Bonnie Stern Food News
Bonnie Stern's Food NewsFollow Bonnie Stern on TwitterFriend Bonnie on Facebook
Contents

Bonnie's Book Club

Corporate Services

News and Events

Restaurant Recommendations

Bonnie's Cookbooks

Featured Recipes

Contact

Bonnie Stern

Phone: 416 484 4810

Email:
bonnie@bonniestern.com

Follow Bonnie:

Twitter

Instagram

Facebook

YouTube

Website:
www.bonniestern.com

About Bonnie

When Bonnie Stern started her cooking school in 1973 she wanted people to have more fun in the kitchen, eat more healthfully and nourish their families and friends with delicious food. That goal has never changed. Bonnie is still sharing her love of cooking in everything she does.

Bonnie is an award winning author of twelve best-selling cookbooks and writes weekly in the National Post. She offers a wide variety of corporate services, cooking classes and unique book clubs where authors actually attend and dinner is included. Bonnie is the recipient of the 2007 Premier’s Award.

 

June 2017

Welcome to spring, or is it summer? Or, just pretend.

May was a busy month for me. It may sound sentimental but it was a highlight of my community involvement when The Terraces at Baycrest featured my Israeli menu for their residents. Thanks to the incredible Elena Randall, the chefs, servers and healthcare workers for doing all the hard work and making me look so good. Everyone was appreciative to have a meal with different flavours and sweet but honest about what they liked and didn’t! And I met people who were friends with my parents and my uncles and Ray’s mother and I couldn’t hold back the tears. It was an emotional evening for me and I felt that I received so much more than I gave.

Book Clubs
We are excited to announce two amazing new books clubs for August and September with Linden MacIntyre and Carol Off respectively – see our book club section below for the description of their new books.

Recipes
We have lots of mango recipes this month – for some reason I have been hit by mango fever. Maybe it was all this talk about Mexican food in May – celebrating Cinco de Mayo, Rick Bayless' Chicago restaurant, Topolobampo, winning Outstanding Restaurant of the Year at The James Beard Awards and renown chef Rene Redzepi of Noma in Copenhagen has recently created a seven-week pop-up restaurant in Tulum, Mexico which is attracting the attention of food lovers around the world. Whatever the reason I am deep into mango! And thanks to everyone who made my rhubarb design cake and sent me photos – well done!

Restaurant Recommendations
May was full of other foods too – I seem to have been cooking a lot but also eating out at some great restaurants – see the restaurant recommendation section for some old favourites and new delicious finds.

National Post
And remember if you are still looking for my column in the Saturday National Post – it is in Thursdays now!

And Happy Father’s Day – be sure to celebrate all the fathers in your life.

Delicious Wishes

Bonnie

Bonnie's Book Club
Bonnie's Book Club is a labour of love. Nothing pleases Bonnie more than to have the opportunity to bring readers and writers together in a truly unique way that offers the rare opportunity to meet some of the country's leading authors, discuss their work and enjoy a delicious meal inspired by the book.

Drawing on her degree in English and her passion for food and cooking, Bonnie Stern invites you to a literary feast you won't soon forget - Oprah's book club never tasted this good!

Small print: All registrations must be paid in full when registering. Please check your schedule carefully before registering. Cancellations can be accepted only up to 14 days before event date, a $50 charge (plus HST) applies to cover the administration fee and cost of the book. At any time you may send someone in your place for no additional charge. It is the attendee’s responsibility to mark their calendar with the date, time and location of the event.

JUNE

STEVEN HEIGHTON:
THE NIGHTINGALE WON'T LET YOU SLEEP
STEVEN HEIGHTON: THE NIGHTINGALE WON'T LET YOU SLEEPBonnie is incredibly pleased to host Governor General’s Award-winner Steven Heighton at the Book Club in June as he discusses his latest novel The Nightingale won't Let You Sleep.

Over the last twenty-five years, Steven Heighton has earned a distinguished reputation as one of the country’s most heralded writers. A novelist, a short story writer and a poet, Heighton has received international acclaim. His previous novel, Afterlands was published in six countries, was a New York Times Book Review Editor’s Choice, was a best book of the year selection in ten publications in Canada, the U.S. and the UK, and is currently in pre-production for a film adaptation.

In June, Heighton will share his latest work, a beautiful and passionate novel of buried secrets, the repercussions of war and finding love among the ruins.

Elias Trifannis is desperate to belong somewhere. To make his dying ex-cop father happy, he joins the military - but in Afghanistan, by the time he realizes his last-minute bid for connection was a terrible mistake, it’s too late and a tragedy has occurred. In the aftermath, exhausted by nightmares, Elias is sent to Cyprus to recover, where he attempts to find comfort in the arms of Eylül, a beautiful Turkish journalist. But the lovers’ reprieve ends in a moment of shocking brutality that drives Elias into Varosha, once a popular Greek-Cypriot resort town, abandoned since the Turkish invasion of 1974.

Hidden in the lush, overgrown ruins is a community of exiles and refugees living resourcefully but comfortably. Thanks to the cheerfully corrupt Colonel Kaya, who turns a blind eye, they live under the radar of the Turkish authorities. As he begins to heal, Elias finds himself drawn to the enigmatic and secretive Kaiti while he learns at last to “simply belong". But just when it seems he has found sanctuary, events he himself set in motion have already begun to endanger it.

Date: Monday June 12, 2017 (Wait list only)
Time: 6:30pm to 9:30pm
Location: Rose and Sons
176 Dupont Street, Toronto
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of The Nightingale won't Let You Sleep sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810



AUGUST

LINDEN MACINTYRE: THE ONLY CAFE
LINDEN MACINTYE: THE ONLY CAFEBonnie is pleased to kick off the new season with one of the Book Club’s favourite authors.

Linden MacIntyre is one of Canada’s most recognizable broadcast journalists. For 24 years, he was the co-host of CBC’s award winning news magazine show, The Fifth Estate, and won ten Gemini awards for his work. He is also an acclaimed novelist. His books include the national bestsellers Why Men Lie and Punishment as well as The Bishop’s Man, which won the Scotiabank Giller prize, among numerous other honours. This August, Linden will visit the Book Club to launch his new book, The Only Cafe, a timely and gripping novel in which a son tries to solve the mystery of his father's death - a man who tried but could not forget a troubled past in his native Lebanon.

Pierre Cormier had secrets. Though he married twice, became a high-flying lawyer and a father, he didn't let anyone really know him. And he was especially silent about what had happened to him in Lebanon, the country he fled during civil war to come to Canada as a refugee. When, in the midst of a corporate scandal, he went missing after his boat exploded, his teenaged son Cyril didn't know how to mourn him. But five years later, a single bone and a distinctive gold chain are recovered, and Pierre is at last declared dead. Which changes everything.

At the reading of the will, it turns out that instead of a funeral, Pierre wanted a "roast" at a bar no one knew he frequented - The Only Cafe in Toronto's east end. He'd even left a guest list that included one mysterious name: Ari. Cyril, now working as an intern for a major national newsroom and assisting on reporting a story on homegrown terrorism, tracks down Ari at the bar, and finds out that he is an Israeli who knew his father in Lebanon in the 80s. Who is Ari? What can he reveal about what happened to Pierre in Lebanon? Is Pierre really dead? Can Ari even be trusted? Soon Cyril's personal investigation is entangled in the larger news story, all of it twining into a fabric of lies and deception that stretches from contemporary Toronto back to the massacre at the Sabra and Shatila camps in Lebanon in September 1982.

The Only Cafe is both a moving mystery and an illuminating exploration of how the traumatic past, if left unexamined, shadows every moment of the present.

Date: Tuesday August 22, 2017
Time: 6:30pm to 9:30pm
Location: To be announced
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of The Only Cafe sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810



SEPTEMBER

CAROL OFF: ALL WE LEAVE BEHIND
CAROL OFF: ALL WE LEAVE BEHINDAs the host of CBC Radio’s top rated flagship program As It Happens, Carol Off is a voice and personality that Canadians turn to every evening. Over the course of her incredible career, she has also reached a level of journalistic excellence that has been equaled by very few. Carol has covered conflicts in the Middle East, Haiti, the Balkans and the sub-continent, as well as events in the former Soviet Union, Europe, Asia, the United States and Canada. She reported the fallout from the 9/11 disasters with news features and documentaries from New York, Washington, London, Cairo and Afghanistan and has won numerous awards for her CBC television documentaries in Asia, Africa and Europe.

In September, Carol will visit the Book Club to discuss her eagerly-awaited new book that finds her at the centre of remarkable events. All We leave Behind: A Reporter’s Journey into the Lives of Others tells the gripping story of a family’s desperate attempts to escape Afghan warlords, Taliban oppression and the persecutions of refugee life.

In 2002, Carol Off and a CBC TV crew encountered an Afghan man with a story to tell. Asad Aryubwal became a key figure in their documentary on the terrible power of thuggish warlords who were working arm in arm with Americans and NATO troops. When Asad publicly exposed the deeds of one of the warlords, General Abdul Rashid Dostum, it set off a chain of events from which there was no turning back. Asad, his wife, Mobina, and their five children had to flee their home.

The family faced an uncertain future. But their dilemma compelled a journalist to cross the lines of disinterested reporting and become deeply involved. Together, they navigated the Byzantine international bureaucracy and the decidedly unwelcoming policies of Stephen Harper's government until the family finally found a new home.

Carol Off's powerful account traces not only one family's journey and fraught attempts to immigrate to a safe place, it also illustrates what happens when a journalist becomes irrevocably caught up in the lives of the people in her story and finds herself unable to leave them behind.

Date: Monday September 18, 2017
Time: 6:30pm to 9:30pm
Location: To be announced
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of All We leave Behind sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810



Book Club Locations
 
Rose and Sons 6
Rose and Sons 7
Rose and Sons
Rose and Sons 5
Rose and Sons 4
Rose and Sons 1
Rose and Sons 2 x
Rose and Sons

It isn’t just me that loves Rose and Sons. The line-ups have become legendary at Rose’s cozy hip diner on Dupont.

176 Dupont Street
Toronto
647 748 3287


www.roseandsons.ca
Corporate Services

Corporate culinary events are a great way to host a corporate function. Great food always brings co-workers and staff together. People have fun, learn a lot and take home delicious memories.

Events are customized to meet your location, schedule, objectives and food preferences. Bonnie works with nutritionists, food producers, restaurants, etiquette experts and authors to create exciting programs.

All events will be planned and hosted by Bonnie personally.

Corporate Cooking Class
Private Cooking Class

Bonnie Stern has worked with various food manufacturers, grocery chains, restaurants, chefs, health professionals as well as cookware manufacturers, etc., offering a wide variety of corporate services, such as:

Corporate culinary events
Corporate family dinners
Market Tours
Recipe development
Private cooking classes
Product consultation
Menu consulting for parties
Fundraising events

For detailed information,
please call: 416 484 4810

Bonnie's Cookbooks
 
Friday Night Dinners (Paperback)

Friday Night Dinners

Bonnie's latest cookbook with her favourite menus, recipes, photos and stories. Over 170 delicious recipes for every occasion - holidays, barbecues, fast suppers and fabulous feasts - and Bonnie makes sure you can make fantastic meals and still enjoy the food and fun with everyone else. You'll want to use this book every day of the week.

Published by Random House of Canada, 2010, 320 pages, paperback

$29.95

Bonnie Stern's Essentials of Home Cooking
Bonnie Stern's
Essentials of Home Cooking

Winner of the 2004 International Association of Culinary Professionals Award. A beautiful cookbook filled with Bonnie’s personal favourites - dishes that reflect the way we are cooking today.

Published by Random House of Canada, 2003, 208 pages, paperback

$34.95
HeartSmart
HeartSmart
This wonderful compendium is a must for every kitchen featuring over 300 favourite recipes from the bestselling Simply HeartSmart Cooking, More HeartSmart Cooking and HeartSmart Cooking for Family and Friends, as well as 75 brand-new recipes to add to your HeartSmart repertoire. Many of the classic recipes have been fully updated to incorporate current food trends and new nutritional information.

Published by Random House of Canada, 2006, 480 pages, paperback.

$34.95
Cuisiner au goût du cœur
Cuisiner au gout du coeur
Published by Trecarre, 2006, 512 pages

$18.98 
Appetizers
Appetizers
A very special collection of over 150 mouth-watering recipes including soups, spreads, salads, hors d'oeuvre, pastas and much more. Complete with presentation, entertaining, menu planning tips and over 50 detailed illustrations.

Published by Random House of Canada, 1990, 176 pages, paperback

$22.95
Desserts
Desserts
Over 120 recipes for decadent cakes, pies and pastries, scrumptious cookies, creamy mousses and ice creams – A collection of recipes from a master that stand the test, and tastes, of time.

Also provided are elegant decorating tips, helpful information on equipment and ingredients, and black-and-white illustrations throughout demonstrating basic techniques that will make these recipes absolutely no-fail.

Published by Random House Canada, 1998, 214 pages, paperback

$21
HeartSmart Cooking for Family and Friends
HeartSmart Cooking
for Family and Friends
Featuring nine entertaining menus (over 200 recipes) with complete work plans, presentation ideas and wine suggestions, as well as complete nutritional analysis for each recipe, plus the Canadian Diabetes Association’s Food Choice Values. Colour photos and black and white instructional illustrations throughout.

Published by Random House of Canada, 2000, 320 pages, paperback

$28.95
Recevoir au goût du cœur: recettes, menus et conseils pour des réunions de famille et d’amis
Recevoir au gout du coeur:
recettes, menus et conseils pour des réunions de famille et d’amis

Published by Trecarre, 2000, 320 pages, paperback

$29.95
News And Events
BONNIE'S CHALLAH WORKSHOP
BONNIE'S CHALLAH WORKSHOPChallah is the Jewish celebration bread and enjoyed at every Friday night dinner except at Passover. Now challah is enjoyed by many cultures and loved all week in dishes like French Toast, Grilled Cheese Sandwiches and many other brunch favourites.

In her workshop Bonnie will show you everything you need to know to make the most delicious and beautiful braided challah. Everyone will have a chance to make their down dough, knead the dough and get to know the perfect texture at each stage. You will learn to make braids with 3, 4 and 5 strands and also round braided breads. You will learn about ingredients and all the tricks and tips you need for success.

Workshop includes coffee and cinnamon buns, a light meal, printed recipes, all ingredients and lots of fun. And best of all - you'll take home your own challah on Bonnie's favourite quarter sheet pan to bake for your family and friends.

PLEASE NOTE: Right now this workshop is for groups only but if you are interested in just one or two spots in an open registration class let me know and if I have enough people I will get in touch.

For more information send your name, email address and phone number with subject line: Challah Workshop to bonnie@bonniestern.com

TORONTO TASTE 2017
TORONTO TAST 2017SUNDAY JUNE 4, 2017

Experience the best from over 60 of Toronto’s top chefs and enjoy beverages from 30 purveyors while enjoying breathtaking views and incredible entertainment.

For more information visit: Toronto Taste

THE STOP'S NIGHT MARKET
THE STOP'S NIGHT MARKETTUESDAY JUNE 13 &
WEDNESDAY JUNE 14, 2017

The Stop’s Night Market is a feast for the eyes, belly, and heart. This annual fundraising event brings together creatives from Toronto’s culinary, design, performance, and graphic arts sectors, celebrating diversity, community, and the power of food.

Inspired by night markets from around the world, The Stop’s Night Market transforms a unique outdoor space over two summer nights in June, featuring more than 70 chefs, 20 local beverage vendors, and 35 one-of-a-kind food carts created by local designers.

For more information visit: The Stop's Night Market

IN SEARCH OF ISRAELI CUISINE
In Search of Israeli CuisineExplore the extraordinarily diverse and delicious world of cuisine in Israel at Hot Doc Theatre in Toronto. For more information click Israeli Cuisine
EATING ISRAEL: THE LAND OF DIVERSITY AND CULTURE
CULINARY TOUR TO ISRAEL WITH BONNIE STERN <BR/ >FEBRUARY 27 TO MARCH 6, 2017SUNDAY FEBRUARY 25 - MONDAY MARCH 5, 2018
(Please note small date change)

We are busy working on the itinerary and price for Bonnie's 8th culinary tour to Israel on the above dates.

To be on our email list for the information when it's ready please send your name, email address and phone number with subject line: Israel Trip to bonnie@bonniestern.com (if you are not already on the list)

Restaurant Recommendations and More
TORONTO
Jackpot Chicken & Rice
318 Spadina Avenue
Toronto
416 792 8628
When we got the news that Lee Gardens had closed (very sad) we were on the look-out for a similar spot nearby. Although there are many Chinese restaurants in the area they could never be the same. Jackpot Chicken Rice was completely different and I guess that’s what made it okay – fun, modern, bright, young and delicious. They specialize in Hainanese chicken, a poached chicken dish with ginger scallion sauce that is now very popular throughout the far east. It is intensely chicken-flavoured chicken but far from crispy skinned and spicy. That was my favourite but they also now have fire roasted chicken. The rice is also so delicious – cooked in schmaltzy chicken broth. We also tried the kaffir broccoli tempura, jackpot-stickers and Kaya French Toast – all delicious! They take reservations but go early rather than late as it gets very busy.
Moderate
Baro
485 King Street West
Toronto
416 363 8388
Start with cocktails at this beautiful new modern Latin restaurant. We went early and sat at the kitchen bar and had the Baro Sour and the Margarita - both sensational. Then onto tuna ceviche, tostados with pulled chicken and avocado, and flank steak.
Moderate to Expensive
Fat Pasha
414 Dupont Street
Toronto
647 340 6142
I have always been a big fan of Fat Pasha but I think I had the perfect meal there the other night – chicken liver pate made at the table with schmaltz and gribenes, grilled lamb kofta, Brussels sprouts roasted with butter, honey and harissa, and cheesecake with blueberries. Perfect mix of Ashkenaz and Sephardic food.
Moderate
Cava
1560 Yonge Street
Toronto
416 979 9918
Cava is one of Toronto’s top Spanish restaurants and the food is delicious. It’s a great choice for uptown dining, the service is professional and has a terrific wine list.
Moderate to Expensive
Joso's
202 Davenport Road
Toronto
416 925 1903
There must be something very special if a restaurant can celebrate 40 years in business and has never really changed their menu. Have I really been going there for 40 years? Have I always ordered the same things? The grilled or fried calamari, the octopus and potato salad, the spaghetti Leonardo (might be the best plate of pasta ever), black risotto, grilled whole fish, grilled scampi, arugula salad with croutons and always palachinka (crepes) with jam for dessert. A toast to Joso and Angiolina for opening Joso’s in 1977 and for Leo and Shirley for keeping it in the family as good as ever and to Malka Marom (Joso’s original singing partner and author of Joni Mitchell: In Her Own Words) for taking me there in the first place. Impossibly delicious.
Tip: Order for the table and share - including the fish.
Expensive
Khao San Road
11 Charlotte Street
Toronto
647 352 5773
How could I forget how delicious the food is at Khao San Road. I hadn’t been since they moved to their new location – big mistake on my part. Salad rolls, green curry rice with coconut milk and shrimp, pad see ew (try it instead of or with pad Thai) and Khao Soi. I was in downtown Toronto but felt like I was eating in Thailand.
Tip: They do not take reservations or seat guests until everyone in the party is present.
Moderate
Baddie's
679 Lansdowne Avenue
Toronto
No phone. No reservations
We still don’t know exactly how the place is organized but we loved the food so much at this new Australian cafe it was worth the wait. No reservations. Everyone in your party has to be there to be seated. My vanilla bean, buttermilk pancake ‘with so many toppings you have to take a photo’ was amazing. Avocado toast on a polenta cake filled with vegetables and the chicken burger were all great.
Moderate
Byblos
11 Duncan Street
Toronto
647 660 0909
I have always loved the way the food at Byblos transports me to faraway countries but never as much as their spice collaboration with Lior Lev Sercarz, founder of La Boite in New York. On tour for his encyclopedic new cookbook The Spice Companion, Lior and Byblos’ Executive Chef Stuart Cameron cooked up a huge array of Middle Eastern flavoured delicacies some of which are already on the Byblos menu. Standouts were the warm hummus, lamb ribs, tah dig, lamb shoulder with two kinds of tahini, halvah millefeuille and the incredible pavlova dome (visit my Instagram page to see the video).
Moderate to Expensive
Featured Recipes
SHRIMP, MANGO AND AVOCADO ROLLS
  • 12 slices bacon
  • 1/4 cup chopped shallot or onion
  • 2 cloves garlic, finely chopped
  • 4 tsp sherry vinegar
  • 1/2 tsp each honey and Dijon mustard
  • kosher salt and freshly ground black pepper
  • 2 ripe avocados (Haas - the dark green variety), halved, pitted, flesh scooped out and diced (about 2 cups)
  • 2 ripe mangoes, peeled, sliced off the pits and diced (about 2 cups)
  • 1 tbsp each olive oil and butter
  • 1 1/2 lbs medium-large shrimp, shell and tails removed
  • 6 soft rolls
  • SHRIMP, MANGO AND AVOCADO ROLLS Emmy and James Beard Award nominated chef, Pati Jinich, is the ideal ambassador for Mexican food. The passion she shows on her television shows and in her cookbooks for bringing the taste of her native Mexico into North American kitchens is unmatched. Pati loves this sandwich so much she says it would be on the menu if she ever opened a restaurant. Now that I have tasted it, I understand – shrimp, avocado, bacon and mango is a winning combination. Perfect for a Father’s Day dinner.

    Method:

    1. Cook bacon in a large skillet over medium heat until browned and crisp about 4 minutes per side. Cook in 2 batches if necessary. Transfer bacon to a paper-towel lined plate. Remove all but about 1/2 cup fat from pan.

    2. Return pan to medium heat and add shallot and garlic. Cook about 2 minutes until fragrant, tender and just beginning to brown. Scrape garlic, shallot and fat into a bowl and set pan aside without washing.

    3. Add vinegar, honey, mustard, 1/2 tsp salt, and a little pepper to the bowl. Whisk together until emulsified. Add avocado and mango and combine gently.

    4. Return the same (unwashed) pan to high heat and add olive oil and butter. When oil is hot and butter begins to foam add shrimp. Add 1/2 tsp salt and a little pepper and cook, turning, until seared and browned about 2 minutes. Do not overcook. Transfer to another bowl.

    5. Arrange shrimp on the bottom of buns and top with avocado and mango mixture. Top each with two slices of bacon and close sandwich.

    makes 6 rolls

    ROASTED SALMON WITH SESAME GLAZE
    glaze:
  • 2 tbsp tahini (sesame seed paste)
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp lime or lemon juice
  • 1 tsp roasted sesame oil
  • 1/2 tsp hot sauce (eg sriracha or puree canned chipotles)


  • fish:
  • 2 lbs salmon fillet, skin and bones removed (whole or cut into 6 pieces), or halibut or cod fillets
  • 1/2 tsp kosher salt
  • 2 tbsp sesame seeds
  • ROASTED SALMON WITH SESAME GLAZE This is my favourite new glaze for salmon. Three flavours of sesame make this glaze so flavourful - tahini, toasted Asian sesame oil and sesame seeds. And then the honey makes it addictive.

    Method:

    1. For the glaze combine tahini, honey, soy sauce, lime juice, sesame oil and hot sauce. If mixture seems a bit lumpy add a teaspoon of ice water (or a bit more) and stir until smooth.

    2. Pat salmon dry and coat with glaze. Place on a baking sheet lined with parchment paper and brush any extra glaze on top. Sprinkle with a little salt and then sesame seeds.

    3. Roast salmon in a preheated 425F oven for 10 to 14 minutes or until salmon is just cooked through at its thickest part and lightly browned. (The thinner the salmon the less time it will take.) Serve sprinkled with microgreens or herbs.

    makes 6 servings

    WILD MUSHROOM SAUTE WITH TARRAGON
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 1/2 lbs mixed mushrooms (eg cremini, king, oyster, shiitake) rinsed and sliced
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp butter, optional
  • 1 tbsp chopped fresh tarragon
  • a few chives cut into 2" or 3" lengths
  • WILD MUSHROOM SAUTE WITH TARRAGON This is delicious as is, over arugula or as an omelet filling. If some of the mushrooms have very tough stems (eg shiitake and oyster) remove and use for stock. Cremini mushrooms are younger portabella mushrooms and less expensive but you can add sliced portabella mushrooms to the mix too.

    Method:

    1. Heat oil in a large saute pan. Add garlic and cook gently for about one minute. Do not brown.

    2. Add mushrooms and toss with oil and garlic. Cook, stirring, over medium high heat until mushrooms release their liquid. Continue cooking until the liquid evaporates and mushrooms start to brown - 15 to 20 minutes. Add salt and pepper midway through cooking.

    3. Add butter and tarragon. Cook another 2 minutes or until pan is dry. Season to taste. Scatter chives over top.

    makes 4 to 6 servings

    PUFFED PANCAKE ROLLED WITH STRAWBERRIES
  • 3 eggs
  • 2 cups milk
  • 1 cup all-purpose flour (or half whole-wheat)
  • 2 tbsp sugar
  • 1/4 tsp kosher salt
  • 1/4 cup butter - divided


  • filling:
  • 4 cups strawberries
  • 1/4 cup maple syrup or sugar
  • PUFFED PANCAKE ROLLED WITH STRAWBERRIES Who knew puffed pancakes can be rolled up? Formerly I always served them in wedges from the pan and topped them with fruit - which works well too. You can also spread them with chocolate hazelnut spread (aka Nutella) or dulche de leche and top either with bananas.

    Method:

    1. For batter combine eggs, milk, flour, sugar and salt in a food processor or blender. Process until smooth. Set aside.

    2. To cook, divide butter between two round 9" or 10" skillets and heat until melted. Or divide butter between two 9"x13" baking dishes and place in a preheated 400F oven for about 3 to 5 minutes until melted. Brush melted butter up the sides of pans.

    3. Add half of the batter to each pan and bake in the preheated 400F oven 10 to 15 minutes or until puffed and batter is set.

    4. Meanwhile reserve about 6 whole berries for a garnish and slice the remaining berries. Combine sliced berries with maple syrup or sugar in a saucepan and cook 5 minutes.

    5 Loosen pancakes from the pans and invert onto a piece of parchment paper. Spoon cooked berries over the pancakes. Gently roll pancakes up. Cut each in half on the diagonal (or slice) and transfer to a serving platter. Dust with icing sugar and garnish with whole berries.

    makes 4 to 6 servings

    MANGO MOUSSE
  • 1/2 cup cold water
  • 1 envelope unflavoured gelatin
  • 1/2 cup sweetened condensed milk (freeze remaining milk from the can)
  • 2 cups cubed mango (about 2 mangoes)
  • 2 tbsp fresh lime juice
  • 1 cup whipping cream
  • MANGO MOUSSE Pati Jinich says that 'gelatinas' or Mexican desserts set with gelatin are very popular in Mexico. Pati likes creamy, foamy ones with mango the best - like this one adapted from her book "Mexican Today". Top with diced mango or berries.

    Method:

    1. Place water in a small saucepan and sprinkle with gelatin. Let sit 5 minutes. Heat very gently 2 to 3 until gelatin dissolves.

    2. Puree milk, mango and lime juice in a blender or food processor until smooth. Add gelatin and blend. Transfer to a large bowl.

    3. Whip cream with a hand mixer or whisk until soft peaks form. Fold gently into mango mixture. Spoon into 8 individual ramekins or dessert glasses. Chill 4 hours to overnight. Top with fruit.

    makes 8 servings

    RIPE MANGO PAVLOVA ROLL
    pavlova:
  • 8 egg whites (about 1 cup)
  • 1 1/4 cups sugar
  • 1 tbsp white vinegar
  • 1 tsp pure vanilla extract
  • 2 tbsp cornstarch
  • 1 tbsp sifted icing sugar


  • filling:
  • 1 1/4 cups whipping cream
  • 1 1/2 tbsp vanilla bean paste
  • 2 ripe mangoes, peeled and thinly sliced


  • topping: (optional)
  • 1 ripe mango, peeled and diced
  • 2 tbsp orange liqueur or orange juice concentrate
  • 1 tbsp lime juice
  • 2 cups assorted berries
  • sprigs of fresh mint
  • RIPE MANGO PAVLOVA ROLL

    It seems like a miracle when the pavlova rolls up but you can just top the pavlova with cream and mangoes and serve in squares - also delicious.

    When beating the egg whites be sure your bowl and beaters are perfectly clean and dry.



    Method:

    1. Beat egg whites until light. Slowly add sugar until whites are stiff and shiny. Add vinegar and vanilla.  Sift cornstarch over top and fold in.

    2. Spread meringue evenly over a LARGE, 12"x18" baking sheet lined with parchment paper.  Bake in a preheated 325F oven for 15 to 20 minutes. Cool. Dust top with icing sugar.  Run a knife around edge to prevent sticking and then invert onto another piece of parchment. Cool.

    3. For the filling, whip cream with vanilla paste until light. Spread over pavlova base. Arrange mango slices over the cream in a single layer.

    4. Roll up lengthwise. Refrigerate until ready to serve.

    5. Optional - For the sauce puree mango with orange liqueur and lime juice until smooth. Combine strawberries (sliced), blueberries, raspberries and blackberries. To serve slice cake and place on plates spiral side up. Drizzle with sauce and spoon berries over cake. Garnish with a sprig of mint.

    makes 8 to 10 servings

    © Copyright 2017, Bonnie Stern Cooking Schools Ltd.
    To unsubscribe from this newsletter please visit foodnews.bonniestern.com/unsubscribe

    Please Note: Bonnie Stern does not sell, trade or share her email list.
    © Bonnie Stern. All Rights Reserved