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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

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www.bonniestern.com


Bonnie Stern
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.

 

November 2016

October was a busy month but I hope everyone had time to enjoy the leaves changing colour and appreciate the beauty of the changing seasons.

In between enjoying nature I had the opportunity to interview beloved Italian chef, Lidia Bastianich on stage at the Sony Centre. She was in Toronto promoting her new television series on TLN and cookbook Mastering the Art of Italian Cuisine. On television Lidia seems like a trusted friend or relative sharing her recipes and knowledge of Italian cooking. But Lidia also heads a culinary empire with her family that includes restaurants, cookbooks, children’s books, a television production company, a line of pasta and pasta sauces and wine business. At the event we talked about her experience as a refugee coming to New York from Trieste in the 1950’s, how she started in the restaurant business, how a guest appearance on Julia Child’s show launched her television career and her experiences cooking for Pope Benedict and more recently Pope Francis. For Lidia’s Osso Buco see the recipe section below.

Jamie Oliver was also in Toronto in October. He was here for the launch of Gusto, Bell Media’s food and lifestyle channel and to promote his new cookbook Super Food Family Classics. I commented that the first time I interviewed him was on his first visit just before he opened Fifteen in London. (Fifteen is a non-profit restaurant where unemployed kids are trained to become professional chefs.) When I told him that I remembered how excited and enthusiastic he was about the project, he responded “I was such a country bumpkin back then!”  He has come a long way.

Our book club with Alex Prud’homme, celebrating The French Chef in America: Julia Child’s Second Act was a trip down memory lane. Stories about Simone Beck, Jacques Pepin, James Beard, Madeleine Kamman, and so many people who either taught at my school or whom I met over the years brought back so many memories. I remember going to France with Monda Rosenberg (food editor of Toronto Star at the time) to take lessons with Simone ‘Simca’ Beck at her home in Plascassiere, near Grasse. Simca was Julia Child’s co-author of Mastering the Art of French Cooking. There were three houses on the property – Simca’s, Julia’s and the students cottage where we were staying. We were her only students that week and she seemed to really like us. She took us to the market. We cooked with her every day. She introduced us to chefs and food writers. And at the end we gave a party for visiting culinary experts at Julia’s house. Simca had lots of rules and regulations but, being Canadian, we had no problem with that and we were very serious students. She even trusted us with the keys to the cottage. After our course, we drove to Paris where it was chillier and when I put on my coat I found the keys to her cottage in my pocket. We were devastated. We were certain she would be furious! I put the keys in an envelope and along with a very self-deprecating letter, mailed them to her. When we turned around to get into our rental car, I realized I had been so flustered that I had mailed her the keys to the car! And of course there were lots of other stories.

On October 19th, along with thousands of diners in 16 cities across Canada, we went out to eat at one of the 68 restaurants participating in ‘RESTAURANTS FOR CHANGE’. They raised $250,000 for Community Food Centres Canada and their local branches, to support programs that bring together people in low-income communities to grow, cook, share and advocate for healthy food for all. We went to Bar Begonia - Dining out never felt so good. For more information about CFCC visit  www.cfccanada.ca

For information about our exciting new book club in January see our book club section below – we still have a few seats for December 12.

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.

NOVEMBER

AMI McKAY: THE WITCHES OF NEW YORK
AMY MCKAY: THE WITCHES OF NEW YORKIn November, Bonnie is happy to welcome back one of the Book Club’s favourite writers. With her critically-acclaimed bestsellers The Birth House and The Virgin Cure, Ami McKay has established herself as one of Canada’s most distinguished writers. This fall, Ami returns with her eagerly-awaited new novel, The Witches of New York.

The year is 1880. Two hundred years after the trials in Salem, Adelaide Thom (Moth from The Virgin Cure) has left her life in the sideshow to open a tea shop with another young woman who feels it's finally safe enough to describe herself as a witch: a former medical student and gardien de sorts (keeper of spells), Eleanor St. Clair. Together they cater to Manhattan's high society ladies, specializing in cures, palmistry and potions and in guarding the secrets of their clients. All is well until one bright September afternoon, when an enchanting young woman named Beatrice Dunn arrives at their door seeking employment.

Beatrice soon becomes indispensable as Eleanor's apprentice, but her new life with the witches is marred by strange occurrences. She sees things no one else can see. She hears voices no one else can hear. Objects appear out of thin air, as if gifts from the dead. Has she been touched by magic or is she simply losing her mind? Eleanor wants to tread lightly and respect the magic manifest in the girl, but Adelaide sees a business opportunity. Working with Dr. Quinn Brody, a talented alienist, she submits Beatrice to a series of tests to see if she truly can talk to spirits. Amidst the witches' tug-of-war over what's best for her, Beatrice disappears, leaving them to wonder whether it was by choice or by force.

As Adelaide and Eleanor begin the desperate search for Beatrice, they're confronted by accusations and spectres from their own pasts. In a time when women were corseted, confined and committed for merely speaking their minds, were any of them safe?

Date: Monday November 21, 2016 (Wait list only)
Time: 6:30pm to 9:30pm
Location: The Beast Restaurant
96 Tecumseth Street, Toronto
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of The Witches of New York sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810



DECEMBER

KATE TAYLOR: SERIAL MONOGAMY
KATE TAYLOR: SERIAL MONOGAMYWhat better way than to close the 2016 season than with one of the first writers featured during the inaugural season of “Bonnie’s Book Club.” Kate Taylor, the award-winning journalist and cultural critic for the Globe and Mail, delighted guests when she visited the cooking school to talk about her first novel, the extraordinary Mme. Proust & The Kosher Kitchen. In December, Kate Taylor returns with her powerful and audacious new novel Serial Monogamy.

What happens when life and ambition collide with betrayal and disease? Sharon's comfortable existence as a novelist, wife and mother to twin daughters is shattered by a cancer diagnosis, and by her husband's affair with a graduate student. The only relief in sight is a new writing project - an engrossing serialized novel based on the story of the 19th century actress Nelly Ternan, the young mistress of the aging Charles Dickens. Chronicling this infamous affair, Sharon is forced to examine with new eyes the secrets and struggles at the heart of domestic life, as she strives to mend her own marriage and heal her body. This surprising and intricate novel shifts between Sharon's Toronto and Nelly's Victorian England in interwoven chapters, asking deep questions about what really makes up the story of a relationship and a life.

Date: Monday December 12, 2016
Time: 6:30pm to 9:30pm
Location: The Edible Story
320 Richmond Street East #105, Toronto
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of Serial Monogamy sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810



JANUARY 2017

KYO MACLEAR: BIRDS ART LIFE
KYO MACLEAR: BIRD ART LIFEBonnie’s Book Club is please to start 2017 with Kyo Maclear and her new book Birds Art Life. For Vladimir Nabokov, it was butterflies. For John Cage, it was mushrooms. For Sylvia Plath, it was bees. Each of these artists took time away from their work to become observers of natural phenomena. In 2012, Kyo Maclear met a local Toronto musician with an equally captivating side passion - he had recently lost his heart to birds. Curious about what prompted this young urban artist to suddenly embrace nature, Kyo decides to follow him for a year and find out.

This memoir celebrates the particular madness of loving and chasing after birds in a big city. Intimate and philosophical, moving with ease between the granular and the grand view, it celebrates the creative and liberating effects of keeping your eyes and ears wide open, and explores what happens when you apply the core lessons of birding to other aspects of life.

In one sense, this is a book about disconnection - how our passions can buckle under the demands and emotions of daily life - and about reconnection: how the act of seeking passion and beauty in small ways can lead us to discover our most satisfying life. On a deeper level, it takes up the questions of how we are shaped and nurtured by our parallel passions, and how we might come to cherish not only the world's pristine natural places but also the blemished urban spaces where most of us live.

Birds Art Life follows two artists on a yearlong adventure that is at once a meditation on the nature of creativity and a quest for a good and meaningful life.

Date: Monday January 23, 2017
Time: 6:30pm to 9:30pm
Location: To be announced
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of Birds Art Life sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810



Book Club Locations
 
Beast3
Beast1
Beast2
Beast4
Beast5
Beast Restaurantx

The Beast Restaurant

Scott Vivian and Rachelle Cadwell feature Ontario’s local producers and farmers at their restaurant Beast. They are well known for their Sunday brunch, special dinners and delicious food. Anthony Bourdain featured Beast in one of his shows and Scott took Anthony to some of his own favourite spots around Toronto. 

96 Tecumseth Street

Toronto

647 352 6000

www.thebeastrestaurant.com

The Edible Story1
The Edible Story2
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

(north east corner of
Richmond and Sherbourne)
(entrance is on Sherbourne,
a few doors north of Richmond on the east side)
647 278 1819

www.theediblestory.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

Some of 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
News And Events
SPICE UP YOUR LIFE WITH MIDDLE EASTERN FLAVOURS
BONNIE AT BETH SHOLOM SYNAGOGUE TORONTO<br/ >TUESDAY NOVEMBER 22, 2016, 7:30 PM Join Bonnie Stern as she shares her recipes and cooking secrets in a Middle Eastern inspired demo and tasting. Everything you wanted to know about tahini, nigella seeds, pomegranate molasses, sumac and so much more.

 


Date:
Tuesday November 22, 2016
Time: 7:00 pm
Place: Beth Sholom Synagogue
1445 Eglinton Avenue West, Toronto
Tickets: Call 416 783 6103
Members $50 Non-members $55

FILM NIGHT: IN SEARCH OF ISRAELI CUISINE
FILM NIGHT: IN SEACH OF ISRAELI CUISINEWith Rabbi Goldstein and Bonnie Stern. This delicious film profiles chefs, home cooks, vintners, and cheese-makers drawn from the more than one hundred cultures that make up Israel today – Jewish, Arab, Muslim, Christian, Druze, and a rich and human story of the people who make up Israel emerges.

Bonnie Stern, who with Rabbi Goldstein led 6 culinary tours to Israel, will introduce the film and take questions after. We begin with humus and babaganush courtesy of By the Way Cafe!

Date: Sunday December 4, 2016
Time: 6 pm
Place: Wolfond Centre
36 Harbord Street, Toronto
Price: Advance price - members $10, non-members $18, at the door $20
Advance tickets: Click In search of Israel Cuisine

EATING ISRAEL: THE LAND OF DIVERSITY AND CULTURE
CULINARY TOUR TO ISRAEL WITH BONNIE STERN <BR/ >FEBRUARY 27 TO MARCH 6, 2017February 27 to March 6, 2017

Our upcoming culinary tour to Israel is delicious and almost full (only a couple of spots left)! Get ready for market tours, cooking classes, wine tastings, museum visits, fantastic restaurants, amazing people and lots more.

For more information and to view the itinerary click Eating Israel: the Land of Diversity and Culture

Restaurant Recommendations and More
TORONTO, ONTARIO
Nodo Hillcrest
794 St Clair Avenue West
Toronto
647 748 1559
I have been hearing great things about Nodo Junction on Dundas Street West for a few years from friends who live in the west end. Therefore I was excited when Nodo Hillcrest opened closer to home. It’s definitely a great, reasonably price addition to the neighbourhood with good food and friendly service. We loved the arugula and mushroom salad, grilled octopus, pizza, orecchiette with rapini and sausage and for dessert sticky caramel bread pudding. (At this time they don’t take reservations.)
Moderate
Planta
1221 Bay Street
Toronto
647 348 7000
You don’t have to be vegan to love this plant-based restaurant from chefs David Lee (Nota Bene) and Tyler Shedden (The Chase). In fact, when you go, look around and you will see that everyone (young, older, vegans, vegetarians, meat-eaters, hippies, yuppies, etc) is there checking it out. And everyone seems to love it. Don’t miss the watermelon poke, habibi cauliflower couscous, Thai noodles, fried rice and the coconut thing for dessert. I am going back for the kimchi dumplings, burger and everything else!
Moderate
United Bakers Dairy Restaurant
Lawrence Plaza
506 Lawrence Ave. West
Toronto
416 789 0519
This Toronto institution is over 100 years old and still owned and operated by the Ladovsky family. Everyone has their favourite thing to order – mine is their amazing split pea soup and smoked whitefish on a toasted bagel. It’s veg + fish and open from 7am to 9pm. I love it.
Reasonable
PRINCE EDWARD COUNTY, ONTARIO
Drake Devonshire Inn
24 Wharf Street
Wellington
613 399 3338
What could be more relaxing than a day in Prince Edward County. Or it would have been a bit more relaxing if it wasn’t the pumpkin festival in Wellington the day we were there. But it was so much fun. Even Chef Anthony Rose was there -  judging the Drake’s pumpkin pie contest. The pies were delicious and so was brunch. And so was the view and the weather and the rooms. Next time I’m sleeping over.
Moderate to Expensive
Norman Hardie Vineyard and Winery (and Pizzeria)
1152 Greer Road
Wellington
613 399 5297
We loved visiting Norman Hardie Winery. The wine and pizzas were amazing. No surprise they sold 30,000 pizzas this past season. Wow!
Moderate
The Hubb at Angeline's
433 Main Street
Bloomfield
613 393 3301
The Hubb restaurant is located in the main building of Angeline’s Inn in Bloomfield. If we hadn’t eaten so many pizzas at Norm Hardie’s we would have tried more of the menu here but the short ribs were terrific and so was the mushroom soup of the day.
Moderate
PARIS, FRANCE
Juveniles
47 Rue de Richelieu
75001 Paris
33 01 42 97 46 49
This tiny wine bar serves delicious food, has a great wine list and friendly service. It is a favourite of chefs visiting Paris.
Moderate
Pierre Herme
I72 rue Bonaparte
75006 Paris
01 43 54 47 77
First stop - pastry. It doesn’t get better than this.
Moderate to Expensive
REIMS, FRANCE
L'Epicerie Au Bon Manger
7 Rue Courmeaux
51100 Reims
33 03 26 03 45 29
We loved our day outside of Paris and our excursion to Reims, the unofficial capital of the Champagne region. It was a wonderful treat to visit Dom Perignon for a private lunch, tasting and tour. Before leaving Reims we had a quick dinner at L’Epicerie Au Bon Manger that was simple and delicious.
Moderate
Featured Recipes
BRAZILIAN CHEESE PUFFS
  • 1 cup whole or 2% milk
  • 1/2 cup butter, cut into pieces
  • 1 tsp kosher salt
  • 2 cups tapioca flour
  • 2 eggs
  • 1 1/2 cups grated Parmesan cheese (Grana Padano or Parmigiano Reggiano), divided
  • BRAZILIAN CHEESE PUFFS These naturally gluten-free cheese puffs, similar to the French gougere, are irresistible. They will be a bit sticky on the inside but so delicious. You can also make little GF sandwiches with the leftovers using them instead of bread.

    Method:

    1. Place milk, butter and salt in a medium saucepan and bring to a boil. Remove from heat. Add tapioca flour all at once and beat until all flour has been incorporated - mixture will be sticky.

    2. Transfer dough to the bowl of a mixer and with the paddle attachment (or by hand with a wooden spoon) beat dough until smooth. Beat in eggs one at a time. Add 1 1/4 cups cheese.

    3. Scoop 2 tbsp batter with an ice cream scoop (or 2 spoons and roll into balls with wet hands). Place on a parchment paper lined baking sheet about 1" apart. Sprinkle with remaining cheese.

    4. Bake in a preheated 400F oven 20 to 25 minutes until puffed and golden. Serve warm.

    makes about 20 puffs

    MICHAEL TWITTY'S KOSHER/SOUL BLACK-EYED PEA HUMMUS
  • 1 19oz (540mL) black-eyed peas
  • 1/2 cup raw/pure tahini
  • 1/4 cup lemon juice or to taste
  • 3 tbsp extra virgin olive oil
  • 2 medium sized cloves garlic, grated or minced
  • 2 tsp kosher salt or to taste
  • 1 tsp brown sugar
  • 1/2 tsp each smoked paprika, ground cumin and ground coriander
  • 1/2 tsp hot sauce or to taste


  • topping:
  • chopped fresh parsley, smoked paprika or sesame seeds
  • MICHAEL TWITTY'S KOSHER/SOUL BLACK-EYED PEA HUMMUSI met Michael Twitty when we were on a panel together at the Ashkenaz Festival at Toronto’s Harbourfront Centre in September. He is a scholar and culinary historian whose 'kosher soul food' explores the way Jewish and African American food, history and culture intertwine. This recipe is an example of how Black and Jewish identity meld together on the plate. And it’s also delicious.

    Method:

    1. Drain and rinse black-eyed peas. Save a few for a garnish if you like. Place black-eyed peas in a food processor and pulse on/off until they are coarsely pureed (or smoothly pureed). Or you can do this in a bowl with a masher.

    2. Combine tahini with lemon juice, olive oil, garlic, half the salt, sugar, paprika, cumin, coriander and hot sauce. Add to food processor and pulse on/off until combined or stir in with a wooden spoon. Adjust seasoning with extra lemon juice, paprika, salt or hot sauce to taste.

    3. Place in a shallow bowl and sprinkle with reserved peas if using and/or paprika, parsley or sesame seeds.

    makes about 2 cups

    LIDIA BASTIANICH’S OSSO BUCO
  • 4 fresh bay leaves
  • 6 whole cloves
  • 1 sprig fresh rosemary
  • 6 to 8 veal shanks, each about 1 lb and 2" thick, tied around the circumference
  • 1 tsp kosher salt or more as needed
  • 1/4 cup extra virgin olive oil
  • 1 large onions, cut into 1" chunks
  • 2 medium carrots, cut into 1" chunks
  • 2 ribs celery, cut into 1" chunks
  • 3 tbsp tomato paste
  • 1 cup dry white wine
  • 2 small oranges, skin of one peeled in thick strips with a vegetable peeler and the other skin grated (only orange part not pith)
  • 3 cups hot chicken stock, or more if needed
  • LIDIA BASTIANICH’S OSSO BUCO Osso buco (braised veal shanks), is a perfect chilly weather kind of dish. This recipe is adapted from Lidia’s cookbook Mastering the Art of Italian Cuisine. Be sure to serve the veal with a small spoon to scoop the delicious juicy marrow out of the bones.

    Method:

    1. Make a spice packet in cheesecloth with the bay leaves, cloves and rosemary.

    2. Season veal with salt. Heat olive oil in a large deep pan over medium heat. When the oil is hot add veal in a single layer and brown on all sides. Cook 6 to 10 minutes until well browned. Do this in batches if necessary - do not overcrowd the pan. Remove veal to a platter.

    3. Add onions, carrots and celery to the pan and cook about 5 minutes until caramelized.

    4. Push vegetables to the side and add tomato paste to a clear spot in the pan. Cook a minute and then combine with vegetables. Add the wine and herb package. Bring to a boil. Cook until wine is reduced by half about 3 minutes. Add strips of orange peel, saving the grated peel for later. Return veal shanks to the pan in a single layer and add chicken stock until veal is almost covered. Adjust heat until liquid is simmering, cover and cook gently on top of the stove or in a preheated 350F oven 1 1/2 to 2 hours or until veal is very tender.

    5. Remove vegetables to a platter and arrange veal on top. Discard spice bag and remove twine from veal. Reduce sauce 4 to 5 minutes until thicker. Pour sauce over veal and vegetables.

    6. Sprinkle orange zest on top and serve.

    makes 6 to 8 servings

    THAI BEEF SALAD
  • 4 5oz boneless rib steaks about 1/4" thick
  • 1 tbsp each soy sauce, lime juice, hoisin sauce and extra virgin olive oil
  • 1 tsp kosher salt


  • dressing:
  • 2 tbsp each of lime juice, soy sauce, honey, water, rice vinegar and extra virgin olive oil
  • 1/2 tsp Asian sesame oil


  • salad:
  • 4 ripe tomatoes, sliced
  • 1/4 cup coarsely chopped fresh cilantro
  • 2 tbsp each of coarsely chopped Thai basil and fresh mint
  • THAI BEEF SALAD I had a salad like this at Eldorado, a new Asian style restaurant in Copenhagen that was opened by Kadeau, one of Copenhagen’s finest restaurants. Kind of a Nordic style Asian dish.

    Method:

    1. Mix together soy sauce, lime juice, hoisin sauce and olive oil. Rub into steak. Sprinkle with salt just before cooking.

    2. For dressing whisk together lime juice, soy sauce, honey, water, rice vinegar, olive oil and sesame oil.

    3. Cook steaks on a hot barbecue for 1 to 2 minutes per side - it should still be rare in the middle, or in a hot cast iron pan brushed with oil. Steaks are thin and will cook very quickly.

    4. Place a steak on each plate and spoon on 1 tbsp dressing. Arrange tomato slices to cover steaks, drizzle with remaining dressing and top with herbs.

    makes 4 servings

    ROASTED VEGETABLE FRIED RICE WITH SMOKY TOFU AND MUSHROOMS
  • 1/2 cup extra virgin olive oil (approximately), divided
  • 2 tsp smoked paprika, (approximately), divided
  • 2 tsp kosher salt, (approximately). divided
  • 1 lb bunch broccoli, trimmed and cut into 1" pieces (about 4 cups)
  • 1/2 lb butternut or buttercup squash, peeled and cut into 1" pieces
  • 4 oz large brown mushrooms, trimmed and cleaned, cut into 1/4" thick slices
  • 6 oz extra firm tofu, sliced 1/4" thick and cut into 1" pieces
  • 4 green onions, white and green parts, sliced
  • 1 clove garlic, finely chopped
  • 1" piece fresh ginger root, peeled if necessary and finely chopped
  • 1 tsp pureed chipotle chiles, gochujang (Korean hot sauce) or other hot sauce, or to taste
  • 4 cups cold, cooked brown* (see note above)
  • 2 tbsp coarsely chopped fresh cilantro
  • 1/4 cup chopped roasted cashews, optional
  • ROASTED VEGETABLE FRIED RICE WITH SMOKY TOFU AND MUSHROOMSSeasonings like smoked paprika and chipotle chiles add a delicious meaty flavour to vegetarian or vegan food.

    *Note: To Cook Rice: Follow package directions or place 1 1/2 cups well rinsed brown sushi rice and 3 cups cold water in a large saucepan. Bring to a boil, reduce heat and cook 5 minutes. Cover and cook on low heat 30 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff gently. Refrigerate a few hours or overnight. (To cool quickly spread rice on a baking sheet and refrigerate one hour or longer.)



    Method:

    1. In a large bowl toss broccoli, squash and mushrooms with 1/4 cup olive oil, 1 1/2 tsp smoked paprika and 1 1/2 tsp kosher salt. Spread in a single layer on a parchment paper lined baking sheet and roast in a preheated 400F oven 25 to 35 minutes or until lightly browned and tender. Reserve.

    2. Heat a large heavy skillet and add 2 tbsp olive oil. Toss tofu slices with 1/2 tsp smoked paprika and 1/2 tsp kosher salt. Add to the hot pan in a single layer and brown on both sides - 4 to 5 minutes in total. Remove from pan.

    3. Return pan to heat, add more oil if necessary, and add green onions, garlic, ginger and hot sauce and cook very gently about one to two minutes until softened but not browned. Break up rice and add to onion mixture. Allow to brown on the bottom and develop a bit of a crust. Continue to rotate the rice to reheat and brown. Stir in the vegetables and tofu. Cook until thoroughly hot. Season to taste.

    4. Sprinkle with cilantro and cashews.

    makes 4 main course or 6 to 8 side dish servings

    TAHINI CHOCOLATE CHIP COOKIES
  • 1 1/2 cups all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp baking soda
  • 1/2 cup butter
  • 1/2 cup raw/pure tahini
  • 1/2 cup white granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 tsp pure vanilla extract or paste
  • 1 1/2 cups milk or dark chocolate chips or chopped chocolate (8oz)
  • coarse sea salt or sesame seeds or a combination, optional
  • TAHINI CHOCOLATE CHIP COOKIESEveryone loves this recipe. Tahini (pure sesame seed paste) is delicious in desserts and cookies as well as savory dishes.

    Method:

    1. In a mixing bowl whisk together flour, salt and baking soda for 30 to 60 seconds.

    2. Beat butter and tahini together until smooth. Add white and brown sugar and beat until light. Add egg and vanilla.

    3. Add flour mixture to tahini mixture and mix together well. Stir in chocolate. Cover surface of the dough and refrigerate at least one hour or overnight.

    4. Divide dough into quarters and cut each quarter into 8 pieces (about 1 oz each). Roll each piece into a ball and place about 2" apart on parchment paper lined baking sheets. Cover cookies with a sheet of plastic wrap to prevent sticking and flatten cookies with a meat pounder or bottom of a flat cup. Remove plastic. Sprinkle tops with a little salt or/and sesame seeds if using.

    5. Bake cookies in a preheated 350F oven 10 to 12 minutes or until very lightly browned. Remove from oven and cool on a wire rack.

    makes 32 cookies

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