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Kim Shook

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Posts posted by Kim Shook

  1. I am only talking poultry gravy here. I still look with longing and envy at Marlene's beef gravy :wub: .

    That said, I learned to make gravy before I left for college - don't remember exactly when. I learned how to make GOOD gravy after I got married about 25 years ago - from my MIL. I had the whole equal parts fat and flour + stock down, but somehow it never worked for me. She taught me to use an iron skillet and to take my time and suddenly, I was making good gravy. Then about 15 years ago, after I started getting really serious about cooking, I taught myself (with lots of recipe reading influence) how to make very, very good gravy. Most people who taste it say that it is the best gravy they ever tasted:blush: . I am very humble about my abilities - when I see what others accomplish, I realize that I am a pretty good home cook, nothing spectacular. But I make seriously fabulous gravy :laugh: . I don't trust it, though. I am convinced everytime that it won't 'work' this time. Does anyone else have this issue?


  2. Say I want to make a regular cooky chocolate. Can I just add some cocoa to the flour mixture? I was thinking it might add an interesting layer of flavor to chocolate chip cookies, but didn't want to go all the way to full fledged chocolate chocolate chip with melted chocolate.

    If I can do this, do I need to make any adjustments to the amount of other stuff. And how much should I add to a cooky made with, say, 2 c. flour?

    Ta! Kim

  3. I haven't had time to post for awhile, so I have a jabillion observations and questions!

    Tracey - I :wub: your stove!

    Peter - loved the salmon. I have a bunch of cryovaced (much nicer word for it than we use - we call it sucked) salmon that in laws brought back from their Alaska cruise that I will be cooking after the holidays. I will remember the teriyaki idea! The smelt looked perfect. I haven't ever found good smelt here in Richmond - I love it and used to

    Marlene - oh. that. cake. :wub::wub: And, as always, the queen of roast and gravy! Your Yorkshire pud looks perfect - did you have directions/recipe posted anywhere here - I thought I remembered that you did? Also, just so you know, the gravy shot of that prime rib meal made my head hit my desk - I swooned! One more thing, "bacon, carmelized onion and gruyere tart?" is there a recipe somewhere?

    David - I received the book and it is great. Lots of interesting stuff to read, plus recipes I want to try - thanks for recommending it! And the frisee salad was lovely. I made a note of your description and am going to try that!

    Bruce - the crust on your Pollo con oregano is beautiful! I will have to try that method: simmer, rub, grill!

    Klary - wild boar! I don't even know where to start to look for that, but it sure looks good! Even the cabbage looks wonderful...but, but I don't like cabbage :wink: !

    monavano - ok, your cabbage looked good to me, too. Maybe I need to try cabbage again, huh?

    Pille - I have always wanted to try making Arancini - how hard is it?

    I have a number of meals to post, since I have been neglecting it, but these might be the last for awhile - my camera refuses to open suddenly and needs to go to the ER this weekend :angry:.

    Halloumi cheese, pita, hummous, salad:


    My mom and dad (Ted Fairhead from these boards) came up to celebrate Thanksgiving with us. They arrived on Wednesday and I made ribs, winter corn, cheesy noodles, brocolli slaw & corn bread:


    Dessert was Gingerbread cupcakes w/ orange cream cheese frosting:


    Next up was Thanksgiving dinner. Ted made the fantastic meal. I contributed the cheese plate that we munched on while everything was cooking.

    The cheeses included L’explorateur, Layered Cheddar and Stilton, Boursin, Carr Valley 6 yr.cheddar & Manchego & Mebrillo:


    Dinner was Roast Beef w. port wine sauce:


    Roast potatoes:


    Roasted Brussels spouts with Dijon, walnuts and crisp crumbs:


    Momma's wonderful Yorkshire pudding (she sometimes has difficulties with them and they were great this time):


    Pecan Chocolate Tart:


    Just a fantastic meal:


    Ted also worked all day Saturday making us dinner while we were in Charlottesville yelling our lungs out (go 'Hoos) and ultimately being disappointed and defeated :sad: . It was lovely to come home from a sad day in a cold stadium to this:


    A warm, comforting and delicious Steak pudding.

    and this:


    Spotted Dick. With Golden Syrup. MMMMM

    Sunday night was Baby Bleu salad, Italian pot roast, wide egg noodles, Southern green beans and yeast rolls:


    I'm sorry for the massive post, y'all! I probably won't be posting pictures for awhile, so I guess this could be considered 'banking' them :wink: !


  4. Just gorgeous, everyone! I am sitting here at work, sans breakfast and starving! Utter torture!

    Viva & apronstrings - I am stunned by your menus! Viva, how did it all come off and did you take any pictures? apronstrings, your desserts looked fantastic! Was the 7th photo the dutch almond cookies? Would you be willing to part with the recipe?

    dystopiandreamgirl - your desserts were just beautiful. I can make a pretty good tasting dessert, but beautiful is just beyond my reach. I especially loved the little mince tarts!

    My mom and dad (Ted Fairhead here at eGullet) came up for the holiday and Ted made a gorgeous and delicious Pecan Chocolate Tart:



  5. Don't just out and out diss teen palates. My high school group was positively gourmet (we preferred Greek and French :wink: ) and we cooked often. One girl had a grandmother who was Slovak and would come down to visit and cook these ethnic feasts. We were all over that - and this was in the soulless '70's! My daughter's HS group contained some very adventuresome eaters, too. One who wavered between the foreign service and the CIA when it came time for college. I lean towards not making assumptions, like fiftydollars said - just because that's what they feed themselves doesn't mean they won't appreciate the good stuff. Of course, if you know already that they can't taste the difference do Busboy's nachos - but if you aren't entertaining vegetarians, add a 1/2 lb. each of cooked hamburger and sausage - trashily fabulous :laugh: (my non-foodie friends actually request this from me all the time :wacko::rolleyes: ).


  6. Breakfast Platter Muffins - Brown a pound of breakfast sausage with chopped onion & garlic, mix with 2 dozen eggs and 8 oz. or so of cheddar cheese, season, and ladle into greased muffin cups.  These turn out surprisingly well; just be sure to use high end breakfast sausage... the cheaper stuff is way too greasy.  I keep them rather plain because we always have some picky & not-overly-sophisticated eaters; if you don't have that issue, you could add some ingredients to up the interest, make them with a mixture of cheddar and blue cheeses, stir in some chopped red peppers or mushrooms, etc.

    "Hash Brown" Casserole - you could use shredded potatoes, but I like mine diced, with skins left intact.  I toss them with olive oil & kosher salt & pre-bake them in the oven until they're crispy and tender first, then mix with white pepper gravy, lots of cheese, a few beaten eggs, and browned sausage or chopped ham.  Top with more cheese & refrigerate until you're ready to bake it off.  Massive favorite if you don't let on how many grams of fat and calories there are thanks to the eggs & my evil gravy recipe... :)

    Ok, Sunny - no fair! You get me all hungry and drooly and give me enough details to excite me, but I need more info :biggrin: !! How long do you cook the Breakfast Platter Muffins? And how many of them does it make? And at what temperature?

    And regarding the Hash Brown Casserole - well, I'd just like an actual recipe for that one please - I am always looking for breakfast recipes!!

  7. Is anyone else's brain having a hard time with Nina's interrupted blog - i.e. confusing it with Stephanie's? I keep looking at Nina's food and saying "Pasta, why is she eating pasta? What's that bread doing beside the eggs? Oh, wait, it's Stephanie who is doing low carb." :laugh:

    I am so enjoying the restart! The pies are gorgeous! You probably have tried this, but to prevent shrinkage when blind baking, I put an empty pie tin on top of the dough and press down firmly. I then put in my specially saved dried beans and bake.

    Your family book is just a treasure :wub: . I have just a few recipes written by hand by family and I have them saved in my printed out recipes from my webpage in page protectors. I love kitchen 'ephemira'!

    I love those glistening pork slices! And I need to make red cabbage soon - it's one of our favorites!


  8. Sif - One year??? One year???????? I am banging my head against the keyboard as I type! Beautiful. I am so very, very impressed and jealous!

    Mark - gorgeous pie and great photograghy! If eGullet had a brick and mortar institute, we would have the best photography school anywhere!

    I made Randi's brownies:



    We were blown away by these! The flavor was deep and rich and fantastic. I saw Randi's post yesterday morning at the crack of dawn and decided that I was making them. The only store in Richmond that I know of that sells Callebaut is closed on Sunday, so I used Valrhona. They were more a fudge cake than brownie, to me. They took about 50 minutes instead of 30 for me and when I saw them puff up on top, I thought I'd done something wrong, but looking closely at Randi's picture, I think hers do the same thing. I can wholeheartedly recommend this recipe. It was truly amazing!


  9. Proportions, what proportions?! :biggrin:  I poured enough double-cream to just cover a generous amount of crabmeat, season with salt & white pepper then smothered it with grated gruyere cheese.  Baked in a hot oven till the cheese was browned, 20 mins or so.  I suppose there was about a couple of tablespoons of crabmeat per little ramekin, and each pot was enough to thickly slather a slice of bread, mmmm.

    Kim please try this out, it's so satisfyingly simple.  Spread on brown bread this was a taste sensation.

    Those three things just went on my shopping list :laugh: !

  10. Question: What do you do with leftover crab meat, cream and gruyere?

    Answer:  Put them altogether, bake them off and spread it on bread!!

    For a throw together breakfast with just three ingredients this was utterly delicious.  Can't wait to try this again.  Introducing my Creamy Crab Pots:


    Is there anything better in the world than something creamy, cheesy, crabby :wub: ????

    Proportions, please, please, please???


  11. That is so funny, YWalker, that recipe was just exactly the one I was going to recommend when I saw the title of this thread! I second the Bon Appetit recipe. It is my favorite. My father, a confirmed non-dessert eater, but coconut lover, loves this one!


  12. Fibilou - the nougat is beautiful. I really want to try to do that someday!

    Kerry - forgive my ignorance, but what is a cocomel? Do I dare to hope its a coconut/caramel candy??? If so, I need one.

    Tammy - I loved the marshmallows - those are something else that I am determined to try sometime!

    Ron - I make that seafoam, too. It is so easy and good. I dip it in chocolate. It reminds my dad (Ted Fairhead who post here, too) of a Cadbury Crunchie bar (an English candy). So good!

    Simonne - your candies are beautiful. I loved the green ones especially!

    So many gorgeous sweets! I can hardly bear to post my stuff here, but I love looking at everyone's efforts, so I'll contribute! This past weekend I got a start on my candy making for Christmas.

    I made - Aunt San's fudge - just a really simple, super creamy, never fail milk chocolate fudge that my great aunt made forever:


    She always used Hershey bars, but I use Cadbury milk bars - I much prefer the flavor.

    Reese's Cup fudge - peanut butter layer topped with a layer of Aunt San's Fudge:


    And a new one this year - Dark Chocolate Fudge w/ Dried Cranberries & Almonds:


    Mr. Kim said it might have been the best thing that he had ever eaten. :wub: I love feeding folks!


  13. Just thought I'd drop in (and momentarily out of my crazy life) to pass on some comments and post a few recent meals.

    Bruce - I'd love the recipe for the Lime-Cilantro dressing - it sounds perfect for jicima!

    Stephanie & Marlene - those steaks were gorgeous, I will be showing those to Mr. Kim who is very much in touch with his inner caveman. And Stephanie - nice to see yet another eGullet convert to roasted cauliflower!

    Kobi - the cheesesteaks looked perfect - did the store shave your beef or did you?

    Dr. J - your 'after' picture was hilarious and that plate is beautiful!

    Jamie Lee & Prawncrackers - fried rice :wub: ! Oh, how I miss fried rice (as I might have mentioned before rice is one of the few foods I haven't been able to manage since I had a gastric bypass). Fantastic!

    kellytree - I am impressed with your daughter - what an amazing meal, anyone would be proud to serve that!

    Ted - your steak pudding looks gorgeous and delicious! You aren't mad at me for slightly freaking out over kidneys, are you :wink: ? 'Cuz I think I'd love a STEAK pudding. Remember, I work in a Urologist's office now - so I'm particularly sensitive :laugh: !

    Here's some of our recent dinners:

    Creamy Swiss Chicken & Noodles - just good old comfort food:


    The fantastic cannelloni that David Ross posted awhile back. It was fantastic and delicious - my pictures are not as pretty as David's. I was so happy with the dish that I ordered the cookbook off abebooks.com:



    And, inspired by Magus' gorgeous hamburgers in his Burger Helper thread last night was Cheeseburgers on onion rolls w/ all the fixings including grilled onions, creamed butterbeans and salad:




  14. I agree with Dave and will go even further. To me, the fat that is rendered is the only reason to cook a goose. The yield is very small. We didn't find the meat all that great. But that fat. Swoony! If you decide to do one - roast potatoes and sweet and sour red cabbage are the best side dishes! Make sure to report!!


  15. I always have at least 2 kinds of flour - White Lily for biscuits and AP for most everything else. I just got a huge bag of White Lily in a gift basket and will never make enough biscuits to use it up before it goes bad (or stale or buggy orwhatever flour does). Here's the dumb part: can I use it for regular baking? Cakes, cookies, quick bread? See a make a LOT more of those than I do biscuits - especially since I discovered Mary B's :blush: . Ta!


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