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

Bonnie's Book Club

Corporate Services

News and Events

Restaurant Recommendations

Bonnie's Cookbooks

Featured Recipes

Contact

Bonnie Stern

Phone: 416 484 4810

Email:
bonnie@bonniestern.com

Follow Bonnie:

Twitter

Instagram

Facebook

YouTube

Website:
www.bonniestern.com

About Bonnie

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

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

 

May 2017

At the beginning of April I was a guest speaker at The Child Care Cooks Conference in Guelph. The conference was for child care cooks who are responsible for feeding hundreds of children a day in child care centres and after school programs.

It made me think again how important it is to expose children at an early age to good food and what cooking actually looks like. Even if kids are fussy eaters (like mine were) they are naturally curious to see, touch and smell different foods. I don’t believe in forcing children to eat things just because we (adults) like them - kids have a different perception of smells, textures, mouthfeel, flavours and the appearance of food, and as adults we should respect that as much as possible. Cook with your kids (or grandkids) - let them put their own toppings on pizza, knead bread dough, assemble their own sandwiches and tacos, spin lettuce, spiralize vegetables and help you. Encouraging them to feel comfortable in the kitchen is a gift you give them for life.

CHALLAH WORKSHOPS
I love making challah (the Jewish celebration bread) and now I am sharing it. I used to teach challah workshops when I ran my school on Erskine Avenue but now I am offering smaller participation classes and they are so much fun and very personal. See News and Events below.

MOTHER’S DAY
Everyone loves to be recognized and isn’t it great that Mother’s Day now includes all the people in your life who have mothered you or mother you now. And who said it has to be women? As well as your actual mother, it could be grandparents, step parents, siblings, mentors, children, caregivers or people who care about you. It’s almost a cliche to go out for brunch, afternoon tea or dinner but most ‘mothers’ would appreciate a card, an email, a phone call, homemade cookies or anything at all that shows you appreciate them. Happy Mother’s Day! 

VANCOUVER RESTAURANT RECOMMENDATIONS

My son Mark, who used to write restaurant reviews for kids in my newsletters, grew up (yikes). He just came back from Vancouver and recommended a few good restaurants for us in the restaurant section below.

Spring can’t seem to decide when to arrive but farmers markets are bustling in anticipation – see you there.

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.

MAY

TERRY FALLIS: ONE BROTHER SHY
TERRY FALLIS: ONE BROTHER SHYIn May, Bonnie welcomes back one of Canada’s most beloved writers, Terry Fallis, for his new book One Brother Shy.

A two-time winner of the Stephen Leacock Award, Terry Fallis has earned a devoted readership with such critically acclaimed works as Best Laid Plans (which was adapted into a CBC TV mini-series in 2014), The High Road, Up and Down, and No Relation. All were national bestsellers and received great critical acclaim.

This spring, Terry Fallis returns with his eagerly-awaited new novel about a man tormented by an event from his youth, and the journey he finds himself on to heal and to learn who he is.

Few people know the real Alex MacAskill. Most of the world sees a painfully and chronically shy software engineer in his mid-20s, soft-spoken, a bit of a loner, and someone easy to escape notice wherever possible - and that's just the way Alex wants it. No matter how many years have passed, the incident known only as "Gabriel" in the MacAskill family is something that still haunts him.

But when his mother, one of the only people in the world who Alex felt comfortable with, dies after a long illness, he suddenly has no choice but to face the very thing that he's been avoiding since that night in high school. In an instant, Alex finds himself trying to piece together the mystery of his identity. And on a search for parts of his family he never knew existed - a search that takes him from Ottawa to London to Moscow, encountering along the way echoes of the Cold War, painful memories from his past, and even the 1972 Russian hockey team - Alex ultimately finds himself. With his trademark wit and captivating storytelling, Terry Fallis has written a novel unlike any of his others.

One Brother Shy is at once poignant and humorous, heartbreaking and heartwarming, and readers will not soon forget Alex MacAskill.

Terry’s last visit to the Book Club sold out quickly, so please reserve your spot to avoid disappointment.

Date: Monday May 29, 2017 (only a few seats left)
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 One Brother Shy sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810



JUNE

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

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

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

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

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

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




Book Club Locations
 
Beast1
Beast2
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

Rose and Sons 6
Rose and Sons 7
Rose and Sons
Rose and Sons 5
Rose and Sons 4
Rose and Sons 2 x
Rose and Sons

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

176 Dupont Street
Toronto
647 748 3287


www.roseandsons.ca
Corporate Services

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

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

All events will be planned and hosted by Bonnie personally.

Corporate Cooking Class
Private Cooking Class

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

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

For detailed information,
please call: 416 484 4810

Bonnie's Cookbooks
 
Friday Night Dinners (Paperback)

Friday Night Dinners

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

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

$29.95

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Published by Trecarre, 2000, 320 pages, paperback

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

In 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 their down dough, knead the dough and get to know the perfect texture at each stage. You will learn to make braids with 3, 4 and 5 strands and also round braided breads. You will learn about ingredients and all the tricks and tips you need for success.

Class includes coffee and cinnamon buns on arrival, 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.

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

TERROIR SYMPOSIUM
TERROIR HOSPITALITY SYMPOSIUMMONDAY MAY 29, 2017

Indulge in a feast of learning and sharing at the 11th annual Terroir Symposium. This year's theme is Our Home and Native Land:Celebrating Canadian Gastronomy.

Be among the chefs, food and beverage experts, producers, writers and business leaders to celebrate 150 years of Canada through presentations by Canadians — nationally and abroad — and take in the history, leadership and diversity of the Canadian culinary landscape.

For more information visit: Terroir Symposium

TORONTO TASTE 2017
TORONTO TAST 2017SUNDAY JUNE 4, 2017

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

For more information visit: Toronto Taste

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

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

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

For more information visit: The Stop's Night Market

EATING ISRAEL: THE LAND OF DIVERSITY AND CULTURE
CULINARY TOUR TO ISRAEL WITH BONNIE STERN <BR/ >FEBRUARY 27 TO MARCH 6, 2017FEBRUARY 24 to MARCH 4, 2018

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

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

Restaurant Recommendations and More
TORONTO, ONTARIO
Tabule
2009 Yonge Street
Toronto
416 483 3747
Our book club with Elan Mastai featuring his new book All Our Wrong Todays was so much fun and so delicious. Tabule has been one of my favourite restaurants since it opened and although they have three new locations, this is the one that feels like home to me. Dynamic author, wonderful book and delicious food – it was a perfect night.
Moderate
Big Crow
176 Dupont Street
Toronto
647 748 3287
Southern style barbecue at Big Crow was the perfect complement to American War, Omar El Akkad’s new novel about the second American civil war which in the book takes place in 2075. A night of interesting discussions and delicious food – so lucky to catch Omar on the first night of his North American book tour.
Moderate
Anatolia
5112 Dundas Street West
Etobicoke
416 207 0596
One of Toronto’s best Turkish restaurants, Anatolia is worth the drive across town - depending where you live of course. My favourite things to order are Lahmacun (Turkish pizza with ground lamb), Manti (meat stuffed dumplings in yogurt sauce), Beyti (grilled ground beef and lamb kebabs wrapped in homemade yufka pastry) and Kunefe for dessert but I am always ready to share and try everything else too. And if Anatolia isn’t in your neighbourhood, as it isn’t in mine, be sure to also try Tom’s Dairy Freeze on your way home.
Moderate
Tom's Dairy Freeze
630 The Queensway
Etobicoke
416 259 1846
I really love soft serve and have been wanting (no aching) to try Tom’s Dairy Freeze for years. Everyone raves and considers it the best soft serve in Toronto. I finally got there and really – I should have had two! It was a rainy night so there wasn’t a line but when I realized I should have another one – a long line materialized. It’s worth the drive and worth the wait.
Reasonable
KITCHENER, ONTARIO
The Berlin
45 King Street Weat
Kitchener
519 208 8555
I love The Berlin for lunch or dinner but this time we went for Easter Brunch and it was a feast!  Buffet table laden with salads, frittatas, breads and desserts as well as mains to be ordered off the menu. And on holiday Sundays there is also an amazing roast station. It’s a perfect outing for Torontonians. My friends who live nearby say they are so lucky to have Chef Jonathan Gushue so close by. How about Mothers’ Day?
Moderate
GUELPH, ONTARIO
Polestar Hearth
535 Woolwich Street
Guelph
519 265 4300
When my favourite bread baker and talented chef, Matt Duffy, heard I was going to Guelph he said I had to visit a new artisanal bread bakery, Polestar Hearth. We got there at 8am on a Saturday morning and there was already a line out the door! We especially loved the superseed bread, spelt, and country loaf  but everything was great. It’s not a cafe so we ate bread in the car all day.
Reasonable
VANCOUVER, BC
(recommended by Mark Rupert)
Kissa Tanto
263 E. Pender Street
Vancouver
778 379 8079
When you step inside Kissa Tanto, and eat from Japanese/Italian inspired menu,  it's easy to understand why it landed the top spot on EnRoute magazine's 2016 Best New Restaurants list.  Located in Vancouver's Chinatown, be sure to make a reservation far in advance.
Moderate
Bao Bei
Chinese Brasserie
163 Keefer Street
Vancouver
604 688 0876

This Chinese brasserie serves killer cocktails and delicious dumplings, crispy tofu, pork belly, shrimp fried rice and so much more. They don't take reservations so best to arrive early.
Moderate

The Farmer's Apprentice
1535 West 6th Avenue
Vancouver
604 620 2070
This spot is all about farm to table. When they're not offering their nightly prix fixe tasting menus, they're cooking up an amazing weekend brunch. The menu online may make your mouth water but remember they change things up often, so be ready for new delicious surprises.
Moderate
Purebread
159 W. Hastings Street
Vancouver
604 563 860
If this bakery's mission is to put a smile on customers’ faces, mission accomplished. When you walk in and spot the rows and rows of freshly baked breads, scones, croissants, loaves, brownies, cakes and more, you may have a tough time deciding what to order.
Reasonable
Grounds for Coffee
2565 Alma Street
Vancouver
604 224 5282
If you find yourself in Vancouver's Kitsilano neighbourhood, stop into Grounds for Coffee for one of their decadent and icing-smothered cinnamon buns.
Reasonable
Featured Recipes
PINEAPPLE CILANTRO MARGARITA
  • 1/2 jalapeno, seeds removed, chopped (more or less depending on heat)
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp brown sugar
  • 1 cup chopped fresh pineapple
  • 1 cup pineapple juice
  • 1/2 cup tequila
  • 1/4 cup fresh lime juice
  • 3 tbsp agave syrup or maple syrup


  • rim: (optional)
  • 1/2 lime
  • 1 tbsp brown sugar
  • 1 tbsp kosher salt
  • pinch smoked paprika
  • ice cubes
  • PINEAPPLE CILANTRO MARGARITA I originally included this recipe in the National Post for Cinco de Mayo but it is so delicious anytime. It’s adapted from my friend Pati Jinich’s wonderful Mexican cookbook Mexican Today. Pati grills the slices of pineapple before using them but it’s also delicious without grilling. Serve on ice or straight up. (I used a little smoked paprika in the rim ingredients for a smoky taste but you can use 1 tsp Mexican chile powder for some heat.)

    Method:

    1. In the bottom of a cocktail shaker or pitcher, muddle (mash with a muddler or thick handle of a wooden spoon) jalapeno, cilantro and brown sugar. Add pineapple and muddle into the mixture. Add pineapple juice, tequila, lime juice and agave. Shake or stir well. Refrigerate if not serving immediately.

    2. Optional: Rub the rim of each glass with lime (or water). Combine sugar, salt and paprika and place on a plate. Dip the wet rim of each glass lightly into the mixture.

    3. Place a few ice cubes in each glass.  Use approximately 1/2 cup margarita mixture for each drink.

    makes 6 cocktails

    SPRING PEA SOUP WITH MINT AND PEA SHOOTS
  • 2 tbsp extra virgin olive oil or butter
  • 1 small clove garlic, chopped or grated
  • 6 green onions, thinly sliced (or 1 small onion)
  • 4 cups combination chopped Romaine lettuce and pea shoots
  • 4 cups fresh or frozen peas, (about 1 lb)
  • 2 tbsp chopped fresh mint
  • 1 tsp chopped fresh tarragon
  • 2 1/2 cups water, or vegetable or chicken stock
  • 1 tsp kosher salt or to taste
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup whipping cream to drizzle, optional
  • pea shoots or microgreens
  • SPRING PEA SOUP WITH MINT AND PEA SHOOTS Winter soups are usually comforting and warming while spring and summer soups are exciting and full of herbs. This one is also delicious chilled.

    Method:

    1. Cook garlic and green onions in oil or butter about 2 minutes until tender and fragrant. Add greens and cook a few minutes until wilted. Add peas, mint, tarragon and water or stock. Cook briefly 5 to 7 minutes until peas are cooked but still bright green.

    2. Puree soup in a blender, food processor or with an immersion blender until smooth. Add more liquid if soup is too thick. Add salt and pepper to taste.

    3. Serve soup with a drizzle of cream and topped with shoots or microgreens.

    makes 4 to 6 servings

    EMILY RICHARD'S PASTA WITH GREEN PEA PESTO AND MICROGREENS
  • 1 1/2 cups lightly packed pea shoots or sweet pea mix microgreens
  • 1 1/2 cups frozen peas - thawed, divided
  • 1/2 cup lightly packed fresh basil leaves
  • 1 large clove garlic, chopped or grated
  • 2 tbsp lemon juice
  • salt and pepper to taste
  • 1/4 cup extra virgin olive oil
  • 3/4 lb (approx. 350g) penne or fusili
  • 2 cups cherry or grape tomatoes, halved
  • 3 oz (100g) goat cheese, crumbled
  • EMILY RICHARD'S PASTA WITH PEA PESTO AND MICROGREENS It was a pleasure speaking at The Child Care Cooks Conference in Guelph a few weeks ago. This wonderful group of cooks have the unique opportunity to influence young children in regards to food. Emily Richards, author of Per La Famiglia (Whitecap), was also part of the program and demonstrated this pasta that she developed for Longo's spring magazine. Emily worked with me at my cooking school for many years and it was wonderful to reconnect.

    Method:

    1. For pesto combine pea shoots or microgreens, 1/2 cup peas, basil, garlic, lemon juice, 1/4 tsp each salt and pepper in a food processor and pulse until finely chopped. Drizzle in olive oil and season to taste.

    2. Cook pasta in a large pot of boiling salted water until just cooked through. Reserve 1 cup cooking liquid for sauce. Drain pasta. Return pasta to the pot and place on medium high heat with tomatoes, remaining peas, pesto and pasta cooking water. Cook 3 to 4 minutes until saucy and warm. Sprinkle with crumbled goat cheese and garnish with additional microgreens or shoots.

    makes 4 to 5 servings

    CHEDDAR OMELET WITH PEA SHOOTS
  • 2 or 3 eggs
  • 1 tbsp water
  • 1/2 tsp kosher salt
  • pinch freshly ground black pepper
  • 1 tbsp extra virgin olive oil or butter
  • 1 to 2 oz shaved or grated aged Cheddar
  • handful pea shoots or microgreens
  • CHEDDAR OMELET WITH PEA SHOOTSPea shoots or microgreens can elevate any dish to Instagram worthiness. Cheese omelets are actually one of my very favourite things to eat and microgreens or pea shoots add a fresh, bright taste and texture as well as adding a significant amount of nutrients. Use them also in salads, soups, pasta dishes, stir fries and appetizers.

    When it comes to omelet making techniques, everyone has their own way to make one. I say if it's the way you like it, that's the right way. This is the way I like it.



    Method:

    1. Lightly beat eggs, water, salt and pepper with a fork just until blended.

    2. Heat olive oil or butter in a 6" to 8" non stick pan over medium high. Brush oil up the sides of the pan. Pour eggs into pan and as soon as they begin to set around the edge, quickly swirl the pan and with a spatula or fork bring the outside edges into the middle allowing the unset eggs to run to the bottom of the pan. Continue until the eggs are still moist but somewhat set. It should be light and fluffy.

    3. Sprinkle cheese over one side of the eggs. Cook another 30 seconds until cheese starts to melt. Place pea shoots or microgreens on cheese and with a long thin spatula lift the side without cheese over the cheese and greens. Using the spatula to help, slide the omelet onto a plate.

    makes one omelet

    5-MINUTE PAN-ROASTED ARCTIC CHAR WITH LEMON AND ROSEMARY
  • 1 1/2 lbs arctic char, about 1/2" thick, skin and bones removed, cut into four pieces
  • 2 tbsp extra virgin olive oil
  • grated peel of one lemon
  • 1 1/2 tbsp chopped fresh rosemary
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • Arugula
  • Lemon slices


  • optional drizzle:
  • 1 tbsp butter
  • 1 tbsp lemon juice
  • 5-MINUTE PAN-ROASTED ARCTIC CHAR WITH LEMON AND ROSEMARY No one believes fish can cook this quickly. But fish is the original fast food. The secret to cooking fish - buy really fresh fish, use it within a day or two and cook it quickly. Fish only takes ten minutes per inch of thickness on medium high to high heat to cook through.

    Method:

    1. Place fish in a baking dish and drizzle with olive oil. Sprinkle with lemon peel, rosemary, salt and pepper. Rub everything gently into fish.

    2. Heat two large skillets (brush with olive oil if necessary). Add fish top side down first. Cook 2 minutes, turn over gently with a large spatula and cook second side 2 to 3 minutes until fish is just cooked. If fish is thicker than 1/2" it may take a minute or two longer to cook through. And if you only have one large pan, cook fish in batches and then yes – it will take 10 minutes total.

    3. Gently transfer fish to a serving platter lined with arugula. If you are making the drizzle, wipe out one pan with a paper towel and return to heat. Add butter and lemon juice. When butter melts, drizzle over fish.

    makes 4 servings

    UPSIDE DOWN RHUBARB DESIGN CAKE
  • 1/4 cup butter, cut into pieces
  • 1/2 cup light brown sugar (packed into measuring cup)
  • 1 1/2 lbs fresh rhubarb, cut as directed in the recipe


  • cake:
  • 1/2 cup butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 tbsp pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 3/4 cup buttermilk, sour cream or yogurt
  • UPSIDE DOWN RHUBARB DESIGN CAKE The modern art design on this upside-down cake is a sure way to impress guests. The cake is easy and delicious with or without the pattern (or just cut rhubarb into 1” pieces and put in the bottom of the pan) so don't worry if the design isn’t perfect – everyone will still love it. I like making it in a 9” pan because there is a better balance of rhubarb and cake but if you only have an 8” pan, cut the rhubarb shorter.

    Method:

    1. Place 1/4 cup butter in an 8" or 9" square baking dish. Place in a 350F oven for 4 to 5 minutes or until butter melts. Sprinkle evenly with brown sugar.

    2. If you are using a 9" pan, cut rhubarb into 3" lengths. If you are using an 8" pan cut rhubarb into 2.5" lengths. Arrange in a nine-square pattern with rhubarb pieces alternating direction from square to square as shown in the photo. Place the rounded sides down. (Don’t worry if squares are uneven, or if stalks are not the same width or colour.) Chop remaining rhubarb and add to cake batter(about 1 cup).

    3. Cream butter in a large bowl with a mixer or wooden spoon and beat in sugar. Add eggs one at a time, mixing well after each addition. Stir in vanilla. (Don’t worry if mixture looks a little curdled.) In a separate bowl whisk flour with baking powder, baking soda and salt. Stir flour into butter alternately with buttermilk just until combined. Stir in remaining chopped rhubarb if using.

    4. Spread batter evenly over rhubarb in pan. Bake 35 to 40 minutes for a 9" cake or 40 to 45 minutes for an 8" cake, or until a cake tester or toothpick comes out clean when inserted into centre of cake. Cool on wire rack for 10 to 15 minutes. Carefully invert onto a flat serving plate.

    makes 9 squares or more smaller pieces

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

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