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Posts posted by Kim Shook
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percyn – those English muffins sound perfect.
Everyone’s eggs look just gorgeous. I think I’ve given up on the perfect (for me) unflipped egg. I just can’t get the balance right unless I flip it. Even the slightest bit of unset white gives me the heaves, so I guess OVER is going to be it for me. Not as pretty as y’all’s, though!
I don’t know how much cooking I’m going to be getting done this week. Mr. Kim is off again this week and we are trying to get another room painted.
Breakfast this morning:
Bacon and cream cheese on an ET bagel. Bakery bought bagels, but thanks to Elizabeth’s fabulous bagel tutorial that she sent me, I think that I’ll be attempting my own this coming week!
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Elizabeth – thank you for the explanation – they went from sounding disturbing to sounding intriguing !
percyn – how did you do the ‘base of bacon’? It looks fantastic.
Norm – oh, my – that cheesecake!!!
This weekend, we got some gorgeous pork chops at our favorite butcher shop, Belmont Butchery:
I knew that I wanted pan fried chops, so I had them cut to ¾” thick. We had these last night. I also made braised red cabbage, applesauce and biscuits. The chops turned out so good:
I love pan fried pork chops, but never make them with grocery store pork. I haven’t cared much for grocery store pork since it became ‘The Other White Meat’. It’s not too difficult to fix up a thick chop or roast with sauces and brines and braising, but a plain fried pork chop with no embellishments other than salt, pepper and flour needs REALLY good pork. And this was – the fat fried up crisp and tasty, the meat was really porky and tender. We ate every morsel but the bone.
I made some red cabbage to go with the pork chops. It’s a recipe from “The New Basics” – my usual. The cabbage is braised with red wine, onions, vinegar, raisins, apples, brown sugar and bacon. Before:
After:
I also served applesauce and sweet potatoes:
And biscuits:
I put together rather an odd dinner tonight. We found some low carb rice noodles (Guilin Vermicelli) at our local Asian market this past weekend. I had some chile-seasoned chicken stock in the freezer, so I made Mexican Pho, I think :
Mr. Kim’s with sriracha and pickled jalapenos!
Main course was garlic shrimp (with lots of crunchy focaccia) and zucchini:
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Stash, avaserfi, Anna, Paul, Bruce – well, thanks y’all. I was all keyed up to go out in a while for some really good ribs at a favorite local place that just opened a new location right near us. Now what do I want? SCALLOPS!!!
Hassouni - Bún Tôm Heo Nướng sounds and looks really, really good.
dcarch – your ribs look fantastic and I love that you mixed up the corn with the crawfish – they are the perfect pairing, so why not some of each in each bite!
Twyst – soft shells win. Always. Hands down. Oh, my. I haven’t had one yet this summer.
Scotty – if you would make me a bowl of that lobster soup without the sirachi (super taster ), I would get on an airplane tonight. Just amazing.
Elizabeth – I like the idea of stroganstuff – starting with the basic idea of stroganoff, but using what you have on hand or can get. I have to confess that the name slime caps took me aback. When I Googled ‘Suellius luteus’ and found that they do indeed have slimy caps, I blanched a bit. I don’t eat mushrooms (they are always cut VERY thick in my stroganoff so I can eat around them), but SLIME??? <shiver>
Anna – your pantry meals are much, much more impressive than mine! I really like your method of putting corn in a salmon cake. I got a great recipe from Suzi for fresh salmon cakes and I think I’ll add corn next time I make them.
Dinner a couple of nights ago was steak, broccoli and corn. The steaks were crappy Omaha Steaks filets that a lovely, but clueless person gave us for Christmas. They looked great and I cooked them perfectly medium rare, but except for the mushrooms on top and the A-1 that we used, they were basically tasteless. Even the bacon they were wrapped in was crappy. The corn was from the grocery store (and pretty good for May), but the broccoli and mushrooms were from our CSA and were great. At least Mr. Kim and Jessica said the mushrooms were great – I don’t indulge.
The other side dish was kohlrabi greens. Even Mr. Kim couldn’t eat them and he LOVES most vegetables.
No great loss since they came attached to a kohlrabi in our CSA box. I was doing some research on kohlrabi recipes and found some for the greens. At least I tried.
Awhile back someone at here (I think it was FrogPrincesse) did a piece of fish wrapped in prosciutto and roasted. It looked so good that I tucked the idea away to try. Cleaning out the freezer yesterday, I found a nice big slice of prosciutto. We got some cod last night and tried it out. Out of the oven:
Along with some grape tomatoes that I roasted with the fish. I did nothing but add a little pepper to the fish before I wrapped it. I tossed the tomatoes with a little olive oil and S&P. The fish was really fantastic. Moist and deeply flavored from the ham. An amazingly easy dish and really impressive – I wouldn’t hesitate to do it for company. Topped with a quick shaved fennel and orange salad (fennel from our CSA box – salad was also really good) and served with peas (CSA), broccoli (CSA) and some really good bread from a local bakery:
I also reworked some leftover quinoa from the detestable mustard green dish to make a salad with pimentos and zucchini (CSA):
Mr. Kim liked this a lot.
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Elizabeth – thank you so much. I’ll try that next time. I know that I can use a thick chocolate bar to make small curls, but I really would like to be able to make large curls. Your cake is positively GORGEOUS, btw! Funny – I was searching for a recipe for Death by Chocolate zucchini cake after you mentioned it and came up with YOUR recipe on a gardening site (is that right?). When you posted the picture, it rang a bell and I looked at the site and sure enough!
cookingofjoy – I’m a big fan of pink and white, so your cookies and cupcake were close to my heart!
Chris – lemon tart is one of my favorite desserts and yours sounds wonderful! I like that you upped the lemon flavor.
flourgirl – your cake is beautiful (I love the shape) and sounds delicious. Any chance of getting the recipe?
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blue_dolphin – thank you! No zucchini this week, at least! Again, I’m envious of what you got – I guess it’s a grass is greener thing! I am tucking away your idea for what to do with the beets – Mr. Kim would LOVE that addition to salads.
Oh, God it’s Thursday again:
Cabbage, blueberries, yellow squash, sweet potatoes, dill, kohlrabi and fennel. The cabbage will be a batch of braised sweet and sour cabbage, the yellow squash will probably be more sautéed squash and onions for Mr. Kim, I’ll roast and freeze the sweet potatoes to go in the freezer with the other pound that is waiting in there for me to make ravioli, fennel will be a yummy shaved fennel salad on top of some fish that I have yet to buy. Don’t know a thing about kohlrabi and we both detest dill. (sigh)
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Beth – I have not tried the Death by Chocolate zucchini cake, but I just found a recipe online and bookmarked it. I know that we will be overrun with zucchini this summer and I am already sick of fritters and the muffins! Thanks! Your key lime tarts are great – one of our favorites. I had to laugh at your last sentence – my MIL always insists on dyeing her key lime pies that neon green! I don’t and EVERY SINGLE TIME that I’ve served one in the last 30 years she has mentioned it !
RWood – odd. Sounds like what I call ‘Agenda Cooking’ – using an ingredient for no real reason – just to be able to say that it is in the finished dish .
I made a cake yesterday that I’ve made before and it gave me some trouble. It’s called Black and White Celebration cake – white cake layers with ganache between, iced with white buttercream and decorated with ganache and chocolate curls. As you can see, everything didn’t quite turn out:
My ganache ‘broke’, I guess:
I did some research today and found that there are ways that I could have fixed it – unfortunately, I’d already decorated the cake. I also put it on the cake when it was too warm and it threatened to slide down the side. A quick trip to the fridge fixed that.
I have never been very successful at doing chocolate curls. The Pioneer Woman has a method that sounds easy and hers certainly looked beautiful – it involves melting 3 oz. chocolate and 1 tablespoon of shortening and spreading it thinly on the back of a baking sheet. Once it gets to the right temperature, you are supposed to be able to make curls with a small sharp edged spatula. All I got, trying over and over at different temperatures was either shards or sheets and some had bits of scraped off metal imbedded in them!! I ended up re-melting the non-metallic chocolate, spreading it on a Silpat and cutting out discs. I did some research this morning and what I’ve found suggests that you need to use molding chocolate to make good curls. Is this true?
My cake top with the big ganache shoulders and dots reminds me of those mushrooms from the Mario Bros. video game:
It all tasted great, though!
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Ashen – that is some truly gorgeous peameal bacon. I am dying to try that stuff.
It is amazingly easy to make actually. It takes 5 or 6 days but most of that is brining and drying out time. actual hands on time was less than 30 mins.
I followed this recipe out of the The Art of Living According to Joe Beef.
Thanks so much, Ashen! I've bookmarked the recipe to try.
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Roberta – I actually found some wonderful white peaches at the grocery store this week. We’ve had at least one a day since I found them – I’ve been back TWICE for them.
blue_dolphin – very nice haul. Now I have CSA-envy! Except for the inescapable zucchini. I would actually eat most of what is in your stuff. (Not a big vegetable person). I wish they had fruit CSA's!
This week’s CSA box:
Mushrooms, red leaf lettuce, mustard greens, English peas, broccoli, zucchini and tomatoes. We got these on Thursday and so far I’ve used some of the mushrooms, lettuce, mustard greens and both of the tomatoes.
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Ashen – that is some truly gorgeous peameal bacon. I am dying to try that stuff.
Stash – tomato salad looks fantastic.
Mr. Kim’s breakfast on Sunday was a mushroom and Jarlsberg omelet and sausage:
Breakfast today – Mr. Kim’s:
Mine was hash browns and a Spanglish sandwich minus the cheese:
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Shane – the burgers had to be fantastic, but those twice baked potatoes are making me swoon!
Elise – the leek and goat cheese combination sounds wonderful – I love melty, hot goat cheese.
Patrick – that is some version of pork and beans ! They both look really good. And your Stracciatelle is lovely. I think that Soba made some recently and got me craving it.
mm – your asparagus is just gorgeous. I don’t even like asparagus, but that is one of the prettiest things I’ve ever seen. I made my husband and daughter come look at that picture!
Saturday night was brisket dinner! Mr. Kim had the week off last week and felt like smoking a brisket. I was only able to get the little fat-less piece from Kroger, so it turned out a bit dry, but it tasted fantastic:
The meal also included salad, zucchini fritters, slaw and a mustard green and quinoa dish:
This was the mustard green and quinoa dish. It was outstanding in its awfulness. I hated it, my mother hated it, my dad hated it. Only Mr. Kim thought it was ok – but he didn’t like the leftovers at ALL. It was basically a stir fry with mustard green, prepared quinoa, toasted walnuts, chopped figs, garlic, spring onions and white wine vinegar. Even considering the fact that I don’t love vegetables, it shouldn’t have been as bad as it was. I think that maybe mustard greens are too bitter and strong to cook for such a short amount of time. Plus you’ll notice that there is a mysterious absence of pork in the recipe. It could only have helped.
Sandwich:
Dessert was some surprisingly early and delicious cherries and white peaches with Biscoff cookies:
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Dukes here. But I'm not all that discerning - I'm quite sure that I couldn't pick out a particular brand in a blind taste test. I like Miracle Whip, too - with certain things.
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Kay – love the idea of serving tamales with breakfast – I never thought of it, but they really make the perfect breakfast food.
percyn – what a perfectly cooked pancake! That is exactly how I want mine to look. And that monkey bread looks truly amazing.
Breakfast this morning was scrambled eggs, sausage, hash browns and zucchini muffins
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Everything looks and sounds wonderful! Wish we were closer to you! Like Kerry, I'm finding the idea of a short rib bread pudding really intriguing! Keep us up to date on your progress – this is so much fun to watch happen!
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mm- the contrast of the white fish and the green whatever it is!! Gorgeous!
Scotty – that may be one of the most stylish looking dishes you’ve ever shown here. Bravo!!! And, man, I’d love to taste that ‘soil’.
Marie-Ora – I’ll return the compliment and say that that pasta dish sounds like MY kind of supper. I also need to say that I could get LOST in your website ! As a word lover and Anglophile, I was in love in about 20 seconds. It’s already bookmarked. I loved that you had Cirencester, because we stayed near there last May and I researched before we went to make sure we were saying it right. Got hung up on Bibury and Avebury, though!
Tri2Cook – I’m trying out that same scone recipe soon, too! I like the idea of a savoury scone.
Norm – spatchcocked chicken always looks a little awkward. It’s the ‘knock-kneed’ stance, I think. But it is SO good. And yours looks delicious. I love the idea of a poblano-lime aioli. Poblanos are one of the few peppers I can tolerate.
I got a lot more done today than I thought I would. Mr. Kim has the week off and we are painting our family room. We got the second coat of paint on today (using one coat paint and primer paint – third and last coat tomorrow ) and I actually served dinner. I even made some muffins! We got zucchini in our CSA box last week and neither of us likes it very much, so I did muffins and Michael Ruhlman's ‘Ratio’ fritters.
Dinner:
Salad
Very boring looking and horribly named chicken dish – “Man-Pleasing Chicken” (ugh) that was amazingly good. Just chicken, Dijon mustard, maple syrup and rice wine vinegar. All tossed together and baked at 450 until done. It is much, much better than it should be with just those ingredients. You are supposed to add fresh chopped rosemary at the end, but mine had gone fuzzy, so we did without and it was still delicious. Chicken was served with Cheddar gougères, zucchini fritters and squash:
The fritter looks enormous, but it is just the perspective.
Dessert was a muffin:
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Curls – those cinnamon buns are perfect. I want to make some soon!
RWood – what did the quinoa add to the cupcakes – texture, taste?
The CSA box this week contained zucchini – something that neither of us really cares for. So in the spirit of lemonade out of lemons, I made some zucchini muffins:
The recipe was from Smitten Kitchen. They were pretty good. Nice texture and with raisins and walnuts, you could hardly taste the zucchini . Next time, I’ll add some lemon zest, I think.
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Thanks, Hassouni! We actually have one near us. We might even try it this week since Mr. Kim is home all week painting!
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Kay – gorgeous eggs – wish I could get mine like that consistently.
Xilimmns – both the French toasts are lovely.
Bruce – question re: eating the burger/tortilla thing. Do you knife and fork it? Or do you somehow pick it up and eat it like a sandwich. Weird question, I know, but I’m trying to help add protein to Mr. Kim’s breakfasts and remove carbs, so something like that on a tortilla might be a good way to go.
Mr. Kim’s breakfast this morning:
Sliced fruit, sausage rolls and fried eggs. The eggs are another attempt at cooking Xilimmns’ eggs (cooked without turning and covering for the last bit), but I just couldn’t seem to get the hang of them. By the time the whites are set, the yolks are hard and if I pull them when the yolks are still shaky, the whites are snotty. Sigh. Will keep trying.
I went for scrambled:
These, on the other hand, turned out perfectly – set, but still nicely moist.
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If you mean regular pizza - like Domino's, Pizza Hut, etc. I think that you are out of luck. I actually prefer frozen pizza to those places. It's a shame, but that's my opinion.
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Bruce – I’ve already got chicken thawed, but now I want burgers for dinner tonight. Those look really good.
Dinner last night was really just a snack:
Bleu cheese and honey on a crusty baguette with fruit. We went to a Lebanese food festival yesterday afternoon and stuffed ourselves, so this was all we wanted. Mr. Kim has the week off and we are painting our family room, so my cooking with be a bit sketchy, at best, this week.
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Glad to get a little extra from you two!
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Hey, Kim, at least its deeply discounted, so maybe it wasn't selling ! There may be some hope for the future after all.
Your optimism is one of the things I like best about you!
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I think those Sesame Ginger Rice Krispie treats are a Milk Bar recipe. At least that's who deensiebat attributed them to. She made them awhile back and I made them for Valentine's Day. They did end up softer than a regular Treat, but still very good. They are better a couple of days after you make them.
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Kim, Thanks. Interesting, I never had frozen pizza. I alway re-heat them first.
dcarch
:laugh: Actually, it wasn't far from frozen when I ate it again for breakfast this morning! It didn't even get a ride in the microwave - I ate a slice straight from the fridge!
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Farmer's Market/CSA Reports for 2012
in Food Traditions & Culture
Posted
blue_dophin – nice. Except for the zucchini, I’d love to have what you got. I wish we got radishes every week. The two of us alone easily go through a bunch of radishes a week. David Ross makes a lovely salad with parsnips: http://www.recipecir...nip_Salad_.html - you can see a picture of the salad in post #33 here: http://forums.egulle...62#entry1556962
Still have the kohlrabi from last week, but I think I’m going to try cutting it up with a green salad. Luckily Mr. Kim eats most everything. I am trying different methods with most of the stuff, but the squash tends to just get pan frying with onions!
Thursday’s CSA box:
Blueberries, spring onions, green beans, Swiss chard, thyme, white squash and Portabellas. I’m using the blueberries in a peach and blueberry pie and I’ve got some really good side meat in the freezer to use with the beans. They will get the long-cooked Southern treatment. Not at all sure about the rest.