arts & entertainment >> book fair / food
Cooking With Book Fair
Program offers simple, beautiful and
kosher dishes from Kim Kushner.
Suzanne Chessler
I Contributing Writer
K
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248-474-8183
27626 Middlebelt Road
at 12 Mile • Next to CVS
Farmington Hills
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62
October 31 • 2013
❑
Kim Kushner will speak and
offer a tasting event at 2 p.m.
Wednesday, Nov.13, at the
Jewish Community Center
in West Bloomfield. $15.
Reservations are required by
Nov. 5. (248) 432-5492.
HILLS
ticketmaster® 1-800-745-3000
1506
im Kushner enjoyed helping
her mother prepare meals
in their Montreal home and
expanded her interest into a
career.
After taking cook-
,NIOP
ing classes in New
York City and corn-
ing up with recipes
for her husband and
three young children,
she introduced her
kitchen accomplishments
to students through Kim
Kushner Cuisine.
The recipes from the cook-
ing classes she leads are now gathered
into a new cookbook: The Modern
Menu: Simple, Beautiful, Kosher, with
colorful photography by Andrew
Zuckerman. The recipes will be
Kushner's subject at 2 p.m. Wednesday,
Nov. 13, when she will appear at this
year's Jewish Book Fair and demon-
strate with samples for the crowd.
"Many recipes have taken inspiration
from other recipes I've come across
through cookbooks, cooking shows and
restaurants," says Kushner, 33, who also
has written for food magazines.
"I make them my own by switching
them up, adding a little something or
removing something to make each one
appealing to me. I'm not a health cook,
but I feel that I'm with the times. I'm
conscious of it, and I believe
in moderation. If I'm going to
use fat, I use it in an amaz-
ing dessert, not in my fish.
It's something I do subcon-
sciously:'
dean
With her book,
cv
Kushner hopes readers
"experience food as art
and art as food. I love
that you can look at
the pictures and make
out what is in the food.
That tells you my thoughts and philos-
ophy on cooking. You start with simple
ingredients, and that's what you need
when you're using good products. You
don't need much more than that"
BALSAMIC-MARINATED
CHICKEN WITH OLIVES
AND SUN-DRIED
TOMATOES
The key to this ridiculously succulent
chicken is in the extended marinat-
ing. Don't skip on the 24-hour (48
hours is even better!) soak in vinegar
— it will bring raves. Avoid using
canned olives if at all possible —
those in the olive bars at gourmet
markets are far superior.
2 whole chickens, cut into 8
pieces
2 cups Kalamata olives, pitted
3 /4 cup oil-packed sun-dried
tomatoes, plus 1 /4 cup of their oil
1 /2 cup dry white wine
3 Tbsp. balsamic vinegar
1 tsp. kosher salt
1 /2 tsp. freshly ground pepper
Combine the chicken, olives, sun-
dried tomatoes and their oil, wine,
vinegar, salt and pepper in a large
baking dish. Coat the chicken evenly
with the marinade, turning the pieces
several times with your hands. Cover
tightly with aluminum foil, and
refrigerate 24-48 hours.
Remove the chicken from the
refrigerator, and bring to room tem-
perature, about 1 hour.
Preheat the oven to 400 degrees.
Turn the chicken in the marinade to
coat once again. Bake, uncovered, mov-
ing the chicken pieces around several
times to allow for even cooking, for
about 1 hour, until cooked through.
Serves 8-10.
GINGERED BUTTERNUT
SQUASH WITH SWEET
POTATOES
The creaminess of the butternut
squash and sweet potatoes contrasts
beautifully with the sharpness of the
ginger to create magical flavors. 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. Sometimes I make this a day in
advance, cover and refrigerate, then
reheat in a low oven until warm.