Kosher Cooking Blog- Kim Kushner Cuisine

NEW BLOG- NEW WEBSITE- YOU MUST RE-SUBSCRIBE!!!

2013-03-17T16:33:00.000-07:00

Hello everyone,

I am really excited to announce the launch of my new website, kimkushner.com, 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 kimkushner.com by clicking the “blog” tab or visit: kimkushner.com/blog.

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 amazon.com 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

"Bowl of Crack"

2013-03-10T11:51:00.000-07:00

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 up....like 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!!!

COOKBOOK!!!

2013-02-25T14:58:00.001-08:00

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: http://www.youtube.com/watch?v=BOcCAEKPQ2Q

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

PLEASE SHARE IT WITH YOUR FRIENDS AND I WOULD LOVE YOUR COMMENTS!!!!!

THANKS!!

KIM

Hamentaschen- it's a personal thing!

2013-02-18T18:45:00.000-08:00

Here's the thing about hamentaschen- everyone likes them their way. Cakey, crunchy, soft, with bite....you 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).

Filling:

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

Hamentaschen
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.

FYI

2013-02-18T12:02:00.000-08:00

HI!!

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

Perfect Stormy Cake

2013-02-08T12:03:00.000-08:00

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 time...you?)
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!!

Beautiful!

A Salad with Texture

2013-02-05T17:16:00.000-08:00

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

Just an update...

2013-01-24T17:59:00.002-08:00

Hello Everyone!

If you received a message from Amazon about my book being delayed, it's actually good news! Due to the tremendous number of pre-orders on Amazon, my publisher pushed the pub date of my book back a few weeks. We needed to make sure that books would be available in bookstores and specialty retailers across the country, and they just needed a little more time to accomplish this. I appreciate your patience while you wait for your copy of The Modern Menu to arrive. It'll be worth the wait!

In the meantime, I will continue to post stories and recipes from 'The Modern Menu' here, so check back often for those.

Thanks so much for your support!

Love,

Kim

A Recipe Sneak Peek...

2013-01-20T12:36:00.000-08:00

Here is a little sneak peek into one of the recipes and photographs you will find in my new cookbook, ''The Modern Menu'. The recipes all follow my usual, simple, straightforward style. Lots of flavor, not a lot of fuss. The stunning photographs found in the book were taken by award-winning photographer and filmmaker, Andrew Zuckerman.
The holidays may be over but the season for squash and root vegetables definitely isn't. I wanted to share this amazingly magical flavor combination: Gingered Butternut Squash and Sweet Potatoes. It’s a flavor match-up that always surprises people when they first taste it. If you've been following the blog, you'll know by now I have a bit of a love affair with these ingredients, but I just can’t get enough of the sharpness of the ginger when added to the creaminess of the butternut squash and sweet potatoes - it's a wonderful contrast.

I like to make this in the morning, turn off the oven, and leave it in there all day long. Your house will smell so good, you’ll want to make it again and again. To keep things simple, sometimes I make this a day in advance, cover and refrigerate, then reheat in a low oven until warm.

Gingered Butternut Squash and Sweet Potatoes

Serves 8

1 Large butternut squash, peeled, seeded, and cut into 2-inch wedges

4 Sweet potatoes, peeled and cut into

2-inch wedges

3 Yellow onions, peeled and thinly sliced

1 (4-inch) piece ginger, peeled and julienned

5 Tablespoons olive oil

1 Tablespoon kosher salt

½ Tablespoon freshly ground black pepper

Preheat the oven to 400°F. Line a baking sheet

with parchment paper.

In a large bowl, combine the squash, sweet potatoes,

onions, ginger, olive oil, salt, and pepper. Use your

hands to mix everything together until the wedges

are evenly coated. Transfer to the prepared baking

sheet and arrange in a single layer. Bake, uncovered,

for 40 minutes. Reduce the temperature to 300°F

and bake for an additional 90 minutes. Reduce the

oven temperature to 200°F and bake 1 hour longer.

The potatoes and squash should be crisp on the

outside and soft on the inside. If you are not serving

this dish immediately, keep in the oven, with the

oven turned off, until serving.

Introducing my COOKBOOK!

2013-01-11T05:51:00.001-08:00

2013 is going to be a very great year. I’m very excited to announce that I have finished my first cookbook and it is being published this spring!
The Modern Menu: Simple. Beautiful. Kosher. is the result of countless hours in the kitchen, time I’ve spent with some of you reading and some by myself, lost in my own world.

I feel like I could fill several books with all the recipes I can’t live without, but because I had to control myself, I settled on the selected recipes you’ll find in my book. Something that I kept in mind while writing the book was a familiar motto that guides my cooking, especially when I’m making something up as I go along:

Less is more. Simple is best.

I’ve split the book into seasonal menus with their own themes from “Crisp” which highlights the role of texture in cooking to “Vibrant” which focuses on bringing out the colors of various dishes, and you’ll just have to consider pre-ordering by clicking here for your own shelf to see the other tricks I have up my sleeve.

The book is all about being creative and taking risks in the kitchen – if the risk doesn’t turn out, I always learn something new, and if it does, then wow! A new dish has been born…the grilled cheese croutons for instance. I’m still not over how surprisingly good those were.

I’ll be sharing recipes from The Modern Menu regularly to give you all sneak peeks into what’s in store, and in the meantime, I always love hearing what’s on your modern menu wishlists for 2013, so please keep the comments and questions coming as they arise. For fans of Andrew Zuckerman’s work, check back here often – I’ll be posting some of the images he contributed to the book as well!

Happy cooking,

Kim

Rustic Tomato Soup with Grilled Cheese Croutons..

2013-01-08T05:13:00.000-08:00

I made this soup almost by mistake a few days ago when my whole family was coming to visit. It was cold outside, and I was too tired to leave the apartment and go to the supermarket. I opened the fridge and stared at a variety of tomatoes: 2 large beefsteak, moldy/softened tomatoes, a Tupperware of sliced tomatoes (leftovers from the bagel & lox platter I ordered the day before), a box of colorful cherry tomatoes...I just had to come up with something...and in fact, it was easier than I thought.

I literally just threw every tomato item I had in the apartment into a large pot (including sun-dried tomatoes in oil), and the result was spectacular. I was going to serve with grilled cheese sandwiches, but at the last minute, I decided to cut the grilled cheese sandwiches into bite-sized croutons, and this is what really got me the rave reviews...So easy, so simple, so good.

Rustic Tomato Soup with Grilled Cheese Croutons

Makes 1 large pot, enough for 10 people, but can be frozen in smaller batches

*Note that the ingredients in this recipe do not need to be exact, it is all give or take a little bit...you can't mess it up, I promise.

2 tablespoons olive oil

2 carrots, peeled and diced into small pieces

1 large onion (white or yellow), peeled and diced into small pieces

2 celery ribs, diced into small pieces

1-2 cans diced tomatoes (with their liquid)

1 can tomato paste

1-2 cans tomato sauce

any fresh tomatoes you have: large tomatoes should be cut up and small tomatoes can just be thrown in

1/2 cup sun-dried tomatoes in oil (include the oil), optional

a bunch of fresh basil

lots of salt and freshly ground black pepper

good extra virgin olive oil, chili pepper flakes or chili oil, optional

Heat the oil in a large pot over medium-high heat. Add the carrots, onions and celery. Cover the pot and let cook, about 5 minutes. Stir together, and cook uncovered for another 5 minutes, until the veggies are softened and translucent. Add all the tomatoes and sauces. Toss in the bunch of basil, and stir lightly. Bring the mixture to a boil, cover with a lid. Reduce the temperature to medium-low, and and cook (covered) for about 30-40 minutes. (Meanwhile, you can prepare the grilled cheese croutons, see recipe all the way below) When you uncover the pot, everything should be softened and 'melting' together. Use an immersion blender to blend it all together, including the basil. Taste it, and season generously with salt and pepper. Drizzle with olive oil, chili oil, or sprinkle on chili flakes. Serve immediately, or bring to room temperature before refrigerating until ready to serve...Freezes and reheats well.

carrots, onions and celery (also called mirepoix)- you can buy this mixture already prepared at many supermarkets!

I used some left-over sliced tomatoes

use all the liquids in the cans and packages, don't strain anything

the more variety, the merrier

add sun-dried tomatoes and their oil

a beautiful bunch of basil adds a punch of flavor

a hand immersion blender makes it so easy

make it as smooth or chuncky as you like

beautiful

a good drizzle of high quality extra virgin olive oil

Don't forget the croutons- they take it to the next level!

Grilled Cheese Croutons
makes a ton of croutons!

8 pieces of sliced bread, I used honey whole wheat
your favorite cheese (mozzarella, muenster...goats cheese)
lots of butter

Place the cheese in between two pieces of bread and spread butter on the outside of each piece of bread.
If using a panini press (if you don't own one, it's a great investment): cook the sandwiches in the press until golden and toasty, Remove and let cool. Use a sharp knife to cut each sandwich into tiny cubes.

If you don't have a panini press, heat a frying pan over medium-high heat. Place the buttered sandwich on the pan and place a heavy plate over the sandwich to press it down as it cooks. Turn the sandwich over and repeat on the other side. Remove from pan, and cool. Use a sharp knife to cut each sandwich into tiny cubes.

The grilled cheese croutons can be made up to 3 days in advance and refrigerated. Before serving, lay them on a baking sheet and heat them up in a preheated 375 oven for 10 minutes to crisp them up and make them melty inside.
Enjoy!

Crispy, Salty & Oily- Latkes the real way

2012-12-04T19:09:00.000-08:00

Every year I swear that I won't do it again the next year. Latkes. But then, the holiday season approaches: bright lights fill the sky, Christmas music blares from every radio station, the streets of NYC are packed with holiday shoppers. I can't help but love this time of year. It is my absolute favorite. In place of a Christmas tree, I decorate a "Chanukkah Table", full of wrapped gifts for my children, dreidels, tons of chanukkah gelt, and menorahs. I guess it's as close as I can get. And once I'm in the holiday spirit, I can't help but get the urge to whip out the potatoes and onions and start from scratch. I know that I could pick up some pretty decent latkes at many places in New York, but we all know that nothing, I mean nothing, beats homemade. So, with my Christmas music blasting, I roll up my sleeves, crack the windows open, and start frying...

But, I will say that this year was different than most. I think I may have finally figured out how to actually enjoy the latke making process. Below you will find a few tips in red.

Best Potato Latkes

makes about 22 small latkes (actually the perfect size!)

In the past I have made huge, huge batches- that kept me frying on 3 frying pans for hours. This is a mistake. You are better off making small quantites and doing it a few times, rather than doing it all in one shot. Trust me. Large batches end up burning, and the mess is just too much to handle.

4 large russet potatoes, peeled

4 small-medium yellow onions

3/4 cup matzo meal (this is the real deal, old school)

4 eggs

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

6 tablespoons rice bran oil or canola oil (I use rice bran oil for frying, it's a healthier alternative and makes no difference in taste)

Grate the potatoes and onions in a food processor or on a box grater. You can do them seperately or at the same time. Now, you will need to squeeze out the extra liquid from the potatoes and onions. I find that the best way to do this is by wringing them out in a towel to get as much of the liquid out as possible. Take an old, but clean towel, and place about 3 cups of your gratings into it, and wrap the towel around it. Wring them out and then place into a large bowl, do this with all of your gratings.

In a seperate bowl, crack 3 of the eggs, and beat with a fork. Stir the matzo meal into the beaten egg. Pour the gratings into the egg bowl, and use your hands to smush it all together. The mixture should be sticky and wet, but not too wet. There should not be any liquid swimming in the bottom of the bowl. If you feel that your mixture is too dry, take the remaining egg, and crack it into a small bowl, beat it with a fork. Pour a drop of that beaten egg into your potato-onion mixture. You do not need to add all of the egg, just as a much as is needed. Add the salt and pepper, and mix well.

Prepare a large non-stick frying pan over medium-high heat. Add the oil and let it get hot. I like my latkes to be uniform in size, so I use a small ice cream scooper to measure out each latke. Scoop out 4 latke mounds and place on the pan, press down slightly so they are flattened a bit. Now, listen carefully:

Be patient, and do not overcrowd your pan. Resist the urge to touch, pat, move, or flip the latkes too early on. Let them cook for at least 2 minutes per side. Keep the temperature at medium-high and do not play with the temperature dial. They are better off cooking slowly that way they don't burn on the outside and undercook on the inside. Flip them once, when really golden, and cook on the other side for 3 minutes longer. Remove from heat and pace on a paper towel-lined baking sheet to cool. Now, take a step bake and relish in your glory. Take a bite- and see why they really are worth the fuss. Happy Chanukkah and Happy Holidays to all!

Peel your potatoes & onions (I used more than 4 potatoes because mine were teeny tiny!)

Grate your potatoes and onions

Place your grating in a dish towel

Wrap the towel around the gratings

Wring the gratings in the towel- squeeze like crazt to get as much liquid out as possible!

Beat your eggs in a seperate bowl

Pour the potato and onion into the egg and matzo meal

Use your hands to combine

For perfectly sized latkes, use a small ice cream scooper

I fry mine in Rice Bran Oil

Heat the oil over medium-high heat

Be patient and don't over-crowd the pan

Fry until golden & crisp

Let cool on a paper towel line baking sheet

Roasted Brussels Sprouts and Sweet Potato Wedges with Maple Crumbs

2012-11-18T13:54:00.000-08:00

This is a perfect and easy Thanksgiving side dish that takes little time to prepare and always gets rave reviews. I make this all winter round, and the kids love it too. It's one of those recipes you will store in your mind and make time and time again.

Roasted Brussels Sprouts and Sweet Potato Wedges with Maple Crumbs
Serves 8

3 large yams, scrubbed clean and dried, cut into wedges
5 cups brussels sprouts, rinsed and dried
3 tablespoons light tasting olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1/2 cup corn flake crumbs
4 tablespooons good maple syrup
1 sage leaf, fresh or dried

Preheat oven 375. Place the potatoes on a large baking sheet, and drizzle the oil over. Sprinkle with salt and pepper, and toss all together. Cover with foil and bake in the oven for 35 minutes. Meanwhile, prepare the topping: In a mini food processor combine the corn flake crumbs, maple syrup and sage leaf until all is combined and crumbly, like sand. Set the topping aside. After 35 minutes of cooking the potatoes, remove the baking dish from the oven and toss in the brussels sprouts. Shake the sheet a little to get everything nice and mixed up. Return to the oven, uncovered for 25 minutes. After 25 minutes has elapsed, pull the baking sheet out of the oven and sprinkle the crumbs evenly all over the top of the potatoes and brussels sprouts. Return to the oven to cook for 15 minutes longer, until the crumbs are toasty and golden.
*If you are a lover of truffle salt, and you happen to have some in your pantry, now would be a perfect time to sprinkle just a little over the top of the crumbs...*

Serve straight out of the oven, or reheat before serving. Enjoy

Winter Root Vegetable Chips

2012-11-12T11:44:00.002-08:00

It's definitely the season for winter root vegetables, and Thanksgiving is the perfect time of year to bring out the dishes that will warm you up, inside and out.
Here is a unique, delicious, but simple recipe that will surprise and delight your family and friends.
Winter Root Vegetable Chips- these are exactly what they sound like, only better. Root vegetables, very thinly sliced, drizzled with olive oil and seasoned with herbes de Provence, a mixture of dried herbs typically containing basil, thyme, fennel, savory and lavender. The vegetables are then slowly baked in a hot oven until they are perfectly crisp. Serve these in a big bowl on their own, or alongside hummus, or toss them into a salad. You may use pretty much any root vegetables, though my favorites are without a doubt red beets and butternut squash.

Winter Root Vegetable Chips

Root vegetables, peeled, seeded and very thinly sliced (slice as thinly as you can) This can include:
Fennel, Squash, Beets, Turnips, Celery Root, Sweet Potato...)
a good drizzle of light olive oil
several pinches of herbes de Provence (available at most supermarkets in the spice aisle)
good pinch of Kosher salt
good pinch of black pepper

Preheat the oven 375. Toss all these ingredients together in a large bowl, until well coated. You really can't mess this up. Line several baking sheets with parchment paper. Place the veggies in a single layer on the cookie sheets. Place in oven. Immediately reduce the temperature to 325 and bake for about 45 minutes to 1 hour, until crisp. You may need to rotate the baking sheets once or twice during the baking. So simple, but so good.

Slice the vegetables thinly

Drizzle with olive oil and season with herbes de Provence

Toss together

Place on a baking sheet in a single layer

Piniata Cake?!?!!!!

2012-10-22T18:43:00.000-07:00

Last week was my little guy's birthday! Although I love to bake, I am by no means a professional baker. I lack the talent and the patience. However, there has always been one cake that I wanted to try and make- and this year was the year! It's called a 'piniata cake' It is a cake that is hollowed out in the center and filled with lots and lots of candy. Then it is topped with a decorated chocolate dome, and brought to the table with a toy hammer, and all the kids take turns trying to break the dome and get to the candy. It is a ton of fun! Luckily, I got some great guidance and encouragement from a friend of mine, who happens to be a professional baker. I loved the challenge, especially because the result was awesome- and my kids are still talking about it!!!

If you're gonna bake a birthday cake- make it a good one.

Here's how to do it. You will need: A medium sized steel bowl. This is for making the chocolate dome.

4 cups of chocolate chip + 1/4 cup Crisco (to make it non-dairy) OR

2 cups of Chocolate Wilton Candy Melts (available at any baking store)

1 box of your favorite cake mix- trust me, the kids will be sticking their hands into this cake- it's not worth making from scratch

lots and lots of candy to fill the cake with and to decorate it with

Ok. The chocolate dome is the tricky part- the rest is really easy.

Take you steel bowl and generously spray it with cooking spray. Place it in the freezer for at least 30 minutes. Meanwhile, fill a pot with water, and bring to a boil. Once the water is boiled, reduce the temperature to low, and place the glass bowl with your chocolate and Crisco or Chocolate Melts over the pot. The bowl should not be touching the water in the pot. The simmering water will begin to melt your chocolate. Use a wooden spoon to stir it until it is all melted and smooth. Remove the chocolate from the pot, and let it cool a little. Get your bowl out of the freezer and pour the chocolate into it. Rotate the bowl so you are swirling the melted chocolate and coating the bowl evenly. (Sorry I have no pictures of this part- impossible to photograph while making!) Place the bowl in the freezer overnight and for up to 2 days.

The next step will be to get the chocolate dome out of the bowl in one piece...Listen carefully. Remove the bowl from the freezer and turn it over onto a baking sheets. Dip a kitchen towel into very hot water and use that towel to rub the top and sides of the bowl. This should loosen the chocolate up. Say a prayer, and keep rubbing for about 5 minutes. If it doesn't come out, get a really sharp knife and carefully, run it around the edges of the dome to help loosen it. It should come out- it's not as hard as it seems. And, in the worst case, if it breaks, you try again. (I made 2 just in case). Place the dome back into the freezer until you are ready to decorate.

Bake you cake according to package instructions. You are going to want a high cake that matches the circumference of your dome, so that it fits over it well. (I divided my cake batter into 2 round 9 inch cake pans.) Cool the cake completely. If you baked 2 cakes, stack them one on top of the other. Use a sharp knife to cut away some of the center of the cake, creating a well in the center of the cake. You can eat that part, or disregard it. Now, fill the cake with candy. (I used chocolate coins, bazooka, jelly beans, gumballs, chocolate non pareils, licorice.) Set the cake aside. You can maek that part @ days a head of time, just wrap in plastic wrap until ready to serve.)

Decorate the chocolate dome: work quickly because you want to keep the dome firm. I used store bought icing to stick the decorations to the dome. Once you are done decorating the dome, replace it in the freezer until you are ready to assemble the cake. Assemble the cake just before serving. Place the dome over the filled cake, and serve with a toy hammer. Stand back and have fun!

Here I am decorating the dome

I used Wilton Sugar Sheets Edible Alphabet

Top view

Side view

The good stuff!

Place the dome over the cake

Serve with toy hammer

Look at those faces!

So worth it!

Butternut Squash with Sage Crumbs

2012-10-06T18:11:00.000-07:00

I like a recipe that is simple, straightforward and delicious.
I like a recipe that I can understand the first time I read it. These are the types of recipes I try to create.

It's that time of year again- Autumn. Everywhere I look, I see squash and pumpkins...all shapes and sizes. This is one of those recipes. Not much to think about- but it will keep you wanting more.
Baked wedges of butternut squash topped with savory, toasty herbed crumbs. You can't get it wrong. I know that typically butternut squash should be served as a side dish, but I love serving this as an appetizer. I bake these delights early in the day (They can even be made up to 3 days in advance and reheated!) and when I set my table I place one butternut squash wedge on a salad plate atop every place setting for each of my guests. Beautiful, seasonal and when paired with a nice glass of red- it's a perfect start to an autumn dinner.

Butternut Squash with Sage Crumbs
Serves 6-10

1 large butternut squash, seeded and cut into wedges (unpeeled)
3/4 cups dried plain breadcrumbs
4 fresh sage leaves
1/2 teaspoon garlic powder
1/4 teaspoon ginger powder
1/4 teaspoon dried nutmeg
a handful of pine nuts, optional
3 tablespoons olive oil or 2 tablespoons unsalted butter, melted (plus a little extra for brushing)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Preheat the oven 400. Place the butternut squash wedges on a parchment lined baking dish, skin-side down. Cover with aluminum foil. Place the squash in the oven to bake for 20 minutes. Meanwhile, prepare the crumbs. Place all of the remaining ingredients in a food processor (I use the mini one), and process until finely chopped, and the mixture is crumbly, like sand. Remove the squash from the oven, and reduce the temperature to 350. Uncover, and brush each of the wedges with a little olive oil, and sprinkle the crumb topping evenly over all of the wedges. Return to the oven, and bake, uncovered for an additional 30 minutes until the wedges are soft enough for a fork to pierce through easily, and the crumbs are golden brown. You may serve immediately or serve at room temperature. (If preparing in advance, let cool completely before wrapping in plastic wrap and refrigerating until ready to serve. Reheat in a 300 oven for 30 minutes.) Enjoy.

Make this NOODLE PUDDING!

2012-09-24T15:18:00.001-07:00

Noodle pudding- everyone has their own recipe, their own style, and everyone thinks theirs is the best. Guess what? So do I!

Noodle pudding is usually a noodle casserole made of noodles and a sweet, creamy cheese mixture. There are hundreds of variations. Some people use cottage cheese, some use cream cheese, some like to throw in raisins or pineapple...Then, of course, there are the toppings: corn flake crumbs, nuts, streusel...to name a few!
I like to keep mine simple. I use a mixture of rich ricotta cheese and sour cream, and a touch of lemon zest. And as for topping, I think this is a perfect case of 'less is more'. The crunchy, browned noodles on top are the best part of it all, no bells and whistles needed.
A great make-ahead dish to serve at a brunch or lunch (freezes perfectly well, fyi). Perfect for Yom Kippur break-fast as well.
Give it a shot, and please, let me know what you think.

Kim's Noodle Pudding
makes one 9x13" rectangular Pyrex

1 and 1/2 bags of medium egg noodles (each bag is 12 oz, so 18 ounces total)
2 sticks of unsalted butter (I never claimed to be a health cook, but if you're gonna go for it, go for it!)
1- 15 ounce container ricotta cheese (I use whole fat)
1- 16 ounce container sour cream (I use whole fat)
2 tablespoons half and half
1/2 cup sugar
pinch of salt
5 eggs

Cook the noodles according to package instructions. Drain the noodles, rinse under cold water, and let cool while you prepare the rest. Place the 2 sticks of butter into the same pot you used for the noodles. Melt the butter over low heat. Once the butter is melted, turn the heat off completely. Stir the ricotta and sour cream into the melted butter. Mix well. (This will cool the butter down). Whisk in the half and half, sugar, and lemon zest.

In a separate bowl, whisk the eggs. Pour the cheese mixture into the whisked eggs, and whisk together. Stir the noodles into this mixture. If the noodles are clumping together, just break them up with your fingers. Mix the noodles into the cheese mixture so that they are all well coated. Pour into a 9x13" greased Pyrex dish or casserole dish. Cover, and let sit for a few hours, or refrigerate overnight.

If you are short on time, no problem, just follow the cooking instructions below, and cook immediately. (The longer it sits before being cooked, the creamier it becomes, but it's truly delicious either way.) If you are freezing the noodle pudding, you can let it sit overnight in the fridge before covering well and placing in the freezer. (Let defrost before baking). Bake in a preheated 350 degree oven for 1 hour, uncovered. The top should be golden and crunchy. If it's not golden enough, bake for an additional 15 minutes. Cut into squares, and serve warm, with fresh berries and a dollop of whole fat sour cream (it's the best!). Enjoy.

Cook the noodles according to package directions.

Melt the butter in pan.

Add the sour cream.

Add the ricotta.

Add the sugar.

Add the lemon zest.

Whisk together.

Whisk the eggs

Pour the cheese mixture into the eggs.

Add the noodles, stir well.

Pour into greased Pyrex.

Let sit for a few hours, refrigerate overnight or bake immediately!!

p.s. Sorry I have no pictures of the final product, mine is sitting overnight!

bringing back the old school...

2012-09-12T18:29:00.000-07:00

I've received many emails requesting Rosh Hashana (Jewish New Year) dessert recipes. This time of year, I love baking with apples and honey (traditionally, apples and honey symbolize the sweetness of the new year.) But, if you ask me, when it comes to apple desserts, I always think that less is more. Instead of concealing the apple, I prefer to showcase it. And, I never tried a Martha Stewart recipe I didn't love. So, why not go the old fashioned route and just bake the apples?
Here's a wonderfully simple Martha recipe- if you like pecans, chop them up and add them into the mix. And if you want to make recipe non-dairy, replace the butter with margarine.

Baked Apples
serves 4

1/4 cup (1/2 stick) unsalted butter, softened
1/3 cup packed light-brown sugar
1/3 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
4 medium Rome Beauty apples, skin peeled in a spiral
Preheat oven to 375 degrees. Stir together butter, brown sugar, oats, cinnamon, ginger, and salt in a small bowl. Set aside.
Scoop out the core of each apple with a melon baller, being careful not to go through the bottom; discard cores. Fill each apple with oat mixture, dividing evenly. Transfer apples to a 9-inch square non-reactive baking dish. Add 1 cup water to the dish to cover bottoms of apples by about 1/2 inch. Cover dish with aluminum foil. Bake until apples are soft but not mushy, 40 to 45 minutes. Serve warm.

Love this Rosh Hashana Challah idea..

2012-09-09T18:26:00.001-07:00

Just came across this simple but brilliant idea for baking challah this time of year in the L.A Times. Follow your favorite challah recipe ( I recommend my favorite one: http://kimkushnercuisine.blogspot.com/search?q=challah

Braid in the shape of a tight circle, with an opening just big enough to fit a little bowl or jar of honey.
Once your challahs are baked and cooled, place the little bowl or jar of honey in the center and serve...I love it.
If you're feeling very creative, try making individual challah rolls and braiding them into small circles leaving opening in the center just big enough to fit individual sized honey dishes...really cute using mini honey jars, like these:

A really sweet idea for a beautiful table setting.

Back to life, back to reality.

2012-09-05T18:02:00.000-07:00

Summer is over. Time to get back to life... Time to get back into the kitchen and start cooking. Time to plan in advance and start preparing gourmet meals for your family and friends. Most of us don't have the time or the energy, right? Right. So, here's an idea for a quick, delectable, sophisticated dinner you can prepare in no time. Hazelnut Crumb Fillet of Sole. So good. Try cooking Fillet of Sole- it is such a mild, delicate fish that is readily available. It comes in different varieties: grey sole, lemon sole- they will all work well. I make the most amazingly perfect crumb topping by grinding together roasted hazelnuts and corn flake crumbs ( I usually triple the crumb recipe and keep it in a little baggie in my pantry, always comes in handy whenever I need any type of breadcrumb!) I sprinkle this delicious topping over the fillets that have been lightly brushed with a sweet glaze. Then simply bake in the oven for about 15 minutes- c'est tout! Serve with pasta and a fresh green salad- you can't go wrong. Even the kids love this one.

Hazelnut Crumb Fillet of Sole

Serves 4-6

6 portions Fillet of Sole

1/2 cup corn flake crumbs

1/4 cup roasted, peeled hazelnuts

1/4 cup apricot preserves

1 teaspoon yellow mustard

salt and freshly ground black pepper

Preheat oven 375. Combine the corn flake crumbs and the hazelnuts in a food processor and process until fine. Season generously with salt and pepper. Set aside. In a small bowl, stir together the preserves and the mustard. Place the fillets on a parchment-lined baking sheet and brush the preserve mixture lightly over each piece. Sprinkle the crumbs over. Place in the oven, and bake for 15 minutes. Enjoy!

Place the corn flake crumbs and hazlenuts in food processor

Process to make fine crumbs

Combine the preserves and mustard

Lay the fillets on a parchment-lined baking sheet

Brush the fillets with preserve mixture

Sprinkle the crumbs over

If you have extra crumbs, save them for next time

Bake in oven

Enjoy!

Braised Chicken with Zucchini, Carrots, Cherry Tomatoes & Corn....

2012-08-14T17:39:00.001-07:00

This is a quick dinner that I just whipped together tonight using all the extra vegetables I had in my fridge: zucchini, cherry tomatoes, carrots. I even through in a bag of frozen corn that I found buried in my freezer. I love cooking chicken on the stove top because it cooks so much faster than it would in the oven and it never dries out. By simmering pieces of chicken, with or without bones, in a sauce over a stove top, you are essentially braising the chicken. This cooking technique is hard to mess up- and it's simple. First, I chop and saute any vegetables that I have on hand. Then, I add the chicken and pour over a simple, fragrant tomato sauce. Bring to a boil, then cover, and simmer on medium-low for about an hour. The result is always flavor-packed, succulent, and perfectly cooked. This is a great, tried and true recipe. It works with any vegetables and any cuts of chicken. You can even use boneless skinless chicken breasts cut into strips. The beauty of this recipe is that it actually is beautiful too. A perfect dish to serve at a family-style dinner party.

Summer Stove Top Chicken with Vegetables

Serves 4-6

2 teaspoons olive oil

2 zucchinis, diced small

3 carrots, peeled into ribbons (use a peeler to peel ribbons strips of the carrots until you can't peel anymore)

1 cup cherry tomatoes, cut in half

1 cup frozen corn kernels

6 pieces of chicken, cut of your choice, rinsed and patted dry

(I used chicken thighs and kept the skin on)

1 cup simple tomato sauce

1 garlic clove

2 tablespoons paprika

1 teaspoon turmeric

1 teaspoon dried basil

salt and freshly ground black pepper

In a large saute pan with a tight-fitting lid, heat the oil over medium-high heat. Add the zucchini and carrots. Season with salt and pepper. Cover and cook for about ten minutes until softened. Add the tomatoes and corn, and cook for 5 minutes longer. Grate the garlic clove into the veggies- (grating the garlic directly into the pan releases the most authentic garlic flavors and oils into the dish). Pour the tomato sauce over, and stir in. Place the chicken in a separate bowl, and sprinkle the paprika, turmeric, and basil over the chicken and use your hands to rub the spices into each piece. Season with some more salt and pepper. Place the chicken pieces into the saute pan, and scoop the veggies and sauce over until well coated. Bring to a boil, cover and simmer on low for about an hour. Serve the chicken with the veggies spooned over. Done. Works just as well in the winter with heartier vegetables like : squash, sweet potatoes, fennel...yum.

Dice the zucchini

Peel the carrot into ribbons

Grate the garlic into the pan

Cut the cherry tomatoes in half

Bring to a boil before covering with a lid

The final product

Serve alongside a bed of rice

Layered Summer Citrus Salad

2012-08-01T18:27:00.001-07:00

I apologize for the hiatus! Been busy with family, traveling, eating, and working on my cookbook!

My dinners this summer have been a rotation of simply grilled chicken, fish or steak, and instead of serving them with rice or carbs, I've found that the best way to lighten things up is by serving a large, beautiful salad that's overflowing with color and favor, alongside. This recipe has become one of my favorites. The bright and bold heirloom tomatoes look gorgeous tossed over a mixture of bright greens. I mix together some spizy mizuna lettuce (my favorite!) with torn up basil and mint leaves. The combination is so refreshing. A juicy orange cut into segments and then chopped up into bite sizes creates a sort of dressing on its own. A simple drizzle of balsamic vinegar and extra virgin olive oil is all it needs. The combination of mizuna, basil and mint leaves really create layers of flavor and dimension- it's not your average salad, though you might want to eat it every day!

Layered Summer Citrus Salad

Serves 4-6

5 cups mizuna

1 cup basil leaves, washed & dried

1/2 cup mint leaves, washed & dried

4 heirloom tomatoes of your choice, cut into wedges

1 orange

3 tablespoons extra virgin olive oil- please use a good one

2 tablespoons good balsamic vinegar

1/4 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper

Toss together the mizuna, basil and mint. Place into a large bowl, and add the tomatoes over. Cut the ends off a seedless orange just far enough to expose the flesh. Place orange cut end down and cut away the peel. Cut away as little of the peel as possible by following the orange's shape. Using a sharp knife cut along the inside of the membranes that separate the orange segments. Slice only down to the center of the orange. Continue around entire orange cutting out each section, leaving the membrane. Cut the orange slices into smaller, bite-sized pieces, and add to the salad. Drizzle the olive oil, and balsamic vinegar over, and season with salt and pepper. Use your hands to toss it all together. If you love olives, now would be a great time to throw some in.. Beautiful and delicious.

Fresh basil

Fresh mint

Juicy orange

Use a sharp knife to cut away the orange peel

Slice into segments

Chop into smaller pieces

Place the tomatoes over the greens

Drizzled with balsamic vinegar...

Dinner Perfection

2012-06-25T17:12:00.001-07:00

I couldn't resist posting this recipe on my blog. I just prepared this for dinner tonight, and it's too good to not share. Simple roast chicken brought to the next level by adding fresh vegetables, garlic and herbs. The concept is so simple, yet the result is spectacular. Instead of using chicken cut into pieces, I cook a whole broiler chicken on a chicken stand. It keeps the chicken standing up while it cooks ( I know this sounds crazy), but the result is a golden crisp chicken on the outside, with a moist chicken inside. Best cooking invention ever. They are available online here. I stuff the chicken cavity with lemon pieces and fresh thyme, then I roast the chicken surrounded by glorious seasonal veggies on a parchment lined pan, allowing for a very easy and quick clean-up. What ends up happening is this: the chicken cooks perfectly and the veggies roast and turn into stuffing-like goodness. It's really, really good. And there is nothing to scrub. It's beautiful and delicious- there's never a single bite left-over. And that little blob of aluminum foil in the corner- that is a roasted garlic bulb- amazing. I will show you how to make it below.

Roast Chicken with Lemon, Whole Garlic and Vegetables

Serves 4

1 broiler chicken

1 garlic bulb

1 lemon

1 bunch fresh thyme sprigs

lots of salt and black pepper

1 tablespoon paprika or sumac

1 teaspoon dried basil leaves

5 carrots, peeled and grated

1 zucchini, grated

1 fennel bulb, sliced thin

a handful of baby onions, peeled

olive oil

Preheat oven 400.

First, prepare the garlic. Cut an inch off the top of the garlic bulb, do not discard. Place both garlic pieces onto a small piece of aluminum foil, drizzle with a teaspoon of olive oil. Wrap the foil over the garlic, enclosing it completely. Set aside.

Rinse and pat the chicken dry. Cut the lemon in half and squeeze the lemon juice over both the inside and outside of the chicken. (When I refer to the inside of the chicken, I mean inside the cavity) Do not discard what's left of the lemon. Generously season the inside and outside of the chicken with salt and pepper. Stuff the lemon halves and thyme into the inside of the chicken and place the chicken on the chicken stand. If you do not have a chicken stand, use an empty soda can instead. Simply stand the chicken on the soda can. This will work just as well. Sprinkle the paprika and basil over the outside of the chicken, use your hands to spread all over. Place the chicken (on the stand) on a parchment-lined pan. Surround the chicken with all of the vegetables as pictured. Place the foil-wrapped garlic on the pan. Drizzle a little bit of olive oil over the veggies, and place in the oven. Bake for 1 hour. Reduce the temperature to 325 and bake for an additional hour. Turn your oven off, but keep it in the oven until ready to serve. Once the chicken has cooled, take it off the stand, discard the lemons and thyme, and cut the chicken into pieces. Unwrap the roasted garlic and squeeze it lightly to release the golden, roasted deliciousness. Now, devour.

Cut an inch off the top of the garlic bulb. Drizzle with olive oil

Wrap in foil

Garlic wrapped in foil

Stuff the chicken cavity with lemons and thyme

Place the chicken on a stand on parchment-lined pan and surround with veggies

Chicken and veggies and garlic in the corner

Out of the oven..

Roasted garlic perfection

Summer Lime Chicken

2012-06-15T04:57:00.000-07:00

Who has time to cook? Definitely not me. But sometimes, we just gotta do it. Summer is here, all I am willing to cook are quick, easy, light recipes. This chicken recipe is a great one: zesty, crunchy- just right. Using fresh lime juice really brings out the sunshine, and a sprinkle of sesame seeds makes it look really beautiful at the same time. Perfect on the bbq or in the oven. Use any cuts of chicken that you like. Serve with grilled vegetables (http://kimkushnercuisine.blogspot.com/search?q=vegetables) or just an ice cold beer.

Lime & Sesame Soy Chicken

serves 6

8-10 pieces of chicken (bone-in, use your preferred cuts with or without skin)

1 tablespoon onion powder

juice from 2 limes

1/4 cup soy sauce

2 tablespoons peach or apricot preserves

1-2 bay leaves (if you can get your hands on fresh bay leaves, use them!)

2 tablespoons sesame seeds

Sprinkle the chicken with the onion powder. Add the lime juice, soy sauce and preserves. Use your hands to combine well and coat all of the chicken pieces. Add the bay leaf and sprinkle the sesame seeds over. Marinate for 30 minutes and up to 24 hours. Remove the bay leaf before cooking.

If grilling outdoors: Preheat your grill over high. Remove the chicken from the marinade (discard the marinade) and cook on the grill until chicken pieces are cooked through.

If cooking indoors: Preheat oven 375. Place the chicken and marinade in a roasting dish in the oven and cook, uncovered for about 45 minutes. Rotate the chicken pieces to cook on the other side, and replace in the oven for an additional 30 minutes.

Sprinkle chicken with onion powder

Squeeze fresh lime juice over

Add the soy sauce

Add the preserves and bay leaves

Marinate...Cook...

Enjoy

Mini Peanut Butter Cups

2012-05-22T18:40:00.002-07:00

This past Sunday I hosted a wonderful bridal shower for my future sister-in-law, Alexis. I have never been asked by so many people for one particular recipe! But, it seems that everyone there fell for my homemade miniature peanut butter cups. These bite-sized-melt-in-your-mouth sensations require no baking, can be prepared weeks in advanced and stored in the fridge), and apparently people go crazy over them... I found the original recipe in one of Nigella's cookbooks, she calls them 'Peanut Butter Squares', but over time, I changed a few things and made them my own. They work so well as bite-sized treats because they are so rich and creamy, but that's not to say that just one will ever be enough.

Miniature Peanut Butter Cups
makes about 40 pieces

For the base:
1/4 cup brown sugar
1 1/3 cups confectioner's sugar
1/4 cup unsalted butter, room temperature
1 cup peanut butter (any kind you like)

For the topping:
3 ounces of good chocolate, dark or milk, your choice
1 1/2 cups semisweet chocolate chips
1 tablespoon unsalted butter, room temperature

Grease a nine inch square pan. Using an electric mixer, mix together all the base ingredients until combined and sandy. Press this mixture into the base of the square dish in an even layer. You might find that wetting your hands will make it easier to spread the mixture evenly. Combine the 2 chocolates and the butter, and melt together. You can melt them by placing them in the microwave for a minute or two and stirring, or by placing them in a glass bowl all together over a pot of simmering water, and stirring until all ingredients are melted together. Spread the chocolate mixture over the peanut butter mixture evenly. Place in the refrigerator for a few hours or overnight. At this point you will be faced with a few choices: You may cut them into small squares or use any kind of cookie cutter to cut them into fun shapes. I like to use a small round cookie cutter (about the size of a quarter). It helps to let the square pan sit out for about half an hour before using the cutters, so it soften just a bit. Once I am done cutting them all out, I take whatever edges are left in the pan and smush it all together, and form another layer. I allow the layer to sit in the fridge until it hardens, and then I use the cutters once again to cut out more...I repeat this process until there's nothing left, I just hate to see any of this gorgeous peanut butter perfection go to waste.