Beyond cioppino, stock has many uses
Q: I made a cioppino for dinner, substituting seafood stock for water.
I still have two cartons of seafood stock. What should I cook next?
A: Poach a mess of cocktail shrimp or individual portions of salmon. Or make paella, gumbo or risotto.
Q: I struggle to calculate how much dry pasta to measure per person. When dry, a handful doesn't look like a lot; when cooked, it's a huge plateful.
A: Our rule for nutritional analysis is 2 ounces per person, but that might be a little slight for some appetites. I usually do more like 3 or 4 and then hope for leftovers.
Q: I'm wondering about the trend toward kosher salt in recipes in place of table salt. There’s more sodium chloride in a teaspoon of table salt than in a teaspoon of coarse kosher salt.
Should I still use table salt?
A: We tend to call for kosher salt because it makes for a friendlier nutritional analysis. Also, table salt often contains iodine, which we get from other daily food sources.
In addition, we like the coarse texture — if you only want one salt to buy, it can be used as a finishing salt, too.
Q: I bought pea shoots for a recipe, but what can I do with the leftovers?
A: You can toss a bunch into a favorite stir-fry or risotto just before it comes off the heat or use them as the greens on a sandwich or in a grain bowl. Local Matters: ($5 to $25 online, or call for payment options) Community Kitchen Cooking classes, all start at 6 p.m. at 633 Parsons Ave.: • Monday: Cooking for Diabetes • May 16: What Can I Grow in This? • May 24: Community Conversation and Meal: Can Elimination of Food Waste Solve Hunger reservations: 614-2635662, www.local-matters. org The Hills Market: Trucks & Brews, all start at 5:30 p.m. at 7860 Olentangy River Road: May 8: Tortilla Street Food May 15: Explorer’s Club May 22: Blu Olive May 29: Sweet T’s Southern Style; Information: www. thehillsmarket.com/ worthington • Taste To Remember ($45 to $75, VIP reception — additional $25): 20 tasting stations with food, desserts, wine and beer, music, live and silent auctions to benefit Children’s Hunger Alliance, 6 to 9 p.m. Thursday, with a VIP reception at 5:30; The Bluestone, 583 E. Broad St.; tickets: www.childrenshungeralliance.org/ TasteCbus Dinner Music Series: four-course meal and live music at the Refectory 1092 Bethel Road: • Waves de Ache (salsa), tonight, $85 • Emmet Cohen (jazz), Wednesday, $100 • Paul and Chelsea Melcher (classical), May 11, $100 • Theron Brown Quartet, 6 p.m. May 12, $100; reservations: 614-451-9774, Wine: 2017 Guigal Cotes du Rhone Rose Price: $15.99 Availability: Pace-Hi Carry Out, Giant Eagle & Market District stores, Gentile's, Annie's Wine Cottage, Hausfrau Haven, Winans Chocolates & Coffees, Wine on High, Chateau Wine and Spirits, Meza Vino, and Wine & Brew Emporium Aroma: strawberry-grape Flavor: long on the tongue, with rich www.refectory.com (prices don't include beverages, tax and gratuity) • May the 4th Be with You Wine Tasting ($15, $20 at the door): the cost includes 10 drink tickets, Star Wars-themed foods, three local breweries, costumes encouraged, 6 to 8 p.m. Saturday; The Hills Downtown, 95 N. Grant St.; 614-702-7900 • Taste of Dine Originals ($125, VIP: $150): tastings of dishes and beverages from more than 40 local restaurants, wineries, breweries and distilleries; 6 to 9 p.m. next Wednesday; Franklin Park Conservatory, 1777 E. Broad St; to benefit Buckeye Ranch; www. buckeyeranch.instagift. com • Rose Tasting ($20): sample eight 2017 rose wines, 2 to 4 p.m. May 12; Gentile’s the Wine Sellers, 1565 King Ave.; reservations: 614-486-3406 Columbus Food Adventures is offering the following tours • Grandview Avenue ($55): 2:30 p.m. Saturday and May 12 (walking) • Short North ($58): 11 p.m. Friday and May 11 (walking) • Old Worthington ($55) 11:30 a.m. Saturday and May 12 (walking) • Taco Truck ($55): 4 p.m. Sunday and May 13 (van) • Alt Eats Ethic Food ($60): 6 p.m. Friday and May 11 (van) • All Dessert ($55): 2:30 p.m. Saturday (van) For more information, visit columbusfoodadventures. com or call 614-440-3177 Southern tastes of wild berries; finishes dry, as always; bright pink color Notes: This latest iteration of a Southern rose from one of the Rhone area’s most respected producers sports a youthful freshness that will develop complexities without lengthy aging. Great with fish soup and grilled fish and chicken.