Hello M.I.S.S.’ies! Welcome to Skimkim Yummies! Allow me to introduce myself–I am Sam Kim, a.k.a. Skim of Skimkim Foods. Skimkim hails from Brooklyn, New York and we do food. Anyway you can have it, we do it. We started out as a catering company but have since grown into a lifestyle brand including our new line of packaged goods! Whoah. I know.
Me? I’m half Korean, half Scotch-Irish from the South (Richmond, VA, hooooooooo). I’m a mutt. I excel at the whole ethnic/hometown mishmash of cuisine but really, I do whatever I feel like (not just in food…) Skimkim is here to show you M.I.S.S.’ies how to make life easier in the kitchen with recipes, tips, and tricks of the trade. Don’t be skeeeeert, it ain’t rocket science. You don’t have to have a fancypants stainless steel set-up or state of the art equipment to impress your guests or make yummy vittles. You just have to commit and do it! Don’t ever use the word “try”. “Trying” means you never accomplish anything.
Shit, I came to NYC to be an industry-changing art director. Guess what. Bullshit. I didn’t go to culinary school or business school. I just threw myself into my passion and now I go to sleep dreaming of sunchokes and prawns and what I can do to make them even more beautiful and delicious. And trust…it’s a lot.
All I’m sayin’ is let’s do this.
Here’s my recipe for the most ridiculous brownies EVER. I recently catered a huge Burton party here in Soho and these were inhaled. Soooooooo yummy…
SKIM’S BROWNIES (I’ll eventually drop the “Skim” part once y’all accept me.)
- 3 sticks unsalted butter, cut into pieces
- 12 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
- 6 large eggs
- 1 1/4 cups cake flour (not self-rising) *Get Swan’s Down, it’s great and cheap!
- 1 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)
- 3 cups sugar
- 1/2 teaspoon salt
Preheat oven to 350°F. Butter and flour a 13- by 9- by 2-inch metal baking pan, knocking out excess flour. Melt butter with chocolate in a large metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, 1 at a time. Sift together flour and cocoa powder in a separate bowl and stir into batter with sugar and salt. Pour batter into pan and bake in middle of oven until top is firm and a tester inserted into center comes out with crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 2 hours, before cutting into 20 squares.
I am so proud to be a part of the M.I.S.S. team! When you have a minute, check us out at http://blog.skimkim.com. It’s our blog on anything and everything food related. Silly, snarky, highly opinionated and R-rated. Not for the children. I cuss a lot.
- Cinnamon Roll Cupcakes Recipe
- Lori Lobenstine’s Pumpkin Chocolate Chip Cookies
- S’mores Cupcakes Recipe
- Skimkim Yummies: Vegan Banana Chocolate Chip Cookies
- Mama’s Kitchen: Southern Comfort