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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. 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.
November, 2014

No matter how long I am in London, I can never seem to get enough. From history to theatre to art and to food, this city never ends. There is always something new to see or do or eat. Check the restaurant section for a great list of London restaurants and scroll down to the recipe section for Albion Cafe’s Sweet Potato and Spinach Hash and The Stafford Hotel’s Rosemary Scones.

Many years ago I made the mistake of calling ‘afternoon’ tea, ‘high’ tea. I was severely reprimanded by a good friend who is an expert in all things British. The terms – Afternoon Tea and High Tea - are  consistently misused. Afternoon tea (sometimes called 'low tea’ as it is served at low tables) is an elegant event usually served mid-afternoon and involves finger sandwiches, scones and pastries. High Tea (which sounds more sophisticated and is often confused with afternoon tea) is a working class meal served at kitchen tables (or high tables) between 5 and 6pm at the end of a hard day's work.

I don’t want to tell you there isn’t a Santa Claus but I think you should know -  most of the canned pumpkin we buy is really squash (mostly butternut varieties). It shouldn’t be that much of a surprise because any time I have tried to cook my own fresh pumpkin puree to make pumpkin pie I end up with a somewhat tasteless wet puree no matter how long I cook it down. I throw up my hands and buy a can of pumpkin. Actually I am relieved.

I was honoured to be part of the book launch of The Soup Sisters and Broth Brothers Cookbook from Sharon Hapton. Sharon founded Soup Sisters and Broth Brothers, a non-profit charitable social enterprise in 2009 and since then has donated more than 500,000 containers of homemade soup to women’s shelters and programs for youth in crisis across the country. This is the second volume and it makes a great holiday gift!

I was sad to hear that one of my favourite restaurants in Toronto, The Grove, named Canada’s best new restaurant in 2012 by Maclean’s magazine, is closing November 15. We have had two terrific book clubs there and many other delicious meals. It’s a modern take on British food that reminded me of some of the places in London, Copenhagen and Stockholm – where menu items are described without a lot of descriptive mouth-watering words and clients have to use their imagination or trust the chef.  It’s a shame that such an original and different restaurant won’t be part of Toronto’s dining options any more. I am looking forward to seeing where partners - Chef Ben Heaton and Richard Reyes surface in the coming months. Good luck to them.

We still have a few places left in our book club event with Terry Fallis, featuring his hilarious and lovely novel ‘No Relation’. It is on  December 1 at L’Avenue – a casual modern bistro on Bayview.

We have some really exciting news about our January 19, 2015 book club with Alison Pick featuring her memoir, Between Gods. Eventhough it's on a Monday night we are going to have a typical Jewish Shabbat dinner at Anthony Rose's restaurant, Rose and Sons. See book club section below.

Delicious Wishes
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.


JANNA GUR: JEWISH SOUL FOODThe author of the acclaimed The Book of New Israeli Food returns with a cookbook devoted to the culinary masterpieces of Jewish grandmothers from Minsk to Marrakesh: recipes that have travelled across continents and cultural borders and are now brought to life for a new generation.

For more than two thousand years, Jews all over the world developed cuisines that were suited to their needs (kashruth, holidays, Shabbat) but that also reflected the influences of their neighbours and that carried memories from their past wanderings. These cuisines may now be on the verge of extinction however, because almost none of the Jewish communities in which they developed and thrived still exist. But they continue to be viable in Israel, where there are still cooks from the immigrant generations who know and love these dishes. Israel has become a living laboratory for these beloved and endangered Jewish foods.

The more than one hundred original, wide-ranging recipes in Jewish Soul Food—from Kubaneh, a surprising Yemenite version of a brioche, to Ushpa-lau, a hearty Bukharan pilaf—were chosen not by an editor or a chef but, rather, by what Janna Gur calls “natural selection”. These are the dishes that, though rooted in their original Diaspora provenance, have been embraced by Israelis and have become part of the country’s culinary landscape. The premise of Jewish Soul Food is that the only way to preserve traditional cuisine for future generations is to cook it, and Janna Gur gives us recipes that continue to charm with their practicality, relevance, and deliciousness. Here are the best of the best: recipes from a fascinatingly diverse food culture that will give you a chance to enrich your own cooking repertoire and to preserve a valuable element of the Jewish heritage and of its collective soul.

What better place to welcome Bonnie’s friend, Janna Gur, who is one of the most popular speakers on her culinary trips to Israel, is at Fat Pasha, Chef Anthony Rose’s irreverent ode to Jewish Ashkenazi and Sephardi cooking. His food is so delicious and fun that Fat Pasha is one of the hardest reservations to get in Toronto. If you came to Bonnie’s books clubs at Rose and Sons and Big Crow, you will love this restaurant too.
Date: Wednesday, November 12, 2014 (Wait list only)
Time: 6:30pm to 9:30pm
Place: Fat Pasha
414 Dupont Street, Toronto
Fee: $150 plus HST*
(includes dinner, beverages, gratuity and a copy of Jewish Soul Food given out at the event)
Advance registration only: Bonnie Stern 416 484 4810


TERRY FALLIS: NO RELATIONOver the last ten years, Terry Fallis has attracted a legion of devoted readers across Canada. His debut novel, the mega-bestseller, The Best Laid Plans, was awarded the Stephen Leacock Award for Humour, won CBC Radio’s “Canada Reads” in 2011, and was adapted into a critically acclaimed television series. Fallis followed up the success of The Best Laid Plans with the national bestsellers The High Road and Up and Down.

What better way to kick off the holiday season than to welcome one of Canada’s greatest comic writers to the Book Club. Bonnie is thrilled to welcome mega-Terry Fallis to the Book Club on December 1 as he presents his new novel No Relation.

What’s in a name? No Relation is a story about family, identity, fame, corporate espionage, and, oh yes, underwear. An aspiring writer struggles with writer’s block, his father’s expectations, an irrational fear of small dogs, and something he’ll never be able to shake: his own name.

Join us for an evening of fun, laughter and great food.
Date: Monday, December 1, 2014
Time: 6:30pm to 9:30pm
Place: L'Avenue Bistro
1568 Bayview Avenue, Toronto
Fee: $150 plus HST*
(includes dinner, beverages, gratuity and a copy of No Relation sent out as soon as possible after registration)
Advance registration only: Bonnie Stern 416 484 4810


ALISON PICK: BETWEEN GODSAlison Pick’s extraordinary new memoir, Between Gods, is an unflinching, moving and unforgettable book about family secrets, the rediscovered past and depression. Alison is the Booker-nominated and Jewish Book Award-winning author of the novel Far to Go and one of our most talented young writers today.

Between Gods grapples with who we are, with family and faith, and what it means to live a good life. It asks us what does faith really mean? And what happens if we are born in to one faith and then suddenly find out we are something else?

As a teenager, Alison made a discovery that instantly changed her understanding of her family, and her vision for her own life, forever. She learned that her Pick grandparents, who had escaped from the Czech Republic during WWII, were Jewish—and that most of this side of the family had died in the Holocaust. In her early thirties, engaged to be married but struggling with a crippling depression, Alison slowly began to research and uncover her Jewish heritage. As Robert Frost said, the only way out is through. And Alison comes to realize that her only way out is to reclaim her history.
Date: Monday, January 19, 2015 (Wait list only)
Time: 6:30pm to 9:30pm
Place: Rose and Sons
176 Dupont Street, Toronto
Fee: $150 plus HST*
(includes dinner, beverages, gratuity and a copy of Between Gods sent out as soon as possible after registration)
Advance registration only: Bonnie Stern 416 484 4810

Book Club Locations
Fat Pasha5
Fat Pasha
Fat Pasha3
Fat Pasha2
Fat Pasha4
Fat Pasha Restaurant
Fat Pasha

Everyone loves Chef Anthony Rose’s mash-up of Ashkenazi and Sephardi food that seems to explode with flavour.

“For a good time (and lots of food), head to Fat Pasha … Lesson one of Fat Pasha: There’s always room for Fat Pasha’s chopped chicken liver. Which isn’t so different from lessons two through 47, really. I could easily find room for anything Fat Pasha makes.”
Chris Nuttall-Smith, The Globe and Mail, June 27, 2014

414 Dupont Street
647 340 6142
L'Avenue Bistro
L'Avenue Bistro

L’Avenue Bistro has become a favourite neighbourhood restaurant serving delicious modern bistro food. We are really excited to have our book club there again.

1568 Bayview Avenue
416 485 1568
Rose and Sons 2
Rose and Sons 1
Rose and Sons

It isn’t just me that loves Rose and Sons. The line-ups have become legendary at Rose’s cozy hip diner. Toronto Life said “The eatery has an undeniably buzzy energy, with a bustling bar operating beside a semi-enclosed kitchen, which turns out the kind of elevated comfort food that Rose has become known for.”

176 Dupont Street
647 748 3287
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
Personal chef training
Product consultation
Menu consulting for parties
Fundraising events 
and more...

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

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

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.

Cuisiner au goût du cœur
Cuisiner au gout du coeur
Published by Trecarre, 2006, 512 pages

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

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

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

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

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
GLUTEN FREE GARAGESunday, November 9, 2014

Inspired by her daughter Lily, 8, who was diagnosed with Celiac disease in 2009, Gluten Free Garage (GFG) founder RonniLyn Pustil created the event to give people a taste of gluten-free options in Toronto by bringing over 60 local artisanal vendors offering gluten-free products under one roof for one day. The idea behind GFG is to promote and provide better access to top-quality local gluten-free food, create awareness about celiac disease, and prove that gluten-free fare can be super tasty.

For more information, visit:
THE MARRIAGE OF FOOD AND WINESaturday, November 15, 2014

The second-year Culinary Management students will tease your taste buds with a selection of culinary creations accompanied by a selection of Ontario's best wines.

For more information, visit:

An all-star lineup of Canadian chefs, including Lynn Crawford, Mark McEwan, Susur Lee, Vikram Vij and Corbin Tomaszeski are recruiting foodies to compete on their team for the KitchenAid second annual Cook for the Cure Culinary Showdown. This event gives culinary enthusiasts the opportunity to fundraise for a chance to cook alongside celebrity chefs in the type of team cooking challenge normally reserved for TV.

For more information, visit:
Restaurant Recommendations and More
Le Select Bistro
432 Wellington St. West
416 596 6405
There are so many new places opening in Toronto but don’t forget the tried and true. We loved our meal at Toronto’s quintessential bistro, Le Select. Everything was delicious – great ingredients treated with care, respect and good taste. Tomato soup, frisee salad, duck confit and steak frites were all delicious and an amazing old school perfect creme brulee to share for dessert.
Colette Grand Cafe
550 Wellington St. West
647 348 7000
The thing I remember most about our lunch for two at the stunning new Colette in the Thompson Hotel was the bill ($144 before gratuity). The thing that I would go back for is the vanilla ice cream profiteroles with caramel cream and warm chocolate sauce – really delicious.
1095 Yonge Street
416 925 4020
We were looking for an uptown spot for cocktails and decided to try Terroni. Food was delicious – Nizzarda - an Italian version of Nicoise, spinach lasagne and a decadent butterscotch budino. But the cocktails needed a lot more love.
The Grove
1214 Dundas Street West
416 588 2299
As soon as I heard that The Grove was closing Nov 15, 2014 we had to go for one last dinner. You can choose four courses for $49 which is great value, or order a la carte. Service was friendly, cocktails were delicious and I am really going to miss things like the parsley root puree with bacon and snails; rye berries and autumn mushrooms; beef rib with potatoes, sour cream and pickled walnut and all three desserts – Greengage plum tatin with stilton; dark and milk chocolate mousse with sea buckthorn granite, and spice cake with huckleberries and ice cream. Modern British food – delicious and elegant.
Hoi Polloi, Ace Hotel
100 Shoreditch High St.
+44 20 8880 6100
We loved going to this comfortable, friendly and delicious restaurant in the trendy Ace Hotel. Don’t miss the kale salad; crab on toast; fish with mushroom, peas and bacon; grilled cheese with shortribs and lots more. The hotel is the coolest place in town whether you are eating there, staying there or at the bar.
Berners Tavern
London Edition Hotel
10 Berners Street
+44 20 7908 7979
This stunning room could seem a bit stuffy but the friendly service and delicious food brought it all into perspective. Don’t miss the creamy mac and cheese topped with braised beef and truffled breadcrumbs; coconut brulee with pineapple curls; amazing burger; squash risotto with quail eggs, kale and cheese and yummy buttered carrots.
Pizza East
56 Shoreditch High Street
+44 20 7729 1888
If the pizza wasn’t so good (squash with bacon and bocconcini) and the chicken wasn’t so juicy and delicious (perfectly roasted with lots of veg and watercress), I might have minded the overly cool service and noise level.
La Fromagerie
2-6 Moxon Street
(just off Marylebone High Street)
+44 20 7935 0341
One of the very best cheese shops in the world and one of my favourite places to stop for lunch while shopping in this area - Conran’s is nearby for starters. The cheese toast is delicious but if you wait until about 1pm they bring out huge quiches or casseroles or both. Seating is throughout the store and there’s always something new that you want!
Reasonable to Moderate
Chiltern Firehouse
1 Chiltern Street
+44 20 7073 7676
This popular celebrity haunt is the hardest reservation in town - so we went for lunch. The food is worth it even if you don’t see a celebrity. Don’t miss the tuna tartar in soy cooked eggs; the truffle infused cornbread, the crab donuts and the strawberry sundae for dessert.
The Clove Club
Shoreditch Town Hall
380 Old Street
+44 20 7729 6496
Recommended by Mitchell Davis, my most trustworthy restaurant guide, this place was so great. Big hellos from the chefs and staff on arrival and friendly, professional service throughout. You can sit at the bar and order a la carte or in the dining room and choose a 5 or 9 course menu (menu changes all the time) with lots of treats from the kitchen. It’s worth it. (When it comes to tasting menus, I always choose the shorter menu and don’t do the wine pairings – I just can’t drink that much or even taste that much.) And just when we thought it couldn’t get better (or cooler), even I recognized Russell Brand when he came in.
Moderate to Expensive
21-22 Warwick Street
+44 20 7494 9584
If you are looking for a comfortable breakfast spot with a delicious but different exciting menu for fun or business this is the place. Shakshuka, black rice with coconut milk, French toast with star anise sugar, bacon sandwich with coriander aioli, and more. And it’s even better when Yotam Ottolenghi (cookbook author and owner of Ottolenghi and NOPI) joins you for breakfast!
Moderate to Expensive
Old Spitafields Market
9 Horner Square
+44 20 7539 3580
This terrific Asian/Japanese noodle chain is always a good bet for fast, delicious, reasonably priced food in London. From ramen to pad Thai to curry there’s something for everyone and there’s probably a location near you.
Reasonable to Moderate
Borough Market
8 Southwark Street
+44 20 7407 1002
Borough Market is the biggest and most exciting food market in London. If you haven’t been and you love food you have to go. Here are just a few of my fave places in and around the market:

Kappacasein Dairy: I love grilled cheese sandwiches and love the ones here the best! They make them with three kinds of cheese, a salsa of five types of onions and use Poilane sourdough bread. They also serve Raclette with potatoes that looked so amazing – next time.

3BIS Gelateria: This may be the best gelato ever. Fig and mascarpone is my favourite. So far.

Monmouth Coffee: Said to be the best coffee in London. I haven’t had all the coffee in London but it’s great and breakfast is really fun too.

Konditor & Cook: I love the look of their Curly Whirly cakes and make my own version at home for family birthday cakes.
Ottolenghi Islington
287 Upper Street
+44 20 7288 1454
During the day this is a great place for breakfast, lunch and snacks. The presentation of the salads and desserts cannot be beat. At night, candelabras replace the toasters and candles are lit to transform the room into a cozy, friendly dining atmosphere. We loved our meal and service was fantastic. Dishes may change but if you have enough people – order the menu like we did. Save room for dessert – as good as they look.
Albion Cafe Bakery
2-4 Boundary Street
+44 20 7729 1051
A very cool place for breakfast, brunch or lunch and a fun take out shop and store in the front. Odd – we saw Russell Brand again – was he stalking us or what?
Reasonable to Moderate
London Heathrow Airport
(many locations in London)
You can’t beat Leon’s for good quality fast food.
Featured Recipes
  • 1 1/2 lbs pizza dough, defrosted
  • 1/4 cup fresh mint leaves
  • 1 cup fresh parsley leaves
  • 1 tsp ground cumin
  • 1 tsp Aleppo pepper
  • 1/2 tsp ground coriander
  • 1/2 tsp paprika
  • 1 tsp sea salt
  • 1/4 cup tomato paste
  • 1 1/2 lbs ground lamb or beef
  • 1/3 cup pine nuts
  • fresh parsley leaves
  • unflavoured Greek yogurt or Cacik (Turkish tzatziki)
  • dusting of Aleppo pepper

    Turkish pizza must be one of the world’s most delicious flatbreads. This is adapted from the recently revised Spice and Herb Bible by Ian Hemphill. Serve as a main course or cut it into pieces for appetizers. It’s traditional to use lamb but beef works well too.

    1. Bring dough to room temperature.

    2. Chop mint and parsley coarsely in a food processor. Add cumin, Aleppo pepper, ground coriander, paprika and salt and process until fine. Add tomato paste and meat. Pulse on/off a few times until mixture in well combined and paste-like.

    3. Preheat oven to 450F and place a two 12’x18” baking sheets in the oven. Cut eight pieces of parchment paper about half the size of the baking sheets and reserve. (Do not line baking sheets.)

    4. Cut dough into 8 pieces and roll and stretch four pieces to form an approximate 7" circle. (I like the pizzas to look rustic so I never worry if the shapes are uneven as long as they are thin.) Place each on a piece of parchment. Spread 1/8 of the meat mixture to the edges of the dough. Holding the edges of the parchment, transfer two pizzas (and the paper) onto each hot baking sheet. Bake 10 minutes or until meat is cooked and crust is crisp and golden. Repeat with remaining four pizzas. Serve sprinkled with pine nuts, parsley, Aleppo pepper and yogurt if using.

    makes 8 servings
  • 2 sweet potatoes, (about 12oz each) scrubbed
  • 3 tbsp extra virgin olive oil - divided
  • 1 onion, halved, peeled, halved again and thinly sliced
  • 5 large handfuls fresh baby spinach (about 5 cups, packed)
  • kosher salt, freshly ground black pepper to taste
  • pinch freshly ground nutmeg
  • 4 eggs
  • SWEET POTATO AND SPINACH HASHWe had this delicious brunch special at Albion Bakery in Shoreditch. The baked goods are also delicious here as is the traditional English breakfast. They served two eggs per person but I usually only serve one.

    1. Pierce potatoes in a few places and bake in a preheated 400F oven for about 40 minutes or until 3/4 cooked. Cool, peel and dice.

    2. Heat 2 tbsp oil in a large deep skillet. Add onions and cook on medium heat about 10 minutes until onions caramelize to golden brown. Push onions to the side of the pan, add 1 tbsp additional oil and add sweet potatoes. Brown lightly about 5 minutes and mix everything togethger.

    3. Add spinach (it will look like too much but don't worry) and turn spinach and sweet potatoes over with tongs (or put a lid on for about 30 seconds) until spinach starts to wilt - about 1 to 2 minutes. Remove from heat. Season to taste with salt and pepper and a little nutmeg.

    4. Fill another medium sized skillet with water and add 1 tbsp white vinegar. Bring to a boil. Crack eggs into the water and cook on medium heat 4 to 5 minutes or until whites are set but yolks are yellow and still runny. With a slotted spoon or spatula remove eggs to a plate lined with paper towels. Trim and discard fly-away bits of the whites.

    5. Reheat spinach and sweet potatoes. Divide between 4 bowls and top each with a poached egg. Sprinkle egg with salt and pepper.

    makes 4 servings
  • 1 tbsp butter or extra virgin olive oil
  • 1 large leek, trimmed, cleaned and sliced
  • 1 celeriac (about 1 1/2 lbs), peeled and cut into chunks (about 4 to 5 cups)
  • 1 large apple, peeled, halved, cored and cut into chunks (about 1 cup)
  • 4 cups water or vegetable stock
  • 1 tsp fresh thyme leaves
  • 1 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • pinch freshly grated nutmeg
  • 1/4 cup whipping cream, optional
  • 2 tbsp chopped toasted hazelnuts or almonds
  • sprigs of fresh thyme
  • CELERIAC AND APPLE SOUP WITH HAZELNUTSI have always loved this crazy looking root vegetable that loosely resembles a hairy brain. It tastes intensely of celery and is also called celery root. To peel it, cut a slice off the top and bottom and holding one of the flat ends against the cutting board, cut off the skin from top to bottom. Be sure to cut away any dirt trapped in the crevices.

    1. Heat oil in a large saucepan and add leeks. Cook gently 5 to 10 minutes until fragrant and tender.

    2. Add celeriac, apples and water and bring to a boil. Add thyme, salt and pepper. Cook 25 to 30 minutes until celeriac is very tender.

    3. Puree soup in blender, food processor, immersion blender or food mill. Add nutmeg and cream. Thin if necessary with water. Season to taste.

    4. Serve sprinkled with hazelnuts and a sprig of thyme.

    makes 4 to 6 servings
  • 1 whole cauliflower, trimmed
  • 2 cloves garlic, minced
  • 1/2 cup extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp Worcestershire sauce
  • 1/4 tsp freshly ground black pepper
  • 1 tsp dried oregano
  • 1 anchovy fillet or 1 tsp anchovy paste
  • 1 cup grated or diced Monterey Jack or Havarti cheese
  • 1/2 cup grated parmesan cheese (preferably Parmigiano Reggiano)
  • ROASTED WHOLE CAULIFLOWER WITH CAESAR DRESSINGI love serving whole roasted cauliflower and bringing it to the table on a carving board. Carve it into steaks or wedges to serve. I always used to boil the cauliflower in a big pot of water but my friend Lynn Saunders decided steaming was less messy and takes less time. She was right. She also came up with the idea of using a version of her family's favourite Caesar dressing for roasting it and she was right about that too.

    l. Place cauliflower in a Dutch oven wide and deep enough to hold it with the cover on. Add 1 to 2" water. Bring to a boil, cover and steam the cauliflower on medium heat, until almost tender – 15 minutes. Transfer cauliflower to a baking sheet lined with aluminum foil. (This can be done ahead.)

    2. To make dressing place garlic, oil, vinegar, Worcestershire sauce, pepper, oregano, anchovy and cheeses in a blender or food processor and blend until chunky/creamy. (Add more oil if dressing is too thick - it should be spreadable.)

    3. Pour dressing over cauliflower. Bake in a preheated 350F oven 30 to 40 minutes or until hot and browned.

    makes 6 servings
  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup cold butter, cut into small cubes
  • 1 egg
  • 3/4 cup buttermilk
  • 1 tbsp chopped fresh rosemary
  • ROSEMARY SCONESI was lucky enough to be invited to afternoon tea at the chic and sophisticated Stafford Hotel in London. I was especially taken with the scones flavoured with rosemary. The Executive Chef Carlos Martinez gave me the recipe which I have adapted to Canadian ingredients and portion size (his recipe made hundreds!). Serve with jam and creme fraiche or lightly whipped cream.

    1. In a large bowl whisk together flour, sugar, baking powder, baking soda and salt. Cut butter into flour mixture with a pastry blender or your fingertips until it is in smaller pieces.

    2. In another bowl beat egg with buttermilk and rosemary.  Add to flour and quickly gather the ingredients together to form a somewhat wet dough. If mixture is too dry add up to a few additional tablespoons buttermilk.

    3. Pat dough out to about 3/4" thickness on a floured board, fold in half and pat out again. Repeat one more time. Dough should be about an 8" circle or square. Dust top with flour. With a 2" round cutter cut out dough and place on a parchment paper-lined baking sheet. Gather extra dough together gently (do not knead it together) and pat out again to make more rounds.

    4. Bake in a preheated 425F oven 10 to 12 minutes or until lightly puffed and browned on top and bottom.

    makes 12 two inch scones
  • 6 Granny Smith apples, peeled, cored and sliced (about 3 lbs)
  • 2 cups sliced fresh rhubarb or 2 pears (peeled, cored and sliced) or 2 additional apples
  • 2 tsp ground cinnamon

  • topping:
  • 1 cup large flake rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 2 tsp ground coriander seed
  • 1/2 cup butter, cut in 1/2” pieces
  • APPLE CORIANDER CRUMBLEIan Hemphill, author of the Spice and Herb Bible, says that coriander seeds are an amalgamating spice that balances sweet and pungent spices in spice blends. It is also delicious in desserts with cinnamon and other sweet spices.

    1. In a large bowl toss fruit with cinnamon. Transfer to a buttered 3L baking dish.

    2. In a large bowl mix oats with flour, brown sugar and coriander. Rub in butter with your fingers until it is in tiny pieces. Sprinkle over fruit in pan.

    3. Bake in a preheated 350F oven for 40 to 45 minutes or until fruit is tender.

    makes 8 servings
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