FriendlyIam

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...

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

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 co...

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

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 m...

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...