First things first:
GO TO WWW.SKIMKIM.COM. ITS FINALLY UP!!! I WANT HATE MAIL OR LOVELY AMOROUS MAIL. I WANT IT ALL!
I wanted to get this recipe out before Valentine’s Day so that you guys could woo your lady friends…unfortunately (for you), I was preparing for V-day and belated birthday celebration of my own to Puerto Rico. Heh heh. So, I had to leave you to your own devices. I know, you were all eagerly waiting by your computers for a helping hand from Skim. Sorry.

Its been brick lately. Brick. So I decided to take a classic warming comfort food, tomato soup, and make it romantic. Many of us grew up with this dish and always had a grilled cheese to dip. So, of course, I am including that as well–cept this one has moist flavorful roast chicken to boot. Sooo good.

Puerto Rico was amazing. We flew into San Jose and took a mini-plane to Vieques, an island off the east coast. Undeveloped and gorgeous. I talked to Todd at Kingsize who was covering my shifts and he had already shoveled the sidewalk 3 times while I was busy applying lotion on my sunburnt tummy. Anyhoo, obviously, I love rubbing my beach trip into your pale, stressed out faces but let me get on with the food. My boobs are still peeling…by the way.

Skim’s Tomato Soup & Grilled Cheese DOWNLOAD RECIPE HERE

Skimkim launched her website early last week.
The recipes she’s been doing for Blacrenderings have been well recieved.
So If you any of you guys are looking for a Catering Service you know where to go.

Skim Returns with her third Recipe:

SKIM’S MAGIC MUSHROOMS
First off, Happy Ho Hate! Hope you all are fully recovered from the quickness with which 2007 bedded us. I’m still picking up my clothes off the floor and trying to get out the door…

So, I had a client inquire about an event for 150 photojournalists. Skimkim would take care of the bar and food. It was a panel discussion on the state of journalism in the Middle East. Heavy shit. I didn’t have a chef available so I made the menu. I did the cooking. Couldn’t lose the referral! Heres what I came up with:

Roasted Carrots & Parsnips w/ Spicy Crushed Curried Almonds & Fresh Cilantro (vegan), Red Kuri, Kabocha Squash & Sage w/ Cinnamon Mascarpone on Country Bread Crostini (vegan) w/ Pancetta (non-vegan), Sautéed Wild Mushrooms w/ Cranberry Garlic Jam on Toasted Baguette (non-vegan)

The pics are of kitchen time the night before. Kat and Jim were helping with the company and cooking. Jim loves wine.


My staff at the event included talented baby wear designer, Khalym, of Sir Hayes, Maggie Horn, music aficionado, and Vanessa, partner in all dubious behavior and fellow food lover. Khalym and Maggie tended bar while Vanessa and I plated (or tried to plate) food. After the discussion, these ravenous journalists attacked us. I’ve never felt so violated (but still honored)! They were grabbing pieces of naked crostini from behind us, pawing at renegade mushrooms, and spilling free wine all over my linens…I promise we did not lift our heads for the initial 30 minute melee. The food was a hit, the staff was a hit, the client loved us…my back still hurts from bending over the table of food but, shit, that comes with hard work.

After clean-up, we skipped over to a restaurant in the neighborhood where we were put in the middle of the floor at a huge table for the 4 of us. Trouble. We got some munchies and a few drinks and hilarity ensued. We were scream laughing and shouting crass comments and making lewd gestures, you know, typical behavior for 4 women who just got off work. We were looking up house djs’ Myspace pages and getting “how to’s” on sexy belly-rubbing (I still don’t know…) Then a chef I knew came over for a drink and we simmered down. But as soon as we left and walked to the Zipcar, we just started up again. “I want that koochy and I’ll make it squirt.” I love my life.

So, here is the booty. Skim’s Magic Mushrooms. Sautéed Wild Mushrooms w/ Cranberry Garlic Jam on Toasted Baguette.
Magic Mushrooms Download Here

VEGAS

Hello there, kids. I know, I missed a month. Stop crying. This bitch is busy. But things are abrewin, trust.

Skimjim has evolved into Skimkim! I’ve decided to take the company in a new direction, offering more options and opportunities for a handful of different chefs to spread their wings. If you are ever in need of some quality food for an event, a private dining party, or even a private cooking class, please get in touch with me at sam@skimkim.com. Ok. Shameless Self-promotion 101, class dismissed.

Anyhoo, I know many of you were in Vegas for Magic (throw-up, vomit, barf in general), Project (throw-up Ed Hardy), or United (throw-up Alexis Park pool water). As was I! And I saw many of you there in various states. Wasted, bored, annoyed, fed-the-fuck-up, whichever. Regardless, when we all weren’t dodging people we didn’t want to see around booth corners, I was at the Platinum Hotel, cooking for my team at Project. Since the food at trade shows is always shitty and expensive, we all agreed that Skimkim was going to cater lunch for a semi-meat but def veggie/vegan crowd. Monday’s lunch/brunch was super yummy and flavorful: Pear & Gorgonzola Frittata (for the Italians) or Tortilla (for the Spaniards) or Omelet (for the white folks) with Sautéed String Beans. Skim’s FriTorLet. Obviously, the vegan had to fend for himself. Here, have some carrots.

The Skimkim Kitchen was on fire this night. First, we all blazed some nice herb that Rocky, the lovely and talented T designer, had stashed in a cassette tape holder. Awesome. We were listening to my playlist called “NA Beer” which comes from when my sister and I were about 4 drinking Non-Alcoholic beer in the garage while our uncle (he was in AA) was workin on the jeeps hed pulled out of the lake. Its all classic rock. “Carry On My Wayward Son” is one of my all time favorites. Thank you Kansas. So, Rocky was having his own séance while my photographer du nuit, Baby Rox, was workin it on the kitchen counter and on the floor. Natalie was doing gymnastics in the bedroom.

Here’s what’s up (For you dudes who think you make “amazing eggs”, shut up. No you don’t. if you make these eggs, then, yes…yes, you do.”:
(THIS SECTION IS ON THE PDF DOWNLOAD)
Skim’s FriTorLet


Photos By:Baby Rox