Kim Kushner Cuisine

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Kim Kushner Cuisine

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KIMKUSHNER.COM-----Kim Kushner loves to cook—she cooks to relax, she cooks to stay healthy, and she cooks to entertain.

Food and family are her passions, and they go hand in hand.

01/15/2021

Breaded Veal Chop. Fried.
Serve with lemon wedge. 🍋

01/14/2021

Chocolate Hazelnut Celebration Cake.
What are we celebrating? LIFE.
Even with all the ugliness, we will continue to look for beauty.
Who’s with me?!?

Recipe:
1 cup neutral oil
1 cup sugar
4 eggs, room temperature
1 cup sour cream
1 teaspoon vanilla extract
¼ teaspoon cinnamon
1 cup chocolate drinking powder (Quik, Hersheys)
1 cup flour
1 teaspoon baking powder
pinch of salt
One- 26.5 oz. jar Nutella or other chocolate spread
2 cups chopped roasted hazelnuts

Preheat the oven 350. Grease the cake pan(s) with oil, and dust lightly with flour. Shake out the excess flour.
Using a standing or handheld mixer fitted with the paddle attachment, beat the oil and sugar on medium-high speed for 3 minutes, until creamy. Add the eggs, one at a time, while the mixer is running on medium-high speed until well incorporated.
Reduce the speed to medium, and add the sour cream and vanilla extract. Mix for 2 minutes.
In a separate large bowl, sift together the cinnamon, chocolate powder, flour, baking powder and salt. Add the flour mixture to the batter, and mix for 1-2 minutes, until combined.
Pour into the prepared pans. (Divide the batter between the 2 round cake pans, if using.)
Bake for 30-40 minutes, until the cake springs back when tapped or a cake tester inserted into the cake comes out clean. Let cool completely before removing from the pan.
If using two round pans: Invert one cooled cake onto a cake plate. Spread a thick layer of Nutella (about ¾ cup) evenly onto the top of the cake. Sprinkle 1 cup of chopped hazelnuts all over the Nutella. Invert the remaining cake over the iced cake. Repeat with the remaining Nutella and hazelnuts.
If using one 9x 11 pan, Keep the cake in the baking dish, and frost with a thick layer of Nutella. Sprinkle the chopped hazelnuts all over the top. Cut into squares, and enjoy

12/28/2020

Easiest soup ever.
Leeks and Butternut Squash.
That’s it.
Sauté 4 chopped leeks and 1 peeled, & cubed butternut squash in a large sauté pan. Once golden, cover with water or stock and bring to a boil. Throw in some fresh sage. Cover, and cook for 45 min-1 hour. Uncover, remove and discard the sage. Use a potato masher to mash the soup until it’s almost puréed. Season with lots of salt and pepper. I topped my soup with sautéed sesame, pumpkin and sunflower seeds in chili 🌶 oil. You can also top with grated Parmesan. Yum.

12/10/2020

It’s that time of year again. Happy Hanukkah.
Light, love & good health to all.
Kim

11/03/2020

Vegetable stir fry with lots of noodles, broccoli, onion & scallions, carrots and snow peas in a spicy 🌶 chili garlic sauce & topped with fried onions. I can eat the whole pan, and I just might.

10/27/2020

Gingery Healing Broth with Noodles, Mushrooms, Carrots & Bok Choy. So easy to make, comforting and delicious. Link to recipe can be found in my stories.
Recipe from I ♥️Kosher Cookbook @ New York, New York

10/23/2020

Simple Salad of Tomatoes, Cucumbers, Onions, Pomegranate & Cilantro, Salt & Pepper, Olive Oil & Rice Vinegar. Maybe I’ll add a drizzle of Truffle Honey.. .
Have a great weekend ♥️

10/16/2020

Life is complicated enough.
Keep your food simple.
Sliced Oranges 🍊Grapefruit & Clementines sprinkled with Pistachio dust and crushed rose petals.

10/05/2020

Smoked Salmon Carpaccio with Quick Pickled Onions & Fennel, Sliced Limes and Chopped Scallions. Drizzled with extra-virgin olive oil and devoured by all of us.

Address

New York, NY

Website

http://KIMKUSHNERCUISINE.COM/, http://KImkushnercuisine.blogspot.com/

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