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Table Talk: July 2

A virtual Fourth of July picnic

By Kim O'Donnel

July 1, 2009

We’re talking barbecue and more.

This week on Table Talk: A virtual Fourth of July picnic.

What will you serve? What should you serve? Need potluck ideas?

C’mon over. The chat starts at 10 a.m. PT, 1 p.m. ET.

Table Talk with Kim O'Donnel - July 2, 2009

(07/02/2009)

9:48	Kim ODonnel: Hey folks! We'll get started in about 12 minutes. Grab those picnic baskets...

10:01

Kim ODonnel: Ahoy and Happy Fourth! Whatcha got in that picnic basket? I love the Fourth of July. It always seems carefree. And the eating is always fab. What's on your menu this weekend?

10:02

[Comment From Erin ]
Grilled chicken!

10:02

Kim ODonnel: Erin, how are you fixing it? Bone-in ? Whole? Spatchcocked? Talk to me.

10:02

[Comment From Erin ]
And smoky red pepper dip, alongside a cannellini dip, with plenty of blue corn chips

10:03

Kim ODonnel: Ooh, will there will be roasted red peppers there?

10:03

[Comment From Jess ]
Zucchini from the garden

10:03

Kim ODonnel: Jess, have you ever made zuke-a-mole?

10:04

Kim ODonnel: Roasted zukes & onions, then pureed into a fab-a-licious 'mole.

10:04

[Comment From Jess ]
No, sounds intriguing, yet scary. Do tell.

10:04

Kim ODonnel: Not scary at all. As much as I love avos, they aren't the best everywhere, and this is a great way to get green dip that goes great w/ chips.

10:05

Kim ODonnel: no, as in guacamole.

10:05

[Comment From Thia ]
Not sure we're doing anything for the Fourth, but if so it will be potluck with a bunch of neighbors. Edamame salad will be one of our contributions

10:05

Kim ODonnel: Hey Thia, we've missed you! Potluck is the best way over the Fourth. That's what's happening here, too.

10:06

[Comment From Jess ]
Just roast in the oven and then use traditional guac spices?

10:06

Kim ODonnel: hang on, a link is coming up....

10:06

Kim ODonnel: Zuke-a-mole details. Try it, you'll love!

10:07

[Comment From Erin ]
I'm going to cut up a whole chicken and put it on the grill with a lemon basting sauce (my grandfather's recipe). I will be grilling in bermuda shorts, with black socks and garters, and loafers.

10:07

Kim ODonnel: Nice, Erin. I want a full report next week!

10:07

[Comment From Jess ]
I am actually in charge of dessert

10:08

Kim ODonnel: I bet you can find something from this roundup I did yesterday:
Color-Coordinated Desserts

10:08

[Comment From redweather ]
oooo zuke-a-mole! you can never put up too many zucchini recipies for me.

10:09

Kim ODonnel: Oh, it's fun, that dip. Have you made zucchini "crab cakes"?

10:10

Kim ODonnel: Never Enough Zucchini Recipes

10:10

[Comment From Jess ]
I actually read that article Kim, thanks for the ideas!

10:11

Kim ODonnel: I am a big believer in red,white & blue desserts on the Fourth. It's one of my traditions.

10:11

[Comment From Erin ]
Deborah Madison has a recipe for zucchini fritters that are also fabulous.

10:11

[Comment From Thia ]
Oops, that was sent accidentally. I can't believe I've been forgetting to be here on Thursdays. It has to do with not having had a TV connection until yesterday. :) Another dish I'll contribute to a possible potluck is cold noodles and tofu in peanut sauce

10:11

Kim C.: Hi Folks! Here's a great idea for a summer snack (or 4th of July dip):

David’s edamame hummus

2 Tsp of tahini, zest of one lemon, 1 pkg of shelled edamame (360 Whole Foods Brand - 16 oz.) hot Spanish paprika, cumin, sea salt. Don’t for get to add water to get the consistency nice and smooth

10:12

Kim ODonnel: Well, we're just glad you're back, Thia. I think I'm gonna do some potato salad...and some vinegar slaw, maybe baked beans...

10:12

[Comment From Jess ]
Only problem is it has to be dairy-free, so I am making coconut milk strawberry ice cream and blueberry sorbet, but I need to find a tried and true dairy-free cake recipe. Leaning towards a lemon olive-oil recipe I saw online.

10:12

Kim ODonnel: Hey Jess, dairy free cake. I think I have one. YOu like choc?

10:13

[Comment From Jill, The Veggie Queen ]
Just sent off a recipe for a black rice pudding using Lotus Foods black rice that;'

10:13

Kim ODonnel: Hey Jill -- finish that thought!

10:13

[Comment From Thia ]
Wacky cake - dairy free

10:14

Kim ODonnel: that's true -- Campfire Cake and you can make it on the grill!

10:14

[Comment From Jill, The Veggie Queen ]
Sorry that wasn't right. Lotus foods black rice cooked in coconut water, then add some non-dairy, or other, milk, vanilla extract, agave and top with fruit - berries. And you almost have red, white and blue.

10:14

Kim ODonnel: Oh, that sounds fab, Jill.

10:15

[Comment From Tara Mataraza Desmond ]
Hey gang! Kim, I have a huge pot of BBQ baked beans with chipotle and guajillo chiles in the oven right now!

10:15

Kim ODonnel: Hey Tara! Thanks for stopping by. What else you got goin' on for Fourth feast?

10:16

Kim ODonnel: Baked Beans: What's Your Secret?

10:16

[Comment From Jill, The Veggie Queen ]
My friend Fran Costigan does dairy-free desserts to die for, or live for. htttp://www.francostigan.com I think that's her site.

10:16

Kim ODonnel: I'll second that emotion -- Fran does great vegan desserts.

10:16

[Comment From Tara Mataraza Desmond ]
Love that Campfire Cake recipe!

10:17

Kim ODonnel: it's really fun, Tara. Flavor is much more chocolate-y than I anticipated.

10:17

[Comment From Jess ]
I do, and please send it, but probably not for the 4th. Ya know, sticking with the whole red, white, blue theme... to go with my sorbet.

10:17

[Comment From Jess ]
Homemade baked beans are the best. I've never done it but those I've tried blow the canned kind away.

10:18

Kim ODonnel: Check out recipe I've linked to, Jess. You'll never go back to the can!

10:18

[Comment From DianasaurDishes ]
Haven't really planned our 4th. Probably going to grill pineapple so I bought one. Maybe some burgers as we're testing out local ground beef

10:18

Kim ODonnel: Hey Dianasaur! I LOVE grilled pineapple. Ooh. I have a wonderful recipe for a pineapple salad -- Thai style, if you're interested. No need to grill the fruit, tho.

10:19

[Comment From Tara Mataraza Desmond ]
All of our enthusiastic chatter about this week, last week, inspired me to add a post to my blog, http://crumbsonmykeyboard, Al Fresco Salads. Spicy Cool Cilantro Rice Salad, Kimchee Slaw, Citrus Wheat Berry Pilaf, and Celery Herb Salad.

10:19

Kim ODonnel: Yay! We love that. Thanks, Tara.

10:19

[Comment From Jill, The Veggie Queen ]
I am going to make red, white and blue potato salad, as usual, and likely something with bok choy since my neighbor has tons of it. And I can pick it. Any ideas?

10:21

Kim ODonnel: Have you folks heard about Roger Doiron's Food Independence Day campaign? How much of your menu this wkd will be from 100 or 200 miles of where you live? Wrote about it earlier this week.

10:21

[Comment From Thia ]
I've been spending lots of time researching vegetarian crock pot recipes. Lots of good bean ones that would be good for a picnic

10:21

Kim ODonnel: Talk to Jill -- she's queen of pressure cooking veggies!

10:21

[Comment From Laurel guy ]
Haven't thought much about the 4th yet. We're going to a wedding tomorrow for some friends and I know that we'll walk to the lake here where they have our fireworks on Saturday. Other than that, we haven't figured out what we're doing, although I'll probably let my wife figure out what she wants for dinner before I shop and cook.

10:22

Kim ODonnel: The fun part is that many of us have Friday off, so there;s plenty of time to still plan. I love the impromptu feel of the Fourth.

10:22

[Comment From Jill, The Veggie Queen ]
Yes, the pressure cooker is sooo much faster for beans. Easy, too, but you have to have a pressure cooker to do it. Tara, thanks for sharing those recipes. Look great.

10:23

Kim ODonnel: Thai-style pineapple salad

10:24

[Comment From redweather ]
i'm headed out of town, to the allegheny mountains for the 4th - i think we're going to try to eat at Sprague's, which is a maple sugar farm where they also raise free-range turkeys!

10:24

[Comment From redweather ]
http://www.spraguesmaplefarms.com/cgi-bin/catalog/cat9990132948410.cgi

10:24

[Comment From redweather ]
cranberry sauce =red, turkey = white, turkey-loving vegetarian watching her family eat = blue........ :)

10:25

Kim ODonnel: Fun, redweather. Here in Seattle, it's one big party. People really let their hair down for the Fourth. In my neighborhood, big fireworks display, all-day feasting.

10:25

[Comment From Jill, The Veggie Queen ]
Love that redweather. Hope that the maple flows for you.

10:25

[Comment From Jill, The Veggie Queen ]
I have more parties this year than ever. Pretty amazing that I have to choose one over another. We have fireworks here in Sonoma County on both the 3rd and 4th. Parties then, too, which involve bringing food. Happy to have a reason to cook. Hadn't been thinking beans but sounds like a good idea. Mine will not be with BBQ type sauce but with smoked paprika, hot chilies, and not sure what else.

10:26

Kim ODonnel: Baked beans are great with chipotles and/or smoked paprika. Gives meat eaters all that smokiness they crave.

10:26

[Comment From Tara Mataraza Desmond ]
Jill, I just stir fried some bok choy with snow peas, spring onion and garlic last weekend. A splash or rice wine vinegar and sesame oil at the end. Was also developing recipes for a chef and she did baby bok choy chiffonade, with chopped cilantro and drizzle of olive oil and white balsamic vinegar. Really fresh and vibrant with seafood or grilled veggies, meats, etc. Or just as a side on its own.

10:27

Kim ODonnel: Simple is often the best tactic w/ veg, Tara. And it prob. took all of five minutes, even better!

10:28

[Comment From Tara Mataraza Desmond ]
Man, I wish I could be in Sonoma Cty this weekend! It's one of my favorite places on the planet, Jill, you lucky girl.

10:28

[Comment From Jill, The Veggie Queen ]
Thanks Tara. Those sound good. I've been doing my vegetables with rice vinegar and a bit of apricot jam, to die for from Twin Peaks Orchards (or your local farm), and it's a hit. I'll try that with the bok choy and the beautiful flat sugar snaps that I bought yesterday. Simple is good. Let the veggies shine.

10:28

Kim ODonnel: Does anyone have a hilarious family member joining the festivities or something you wish wasn't going to be on the cookout table?

10:29

[Comment From Laurel guy ]
Well--we are hosting a "movie night" next week on Sunday. We're trying to catch up on the Harry Potter movies before the new one comes out. Last time we watched 1, 2, and 3. This time we have 4 Sunday afternoon and 5 Sunday evening. I'm trying to make a lighter/faster dinner than usual since it's Sunday instead of Saturday. I am making roasted tomato, red pepper and garlic soup, French onion soup and lunchmeats. I'm also thinking something like a chicken salad or egg salad and some sides. Any good suggestions for sides that can be made ahead of time so that I just have to put the spread out?

10:30

Kim ODonnel: A green bean salad would be great. A batch of hummus. A cold quinoa salad. What else, folks?

10:31

Kim ODonnel: Anyone making zippy cocktails or fun 'virgin' beverages for your festivities? I love me a pitcher of blueberry lemonade.

10:31

[Comment From Jill, The Veggie Queen ]
Cucumber salad with rice vinegar, ginger, sesame seeds, little salt, always good and easy. Cukes are great this time of year here. Use variety, including lemon if you can get them.

10:31

[Comment From Dixie ]
Hi Kim. I have a Thanksgiving question. We are already planning as family member travel is involved. Will the convection oven setting on my electric stove make a satisfactory turkey? Happy fourth !

10:32

Kim ODonnel: Dixie! Boy are you thinking ahead. Yes, the convection oven puts out a nice bird. You'll have no problem. What are you doing this weekend that's red, white and blue?

10:33

[Comment From Tara Mataraza Desmond ]
Well, Kim, we're gathering at the shore with a small group of dear friends. One of them is due in 3 weeks. I'm quietly hoping the fireworks stay up in the sky...

10:33

[Comment From Thia ]
deviled eggs

10:33

[Comment From DianasaurDishes ]
I make a yummy potato salad with lemon juice, chives and dill that I always make the day before. Better the next day. http://dianasaurdishes.com/05/what-to-bring-to-a-potluck-lemony-potato-salad/

10:33

[Comment From Laurel guy ]
Jill--thanks for the idea. I have my mother's Chinese cucumber salad recipe that is always a huge hit (besides, my wife loves it)...so I'll probably make that. Good suggestion.

10:33

[Comment From redweather ]
i second the cucumber salad, and also love the spinach balls that my mom often makes as appetizers.

10:33

Kim ODonnel: Redweather, I wanna hear more about these spinach balls!

10:34

[Comment From DianasaurDishes ]
Oooh, what's in the spinach balls? I have tons of spinach to use up

10:34

Kim ODonnel: Dianasaur, have you ever made spanakorizo? I'm digging up recipe.

10:35

Kim ODonnel: Spanakorizo details. Oh, it's good.

10:35

[Comment From Tara Mataraza Desmond ]
Oooo, virgin cocktails inspired by boozy ones: I had a fantastic one last night at Zahav in Philadelphia. It was bourbon, fresh lemon juice, sugar and muddled mint and lemon verbena. Even sans bourbon, the lemon and mint/verbena combo is excellent!

10:36

Kim ODonnel: How fun, Tara. Virgin infusions are highly underrated!

10:36

[Comment From Dixie ]
We are cooking out. Am planning to make a pasta salad - any zippy ideas? I usually just partly cook veggies and throw with pasta and oil and vinegar - sounds so boring compared to your ideas.

10:37

Kim ODonnel: Plenty of lemon & zest. Plenty of fresh chopped parsley & mint -- mint is great in pasta salad. Some sugar snap peas. More pasta salad ideas, folks!

10:37

[Comment From Thia ]
I like feta in pasta salad. How about mint or cilantro?

10:37

[Comment From DianasaurDishes ]
No, I've made Spanakopita, that looks really good Kim. Do you think it will freeze well? I'm looking for ways to use my CSA produce year round with things I can freeze or can

10:38

Kim ODonnel: I don't know what I think about freezing w/ the feta, but I bet there's a workaround...

10:38

[Comment From Dixie ]
Ohhh I grow mint - the only herb I can. Thanks. Any idea how much vodka to add to lemonade?

10:39

Kim ODonnel: For a pitcher or one tall serving? Talk to me, lady.

10:39

[Comment From Jill, The Veggie Queen ]
DianasaurDishes, what do you can? So many things best frozen not canned.

10:39

[Comment From redweather ]
um, i don't have the recipe right in front of me, but could put something up in the comments later.... it's basically cooked spinach, egg, bread crumbs, onions, unholy amounts of butter, and some spices (my mom uses accent in hers, i don't in my version). roll the whole thing into separate meatball sized bites, bake, and try not to eat them all before the party.

10:39

[Comment From redweather ]
ooops, how could i forget to mention the magic ingredient? parmesan cheese.

10:39

[Comment From DianasaurDishes ]
Maybe if I just mix in crumbled feta, it freezes pretty well. I'm gonna try it. Thanks Kim!

10:39

Kim ODonnel: Please keep us updated!

10:40

[Comment From Dixie ]
I was thinking by the glass but why not a pitcher?

10:40

Kim ODonnel: Sure what the heck, it's a long holiday weekend. For a 32-ounce pitcher, I'd probably use 4 ounces of the hard stuff.

10:40

[Comment From DianasaurDishes ]
Jill, I'm mostly canning jams right now. Lots and lots of rhubarb. Probably won't can anything else unless I run out of freezer space. I prefer frozen too

10:41

Kim ODonnel: Dianasaur, I think we should make a canning party this summer -- would love to put up tomatoes this year.

10:41

[Comment From redweather ]
Kim, i want to put up tomotoes too.... can we do a "preserves" chat sometime?

10:42

Kim ODonnel: Absolutely. Great minds think alike -- was thinking we'd do this sometime later this month or early August. Stay tuned. I have a coupla experts in mind, too.

10:42

[Comment From DianasaurDishes ]
Oooh, that's a great idea. I know we'll be getting lots of tomatoes soon. I bought a palate of cans for that!

10:42

[Comment From Dixie ]
I would love to learn to can - always been too scared

10:43

Kim ODonnel: It's settled. We're doing a canning/preserving chat this summer. I'll keep you apprised of the details.

10:44

[Comment From redweather ]
Me too, Dixie! My grandmother used to make the most amazing sweet pickles, but it seems so daunting!

10:44

Kim ODonnel: Maybe the first Thursday in August?

10:45

Kim ODonnel: Had the most amazing pickled green beans from the mother of a friend in Montana. Been dying to replicate.

10:45

[Comment From Jill, The Veggie Queen ]
Canning is great. All you need is space and time. Or is that for some other activity? Love to do it. Hope that I can tune in. I was in charge of the Master Food Preserver program in LA County for a bit. But I'm no expert. Sounds like fun.

10:46

Kim ODonnel: Canning is a great way to bring people together, as you need a team, in my opinion. Everyone has a job around common goal and everyone gets a share at the end. It's wonderful.

10:46

[Comment From DianasaurDishes ]
My friend we do our CSA with says they pickle green beans and her boys devour them year round

10:47

[Comment From Dixie ]
do we need to study up before the chat? I'm not sure that I know enough to ask good questions.

10:48

Kim ODonnel: Oh, no. Just come as you are, as always. We're all here to learn.

10:48

Kim ODonnel: how's the fruit in your parts? bang up cherries in the PacNW this year. Any reports from other parts of country?

10:49

[Comment From redweather ]
PLUMS! i am eating lovely organic plums! haven't had any like this in a long time....

10:50

Kim ODonnel: Aw, man. A good plum is hard to find. I cannot wait for melons. and peaches. and blackberries.

10:50

[Comment From Tara Mataraza Desmond ]
Love this idea. Kim, a dear friend usually gives me a jar of her Dilly Beans every fall. Green beans from her garden, pickled in a spicy brine. Fantastic!

10:51

Kim ODonnel: I think what I'll do is get a bunch of recipes together, too. Yes, this will be a hoot.

10:51

[Comment From DianasaurDishes ]
I'm looking forward to plums. My boss has a tree at her house that I get unlimited pickings from

10:51

[Comment From Tara Mataraza Desmond ]
I just made some Cherry Chive Relish this morning to bring to the shore. Great on grilled food, or tossed with cooked grains and arugula.

10:51

Kim ODonnel: Tara, recipe for cherry chive relish! That sounds amazing!

10:52

[Comment From Dixie ]
peaches and be smart enough to do strawberries next year. Cool Christmas gift.

10:52

Kim ODonnel: I love mixing fresh fruit w/ herbs and alliums and chiles. I'm thinking of mango chutney, grilled peaches and arugula...

10:53

[Comment From Jill, The Veggie Queen ]
Northern CA fruit is good but not nearly as plentiful or as early as last year. Cherries good but light. Strawberries good, as usual. Plums lighter and not quite ready yet. But ate a nectarine to die for this morning but not local, local, from about 125 miles away. Still great and ripe. First local melons yesterday. haven't eaten mine yet. End of fruit report, unless questions.

10:54

Kim ODonnel: To me fourth of July isn't the same without a hunk of watermelon. Slurpfest!

10:54

[Comment From Tara Mataraza Desmond ]
Here's the Cherry Chive Relish recipe! http://crumbsonmykeyboard.com/2008/07/10/cherry-chive-relish/

10:54

Kim ODonnel: I am so making this. thank you!

10:54

[Comment From Jill, The Veggie Queen ]
I make a salad with stone fruit and arugula. It's incredible. Add salty olives or feta. Wow.

10:54

Kim ODonnel: Ooh. Olives, great idea.

10:55

[Comment From Laurel guy ]
A re you going to include pickling with the canning? I would love to learn some tips for pickling! And I'm sure my wife would appreciate me learning some tips for pickling. :-)

10:55

Kim ODonnel: Yes, all kinds of "putting up." (but not shutting up) Save the date!

10:56

[Comment From Tara Mataraza Desmond ]
Jill, that sounds wonderful. I was just working on a development recipe for nectarine olive tapenade. Never imagined it , and then it was just so obvious! Sweet and salty. Mmmm.

10:57

Kim ODonnel: I'm going to be very busy next few days, making fruity tapenade and cherry chive relish and grilled peaches...wowee!

10:57

[Comment From Thia ]
Grilled watermelon is supposed to be really good, though I've not tried it yet.

10:57

Kim ODonnel: I've not, either. I'm trying to wrap my head around this one. I hope y'all have tried halloumi on the grill?

10:57

[Comment From Jill, The Veggie Queen ]
Tara, I didn't think of making it into something like tapenade. Love to hear how it turns out.

10:58

[Comment From Jill, The Veggie Queen ]
Grilled peaches are so delicious. Hmm, grilled watermelon. I like watermelon salads which seem to be all the rage these days but... grilled watermelon?

10:58

Kim ODonnel: Grilled lemons are pretty great. And don't forget about grilled radicchio and romaine lettuce!

10:58

[Comment From Thia ]
http://www.google.com/search?hl=en&q=grilled+watermelon&aq=f&oq=&aqi=g2

10:58

[Comment From DianasaurDishes ]
I love grilled peaches, especially drizzled with a reduced sweet balsamic vinegar

10:59

[Comment From Tara Mataraza Desmond ]
So funny. This is the 5th time this week halloumi has come up in conversation!

10:59

[Comment From Jill, The Veggie Queen ]
Can't type any more as i am just too hungry. Feeling weak from all the food talk. Bye.

10:59

Kim ODonnel: Jill, we'll see you next week!

11:00

Kim ODonnel: Halloumi is such fun. I think it needs some kind of sauce, tho. Harrisa or preserved lemons, lotsa oregano..

11:00

[Comment From Tara Mataraza Desmond ]
Have a safe, happy, filling 4th, everyone!

11:00

[Comment From Jill, The Veggie Queen ]
I'll be in PA next week so will have to miss. Have a great chat. I'll read it afterwards. I'll be speaking about Rice: Beyond White and Brown. Fascinating stuff.

11:01

[Comment From Thia ]
Thanks Kim for another good chat.

11:02

Kim ODonnel: And that about does it, folks. Thanks to all of you for stopping by! Stop back next week -- topic TBD -- but it'll go out on Twitter and Facebook -- and on homepage of Culinate. Have a safe and delicious Fourth. All best.

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Table Talk
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.