Kim Shook
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Posts posted by Kim Shook
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This is so funny, and a reminder that our world is shrinking - when I went to Amazon to get the link to the wonderful pan that I made my cheesecake in for Marlene, who should the first reviewer be but our own andiesenji!
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Robyn – Happy Belated Birthday. If I could bake like that, I’d ALWAYS make my own cake!
deensiebat – I am making those macaroons! Better than an Almond Joy sounds like my kind of heaven!
minas – your cheesecake topping is absolutely gorgeous. I know EXACTLY how it was done and I KNOW that I do not have the hand control to do it! Bravo!
For a dinner party the other night, I made Martha Stewart’s Roasted Strawberry Cheesecake:
I made it in one of those new cheesecake pans with the tempered glass bottom and silicone side. This is an amazing pan and I’ve never made a more beautiful or more easily unmolded cheesecake. The bottom is lovely and clear and you can serve right from it.
Top shot:
Side shot:
BITE:
I made this last week to serve this Monday and froze it in the meantime – which is another reason that I love cheesecake – they freeze so beautifully!
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Dejah – those mussels and clams look incredible. And I don’t know that it is appropriate to Thai food, but I’d want a big baguette to soak up all of that lovely looking sauce!
Dianne – I’m not sure that we could even get any decent halibut here in Virginia, but I really want Ann’s fish, too!
kayb – the meatballs look wonderful – they are something that I want to make soon!
Dcarch – your St. P’s day dinner was delicious looking, but the green pepper shamrocks made me smile! I’m stealing that idea! And, just so I understand – your meatloaves were cooked INSIDE the Napa cabbage leaves? The leaves look roast-y on the ends. It sounds fantastic! (And, needless to say, looks gorgeous).
Emily – your pancetta is beautiful and what a lovely ingredient to have on hand!
Ann – your ribs look perfect. Mine always end up too done for me, but everyone says “they’re perfect – falling off the bone”. Sigh.
My parents were up from NC while we were in the Outer Banks celebrating our 29th wedding anniversary last weekend. They were here hosting a little reunion with some family. Momma and Ted stayed an extra couple of days so that we could have a visit and my in laws came over for dinner on Monday night. To nibble on, I served garlic toasts and cipollini dip:
Dinner was ribs:
Corn casserole:
Chick Fil A slaw:
Peas and caramelized onions:
Plate:
And dessert was a roasted strawberry cheesecake:
Since the dinner was on a weeknight, I needed something easy to get ready quickly. The ribs were in a slow cooker all day and then just crisped up in a hot oven last minute. The casserole goes together and cooks in about an hour. The slaw was purchased (I love Chick Fil A’s slaw), the onions were caramelized Sunday night and microwaved before adding to the peas and I made the cheesecake last week and had it in the freezer. I haven’t cooked a meal since! We ordered food in on Tuesday night, last night Mr. Kim and I grabbed comfort food (cheeseburgers and fried chicken) at a local joint and tonight he’s working so late that think I’ll just pull out some crackers and cheese!
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But Rico - how did it taste- worthwhile?
Yes, definitely worthwhile, but a couple of caveats: in order to get the hot dog to fit, you have to use a kaiser roll and a huge amount of beef (assuming you like a thick burger). I made these for my dad and my brother, so that was no issue, but the tiny missus might not be able to finish 1/3 of it.
I think it's brilliant! And to get it to 'fit' a bun and a normal sized burger, you could just cut each dog half in half again (crosswise) and use three half halfs (is this making ANY sense?). Then you'd get burger and dog in each bite and no flopping dog hanging over the side.
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Y'all come to DC and we will meet you at Citronelle anyTIME!!! That just sounds like an amazing meal.
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Kim what are the crunchy looking bits on top of the Rueben dip? Looks great.
Thank you! Those are just crumbled, buttered Ritz crackers. I tried to find rye crackers, but couldn't.
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Dinner tonight was Reuben Dip:
Swiss cheese, cream cheese, 1000 Island dressing, mayo and corned beef. I made this for a St. Patrick’s day potluck at work today and there was some leftover. Also:
Shriner Brunswick stew. They sell the stew every year as a fund raiser. It’s not bad, if you fix it up a little.
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I actually used this the other night and liked the results very much. Here is the post. It melts beautifully and adds a nice richness without being super tangy like cream cheese. I've only used the plain so far, but a co-worker used the Southwestern flavor to make enchiladas and liked it. I'm thinking that thinned with a little stock, it could replace the dreaded "Cream of..." soups in some of my old favorite casseroles that I don't make anymore.
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dcarch – the clam juice spheres are fantastic. Would they be hot or cold (I am completely ignorant in that area)?
Nick – I was also intrigued by the sausages and grapes and your version sounds delicious!
Dinner last night was an extremely easy and surprisingly good stir fry. Chicken marinated in Soy Vay Veri Veri Teriyaki sauce overnight, stir fried with some Ramen noodles and topped with cashews and crispy rice noodles. This was done start to finish (except for the marinating) in about 20 minutes. A great weeknight dinner:
I served it with sliced cucumbers and radishes with rice wine vinegar and black salt:
A co-worker gave me a lovely gift:
A baker’s dozen fresh eggs from her own free range (practically pet) chickens. I especially loved the greenish ones:
And look at this cute little booger:
So dinner tonight was, of course:
Fried eggs, Benton’s bacon, Ann’s potato pancakes and toast made with some good, crusty bleu cheese and black pepper bread.
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rarerollingobject – that first one you posted is an especially gorgeous salad and I am SO stealing that combination! With what did you dress it?
This is a good idea for a topic. We eat a LOT of salads and I need some inspiration! I am so tired of the same old salads. I’ve been enamoured recently of extremely thinly sliced romaine tossed with a simple vinaigrette and piled up on a salad plate. But usually I could post pictures of the last 10 salads that I've made and anyone would swear that they were of the same salad. Actually, last night’s WAS a little different:
Sliced cucumbers and radishes with rice wine vinegar and black salt.
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David – gorgeous short ribs. I gazed at them in the store this weekend, but remembered all of the meat and poultry waiting for me in the freezer and resisted. But if I’d seen your picture before I went shopping, I think those ribs would have come home with me!
Bruce – yes to the rice! Since discovering that I can eat (small portions) it after all, I am having a rice fest as often as possible!
dcarch – those meatballs looks fantastic. I’ve been noticing meatballs all over the place on the different sites that I frequent – must be meatball season!
Ann – my favorite kind of pizza. That crust looks perfect!
Rico – thank you – that is a wonderful compliment coming from a Texan! But I have to confess that the jalapenos are on Mr. Kim’s tacos – he is the ‘never too hot for me’ guy. I am a big sissy – mild salsa is my speed! Lobster roll sliders
!!! They look fabulous!Dinner tonight ended up being a rather monochromatic meal:
Chicken with creamy pesto sauce and egg noodles, sautéed artichoke hearts and bleu cheese and black pepper bread. The sauce for the chicken was made with the new Philadelphia cream for cooking. We liked it a lot – not quite as tangy as cream cheese, but very thick and rich tasting. Not terribly gourmet, but good and fast for a weeknight dinner.
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I don't think that I've ever cooked a ham any other way than with Co'cola! It works with a country or a city ham.
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Thanks so much! I love big, fluffy pancakes so I'll be giving these a try!
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Breakfast this morning:
Scrambled eggs, sausage and Ann’s potato pancakes. Excellent pancakes. These are done with mashed potatoes, which I usually use. The only difference is that Ann separates her eggs and whips the whites to stiff before folding into the potatoes. What a difference to the texture of the pancakes! I am converted. One little confession
. I NEEDED to have these this morning. I have been thinking about them since she posted them on the 8th. But I didn’t have any potatoes. I DID have some instant potato flakes leftover from Christmas (bought in case the slow cooker potatoes were too watery), so I made these from instant potatoes 
. I’m QUITE sure that real potatoes are better and next time I’ll do that. But these were still fantastic! -
rarerollingobject – love the sandwich! We are addicted to HP in this house, but never thought to pair it with a bacon sandwich – thanks!
Breakfast yesterday was buttermilk pancakes and sausage:
The pancake recipe was a new one for me – from Fine Cooking magazine’s new Breakfast special issue. The flavor was good, but they were as flat as…well, pancakes:
I’m pretty sure that my baking powder is fine – I’ve recently used it for cake, so I don’t understand why they were SO flat.
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And I would join Darienne in the maiming. Fantastic kitchen! And I adore your toaster – it is EXACTLY the one that I grew up with. My parents got it as a wedding gift in the late 1950’s and I don’t think that my mother replaced it until the 1980’s. I would love to find one. I am really looking forward to your week!
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What you said about gaining confidence and experience though the shared knowledge at eG was very profound. I cooked for years – out of books and magazines and it was truly hit or miss. Specific questions had to go unanswered because I had no one to ask. I was actually the best cook I knew – never a good place to be when you want to learn. When the internet ‘happened’ and I found eG, I suddenly had people to ASK! What a wonderful gift. And what a wonderful gift this blog has been, Roberta! As always, I’m impressed with the generosity that foodbloggers show in welcoming us into your home and life and kitchen. Thank you for your hospitality and for doing such a great job. I’ve loved your pictures and your writing so much. This is one of those blogs that I’ll come back to again and again!
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MiFi – gorgeous steak sandwich!
Cass – I love your pizza – those bubbles are perfect!
rarerollingobject – lardo on bread…brilliant!
djyee – love the looks of your sausage dinner – especially the soft, brown onions (Mr. Kim would love the kale)
Ann – your pasta looks perfect, as does the meat sauce – great consistency.
Prawn – gorgeous meat!!! I’m with you on the surf and turf. I love both, but not together – too much richness? The only version I really like is country ham and crab.
Blether – not derailing at all – a picture of your kitchen – what could be more apt for eG?? Glad you are safe, my friend. Like Rico, my first horrified thought was for my eG buddies!
Shelby – if Mr. Kim sees that picture, I’ll be making those burgers for dinner tomorrow. He’s been dying to try one since he saw them on some TV show. But where is the ‘money shot’
? A couple of recent dinners – I did end up making carnitas with that overcooked slow cooker pork from last weekend. It turned out very well:
Tender, moist pork with salty, crispy edges. I made tacos with the carnitas:
And served some of the shrimp and pineapple fried rice that I fixed up from the other night. I added some ginger, fish sauce, pepper and extra soy sauce and it turned out great!
Mr. Kim had some kale:
Another night I just made some tunafish salad sandwiches and more fried rice:
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What a wonderful, delicious and so very readable blog! I haven't responded much this week (sneaking in to do so from work today - can't do that much), but I've read every word and savored every picture and description! Can't wait for MORE!!!
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Katie said everything that has been running around my head since I read this post earlier today and she said it so much better. I don't think that folks get a 'bye' on all their practices based on 'culture' and 'tradition'.
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Wow. For some reason, I notice here at the breakfast thread more than the lunch or dinner threads just how international we are here at eG! Amazingly assorted and delicious looking breakfasts, folks!
Simple breakfast this morning:
Eggs, bacon and ET bagels.
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Wonderful Kim...think of how frustrated a baker you would be if you didn't have a workplace to go to????
Yes, we've said that often. If I ever get to retire, I'll be that peculiar woman walking up and down the streets trying to give away cupcakes and cookies!
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Dejah – the ‘sauce’ for the lamb was a combination of sautéed onion, red wine, garlic and chopped tomatoes. The chops are braised in the sauce for an hour or so. It would be hard for it not to be good with all that, huh
? An extremely disappointing dinner last night:
Two new recipes: Ginger glazed mahi-mahi, shrimp and pineapple fried rice and sautéed snow peas. The glaze for the fish was very good, but the mahi was extremely fishy tasting. The rice was fine, but bland – I’ll have to play with the seasonings a bit. We really liked the combination of shrimp and pineapple. And the snow peas were mushy. Blah. We ended up sharing a bag of Taco Doritos and watching 3 episodes of Jeeves and Bertie <_< !
Dinner tonight was supposed to be some country ribs with a hoisin bbq sauce. I thought I’d play with the bland fried rice a bit and use it as a side to the ribs. I put the ribs in the slow cooker before we left the house this morning to do some errands. I figured that we’d be back LONG before the 6 hours that the ribs were supposed to cook. Best laid plans. We didn’t get home until EIGHT hours later. The meat was literally falling apart. We ate a late lunch (at a chain restaurant called Café Caturra – awfully good soup, sandwiches and salad), so we weren’t hungry anyway. I’m thinking maybe carnitas for dinner tomorrow. <sigh>
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cakemuse – I am utterly gobsmacked by those chocolates. What gorgeous work! I honestly don’t think I’ve ever seen lovelier! And, more importantly, they sound delicious!
I made an angel food cake drizzled with chocolate glaze for a work birthday:
It disappeared faster than any other cake I’ve ever taken in before! It was really good.
To use up the yolks, I made a 12 Yolk ‘Angel Food’ cake with orange extract and dried orange peel the next night:
Fluffy white frosting w/ the same orange flavorings. I’ve made this cake before and the flavor is good, but it is a little dry and somewhat tough:
Here's the recipe. Any suggestions for improving the texture and moistness of this cake?
eG Foodblog: PopsicleToze (2011) - Honeysuckles and Huckleberries... F
in Food Traditions & Culture
Posted
It is almost 1:30 in the morning and I have to be at work in 6 hours. But I sat here and read this entire blog from start to finish in one sitting. I haven't had a moment to read this all week and I have been looking forward to it so much. Everything that you've written and cooked and shown us has been fabulous and I'm so glad that you are blogging! Thank you for welcoming us into your home and life! Bless you for championing LA and for being such a good daughter and friend and sister!
Can't wait for the rest, but I GOTTA get some sleep
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PS - I got one of those stupid grating plates for Christmas. I just keep it in the kitchen so I don't hurt the giver's feelings, but I knew better than to use it. Just EXACTLY the kind of thing that a non-cook thinks is the perfect gift for a cook, bless their hearts.