Scubadoo – you mentioned the pecans that you make after I posted the glazed ones. I know the kind that you mean and they don’t last long, do they? These are worse because the recipe only makes 1 cup, which is hardly enough for a medium sized nibble session !
Mark – you know, I’ve never seen a tri-tip in a VA grocery store. Yours looks so good that I think I need to get my butcher to get one for me. And then direct Mr. Kim to the smoker. Lovely.
Norm – your Easter dinner was classic and beautiful and so delicious looking. I would have loved every bite. And the pineapple upside down cake? WHY haven’t I made one of those in years? So good.
Basquecook – lamb shanks really are the best cut of meat in the entire world, aren’t they? (Followed closely by short ribs.) And the livers looked wonderful. Wish someone in my house shared my love of them.
Ann – Caesar salad in a crouton crust. Just genius. And, I’m sorry – IS there any reason to cook a turkey breast other than to make open faced sandwiches with gravy ?
Dcarch – good God, you made gefilte fish look appetizing!
Bruce – congrats on the new job. Once you get used to the commute, I’m sure the pictures will come fast and furious again .
Robirdstx – beautiful ‘Cabo’ salad. Mr. Kim would promise me anything if I set that down in front of him!
Finally – Soba – are you TRYING to kill me with those incomparable radishes?
mm – the Maquereaux au vin blanc – I don’t know when I’ve seen anything lovelier.
With one thing and another, I haven’t posted a thing since before Easter. The salad that I took to Mr. Kim’s dad and stepmom’s Easter lunch:
Baby greens, Bibb, orange segments, strawberries, glazed pecans, Monterey Jack cheese, fried rice noodles with a cranberry vinaigrette. This was fantastic. I chose the vinaigrette from a Taste of Home Apple/Walnut tossed salad and then just cobbled together the salad ingredients.
This weekend one of my oldest friends (41 year friendship – since 9th grade) visited us. Lunch on Saturday was Ina Garten’s shrimp salad:
With fruit salad and potato chips:
Jessica and my mother joined us Sunday for an early dinner. I served Michael Ruhlman’s Cheddar soufflés:
My ‘Easter salad’ and crusty bread:
Dessert included Nick Malgieri’s Heart of Dixie pecan pie
Some macarons that Pquinene gifted me with. I made the filling:
And my friend supplied the final dessert – his grandmother’s sour cream poundcake:
Mr. Kim’s post-yoga chef salad last night:
Tonight we had my mother and Jess over for dinner. I did salad, corn and a new CI recipe for Cornish hens:
The hens were really exceptional. They were rubbed with a salt-oil-baking powder mixture and air-dried in the refrigerator for 4-24 hours. Then, to get that gorgeous crust you heated up a baking sheet on the lowest rack in the oven at 500 degrees. The quartered hens were placed skin side down and cooked for 10 minutes. Then you flipped them and broiled them on an upper rack for 5-10 minutes. They end up extremely moist and tender and have a great crusty skin.