Kim Shook

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:

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.

Thanks, Hassouni! We actually have one near us. We might even try it this week since Mr. Kim is home all week painting!

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.

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.

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.

Glad to get a little extra from you two!

Your optimism is one of the things I like best about you!

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.

: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!

cable guy dinner by ozisforme, on Flickr Good God.

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!

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.

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?

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.

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:

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!

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.

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!

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!

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!

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):

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.

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:

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: