Contents Bonnie's Book Clubs 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: www.twitter.com/bonniestern Website: www.bonniestern.com Bonnie Stern May 2012 April was a busy and exciting month with family get-togethers for Passover and Easter; my long weekend in Vancouver, trying out many restaurants so I could report back to you; an entertaining and educational day of learning to smoke...ribs and chicken and salmon that is, with Weber's BBQ expert Naz Cavallaro, on their Smokey Mountain Cooker; and a lively, delicious book club with Linden McIntyre at Pangaea. Although we still aren’t sure exactly Why Men Lie, we have a much better idea. And be sure to check out our new book club for July: The Age of Miracles with Karen Thompson Walker. Vancouver food trends from high end to lower end include gourmet burgers, upscale pizza places,  cocktail culture, pastry shops, tableside cooking, hotels with celebrity chef restaurants,  noodle shops, modern Chinese food, sandwich shops and there’s a breakfast trend with breakfast restaurants opening or regular restaurants opening for breakfast. It’s all delicious and fun. We are enjoying spring, happy Mother’s day and delicious wishes, Bonnie 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 corporate services, cooking classes and unique book clubs where authors actually attend and dinner is included. She is the recipient of the 2007 Premier’s Award. Bonnie's Book Clubs 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. VINCENT LAM: THE HEADMASTER’S WAGER Bonnie is thrilled to welcome Giller Prize winner and bestselling author Vincent Lam back to the Book Club as he launches his new novel, The Headmaster's Wager. This moving novel set against the turmoil of the Vietnam War is one of the most anticipated books of the year. Percival Chen is the headmaster of the most respected English school in Saigon. He is also a bon vivant, a compulsive gambler and an incorrigible womanizer. He is well accustomed to bribing a forever-changing list of government officials in order to maintain the elite status of the Chen Academy. He is fiercely proud of his Chinese heritage, and quick to spot the business opportunities rife in a divided country. He devotedly ignores all news of the fighting that swirls around him, choosing instead to read the faces of his opponents at high-stakes mahjong tables. But when his only son gets in trouble with the Vietnamese authorities, Percival faces the limits of his connections and wealth and is forced to send him away. In the loneliness that follows, Percival finds solace in Jacqueline, a beautiful woman of mixed French and Vietnamese heritage, and Laing Jai, a son born to them on the eve of the Tet Offensive. Percival's new-found happiness is precarious, and as the complexities of war encroach further and further into his world, he must confront the tragedy of all he has refused to see. This book club is being held at Dynasty Chinese Cuisine where Bonnie has arranged an authentic 8 course Chinese banquet. Don’t miss this great evening of food and prose.  Date: Tuesday, June 19, 2012 (wait list only)  Time: 6:30pm to 9:30pm Place: Dynasty Chinese Cuisine 69 Yorkville Avenue, Toronto Fee: $150 plus HST* (includes an 8 course Chinese banquet, beverages, gratuity and a copy of The Headmaster's Wager sent out after registration) Advance registration only: Bonnie Stern 416 484 4810 KAREN THOMPSON WALKER: THE AGE OF MIRACLES Over the past year, first-time novelist Karen Thompson Walker has become the talk of the publishing industry. Well before its publication, Walker’s powerful and poignant The Age of Miracles has become an international sensation. The book ignited a bidding frenzy unprecedented for a first novel amongst publishers around the world. So far, the novel has been sold in twenty-seven countries and counting and movie rights have been optioned by River Road Entertainment (Brokeback Mountain, Into the Wild, The Runaways and Tree of Life). On a seemingly ordinary Saturday morning, Julia and her family wake to discover, along with the rest of the world, that the rotation of the earth has suddenly begun to slow. Set against this threat to normal life, The Age of Miracles maps the effects of catastrophes big and small on the lives of ordinary people, and in particular, one young girl. Extraordinary for its original concept, unforgettable characters, and the grace, elegance and beauty of Karen Thompson Walker's prose, The Age of Miracles is a mesmerizing story of family turmoil, young love, and coming-of-age set against an upending of life as we know it. This is the only date Karen Thompson Walker is available and Bonnie did not want to deprive you of the chance to meet her even though Bonnie has a previous commitment and won't be able to attend. Bonnie has chosen Pangaea to host the event (see restaurant recommendations below), she will organize it, plan the menu and has arranged for Scott Sellers, Leonie Eidinger and her husband Ray Rupert will take good care of everyone. Don’t miss what promises to be a wonderful summer evening of delicious food and great storytelling. Date: Tuesday, July 3, 2012 Time: 6:30pm to 9:30pm Place: Pangaea Restaurant 1221 Bay Street, Toronto Fee: $150 plus HST* (includes dinner, beverages, gratuity and a copy of The Age of Miracles sent out after registration) Advance registration only: Bonnie Stern 416 484 4810 Book Club Locations   Dynasty Chinese Cuisine 69 Yorkville Avenue Toronto dynasty.sites.toronto.com Pangaea Restaurant 1221 Bay Street Toronto www.pangaearestaurant.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, manners experts and authors to create exciting programs. All events will be planned and hosted by Bonnie personally. 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 Recipe development Menu consulting for parties Personal chef training Product consultation and more... For detailed information, please call: 416 484 4810 Bonnie's Cookbooks   Friday Night Dinners Bonnie's newest 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 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 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 gout du coeur Published by Trecarre, 2006, 512 pages $18.98  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 gout du coeur: recettes, menus et conseils pour des réunions de famille et d’amis Published by Trecarre, 2000, 320 pages, paperback $29.95 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 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 Out of Print Cookbooks Here is a list of Bonnie Stern classics that are out of print. Limited used copies are sometimes available on line. Food Processor Cuisine At My Table Bonnie Stern’s Cuisinart Cookbook In the Kitchen with Bonnie Stern Cooking with Bonnie Stern Simply HeartSmart Cooking More HeartSmart Cooking VANCOUVER PHOTOS Bao Bei Chinese Brasserie Black + Blue Blue Water Cafe Cadeaux Bakery Hawksworth Restaurant Maenam Market By Jean-Georges Oru Thierry Chocolaterie, Patisserie Cafe West Barbara Jo's Books to Cooks News And Events PONGAPALOOZA: PING PONG, AUTHORS, BOOK & CHARITY On Tuesday May 8, 2012, the first annual Pongapalooza event, a ping pong tournament in support of First Book Canada, will help bring awareness to low literacy rates in Canada and raise funds to provide children in need access to brand new books. The event begins at 6pm and is being held at SPiN Toronto (461 King Street West at Spadina). Spectator tickets are available for $25 and with that you’ll be able to cheer on tournament players, play ping pong casually on tables set aside for informal play, clink glasses with your favourite authors (including Bonnie Stern), enjoy some wonderful food, partake in the Silent auction and leave with a swag bag. For more info visit www.firstbookcanada.org/pong TORONTO'S COOKING IT UP 2012 Featuring celebrity chef Bonnie Stern, hosted by Paula Hardisty, Tiffaney Klein and Estelle Steinhauer. Proceeds from ticket sales and draw benefit Extra-Curricular Programming for the students of George Webster ES. As a model school for Inner Cities, George Webster endeavours to be the heart of its community and provide a safe place for children to be active and stay healthy. Date: Wednesday May 16, 2012 Place: 35 Whitney Avenue, Toronto Time: 12noon lunch and refrehments, 1pm cooking demonstration begins Free: $100 (includes lunch, refreshments, cooking demo and an autographed copy of Bonnie's Friday Night Dinners) For more information call: Tiffaney Klein 416 413 0890 or Paula Hardisty 416 926 3831 CALVIN TRILLIN IN CONVERSATION WITH SEAN CULLEN One of Bonnie’s favourite book club guests, Calvin Trillin, humorist and food lover, is coming to Toronto, proceeds to benefit PEN Canada. Date: Thursday, May 17, 2012 Time: 7pm Place: Royal Ontario Museum 100 Queen's Park Ticket: $40 (visit: www.rom.on.ca) TORONTO TASTE 2012 Join the most coveted culinary event of the year - Toronto Taste! Indulge your senses in a gastronomic adventure showcasing over 60 of Toronto's top chefs and 30 beverage purveyors, all coming together to celebrate the love of food and support Second Harvest. Last year Toronto Taste raised enough funds to provide 750,000 meals for Toronto's hungry. Date: Sunday, May 27, 2012 Time: 6:30pm Place: Indoors and outdoors at the Royal Ontario Museum Tickets: $250 (tax receipt issued for $125) CULINARY TOUR TO ISRAEL WITH RABBI ELYSE GOLDSTEIN AND BONNIE STERN "FOOD FOR THOUGHT TOUR" SAVE THE DATE: FEB 26 TO MARCH 7, 2013 Bonnie Stern and Rabbi Elyse Goldstein's fifth signature FOOD FOR THOUGH TOUR will feature fabulous food and a unique way to experience the people, sites and culture of Israel. Although the itinerary has not been finalized here are some highlights: Biblical foods at Neot Kedumim, boutique winery tour, goat cheese farm; cooking and baking lessons with renowned chefs and bakers; dinner with Chefs For Peace event; organic products and outdoor markets; wonderful restaurants; Golan, Galilee, Tel Aviv and Jerusalem. For itineraries and prices as soon as they are ready contact Michelle at Peerless Travel Office: 416 485 9455 ext 26. Restaurant Recommendations and More TORONTO Keriwa Cafe 1690 Queen Street West Toronto 416 533 2552 It’s always exciting to see a new restaurant open that is a bit different and really well done. Keriwa celebrates local, seasonal and Aboriginal inspired cuisine. At a recent brunch the Yukon Gold potato soup with chili oil and thyme, the picnic ham hash, and eggs Benedict with red fife wheat biscuits and Keriwa smoked bacon were all delicious. We left with a pleasant wood smoke scent surrounding us! Moderate Pangaea 1221 Bay Street Toronto 416 920 2323 We celebrated Linden McIntyre’s new book Why Men Lie for the April edition of Bonnie’s Book Club at Pangaea. The delicious food, attentive service and over all hospitality put everyone in a lively mood. Some of the outstanding dishes, related to the Maritimes theme of the book were little lobster rolls, smoky fish chowder, Ocean Wise fish with heirloom vegetables, beef tenderloin with wild fiddleheads and buttermilk waffles with maple ice cream and vanilla blueberry compote. Moderate to Expensive  TBD Different location for each event; sign up for monthly email at www.tbdtoronto.com This fun underground restaurant is the brainchild of Daniel Gutter (Chantecler, The Drake, Auberge du Pommier and Susur) and Sukko Stach (Nota Bene and Acadia). They only take 12 people per dinner, there’s one dinner per month and it is on a first come first serve basis. There’s a different location each time, a different chef each time but lots of fun every time. At the most recent dinner our chef was Coulson Armstrong from Auberge du Pommier and featured a luscious foie gras torchon, a stunning and delicious hamachi crudo and tartar plate, hand made ravioli, duck with morels and a decadent banana souffle with a peanut butter truffle. Wine and cocktails were also stellar. Moderate Swan 892 Queen Street West Toronto 416 532 0452 Swan has been a popular casual bistro in the Queen Street west neighbourhood for years. The pork chop with sweet potato puree and chipotle cornbread, the lamb burger with caramelized onions and the cornmeal crusted crispy chicken with braised fennel slaw were all delicious. Moderate The Gabardine 372 Bay Street Toronto 647 352 3211 This gastropub is the perfect place to stop for lunch or a snack when working or shopping downtown. And it’s really popular after work. We had a great charcuterie platter and amazing grilled cheese at a recent visit late in the afternoon. (It’s right next door to one of the best Toronto book stores – Ben McNally Books.) Moderate Chalau 476 Yonge Street Toronto 647 344 6578 Chalau, our fave dim sum cafe is back! This time it’s on Yonge St just north of College, with food as delicious as ever and staff as friendly as always. All this plus a half million dollar reno has attracted  new customers and brought back loyal fans. Five days in - crazy busy. Moderate KALADAR, ON The Spud Chip Trailer Box Hwy 7 & Hwy 41 Kaladar 613 336 1660 On their way back to Ottawa, in the middle of nowhere (sorry) Fara and Mark discovered an amazing burger place. They reported that the fries, penalty box burger (with the works) and hot dogs were yummy and that other people there were raving about the fish and chips and poutine. Reasonable COBOURG, ON Daizies 74 King Street West Cobourg 905 372 7777 A husband and wife team (chef and nutritionist) run this modest cafe featuring healthful, lovingly prepared food. Gluten free, vegetarian, vegan and other dietary concerns are all addressed. I loved the kale slaw and pineapple and avocado salad. The quinoa burgers are one of their most popular items. Moderate VANCOUVER, BC Bao Bei Chinese Brasserie 163 Keefer Street Vancouver 604 688 0876 This modern Chinese brasserie does not take reservations so if you don’t like to wait in line, go early. It’s worth it. But if you don’t like to go early it is also worth waiting in line. Fun, delicious food, Asian-inspired cocktails, friendly service and lots of action are always a good bet. We loved the steamed pork belly buns, kick-ass fried rice, steamed fish, pea tips, the addictive Chinese donuts and Vietnamese coffee and green tea caramel ice cream. Moderate Black + Blue 1032 Alberni Street Vancouver 604 637 0777 More of a bar with good food than a traditional steakhouse, this place gets crazy busy as the evening goes on. Private dining rooms, dancing at the bar, tableside Caesar salads and bananas Foster makes this place really fun. The PEI steaks were delicious and the butter cake with caramel sauce is yummy. Expensive Blue Water Cafe 1095 Hamilton Street Vancouver 604 688 8078 Blue Water Cafe is the sister restaurant to West but more casual, much larger, noisier and focused on seafood and fun. Their cauliflower couscous with raisins and hazelnuts is such a great idea that I have made up many versions already – see my current favourite in our recipe section below. Expensive Cadeaux Bakery 172 Powell Street Vancouver 604 608 8889 This beautiful new bakery cafe is bright and white with lovely pastries as delicious as they look. Don’t miss the passion fruit meringue tarts, croissants, Danish, cinnamon buns and so much more. They also design outstanding wedding cakes. Moderate Coast 1054 Alberni Street Vancouver 604 685 5010 This new seafood restaurant is a going concern. More like a club than a restaurant but with good food. The crabcakes were full of crab and the fish baked in a salt crust was really exciting - cracked open tableside. Expesnive Hawksworth Restaurant Rosewood Hotel Georgia 801 West Georgia Street Vancouver 604 673 7000 Chef David Hawksworth became one of Vancouver’s favourite celebrity chefs when he lead West to its current position as top Vancouver restaurant. At Hawksworth he brings his brand of Canadian cuisine to the beautifully restored Rosewood Hotel Georgia. I was there for breakfast which was delicious but I think the menu at lunch or dinner is more interesting. Expensive Italian Kitchen 1037 Alberni Street Vancouver 604 687 2858 The Italian Kitchen is a popular, casual restaurant with a great burrata bar and excellent pizzas and pastas. The kobe beef meatballs are a bit gimmicky but tasted good. Moderate to Expensive Kim Saigon Sandwiches (at Golden Garden Vietnamese Cuisine) 509 Main Street Vancouver 604 685 5612 If you love the incredibly flavourful Vietnamese sandwiches don’t miss Kim’s. She has all kinds of Banh Mi (spicy chicken, meatball, pork, etc) and her pho is homemade, flavourful and delicious. Yum. Inexpensive Maenam 1938 West 4th Avenue Vancouver 604 730 5579 I just could not get enough of Chef Angus An’s incredible Thai food. He worked with chef David Thompson at the Michelin starred Thai restaurant Nahm in London, England. Everything we ordered was sensational from pad Thai to grilled Thai sausage with crispy rice salad to curry of oven-roasted chicken. Don’t miss this outstanding chef owned restaurant. Moderate Market By Jean-Georges (in Shangri La Hotel) 1115 Alberni Street 3rd Floor Vancouver 604 695 1115 Jean Georges Vongerichten first restaurant in Canada found the perfect location in the luxurious Shangri La Hotel. The sashimi with crispy rice and chipotle mayo; scallops with caramelized cauliflower; soy braised short ribs, black truffle pizza and chocolate candy bar were all winners. See the recipe section for my home style interpretation of the nut and seed crusted fish. The prix fixe lunch menus are great value with lots of choice. Expensive Medina 556 Beatty Street Vancouver 604 879 3114 I really loved my breakfast at Medina. Hearty portions of Middle Eastern flavours in tagines with poached eggs and merguez sausages; hummos topped with Greek yogurt; fried eggs on short ribs and cassoulet will keep you full all day. They also have omelettes and hot crispy waffles with a variety of toppings. (Open for breakfast and lunch and brunch.) Moderate Oru (in the Fairmont Pacific Rim Hotel) 1038 Canada Place Vancouver 604 695 5500 This beautiful restaurant, located in the new Fairmont Pacific Rim, has an interesting menu featuring flavours of the Pacific rim but also delicious Latin American specialties, a favourite of Executive Chef Darren Brown. Desserts were spectacular. Expensive Thierry Chocolaterie, Patisserie Cafe 1059 Alberni Street Vancouver 604 608 6870 You will never want to leave this magical dessert cafe. Home made chocolates, multi coloured macarons, cookies, cakes and so much more are everywhere you look. Sit down and indulge with an espresso or they also offer wine and spirits to go with their outstanding desserts. I loved the Thierry’s modern version of black forest cake, rum soaked savarin, opera cake and eclairs. Moderate West 2881 Granville Street Vancouver 604 738 8938 For many years, West has been considered one of the top Vancouver restaurants, winning many awards for their modern west coast cuisine. Some of the outstanding dishes on this trip were the smoked sablefish, risotto with crab and grapefruit and the spring pea ravioli. Expensive Barbara Jo's Books to Cooks 1740 West 2nd Avenue Vancouver 604 688 6755 If you love cookbooks be sure to visit this delicious book store. There’s cookbooks, wine books, cooking classes, book launches and sometimes even cookies. Barbara Jo and her staff are very helpful and will even recommend some restaurants or food shops to visit while you are in YVR. (Very close to Maenam.) Featured Recipes NATHAN FONG'S SPICY TURKEY AND ASPARAGUS LETTUCE WRAPS 1 1/2 tbsp vegetable oil 2 cloves garlic, minced 1 tbsp finely chopped fresh ginger 1 lb ground turkey or chicken 1/2 small cooking onion, finely chopped 2 ribs of celery, finely chopped 1/2 sweet red pepper, cut into 1/4" dice 1/2 lb thin asparagus, trimmed and cut into 1/2" pieces 1 tbsp light soy sauce 1 tsp Asian chili sauce (or more to taste) 1 tsp cornstarch 2 tbsp cold water 2 tsp dark sesame oil 1/4 cup chopped fresh cilantro 2 tbsp chopped fresh mint 2 green onions, finely chopped 1 to 2 heads Boston lettuce, separated into small cups orange hoisin sauce: 3 tbsp hoisin sauce 2 tbsp orange juice 1 tsp grated orange peel 1 tsp sesame oil 1/2 tsp Asian chili sauce Nathan Fong is a talented food stylist, travel/food journalist and the unofficial culinary guide to Vancouver. His food always looks sensational and tastes great. Serve these wraps as an appetizer or main course. Method: 1. Stir sauce ingredients together and reserve. 2. Heat vegetable oil in a large non-stick skillet or wok over medium high heat. Add garlic and ginger. Stir fry until fragrant about 30 seconds. Add turkey and stir, breaking up meat until no sign of pink remains about 3 to 5 minutes. Add onion, celery, red pepper and asparagus. Stir fry another minute. 3. Whisk soy sauce, chili sauce, cornstarch, water and sesame oil together and add to turkey. Stir one minute. Add cilantro, mint and green onions. 4. Serve with lettuce cups and sauce and let guests serve themselves by filling the lettuce cups and drizzling with sauce. makes 12 to 16 small lettuce cups NUT AND SEED CRUSTED FISH WITH BROWNED BUTTER 10 almonds 10 hazelnuts 2 tbsp sunflower seeds 1 tbsp sesame seeds 1 tsp coriander seeds (or 1 tsp ground coriander) 1/2 tsp cumin seeds 1/2 tsp black peppercorns 1/2 tsp kosher salt 1 1/2 lbs skinless, boneless thick fish fillets (eg salmon or halibut) 2 egg whites, lightly beaten with a fork 2 tbsp butter 1 tsp grated lemon peel A fish course at Jean Georges Vongerichten’s Market in Vancouver’s Shangri La Hotel inspired my own more rustic version. Method: 1. Chop almonds, hazelnuts and sunflower seeds into small pieces. Place in a shallow bowl and add sesame seeds. Toast coriander seeds, cumin seeds and peppercorns in a hot skillet, shaking pan constantly, for one minute. Cool. Grind in a spice grinder and add to nuts. Stir in salt. 2. Cut fish into serving sized pieces. Season lightly with salt. Dip top side into egg white and then into nuts and seeds. Arrange on a baking sheet lined with parchment paper, nut side up. Bake in a preheated 425F oven for 10 to 12 minutes until just cooked through and lightly browned. 3. Melt butter in a small skillet and cook a few minutes until browned. Add lemon peel. Spoon over fish. makes 4 to 5 servings CAULIFLOWER COUSCOUS WITH LEMON AND PINE NUTS 1 1/2 lb cauliflower 2 tbsp extra virgin olive oil 1 small onion, finely chopped 1 clove garlic, finely chopped 1/4 cup diced pitted black olives 1 tbsp chopped preserved lemon (rinsed) or grated lemon peel 1/2 tsp kosher salt pinch cayenne 2 tbsp pine nuts, toasted 1 tbsp chopped fresh cilantro This great idea from Blue Water Cafe in Vancouver is a perfect gluten free alternative to regular couscous. They made it with raisins and hazelnuts but this version with lemon, olives and pine nuts is my current favourite. Method: 1. Cut up cauliflower removing all the leaves and stems. Place the florets in a food processor and chop on/off until cauliflower is in tiny pieces resembling couscous (about 4 cups). 2. Heat oil in a large skillet. Add onions and garlic and cook gently 3 to 4 minutes until tender. Add couscous and cook 2 to 3 minutes only. 3. Stir in olives, lemon, salt, pepper, cayenne, pine nuts and cilantro. Season to taste. makes 4 to 6 servings WHITE PIZZA WITH POTATO CRUST AND FRIED EGG 1 lb Yukon Gold or russet potatoes (2 large potatoes) 1/2 tsp kosher salt 2 tbsp extra virgin olive oil topping: 2 tbsp extra virgin olive oil 1/2 tsp kosher salt 1 tbsp chopped fresh rosemary 1 clove garlic, minced 1 1/2 cups grated smoked mozzarella or Cheddar cheese (or regular Cheddar or Mozzarella) 2 oz baby arugula (big handful) 1 egg This potato crust is a great base for so many gluten free dishes. I love this pizza topping but your favourite will work too. Method: 1. For ‘crust’ peel potatoes, leaving them whole. Place in a pot of boiling water. When water returns to a boil cook 10 minutes. Chill potatoes in cold water. Pat dry. Shred on a coarse cheese grater. Toss with 1/2 tsp salt. Heat 2 tbsp olive oil in a heavy 10" or 11" nonstick or cast iron skillet.  Add potatoes and pat them down firmly to cover pan evenly. Cook 5 minutes on medium high heat or until crusty and brown. Loosen bottom with a spatula and slip potatoes out of pan onto a platter or upside down baking sheet. Invert back into pan. Cook second side until crusty and brown. 2. Meanwhile combine 2 tbsp olive oil with salt, rosemary and garlic. Brush on top side of crust. Sprinkle with cheese. Transfer to a preheated 400F oven for 10 minutes until cheese melts. 3. Fry the egg in 1 tbsp olive oil. When pizza comes out of the oven top with arugula and fried egg. makes 2 to 4 servings THAI CHICKEN CURRY STIR-FRY 1 lb boneless chicken breasts or thighs, cut into 1" chunks kosher salt and freshly ground black pepper 1 tbsp extra virgin olive oil 1 lb asparagus, bottom 2" trimmed off and stalks cut into two pieces on the diagonal 1 cup fresh or frozen peas 3 oz fresh baby spinach 2 green onions, thinly sliced on the diagonal sauce: 2 tsp Thai red curry paste or to taste 1/2 cup coconut milk 1 tbsp hoisin sauce 2 tbsp orange juice Be sure to have everything ready before you start to cook when making a stir-fry – preparing takes longer than cooking. Every brand of curry paste has different amounts of heat so taste the one you’re using first to help judge how much to add. My favourite brand of coconut milk is Aroy-D. Freeze any unused coconut milk flat in a ziplock bag so that you can just break off what you need when you need it. Serve with rice or rice noodles. Method: 1. Prepare sauce by whisking curry paste with coconut milk, hoisin sauce, soy sauce and orange juice. Reserve. 2. Pat chicken very dry and sprinkle lightly with salt and pepper. 3. Heat a large nonstick skillet or wok, add oil and swirl around to coat bottom and up the sides. Add chicken and cook 3 to 4 minutes until it loses its raw appearance. 4. Add asparagus and stir fry for 2 minutes until asparagus turns bright green. Add peas and sauce and bring to a boil. Cook 2 minutes. Add spinach and green onions. Cook just until spinach wilts. (Add a few tablespoons of water if pan seems too dry.) Serve immediately. makes 3 to 4 servings SAUCY RHUBARB MAPLE PUDDING CAKE 12 oz fresh rhubarb, sliced 1/2" thick (about 3 cups) 1/3 cup maple syrup plus 1 tbsp 1/4 cup water cake: 2/3 cup all-purpose flour 1/3 cup cornmeal 1 1/2 tsp baking powder 1/2 tsp salt 1 large egg 1/2 cup milk 1/2 cup unsalted butter, melted 1 tsp pure vanilla extract 2 tbsp coarse sugar I love Alice Medrich's recipes and the ones in her new book 'Sinfully Easy Delicious Desserts' are no exception. I switched in rhubarb for her cranberries in this easy, old-fashioned pudding cake to celebrate spring. (Alice even tweeted that it was a great seasonal variation!) This is most delicious served warm with or without ice cream or whipped cream. Don't worry about not having sugar in the cake, the maple syrup is sweet enough. Method: 1. Combine rhubarb, maple syrup and water in a saucepan. Bring to a simmer and then cook 3 minutes. Rhubarb should be starting to become tender but still in pieces. Reserve 1/2 cup with some juices and pour the rest into a buttered 8" or 9" square baking pan. Place baking dish on a baking sheet lined with parchment (to catch any juices) and place in a preheated 400F oven for 5 minutes. 2. Meanwhile make cake by whisking flour with cornmeal, baking powder and salt in a bowl. In another bowl whisk egg with milk, melted butter and vanilla. Stir in dry ingredients just until mixed. 3. Remove fruit from oven, scrape batter over fruit (don't worry if it doesn't cover it completely) and spoon reserved fruit and juices over top. Sprinkle with coarse sugar. 4. Bake 20 minutes or until top is crusty and brown and cake springs back when pressed. Serve with ice cream or whipped cream. makes 8 servings © Copyright 2012, Bonnie Stern Cooking Schools Ltd. 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