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Kim Shook

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Posts posted by Kim Shook

  1. Sometimes I will make something that I KNOW I loved a few years ago, that I remember eating and enjoying and serving to guests and I just don't like it anymore. 

    Which things have done this recently, Kim?

    I need company in my misery here. :sad:

    I used to make this jazzed up chicken casserole with Uncle Ben's long grain and wild rice - I REMEMBER this being gooey, comforting and rich and REALLY flavorful. I've made it twice in the past year and it was...ok - a little bland and boring. Also what my mom used to call 'Beef Birds' - its that one where you smear a bread dressing on thinly pounded beef filets, roll them up, brown in fat and then braise until done - I think it was based on an old Julia Child recipe. I grew up on this and always requested it and when I made it recently, it was also somewhat lacking :huh: . But on an up note, my Italian Pot Roast (from 'Simple Fare' by Ronald Johnson) is ALWAYS good and has been for years! Don't be sad - see this as an opportunity to explore new recipes :laugh: !

  2. This actually happens to me a lot. I am religious about keeping recipes that I have made and enjoyed, with notes, if possible and now I have them all on a website. Sometimes I will make something that I KNOW I loved a few years ago, that I remember eating and enjoying and serving to guests and I just don't like it anymore. I think that my palate has changed over the years as I have exposed myself to different things. At age 46, I suddenly discover that I actually like raw onions - which I never did before.

  3. Don't know what part of the country you are from, but even yankees are amazed and appreciative of this recipe for sausage cheese grits casserole:

    http://www.marthawhite.com/recipes/recipeD...?recipeid=17444

    Get up a little early, pop it in the oven, and let it go. I can't keep people out of it. Call it a polenta casserole if you like, and even use cooked polenta if you must be honest. No matter.

    :biggrin:

    Modifications? I add about an eighth of a teaspoon of dried mustard, and do so on a regular basis. Something about dried mustard and cheddar does an amazing thing. Ham or bacon could be substituded for the sausage, if you like. Some diced green pepper, onion and mushroom have all been used in my household to keep things interesting. Heck, you could even toss a handfull of spinach in there if you are feeling frisky, or maybe garlic. Garlic/cheddar/onion make a very good seasoning mix, to my taste.

    Other than that, I would think a quiche. Deep dish, in a springform, tall and full of lovely things. You have to mess around with the pastry though, and it would be a bit trickier than the dump and bake casserole. All depends upon your taste, and what you like.

    Good luck.

    I made this for breakfast Super Bowl Sunday. We both really, really liked it. I did add some dry mustard and will definately make again and try some other variations. I am having the last bit tonight for dinner with a fried egg and some toast. Thanks so much for posting!Country Grits Casserole

  4. We have a kind of 'wild' area across from our house that is frequented by bird, squirrels, etc. Mr. Kim just totes it over there in the pan once it has cooled down and dumps it there. I guess this is environmentally sound. We don't fry too often.

  5. Just got a new Baker's Catalogue from King Arthur and they are selling the Baker's Edge pan. Unfortunately their website is having technical problems so I can't find it online, but it's item number 5751, priced at #36.95. I won't be trying it since I don't prefer edge pieces, but it's an excellent idea for those who do.

    I just ordered this. Baker's Edge Pan. I think it is pretty impressive that it made the King Arthur catalog. I will report back as soon as I get it and try it out.

    Made the brownies for todays Super Bowl party. They were incredible. No middle pieces at all. Every brownie has at least two edges, some have THREE. :wub::wub::wub: I am in love with this pan.

  6. I just threw out a giant bottle of seasoned salt because I keep forgetting that I hate, hate, hate the stuff and using it when a recipe calls for it. It makes everything taste chemical, dusty and oddly dry to me. But when a recipe DOES call for it, I can't just leave it out. I know that it contains salt, sugar, turmeric, paprika in about that order. If I do leave it out, what should I replace it with? Does anyone else have this problem??

  7. Wanted to let everyone who was so nice to offer help know that the party was a great success. Everyone loved everything and daughter was thrilled and took most of the leftovers back to her dorm to share! The dips that I tried out (Caesar, Bleu Cheese and Caramelized Shallot and Asian-Style) were all really good - and a nice change from the purchased kind like I usually end up doing. But everyone was wowed by my cupcakes. I made 6 different kinds and did a pretty display of them on the sideboard - they weren't as pretty as they will be when I get some more instruction/practice, but very, very good! And yes, even with sliders and Costco mini tacos, I did get 'how fancy' comments. Someone who is having a party soon even warned me not to expect all this at her party. I am guessing that, being not as exceptional as store bought mini tacos, we are having 7-11 burritos :raz: ! Thank you all for your comments!

  8. Well, thank you everyone. But Mr. Kim didn't get excited about many of the dishes that everyone here and at another website researched for me, so our menu will be:

    Buffalo Chicken Dip Wontons

    Chicken Nut Puffs

    Seafood Bread Dip

    Hot Dogs, Knockwurst & Brats w/ chili, sauerkraut & cheese

    Spicy Shortbread Bites w/ Chutney

    Quick Spiced Party Nuts

    Pistachios

    Crudités & Dips

    Beef Stick & Cheese Tray

    Goat Cheese w/ Honey

    Crackers

    Kettle Corn

    Peanut Butter Cookies

    Fruit Salsa & Cinnamon Chips

    Brownies

    I can't seem to finalize any menus lately without major change from the family (see this thread:Daughter's Birthday Thread). But at least I get to do some experimenting! Thank you all!!

  9. Don't know what part of the country you are from, but even yankees are amazed and appreciative of this recipe for sausage cheese grits casserole:

    http://www.marthawhite.com/recipes/recipeD...?recipeid=17444

    Get up a little early, pop it in the oven, and let it go. I can't keep people out of it. Call it a polenta casserole if you like, and even use cooked polenta if you must be honest. No matter.

    :biggrin:

    Modifications? I add about an eighth of a teaspoon of dried mustard, and do so on a regular basis. Something about dried mustard and cheddar does an amazing thing. Ham or bacon could be substituded for the sausage, if you like. Some diced green pepper, onion and mushroom have all been used in my household to keep things interesting. Heck, you could even toss a handfull of spinach in there if you are feeling frisky, or maybe garlic. Garlic/cheddar/onion make a very good seasoning mix, to my taste.

    Other than that, I would think a quiche. Deep dish, in a springform, tall and full of lovely things. You have to mess around with the pastry though, and it would be a bit trickier than the dump and bake casserole. All depends upon your taste, and what you like.

    Good luck.

    OK, I just printed this one off. Along with your modifications. That would be a great SuperBowl day breakfast while we are running around getting everything else ready. Thank you!

  10. Current smoker, getting ready to quit because I know I SHOULD. Don't have any desire to, but am tired of being nagged by family (and trying to set a good example for my mom who really needs to quit). I am always amazed at how many chefs/cooks smoke (also -and off topic- dancers). It truly doesn't seem to impair their taste at all. Speaking as an on-and-off smoker in the past, I think that AGE has more to do with that than smoking.

  11. What is the term for the really, really thin cake that is sometimes colored or textured by spreading out on a sheet of something (showing my vast ignorance here) and when baked, cut up to make a casing for things like mousse, etc.?? I cannot think of it and am trying to update my restaurant journal. Thank you.

  12. Is that Bonnie's Buffalo Chicken Dip you're referring to? That stuff is like crack.

    For Pittsburgh, about some big fat sandwiches with French fries stuffed into them, like they make at Primanti's?

    Could you elaborate on that dip? With a recipe if possible....I too will be rooting for Pittsburgh (they've been my team for years and years) and will be hosting a get together. Anything that is "like crack" ought to be a good addition! :hmmm:

    Jake, here's my take on that dip: Buffalo Chicken Dip. You can add additional hot sauce, if you like it very hot.

  13. Is that Bonnie's Buffalo Chicken Dip you're referring to? That stuff is like crack.

    For Pittsburgh, about some big fat sandwiches with French fries stuffed into them, like they make at Primanti's?

    Yep, that's the dip. It is amazing. I thought I would make it a little less soupy and try to fill wonton skins with it and fry them - kind of a take on crab rangoon.

    I thought about those sandwiches - I've seen them on tv, I think. Would that just be like a pastrami & cheese on rye with ff's? Or hard rolls, or what? Thanks!

  14. In another thread I mentioned that I am going to attempt the Keller skirt steak from the Bouchon book. It involves (operative word - involved :laugh: ) making a veal stock and a red wine jus. The veal stock is veal bones, a calf's foot, tomato paste, carrots, leeks, onions, garlic, herbs and tomatoes. The wine jus is wine, onions, carrots, leeks, shallots, mushrooms, herbs, garlic and some of the veal stock. Can I freeze either one of these finished sauces. It would make my life so much easier if I could. If not, how much in advance could I make and then refrigerate? Thank you!

  15. For Super Bowl parties, we try to serve some things that represent the teams playing (i.e. - did BBQ for Carolina last time) so I have been racking my brain trying to come up with some Pittsburgh eats (we will have a pot of coffee on hand to represent Seattle - we are rooting for the Steelers :raz: ). Help, please! I have no menu at all yet (except that I am going to try to make some Buffalo Wing Wontons with this creamy buffalo dip I make) so any help is welcome!!

    Thanks!

  16. Ok, the Bouchon thread has inspired me and I want to make the skirt steak. I am planning on making it for Valentine's Day. Mr. Kim loves steak (I can only eat a bite or two - gastric bypass surgery). I have asked the butcher at my grocery store if he can get me skirt steak, a calves foot and veal bones. They have veal bones all the time and he thinks that he can probably get me a foot, but they only special order skirt steaks in 40 lb. amounts :shock: ! We told him that we could take up to 10 lb. and what he is going to try to do is pair us up with some other people who want it too. (We live in Richmond, VA and the store is Ukrops - they have amazing customer service).

    My question is: if they simply cannot get me the skirt steak, is there another (more available) cut that would work the same way??? Thank you so much!

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