Bonnie's Book Clubs
News and Events
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. As well as offering a wide variety
of corporate services, cooking classes and unique book clubs where
authors actually attend and dinner is included. She is the recipient of
the 2007 Premier’s
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June was a
such a busy month it felt a little like September. I was proud to host an amazing fund-raising event
called A Taste of Home, a program developed by the Child Development Institute, with funds going to after school cooking classes for children who are in shelters. These
children deal with changes in school and friends, the loss of home, family
and routines, not to mention the issues that brought them to the shelter in the
first place - family violence, poverty and homelessness. A Taste of Home
program helps children learn how to prepare budget-friendly and nutritious
meals, while also focusing on stress management and relaxation strategies. I
was honoured to be part of this event that included seven of Toronto’s top
chefs who agreed to create and serve their own dish inspired by recipes from A Taste of Home handbook used in the classes. Thanks so much to Jamie Kennedy
and his son Nile (Gilead and Jamie Kennedy Kitchens), Michael Caballo (Edulis),
Tyler Shedden (Cafe Boulud), Albert Ponzo (Le Select Bistro), Sam Gellman
(Momofuku), Scott Vivian (Beast) and Joanne Yolles (George Brown College). Thanks to everyone at CDI and everyone who attended.
attended two other great food events last month. Both were so much fun and so
worthwhile. Toronto Taste is Second Harvest’s major fund-raising event of
the year with 70 of Toronto’s top chefs and beverage purveyors
sharing their creations with Toronto food and wine lovers. Funds go to support
Second Harvest’s food rescue program. For a more casual down home event,
The Stop’s Night Market is a delicious mash–up of the best of Toronto’s street
food with about 30 different chefs, caterers, beer and beverage providers
taking part on each of two evenings. All proceeds benefit the Stop Community
Food Centre’s critical anti-hunger and anti-poverty programs. See News and Event below for the The Stop's Farm to Fork Brunch.
month, I taught a corporate team building class at Hidden Valley
Resort in Muskoka. On the drive up we passed Webers Hamburgers (Highway 11,
north of Orillia) and had to stop in to see how much it had changed since I was
there years ago. It was like a trip down memory lane! It hadn’t changed very
much at all. The medium sized burger on the soft white bun with basic
toppings was so retro and just perfect! Food has become so much bigger in every way – just compare burgers. Now they are huge with tons of rich
toppings, fillings and buns. But I guess there’s a time and a place for both.
The corporate class was also great with lots of help from Chef Bill Martin and
his team at Hidden Valley.
is around the corner and if you are taking part be sure to choose your
restaurants carefully so you aren’t disappointed. Really good restaurants
usually have really good Summerlicious menus. Choose restaurants whose Summerlicious menus are similar to their regular menus. That way, if you are trying a new place, you will find out what that restaurant is really like. And be nice to the staff – Summerlicious can be very hectic and while good service is implied – the nicer
the customer is, usually the nicer your server will be.
the perfect time to shop at farmer's markets. Remember Brickworks in Toronto is now open Sunday mornings for July and August as well as
and Delicious Wishes
|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.
|MICHAEL CRUMMEY: SWEETLAND|
|In August, Bonnie Is thrilled to welcome back a Book Club favourite when Michael Crummey makes a triumphant return with his eagerly-awaited new novel Sweetland.|
Over the last decade the Canadian literary community has watched the flourishing career of Newfoundland's Michael Crummey with great interest. His novels, River Thieves, The Wreckage and Galore, have all received rave reviews and great accolades on their way to becoming national bestsellers. For his work, Michael has been shortlisted for every major literary award, including the Scotiabank Giller Prize and the Governor General’s Award for Fiction, while building a devoted audience of readers across the country.
Sweetland is a darkly comic, poignant and deeply suspenseful story about one man's struggles against the forces of nature and the ruins of memory. For twelve generations, when the fish were plentiful and when they all-but disappeared, the inhabitants of a remote outport in Newfoundland have lived and died together. Now, in the second decade of the 21st century, they are facing resettlement, and each has been offered a generous compensation package to leave. But the money is offered with a proviso: everyone has to go; the government won't be responsible for one crazy coot that chooses to stay alone on an island.
That coot is Moses Sweetland. Motivated in part by a sense of history and belonging, haunted by memories of the past Moses refuses to leave. But in the face of determined, sometimes violent, opposition from his family and his friends, Sweetland is eventually swayed to sign on to the government's plan. Then a tragic accident prompts him to fake his own death and stay on the deserted island. As he manages a desperately diminishing food supply, and battles against the ravages of weather, Sweetland finds himself in the company of the vibrant ghosts of the former islanders, whose porch lights still seem to turn on at night.
Join us in welcoming Michael Crummey back to the Book Club.
|Date: Monday, August 18, 2014|
Time: 6:30pm to 9:30pm
Place: Rock Lobster
110 Ossington Avenue, Toronto
Fee: $150 plus HST*
(includes dinner, beverages, gratuity and a copy of Sweetland sent out as soon as possible after registration)
Advance registration only: Bonnie Stern 416 484 4810
|Book Club Locations|
Rock Lobster is the perfect location for a book from Michael Crummey. True Maritime personalities shine through the pages as does the warmth and deliciousness of the food and philosophy of Rock Lobster.
110 Ossington Avenue
416 533 1800
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.
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
Private cooking classes
Personal chef training
Menu consulting for parties
For detailed information,
please call: 416 484 4810
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
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
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.
Cuisiner au gout du coeur
Published by Trecarre, 2006, 512 pages
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
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
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
Recevoir au gout du coeur:
recettes, menus et conseils pour des réunions de famille et d’amis
Published by Trecarre, 2000, 320 pages, paperback
Out of Print Cookbooks
Here is a list of Bonnie Stern classics that are out of print. Limited used copies are sometimes available on line.
Food Processor Cuisine
At My Table
In the Kitchen
with Bonnie Stern
Cooking with Bonnie Stern
Simply HeartSmart Cooking
More HeartSmart Cooking
|News And Events|
|Join Bonnie on Friday July 11 as she, once again, guest hosts one of Langdon Hall's popular Summer Barbeque Series. This year her theme will be The Chicken and The Egg.|
For more information and/or reservations call 1 800 268 1898 or visit:
|July 4 to July 20, 2014|
Summerlicious celebrates Toronto’s restaurant industry and is the perfect opportunity for foodies to sample the best of the city’s eclectic cuisine. Take advantage of the prix fixe menus offered at more than 200 of Toronto’s dining establishments!
For more information, visit:
|THE STOP'S FARM TO FORK BRUNCH|
|The Stop's Farm to Fork Brunch will feature the culinary expertise of Provisions Catering working with local ingredients from Rowe Farms, Baker and Scone, Caesars by Walter’s and Dillon’s, Steam Whistle, Reunion Island Coffee, Greenhouse Juice Company. Proceeds from this brunch go to the the Stop Community Food Centre's Critical Anti-Humger and Anti-Poverty Programs.|
Date: Sunday, July 27, 2014
Place: Artscape Wychwood Barns
601 Christie Street, Toronto
Ticket: $65 (with a $20 tax receipt)
includes family style brunch with alcoholic and non-alcoholic beverages
For more information or to purchase tickets, visit:
|This new movie is sure to be the feel good film of the summer - especially for foodies. Starring John Favreau (who is also the producer and director), and an amazing cast of characters like Sofia Vergara, Scarlett Johansson, Oliver Platt, John Lugizamo, Bobby Cannavale and Robert Downey Jr., it is funny, warm, lovely and delicious. The food looks so good you may want to rush right out and buy a food truck but make a grilled cheese sandwich or go for dinner instead. I think having a food truck is harder than they made it look!|
|CULINARY TOUR TO ISRAEL|
WITH RABBI ELYSE GOLDSTEIN AND BONNIE STERN
"FOOD FOR THOUGHT TOUR"
We are just finalizing the itinerary and price for our next Food for Thought Culinary Tour to Israel – February 2015. Please let us know if you are interested so we can contact you directly when we have all the details. The tour will be eight days of culinary and cultural adventures in and around Jerusalem, Tel Aviv and the south – market tours, cooking classes, restaurant meals, tastings and an optional post trip excursion to Petra.
To be on the mailing for future trips email: email@example.com
|Restaurant Recommendations and More|
02 579 7108
|Made famous by Anthony Bourdain on his CNN show ‘Parts Unknown’ on Jerusalem, this interesting restaurant, owned by a Jewish/Arab husband and wife team, is well worth visiting. Majda serves beautiful delicious food in a fantastic setting with friendly service and is located between Tel Aviv and Jerusalem across from Abu Gosh.|
Machane Yehuda Market
|This is a tiny market cafe, great for breakfast, coffee, pastries or lunch in the bustling Machane Yehuda Market. It is owned by a father and daughter team that is responsible for rejuvenating the famous market and bringing in a younger and hipper demographic.|
10 Beit Ya'akov Street
02 533 3442
|This is a fantastic restaurant in Machane Yehuda Market open for lunch or dinner – if you can get in. It’s very noisy but so much fun and delicious. They say it’s the hardest reservation to get in Israel now but if you go early (for lunch or dinner) you might make it. Don’t miss the polenta with mushroom ragout. They have just opened a sister restaurant, Palomar in London, England to rave reviews.|
Shmuel Hanagid 12
02 622 2283
|Owned by chefs from MachneYuda, this restaurant is bigger and therefore slightly easier to get a reservation. Also delicious and crazy. (See above.)|
Felt, 14 Hativat Yerushalayim Street
02 624 4331
|I love this place and the owner Moshe Basson. Moshe specializes in Biblical foods and has won awards from Slow Food in Italy while his son Ronny, also a chef, has won several cooking competitions for his modern renditions of couscous. Don’t miss the duck pasilla phyllo rolls. Great for small or large groups of all ages.|
41 King George Street
02 625 2733
|I didn’t go on this trip but have always loved going there.|
|Angelica Fine Grill|
4 George Washington St.
02 623 0056
|I think this is one of the best examples of a really good modern kosher restaurant. They just moved and I have not been to the new location but the two chef/owners are very talented.|
|Mr. Cohen (Adon Cohen)|
124 Hevron Road
corner of Hatnufa Street
02 566 5077
|This very sweet place is a bit out of the way and is owned by two sisters who opened a restaurant in the grocery store that was their father's. It’s a great story with the old-fashioned, home-cooked Jewish food their father loved. The sisters are lovely. Lunch only.|
TEL AVIV, ISRAEL
(A CONTINUATION OF OUR JUNE NEWSLETTER)
077 556 5887
This is a very tiny place in Levinsky Market that’s a little hard to find, but well worth looking for. Only for lunch and only for two or three people at most. It is a gem with truly delicious, homemade food. Order everything.
57 Nahalat Binyamin St.
03 510 7001
|Mizlala is the little sister to the famous Catit located right next door. Both restaurants are from celebrity chef Meir Adoni. Catit is upscale serving complex molecular cuisine and Mizlala is more casual. Both are open for lunch and they have great business specials. I have been once to Catit and once to Mizlala - the food was very good at both places but there was a lot of attitude.|
Moderate and Expensive respectively
Hangar 12 TTLV
Port Tel Aviv
03 544 6669
|Located upstairs at the food market building (Hangar 12) at the Tel Aviv Port - one of my favourite places to shop in Tel Aviv. Try to sit overlooking the sea (especially if it is at lunch or an early dinner). On the main floor of the market don’t miss the stalls selling the best fresh juices, delicious cappuccino, great pasta, fantastic herring sandwiches and my favourite bakery Lehamim – for Danish rye with seeds and rye berries, croissants, cheese sticks and everything else.|
(in the Hotel Mendeli)
5 Mendeli Street
03 520 2700
|From one of Israel’s most famous chefs, Rafi Cohen (of Raphael’s), this is said to be the best breakfast in Tel Aviv right now and it was delicious. Things may have changed but it was frustrating to make a reservation so we just went and they let us sit at the bar which was great. They save room for hotel guests – which is one of the perks of staying at the hotel. Our server told us it was supposed to be opening for lunch or dinner soon. Only go with a group if you can get a reservation.|
Tel Aviv Port
03 544 6166
|Boya is the most north restaurant at the Tel Aviv Port - on the Boardwalk by the sea. There’s something for everyone - gorgeous views and good food (the papparadelle with seafood was insanely delicious) Open all day. Great for people watching.|
|Orna and Ella|
33 Shenkin Street
03 525 2085
|This is an iconic Tel Aviv restaurant located on Shenkin Street. They have become very famous for their sweet potato pancakes but we loved the cauliflower baked in tahini even more.|
9B Rothschild Blvd.
03 809 4597
|Located on the famous Rothschild Boulevard, operated by the owners of Shila (a very popular seafood restaurant on Ben Yehuda), this is the place to be. Eat outside, have a cocktail and people watch while enjoying the great food.|
|Fortuna del Mar|
Tel Aviv Port
|Fortuna is a little hard to find hidden behind the Carlton Hotel down the dock. It’s a really cute fish restaurant serving simple fish dishes, not too expensive and a great place to have a cocktail at sunset.|
99 Ha-Khashmona'im St.
03 561 8111
|Although there are a few outposts of this amazing bakery in the Tel Aviv markets where you can buy bread and pastries, at this location you can relax and enjoy amazing breakfasts, brunch and lunch. I think Uri Scheft’s bread and pastries are so good because he integrates his Danish and Israeli background and training with the skills he learned in France and America. They also have a wildly successful branch in New York now called Breads Bakery. |
The Chase Fish & Oyster
10 Temperance Street
647 348 7000
|The first thing about going to The Chase is deciding whether to go to the more formal, more expensive ‘The Chase’ or ‘The Chase Fish & Oyster’ which is more casual and less expensive. We decided to go to The Chase Fish & Oyster. The second thing is when you make your reservation, if you are coming by car, ask if Temperance Street is still closed (due to construction). If so, ask where to park and/or where to find the valet service. Once you get in you can relax. Food was good but funnily enough, even though they specialize in seafood and the seafood was good, the fried chicken was amazing! And don’t miss the angel food cake with lime curd, coconut cream and marshmallow brulee – it’s worth a visit just for that cake.|
328 Wellington St. West
416 935 0400
|All well and good that my book club at Luckee with author Lainey Lui (Listen to the Squawking Chicken) was amazing but even just having dim sum there on Saturdays or Sundays is also a treat. Don’t miss the lobster dumplings, har gow, shrimp or chicken Cheung fun (my fave), the charsiu brisket, Luckee duck and passionfruit/pineapple/coconut/mango pudding.|
8844 Highway 11
(between Orillia and Gravenhurst)
705 325 3696
|If you have never been to Webers, be sure to stop for a burger if you are on your way north on Highway 11. It’s a taste of Muskoka. It’s so busy and so efficient, it is really hard to believe it has been there for over 50 years. It was a treat to have a regular sized burger on a regular soft white bun with basic toppings – really retro.|
|SPARKLING ELDERFLOWER-PEAR SANGRIA|
|3/4 cup elderflower cordial3 ripe pears, peeled, halved, cored and sliced3 cups pear nectar/juice1 stick lemon grass, cut into 3” lengths and lightly crushed1 bottle sparkling white wine (eg Cava or Prosecco)1 cup ginger ale or soda water||This is the perfect summer sangria. For a non-alcoholic version use 3 cups ginger ale and 1 cup soda water instead of the sparkling wine and ginger ale. Elderflower cordial is concentrated and available at specialty stores. Thanks to Lauren Gutter for the delicious idea.|
1. Soak pears and lemon grass in elderflower cordial and pear nectar in a large pitcher in the refrigerator until ready to serve.
2. Add wine and ginger ale just before serving. Serve over ice.
makes 6 to 8 servings
|PERFECT BAKED POTATOES|
|4 8oz Russet or Idaho baking potatoes, approximately equal size and shape without bruises or discoloration2 tbsp extra virgin olive oil2 tbsp kosher salt (don't worry lots will fall off)1 1/2 tbsp melted butter1/2 cup sour cream, Greek yogurt or creme fraiche1/4 cup chopped jalapeno chiles, halved, seeded and ribs removed, or sliced green onions or chives||When was the last time you had a big fluffy baked potato? I had one recently in Tel Aviv at North Abraxas and had to have more when I got home. Follow the guidelines in the recipe to make perfect baked potatoes.|
1. Wash potatoes well, scrubbing off any dirt or grit. Pat dry. Rub with olive oil and then salt. Pierce potatoes all over about 8 times.
2. Place potatoes directly on the oven rack and place a baking sheet or piece of aluminum foil underneath to catch any drips. Bake in a preheated 400F for 45 to 60 minutes depending on the size of the potatoes, turning over once.
3. Potatoes are ready when they feel soft and tender when squeezed or when an instant read meat thermometer reaches 210F.
4. To serve cut a slit in the top of each potato lengthwise and crosswise almost from end to end. Pinch the potato with your thumb and forefinger on each side causing the centre to push and open up. Brush or spoon some melted butter into each, sprinkle with salt and spoon on sour cream and chilies.
|GRILLED SKIRT STEAK WITH RED WINE SAUCE|
|2 lbs skirt steak (or 2 smaller ones)2 tbsp extra virgin olive oil2 tsp kosher salt1/2 tsp coarsely ground black pepper1 tbsp chopped fresh rosemary|
red wine sauce:3 tbsp butter - divided1 large shallot, finely chopped2 tbsp sherry vinegar1/2 cup dry red wine1 tbsp chopped fresh parsley
|Stephen Alexander, owner of Cumbrae’s one of Toronto’s favourite butchers, introduced me to skirt steak about seven years ago. I was hooked. It’s an inexpensive butchers' favourite, that’s flavourful and tender, as long as it is cooked rare or medium rare and thinly sliced against the grain. If you are not grilling, cook the steak in a heavy skillet on top of the stove, remove to a carving board and make the sauce in the skillet. With or without the sauce this is my fave steak.|
1. Rub steak with olive oil, salt, pepper and rosemary. Marinate about 30 minutes at room temperature. Heat barbecue on medium high. Grill steaks about 2 to 3 minutes per side. Then cook about 3 to 4 more minutes longer, turning every minute or so. Press the top of the steak - it should feel like the fleshy part of your thumb for rare or if you press your index finger and your thumb together and feel the freshly part of your thumb that’s what medium rare feels like. Or use a meat thermometer – it should read 125F for rare, 130F to 135F for medium rare. Place steak on a carving board and let it rest 5 minutes before carving.
2. Add 1 1/2 tbsp butter to a large skillet. When butter melts add shallots. Cook gently without browning. Add sherry vinegar and cook until liquid is evaporated. Add wine and bring to a boil. Reduce to a few tablespoons. Remove from heat. Stir in remaining butter.
3. Slice steak thinly against the grain. (If the steak is very long, cut crosswise in half or thirds and then slice lengthwise or on the diagonal.) Drizzle sauce over steak. Sprinkle with parsley.
makes 4 to 6 servings
|CHOPPED GRILLED CHICKEN SALAD WITH HONEY LIME DRESSING|
|1 lb asparagus, trimmed and peeled 1" up the bottom of stalks3 ears corn, cleaned4 slices bacon, optional1 lb grilled chicken breasts, cut into 1" chunks1 mango, peeled and cubed (about 1 cup)1 1/2 cups cherry tomatoes, halved1 ripe avocado, peeled and cubed just before serving6 cups mixed lettuce, torn or chopped into pieces1/3 cup toasted cashews|
dressing:1/4 cup lime juice1 1/2 tbsp honey1 clove garlic1 tsp kosher salt1/3 cup extra virgin olive oil1/4 cup chopped fresh cilantro
|This is my go to summer chicken salad this year. It is delicious and refreshing and can be made with any cooked chicken (grilled or roasted) or follow recipe for Grilled Flattened Chicken Breasts* below.|
1. Brush asparagus with a little olive oil and sprinkle with salt. Grill 3 to 4 minutes, turning until marked. Cut into 1" pieces. Grill corn 3 to 4 minutes, turning, until browned in spots. Remove and cut corn from the cob. Grill bacon until browned and cooked through watching for flare-ups (or bake in the oven on a rack set over a rimmed baking pan). Cut into 1" pieces.
2. For dressing whisk lime juice with honey, garlic and salt. Whisk in olive oil.
3. In a large bowl combine asparagus with corn, bacon, chicken, mango and cherry tomatoes. Add dressing and cilantro and toss well. Marinate until ready to serve.
4. Just before serving cut up avocado and add to the bowl along with lettuce and cashews.
makes 4 to 6 servings
*GRILLED FLATTENED CHICKEN BREASTS WITH SMOKED PAPRIKA
Pound 1 1/4 lbs boneless chicken breasts, with or without skin, filets removed (freeze for stir-frys), until about 1/4” to 1/2" thick. Rub with a combination of 1 tsp each smoked paprika, brown sugar, kosher salt and a little pepper. Cook chicken pieces flat, with skin (if using skin) side down on a medium-hot barbecue or in a medium-hot grill pan. Cook approximately 3 to 4 minutes per side or until just cooked through (165F on a meat thermometer) depending on thickness.
makes 4 servings
|SWEET AND SPICY CILANTRO MINT PESTO|
|1 cup packed fresh cilantro (leaves and stems)1/4 cup fresh mint leaves1 jalapeno chile, halved with ribs and seeds discarded, cut into pieces2 cloves garlic, chopped or 2 garlic scapes, roughly chopped1/2 tsp kosher salt2 tsp honey1/3 cup extra virgin olive oil||This sweet spicy condiment is delicious on grilled steak or lamb chops, chicken, shrimp, salmon or swordfish. It can also be used as a flavour boost for soup or pasta and it’s great on sandwiches or burgers. It will keep in the refrigerator a few days or freezer for a month.|
1. Place cilantro and mint in a food processor with chiles, garlic and salt. Process on/off until finely chopped.
2. Add honey and olive oil. Process until you get a coarse puree. Season to taste.
makes 1/2 cup
|ANGEL FOOD CAKE WITH STRAWBERRIES|
|1 1/2 cups granulated sugar - divided1 cup cake and pastry flour1 1/2 cups egg whites (about 12)1 tsp cream of tartar1/4 tsp kosher salt1 tsp pure vanilla extract1 tbsp grated lemon peelsifted icing sugar|
berries:4 cups strawberries, hulled and sliced3 tbsp sugar
|Made with egg whites, angel cake is naturally fat free and snowy white.|
Note: I learned to cut strawberries to look like hearts from Fara Rupert. Instead of cutting the hulls off with a straight cut, make a V cut. Then slice vertically across the V and you will have hearts.
GF Note: This also came out great with Cup4Cup gluten-free flour instead of cake and pastry flour.
1. In a medium bowl sift 1/2 cup sugar with flour. Place egg whites in large bowl of electric mixer with cream of tartar and salt. Start beating egg whites on medium speed until opaque and very light. Increase speed to medium-high and slowly add remaining 1 cup sugar. Beat in vanilla and lemon peel. Gently fold in flour/sugar mixture in three additions.
2. Spoon mixture into a 10" angel cake pan. Bake in preheated 350F oven for 40 to 45 minutes or until cake tester comes out clean. Turn cake upside down on a rack and cool cake in pan. To remove cake from pan use a thin knife to loosen sides. Remove tube and run a knife between top of cake and pan. Dust with icing sugar.
3. For the strawberries combine berries with sugar and leave for 30 to 45 minutes until juicy.
4. Serve cake with berries. (Cut angel food cake with a serrated knife for easier slicing.)
makes 12 servings
© Copyright 2014, Bonnie Stern Cooking Schools Ltd.