Sunday, March 17, 2013


Hello everyone, 
I am really excited to announce the launch of my new website,, formerly kimkushnercuisine. My NEW BLOG will be on the new website, with a fresh, new look, where you will find information about all of the things I am doing, tasting, cooking, teaching and writing about. I’ve taken all of your suggestions and requests into account and my new blog is super user-friendly, iPad and iPhone compatible. The recipes are now easier than ever to navigate by category. Please note that my new blog can be found directly on my website by clicking the “blog” tab or visit:
For those of you who have received this blog post as an email,  and for those of you who would like to start having my recipes emailed directly to you, YOU MUST REMEMBER TO RE-SUBSCRIBE TO THE NEW BLOG (even if you were already subscribed you will need to re-subscribe to the new blog) When you subscribe, you will be automatically sent a new recipe every time I post. To subscribe, simply visit the NEW BLOG, and enter your name and email address where it says: "sign up for our newsletter". This may be a new blog, but all of the recipes, new and old, can be found on it! And, if you haven’t already, please check out my book trailer for The Modern Menu, available for purchase on I would love to hear all of your feedback and comments. Thank you for all of your support. Keep it simple and keep cooking!

Love, Kim

Sunday, March 10, 2013

"Bowl of Crack"

When I was first introduced to quinoa a few years back, I just didn't let myself like it. To tell you the truth, I just looked up "quinoa" on wikipedia to try to define exactly what it is to you guys, and I still  don't get it. It's not really a seed, not really, a grain, not really a cereal, but somehow related to beets and spinach (which is probably why there's some confusion as to whether it can be eaten for passover or not- feel free to comment!) Well, these little tiny things called quinoa have become my latest obsession. But, if you ask me, they have got to be prepared properly, and I have ONE very simple, but strict rule.

The base of the quinoa dish should not be the quinoa. Use more of every other ingredient, and less of the quinoa. The quinoa should appear "sprinkled throughout the dish, not as the main ingredient.

And here's why:

Quinoa has a translucent, almost slimy texture and if there is too much of it in one mouthful, it sort of reminds me of the feeling of those pop-rocks candies I used to eat growing in the back of your head, you feel like you just shouldn't be eating this.

Last weekend, my friend Natali threw an amazing dinner party and she served the best quinoa I ever tasted. This weekend, I adapted her recipe a little bit, using what I had at home, and I will never again make quinoa any other way. As my husband referred to it: "pass over that bowl of crack!"

Quinoa, Fresh Herbs, Lime...
serves 4-6

I used dill, cilantro, and flat leaf parsley, but feel free to use any fresh herbs you like and even kale will work.

1 cup uncooked quinoa, rinsed well under cold water
1 big bunch fresh dill
1 big bunch fresh cilantro
1 big bunch fresh flat leaf parsley
juice from 1 lemon
juice from 2 limes
4 tablespoons good extra virgin olive oil
3 tablespoons rice vinegar
1 handful of toasted pine nuts (you can use any nut you have on hand)
1 handful golden raisins (I am SO not a raisin person, but I found a bag of these- and they worked so well: mild, sweet tasting and the color really enhanced the golden hue of the quinoa, like little gems)
lots of salt and black pepper to bring out the taste

Cook the quinoa according to package directions. I usually bring 2 cups of water to a boil, stir in the quinoa, and throw in a little salt. Reduce to a simmer, and cook, covered, until all the water is absorbed, about 20 minutes. Let it cool for about 10 minutes, and then transfer into a large bowl.
Use a large chef's knife to chop all of the fresh herbs into teeny tiny pieces. I use the herbs and their stems too (if you are using kale, don't use the stems from the kale). Doing this by hand is pretty important because a food processor will make the herbs too mushy. Once they are finely chopped, throw them into the bowl. Squeeze the lemons and limes over, and add the oil and vinegar. Stir in the nuts and raisins, and season well with salt and pepper.
The flavors of the fresh herbs really burst, and this quinoa literally tastes like spring. Make it your own version, and let me know what you think please!!!

Monday, February 25, 2013


Hi guys! 

Things related to the Modern Menu are getting so exciting around here! My book trailer is live, check it out and help me generate some views:

Thanks to my friend and videographer, Damani Baker, whose excellent eye shines through in this video.


Monday, February 18, 2013

Hamentaschen- it's a personal thing!

Here's the thing about hamentaschen- everyone likes them their way. Cakey, crunchy, soft, with know the drill. I can't tell you how many email requests I've gotten for a great hamentaschen recipe. Well, here's what I have to offer: My thoughts on hamentaschen recipes!
If you ask me, look for a simple sugar cookie dough recipe. Butter is best. After trying so many different hamentaschen dough recipes, I pretty much stumbled upon the one that I love best!
Last week, I was hit with the purim bug, and I pulled the freezer open to check on my inventory, and there, staring me in the eye, was my golden ticket.  A Ziploc freezer bag filled with a batch of Martha Stewart's Sugar Cookie Dough. "How bad could this be?" I thought to myself...
Let me tell you this bag of frozen dough was the answer to all of my hamentaschen frustrations. Working with the cold dough made it easy to fill and fold the hamentaschen. And the simplicity of this butter-based cookie recipe created perfectly crisp, golden, thin hamentaschen- just the way I think them!!
Now, as for filling, that is where you can get creative...or not. Apricot preserves with a dash of cinnamon are always my family's favorite. Or, you can try stirring some melted dark chocolate into a jar of raspberry preserves for a rich, raspberry truffle taste. And of course, you just can not go wrong with nutella filling.
Just remember to divide the dough into quarters and work with one batch at a time, keeping the other quarters in the refrigerator while you work. Have your filling ready to go, and always, always work directly on a sheet of parchment paper! Rolling, cutting and folding directly on the parchment paper makes it so much easier- all you need to do is place the parchment sheet onto a cookie sheet and bake in the oven, no messy transferring necessary.

Sugar Cookie Dough

4 sticks unsalted butter, room temperature
3 cups sugar
2 eggs
1 teaspoon vanilla extract
1.5 teaspoons salt
5 cups all purpose flour, plus more for dusting

In the bowl of an electric mixer fitted with paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 5 minutes. Add eggs, vanilla and salt; mix on medium-high until combined. With mixer on low speed, add flour in 2 batches mixing just until Incorporated. Turn out the dough onto a clean work surface. Divide into 4 and pat into flatten disks. Wrap in plastic wrap and refrigerate for one hour or up to a few days. You may also freeze this dough for up to 2 months. (Thaw in fridge before rolling out).


Use your favorite preserves (I love Sarabeth's Apricot-Peach), Nutella with chopped hazlenuts, chocolate kisses...etc

one batch of dough makes 40-50 hamentaschen

Preheat oven to 375.
Once the dough is quite cold, flour your rolling pin. Place a sheet of parchment paper on your work surface, and roll the dough out (on the parchment paper) to 1/8 inch thickness. It may be easier to place a second sheet over the top of the dough and roll with the rolling pin over the parchment sheet. Dip a drinking glass in some flour and cut 'rounds' out of the dough. Place a heaping teaspoon of your filling into the center of each round and pinch the corners together together forming a triangular shape. Pinch the dough securely to hold the filling in. Collect the leftover dough, form into a ball and refrigerate and reuse. Transfer your parchment paper onto a baking sheet and place in the oven, bake for 20-25 minutes until golden.



I just wanted to let you know that I am currently working on re-vamping my website and blog! I have taken all of your suggestions and the end result is gonna be amazing. You will be able to search for recipes by category: salads, fish, meat, desserts..etc.. It will be super-easy to navigate and also IPAD & IPHONE friendly... I am loving it!!
I have so many exciting things in store and just want to thank you all for all your support and feedback! Keep it coming and keep cooking!

Love, Kim

Friday, February 8, 2013

Perfect Stormy Cake

So, this morning, like most Friday mornings, I went into the kitchen to bake a cake. My usual chocolate chiffon cake- a recipe I make almost every week. This is my go-to cake recipe. It's tall, dark and handsome- just the way I like them. I've probably made it a hundred times. Only this time, it wasn't going to go as planned. The house smelled lovely, the batter look perfect, but as the cake cooled, the entire thing shrivelled, slanted and hardened. Things don't always go as planned. C'est la vie. No use crying over bad cake.

The truth is, this wasn't the first time a cake of mine has gone bad. I'm human, and I really believe that sometimes, if it's not meant to be, it's just not meant to be. So, I tossed it and decided to bake an even better cake. (Just a note, if a recipe goes wrong, I never EVER try to make it a second time. For me, it's just not in the cards for that particular recipe at that particular
So, I quickly pulled out my go-to cookbook, Norene Gilletz's, The Food Processor Bible. (Norene is a Canadian cookbook legend- her recipes define the term: "tried & true"). I skimmed the pages and came across exactly what I was looking for: 'best coffee cake'- how could I go wrong?
This crumbly, chocolatey, crunchy cake is made in the food processor- only one clean up and tastes heavenly. I love a classic white coffee cake but for some reason, I was drawn to the chocolate in this one. The recipes calls for the cake to be baked in a square baking pan, but I baked in in a 9-inch springform instead. I was in the mood for a round cake.. also, couldnt help but think that this cake would be perfect in individual cake molds- something special for my guests at my next dinner party. Another note, I didnt have any sour cream or plain yogurt so I used 2 small vanilla flavored baby yogurts- that's what I love about cooking, the ability to use what you have!!
This chocolate-pecan-crumb cake looks just right for a snowy, slushy day. With a steaming cup of coffee, I can't wait to cut into this one.

 Topping: pecans, cocoa, choc chips, brown sugar, cinnamon- yum!
Pull that food processor of yours out of storage and use it for this!
 Use what you have to make it work!!

Tuesday, February 5, 2013

A Salad with Texture

Crunchy, chewy, crispy, juicy, squashy, runny, solid, hard, soft, soggy, firm, creamy, grainy.

These words have something in common: texture. In my kitchen, I like to focus on how the food I make “feels.” In The Modern Menu, I tackle the importance of texture in cooking. It turns out the human mouth is incredibly sensitive – you all know the feeling of freezer burned ice-cream, for instance. Not good.

When it comes to texture, I particularly love bright, layered salads where all the components come together in one cohesive bite after another. There’s a recipe I’d like to share, though I recommend some slight modifications due to some ingredients being out of season. Instead of peaches, I recommend using green apples or another type of seasonal fruit you like.

Happy cooking - and remember, it doesn’t have to be perfect!

Spinach, Haricots Vert, and Avocado Salad with Crunchy Honey Dressing

Crunchy, salty, sweet, and sharp — this salad has it all! The dressing contributes texture with sunflower and sesame seeds as well as sweetness and tang with honey
and cider vinegar. All in all, a unique and delicious concoction.

8 Cups baby spinach
Handful haricots verts, trimmed and cut into 1-inch pieces
1 Avocado, pitted, peeled, and cut into small cubes
1 White peach, skin-on, pitted and cut into very thin slices
¼ Cup sugar
¼ Cup honey
¼ Cup vegetable oil
¼ Cup cider vinegar
1 Teaspoon Dijon mustard
1 Garlic clove, minced
¼ Cup salted shelled sunflower seeds
2 Tablespoons sesame seeds

Place the spinach, haricots verts, avocado, and peach in a large bowl or on a large platter. Combine the sugar, honey, vegetable oil, vinegar, mustard, garlic, sunflower seeds, and sesame seeds in a jar with a tight-fitting lid. Shake to thoroughly combine. Drizzle the dressing over the salad and toss to coat all over.

Serves 6 to 8