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Contents
- Open Cooking Classes
- Bonnie’s Book Club
- Corporate Cooking Classes
- News and Events
- Restaurant Recommendations
- Featured Products
- Featured Recipes
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| Contact |
Bonnie Stern School of Cooking
6 Erskine Avenue
Toronto, Ontario
M4P 1Y2
(3 blocks North of
Yonge & Eglinton)
Phone:
416 484 4810
Out of town, toll free:
1 888 726 4278
Fax:
416 484 4820
Email:
bonnie@bonniestern.com
Follow Bonnie:
www.twitter.com/bonniestern
Store Hours:
Monday to Saturday
10am to 5pm
Closed Family Day
Mon. Feb. 15, 2010
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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.
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| Featured Products |
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January Sale
30% OFF ALL COOKBOOKS!!
Sale ends January 31, 2010
UP TO 50% OFF SELECTED ITEMS!!
Visit the cooking school to check out our sale table.
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Friday Night Dinners
Bonnie's newest cookbook with her favourite menus, recipes, photos and stories. Over 300 pages, hard cover. Autographed copies.
$50
$35 (January sale)
$40 (Regular sale)
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Bonnie Stern Cookbooks
Autographed copies of all Bonnie Stern cookbooks.
$21 to $50
$14.70 to $35
(January sale)
$16.80 to $40
(Regular sale)
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Le Creuset Reversible Griddle/Grill Pan
18.5" x 10" (47cm x 25cm) pan spans over 2 burners for larger quantity cooking and enameled cast iron for even heat distribution. We love this for roasting meats and vegetables in the oven.
$180
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Le Creuset Skillets
We love the enamel cooking surface for easy cleaning and the cast iron for even heat distribution and conduction. Oven, broiler and freezer safe, it performs well on all heat surfaces. Lifetime warranty. One of the best not non-stick cookware for not sticking. Thomas Keller's favourite skillet.
10.25" (26 cm) diameter
$170
12" (30 cm) diameter
$180
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Swiss Diamond Deep Skillet and Lid Set
A new addition to our favourite non-stick fry pan selection. Extra deep 3.25" (8cm) high, 12.5" (32cm) diameter. Same great quality.
$349.95
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Our Favourite Wok
Back in stock at a lower price. Carbon steel aluminium tri-ply construction with Excalibur® non-stick coating. 14" (36cm) diameter, flat bottom with stay cool handles. 25 year warranty. We recommend using tools for non-stick pans but it's tough enough for metal tools!
$ 59.95
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Mini Tongs
Tongs are indispensable in the kitchen and this smaller size makes them perfect for serving as well. Stainless steel, heat resistant up to 400F, about 7" (18cm) long.
$5.95
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Tongs with Nylon Heads
Tongs are indispensable in the kitchen and these ones have comfortable rubber grips, a small pull at the top to keep them closed for easy storage and nylon heads won't scratch your pots or dishes. Choose from 9"(23cm) or 12"(30.5cm).
$12.95 - $14.95
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Fish Spatula
Not just for fish. Great for pancakes, French Toast and anything else you need to turn. Paper-thin flexible stainless blade provides maximum control when turning delicate food while the openings on the blade allow liquid to drain off when lifting. 13.5"/34cm long.
$14.95
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Food Mill
9.75" (24.5cm) diameter. Includes 3 interchangeable stainless steel disks. White plastic. Dishwasher safe.
$24.95
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Maple Cutting Board
A premium product constructed of edge grain hard sugar maple and finished with natural oil. Manufactured by Black Loon Millworks in Northern Ontario. Laminated maple is the most sanitary of all cutting surfaces and does not affect the flavour of food. 20" x 15" x 1.5", good on both sides.
$89.95
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Silicone Mitt, Long
Heat resistant to 220C (425F). About 17" (43cm) long. Cotton lined and waterproof.
$24.95 each
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Silicone Mitt, Regular
Heat resistant to 220C (425F). About 12" (30 cm) long. Cotton lined and waterproof.
$16.95 each
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The small print:
Open Classes are demonstration format unless specified otherwise. All students are provided with recipes prepared in class and are able to sample all the food. All registrations must be accompanied by full payment. Please check your schedule carefully before registering for any class as there are no refunds. Should you wish to change the date or class, a $25 administration fee applies for more than one week’s notice, a $50 fee applies for less than one week’s notice and within 36 hours of the class the entire fee is forfeited but at any point you may send someone in your place at no additional charge.
It is the student’s responsibility to remember the date of the class they have registered for but we do try to send email reminders. Unfortunately, sometimes email addresses are changed or written incorrectly so we cannot guarantee reminders are received.
Registration and attendance are subject to the condition that Bonnie Stern Cooking Schools Ltd. and its directors, officers and staff are released from all responsibilities for any injury, loss or damage, however caused that may be sustained by a person or persons attending any class. All open classes/book club prices include GST.
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JANUARY/FEBRUARY 2010
Some of you have let us know that our January newsletter arrived blank or incomplete. After a bit of research we discovered a transmitting problem, our apologies. Here it is again with updates! This will include January and February 2010.
New classes and book clubs to check out are:
Mitchell Davis - Now That’s Italian, Monday, March 1/10
Friday Night Dinner, Tuesday, March 23/10
Special book club brunches with:
Calvin Trillin, Saturday, May 1/10
Donna Morrissey, Sunday, May 2/10
Delicious wishes,
Bonnie
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| Open Cooking Classes |
Please contact the cooking school to register for classes or book clubs, to join the mailing list or to shop.
Classes are demonstration format, unless specified otherwise, and are held at the Bonnie Stern School of Cooking, located at 6 Erskine Avenue, Toronto.
Cooking class students and book club guests enjoy 10% off all regular price store products.
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PASSION FOR CHOCOLATE
|  For dessert lovers only: if you want something special for your next dinner party, bake sale or your Valentine, this class is for you. Cakes, pies, desserts and cookies all in one class and all with chocolate. There will also be an intense chocolate tasting, light lunch and a take home Valentine's Day treat.
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Recipe may include:
Chocolate Caramel Tart with Maldon Salt
Pavlova Roulade with White Chocolate Passion Fruit Mousse
Chocoholic Chip Cookies
Chocolate Pots de Creme
Chocolate Bread Pudding
Brownies with Peanut Butter Mousse and Chocolate Glaze
Chocolate Lollipops
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Instructor: Bonnie Stern
Date: Saturday, February 13, 2010 (Full)
Time: 11am to 2pm
Fee: $135
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USE YOUR NOODLE
|  Take a virtual tour of Asian markets with Valerie Seto as she introduces you to a world of noodles and easy recipes to use them in. Class includes Chinese, Japanese, Thai and Vietnamese noodle recipes.
Val has worked in some of Toronto’s best kitchens including Celestin and The Fifth as well as interning at Susur and La Palta in Italy.
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Recipes may include:
Cold Soba Noodle Salad with Grilled Shrimp Skewers
Lemongrass Pho with Vermicelli Noodles
East/West Chow Mein
Summer Spring Rolls
Udon Noodle Stir-fry with Miso
Asian Slaw with Crispy Noodles
Wonton Cups with Coconut Lime Mousse
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Instructor: Valerie Seto
Date: Tuesday, February 16, 2010 (Full)
Time: 6:30pm to 9:30pm
Fee: $135
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10 SUPER FOODS AND HOW TO MAKE THEM DELICIOUS
|  The best teaching duo for those interested in healthy eating - Nutritionist Fran Berkoff will introduce you to ten (maybe more) healthy foods and Bonnie Stern will show you how to make them delicious. Fran Berkoff is a consulting dietitian in Toronto, a nutrition writer and a consultant for "Foods that Harm, Foods that Heal", an A-Z Guide to Safe and Healthy Eating (Reader's Digest $24.95).
Some of the foods we will cover: blueberries; broccoli, garlic, tomatoes, yogurt, fish, sweet potatoes, quinoa, wheat berries, pomegranates, eggs, cheese, green tea, lentils, kale and chocolate. All new recipes.
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Instructor: Fran Berkoff and Bonnie Stern
Date: Saturday, February 20, 2010
Time: 11am to 2pm
Fee: $135
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BRAISING WITH THE CUMBRAE BUTCHERS
|  It used to be all about quick last minute cooking of tender, expensive cuts, but now it’s all about the slow, tender braise – reasonably priced cuts that are cooked until meltingly tender. Join owner Stephen Alexander and executive Chef Jerry Meneses, of Cumbrae Butchers, for delicious mains featuring braising techniques. Class includes 3 main courses, 3 side dishes, an appetizer and dessert.
The Cumbrae Butchers work closely with farmers to ensure that every animal is naturally raised on the best feeds, without hormones, drugs or chemicals.
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Instructor: Stephen Alexander and Jerry Meneses
Date: Monday, February 22, 2010
Time: 6:30pm to 9:30pm
Fee: $135
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MARKET FRESH SEAFOOD
|  If you love fish and need new recipes or if you want to love fish and want to know how to cook it, where to buy it and why it is so healthful, this class is for you. All recipes suitable for everyday "Quick Cuisine" and entertaining menus.
All new recipes.
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Instructor: Bonnie Stern
Dates and Times: Saturday, January 30, 2010, 11am to 2pm (Full)
or Wednesday, February 24, 2010, 6:30pm - 9:30pm (New date)
Fee: $135
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PASTRY WORKSHOP (Partial participation)
|  If you are afraid of making pastry or if you just want to improve your techniques, this class is for you. Once you taste your own homemade pastry you will never look back. We send you home with a baking sheet, a seasonal fruit tart you've made yourself and the experience, confidence and knowledge you require. Light lunch included.
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Recipes include:
Goat Cheese Tart
Roasted Pumpkin Quiche
Seasonal Salad
Lemon Meringue Pie
Rustic Apple Pie and Caramel Sauce
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Instructor: Bonnie Stern
Date: Saturday, February 27, 2010 (Full)
Time: 11am to 2pm
Fee: $135
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NOW THAT'S ITALIAN
|  Join cookbook author and James Beard Foundation Vice President Mitchell Davis as he demonstrates an impressive, easy-to-make Italian feast.
Though raised in Toronto and based in New York, Mitchell Davis is an Italophile through and through. He studied cooking for a year after college in Italy's Piedmont region and during the last 8 years has taught a master's level class on Italian food culture and the Mediterranean Diet at NYU's campus in Florence, Villa la Pietra.
Davis, who holds a Ph.D in Food Studies from NYU, has written 3 cookbooks, most recently, "Kitchen Sense," and he is a frequent contributor to The Art of Eating and GQ magazines.
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Recipes may include:
Crab Crostini
Tuscan Crostini
Ribollita
Porcini Risotto
Braised Lamb Shanks
Roasted Fennel
Pumpkin Tiramisu
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Instructor: Mitchell Davis
Date: Monday, March 1, 2010
Time: 6:30pm to 9:30pm
Fee: $135
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CHALLAH WORKSHOP
(Partial participation)
|  Bonnie will show you everything you need to know to make the most delicious and beautiful braided egg bread (the Jewish celebration bread). Everyone will have a chance to practice shapes and get to know the perfect texture. And best of all - you’ll take home your own challah on Bonnie's favourite baking sheet or loaf pan to bake for your family. Class includes a light meal.
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Recipes include:
Jenny's Homemade Challah
Grilled Cheese and Caramelized Onions Sandwiches
Split Pea Soup with Dill
Israeli Salad with Avocado and Challah Croutons
Sticky Buns
Challah French Toast Casserole
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Instructor: Bonnie Stern
Date: Tuesday, March 2, 2010
Time: 6:30pm to 9:30pm
Fee: $135
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FRIDAY NIGHT DINNER – Middle Eastern Flavours
|  Friday night is Bonnie's favourite night of the week to cook a family dinner. It is the perfect time to say goodbye to the work week and hello to the weekend. These recipes were inspired by her last trip to Israel, and of course they work any night of the week!
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Recipes may include:
Crispy Cheese Bourekas
Chicken Liver Pate with Pomegranate Molasses
Fresh Fig Salad with Goat Cheese Mint and Lime
Couscous with Fried Onions and Toasted Almonds
Grilled Chicken with Sweet Silan Glaze
Sauteed Green Beans with Mint, Orange and Parm
Ice Cream Sundae with Crunchy Filo, Apricot Cream, Honey and Shredded Halvah
Ray’s Mint Tea
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Instructor: Bonnie Stern
Date: Tuesday, March 23, 2010
Time: 6:30pm to 9:30pm
Fee: $135
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HUGH CARPENTER
|  Award winning cookbook author and ever popular culinary instructor Hugh Carpenter is coming back to the Bonnie Stern School of Cooking offering three different menu classes. His east/west fusion cookbooks are as beautiful to look at as they are fun to cook from. The photos are all done by his wife, Teri Sandison, with whom Hugh hosts annual cooking camps in the Napa Valley and Mexico. So now Hugh's cooking is north/south as well as east/west.
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HUGH CARPENTER: THAI COOKING MADE EASY
Hugh Carpenter has travelled extensively in Asia and always returns with wonderful recipes. All recipes are easy to prepare and the ingredients are readily available.
Recipes include:
Chilled Large Shrimp with Apricot Ginger Glaze
Thai Coconut Soup with Curry, Lemon Grass and Enoki Mushrooms
Green Papaya Salad
BBQ Veal Tenderloin with Classic Thai Green Curry Sauce
Thai Inspired Chocolate Brownies with Vanilla Bean Ice Cream
Date: Tuesday, April 13, 2010
Time: 6:30pm to 9:30pm
Fee: $165
HUGH CARPENTER: PACIFIC FLAVOURS
Hugh Carpenter’s Pacific Flavors Cookbook was the first book to introduce a new kind of cuisine blending east-west flavours and techniques. This class features all new recipes in Hugh’s unique style of cooking.
Recipes include:
Chilled Vietnamese Summer Rolls
Smoked Salmon with Spicy Ginger Sauce
Beef Satay with Banana Chile Relish
BBQ Flat Iron Steak with Garlic Hoisin Tomato Glaze
Thai Jasmine Rice
Caramel Fudge Tart
Date: Wednesday, April 14, 2010
Time: 6:30pm to 9:30pm
Fee: $165
HUGH CARPENTER: NEW APPROACHES TO MEXICAN COOKING
For the past ten years, Hugh Carpenter has been living and teaching part of the year in San Miguel de Allende, Mexico using American techniques with Mexican seasonings. We know his north-south food will be every bit as delicious and approachable as his east-west food!
Recipes include:
BBQ Shrimp Packed with Serrano Herb Butter
Pan-Fried Mexican Dumplings
Chilled Papaya, Cucumber and Avocado Soup
Crunchy Jicama Salad with Lime and Crushed Peanuts
Chile Rellenos Stuffed with Corn, Pine Nuts and Cilantro
Mexican Flan in Caramel Sauce
Date: Thursday, April 15, 2010
Time: 6:30pm to 9:30pm
Fee: $165
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BACK TO THE KITCHEN (Three week course)
|  When we started our school over thirty years ago, no one knew anything about food but everyone cooked. Now everyone is obsessed by food but who's cooking? The funny thing is – cooking is easy. So if you want to get into the kitchen, this back to basics class is for you. Delicious recipes that are easy, quick and taste so good people will think you are a genius. Three demonstration classes packed with recipes, techniques, tips, hints and lots of food.
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Recipes may include:
Roasted Butternut Squash Soup; Leek and Potato Soup; Lentil and Vegetable Soup; Green Salad with Anna’s House Dressing; Caesar Salad; Greek Salad; Spaghetti and Meatballs; Pasta with Cherry Tomato Sauce; Macaroni & Cheese; Bonnie's Roast Chicken; Halibut with Crispy Lemon Breadcrumbs; Stir-Fry Chicken and Broccoli; Roasted Vegetables; Mashed Potatoes; Sauteed Spinach; Steamed Rice; Fried Rice; Easy Chocolate Cake; Apple Crisp and Chocolate Chip Cookies
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Instructor: Bonnie Stern
Date: Mondays: April 19, 26 and May 3, 2010
Time: 6:30pm to 9:30pm
Fee: $350
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| Bonnie's Book Club |
| Have you ever read a wonderful book and wished you could talk about it with the author? Now at Bonnie's Book Club you can and as an added bonus you'll get a delicious dinner too. Here's how it works: a group of no more than 26 people will gather at The Bonnie Stern Cooking School for a round-table discussion about a book with the author. Then, once you've satisfied your mind with stimulating literary discussion, we'll satisfy your hunger with a delicious dinner 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!
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FEBRUARY
| CATHERINE GILDINER: AFTER THE FALLS |  When the first date filled, Catherine Gildiner generously agreed to a second date event.
Catherine Gildiner's superb memoir Too Close to the Falls has become a Canadian classic. The Book Club is happy to announce that Catherine will be making a return visit to discuss the critically-acclaimed sequel, After The Falls. This funny and poignant tale of coming-of-age in the 1960s has the wit, candour and great storytelling that Catherine's legion of fans love about her work. Join us for what promises to be a tremendous evening.
| Date: Wednesday, February 10, 2010
or Wednesday, February 17, 2010
Time: 6:30pm to 9:30pm
Fee: $135 (includes dinner and recipes)
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MARCH
| RABINDRANATH MAHARAJ: THE AMAZING ABSORBING BOY |  Over the last fifteen years, Rabindranath Maharaj has emerged as one of the most dynamic new voices in Canadian literature. His last novel, A Perfect Pledge, was nominated for the Rogers Writers' Trust Fiction Prize and for the Regional Commonwealth Writers Prize for Best Book. This spring, Rabindranath introduces readers to The Amazing Absorbing Boy, a hilarious and heartbreaking tale of a young man, Samuel, who leaves his Trinidadian home after the death of his mother to live with his long-absent father in the Toronto neighbourhood of Regent Park. The novel chronicles Samuel's adventures through this "big mall of a country," in a powerful and comical story that offers a portrait of big-city Canada that we have never seen before.
| Date: Wednesday, March 3, 2010
Time: 6:30pm to 9:30pm
Fee: $135 (includes dinner and recipes)
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APRIL
| ANNE MICHAELS: THE WINTER VAULT |  The Book Club is pleased to welcome one of Canada's most acclaimed writers. Anne Michaels' first novel, Fugitive Pieces, was a world-wide publishing sensation. The book was a beloved national bestseller here in Canada and inspired a critically-acclaimed film adaptation. Anne Michaels visits the Book Club to discuss her latest novel, the Scotiabank Giller Prize nominated The Winter Vault, a stunning, richly layered love story that juxtaposes remarkable historical events with the most intimate moments of individual lives. This evening promises to sell-out quickly, so reserve your spot now.
| Date: Wednesday, April 7, 2010 (Full)
Time: 6:30pm to 9:30pm
Fee: $135 (includes dinner and recipes)
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MAY
THE GLOBE AND MAIL OPEN HOUSE FESTIVAL
TWO CLASSES BELOW: |  This May, our Book Club is very excited to be part of The Globe and Mail Open House Festival, which will be taking place April 30 - May 2. This remarkable weekend of words and ideas will bring together readers and writers for an eclectic schedule of events that will raise money for three important literary charities: Frontier College, PEN Canada and The Toronto Public Library Foundation. Some of the noted writers and thinkers who will be participating in the festival include Ian McEwan, Peter Carey, Alexander McCall Smith, Colm Toibin, Ishmael Beah, Romeo Dallaire, Camille Paglia, Adrienne Clarkson, Linden MacIntyre, Michael Crummey, Chris Hedges, Joe Clark and Jane Smiley to name but a few.
For more information on The 2010 Globe and Mail Open House Festival,
visit www.openhousefestival.ca
As part of the festival, our Book Club will be hosting these two very special literary brunches.
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| CALVIN TRILLIN: ALICE, LET'S EAT & FEEDING A YEN |  Bonnie is thrilled to welcome acclaimed humourist, bestselling author and noted food writer Calvin Trillin. Join us for a wonderful event of food and conversation with one of the most beloved contributors to The New Yorker as he discusses food and the various enthusiasms that serve as the fodder for his writing.
Copies of Alice, Let's Eat and Feeding a Yen will be available for sale at the Cooking School at the beginning of February.
| Date: Saturday, May 1, 2010 (Full)
Time: 11am to 2pm
Fee: $135 (includes brunch and recipes)
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| DONNA MORRISSEY: WHAT THEY WANTED |  Bonnie is delighed to announce that one of Canada's favourite novelists, Donna Morrissey, is confirmed to attend the Book Club as part of the Open House Festival. Over the last decade, critics and readers across the country have raved about the great heart, intelligence and humour of Donna's work on the way to making Kit's Law, Downhill Chance and Sylvanus Now acclaimed bestsellers.
Donna Morrissey visits the Book Club to talk about her most recent novel, What They Wanted, a powerful and gripping look at a family dragged through changing times. Don't miss the opportunity to meet the incredible Donna Morrissey.
| Date: Sunday, May 2, 2010 (Full)
Time: 11am to 2pm
Fee: $135 (includes brunch and recipes)
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| More Featured Products |
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January Sale
30% OFF ALL COOKBOOKS!!
Sale ends January 31, 2010
UP TO 50% OFF SELECTED ITEMS!!
Visit the cooking school to check out our sale table.
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Gift Certificates
Redeemable for cooking classes, book club events and store products. Available in various denominations.
$25 to $150
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Grapefruit Hand Cream
Excellent treatment for dry and cracked hands, imported from France. Contains 20% shea butter, paraben free. 2.5oz (75ml) tube. 25% off!
$21.95 $16.46
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Grapefruit Shower Gel
Vegetable based and paraben free, refreshing grapefruit scent. 7oz (200ml) pop-top bottle. 25% off!
$17.95 $13.46
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Grapefruit Soap
French milled gentle 100% vegetable based soap, enriched with shea butter and glycerin. 7oz (200g) bar. 25% off!
$8.95 $6.71
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Smoked Sun-dried Tomatoes
A huge step up from regular dried tomatoes, these smokey dried organic tomatoes can be used in pasta sauces, with marinated cheese, in risotto and dips. You can use it as a vegetarian substitute for bacon when you want that smokey taste. 4oz (120g) bag.
$17.95
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Spanish Piquillo Peppers
These peeled, roasted, Spanish peppers are finally back in stock with new packaging and designation of origin status. 25% off!
185g/6.5oz tin $7.95 $5.96
470g/16.5oz tin $13 $9.75
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Freshly Roasted Ground Cumin
For the best flavour, use roasted cumin when a recipe calls for cumin. We have done all the work for you. Freshly roasted and ground. 2oz (60g) package.
$4.95
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Bonnie's All Purpose Spice Rub
Everything you grill tastes great rubbed with a little or a lot of this spice mixture. Made with our amazing Talamanca peppercorns, freshly roasted cumin, coriander, Hungarian paprika, brown sugar and kosher salt. Packed in a reusable 1-cup stainless steel storage tin. 4 oz.(115g).
$9.95
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Moroccan Spice Market Rub
Take your taste buds to the enchanting world of spices and aromas that exists beyond our borders. Great on chicken, lamb, kebabs, pork, beef and fish. 2oz (60g) spice bottle.
$16.95
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| Corporate Cooking Classes |
Team building cooking classes are a great way to host a corporate event.
Cooking classes bring co-workers and staff together to share a kitchen as they work toward a common goal: a great meal! You will have fun, learn a lot and create delicious memories.
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If you are celebrating the end of a successful project or developing communication skills among employees, everyone will enjoy this fun and delicious experience in our friendly and casual setting. Participation and demonstration classes are customized to meet your schedule, objectives and food preferences. Cost: from $135 to $225 per person, subject to minimums, a deposit is required upon booking.
Call now to book an event.
416 484 4810
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| More Featured Products |
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Cocao Barry St. Dominique
70% Chocolate Pistoles
Perfect for your favourite chocoholic. These small chocolate coins (known as pistoles) are perfect for cooking and snacking. The strong cocoa flavour and fruity, wine-like overtones blossom when melted into desserts (or in your mouth). 2.2lb (1kg) box.
$32.95
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Cocao Barry Ghana
40% Milk Chocolate Pistoles
Wonderful overtones of honey caramel and hazelnut, this new milk chocolate has Bonnie addicted! Delicious for snacking but also amazing in chocolate chip cookies (see recipe below) and other desserts.
12oz (340g)
$13.95
2.2lb (1kg) box
$32.95
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Cocao Barry White Chocolate Crunchy Pearls
You love our semi-sweet chocolate crunchy pearls and now we are introducing white chocolate ones. Crispy cereal covered with the best white chocolate, makes great gifts, great snacks and really elegant dessert decorations. 6oz (170g).
$7.95
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Valrhona Semi-Sweet Crunchy Chocolate Pearls
Add a crunchy note to your baking, pastries and chocolates. Great for snacking as well as decorating. Crunchy cereal pearls covered with the best 55% semi-sweet chocolate. 6oz (170g).
$7.95
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Chocolate Thermometer
Combination spatula and thermometer makes tempering and melting chocolate easy. Temperature guide on spatula, soft textured handle for good gripability, round tip to combine ingredients and washes easily with warm water.
$19.95
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Cuisipro Decorating Pen
A must-have decorating tool. Simply fill the plunger and hold like a pen, gently squeeze the sides and decorate like a pro.
$11.95
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Glass Cake Stand
8" (20cm) diameter, 5" (12cm) tall, small glass stand. We love this for displaying party foods and desserts.
$14.95
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| News And Events |
| JANUARY SALE |  30% OFF ALL COOKBOOKS!!
Sale ends January 31, 2010
UP TO 50% OFF SELECTED ITEMS!!
Visit the cooking school to check out our sale table.
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| READER'S DIGEST |  Fresh and Tasty is Reader's Digest's monthly food section featuring healthy, delicious recipes from Bonnie Stern, Fran Berkoff and food writer Sasha Chapman.
January 2010 - The Skinny on Fat
February 2010 - a Valentine’s Day menu
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| WINTERLICIOUS |  The WinterCity Festival wouldn't be complete without Toronto’s favourite winter gastronomic celebration. Now in its eighth delicious year, Winterlicious again offers two popular programs for you to savour: Winterlicious Culinary Events and Winterlicious Restaurant Prix Fixe Promotion.
For more information, visit www.toronto.ca/special_events/wintercity/2010/winterlicious.htm
All six of our unbelievably popular Julialicious cooking classes are sold out!
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| Restaurant Recommendations and more |
TORONTO Aroma Espresso Bar
Yonge Eglinton Centre
20 Eglinton Avenue West
Toronto
416 987 7288
| A great addition to the Yonge Eglinton restaurant scene. Big sandwiches and salads and all day breakfasts. Reminds me of being in Israel.
Moderate.
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Buca
604 King Street West
Toronto
416 865 1600
| Everyone is raving about Buca. It is easy to see why. Really incredible space, friendly service and a great menu. We stuck to the basics and really liked the mozzarella and prosciutto pizza, gorgonzola and walnut gnocchi, risotto balls, bread knots with olive oil and rosemary, grilled quail, lamb skewers, polenta with short ribs, sausage and braised lamb, tiramisu, chocolate cannoli and quince sorbet for dessert. I know it’s mostly about the meat but I am looking for more vegetables!
Moderate to Expensive.
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Cha Liu
2352 Yonge Street
Toronto
416 485 1725
| Our favourite local place for dim sum. Climb the steep staircase and enter a sweet little dim sum cafe.
Moderate.
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Czehoski Restaurant
678 Queen Street West
Toronto
416 366 6787
| My family tried this popular resto bar while I was working one night and reported that everything was good and very reasonable. Menu included pierogi, mac and cheese, bison ribs (too dry), steak frites and a great burger.
Reasonable.
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Cinq 01
501 College Street
Toronto
416 964 1555
| Surprisingly good food at this resto-lounge that is the talk of Toronto. We loved the Middle Eastern spiced lamb chops, bison short ribs, mushrooms pizza tart, crispy chili shrimp and chocolate caramel tartlet for dessert.
Moderate to Expensive.
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Delica
1440 Yonge Street
Toronto
416 546 5408
| We loved the look of this cute new breakfast/lunch spot at Yonge and St. Clair. Cappuccino was delicious as were the baked donuts (strawberry jammies) and homemade oreo cookies. Sandwiches tasted good on great Ace Bakery bread, but we wanted more filling for the amount of bread.
Moderate to Expensive.
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Gilead Cafe and Bistro
4 Gilead Place
Toronto
647 288 0680
| We are really pleased that Jamie Kennedy is introducing dinner service Tuesday to Saturday beginning Thursday, January 7, 2010 and Sunday Brunch from 10am to 3pm beginning Sunday, January 9, 2010. It will be an a la carte menu featuring his local, seasonal approach we have all come to love. (The cafe will also be open for breakfast and lunch as usual.)
Moderate.
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Lee Garden
331 Spadina Avenue
Toronto
416 593 9524
| The Grandfather Chicken is still delicious after all these years and great for take out.
Moderate.
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Queen and Beaver Public House
35 Elm Street
Toronto
647 347 2712
| The gastropub, a fixture on the London restaurant scene, has finally arrived in Toronto. Or maybe I have finally arrived at the gastropub in Toronto. We loved the casual, fun atmosphere, cozy rooms and yummy food – pork chops, fish and chips, short ribs, potato and cabbage croquettes, cheese toast, sticky toffee pudding, chocolate caramel tart and butter tart pie.
Reasonable.
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Reds Bistro
77 Adelaide Street West
Toronto
416 862 7337
| This corporate lunch spot is also a great place for appetizers (enough for a meal) before a concert or play downtown. The charcuterie platter was extensive and delicious as was the duck confit tourtiere and brandad de morue (Provencal fish spread). The soups were also outstanding – wild mushroom and kasha noodle soup, and cream of sunchoke (Jerusalem artichoke) with crab tortelloni.
Moderate.
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| Featured Recipes |
| CLASSIC GUACAMOLE | | 1 small jalapeno chile, halved, seeded and finely chopped1/4 cup chopped fresh cilantro1 tsp salt2 tbsp lime juice or more to taste2 ripe avocado (preferably Haas) |  Serve guacamole as an appetizer, on tortilla chips garnished with thinly sliced Jalapeno peppers, as topping for burgers, steak or chicken, as a sandwich spread and in tacos, burritos or even sushi rolls. You can add 1 clove minced garlic and/or 1 small tomato, halved, seeded and chopped.
Method:
1. Combine jalapeno, cilantro, salt and lime juice in a medium sized bowl. This can be made ahead.
2. Just before serving, cut avocado in half. Remove pit. Scoop out avocado and dice. Add to mixture in bowl and mash in with a potato masher. It can be as smooth or chunky as you wish. Taste and adjust seasoning. If not serving immediately, cover the surface of the guacamole directly with plastic wrap to help prevent discolouration. Lots of lime juice also does the trick.
makes about 1 1/2 cups
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| OLD-FASHIONED MEATLOAF | | 2 lbs ground beef1 small onion, chopped2 cloves garlic, finely chopped2 eggs2 tsp salt1/4 tsp pepper3/4 cup panko breadcrumbs1/2 cup ketchup2 tbsp Worcestershire sauce2 tsp Dijon mustard1 tbsp chopped fresh parsley |  You can serve this meatloaf plain with mashed potatoes and peas or, dress it up, in a sandwich (or not), with caramelized onions, sauteed cherry tomatoes, tomato sauce or sauteed wild mushrooms. Yum.
Method:
1. In a large bowl combine ground beef with onion, garlic, eggs, salt, pepper, breadcrumbs, ketchup, Worcestershire and Dijon. Knead together and add parsley.
2. Place mixture in a 9"x5" loaf pan that has been lined with parchment paper or foil. Cover with parchment or foil.
3. Bake one hour at 350F/180C. Uncover. (Spread with an additional 2 tbsp ketchup if you like.) Bake 30 minutes longer. Drain off any juices and unmold.
4. Slice meatloaf and serve.
makes 8 servings
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| OSSO BUCCO WITH LEMON AND ORANGE | 8 veal shanks, about 1 lb each, 2" to 3" thick1 tbsp coarse sea salt or to taste1 cup all-purpose flour1/4 cup vegetable oil1/4 cup extra virgin olive oil2 onions, finely chopped1 carrot, chopped1 rib celery, chopped2 tsp tomato paste1 cup crushed canned Italian San Marzano plum tomatoes2 cups dry white wine6 cups chicken or beef stock, hot2 bay leaves4 whole cloves1 sprig fresh rosemary10 juniper berries - optionalpeel of one orange and one lemon, in large strips1/2 tsp (2mL) freshly ground black pepper
gremolata:2 tbsp finely chopped fresh Italian parsley2 large garlic cloves, finely choppedzest of one lemon, in fine shreds or chopped |  This delicious recipe for osso bucco (braised veal shanks) was adapted from Lidia Bastianich's new cookbook "Lidia Cooks From the Heart of Italy". Serve it with risotto or mashed potatoes. The key for any braised dish is to cook it until it is fork tender.
Method:
1. Just before browning the veal, season it with salt and dust with flour.
2. Heat vegetable oil in a large deep pan over medium high heat. Shake excess flour off the meat and brown the veal on all sides. Remove from pan.
3. Discard oil remaining in the pan. Add olive oil. Add onions and cook a few minutes, scraping up all the bits of caramelized veal juices on the bottom of the pan. Stir in carrots and celery. Cook until sizzling.
4. Stir in tomato paste and cook about one minute. Add tomatoes and bring to a boil, Add wine and bring to a boil. Cook a few minutes and add stock, bay leaves, cloves, rosemary, juniper berries, citrus peels, salt and pepper and bring to a boil. Return veal shanks to the pan. Cover meat directly with a piece of parchment paper and then cover pan tightly. Lower heat, and cook for an hour. Gently turn veal over to be sure it is cooking evenly. Cover and cook another hour.
5. Uncover pan and cook an hour or two longer, to reduce the sauce and tenderize the meat completely. As the liquid level drops, turn veal over again. Veal should be fork tender.
6. Place veal on a serving dish. Strain sauce. Reduce sauce if it is not thick enough and season to taste.
7. For the gremolata combine parsley, garlic and lemon peel and sprinkle over veal.
makes 8 servings
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| CARAMELIZED ONIONS | | 4 onions, chopped or thinly sliced2 tbsp olive oil1 tbsp brown sugar2 tbsp balsamic vinegar1/2 tsp salt1/4 tsp pepper |  There are so many ways to make caramelized onions but this is our favourite. You can make a big batch and freeze them in 1/2 cup portions so that you always have some on hand. They are a great addition to pizzas, grilled cheese sandwiches, on top of steaks or even meatloaf, as a garnish on soups, in omelets or quiche and lots more.
Method:
1. Heat oil in a large deep skillet. Cook onions until wilted and starting to brown. Stir occasionally. Add sugar, vinegar, salt and pepper. Cook gently 15 to 25 minutes until richly caramelized. Cool.
makes about 2 cups
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| SIX HOUR NO KNEAD ARTISANAL BREAD | | 3 cups all-purpose flour (or 1/3 part whole wheat1 tbsp kosher salt (or 2 tsp/10mL table salt)1 tsp instant yeast1 1/2 cups water, slightly warm1/4 tsp red wine vinegarextra flour, wheat bran, cornmeal or sesame seeds etc. |  If you love Jim Lahey's (Sullivan St. Bakery New York) famous 18 hour no knead bread but would like it to be a bit faster, you might try this version that speeds up the process. We started making it when we forgot to start the 18 hour bread a day ahead and it came out so good we often make this way now.
Method:
1. In a large bowl combine flour, salt and yeast. Combine water with vinegar in a measuring cup. Stir liquid into the flour mixture. Dough will be sticky. Don't worry. Cover with plastic wrap. Cover with a tea towel. Let sit at room temperature 3 to 4 hours. Dough should double and have bubbles on the surface. It will still be sticky.
2. Line a baking sheet with a clean tea towel. Flour surface heavily. Scoop out dough. Pat dough into a rough rectangle about 12" x 8". Dust top lightly with flour. Cover loosely with plastic wrap. Let rest 15 minutes.
3. Place another clean tea towel on a tray or baking sheet. Rub with flour and sprinkle with bran or cornmeal or sesame seeds. Remove plastic wrap from dough and fold into thirds, brushing off any flour on the surfaces. Fold into thirds again creating a pudgy cube. Place on tea towel rubbed with flour and bran. Dust top with flour and bran. Fold tea towel over the top. Let rise one to two hours.
4. One half hour before baking preheat oven to 450F. Place a medium sized, heavy, cast iron pot with a lid (we use a 5.5 qt Le Creuset casserole) in the oven and heat 1/2 hour.
5. Very gently slide your hand under the tea towel holding the bread. Over a baking sheet or tray, carefully open the tea towel and allow excess flour and bran to fall on the tray. Flip the bread into the hot (very hot) pot. Cover and bake 1/2 hour. Remove lid and bake 15 to 25 minutes longer until brown. Cool on a rack. Be careful - pot and bread are very hot!
makes 1 loaf
*Adapted from Jim Lahey's no knead bread.
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| MILK CHOCOLATE CHIP COOKIES | | 1 cup salted butter3/4 cup white granulated sugar1 1/4 cups brown sugar2 eggs2 tsp pure vanilla extract or paste3 cups all-purpose flour1 1/2 tsp kosher salt1 tsp baking powder1 tsp baking soda3/4 lb Cocao Barry Ghana 40% Milk Chocolate Pistoles (or other milk chocolate pieces) |  I love milk chocolate and ever since Francine Menard introduced us to Cocao Barry Ghana 40% Milk Chocolate I have come to appreciate the caramel and hazelnut tones in this particular milk chocolate. A perfect little treat for your Valentine.
Method:
1. In a mixer cream butter with white and brown sugar until smooth and creamy. Beat in eggs one at a time. Beat in vanilla.
2. In a large bowl sift or mix together flour, salt, baking powder and baking soda. Mix creamed butter mixture into flour mixture and knead together with a wooden spoon or your hands. Mix in chocolate. Refrigerate dough at least one hour or overnight.
3. Place dough in 1.5" balls on baking sheets lined with parchment paper. Bake in a preheated 350F oven for 10 to 11 minutes or until cookies are just browning a little. Cool on wire racks. I like them chewy.
makes about 48 cookies
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| © Copyright 2010, The Bonnie Stern School of Cooking
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