Kim Shook
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Posts posted by Kim Shook
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Thanks for the kind comments on Mr. Kim and Jessica's dinner - they were tickled that you all responded!
Prawn - enjoy your new kitchen! Looks like it is producing very well - I especially love the linguini and clams!
Percy - thank you for the link for the Korean beef - I think I have every single thing needed at home right now.
My cooking has been really boring lately. I am doing a dinner party on Sunday and I think that I've been concentrating on that instead of daily stuff!
Dinner Tuesday night was cheeseburgers on focaccia, broccoli and salad:
Last night was a very lazy one – eggs on toast, hash browns (frozen) and NC sausage:
Dessert was one of these:
Carrot Cake Cupcakes I made for a birthday at work today.
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I am making beef bourguignon this weekend for a dinner party. What cut of beef should I use? I usually try to find something that is nicely marbled to stay moist, but really want this to be delectable, so I'd love some guidance!
Ta!
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Every year, if possible, we try to spend a weekend in the Outer Banks of NC to celebrate our anniversary. This year was our 27th. We always have our celebratory dinner at Ocean Boulevard. Every year we worry that it will have gone down hill and that we will be disappointed. Every year, we discover that we have worried unnecessarily. This year was no exception. We ate at the kitchen pass through and got to watch the fun:
Mr. Kim started out the with a small plate of Jerk beef tenderloin, rice & black beans, guacamole, tomato concasse and roasted red peppers. He really loved this - probably his favorite thing that he ate that night:
My small plate was pulled duck confit & local greens en crepe with candied pecans, orange supremes and Humbolt Fog bleu. This was fantastic - the confit was excellent - so tender and deeply flavored:
Mr. Kim's main was fried rice of NC shrimp and swordfish, cured pork belly, julienned vegetables and baby shiitakes and hot sweet & sour sauce. I thought that the fish was a little dry (but I almost always fine swordfish a little dry), but he liked it a lot.
My main was Crispy Panfried NC Catfish & Blackened Oysters on an Heirloom Grits cake, braised collard greens and lemon aoili and smoked peanuts. I almost never order catfish because it can be so muddy tasting, but figured that it was worth the gamble here. It was. So tender and sweet. Everything tasted wonderful and went together so well. The oysters, while tasting perfectly sweet and being so tender and properly cooked, had a very gummy coating - it was too thick and in not overcooking the oysters, I think they undercooked the coating because it was so thick:
We didn't have room for dessert, so we took home some Orange-Cream Cheesecake. It was delicious - thick, creamy and moist without being wet. I forgot to take a picture of that.
We are so glad that we can still recommend this restaurant to folks looking for a really good meal in the Outer Banks.
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Knaw – that coq au vin is just gorgeous! So dark and rich looking!
Percy – that Korean bbq looks so good. What is in the marinade/sauce?? We love skirt steak (I actually have some in freezer right now) and I know we’d love that!
I spent the weekend in NC with my parents and Mr. Kim had dinner for me when I got home tonight. He made a really good Bibb salad with apples, Purple Haze goat cheese, bacon and the tomato, sweet/sour dressing that we get from a local deli. The main course was Pork Chops with Cranberry-Thyme Pan sauce and some nice little new potatoes steamed and sautéed in bacon grease. Jessica made her Dirty Corn – corn fried in bacon grease with bacon, pepper and salt. It was all delicious and very, very welcome!
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Percy - thank you for the good wishes. Mr. Kim says that he'll have one of those incredible corned beef biscuits to celebrate!
Bruce - that is beautiful. Another breakfast that Mr. Kim would like to celebrate with!
I made those pancakes again this weekend for my parents while I was visiting them in NC. They looked the same - no pictures!
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Shelby – no apologies! I am impressed by the sushi – I couldn’t manage that nearly as well!
Dinner tonight was boneless chicken breasts done in the Panini maker. They were marinated with bottled Caesar dressing and brushed with Montgomery Inn BBQ sauce. We are trying to be a bit healthier – Mr. Kim and I both want to lose some weight and have diabetes/cholesterol/blood pressure concerns. They were a bit dull. But the method was really quick and easy. I’d like to try this with boneless thighs:
Dessert was much better:
Strawberries with double Devon cream and demera sugar. We shared
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The sausage is some local meat that we get every year from a store at the VA/NC border. It is delicious and we always stop Sunday night and get some for the freezer. The pancakes are the buttermilk ones that a friend at cookskorner.com made. They are our new favorites - really, really good. The only real difference between this recipe and my usual is the buttermilk, which my regular recipe doesn’t call for. It really does seem to make the pancakes fluffier.
I have a stupid question -
You guys don't let the butter melt? Or was that just for the beauty shot.
I find it VERY important to use mass quantities of butter, and make sure it all melts before the maple syrup goes on...
Not stupid at all. That was just for the beauty shot, but I took it off. I don't put butter on stuff that will have syrup, jam, gravy, etc. on it. I can't really taste it and the extra fat can make me nauseous (I am 6 years away from gastric bypass surgery). But I should have let it melt a little - to look more luxurious!
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Nancy - that is an awesome looking sandwich!
percy - as usual, you are the king of eggdom!
We spent the past weekend in the Outer Banks. Friday was our 27th wedding anniversary. The only cooking that I did was breakfast on Sunday:
The sausage is some local meat that we get every year from a store at the VA/NC border. It is delicious and we always stop Sunday night and get some for the freezer. The pancakes are the buttermilk ones that a friend at cookskorner.com made. They are our new favorites - really, really good. The only real difference between this recipe and my usual is the buttermilk, which my regular recipe doesn’t call for. It really does seem to make the pancakes fluffier.
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Rob – that cake is just amazing looking. I’d really love to taste it!
I tried a friend’s browned butter chocolate chip cookies again. He had given me a couple of tips to improve them and stop them from flattening out and spreading so much. He suggested that I use 5 oz. cups of flour and to chill the dough balls for a couple of hours before baking. It really helped that a lot. And the flavor with the browned butter is fantastic:
But the texture suffered a little. Look inside:
They were a little dense. So maybe I play a little with the time in the fridge – I had them in there for 4 hours. Maybe only 1 hour? I just love the flavor and that the didn’t end up being Frisbees, but I want a little more tenderness.
Kim, I think if you chilled them just the same but flattened them a bit when you put them on the pan that they would probably turn out just right.
Thank you, I'll try that the next time I do them. They were a little 'dome-y', weren't they
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Ce'nedra – I just love your food! That shrimp/noodle soup is just lovely and so simple and elegant and FRESH looking!
Suzi – love the meatballs. I need to make some of those soon – before the hot weather comes.
Nate – beautiful fish!
MiFi – every single dish was lovely, but the standout was that succulent looking pork on the polenta. What a perfect combination.
Sunday night, we had Marlene’s Shepherd’s pie:
This was just delicious. Probably the best either of us has ever had. We both grew up with our mom’s versions, which were good, but salty. My mom made hers with Bisto and Mr. Kim’s mom made hers with Campbell’s tomato soup (
). We actually had to add a little salt at the table, which I’ve never done before. The only change I’d make is to make a little side pot of gravy while I’m doing the pie. With leftovers (and there were lots of those), it gets a little dry.My MIL sent dessert over:
It’s that lovely? It’s a rhubarb pie made with Splenda. I’d never had an all rhubarb pie and didn’t know if I’d like it. But it was good. Isn’t that crust gorgeous??? She is the past master at pie dough.
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Rob – that cake is just amazing looking. I’d really love to taste it!
I tried a friend’s browned butter chocolate chip cookies again. He had given me a couple of tips to improve them and stop them from flattening out and spreading so much. He suggested that I use 5 oz. cups of flour and to chill the dough balls for a couple of hours before baking. It really helped that a lot. And the flavor with the browned butter is fantastic:
See how much higher they are? Here are my last ones:
But the texture suffered a little. Look inside:
They were a little dense. So maybe I play a little with the time in the fridge – I had them in there for 4 hours. Maybe only 1 hour? I just love the flavor and that the didn’t end up being Frisbees, but I want a little more tenderness.
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White chocolate it is, then! Thank you!
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Thanks so much. It was on a stable counter and not near any 'fields'. So I'll put batteries on the shopping list!
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I want to make this for Easter, but hate the taste/feel of that candy coating junk. Do you think that I could use good white chocolate instead? Should I still add the butter to smooth things out and make it easier to melt (I've had many problems with melting white chocolate). Ta!
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I have this Salter kitchen scale. It has been working just fine. Suddenly, while I was weighing flour this morning it wouldn't settle on a weight. When I tried to zero it out, it would go back and forth between 0 and 1/4 oz. When I started putting the flour on and tried to get 5 oz., it wouldn't ever settle on 5 - again back and forth between 4 7/8, 5 and 5 1/4 oz. It has a battery indicator to let you know when your power is low and that hasn't gone off. Anyone know why this is happening? I can email Salter and I will if I need to, but thought someone here might know what's going on. Ta!
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Does it have to be regular buttercream? If not, how about Italian meringue buttercream. It is so beautiful and more forgiving - decorating wise. I think it tastes better, too.
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judiu – thanks for the ideas. I put all of your advice with your recipe on my webpage, so that I can use it when I do this recipe next time.
Ce'nedra – thank you so much! I appreciate hearing that. My favorite food to cook is approachable food. I have been accused of cooking intimidating food, so it’s really nice to hear that it looks comforting to someone who is knowledgeable about food! Now, I would really like to approach those spring rolls! They look wonderful.
Prawn – good luck on the move (I know we’d all love to see pictures of the new kitchen!) and I am in awe of your middle of packing meals. My family would be lucky to get delivery if I were in the middle of that!
Tonight we made two dishes that my dad and stepmom make and recommended to me. . The first was an orange-walnut salad with a paprika sweet & sour dressing. Really good salad – Daddy does it composed rather than tossed and it’s a beautiful salad – Bibb, Romaine and spinach with mandarin oranges, dried cranberries, toasted walnuts and feta cheese:
The main course was what they call “Paprika Chicken”. It’s a Cooking Light recipe that they’ve adapted. Basically braised chicken thighs with potatoes, carrots, onions and green beans. Not really a stew, but it makes a nice, thick and really flavorful sauce. I served it with a good, crusty baguette:
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percyn – thank you, I’ll look for those noodles at our local Indian food store.
Dinner on Monday:
This was something called Bloody Mary Beef that someone at my office raved about. The beef was odd. The recipe was basically take stew meat, add some pearl onions, onion soup mix, flour, celery, bloody Mary mix, red wine – dump into a slow cooker and cook. That sounded like a good start to me, so I applied what I know: I browned the meat with some of the flour and Penzey’s French 4 spice, deglazed with some of the wine and reduced that. I added pepper and more onions than called for. When I tasted it after it was done, it didn’t taste very good – very flat and almost sour. This was Sunday and it was too late to eat dinner anyway (the recipe calls for lean meat and I should have known better, so it took a LONG time to get tender). The next night when I heated it up, it tasted MUCH better, but too salty due to the onion soup mix. I need to find out what that really ‘brings’ and sub something else. I also need to use some meat with some fat (like a pot roast) so that the meat ends up tender AND moist. It was very dry. Anyway, I think it’s worth playing around with. I served it on egg noodles with bread and salad w/ bleu cheese and Benton’s bacon.
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Knaw – that is some first effort!!! Beautiful crumb and it looks so moist! Congratulations and welcome.
Lisa2k – the flourless cake looks just delectable!
Georgia Cracker Candy:
I made these for work to celebrate a birthday – just a bottom crust of graham crackers, PB, butter and 10X and a topping of melted chocolate. No baking – just refrigerate and cut. They were pretty good – not quite as peanut buttery as I’d like, but everyone at work liked them.
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suzy – lovely hash and egg! I wish I’d thought of that one this morning!
Breakfast this morning was mushroom and Gruyère omelets, Benton’s bacon and assorted pastries from Whole Foods:
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percyn – that Khowswe looks delicious! Thanks for the link to the recipe, but what is Indian Sev?? I tried to google it and kept getting links to Indian Sex sites
! I’m sure that Mr. Kim and the child would love it, though it will be too hot for me – I am extremely tender tongued!Saladfingers – have you tried shallow frying the crackling? I think that would give you the crispness that you are looking for. That’s how country people get good, crisp fatback and hog jowls.
jlaw6402 – Welcome! And that pasta looks delicious and extremely comforting – just what I’d like this weekend!
kayb – that is a great idea for the soup and I have a big bottle of bloody Mary mix from dinner tonight that won’t get used otherwise (we’re not really bloody people). Thank you! And welcome!
I have been in the kitchen all weekend. We had to have our sweet 16 year old pug, Otis, put to sleep on Friday and I’ve been ravenous and wanting to cook since getting out of bed yesterday morning. Looking for a familiar comfort, I suppose. We went and had a HUGE lunch – vegetable soup, chicken salad on sourdough and steak fries at Cracker Barrel (one of my guilty pleasures) – yesterday, then wandered through 3 different grocery stores just grabbing stuff that looked good. I guess that is what food-centric do when they are hurting.
For our first course at dinner last night, I tried Bleu Cheese Puff Pastry Pockets:
I used Trader Joe’s puff pastry which we just love. I also drizzled them inside and out with some black pepper infused honey that we get from a local bee keeper. The honey was fantastic with the puffs!
The main course was Sara Moulton’s Grilled Lamb & Onion Kabobs w/ Olive Aioli. Except they weren’t – kabobs, that is:
None of the three stores that we went to had a semi-boneless leg of lamb, so I ended up getting shoulder which was very hard to cut up into nice little chunks - so much sinew and fat and icky stuff. With my inexpert ‘butchering’, I ended up with little bits of meat. There was no way that I was going to be able to skewer all those, so I just went ahead with the marinade and cooked them on the grill in one of those grill pans with holes in them. It looked more like a stir fry than a grilled dish! Served in my new pink platter and ‘Dirty Dish’ bowl from fishseddy (I am getting really addicted to this website – I just bought a set of the polka dot canisters to put utensils in). Aren’t they adorable?
I served it with couscous, yellow squash and grilled flatbread:
And even though it didn’t turn out the way it was supposed to, it all tasted really good.
Right now there is a new recipe simmering in the slow cooker. It’s called Bloody Mary Beef – I’ll report about that later. And I’m making something called Georgia Cooky Candy later tonight to take to work tomorrow.
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One lady did ask for gravy, but they were all very happy with the meal.
And didn't that feel good!!
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Your Daily Sweets (2005-2012)
in Pastry & Baking
Posted
Oh, my goodness what amazing cooks are at eG! Really beautiful and inspiring stuff, y'all!
Rob - I would have loved to have been a PB pie guinea pig - it is my all time favorite thing. If I could only eat ONE THING for the rest of my life, I would have to pick PB! The final recipe looks fantastic!
Ilana - your chocolate bars are gorgeous. I love the idea of adding the candied peels!
cmflick - I love the bunny and I agree with Darienne - you can't go wrong with a chocolate bunny!
Tri2Cook - I love, love, LOVE your cereal!!!! How do you caramelize cornflakes??
I made these last night for a birthday at work today:
Carrot Cake Cupcakes. They are an Ina Garten recipe. Very moist and flavorful without being heavy. I left out the raisins, by request
. I cheated on the frosting and used the canned stuff because I was so late getting home tonight. The canned cream cheese frosting is really pretty good, IMO, but the tubes of decorating goo were crap. It blobbed and bubbled and ran all over the place – I will never use that stuff again 
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