Kim Shook
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Posts posted by Kim Shook
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Thanks rotuts and PC - I'll pass your lamb love on to Mr. Kim!
eldereno - I laughed when I read your comment because I had the damndest time finding the recipe myself. I always call them Carrot Cake Bars, but the name of the recipe is actually Frosted Carrot Bars
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I swear I never think about breakfast on weekday mornings unless I come to this thread. And then I OBSESS about it! Percyn’s ham and eggs look so good – makes me really happy that we made both lamb AND ham for Easter!
Easter breakfast:
Scrambled eggs, NC sausage and MIL’s Hot Cross Buns
And our eggs (since this seems the proper thread for it):
We got a late start dyeing our eggs this year and were too tired to do our usual creative efforts. All we could manage was a couple of rubber band eggs, a couple of crayon eggs and one half and half!
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Robirdstx – thanks for the sausage info – I’ve saved a link in my favorites to order sometime. It sounds like something that both of us would love. Your pizzas are super and when I saw your gratin, it made me wish that I’d insisted on making it for Easter.
Stash – Your beautiful spring dishes are one of the things that I always look forward to this time of year.
Paul – I’ve added mashed potatoes to fish cakes, but not crabcakes. Good idea! I’ll be trying that this summer.
Elizabeth – that romanesco rising from your plate is really rather unworldly looking.
Kate – your delicious looking nem nuong sent me scurrying for a recipe. I really want to taste those patties!
Easter dinner this year was at 3pm and was, as I said in another thread, a potluck this year. As I suspected, a potluck saves a bit of money, but doesn’t save much in the way of work and aggravation! If you are the host, you still have to clean and prep and set up a bar, etc., etc. And people are STILL late. Luckily, the family that was an HOUR late wasn’t bringing anything really vital – just some vegetables
. Seriously, though, it was a very good meal and we all had a great time. The menu included (didn’t get pictures of everything):CI’s Apple Cider Baked Ham:
The flavor and tenderness and moistness of this ham was wonderful – I will definitely be using this recipe again. The ham itself was a problem. Carving was a giant PITA – I’ve never seen a ham with more stuff (it looked like silverskin) running through it. After carving around those sections, we ended up with very few decent sized pieces and lots of almost bite sized pieces. From online pictures, I’m pretty sure that we had a shank end ham, but from the description of the meat itself, I’m just not sure.
Smoked lamb w/ minted goat cheese:
Mr. Kim smoked and I did the goat cheese. The lamb was perfect – tender and juicy and NOT overcooked. Everyone raved about it and said that it was some of the best lamb they had ever tasted (just like year before last!). I eat so slowly that I ended up with stone cold lamb on my plate and even then it was amazingly tender. The minted goat cheese was an idea that I stole from Ocean Blvd. restaurant in the OBX. It was a perfect accompaniment to the lamb – tangy and minty. I’m not a big fan of bottled mint sauce and don’t like mint jelly at all, so this was a great improvement.
My mother’s potato salad :
MIL’s scalloped carrots:
A friend brought green beans and sweet potatoes. Another friend brought the deviled eggs. My SIL brought a gorgeous fruit tray (I’m still working on that). Jessica made what is probably my very favorite salad:
It’s that Asian salad with Napa cabbage and toasted Ramen noodles.
I did Michael Ruhlman’s Buttermilk Rolls:
Always a success for me. They are HUGE, though. These were 3 oz. (an ounce smaller than the directions call for), and they were STILL enormous! I baked them just slightly short of done on Saturday and covered them with foil. Then on Sunday, I baked them until they reached the correct temperature. They were perfect. I had an extra couple of pans (I doubled the recipe and ended up with 30 rolls) and heated one up on Monday night and they were still great. I love this recipe so much. Best compliment ever? My MIL who is a champion baker (literally – she’s won contest and state fair 1st place ribbons for her yeast rolls), asked me for the recipe!
My MIL’s GF Lemon angel food cake:
Surprisingly good – I’d never have guessed GF.
I did Rainbow cookies:
Very, very cute, but I want to make them so that they look like the ones in the internet post about them. I love that each section of the coil is distinct and I love the crisp edges on the colors.
I did my usual carrot cake bars:
So good – even people who don’t usually like dessert like these.
I also did some GF Brownies for my niece:
My niece liked them and was happy to take them all home with her – I thought they were gacky – not much chocolate flavor and wet!
An adorable Red Velvet cake that my friend made:
My dad and stepmom were here for a couple of days after Easter. The first night they were here I served Jessica’s Asian salad:
And tagliatelle w/ Bolognese sauce along with some cheese topped chicken that was braised in the sauce:
I do not find pasta to be very photogenic. At least not the way I take pictures.
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Kim:
I always thought the pictures on the plates were supposed to represent Native American petroglyphs, but I really haven't a clue.
Re: Yquem: I've only had it once before, about twelve years ago (that time it was a 1990), and it was amazing, but you can get really stunning Sauternes for a fraction of the price. I've had very high-scoring ones from $30 - $50 for a (375 ml) bottle. It's worth a look if you like dessert wine.
You are probably right - I'm an Egyptophile (and I make up my own words!), so I just assumed hieroglyphics.
I will search out a reasonably priced Sauternes - I've had other people suggest that to me.
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Christa – I am just loving this blog, just like I knew that I would. A couple of things:
I love your ‘theme’! I am a big ‘me time’ person and have threatened to run away from home in order to get it!
I’ve printed out your strawberry cocktail recipe – I want that as soon as the strawberries are good.
I love your plates. Are those really hieroglyphics?
In my recipe file cabinet, I have a print out, probably 15 years old, with a description of Yquem. I’ve never tasted it, but I've also never been able to toss the paper – I’m haunted by this wine. I jumped and smiled when I recognized the bottle!
Taco flavored Doritos are manna.
This is so good.
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Can't wait for another southern blogger. Love the name of your blog - referencing the book or something else?
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Easter cupcakes for the nieces and nephews:
GF yellow cupcakes w/ fondant flowers:
Given in a little window box I found at Walmart:
Padded with marshmallow bunnies to prevent a lot of shifting:
I think the girls will LOVE them, I think the boys will be polite
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Happy to help Kim
Is that an everything bagel?
Mr. Kim (who did NOT have pancakes and bananas) had some CHOICE words for me when he heard about my breakfast!
And, yes, that IS an everything bagel - our favorite with cream cheese and bacon.
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Enrique – absolutely gorgeous tortilla! Thanks for showing the cut pieces too.
Patrick – the tahdig is just beautiful. I remember being extremely interested when Hassoumi described and showed it on his recent blog. Your partner’s version looks perfectly browned and crisp. I find it interesting that you say “Persian”. One of my English cousins was married to a young lady who was very specific about being Persian and would strenuously correct anyone who said that she was Iranian.
RRO – when you do your BBQ tour, let me know. I’ll join you for the NC section! That is actually something that I’d love to do, too. I was raised on central NC BBQ, but I have absolutely no prejudices about BBQ – I love it all: beef, pork, chicken, sauce/no sauce/tomato-based sauce, NC, TX, SC! Your horseradish meal had me banging my forehead on the desk. I want that fennel!!! Good GOD it looks fantastic. Thanks so much for posting the link to the recipe. I keep noticing recipes for roasted grapes – I guess that means I’ll be trying them soon!
Rich – I came home with 4 bags of VooDoo, 2 bags of Salt & Vinegar and one bag of the Hotter N Hot – even with Mr. Kim being on South Beach, the jalapeno is GONE – and I don’t eat anything spicy!
Robirdstx – oooooohhh! Beautiful glisteny, tender pasta! I want that for dinner. And where’d you get that freaking GORGEOUS sausage, girl??? Wow! I want one of those right next to my pasta. I have to remember wrapping sausages/dogs up in tortillas – Mr. Kim is doing South Beach and I think he’ll appreciate that trick when he gets a little further along.
Stash – beautiful spring salad! So that’s where your breakfast eggs went
!For dinner last night, I started with a salad:
Mr. Kim started with broccoli – cheese soup:
This soup was a bit of an experiment. I found a great deal on broccoli a while back and bought much more than we could eat before it would go bad. I thought of making soup with it. When I did some internet research, people seemed to have uneven success with freezing the soup. I made a couple of adjustments to the recipe that I thought might help stabilize it for freezing. I subbed evaporated milk for half of the 1/2&1/2 called for and Velveeta (I know, I know – but it works for freezing so well and if the rest is Cheddar, we like it just fine) for half of the Cheddar. It froze, thawed and reheated very successfully.
Then we both had eggs baked in baby spinach and bacon:
We both liked this dish a LOT. I slightly over cooked it (so no money shot) – next time I will take it out sooner. But the combination of the spinach and egg and Parmesan cheese was great.
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Pork,fried pickles and Cheerwine could be GA too. Note the lack of an NC BBQ sauce.
I think those are hush puppies, darlin'.
That doesn't look like NC slaw. Though if it's homemade it could be. Hmmm. Good strawberries - farther south than NC, too, I'd think. Maybe even north Florida? They like to pretend that they are southerners
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Stash – your non-egg breakfast looks absolutely perfect to me. I could eat that at any time of the day or night!
percyn – your hash is gorgeous, but, as you’ll see below, your pancakes inspired me!
Mr. Kim surprised me with breakfast on Sunday. When I got up, he’d already been out to the bagel place and was starting my scrambled eggs! My breakfast:
ET bagel with cream cheese and bacon.
His eggs topped with spinach, jalapenos and tomatoes:
I almost never make breakfast just for myself. But percyn’s banana and walnut pancakes were haunting me this morning while I was trying to get some chores and pre-Easter cooking done. I couldn’t get them out of my head. So I made an easy version – pancakes with sliced bananas (piled on top and tucked in) with maple syrup:
Absolutely delicious – and I’ll have breakfast for the rest of the week from this batch! Thanks, percyn!!!
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No activity on this thread in almost 3 years and it's the newest one for Laguna Beach. Hope this is the right place to put this question. BIL has moved to Laguna Beach and his BD is coming up this month. I'd like to send him a gift card for a restaurant. He's increasingly crunchie, almost vegetarian, thinks organic supplements will save countless lives, has a Vitamix and uses it exclusively to make bright green smoothies
. Any ideas for me? -
OK, I'm lost. What is it? Is it just a baking dish?
It's most common use was as an ice bucket. It is double-walled, insulated, so designed to keep cold things cold but could also be used to keep hot things hot.
It was a very popular item and was manufactured by the West Bend Aluminum company from the early 1960s and into the '70s. Made in West Bend Wisconsin.
Well, dern. Then it wasn't a wedding gift if they were married in 1956. Must have just been something that they had. But I STILL wish I had it!
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Found yesterday, ($5.00) needs a slight polish but otherwise nearly pristine - the bakelite is perfect.
Oh, my goodness! Gorgeous. My mother had that. I'd give anything if she still had it. She got it for a wedding present in 1956 and they are still selling used ones that work perfectly. I doubt the one that we received for a wedding gift in 1982 will still be in good working order in 2038!! Too much plastic in it.
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Never could understand the combination of applesauce and potatoes. Sour cream is good, but for me ketchup is the best. With LOTS of salt and pepper.
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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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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 . -
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.
Food Photos from Chile and Argentina
in Central & South America: Dining
Posted
I want a piggy bowl, too! Great report - I love culinary travels!