Kim Shook
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Posts posted by Kim Shook
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Sylvia – will you cook for me, if I come? I want everything except the asparagus. But I will eat it to be polite
!This year, for the first time in my life, that I can remember, we are hosting a potluck! I am too much of control freak to really enjoy hosting potlucks (though I like attending them, show off that I am). But since I quit work, we really do need to dial back the expenses. So I am biting the bullet. It’s probably good for my character anyway. We are having:
Baked ham
Smoked lamb with minted goat cheese
Potato salad
Scalloped carrots
Green bean casserole
Deviled eggs
Fruit salad
Green salad
Yeast rolls
Cookies
Carrot cake bars
Gluten free brownies
Lemon cake
Mr. Kim is smoking the lamb. I am doing the ham, yeast rolls, cookies, carrot cake bars and GF brownies.
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No - I don't think I'll even immerse them - probably just wipe with a damp cloth! Speaking of redneck wine glasses, when we bought the candleholders at the dollar store, the clerk said that some lady had come in the week before to buy 100 of them to make redneck wine glasses for her wedding reception.
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99. My general advice to home cooks is that if you think you have added enough salt, double it.
Grant Achatz
Alinea and Aviary, Chicago
If anyone in my family were to follow this advice, the food would be inedible.
Signed,
Most Southerners
:laugh: A lot of them are very good - now if only I could count on remembering them. I am famous for finding good tips and bookmarking them or printing them out and then blithely continuing to do it my old way.
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Very nice buy, Quiltguy!
I think this is really cute:
It’s a tiered server that I made from non-matching plates that I found at a flea market and dollar store candle holders.
Just glued it all together. I have a feeling I’m going to end up with multiples of this piece
. Do you know how many gorgeous orphan plates there are in flea markets and antiques stores? And I have a ton of glue left 
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Darienne – what all is in that chocolate extravaganza? It looks so wonderful!
Lannie – that cheesecake is just beautiful and the combinations sound divine!
Made some Orange-Cranberry scones today. It was a mix that was in a gift basket that someone gave me for Christmas. The mix is from Bette’s Ocean View Diner in Berkeley, CA.
They were actually pretty good. Not as fluffy as the ones in England (partially my fault, I’m sure – I tend to have too-heavy a hand with pastries) and no clotted cream, of course. But not overly sweet and cakey like so many scone recipes – the texture was more like biscuits:
Could have used more cranberries, though. I don’t think I’d bother seeking this mix out, but it made a good snack.
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Bruce – thanks – I’ve saved the link and will try it when I’m feeling crafty!
Stash – Salt and pepper shrimp is a favorite of mine. You are making some really gorgeous spring meals!
Dcarch – it’s an Ove Glove. Your lamb looks wonderful. I’m planning on lamb for Easter and can’t wait for my first bite of spring lamb!
Pierogi - Here's the link to the NY Times burger recipe. It’s really nothing elaborate – you just pack the ground beef really, really lightly, sear the burgers in an iron skillet and finish them in the oven. Open all the windows and turn up the exhaust fan, though – our house is always full of smoke when I do these!
rotuts – I’ve linked the recipe above. I like American cheese (the one that Kraft calls ‘Deluxe’ – not the individually wrapped ones) on a few select things – grilled cheese, tomato sandwiches and hamburgers. At least with the hamburgers I’m in good company – Wylie Dufresne and now you
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RRO – your prawns are so gorgeous – not to mention that serious glow of light you have. Is that sunshine or artificial? I want all my food to look like that!
Patrick – I forgot to say thank you for the response regarding the noodles, I’ll be trying them soon!
Bruce – hmmm. You got any directions for one of those light box thingies? Seriously, I think it’s even more than the light. Your angles and the crispness are just perfect. RE: spices – considering where you live and where I spent every vacation of my young life (eastern shore VA/MD), I bet you can take a guess what spice mix I used on the shrimp
!I seem to be obsessing about light tonight.
Dinner tonight:
Soup beans and corn muffins and NY Times hamburgers. Mr. Kim’s with Provolone, bacon, caramelized onions and jalapenos and kale:
Mine with American cheese, bacon and caramelized onions:
Those NY Times burgers are just incredible and I can’t figure out why they are so much better.
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Yep! Our own MiFi introduced me to them 3 years ago and they are a favorite here. It’s a great way to do eggs for a fairly big group without doing a casserole and everyone can have whatever they like on/in them. I do admit to a tendency to slightly overcook them, but I do it with poached eggs, too. And somehow, all the cream and bacon and cheese and herbs are much more forgiving than a stark poached egg when you over do things a bit.
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A big problem? No. Does it happen occasionally? Sure, but this still looks to me like a solution in search of a problem.
Ditto. Of course, it happens. But when it does, I just TURN THE BURNER DOWN. This little gadget is $30!!! I like going through kitchenware stores and pointing out the things that non-cooks would buy for cooks. We've all gotten them as gifts over the years - single purpose gadgets, special cutters that don't work any better than a knife. I have a dozen or so round wooden spoons that I find mostly useless - all were gifts. The Spill Stop seems to be exactly that kind of thing.
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Thanks, Kay. I talked to my niece tonight and she says she doesn't really miss hot dogs, so it's not a problem.
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Stash – thanks for the good wishes – I’m much improved today. I just finished dinner, but I’d love a bite of that Pancetta and cippolini onion dish – it looks so good.
Spiced shrimp for dinner tonight:
With salad:
My plate with creamed corn and cheese potato casserole:
Mr. Kim’s with kale (he’s back on the South Beach diet to try to get a handle on his blood sugar):
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My dad gave me a couple of the small (almost paring knife size) Kuhn Rikon non-stick knives. A regular blade and a serrated one. I don't see that it improves the knives performance, but it doesn't seem to impair it either. I actually use them a lot - they are a convenient size and sharp as hell. I've never sharpened them - haven't needed to - but I wonder if you are even supposed to with that coating.
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Wow – you go away for a week and miss so much! So many amazing things – I can’t possibly comment on everything. We had a wonderful time on our little anniversary celebration at the Outer Banks. If you’d like to read my report I’ve blogged about it here.
Elise – as soon as I saw your salmon wrapped in Parma ham, I tucked away a few slices of prosciutto that I had left over to do that very thing! Wonderful idea and I can’t wait to try it.
Kryptos – that gorgeous plate belongs in the Sexy Tableware Topic thread.
Patrick – those Momofuko noodles sound fantastic! Are they really as easy as you say?
Dcarch – wonderful texture on your corned beef!
Bruce – I don’t know if anyone has mentioned it, but your photos just get better all the time. Did I miss you getting a new camera or something?
RRO – your little fried rolls? I don’t even know what some of the ingredients are, but my, they look good!
Enrique – welcome to the Dinner thread. Gorgeous meal. I am just in the middle of reading the Cooking of Spain and Portugal book from the old Time-Life series. Cocido Madrileño is one of the first recipes in the book! And your ham croquettes have me feeling weak in the knees!
Chris – yay! for finding ribs and for your final product. They look perfect – not over sauced and not overcooked! I’m not a fan of the ‘fall off the bone’ method of rib preparation (though I admit to being guilty of it at times). Bravo!
Prawn – your pastrami looks gorgeous and your descriptive ‘sticky juicy’ describes perfect pastrami to a T!
rooftop – wow! I’m sending Mr. Kim the link to your post about your corned beef/pastrami! He’s going to be very happy.
My first meal after coming back from our week in the Outer Banks Saturday:
BLT salad and Lemon-Garlic chicken, macaroni and cheese and roasted asparagus:
The chicken was a Southern Living recipe and just ok. Nothing special – I wouldn’t bother to make it again. I did like that it was a one pan on top of the stove recipe, but the flavor was meh.
I have somehow injured/strained my left shoulder/neck, so dinner was easy tonight – breakfast (my old stand by). Mr. Kim had a tomato, jalapeno and Provolone omelet and sausage:
You see how trifling being hurt makes me? I didn’t even bother to round off my rectangular sausage!
Mine was scrambled eggs, sausage and frozen French fries:
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Thanks for the good wishes – we are back from our trip and had a wonderful time!
Andie – the texture of your scones is just lovely!
Stash – gorgeous tortilla!
Kay – how did you do your GF piggies? I have a niece who might like them.
Bruce and percyn make the most beautiful eggs on earth
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As someone who has done an eG foodblog, I can attest to it being much, MUCH harder than it looks. At the end of my week, I had reams of leftover recipes and ideas that I was sure I would get to. I've loved this one and enjoyed a look at your food week!
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Rich – Well, as I said on the ‘teaser’ thread, I’m going to be at the beach this week, but the hotel is SUPPOSED to have wireless, so I’m hoping to be able to keep up. Love that you are a Jeeves and Wooster fan. We are BIG fans – our GPS is named ‘Jeeves’ (and even has a posh English accent
). It’s not just Texas. I’ve never heard anybody but a Yankee use y’all singular. Just wrong.
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Pooh! I'm going to be out of town ALL week
! I really hope the hotel has wireless!!!! Have a great week, Rico! I'll catch up when I get back and PM you if I can't see it at the beach! -
Bruce – ghost chile sauce! Mr. Kim had ghost pepper jelly for the first time a few weeks ago (Christmas gift from fellow-chilehead daughter) and is hooked! He’d love to try that omelet.
We are off tomorrow to the Outer Banks for a week to celebrate our 30th wedding anniversary, so no more cooking for me for a while. Breakfast this morning:
Ham and shallot frittata w/ roasted red pepper. No cheese, I forgot!
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He completely creeps me out. I can't even watch the commercials. Though, Mr. Kim says it's good to see the MC from The Weakest Link finally got another gig.
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A Wodehouse fan
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Paul – that’s an amazing deal! Those dinner plates are $18 apiece at Replacements.com!
Jaymes - I tend to agree about those square plates. I have a few VERY cheap ones (Dollar Tree, in fact) that I use sometimes, but really just for serving. Unless you plate like a professional, food just looks awkward on them to me. And eating soup out of a square bowl feels very awkward. Maybe I’m just too accustomed to a round plate
. And I hate, hate, HATE knives that roll off the edges of plates! PC – those are beautiful and I love the look when they are stacked.
I didn’t post this yesterday, but thought of it today. How could I forget this in the Sexy Tableware thread:
P1100450 by ozisforme, on Flickr
Vegetable bowl from the Cynthia Rowley ‘Dirty Dishes’ line. Fishs Eddy will be my downfall!
How about flatware? I loved Tug’s whimsical set! I don’t have time to lug all mine out (assortment of bought/inherited stuff) today, but will do it soon and I’d love to see everyone else’s. Thanks for starting this thread, Keith! Even though your Bossa Nova plates fill me with unrequited lust, I’m really enjoying it!
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Love World Market - I've gotten some wonderful serving pieces there.
Our china is Haviland Limoges ‘Rosalinde’:
P1100435 by ozisforme, on Flickr
Detail:
P1100436 by ozisforme, on Flickr
You can’t tell in the picture, but the rims are the softest, palest green imaginable. I love it every bit as much as I did the first time I saw it more than 30 years ago. I was registering for china and silver and once I saw this I looked no further. Pretty amazing that I picked out something at 22 that I still adore at 52, huh?
We got a lot of it as wedding presents – eight place settings, but being young and poor, couldn’t really add to that. A year or so after getting married, we were in Williamsburg VA for a weekend and found 12 dinner plates in this design at an antique store/flea market:
P1100437 by ozisforme, on Flickr
Detail:
P1100438 by ozisforme, on Flickr
This is also a Haviland Limoges pattern, but doesn’t have the name on the bottom. I’d love to know what it is if any of our experts know. We thought that the pattern went well with Rosalinde and got them for something like $1.50 apiece. Other than the flowers, these are pure white.
Then, a number of years ago, when Mr. Kim was just beginning to understand the wonders of internet shopping (what is it with men who HATE shopping at stores, but will go bananas on Amazon or ebay?), he discovered a treasure trove of this same pattern on ebay. The lot included 12 place settings, a large platter, a small platter, an adorable square platter, covered veg, gravy boat, covered butter dish and 1/2 dozen tiny little bowls (maybe a cup each, but flattish) that I use for mints, nuts, etc. He got it for a completely ridiculous price – less than $500, I think. So we can now serve 32 people on fine china - but hardly ever do since I insist they be hand washed. Mr. Kim objects.
Our everyday is something called Parthenon by Coventry. No idea. I got it in a complete set deal at Sears on clearance for $30. I bought two sets, so I have 16 place settings – also 2 vegetable bowls, platters and sugar-creamer sets. They are just white, but I really like the rims:
P1100447 by ozisforme, on Flickr
P1100440 by ozisforme, on Flickr
Saucer:
P1100441 by ozisforme, on Flickr
I love these and use them for bread or hors d’oeuvre plates. The cups are stored in the attic since Mr. Kim refuses to use anything but a mug to drink coffee out of.
Bowl:
P1100442 by ozisforme, on Flickr
These even have a tiny little motif at the bottom:
P1100444 by ozisforme, on Flickr
These are just cheapo dishes, but very sturdy – microwave, oven, dishwasher safe and they showcase food the way that I wanted them to.
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Elise – your seafood risotto looks fantastic. One of my favorite dishes!
Pilori – wow! I’m impressed – terrific meal!
Deena – meyer lemon focaccia??? I’m swooning at the thought (excellent photo, by the way).
Stash – your chicken and dumplings looks great. I recently made it and don’t tend to repeat dishes very frequently, but you’ve got me craving it now. Those dumplings look absolutely perfect.
Dinner last night was some BBQ that I bought when we were in NC visiting my grandmother this weekend:
Served with Short Sugar’s slaw and some fries. The BBQ is from Short Sugar’s in Reidsville NC and is my favorite pork in the world. Their sauce is like nothing I’ve ever tasted – it’s neither Western style with catsup, nor Eastern vinegar based. It looks like nothing more than Worcestershire sauce – thin and brown, but no one has ever been able to crack the code. The pork is good, not great anymore, but that sauce is so good that will elevate even grocery store BBQ!
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You're welcome! Have a wonderful time and I hope that your food report is more timely than mine (we went in May and I still haven't started the Paris section!)
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Dinner! 2012
in Cooking
Posted
percyn – gorgeous braciole! One of my absolute favorites and I hardly ever make it. Do you cut the meat yourself, or do you have a butcher that will cut it for you? We have friends in Philly that sent us a ton of it already cut from their Italian butcher and I had a braciole-fest!
Franci – the shallot sauce sounds delicious – and not too hard to make. That would make an outstanding weeknight meal, I think.
RRO – your brazen hen is lovely. The skin is perfect.
Jmahl – Happy birthday! Great looking pizza. Nice, chewy crust, right?
Bruce – Fish sauce is my new ‘secret ingredient’ (Michael Ruhlman puts it in his fantastic mac and cheese), but I never thought of putting it in cucumbers. I am definitely trying this.
Dinner last night was Short Sugar’s BBQ (from a trip a few weeks ago to Reidsville NC). We started with Shriner Brunswick stew:
Mr. Kim (who is being really disciplined about low carb) had a spinach salad with roasted peppers:
His plate with BBQ, slaw and pintos:
My plate with a BBQ sandwich, pintos and TOTS:
I am obviously NOT going the low carb route.
Mr. Kim’s dinner tonight:
Egg salad, ham, the never ending pintos and slaw.
My plate (w/ CARBS):
Egg salad and ham sandwich, slaw and chips. Those chips were THESE chips:
Which I found at a Dollar Tree in NC. Our local Dollar Tree does NOT sell Zapps. Which is a good thing and a bad thing at the same time. They are so good – like a mix between Salt & Vinegar and BBQ. Mr. Kim ate just ONE. Lucky for him they weren’t Lays
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