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July 7, 2010

1
P.M.

Slaw season, summer cocktails, cast iron pans, fresh figs, summer no-cook meals, World Cup fare and more

Total Responses: 95

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About the host

Free Rangers

The Washington Post Food section is your source for cooking and food stories and hundreds of recipes.

About the topic

Free Range on Food is a forum for discussion of all things culinary. You can share your thoughts on the latest Washington Post Food section, get suggestions from fellow cooks and food lovers, or swap old-fashioned recipes the new-fashioned way.
Q.

Joe Yonan :

Hi, all! Welcome to Free Range! What's on your plate today? We've got a couple guests: David "The Entertainer" Hagedorn will help answer any and all questions related to his slaw piece today, while Nancy Purves Pollard from La Cuisine, subject of today's profile by Michaele Weissman, will be on hand to discuss cookware. Both are well-equipped to tackle all manner of other cooking q's, too, of course. Spirits man Jason Wilson can handle your desert-island-booze choices, and anything else mixable.

We'll have giveaway books, which will remain a closely guarded secret until the end of the chat. So be funny, be helpful, ask something that gets us and others going, etc.

Q.

World Cup Menu

I'm hosting a World Cup party Sunday and, like my Super Bowl parties, I want to theme the meal to the two finalists. I already know I need Dutch cheese, and maybe herring. Any ideas for German or Spanish finger food?
A.
Jane Black :

Spanish is so much easier than German! (No offense to anyone out there.) You could do a tomato bread with anchovies, empanadas, fried padron peppers (if you can find them), a plate of olives and good manchego cheese or a nice gazpacho. The links above are to recipes from our own Jose Andres.

Anyone got some Germany favorites? Bratwursts? Pretzels?

– July 07, 2010 1:02 PM
Q.

Where to buy good seafood?

Is Maine Avenue still a good source for Seafood? if not any suggestions in the Alexandria/Arlington/ downtown DC area? Thanks. I'm having friends over next weekend and I'm thinking of a seafood entree. Thanks.
A.
David Hagedorn :

The answer to that question is yes. I don't know why Maine Avenue gets such a bum rap, becasue I always find terrific fresh fish there. When I researched my Real Entertaining column on crabs last month, I got all of the seafood on Maine Avenue. No complaints. It must be a good source, because fish guru Barton Seaver recently tweeted about all of the goodies he bought there. By the way, while you're there, have some freshly shucked clams or oysters on the half-shell.

– July 07, 2010 1:02 PM
Q.

Kosher Salt

Bowing down to people much more knowledgeable than I, I finally did away with my table salt and purchased a box of Kosher salt. I have to admit it's probably the best decision I've made yet while learning to cook. I used it in my latest batch of chocolate chip cookies and it made all the difference. I did have to add an extra 2 T of butter to keep the batter from being too dry, however it paid off. The cookies fluffed up and baked perfectly! So here's my question: When is it NOT okay to use Kosher salt in place of table salt? Are there any rules of thumb when it comes to substitutions?

A.
Jane Black :

I use kosher salt for just about everything. There are two main differences between kosher and table salt. First, kosher salt (which really should be called "koshering" salt because it's the salt that is used when butchering animals) has no additives. (Table salt has iodine.) And it is a different shape, which means it dissolves more slowly.

I'm not a baker but it seems like the main reason not to use kosher salt is when baking things with only a small amount of liquid. The kosher salt needs enough liquid to dissolve, otherwise you end up with pockets of salt. Sounds like you were able to adjust for that on your maiden voyage. So I say, feel free to use kosher all you like!

– July 07, 2010 1:06 PM
Q.

Hao Long Dragon Slaw

I'd like to adapt the Hao Long Dragon Slaw recipe to use the seasoned rice vinegar I have on hand. Is just omitting the sugar enough? Thanks.

A.
David Hagedorn :

It probably is enough to omit the sugar. Try it and add some sugar back in if you think it needs it.

– July 07, 2010 1:07 PM
Q.

broken link

on the schedule for today's talks (found by clicking on the arts & livings tab) is not working. took me to the past discussions. I had to pull up the schedule of all of today's chats, then click the link form there.
A.
Andrea Caumont :

Sorry folks. I've fixed this. You can find all of the Food chats (including today's) here.

– July 07, 2010 1:07 PM
Q.

Vin Gris de Cigare

If it makes Randall Grahm feel any better, I look forward to trying the "new" vin gris after thoroughly disliking the old one -- it felt like I was drinking perfume. So maybe he'll gain as many fans as he loses.
A.
Andrea Caumont :
– July 07, 2010 1:07 PM
Q.

Jason's list

Jason, your list is great and I have most of those bottles (and a lot more... a LOT more) in my bar. However, somehow in your ten you must include green chartreuse. How else can you make my favorite Bijou?

A.
Jason Wilson :

Thank you for mentioning green Chartreuse. It was on the list, then off the list, then on, then off. But since I went with budget picks and it's nearly $50, in the end I left it off. But, if you say you need it, by all means leave off something else. No arguments here. The Bijou is a favorite of mine, too.

– July 07, 2010 1:08 PM
Q.

Pizza Dough

I've been experimenting with making my own pizza dough. One recipe I use cautions to never roll out the dough. Instead, one should press it out with your fingers/palms or hand toss it. However, the dough I make is always too elastic to press out thinly (and it becomes uneven or holey), so I always end up rolling it out anyway. Do you have any advice on how to make my dough more supple or tips on pressing it out?
A.
Nancy Pollard :

You need to have a dough with a high gluten content, around 13%, Caputo makes one and so does King Arthur, then it is really easy to pull the dough into the shape you want.  It does not have to be round.

– July 07, 2010 1:11 PM
Q.

Cast Iron reseasoning

Hi Team, I have a cast iron pan that was abused in the past and has since rusted. It was then sanded down with a metal sander, to a sliver surface. Can this be reseasoned and saved? If so, how? Thanks!
A.
Nancy Pollard :

Yep, this skillet can be saved.  You can check our seasoning instructions under the TLC icon on our Web site.  We also have a video from De Buyer in  the seasoning part that you can take a look at.  Just wipe the oil onto the pan, inside and out, (not corn oil, though, it gets gunky) throw it in the oven for a few hours and the seasoning should be started.  It is an ongoing process.

– July 07, 2010 1:14 PM
Q.

What squash is this?

I have a vigorous, sprawling squash plant that sprang up in my compost heap. The squashes are the size and shape of a butternut squash (bell shaped) but light green with darker stripes. I just picked the first one. I ate some slices raw with hummus, and I steamed the rest of it. It has a mild flavor. I have not been able to identify it with Google images. Any ideas? Want some squash?
A.
Bonnie Benwick :

Delicata. It is mild and a little sweet, and you should be able to use it like you would yellow squash or zucchini.

– July 07, 2010 1:14 PM
A.
Joe Yonan :

I love to roast it -- cut in half, scoop out seeds, roast cut side down in a pan with a little bit of water.

– July 07, 2010 1:14 PM
Q.

Gettin' figgy with it

Help! I have 5 lbs of fresh figs (they came at an AMAZING price, I couldn't resist!) and I really don't have a clue what to do with them. I've made fig jam before, but wasn't impressed with the results. Ither than eating them with ice cream or yoghurt drizzled with honey, what are some interesting ways to use up these lovelies? And is there any way I can freeze the fruit to use them later?

A.
Jane Black :

Lucky you! I love these Fig and Goat Cheese Purses, essentially figs stuffed with goat cheese and wrapped in prosciutto. You could also use them atop a pizza. (With blue cheese and arugula, maybe? Or whatever you like.)

As for freezing them, below is advice from the California Fresh Fig Growers Association. You'll see, they say, some of the texture is lost so I'd try to eat as many as you can now.

"Individually quick frozen Fresh Figs will keep up to 3 months in the freezer. Just wash thoroughly, sort any very soft ones to eat immediately, arrange whole ripe figs, well separated, on a wax paper-lined baking sheet and freeze. When frozen solid, transfer to resealable plastic bags. Thaw and eat as desired.

To store for longer periods, chill thoroughly to facilitate peeling, if desired. Then, slice or quarter figs and combine 5 cups of figs with 1 cup of sugar and mix well. Pack in freezer containers; cover tightly, freeze and store in freezer for up to 6 months.

If preferred, figs may be packed in syrup. Just combine 1 cup of sugar with 1 quart of water and heat to dissolve completely. Cool and pour over figs which have been prepared and packed in freezer containers, leaving at least 1-inch head space to allow for expansion while freezing.

Freezing will change the texture and the figs will be much softer when thawed. They are very good, but many prefer to simmer them in a sweet or savory liquid to serve. Or they may be sweetened, cooked and puréed before freezing to serve as toppings for ice cream, puddings and other desserts."

– July 07, 2010 1:15 PM
Q.

HEAT wave

I've made gaspacho a couple times, tons of salads. Any other no-cook or very little cook ideas to avoid having my oven or stove on for long?
A.
Jane Black :

Oh my god, I hear you. I was roasting tomatoes and reducing sauces yesterday for three hours. The house didn't cool down until...this morning. Do you mean that you want recipes with tomatoes (hence the salad and gazpacho recipe?) or will any suggestions do? I'm eating a wonderful watermelon and feta salad with mint and a drizzle of olive oil for lunch. Or I also love this Chickpea Sandwich that Joe wrote about last year. It's got roasted peppers, chickpeas, olives and lemon confit.

I'm not sure sandwiches count, but if they do that article has a bunch of other terrific ones like smoked salmon with avocado and mango. Yum.

Chatters, what are your favorite no-cook, hot weather meals?

– July 07, 2010 1:16 PM
A.
Joe Yonan :

– July 07, 2010 1:16 PM
Q.

Slaws and other refreshing salads

Some of the dressings on the slaw recipes that contain fish sauce, lime, etc., made me think of the delectable tea leaf salads one finds at Burma Road or Mandalay Restaurants. They have several layers of citrusy flavor and heat, plus crunch. Does anyone have a recipe for this?
A.
David Hagedorn :

Here's a recipe that Marian Burros published in 2000 in a publication whose name I dare not speak.

– July 07, 2010 1:16 PM
Q.

Summer Party Drinks

Desperately seeking ideas for summer drinks (alcoholic and non-alcoholic) that can be prepared in large batches for a 30th birthday party this Saturday. I'm thinking along the lines of white sangria or mojitos...any and all suggestions are much appreciated!
A.
Jason Wilson :

Ok, here are a few ideas. Back in May, I suggested a couple of pitcher drinks calling for cachaça, which are perfect in large batches. Instead of mojitos (which won't work in a large pre-made batch) why not try this Spiced Rum Punch? As far as sangrias, I'm more of a fan of red than white, so here's my favorite.

– July 07, 2010 1:18 PM
A.
Joe Yonan :

Cajun Lemonade!

And Spiced Rum Punch...

... and Tuscan Sangria.

– July 07, 2010 1:18 PM
Q.

CSAs in DC?

Hi fellow foodies: My housemates and I just parted ways with our "CSA". While it was great that they delivered the box of veggies and fruits to our house, the produce appeared to have been purchased at Giant or some place similar and not from a nearby farm as advertised. Can anyone recommend a better CSA? If we need to pick it up at a farmer's market, that's fine! Thanks!
A.
Jane Black :

It's pretty much too late to sign up for a CSA this season. Most CSAs require you sign up (and pay) in advance for your box. Your best bet might be to look at one of the newer, more modern CSA services that lets you order a weekly box with what you like in it. Check out Arganica, which I reviewed on our blog. It's expensive but there's lots of great stuff.

And, separately, I'm fascinated by low-quality CSAs having been the victim of one myself a few years back. Email us at food@washpost.com and tell me your woes. Maybe a story??

 

– July 07, 2010 1:18 PM
A.
Bonnie Benwick :

Just curious...apart from tell-tale signs such as mango and bananas in your CSA box, what makes you think it's from Giant?

– July 07, 2010 1:18 PM
Q.

re: slaw

I would like to try the fennel slaw but fennel is AWOL at my Whole Foods. Have you seen it around town?
A.
Jane Black :

Funny. They should have it. It's too early to have it at farmers markets. Did you ask if it would come back in? I had a hard time finding celery root for a week at Whole Foods but then, suddenly, it was back.

– July 07, 2010 1:19 PM
Q.

World Cup

I'm hosting a party too, and thanks to the food section I now know that cole slaw is Dutch! And have lots of new recipes for it to boot! Thanks, food section! (My heretofore fave slaw: several colors of bell peppers, julienned, with some slivered onion, garlic vinaigrette, and caraway or fennel seeds.)
Q.

more German food ideas

Potato salad, done the german way (none of the mayo stuff!!), some of the wursts--which could get cut up into smaller pieces, pretzels--with mustard, Germans like mustard. For sweeter stuff, stollen is good. And the drink part is easy--lots of good German beer! I do this same kind of thing every world cup final--it's really fun (and last world cup was so easy with France & Italy!!).

A.
Jane Black :

Yup. Delicious.

A slight tangent: I went to a restaurant recently that made homemade pretzels. They served them with butter. Oh my god. So good.

– July 07, 2010 1:20 PM
Q.

La Cuisine

I loved the article on Nancy Purves Pollard. I am always keeping my eye out for a copper pot, but can never afford one. My mouth watered when I looked over the dessert recipes on the La Cuisine website. I wish a few more recipes had their sources though. Thanks so much for sharing this resource.

A.
Nancy Pollard :

Just email us and if we know the source of the recipe, we will let you know. 

Nancy

– July 07, 2010 1:21 PM
A.
Bonnie Benwick :

Those Cuisinettes can all really cook.

– July 07, 2010 1:21 PM
Q.

Ellicott City, MD

I'd love a recipe for the simple 'slaw served at Cafe Asia - on the menu it's 'cabbage and carrott salad' - it's some sort of light sesame/ginger/peanuty cream - tastes super light and fresh and I craved it like crazy when I was pregnant. Any chance of finding out what's in it?
A.
Jane Black :

Called over but they were swamped at lunch. Send us your email at food@washpost.com and if I can get it for you, I will.

– July 07, 2010 1:21 PM
Q.

Hot foods cold

Dear Free Range: What foods typically served hot have you noticed are good cold? In this weather, the most helpful tips would be things available from takeout!! (heresy? sorry...) My vote: black bean soup. It may sound odd, but it's really good cold.
A.
Jane Black :

I vote for cold pizza. Nothing like cold pizza. Especially for breakfast.

– July 07, 2010 1:21 PM
Q.

Container ang,ST

I've been trying to cook more at home (thanks for all the recipes) & take lunch to work, but wondering about all the warnings on not heating plastic containers in the microwave... Apparently "safe for microwave use" means the container won't melt, not that it won't leach toxins. Am wondering what you and others do - are there "safer" brands/materials out there? I don't have much cube room to store dishware & cleaning supplies on top of work stuff and glass containers are impractical to lug around. Thanks!
A.
Bonnie Benwick :

Boy I hate the smell of most very warm microwaved plastics...sounds "duh"-like but only use materials labeled  microwave-safe. Maybe just as we're moving away from the plastic bag universe when we shop, we can resort to heating foods in the microwave on ceramic, glass, paper towel? Does a microwave fit into anyone's concept of a utopian food world?

– July 07, 2010 1:22 PM
A.
Joe Yonan :

I've been working in the microwave a little more than usual as I test things for my next Cooking for One column (next week, on "cooking" at work), and I agree w/Bonnie, I go for glass or ceramic whenever possible. Good, strong tempered glass isn't really that impractical to lug around, is it?

– July 07, 2010 1:22 PM
Q.

BBQ this weekend

Hi Rangers - I'm having a BBQ this weekend (15 people) and I'm stuck on sides. I'm trying to branch out from potato and pasta salad, but I'm still stuck. Right now I have a Cesar salad and corn salad as my side dishes. I definitely feel like I need a third, but my husband says I don't since the appetizers can double as sides for people who want them. I know today's section is on cole slaw, but we're just not cole slaw people and I'm feeling heavy on the vegetable side dishes. Can you or the chatters recommend something?
A.
Bonnie Benwick :

Nobody can resist corn pudding with barbecue; you could tart this one up with jalapeno if you're so inclined.  Bean and carrot salads provide color and crunch (okay, now I sound like Woman's Day) and they are easy to do. I know you said you're heaving on vegetable dishes, but I can't say enough good things about the snap pea and barley salad recipe we ran last week -- it's really crisp and different.  Even a green salad gets much better when it's enhanced with a  mix of fresh herbs. Think of having a few pestos or sauces on hand, and grill some vegetables. Then folks can do their own thing, flavorwise. Also, there's no underestimating slices of very good country bread, simply/briefly grilled, then rubbed with the cut side of a garlic clove and drizzled with olive oil. And in fruit territory, think of savory grilled stone fruit with herbs and olive oil, or ripe plantains either mashed or grilled.

How's that for a start?

– July 07, 2010 1:22 PM
A.
Andrea Caumont :

Snap pea and barley salad

Sugar snap pea and barley salad

 

– July 07, 2010 1:22 PM
Q.

Fresh Figs

I like to cut them in half, put a dollop of creme fraiche/sour cream/marcapone on each and sprinkle with a little brown sugar before broiling them until the sugar melts.
A.
Jane Black :

That's the thing about figs. No need to do anything crazy to them. Simple preps are best.

 

– July 07, 2010 1:25 PM
A.
Nancy Pollard :

Sliced figs on top of some arugula, some shavings of parmesan and shreds of prosciutto, drizzle a nut oil and some good balsamic and you will be very happy.

– July 07, 2010 1:25 PM
Q.

Pie and More

Hi - As a new husband (one year) decided to tackle some baking to help out and show my versatility. Made the Raspberry Frangipane cake from the food section last week - it was terrific and SUPER easy. I will definitely try it again, maybe with blueberries instead of raspberries. I got bold and decided to make a pie. After internet searching I made a blueberry pie with a crust from cooks illustrated that had vodka in it - it came out great, but the filling had not thickened as much as store-bought pies. I used flour to thicken - should I have used something else? FINALLY, I decided to top it off with homemade gnocchi. It was ricotta gnocchi, but they fell apart in cooking. Even though the dough solidified, I think that the lack of flour in the recpie caused their mushiness - the ingredients were just ricotta, pecorino-romano, and an egg with about 1/4 cup of flour. My wife was definitely impressed with all of my attempts, but hopefully more practice will smooth out the wrinkles. Any suggestions on the pie filling and the gnocchi? Thanks!

A.
Bonnie Benwick :

Good, good, good for  you.  There was so much interest in that cake recipe. I've made it twice myself already. A few readers said their cake overflowed the pan and I can only think that they were using very shallow 9-inch-round cake or pie pans. ANYWAY, onto blueberry.  Years back when I was in Nova Scotia I picked up a little cookbook that had this wild blueberry pie recipe in it, and I've made it every summer since. The single crust is more like shortbread and the filling is half-cooked, half-fresh berries, so you get the goo that holds it together and the fresh juiciness of the fruit. (I am writing advert copy today!). So I highly recommend it.

As for gnocchi, I'd have to see the recipe. Is it for 2 servings or 4?

– July 07, 2010 1:26 PM
A.
Joe Yonan :

– July 07, 2010 1:26 PM
Q.

Simple syrup follow-up

I think you said last week to refrigerate simple syrup and toss it out after a few weeks. I have a bottle of Lyle's Golden Syrup, "cane sugar syrup for cooking and baking," that says on the label, "Do not refrigerate this product." The only listed ingredient is "cane sugar syrup." Is that different from simple syrup? It's from London, maybe they have a different take on refrigeration there. Thank you.
A.
Nancy Pollard :

Lyles golden syrup is just a pure cane sugar syrup, not to be confused with simple syrup.  When it gets boiled down more, it turns even darker and it becomes treacle.  I use Lyles Golden Syrup instead of  corn syrup and use the treacle instead of molasses. 

– July 07, 2010 1:26 PM
A.
Joe Yonan :

I heart Lyle's. It's one of the ingredients in one of my favorite cookies, the Anzac biscuit. But I also use it instead of honey to drizzle on desserts -- I love its caramelly flavor.

– July 07, 2010 1:26 PM
Q.

Detroit

Any new and innovative ways to utilize a cut-up whole chicken (bone in, skin on)? I know that it's super open ended, but I'm tired of my go-to recipes for grilled/baked/stewed chicken. I need something that will make my tastebuds sing!

A.
Jane Black :

You're right. This is wide open. But here's one I've been meaning to try from our database that uses Chicken Thighs and Snap Peas (currently in season) and anchovies (which makes everything better). The recipe calls for chicken thighs but you could certainly do a whole chicken.

Other favorites?

– July 07, 2010 1:32 PM
A.
Bonnie Benwick :

How about boning out the leg/thigh and stuffing it? Or do versions of cordon bleu or roulades with your favorite things inside.

– July 07, 2010 1:32 PM
Q.

bbq salmon

What is the trick to grilling salmon fillets on a charcoal grill? When I try to lift the salmon fillets to flip it over, it comes completely out of its skin and then when I try to lift it off the grill to plate it, it falls apart.

A.
Nancy Pollard :

Trial and error, unfortunately,  but the grill has to be  REALLY hot.  I have gotten better at it,  but it ain't easy.  Oiling the grill and the skin has helped, but hot, hot, grill is the main thing.

– July 07, 2010 1:32 PM
A.
Joe Yonan :

One trick that's been helpful to me is to cut the fillet in a way that makes it approximate a salmon steak. With skin side down, you cut through the fish lengthwise, all the way down to the skin but not cutting through the skin. Then you turn each side outward like you're opening a book, folding it (or unfolding, I guess!) so that the skin ends up being doubled up and running down the middle. What this does is help hold the fish together when you grill it -- the skin doesn't really cook, so it doesn't release the fish. That's one thing. The other, besides Nancy's point about oiling, the grill being clean, and hot, is to make sure you don't try to move the fish until it can easily be moved.

Here's a pic of how that salmon is supposed to look after the cutting/folding technique. This isn't grilled, but you hopefully get the idea.

 

– July 07, 2010 1:32 PM
Q.

cooking classes?

Hello! I'd like to take a few cooking classes in the Arlington/DC area and was hoping you staffers had some suggestions! I am at a very basic level when it comes to cooking skills, so i'm not looking for anything too fancy or advanced. I'd prefer a "series" where the classes last for a couple of weeks, as opposed to a single class that occurs just once (although if you know of a fabulous one-time class, i'm open to that!) Price-wise, I'd like something pretty reasonable that won't break the bank. Thank you SO much for the help!
A.
Jane Black :

Every year, we put together a massive list of cooking classes around the area. The best thing would be for you to check it out. I also wrote a story about new cooking schools recently and many of them, including Cookology out by Dulles and CulinAerie downtown offer beginners series that might be perfect.

– July 07, 2010 1:33 PM
Q.

German food

potato pancakes?
A.
Jane Black :

Are they German? Not sure but that would be super fun party food.

– July 07, 2010 1:33 PM
Q.

bottle of rum

Three years after purchasing a bottle of Jamaican rum on a cruise ship it is finally finished. As I have no holidays coming up, I'll have to head to my local liquor store to replace it. If you had only one bottle of rum for tikki drinks, cakes, and trifles, which one would you purchase?
A.
Jason Wilson :

Since it seems like you'll be using it mainly for mixing and recipes, let's stick with something good but reasonably priced. Here are three picks under $25 that you should be able to find: Chairman's Reserve (from St. Lucia), Appleton VX (from Jamaica), and Flor de Caña Gran Reserva (from Nicaragua, which I suggested in today's column).

– July 07, 2010 1:33 PM
Q.

Washington, DC

I bought some mixed greens for salad and was surprised to see a sodium listing on the package. All that was in the container were various salad greens. Does lettuce have sodium in it, naturally?
A.
Jane Black :

That is wacky! I've not heard of it. Maybe as a preservative? My thought is that if it's just lettuce it shouldn't have an ingredient label. (I always put back meat that has ingredients listed. What else should be in it?) What brand was it? I'm curious...

– July 07, 2010 1:34 PM
Q.

Re: No Cook Meals

Cheap Healthy Good is posting only low- or no-cook meals for the entire month of July. (Not affiliated with the site, just a fan).

Q.

Publications That Must Not Be Named

Marian Burros writes for Voldemort??
A.
Jane Black :

Shhhh! Or I will have to use my patronus to protect us. (It is the shape of Julia Child.)

– July 07, 2010 1:35 PM
Q.

Egg whites

Anticipating the heat, I made some vanilla ice cream over the weekend (delicious!). I was left with 6 egg whites and wasn't sure what to do with them. I remembered your blog had an entry for leftover eggs, but was saddened to discover that it was all about extra egg yolks. Can you consider doing a blog entry for extra egg whites? I ultimately ended up making a cake that incorporated whipped egg whites (pretty good, but dried out quickly) and a swiss meringue buttercream (enjoyed a lot--but I still can't decide if it's worth it over the quicker butter/powedered sugar variety). Any other egg white options? I have a feeling I'll be making a lot more ice cream this hot summer...
A.
Nancy Pollard :

The french cookie called friand is a wonderful way to use up egg whites, as is a Pisco Sour.  Lots of recipes for both on the web.

– July 07, 2010 1:41 PM
A.
Bonnie Benwick :

Souffles! Cold dessert ones and savory baked ones.

– July 07, 2010 1:41 PM
Q.

major disaster

so, my very well intentioned husband decided to use the auto clean feature on our oven the other night in order to clean the oven as a surprise for me. so, i was VERY surprised, when i came home to a horrific smell, opened the oven door, and realized that he had left some pans and spatulas in the bottom of the oven! needless to say, my nonstick is history and there is melted silicone on the floor of my oven. sooo....i guess this is the perfect time to cash in on some of his guilt (and embarrassment) and invest in some top notch pans and pots. i'm intrigued by the copper pot Nancy is holding in the picture, can you cook everything in it? what would you suggest as some staples for me to purchase?
A.
Nancy Pollard :

It is my do everything pan,  it's called a rondeau in France.  Doesn't have to be copper, can be aluminum, second best heat conductor to copper.  Or stainless steel as long as you have 3-5mm of aluminum or carbon steel as heat diffuser.  Have even taken that pan on vacations where it serves a frypan, casserole, emergency stockpot, and can chill beer and wine in between.  Check out the quantities you cook, because you might one a couple of saucepans the same size.  Always buy what you can use, no sets.

– July 07, 2010 1:42 PM
A.
Joe Yonan :

– July 07, 2010 1:42 PM
Q.

Slaw question

I love eating slaw but find that it's not very good after 24 hours. Does salting and draining the vegetables first help with this, or is there another solution?
A.
David Hagedorn :

That's funny; your alter ego just left a comment that slaws get better as they sit, which I find to be the case, generally. While researching the piece, I noticed that old recipes called for soaking the cabbage in cold water for an hour, claiming that this kept the cabbage crunchy. I tried it both ways and noticed no difference.

I think a good thing to do is to make slaw several hours in advance and then adjust the dressing. Water from the cabbage will absolutely have seeped out, so some repairs may be necessary.

To me, the flavors mellow overnight and the slaw is better the next day. So, I''m wondering exactly what the issue is with your slaw that makes it not good.

– July 07, 2010 1:42 PM
Q.

Slaw

Kudos on the slaw recipes. I've always thought they are genius - you make them ahead of time, they get better as they sit, they're infinitely adaptable. Just last night I made a white and red cabbage slaw with peanuts, spinach, red onion and lime-cilantro-sriracha dressing, and I'm having the leftovers right now. But what I really love is that people tend to be suspicious of slaws, but always end up going back for more. You end up with converts!
A.
Joe Yonan :

And this would be the alter ego!

– July 07, 2010 1:43 PM
Q.

Bon Slaw

The coleslaw described in the first paragraph of the article sounded really good--I think it had red cabbage and sesame. I didn't see a recipe for it though. Do you have one?
A.
David Hagedorn :

I don't have an exact recipe for it, but I can talk (type) you through it, since this is generally how I make slaw most of the time.

I shred a small head of red cabbage and add a shredded carrot or 2. I chop and add to the cabbage: half a small bunch of cilantro, half a small jalapeno (to taste), half a bunch of scallions. Then I pour some seasoned rice wine vinegar over it, probably a quarter of a cup, and about a tablespoon of toasted sesame oil. Season with salt and fresh black pepper. Adjust vinegar or the oil. Refrigerate it for a couple of hours and taste it again to adjust the flavorings.

– July 07, 2010 1:45 PM
Q.

making coleslaw an entree

Can I just toss shrimp or chicken into any of these coleslaws to make them a meal? Do you have any other "protein" suggestions? With all that prep, I don't know if I'd feel like making an entree to go with them. Fantastic recipes, though-- I'm very excited about trying some of them out.
A.
Jane Black :

I should let David answer this but I say: Absolutely. It's a great way to make a salad a meal. One of my favorite slaws, which we ran a while back, is an Asian Tri-Cabbage slaw and it's great with grilled shrimp or chicken on top.

– July 07, 2010 1:45 PM
A.
Andrea Caumont :

Asian Tri-Cabbage Coleslaw

Asian Tri-Cabbage Coleslaw

– July 07, 2010 1:45 PM
Q.

Appetizers

Hello, I'm looking for suggestions for an appetizer or dip of some sort that I can take to gatherings that travels well by car and doesn't need to be kept piping hot. I am able to keep things warm in a crock pot though. I have some recipes that I love but most of them need to be served fresh out of the oven, so they're best for when I'm entertaining at home. I'd like something a little more unique than hummus or guacamole, please. Thank you.
A.
Bonnie Benwick :

Travels how far/how long? Doesn't Warm Scallion Crab Dip With Wonton Chips sound good? Or Bacon, Cream Cheese and Horseradish Dip? For something unexpected, try this Manchurian Dip. It's warm, it's not even bad for you; everyone loves it everytime I make it and they can never quite figure out what's in it.

– July 07, 2010 1:46 PM
Q.

Nut-less Pesto?

Is it possible to make pesto minus the pine nuts? We have tons of basil and other summer herbs but a nut-allergic child...any ideas if something else would work? Thanks much :)
A.
Jane Black :

Sure it is. The texture will be slightly different but it will still be delicious.

– July 07, 2010 1:46 PM
A.
Bonnie Benwick :

Can your kid handle sunflower or pumpkin seeds?

– July 07, 2010 1:46 PM
Q.

Green cabbage?

I got a beautiful green cabbage in my farm share, but I don't really know what to do with it. I use napa and savoy cabbage in asian slaw (don't like traditional slaw), and red cabbage in other dishes, but have no recipes for green cabbage, which I remember my mother simply boiling whole (yuck). Any ideas? Is it too hot out to experiment with stuffed cabbage? (Vegetarian, please.) Thanks!
A.
David Hagedorn :

My grandmother used to make halushka, which she claimed was Hungarian. (Polish, maybe? I'm sure our readers will fill in the blanks.) I checked online (the Facebook page for Larry Halushka came up, and now he's going to get a google alert that The Washington Post is talking about him.) and the recipes call for adding cottage cheese, which seems to kugelfy my grandmother's terrific dish. She caramelized a lot of onions, the cooked sauteed shredded cabbage in butter until it cooked down completely and browned slightly. Then she cooked egg noodles and mixed them with the cabbage and onions. Amazing. I made some recently, minus noodles, to go with keilbasa. I seasoned it with caraway, onion salt and ground pepper.  

– July 07, 2010 1:46 PM
Q.

Figs!

I have some lovely black mission figs I bought at Whole Foods last night. My current thought is to slice some of them up and put them on a pizza with bacon, caramelized onion and bleu cheese, but I'd love some other ideas for them.
A.
Jane Black :

Another chatter asked the same question. Scroll up to find links to some good ideas.

– July 07, 2010 1:46 PM
A.
Andrea Caumont :
– July 07, 2010 1:51 PM
Q.

Hello Nancy

Nancy, Do you have any suggestions for dinner that are little kid friendly? I have a 1 and 4 year old who don't eat much meat. Most meals are carrots and peas, pasta, and strawberries.
A.
Nancy Pollard :

Sounds like you are on the right track, my daughters loved rice and peas when they were little.  So you can use different rices instead of pasta.  Nothing the matter with strawberries either, why not give them a little hill of powdered sugar to dip them in.   I will ask Alicia Cherry for some suggestions.  She does our cooking classes for little children.  She has great ideas, so send me your email and I will forward it to her.

– July 07, 2010 1:47 PM
Q.

crazy for Cosmo

Jason, I'm finding I'm spending too much out these days, so have bought a shaker to make my favorites at home. What vodka is good with Cosmos? How much is good quality?
A.
Jason Wilson :

Do not, I repeat, do not spend very much on money on vodka -- especially if you're going to mix it with cranberry juice, lime juice, and Cointreau. A $20 bottle of Stolichnaya will work just fine. Another option would be a $15 bottle of citrus Svedka or Skyy (which is what many use in Cosmos). If you like Cosmos (my recipe here) then spend your money on the Cointreau ($35), which is much better than generic, bottom-shelf triple sec, and you'll actually taste a difference.

– July 07, 2010 1:47 PM
A.
Andrea Caumont :

Cosmo

– July 07, 2010 1:47 PM
Q.

Jason, no vodka?

If you've got limes, olives, etc., why no vodka? On a day like we've been seeing, I've been drinking vodka gimlets made with fresh lime juice and simple syrup. Perhaps nothing as refreshing. And Sobieski for $17 for the 1.75 liter would let you buy that green stuff.

A.
Jason Wilson :

If you like vodka gimlets, terrific. Cheers! For me, on my desert island, a gin and tonic or rum and tonic is the direction I'd go on a 100-degree day.

BTW, for the earlier Cosmo person: Sobieski is a good value choice for vodka, too.

– July 07, 2010 1:47 PM
Q.

Re: non-cook summer foods

PESTO! I made a batch last night -- so easy and good. You can use it spread on bread with mozzarella and fresh tomatoes. Or, heat the house just a smidge and have it on fresh pasta as I did last night (also added some green beans and red potatoes). Yum! Can't wait for leftovers tonight (also good cold).
A.
Bonnie Benwick :

A joy of summer.

– July 07, 2010 1:47 PM
Q.

TACOS FOR 50?

Hi, I'm planning a fiesta themed party/bbq this weekend. Anyway, I'm planning on grilled skirt steak and chicken tacos. Can you tell me about how many pounds of meat I need to feed around 50 people? Thank you!

A.
Jane Black :

It sort of depends on what else you are serving? Is this the main thing people are eating? Or are there lots of side dishes (and, indeed, other veg going into the tacos)? A good rule of thumb is 1/2 pound of meat per person. But I'm betting that with other things on the table you might get by with 20 lbs.

– July 07, 2010 1:48 PM
Q.

Slaw "Waiting Time"

Do you recommend a timeline for preparing slaw? i.e., is it best when first prepared, or is it better after it sits for a little while before served?
A.
Jane Black :

Again, David is the Slaw King, but I find that it's often better after it sits, especially if there's cabbage involved. It lets the vegetables soften and the flavors meld. I happily eat my Asian slaw up to a week after I make it. Probably wouldn't wait that long with a mayo-based one. Just my 2 cents.

– July 07, 2010 1:48 PM
Q.

Ricotta pancakes

Over the weekend, i made ricotta pancakes that came out fluffy and light because of the cheese. How can i get the same effect without using ricotta? I'd like to bypass the calories in the cheese.
A.
Bonnie Benwick :

You may be able to approximate the fluffiness with neufchatel cheese. Honestly though, efforts to substitute main ingredients can't guarantee success.  Maybe you were MEANT to have a little ricotta every now and then.

– July 07, 2010 1:48 PM
Q.

Salmon grilling problems

My husband grills our salmon on cedar planks (food grade). Salt and pepper the fillet, give it a smear of mustard and brown sugar to coat and grill skin side down - no need to flip. You get the grill flavor without the mess.
A.
Joe Yonan :

Yep, the planks can do the trick. Not exactly the same thing, since they don't touch the grill, but good in their own way, for sure. Also, I have grilled fish on big slices of grapefruit or orange before -- the fruit may end up burning and/or falling into the grill, but the fish doesn't.

– July 07, 2010 1:50 PM
Q.

Fennel

I've seen fennel bulbs with the stalks and frilly tops at Wegman's.
A.
Jane Black :

Wegmans to the rescue! Thanks for the tip.

– July 07, 2010 1:50 PM
Q.

Not a CSA but delivers

I have used Washington Green Grocers for fruit and veggies. Not all of the food is local but they do tell you where they source it from and as the growing season progresses they use more and more local producers. I usually ordered the large organic box and made me significantly increase my fruit and veggie intake. Always very fresh.

Q.

Low/no-cook food AND bbq sides

My current favorite recipe is a couscous salad that I found on a blog, but that comes from Moosewood's Simple Suppers. I used 1.5 cups of whole wheat couscous, combined with 1.5 cups of boiling water in a bowl and covered for ten minutes. While it's absorbing the water, zest and juice two lemons, combine with a few tablespoons of extra virgin olive oil. Chop up about a cup of olives, a half cup of green onions, and a half cup of parsley. Drain a can of chick peas. When the couscous is done, add everything and mix together. Sprinkle a few toasted almonds on top. I have an electric kettle to boil the water, so it doesn't heat up my kitchen very much. And you do all the chopping while the couscous steeps, so it's pretty quick. I've been eating it for lunch all week, and it's very yummy!
Q.

RE: egg whites

I like good old meringues... quick and easy. Fold in a few chocolate chips or almonds before baking for a little something extra.

Q.

cabbage

make cabbage palacsinta. Planacsinta are hungarian crepes. Saute the life out of the cabbage - really, really til you think it's dead. Then mix into your favorite crepe batter and make the crepes. Serve with sour cream and apple sauce - heavenly. My Hungarian father and I made this a lot.
Q.

Washington DC

Where can I find pasta flour? Is it in the regular grocery stores or do I need to hike to a gourmet food store to find it?
A.
Jane Black :

I believe they have it at Whole Foods. But they probably won't stock it at the average Safeway or Giant. Anyone seen 00 flour at Wegmans or Harris Teeter?

– July 07, 2010 1:51 PM
A.
Nancy Pollard :

We carry two types of 00 flour from Caputo for pasta, and so does the Italian Deli in Arlington,  and I think Vace has it too

– July 07, 2010 1:51 PM
Q.

1. figs 2. slaw

1. Figs - this cake is a great way to use fresh figs. Try a fig brulee... cut figs in half lengthwise, sprinkle sugar on top, torch it (just like creme brulee). A really nice fresh goat cheese pairs well with this, as would mascarpone.

2. Today's slaw article was great! I loved it (it was a nice complement to the kohlrabi slaw recipe from a few weeks back). I think people forget all too easily that slaw does not have to be limited to cabbage... I have used thinly sliced kale as well as grated broccoli stems and grated beets in my slaws. It's a great way to use up bits of veggies.

Q.

Washington, DC

ooooooooooooooh that chickpea sandwich looks so good but at 1200+ mg of sodium for the sandwich I dare not. Why oh why is everything so high in sodium?
A.
Joe Yonan :

Hmm... Not sure why that one's so high, actually. Let me check into it. At first I thought it would be the Lemon Confit, but that's not too bad. We call for low-sodium canned or homemade chickpeas. There are only a few kalamatas, which do have some sodium -- but should be only a couple hundred mg. We'll look into it.

– July 07, 2010 1:52 PM
A.
Bonnie Benwick :

Culprits are often store-bought bread products, and canned goods. Our nutritional analysis system has an option for a few no-salt-added canned goods; otherwise, it takes into account the sodium-laced liquid they come with even though we suggest rinsing and draining. In the case of this sandwich, the lemon confit and olives added a lot of sodium.

– July 07, 2010 1:52 PM
A.
Joe Yonan :

The lemon confit shouldn't have added too much, but if it worries you, you can sub a little lemon juice and zest.

– July 07, 2010 1:52 PM
Q.

Pool Cocktail Needed

Jason, do you have any fun cocktails that can be quickly mixed up for a bunch of girls that will be hanging by the pool this weekend? I have thought of mixing firefly with lemonade - but surely there is something more creative that I'm not thinking of. We could use a blender but would prefer not to. Thanks for your help!
A.
Jason Wilson :

Firefly with lemonade?! Par-tee! I'm actually a fan of Pimm's Cups in the hot afternoon, which is pretty easy: Pimm's, 7-Up, muddled cucumber slices, a little lemon juice, stirred in an ice-filled highball or rocks glass. But I've also been liking something with a little more a kick, a pitcher drink to make in batches called Cajun Lemonade -- you'll need to get cachaça and Tabasco along with your Pimm's.

And once you have the cachaça, you can also make caipirinhas, which are simple: Cut one lime into wedges and muddle it together with two teaspoons of sugar in a medium glass; add 1 1/2 ounces of cachaca and crushed ice; stir vigorously.

– July 07, 2010 1:52 PM
Q.

Gerrman food

Ok it's stretching a point ... but how about Choucroute. I know it's really Alsatian but it would be such great party food and easy to make ahead of time.

A.
David Hagedorn :

It's 102 outside. I'm breaking into a flop sweat just thinking about mounds of sauerkraut, chunks of  fatty bacon, and  fat links  of blood sausages and wursts. Oh, wait a minute, that's drool. Never mind.

– July 07, 2010 1:53 PM
Q.

World Cup -- S. African food

I'm invited to watch the World Cup finale at a gathering that will feature South African cuisine. I've no idea what to expect, or what I really ought to try if it's offered. Any suggestions? Thanks!
A.
Bonnie Benwick :

People last week were inquiring about boerewors, a sausage popular in S. Africa. (It's sold at Canales Deli in Eastern Market.) You could do a bobotie (kinda shepherd's pie). Hit that crazy Google thing and see what appeals to you.

– July 07, 2010 1:54 PM
Q.

Thanks

Hi Food People, I have 2 items for you.

1. I never knew there was such a thing as a stove top smoker until I saw it mentioned here. I'm an apartment dweller, and this has been the only way for me to BBQ. I got a kettle from Nordic Ware, and it has worked as advertised. Thanks.

2. Tried a recipe for Viet chicken w/ fish sauce , but it smelled so putrid I couldn't bring myself to grill it. Did I get the wrong sauce, or is that the way it's supposed to smell?

A.
Jane Black :

That is the way it is supposed to smell. And yes, it's not good. (I once dropped a bottle of it on my tile floor and we had to bleach the kitchen THREE times to get rid of the smell in the house. Legend has it that the smell is the reason that you are not allowed to carry fish sauce out of Vietnam on the plane.)

But seriously: If uou use it sparingly and it really does add a base note (in fancy terms, it's called umami) to almost anything you use it for. Trust us, it will be ok.

 

– July 07, 2010 1:54 PM
Q.

Eggplant

Eggplant prices at local supermarkets are down to 99 cents a pound for the coming week, so I'd love it if you'd link to some good (an easy) recipes for baba ghanouj and other eggplant dishes -- the smokier-tasting, the better! -- that don't involve as much oil as eggplant parmesan or an outdooor grill as I don't have a balcony or yard. Hope that's not too, too picky!

A.
Bonnie Benwick :

Good call.

– July 07, 2010 1:55 PM
Q.

re: no cook meals

Not for everyone, but sushi is a great low to no cook meal. You can make the rice in a rice maker, and then assembling the sushi requires no cooking, and very little prep. it is surprisingly easy to make, and so yummy! Plus you can make so many different kinds you can appease just about anyone's tastes!
Q.

german dish

Ive never been to Germany but my brother said he found the Krautsalat mit Speck (Cabbage Salad with Bacon) to be very similar to the salad my mom had been making for years passed on from her German mother. I dont have the exact recipe but its just green cabbage chopped up with a few slices of bacon fried up in small pieces, tomatoes diced (not so much). The dressing is a bit of the bacon fat with some vinegar and sugar reduced in the pan you use to fry the bacon. Serve nice and cold in this summer heat....
Q.

Mixed Greens, Sodium

It was a nutrition label and it was the large plastic container of mixed greens.
A.
Jane Black :

I am going to investigate.

– July 07, 2010 1:55 PM
Q.

Cool food in the Summertime

Chicken! Yes, it involves cooking at first, although if you have a grill and a can of beer, you can do that outside. Or you can cheat and buy a roasted one at the grocery store. But chicken is excellent cold, whether it is BBQ, beer can or fried. If you tire of big chunks o' chicken, cut it up into little chunks, and use it in salads and sandwiches. Hold off on sauces until winter though; most of them are kind of gross when cold.
Q.

German food

German snack food is easy. Go to the deli at Cafe Mozart or to the German Gourmet out in VA. There's German Cheese, German beer, sausage (with mustard!), pretzels, cookies, candy... My personal favorite is Nuremberger Bratwurst - it's little tiny brats that you can make mini-sandwiches out of.
Q.

using up egg whites

Pavlovas are so good... and if you use seasonal fruit, to die for. They are so simple you'll wonder why you haven't made them yet.
A.
Joe Yonan :

Agreed. David knows this, too. His Berry Pavlova is great.

– July 07, 2010 1:57 PM
Q.

Fig uses

Just saw something on today's Today Show about seasoning, skewering and grilling fresh figs to accompany lamb. Should be able to find details on show's website.
Q.

Grilling Salmon

First, I'd recommend Weber's "Way to Grill" book - besides recipes, they have lots of great instructional information about grilling techniques, including salmon. One hint that I learned that is helpful is that you should grill the salmon flesh side down first, and skin side down last - that way, it will stay together better when you flip and only slide off the skin when you plate it. To avoid overcooking though, I do find it works better if you cook the flesh side down for a little less time than when it is skin side down - it comes off the skin easiest when the skin has had time to develop some char. If you cook it through too much before you flip it though, this can cause it to get overdone.
Q.

RE: Child does not eat a lot of meat

Instead of dipping strawberries in a mound of powered sugar...try marscapone cheese with a little honey for strawberries or strawberry jam mixed up in it. For apple slices mix in cinnamon and honey or brown sugar. Marscapone cheese is inexpensive at Trader Joe's versus grocery store chains. It gets some protein and all important calcium into the youngster.
Q.

bbq chicken

For the person looking for a new chicken recipe, we tried Tyler Florence's "Ultimate BBQ Chicken" recipe recently and it was fantastic. The only thing I'd change is that I found the sauce to be a little on the sweeter side, so if you prefer your BBQ more on the spicy side I'd taste it and tweak it to your liking before you start cooking.

A.
Jane Black :

Thanks much.

– July 07, 2010 1:58 PM
Q.

Re: Appetizers

Thanks for the suggestions. The food only needs to survive a 15-30 minute car ride.
Q.

Lock-and-lock containers

I love these-- I have all plastic (they were a gift) but I know they sell them in glass as well. Well, glass container with a plastic lid. They seal on all four sides and I don't hesitate to put soup in them and toss in my purse. They come in all sorts of sizes. I love them (I don't work for them or anything!). They might be a solution to avoid microwaving plastic.
A.
Jane Black :

Yeah, I've been thinking of investing in some of the good stuff. The one excellent container I have is Rubbermaid. I'm thinking of pitching all the cheaper ones I have and just getting a good set. Anyone else got recommendations?

– July 07, 2010 1:58 PM
Q.

fruit pits

I have been working my way through some lovely nectarines and I'm wondering if I could plant the pits. Would they grow? Do I just dig a hole and stick them in there?
A.
Bonnie Benwick :

Gardening columnist Adrian Higgins says sure, give it a try. It would need a lot of spraying to ward off bugs and disease -- and we're talking about our DC climate. Takes 8 years to bear fruit. But keep in mind, a seed is the product of 2 trees so the fruit may be inferior to what you  ate in order to get at that seed.

– July 07, 2010 1:58 PM
Q.

Shish Kabobs

I have meat and veggies marinating for shish kabobs. We, unfortunately, do not have a grill. I assume I can broil them. Can I bake them instead? if so, how? Our oven is tiny, and the broil setting and I have a terrible relationship...no matter how far I set stuff from the heating element, I somehow seem to set it on fire. Yikes!
A.
Jane Black :

Sure you can bake them. The broil element gives it that "grill" feel/taste. Why not bake them and then turn on the broiler at the end for a few minutes just to get a crisp edge on the meat or veg?

– July 07, 2010 2:00 PM
Q.

Arlington, va

In a recipe for peach ice cream I found 1 and a half egg as one of the ingredients to be used. What is half an egg? Does one beat one egg and use half of it? Thank you so much.

A.
Joe Yonan :

Indeed, that's what you do. It's not so easy, since even when beaten the egg wants to hold together, but if you spend a couple of minutes really breaking it up, it should be easier. In dividing things down to single serving, one of my go-to strategies when dealing with eggs is that if it comes down to half an egg, I use either the yolk or the white, depending on whether I want a richer result. In your case, you could certainly throw another yolk in there instead of the 1/2 egg, to good effect.

– July 07, 2010 2:00 PM
Q.

Thai basil leaves

I have a bumper crop of Thai basil leaves and would love a few recipes to use it.
A.
Jane Black :

Here's our cheat sheet to what to do with a Bumper Crop of Basil. These recipes are not expressly for Thai basil but it will work for almost of all of them: basil syrup, basil mayo, shrimp with basil and mango etc.

– July 07, 2010 2:00 PM
Q.

Pie and more follow-up

In regards to the gnocchi - it was a huge amount - probably for more than four people. I used 3 pounds ricotta, drained. Then added one egg, some salt, pepper, and then pecorino romano until the mixture stopped being tacky and resembled dough. Added about 1/4 cup (maybe a little more) flour. Formed into balls, refrigerated a few hours, then rolled into logs and cut. They rolled and cut and looked like gnocchi. Then I refrigerated those a few more hours, tossed into boiling water for hardly any time at all and threw them into melted butter and sage. They turned into mush in the pan with the butter... I made them once before and they were good, but then I used tons of flour...

A.
Bonnie Benwick :

Offhand I'd say that doesn't sound like nearly enough flour for that much cheese. Three pounds! Zounds. Also, I'd think bubbling water (simmer) not a full boil would be kinder to those tender pillows. Send the recipe to food@washpost.com, will ya?

– July 07, 2010 2:00 PM
Q.

No-cook stuff

Well, you do need to cook a little for this, but I've got curried chicken salad for lunch today and it's great. If you have leftover chicken on hand, then you don't have to cook more; I've even used the precooked chicken "breast" pieces in the deli aisle and had it turn out OK. No real measurements--just whatever looks good. Chicken, diced Celery, diced Onion, diced (just a little) Red grapes, halved Granny Smith apple, diced Chickpeas, one can, drained Almonds, slivered Dressing: mayo and/or plain yogurt, curry powder, a little salt and pepper, and a squeeze of lemon juice. Proportions are really whatever you find appealing, but I start with about a cup of mayo, half a cup of yogurt, and a couple tablespoons of curry for a salad containing at least 2 chicken breasts and a can of chickpeas.
A.
Jane Black :

Sounds delicious. And I love the way you cook: making it the way you like it, rather than strictly following a recipe!

– July 07, 2010 2:00 PM
Q.

Alter ego number two again

Perhaps my alter ego is using a different cabbage? I did one with napa cabbage once and it was limp after a few hours. Regular plain old white cabbage? Days!
A.
David Hagedorn :

Well, I have to say that napa cabbage does go a little limp. It's not bad the next day, but just doesn't have the crunch that white and red cabbage do. I wouldn't say it's bad, though.

– July 07, 2010 2:00 PM
Q.

re: figs

My mom cuts fig is half and eats them with a slice of brie on top.
A.
Jane Black :

Sounds good.

– July 07, 2010 2:00 PM
Q.

Blood Orange Juice

Is Joe around? A while ago i picked up a quart of squeezed blood orange juice at Whole Foods because I always seemed to see it as a drink ingredient. Now that I have the juice (in the freezer) what should I mix it with during this heat wave?
A.
Nancy Pollard :

Nothing wrong with prosecco and blood orange juice.

– July 07, 2010 2:00 PM
A.
Jason Wilson :

Hmm, the one cocktail I've specifically called for blood orange juice was the Blood and Sand (with scotch and sweet vermouth) but I don't know if that's a perfect heat wave drink. I think a Bronx Cocktail (basically a martini with orange juice) might be nice with the blood orange. And what the heck, why not try that fern-bar classic, the Freddy Fudpucker (Harvey Wallbanger's cousin) with your blood orange juice instead of regular oj?

– July 07, 2010 2:00 PM
Q.

Oversized Zucchini

I have a zucchini that went a little wild in the garden. It is about 4 1/2 inches diameter and about a foot long. Is it still usuable? I thought that I might cut in in half lenthwise, scoop the seeds out and stuff it with something - but the "something" is the problem. Any suggestions? Or suggestions on anything else to do with this monster -- other than zucchini bread because of the associated calories?

A.
Jane Black :

I'm loving this old recipe I have for squash. Grate the zucchini and place it in a colander with a generous pinch of salt on top. Let it drain for about 30 minutes. (A lot of water will come out.) Then, heat up some olive oil in a pan, add a little minced garlic and the zucchini. Saute for 4 to 5 minutes, add some parmesan cheese and cook 1 minute more. It's great as a side dish with chicken or pork. I think the original recipe called for it to be stuffed into a big pork chop and drizzled with mustard sauce.

– July 07, 2010 2:00 PM
Q.

Cobbler

Hello Experts! I am cooking my partner dinner this weekend for her birthday and would like your opinion on what kind of cobbler to make for a sweet ending to the meal. Peaches? Blueberries? A combination of fruit? Is there a particular cobbler recipe you'd steer me toward? Many thanks for all your hard work. Your work in the paper and in this hour are a joy!
A.
David Hagedorn :

I have a smasheroo recipe for apricot cobbler. I know it's good because Nathalie Dupree, the goddess of Southern cooking, cursed me out for making a cobbler better than hers. The recipe calls for frozen peaches, but use fresh since they're in season now. Just make sure they are not very ripe or they will disintegrate completely. Add a couple of fresh apricots, some blueberries or cherries if you want. There is so much good fruit coming in (this heat ain't all bad, huh?) that there's plenty to choose from.

– July 07, 2010 2:01 PM
Q.

Meat for Tacos

My family recently fed 32 people (included some children) fajitas on 12 lb of meat (6 lb chicken, 6 lb beef) with a little leftover. Scaling that up to 50 people would suggest 19-20 lb.
Q.

Kosher vs. regular salt

Note if you're substituting kosher salt for regular table salt, you will need slightly more, as kosher salt has less salt per volume. Often the box of kosher salt will have a conversion table. And I've never had a problem with it in baked goods...it is the only salt I use.
Q.

German Food

I live in Germany and am sitting here listening to the vuvuzelas outside and thinking what I would serve for a World Cup party, if I were hosting on Saturday/Sunday: olives, flat bread, dried tomatoes in oil. Or grilled vegetables. And I have no ideas for hot weather, traditional German food. We're multi-culti too - both the soccer team and the cuisine.
Q.

Pizza Dough

After taking a pizza class at L'Academie de Cuisine (very fun) and honing a recipe from the America's Test Kitchen family cookbook, in my family we always roll out our thin crust (and deep dish, actually) pizza dough. There's absolutely nothing wrong (in my opinion) with rolling your dough. For thin crust we roll it on parchment paper and literally slide the paper and dough onto our pizza stone. It makes it extremely easy to get out.
Q.

Manchurian Dip

The Manchurian dip is intriguing, but I see that it makes 2 quarts. Do you think it would freeze well? How long might it keep in the refrigerator?
A.
Bonnie Benwick :

It freezes, but you will eat every bit of it. Trust me.

– July 07, 2010 2:04 PM
Q.

Grilling flank steak

Hi! I'm new to grilling and was thinking I might want to try a flank steak this weekend. I'm not sure what to marinate it in or how long to cook it on each side. Any tips? Thanks!
A.
Bonnie Benwick :

So many ways to go here, but why not shoot for something beyond the basic? You can do it. Yes, you can:  a salsa verde version. Figure about 12 to 14 minutes total for medium-rare. You want a nicely browned crust and pinkness inside. BE SURE to let it rest for 5 to 10 mins before carving -- that is the crucial issue with this cut.

– July 07, 2010 2:04 PM
Q.

Halushka

I think this should be "halusky" (with a hapcek on the s). It's the national dish of Slovakia. But it's traditionally made with bryndza, which is a soft sheep's cheese that is very difficult to find outside of central Europe. And the way that you're describing it is usually called strapacky (with a hapcek on the c), mixed with onions and cabbage, and one of my favorite foods in the world. Halusky is traditionally NOT egg noodles, but rather riced potatoes mixed with thick-ground flour and boiled in little dumplings. Really, really good, but you need the bryndza to make it great.
A.
David Hagedorn :

Thank-you, Gentle Reader. I knew someone would come through. Those dumplings sound like a version of spaetzle, which I notice are making a huge comeback on restaurant menus around town. And bryndza sounds much better to me than cottage cheese.

– July 07, 2010 2:04 PM
Q.

Joe Yonan :

Well, you've gently tossed us together in a medium bowl, then covered and refrigerated us for several hours until serving, so you know what that means -- we're done!

Thanks for the great q's, and thanks to Nancy, David and Jason for helping us with the a's. Now for the book winners: The chatter who asked about the faux CSA will get "Eating Local" by Janet Fletcher. The one who asked what to do with fresh figs will get "The Good Stuff Cookbook" by Spike Mendelsohn. Just send your mailing info to food@washpost.com, and we'll get you your books!

Until next time, happy cooking, eating and reading...

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