Kim Shook
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Posts posted by Kim Shook
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We had them last night, cooked basically the way I usually do (taught to me by my English dad - Ted Fairhead). I lightly steamed them, cut them in half and sauteed. The only difference with last night's sprouts was that instead of butter, I used leftover bacon grease from some Benton's bacon that I had in the fridge. They were amazing!
BTW, Hi Sandy!! I haven't seen you on any of the threads that I frequent and it's really nice to 'run into' you!
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OOOOHHH, Shelby! That looks amazingly gooey and good! I love French onion soup and love to play around with different methods/onions etc. I'll have to make it before it gets too warm!
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They were cooked through, but were slightly too dry. I thought that doing them at a lower temperature would give them the cooked, but limp quality that I've noticed in other peoples first fry.
Have you tried different types of potatoes? Your temperatures sound good to me. I think a waxy potato makes moister fries.
I haven't, but I will, because I really do like a creamier, moist center. Thank you, ma'am!
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They were cooked through, but were slightly too dry. I thought that doing them at a lower temperature would give them the cooked, but limp quality that I've noticed in other peoples first fry.
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OnigiriFB – I too, have usually had better luck with frozen fries than with fresh ones at home, but I keep trying because I can’t believe that I can’t better frozen ones sooner or later (though I am not ashamed to admit that I like frozen fries just fine).
I made twice cooked fries this past Friday. I used russets and cut them with my handy-dandy new cutter:
Which I just love. It comes with two cutting plates – one skinny like McD’s and the other large, which is the one that I like. I soaked them in water for a couple of hours, rinsed dried and then cooked at 325 degrees in my deep fryer to this point:
Then when they had drained, I put them on a ½ sheet pan and put them in the fridge. The next evening, just before serving, I fried them at 375 to this point:
They turned out very well – I tossed them with some Paula Deen’s house seasoning (salt, pepper, onion powder and garlic powder, I think) and a touch of cayenne.
I think that the next time, I’ll try the first fry at a lower temperature.
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Percyn - please 'splain slow cooked eggs. I want one of those for dinner tonight...or a midnight snack...or breakfast tomorrow! Wow!
Breakfast on Sunday was scrambled eggs, bacon, sausage, twice cooked French fries (I still have some leftover once cooked ones and they will finally be finished with tonight’s dinner!) and assorted bits of bread buttered and toasted:
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SaladFingers – gorgeous duck and amazing sauce! Wow!
Percyn – Oh, my! Your Valentine’s dinner is everything – perfectly beautiful, delicious sounding and that glisteny, loveliness!
Ktepi – that is my kind of meal. I like the low version of pork and beans and I can’t imagine a more deluxe, lovely version than your upscale one!
Jamon.Iberico – I want that sandwich! How did you do your artichoke hearts?
Friday night was Mr. Kim’s poker party. I did grilled chicken sandwiches with Marlene’s phenomenal BBQ sauce, slaw, and twice cooked spicy fries:
Dessert was Dream Cookies:
and No Bake Peanut Butter Tarts w/ chocolate sauce:
These cookies represent my oldest cooking – I have been making them for near 40 years. Since I was about 8 or 9 years old. The recipe is from one of those series that grocery stores used to sell – a different one every week. These were a Woman’s Day series and I remember looking at that particular volume because it had both Cookies and Christmas and I wanted to make everything in it. Momma and I made these wonderful shortbread-type cookies and they have never failed me since. You can tart them up with cinnamon sugar topping, or add toffee bits or citrus or just serve them perfectly plain. They are our favorite family cookies still.
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Mr. Kim and I had dinner last night at Pomegranate on Cary Street almost in the Bottom. It calls itself a Euro-Bistro, just to give you an idea. Fantastic meal - this place has been open for 7 years and I can't believe that we've never been - we'll be going again and taking people with us! Doesn't hurt for Mr. Kim that the chef is a Steelers fan! The chef/owner is Kevin LaCivita. Really attractive place with companionably arranged tables - not too close or too far from one another. The chef's kids were there doing their homework at the back and I understand that his mother makes the desserts. Just the kind of place that you can imagine dropping in on once or twice a week, if you lived nearby. We don't, but we'll make the effort, I think.
I started with a salad: baby arugula, bruschetta of herb Delice de Bourgogne cheese with a lemon and EVOO dressing. Really good and just on the edge of my tolerance for bitterness. This is what arugula should taste like. Mr. Kim started with the restaurant's signature soup (all the reviews that I've read mention it): Cream of Pumpkin, balsamic vinegar reduction and white truffle oil. It was really delicious and actually was perfect paired with my salad - we mentioned that the two of them would make a good lunch. The soup would have benefited, I think, from some sharp flavor to contrast with the sweetness - maybe a drizzle of sherry vinegar, creme fraiche or some spicy croutons.
My main was roasted pork loin over rosti and spinach with a Dijon cream sauce. This was my second choice - I originally wanted the Frenched rack of lamb over mascarpone polenta and fresh arugula with a blueberry mint infused olive oil. But the chef hadn't gotten his lamb delivery, so I had to choose something else. Usually when this happens, you aren't really happy and you are set up to not like your 'second choice' as well. This was not the case here. The pork was some of the most tender and flavorful I've ever had. The cream sauce was delicious and unctuous without being too rich and the rosti was a revelation. I cannot imagine how it was done - the outside was crisp (even under the meat, spinach and sauce) and the inside tender and creamy with each strand of potato being separate. So good. And so well done.
Mr. Kim's main was the beef bourguignon topped with truffle whipped mashed potatoes. A beautiful version of this most comforting of all comfort foods. Tenderly melting meat with a sauce that was perfect - not too sweet, as it sometimes is and and the potato was actually a thick potato cake with a beautiful crust.
We were much too full for dessert, which was a choice of chocolate soup or caramelized berries with Chantilly cream.
One thing - both Mr. Kim's soup and the bourguignon had truffle oil on them and we couldn't taste it on either one - I didn't miss it, but if it is supposed to be part of the flavor profile, they missed something.
Our server was just perfect. Very nice and friendly without being the slightest bit pushy. Just human and nice.
We had some great street theatre to keep us entertained. Across the street from our window table, some man had had to call the police because the cars parked (parallel) both in front and in back of him were literally no more than 6 inches away from his bumpers. It took forever for the tow truck to come, so we watched and surmised and laughed with the lady at the next table about how fascinating we all seemed to find this scene.
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I have three recipe for you to think about:
Banana Stuffed Croissant French Toast - you can use other fruit, if you like
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Our daughter, Jessica, has been fascinated with Bento boxes lately and this was the lunch that she prepared for today:
Lovely, huh? I hope she keeps it up! She did a really good job, I think.
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Wow - I follow myself on the dinner thread again
! Dinner last night was skirt steak, slaw, roasted asparagus, leftovers of Marlene's potatoes and some mini croissants from Whole Foods:
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Thank you both so much! And its great that I can start them Thursday and then do the final fry on Friday just as I'm serving them!
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I am 'catering' Mr. Kim's poker party on Friday and I want to do spicy fries. How early can I do the first fry? An hour? A few hours? The night before? Thanks in advance!
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MexChef – that is some first post! Everything looks amazing! I am especially jealous of those big, thick cookies. I am a cooky freak and yours are exactly what I want mine to look like, but almost never do! Welcome!
MiFi – what a gorgeous pizza!
Dinner tonight was country ribs with Marlene’s BBQ sauce, Marlene’s Crispy, Cheesy potatoes, slaw, corn on the cob and corn muffins:
The sauce and the potatoes are wonderful and the recipes can be found at her website.
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Percyn – we saw the corned beef package at the store yesterday and almost bought it, but there was so much that I thought I’d better save that project until we have some company. I’ll ask for advice when that time comes! We are both craving corned beef hash.
Breakfast this morning was fried eggs, Benton’s bacon. hash browns, and biscuits – these biscuits were from the NYT cookbook, with some variations from an online friend :
As you can see, I need a little practice – my friend’s were so lovely and high, mine were a little squat, but tasted really good. It’s amazing to me that I manage to make some fairly complicated mains and desserts quite well, but am consistently challenged by something like biscuits or cookies – they both tend to come out flat. I don’t know why, but it must have something to do with my technique. I know my baking powder is good.
I use my grandma's technique which is somewhat similar (but less time-consuming) to flaky pastry. Mix quickly then turn dough out onto a lightly floured surface, pat into a flat square, fold in half and half again then flatten to desired thickness (3/4 inch for me) and cut with a VERY sharp cutter.
Andie - that's kind of the method that my friend recommends - I think that I overmixed a bit and need to use a lighter hand. 3/4 inch sounds better to me than 1/2 inch, which is what I patted out to. I'll do that next time.
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Percyn – we saw the corned beef package at the store yesterday and almost bought it, but there was so much that I thought I’d better save that project until we have some company. I’ll ask for advice when that time comes! We are both craving corned beef hash.
Breakfast this morning was fried eggs, Benton’s bacon. hash browns, and biscuits – these biscuits were from the NYT cookbook, with some variations from an online friend :
As you can see, I need a little practice – my friend’s were so lovely and high, mine were a little squat, but tasted really good. It’s amazing to me that I manage to make some fairly complicated mains and desserts quite well, but am consistently challenged by something like biscuits or cookies – they both tend to come out flat. I don’t know why, but it must have something to do with my technique. I know my baking powder is good.
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I don't know anything about the magazine, but thanks for the link - looks like some really interesting recipes - the salty chocolate cake sounds like something that Randi made, I think!
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LaCookrasha – everything looks lovely, but that fried chicken is just perfect!
Dinner tonight was mostly leftovers from Super Bowl:
Brats, onions, peppers, kraut and hot dog buns and some fresh broccoli. It was even better tonight!
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My daughter is doing some writing and asked me if bringing food to the home when someone in the family has passed on is a "Southern" thing. I really didn't know since I've never really lived anywhere else, but offered to pass the question on to the experts! So - what is the tradition in your area?
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looks marvelous!! HAppy birthday to your daughter!!
Thank you, dear! You've been in my thoughts! Nice to 'see' you!
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Percyn - lovely Benedicts - both of them!
Flotch - you got a nice roll on those buns! Perfectly done!
Breakfast on Sunday:
Sausage and cheese frittata sandwiches on onion rolls.
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Last Friday we celebrated our daughter's 25th birthday. She requested fondue instead of cake and ice cream, so I did Toblerone fondue and caramel with assorted dippers:
apples, pears, strawberries, bananas
thin mints, angelfood & poundcake, dried fruit, meringue cookies, coconut macaroons and some lovely marshmallows from Whole Foods
Mr. Kim's plate.
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Percyn - the short ribs look very appetizing to ME! And I love the snowy scene, too! I miss winter weather - Virginia might as well be deep south for all the snow we get
!David - your noodles and prawns just look so delicious and beautiful!
Tri2Cook - can't you grow you some collards? They are cold weather plants. And really easy to grow, too!
SaladFingers - I agree with everyone else - your roulade is lovely and so is your china!
Rob - gorgeous meal - start to finish!
Our contribution to our friends' Super Bowl party:
Brats with all the fixings, and:
Randi's big, yummy Symphony brownies.
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Thanks, y'all! Paul, thank you especially for the tips. Maybe a couple of cakes before I try to knead bread! I have some cupcake ideas that my daughter wants me to try and that should be nice and gentle!
Fries / Chips / Frites -- eG Cook-Off 45
in Cooking
Posted
er...this is not a problem for me
. As a matter of fact, if Yankee Candle had a 'Hot Fries' candle, I'd buy them out! 