
Kim ODonnel:  Veggie Queen, I think you may have more than one or two things up your sleeve!
10:56
[Comment From Terp in the Kitchen ]
thanks, everyonen for the catfish suggestions - how do i do blackened? is it just about the seasoning? will definitely try the poaching w/ aromatics, too - any suggestions?
10:56
Kim C.:  

Kim and others: the next time you're in PDX you'll have to check out the fab sakes at Tanuki. I've become a huge fan of the stuff. Chilled, please.

10:57
Kim ODonnel:  Terp, what I'd do is create a spice rub, but before patting it down, brushing with oil.
10:57
[Comment From Thia ]
Does anyone have solar oven? How well does it work?
10:58
Kim ODonnel:  Wow, solar oven. Would love to know more about this!
10:59
Kim ODonnel:  Wondering if everyone here today can tell one friend about our new little chat fest every Thursday? And then that friend will tell another friend...
10:59
[Comment From The Veggie Queen ]
I've seen some in action. Saw people baking cookies in it on a hot day. Not good temperature control, though, but it does work.
10:59
[Comment From The Veggie Queen ]
Can we put it on Twitter? I am going to promote meatless next week.
10:59
Kim ODonnel:  TWitter to your hearts' content!!
10:59
Mark Douglas:  Sign up for a reminder for next week's chat here: http://www.culinate.com/columns/table_talk/tt_20090430
11:00
[Comment From Terp in the Kitchen ]
what, kim, you getting tired of us already? but yes, will spread the word!
11:00
[Comment From Terp in the Kitchen ]
and what goes into a spice rub for traditional blackened spices?
11:01
Kim ODonnel:  Hey Terp, I've got a little ditty that I've used for tilapia. Rediscovering Tilapia.
Use as a model...
11:01
[Comment From Thia ]
Thanks, Kim, for the chat.
11:02
Kim ODonnel:  Thanks Tia and to all of you for dropping by! Type to you next week!
11:02
[Comment From mongolian ]
I'm a beginner chef and I love mushrooms. Bought some portobellos on sale the other day and cut off all the spongy black stuff on the bottom side of the caps before cooking in a risotto. Was I supposed to do that? I lose a fair bit of mushroom in the process but I wasn't sure if I wanted floofy soft bits in my food. Or do those actually taste good?
11:04
Kim ODonnel:  Mongolian, the floofy bits are a personal preference. When I was able to eat mushrooms, I used to remove, but you don't have to. For me, it's an esthetic thing.
11:05
Mark Douglas:  Sign up for a reminder for next week's chat here  (corrected to be a link)

And don't forget to enter to win Cooking Green by making a comment below on this post page below. We will pick a winner tomorrow at 10am PST
11:05
Kim ODonnel:  Wanted to mention you can always find me if you wanna talk -- over at twitter.com/kimodonnel or go on and friend me here on Culinate! Bye now.
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Comments
There are 13 comments on this item
Add a comment
1. by OpusOne on Apr 23, 2009 at 10:18 AM PDT

Add a comment on this page to enter to win a copy of Cooking Green. We will draw a winner on Friday, May 23, 2009 at 10am (PST).

2. by CentreofNowhere on Apr 23, 2009 at 10:41 AM PDT

“always a good thing! Thank you...”

my “t” is sticking!

3. by Susan@MyLifesJoys on Apr 23, 2009 at 11:22 AM PDT

so glad I got here in time- I waw afraid Id miss my chance to enter!

4. by Heather on Apr 23, 2009 at 11:50 AM PDT

I’d love to have a copy. I’m commenting because I got my reminder three hours early; at 10 am EST. Any way to fix that? I missed the chat.

5. by Beth Hoppe on Apr 23, 2009 at 1:22 PM PDT

It’d be great to win a copy! I am just about to receive my first CSA box and I am hoping to learn new recipes to try!

6. by Cricket on Apr 23, 2009 at 2:21 PM PDT

So happy to find this site! Cooking is such a big part of my life and this looks like a great place to get some tasty ideas. Looking forward to learning more!

7. by candrese on Apr 23, 2009 at 2:42 PM PDT

It’s great to see this feature. I hadn’t seen this chat before...

8. by Anne Zimmerman on Apr 23, 2009 at 4:02 PM PDT

This is really interesting. My energy level has been really low for the past couple of weeks and my blahs have extended into the kitchen -- I do feel like there is a connection between my energy level, what I bring to the chopping block, and my “cookprint.”
Am curious to know more about this... maybe I’ll get my own copy of the book!

9. by Jenny on Apr 23, 2009 at 4:10 PM PDT

Great to see all of this talk about coconut oil. Just read about it in “Real Food” as an oil that all of us should turn to in lieu of others (like vegetable, etc.). I can’t wait to read the rest of the transcrip (when I’m not at work sneaking it in).

10. by melissafriedman4 on Apr 23, 2009 at 4:26 PM PDT

My mom tried to make a pie crust with coconut oil over the holidays and it came out rock hard. I am not sure if it was her technique ( I need to send her Kim’s directions) or the oil that was the problem.

11. by Laura Parisi on Apr 23, 2009 at 4:50 PM PDT

I don’t think people should be putting their email addresses in the comments. That’s a recipe for spam! (har har, pun unintentional)

12. by nekobasu on Apr 23, 2009 at 7:18 PM PDT

Oooh, I can never have enough great cookbooks!

13. by Kim on Apr 24, 2009 at 12:43 PM PDT

Hi all. We’ve picked our winners and will notify them via email. Thanks, too, Laura for the suggestion not to have emails sitting around in the comments section. To protect those folks, I deleted their comments.

In the future, just remember that when you leave a comment, we get your email in the submission process or because you are logged in as a Culinate member — so you need not put an email address in the comment itself.

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Table Talk

Kim O’Donnel is a trained chef, nationally recognized online food personality, and a 15-year journalist. She is a food blogger for True/Slant and is working on a cookbook, The Meat Lover’s Meatless Cookbook to be published in September 2010.

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