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Kim Shook

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Posts posted by Kim Shook

  1. rotuts – thanks for the kind words. I think that brunch is probably my favorite meal to prepare, so I’ve got LOTS of different things that I do. Here is the recipe for the Benedict baskets: http://www.recipecircus.com/recipes/Kimberlyn/EGGS/Benedict_Baskets.html and here is the one for the French toast: http://www.recipecircus.com/recipes/Kimberlyn/BREAKFAST/Cinnamon_French_Toast_Bake.html .

    Ann – thanks to you, also! That tomato/bacon baguette is fantastic looking. I love tomatoes on toast for breakfast and would love to know how to make baguettes at home. Is the recipe on your site?

  2. Ann – that halibut fish and chips looks fantastic. Time to get my fryer out! I also loved the corn custard ‘shape’. Did you just bake it in a mold? And I’m with you – Bruce’s rice ALWAYS inspires me! I’m really loving the hot chicken sandwich, too! We lived in Indiana for a few years and hot chicken/beef sandwiches are called ‘Manhattans’, for some unfathomable reason. I adore them. Love that you served with fries rather than mashed. Fries and gravy has been one of my favorite foods since after school drug store counter feasts 40+ years ago!

    David – your lamb burger sounds amazing. I love lamb, but haven’t made a burger from it yet. Something to try this summer. I really wish I could find those brioche buns in my area.

    Ranz – that pork belly is seriously gorgeous!

    dcarch – thank you! You pictures are not showing for me – just a photobucket notice in place of each one. :sad:

    Soba – I’m not usually a fan of potato salad, but the combination of ‘warm’ and ‘lobster’ has me very, very interested!

    Scubadoo – corn and scallops are, to me, one of THE classic summer combinations. Great sear on those scallops.

    mm – I’m embarrassed to say that I STILL haven’t tried monkfish. I need to remedy that. It looks lovely.

    Bruce – oh, wow! Those gorgeous ribs, that caramel pork with my favorite bean sprouts. Just incredible. My dinner tonight is looking less and less interesting.

    menuinprogress – oh, my dear! That lamb burger with the caramelized onions. Might be the tastiest looking thing I’ve seen in a month.

    Franci – Your charcuterie is reminding me that I need to peruse this thread BEFORE I prep dinner. I now want exactly THAT.

    Last week was filled with houseguests, so I’ve had no time to post, but I have been cooking! We had a niece visiting who will start college here in the fall. She was here on Monday and Tuesday getting paperwork done for the start of school and looking for apartments. She left Wednesday morning and our other guests, longtime friends who now live in Florida, arrived at lunchtime! Our dinner Monday night with our niece, Jessica and my mom started with, what else - :

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    Bucatini w/ Italian sausage Bolognese:

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    And garlic bread:

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    Tuesday, Mr. Kim was smoking some pork butts for lunch on Friday, so he smoked a chicken for dinner:

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    Gorgeous! Moist and delicious and tender:

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    I served it with Sabra roasted garlic hummus:

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    Tabbouleh from our local Mediterranean deli:

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    And my tzatziki:

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    Also leftover Rice-a-roni and some garlic naan:

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    It was a great combination of Mr. Kim, me and good shopping. Really excellent dinner!

    For lunch on Wednesday, when our Florida friends arrived, I did ‘things in dishes’ for lunch – sandwich salads and chips:

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    Egg salad:

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    Tuna salad:

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    Olive and cream cheese spread:

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    Veg and dip:

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    Dinner Thursday night really should have been good. I did a slow cooker orange beef thing that I’ve done before:

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    Served on stir fried ramen w/ snow peas and red peppers. As I said, I’ve made this before and we liked it a lot. One problem was the dryness. I think that what happened was that there was not enough liquid to cover the meat and the pieces that were above the ‘water line’ got dry. I doubled the recipe and that may have messed things up. Also, we had a terrible storm and when we got home our power was out. I took the slow cooker over to Momma’s and plugged it in and went back to get it later when power was restored and we were ready to eat. That may have further screwed my dish. I liked the flavor still, but Mr. Kim REALLY didn’t. So I won’t be making this again for him!

    I also made some candied orange peel for a garnish:

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    It’s Michael Ruhlman’s recipe and was the best thing on the table.

    Friday lunch was Mr. Kim’s time to shine. He’d done a couple of pork butts on the grill on Tuesday. Our friends were still here and we invited Momma and Mr. Kim’s parents over to lunch and to have a visit. Butts on the smoker:

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    Pulled pork:

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    He got a gorgeous bark and a nice smoke ring this time. Served with slaw, tomatoes, baked beans, corn…

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    and some truly awesome fried pickle slices:

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    Mr. Kim saw someone making them on TV and it occurred to him that they would be a good pair with the BBQ. Good instincts. We put them on top of the pork in the sandwiches and it was a pairing made in heaven. The sharp, briny taste of the pickles worked perfectly with the smoky, sweet pork. Really fantastic and the pickles were really easy to do.

    Dessert was a silly little box mix and canned frosting combination that actually tasted great:

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    Strawberry cake and Key lime frosting.

  3. Ann – I’ve been wanting to try potato waffles – they look lovely!

    Ashen – gorgeous eggs, as usual! I use your trick fairly often – to rave reviews – and no one can figure out how I get them to look so nice!

    Soba – lovely mushroom omelet and that salad is beautiful.

    percyn – funny that you should make the kolaches because they have been in my thoughts a lot lately. I really want to try making them – nice browning on that. And your lobster breakfasts are killing me.

    We had house guests all last week, so I managed to do breakfast a few days. Breakfast on Thursday was supposed to be a new recipe I found for a Gouda, grits and egg casserole, but when we were out at dinner on Wednesday night the wife mentioned how much she hated grits, so we just had scrambled eggs, sausage and fruit salad:

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    Friday morning breakfast was Eggs Benedict Baskets w/ hollandaise and B’fast Kebabs (bacon, sausage & ham):

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    Plated w/ hollandaise:

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    Father’s Day b’fast was Cinnamon French toast bake:

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    Plated w/ Benton’s bacon:

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    The French toast bake was made with whomp biscuit cinnamon rolls, but was very, very good. It didn’t have that damp, custardy texture that I find so unpleasant in most baked French toast recipes.

    • Like 1
  4. Ann – I got the recipe from Maggie (I think that she posted it on Daily Gullet article) about 5 years ago and have made it dozens of times – in all kinds of variations (I’m dreaming of a peach/bacon jam one when the peaches are good enough to make you cry). You can get up and have perfect, tender coffee cake in about 45 minutes. Your breakfast would make Mr. Kim’s day.

    Ashen – very nice!

    Mr. Kim’s breakfast yesterday:

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    Scrambled eggs with cheese and Benton’s country ham.

  5. Bruce – you definitely need to try Brunswick stew. It is a classic and for good reason. Pork fried rice is probably my favorite variation. The ribs are beautiful and I love those tender long cooked beans!

    Scubadoo – that grilled meat is absolutely gorgeous! Perfectly cooked.

    Soba – your biscuit is perfect. It looks lighter and more tender than I ever achieve and I’ve been making biscuits for 30+ years. Bravo!

    Ann – I thought that your foccacia was the best thing I’d seen all day until I saw those lettuce wraps! Fantastic.

    I got more of those really good, on-sale steaks at Kroger this week. Mr. Kim’s dinner:

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    T-bone with Rice-a-Roni ( :blush: guilty pleasure), green beans and slaw. I had a rib-eye:

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    This was MUCH larger than the last one, so Mr. Kim will have steak and eggs for breakfast tomorrow!

    • Like 1
  6. Thanks, Linda - those are my eggs!! And thanks to you both for the ideas and help! I'm pondering what I want to do with the information. I know that I want the eggs to be warm, so I don't think I'll be able to marinate in the oil very long. I'm thinking that I can infuse the oil with the flavors that I want and then just drizzle that over the freshly cooked eggs. I'll post when I finally get a chance to make it!

  7. Keith – your pork buns are gorgeous and causing a serious craving here.

    dcarch – beautiful, beautiful hen and wild rice!

    Ranz – lovely soup and gorgeous photography! I love how the soup mimics the polka dots on the plate!

    Franci – oh, my! That pizza is divine looking.

    Ann T – and so, my dear, is yours!

    A couple of nights ago we had breakfast for dinner – Benton’s country ham:

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    Mr. Kim’s plate:

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    Mine:

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    Yesterday:

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    BBQ left over from our niece’s graduation party. Mr. Kim’s sister did it in the slow cooker. I quite enjoyed it, but Mr. Kim has become a BBQ snob :raz: ! With Mrs. Fearnow’s Brunswick stew:

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    Dinner tonight was a clean out the fridge night. We are having two sets of house guests starting Monday and going through next Saturday. We started with all the bits and pieces of cheese that were left:

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    And, of course, salad:

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    Finished up some shrimp that I had made yesterday for after yoga (we stopped for 5 Guys instead :blush: ):

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    • Like 1
  8. We went to Paris around this time a couple of years ago. I think about the trip a lot, but have really been remembering so much just recently. One thing in particular has been haunting me. I know it sounds odd, considering all of the wonderful food that we ate, but the medium boiled eggs in olive oil that we had at Cave a’ los a Moelle is something that I just haven’t ever gotten out of my mind. They seem simple enough – medium boiled eggs (solid whites, the yolks were the consistency of syrup in the middle and not quite firm at the edges), shelled and served whole in a bowl of warm olive oil. All I did was to scoop one out, cut it open, sprinkle with a little salt and spread on crusty bread. So my question is – is it really that easy? Just medium boiled eggs and warm olive oil? Or is there something that I’m missing. I really, really need to have this soon. Merci!

  9. Franci – your pasta with clams is just beautiful. The clams look so perfectly cooked and tender.

    Elise – that is mimolette – a favorite of ours. Apparently the ‘ban’ was overstated and I’ve been able to find it with no problems.

    Bruce – the steak was seasoning with a sprinkling of brown sugar and Montreal steak seasoning. I always use the same thing. I got the sugar idea years ago from (I THINK) David Rosengarten – it’s supposed to help develop a crust like high-end steak houses get with their screaming hot grills. Love the grilled corn! Our grill rusted through and we haven’t replaced it yet. I hope it happens soon, or we’ll really miss grilled corn this summer, I know! The grilled pineapple is making me hungry, too. I love that – try them with pork sometime.

    Ann – ooooh – escargot! Maybe my favorite food in the world. When I was a little girl, my mother would take me to a French restaurant in Washington DC and I would get a double order of escargot. That and a basket of crusty bread was my idea of heaven. The owner of the restaurant thought it was the funniest thing he’d ever seen and always remembered me – even through high school! Yours are gorgeous.

    Dinner last night was fried chicken. I found a nice little three pound chicken that was perfect for frying:

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    This is still my favorite recipe – Shelby’s fried chicken with the unlikely addition of Sazon and unsweetened lemon Kool Aid in the seasoning. This time, I did a 24 hour buttermilk soak. Served with mashed potatoes and butter beans:

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    And cinnamon rolls (whomp biscuit-style):

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    This odd, but wonderful combination is one that was always served at a restaurant that we used to frequent. The specialty of the house was ribs and fried chicken and they first thing set down on the table was a bucket of tiny sweet rolls. They went amazingly well together.

  10. Ann T – actually beef, not pork – but very light as to sauce. We all really loved both the halibut and the corn custard – the corn appears regularly on my table! I only trust a couple of places here for purchasing fish, so I kind of have to pay whatever they charge. So halibut will probably NOT be a frequent dish for us, but a delightful treat every once in a while now that I know what to do with it! Also – Moe’s BD meal looks great. I have been the owner of a pasta machine for over a year and it has yet to escape from its box. I really need to get started.

    Bruce – that entire rib meal looks delicious. And everything but Mrs. C’s salad would be too hot for me :sad: . Tell Mrs. C that I would really love that salad! What kind of dressing does it have?

    Tina – your sweet and sour ribs looks wonderful. I really like that flavor combination – one of my favorites.

    basquecook – lovely oyster sandwiches! Evidence that quick food does NOT have to be ordinary.

    dcarch – gorgeous smoked chicken. Mr. Kim is smoking some butts next week and now I’m going to get a chicken for him to toss on, too!

    Everyone’s asparagus is reminding me of our trip to England in May of 2011. It was on practically every menu we saw and at the Old Chesil Rectory in Winchester they were specially featuring it the night we were there. Mr. Kim was in heaven and I was left truly wishing that I liked it.

    A recent dinner with Jessica:

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    Assorted cheeses, Billy bread (a local bakery), cherry chutney, fig preserves and fruit.

    Memorial day was burgers with bacon jam and Goats R Us (local cheese):

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    With succotash and salads. Close up:

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    Another one – Matthew recommended this at some point. It was Oven Roasted Lamb Shanks adapted from The olive and the Caper:

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    Served with slow cooker polenta, purchased tabouli, crusty bread and purchased tzatziki:

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    The shanks were delicious – I’ll be making them again. I need to remember that while the tabouli at our local Mediterranean deli is fantastic, the tzatziki is NOT.

    I found some really good steaks, really cheap at Kroger and we had them for dinner last night. Mr. Kim’s was an almost 2-inch thick porterhouse:

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    Served with corn, baked potato and salad. Mine was a fairly thin rib-eye (my favorite):

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    They were absolutely fantastic – tender and juicy and flavorful and cost $15 for both. Bite:

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  11. Rajoress – I agree, your cheesecake is lovely! It looks nice and high, too. That’s the way I like my cheesecakes.

    Baselerd – that frozen mousse/goat cheese cheesecake thing sounds delicious and looks so beautiful.

    Elizabeth – between you and Rajoress, I think I’m due to make cheesecake soon! Gorgeous!

    I did a cake this week for a blog anniversary party. The blog is about the local music scene and the blogger is a young friend of ours:

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    Coca-cola cake with my fluffy white chocolate icing. The symbol on top was made out of fondant and was a ‘play button’:

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    I got texts all night from the kids telling me how good it was!

  12. liuzhou – that bacon is gorgeous. Definitely NO need to apologize for that breakfast – it looks perfect.

    Breakfast on Memorial day – I did a lemon/blueberry version of Lois’ coffee cake (from Maggie):

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    Served with scrambled eggs and sausage:

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    Breakfast yesterday morning:

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    The pastry is a freezer gift – from Christmas and still good!

  13. I’ve been so busy that I haven’t even checked in here in more than 2 weeks and have spent the last hour perusing the site. Everything looks so wonderful that I had to get up midway and make myself a snack!

    Soba – your food is always beautiful, but that warm salad that you made on 5/11 may be the most spring-like, loveliest, most delicately beautiful thing I’ve ever seen.

    Kate – thanks for the bun recommendation – that they are worth tracking down and I love the look of your ‘complicated salad’.

    dcarch – your salmon sandwiches are both adorable and delicious looking!

    Mike – oh, MY! BBQ and corn on the cob. To my mind, the ONLY reason to put up with hot weather is BBQ pork, corn and tomatoes. Gorgeous!

    Keith – I could dive right into your latest meal and clean the plate. Wonderful looking noodles!

    A very belated happy mother’s day to all the moms here. We hosted a brunch for Mother’s Day with another family. They brought quiches, green beans, fruit salad and pound cake. They ended up being 2 hours late, so I didn’t get pictures of their food. Luckily, Mr. Kim had suggested (based on their past behavior) that I go ahead and make the full meal that I’d been planning so the rest of us went ahead and ate. My food included a ham and cheese croissant strata that another girlfriend of mine makes. Before baking:

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    Just little ham and Swiss croissant sandwiches. After pouring on the egg custard and topping with Gruyere and baking:

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    Really good – and miles above most of the breakfast casseroles that I’ve made. And, of course, a salad with choice of bleu cheese or vinaigrette:

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    Also tiny little biscuits and jam:

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    The jams were blueberry, fig and peach that a friend made, apple butter from Yoder’s Amish restaurant and bakery in Sarasota and the last of my strawberry jam from last spring. In the front is bacon jam. Greeted with suspicion at first, but lapped up enthusiastically after the first taste by everyone!

    My dessert was Paula Deen’s Not Yo’ Momma’s Nana Pudding:

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    It’s the only banana pudding that I care for. More like a mousse than a pudding and with yummy Chessmen cookies instead of icky vanilla wafers!

    One recent evening I did a slow cooker BBQ brisket:

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    It was a combination of a Cooks Country recipe and one from allrecipes.com. It was good and moist and very, very flavorful, but to my taste needed more BBQ sauce. Plated with slaw, green beans and some baked beans leftover from Red, Hot and Blue:

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    Yesterday a dear friend from HS came down for a short visit. For dinner I served Ann T.’s baked halibut:

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    Really delicious and REALLY expensive – don’t think that I’ll be making halibut very often at $25/lb.!!! Along with the fish I served roasted asparagus, Ann’s corn custard, Lidia Bastianich’s Caesar salad and Billy bread (a super crusty dense wheat/rye/spelt loaf from a local bakery):

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    I’ve made the corn custard before and it was as good as always – Our friend, very much a Southern boy, was surprised that the recipe came from a Canadian! The Caesar was good, but needed a stronger anchovy punch (my fault as I used anchovy paste instead of anchovies). A shot of the inside of the corn custard and the fish:

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    Dessert was poundcake topped with strawberries and cream. The poundcake:

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    A mix, as I cannot seem to make one from scratch any better than the mix.I swirled strawberry jam through the cake batter before baking:

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  14. Ann – thank you. I am like Moe and could eat eggs every day. When our daughter was little, Friday night was always ‘Breakfast for dinner night’. I thought it was this great treat – cozy, comforting – really creating those warm family traditions. Well, Jessica said to me one Friday morning, “Do we HAVE to have breakfast EVERY Friday?” She STILL doesn’t really care for eggs at night! Those breakfast tacos look wonderful. And it’s so funny that your last picture was of the yeasted waffles. When I read you saying that you had just gotten a waffle maker and were experimenting, I immediately thought of yeasted waffles and was going to recommend them! And potato waffles sound perfectly perfect. BTW – corn bread waffles (just cornbread batter cooked in the waffle maker) are fabulous, as are gingerbread waffles.

    liuzhou – what an absolutely gorgeous poached egg.

    A recent breakfast:

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    Mr. Kim’s was scrambled eggs and sausage on an ET bagel. My variation:

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  15. emmalish – those bran muffins look perfect – such gorgeous little dome tops!

    Elizabeth – beautiful, beautiful cheesecake!

    Baselerd – your desserts are always among the most beautiful and delicious sounding ones on this thread!

    Ann – thank you! I’ll be posting something on the dinner thread in a bit that you might like to see! That is one of the loveliest pies I’ve ever seen!

    I made some strawberry muffins from a recipe that I got from someone on Marlene’s site, cookskorner.com:

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    Simple and tender – not too cakelike or too bready. I did find that my American palate wanted them a little sweeter. I topped them with a confectioner’s sugar glaze. No picture of that because I used too much red food coloring and they ended up looking like they were covered with Pepto Bismol! :blink:

  16. percyn – your gorgeous stuffed steak stirred a memory of something that I haven’t made in years. I dug out my recipe for a stuffed flank steak with Swiss cheese and Italian sausage (very international dish, huh? :wink: ) and am going to make it soon!

    dcarch – wonderful looking meals and your little jewel-like aspic discs are lovely!

    Soba – love the mussels and ramps. I haven’t had time to visit a farmer’s market yet this season and hope to find ramps when I get the chance. I’d love to duplicate your dish.

    Franci – oh, that charcuterie! My favorite summer meal is platters of really good cured meats, some tomatoes and all the sweet corn we can eat!

    Ashen – thanks for the wing steak information. The naming of cuts of meat is very confusing!

    RRO – lovely belly buns! And you gave me an idea. I’m going to check our fairly large Asian market to see if they have the buns. I can just barely imagine myself finally managing to prepare good Char siu (Bruce sent me a recipe), but don’t think that I will manage that AND the buns!

    Dinner last night was salad and Breakfast Crostatas:

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    The crostatas were good, but need some work. You start with a crust of refrigerated bread dough and top with herbs, Gruyere and ham and then the egg. There wasn’t enough dough to make four crostatas, the recipe called for WAY too much cheese and you were supposed to cook them for 25 minutes with the egg on top! In that amount of time, I knew that the egg would end up like a hockey puck, so I made some adjustments. They ended up being very tasty, but a bit fiddly. I’d make these for dinner again, but probably not for company (as I had intended).

  17. Patrick – mimolette is wonderful cheese, though I always think that it looks like Cheddar that’s been allowed to sit out too long. I love the vibrant green of your Tart Garlic Chicken! And that lamb kabob and lavash dish looks amazing. I’m still full from lunch and shouldn’t be succeptable, but I am.

    Judiu – so sorry! Sometimes I am less than precise. The shrimp and grits recipe is here: http://www.recipecircus.com/recipes/Kimberlyn/FISHandSEAFOOD/Sherry_Shrimp__Grits.html

    Tina – I know that you had problems with your rosti, but I am SO impressed with those potato strands that you cut. Amazing. And you are NOT the only person who has trouble with sticking pans. I know all the “tricks” for getting food to not stick and I still have the disasters you describe. I almost never use anything but non-stick pans (and still have issues – see my post re: polenta cakes!).

    Bruce – gorgeous color on that grilled endive. And the mahi-mahi in the later post looks so good.

    mm – the suckling pig – simply astonishing!

    Ashen – never heard of ‘wing steak’ – Googling gave me porterhouse, Delmonico, NY - but it looks fantastic!

    Mark – gorgeous pastrami! I’m still waiting for Mr. Kim to make that.

    basquecook – fried oyster sandwich! One of my favorite things in the entire world! And if that’s how you feed drop-ins, you must be inundated with them.

    Dejah – trip sounds incredible! Be safe and have a wonderful time.

    A recent breakfast-for-dinner:

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    Spinach salad and baked eggs with ham and cheese.

    Night before last:

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    Chili-cheese dogs, beans, kraut and corn. The corn was very early, but surprisingly good.

    Yesterday was my mother’s 75th birthday. As requested, I did the hoisin braised short ribs (my mom’s and daughter’s favorite thing I make), polenta cakes and a salad. Salad:

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    Just my basic – romaine, cukes, carrots and radishes – dolled up with pear, dried cranberries and sunflower seeds.

    Polenta cake:

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    I had an incredible amount of trouble with the polenta cakes. They spattered horribly – it was like cooking popcorn in a pan without a lid. And the crust wouldn’t stick to the cakes – it just kept getting stuck to the skillet. I finally got 4 fairly decent looking ones to serve. I’ve never had that happen before. I did these with the slow cooker polenta that I’ve started to use and they were extraordinarily creamy. Maybe that had something to do with it. But the polenta had been chilled for 24 hours and was completely firm.

    Finished dish:

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    When Marlene did this recipe she subbed a bit of honey for some of the hoisin. I tried that this time and liked it a lot.

    Crusty bread to sop up all that incredible sauce:

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    Bite:

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    Momma wanted strawberry shortcake for dessert. I adapted a Food Network shortcake recipe to make brown sugar biscuits:

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    The taste and texture was perfect, but I wish they had risen a little more.

    I found some very early local strawberries at WF:

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    They were good, but not great yet. Can’t wait to see what they are like in a couple of weeks.

  18. basquecook - I somehow missed commenting on that pork. That looks so amazing! My mom was looking over my shoulder and caught sight of it and said, “WHAT is that? It’s gorgeous!”.

    Soba – I think you are probably right! I want to try Chinese sausage – it is on my shopping list for the next time we go by the Asian market.

    Prawn – Lobster noodles. Just the name sounds fantastic.

    Bruce – back atcha! Thanks!

    Monday night Mr. Kim finally redeemed his Father’s day coupon from last June – a dry aged steak dinner with all the trimmings. Pre-dinner munchies included a cheese selection along with white fig preserves (homemade – a gift from a friend), sour cherry preserves and Daelia’s hazelnut w/ fig biscuits for cheese:

    med_gallery_3331_114_137890.jpg

    The cheeses were (from 12 o’clock) Roquefort Société Bee, Mitica Capricho de Cabra w. fine herbs, les 3 comtois aged mimolette, Mitica fresco asiago:

    med_gallery_3331_114_32753.jpg

    Salad:

    med_gallery_3331_114_130777.jpg

    The steak covered one entire plate:

    med_gallery_3331_114_112112.jpg

    The sauce was a dried morel and wine sauce that I came up with. I had some of James Peterson’s meat glaze in the freezer and added that and a little salt and pepper. Mr. Kim said it was one of the best things he’s ever eaten.

    The baked potato and asparagus had to go on another dinner plate:

    med_gallery_3331_114_79378.jpg

    Swaddled bread:

    med_gallery_3331_114_64922.jpg

    :laugh:

    Dessert was just some minis that we got at WF:

    med_gallery_3331_172_134202.jpg

    Éclair, turtle cheesecake, fruit tart and cannoli. The fruit tart and the cannoli were really good. The others were very ordinary. Why does it seem so hard for bakeries and restaurants to get eclairs right? Crème pâtissière is NOT that hard to make and choux pastry is dead easy. And so many places put a thick layer of buttercream icing on top instead of a glaze. I just don’t get it.

    Last night my mother was over for dinner. Salad and James Briscione’s sherry shrimp and grits:

    med_gallery_3331_114_51546.jpg

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    We love these shrimp. I did the grits in the slow cooker – I love this method and don’t think I’ll ever do them stove top again.

  19. Mr. Kim’s breakfast yesterday:

    med_gallery_3331_117_10319.jpg

    ET bagel with cream cheese and Benton’s bacon.

    Mine:

    med_gallery_3331_117_24932.jpg

    Asiago bagel w/ a perfect fried egg – done with Ashen’s method.

    Mr. Kim’s breakfast this morning:

    med_gallery_3331_117_50729.jpg

    Fried bread and egg topped with the leftover morels and wine sauce from our recent steak dinner.

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