Bonnie Stern Food News
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Contents

Kitchen Hack

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

 

May 2018

April was an emotional month for Torontonians and all Canadians. Tragedies like these make me want to stay home and cook for my family and be together with the people I love. But they can also bring out the best in all of us and kindness and support go a long way to help everyone get through.

I was lucky last month to go to New York (tagging along on my daughter Anna’s trip!) We had a great time and brought back so many restaurant recommendations to share with you. Our close friend Mitchell Davis, Executive Vice President of The James Beard Foundation, showed us the town with his husband Nate Goldstein, and friends and relatives joined us at meals, helped us eat everything and then helped us walk it all off! Luckily the weather was perfect and the cherry blossoms were starting to bloom.

Some of the recipes in the recipe section were inspired by the NY trip, some are for Mother's Day, one is especially for Cinco de Mayo, some are for spring brunches and lots have the Middle Eastern flavours that I crave. But they are all delicious for any occasion so cook for your family and friends, share your food and be kind.

Delicious wishes,

Bonnie

 

Kitchen Hack
POT SCRAPER
POT SCRAPERDo you have trouble cleaning out the dough stuck to your mixing bowls, counters, wooden spoons, dough hooks, etc when making bread? Not only is this flexible, plastic, kind of ugly POT SCRAPER invaluable for cleaning pots, it cleans bowls, counters, etc stuck with yeast dough easily. And it is very inexpensive. Buy a few.


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

MEG WOLITZER: THE FEMALE PERSUASION
MEG WOLITZER: THE FEMALE PERSUASIONIn May, Bonnie welcomes New York Times-bestselling author Meg Wolitzer (The Interestings, The Uncoupling, The Ten-Year Nap, The Position, The Wife (now a soon to be released movie starring Glenn Close), and Sleepwalking as she discusses her new novel The Female Persuasion, the story of a mentor and mentee…and the complicated relationship between women, power and ambition.

To be admired by someone we admire - we all yearn for this: the private, electrifying pleasure of being singled out by someone of esteem. But sometimes it can also mean entry to a new kind of life, a bigger world. Greer Kadetsky is a shy college freshman when she meets the woman she hopes will change her life. Faith Frank, dazzlingly persuasive and elegant at sixty-three, has been a central pillar of the women's movement for decades, a figure who inspires others to influence the world. Upon hearing Faith speak for the first time, Greer - madly in love with her boyfriend, Cory, but still full of longing for an ambition that she can't quite place - feels her inner world light up. And then, astonishingly, Faith invites Greer to make something out of that sense of purpose, leading Greer down the most exciting path of her life as it winds toward and away from her meant-to-be love story with Cory and the future she'd always imagined.

Charming and wise, knowing and witty, Meg Wolitzer delivers a novel about power and influence, ego and loyalty, womanhood and ambition. At its heart, The Female Persuasion is about the flame we all believe is flickering inside of us, waiting to be seen and fanned by the right person at the right time. It's a story about the people who guide and the people who follow (and how those roles evolve over time), and the desire within all of us to be pulled into the light.

To read the profile about Meg Wolitzer in the NY Times Click here.

Date: Monday May 7, 2018 (Wait list only)
Time: 6:30pm to 9:30pm
Location: 7 Numbers
516 Eglinton Avenue West, Toronto
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of The Female Persuasion sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810



JUNE

PAULA McLAIN: LOVE AND RUIN
PAULA McLAIN: LOVE AND RUINOver the last several years, the American writer Paula McLain has become one a beloved favourite of readers around the world with her blockbuster bestsellers The Paris Wife and Circling the Sun. Bonnie is thrilled to close out the current season of her Book Club by welcoming Paula McLain as she launches her new novel Love and Ruin, which chronicles the passionate and stormy marriage of Ernest Hemingway and Martha Gellhorn – the fiercely independent, ambitious young woman who would become one of the greatest war correspondents of the twentieth century.

In 1937, twenty-eight-year-old Martha Gellhorn travels alone to Madrid to report on the atrocities of the Spanish Civil War and becomes drawn to the stories of ordinary people caught in the devastating conflict. It’s the adventure she’s been looking for and her chance to prove herself a worthy journalist in a field dominated by men. But she also finds herself unexpectedly—and uncontrollably—falling in love with Hemingway, a man on his way to becoming a legend.

In the shadow of the impending Second World War, and set against the turbulent backdrops of Madrid and Cuba, Martha and Ernest’s relationship and their professional careers ignite. But when Ernest publishes the biggest literary success of his career, For Whom the Bell Tolls, they are no longer equals, and Martha must make a choice: surrender to the confining demands of being a famous man’s wife or risk losing Ernest by forging a path as her own woman and writer. It is a dilemma that could force her to break his heart, and hers.

Heralded by Ann Patchett as “the new star of historical fiction”, Paula McLain brings Gellhorn’s story richly to life and captures her as a heroine for the ages: a woman who will risk absolutely everything to find her own voice.

Date: Monday June 4, 2018
Time: 6:30pm to 9:30pm
Location: To be announced
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of Love and Ruin sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810



AUGUST

RAWI HAGE: BEIRUT HELLFIRE SOCIETY
RAWI HAGE: BEIRUT HELLFIRE SOCIETYIn August, Bonnie is thrilled to kick off the new season of the Book Club with one of Canada’s most dynamic and talked about writers. Rawi Hage has captured the attention of readers across the country with such acclaimed works as DeNiro’s Game (shortlisted for the Scotiabank Giller Prize, Governor General’s Award for Fiction, the Rogers Writers’ Trust Fiction Prize; winner of the prestigious €100,000 Dublin IMPAC Fiction Prize), Cockroach (shortlisted for the Scotiabank Giller Prize, the Governor General’s Award for Fiction and the Rogers Writers’ Trust Fiction Prize) and the national bestseller Carnival. This fall, Hage returns with Beirut Hellfire Society, a remarkable and mature work that takes readers back to Beirut of the 1970s during the Civil War and asks what, if anything, can be accomplished or preserved in the face of certain change and certain death.

The novel introduces us to Pavlov, the twenty-something son of an undertaker, who, after his father's death, is approached by a member of the mysterious Hellfire Society - an anti-religious sect that, among their many rebellious and often salacious activities, arrange secret burial for those who have been denied it because the deceased was homosexual, atheist, or otherwise outcast and abandoned by their family, church, and state.

Pavlov agrees to take up his father's work for the Society, and over the course of the novel acts as survivor-chronicler of his torn and fading community, bearing witness to both its enduring rituals and its inevitable decline.

Combining comedy and tragedy, Beirut Hellfire Society is a brilliant and urgent meditation on what it is to live through war. In short, this is a spectacular and timely new work from one of our major writers.

Date: Monday August 27, 2018
Time: 6:30pm to 9:30pm
Location: To be announced
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of Beirut Hellfire Society sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810




Book Club Location
 
7 Numbers
7 Numbers 3
7 Numbers 1
7 Numbers 7
7 Numbers Rosa
7 Numbers x

7 Numbers

Everything at 7 Numbers is delicious – calamari, lasagna, meatballs, osso buco, sexy duck, everything. So good we are having our book club there.

516 Eglinton Avenue West
Toronto
416 322 5183

www.sevennumbers.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

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
SPOTLIGHT ON ISRAELI CUISINE
SPOTLIGHT ON ISRAELI CUISINEWednesday May 9, 2018

As part of Spotlight on Israeli Culture in honour of Israel’s 70th birthday celebrations, Bonnie will discuss Israeli culinary trends and show mouth-watering slides of her recent culinary journey in Israel. This event is free and as of now it is fully booked but there is a wait list.

For more information click Spotlight on Israeli Culture

TORONTO TASTE
TORONTO TASTESunday June 3, 2018

Toronto’s landmark culinary event,Toronto Taste, is back this year with the creme de la creme of the city’s food scene, including title-holders on Canada’s Top 100 Best Restaurants List.

As an important annual fundraiser for Second Harvest, Canada’s largest food rescue organization, ticket sales help support their mission to feed people experiencing hunger in the GTA.

For more information click Second Harvest 2018

ISRAELI FAMILY DINNER
ISRAELI FAMILY DINNERMiddle Eastern and Israeli food is what everyone wants to eat right now so come and learn the ingredients and flavours that make it so popular. Israel is an immigrant country and Israeli cuisine is a delicious mash-up of food and flavours from the Middle East, the Mediterranean and North Africa. The food in Israel keeps evolving and I have planned this menu based on food from my recent trip. As with Bonnie's Challah Workshop, right now we are only offering this to groups (groups of ten with one person organizing the group) but we are taking a wait list for open classes if we start offering them. Please send your name, email address and phone number with subject line: Israeli Family Dinner to bonnie@bonniestern.com

Let me know if you are interested in bringing a group or would like to join a group and we will contact you.

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

BONNIE'S CHALLAH WORKSHOP
BONNIE'S CHALLAH WORKSHOPChallah is the Jewish celebration bread that is enjoyed at every Friday night dinner except during Passover. You don't have to be Jewish to love challah and now challah is loved by many cultures and enjoyed all week in dishes like French Toast, Grilled Cheese Sandwiches and many other 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 challah dough, knead the dough and get to know the perfect texture at each stage. You will learn to make braids with 3, 4 and 6 strands and also round braided breads. You will learn about ingredients and all the tricks and tips you need for success.

This very popular workshop includes coffee and cinnamon buns, snacks, a delicious lunch or dinner, printed recipes, all ingredients and lots of fun. And best of all - you'll take home your own challah on Bonnie's favourite quarter sheet pan to bake for your family and friends.

PLEASE NOTE: 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 us know and if we have enough people we will contact you.

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

EATING ISRAEL: THE LAND OF DIVERSITY AND CULTURE
EATING ISRAEL: THE LAND OF DIVERSITY AND CULTURE February 2019

We had a wonderful 8th culinary trip to Israel in February 2018, if you would like to be on our email list for our 9th trip and other 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).

"I feel so fortunate to have had this opportunity to meet and travel with Bonnie. Everyday was jam-packed with newness, and delicious, sensual experiences. Memories I will cherish for a life time."
Jill Aberman, Montreal

"The trip exceeded our expectations and we know we want to return to Israel again. Learning more about Israel and the Jewish faith was a highlight for both of us. Meeting the leading chefs, food personalities, cookbook authors, speakers and bloggers of Israel was an opportunity we would never have had if we were travelling on our own."
Lynette Husum and Roger Delbaere, Edmonton

 

Restaurant Recommendations and More
NEW YORK, NEW YORK
Atoboy
43 E 28th Street
NYC
646 476 717
These Korean American flavours were so good we couldn't stop. We had a table full of delicious food including radicchio with burrata, cheesy corn, octopus, pork jowl, mackerel and then we remembered we ordered the pork rib ssam. We handled it.
Moderate
Le Coq Rico
30 E 20th Street
NYC
212 267 7426
We really came just for their outstanding version of the French classic dessert L'ile Flottante (soft meringue, praline and creme anglaise) but how could we not snack first on frites and the chicken and duck terrine, which were also delicious.
Reasonable
La Mercerie
(inside Roman & William Guild)
53 Howard Street
NYC
212 852 9097
Walking into this stunning new cafe was like walking into a French film set. Located in the design store of Roman and William Guild, everything was beautiful and everything was for sale - the food and the plates and the tables - everything.  The pastries were amazing - chouquettes, tourteau fromage (have a slice not the whole thing like we did), and the buckwheat galette was a stand-out (see my home version in recipe section below).
Moderate to Expensive (for breakfast)
XI'an Famous Foods
38 East 23rd Street
New York
(there are many locations)
If, like me, you have never heard of XI'an cuisine (a combination of Chinese and Middle Eastern) you are in for a treat at this family-owned fast food 'chain'. Famous for their hand-ripped noodles (we had them with spicy cumin lamb - so delicious!) as well as the cucumber salad, tiger vegetable salad and hand-made soft tofu. Everything was wonderful including the prices.
Reasonable
Simon and the Whale
Freehand Hotel
23 Lexington Avenue
NYC
212 475 1924
We loved the casual atmosphere and great food at the new neighbourhood restaurant Simon and the Whale in the Freehand Hotel. The peas with shrimp, chicory tonnato, spaghetti with clams, roast chicken and fish sandwich were all winners.
Moderate
Studio at Freehand
23 Lexington Avenue
2nd Floor
NYC
212 475 1924
Back again to the Freehand Hotel but this time to their Israeli-ish cafe for a delicious breakfast. Persian frittata, spring pea hummus and eggs, egg salad sandwich with cheddar and harissa mayo, brik style eggs in phyllo with cilantro and harissa and very crispy latkes were all great.
Moderate
Olmsted
659 Vanderbilt Avenue
Brooklyn
718 552 2610
A truly farm to table appeal with lots of the greens and veggies grown in the back garden. Starting with the irresistible butternut squash bread through the paper thin gravlax, egg rolls filled with bacon and eggs, latkes with preserved lemon cream and smoked trout roe, grilled breakfast burger and ending with the apple strudel sticky buns. Brunch was such a treat.
Moderate
Loring Place
21 W 8th Street
NYC
212 388 1831
Meeting friends for drinks before dinner but had to try some food. The vodka and blood orange cocktail went so well with the baked ricotta toast and whole wheat ramp pizza.
Moderate
Frenchette
241 W Broadway
New York
212 334 3883
This is the place where everyone wants to go right now. The food is delicious but it's also the place to be. As well as duck frites, bavette with anchovy butter, blanquette of rabbit on fresh egg noodles, don't miss the frog legs - I haven't had them in years and somehow they were so much more amazing than anything I remember.
Expensive
Atla
372 Lafayette Street
New York
646 837 6464
Exactly the food we wanted to eat – casual, beautiful Mexican food with so much flavour. Herb guacamole with a gigantic blue tortilla, Brussels sprout taco and a kind of Mexican pizza thing called a tlayuda (don't ask, just order it). And for dessert don't miss the corn tamal.
Moderate
abcV
38 E 19th Street
New York
212 475 5829
They say their mission is “to inspire a cultural shift towards plant-based foods through creativity and deliciousness”. It sounds a bit pretentious but I can't imagine there isn't something for everyone here. Swiss chard dosa with fried egg and za'atar, einkorn pancakes with rhubarb compote and coconut cream, fresh steamed tofu with roasted cauliflower and harissa, and coconut yogurt with citrus and pistachio were all delicious. It's the perfect breakfast place – bright and fresh and good.
Moderate
Featured Recipes
HERB GUACAMOLE WITH CHARRED TORTILLA
  • 1 jalapeno
  • juice of one lime (or to taste)
  • 1/2 tsp kosher salt (or more to taste)
  • 3 tbsp chopped cilantro + more leaves for garnish
  • 2 large ripe avocadoes
  • 1 green onion, thinly sliced + other fresh leafy herbs you like (eg parsley, mint, dill)
  • 4 corn tortillas (or just use blue or yellow tortilla chips)
  • HERB GUACAMOLE WITH CHARRED TORTILLAIn New York, at Atla, the casual sister restaurant of Cosme, we had a delicious lunch with guacamole covered with herbs, slices of jalapeno and a giant blue corn tortilla. Here is my less dramatic version. Notes: Avocadoes must be ripe or they don’t have much flavour. The trouble is ripe ones are sometimes hard to find the day you need them. The quickest way I have found to ripen them is to bury them in a canister of rice. It may take a day or two. When they are perfect if you are not using them right away, refrigerate.

    Method:

    1. Slice half the jalapeno crosswise into thin rounds. Reserve. Cut the remaining jalapeno in half lengthwise, remove seeds and ribs and finely chop. Place in a medium bowl. Add the lime juice, salt and 3 tbsp cilantro. Stir.

    2. Open avocado by cutting lengthwise around the centre. Gently separate the two halves. Remove the pit very carefully as there seems to be a lot of avocado injuries going around. Spoon out the flesh into the bowl with lime juice. Mash avocado so that there are still some chunks and some puree. Taste and adjust seasoning.

    3. Transfer to a serving bowl and sprinkle with cilantro leaves, green onions and any other fresh herbs you are using. Scatter jalapeno slices on top.

    4. Grill tortillas until charred and crisp on a gas burner or barbecue or bake in a 400F oven about 8 to 10 minutes until crisp. Serve with guacamole.

    Makes about 6 to 8 servings

    BUCKWHEAT GALETTE (CREPE) WITH SMOKED SALMON AND EGGS
  • 3 eggs
  • 1 cup milk
  • 1 cup water
  • 1 to 2 tbsp sugar
  • 3/4 tsp kosher salt
  • 1 1/4 cups buckwheat flour
  • 3 tbsp butter


  • filling:
  • 1/2 cup mayonnaise, thick yogurt or sour cream
  • 1 tbsp honey or maple mustard
  • 2 tbsp chopped fresh dill or chives
  • mache, arugula or microgreen
  • 1/2 lbs smoked salmon
  • 4 hard cooked eggs (cooked 10 minutes), sliced
  • BUCKWHEAT GALETTE (CREPE) WITH SMOKED SALMON AND EGGS

    At the new La Mercerie Cafe in New York we had a beautiful buckwheat crepe filled with ham and cheese and a sunny-side-up egg that gave me the idea for this - perfect for breakfast or brunch (or lunch or a light supper) (or anytime). Buckwheat is a grain that sounds like wheat but isn't, despite it's name. And it is gluten-free. The crepes can be filled with savory things like the classic ham and cheese, vegetables or scrambled or fried eggs, or for dessert with fruit and ice cream/whipped cream.

    Notes: Stack crepes on top of each other as you make them. The first crepe is usually a test to see the thickness and if the heat and the pan are okay. Eat that one. You may have to fluctuate the heat between medium and medium high. The first side cooked is usually the nicest and used for the outside. This batter will make 8 to 12 crepes depending thickness, size of pan and your experience. (you can double the filling for more people or if you want to serve two each). Extra crepes will keep a few days in the refrigerator. If freezing, place a piece of parchment paper between each one so you can easily defrost just as many as needed.



    Method:

    1. For the crepes beat eggs in a medium sized mixing bowl. Whisk in milk, water, sugar and salt. Whisk in flour until smooth. (This can all be done in a food processor or blender.) Cover batter and let rest at least one hour or up to overnight in the refrigerator. The longer the batter rests, the thicker it will become - before cooking add a few tablespoons water until batter is the thickness or whipping cream.

    2. To cook crepes, melt butter on medium-high heat in a 10" non-stick pan. Whisk melted butter into the batter and return pan (now with a little butter coating) to heat. Pour in about 1/4 to 1/3 cup batter and swirl pan to coat with batter. Cook about one minute until bottom is cooked and beginning to brown and then gently lift with a long thin metal spatula and flip. Cook second side another minute. Turn out onto a large plate and continue until all batter is used.

    3. Combine mayo with mustard and chopped dill or chives. Spread a generous tablespoon on one side of each crepe. (Reserve any extra mayo for a drizzle when serving.) Top with a layer of greens. Arrange smoked salmon in a single layer on top. Place eggs down the centre, season with salt and pepper and fold over as you wish.

    Makes 4 servings

    ROASTED CAULIFLOWER WITH TAHINI AND Z'HOUG
  • 1 large head cauliflower (about 2 lbs), broken or cut into florets, about 3/4" pieces
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1 tbsp za'atar or dried oregano


  • tahini sauce:
  • 1/3 cup raw tahini
  • 2 to 3 tbsp lemon juice to taste
  • 1/4 cup ice water
  • 1 small clove garlic, minced or grated
  • 1/8 tsp cumin, optional


  • z'houg:
  • 1 clove garlic
  • 1/2 jalapeno chile, ribs and seeds removed (or more to taste depending on heat of chile)
  • 1 cup packed cilantro leaves
  • 1/2 tsp kosher salt
  • 1/3 to 1/2 cup extra virgin olive oil
  • sprigs of cilantro
  • ROASTED CAULIFLOWER WITH TAHINI AND Z'HOUGServe this as a salad, vegetable side dish or vegetarian/vegan main course. It would also be delicious with broccoli, carrots or a combination of all three. Any extra tahini dressing or z'houg will keep in the refrigerator a few days. Z'houg is a popular Yemenite hot sauce - my version is a little milder similar to a cilantro pesto.

    Method:

    1. Toss cauliflower with olive oil, salt and za'atar. Spread in a single layer on a sheet pan lined with parchment paper. Roast in a preheated 425F oven for 25 to 30 minutes or until browned. Cool.

    2. Make tahini sauce by whisking raw tahini with lemon juice, ice water, garlic and cumin until smooth. Adjust seasoning with lemon juice and salt. This can also be made in a food processor or blender. Cover and reserve at room temperature.

    3. Make z'houg by finely chopping garlic, jalapeno, cilantro and salt. Place in a bowl and whisk in olive oil until you can drizzle it. Or make it in a food processor or blender. Reserve.

    4. To serve place the cauliflower on a platter or shallow serving bowl in a single layer. Drizzle with tahini sauce and then with z'houg. Scatter cilantro sprigs on top.

    Makes 6 to 8 servings

    ARUGULA SALAD WITH BEETS AND FRESH FIGS
  • 1 lb ruby beets, peeled if necessary and cut into 1/2" chunks
  • 1 tbsp honey
  • 1/2 tsp kosher salt
  • 2 tbsp extra virgin olive oil


  • dressing:
  • 1 tbsp pomegranate molasses
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1 tbsp water
  • 1 small clove garlic, minced or grated
  • 1/2 tsp kosher salt
  • 1/4 cup extra virgin olive oil


  • salad:
  • 5 cups arugula
  • 3 fresh figs, cut into quarters
  • 1/4 cup pomegranate seeds
  • 2 tbsp toasted pine nuts or almonds, optional
  • 4 oz feta, crumbled, optional
  • ARUGULA SALAD WITH BEETS AND FRESH FIGSThis is a beautiful salad that can be served as an appetizer or side dish. Perfect for bbq season.

    Method:

    1. Combine beets with honey, salt and oil. spread on a sheet pan lined with parchment paper. Roast in a preheated 425F oven for 20 to 30 minutes until very tender. Cool.

    2. Make dressing by whisking pomegranate molasses with honey, balsamic, water, garlic and salt. Whisk in olive oil.

    3. For salad arrange arugula on a platter or large shallow bowl. Top with beets, figs and pomegranate seeds. (Also nuts and feta if using.) Drizzle with dressing. Toss just before serving.

    Serves 4 to 6

    GLUTEN-FREE CHICKEN SCHNITZEL
  • 1 1/2 lbs boneless, skinless chicken breast cutlets (or chicken breasts sliced through thickness and pounded thin (about 1/4 “) between pieces of parchment or a heavy plastic bag)
  • kosher salt and freshly ground black pepper
  • 2 eggs
  • 1 1/2 cups instant mashed potato flakes
  • 1/2 tsp smoked paprika
  • 1 tbsp finely chopped parsley
  • 3 tbsp extra virgin olive oil or more
  • lemon slices
  • microgreens


  • optional sauce:
  • 2 tbsp butter
  • 2 tbsp lemon juice
  • 1 tbsp small capers, rinsed, optional
  • GLUTEN-FREE CHICKEN SCHNITZELIn Food & Wine May 2018 there was a recipe idea I just had to try. It was schnitzel breaded  with dried potato flakes (aka instant mashed potatoes) instead of breadcrumbs to make a gluten-free version. I tried it with chicken and it was really good – crispy and so easy. I have never used instant mashed potatoes and felt out-of-touch to learn there are many organic brands and ones made from various varieties of potatoes. I just used any old brand but am thinking next time I will branch out. This is my version and it would work well with turkey cutlets too.

    Method:

    1. Season chicken with salt and pepper. Beat eggs together in a shallow bowl or plate. Place potato flakes in a second shallow bowl or plate and mix with paprika and parsley.  If chicken seems a bit wet, pat dry with paper towels and one at a time dip into egg to coat, allowing excess to drip back into the bowl. Then pat firmly into potato flakes. As chicken is 'breaded' place on a rack set over a sheet pan. Refrigerate if not cooking right away.

    2. Heat olive oil in a large skillet over medium high heat. Cook chicken in batches, about 3 to 4 minutes per side (reduce heat if necessary), or until cooked through, browned and crispy. Add more oil in between batches if necessary. Place chicken on a clean rack set over a sheet pan and keep warm at 200F until all chicken is cooked.

    3. If you are making the sauce, wipe out pan and add butter. Cook until foamy and add lemon juice and capers. Place chicken on a platter, spoon on sauce and garnish with lemon slices and microgreens.

    Makes 4 to 6 serving

    LOIS LILIENSTEIN'S MARSHMALLOW BROWNIES
  • 4 oz bittersweet chocolate, chopped
  • 6 oz semisweet chocolate, chopped (1 cup/6oz chocolate chips)
  • 1 cup butter, cut into pieces
  • 4 eggs
  • 1 1/2 cups sugar
  • 1 tsp pure vanilla extract
  • 1 cup all-purpose flour (or Cup4Cup gluten-free flour)
  • 1 tsp baking powder
  • 3/4 tsp kosher salt
  • 2 cups miniature marshmallows
  • 1 cup chopped toasted walnuts, pecans, white chocolate, milk chocolate or a combination, optional
  • sifted icing sugar or cocoa, optional
  • LOIS LILIENSTEIN'S MARSHMALLOW BROWNIESLois was one third of the popular, award-winning music group Sharon, Lois and Bram founded in the late 70's. They brought so much joy to so many families. I even made a guest appearance on one of their CBC television shows and my son, Mark, was in one of their videos. Lois died in 2015 but Sharon and Bram continue to perform. Lois gave me this recipe years ago and I featured it in one of my first cookbooks. I modified it slightly in regards to the type of chocolate and amount of sugar. If the pan is lined with parchment paper hanging over the edges, the whole 'cake' can be removed when it is cold and the brownies cut more easily.

    Method:

    1. Place both bittersweet and semisweet chocolate with butter in a heavy saucepan and melt together on low heat. Stir until smooth. Cool to room temperature.

    2. In a large bowl, with a whisk, beat eggs with sugar and vanilla for two minutes. Beat in cooled chocolate mixture.

    3. In another bowl, whisk together flour, baking powder and salt. Stir dry ingredients into chocolate mixture just until blended. Fold in marshmallow and nuts or chocolate if using.

    4. Transfer batter to a 9"x13" baking dish lined with parchment paper (or buttered or sprayed aluminum foil) with paper coming over the edge to help with removing from pan). Bake in a preheated 350F oven 30 to 35 minutes. Check after 20 and 25 minutes and if top is browning too much cover loosely with aluminum foil. (The top will appear bumpy from the marshmallows.)

    5. Cool  on wire rack and refrigerate a few hours to overnight before slicing. Lift the whole brownie cake from the pan. Trim the edges - eat them - and cut brownies into 35 or 40 squares. (I usually then cut the squares diagonally in half so people do not have to have a big square (but they usually have two anyway).

    Makes 35 to 40 squares or 70 to 80 small triangles

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