Kim Shook
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Posts posted by Kim Shook
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Kim, as nearly as I can recall, the onion spread is:
8 oz cream cheese
4 oz goat cheese
one great big onion
some marjoram
about 1/2 cup grated parmesan cheese
Dice and caramelize the onion; add it to the room-temp cream cheese and goat cheese, and blend it up with a potato masher. Stir in the marjoram. Put in a pie plate, and top with the parm; broil until golden brown.
I had had one similar to it, and had no recipe, so I sort-of made it up as I went along.
Thanks, Kay! I'm printing that out to use next time we entertain!
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Nothing to add, because I haven’t made breakfast yet this week, but I had a couple of comments and questions:
Melange – those caramelized bananas are gorgeous! I need to try that.
Kay – lovely brunch. I will remember the corn tortilla trick – we have a niece that is gluten intolerant. Would you please post the recipe for the onion spread? It sounds fantastic!
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By an odd coincidence, I was in the middle of re-reading Rogues, Writers and Whores when I read this sad news last week. Daniel was a wonderful, generous and passionate person - eager to share his wide knowledge and expertise in matters of food and wine. What a loss.
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percyn – everything looks fantastic, but especially that Korean BBQ and fried rice!
dcarch – just gorgeous, gorgeous food! I would love to taste that delicious looking skate! Sous vide is something that interests me. I’d love to find someone near me with a set up and do some cooking with them, but I think the Mr. Kim would finally give up on me. Besides, I’ve had a chocolate temperer on my wish list for almost 10 years now and it STILL hasn’t appeared under the tree
!Jmahl – what is the creamy/herby looking stuff on the small plate?
We are doing a Butter Chicken group cook over at Marlene’s website right now. I did the LCBO version. Mr. Kim liked it a lot. I thought it was ok. I wouldn’t ever choose to make it or order it for myself, but I ate a whole portion and didn’t actually dislike it. I’m not really sure what it was – obviously one of the spices. I like Mexican-American food, so I doubt that it’s the cumin (though even there, it’s really easy to overdue cumin). Maybe the garam masala? Whenever I’ve eaten Indian food, I taste what I can only describe as a dusty/dark taste…almost, but not quite bitter. I’m hopeless at describing flavors. This was less that way. Since I am so sensitive to heat, I used an Anaheim pepper instead of a jalapeno and the heat was just fine for me. I served roasted cauliflower and basmati rice with the chicken:
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butterscotch - the waffles sound delicious! What goes into almond waffles? I was in the mood for waffles or pancakes this weekend, but it just didn't happen. Maybe breakfast for dinner sometime this week.
Breakfast this morning was another go at Breakfast Bruschetta:
This time with tomato jam, bacon jam and bits of Benton’s bacon on top. Freaking amazing combination. Also with poached eggs. That poached egg yolk on the right is the result of me trying to be cute. I always have so much trouble with poached eggs and I got the genius idea (ha!) to poach them in little silicone cupcake cups. Disaster. Oddly, the ones that turned out perfectly were the regular method ones that usually give me so much trouble. Sigh.
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Thanks so much for the wonderful blog and the story of your wonderful adopted city! Now I'm even more determined to take a food-centric trip to Philadelphia! Must get Mr. Kim to read this one!
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I am SO looking forward to the Scott! Your catering sounds amazing - of course your stellar food is familiar to us already! So excited!
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Y’all are eating much more interesting stuff than me. And PC…I adore your stars (and can't wait for a free weekend to devote to bagel-making)!
Lunch today:
sort of Frito Pie – Fritos, baked beans, hot dog coins, hot dog chili and cheese. I wanted to use up some leftovers.
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Great method and video, dcarch! Loved seeing your hands (one of my little idiosyncrasies) and wish you'd have narrated (I like voices, too
). Like Andie, I'm not sure that my left hand is up to the corkscrew trick, but I'm going to try it next time. Mangos are slipperly little suckers and even wearing gloves doesn't completely solve the problem. That said, I still love my pitter and will continue to use it. I peel with a Y-peeler (one of the few things I use that kind of peeler for) and then the pit is gone in a second. I almost always get the same kind of mango and they have always fit the pitter just fine. -
Nice looking pear preserve Kim.
Scrambled Eggs, Truffle Butter, Bagel and Braised Pork Belly
That is some gorgeous pork belly, percyn!
Here's the story of the preserves.
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Breakfast this morning:
eggs, Benton’s bacon and biscuits (leftovers from dinner at Cracker Barrel the other night) with my pear preserves.
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I am SO ready for fall. We had lovely, cool temperatures here yesterday so dinner was a salad and lamb and lentil stew:
It doesn’t photograph very well, but it’s so good.
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RWood - thanks - I just ordered one of those tips!
dhardy - gorgeous 'smores!
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Kim -- Coconut icing on chocolate cake sounds like heaven. How did you make the icing? Did you use coconut extract in it?
OK - blush, blush, blush...that's actually canned frosting with a little marshmallow Fluff and coconut extract added. I was planning on 7 minute frosting, but time got away from me on the weekend (not to mention the beginnings of a flu that still has me out of work this week - not to worry, I always cook in gloves and was VERY careful not to contaminate anything).
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Keith – I forgot to say how much I love those ‘woven’ glass platters – are they new or antiques?
Kay – thanks for the help on the shepherd’s pie. I like cheese on mine, too.
For our football feast on Sunday, I made chili dogs with slaw, French fries and baked beans. Who says you have to light the grill to get good hot dogs:
The beans were canned ones that I fixed up with onions, mustard and BBQ sauce because I was lazy and the fries were frozen because I was lazy and because I like them
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Curls – I like the look of your chocolate frosting! Did you just dip them upside down into the frosting and give them a little swirl or is there a trick?
Genkinaonna – Love the 80’s themed cake! Your fondant work is gorgeous – such crisp, neat edges! Excellent.
Rwood – I really covet the ‘ruffle’ edge on your chocolate cake. How is that done?
Apparently coconut was the theme ingredient this week! A cake I made for a co-worker’s birthday on Monday:
My standard chocolate cake (made with melted dark chocolate), coconut icing, coconut flakes and chocolate chips.
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Lol, no martini glasses at the church, what with it being a church and all.
Well, then it's obviously not an Episcopal church
! I don't know how a cake would do in a hotel pan. I'm afraid that with a regular oven it would get overdone on the edges and still be soupy in the middle. But you could certainly do a sheet pan and there are plenty of recipes for those. And all of the mousse suggestions would work in a hotel pan, I think. If I'm understanding you, you just don't want to have to deal with a bunch of fiddly individual dishes. You could do one LARGE pan of mousse (or some kind of creamy thing) that could be scooped into smaller dishes by the diners. -
percyn – your egg topped cheesesteak is making me a bit pouty. I had a cheesesteak for lunch from a usually dependable (for Virginia) place that was very sub-par and then I come here and see your gorgeous one!
I did some cooking for a retirement breakfast at Mr. Kim’s office last Friday:
Banana-Chocolate chip muffins
Pecan streusel pumpkin muffins
Orange-Ginger muffins
Bread, egg, cheese and bacon casserole – kind like a bacon and cheese savory bread pudding – very good
Breakfast this morning was very simple:
Sausage biscuits and fried eggs. The biscuits were frozen ones, but I did fry the eggs in the sausage grease, so extra points for that, huh
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Welcome back to travelers Dejah and kayb! And thanks, everyone for the nice comments on the Geek Feast! It’s always fun to do and, yes, Heidi, when given the choice every year, they vote for me
!Mitch – those roasted peaches were lovely. I’ve never seen smoked ricotta. Sounds amazing.
MsDivinaLoca – those Peking duck tacos look and sound fantastic. They also sound like a major project for someone like me, but goodness they are making me drooley! And your meatball and noodles is just home on a plate! Lovely.
Genkinaonna – the corn soup and fritters pushed every one of my buttons. I made slaw and hot dog chili tonight for chili dogs and fries with football, but what I really want is a bowl of that soup and a BIG pile of those fritters!
Paul – your Caprese salad is stunning!
percyn – gorgeous pork! And I love it in the ramen. The ‘battle tomato’ was beautiful – I’d have loved to be a judge for that one! How fortunate you are to have a group of friends that share your interest in and love of good food. I don’t have more than one or two local friends that I could serve any of those dishes to.
dcarch – I like pollock a lot, too, but don’t see it very often as filets. What are the sauces on your ‘canvas’?
Norm – those roasted tomatoes are beautiful and I can only imagine how wonderful they tasted on the pizza!
David – I love the monkfish, but those oysters and grits are absolutely fantastic looking. My chili dog and French fry dinner is getting less and less interesting.
Kay – regarding the pintos – the chow chow is for serving on top of the prepared beans. And I have to confess that not only is it store bought, but it’s from Cracker Barrel! We eat there every so often and Mr. Kim gets the pintos and cornbread usually. We discovered that the chow chow is VERY good and now keep a jar of it in the fridge at all times. BTW – that’s a beautiful shepherd’s pie – care to share the recipe?
Bruce – please tell Mrs. C how captivating that glisten-y, gorgeous watermelon and tomato salad is! I can almost taste it. And that pulled pork of yours looks pretty delicious, too!
Keith – lucky guests! Everything looks wonderful. If there is lamb on offer, I can usually take or leave steak, but I’d have to make room for both with your meal!
Mark – good Lord, what delicious looking fried rice. Now I REALLY don’t want chili dogs. What kind of rice is that? It looks so long and spindly. And good.
And, once again, not too much cooking this week – at least not for US! I did some cooking for a retirement breakfast for one of Mr. Kim’s co-workers on Friday and I have a chocolate cake cooling for a co-worker of mine for tomorrow.
We spent Labor Day weekend at Momma and Ted’s helping clean up from Hurricane Irene and getting some things in order for the move. Mr. Kim came home a day early to do some cleaning up of our own from the storm and surprised Jessica and I with chili:
A recent dinner:
Lamb chops, couscous and spinach salad with orange supremes, candied pecans and bleu cheese.
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White bread, Duke's mayo and deviled ham sandwich for dinner on Friday.
No slice of Vidalia onion?
No - I am, unfortunately, not a fan of raw onion. It's one of those things I've been trying my whole life to like and haven't succeeded in yet. Along with peppers, mushrooms, spicy foods and many, many vegetables, my life would be a LOT easier if I could just like them. Sigh.
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It's odd how often this kind of thing happens to me on eG. I haven't bought Underwood in a couple of years. A few days ago I picked a can off the shelf at the grocery store. Had some white bread leftover from making a breakfast casserole. White bread, Duke's mayo and deviled ham sandwich for dinner on Friday. Tasted great. Then I come to eG today. Just another weird food coincidence!
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My currently crazy life means that I missed the end of Soba’s blog and completely missed EatNopales’ blog, so I’m glad to get in at the beginning of this one. One of my step-sisters was actually born on Malta, so I was interested to see you’d lived there. My parents lived in Chicago for a few years while I was in college and I just adore that city. Mr. Kim, our daughter and I lived in Batesville, IN for a couple of years in the 1980’s. We’ve been to Philly a couple of times (cheesesteaks one trip and Morimoto the other) and really want to come back, so I’m very excited to see that. Seems like a tailor made blog for me!
I love the handwritten shopping list - now, if you’ll make sure to get a shot of your hands cooking all my idiosyncratic blog tastes should be taken care of. Others want to see your pantry and fridge. Me…I want handwriting and hands
!The hand drawn noodles were amazing! Those and soup dumplings are on my wishlist for our town. I’m with you on the texture problem with tendon and cartilage. Loved the market pictures – that is one of the places that I’m dying to see when we come back next time. I can’t imagine having that diverse choice and that sort of quality. Very jealous here.
Your rolls are gorgeous and I can’t wait to see the roasted pork sandwiches!
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I can vouch for Andie's French toast! It was fantastic to have all of the work done ahead of time and to have only to crisp it up in a pan. We served it to weekend company and even made it one weekday morning from the leftovers for ourselves - I don't think I've ever had French toast for a workday breakfast before! I really liked the fact that the center wasn't wet - a problem with most French toast that I make.
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Thanks, really enjoyed that but its streaky bacon for me and I'm now going to call my new dog Mr Kim (no resemblance)
Mr. Kim is not sure whether to be flattered or dismayed!
Dinner! 2011
in Cooking
Posted
Blether - LCBO stands for Liquor Control Board of Ontario – and they have a magazine apparently. I’m an American, so a little in the dark about it – help me out my Canadian buds? The recipe didn’t call for fenugreek – just cumin, garam masala, paprika and cardamom.
FrogPrincesse – scallops with lime and ginger sounds fantastic!
djyee – that gelato looks completely amazing. And the duck tostados sound great.
Shelby – gorgeous bread! And I’m thrilled that you loved your first taste of figs. Now you have to try them paired with cheese, wrapped with prosciutto and GRILLED – it will change your world, I promise!
Paul – the soup sounds amazing and the color is fantastic!
I did breakfast for dinner a couple of nights ago:
My crappy pancakes, sausage, bacon and scrambled eggs. I really do make the worst pancakes – I’d get fired from Waffle House. They taste good because I make them from scratch and use a good recipe, so I know that it is something in my technique. When I put the batter down, it rises up nicely and then when I flip them over, they slowly sink down and flatten. Not as flat as a crepe (those I make perfectly
), but not high and fluffy like I want them. I also don’t get that nice, toasty all over color that other folks get.
Night before last night was steak and provolone sandwiches with fried onions and green peppers, fries and green beans: