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Contents
Bonnie's Book Clubs
Corporate Services
News and Events
Restaurant Recommendations +
Featured Cookbooks
Featured Recipes
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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. As well as offering a wide variety of 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.
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January, 2012
Happy New Year!
I am hoping in 2012 that people realize how much fun and easy it is to cook; that we are all kinder to each other; that we find a way to end world hunger and that peace can become a reality. In the meantime, here’s another trend list to check out for the coming year with my predictions of what we are going to see more of.
FOOD TREND LIST 2012
Aioli, Allergies, Appetizers (tapas, small plates, sharing), Apps (for restaurants, diets, recipes) Artisanal (good thought but overused word?), Barramundi, Beef Wellington, Beer matchings, Birch syrup, Bitters (especially homemade), Blood, Bourbon, Bourbon sours, Breakfast anytime, Brisket (the new pork belly – funny), Brunch – cook your own at the table, Butter, Butterscotch, Carpaccio of vegetables, Carrots, Celeriac, Cheese (homemade), Cocktail cookies, Cocktail matchings, Coconut oil, Concord grapes, Cookies (the new cupcake?), Cooking, Cream puffs (the new cupcake?), Crumbles, Crunchy, Cupcakes (they may never go away), Danish modern, Dieting = lifestyle coaching now, Eating together in some kind of community, Eel, Ethical food, Ethnic food, Extreme food travel, Family meals, Farmers, Faviken, Flambees, Food trucks, Forest floor, Frantzen/Lindeberg, French, French fries, Functional nutrition, German, Gluten free, Greek, Grilled cheese sandwiches (the new burger?) Grocerants (restaurants in a grocery stores), Guinea hen, Hazelnuts, Heart, Herbal desserts, Herring, Historical foods and recipes, Home cooking, Honey, Hot Dogs, Hotel dining, Ice cream (especially savory for dessert) Innards (offal and organ meats), Indian (high-end), Induction cooking, Joe Beef (David McMillan and Fred Morin), Kale (Tuscan), Kids (cooking classes, healthful food, healthful junk food?), Korean (high end), Lentils, Local plus (food served with food that grows nearby), Juice matchings, Live shrimp, Mackerel, Magnus Nilsson, Malted, Maple syrup, Marrow, Mashed potatoes, McCafes, Meat (ground), Meatballs, Meatless Mondays (even on Wednesdays), Meringues, Middle Eastern, Mini desserts, Mini meals, Mobile devices telling us about each food as we shop, Modernist, Montreal, Mold, Noma, Nordic food, Nose to tail, beak to claw and fin to tail, Ocean floor, Old world wines, Olive oil, Olive oil desserts, Oysters, Pate, Personalized (as in French fries, grilled cheese, mashed potatoes), Pigeon, Pine, Pop-ups, Pumpernickel, Quince, Rabbit, Rene Redzepi, Restaurants everywhere, Rhubarb, Rye bread, Rye flour, Rye kernels, Salt (and reducing salt), Salt in desserts, Salted caramel, Scandinavian, Sea buckthorn, Singapore, Sliders (but not meatball sliders – fish, fried chicken or pork belly) Social media spreading food trends, Soft serve, Souffles, Soup, Sous vide cooking at home, Spaetzle, Sweetbreads, Swiss chard, Sugar (and reducing sugar), Swedish, Tableside cooking, Tea - herbal with fresh herbs, Tartar of vegetables, Theatre in restaurants, Tongue, Turmeric, Umami, Upscale fast food, Vegetable Oils (first pressed), Vegetables (the new bacon), Vegetarian, Viennese, Wood sorrel, Yogurt desserts.
Delicious New Year wishes,
Bonnie
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| 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 accompanied by full payment. 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. |
| EVA STACHNIAK: THE WINTER PALACE |  “Get the New Year off to a great start with Bonnie’s first Book Club meeting of 2012. Join us for a tremendous evening of food and fiction as Bonnie welcomes Eva Stachniak as she launches her epic new novel THE WINTER PALACE.
THE WINTER PALACE sweeps readers into the passionate, intimate and treacherous world of Catherine the Great, revealing Russia’s greatest matriarch from her earliest days in court, where the most valuable currency was the secrets of nobility and the most dangerous weapon to wield was ambition.
Our January book club is being held at Gilead Cafe & Bistro where Jamie Kennedy is creating a delicious Russian inspired menu using local ingredients including the vodka! | Date: Sunday, January 8, 2012 (wait list only)
or Monday, January 9, 2012 (wait list only)
Time: 6:30pm to 9:30pm
(come at 6pm for great appetizers)
Place: Gilead Cafe & Bistro
4 Gilead Place
Toronto
(2 blocks east of Parliament, just south of King St)
Fee: $150 plus HST*
(includes dinner, beverages, gratuity and an advance copy of The Winter Palace sent out upon registration)
Advance registration only: Bonnie Stern 416 484 4810 |
| KIM THUY: RU |  On Thursday, February 16, Bonnie is pleased to welcome Kim Thuy to the book club as she discusses her ravishing new novel, RU. A phenomenal bestseller in Quebec and with foreign rights already sold to over 15 countries, Ru is a lullaby for Vietnam and a love-letter to a new homeland. The novel takes readers on an unforgettable journey from a palatial residence in Saigon to a crowded and muddy Malaysian refugee camp, and onward to a new beginning in Quebec. Moving seamlessly from past to present, from history to memory and back again, Ru is a book that celebrates life in all its wonder: its moments of beauty and sensuality, brutality and sorrow, comfort and comedy.
There is already considerable buzz surrounding Kim Thuy and her work here in English Canada. Ru has already received a number of major awards around the world, including the Governor General’s Award for Fiction for the French language edition of the novel.
Don’t miss this wonderful evening of Vietnamese food and fine fiction. | Date: Thursday, February 16, 2012
Time: 6:30pm to 9:30pm (come 6 to 6:15pm for delicious appetizers)
Place: Ha Long Bay Bistro
525 Eglinton Avenue West, Toronto
Fee: $135 plus HST* (includes dinner, beverages, gratuity and a copy of Ru sent out upon registration)
Advance registration only: Bonnie Stern 416 484 4810. |
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Corporate Services
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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.
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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
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| 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 | 
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 |
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| News And Events | | WINTERLICIOUS: JANUARY 27 to FEBRUARY 9, 2012 |  Now in its tenth year, Winterlicious celebrates Toronto’s restaurant industry and is the perfect opportunity for foodies to sample the best of the city’s eclectic cuisine.
Winterlicious offers two popular programs for you to savour: Winterlicious Culinary Events (on sale starting mid December, 2011) and Winterlicious Restaurant Prix Fixe Promotion (reservation will be accepted starting January 12, 2012).
For more information on Winterlicious, visit www.toronto.com/winterlicious |
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| Restaurant Recommendations and More | TORONTO Black Skirt
974 College Street
Toronto
416 532 7424 | We loved this very casual and welcoming restaurant built around a little Italian market. The food is homey, generous and flavourful – don’t miss the pastas and the osso bucco. (The menu is limited and even more limiting for those who are gluten or lactose intolerant.)
Moderate |
Dynasty
69 Yorkville Avenue
Toronto
416 923 3323 | We lost dim sum at Cha Lui and Lai Toh Heen in 2011 and many people have been going to Dynasty. Their dim sum is great but the dinner menu is also delicious. Don’t miss the rice noodles with beef – our favourite.
Moderate to Expensive |
Playa Cabana
111 Dupont Street
Toronto
416 929 3911 | It’s hard to get reservations at this tiny popular Mexican restaurant. Although it’s a bit cramped and service is sometimes slow, it’s worth the wait. Delicious homemade corn tortillas, chorizo pizza, and tacos with shortribs, pork and fish are just some of my favourites.
Reasonable |
Tutti Matti
364 Adelaide Street W.
Toronto
416 597 8839 | You feel like you are eating in Tuscany. I wanted everything on the menu but settled for the maltagliata con osso bucco which was so comforting and delicious. It’s expensive but a lot less than an airline ticket.
Expensive |
MONTREAL, QUEBEC Joe Beef
2491 Notre Dame West
Montreal
514 935 6504 | With the publication of their internationally acclaimed new cookbook The Art of Living According to Joe Beef, the Montreal restaurant Joe Beef has become one of the hottest restaurants in the world. The restaurant and the book are both so much fun and delicious (in different ways of course) that you want to be part of the Joe Beef family. Don’t miss it. Make reservations early. Tell chef/owners/authors David and Fred I sent you.
Expensive |
Lawrence
5201 Blvd St. Laurent
Montreal
514 503 1070 | I haven’t found a place as good as this for brunch since Toronto’s Xacutti closed. It opens at 10am on Saturdays and Sundays. Don’t miss the scones, beignets and baked eggs with celery root and mushrooms.
Moderate |
La Salle a Manger
1302 Ave du MontRoyal Est
Montreal
514 522 0777 | Recommended by the Montreal Gazette’s Lesley Chesterman, this restaurant was a great find. Friendly service, delicious salads, meat and fish dishes and it’s open Sunday nights.
Moderate |
L'Express
3927 Rue St. Denis
Montreal
514 845 5333 | The perfect bistro. Don’t miss the marrow bones, fish soup, steak frites and the ile flottante for dessert was heavenly. This is the place to have the French classics.
Moderate |
Sofitel Montreal
1155 Rue Sherbrooke Ouest
Montreal
514 285 9000 | Perfectly located and the starting point for many long walks, we loved the welcome, our room, the service and the food. (Look for special prices.)
Moderate |
CAMBRIDGE/STRATFORD Rundles-Stratford Chefs School
9 Cobourg Street
Stratford
519 271 6442 | Stratford is still an interesting place to eat even when the curtain goes down. The Stratford Chef School takes over Rundles at lunch during the off season and it is a great deal. Delicious food, great prices and you are supporting our next generation of chefs. Reservations necessary. Reasonable |
Cambridge Mill
130 Water Street N.
Cambridge
519 624 1828 | The newly restored Cambridge Mill is a stunning new event place for weddings and banquets. But it is also a great new place to have lunch or dinner in the Cambridge area. The dining room overlooks the water and the food is good.
Reasonable |
Langdon Hall
1 Langdon Drive
Cambridge
519 740 2100 | I love everything about Langdon Hall – award winning Chef Jonathan Gushue’s amazing food, the beautiful dining room, the casual pub, and if you are staying over – the beds are luxurious and the country breakfasts so yummy. (It’s also my favourite place to stay when I go to Stratford – about 45 minutes away.)
Expensive |
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Featured Recipes
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| PERTH COUNTY SWEET GARLIC SOUP | | 1/4 cup butter2 large onions, sliced (about 2 cups)1 head local garlic, peeled and thinly sliced (about 1/2 cup)1/2 lb fingerling potatoes, peeled and thinly sliced3 cups water1 1/2 tsp kosher salt1/8 tsp freshly ground pepper or to taste |  Off season, Stratford Chefs School students run Rundles Bistro at lunch and The Prune Restaurant at dinner. We had this delicious soup at Rundles which looked beautiful garnished with a puree and dice of roasted red beets, green onions and deep-fried thinly sliced garlic chips.
Method:
1. Melt butter in a large saucepan. Add onions and garlic. Cook gently 12 to 15 minutes until onions are meltingly tender but not browned. Season lightly.
2. Add potatoes and water. Simmer gently 15 to 20 minutes until potatoes are tender. Puree. If you want it perfectly smooth pass pureed soup through a coarse sieve. If soup is too thick add additional water. Heat thoroughly. Adjust seasoning.
makes 6 servings |
| PAULA WOLFERT'S MOROCCAN EGGPLANT ZAALOUK | | 2 medium eggplants (about 3/4 lb each)1/3 cup extra virgin olive oil - divided2 cups drained chopped canned tomatoes or 1 lb fresh tomatoes, peeled, halved, seeded and choppedpinch of sugar1 tbsp crushed garlic3/4 tsp ground cumin 1/2 tsp sweet paprika1/4 tsp cayenne (or to taste)2 tbsp finely chopped fresh cilantro3 tbsp fresh lemon juicesalt to taste |  This amazing cooked Moroccan salad from Paula Wolfert’s The Food of Morocco is bursting with flavour. Spread it on crusty bread or grilled pita. It keeps well in the refrigerator for several days.
Method:
1. Pierce eggplants in one or two places with a toothpick. Either grill for 20 to 30 minutes until blackened and collapsed or cut in half lengthwise, place cut side down on foil lined baking sheets and broil until blackened and tender for 20 to 30 minutes. Transfer to a colander in the sink. Peel while hot and drain until cool. Squeeze gently to remove any bitter juices.
2. Meanwhile, heat 3 tbsp olive oil in a medium nonstick skillet over moderate heat. Add tomatoes, sugar, garlic, cumin, paprika, cayenne, 1/2 tsp salt and cook, stirring occasionally 20 minutes. Crush eggplant and add to skillet. Add cilantro and cook 10 to 15 minutes longer or until thick and juicy. Add lemon juice and salt to taste. Cool and refrigerate overnight.
3. Serve at room temperature. Stir in remaining olive oil just before serving.
makes about 1 1/2 cups |
| WHITE-BOY ASIAN RIBS FROM ANDREW CARMELLINI | rub:3 tbsp five spice powder1 tsp garlic powder1 tsp chipotle chile powder (or less for a milder version)1/8 tsp cayenne1 tsp salt3 racks back ribs, membrane removed from underside of ribs
sauce:2/3 cup hoisin sauce1/4 cup black bean sauce2/3 cup ketchup2/3 cup rice vinegar
to finish:3 green onions, finely chopped1 tbsp sesame seeds |  These fantastic ribs are adapted from one of New York’s best chefs, Andrew Carmellini in his new book American Flavor. They are fall-off-the-bone irresistible.
Method:
1. Combine five spice powder, garlic powder, chipotle powder, cayenne and salt. Rub into both sides of ribs. Marinate in the refrigerator 2 hours, uncovered, so that the rub soaks in.
2. Line a large roasting pan with aluminum foil. Cut racks in half and arrange on pan. (You may have to use two pans.) Cover with foil and crimp edges so that it is sealed. Bake in a preheated 275F oven for 3 to 4 hours or until a knife goes through the meat without too much resistance. Meat should be very tender.
3. Meanwhile combine hoisin, black bean sauce, ketchup and rice vinegar with 1/4 cup water and stir until smooth.
4. When ribs are ready remove from foil and place on baking sheet. Whisk any cooking liquid (about 2 tbsp) that was inside the foil into the sauce. Brush both sides of ribs generously.
5. Increase oven temperature to 350F. Place ribs in hot oven 5 to 10 minutes or until glazed. Otherwise place on a hot grill for a few minutes per side until caramelized.
6. Brush ribs with more sauce. Sprinkle with sesame seeds and green onions. Serve hot.
makes 6 servings |
| CLAUDIA RODEN'S SHRIMP WITH GARLIC | | 4 tbsp olive oil1 lb medium or large shrimp, peeled1/2 tsp red pepper flakes (or to taste), or 1/2 chile pepper finely chopped4 cloves garlic, finely chopped2 tbsp chopped flat-leaf parsley |  Claudia Roden says these shrimp, from her new book The Food of Spain are one of the most popular tapa served in bars all over the country. Small plates, appetizers and tapas are popular with diners who want to try lots of things and chefs who like to experiment.
Method:
1. Heat oil in a large heavy skillet over medium high heat. Add shrimp and pepper flakes and turn shrimp over as soon as the first side turns pink - in a few seconds.
2. Add garlic and stir over medium heat until shrimp are pink all over and garlic has just begun to colour. Serve immediately sprinkled with parsley.
makes about 30 pieces |
| SWEDISH WALLENBERGER | | 1 lb ground veal, cold2 eggs, cold1 tsp kosher salt1/4 tsp freshly ground black pepper1/4 tsp freshly ground nutmeg1/2 cup whipping cream, cold1 1/2 cup panko breadcrumbs2 tbsp vegetable oil1/2 cup lingonberry jelly or cranberry sauce |  These Swedish ‘burgers’ are very traditional and served in some of Stockholm’s most popular, casual restaurants. Named after the Wallenberg family, because the burgers and the family were both so rich, they were originally made with game but veal is now used most often. The colder the ingredients, the easier they are to handle.
Method:
1. In a large mixing bowl beat ground veal with eggs, salt, pepper and nutmeg. Slowly beat in cream.
2. Shape mixture into 6 patties. Dip into breadcrumbs and pat in firmly but gently. Place burgers on a baking sheet lined with foil and refrigerate for at least one hour or up to 3 hours or place in the freeze for 1/2 hour.
3. Heat oil in a large heavy skillet and cook wallenbergers 4 to 5 minutes per side until browned and cooked through.
makes 6 burgers |
| MITCHELL DAVIS' SOUTHERN STYLE CORNBREAD | | 1/4 cup bacon fat, chicken fat or a combination of butter and oil2 cups yellow cornmeal (preferably stone-ground)1 tbsp sugar1 tsp kosher salt2 tsp baking powder1/2 tsp baking soda2 large eggs2/3 cup milk1 1/2 cups buttermilk |  Southern style cornbread is not sweet and uses all cornmeal - perfect for use in stuffing and for anyone who is gluten intolerant.
Method:
1. Place fat in a well-seasoned 9" or 10" cast iron pan. Set in a preheated 425F oven while making batter.
2. In a large bowl combine cornmeal, sugar, salt, baking powder and baking soda. Whisk together well. Beat eggs in a medium bowl and add milk and buttermilk.
3. Combine dry and liquid ingredients thoroughly. Carefully remove hot pan from the oven, swirl fat around pan and mix it into the batter. Pour batter into the pan and bake 20 minutes or until middle springs back when touched and risen and when sides come away from the pan and have browned edges.
4. Cool 5 minutes on a rack and serve in the pan. (Pan will still be hot!)
makes 8 servings |
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© Copyright 2012, Bonnie Stern Cooking Schools Ltd.
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