Kim Shook
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Posts posted by Kim Shook
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Panaderia Canadiense - that chicken and gravy meal is gorgeous! As hot as it is here, I'd love it for dinner tonight!
robirdstx - uncooperative cheese makes for GOOD enchiladas
! And I LOVE the look of that pizza crust - exactly how I like it!percyn - I love those tomatoes and rarely find them here. And that teriyaki salmon is just incredibly gorgeous!
kayb - I agree with Heidi - the pork looks like a sidedish with all those gorgeous vegetables!
Dinner last night started with a salad:
I tried a new recipe - the shrimp cakes that Emily made. We really, really liked these a lot. The cakes are served with a sauce that includes sour cream, lime juice and Thai chile garlic sauce - too hot for me, but Mr. Kim LOVED it! Jess and I made do with some cocktail sauce:
served with yellow squash and onions and first of the season fried green tomatoes 
.Marinated cukes and leftover ham and cheese biscuits from breakfast:
BITE:
So good!!
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Hi, Laurie - I'm very excited about your blog! I grew up spending every summer of my life at my grandparents' farm in Reidsville (just west of Greensboro) and still visit my grandmother there and my mom and stepdad live in New Bern, so I come close to you often. Can't wait to see pictures and hear stories!
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Never use butter - I honestly can't taste the difference without it and don't need the extra calories (I also don't butter toast if I'm going to use jam). Real maple syrup. Toast dope, if I have some.
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Cheese biscuits with bacon jam. No photo.
You.are.killing.me.
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Well, it depends - did he lean over within an inch of the food, wave his hands in the air like a big, giant TOOL and sniff so hard the the food lifted off the plate?
Sounds like NOT. I do sniff, but find that a discreet inhale of my fork when I lift the first bite to my mouth is sufficient. -
Thank you everyone for your extravagant compliments.
The mold for the Jello was made by me.
I found a plaque with that floral pattern. I thought it could make a wonderful mold for the kitchen.
I got some food-grade silicone rubber compound and cast the mold.
dcarch
OK, now you're just taunting me, aren't you. Sheesh.
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percyn – nice ‘pizza’ – I will have to remember the naan trick!
For breakfast this morning, I took a shortcut and made Bisquick ham and cheese biscuits:
They were actually pretty good and lighter than the from-scratch ones that I made the other night for my strawberry shortcake
!
Scrambled eggs, biscuits and we finished up the last of the gacky turkey bacon. I lie, actually – we didn’t finish it - after breakfast, we tossed the rest of it. It is really awful.
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Ben – I think that I could have made a meal of a double portion of the Hors d'oeuvres assortment at Paris 1906 – just gorgeous! And it’s funny that turtle is such a polarized ingredient – you’ll find it only at truly high-end restaurants or divine dumps near the shore!
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kayb – I am loving the idea of confit with polenta – what a great combination!
Since I was taken up with the end of the week chores and writing (I’ve made a start blogging our trip – you can click on the ‘What Fresh Hell is This’ link under my name at the bottom of the post to get to it, if you like), dinner last night was a very modest affair. We started with some pre-dinner nibbles:
Everything flatbread and dirty martini dip. Yummy dip, but SPICY!
Salad and corn:
Kielbasa with apricot jam/Dijon dipping sauce, leftover quinoa salad and some decent tomatoes that Mr. Kim got at the farmstand:
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dcarch – THUNK. That was me fainting dead away at the utter gorgeousness of that Jello! We haven’t seen gelatin art like that at eG since the days of Rachel Perlow’s rainbow Jello dish! I know how you made it, but where did you get the mold???
robirdstx – lovely gooey cheesy enchiladas!!!
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Genkinaonna - thank you, ma'am! The biscuits were good - I just need to be more gentle with them! The noodles have sour cream, cottage cheese and Parmesan. Combined with the egg noodles they are a silky, cheesy, slippy good dish! The recipe is here. Your shrimp sounded fantastic. I am not a fan of tomato sauce on shrimp, but LOVE it with tomatoes (odd, I know).
Soba - I LOVE Nathalie Dupree! I remember watching her on TV pre-Food Network. She's wonderful. And with the quality of fruits that you are able to get you really should make some biscuits. Seeing your beautiful gnocchi, it's obvious that you don't have my heavy hands - I'm sure you'd make beautiful biscuits. And, again, I have to comment on your gorgeous chicken - beautiful texture and perfect doneness!
RRO - thank you! The crust on those quesadillas is just perfect - wish mine looked like that (and I make them fairly often - no excuses).
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We had our niece and her husband over tonight for dinner. We had the perfect summer meal (well, except for tomatoes) – BBQ Shrimp:
This recipe always comes through for me – easy, delicious, with lots of good sauce to sop up!
Quinoa salad:
This was the first time I’ve made this and it was wonderful. I love that you make it ahead of time (a really great side for a work night meal) and really liked the texture – I sometimes have a problem with couscous clumping, but the quinoa grains stayed separate and fluffy.
Salad and corn:
And strawberry shortcake:
The biscuit recipe for the shortcake was a new one for me, too. The flavor was fantastic – sweet, with just a hint of lemon. But, as usual, they suffered from heavy biscuit syndrome. I just don’t have a light hand with biscuit dough. Probably because I don’t make them often enough. The recipe is a keeper, though.
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Ben - I am so enjoying your blog! The Modernist stuff is so fun to see - I've been reading the thread and it's great to see it in action. I'm very intrigued by your low carb method - I think you are really on to something there (I mean, obviously, since it's working for you!) and I'm giving it some thought. And I'm sending a big hug for Miss Deliah! We are 'pug people' (our Otis passed away some time back, but we still compulsively pug spot!) - no sweeter breed anywhere and so helpful at clean up time
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Dinner tonight started with a spinach salad with my dad’s Paprika dressing:
along with some fruit salad.
I also tried a new recipe – Suzi’s salmon cakes. They were fantastic. I’d never made them from fresh salmon before – only canned. I’ll never go back – we both loved them. Thank you so much for sending me the recipe, Suzi!! We also finished up the weekend’s cheese noodles and had some marinated cucumbers:
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I have been out of things for way too long! You folks are making some amazing breakfasts! I’m embarrassed to post my little meal.
Father’s day breakfast (by request) –
Festival of Sausages:
Spicy patties and regular links.
Fried eggs and hashbrowns:
(got those eggs a little overdone, huh?
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I made cupcakes for a dinner party Friday:
Just Devil’s food cake, but I was really happy with my icing. It was a white chocolate buttercream. I started with my recipe for Fudgy Chocolate Buttercream frosting. It is a combination of two recipes – one that is too goopy and wet (but tastes great) and one that is too dry. I used white chocolate instead of the dark and a can of vanilla frosting for the buttercream to make it easy
. It was so light and fluffy and easy to pipe. It lasted a long time, too. We ate the last of them at a Father’s day party on Sunday. -
Starting WAY back since I’ve been lazy lately!
Genkinaonna – those cola and jam ribs look spectacular! I’ve copied your notes and will give them a try!
Dakki – never, EVER apologize for such gorgeous fried chicken!
Prawn – that was some lovely BBQing! Love the lacquered look of the ribs!
Soba – your roasted poussin on the 12th is lovely. You can SEE how tender and juicy it was.
dcarch – thank you – I ‘cook ahead’ a LOT! I like to entertain on weeknights, because I’m selfish – I want weekends all to myself! Your xiao look so wonderful. If I ever want to taste those, I’m going to have to make my own – we don’t have anyplace here to get them.
Shelby – is there any sandwich NOT improved by an egg? And Newman is gorgeous
!The other night was night was the frugalist dinner EVER:
Noodles cooked in chicken stock (from the cabinet), leftover baked beans, rolls from our dinner the other night at a Greek restaurant and the ultimate save – wings. I bought the wings to make a sauce. They were browned then simmered in homemade chicken stock, lime juice, orange juice, the zest from both, onions, garlic and thyme. When I pulled them out before reducing the sauce, I just couldn’t bear to throw them away. They weren’t falling apart, but the skin was flabby. So I brushed them with honey and incinerated them under the broiler. They were delicious – crisp and tender and deeply flavored with the sauce.
We also had salad:
But, with us, that’s a given
.We had family in from Florida on Friday night – there were some food issues, so I made a turkey breast:
That seemed a little bland, so I made a really good citrus sauce from Food & Wine:
We also had salad:
Baby greens, spinach, red grapes, strawberries, candied cashews and my dad’s Sweet & Sour Paprika dressing. It was fantastic!
Broccoli salad:
Cheese noodles:
And cupcakes:
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OMG, who has a pug??? No matter who it is, I know they are my peeps!
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Shelby – your bread is gorgeous and those SANDWICHES!!! And your pictures are just getting better and better, girl!
Robirdstx – great looking tacos. I need to get back to making interesting tacos – I’ve slid back into the easy way – just ground beef with a little taco seasoning and they are so dull.
We had my in laws over for dinner a couple of nights ago to visit and see our pictures. Pre-dinner snacks:
Guacamole, chips and sunflower seed nibbles.
We found these at World Market – they are called ‘Somersaults’. Similar to benne wafers, but with sunflower seeds instead of sesame.
Mr. Kim smoked a pork butt so we had BBQ and all the fixings. Pork:
(a little steamy) He got a pretty good smoke ring and great burnt ends:
Cheater baked beans:
Just fixed up Bush’s (hey, it was a work night!).
Macaroni salad:
Slaw:
Dessert was peaches, Greek yogurt, honey and amaretti cookies:
We’ve been getting some gorgeous peaches from the supermarket (99 cents a pound!!):
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Thanks so much for posting the soup proportions!! It looks and sounds delicious. I am not a big vegetable eater, either, but I usually like them when they are all mixed up like in the soup.
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Kim Very nice hamburger, but what are "tots"?
Thank you! These: en.wikipedia.org/wiki/Tater_Tots - (can't link for some reason) are 'tots' - short for 'tater tots'. For a bunch of so-called 'gourmets'
, you'll find they are mysteriously popular here at eG! -
Panaderia Canadiense - thank you, I'd LOVE to have the recipe!
curl - thank you for the information! I'll be trying that soon!
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dcarch – I just loved the tomatoes under the crab cakes – and what a perfect, classic summer combination – crab, corn and tomatoes!
Tried my hand at Juicy Lucys for dinner tonight. Not a great success as a lot of my cheese leaked out the sides. I thought that I had a good seal, but apparently not. Burgers, tots and a 'sliced salad'
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Cheese:
Mr. Kim also had some yellow squash:
So, obviously, we did have the effect of the Juicy Lucy – in the middle of the burger and it was good. But no better than a double cheeseburger made with skinny burgers cooked on a griddle – my favorite burger, anyway. So I don’t think that I’ll bother with trying to perfect my technique. I am glad that I bothered to get out the griddle, though. I’d forgotten how good it works for burgers.
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What a great start! That pork looks fabulous. And I am also of the opinion that no one has ever made a better combination than chocolate and peanut butter.
eG Foodblogs: Toolprincess (2011) - Food adventures from North Carolin
in Food Traditions & Culture
Posted
Oh, yeah! Nabs and a tab - the 'diet' lunch of my teen years!
We actually took a box of Nabs to England with us on our trip last month. Just in case!