Kim Shook

I’m in the process of trying out recipes for house guests that will be here in July. So it was breakfast for dinner tonight. I decided that I wanted to try to make Liège waffles from Smitten Kitchen. These are seriously delicious. Dough studded with pearl sugar: On my wonderful new waffle iron – with removable grids: Plated with Benton bacon: Just amazing – you get a really deep caramelization on the crust and the pearl sugar turned into half melty-half crunchy bits. They are yeasted, so even in a regular waffle iron they rise up well. We weren’t sure what toppings would work best so we tried bananas, maple syrup and whipped cream (not pictured since all I had was a can): These are KEEPERS!

Thank you so much for taking the time to share this experience with us. It was amazing! How lucky you were to be included!

@ninagluck – I had to look up ‘Langos’. It sounds amazing. Almost like a Navaho taco. I saw that you could have it filled with Liptauer, which is a favorite at our house. Wish I could find a Hungarian festival around here! @Shelby – I feel your ‘crunchy taters’ pain. One of the few potato gratins that I’ve had success with is Tony Bourdain’s – because you first simmer the potato slices in cream. I now use either that method or judicious microwaving when making potato casseroles of any kind. I remember for years having to delay dinner while trying to microwave the ‘finished’ potato dish. We had dinner the other night with some friends and our daughter. The Richmond VA area is very lucky – we are a growing restaurant/grocery area. We are having friends come to stay for 4 days in July and my before-winnowing-down restaurant list includes 16 places! One of the best things to happen in our area is the arrival of Peter Chang, the amazing and elusive Chinese chef. I haven’t the slightest idea what drew Chang to the Richmond area, but I’m so glad that he came. We have 3 restaurant here – two (Peter Chang and Noodles and Dumplings) in a suburban Walmart shopping center. The other is along a stretch of main road in the city that is transitioning, but still pretty seedy. There is no way I’ll be able to identify everything that we ordered. But I’ll do what I can! Kung Pao Buns: Shredded Duck w/ onion and scallion: Hot & Numbing Beef: Scallion Bubble Pancake: This is a little deflated – the thing is only slightly smaller than a soccer ball! Smoked Duck Roll: Jing-jiang Duck Buns: Pork Dumplings: Shrimp dumplings: Big Soup Bun (with a straw to sip the liquid portion): There were numerous other dishes between the six of us that I didn’t manage to get pictures of. Everything was delicious. Dinner last night – salad and sandwiches: Sorta French dips made with leftover prime rib roast, caramelized onions, provolone cheese, horseradish sauce and some rich beef stock for dipping.

Thanks so much. Ok - so NO alfredo. And the cream cheese is a good idea, @Lisa Shock! I'll go with that. And I'll put the eggs on from the beginning since my crust will be already cooked, like you suggested @Shelby. So, I'm now thinking: cream cheese, mozz, a little Parm, parsley, bacon jam, eggs and naan bread. I'll try the recipe out on us before making for our house guests in July. I'm thinking that eG is the only place I can admit to doing meal planning in May for July house guests without sounding weird. One other thought. The combination of bacon jam and cream cheese reminds me of my very favorite bagel breakfast - cream cheese and bacon on an ET bagel. How about a sprinkle of Montreal Steak Seasoning on the naan before adding the toppings?

I want to make a breakfast pizza using bacon jam and some kind of creamy base and then put raw eggs on top that they will cook at the end. I’m not really interested in putting any greens on it. So no spinach or anything. I was thinking a layer of some mixture of ricotta and maybe mozzarella, dollops of bacon jam and then the eggs. Two questions: 1. Regarding the creamy mixture – does that sound too bland? Maybe add some Parm? Or maybe something more like Alfredo sauce? And what about herbs? Any additional ideas? 2. Should I cook the base before adding the eggs, or will everything take about the same amount of time? Thanks in advance!!! PS – I will probably wimp out and use naan for the crust – can’t see wrestling with pizza dough in the morning!

Welcome, Warren! Looking forward to your posts! You will find that folks here are very helpful, I think!

When roast beef goes to heaven:

Hi! Welcome to eGullet! There is a LOT of good information and a lot of fun here!

My secret to chewy brownies is this pan: Brownie Pan. I know it looks like a gimmick, but you end up with every piece having at least 2 edges and now, no matter what recipe I use, I always get chewy brownies.

Dessert last night was sugar free lava cakes: Not a lot of ‘lava’, but they were enjoyed by everyone – not just the diabetics! I’m guessing that since SF chocolate is used as the filling, it just didn’t flow the way a ganache or something similar would.

@kayb – too funny! I, too, am an aficionado of British murder mysteries – especially from the Golden Age. Between those and my English family, I think I’ve picked up a lot of ‘British-isms’. I have been asked if I’m British fairly often on internet sites. @ninagluck – I, too, want to know what “non correct food” is! Had my in-laws and my mother over last night. Haven’t seen @Marlene here much lately, but my dinner ended up a bit of an homage to her! America’s Test Kitchen Roast beef: I don’t cook a rib roast very often and the last time I did it, I used what I call the Scary Method – putting the roast in a 500F oven, leave the oven on for 5 minutes per pound for medium-rare, then turn the oven off and don’t open the door for 2 hours. This worked perfectly for me the time that I did it, but I’ve heard so many people say that they had a disaster – raw meat mostly – when they went to serve it that I decided to try the ATK method. It is slow roasted and extremely easy – figuring out the timing is the hardest part. I was very happy with the results. I was serving 2 people who like meat well done, so I took it JUST over medium-rare. The center cuts were just slightly more than we really like. Since this roasts at 200F, you first sear the roast in a pan and when it is done and has rested, you broil the fat cap until crisp. I was tempted to slice that off and eat it in the kitchen all by myself! It was incredible. Marlene’s Crispy Smashed Potatoes: Marlene’s Broccoli Gratin w/ Streusel: Marlene’s Yorkies: Which suffered a bit by timing – and a bit too much fat in the cups, I think. Still very good. Gravy and horseradish sauce: The gravy was excellent. As much as possible, I make my gravies ahead of time. Sometimes a few weeks ahead and then freeze them. I made this the day before. For me, it is the only way to go. No last minute frenzy getting it ready – I just heat it up. If whatever I’m making has good drippings, it just defat them and dump them in the gravy as it is heating up. Dessert was sugar free Lava Cakes:

This is exactly what I was going to ask. I bake a LOT - cookies, cakes, etc. I've only ever bought fake vanilla to make white frosting - McCormick or Sauers. I wasn't crazy about the flavor. But, of course, it wasn't cooked. What brand should I look for?

Gorgeous lunch! And HAPPY BIRTHDAY!!!!

The Biscoff spread and bananas are inside the sliced croissant. Then it is buttered and grilled. The dulce de leche goes on top after. Does that make sense?

@Shelby – those strawberries look remarkable! How I miss the strawberry farm that used to operate near us. They had a few bad years and now only do pumpkins and plants. Every single meal looked wonderful, but I especially loved the ‘welcome’ snacks! They reminded me of when we’d arrive at my grandparents’ farm late at night and my dad and grandfather would go right to bed after hellos. My mom, my grandmother and I would stay up talking with a block of rat cheese, a sleeve of Ritz and slivers of chess pie! @kayb – I know you are a good Southern girl, but do you have British relatives? You said something “worked a treat”. That was a phrase I’ve only ever heard from my English stepdad. @liuzhou – I had to giggle at your horrible “Western” meal. It just reinforces what I’ve always believed – that you NEVER try to serve someone their ‘home’ food. My poor mom would always try to cook something vaguely ‘French’ for my English uncle and his French wife. I used to tell her to make crabcakes, sliced tomatoes and corn on the cob in summer and chicken and dumplings in winter. @Okanagancook – Happy Birthday! Those shrimp are just amazing! @scubadoo97 – I had to Google ‘Lahamagine ‘. Looks and sounds delicious! I was interested in the vegetarian talk – I adore meat and could never be one, but my biggest problem is that I don’t care for many vegetables. I hardly think a plate of mashed potatoes, butter beans and corn would be healthy. There ARE some green vegetables that I eat, but not many. Still not doing a lot of cooking – but I am getting ready for a nice dinner with my in laws tomorrow. I’ve already made the gravy for my roast beef. One dinner was salad and soup. The same chicken noodle that I served a few days back, so no picture. The only reason that I took a picture of the salad was the amazing looking watermelon radishes I found at Kroger: They were beautiful and crisp, but tasteless. I also started my summer cucumbers: Cukes, onions, vinegar, Splenda and pepper. We had my MIL over for dinner since we didn’t get to see her for Mother’s Day. Started with some snacks: Gougeres and crab meltaways. Dinner was Tequila shrimp, Rice, Snow peas, Bread and Geoffrey Zacharian’s Caesar Salad. Flaming the shrimp: Finished: Rice: Is there a duller looking dish than white rice in a white bowl? Snow peas: Steamed and sautéed with ponzu and soy. Salad: This is my favorite Caesar – it is made with white anchovies and torn-bread pan fried croutons. So good. Dessert was Croissant Panini w/ Biscoff Spread and bananas: A friend had a bad fall and ended up in the hospital for a day, so I made some vegetable beef soup to take to them. Kept some back for us: Served with halloumi and pita: Dinner tonight – ham and cheese (Cheddar and aged Gouda) quiche:

We had brunch on Mother’s Day at Spoonbread Bistro in Richmond. 1st Course: This was mine – Short Rib Bruschetta w/ poached egg and Mornay sauce topped with tomato fondue on a baguette. This was remarkable. Incredibly tender – the sauce was perfect and those bits of parsley were FRIED! The egg was perfect for me: I was sad to see it gone: Mr. Kim had the Flash Grilled Sea Scallop with Lobster Avocado Mousse and Tomato Vinaigrette: Very good. But the best dish on the table all afternoon was what my mother and Jessica had: Crab Cake Napoleon w/ Fried Green Tomatoes and Lobster Hollandaise. The crabcakes were amazingly sweet. No bread filler at ALL – they only use scallop mousse to hold it together. And the tomatoes were the best I’ve ever had. My main course: Scallop, Leek and Bacon Deep Dish Quiche with Potatoes Anna. Very good – but unfortunately not served hot. The entire plate was just below room temperature. I didn’t send it back because I was full and after a couple of bites I was ready to have it packed up anyway. I did let the server know, though. Momma had the Steak and Crab – marinated and seared beef tenderloin topped with blue Lump Crab sauce in Port Demi Glace and Meyers Lemon Hollandaise with Potatoes and Brussels sprouts: Fabulous. The potatoes look so ordinary, but they were so flavorful – a really deep, full potato-y taste. Jessica had the Chicken Waffle with country fried chicken, Belgian waffle, fried egg, Applewood smoked bacon and topped with country style sausage gravy: Really good (especially that chicken), but enormous. Mr. Kim got the Mimosa Sea Bass seared in Orange Zest and Champagne with the same great potatoes as Momma got and asparagus: Wonderful fish – and the sauce was fantastic. I only got a picture of one dessert – we got 3 of them packed up to take home – a lemon chess pie w/ pecan brittle and lemon zest cream, a bourbon bread pudding and for Momma, the “chocolate destruction”. Jessica ordered the same thing and very nicely shared a few bites with us: Chocolate cake with coconut walnuts and white chocolate topped with a 7 layer cookie, salted caramel and butterscotch. Saturday lunch at Carytown Burger & Fries: This Sunday after church we had brunch at the Bosna Market & Deli. This business has a special place in my heart, not just for the wonderful things they sell in the market and the good food they serve, but for the sign on the door that reads: "Attention! If you are hungry and don’t have money, we will give you free lunch and you can pay us back whenever you can, if you want. We believe that in the 21st century no one should be hungry!” Mr. Kim had the meat burek and I had the gyro: Excellent tzatziki

Croissant Panini w/ Biscoff Spread and bananas:

A couple of recent breakfasts: I bought a big batch of mini croissants to make a dessert the other night and wake up every morning thinking about them. I even love supermarket croissants!

After thawing as instructed on the package, and unrolling THIS is what my TJ's pie crust looked like: An email was sent to them, but I haven't heard back yet.

@Kasia – your asparagus pastry is just gorgeous and I don’t even LIKE asparagus! @robirdstx – is your taco shell homemade? It looks so good! @Norm Matthews – your bread is beautiful! What did you brush it with for such a nice sheen? Dinner last night included every cheese in the house and chicken noodle soup: From 12 o’clock – pimento cheese, aged Gouda, Asiago, Cheddar, pepperjack and some sheep’s milk cheese. This was mostly a freezer gift – I had some Xmas turkey, chicken stock and veggies in the freezer. Just added some noodles and it made surprisingly good, fast soup!

Yep! Maple syrup! Pancakes, French toast, waffles or not, I've gotta have syrup for my sausage!

@Norm Matthews – I love the look of that Pineapple Upside Down Bundt cake! I’ve made not of your directions and will be giving that a try. Looks perfect for a church supper! @Shelby – Yay for the angel food cake success. It is one of my favorite cakes and Michael’s is a great recipe. Mr. Kim’s family tradition is angel food cake with caramel sauce, (really just melted Kraft caramels – but try it with dulce de leche. Heavenly. I always wonder if anyone else is weird like me – when I hit the ‘like’ button, I often wish I could add a comment – “well, except for those…”. For me it is mostly vegetables, spicy stuff and any and all fungi. I’ll see a delicious looking pizza and then notice that it has mushrooms, or an otherwise great meal served with asparagus or zucchini or beets – do I hit ‘like’ or not? It’s a dilemma! I’ve been dealing with family health issues in the last couple of months, so I haven’t been cooking much less posting, but I’m hoping to get caught up and KEEP UP! Some recent meals: Brunswick stew and BBQ – all from Short Sugar’s in Reidsville, NC: Mr. Kim made some sauce - spaghetti sauce w/ bucatini: Chili dogs w/ tots: Easter dinner – started with Gougeres and crab meltaways: Cook’s Country Cider-Glazed Ham: Chicken-Pineapple Pasta Salad : St. Paul’s Cheese Souffle: Green Beans: Sweet Potato Souffle: Southern Creamed corn: Devilled eggs: Paula Deen’s Strawberry Mold: Creamy Fruit Salad: This was brought by a friend. Another meal was salad and a use-up-the-Easter-eggs sandwich: That is sliced hard boiled egg, ham and egg salad. This is a combination that I became enamored of when we were in England. I got it at a convenience store and it was incredibly (and surprisingly) good and I’ve made them ever since. Salad and chicken Marsala: This was actually a Trisha Yearwood recipe. We saw her make this on TV and it looked really good. Mr. Kim was in the mood for something chicken-y and saucy and this fit the bill. Very easy and it reheats very well. I served it with rice. Mr. Kim smoked a couple of butts to put in the freezer for his sister to serve a our niece’s Suzanne’s graduation party: Maybe his best yet! More chili dogs: Carolina style this time. Roasted shrimp cocktail and some of Mr. Kim’s BBQ: Along with my slaw and some of my favorite Wegman’s pasta salad. My sister and her husband visited from Florida. Colleyberry’s Shepherd’s Pie for dinner: This is a recipe that I got years ago from Marlene. It is better than any other I’ve ever made. I made some gravy to go with it because everything is better with extra gravy: Plated: Is there any way to serve Shepherd’s Pie that doesn’t look like the dog’s dinner? It was delicious, though! Served with a green salad w/ strawberries and pineapple and strawberry vinaigrette: And Billy bread: Local baker. Dinner tonight: Bangers from Wegman’s, fixed up mac n cheese and broccoli. We really liked the sausages, but not a clue whether they are authentic or not.

Breakfast this morning: Toast, sausage and soft boiled eggs. These are done by the Cooks Illustrated method, which works best of anything I've tried before. You bring 1/2-inch of water to a boil in a saucepan over med-high heat and put the eggs in. Put the cover on and continue to boil for 6 1/2 - 7 minutes.

@Anna N – I have to agree with @Shelby – your photographs are getting amazingly good. Now, I want an Iphone! Breakfast this morning – we just got our Benton’s bacon delivery, so: Nothing better than a bacon butty on white bread.

Some recent lunches with my honorary “Lady Friend”, Mr. Kim. Late lunch at Tip Top in Charlottesville VA – a Greek/diner kind of place I’d been wanting to stop at for ages. Started with calamari: Pretty ordinary. Mr. Kim had the baked spaghetti w/ pepperoni – his go-to dish at any place that serves it: This was very good – definitely Greek tomato sauce. It tasted like the sauce I make for pastitsio. I got the gyro dinner: This was pretty good – even though the meat was obviously machine sliced – probably Sysco or something like that. The flavor was very nice, the salad was really good and the fries were great. Why do Greek restaurants have such great fries? Came with good tzatziki. For my mother’s birthday, we took her to Dot’s Back Inn in Richmond VA (a great neighborhood joint that has been around forever). My mother had a softshell and potatoes: Jessica and I had the softshell Benedict: Mr. Kim had the Antony’s burger (very spicy): After church brunch on Sunday was at a new ramen place we’ve been wanting to try – Takara Ramen. We shared some wonderful pork gyoza – fantastically thin wrappers and perfectly crisped – and a charcoal grilled pork belly skewer (not pictured). I had the miso ramen: Curly noodles, pork broth, miso garlic, chasu (braised pork belly), soft boiled egg, spinach, corn, green onion, roasted sprouts, fish cake and nori. Mr. Kim had the Tonkotsu Ramen: Straight noodles, pork broth, chashu, egg, spinach, menma (condiment made from fermented bamboo shoots), kikuage mushrooms, green onions, roasted sprouts, garlic chips, black garlic oil, fish cake and nori. Everything was delicious, but what really grabbed me was the egg. The combination of the soft-cooked egg and the pork broth was fantastic.