Kim Shook
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Posts posted by Kim Shook
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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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Mr. Kim’s dinner:
Eggs on ham and yellow squash with red onions. I wasn’t hungry and ended up with frozen pizza at 11pm!
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Keep in mind that I was in Paris a year ago, but Forest (a eG'er) recommended cave a l’os a moelle to us and we loved it. The address is: 181 Rue Lourmel 75015 and she reminded us not to confuse it with l'os a moelle across the street. You'll need reservations. Very relaxed place, food is served 'family style' - if you don't have a full table, they will fill you up with others. We met a delightful couple from Canada - the four of us seemed to be the only non-French folks there.
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Kay - if they send them again (which is very likely), I promise I'll try that recipe. I've heard that the depth to which you peel can affect the flavor/bitterness. Have you ever heard anything like that?
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Roberta – peaches
!!! Oh, I hope the stone fruits are as good this year as they were last year!Our CSA basket this week:
Snow peas, lettuce, sweet potatoes, yellow squash, zucchini and a sweet baguette made with raisins, walnuts and cinnamon. The lettuce is huge (I doubt that we can finish it before it goes bad), the sweet potatoes are destined for ravioli, the zucchini for Ruhlman’s zucchini fritters. The bread was very good. I used it for a sandwich last night and toasted it for breakfast this morning.
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Scotty – gorgeous soup! My chicken noodle is delicious, but looks nowhere near that lovely. Yours is beautiful and delicious looking!
Elise – I printed out that chicken recipe as soon as I saw it on the blog. It looks fantastic and I can’t wait to try it.
dcarch – lovely meal! I love wild rice soup and I think it would be so great with the added texture of the puffed rice.
Mr. Kim wanted a big salad for dinner last night:
I had a ham and provolone sandwich on some really good raisin and walnut bread that we got with our CSA basket this week and fried potatoes:
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This is so much fun. Obviously, we all envy you both - having a cooking/lunch buddy is something we'd all like to have! Those buns look wonderful - I've wanted to sample them forever, but can't find anyone near me that makes them and haven't come up with the courage to try them myself. Brava, ladies!
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I adore watching Sandy! She is just THAT side of crazy. It's one of those 'so bad it's good' things that I can't resist. I'm sad that she's only on Thursdays and Fridays now. I'm a complete freak about it - I look up what episode is going to be on and 'prep' by reading the thread at Television without Pity.
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Thanks so much for the help. It's 3 boys (young men) and my daughter. All almost 30 and they all are used to living in the city - Richmond, though - NOT a BIG city. I've passed it all on to Jessica and she echos my thanks!
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Daughter and three friends are headed to Philly this weekend and need some inexpensive B,L&D places. They are taking a bus, so they need to concentrate on the Gayborhood and places that they can get public transportation to and from. Thanks so much!
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PC – I haven’t tried a silicone bundt pan. I’ll see if I can find one.
For Mother’s Day dessert I made roasted strawberry coconut milk ice cream and Dream cookies (like shortbread):
The ice cream was absolutely delicious. I was lucky enough to find extremely ripe berries, so the strawberry flavor is perfect. The texture was a little icier than I would have liked. The ingredients are natural cane sugar, egg yolks, full fat coconut milk, strawberries and vanilla. Would using coconut milk instead of cream account for that? Or the new cheapo ice cream maker that we just bought? The flavor is so great that I don’t really care – I called it sorbet at the dinner!
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Norm – your ribs are beautiful. They are one of the things that Mr. Kim hasn’t yet tried to smoke. I think that I’ll show him your picture!
Kay – I love the bacon wrapped chicken – what a great idea!
Stash – gorgeous meals! What does chickweed taste like?
A couple of recent dinners - salad:
Scampi-style Surimi, turnip greens and creamed Swiss chard:
Saturday night – a tiny little (2.5 lb.) prime rib roast:
With roast potatoes, creamed Swiss chard and sautéed mushrooms:
Mother’s Day I hosted what we called a brunch, but ended up serving it later than lunch would have been. So I’ll post it here – before meal nibbles:
Nuts, cheese biscuits and kale chips. The kale chips were weird, but good:
Egg, ham, cheese and hash brown casserole:
Sweet Piggies (just pigs in a blanket with a sweet, buttery baked on sauce):
Old time eG’ers will remember our dear Racheld who used to post here. Her son made these when we visited them a couple of years ago. They are positively addictive. My eency-weency little niece said with some surprise, “I ate SEVEN!”
Carolina Grits Souffle:
Green salad and mixed berries w/ mint:
Served with a dressing choice of a Dijon vinaigrette or a sweeter one made with pineapple and apple juices.
Jacque Pepin’s Gougères:
I did these with Cheddar and chives. Every time I make gougères, I wonder why I don’t do them more often. They are so easy and astonishingly delicious!
Dessert was roasted strawberry coconut milk ice cream and Dream cookies (a shortbread-type cooky that is our official family cooky):
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Franci – I very much like your rice cakes! I’ll try that next time we have leftover rice. And your pot stickers are gorgeous – both the exquisite folding and the nice crisp bottoms! A question about the cucumbers – they seem to be ridged slightly where they are peeled. Is that your peeler? It looks attractive and I’d imagine helps to hold on to the marinade the same way pasta ridges help hold sauce.
Edited to add that I hope you are feeling better.
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Donna – well, my dear, you are only about an hour up the road – come on down and I’ll be happy to put it all out for you!
Hassouni – gorgeous meal!
PC – thank you! I’m printing out your notes about the shrimp and will be trying it soon!
For dinner last night I repurposed some leftovers from Sunday’s birthday celebration:
Ham and cheese in an omelet, chopped salad from the raw vegetables and pate with toasted baguettes. The chopped salad turned out especially nice:
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PC – I have a terrible time getting things out of Bundt pans. Especially something as light as an angel food cake.
Mjx – Actually, that’s what I usually do, too
. But this time, since I was filling it, I thought it would look better with the wider part at the base and narrower part at the top (if that makes sense).janeer – I guess I could be overbeating – I’m not sure that I know how to tell with an angel food cake. I know that the texture is perfect. And, yep, I do turn it over to cool.
Thanks, all for the assistance. Luckily what I made this past week didn’t have any issues at all. It is the second time that I’ve made this and both times, it turned out perfectly. For my mother’s birthday on Sunday:
Chocolate Mousse Cheesecake. Slice:
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Kate – gorgeous squid! I’ve never cooked squid – too timid, but I love it. And I had to Google Morcilla, too
.mm84321 – your food is just stunning! The peas in their pod are just gallery-worthy!
KA – I wish I’d thought to make s’mores with those giant marshmallows. I bought a bag of them a few weeks ago and they just disappeared. I couldn’t possibly have eaten an entire bag of gigantic marshmallows, could I? Naw. Must have evaporated.
dcarch – thank you so much for your kind words to us all. I, too, love to see what everyone cooks and don’t find anything uninteresting. This thread has encouraged me to enjoy what I can manage, to cook things I never thought I could cook and to try foods that I’d never heard of before eGullet.
PC – those shrimp are fantastic. I want a big pile of those and some bread to clean my plate with for dinner!
Sunday was my mother’s birthday. She requested antipasto and chocolate mousse cheesecake. I started with the idea and just ended up buying what looked good, so it didn’t turn out to be classic antipasto! More like Italian-Southern American antipasto
!Cheese biscuits left from Friday:
Olives and pickles:
Vegetables w/ roasted garlic aioli:
The stinky stuff – smoked oysters, anchovies and pate:
The main attraction:
Meats, cheese, hearts of palm, marinated artichoke hearts, figs, tomatoes.
Dessert:
Last night’s dinner was leftovers and tonight’s will be too! I’m longing for Chinese!
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I am madly in love! What gorgeous surroundings and produce and meats! Thank you so much Franci! I'm checking every few minutes for updates and enjoying this so much!
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Mike – that is a lovely breakfast and a beautiful, beautiful photo!
KA – I’d be thrilled to know if you ever find any chocolate/cocoa and fruit spread that you really like. We’ve tried a couple and found them just ok – it seems like a genius idea, but hard to execute, I guess!
Mr. Kim’s breakfast this morning:
Baked eggs w/ ham. Mine was a sorta croque madame:
Ham and Jarlsberg on a bialy w/ a fried egg.
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KA - interesting experiment. Mr. Kim would have loved being included in the 'test group'! He finds food bland if he doesn't start to sweat in less than a minute!
For a dinner party last night, I made Michael Ruhlman’s angel food cake, filled with lime curd and topped with a lime glaze:
Fantastic, as always. But making it reminded me of something that I always wonder about when I make one. Every time that I make an angel food cake, no matter the recipe, I always get the same effect around the top of the cake – it is a little dip or trough. You can see it if you look closely. Any glaze that I put on always pools in the trough instead of gently dripping down the sides like I’d like it to. Does anyone else have this problem? And a solution?
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Xilimmns – the croque madame tasted fabulous! How can it miss? Egg, croissant, ham and cheese and all nicely warmed. Thanks, again for the idea. We have a huge hunk of Jarlsberg, so I’ll probably be having some version of it fairly often right now!
Stash – so glad you liked it. Try grits next! I haven’t had much luck with cornmeal CAKES, but we love cornmeal waffles when we have leftover pulled pork!
Some out of town friends were in Richmond yesterday and came by for a visit in the afternoon and to have dinner. We had a few little snacks when they got here:
Bacon appetizers (those mysteriously popular little things that are just Club crackers, sprinkled with Parmesan, wrapped with bacon and baked LOW for a couple of hours), ham salad tea sandwiches and cheese biscuits (like straws, except I couldn’t find my cooky press). As usual those bacon things were hugely popular!
Dinner was Chicken Waldorf salad:
Some really wonderful white corn:
Ruhlman’s buttermilk rolls:
Which, by the way, were leftover and frozen since Easter and tasted fabulous.
Dessert was Michael Ruhlman’s Angel Food Cake with lime curd filling and a lime glaze:
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Our CSA delivery today:
Shitake mushrooms, Swiss chard, Tuscan kale, Romaine lettuce, turnips, turnip greens and bok choy. I am drowning in greens! I did the mushrooms and bok choy for Mr. Kim for dinner tonight and we had a salad with the Romaine. I’ll deal with the chard, kale and turnip greens this weekend and Mr. Kim’s mom with get the turnips. There is nothing you can do to them to make them edible to Mr. Kim and me and she loves them.
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Bruce – I was so drooly over your pork, that I somehow missed the second picture with the ground pork and bean sprouts. Bean sprouts are one of my favorite vegetables in the world – especially with pork, so I printed out the ingredients and will be making that soon!
Stash – that polenta cake couldn’t be more perfect! Did you like your polenta experiment?
For dinner tonight, we finished up Bruce’s pork. We got shitake mushrooms and bok choy in our CSA delivery today, so I did a little stir fry for Mr. Kim:
Mushrooms, bok choy, soy sauce, spring onions, elephant garlic, ginger, galangal and curry powder. He and Jessica, who stopped by, both loved it.
Culinary Signs of the Apocalypse: 2012–
in Food Traditions & Culture
Posted
Your optimism is one of the things I like best about you!