Bonnie Stern Food News
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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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Website:
www.bonniestern.com

About Bonnie

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

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

 

October 2017

September was a particularly busy month. There were challah workshops, talks on the Israeli food scene, modern Jewish cooking and Canadian cooking. There was also a segment on CTV’s Your Morning showing Ben Mulroney and Lindsey Deluce how to braid my favourite round challah for Rosh Hashanah. But the most rewarding event was our September book club.

Our September book club featured Carol Off and her extraordinary new memoir All We Leave Behind. It is the story of a man whom Carol featured in an award-winning documentary in 2002 about Afghanistan warlords. Asad Aryubwal and his family were then targeted by the warlords and had to flee their country. They eventually came to Canada as refugees with Carol’s help. I thought it would be fitting to have the meal catered by the Syrian refugee women at the Newcomer Kitchen. When the refugees arrived in Canada they were living in hotels and the women didn’t have anywhere to cook for their families. They were invited to cook at what has become the Newcomer Kitchen. The project is co-ordinated by Len Senater, Cara Benjamin-Pace, Rafah Alekbani and Esmaeel Abofaker. Newcomer Kitchen now caters events, hosts corporate team building classes and offers take-away meals on Thursdays. This book club came together at the restaurant space provided by District Social. It turned out to be an evening of compassion, kindness, humanity and delicious food. I have included two recipes that were served at the book club in the recipe section below – muhumerra (red pepper spread) and s’fouf (yellow cake).

Jean Eckhart, who comes to many of our book clubs, summed it up in an email “I have always been a fan of Carol Off but until I read this book and met her in person I had no idea how courageous, brilliant, humble and kind she is. It was a life changing evening. The Syrian women prepared delicious food and their being there accentuated the point that each of them could be one of us except for the accident of our birth. Thank you for making the book clubs happen. Truly a highlight of my life.”

Delicious Wishes for Thanksgiving and for every day. For holiday inspiration see the recipes for Roast Turkey Breast with Prosciutto & Fennel and Apple & Olive Cake with Maple Frosting.

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.

OCTOBER

ALAN DOYLE: A NEWFOUNDLANDER IN CANADA
ALAN DOYLE: A NEWFOUNDLANDER IN CANADAIn October, Bonnie is thrilled to welcome one of Canada’s most beloved talents to the Book Club as singer/songwriter/producer/actor/writer Alan Doyle launches his new memoir A Newfoundlander in Canada.

As a founding member of Great Big Sea, Alan Doyle is widely recognized as one of contemporary music’s most gifted singer/songwriter. For over twenty years, Great Big Sea has taken its unique blend of rock, folk and Celtic music from the shores of Newfoundland to the far corners of the world. During that time, the band has amassed a string of gold and platinum albums, while its high-energy live shows have earned legions of devoted fans across Canada and around the globe. In the last few years, Doyle has also launched a successful solo musical career, and has acted in such films as Robin Hood and Winter’s Tale, both co-starring Russell Crowe, and had a recurring role on the acclaimed television drama The Republic of Doyle.

“I am from Newfoundland,” says Alan Doyle. “Therefore, I am a bit of a storyteller. The stories of Newfoundlanders are often confused with fairy tales and the stuff of fiction; the people, places and events in them seem exaggerated or outright weird….[but] truth really is stranger than fiction.” In 2014, Doyle added “writer” to his incredible resume with the publication of his memoir, the national bestselling Where I Belong: From Small Town to Great Big Sea. a nostalgic and revealing look back at the great adventure that was his childhood.

In October Alan Doyle returns with A Newfoundlander in Canada, a hilarious, heartwarming account of leaving Newfoundland and discovering Canada for the first time.

Armed with the same personable, candid style found in his first book, Alan Doyle turns his perspective outward from Petty Harbour toward mainland Canada, reflecting on what it was like to venture away from the comforts of home and the familiarity of the island.

Heartfelt, funny and always insightful, these stories tap into the complexities of community and Canadianness, forming the portrait of a young man from a tiny fishing village trying to define and hold on to his sense of home while navigating a vast and diverse and wonder-filled country.

Date: Tuesday October 17, 2017 (Wait list only)
Time: 6:30pm to 9:30pm
Location: Big Crow
176 Dupont Street, Toronto
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of A Newfoundlander in Canada sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810


NOVEMBER

GURJINDER BASRAN: SOMEONE YOU LOVE IS GONE
GURJINDER BASRAN: SOMEONE YOU LOVE IS GONE

In November, Bonnie is very happy to present a rising star on the Canadian literary landscape as she welcomes award-winning writer Gurjinder Basran to the book club for an incredible evening of food and discussion that celebrates the extraordinary Someone You Love is Gone.

Simran is unable to move on. Grappling with the growing estrangement of her sister and daughter as well as the disintegration of her marriage, she wonders how her life has come to this. As the life she has carefully constructed unravels, she is forced to confront one of her most painful childhood memories - her parents sending her younger brother away from home.

Woven throughout are memories of Simran's mother as a young woman in 1960s India. Her world had seemed beautiful and full of hope then. But when an unexpected event occurs, the results will have repercussions for generations to come.

As the ghosts from the past clamour for attention, the only way to put them to rest may be for Simran to dig deeper into her family history and close the circle that was left open when her family was torn apart.

Lyrical and heartbreaking, Someone You Love is Gone is a mesmerizing tale of enduring love and family ties that defy time and space, weaving together the past and present, crossing continents and spanning generations.

Date: Monday November 6, 2017 (Wait list only)
Time: 6:30pm to 9:30pm
Location: Pukka
778 St. Clair Avenue West, Toronto
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of Someone You Love is Gone sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810

STUART MCLEAN: CHRISTMAS AT THE VINYL CAFE
STUART MCLEAN: CHRISTMAS AT THE VINYL CAFECanadians were saddened by the passing of beloved broadcaster Stuart McLean earlier this year. For over two decades, his radio show The Vinyl Cafe, become a staple in households from coast to coast, while his books chronicling the amazing adventures of Dave and Morley were all incredible bestsellers.

Stuart McLean was also one of the first visitors to Bonnie’s Book Club. To mark the publication of his final book, Christmas At The Vinyl Cafe, Bonnie is hosting a very special book club 'Christmas in November'. All money raised from this event will be donated in Stuart’s memory to the Daily Bread Food Bank, a cause Stuart embraced.

Christmas has always been a special time at the Vinyl Cafe as Stuart McLean travelled across the country every December with The Vinyl Cafe Christmas tour, bringing the gift of laughter and light during the darkest days of the year. The hilarious world of Dave and Morley was even more real and more vibrant during the holidays. For many, the Vinyl Cafe Christmas stories became beloved family traditions. Now, for the first time, they have been brought together in this special collection including the classic 'Dave Cooks the Turkey'. as well as five new, never before published Christmas stories. From mishaps with the Turlingtons and the tale of a young Dave's first holiday disaster, to the surprising 'Christmas Ferret' and the touching sign off in 'The Christmas Card', these wonderful new stories will delight for years to come.

Brimming with charm and humour (often at Dave's expense), these twelve stories entertain on every page, reminding us what the holidays are all about.

For this special Book Club, Bonnie will welcome special guests to share some of their favourite stories of Stuart and his work. Our line-up of guests include such luminaries as legendary Canadian singer/songwriter Murray McLauchlan and bestselling author and Canadian culture icon Denise Donlon. Please join us for what promises to be a very special evening.

Date: Monday November 27, 2017
Time: 6:30pm to 9:30pm
Location: Big Crow
176 Dupont Street, Toronto
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of Christmas At The Vinyl Cafe sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810


DECEMBER

LINDA SPALDING: A RECKONING
LINDA SPALDING: A RECKONINGIn December, Bonnie is thrilled to welcome Linda Spalding back to the Book Club for her eagerly-anticipated new novel, A Reckoning.

This deeply moving and troubling account of a family's breakdown, A Reckoning is the perfect companion to Linda Spalding's bestselling, award-winning novel, The Purchase.

It opens in the spring of 1855, when John Dickinson is involved in a shameful secret that will require a tragic decision. The family's resources were wasted by a reckless brother who holds all of them hostage and, adding fuel to John's desperation, the enslaved workers were visited by a Canadian abolitionist who pushes them to escape. Bry escapes, and his pursuit of freedom involves a dangerous quest to find his mother and child in Canada.

Meanwhile, the Dickinsons become fugitives of another kind, escaping their losses in a wagon en route to the West that will eventually be loaded onto a Missouri river boat for a dark adventure. Forests and rivers prevail in this story, and each person will be tested, especially thirteen-year-old Martin, whose lonely journey with a pet bear is almost mythic.

Spalding, a Kansas native who lives in Toronto, writes with irresistible force and breathtaking passion. Her language is stunning, her voice unique. A Reckoning confirms her place at the forefront of Canadian literature. We’re looking forward to seeing you in December.

Date: Monday December 4, 2017
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 A Reckoning sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810



More Featured Products
 
Big Crow2
Big Crow4
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Big Crow7
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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

Pukka1
Pukka2
Pukka3
Pukka5
Pukka x

Pukka

Considered one of Toronto’s best Indian restaurant. It features modern Indian cooking and we love it. The environment is casual yet sophisticated and the service is friendly and knowledgeable.

778 St. Clair Avenue West
Toronto
416 342 1906

www.pukka.ca

Big Crow3
Big Crow1
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

Beast3
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

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
News And Events
THE PLEASURE AND POLITICS OF FOOD:
A CONVERSATION WITH MARK BITTMAN
THE PLEASURE AND POLITICS OF FOOD:<br />A CONVERSATION WITH MARK BITTMANWednesday October 11, 2017

Some of you may remember when Mark taught at Bonnie’s cooking school. Since then Mark has become one of the most successful cookbook authors and a leading voice for a better food system.

For more information, click
The Pleasure and Politics of Food

SPICE UP YOUR LIFE WITH BONNIE STERN
SPICE UP YOUR LIFE WITH BONNIE STERNSunday October 15, 2017, 1pm to 3pm
(Hamilton, ON)

Join Bonnie at Beth Jacob Synagogue in Hamilton for a delicious cooking demonstration featuring Israeli inspired dishes. There will be door prizes and tastings. Bring your friends and family to what promises to be a fabulous afternoon! Tickets $35.

For more information contact Hanna Schayer
905 522 1351 ext 10
hanna@bethjacobsynagogue.ca

RESTAURANTS FOR CHANGE
RESTAURANT FOR CHANGEWednesday October 18, 2017

One night. 15 cities. 75 restaurants. One goal: supporting Community Food Centres Canada - healthy food programs across our country.

Bonnie has her dinner reservations for October 18, where are you going?

For more information click Restaurants for Change

HEYMISH AND HIP - EATING JEWISH IN TORONTO
HEYMISH AND HIP - EATING JEWISH IN TORONTOThursday October 19, 2017

Bonnie is excited to be on this panel with Ruthie Ladovsky, Judy Perly, Anthony Rose and Michael Wex, moderated by David Sax.

For more information click Heymish and Hip

This event is a part of From Latkes to Laffas: Jewish Toronto’s Favourite Eateries, 1900–2017 exhibit at Beth Tzedec Synagogue in Toronto.

ROBERTO MARTELLA TRIBUTE DINNER
ROBERTO MARTELLA TRIBUTE DINNERMonday November 6, 2017

Bonnie remembers when Grano opened over thirty years ago. It was the place to go right from the start and Roberto Martella quickly became a force behind the rise of fine Italian dining and culture in Toronto.

Toronto’s finest chefs, friends and colleagues are coming together to honour him and contribute to his recovery from a stroke in November 2016. Proceeds and all donations will go towards Roberto's ongoing care.

Date: Monday, November 6, 2017
Time: 6:30pm
Place: Villa Colombo, Sala Caboto, 40 Playfair Avenue, Toronto
Price: $275 per person
For tickets: Contact Carla Martella carlamartella@rogers.com

WHAT'S ON THE TABLE
WHAT'S ON THE TABLEWednesday November 8, 2017

The Stop's annual fundraising gala at AGO. What’s on the Table boasts a dazzling array of delicious and creative food from some of Toronto’s top chefs, paired with some of Niagara’s best wines. The event also features a rousing live auction with fantastic getaways and luxury items, and a fabulous silent auction. All funds raised support our critical food access and community-building programs.

For more information click What's on the Table

BONNIE'S CHALLAH WORKSHOP
BONNIE'S CHALLAH WORKSHOPChallah is the Jewish celebration bread that is enjoyed at every Friday night dinner except during Passover. Now challah is loved by many cultures and enjoyed all week in dishes like French Toast, Grilled Cheese Sandwiches and many other favourites. Click here for a recent CTV Your Morning segment.

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.

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

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

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

EATING ISRAEL: THE LAND OF DIVERSITY AND CULTURE
CULINARY TOUR TO ISRAEL WITH BONNIE STERN <BR/ >FEBRUARY 27 TO MARCH 6, 2017Sunday February 25 - Tuesday March 6, 2018

Thanks so much for your quick response to this wonderful and delicious tour to Israel. This trip is confirmed but I can accept two more participants. If you haven’t seen the itinerary - click here.

And if you would like to be on our email list for future trips please send your name, email and phone number, with subject line: Trips, to bonnie@bonniestern.com (if you are not already on the list)

For questions about the itinerary contact Bonnie
bonnie@bonniestern.com
or 416 484 4810

 
For an application form or questions about travel contact Idit at Aufgang Travel
idit@aufgangtravel.com or 905 660 0860

 

Restaurant Recommendations and More
TORONTO, ONTARIO
Union
72 Ossington Avenue
Toronto
416 850 0093
We had a delicious lunch at Union. Menu included their most popular items plus daily specials. We had the favourites - union salad with bacon, potato rosti and chevre, polenta grain with tomato sauce, greens and melting cheese and their burger topped with double smoked bacon, Swiss cheese, pickles and the best fries.
Moderate
Sabai Sabai
81 Bloor Street East
Toronto
647 748 4225
A quick dinner at Sabai Sabai after TIFF made me want to go back again and try more of their delicious dishes. Lettuce wraps, beef salad and the street style tossed noodles recommended by our server, were so delicious.
Moderate
District Social
842 College Street
Toronto
416 901 7717
When owner/chef Isam Kaisi volunteered his event space for our book club with Carol Off, catered by the Syrian women refugees from the Newcomer Kitchen, we all met there for a meeting. The menu looked so delicious we stayed for dinner. Kaisi previously owned 93 Harbord so I knew his Middle Eastern food would be delicious and it was.
Moderate
CLEVELAND, OHIO
Jack Flaps
3900 Lorain Avenue
Cleveland
216 961 5199
This is the place for a delicious breakfast in Cleveland. Buckwheat pancakes with cream and granola, buttermilk pancakes with lemon curd and plum-berry compote, grits, sausage, pork belly and coconut rice pudding were all incredibly delicious.
Moderate
Featured Recipes
MUHUMERRA (RED PEPPER DIP/SPREAD)
  • 3 large red bell peppers (about 1 1/2 lbs)
  • 2 tbsp tomato paste
  • 1 clove garlic, grated or pressed
  • 1 tsp ground cumin
  • 1 tsp ground Aleppo pepper (or other medium hot ground pepper)*
  • 1/2 tsp salt
  • 2 tbsp raw sesame seeds
  • 2 tbsp nigella seeds*
  • 1/4 cup walnut pieces
  • 1 tbsp lemon juice
  • 1 tbsp pomegranate molasses*
  • MUHUMERRA (RED PEPPER DIP/SPREAD)Muhumerra is one of Aleppo's most famous and beloved dishes. Everyone has their own version but this one from Newcomer Kitchen is my favourite. Serve with pita chips or fresh pita bread.

    *Ingredients can be found at Middle Eastern stores like Ararat in Toronto and now some supermarkets and specialty stores carry pomegranate molasses.



    Method:

    1. To roast peppers cut in half lengthwise. Remove stem, seeds and ribs. Place cut side down on a baking sheet lined with aluminum foil. Place under broiler for 20 to 25 minutes or until blackened. Remove from oven, cover with foil for 30 minutes to finish cooking peppers. Peel off black skins. Chop coarsely. (Peppers can also be left whole and blackened on a barbecue or flame of a gas stove, turning them often.)

    2. Place peppers, tomato paste, garlic, cumin, Aleppo pepper, salt, sesame and nigella seeds, walnut pieces, lemon juice and pomegranate molasses in a food processor and pulse on/off until ingredients are chopped and combined but not completely pureed.

    makes about 1 1/2 cups

    TOM EARL'S BABY SHRIMP AND AVOCADO SALAD
  • 3 tbsp fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1/4 jalapeno chile, (without seeds or ribs), finely chopped (about 1 tbsp), optional
  • 2 ripe avocadoes, diced when read to use
  • 1 lb cooked baby shrimp defrosted, drained and patted dry
  • 2 cups cherry tomatoes, halved
  • 4 green onions, sliced thinly
  • 1/4 cup flat leaf parsley, leaves only, chopped
  • kosher salt and freshly ground pepper to taste
  • sprigs of fresh parsley for garnish
  • TOM EARL'S BABY SHRIMP AND AVOCADO SALADThis recipe (and the lobster pasta next) is from Tom Earl who owns Tilting Harbour B&B on Fogo Island. He will cook for guests on request and smart guests know to request. It was one of our best meals on our recent trip to Newfoundland.

    These delicious baby shrimp from the North Atlantic are usually available frozen and pre-cooked across Canada. I bought mine from Fisherfolk at the Wychwood Farmers' Market.



    Method:

    1. In a large bowl combine lime juice, cilantro and chile. Add diced avocado and mash coarsely just so that mixture holds together but not at all pureed.

    2. Add shrimp and tomatoes to avocado and gently toss. Add green onions and chopped parsley.  Season with salt and pepper to taste.

    3. Place in a serving bowl and top with the whole parsley leaves.

    makes 6 to 8 servings

    TOM EARL'S ORECCHIETTE WITH LOBSTER
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 4 green onions, sliced
  • 1 tbsp fresh thyme leaves
  • 8 to 12 oz cooked lobster meat, diced into 3/4" pieces
  • 1/2 cup pasta cooking liquid
  • 3/4 lb orecchiette (little ears) pasta
  • few handfuls baby spinach (about 4oz)
  • 1/2 cup fresh basil leaves, torn and 4 sprigs for garnish
  • 3 tbsp butter
  • kosher salt and freshly ground black pepper
  • TOM EARL'S ORECCHIETTE WITH LOBSTERTom Earl (see intro for shrimp and avocado salad above) cooked his lobsters in sea water and then cooked the pasta in the lobster cooking water. Although that's the most flavourful way, your fish store will probably cook the lobsters for you and also remove the meat – that’s the easiest way! Tom used three lobsters for 1 lb pasta but I reminded him that lobsters were more expensive in other parts of the country.

    You can also make this with shrimp or crab.



    Method:

    1. Heat olive oil on medium low heat in a wide deep skillet. Add garlic slices and cook until very fragrant and garlic is tender but not brown. (Either discard garlic or leave in the sauce.) Add green onions and thyme and cook gently one more minute. Remove from heat and add lobster.

    2. Just before serving bring a large pot of water to the boil and add 1 tbsp kosher salt (or use the lobster cooking water - see intro). Add pasta and cook until just tender. Return lobster to heat and warm gently.

    3. Reserve one cup pasta cooking liquid, drain pasta and add pasta to lobster in pan. Add 1/2 cup cooking liquid, cook over medium heat until everything is hot and pasta absorbs any liquid in pan. If sauce seems dry add a bit more cooking liquid.

    4. Add spinach and basil leaves. Turn leaves over, about a minute, until wilted. Stir in butter and season with salt and pepper.

    makes 4 to 5 servings

    ROAST TURKEY BREAST WITH PROSCIUTTO AND FENNEL
  • 2 1/2 lb turkey breast, boneless, with or without skin
  • 2 tbsp extra virgin olive oil
  • 1 tbsp each dried oregano, kosher salt and finely grated lemon peel
  • 1 tsp smoked paprika
  • 1/4 lb thinly sliced prosciutto


  • vegetables:
  • 2 large bulbs fennel, trimmed and thinly sliced
  • 1 onion, thinly sliced
  • 3 large cloves garlic, peeled and thinly sliced
  • 1 lemon, thinly sliced
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp dried oregano
  • 2 tbsp fresh sage leaves
  • 2 cups cherry tomatoes
  • sprigs of fresh oregano, sage and/or parsley
  • ROAST TURKEY BREAST WITH PROSCIUTTO AND FENNEL Vegetables have taken over the Thanksgiving meal. This Italian-ish roasted turkey breast is a great way to prepare turkey so that it isn’t so grand. Make two if you are having more people. It’s so delicious and full of vegetables. Cook turkey breast just until done and it will be moist and tender. Always use an instant read meat thermometer for a perfectly cooked turkey (or roast). Cook a turkey breast until the internal temperature is 165F at its thickest part. (Note: If you are making a whole, stuffed turkey cook it until the temperature of the stuffing is 165F to avoid uncooked turkey juices and the chance of salmonella. The outside will be around 185F.)

    You can use pancetta or bacon instead of the prosciutto or omit it altogether.



    Method:

    1. Rub turkey breast all over with olive oil. Combine oregano, salt, lemon peel and paprika and rub over turkey. Arrange prosciutto slices, overlapping on top side of turkey breast.

    2. In a large bowl toss fennel, onion, garlic and lemon slices with olive oil, salt, pepper, oregano and sage. Spread on a sheet pan lined with parchment paper.

    3. Add cherry tomatoes to empty mixing bowl with what's left of the olive oil mixture (add a bit more olive oil and salt if necessary) and toss. Reserve.

    4. Place turkey on top of fennel, prosciutto side up. Cover loosely with foil and roast 30 minutes in a preheated 375F oven. Uncover and arrange cherry tomatoes around turkey. Roast, uncovered, another 30 minutes or longer until top is browned and crispy and internal temperature is at least 165F at the thickest part.

    5. Remove turkey to carving board. Arrange vegetables in a serving dish, reserving juices. Slice turkey and arrange on vegetables. Drizzle juices over top. Garnish with fresh herbs.

    makes 6 servings 

    NEWCOMER KITCHEN'S S’FOUF
  • 2 cups medium ground wheat semolina
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 tbsp baking powder
  • 1 cup shredded or desiccated coconut
  • 1/4 cup raw sesame seeds
  • 2 tbsp nigella seeds
  • 1 1/2 tbsp turmeric
  • 2 cups milk
  • 1/2 cup butter, cut into pieces
  • 1 tsp vanilla extract


  • topping:
  • 2 tbsp honey
  • 2 tbsp chopped pistachios
  • NEWCOMER KITCHEN S’FOUFThis bright and delicious homemade cake is a favourite of Syrian families. Every family has their own version.

    Method:

    1. In a large bowl whisk together semolina, flour, sugar, baking powder, coconut, sesame seeds, nigella seeds and turmeric.

    2. Heat milk until almost boiling. Remove from heat. Add butter and stir until melted. Cool to lukewarm. Add vanilla.

    3. Add warm milk mixture to dry ingredients and mix well. (Batter will be yellow from the turmeric.)

    4. Spread batter in a buttered 9” or 10” square pan lined with parchment paper. Bake in a preheated 350F oven 25 to 35 minutes or until cake springs back when lightly pressed in the middle and a toothpick inserted into the centre comes out dry.

    5. Warm honey slightly and while cake is still warm brush over top of cake. Sprinkle with chopped pistachios. Cut into squares.

    makes 16 squares

    APPLE AND OLIVE OIL CAKE WITH MAPLE FROSTING
  • 2/3 cup golden raisins
  • 1 cup water, divided
  • 2 2/3 cups all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 or 4 large Granny Smith or McIntosh apples, or a combination (about 1 3/4 lbs)
  • 1 cup sugar
  • 2/3 cup extra virgin olive oil
  • 2 large eggs, lightly beaten, plus 2 whites
  • 1 tsp pure vanilla extract (or scraped seeds of 1/2 vanilla bean)
  • 1 tsp grated lemon peel


  • maple frosting:
  • 1/2 cup unsalted butter
  • 1/2 cup plus 1 tbsp packed brown sugar
  • 1/3 cup maple syrup
  • 1 cup cream cheese (8oz)
  • APPLE AND OLIVE OIL CAKE WITH MAPLE FROSTING This is one of the most popular cakes at the famous Ottolenghi cake counters in London, England.  It’s one of my favourite recipes from their highly anticipated new cookbook, Sweet by Yotam Ottolenghi and Helen Goh (Appetite). The maple cream cheese frosting alone may become your favourite all-time icing. (I usually double it! Don’t tell.) When the book comes out next week, be prepared to want to make every recipe. (This recipe has been adapted slightly.)

    Method:

    1. Preheat oven to 350F. Butter bottom and sides of a 9" springform pan. Line bottom and sides of pan with parchment paper. Paper should rise 1" above sides of pan.

    2. Place raisins and 2/3 cup water in a saucepan. Simmer gently 8 to 12 minutes or until water has been absorbed. Reserve.

    3. Sift flour, cinnamon, baking soda, baking powder and salt together. Stir well. Reserve.

    4. Peel and core apples. Cut into 1/2” to 1" dice. Reserve.

    5. Place sugar, olive oil, whole eggs, vanilla and lemon in bowl of a stand mixer fitted with the paddle attachment (k-beater). Beat on medium speed 6 to 7 minutes or until mixture is light in colour, doubled in volume and slightly thicker. Remove from mixer, fold in apples, raisins and remaining 1/3 cup water. Fold in flour mixture gently just until combined.

    6. Beat egg whites to soft peaks and fold into batter gently but thoroughly. Scrape batter into pan and level the top. Bake 55 minutes or until a skewer inserted into centre of cake comes out clean. Cool completely in the pan.

    7. For frosting, place butter, brown sugar and maple syrup in bowl of stand mixer and beat with the paddle attachment (K-beater) until light and airy. Add cream cheese, a quarter at a time and beat about 2 minutes or until smooth and thick.

    8. Remove cooled cake from pan. Cut in half horizontally with a serrated knife. Spread half frosting over the bottom layer. Place second layer on top. Spoon the remaining frosting on top of cake, leaving sides unfrosted.

    makes 10 to 12 servings

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