Kim Shook
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Posts posted by Kim Shook
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Somewhere, sometime Michael Ruhlman said, "Many argue that breakfast is their favorite meal and of course it's 'the most important meal of the day' (who came up with this slogan? I do fine on coffee and Crest)" - substitute diet Mtn. Dew for the coffee and add a Marlboro Light and this is me.
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Christine – I cannot tell you how that touched me. I am on my way up to Cleveland right now to give you a big ole HUG! It gladdens my heart to see you here! And I’m not English (well, maybe WAY back), but my stepdad is and I LOVE beans on toast.
Pierogi – I have printed out the fig cake recipe and can’t wait to try it.
Pam – your pear tart is gorgeous! Is that raw sugar on top of the pears?
dDcarch – and a really good knife?
Rico – so glad that you liked the wings! I haven’t done them for a while and think they are worth a re-visit!
We were in Northern VA this weekend visiting family and friends. The night before we left we had some things in the fridge that needed to be eaten. So this was dinner:
Sloppy Joes, the last of the fresh stuff from the CSA – beans and tomatoes
Last night I discovered that we somehow had 2 1/2 dozen eggs!
Swiss cheese omelet with mango/habanero salsa, sausage, fried potatoes and flat bread
And for dessert:
mini angel food cakes w/ some wonderful peaches that my dad brought us from Georgia
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What fantastic meals I have enjoyed vicariously here lately!
dDcarch – that blueberry lime jello was just incredible. And how’d you cut the pineapple so thin in the beef dish?
deadstroke – love the crab ravioli. I am not a pasta maker, but I believe that I could do something similar with wonton skins (my go-to cheat for fresh pasta).
Soba – beautiful, beautiful food, as ALWAYS!
kayb – I am stealing your idea of cooking meatloaf in a pie dish.
Bruce – I’m very impressed with your mid-reno cooking. If I were renovating, my family would be lucky to get grilled cheese sandwiches.
I am also now craving Scottyboy’s fig cake and djyee’s cobbler!
A few recent meals:
salad
Braised lamb shoulder chop with salsa. It was supposed to be braised with tomatoes, but I didn’t have any and didn’t feel like going out, so I used some salsa. It was excellent! Some semi-mashed potatoes on the side. This was a lovely surprise – I made it one night and life conspired to delay eating until two days later. It was still moist and tender and delicious. Nice thing to know. Some semi-mashed potatoes on the side.
I cooked dinner for my parents last weekend:
The ubiquitous salad follows me everyWHERE!! Napa and Romaine w/ oranges, almonds and bleu cheese dressed with a tomato/balsamic dressing.
Chicken saltimbocca w/ egg noodles. The chicken recipe was from a funky old giveaway recipe booklet from 1973 that my mother had. It was pretty good, but a little fiddly. You sandwiched the ham between beaten chicken breast pieces and then pinned it all around with toothpicks. Would have been easier to just roll it, I thought. And being from 1973, it was a tad bland. I was really on autopilot or I’d have jazzed it up with some sage.
We are going out of town AGAIN this weekend, so I was trying to get all the little weekend chores done ahead of time (plus the ones left over from last weekend), so I threw together Maggie’s shrimp and corn saute:
We just love this and I anticipate it getting a LOT of play in the Shook house. Served with roasted beets with goat cheese and onion flat bread and hummous. Mr. Kim LOVED the beets. I thought they tasted like goat cheese flavored dirt (not a big fan of beets). The beets were tiny little ones from our latest CSA box. We’ve had to cancel our CSA – I’m away so much that we are just not using the food, even getting it only every two weeks.
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kayb – lovely looking brunch and that is one gorgeous quiche!
Breakfast this morning:
Scrambled eggs with jalapenos, sausage gravy and (frozen) biscuits. It was 70 degrees here last night, so I’m pushing for FALL!!!
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Oh, Teakettle - that is just the greatest idea EVER!!!
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Pilori – beautiful meal! Even the carrots look good and I don’t care for cooked carrots.
kayb – Oh, I am so envious! I think that we had the best food I’ve ever eaten on our NOLA trip. We were so stuffed the night that we were supposed to go to Acme for the chargrilled oysters, that we wimped out and ended up sharing a Lucky Dog at midnight and we never got back to Acme.
David – that creamed corn looks stupendous! Do not look at my creamed corn below. It was a combination of frozen niblets and a tube of frozen creamed corn that I am addicted to.
deadstroke – gorgeous tempura – I can HEAR the shattering crispness.
Prawn – as usual, everything on your post looks and sounds amazing. We have a new, big screen computer and it is making that short rib completely irresistible looking.
Made dinner at my mom and Ted’s last weekend:
Maggie’s Shrimp and Corn w/ Basil. This is just so good. Five ingredients. Amazing.
Served with fried squash and onions:
I have cooked precisely one night this week. Sunday night we got home to find that Jessica had made a delicious saffron scented spaghetti carbonara. We had that Sunday and Monday. Tuesday we ordered pizza and I made a salad. Wednesday night we had leftover pizza and a stir fry of yellow squash, peppers, onions and sriracha. Last night, I had errands to run after work and was out until 10pm. I grabbed a Chick-Fil-A and I have no idea what Mr. Kim and Jessica ate. Tonight they are in Charlottesville for a VA football game and I’ll probably scramble some eggs. But I did cook Thursday. Some shrimp that Jake made recently have been in my mind. I didn’t have all of her ingredients, so I riffed with what I had. We started with the inevitable salad:
this is Mr. Kim’s – some red jalapenos from our CSA box on top.
The marinade ended up being OJ, lime juice, garlic, olive oil, Penzey’s Mural of Flavor, ginger, shallot, ground ancho chilis and fish sauce. It turned out really good. Served with creamed corn and marinated cucumbers.
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We are planning a trip to NVA in a couple of weekends are are hoping to go to my sister's for breakfast on the Sunday. I'd like to find something besides WF where I can get some really good breakfast pastries to take to contribute. I know that every time I go home I spot a dozen bakeries that look interesting, but I can't remember one now! Thanks for the help!
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dcarch - ok, now you're just messing with me
!You're messing with all of us.
I have never seen bacon curled up like that, like flower petals or a bowl. Fabulous presentation.So tell us how...
(Kim, love the cannelloni.)
OK. I will tell you. But promise you will not tell Kim. :-)
Basically I like eating bacon. Lots of bacon. Obviously bacon fat can be an issue.
I developed different ways to make bacon so that most of the fat can be drianed off and the bacon strips would be uniformly crispy.
The straight bacons were baked stretched out, away from the fat, and the curved ones were baked on a curved surface so that all the fat would drain off. The bacon strips were never fried in the fat.
dcarch
I heard, I heard!!!
Still amazed! -
dcarch - ok, now you're just messing with me
!For dinner tonight, I did an version of a chicken and ham cannelloni that I used to make years ago. I had kind of forgotten about it. It was a bit labor intensive – not a weeknight meal. This version was. I used egg roll wrappers and an simple filling of chicken (cooked last night while I was doing other stuff), deli ham, spinach, ricotta, garlic, Parmesan cheese and Italian seasoning:
All rolled up:
Instead of making my own sauce, I used Bertolli Alfredo sauce (that’s the real cheat here) and baked until bubbly:
These were awfully good:
Served with a salad which NO ONE needs to see another picture of
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Genkinaonna – I love the sound of all of your cupcakes!
I made an unusual cake for a coworker’s birthday today. It was called a “Golden Angel Food Cake” – a good way to use up eggs leftover from making regular angel food cake, I thought.
Out of the oven:
This baked up really pretty and was a lot lighter than I expected it to be. The recipe called for whole wheat flour and no flavoring other than some orange zest. I used regular flour, some Penzey’s dried orange peel and orange extract.
I used the extract in the 7-Minute frosting, too:
Slice:
Nice, tight crumb. This was a good cake.
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dcarch – I am completely intrigued by the idea of your BLT! And that is some wild bacon! Was it flattened between sheet pans and baked?
Found some green tomatoes at the farmstand yesterday, so I made some fried ones:
Served as fried green tomato BLTs w/ fries:
(w/ Benton’s bacon)
And some ripe tomatoes from a coworker’s farm:
Tomato night!
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Pan-cooked grouper with sesame noodles:
We usually do this dish with salmon, but I liked it even better with the grouper.
That looks fantastic. I love grouper and hadn't even heard of it until my parents moved to Florida a few years ago and fell in love with it.
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Another simple dinner here tonight:
Grilled marinated chicken breasts (I need to get Mr. Kim to work on his grill marks), garlic toast and fixed up canned baked beans.
And, of course, more salad:
And, NO, I don’t just post the same picture of salad every night
. It’s just an easy, no-brainer of a side dish. We always have a drawer full of the makings and Mr. Kim would eat a salad with every meal. I confess I’m getting a little tired of them, though. I really need to put a little more effort and thought into my sides, especially since so much fresh stuff is available right now. But in order to take advantage of it, I’d have to actually have the time to go GET it 
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Thanks so much for the replies and the PMs that I've gotten! Cotswolds is for sure, so I'll need lots of info there.
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We are in the first stages of planning a trip to England for next May. At the end of that trip, we’ll be coming to Paris for a couple of nights. Food and sightseeing are, of course, top priorities for us. One of my resources will be Clotilde’s Edible Adventures in Paris. Once we have the dates and number of days nailed down, I’ll ask for and search for more specific recommendations. What I’d love to have right now is an email penpal to ask non-food related questions of. Logistics, planning, dressing, etc. type questions. If you’d be willing to do that, just PM me and then I won’t be straying off topic here at eG.
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We are in the first stages of planning a trip to England for next May. Nothing is written in stone yet, but we know that there will be a couple of days in London and then a road trip south and west with the POSSIBLES including: Oxford, Canterbury, Rye, Winchester, The New Forest, Bournemouth, Dorset (Chideock, Charmouth & Lyme Regis), Salisbury, Wells and definitely the Cotswolds. Once we get our itenirary more set, Ill be asking specific restaurant/food questions. But what Id LOVE right now is an email penpal or two. If you would be willing to answer non-food related questions and make suggestions please PM me and we can take the conversation off eGullet (so that we can stay on topic here).
EDITED TO SAY: That would be May 2011!
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Blether – the watermelon curry was served hot. But I’m thinking that without the rice and cut up smaller (something I suggested anyway) it would make a great Indian spiced gazpacho-like soup.
Soba – gorgeous roasted tomatoes. If I had a minute this summer, I’d roast a ton of them and can them for some lovely sauces all winter long.
fairfranco – your duck dish looks wonderful.
Prawn – the watermelon curry was from Saveur magazine. It says that the recipe is based on one that appears in 660 Curries by Raghavan Iyer. What a beautiful spread that you made for your friends. Lucky folks, indeed! I just had tonkasu at our favorite Japanese restaurant – it is one of my favorites and yours looks perfect.
Not a lot of cooking done here lately. My mom had to have a femoral bypass this week, so we were in NC for that. I did do some cooking last weekend to take down to fill her freezer.
Vegetable soup:
This was kind of a ‘coals to Newcastle’ dish, as it’s Momma’s recipe, but I know that she likes it and it is something that freezes really well.
I also did my grandmother’s beef stew:
I love stew at this point – when it’s basically just beef and gravy – I could pile it on one of Marlene’s ethereal Yorkies and dig in!
Finished:
I did cook a super simple dinner last night:
just top sirloin (a little tough, but very flavorful and cooked perfectly for me), creamed corn and garlic bread.
And, of course, salad:
Before anyone asks, I did NOT make the corn. Whenever we go to NC, I stop at the Piggly Wiggly and get this creamed corn. I can’t remember the brand (and don’t want to dig through the trash for it), but it comes in a tube like breakfast sausage and it is really delicious – nothing like the canned variety. I usually mix it with a bag of frozen kernels, but was too lazy last night to dig through the disaster area that is my freezer for a bag.
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The floor. Have I ever mention my hatred of tile, and grout in particular? I stopped even trying...
Yes, this. My (extremely old and needs replacing) kitchen floor has a pattern on it that doesn't show dirt at all. Consequently, it is the last thing that gets cleaned. I joke (?) that I know it's time to clean the floor when the animals start sticking to it.
I just saw an online article from House Beautiful about decorating small kitchens. One of their ideas was to remove the doors from all of the upper cabinets. All I could think of was how icky the contents would be from the airborne results of cooking. I guess that House Beautiful readers have kitchens to look at, not to cook in.
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I didn't cook this, Mr. Kim did:
A watermelon curry - ingredients include both the rind and the fruit of the melon, ajwain, cumin seeds, nigella seeds, chiles de árbol, garlic, & tumeric. Served on basmati rice and topped with cilantro. To me, it was just ok - just not my kind of thing. But Mr. Kim and his sister loved it.
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Looked all through 1978 and no 'Go'! Hope someone else can find it for you, I know how that kind of thing can drive you crazy!
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Good looking dishes, EVERYONE!!
Mr. Kim’s BD dinner last night(everything by request):
salad with our favorite bottled dressing – it’s called ‘Garlic Expressions’ and it is really, really good. I use it for marinating chicken, too.
oven roasted rib eyes, baked potatoes and butterbeans
Mr. Kim and Jessica’s steaks had a mushroom sauce – crimini, shiitake and oyster mushrooms with shallots, garlic, thyme and Malbec
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So many beautiful desserts, so many talented eGulleteers! I am just in awe and want to taste EVERYTHING! In particular:
Genkinaonna - your pink pearled cupcakes are adorable!
Richard – loved your strawberry dessert – especially cute was the pink amoeba!
Rick – loved the gooeyness of the cinnamon rolls!
CanadianBakin’ – what a beautiful, beautiful cake! Lucky friend!
Rwood – lovely!! I adore individual desserts.
For Mr. Kim’s birthday celebration, he requested Key Lime Cheesecake:
messy, but good
This is served with a sauce of pureed strawberries, butter, 10X and lime zest. I forgot to take a picture of it, but it is nice with the key lime.
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Phaz – that looks and sounds fantastic
percyn – that is a beautiful biscuit! Was it just a drop biscuit or was there something in it?
kayb – yay on the homemade corned beef!
Both of those omelets look wonderful – I especially like the idea of an unrolled one, since I am not to great at rolling!
Mr. Kim’s birthday breakfast this morning:
French toast, sage sausage and scrambled eggs w/ goat cheese and chives
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We saw this tonight in a local Indian-Pakastani market.
Dinner! 2010
in Cooking
Posted
A couple of recent meals:
Salad w/ fried spinach wrap strips:
Fried shrimp (coated in cornmeal and taco seasoning) w/ mango-habenero salsa and a side of black beans, corn and salsa:
We are trying to work through the freezer and pantry before I start all the holiday cooking – most of that was leftovers (not to mention beige
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Tonight:
Panko crab cakes on corn cakes w/ remoulade, fried potatoes and creamed corn. This actually counted as leftovers, too. I did crab stuffed mushrooms for my niece’s wedding this weekend and bought too much crab. Those are another story – my lovely stuffed mushrooms came out of the oven tender and crisp topped. The kitchen helpers then put them into a steam pan to serve and they ended up soggy and flabby
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