Kim Shook
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Posts posted by Kim Shook
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Stash – beautiful calamari! Looking forward to the breakfast polenta.
KA – love the juxtaposition of homemade jiaozi (which I had to Google) and Kraft dinner! You are truly a renaissance woman!
mm – just beautiful!
dcarch – thank you from both of us! Chicken with lime looks and sounds delicious. Do you know I’ve never tasted a fiddlehead fern. They are truly otherworldly looking.
Dinner tonight was salad, ham w/ an apple cider glaze, collards, sweet potatoes and corn muffins.
The dreaded marshmallow topped sweet potatoes:
Not only do I NOT apologize for this being the only way I like sweet potatoes, but I ADORE burnt marshmallows
! Plate:
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Thanks so much. Makes a lot of sense. It is staying fresh much, much longer than the store-bought kind. We got this in last Thursdays' box.
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Got something that looked peculiar to me in our CSA box last week. It said that it was cilantro, but it looked like two herbs on one plant. Here’s the whole bunch:
This is what each stem looked like on the bottom:
Very cilantro-like.
And the tops all looked like this:
More like fennel fronds or carrot tops. Is all cilantro like this when really fresh? Or was this a particular type of cilantro?
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David - those wings are gorgeous! I really like the flavor of classic Buffalo wings, but can't take the heat - even the 'mild' are too hot for me. When I make them at home, I cut the hot sauce amount way down. For 20 wing segments, I use 3/4 cup butter, 1/3 cup hot sauce, 1 T. soy sauce, 2 T. honey and 1 T. lemon juice. It turns out spicy/sweet and nicely, but not overly, sticky. The togarashi pepper seasoning sounds interesting, but I fear too hot for me. Mr. Kim and Jessica would undoubtably like it, though!
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KA – thank you! I always share recipes – no secrets for me. I actually got that recipe from our Maggie. She wrote about the dish on her blog,Cheap and Cheerful. How did you prepare the bok choy for the frittatas? I have some languishing in the fridge and our CSA just delivered 3 huge Portabellas (among other things) and I’d like to make something for Mr. Kim with the mushrooms.
Stash – well, see, I’ve never had TONS of the lovely things that you cook before, so we’re even
. And if you would just remove those pesky green things from your pasta, I’d demolish that 
! Just beautiful.Dinner last night was an experiment with pork burgers. I’ve been thinking about a teriyaki pork burger with pineapple for a while. The combination of flavors appealed to me a lot. I made the burgers with ground pork, a bit of S&P, 2 cloves of garlic, 1 t. dried lemon grass, 1 t. dried ginger, 1/4 t. galangal and 1 1/2 T. of a purchased teriyaki glaze. I also brushed the burgers and pineapple slices with additional glaze while they were on the grill. This particular combination didn’t please me and it wasn’t until we were almost finished eating that I figured it out. The glaze has sesame oil in it. I love sesame seeds, but not the oil. It makes everything taste burnt to me. I chose the glaze because I wanted the thickness of it, but I think that next time, I’ll just use teriyaki sauce. Burger, tots, collards and slaw:
Close up:
Burger is dressed with some lovely spring onions and cilantro from our CSA box.
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Kim,
I could do chili-mac, Yumm. I don't think of it like chili with macaroni in it, but macaroni dress with a bit of chili.
Nice
I don't think this will win over Mr. Kim, but that's exactly how I see it! Lot's of cheese makes it mac and cheese with chili! I think I'm veering dangerously close to Hamburger Helper! -
Paul – the crust on your halibut of 4/22 is just amazing. That is, to me, what all pan sautéed fish should look like.
Stash – love the look of those sardines. I’m not even sure that I could find good sardines down here – need to check with the one decent fish shop that we have.
Kate – beautiful scallops!
robirdstx – glad you liked the burger method. The last time that I did them, I seared them outside on the gas grill’s burner, then brought the pan inside to finish in the oven. That will be my method from now on. It’s just too much smoke inside the house. I literally have trouble breathing afterwards.
dcarch – just blown away like everyone else!
Hassouni – your chicken soup looks wonderful and your china is gorgeous!
It seems that I’m being drawn to all the fish this week. Must do something about that! Dinner last night was some chili that Mr. Kim made, slaw and corn muffins:
That’s my bowl – Mr. Kim is not fond of chili-mac, while, to me it’s not really chili without the mac!
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So much great food, y’all!
robirdstx – beautiful, glisteny shrimps
!Bruce – maybe I’m biased from spending summer vacations at OC, but I think MD has some of the best white corn in the world! Just gorgeous!
My mother and I are in Emerald Isle NC visiting cousins who are renting a house on the beach here. A storm moved in tonight, but we’ve had beautiful weather since we got here on Thursday. I was the cook tonight and served a green salad, roasted garlic bread and Maggie’s sautéed shrimp and corn with basil:
Fabulous fresh NC shrimp, super sweet and juicy white corn (Florida, I guess) – perfect summer meal!
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A cake I made this weekend for a BD at Mr. Kim’s office:
Lemonade Layer Cake. Don’t know where I got the recipe, but I wasn’t thrilled with it. The cake was too dense and heavy and the cream cheese icing was overly buttery and wasn’t very lemony.
Slice:
I may give the layers another chance in case I overbeat the batter or something, and use a different icing recipe.
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Stash – you are probably right. And I noticed those gougères on FB (I think I ‘liked’ them) – tremendously fabulous idea!!!!
PC – that shrimp dish is just GORGEOUS!!! Is dcarch visiting you
? Seriously, girl – that may be the prettiest dish of the week!Shane – your sweet potatoes are beautiful.
Patrick – you are KILLING me with the tahdigs. Enough!
Yesterday was Big Salad night:
Mr. Kim’s
Mine. Basically we just put everything in the fridge on a plate and covered it with dressing
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Kim, you really need to clear cut that utensil forest.
Yes, I do! It is one of my now-that-I've-quit-working projects that I need to get to. One of my problems is that many of them were stocking stuffers and Santa lives with me
.You are a good Grandma and Mother.
And when they finally leave home, you can begin to unload some of the extras. Trust me.
Yikes! Just Mother so far! And she has left home - but comes back a LOT
. Plus there's that other guy who hangs around here. But I'm determined to get rid of a few every so often - if it happens slowly, maybe they won't notice. That's how I got rid of the plaid pants that Mr. Kim moved in with when we got married. "Are you sure they aren't in the closest? Hmmm. That IS odd." :laugh: -
Never really craved homemade burgers until I started making these. Now I want them all the time. I also want to serve them to everyone I know so I can show them what they are missing.
They look really succulent Kim! May I ask for a recipe, or what makes them so good? I just bought a Kenwood stand mixer with the mincer attachment and I am going to start making burguers at home.
Here you go, Enrique. It's more of a method than a recipe, but it makes the best burger. Tender and juicy.
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Kim, you really need to clear cut that utensil forest.
Yes, I do! It is one of my now-that-I've-quit-working projects that I need to get to. One of my problems is that many of them were stocking stuffers and Santa lives with me
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Started dinner tonight with salads:
NY Times burgers w/ caramelized onions, bacon and bleu cheese:
Also tots and roasted cauliflower.
Close up:
Never really craved homemade burgers until I started making these. Now I want them all the time. I also want to serve them to everyone I know so I can show them what they are missing.
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I’d like a little advice here. I made these cookies for Easter:
P1100778 by ozisforme, on Flickr
This is what they looked like on the website where I got the recipe.
I love how they got the lines between the colors so sharp, but I know that is practice (and possibly a little expert photoshop-ing). What I’m really wanting to know is how they kept the coils so separate and defined. Mine looked like that before they went into the oven, but flattened out like you see in my picture. Could it just be a matter of refrigerating the cooky sheet before putting it into the oven?
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Xilimmns – OK…I need a tutorial on how in the world you made those gorgeous eggs. Incredible. (And, of course, you're going to say SV - and I will have to bang my head against the wall in frustration
).Hi Kim, guess what, no SV this time. My machine is busy cooking some short ribs
I cooked the egg using a small 6" fry pan with 1/2 tablespoon of melted butter. I usually crack the egg into a ramekin as it helps preserving the yolk intact and it is easier to transfer to the pan. Add the egg and cook for for about 2 minutes. Add 1/2 tablespoon of water, cover the pan and cook for 2-3 more minutes. The vapor from the water will solidify the white and cook the yolk. Voilà you got yourself a runny yolk egg. To finish I used a muffin tin to cut the excess white and have a round egg. I hope you try this technique and let me know if it works.
Thank you so much! I'm printing this out and will try the method as soon as I can (heading to the beach on Thursday, so it may be awhile). This is funny - I was so amazed by that egg, that until I read percyn's comment, I didn't even notice what it was sitting on! The Croissant Croque Madame IS a brilliant idea and I'm stealing it, too!
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Cheez Whiz and Velveeta are another pair of things that people buy and I don't understand. Especially when there's real cheese available.
I see what you're saying, but I can't make mac and cheese without using Velveeta. It makes it SO creamy and good.
And, I do love some Cheez Whiz on a philly steak sandwich.....
I'm from Kansas. Don't mock me.
Ditto. Except I'm from Virginia
. Actually I have NO business being appalled at what other people buy. I remember being stunned that my nieces had never seen anyone make pancakes from scratch, but I'm 'guilty' of many, many of the things mentioned above. I use those microwave rice packets a lot. I like them and they take 90 seconds. I sometimes have self-rising flour on hand. Most southern cooks I know do too. I cook cakes from scratch most of the time, but I always have mixes on hand just in case, plus I like the texture - wish my homemade cakes could have that texture, in fact. And on and on and on. I know that there are a LOT of folks, especially here at eG that don't ever take a shortcut or eat food that isn't completely from scratch. But that's not me. Never will be. It's not something that bothers me too much. I get a lot of pleasure seeing those folks cook and seeing the amazing things that they create. But is that going to lead me in the same direction? Probably not.-
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My dining room table is used as extra counter space more than dining space! I also have a card table that lives behind the piano that I set up when I need even more space.
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I have about 7 feet of counter space, plus a 36x43-inch island. The island was made for me by my stepdad – Ted Fairhead who used to post here. I adore it and will never give it up as long as I live:
P1100810 by ozisforme, on Flickr
The top is used for prep work, staging things (oftentimes my mise ends up here), breadbox, fruit basket and mail sorting/note taking/etc. Except for the Easter basket and the rack of decorative plates behind it, nothing is really ‘for show’.
It has bookshelves on three sides – perfect for cookbooks, magazines and a low liquor shelf:
P1100811 by ozisforme, on Flickr
P1100813 by ozisforme, on Flickr
P1100812 by ozisforme, on Flickr
Also room for seldom-used pitchers. Yes, the currently-in-use drink bottles end up on the floor. Please ignore the Godawful vinyl flooring which we have been meaning to replace since we moved in over 15 years ago. The toaster lives under here, which is fine with me since I don’t use it very often. The vacuum sealer (known as the Suck Thing around here) is under there, too. Which means that I forget to use it as often as I should.
When I measured the counters, I was surprised that there was 7 feet of it. Because it is so awkward, I guess. The first section:
P1100807 by ozisforme, on Flickr
is just less than 2 feet long and dominated by my beloved convection/toaster oven, which I use a lot.
The second section:
P1100808 by ozisforme, on Flickr
Is the always problematical corner section which houses the KA, the coffee maker and coffee accoutrements and the famous utensil forest. This is also where most of my prep work happens. Each of the ‘arms’ of the counter is about 19 inches long.
The last section:
P1100809 by ozisforme, on Flickr
is nine inches long and houses salts, oil, garlic and Mr. Kim’s instant coffee. Pot holders hang on the side of the fridge.
All I can say is thank God for wall mounted microwaves! There are things that have to be stored elsewhere in the house – blender, food processor, etc. that don’t get used very often because they are a PITA to get out/find. Any tips would be GREATLY appreciated!
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Stash – I adore Stracciatella! Is it considered ‘home food’, do you know? Because I never see it in Italian restaurants.
Dcarch – thank you so much for the strawberry instructions – really genius! Also for the leftover compliment. When we first married, I was an EXTREMELY profligate cook. I’d toss anything less than a cup of food. And even whole portions of things if I thought I didn’t want them again the next day. Mr. Kim was raised much more frugally and was strenuous in his objections. I’ve tried for years to be better at repurposing leftovers, but I still prefer new things most of the time.
Bruce – that BBQ pork looks and sounds wonderful. And not spicy, so both Mr. Kim and I could eat it
! I’m printing out the ingredients!Elise – your tart sound so good. I’m printing those ingredients out, too!
It was breakfast for dinner last night Chez Shook:
That croissant is from a bakery in Old Town Alexandria. I was up there to meet with an old friend on Thursday. It was excellent. I don’t think that there is any place in Richmond (at least not near me) to get a croissant of that quality. I guess I’m going to have to start a cooking project, huh?
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KA – I’d love some directions for your toad in the hole – it is the best looking version I’ve ever seen!
percyn – my MIL makes dozens of the hot cross buns every Easter and delivers them in time for enjoying all Easter week. Our little 2 person house got 3 dozen! Luckily they freeze well. Last September we discovered a forgotten bag in the outside freezer and feasted for a week!
Kate – the smoked salmon on toast looks so fantastic. They were ‘sampling’ smoked salmon at Costco yesterday. It was actually really good quality, but they had topped the slices with some kind of sweet mustard sauce (maybe even honey mustard salad dressing?). Ick. And how I wish that we could get some of that heavenly thick cream that you had on your scones!
rotuts – gorgeous sausage. Every single Edwards product I’ve ever had has been stellar. We are lucky enough to live in VA and can find lots of Edwards’ pork in local markets.
Xilimmns – OK…I need a tutorial on how in the world you made those gorgeous eggs. Incredible. (And, of course, you're going to say SV - and I will have to bang my head against the wall in frustration
).This morning – more Easter ham for breakfast
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Ham and cheese scrambled eggs. The toast is from some bread that I got at a bakery in Old Town Alexandria on a recent trip. Perfect toasting bread.
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I have one of those tart tins. They are really hard to find. My step-sisters’ mom gave it to me for making lemon curd tarts. I haven’t used it yet, but my step-dad uses it every year to make mincemeat tarts.
It’s really a good thing that I don’t live in Canada. I would OD on poutine. God, that stuff is good. It’s weird that we don’t have that here in Virginia – it is EXACTLY the kind of food southerners love.
I finally can play in this thread! I drove up to Northern Virginia to have a day with an old friend. I’m lucky enough to have as my best friend someone I went to high school with. We met 37 years ago and are still as close as ever. She lives near Boston, so we don’t get together much. When we do, food always figures in! We walked all over Old Town Alexandria, drove around finding old haunts – schools, friends houses, etc. We stopped at Society Fair – a wonderful food emporium with a bakery, deli, restaurant and general nommy ingredients. I picked up a couple of lovely pieces of chocolate – Poco Dolce Tiles. One in burnt caramel/sea salt topped bittersweet for me and an Aztec chile for Mr. Kim. I also got these:
P1100804 by ozisforme, on Flickr
Gorgeous croissants and a big, dense loaf of delicious bread.
We had lunch at Restaurant Eve. What a fabulous place – excellent food, stellar service and gorgeous furnishings. Lynn had the asparagus velouté soup:
P1100797 by ozisforme, on Flickr
Which she said was fabulous. She also had a beautiful salad with roasted fingerling potatoes and an amazing salmon mousse:
P1100798 by ozisforme, on Flickr
Just perfectly made – light and fluffy and the essence of salmon.
I started with a vodka tonic w/ lime:
P1100795 by ozisforme, on Flickr
which I wouldn’t bother mentioning except it was the best vodka tonic I’ve ever had. The tonic was housemade and the drink was ridiculously expensive - $13, I think. But worth every penny.
I had pork belly rillette with salt and pepper pork rinds, Kentucky soy and young coriander:
P1100799 by ozisforme, on Flickr
My GOD, this was amazing. The rillette was not the chunky kind that we fell in love with in NOLA. It was soft and smooth and silky. More like a mousse really. And just decadently good.
We stopped at Occasionally Cake on King Street for cupcakes:
P1100800 by ozisforme, on Flickr
On the left is Lynn’s – Amaretto cream frosting on vanilla cake and the other is mine – cotton candy frosting on vanilla cake. Very good – as a matter of fact, the cake was as good as I’ve ever had from a cupcake bakery. I was hoping to sweet talk them into giving me some hints about how they cracked the code on the cotton candy flavor for frosting, but they didn’t. Like my efforts, it was good and sweet, but not terribly cotton candy-like.
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Patrick – another tahdig! <sigh>. I think everyone thinks that their mom makes the best potato salad, but hers really is great – she made a huge bowl and there was almost none left.
mm – Mr. Kim was sighing over your John Dory. He had it for the first time on our trip to London and declared it his favorite fish of all time.
dcarch – your strawberries are especially amazing, my friend! Are they completely sliced through and then stuffed or only partially sliced? And what is sprinkled over?
Kate – you are hesitant to post that gorgeous grilled squid after my ordinary American dinner??? Wha…? Not to mention that incomparable view!
A couple of nights ago, I made dinner from the leftovers from a not so great dinner out with my dad:
The original steak didn’t have a very good char, so I heated up a pan of butter and Worcestershire sauce and gave it a good incineration. It was slightly overdone, but not too bad. Still, it started out as a really good piece of meat, so it was tender and tasted great. This is Mr. Kim’s plate and the sprouts are fresh.
My plate:
The leftovers from a gigantic baked potato that Daddy and I shared. That is a dinner plate!
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I have really enjoyed this, Christa! Are you going to encourage your husband to read this so that he can see what you got up to in his absence?
Dinner II: The Gallery of Regrettable Foods (Part 2)
in Cooking
Posted
I have no clue what that is. But, yes, it certainly belongs on this thread.