I can’t begin to go back over all of the fantastic food that I’ve peeked at over the past weeks that I haven’t been posting – I don’t think I’d be allowed to post that long a message mentioning everything that looked so good! Some of it looked like comfort food and some like pure indulgent escape from reality food and there were often times I needed one or the other!
But I do
need to single one person out: Enrique
, congratulations on the birth of your son! How wonderful for you and I wish you and your family so much happiness!
Thank you all for your expressions of sympathy and for the PMs I’ve received. We are slowly getting everything done and trying to get back to normal. The support and love that we’ve gotten from friends (including you ALL) and family has helped so much. I’ve passed on all the comments to my mother and she really appreciates it. She remembers when Ted used to post here and how much he loved taking the perfect photo to post and his joy when he could supply an answer to some query about English cooking/food. We used to lovingly say that he could Bore for England because he loved to instruct and lecture and eG gave him a lot of happy times that way. In spite of everything, I have been doing some cooking in the past few weeks.
10/12/2012 Dinner for Mr. Kim:
Sweet potato and turkey hash. This was a South Beach diet recipe that Mr. Kim found and wanted me to try. He and Momma loved it and thought that it would be great as a taco filling.
10/22/2012 I tried a Taste of Home recipe for brisket in a slow cooker with a sweet/sour cranberry-apple sauce. It was really good – the sauce was really rich and complex. I served it with sautéed green beans and long grain and wild rice – given that the sauce was so good, I think noodles or mashed potatoes would have been a better choice. Without sauce:
And the ubiquitous salad:
Which tasted more interesting than it looked. I found a ‘copycat’ recipe for Applebee’s Oriental chicken salad dressing (the only thing that I like when I’m dragged to an Applebee’s) and topped the salad with sliced almonds and fried noodles. A very successful copy.
10/27/2012 Tried a new recipe for a potato and caramelized onion tart:
This was good, but needs some work. I had a disc of Keller’s pâte brisée in the freezer and that was fantastic. I think that I’m finally cured of using prepared crusts! The potatoes were a bit hard still, in spite of me slicing them on the thinnest of the mandoline settings. I have this same problem with potatoes au gratin. The only recipe that ever works for me is Bourdain’s – in his method you slightly cook the potato slices by simmering them in the cream you are using in the recipe. That exact method won’t work here, because you don’t want the extra moisture, but I’m thinking that I could parboil whole potatoes and slice thin and then build the tart. Any advice for me here?
We also had Dianne’s garlic shrimp, which was divine, as always:
Served with Aidell’s smoked chicken sausage with bacon and pineapple:
Mr. Kim wanted the sausage and Momma wasn’t sure that she’d like it (she did), so I made both. They were surprisingly suited to one another!
Started dinner with some crusty bread, olives, herbs and olive oil and tapenade:
The oil and herbs was a Christmas gift and I’d tucked it away thinking that it was one of those crappy gift sets that people buy for ‘foodies’. I took a closer look and realized that it was from an olive oil store in Charlottesville. This is a new breed of stores for our area (we have one here, too) – basically a tap room for an assortment of high quality oils and vinegars. I can’t imagine it lasting a long time (here, at least), but I really hope it does. Anyway, the oil was excellent and is now sitting out on the counter to use! Dinner was spaghetti alla bolognese:
10/31/2012 late dinner after the goblin visits:
Ham, Brussels sprouts, baked beans, mac and cheese and biscuits. Those sprouts are TINY – about the size of a nickel. They were so tender and sweet – the best I’ve had for ages. The biscuits are frozen – Mary B’s – and were a Christmas experiment. I’m changing things up a bit this year and the centerpiece of the buffet will be a platter of Mr. Kim’s smoked ham and a pile of biscuits. These are the small tea biscuits and I wanted to play with them a bit – see if I could bake them ahead of time and heat just at the last minute. They worked very well and I think I’m firm on using them.
11/1/2012 Mr. Kim’s dinner:
Chicken w/ BBQ sauce, baked beans, slaw and a biscuit. Mine:
Chicken macaroni salad, biscuits, beans and a bowl of Momma’s vegetable soup.