Kim Shook
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Posts posted by Kim Shook
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dcarch – the venison looks perfect and delicious, but what really wowed me was the wild rice. I’m sure I’ve never had the real thing, just farmed and can’t imagine how much better that is – especially with duck liver. I’m swooning.
I hope that everyone is having a lovely day. Mine was great – I got to play all day in the kitchen and feed my husband of almost 30 years (next month). He’s my forever sweetheart – he puts up with a lot, supports me always and eats everything I put in front of him. Last night he even agreed to try liver sometime
!Valentines Dinner:
Shrimp rémoulade:
This was the recipe from Galatoire’s and it was fantastic.
Love Potion Salad:
This recipe came from a Diane Mott Davidson book. The salad was greens, grape tomatoes, crumbled bleu cheese and pine nuts. The dressing was garlic, shallot, mayo, Dijon, basil, balsamic vinegar, Parmesan and olive oil. We really loved this salad and it’s a good thing, because I have a full pint jar left of the dressing.
My sad, sad Pomme Souffle w/ béarnaise:
Not one single one of my Pommes soufflé-d
. So we had potato chips with béarnaise. Pretty fancy, but not what I wanted. I know that they are notoriously difficult and that even seasoned chefs don’t expect any more than an 80% - 90% success rate. So I figured maybe I’d get 30%. Not zero percent. The directions that I found were, I think basically correct, but I think that I actually cut them too thin. Apparently Jacques Pepin slices them just slightly more than 1/8-inch. Rack of lamb:
Needed to get it a little more crispy in the pan before putting it in the oven, but otherwise it was perfect.
Plate:
Lamb w/ mint pesto, cranberry, orange & almond long grain & wild rice, lobster medallions w/ lemon butter sauce.
Dessert #1:
Momofuku Milk Bar’s (via deensiebat) Sesame-Ginger Rice Krispie Treats. A really grown up treat. You really need to make these a day ahead of time, because when I made them yesterday you could hardly taste the ginger and today it comes through beautifully. These were more a gift for Mr. Kim since he loves all things gingery! The real Valentines dessert was this -
Dessert #2:
Chocolate Mousse Cheesecake from the blog Mangio Da Sola. It was incredible. It has an Oreo cooky crust, a cheesecake layer (from a Dorie Greenspan recipe), a chocolate mousse layer (from a Tyler Florence recipe) and is topped with ganache. It was so easy and turned out perfectly. I tried to be cute and put white chocolate hearts on the ganache and crapped up the look of it, but it was just delicious.
So, other than the potatoes, it was a very successful meal! I had a lot of fun over the last few days. It was exactly the kind of thing I was looking forward to when I quit work.
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Happy Valentines Day, Everyone!
Shelby - got a can of Reddi Whip?
Well it turns out I had the energy, after all!
Valentines Breakfast for Mr. Kim:
Hard boiled eggs and Benton’s bacon. Thank you, Shelby - they really were cute - and a big perplexity for Mr. Kim. They look a little obscene before you cut them in half:
It’s a little like being mooned by an extremely pale person (such as myself).
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Can you get gingersnaps? They work great for crusts. Really - any type of crisp cooky will work - even filled ones.
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I don't have this exact thing, but before Christmas, I bought this. It's 3 slow cookers in one and each cooker has it's own temperature gauge. You can actually cook in them, but I just used mine to keep mashed potatoes, gravy and stuffing hot. I really liked it - it works great, only one cord and it looked a little neater than a bunch of slow cookers sitting on the table.
I got mine at Walmart and it was only $35.
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I wanted to try this today, but I couldn't find any rubber bands.
http://www.annathered.com/2010/09/29/how-to-make-a-heart-shaped-egg/
Adorable! If I have any energy left after dinner tonight, I'm going to make those for Mr. Kim's breakfast!
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Thanks so much, I think that's exactly what it is. Well, the recipe I used it in was a salad dressing and though it may be different, it tastes great.
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I bought a bag of what I thought was basil at our Asian grocery store. It smelled fairly basil-y and looked like it. The young lady putting out produce seemed to indicate that it was basil. She was right about the mint, but I'm not sure about the basil. I've chopped it all up unfortunately, so I can't show you. When I started chopping it, it smelled a bit like licorice and tasted slighly like that, too. Each bunch had a purplish bulb on it with lavender blossoms. So - what is it?
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Keith_W – that is a gorgeous meal! What lucky guests. I love, love, love the heart shaped vegetables!
Prawn – we cataloged all three freezers today and I found a lamb roast of some sort and some duck fat. Slow roasted lamb and duck fat roasted potatoes are in my future. That just looks amazing! And that cheesecake!!!! Be still, my heart. That is EXACTLY how cheesecake should look! Can you hook a girl up with a recipe for that? You don’t even have to translate it from the British
!Dinner tonight was a new recipe – one that Mr. Kim and I both worked on and contributed to. Our CSA (Community Supported Agriculture) group is having a Soup Swap and we wanted to bring something interesting. We hunted through all of my recipes and nothing really ‘got’ us. Mr. Kim started talking about a sausage and kale soup and I suggested adding cannellini beans and subbing escarole for kale (not a big kale fan). Mr. Kim looked around on the internet and came up with some recipes. We borrowed a lot from Giada, but made it our own with Italian sausage, potatoes and marjoram. We were really pleased with the results and with how quickly and easily this was made:
Escarole and Bean Soup w/ Italian Sausage
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percyn – no, you are right – the canned corned beef is in no way comparable to the real stuff. But, if you don’t even really think of it as corned beef, it’s pretty good
!Breakfast this morning:
Baked eggs with Cheddar, bacon and chives and Benton’s bacon. I overcooked the eggs (they took much less time than usual
) but they still tasted great. Such an easy dish to make. And it’s a great one when you have company, because you can get your mise all done and just pop them in the oven on a tray when you are ready to eat. -
Paul – your gnocchi is (are?) lovely and the sauce sounds incredible.
FrogPrincesse – your ‘pedestrian’ steak looks delectable!
Bruce – your Sichuan chicken looks so delicious! I want to try it, but I’ll have to leave out the Sichuan peppercorns. I know…hardly Sichuan without the peppercorns, but I am just a big sissy
!Stash – gorgeous pasta! I’m getting closer and closer to buying a pasta machine. I have a couple of gift cards for WS and Sur la Table and we were window shopping them at the mall last night. Every time I see one of your beautiful pasta dishes, I get even closer! How were the parsnips in that dish? I actually do like them, but I can’t imagine the texture of them with pasta.
Donna – I love your leftover frittata. I wish I were better at repurposing leftovers. I just never seem to get inspired when I look at all the dabs of this and that in the fridge.
Franci – your scallion pancakes look perfect. They ARE perfectly addictive. I could make a meal of them.
Dinner tonight was Irish Stew from a recipe in a Penzey’s catalog:
Don’t know what made it Irish other than using stout, but it was good. I ended up adding some Bisto to thicken and Kitchen Bouquet to make it darker (I never think that pallid stew looks very appetizing).
Also roasted asparagus and rolls:
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I am really enjoying this so much, Rob! Every bit as much as I anticipated. I love the outdoor shots and also the pictures of Cardiff. Beautiful city. I also love the look on Mr. Fish's face - he looks appalled and embarrassed to be body-less!
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Depending on the size, it could be a Chinois pusher.
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I do and have. We feed 50+ for Christmas eve and I buy those Chinet paper platters. They stand up against everything, including salads and gravy.
But...have you considered renting? You can rent a very small amount of china, glasses, silverware, etc. It is not expensive and all you have to do when you are done is rinse and put back in the racks that they provide. We've done that in the past when we were having 25 or so folks and it was wonderful. The plates are very plain, but nice looking.
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Here's my menu:
Shrimp Rémoulade (ala Galatoire's)
Love Potion Salad
Pommes Soufflé w/ béarnaise (ala Galatoire's)
Roasted Rack of Lamb w/ Mint Pesto
Lobster Medallions w/ lemon butter sauce
Cranberry and Orange Wild Rice
Crusty Bread
Chocolate Mousse Cheesecake
Sesame-Ginger Rice Krispie Treats
Yes, it's too much food for 2 people, but I haven't really flexed my cooking muscles in a long time and I will scale back on the recipes.
Love Potion salad is actually a recipe from a Diane Mott Davidson mystery - just field greens with pine nuts, grape tomatoes and bleu cheese crumbles and a Dijon vinaigrette with fresh basil.
The Sesame-Ginger Rice Krispie Treats are a recipe from deensiebat and are more of a gift to Mr. Kim than a dessert for us to eat that night. It sounded like something that he will love.
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tikidoc – I think your macarons are gorgeous! I’m working up to trying them. Hoping that Jerry will bring Meredith home soon so that he can give me a tutorial
! But if my first batch come even CLOSE to yours, I will be over the moon!Toliver – those cookies are amazing! I made them for Christmas this year and they were extremely popular.
Birthday dessert for one of Mr. Kim’s co-workers:
Brownies with a layer of marshmallow cream, topped with chocolate. The brownies are from a mix, but at least it was Ghirardelli!
I usually make these with salted peanuts, but the birthday boy requested no nuts. They are much, much better with the nuts. They help to cut the extreme sweetness a bit. I probably should have used a dark chocolate, but didn’t think of it.
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See - I told you you'd get lots of help here. Aren't folks in the food world the BEST???
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percyn – that Bo ssam is just beautiful!
Bruce – tell the boys to move over. I’ll make them anything they want if I can have all of their scampi! Those shrimp are just beautiful, by the way. Where do you get them?
For dinner tonight, I used the small piece of brisket that Mr. Kim smoked for the Super Bowl party to make burnt ends.
Brisket:
In the pan with Mr. Kim’s sauce and some juices from the bag the brisket was stored in:
Sandwich:
Fantastic!
I also did a ‘sorta Greek’ salad:
I had some feta dip left over from the party and tossed it will some lettuce, cukes and tomatoes. It made a better salad dressing than a dip
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I hope that CaliPoutine checks in on this - she did large meals on a tight budget and they were wonderful! If she doesn't - you should PM her. And look at her thread where she posted all the meals and issues involved: click.. I'm sure you'll get lots of help, but that's the first thing I thought of.
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That lamb is gorgeous! I bet that my butcher shop could come up with a breast. And Lamb-E is adorable. You are sounding a bit like a hip-hop group!
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Blether – thanks for the compliment and for the lamb info! We were happy with the game results. I am a Redskin fan and Mr. Kim likes the Steelers, so we weren’t wildly cheering, but neither of us like NE.
percyn - well, if your trip brings you anywhere near Richmond, let me know. Mr. Kim would LOVE to do another one! Your Paella is just beautiful!
KA – Your chicken and noodle dish sound delicious. I have started using fish sauce a lot lately. Along with Worcestershire sauce, it seems to add the indefinable ‘something’ that things sometimes need. Michael Ruhlman uses it in a LOT of his recipes and that’s what started me.
Thanks to everyone on the kind words re: Mr. Kim’s brisket. He was SO nevous and so happy that it turned out as well as it did. I’ve passed on all of your comments to him.
So does anyone ever cook with beef shank? I keep seeing it at incredible prices in the store and since frugality is the name of the game here now, I was thinking about braising.
Dinner last night was Mr. Kim’s chili and some leftover cornbread gems:
Mine’s the one with macaroni and NO jalapenos (Mr. Kim just rolls his eyes).
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Thanks so much for the welcome backs! I like being missed!
KA – those vegetables look delicious and I’m not a big veg fan. I could eat a pile of those gorgeous onions, especially!
Shelby – those scalloped tomatoes are fantastic. Neither of us are fans of stewed tomatoes, but Mr. Kim’s stepmom made them a few years ago and we ate them to be polite. I think that the two of us ended up scraping the casserole for every last drop!
Franci – I love the battered fish AND the anchovies! I really like the idea of raw fennel with the fish – great idea!
Blether – the lamb looks so amazingly luscious and tender. I really need to do this sometime soon. I really like lamb and grew up on it (thanks to my English stepdad), but my mom always roasted it. I like it very much that way, but didn’t discover braising until I was an adult and now almost always prefer that method.
dcarch – gorgeous, delicious looking food – all of it. But I really was drawn to the deep fried pork in lettuce. How is the lettuce prepared? It looks only slightly wilted. It reminds me of one of my favorite dishes that a local Chinese restaurant prepared, except they did it with duck.
kayb – ooooh, pot roast! Time to make some before there isn’t even any semblance of winter left (pouting here over this mild winter we’ve had). Just gorgeous. And that meatloaf!!!! I want that tonight! I’ve printed out your notes and will put them in my ‘to try’ file. How many lbs. of meat you reckon?
Anna – yum, duck hash! I’ve made beef and lamb, but never duck. It sounds wonderful.
This year the Super Bowl food was really Mr. Kim’s show and he did GOOD! The menu:
Brisket Sandwiches
Mr. Kim’s Chili w/ all the fixings
Slaw
Cornbread gems
Chips & Dip –
Feta dip
Jalapeno and Cheese dip (mix)
Salsa (purchased)
Cheese & Crackers
Almond Joy Brownies
A friend brought veggies & dips, fruit & dips, pigs in a blanket and pound cake .
I tried a new (to me) technique with the slaw. According to all the food experts, you should salt and drain the cabbage to release the excess water. I didn’t care for the texture at all – it was too limp and I even thought that it lessened the tang of the cabbage. I won’t bother with this step again. The feta dip was a recipe that I found online and it was so bland that I had to fix it up with everything in the kitchen. The almond joy brownies didn’t work very well either. It was a brownie mix fix up – par bake the brownies, top with coconut, chocolate chips, sweetened condensed milk and sliced almonds and bake. The brownie layer ended up being about 1/4-inch thick with the weight of all the toppings and they were just way too sweet. I was going for a thick brownie with a thin layer of topping and it just didn’t work for me. So it was not a stellar day in the kitchen for me
. Mr. Kim, on the other hand, SHINED!!! His chili was delicious, as always. Its basic American chili with a few interesting additions. Not too spicy, but not bland either. We love it. The real star of the show was the brisket. He had never smoked brisket before and was a little hesitant about doing something new for guests. He said that going without a safety net was MY thing – I am forever trying new recipes for company. He’s the practical one – getting it right before the public debut. But I had faith in him - and there is a wonderful fellow at Marlene’s site (cookskorner.com) that is an expert – does competitions and all. He was online with Mr. Kim all day on and off and very generously offered advice and answered questions. This is something that I find again and again in the cooking world. The recipe hoarders are vastly outnumbered by the folks who give information gladly and freely. Between the two of them and a lot of internet research we feasted on smokey, beefy ambrosia! Besides the smoking, the rub was great, the mopping liquid was drinkable and the sauce was fantastic – everyone loved that.
Showtime:
That would be AM.
Rub applied 24 hours in advance, wrapped and refrigerated:
We got the big piece at our wonderful Belmont Butchery and the little piece at Kroger. We were afraid we wouldn’t have enough with just the big piece.
Ready for the smoker:
Getting started:
The mopping liquid:
And a nice, clean mop. How do you clean those things, by the way?
A little while in:
Farther along:
Gorgeous, melty FAT:
The small piece went on later:
Done:
Smoke rings are still like magic to me. The small piece is destined for burnt ends!
My contributions:
Limp slaw.
and tooth-achingly sweet, overly gooey brownies. Sigh.
My friend’s pound cake:
Perfect, as always. Really – this is one of the top 5 pound cakes I’ve ever tasted.
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Well, I tried it and neither of us liked it very much. We really like super-crisp slaw with a strong cabbage bite (one of my favorite snacks since childhood is nibbling on a salted raw cabbage core). The salting and sitting seemed to adversely affect both of these for us.
Oh, well. Fewer steps for me, I guess
. I'm glad I tried it. Thank you all for your help! -
percyn – love the looks of your Mexican eggs Benedict!
Xilimmns – gorgeous peaches! I’m not sure those would have made it to the waffles in my house!
kayb – I make cornbread waffles for pulled pork, but never thought to put an egg on top. Great idea. And those sweet puggie eyes
! Saturday breakfast:
Eggs, biscuits, potato pancakes and canned corned beef. Canned corned beef is one of my guilty pleasures, leftover from childhood. What can I say, I love the stuff.
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Oh, Rob! With that picture of the village, you took my heart! I am madly in love with your part of the world – England, Wales, Ireland and Scotland. Only been once (just last spring) and Mr. Kim went to Ireland in August, but with an English stepdad, I’ve loved it and dreamed of it forever! When we were in England we SO wanted to come to Wales. We were as far west as Stroud, so it wouldn’t have been difficult, but we could only cram so much into the short time we had. We loved everything we saw and did, but the villages were our favorites! And we came home with about 200 pictures of sheep! I am looking forward to this blog very, very much! Along with all the obligatory pictures, I’d love to see your house and surrounding land!
Your Daily Sweets (2005-2012)
in Pastry & Baking
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tikidoc – thanks for the macaron pointers – all the information is being saved for when I take the plunge!
Valentine desserts -
Dessert #1:
Momofuku Milk Bar’s (via deensiebat) Sesame-Ginger Rice Krispie Treats. A really grown up treat. Thank you so much for posting about these, deensiebat! You posted about them back in December and I said then that they would be a perfect Valentines gift for Mr. Kim and I was right – he loved them. I made them yesterday and thought that there was not enough ginger in them. But when we tasted them tonight it came through beautifully. These were more a gift for Mr. Kim since he loves all things gingery! The real Valentines dessert was this -
Dessert #2:
Chocolate Mousse Cheesecake from the blog Mangio Da Sola. It was incredible. It has an Oreo cooky crust, a cheesecake layer (from a Dorie Greenspan recipe), a chocolate mousse layer (from a Tyler Florence recipe) and is topped with ganache. It was so easy and turned out perfectly. I tried to be cute and put white chocolate hearts on the ganache and crapped up the look of it
, but it was just delicious.