The Washington Post
The Washington Post's food section staff fields questions about all things food at live.washingtonpost.com. Recent guests included columnists Ellie Krieger and Cathy Barrow. Here are edited excerpts from that chat.
Q: Any suggestions for cooking with Romanesco cauliflower? Can I rice it?
A: Yes, you could rice it, but it won't be as pretty as using it in florets! They're very sculptural. I like to use it in giardiniera.
- Cathy Barrow
Q: I really like the idea of smoothies for a fast, healthy breakfast, but I hate bananas. Do you have any suggestions for how to add that creaminess and hint of sweetness without a lot of added fat or additional sugar?
A: If you use frozen fruit of any kind instead of ice, you will get a frothy thickness without diluting the smoothie. For extra body, you could blend in some oats as well. As for sweetness without added sugar, I often use dried dates for this purpose. I suggest soaking them in hot water so they soften a bit before blending.
- Ellie Krieger
Q: I need ideas for what to have for breakfast. I do not eat bananas, eggs, anything with soy, avocado and quinoa. And oatmeal does not sustain me for long enough.
A: You can make your oatmeal more satisfying by putting a handful of nuts in it (and by making it with milk instead of water). Also, consider nut butter and fruit on whole-grain toast. And yogurt with fruit and nuts and/or granola is also healthy and satisfying.
- Ellie Krieger
Q: What is the best way to roast garlic?
A: Take an entire head of garlic and slice off the top. Drizzle the cut side with a scant teaspoon of olive or grapeseed oil and place on a piece of foil. Drizzle a tablespoon of water into the mix (this steams the garlic as it roasts and keeps it moist). Make a snug little package and roast at 350 degrees for about 40 minutes. (I use the toaster oven.) When it's done and before it cools completely, squeeze out the soft garlic. Expect about two tablespoons. Whenever I come across beautiful garlic, I'll roast a few heads at once and freeze the results in one-tablespoon amounts.
- Cathy Barrow
Q: I got some fun culinary presents for Christmas and I was hoping you could point me in a good direction to use them. I'd love to find the right uses that show them off. I got blood orange-infused olive oil, Sicilian lemon white balsamic vinegar, pink Himalayan sea salt and alderwood smoked sea salt.
A: The olive oil and vinegar I would use in vinaigrettes. Or for dipping bread. The oil would be nice for "finishing" a dish, such as a drizzle over pasta and roasted vegetables. Those salts would be good as a finishing touch on dishes, too, including grilled meats.
- Becky Krystal
Q: I got a pasta roller/cutter attachment for my stand mixer. I made fettuccine, but I'm looking for some must-know tips and advice. Can my egg-and-flour dough last overnight in the refrigerator before rolling out? How long can the rolled out sheets sit out or be stored in the refrigerator before cutting? Is there a secret to sealing ravioli edges? Speaking of ravioli, I don't eat meat so what are some good vegetarian filling options?
A: The dough will last overnight in the refrigerator, but if you store it longer than that, it might turn gray. Add a quarter-teaspoon of cream of tartar to your dough and it will hold for up to four days. Dust the rolled-out sheets with semolina flour and cover tightly to hold before cutting, no more than an hour. Once cut, toss the noodles with semolina to keep them from sticking and form nests to keep them from drying out. Use water to seal the ravioli. Consider cheese and greens as fillings. And check out Domenica Marchetti's book, "The Glorious Pasta of Italy," for all the information you could possibly need.
- Cathy Barrow
Feature Image: Deb Lindsey, The Washington Post
