Kim Shook
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Posts posted by Kim Shook
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I was rooting for Richard and think that he is possibly the true 'best chef', maybe even in the history of the show, but Stephanie probably should have won last night and that's ok with me (FWIW).
What I loved was how such a class act like Richard managed to make it to the finale - good guys don't necessarily finish last. I loved his sense of play and the importance he attached to the integrity of the food. I would eat his food any time!
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Klary - that quiche is just gorgeous - I love a deep, custardy quiche. And the light in your home is so inviting! And ooooooooh - the pasta with purslane, bacon, poached egg. What an utterly beautiful and delicious looking dish! What is the taste of purslane like? I've never had it that I know of.
Daniel - the soft shell meal rang my bell! Growing up going to the eastern shore most weekends, I have really missed good soft shells!
Shelby - that does it, we're having salmon cakes soon! Those are perfect!!!
Megan - so glad to see you posting!! That chicken salad is just the best hot weather food there is!
Jeff - my scallops want to look like your scallops when they grow up
!MiFi - your crumble and ice cream look so good! I just love seeing the little flecks of vanilla. And to think, when I was a little girl I called vanilla "plain ice cream"!
jeremyn - I have the exact same problem with polenta. But it still tastes good, so I am resigned to it! We find the Costco steaks to be very good - much better than the ones we get at a regular grocery store. Not as good as the ones we get at our butcher (see below), but good and so much more affordable - that steak I am posting below was $35 - we can afford Costco steaks much more often!
Dinner last night was rib eye steak and merguez from our wonderful butcher shop. We also had roast asparagus, Campari tomatoes, garlic toast and salad:
It was a little overcooked, as you can see - although it was better in the center of the steak - we took it off the grill at 120 degrees, so I guess we'll shoot for 115 next time:
The steak and sausage were wonderful. We really notice a difference in the meat from the butcher shop. The steak was also enormous! Our dinner plates are oversized and it almost didn't fit! We had enough for both of us to have dinner, plus Mr. Kim is eating the remainder for lunch today!
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What a nice surprise!! A travel/food blog! Can't wait to see the rest!
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Randi - you did a fantastic job! You have a lot of proud people here at eG! I, too, want the sex bread recipe. (Did anyone else go to the auto link for the sex-bread recipe in the above post? I think it's hilarious that is links to The Old Fashioned Bread Recipes book - good, old fashioned sex bread
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Randi, congratulations! Like others have said, I am so glad that you were able to cook for people who deserve you!!! Everything looked absolutely delicious – the standouts for me were the gorgeous fruit salad and the bbq. I am stealing the idea of cucumbers on tunafish! That’s a great idea. And I love that ‘Nana pudding – it is our favorite version! Enjoy your well deserved trip to FL!!
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I don't get it. You start with pickles, and make pickles out of them?
Yep. That's why I owned up to cheating right away
. Peter, I would absolutely buy them aleady made, if they existed! They don't taste like any sweet pickle I've ever had, though - much crunchier and less 'candied'. The pow of garlic and vinegar ensures that they are not overly sweet.
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We just call these Grandma Jean's pickles because my grandmother was the first person I saw make them - about 10 years ago. I've been making them ever since, but I've discovered that lots of people make these. I've seen these pickles in Taste of Home Magazine, regional cookbooks, etc. They are absolutely cheating, but so good. You start with a big jar of kosher dills that you drain and slice:
You put them back in the jar and top with 1 1/2 cups of sugar and 4 T. of vinegar:
Nasty looking, huh:
But after a week in the fridge, flipping them over every day or so, they will be sweet/briny/garlic-y and lovely.
Does anyone else do these or some other kitchen cheat that works so well?
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OMG - the disgusting, revolting Coke Zero commercials with the tongues and eyeball??? They are on youtube if you haven't seen them - just search Coke Zero tongue. The tongues are very realistic and have these nasty little elephant-like feet. They are so horrible that when I was describing them to my co-workers, I literally got a cold chill. And the one where the finger has the eyeball pull it's finger and then farts <shiver>. Creepiest commercials ever!
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I may have missed something somewhere... what are Marlene's Balsamic Glazed Pork Chops?
Sorry, Bella! Marlene is our own Marlene - of eG and cookskorner.com, which is where you'll find her recipe for the Balsamic Glazed Pork Chops. Marlene is my meat guru here! Everything that I've ever made from her has been fantastic - not just meats, either!
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and here's another asparagus dish I did tonight: tagliatelle with asparagus, wild smoked salmon, a chive cream sauce, topped with scallops
I almost posted, "where are the asparagus?" then realized, they're WHITE, dummy!
Just beautiful meals, Klary - as usual!!
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Thanks so much. Would you use a le Crueset or Club Aluminum? (neither one is nonstick, if that matters).
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I am making a basic caramel sauce to serve over Angel Food cake on Father's Day: 2 c. sugar, 1/4 c. water and 1/2 c. heavy cream. I want twice as much as it makes. Can I double this in one pot or should I make it 2 separate times?
Ta very much!
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Soba - thanks for the recipe. I'll probably be trying it next week. Unfortunately, Mr. Kim inadvertantly killed all our scallops
. With the recent Top Chef frozen scallops debacle I'm almost afraid to admit that I had a freezer full of frozen scallops - they were dry scallops on special at the Fresh Market and with my 20% discount on top, I just couldn't resist. So I had probably 80 large, lovely scallops in the freezer that we have out in the shed. Mr. Kim accidentally switched off the power to the freezer and we didn't discover it until way too late. So I have the miso paste, but no scallops. Bruce - your butt is beautiful
! Mr. Kim has requested bbq for father's day, but since we have the dumbest grill in existance 
, I will be doing it in the oven. I will try to eradicate the memory of your butt from my memory so that I don't unfairly compare my own butt to it! And I'd love to have your recipe for crab gratin - anything that tastes just like crabcakes sounds good to me!Rob - the bison steak is just gorgeous. I really like the flavor of bison a lot.
RAHiggins1 - loving the southern food! Smothered pork chops!!!
Monavano - I think that I missed garlic scape season this year
. Last year I made pesto with it and gave everyone in my family bad breath and indigestion, but, oh, it was sooooo worth it 
!Bridgestone - that porterhouse is exactly what a steak should look like! And I love the bearnaise - I personally find steak naked without it.
Dr J. - I actually saw your duck breast last night and that beautiful thing is just haunting me. The scoring is just so perfect and the color and moistness of the breast is lovely - nice job!
Tupac - I want that sandwich for lunch. Like Betty, I really like the idea of coleslaw on a fried chicken sandwich, but I never would have thought of it! How was it?
Dinner from a couple of nights ago - salad, Marlene's balsamic glazed pork chops, sauteed yellow squash and onions and roasted cauliflower:
The pork chops were fantastic. We have been getting some really good, local pork at the Belmont Butchery and Marlene's recipe was perfect. The porkiness really comes through when you use such good pork. This is a perfect weeknight recipe and I'll be putting this on rotation!!
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Soba! That gorgeous fresh stuff!!! I am just so envious of your being near that market. We went down to our so-called farmers market the other day and there were literally 4 vendors there. Union Square Greenmarket is one of my favorite places in NYC. My very best friend in the world used to take me there when I visited him - even though he said he only cooked when he got paid for it! Morgan loved me, so he loved watching me enthuse over the produce! I have been enjoying seeing your lovely greens and poached eggs like everyone else. I do mine just like you do and they are one of our favorite things. I hope you'll give us some neighborhood pictures to help me get my NYC fix!!
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I tried the Roasted Asparagus with Panko Breadcrumbs and it was DELICIOUS. We couldn't stop eating it. However, technically the recipe is sort of a failure. The crumbs didn't really adhere to the asparagus spears (I used fat spears, just as the recipe directed) so it looked sort of messy and unappetizing. Since it was just a family meal, it didn't matter - we just scooped up some coating with every bite of aspargus - but I would like to make it more presentable, since the flavors are awesome.
Can anyone suggest a way to make the coating stick? (For anyone without the book, fat asparagus spears are rolled in a mayo/mustard/lemon juice mixture and then rolled in panko bread crumbs, put on a greased baking sheet, drizzled with a bit more oil, and then baked.)
Ask Marlene - she makes these and they were beautiful. You might want to PM her in case she doesn't see your post.
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Yay!!!!! I haven't read a word yet and I'm already doing the happy dance!!! I was thrilled when I saw that it was NYC (my spiritual home
), but I was beyond thrilled when I was it was you ! Have a wonderful week and take care of yourself so your cold doesn't bounce back on you! I'm going back to dive in now!! -
My Lord, where to start. I am just in awe
! You folks inspire and scare me at the same time !!Brigid Mary - those cinnamon rolls are gorgeous. I can almost smell them!
Rob - loved the little banana boats! And that's a much nicer name than Sandra Lee used for hers - she called them her 'banana purses'. That always sounded like a nasty euphemism to me
. Your for sale stuff??? Spot on! I love the wrapped effect - I think it makes everything look special - and who doesn't love unwrapping stuff? I think your prices are fantastic for the evident quality. Lisa2k - your little green macarons are so pretty! I love the flavor ideas and the ones with the poppy seeds on top look like mini turkey burgers
! And the Oreo cooky cake is spectacular!!! I would love a slice of that!dystopiandreamgirl - please let me join the admiration society for that lovely charlotte! It is an old fashioned, sentimental, sweet dessert - I mean that with all the very best connotations of those words. I think I would cry a little if someone set that down in front of me and doubt that it could possibly be meant for me!! Just lovely
!DesertCulinary - I love cupcakes above all other desserts and yours were adorable. The chocolate gave our house a big giggle! Mr. Kim says it looks sooooo much better than the 'real thing'!
Verjuice - the kitty cracked us up! We used to have one who would sit on an empty dining room chair and reach up with only his paw and try to snag stuff on the theory, we supposed that if he couldn't see us, we couldn't see him!
Renka - I am just astonished at what you accomplished! Everything looks so wonderful and delicious! I'd like to have one of each! I love the black sesame seeds in the tuiles! I LOVE black sesame!
I made these Oreo cooky muffins for work:
Everyone at work seemed to like them (I have a cold and my tastebuds are a bit dead, so I can' really tell). Jessica thought they were a bit bland. I thought they'd make great cupcakes with maybe a poundcake batter? Does poundcake batter work for cupcakes?
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Can anyone recommend a brand of miso paste that I might be able to find at my local (Richmond, VA) Asian grocery? I want to make Nakji’s scallops!!
Soba – your poached eggs always look just perfect!! Nice job.
monavano – that salad is just lovely. I adore strawberries in salads!
Peter – Mr. Kim noticed that Thai beef salad over my shoulder and said how good it looked – he almost never does that!
Tonight’s scaled back dinner was simply broiled lamb chops, rubbed first with Penzey’s lamb spice mix and topped with lavender jelly, roasted asparagus, salad and my daughter’s fried corn w/ bacon. Unfortunately, Mr. Kim and I have raging sinus infections and I can’t taste or smell anything at all (not even Vick’s
!!). Mr. Kim said it was very good:
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Well, if you're looking around for scallop recipes.....
I made this one the other night, again from "Harumi's Japanese Cooking" - scallops with a miso cream sauce. It was sooooooo good, I even convinced my husband to try a bit. I served it with a loaf of bread to sop up the sauce, and it made a perfect easy meal. She recommends serving it on watercress, but I couldn't find it at the market, so I just used lettuce and was perfectly happy with that. If you'd like, I'll pm you the recipe.
Yes, please!!! Mr. Kim especially will love the miso sauce! Thank you!
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Kim, I think your scallops look lovely! What is the sauce on the plate?
We've been on asparagus overload. It was a very cool spring, here, so our garden is producing it like crazy.
Thank you! I just deglazed the pan with some lemon juice and added some whole grain mustard. Mr. Kim and Baby Bear thought it was a little strong with the scallops, but I liked it. I might try something citrusy next time - I have a huge amount of scallops in the freezer (big sale at our store).
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Verjuice - Mr. Kim is just fascinated with those egg yolks. When we lived in the country he wouldn't let me explore raising chickens, but if he'd seen those eggs back then, I think I'd have had a giant flock
!Bruce - you continue to torment me with rice
Sunday breakfast was a lot of shortcuts on my part. I found some packaged waffles in the deli section of the store - not frozen ones. Kind of expensive, so I probably won't buy them often, but they were really good. I over-toasted them a bit - ended up with Melba waffle toasts
, but really tasty! The potatoes were just frozen hash browns that I added some onion to. The directions say not to stir, but I rebelled and stirred like crazy and ended up with nice, crispy potato bits (I wonder how come you're not supposed to stir them?). The bacon was Neuske's which we used to just love, but since we've been eating that Benton's we are finding the Neuske's a bit bland 
. We are going to be eating less bacon in the future, so I think we'll just continue to order the Benton's - if we can only have 2 slices, they better be the best! The eggs were from the farmer's market. Local and from free range chickens. Nice - rich, dark yolks. Lots of eggy flavor:
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Gorgeous food, y'all! I am sitting here waiting for the drug rep to deliver our crap lunch and wishing I was at the eG Cafe - good food and company
!MiFi - I have to single out that beautiful bleu cheese burger - right up our alley!! And as soon as I saw the pork I googled 'pineapple ketchup' with no results. Would you mind posting the recipe, please!!
As I mentioned before, I am really simplifying my cooking - for both health and time reasons. So my meals haven't been much worth posting lately. But I did cook some scallops and grilled asparagus that were good. I served it with some mesclun that I was not at all happy with. I got it at the farmer's market. It seemed like it was made up mostly of dandelion and some big, tough, bitter leaves that looked just like large broadleaf - it was all lacey with bug munching, too
(not pictured):
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I think the right person went home, based on just that episode, but I can't wait for Lisa to GO! And Spike managed to ooze out of responsibility by doing FOH and, to be fair, seemed to do a very good job of it. But he didn't fool Bourdain one bit. Did you see the look he gave Spike right at the end of B's comments?
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Ah, RubyRed...I was just going to ask the same question when I saw your post! We have been enjoying the confidence cookies at Au Pain Dore' for years every time we visit Montreal, but I'd love to be able to make something like them at home. Maybe some of these egulleters can help us out! To help them help us, I have a couple of pictures of the cookie in question. (I can't figure out how to get two pictures in one post, so I'll do them separately.) --Gina
http://www.lindseysluscious.blogspot.com
OK - I went to your blog and OMG, that Carrot Cake cheesecake is STUCK IN MY HEAD. I really want to make that. I must come up with an excuse to make it soon! Might make a good Father's day dessert.
Smuggling Goodies
in Food Traditions & Culture
Posted
If Ted Fairhead sees this thread, he'll probably have more to contribute, but I remember his mum bringing English bacon and one time a Christmas pudding.