Kim Shook
-
Posts
8,512 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Kim Shook
-
-
huiray – your lunches are astonishing! I especially liked the Kon Lo Mein.
Lunch today was grilled cheese, tomato soup, chips and pickly things:
-
Mr. Kim’s breakfast yesterday:
ET bagel with cream cheese and Benton’s bacon.
Mine:
Asiago bagel w/ a perfect fried egg – done with Ashen’s method.
Mr. Kim’s breakfast this morning:
Fried bread and egg topped with the leftover morels and wine sauce from our recent steak dinner.
-
Emmalish - gorgeous cookies! I adore cookies and find making them so rewarding. Can't wait to see more and thanks for the link. I was curious about the pattern on the PB cookies, too. Smart idea!
-
huiray – Bean sprouts are among my favorite vegetables to add to a stir fry (of course I don’t like many vegetables). I add them at the very end and they are just barely hot, so they don’t add much liquid to the dish and stay good and crunchy. Like Bruce, one of my favorites is roast pork with bean sprouts – a perhaps ersatz Asian dish, but something I love anyway
. Prawn – Mr. Kim is really intrigued with the idea of a kimchi Reuben and I LOVE the look of that pastrami!
Jason – everything looks amazing. Especially those over the top (in a VERY good way) meatballs.
Wapi – I know that chicken would be way too hot for me, but BOY does it look good.
Ranz – I agree with Tina – that is probably the loveliest pie I’ve ever seen.
Soba – what is the result of cooking the radishes?
Ashen – gorgeous pizza!
Dinner last night – salad and char siu and basmati rice:
The char siu was NOT from scratch. I picked up an envelope of something called “Hawaiian Pride Char Siu Sauce” from World Market. It was a combination marinade and sauce. Not much sauce was left after roasting and the flavor was odd – there was a bitter note that I found unpleasant. Mr. Kim liked it, though. I guess if I want good char siu, I’m just going to have to get someone to give me a good recipe and make it from scratch (hint-hint
). -
Mr. Kim is off this week. His breakfast this morning was inspired by Bruce:
Scrambled eggs with onion, spinach, jalapenos and cilantro. With Benton’s bacon and Campari tomatoes. I told Mr. Kim that he would enjoy living with you, Bruce – every single thing I’ve ever seen you make is something that he would love. Living with sissy-tongued me drives him batty, I’m sure! He loves spicy food, Asian food and Mexican food. None of which I’m very good at!
-
Bruce – the scrambled eggs with all the ‘stuff’ looks like something that Mr. Kim would love. We usually have spinach and peppers. He’s off work this week – I’ll make them for him one morning!
Tina – I am finding the idea of a black sesame soufflé really intriguing! It is one of my favorite flavors.
Soba – that poached egg and salad is simply gorgeous.
Breakfast today:
Mini quiche Lorraine and sausage rolls. Freezer gift
! -
Bruce – the chicken thighs sound wonderful and the Napa cabbage stir fry looks really good.
dcarch – Ha! That is something I’d love to see – ME giving mm cooking lessons! That dish looked so good that I had to Google it. Do you know that when one Googles “Daab Chingri Macher Malaikari”, your gardenweb post and pictures are the first ones that come up? Probably too spicy for sissy me, but it sounds so good!
Steve – I promise that, if I ever make it to Australia, I will gladly make you a coconut cake. Better yet, come to the US and I’ll make you anything you want. (One of those gorgeous glass pieces would make an excellent hostess gift!
)mm – what beautiful sole and what a delicious and lovely treatment!
basquecook – I cannot wait!!!
From a few days ago - beef stir fry and plain old ramen soup:
The stir fry looked good, but was a bit dull. I used some spice mix envelope that I found at our favorite Asian grocery, but it needed some punching up.
-
Ben – all that looks gorgeous and delicious! What are the little log-looking things?
rajoress – I agree with Darienne – those macaroons are lovely!
An item from the cake mix fix up book that I recently bought – Neapolitan cake bars:
These are actually really good. I added some coconut extract to the white cake layer and that emphasized the similarity between these and those Neapolitan candy bars. This book is one of those check-out ‘impulse buy’ items that I somehow can’t seem to resist. The food is not the kind that I usually cook, but something about those little booklets with the easy recipes and bright pictures of each dish just draws me in. I probably have a hundred of them and have probably made 1% of the recipes!
-
Neither is the 'lemon'! I admit to using the reconstituted juice on occasion, but this stuff is NOTHING like the real thing.
-
Tina – welcome to the US and to eGullet! The dumplings look wonderful and I can’t wait to see what you have to show us in the future.
Steve – gorgeous tomato tarts!
On Sunday Mr. Kim requested a version of Chicken Pho from an issue of Eating Well magazine. We started with crab rangoon and egg rolls from our favorite Chinese restaurant (so much for eating well
):
The soup without all the garnishes:
With the garnishes – bean sprouts, cilantro, basil, mint, serrano peppers and lime:
It was delicious, except for the noodles. The recipe called for wide rice noodles instead of the thin ones that we usually see in restaurants. We found them really gelatinous and distinctly unpleasant. I just let them sink and ate the soup and garnishes.
I did a cake for a birthday in Mr. Kim’s office – lemon and coconut by request:
Slice:
It was another cake mix fix-up and it tasted very good, though the crumb wasn’t as tight as I’d like.
-
Steve – gorgeous falafel – I love the color!
Bruce – thanks for the help – I’ll try that recipe! That steak looks fantastic, BTW.
Shane – beautiful crust on that pork loin.
Keith – those ribs are amazing. Mr. Kim has FINALLY bought some ribs to smoke and seeing yours, I really can’t wait.
Simon – glad you got the chance to try the short ribs. They are a favorite here. Yours sound like they turned out great – especially the fact that the diners descended before you could grab a photo!
Pastameshugana – gorgeous color on those oranges!!!
We had Mr. Kim’s mom and Jessica over for dinner Wednesday night. I tried a new way of making meatball sandwiches – making patties instead of balls. I saw it on a Food Network show and thought it made a lot of sense. I used my regular meatball recipe – Italian American Meatballs, scali rolls, provolone cheese and Giada’s Basic Marinara.
They turned out really good, but really HUGE. I will need to make them smaller next time! Mr. Kim was the only one that finished his and that was only because he threw away half the bread!
I served it with cheese fries (per Jessica’s request) and my dad’s Chopped Salad w/ his Creamy Parmesan Dressing. He had told me about the salad and dressing and sent me the recipe. It was absolutely delicious – lettuce, Swiss, olives, tomatoes, chick peas (I left those out – not a favorite), salami and cucumber.
Dessert was just a cake mix fix up – Strawberry Yogurt Cake:
But it was very good. Mostly because of the delicious strawberries that I found at WF – incredibly good, especially considering that it is April. Slice:
-
Bruce & percyn: all those eggs look gorgeous!
Mr. Kim’s breakfast Thursday morning:
A sorta frittata – eggs, cheese, asparagus with ham.
-
Keith – thank you! I have the plain white plates, too, but the great thing about having them is that you can put anything with them and they look good. Doesn’t stop me from coveting your glass, though! BTW, your lamb and veg look great!
Patrick – gorgeous fried rice! Is that ham and shrimp? I love that combination of flavors. Years ago, I got a great recipe from a much missed former eG’r named Doddie for a ham and crab salad. I’ve done it with ham and shrimp and just loved the results.
Jvalentino – lovely pizza crust – the bubbles are perfect.
Last night I did a Vietnamese roasted chicken dish that Bruce made awhile back. It looked and sounded so good that I Googled the recipe and made it. It is called ‘Ga Ro Ti’. It called for chicken thighs to be marinated in sugar, pepper, soy sauce, fish sauce, oil and garlic then pan fried until crisp and finished in the oven. You then set aside the chicken and used the pan to make ‘dirty rice’. The rice was actually very good, but we all found the chicken underwhelming. One thing was my fault – I am completely inept at using a skillet that isn’t nonstick
. All my skin stuck to the pan – AND I crowded the pan a bit – so we missed out on the crispy skin. But the flavor of the marinade was pretty weak. The texture of the chicken was good – tender and moist. Bruce – do you have any pointers for me? Here’s where I got the recipe: http://sundaynitedinner.com/vietnamese-roasted-chicken-ga-ro-ti/ I’m sure that yours was much more flavorful. Is this recipe missing something?Started with salad:
Chicken, rice and asparagus:
-
Dinner last night:
Braised lamb shanks w/ caramelized onions and orzo w/ Parmesan & asparagus.
-
Thanks to everyone for the compliments and responses!
Soba – lovely salad! And I agree completely. I love all sorts of wild and complicated salads, but the sine qua non of salads is just what yours is – simple and lightly dressed (I would add not icy cold, but that might just be me).
basquecook – I love your fried chicken leg and wish I had a couple in front of me right now! They look perfect.
Keith – what an utterly beautiful dish (I mean the food, though you know how I feel about those glass pieces
!).Elise – your halibut looks so lovely. I am determined to finally make some this season and that preparation sounds heavenly. I have some lamb shanks braising on my stove right now and I’m really in the mood for them after seeing yours!
Patrick – yes, lots and LOTS of leftovers. We sent tons home with our guests, but I still am going to have to stock the freezer with some sliced ham (smoked ham freezes REALLY well).
mm – oh, my. That chocolate and hazelnut sweetie sounds and looks so amazing.
Dinner last night:
My mother brought us some beef stew. Served with Michael’s rolls.
-
Here’s a picture of egg salad – my way:
-
I have LOTS of hardboiled eggs to use up
. A recent lunch:
Easter ham and sliced hardboiled egg sandwich.
Another:
Egg salad.
-
liuzhou – all of that meat is beautiful – so shiny and succulent looking!
Breakfast this morning:
Hot cross buns (minus the crosses) and scrambled eggs w/ salsa.
-
Bruce – that ga ro ti sounds and looks great. I went searching for a recipe and hope to try it soon. The quiche is also calling my name!
Ann – thank you! Your halibut meals always make me hungry. I saw that Whole Foods had some last time I was there and I think that I’ll be buying some soon. Glad to see you posting!
Soba – everything is lovely, but that bread pudding and apple dish is stupendous! And I would give a LOT to know that I was having those poached shrimp for dinner tonight.
dcarch – thank you! Gorgeous prime rib. I’ll take mine rare, please! Are those potato cakes on the plate with the meat? Questions – did you cook a baking dish of them and then cut out the circles? They look so crisp! Did you sauté the circles separately?
Steve – I love fattoush and yours looks perfect. And that po’boy has me drooling. I wanna go back to NOLA!!!
Easter dinner was a group effort this year. I did the pre-meal snacks – Rachel’s ‘Paminna’ Cheese, assorted relishes, cream cheese & pepper jelly and gougères:
Mr. Kim smoked the lamb and ham:
I didn’t get a good picture of the lamb sliced. In order to serve it hot, and for him to be able to go to church Easter morning, he smoked and sliced it on Saturday. I gently reheated it with some lamb stock on Sunday in a slow cooker. It still tasted incredible, but lost its lovely pinkness!
My mother made the mint sauce (according to my English Aunt’s recipe) and I made the gravy for the lamb a couple of weeks ago with some neck bones I found at Whole Foods. I am really thrilled with this whole ‘make the gravy ahead of time’ thing I’ve developed. I love not having to devote the time to it last minute and I think that the gravy is actually better. Making it ahead of time, you have the luxury of letting it simmer for a long time and allowing the flavors to really come together and intensify.
My MIL did her fabulous devilled eggs:
Always Jessica’s first request for Easter.
Our honorary nephew did a wonderful creamy fruit salad with berries and oranges and grapes:
His mom, Lisa, did green beans (no picture) and her delicious mac and cheese:
I did a broccoli and cauliflower au gratin:
It ended up being mostly cauliflower – in the future, I need to remember that, with broccoli, when you trim off the stem you end up with about HALF the weight you started with!
A green salad with my dad’s paprika dressing, Marlene’s bleu cheese and croutons:
Sour cream potatoes:
And Michael Ruhlman’s buttermilk rolls:
God, these were good. I baked them on Tuesday and froze them. You would never have known it. They were delicious and the perfect texture. I made them about half the size called for - it made twice as many and they were a good size for the meal.
My friend, Lisa and I provided the desserts. She made her incomparable pound cake with all kinds of berry toppings. Also huge strawberries with chocolate to dip them in. By the end of the meal I was beat, so I missed getting pictures.
I did a cake and almond-stuffed coconut dates:
The cake was Coca-Cola cake with coconut extract instead of vanilla and a new recipe for IMBC that called for meringue powder instead of egg whites. It worked beautifully and everyone loved it. The filling is some coconut curd that I found in the store:
The dates were done with something that I’d never heard of before – coconut powder. It was very fine and dry and perfect for the task. We found it at the new Indian grocery near us.
Tuesday night was Easter leftovers for dinner. Salad:
Hot lamb sandwiches:
My favorite way to serve leftover meat and gravy!
“Veg” plate
:
Mac and cheese, devilled eggs, broccoli & cauliflower au gratin and sour cream potatoes.
Last night was more Easter leftovers:
Rolls, fruit salad, mac & cheese and ham.
-
percyn – gorgeous breakfasts! We are actually not eating breakfast as much lately. I’m cooking less (just busy) and we are just ‘grabbing’ and going more! Plus, I’m trying to diet a bit and breakfast for me lately has been a cup of yogurt or a banana!
Ashen – mmmmm, beans on toast!
Ann - !!!!!! so good to see you! Great idea using the fish cakes as a base to those amazing poached eggs!
Easter breakfast was my MIL, Jo’s Hot Cross Buns:
(We know that you’re supposed to eat these on Good Friday, but we always forget.)
With scrambled eggs and link sausage:
-
I’ll be making egg salad in the next couple of days – we’ve got LOTS of pastel eggs in the fridge. Many years ago I came whining to eG about my wet, drippy egg salad and got good advice. My dream egg salad was the kind that was served at every Washington DC deli in my youth – finely chopped/minced eggs, JUST barely moist, spreadable – not pourable! Here are the tricks:
- Add salt at the point of eating – not as you make the egg salad
- Don’t use hot eggs. Chill them in the refrigerator before making the salad. Don’t rinse the eggs off. Make sure they are very dry.
- Mayo, not Miracle Whip. And a TINY little amount!
- Mash eggs with potato masher, not a knife.
I do use a little bit of mustard and hot sauce. Occasionally I’ll add a little sweet relish. Onions ONLY if I’m sure that the batch will be eaten immediately with no leftovers. I sometimes like slices of bacon on top, but not chopped up inside since I don’t like cold bacon.
When we were in England I had a couple of ham and egg salad sandwiches. In both cases, there was egg salad AND sliced eggs. Nice touch and something that I’ve done since.
-
I ended up heating up the Golden syrup in a pan, tossing the stuffed dates in the warm syrup and then rolling them in the coconut powder:
It worked perfectly! They were just sticky enough - no problem with leaking syrup. Thanks for all the help!
-
thanks so much! I have some Golden Syrup and I'll try that.
-
Thanks, Kay. It wouldn't bother me, but I've got some folks with compromised immune systems eating with me and wouldn't like to serve them raw egg.
Dinner! 2013 (Part 2)
in Cooking
Posted
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:
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:
Salad:
The steak covered one entire plate:
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:
Swaddled bread:
Dessert was just some minis that we got at WF:
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:
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.