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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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Bonnie Stern

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.

 

April 2016

I like going to Israel in February because then I can have spring twice a year. Ray and I spent three wonderful weeks in Tel Aviv escaping the cold weather and were really lucky that Israel was warm this year. But we weren’t lucky enough to escape the recent cold spells in Toronto. In Tel Aviv, we loved being able to walk almost everywhere, we loved the food, we loved visiting with our friends and loved seeing the Mediterranean from our balcony every morning and the sunset every evening. I was able to do a lot of research for my next culinary trip (February 2017) next year and visited markets, hotels, restaurants, museums, cooking schools, chefs and ate so much it was a good thing we walked everywhere! It was also fun going back to basics and cooking in a rental apartment without all my 'fancy' equipment I didn’t think I took for granted but obviously I do. I will have an itinerary soon and will send it to everyone who is on my travel list. If you are not already on this special list, email me at bonnie@bonniestern.com (do not reply to this newsletter).

In March I saw the first two films of the Food on Film series at TIFF (see link in News and Events below) and enjoyed both evenings. One was the violent but remarkable, The Cook, the Thief, His Wife and Her Lover with my good friend Mitchell Davis making it more palatable when speaking about the film with host Naomi Duguid. The second was the surprisingly moving documentary The Singhampton Project and an interview with Michael and Nobuyo Stadtlander following the film.

I also had fun reminiscing about the early food days in Toronto with Zane Caplansky on “Let’s Eat” on Newstalk 1010 (Saturday mornings at 11am).

We have exciting news about our book club on Monday May 9 with Jim Lynch: Before the Wind. Not only are the author and the book great, the location is the new Piano Piano (formerly Splendido) on Harbord Street. See information in our book club section below and also my mini review of the restaurant in the Restaurant Recommendations section. (There are only a few spots left so let me know soon if you are interested.)

Wishing everyone who is celebrating Passover a meaningful holiday – check out the crunchy Passover caramelized almond wafers in our recipe section at the end of this newsletter.

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.

APRIL

HELEN SIMONSON: THE SUMMER BEFORE THE WAR
HELEN SIMONSON: THE SUMMER BEFORE THE WAR

When Helen Simonson's first novel, Major Pettigrew's Last Stand, was published in 2010, it became an international bestseller, winning rave reviews from critics and readers alike.

Bonnie is thrilled to be welcoming Helen Simonson to Toronto and the Book Club in April for the launch of Helen's eagerly-awaited new novel, The Summer Before The War, a splendid historical novel full of the same wit, romance and insight into the manners and morals of small-town British life that made her beloved Major Pettigrew's Last Stand come to life on the page.

It's the summer of 1914 and life in the sleepy village of Rye, England is about to take an interesting turn. Agatha Kent, a canny force for progress, is expecting an unusual candidate to be the school's Latin teacher: Beatrice Nash, a young woman of good breeding in search of a position after the death of her father. (Never has there been a woman Latin teacher.) Agatha's nephews, meanwhile, have come to spend the summer months, as always, both with dreams of their own: Daniel, the poet, to publish a literary journal in Paris, and Hugh, to graduate from medical studies and marry his surgeon's daughter thus inheriting a lucrative practice. But then Hugh is sent to pick up Beatrice from the train station and life, of course, changes. As with Major Pettigrew's Last Stand, the quintessential English village becomes the stage on which entrenched tradition, class, ignorance, family ties and love play out. Here, these characters and others we come to love and root for become characters we hope and pray for when the shadow of the Great War looms ever closer to home.

Date: Monday April 4, 2016 (Wait list only)
Time: 6:30pm to 9:30pm
Location: The Queen and Beaver Public House
35 Elm Street, Toronto
(south side between Yonge Street and Bay Street)
Fee: 165 + HST
(includes dinner, beverages, gratuity and a copy of The Summer Before The War sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810



MAY

JIM LYNCH: BEFORE THE WIND
JIM LYNCH: BEFORE THE WINDWith his bestselling novels The Highest Tide and Border Songs, Jim Lynch has earned a distinguished reputation as one of America’s leading novelists. He is also a huge favourite of Bonnie’s Book Club. Many people still talk about Jim’s last appearance back in 2009.

This May, Bonnie is very happy to welcome Jim Lynch back to Toronto for the publication of his new novel Before The Wind, a grand saga of a sailing obsessed family coming to terms with life’s unexpected twists and turns.

Robert Johannssen Jr. is a man with big dreams that often fall short. He and his father, Robert Johannssen Sr. - or as the two are better known, “the Bobos” - design and build sailboats; beautiful vessels that are built for speed and greatness. In Bobo Jr’s mind, the Johannssen family business - and sailing legacy - will live on through his children, sons Josh and Bernard and daughter Ruby.

But Bobo Jr’s children have other ideas. Josh has turned his back on college and the unrealistic expectation that his father has for him to shape his own life on water, living at the local marina and looking for love. Meanwhile, Bernard is so much like his father that he has to get as far away from him as possible to make his own dubious mark in the world.

And then there is Ruby, a former sailing prodigy who can read the waves and find wind where none exists. A local legend by her early teens, she is destined for greatness. Yet while racing to qualify for the U.S. Olympic team, Ruby has an epiphany on the water and turns away from glory and her father. She eventually leaves her family behind to do humanitarian work in far-off places.

Over the years, the family keeps in tenuous touch, with intermittent postcards and infrequent, volatile visits. It seems that the Johannssen legacy is in danger of dissipating. That is until the Bobos and fate align. Against all odds, the family agrees to come together to sail one of their classic designs in the prestigious Swiftsure Yacht Race in Victoria, British Columbia. But by the time they reach the starting line, it’s clear that years of family issues are about to come to the surface.  

Filled with humour and wonder, Before The Wind is a novel of great heart and poignancy that highlights Jim Lynch’s extraordinary gifts as a master storyteller.

Date: Monday May 9, 2016
Time: 6:30pm to 9:30pm
Location: Piano Piano The Restaurant
88 Harbord Street, Toronto
Fee: 165 + HST
(includes dinner, beverages, gratuity and a copy of Before The Wind sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810


CHRIS CLEAVE: EVERYONE BRAVE IS FORGIVEN
CHRIS CLEAVE: EVERYONE BRAVE IS FORGIVENChris Cleave captured the attention of critics and readers around the world with the publication of his debut novel, Incendiary, the powerful story of one woman coming to terms with an unexpected tragedy. The book received rave reviews, became an international bestseller and was adapted into a film starring Academy Award-nominee Michelle Williams. Cleave's follow up, the beloved bestseller Little Bee, explored what happens when two lives collide in the most unexpected circumstances. It went on to become an international publishing sensation, and a book club favourite around the world.

This May, Bonnie is proud to welcome Chris Cleave for a very rare visit to Toronto as he launches his eagerly-awaited new novel Everyone Brave is Forgiven, a sweeping tale set against the backdrop of the Blitz.

As World War Two begins, Mary - a newly qualified teacher in London, left behind to teach the few children not evacuated - meets Tom, a school official. They quickly fall in love, but this is not a simple love story...Moving from Blitz-torn London to the Siege of Malta, this is an epic story of love, loss, prejudice and incredible courage.

Date: Monday May 16, 2016 (Wait list only)
Time: 6:30pm to 9:30pm
Location: To be announced
Fee: 165 + HST
(includes dinner, beverages, gratuity and a copy of Everyone Brave is Forgiven sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810



Book Club Locations
 
The Queen and Beaver Public House6
The Queen and Beaver Public House5
The Queen and Beaver Public House1
The Queen and Beaver Public House2
The Queen and Beaver Public House3
The Queen and Beaver Public House4

The Queen and Beaver Public House

This beloved pub on Elm Street will give our April book club a bit of a British experience to match the book. Even though it is on a Monday we will have a Sunday roast with all the trimmings as well as British-ish apps and desserts.

35 Elm Street
Toronto
647 347 2712


www.queenandbeaverpub.ca

Piano8
Piano7
Piano Piano 1
Piano Piano3
Piano6
Piano Piano Restaurant

Piano Piano The Restaurant

An exciting location for our May 9, 2016 book club - Jim Lynch: Before The Wind. We have the private room downstairs at Piano Piano (formerly Splendido). Chef/owner Victor Barry has switched up his elegant and innovative tasting menu for a more casual, but still innovative and delicious, approach. Join us!

88 Harbord Street
Toronto
416 929 7788

www.pianopianotherestaurant.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
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
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 
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
Out of Print Cookbooks
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






News And Events
TERROIR SYMPOSIUM
MONDAY APRIL 25, 2016
TERROIR HOSPITALITY SYMPOSIUMThe 10th Terroir Symposium will explore artistic and technological ingenuity in hospitality. It will look at next-level dining concepts, where the gastronomical pleasures are heightened by awe-inspiring infusions of Art, Culture and Technology.

For more information click: Terroir Symposium

FOOD ON FILM
WEDNESDAYS: APRIL 27, MAY 18, JUNE 8 & 29, 2016
FOOD ON FILMThis is the fifth year Food on Film brings together chefs, food experts and film lovers to enjoy the best in culinary cinema and conversation. I saw the first two films and enjoyed both evenings. The films, the host and guests were all amazing. Don't miss the rest of the series.

For more information click Food on Film

TORONTO JEWISH FILM FESTIVAL
THURSDAY MAY 5 - SUNDAY MAY 15, 2016
TORONTO JEWISH FILM FESTIVAL 2016Be sure to join Bonnie as she introduces Roger Sherman’s delicious new documentary, In Search of Israeli Cuisine.

For further information on this and the other incredible films click: Toronto Jewish Film Festival 

PONGAPALOOZA
TUESDAY MAY 10, 2016
PONGAPALOOZASPiN Toronto will once again host a night of epic ping pong in support of First Book Canada where thirty-six teams of four will battle it out for the 2016 Scotiabank Pongapalooza Cup.

Join in the fun where guests can win prizes, play some recreational ping pong, taste SPiN’s amazing hors d’oeuvres and cool off with a cocktail.

The 2015 event, sponsored by Scotiabank, raised over $30,000 helping First Book Canada give away more than 1,000,000 new books to children in need across the country. Help reach thousands of Canadian children who want to experience the joy of reading and owning their very own first book.

For information on team registration and spectator tickets click: Pongapalooza

AMBITION NUTRITION SYMPOSIUM
THURSDAY MAY 26, 2016
AMBITION NUTRITION SYMPOSIUMJoin academic professionals, dietitians, culinary experts, and industry leaders for an interactive day filled with discussions, workshops and presentations. This symposium will focus on nutrition in theory and practice, examining the gaps and opportunities that exist between research, education, nutrition, diet, and culinary arts.

For more information click:
Ambition Nutrition Symposium

FOOD & BEER
MONDAY MAY 30, 2016
FOOD & BEERUp Close & Personal with Daniel Burns & Jeppe Jarnit-Bjergso celebrating their new book Food & Beer. Admission includes the new book Food & Beer (retail value $60). A reception and book signing will follow the conversation and Q&A.

Chef Daniel Burns, owner of the Brooklyn restaurant Luksus - the only Michelin-starred restaurant in the world to exclusively pair its dishes with beer will be joined by co-author Jeppe Jarnit-Bjergsø, the gypsy brewer behind Brooklyn's Evil Twin Brewing and the beer bar Torst. The discussion will be led by Joshua David Stein, restaurant critic for the New York Observer.

For more information click: Food & Beer

A TASTE OF HOME EVENING
MONDAY JUNE 6, 2016
A TASTE OF HOME EVENINGTop chefs from across Toronto will come together for a unique fundraising event, A Taste of Home Evening – Recipes My Mother Taught Me, in support of Child Development Institute’s Taste of Home program, an after-school cooking program for children living in shelters. Bonnie Stern will return as host.

For more information click A Taste of Home Evening

LINDA’S COUNTRY KITCHEN
THURSDAY JUNE 9, 2016
LINDA’S COUNTRY KITCHENBonnie will be teaching two cooking classes at Linda’s Country Kitchen in Baltimore, north of Cobourg, Ontario.

Call 1 905 349 3287 for more details if you are interested in attending.

TORONTO TASTE
SUNDAY JUNE 12, 2016
TORONTO TASTEThis legendary culinary event turns 26!

Savour scrumptious dishes from 50 top chefs, a startling array of beverages and breathtaking lakeside views. Best of all, you’ll enjoy the satisfaction of helping those in need by supporting Second Harvest’s food rescue program.

Each ticket purchased enables Second Harvest to rescue and deliver food for 500 meals. To-date, Toronto Taste has raised more than $10,300,000 for Second Harvest.

For more information click: Toronto Taste 2016

 

Restaurant Recommendations and More
KITCHENER
The Berlin
45 King Street West
Kitchener
519 208 8555
It was fun to visit Chef Jonathan Gushue in his new restaurant in Kitchener. The restaurant is located in a heritage building with an open kitchen, central bar and a green wall of herbs for the chefs to use and guests to admire. Gushue was cooking local food at Langdon Hall long before it was the trend and his casual but inventive menu at The Berlin changes daily, sometimes twice a day, according to what’s available. Everything was delicious but don’t miss one of Gushue’s signature terrines, the pork belly and his braised dishes.
Moderate
TORONTO
Maman
First Canadian Place
100 King Street West
Toronto
416 216 6767

 

Maman is a beautiful, tiny, French bakery cafe located in the back of the food court in First Canadian Place. It’s very busy during the week but we went Saturday for brunch when it was a bit quieter and more relaxing and a special brunch menu was featured. If you do go for brunch when the food court is more or less deserted, double check that it is open, and then don’t believe the security guards when they tell you “nothing is open upstairs today”.
Moderate
Chabrol
90 Yorkville Avenue
(at the end of the lane)
Toronto
416 428 6641
This tiny, gem of a restaurant, from the owners of Cava, features intensely flavoured southern French food. Sit at the bar and watch chef/owner Doug Penfold cook your dinner in a space that is so small it is hard to believe. Do not miss the fish soup, braised lamb and apple tart if they are on the menu.
Moderate
Union
72 Ossington Avenue
Toronto
416 850 0093
Am I the only one who hasn’t been to the popular restaurant on Ossington? And popular for a good reason – food and service were both terrific. Be sure to try the sliders, Union salad and sticky ribs if they are on the menu.
Moderate
Luma Restaurant
350 King Street West
2nd Floor
TIFF Bell Lightbox
Toronto
647 288 4715
It was fun to stop in at Luma after seeing The Singhampton Project at Food on Film at TIFF. Surprisingly not many restaurants are open in the area that late. The Fogo Island Cod and the Spaghetti Vongole were delicious!
Moderate to Expensive
O&B Canteen
330 King Street West
Toronto
647 288 4710
I kept it simple – tomato and chick pea soup and a grilled cheese sandwich (off the children’s menu) were perfect.
Moderate
Piano Piano
The Restaurant

88 Harbord Street
Toronto
416 929 7788
Everyone was sad to see Splendido close but the reincarnation is totally amazing and delicious. Chef/owner Victor Barry applying his talents to a more casual menu is something to be enjoyed over and over. We tried ricotta toast with seeds, olive oil and maple syrup; kale and dandelion pizza; linguini vongole and tortelli con Bolognese; and the brick chicken with rosemary gravy. We would order them all again!
Moderate
ISRAEL

For more Israel restaurant reviews on Bonnie's website click: Israel Restaurants

JERUSALEM
Modern Restaurant
Israel Museum
1, Derech Ruppin
Jerusalem
+972 2 648 0862
Modern Restaurant is located Inside the Israel Museum, a museum which is a must if you are visiting Jerusalem. It is a beautiful room with incredible views and the menu features traditional Jerusalem recipes that have been updated. They offer business lunch specials which are always a great deal.
Moderate
TEL AVIV
Da Da & Da
Rothschild Boulevard 7
Tel Aviv-Yafo
+972 3 551 1211
This popular new hot spot, located in the Institut Francais, is great for breakfast and lunch and soon to be open as a full-time brasserie. From the chef Sharon Cohen (Shila and Cafe Europa) - the egg and waffle dishes are imaginative and delicious, pastries are stunning and coffee – the best.
Moderate
Shaffa Bar
2-3 Nahman Street
Jaffa, Tel Aviv
+972 3 681 1205
This is a popular place to stop for lunch if you are shopping in the Jaffa flea market. Friendly service and delicious food. At night I hear it gets wild!
Reasonable
Mashya
Mendeli Hotel
5 Mendeli Street
Tel-Aviv
+972 3 750 0999
Located in the Mendeli Hotel, Yossi Shitrit (Kitchen Market and Onza), features delicious food for breakfast, lunch and dinner. And don’t miss desserts which are a fantasy of deliciousness.
Moderate to Expensive
The Bun
Hillel ha-Zaken Street 18
Tel Aviv
+972 3 604 4725

 

The Bun is a small Asian-inspired restaurant just to your right when you enter Carmel market from Allenby Street. At lunch sit at the counter at the back and watch the chefs cook your meal.  Steamed buns are filled with shortribs, fish or tofu and you can also get crispy chicken (or tofu or fish) on cakes of sticky rice. And don’t forget dessert – the creme caramel with miso is surprisingly salty and addictive as is the tapioca pudding with peanuts and caremelized banana.
Reasonable to Moderate 
Yahaloma Bistro Bar
North Tel Aviv Port
Hangar 12
+972 77 556 5887

 

I was lucky enough to go to Yahaloma when it was a tiny 12 seat restaurant in Levinsky market. It recently moved to Hanger 12 at the Tel Aviv Port and although it is delicious, obviously, not as homemade-ish as before. There is a large bar inside the building and lots of tables outside.
Moderate
Santa Katarina
Har Sinai 2
Tel Aviv
+972 58 782 0292

 

Always busy and buried in an alley behind the Great Synagogue on Allenby Street. (near another favourite of mine Port Said), this place is hot! The dishes from the taboon (clay oven) were especially good and pizzas were amazing. Mediterranean food with a twist. Don’t miss their house dessert -  semolina cake with dried fruit, baked in the taboon, but not too sweet or syrupy.
Moderate
Topolopompo
HaSolelim Street 14
Tel Aviv
+972 3 691 0691

 

Although I usually like to go to Israeli restaurants when I am in Israel my friends who live there tend to want a change and love French and Asian restaurants. There are a few Asian places in Tel Aviv that are outstanding and this is one. The restaurant itself is gorgeous and the presentation of the food is dramatic, but the flavour is what counts and if you love Asian food – this is a must.
Expensive
Featured Recipes
FALAFEL PANCAKES WITH GUACAMOLE
  • 1 cup chick pea flour
  • 1 1/4 tsp kosher salt
  • 1/4 tsp baking soda
  • 1/2 tsp ground cumin
  • 1/4 tsp ground coriander
  • 2/3 cup warm water
  • 1 tbsp lemon juice or grated lemon peel
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp finely chopped onion
  • 1 tsp grated or minced garlic
  • 1/2 tsp pureed chipotle chiles or sriracha
  • 2 tbsp extra virgin olive oil


  • guacamole:
  • 1 ripe avocado
  • 2 tbsp fresh lime or lemon juice
  • 1/2 tsp kosher salt or more to taste
  • 2 tbsp chopped fresh cilantro
  • 1/2 chopped fresh jalapeno chile or to taste
  • FALAFEL PANCAKES WITH GUACAMOLEThese taste like falafel but aren’t deep-fried. Serve them silver dollar-sized as appetizers or make them larger for a main course breakfast, brunch or lunch. Chick pea flour is more easily available now  – it is sometimes called garbanzo, besan or gram flour. This is my mashup of my falafel balls and the chick pea flour pancakes on the Bob’s Red Mill package. Instead of guacamole, top these with hummus or tomato salsa, or drizzle with tahini sauce.

    Method:

    1. Whisk together flour, salt, baking soda, cumin and coriander. Combine water with lemon juice or peel. Whisk liquid into flour mixture and stir in cilantro, onion, garlic and chipotles.

    2. Just before serving heat oil in a heavy skillet and drop batter by the tablespoon to make appetizer size pancakes. Cook until surface loses its shine and small holes appear. Turn and cook second side another minute or two. (Adjust heat so that pancakes are cooked through and nicely browned.) Keep warm while cooking remaining batter.

    3. For guacamole coarsely mash avocado with lime juice, salt, cilantro and jalapeno. If not using right away cover the surface directly with plastic wrap to prevent discolouration.

    4. Arrange pancakes in a single layer on a serving platter and top with guacamole.

    makes 20 small pancakes

    MADHUR JAFFREY'S EGGS IN A HYDERABADI TOMATO SAUCE
  • 6 eggs
  • 3 tbsp chick pea flour (sometimes called besan, gram or garbanzo flour)
  • 6 tbsp cold water
  • 1 1/2 cups tomato puree
  • 1/2 tsp tamarind concentrate
  • 1 1/2 tsp kosher salt
  • 2 1/2 cups water
  • 2 tbsp olive oil or peanut oil
  • 6 to 7 fresh curry leaves, lightly crushed in your hand (or frozen)
  • 2 tsp finely grated, peeled fresh ginger root
  • 4 cloves garlic, peeled and crushed
  • 1/2 tsp ground cumin seeds
  • 1/4 tsp to 1 tsp red chili powder
  • 1/4 tsp ground turmeric


  • tarka: (spice oil)
  • 2 tbsp olive oil or peanut oil
  • 1/4 tsp brown mustard seeds
  • 1/4 tsp cumin seeds
  • 3 to 6 dried hot red chilies
  • 2 cloves garlic, peeled, halved lengthwise and cut into lengthwise slivers
  • 6 to 7 fresh curry leaves, lightly crushed in your hand
  • MADHUR JAFFREY'S EGGS IN A HYDERABADI TOMATO SAUCEVegetarian India by Madhur Jaffrey (Knopf) proves once again that Madhur Jaffrey has a magical way of communicating history, techniques, personal stories and irresistibly delicious recipes that everyone can cook. This is a wonderful brunch dish that everyone will love. Madhur serves this with rice.

    Method:

    1. Hard boil eggs in boiling, salted water for 8 minutes. Drain, cover with cold water and gently crack the shells. Peel under cold running water and set aside.

    2. Set a small heavy skillet on medium-high heat. When hot, add chickpea flour and stir a few times until flour turns a shade darker. Transfer to a medium sized mixing bowl and cool.

    3. Whisk 6 tbsp cold water slowly into the cold flour until smooth. Whisk in tomato puree, tamarind concentrate, salt and 2 1/2 cups water. Reserve.

    4. Heat 2 tbsp oil in medium sized deep skillet (preferably non-stick), over medium heat. When hot add crushed curry leaves (take care as these will splutter), and then add ginger and garlic. Stir a few times, reduce heat to low and add ground cumin, chili powder and turmeric. Stir a few times and add tomato mixture. Bring to a boil, stirring constantly, lower heat and cook gently 10 minutes. Mixture should be approximately the thickness of unwhipped whipping cream. Add salt if necessary.

    5. For the final tarka, heat a small frying pan on medium high and add 2 tbsp oil. When very hot add mustard seeds. In a few seconds, as soon as they pop, add cumin seeds and chilies. When chilies darken add garlic. When garlic browns lightly add curry leaves (be careful as they splutter) and quickly pour everything on top of tomato sauce.

    6. Halve the hard cooked eggs lengthwise and arrange in a single layer, cut side up, in a shallow dish. Drizzle sauce over and around them and garnish with the curry leaves and garlic slices. (Any extra sauce is great as a dip or on chicken or fish.)

    makes 4 serving

    TUNISIAN SANDWICH WITH TUNA AND EGG
  • 1 lb Yukon Gold potatoes, cut in half if large
  • 3 eggs
  • 1/2 cup mayonnaise
  • 1 small clove garlic, minced (or 1/2 head roasted garlic, squeezed out of skin and mashed)
  • 1 tbsp finely chopped preserved lemons (rinsed well before chopping), or grated peel of one lemon
  • 1/2 tsp harissa or other hot sauce, or more to taste
  • 1/4 tsp smoked paprika
  • 2 crusty buns, 6" to 8” long
  • 1 4oz (approx. 160g) tin or jar chunk tuna packed in olive oil, drained
  • 1 to 2 cups arugula or parsley sprigs
  • freshly ground black pepper
  • TUNISIAN SANDWICH WITH TUNA AND EGGI learned to make this fantastic Tunisian tuna sandwich at the Bulthaup Culinary Academy in Tel Aviv from Chef Avner Laskin. It was very beautiful, different and delicious. Chef Laskin made tuna confit to use in the sandwich but I used Spanish chunk tuna packed in olive oil.

    Method:

    1. Place potatoes in a pot of water to cover generously. Add 1 tsp salt to the water. Bring to a boil and cook gently 20 to 30 minutes until just tender. Time depends on size of potatoes. Drain and cool. Slice about 1/4" thick.

    2. Cook eggs in boiling salted water for 7 minutes. Drain and cool in cold water. Peel and cut into 4 wedges each.

    3. Combine mayonnaise and garlic. Remove half of mayonnaise and into one half add preserved lemon and in the other half add harissa and smoked paprika.

    4. To assemble cut buns in half lengthwise. Remove some of the bread from the top half of bun.  Spread the bottom halves with preserved lemon mayo and the top halves with harissa mayo. On the bottom half layer potato slices, egg wedges, tuna chunks and top with a lot of arugula. Close sandwiches and press together gently but firmly. Cut in half crosswise.

    makes 2 large sandwiches, serves 2 to 4

    ANJALI PATHAK'S TADKA DHAL
  • 1 1/2 cups yellow lentils or yellow split peas (toor dhal)
  • 5 cups cold water
  • 1 tsp ground turmeric
  • 2 black cardamom pods, optional
  • 3 tbsp vegetable oil
  • 2 cinnamon sticks
  • 4 green cardamom pods
  • 6 whole cloves
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 2 green onions, thinly sliced
  • 2 chiles, any colour, one sliced or chopped (seeded for less heat), and one whole
  • 2 large garlic cloves, finely chopped
  • 1 tbsp finely chopped, peeled fresh ginger root
  • 6 cherry tomatoes, halved
  • salt to taste
  • 1 tsp sugar or to taste
  • juice of 1/2 lemon
  • lots of chopped cilantro
  • ANJALI PATHAK'S TADKA DHALAnjali Pathak, author of The Indian Family Kitchen (Appetite by Random House) grew up in a ‘royal’ food family as the daughter of Meena Pathak who made Patak's curry pastes a worldwide sensation. Meena actually taught at my school twice and I was lucky enough to travel to India with her on a press trip! So it was a double treat to meet Anjali. Anjali went to chef school, worked at Jamie Oliver’s cooking school in London and just opened her own cooking school in Mumbai. This cookbook combines some of her family’s signature dishes and her own way of combining Indian flavours with other cuisines. Anjali said this dahl is her favourite comfort food. It is sure to please everyone as it is gluten-free, vegetarian and vegan.

    Method:

    1. Wash lentils well in several changes of water. Place in a large saucepan with water, turmeric and black cardamom pods. Bring to a boil, reduce heat and cook gently approximately 45 to 50 minutes or until very tender and some have broken down. Remove and discard any foam that rises to the top and stir occasionally. If lentils start to stick or seem dry add a bit more water.

    2. Just before serving make the tadka. Heat oil in a medium sized skillet and add cinnamon sticks, green cardamom pods and cloves. Cook about one minute. Add mustard and cumin seeds. When they sizzle, add green onions, chiles, garlic and ginger. Cook another minute. Stir in tomatoes. Remove from heat.

    3. Season lentil mixture with salt and lemon juice to taste. Spread in a shallow serving dish and pour the tadka over the top.

    makes 4 to 6 servings

    NUT AND SEED CRUSTED CHICKEN
    marinade:
  • 1/3 cup brown sugar
  • 1/3 cup apple cider vinegar
  • 1/4 cup lemon juice
  • 1/4 cup soy sauce
  • 1 tbsp pureed canned chipotle chilies in adobo sauce
  • 2 cloves garlic, minced
  • 2 lbs boneless, skinless chicken breasts or thighs


  • coating:
  • 1/2 cup almonds
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/4 cup hemp seeds
  • 2 tbsp sesame seeds
  • 1/2 cup all-purpose flour or gluten free flour
  • 1 tbsp kosher salt
  • 3 eggs
  • 1/2 cup unflavoured vegetable oil
  • NUT AND SEED CRUSTED CHICKENAt the afternoon reception of Nathan Fong and Michel Chicoine’s delicious, food-focused wedding in Vancouver, there was a ‘taste around’ with many chefs from British Columbia. One of my favourite dishes was from Sobo in Tofino - fried chicken crusted with nuts and seeds. This is my adaption of their recipe in the Taste Canada award-winning cookbook The Sobo Cookbook by Lisa Ahier and Andrew Morrison (Appetite by Random House).

    Method:

    1. Combine sugar, vinegar, lemon juice, soy sauce, chipotle chilies and garlic in a large bowl or sealable plastic bag. Cut chicken into approximately 1 1/2" strips and add to marinade. Refrigerate one hour or up to 24 hours.

    2. Pulse almonds in a food processor until roughly chopped. Add pumpkin seeds and pulse twice. Add sunflower seeds and pulse once more or until mixture resembles coarse breadcrumbs. Stir in hemp seeds, sesame seeds and salt. Transfer to a baking dish. Place flour in another dish and beat eggs together in another dish. To bread chicken, remove from marinade and pat dry. Dip each piece into flour shaking off excess, then into egg allowing excess to drain off and then pat firmly into nut mixture. Place chicken on a rack set over a baking sheet and repeat until all chicken is coated. If not cooking right away refrigerate in a single layer on rack.

    3. When ready to cook preheat oven to 400F. Heat oil in a large skillet. Add chicken pieces to the pan but do not overcrowd. Brown pieces about 2 minutes per side and then transfer to a baking sheet lined with parchment paper. As each batch of chicken is browned add to the baking sheet. Bake chicken 15 to 20 minutes just until cooked through but still juicy.

    makes 4 to 5 servings

    RUTHIE'S APPLE CAKE
  • 3 eggs
  • 1 cup sugar
  • 1/2 cup extra virgin olive oil
  • 2 tbsp orange juice
  • 2 tsp pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 lbs MacIntosh apples, peeled, cored and coarsely chopped
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 3 tbsp coarse sugar, optional
  • RUTHIE'S APPLE CAKEThis cake is so delicious, easy to make and the whole house smells like apples and cinnamon when it’s baking. I have been making this cake a lot recently for books clubs and special dinners and everyone loves it and wants the recipe so here it is. Even though this recipe is now a combination of every Jewish mothers’ apple cake, I still call it my mom's apple cake because it always reminds me of her. Be sure to use MacIntosh apples as other apples will not give you the moist texture you want for this cake. Serve plain or with ice cream or whipped cream.

    Method:

    1. In a medium mixing bowl whisk eggs with sugar until light. Beat in oil. Add orange juice and vanilla.

    2. Whisk together flour, baking powder and salt. Stir into batter with a wooden spoon.

    3. In a separate bowl, combine apples with brown sugar and cinnamon.

    4. Spread approximately half the batter over the bottom of a buttered 9" spring form pan or 9" square baking dish lined with parchment paper. (It will look thin.) Spoon in apples. (It will look like too many apples.) Spread remaining batter as best as you can over the apples. (Do not worry if batter does not completely cover the apples.)  Sprinkle with coarse sugar if using.

    5. Bake in a preheated 350F oven for 50 to 60 minutes or until firm when pressed in the centre and a cake tester comes out clean or better yet - an instant read meat thermometer registers at least 185F when inserted into the centre.

    makes 10 servings

    CARAMELIZED ALMOND WAFERS
  • 2 egg whites
  • 1/2 cup sugar
  • 1/2 tsp pure vanilla extract, optional
  • 3 cups sliced almonds
  • CARAMELIZED ALMOND WAFERSThis cookie, originally from my friend in Montreal, Gwen Berkowitz, is perfect for Passover. It’s easy to make, delicious, low in fat and crunchy with almonds. I have been making them for twenty years – first in mounds but now flattened for more caramelization.  Don't beat the egg whites, just mix them up with a fork. This may be the best Passover cookie ever. (You can also crumble them for ice cream toppings and on salads.

    Method:

    1. In a large bowl, mix (do not beat) egg whites with sugar. Add vanilla if using. Stir in almonds.

    2. Make 2 tbsp mounds of mixture on a cookie sheet lined with parchment paper. Flatten into thin rounds with your fingers dipped in cold water or the back of a spoon. Bake at 350F for about 20 minutes or until golden brown. Turn off oven and leave cookies in with the door open for 10 additional minutes. Cool before removing from parchment paper.

    makes 20 to 25 cookies

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