Bonnie Stern Food News
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Contents

Kitchen Hacks

Corporate Services

Bonnie's Book Clubs

News and Events

Bonnie's Cookbooks

Restaurant Recommendations

Featured Recipes

Contact

Bonnie Stern

Phone: 416 484 4810

Email:
bonnie@bonniestern.com

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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 wrote a weekly newspaper column for almost 30 years, first for the Toronto Star and then for the National Post. She offers a wide variety of corporate services, cooking workshops and unique book clubs where authors actually attend and dinner is included. Bonnie is the recipient of the 2007 Premier’s Award.

 

August 2019

It's easy to appreciate how beautiful Canada is when you are relaxing and unwinding at a cottage. I am lucky enough to have now visited every province and have seen a little of the beauty and uniqueness in each, but when I am up north in Haliburton I really feel at home.  It could be because Ontario is my home province or, most likely, because I am lucky enough to be at my sister and brother-in-law's cottage on a beautiful, quiet and peaceful lake. It isn't just the sounds of nature that I find so calming, it's the absence of everyday city noise. I think I may need to go back every month to be renewed!

But now that I am home and recharged (at least for now) I am looking forward to our fall Book Clubs. In September, Lilian Nattel is back with a wonderful new historical fiction Girl at the Edge of Sky. You are going to love it and the delicious Eastern European food at Europe Restaurant and Bar. In October, Scotiabank Giller Prize winner, Sean Michaels, will be with us talking about his newest book The Wagers, a magical story about luck. And then in November we have Ken Dryden celebrating his new book Scotty: A Hockey Life Like No Other at Anthony Rose's Big Crow. And it's a secret, but I am planning a book club event in Israel for my culinary group!

There are farmers' markets springing up all over Toronto and in cottage country wherever you are. Be sure to visit and buy at least a few things - it's hard work to be a farmer and then it's also hard work to bring everything you grow to market!

Last week I heard someone say "August is the Sunday night of summer" - kind of true. Wishing you a delicious one.

Bonnie

Kitchen Hacks
HOW TO TELL IF STEAK IS DONE
HOW TO TELL IF STEAK IS DONE

In chef school we were taught that a chef could just feel the top of a steak and know whether it was ready - rare, medium or well-done. One chef told us to compare the feel of the steak in comparison to the muscle in your upper arm. If your arm is relaxed, that’s what a rare steak feels like when gently pressed in the middle. If you raise your arm but don’t ‘make’ a muscle, that’s medium and if you make a muscle as hard as you can, that’s well-done or what they always called ‘overcooked’ or ‘terrible’. It was a great trick and because it was so funny (and it messed up your shirt) we never forgot it. The main problem with it though, we always joked, was the different amount of exercise we all had. And yet it still works – for the first while you press your arm, then the steak, then your arm and then when you get used to the feel, you just know.

A less dramatic and more professional method is to put the tips of your thumb and forefinger together and feel the soft pad of your thumb (on the inside part of your hand). That’s a rare steak. Now press the tip of your thumb with the tip of your middle finger – that’s medium. Your thumb and fourth finger is medium-well and your thumb and baby finger – well that’s terrible (overcooked)!



COMPOUND BUTTER
COMPOUND BUTTERTo form a compound butter, shape the flavoured (soft) butter into a log and place on a piece of parchment paper. Roll it up in the paper and twist the ends which will force it into a tight tube shape. Refrigerate or freeze. Of course, the butter can be in pats or any shape you like and if it is frozen, you can grate it directly on top. It's a terrific way to preserve fresh herbs. Some popular flavours are: lemon and rosemary; cilantro, lime and chiles; and basil, garlic and grated parm. You can even make dessert butters (think about it for French toast, pancakes or waffles) with vanilla and brown sugar; cardamom and honey; maple syrup and cinnamon.


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 Canada's leading authors (and some from farther away), 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. However, 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.


AUGUST

MICHAEL CRUMMEY: THE INNOCENTS
MICHAEL CRUMMEY:  THE INNOCENTSWe are thrilled to launch the new season of the Book Club with one of Canada’s finest writers (and a Book Club favourite): Michael Crummey.

Over the course of his incredible career, Michael Crummey has established himself as one of the greatest novelists of his generation. His novels River Thieves,The Wreckage, Sweetland and his masterpiece Galore, have been shortlisted for every major Canadian literary prize, including the Scotiabank Giller Prize and the Governor General’s Award for Fiction (twice) while earning rave reviews from critics and attracting a loyal readership across the country.

It’s been a five year wait for Michael’s new novel, but the wait is definitely worth it. In August, Michael Crummey will visit the Book Club to launch The Innocents, a spell-binding story of survival. A brother and sister are orphaned in an isolated cove on Newfoundland’s northern coastline. Their home is a stretch of rocky shore governed by a savage ocean and by a relentless pendulum of abundance and scarcity. Still children, with only the barest notion of the outside world, they have nothing but the family’s boat and the little knowledge passed on haphazardly by their mother and father. Muddling through the severe seasons, through years of meagre catches, storms and illness, it is their fierce loyalty to each other that motivates and sustains them. But as the seasons pass, they wade deeper into the mystery of their own natures and even that loyalty will be tested. By turns electrifying and heartbreaking, it is a testament to the bounty and barbarity of the world we live in, to the wonders and strangeness of our individual selves. This is bound to be an outstanding evening.

Date: Monday August 26, 2019 (Wait list only)
Time: 6:30pm to 9:30pm
Location: The Edible Story
320 Richmond Street East #105, Toronto (Entrance on Sherbourne)
Fee: $175 + HST (includes dinner, beverages, gratuity and a copy of The Innocents sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810


SEPTEMBER

LILIAN NATTEL: GIRL AT THE EDGE OF SKY
LILIAN NATTEL: GIRL AT THE EDGE OF SKYBonnie is pleased to welcome Lilian Nattel, bestselling author of Web of Angels and The River Midnight, back to the Book Club as she launches Girl at the Edge of Sky, a unique, thrilling, sometimes terrifying novel based on the life and death of Lily Litvyak, a female Soviet flying ace and fighter pilot shot down behind German lines in the Second World War.

Lily Litvyak is no one's idea of a fighter pilot: a tiny, dimpled teenager with golden curls who lied about her age in order to fly. But in the crucible of the air war against the German invaders, she becomes that rare thing--a flying ace, glorified at home and around the world as the White Lily of Stalingrad. The real Lily disappeared in combat in August 1943, and the facts of her life are slim, but they have inspired Lilian Nattel's indelible portrait of a courageous young woman driven by family secrets to become an unlikely war hero. Even more powerfully, Nattel takes another big leap, asking the compelling question: what if Lily survived that last crash and became a prisoner of the Germans?

Lily lives in a world of horrifying risk, where the life and death stakes are high in the air, but also on the ground. In the Soviet system, everyone is an informer, even your best friend. Lily lives in constant fear that she will be found out, arrested and executed as the daughter of an "enemy of the people." When she ends up a German prisoner, as a Soviet officer and a Jew, the need for deception becomes even more desperate.

Girl at the Edge of Sky is a masterwork of the imagination, subtle and bold all at once, bringing us deep into the precarious life of a remarkable woman who lies to fight for the country that would disown her, and then lies to survive the enemy that would annihilate her.

Date: Monday September 23, 2019
Time: 6:30pm to 9:30pm
Location: Europe Bar and Restaurant
3030 Bathurst Street, Toronto (just south of Lawrence Avenue)
Fee: $175 + HST (includes dinner, beverages, gratuity and a copy of Girl at the Edge of Sky sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810


OCTOBER

SEAN MICHAELS: THE WAGERS
SEAN MICHAELS: THE WAGERSSean Michaels’ debut novel Us Conductors became a publishing sensation when it went on to win the prestigious Scotiabank Giller Prize in 2014. This fall, Michaels makes his long-awaited return with The Wagers, a deeply satisfying story of long odds, magical heists and the dizzying gamble of life. Where does luck come from? What is it worth? And how much of it do you need to be happy?

Theo Potiris is a grocer and a comedian who never repeats his jokes. After 15 years of open mikes, he's still waiting for his break - bicycling to the comedy club at night, stacking plums at his family's grand and ramshackle supermarket by day. His girlfriend is halfway around the world, searching for enlightenment with a patron who happens to be the richest man on Earth, and when two other loved-ones get struck by bolts from the blue, Theo decides he can't keep chasing his old dreams any longer. He resolves to trade his wishes in, pursuing a bigger score.

Here Sean Michaels' novel takes a surprise left turn, away from the price of milk and into a shabby, beautiful, imaginary Montreal where peacocks strut on street corners and gamblers bet on sunny days. Theo uncovers a mysterious association of sports-obsessed mathematicians, The Rabbit's Foot, which is turning probability into riches, and the vigilante No Name Gang, who steal luck from those who have taken more than their fair share. Bursting with sheer story-telling pleasure and stylish prose, The Wagers carries you along on wave after wave of invention - a literary motorcycle chase that soon has you wondering about the randomness of good fortune and all the ways we choose to wage our lives.

Date: Tuesday October 15, 2019
Time: 6:30pm to 9:30pm
Location: To be announced
Fee: $175 + HST (includes dinner, beverages, gratuity and a copy of The Wagers sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810


NOVEMBER

KEN DRYDEN: SCOTTY - A HOCKEY LIFE LIKE NO OTHER
KEN DRYDEN: SCOTTY - A HOCKEY LIFE LIKE NO OTHERFive-time Stanley Cup champion. An Honoured Member of the Hockey Hall of Fame. A mega-bestselling author. A former Member of Parliament. Officer of the Order of Canada. These are but a few of the many accomplishments in legendary goaltender Ken Dryden’s remarkable career. In November, Bonnie is thrilled to welcome Ken to the book club as he offers readers a personal and poignant portrait of one of Dryden’s most important mentors: Scotty Bowman.

Scotty Bowman is recognized as the best coach in hockey history, and one of the greatest coaches in all of sports. He won more games and more Stanley Cups than anyone else. Remarkably, despite all the changes in hockey, he coached at the very top for more than four decades, his first Cup win and his last an astonishing thirty-nine years apart. Yet perhaps most uniquely, different from anyone else who has ever lived or ever will again, he has experienced the best of hockey continuously since he was fourteen years old. With his precious standing room pass to the Montreal Forum, he saw "Rocket" Richard play at his peak every Saturday night. He saw Gordie Howe as a seventeen-year-old just starting out. He scouted Bobby Orr as a thirteen-year-old in Parry Sound, Ontario. He coached Guy Lafleur and Mario Lemieux. He coached against Wayne Gretzky. For the past decade, as an advisor for the Chicago Blackhawks, he has watched Sidney Crosby, Alex Ovechkin, and Connor McDavid. He has seen it all up close.

Ken Dryden was a Hall-of-Fame goaltender with the Montreal Canadiens. His critically acclaimed and bestselling books have shaped the way we read and think about hockey. Now the player and coach who won five Stanley Cups together team up once again.

In Scotty, Dryden has given his coach a new test: Tell us about all these players and teams you've seen, but imagine yourself as their coach. Tell us about their weaknesses, not just their strengths. Tell us how you would coach them and coach against them. And then choose the top eight teams of all time, match them up against one another in a playoff series, and, separating the near-great from the great, tell us who would win. And why.

This book is about a life—a hockey life, a Canadian life, a life of achievement. It is Scotty Bowman in his natural element, behind the bench one more time.

Date: Monday November 18, 2019
Time: 6:30pm to 9:30pm
Location: Big Crow
176 Dupont Street, Toronto (down the alley behind Rose & Sons)
Fee: $175 + HST (includes dinner, beverages, gratuity and a copy of Scotty - A Hockey Life Like No Other sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810



Book Club Locations
 
The Edible Story3
The Edible Story2
The Edible Story1
The edible story
The Edable Story5
The Edible Storyx

The Edible Story
This cooking school, catering company and event space is the perfect place for our themed book club. Owners/chefs Alanna Fleischer and Brian Cheng will create a menu to suit.

320 Richmond Street East #105
Toronto

(Entrance on Sherbourne)
647 278 1819

www.theediblestory.com

Europe Restaurant and Bar1
Europe Restaurant and Bar2
Europe Restaurant and Barx

Europe Restaurant and Bar
Old school, Eastern European, country style classics are the specialty at this casual, popular and friendly restaurant. Just the schnitzel menu alone might take your breath away.

3030 Bathurst Street
Toronto
647 436 9739

Big Crow1
Big Crow2
Big Crow3
Big Crow4
Big Crow6
Big Crow7
Big Crow x

Big Crow

We love the crazy deliciousness of Big Crow – Rose and Sons backyard bbq patio. It was so successful in the summer when it opened, they winterized it with walls, ceilings, heaters and blankets so it's now open all year.

176 Dupont Street
Toronto

(in the back of Rose and Sons)
647 748 3287

www.roseandsonsbigcrow.com

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

More Featured Products
 
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 that is enjoyed at every Friday night dinner except during Passover. However, now challah has risen way above Jewish cooking and is a favourite for French toast, grilled cheese sandwiches, bread pudding and so much more.

In this 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 challah dough, knead the dough and get to know the perfect texture at each stage. You will learn to make braids with 3, 4 and 6 strands and also round braided breads. You will learn about ingredients and all the tricks and tips you need for success.

This very popular workshop includes coffee and cinnamon buns, snacks, a delicious lunch or dinner, 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: As with all our classes and workshops, right now we are only offering this to groups (groups of ten with one person organizing the group).

For more information please send your name, email address and phone number with subject line: Bonnie’s Challah Workshop to bonnie@bonniestern.com and let us know if you are interested in bringing a group or would like to join an open class if and when we offer them.

ISRAELI FAMILY DINNER
ISRAELI FAMILY DINNERIsraeli food is so 'hot' now it is what everyone wants to eat. Come and learn the ingredients and flavours that make it so popular. Israel is an immigrant country and Israeli cuisine is a delicious mash-up of food and flavours from the Middle East, the Mediterranean and North Africa.

Workshop includes appetizers on arrival, lunch or dinner, recipes and lots of fun.

Please Note: As with all our classes and workshops, right now we are only offering this to groups (groups of ten with one person organizing the group).

For more information please send your name, email address and phone number with subject line: Israeli Family Dinner to bonnie@bonniestern.com and let us know if you are interested in bringing a group or would like to join an open class if and when we offer them.

"Bonnie: thank you once more for a wonderful evening of amazing food and inspiration. I was on a food high when I got home and could not get the thought of your incredible chicken out of my mind! Your recipes are the best." Barbara Kerbel

ITALIAN ALL THE TIME
ITALIAN ALL THE TIMEI am always hungry for Italian food. It is so delicious, so user friendly and everyone loves it.

This dinner class will feature some of my favourite Italian recipes for pasta, risotto, Giuliano Bugialli’s crispy baked chicken with lemon sauce, and a special dessert.

Please Note: As with all our classes and workshops, right now we are only offering this to groups (groups of ten with one person organizing the group).

For more information please send your name, email address and phone number with subject line: Italian All the Time to bonnie@bonniestern.com and let us know if you are interested in bringing a group or would like to join an open class if and when we offer them.

FOODBALL
FOODBALLFriday October 4, 2019

Foodball is an exciting new culinary event and will feature 40 chefs from Italy, Israel, France, Denmark, Sweden and the USA as well as across Canada. Each chef will be highlighting their personal culinary style with innovative canapes and desserts.

Proceeds from the event support Sinai Health Foundation.

For more information click Foodball

EATING ISRAEL: THE LAND OF DIVERSITY AND CULTURE
EATING ISRAEL: THE LAND OF DIVERSITY AND CULTURESunday (dinner) March 1 to Tuesday (breakfast) March 10, 2020

Thanks to all of you who have signed up to come with me on my 10th delicious journey. I am so excited and looking forward to March.

There are a few spots left so if you are interested in joining me email me at bonnie@bonniestern.com or call 416 484 4810. For a registration form or information contact Idit Papular at idit@aufgangtravel.com

What people are saying about our last trip:

"Thank you for the experience of a life time! It was truly wonderful! I can’t imagine ever being able to see and do all that we did without you!" Diana D’Amelio

"Thank you for an amazing trip. Sometimes you build things up in your mind. I had been looking forward to doing this for years and worried I had set expectations too high. You and this trip blew all my hopes out of the water - you completely exceeded every hope." Joanna Smith

“We had such a unique opportunity to meet with Israeli culinary experts, and we learned not only about the food, but about the culture and efforts to build bridges of peace. The tour introduced us to so many things we would never have discovered on our own.” Kathy Kruk

Restaurant Recommendations and More
TORONTO
Sakai Bar
1576 Dundas Street West
Toronto
No reservations
When Anna took Ray and I to this Dundas West neighbourhood gem, of course Ray and I were the oldest and most out of place people there. Therefore when the owner asked Anna if we were visiting from the burbs we couldn’t blame him. Regardless, we still loved this tiny place with their wonderful take on casual Japanese food. We ordered much too much but ate it all and would do it again.
Moderate
Shunoko
1201 St. Clair Ave. West
Toronto
647 748 7288
Everyone is going to and talking about this new reasonably-priced sushi place on St. Clair West. Everything we ordered was delicious.
Moderate
Kinjiki Ramen & Saryo Cafe
5051 Yonge Street
Toronto
647 350 7766
Ever since I accidentally went to Kinjiki Ramen on a Wednesday night and had their special lobster ramen (which was incredible), I have wanted to go back for the classic. So delicious and this time Ray insisted on having dessert at Saryo Cafe (on the premises of Kinjiki). We had a deliriously delicious matcha sundae with all kinds of crispy, jellied (in a good way), creamy, and refreshing tastes and textures.
Moderate
Maison Selby
592 Sherbourne Street
Toronto
647 943 1676
What a beautiful addition to the neighborhood. We went to Maison Selby for Mark’s birthday dinner and sat on the patio on a perfect evening. We loved the duck liver parfait, moules frites, beef bourguignon and sticky toffee pudding. The cocktails were delicious and strong and I love that it’s open breakfast, lunch and dinner. Ask to see the secret speak easy downstairs.
Moderate to expensive
HALIBURTON, ON
Rhubarb
9201 ON-118
Minden, Ontario
705 489 4449
Rhubarb is considered the nicest restaurant in the area and we agree. They also have an onsite microbrewery - Boshkung Brewing Company. I really like their cream ale. When it comes to food – we loved the lamb burger, chicken pot pie, calamari and peach cake with meringue buttercream.
Moderate to Expensive
Maple Avenue Tap and Grill
172 Highland Street
Haliburton, Ontario
705 457 1100
This is a favourite of everyone who lives in the area. Think fish and chips, burgers, grilled cheese etc. Friendly and casual.
Reasonable
Abbey Gardens
1012 Garden Gate Drive
Haliburton, Ontario
705 754 4769
They have chickens, they have horses, they have a retreat, they have a craft brewery, they have yoga (very spiritual and I liked it a lot) and they have lovely organic gardens and a shop where you can buy their vegetables and homemade preserves and have lunch.
Moderate
Featured Recipes
BARBECUED CORN RIBS
  • 5 corn on the cob, husks and silk removed
  • 1/2 cup your favourite commercial barbecue sauce (mine is Bulls Eye Original) or homemade barbecue sauce
  • 1/2 cup mayonnaise
  • BARBECUED CORN RIBSI first saw this idea on a friend's post on Instagram (where else?). When I told Ray and my kids they thought I was crazy. So, of course, I had to make them. It was Amit Aaronsohn, my Israeli food journalist friend, who posted it after a delicious dinner at L28 in Tel Aviv so I had faith. I made this quick version and it was a hit. You could dress it up with grated cheese, chopped herbs, chilies etc.

    Method:

    1. Cut corn in half crosswise. Stand pieces of corn up on the cut side on a cutting board. Hold corn securely wearing a butcher's glove or heavy oven mitt. VERY CAREFULLY cut corn in half through the core. (Alternatively cut each cob into 4 rounds. It won't look like ribs but it will still taste good.) Place all the corn in a large bowl.

    2. Combine barbecue sauce with mayonnaise and rub all over the corn.

    3. Grill corn on a hot barbecue until it is blistered a bit on all sides - it won't take long.

    Makes 6 servings

    GRILLED FLANK STEAK
  • 2 to 3 lbs flank steak


  • marinade
  • 3 tbsp extra virgin olive oil
  • 3 tbsp Worcestershire sauce
  • 2 tbsp sugar
  • 1 tbsp Dijon mustard
  • 1 tbsp sherry or red wine vinegar
  • 1 tbsp finely chopped fresh rosemary
  • 2 cloves garlic, grated or minced
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp coarse sea salt (eg Maldon)
  • GRILLED FLANK STEAKWhen I was in chef training we used to use Worcestershire sauce in everything. I loved it but it somehow got away from me for a while. Then, when Stephen Alexander, owner of Cumbraes taught at my cooking school with his head chef Jerry Meneses, they included Worcestershire sauce in some of their marinades and I fell in love with it all over again. Before and after Stephen and Jerry taught at my school and still today, I always use Cumbraes meat and poultry and knowing them, I understand and congratulate them on their continued success. This recipe also works well with hanger steak, bavette, flat iron and skirt steaks.

    I love flank steak (and the ones mentioned above) but don't overcook it - if it is rare and sliced thin, it is great but if you like your steak medium well or well-done use a more tender cut like filet or sirloin (although I hesitate to even recommend making steak if you like it well cooked but who am I to judge).

    See compound butter below for a quick sauce.



    Method:

    1. Pat steak dry. For marinade combine olive oil, Worcestershire sauce, sugar, mustard, vinegar, rosemary, garlic, kosher salt and pepper. Place in a 9" x 13" baking dish and turn steak over and over in the marinade. Marinate steak one hour at room temperature (unless it is very hot in the kitchen) to a few hours in the refrigerator.

    2. Preheat barbecue. Sprinkle steak with coarse salt just before grilling. (Don't worry that steak will be too salty as a lot of it falls off in the cooking.) (And don't worry if you forget to sprinkle it with salt - I always forget.) Grill rare or medium rare = 3 to 4 minutes per side until a meat thermometer reads about 125F when inserted in the middle of the thickest part. To tell how chefs know when a steak is ready, see Kitchen Hack above. Let rest at least 5 minutes before carving into thin slices across the grain, slightly on the diagonal to make wider slices.

    Make 6 to 8 servings

    GARLIC COMPOUND BUTTER
  • 1/2 cup butter, but into small pieces , at room temperature
  • 2 cloves garlic, grated or minced
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp kosher salt
  • pinch freshly ground black pepper
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh tarragon, optional
  • GARLIC COMPOUND BUTTERWhen I was in chef training we learned to make so many different kinds of flavoured butters (we used to call them compound butters) - to have on hand in the fridge or the freezer at all times so that you could have a garnish and a sauce immediately - all in one. They can be used on any grilled, sauteed or roasted meat, poultry or fish. This one is particularly good on grilled steak. For fish I would use less garlic and Worcestershire or omit them and add more herbs like fresh dill, basil, parsley and tarragon.

    Method:

    1. Make butter by placing butter, garlic, Worcestershire sauce, salt, pepper, parsley and tarragon in a food processor or blender until smooth (or beat by hand with a wooden spoon). Shape into a rough log, place it on parchment paper, roll up and twist ends to compress the butter into a log shape. It should be about 4” long and pudgy. Chill. (See Kitchen Hack above)

    2. Slice butter into 1/8" to 1/4" slices and serve a few slices on top of steak. Or grate the butter on top (this looks amazing).

    Makes about 16 to 20 slices

    CORN PUDDING ‘SOUFFLE’
  • 4 cups corn off the cob (4 or 5 ears of corn)
  • 1 cup milk
  • 1 tbsp pureed chipotle peppers (or 1 tsp chipotle sauce)
  • 1 cup butter
  • 1/3 cup sugar
  • 8 eggs, separated
  • 3/4 cup rice flour or gluten free flour
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1/2 cup whipping cream
  • 1 cup grated smoked Cheddar cheese
  • 1/3 cup chopped fresh cilantro
  • CORN PUDDING ‘SOUFFLE’This is a cross between a side dish, a vegetarian main course, a casserole, a souffle and heaven. The original recipe came from award-winning Mexican cooking expert, television host and cookbook author, Pati Jinich. My family loves it so much even though I always say I am only going to make half, I always make the whole thing and we just eat the leftovers cold or reheated. When there are leftovers that is. I added the chipotle chiles, cheese and cilantro but if you leave them out, you can even eat it for dessert with some fresh or poached fruit on top.

    Note: This is lighter than a pudding or casserole but not exactly a souffle so do not look for it to puff up like a souffle or be disappointed that it doesn’t.



    Method:

    1. Butter a 9"x 13" baking dish. Preheat oven to 350F.

    2. Place corn, milk and chipotles in a food processor and blend until corn is roughly chopped. Reserve.

    3. Beat butter and sugar until light. Beat in yolks, one at a time. Mixture will probably be thick and creamy but don't worry if it curdles slightly.

    4. In a small bowl whisk rice flour with baking powder and salt. Add to batter alternately with cream in a few additions. Stir in corn. Batter will be lumpy and thinner.

    5. In a clean bowl with clean beaters whip egg whites to almost firm peaks. Stir about 1/4 egg whites into the batter to lighten it and then gently fold in the remaining whites along with the cheese and cilantro.

    6. Pour batter into prepared pan and bake in preheated oven 40 to 45 minutes or until browned and top springs back when touched gently in the centre.

    Makes 10 to 12 servings

    RHUBARB AND STRAWBERRY CRISP
  • 1 lb rhubarb, trimmed and cut into 1" pieces (about 4 cups)
  • 2 pints strawberries, hulled and halved (about 4 cups)


  • topping:
  • 1 1/2 cups all-purpose flour (or gf flour)
  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp kosher salt
  • 3/4 cup cold butter cut into small chunks
  • 2 tbsp coarse sugar, optional
  • vanilla ice cream, optional
  • RHUBARB AND STRAWBERRY CRISPEven people who don't have a sweet tooth usually like a fruit crisp. I like to serve it with vanilla ice cream but it is optional (except for me – ice cream is never optional). This can easily be adapted to the season as the local fruit comes in and out as in rhubarb, strawberry, blueberries, cherries, apricots, peaches, plums (little Italian blue plums are one of my favourites), pears, apples and cranberries. (if you combine fruits call it bumbleberry even though there is no such thing.)

    Method:

    1. Preheat oven to 350F.

    2. Butter a 9"x13" baking dish.Combine rhubarb and strawberries and spread evenly in prepared baking dish.

    3. In a large bowl combine flour, white sugar, brown sugar, cinnamon and salt. With your fingertips, add butter and break or rub into smaller pieces. Sprinkle evenly over the fruit. Sprinkle with coarse sugar if using.

    4. Bake in the preheated oven 45 to 55 minutes or until fruit is very tender (apples will take longer than berries) until topping is brown and crisp!

    5. Delicious warm, cold or room temperature, with or without ice cream.

    Makes 8 to 10 servings
    END OF SUMMER RUSTIC FRUIT TART
    pastry:
  • 2 cups all-purpose flour
  • pinch of kosher salt and 1 tbsp sugar
  • 1 cup cold butter, cut into small pieces (or grated and frozen)*
  • 1/3 cup ice water or more as needed


  • filling:
  • 2 1/2 lbs blue plums and/or peaches or a combination, halved and pitted (or apricots, nectarines, cherries etc), sliced or cut into chunks
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 cup all-purpose flour
  • 2 tbsp cold butter diced


  • topping:
  • 1 egg, lightly beaten
  • 1/4 cup coarse sugar
  • sifted icing sugar, berries, sprigs of mint, edible flowers, optional
  • ice cream or whipping cream, optional
  • END OF SUMMER RUSTIC FRUIT TARTThis is my favourite type of pie - easy to make and rustic looking. I first learned this pie/tart/galette from Jacques Pepin who used to teach at my school for one week per year for ten years. This was pre-television days for him and now when I watch his TV shows I know how lucky my students, staff and I were to receive this personal education.

    For this particular tart I used a combination of peaches, apricots, plums and cherries but it is also delicious with all blueberries, apples, rhubarb, cherries etc. - go with the seasons. (I don't feel it is necessary to peel plums, peaches, apricots or nectarines.)

    This one thing about rolling pastry is that if it doesn’t roll out in one piece, do not reroll. It only gets worse. Just patch it together with a little water and no one will know the difference. When you serve it, decorate with mint and berries and sprinkle with icing sugar and don’t say a word!

    Note: I have made this pastry with Cup4Cup GF flour and it worked well but the pastry is a little more delicate and sticky to work with - just be patient and use a little G flour when rolling out.

    Grate cold or frozen butter on the coarse side of a four sided grated very carefully and slowly, wearing a butcher's mitt or oven glove, so as not to grate your fingers.



    Method:

    1. Combine flour, salt and sugar in a large bowl. Cut butter to the flour mixture using a pastry blender or rub with your fingertips until it is in very small pieces. If you are using frozen grated butter just stir into flour mixture. Add ice water and toss with a fork or your fingers until flour is moistened. Add enough extra ice water, a little at a time, until you can gather dough together lightly into a ball (add 1 tbsp more water at a time but don't worry even if you need 4 to 8 tbsp). Gently flatten dough and if not using pastry right away, wrap and refrigerate.

    2. Roll out dough on a lightly floured surface to a large circle about 12" in diameter. Remember this is rustic so it does not have to be exact (and rarely is). Transfer to a 12"x18" sheet pan lined with parchment paper. don't worry if pastry is hanging over the edges a bit.

    3. Toss fruit (about 8 cups) in a large bowl with sugar, cinnamon and flour. Dot with butter.

    4. Arrange fruit in the centre of pastry, spreading it a bit, leaving a border of 3" or 4" around. Fold dough over fruit leaving the centre open. Brush top pastry with egg and sprinkle with coarse sugar. Bake in a preheated 425F oven for 20 minutes. Reduce heat to 375F and bake 30 to 40 minutes longer until fruit is tender and pastry is browned on bottom (just peak) as well as top. Cover loosely with foil if browning on top too much. Cool on rack and then transfer to serving platter. Dust with icing sugar and scatter berries, mint, flowers etc over top.

    Makes 8 to 12 servings

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