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Kim Shook

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Posts posted by Kim Shook

  1. Breakfast Platter Muffins - Brown a pound of breakfast sausage with chopped onion & garlic, mix with 2 dozen eggs and 8 oz. or so of cheddar cheese, season, and ladle into greased muffin cups.  These turn out surprisingly well; just be sure to use high end breakfast sausage... the cheaper stuff is way too greasy.  I keep them rather plain because we always have some picky & not-overly-sophisticated eaters; if you don't have that issue, you could add some ingredients to up the interest, make them with a mixture of cheddar and blue cheeses, stir in some chopped red peppers or mushrooms, etc.

    "Hash Brown" Casserole - you could use shredded potatoes, but I like mine diced, with skins left intact.  I toss them with olive oil & kosher salt & pre-bake them in the oven until they're crispy and tender first, then mix with white pepper gravy, lots of cheese, a few beaten eggs, and browned sausage or chopped ham.  Top with more cheese & refrigerate until you're ready to bake it off.  Massive favorite if you don't let on how many grams of fat and calories there are thanks to the eggs & my evil gravy recipe... :)

    Ok, Sunny - no fair! You get me all hungry and drooly and give me enough details to excite me, but I need more info :biggrin: !! How long do you cook the Breakfast Platter Muffins? And how many of them does it make? And at what temperature?

    And regarding the Hash Brown Casserole - well, I'd just like an actual recipe for that one please - I am always looking for breakfast recipes!!

  2. Is anyone else's brain having a hard time with Nina's interrupted blog - i.e. confusing it with Stephanie's? I keep looking at Nina's food and saying "Pasta, why is she eating pasta? What's that bread doing beside the eggs? Oh, wait, it's Stephanie who is doing low carb." :laugh:

    I am so enjoying the restart! The pies are gorgeous! You probably have tried this, but to prevent shrinkage when blind baking, I put an empty pie tin on top of the dough and press down firmly. I then put in my specially saved dried beans and bake.

    Your family book is just a treasure :wub: . I have just a few recipes written by hand by family and I have them saved in my printed out recipes from my webpage in page protectors. I love kitchen 'ephemira'!

    I love those glistening pork slices! And I need to make red cabbage soon - it's one of our favorites!


  3. Sif - One year??? One year???????? I am banging my head against the keyboard as I type! Beautiful. I am so very, very impressed and jealous!

    Mark - gorgeous pie and great photograghy! If eGullet had a brick and mortar institute, we would have the best photography school anywhere!

    I made Randi's brownies:



    We were blown away by these! The flavor was deep and rich and fantastic. I saw Randi's post yesterday morning at the crack of dawn and decided that I was making them. The only store in Richmond that I know of that sells Callebaut is closed on Sunday, so I used Valrhona. They were more a fudge cake than brownie, to me. They took about 50 minutes instead of 30 for me and when I saw them puff up on top, I thought I'd done something wrong, but looking closely at Randi's picture, I think hers do the same thing. I can wholeheartedly recommend this recipe. It was truly amazing!


  4. Proportions, what proportions?! :biggrin:  I poured enough double-cream to just cover a generous amount of crabmeat, season with salt & white pepper then smothered it with grated gruyere cheese.  Baked in a hot oven till the cheese was browned, 20 mins or so.  I suppose there was about a couple of tablespoons of crabmeat per little ramekin, and each pot was enough to thickly slather a slice of bread, mmmm.

    Kim please try this out, it's so satisfyingly simple.  Spread on brown bread this was a taste sensation.

    Those three things just went on my shopping list :laugh: !

  5. Question: What do you do with leftover crab meat, cream and gruyere?

    Answer:  Put them altogether, bake them off and spread it on bread!!

    For a throw together breakfast with just three ingredients this was utterly delicious.  Can't wait to try this again.  Introducing my Creamy Crab Pots:


    Is there anything better in the world than something creamy, cheesy, crabby :wub: ????

    Proportions, please, please, please???


  6. That is so funny, YWalker, that recipe was just exactly the one I was going to recommend when I saw the title of this thread! I second the Bon Appetit recipe. It is my favorite. My father, a confirmed non-dessert eater, but coconut lover, loves this one!


  7. Fibilou - the nougat is beautiful. I really want to try to do that someday!

    Kerry - forgive my ignorance, but what is a cocomel? Do I dare to hope its a coconut/caramel candy??? If so, I need one.

    Tammy - I loved the marshmallows - those are something else that I am determined to try sometime!

    Ron - I make that seafoam, too. It is so easy and good. I dip it in chocolate. It reminds my dad (Ted Fairhead who post here, too) of a Cadbury Crunchie bar (an English candy). So good!

    Simonne - your candies are beautiful. I loved the green ones especially!

    So many gorgeous sweets! I can hardly bear to post my stuff here, but I love looking at everyone's efforts, so I'll contribute! This past weekend I got a start on my candy making for Christmas.

    I made - Aunt San's fudge - just a really simple, super creamy, never fail milk chocolate fudge that my great aunt made forever:


    She always used Hershey bars, but I use Cadbury milk bars - I much prefer the flavor.

    Reese's Cup fudge - peanut butter layer topped with a layer of Aunt San's Fudge:


    And a new one this year - Dark Chocolate Fudge w/ Dried Cranberries & Almonds:


    Mr. Kim said it might have been the best thing that he had ever eaten. :wub: I love feeding folks!


  8. Just thought I'd drop in (and momentarily out of my crazy life) to pass on some comments and post a few recent meals.

    Bruce - I'd love the recipe for the Lime-Cilantro dressing - it sounds perfect for jicima!

    Stephanie & Marlene - those steaks were gorgeous, I will be showing those to Mr. Kim who is very much in touch with his inner caveman. And Stephanie - nice to see yet another eGullet convert to roasted cauliflower!

    Kobi - the cheesesteaks looked perfect - did the store shave your beef or did you?

    Dr. J - your 'after' picture was hilarious and that plate is beautiful!

    Jamie Lee & Prawncrackers - fried rice :wub: ! Oh, how I miss fried rice (as I might have mentioned before rice is one of the few foods I haven't been able to manage since I had a gastric bypass). Fantastic!

    kellytree - I am impressed with your daughter - what an amazing meal, anyone would be proud to serve that!

    Ted - your steak pudding looks gorgeous and delicious! You aren't mad at me for slightly freaking out over kidneys, are you :wink: ? 'Cuz I think I'd love a STEAK pudding. Remember, I work in a Urologist's office now - so I'm particularly sensitive :laugh: !

    Here's some of our recent dinners:

    Creamy Swiss Chicken & Noodles - just good old comfort food:


    The fantastic cannelloni that David Ross posted awhile back. It was fantastic and delicious - my pictures are not as pretty as David's. I was so happy with the dish that I ordered the cookbook off abebooks.com:



    And, inspired by Magus' gorgeous hamburgers in his Burger Helper thread last night was Cheeseburgers on onion rolls w/ all the fixings including grilled onions, creamed butterbeans and salad:




  9. I agree with Dave and will go even further. To me, the fat that is rendered is the only reason to cook a goose. The yield is very small. We didn't find the meat all that great. But that fat. Swoony! If you decide to do one - roast potatoes and sweet and sour red cabbage are the best side dishes! Make sure to report!!


  10. I always have at least 2 kinds of flour - White Lily for biscuits and AP for most everything else. I just got a huge bag of White Lily in a gift basket and will never make enough biscuits to use it up before it goes bad (or stale or buggy orwhatever flour does). Here's the dumb part: can I use it for regular baking? Cakes, cookies, quick bread? See a make a LOT more of those than I do biscuits - especially since I discovered Mary B's :blush: . Ta!


  11. "Eternity is two people and a ham."

    I can't eat much country ham at once, but I do love its flavor. I've nibbled on plenty, cut some chunks off for the freezer, and thrown some into an incredible split-pea soup. What are some other dishes that are good with some country ham? (I didn't grow up eating the stuff, being from a Jewish Southern household, so I don't have deep reserves of knowledge on the subject...)

    This is a wonderful use of country ham: Crab, Country Ham & Limas w/ Jalapeno Cream


  12. Magus - I've just read this entire thread in one sitting (very quiet day at work) and I have to tell you that 4 people walked up behind me when I had the picture of your hamburger up and wanted one! They thought it was available somewhere nearby! So I guess you should add Richmond, VA to your list of future sites! I think we are all going to 5 Guys tonight for dinner, inspired by No. 9 (a pale imitation, unfortunately) :laugh: !

    I have thoroughly enjoyed your journey and will keep up with this thread! Thanks so much for sharing with us!


  13. Oh, I have way too many magazines, going back years. My process is to go through them and read what I want, then go through again and write down the name and page # of recipes that I want to make. Then I tape the piece of paper on the front page of the magazine. The idea is that I will go back to them and make them sometime. I do it often, but I have so many that I won't ever finish them. I also use the same process with cookbooks.


  14. Klary, that just looks too good.

    Kim, I love the meatloaf idea.  I am literallly keeping a list of ideas I'm getting.

    I'm sort of embarrased to admit I had beef again tonight.  Last night I made a beef stew recipe that appealed to me because it had orange zest in it.  Beef and orange is a heavenly combination.  I prepared it except for the slow cooking, and put it in the crock pot today.  When I got home tonight, I cooked noodles, made a salad, and poured some very cheap Shiraz.  It was perfect, also because today was the coldest day we've had in many months (like in the low 70's!).  It was so tasty.  I love to come home from work to the smell of a good dinner cooked & ready.  Tomorrow I go out of town for a conference, so I'll be eating out for a few nights.

    Susan - I, too, love the combination of beef and orange. Our very favorite pot roast, Ronald Johnson's Italian Pot Roast has orange peel in it and it just isn't the same if I don't have that orange flavor!

  15. Susan - thanks for the recommendation! I was wishing for it in the 'what do you want for the holidays' thread and was going to PM you for your brand. I just put it on my amazon wishlist!

    Ce'nedra - If you are really interested in Cincinnati chili, I have a very authentic recipe: Clickety! I don't know if you will have any trouble finding all of the ingredients, but reading the blogs from other countries, you might be able to substitute what you can't find.

    Jamie Lee - I'd love to come and hug you and cook with you and eat your food! Everything you make looks and sounds wonderful. I hope you are feeling hungry soon! I think of you a lot!

    Bella SF - so funny you should mention those green beans, because I just recently made roasted green beans with shallots and hazelnuts - featuring lemon zest. It was a Bobby Flay recipe that Mr. Kim saw and requested and they were so good!

    Klary - what a lovely compliment! That I inspired you! It is usually the other way around! I am honored :biggrin: ! Your soup and biscuits look wonderful. Your roasted cauliflower always looks more roasted than mine. Do you parboil or blanch it at all, or do you roast from raw?

    Last night's (and most likely tonight's since it is 6:30 and no one seems to be rattling those pots and pans in there) dinner was meatloaf, corn and MIL's (really good) Curried pumpkin soup with cool toppings (Fruit Chips, pumpkin seeds, cashews and toasted cocoanut):


    The meatloaf had a technique I hadn't seen before. You pressed a layer of brown sugar on the bottom of the loaf pan then spread a layer of catsup on top of that and put the mixed meatloaf on that. When cooked and flipped over to serve there is this sweet/savory slightly caramelized top. MMMMMM.


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