Kim Shook
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Posts posted by Kim Shook
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I always do my stocks (after roasting bones and veg) in the slow cooker and I just last week did fabulous polenta in the slow cooker for the first time ever. It never occured to me that you COULD do polenta in one. I'm gonna try grits next!
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mm – your cockle and sole dish is not only gorgeous, but it has most of my favorite foods in it!
Leaving tomorrow morning for NC to visit my grandmother for a few days, so Jessica came over for dinner. Started with the ubiquitous salad:
We had some skinny, skinny steaks that she found on sale:
They were actually very good and extremely tender. But medium was the best I could do. I did a version of Cowboy Beans (thanks, Bruce):
I did some pintos this morning to have on hand for Mr. Kim. Also had the meaty bone from a ham that a friend had smoked for us. Added some BBQ sauce, brown sugar, left over roasted balsamic onions and a little mustard. Fabulous. I also did some squash with onions and peppers for Mr. Kim. Everything was good, but it somehow doesn’t look very appetizing:
Those are more of the left over roasted onions on the steak.
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Franci - I'm in awe! You may not make breakfast often, but you rock it when you do!
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judiu – those ribs sound wonderful. I’ve translated your post into a sorta-recipe and I’ll be trying that. Perfect Fall meal!
Bruce – I love the cowboy beans! I just thought of another thing to do with those leftover balsamic onions!
Breakfast for dinner again last night:
Scrambled eggs, bacon, sausage and those good yeast-raised waffles. They worked quite well heated up in the toaster.
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I also use spray, but I've discovered the secret (for me at least) by accident. I was picking at a tiny bit of overflow from a very hot (only a couple of minutes out of the oven) muffin tin. Along with the bit of overflow came the muffin it was connected to - all in one piece and hot as hell. Next time I made muffins I experimented and gingerly took them out of the tin while still hot - using a small offset spatula to assist. I've never looked back!
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Franci – good to see you posting and how kind you are. I sometimes feel a little embarrassed to post my modest meals here and your comment makes me feel much easier about it! Every single thing you posted was beautiful and inspirational, but that duck and fig dish made me very, very happy
!Paul – cracker pie pizza – wow!
mm – the roasted cauliflower dish looks lovely and sounds so delicious. The idea of grapes with it is what separates the wheat from the chaff – I am most definitely chaff, because I never would have thought of it and it sounds so perfect!
Bruce – those steaks are gorgeous! And steak should always be served with grilled onions. Hmmm. We are having steak tomorrow night and I have leftover balsamic onions from last night. Thanks for the idea!
If my memory is correct, I am the third person in a week to do some version of ABT’s. I did them for Mr. Kim’s football snack yesterday. Cream cheese and sausage stuffed jalapenos wrapped in bacon:
After baking:
He loved these things! I did have a few ‘blow outs’ – I realized half way through wrapping with bacon that I probably needed to wrap the ends of the jalapenos, but wasn’t about to start over. It was fine – I didn’t lose too much, but I’ll put that in the recipe for next time.
Dinner last night was a new recipe from Food Network’s Melissa d’Arabian – braised country-style pork ribs w/ polenta and roasted balsamic onions:
I’d never made anything of hers before – I hardly ever watch her show – but I may need to start. This was really, really good. The sauce was rich and complex and the polenta was fantastic. The polenta is actually done in a slow cooker – very little maintenance and since it takes 2 hours, you can get it in the cooker and go one with the rest of your meal. I’ll be using this recipe again and again!
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Norm – I like the look of those Korean wings! And apparently ABT’s are on everyone’s minds this week because I have some in the oven right now for Mr. Kim’s football snack later!
Dejah – Welcome Home! Gorgeous food, by the way! I know how you feel – when I’m out of town for a long time, I really crave cooking in my own kitchen.
Last night we had fish and chips and slaw:
The fish was frozen, but recommended by someone at another website. It was bland and almost tasteless. Won’t be trying that again. The fries were done in the Joël Robuchon method of placing the potatoes in one layer in a pan, covering with room temperature oil and slowly bringing up to 360 degrees. As promised, they were crisp outside, fluffy inside and not at all greasy. Unfortunately, the directions that I found online indicated that they would take anywhere from 10 to 60 minutes. They took nearer an hour and, therefore were served AFTER dinner. They were very good, but I don’t know that I’d do them again. It seems to me that it is easier to just do the first blanch early in the day and then drop them for a couple of minutes just before you want to serve them.
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Bruce – gorgeous fried rice! I’d eat that any time of the day or night! As a matter of fact, that would make the perfect midnight snack.
CulinaryLibrary – love the combination of lemon curd and blueberries on the pancakes and your blog is fantastic! I’ve bookmarked it to go back to.
percyn – the corned beef looks beautiful, but are there potatoes BESIDE the hash or in it? And the waffle? Is that chicken? Drool.
Breakfast this morning:
Neese’s sausage and CI’s yeast raised waffles with fig syrup. This was the first time that I’d tried the waffle recipe. These are probably the best waffles I’ve ever made – perfectly crisp outside and tender inside. Really easy, too, since you make the batter 12-24 hours in advance and bake them at breakfast time. The fig syrup was the sugar syrup left over from my efforts at candying figs. It was so good, I couldn’t throw it away.
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Well, apparently great minds think alike because last night the leftover orzo from dinner the previous night and the cooler temperatures inspired chicken-orzo soup:
Augmented by various bits and pieces of cheese and fruit from last night’s afters. I used some duck stock that I had in the freezer and found the soup just a bit too unctuous. It needed lots of salt and lemon juice to spark it up. Does duck stock not pair well with chicken? It’s not something that I usually have on hand and this is the first time I’ve ever used it for chicken soup.
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Thank you for the good wishes about my grandmother. She is 88 years old just amazes everyone. Her doctor is thrilled with how she went through the surgery and how she is already beginning her recovery. I’ll be going down there every couple of weeks for the foreseeable future.
chefmd – beautiful wedge salad – one of my favorites!
Bruce – that bread sitting behind your scampi looks fantastic – local bakery? You? Mrs. C.?
dcarch – thank you, but I am QUITE sure that you could make a fabulous quiche. Mr. Kim is hanging over my shoulder gazing with lust at your beautiful sashimi!
Shane – I have the recipe for the ABT’s tucked away from last football season to make for Mr. Kim – thanks for the reminder! I make those tortilla stacks, but it never occurred to me to grill them. I am definitely trying that!
Elise – glad to see you posting. Everything looks lovely, of course, but my can’t-wait-for-Fall self is dying for those gorgeous Brussels sprouts!
Stash – those scalloped tomatoes look and sound so wonderful! And the roasted potatoes look perfect.
TheCulinaryLibrary - I have had fondant potatoes one in my life - last year on our trip to England and I've never forgotten them. Fabulous!
My MIL is having her kitchen completely redone (I’m GREEN!), so we had her over for dinner last night. I did Garlic Shrimp, salad, roasted asparagus and orzo:
Really nice vinaigrette with orange muscat vinegar.
And fruit and cheese for afters:
Including some really good figs that I candied/dried myself (with some very welcome and needed advice from the folks here at eG):
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Thank so much for all the help, everyone! The combination of boiling in a sugar syrup and a LONG time in the dehydrator (stopping and 'squishing' often for just the right feel) resulted in these:
They turned out delicious and moist and chewy and all I wanted. They were big, fat figs and so good. I served them for afters at dinner last night with some Stilton and Brie and they were heavenly. Wish I had about 100 more!
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Shane – those lamb chops…I think that I can smell the gorgeous aroma from here. It’s 1:30am and I’m wondering where I can get grilled lamb!
I may be getting ready to disappear again. Don’t know if anyone remembers, but a couple of years ago, I was MIA for a long period when my grandmother had a stroke. Well, the same grandmother has had a really bad fall - surgery and at LEAST 3 months in a rehab facility, so my mom and I are heading down there. I’m not sure how much I’ll be there over the next few months, but I didn’t want to just vanish! I thought I’d post some meals from the last few days.
Dinner the other night was a salad and some baked spaghetti that a friend brought to us:
Then another night we had our favorite - breakfast for dinner. Benton’s country ham slices:
With eggs, biscuits and fries:
No pictures of today’s meal – just leftovers tonight because I was working on tailgate food all day. Game is at noon tomorrow, so it will be breakfast. Apple cider sweet rolls:
Really good, but the filling was a real PITA – very, very wet. Still really good though, especially since the cream cheese icing includes apple cider that has been reduced to a syrup.
Ham and Gruyere quiche:
I used the Thomas Keller pâte brisée – easy and delicious! I also made a fruit salad.
I had a bunch of finally ripe nectarines that needed to be used, so I made a pie using the CI vodka crust recipe:
The pastry is a dream to work with – it all goes together in the food processor and rolls out very nicely. AND there is plenty of it to make the crust. Flakey, tender…all the good stuff!
I'll check in when I can!
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Thanks, Elizabeth. They are in there now and still seem pretty fat and moist - I'll check them regularly!
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Duh. Nevermind, Elizabeth! I just realized that my large toaster oven has a dehydrator function. How long do you think it should take?
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Any substitutes for a dehydrator, Elizabeth? I don't have one.
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I’m wondering if anyone has any experience in making candied figs. A lovely friend gifted me with some fresh figs and some that she had candied herself. These are hers:
They are VERY chewy and dry/sticky, if that makes sense. We loved them so much that I decided to do the same with the fresh ones. These are mine:
I used this recipe. Mine are NOT chewy – they are pretty much as plump as when they started and very soft – good, but not what I wanted. My friend is traveling now, so I can’t ask her. What I’m wondering is if there is any way to fix them at this point? Or do I just have some really thick preserves? Thanks! -
Shelby – I’m very impressed that you made your own naan! I actually LIKE naan (unfortunately it is the ONLY Indian food that I’ve ever tasted that I liked
).robirdstx – your salads always look so wonderful.
dcarch – your short ribs look fantastic – I am so ready for fall food. But, those tomatoes make me wish for endless summer – just incredible.
Dinner tonight:
Chicken and waffles, mac and cheese and baked beans. Everything but the waffles were leftovers
. The chicken is mine from the fantasy football draft party and the beans and mac and cheese are my mother’s and a friend’s from yesterday’s cook out. Great dinner! -
Darienne - thank you! It was certainly enjoyed by everyone at the cookout!
Some friends gave me some bounty from their garden including a LOT of raspberries. They were very ripe, so I needed to use them quickly, so I made these ‘hand pies’ from the Pepperidge Farm website:
Such a ridiculous recipe. I am a fairly experienced home baker and in reading the recipe could see some problems with it. And even though I tried to make adjustments, mine all ‘blew out’. They taste good, but how could they not? Home grown berries, cream cheese, white chocolate and puff pastry. But their proportions were all off and resulted in overstuffed pies. They tell you to roll out to 12x12-inches and cut twelve 3-inch circles. That is TIGHT cutting – no room for a hair of error. Then they tell you to mix the cream cheese and sugar and white chocolate chips and ‘spread’ them on the rounds of pastry. Right. Chocolate chips spread SO well. I decided to pipe the cream cheese and sugar mixture and top with the chips, which worked ok. But, as you can see, they were still over-full and blew! I can imagine some poor completely inexperienced baker having a nervous breakdown over these things. I still had another 6 oz. of berries (my friend was VERY generous), so I decided to make things really easy on myself and make one big one with another package of puff pastry:
Turned out MUCH better!
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Darienne’s Margarita Pie that I made to take to a cook out yesterday:
Creamy, tangy, refreshing goodness! Thanks, Darienne!
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Bruce – great idea for an omelet! Mr. Kim would love that. I never think of omelets when I have leftover steak.
Breakfast this morning:
Swiss cheese omelet and an ET bagel w/ cream cheese and olives.
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keychris – my recipe is from Dorie’s Baking: From My Home to Yours, but she attributes the recipe to Pierre Hermé. Your cake and little mushrooms are gorgeous! I think that the little ones are the best I’ve ever seen. Lovely work!
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Ruth - those are just stunning! Gianduja is simply heaven on earth, but you have made it gorgeous, too!
judiu - I know, I know! But the marshmallow creme was so gloppy that it softened the brownie and made it fall on the floor. Five second rule doesn't apply with sticky stuff, so I lost out on some brownie goodness!
Darienne - thanks for the PM help! The pie is in the freezer and I can't wait to try it tomorrow!
Meeting some friends tomorrow - they are driving through town on their way west (snowbirds on the way to Texas) who are bringing me some figgy goodness. I'm sending them on their way with some World Peace cookies:
These are just astonishingly good cookies. How is God's name is anyone supposed to go back to a normal existence after eating these things?
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Stash – the minestra looks gorgeous – so bright and clear!
Yesterday’s lunch was fried green tomatoes and corn chowder:
That’s paprika oil on top of the chowder – a nice addition.
Mr. Kim’s fantasy football draft party was last night. Mr. Kim smoked some pork butt for BBQ and I provided the rest. Snacky stuff included Quick Party Nuts, Combos and M&M’s:
One of Mr. Kim’s favorites, these are just pecans and almonds with chili powder, lime zest, cumin and cayenne.
We offered BBQ pork:
Fabulous, as always. Heating it up in a slow cooker kind of obliterates the smoke ring, but it started out with a nice ring and was SO tender and porky and moist.
With sauce (thick and thin), buns and slaw:
For the folks that didn’t eat pork, I did Tex-Mex Chicken Crunchies (stupid name):
They are just chicken tenders dipped in enchilada sauce and then crushed taco-flavored Doritos before frying. Served with flatbread, salsa and pickled red onions to make wraps. The pickled red onions MADE these wraps. They were such a great addition – both to texture and flavor.
Smoky beans:
Ruhlman’s Mac & cheese:
The only mac & cheese that Mr. Kim actually requests. It turned out very well, I thought and I heard the ‘old’ guys telling the couple of new guys that they were really in for a treat. Nice.
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Breakfast yesterday:
ET bagel with bacon and cream cheese. All I made was the bacon
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Dinner! 2012
in Cooking
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robirdstx – I like the look of those ribs. I’m ready for some ribs SOON. And your turkey dinner looks wonderful. My mom was roasting a chicken for the dog when I was at her house today and I was thinking wistfully of turkey dinner!
Bruce – so glad that you made the Gai Yang! I’ve got company coming over for dinner on Tuesday and was trying to think of what to make. You sent me the marinade recipe in June and I still haven’t made it – that’s exactly what I’m making! As a matter of fact, I’m stealing your whole menu! You say to marinate briefly – an hour or so?
Paul – your chicken fried steak is gorgeous!
Prawn – the idea of eels makes me a bit shivery (I confess that my feet are right up in my chair along with my bottom as I type) since I have a snake phobia, but I’ve actually eaten eel – smoked, I reckon: whatever I’d get at a sushi restaurant. I liked it quite a lot (much better than the raw fish that it came beside) and your croquetas look fabulous. I know I’d love them.
Stash – loved the Pane, burro e acciughe picture. Perfect last gasp of summer meal!
Andrew – I have breakfast for dinner a LOT and mine never looks like that
! Just fantastic!
Scotty – mmmmm, pate! I think we need to have a pate and baguette dinner here soon.
While I was in NC, visiting my grandmother, Mr. Kim made chili:
Delicious, as always. No picture of mine, but if you subtract the jalapenos and add some elbow macaroni, you’ll have it.
I contributed Jiffy corn muffins: