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Kim Shook

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Posts posted by Kim Shook

  1. Patrick – that Genghis Kahn beef looks amazing. I wish I could get color like that when I stir fry beef.

    Kate – I think your Italian wedding soup looks delicious and I love the little ‘bomber’!

    Prawn!!! – wonderful to ‘see’ you and your gorgeous food!

    Brownhornet – lovely pasta. I got a pasta machine with some Christmas giftcards and I’m heartened to hear that it was easy for you. I’m a bit intimidated.

    Scotty – your ‘steak and eggs’ has me swooning!

    Chris – I’ve never made that classic recipe and need to. It looks and sounds wonderful.

    Soba – gorgeous pasta and cauliflower. Those are two things that I never think to put together and I don’t know why. Maybe because they are both white? Dunno, but I need to try it – looks delicious!

    Kayb – welcome back, girl!! I am WAY behind in my catching up at your blog and have missed you here. Those beans, that pork. Ahhhhh!

    Some recent meals:

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    Spaghetti Bolognese and garlic bread.

    Sandwiches and chips:

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    Cucumber, tuna salad, egg salad and olive and cream cheese.

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    Marcella Hazan’s Pink Shrimp Sauce w/ Cream on fettuccine:

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    Bruce made this back in December and it’s been haunting me ever since. It was fantastic. The method is unusual to me. After shrimp is sautéed, 2/3 of it is pureed and becomes a part of a sauce that includes tomato paste, wine and cream. What you end up with is a shrimp and pasta dish that REALLY tastes of the shrimp. It is easy and quick enough to be a weeknight meal, but impressive enough for company. And, since it easily serves 3-4 with a half a pound of shrimp it’s also economical. Thanks so much, Bruce!

    I’ve been craving pancakes for a week, so that’s what was for dinner tonight. Also eggs and sausage:

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    I’ve been searching for years for THE pancake recipe. I love thick, light, fluffy pancakes and have found lots of good recipes, but not the ONE. I think that I finally have! I just Googled “thick and fluffy pancakes” and BAM. I found the recipe on a site called realmomkitchen.com, but it has a long genealogy – back through veronicascornucopea.com, radishesandrhubarb.com to Better Homes and Gardens Cookbook with little adjustments here and there. Well, I have that cookbook, of course, but I’ve never tried the pancakes. It is very easy to assume that dowdy little cookbooks like that don’t have much to teach modern me. I am chastened. Here are my pancakes:

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    And even though the photo is blurry, you can see how thick these were:

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    You’ll have to take my word about the fluffy and light part, though. Fabulous. And JUST what I wanted tonight.

  2. jmacnaughtan – your Paris-Brest is beautiful. I would LOVE to taste that.

    minas – what lovely marshmallows. I promised myself that one of the things that I would tackle when I was able to quit work was marshmallows. It’s been almost a year and I haven’t yet, but you give me some inspiration!

    Baked a cake for one of Mr. Kim’s coworkers:

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    My usual Chocolate Bar Cake with Michael Ruhlman’s Chocolate Buttercream Icing. Slice:

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    This was delicious (Mr. Kim was able to save me a slice) and Michael’s icing is so light and delicate. It’s almost texture-less – just pure chocolate taste.

  3. Baselerd – that noodle dish looks and sounds amazing. NOT something that I’d ever attempt, but I wish I knew someone who would!

    Soba – the Pastina e ceci looks so delicious! And the classic spaghetti with clams has been a favorite of mine since I was a little girl!

    dcarch – beautiful brisket and latkes!

    Dinner last night:

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    Kielbasa w/ peppers and onions, baked beans and fruit salad.

  4. Basquecook – thank you for your kind words! So many of my holiday foods are recipes made by family and friends. Most of my Christmas night dinner items are from the Christmas dinner that my paternal grandmother made since my dad and his brothers were small. She was a complete non-cook (her refrigerator only contained olives for martinis and Metrical shakes) except for Christmas night when she went all out and cooked the best meal I’ve ever tasted. The chicken salad and pimento cheese are from a lovely lady who used to post here at eG. Old timers will remember Rachel and her wonderful writing. I have been fortunate enough to become her friend and actually meet her and her family. I love the continuity of cooking foods that come from my personal history. My mom’s mousse recipe can be found here: http://www.recipecir...hrimp_Mold.html .

    Shane – thank you! Mr. Kim got a jar of jalapeno olives in his stocking and I am stealing your idea of putting them on pizza!

    Ranz – the chicken galantine looks delicious!

    Tri2Cook – my cousin!!! We’ve missed you so much! Christmas Eve, our house, come early and help me set it all out!

    Jason – those scallops sent me scurrying off to Google a recipe for orange cream sauce. Fantastic!

    jvalentino – that smoked ham looks amazing. I just emailed Mr. Kim about it.

    rico – lovely shrimp and a BEAUTIFUL photo!

    Dinner last night started with the inevitable salad:

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    I also did Marlene’s Crispy Pork Chops w/ her Quick Tonkatsu sauce, fried rice (left over from dinner out the night before) and collard greens:

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    The pork chops were from Omaha Steaks and were, as usual, bland and characterless, but Marlene’s method of coating them and the sauce really ramped up the flavor.

  5. Patrick – gorgeous beef stroganoff!

    Percyn – Oh, my goodness! That lobster thermidor is lovely. Good thing that you had it for NYE – it’s bad luck to eat lobster (or chicken) for New Year’s day.

    Robirdstx – your chicken pot pie looks just exactly how I like them. Lots of chicken and gravy and not a lot of icky cooked carrots! (And I appreciate you posting the recipe).

    Soba – gorgeous pasta! I got myself a pasta machine with a gift card and have already decided that I want the pappardelle attachment! And I particularly love the looks of the colcannon, too!

    Basquecook – deeply impressed with that gorgeous looking and sounding spread! The skin on the little guy looks amazing. I’d have been tempted to selfishly keep it all to myself and bring it out of the kitchen ‘naked’!

    Rico – I am sitting here at 1:20am CRAVING pastrami. The closest I can get is deli ham and white bread. Crap.

    I’m going to go ahead and put my Christmas meals here, since I can’t seem to find a ‘Christmas dinner’ thread. A pre-Christmas meal that I found on my camera - cheeseburgers, mac and cheese and succotash:

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    This was the year that I changed how we did our Christmas Eve celebration. Gone was the sit down dinner for 50. The last few years almost no one came on time and many refused to respond to the invitation at all, or gave a yes and then didn’t show up. I decided last year that if they were going to treat the night like an open house, that was what they were going to get. Nothing that had to be served piping hot, nothing that required a table and a knife and fork. It was mostly finger food and mostly room temperature. The spread included a relish tray with olives, pickles and celery:

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    Crudités and dips, fruits, cheeses and crackers:

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    Gruyere and chive gougères (a popular choice this year, I noticed):

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    White bean dip and green olive tapenade with pita chips:

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    Liptauer cheese spread with pumpernickel and rye bread:

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    Rachel’s chicken salad w/ mini croissants:

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    My mother’s shrimp mousse:

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    Mr. Kim’s smoked ham and mini biscuits (purchased):

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    Everything was delicious and extremely well received and it was a much easier party to prepare for. I found myself looking for things to do that day. We still had folks that didn’t bother to show, but that is just a given with our relatives/friends and we’ve just decided that we have to roll with that. We had too much food, as always. I think that next year, I won’t bother with all the fruit, maybe just some grapes. And 4 cheeses were too much. Cubed Cheddar and Gouda is enough, I think. The vegetables were popular, but I did too much of each of them. This is definitely the way that I’ll go from now on.

    I didn’t change my ‘goodies’ – these are always basically the same. The dessert table:

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    It included lemon chess tarts, mince tarts, peanut butter cookies and caramel covered marshmallows:

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    Sugar cookies & Turtle candy (pretzels, Rolos and pecan halves):

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    Happy Accident candy (the detritus from Sponge candy mixed with melted Cadbury bars):

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    Candied pecans and iced almond clusters, gluten free sugar cookies (I can’t find a picture of them unwrapped – but they were just round sugar cookies), sponge candy and peanut brittle:

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    I also can’t find pictures of the fudge, but I made my usual ones – milk chocolate and Reeses Cup.

    Since we didn’t do our traditional Christmas Eve meal, I decided to do it for Christmas night. We invited some friends and my mother was here, so it was just 10 of us. Our friends brought the turkey and some sides and bread, so it was a fairly easy meal to do.

    I somehow missed getting a picture of the turkey, but we also had leftover ham:

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    Oyster dressing and cornbread dressing:

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    Salad with 2 dressings (my dad’s paprika and Marlene’s bleu cheese):

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    Fruit salad:

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    Rachel’s ‘pammina cheese’ and celery:

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    Potato salad:

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    Cheese potatoes:

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    Orange-Cranberry sauce:

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    “The Gravy”:

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    Sweet potatoes with bourbon syrup on the side:

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    Dhfrhfhfieoggijrp

    I was sick with a bad cold from the 27th through the first, so all we ate were leftovers and OPF (other people’s food), but I did manage to make us our New Year’s Day lucky meal – ham:

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    Black eyed peas:

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    Scalloped tomatoes:

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    Au gratin potatoes:

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    (not lucky, I just got a craving for gooey, cheesy potatoes)

    Collards:

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    Cornbread muffins:

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    (I don’t think that these are among the lucky foods, but they ARE obligatory with greens)

    Plate:

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    Between my lingering cold, redeeming gift cards and using Groupons that were expiring, I haven’t cooked much this past week. Tonight, though, we were craving grilled cheese and salads:

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    (My new salad bowls – got a Crate & Barrel gift card)

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    Grilled American, Gruyere and Parm w/ Dijon mustard on some onion rolls that I had in the freezer. The onion roll was a really nice change.

  6. Everyone’s breakfasts look and sound wonderful! I need to especially note Andi’s and Nickrey’s. Those eggs in a basket are one of my favorites, Andi, and I haven’t done them for so long. Nickrey, now that Mr. Kim is comfortable with his smoker, I’m going to be requesting smoked salmon! That looks so good.

    I’m putting our Christmas morning breakfast here since I can’t find a suitable thread! Christmas morning this year was our usual menu. The ubiquitous Pillsbury orange danish Christmas tree:

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    Dumb, but it NEEDS to be on the table. And it ALWAYS gets demolished!

    My MIL’s sweet roll:

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    CI mini quiches:

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    ET bagels:

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    Sausage rolls:

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    Christmas breakfast hasn’t changed in probably 25 years and it’s my favorite meal of the season!

    • Like 1
  7. What lovely breakfasts you all have! I try not to read the breakfast thread until later in the day. Otherwise I’m in the kitchen frying bacon and eggs and rummaging in the freezer for biscuits. My new diet is working quite well (10+ lb. loss) and this thread, oddly enough, is the one that will bust it. Anyway, a quick dive into the thread to post Mr. Kim’s breakfast from yesterday:

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    ET bagel with Benton’s bacon, fried egg and gruyere.

  8. Scotty – your gut bomb looks so fabulous!

    Bruce – thanks for the directions to the recipe. That is going to be a ‘soon after the holidays’ meal!

    Dcarch – drooling and grinning at the same time can cause problems. You make me do that all the time!

    Soba – everything is beautiful, of course, but those cockles really look fantastic.

    Dinner last night:

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    As you can see, Mr. Holloway and basquecook, you inspired me. I just HAD to have them. I’ve found that while I’ve gotten decent fish and shrimp at regular grocery stores, for mussels it pays to go to either a real fish shop or WF or Fresh Market. I ended up at WF. The young lady picked each one out for me, tossing any that were open (only a couple). They were delicious – sweet and meaty and NO skunkiness. And still only $2.99/lb.

  9. So what is the consensus – poaching or roasting? Ina says to roast. Other folks that I also trust say to poach. I am making chicken salad for Christmas Eve and want firm, tender, moist chicken that I can cut into very small cubes that won’t turn to mush when I mix with the other ingredients. I am serving it with miniature croissants and want people to be able to make their own sandwiches without a lot of fuss and mess. Thanks!!

  10. Bruce – the fettuccine with pink shrimp sauce looks and sound amazing! I really like the idea of thickening the sauce with pureed shrimp. Any chance of a recipe?

    Pierogi – thank you! Those dishes make it easy to figure out when was the last time I posted!

    Mr. Holloway – mussels, mussels – must do mussels SOON! Gorgeous.

    Brown Hornet – your shrimp and grits looks absolutely perfect. It’s only 9:30AM and I want some NOW.

    Not cooking too much these past few days – at least not for dinners. Most of my kitchen efforts have been for Christmas Eve and Christmas night, but I did make salad and spaghetti the other night:

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    The sauce was from the freezer, though!

  11. Creola – what a lovely cake. I am a fool for lemon – I would love that!

    Kerry – the malt loaf is beautiful. Mr. Kim loves malt and would love either of them, I think.

    Elizabeth – I love the idea of saying ‘Happy Birthday’ in all those languages. My piping skills are not so great, so mine wouldn’t EVER resemble yours!

    Darienne – thank you, my dear! What an utterly sweet thing for you to say.

    From yesterday - Six feet of sugar cookies:

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    I was rushed this year (odd how the year I ‘retire’ chaos begins to reign!), so they just got generally ‘sprinkled’, but they are crisp and sweet and pretty and that is enough!

  12. Bruce – I’ve gotta try that caramel sauce thing. I am a fool for sweet/savoury combinations and Mr. Kim adores ginger, so that is right up our alley!

    Basquecook – gorgeous burgers! And that fried chicken! Makes me wish I’d used the chicken last night for frying rather than grilling! I love sweet tea brine!

    Dinner last night:

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    Grilled chicken, green beans, soup beans and hushpuppies.

  13. Patrick – gorgeous chili. We always make it with ground and I’ve been wanting to try it like yours. And I am dying to try goat. We are getting a new shop near us – Indian/Asian/Hispanic/Halal – how’s THAT? I’m sure that they’ll sell goat and hope that they sell smaller cuts than the whole leg the other shops sell. Any hints?

    Bruce – that’s exactly how I like my wings to look. I just love that crusty burn flavor – I ask for my hot dogs BLACK.

    dcarch – gorgeous FAT asparagus! Are those grilled/roasted??

    Football snack yesterday:

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    Bought low-fat cheese by mistake – it doesn’t melt in the microwave, it just gets chewy. Ick.

    Dinner was fried shrimp, succotash, slaw, sweet potatoes and hushpuppies (almost alliterative):

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    The hushpuppies were frozen, but good. I don’t usually put that thick a coating on shrimp, but had some panko that I wanted to use up. They were medium shrimp (another thing bought by accident – I usually get the jumbo) and were a little lost in all that crunch!

  14. Lovely, lovely food everyone! I’m off to decorate my daughter’s Christmas tree tonight – takeout pizza and leftover chocolate fondue – NOT what I want now – thanks :wink: ! And to those who shy away from posting pictures of your food: if I can post night after night of similar salads and chili dogs and purchased BBQ and still be loved and admired ( :raz: ), you can, too!

    Thanks for all the nice comments when I posted last – way back in the middle of November! I have cooked since then, but not much – holiday preparations and trips to NC are kicking my butt!

    Some recent cooking - BBQ from Short Sugar’s in Reidsville NC and salad:

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    Tree decorating meal:

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    Salad, rib eyes with béarnaise and cheese stuffed potatoes. The potatoes were from a gift box from Omaha Steaks and were about what we expected – dry, not very flavorful and a bit hard on the bottom. Mr. Kim’s family has done beef fondue on tree decorating night for years and we’ve taken up the tradition, but decided on the easier option of steak this year. Mr. Kim is deep in budget season for the state and we never know when he’ll be in meetings until late. So we planned this evening, but knew we might have to postpone. We stuck with the traditional dessert – chocolate fondue – for the 2nd night, though.

    Tree decorating – second night. Jessica made grilled Cheddar, gruyere and Dijon sandwiches (her specialty):

    med_gallery_3331_114_88551.jpg

    The BEST grilled cheese! I made Quick Tomato Consommé:

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    Dessert was the already mentioned chocolate fondue (no picture – it’s melted chocolate). Dippers included cherries, coconut macaroons, bananas, marshmallows, pound cake and dried fruit:

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    A lone meal for me (late meeting for Mr. Kim):

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    Cheeseburger, succotash and onion rings

  15. Soba – what a lovely, lovely breakfast! I’m making gougères for my Christmas eve party and I’m definitely going to do that with a few leftovers!

    Kate – gorgeous sausage rolls. Please do not look at mine from Christmas morning when I post them :unsure: .

    Deena - <thunk> your bread made me faint. Good GOD, that is incredible. I would give anything for a chunk of that right now!

    Andie – beautiful apple cake! I really like those paper pans, too. Did the edges not get dry? I’d love to try them with some tube cake recipes that I have.

    A recent breakfast for Mr. Kim:

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    Scrambled eggs with smoked ham, gruyere and Korean hot sauce

  16. Kerry – bacon fat gingersnaps sound really, really good!

    Not mine, but a beautiful and delicious ‘Booze Pie’ that Jessica made for Thanksgiving dinner at my MIL’s:

    med_gallery_3331_119_122799.jpg

    A whipped cream and egg white pie with vanilla vodka and Crème de Cacao.

    I did Very Hungry Caterpillar cupcakes for a baby shower:

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    Six feet of PB cookies for Christmas:

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    They are sitting bagged on the table waiting to be put in the freezer and they smell SO good!!

  17. David – those meatballs are just beautiful. I’m like you: if the meatballs are REALLY good, I don’t even need pasta. Just good bread to wrap them up in and soak up the gravy! The salt cod and sea bass looked delicious, too.

    Christine – good looking pizza. I was going to make one for Halloween night, like I sometimes do but it got by me this year. Now, I wish I’d made the effort.

    mm – I admire your chicken-dispatching prowess, because I know that I couldn’t do it. I’m very clear that when I indulge in meat, I’m eating ANIMALS and I try to appreciate that someone has to do the hard work. You wouldn’t want to do it all the time, you said, but good for you for being willing to do it at all.

    Night before last dinner was dull:

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    But very satisfying.

    Last night my MIL came over for dinner. I did BBQ meatloaf sandwiches:

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    Garlic-cheese bread, grilled meatloaf, slaw and onion rings. The only scratch stuff was the meatloaf and the slaw. Served with sour cream mashed potatoes and green beans:

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    Dessert was pumpkin-cream cheese ribbon bread:

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  18. Enrique – I will trade you a gallon of soup for one plate of that gorgeous food that you showed us. So lovely and delicious looking.

    Twyst – I agree. And I’m afraid that I’m secretly Sandra Lee :unsure: .

    After a week too full of pot roast soup, tonight I made Patty Melts:

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    80/20, American, Swiss, seeded rye bread and caramelized onions – just what we needed! Plus crinkle cuts:

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    And for Mr. Kim, kale:

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  19. dcarch – Your salmon is beautiful. And I’m QUITE sure that you would make a lovely pot roast! I love the waffle ironed green tomatoes!

    mm – I’d love to try that woodcock. The entire dish looks and sounds delectable!

    Pot roast soup is what all good pot roast wants to be when it’s time comes. When I make that pot roast, I always double up on the sauce ingredients so that I have plenty for soup. Picked apart meat, all the sauce, some of the leftover noodles and a handful of peas make good soup – and what we had for dinner a couple of nights ago:

    med_gallery_3331_114_52883.jpg

    And Biscoff spread and banana crepes:

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    I make ugly crepes, but they were very good!

    Night before last - pot roast soup again, with a side of cheese, hummus and really good local bread:

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    Cheeses are Ca De Ambros Taleggio and Soignon goat brie. Both were lovely, but I’m kicking myself that I forgot I had a jar of preserved figs that a friend gave to me. That would have been incredible. Oh, well, back to Whole Foods, I guess!

    I also made cranberry sauce for Christmas dinner to put in the freezer.

  20. Well, we ended up at NONE of the places on my short list :rolleyes: ! He picked Cashion's from some online list of 'must see DC restaurants'! That was fine with me - I love Cashion's and we had a lovely meal and a nice wander around the neighborhood afterwards. Thanks so much - I'm keeping my list so that we'll have some ready ideas for the next time we go up. Thank you again!

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