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 "MAGICAL „ -WONDROUS „ "AMAZING” And that's just the ticket price. Opening Night Tickets $12! Excludes Circus CelebritysM, Front Row and VIP seats. No double discounts. Additional fees may apply. NOIL 13 17 PALACE OF AUBURN Ringling.com .inglingBros 0000000 Middle Kingdom Restaurant from Ann Arbor Has Moved to Farmington Hills ALWAYS GREAT FOOD AND SERVICE! BANQUETS PRIVATE PARTIES CARRY OUT Large Group Seating Always Available HONG KONG DAYS 1 Tuesday & Wednesday 10% OFF , Total Bill i I. Owners: Johnny Tam and Shan Tung "By far, the best Chinese food in Michigan!" Reservations welcomed! Expires 11/30/13 i 248-474-8183 27626 Middlebelt Road at 12 Mile • Next to CVS Farmington Hills Hours of Operation: Mon.-Thurs.: 1 lam — 9:30pm Friday: 1 lam —10pm Saturday: Noon —10pm Sunday: Noon — 9pm 1872720 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.