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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.
October, 2014

Every winter I forget how hot it is in summer and every summer, I forget how cold it is in winter and every September I am so surprised life is so busy! But busy brings lots of fun adventures like these, fun for me anyway.

I finally learned how to make a heart in my cappuccino! I had a private lesson on how to make the perfect Flat White with Second Cup barista Danielle Krapivnik and inadvertently learned how to make a heart. The Flat White, from Australia, is all the rage for serious coffee drinkers – a double espresso with milk and just a little foam. Each flat white has to be hand-crafted and available now at Second Cup and serious cafes around town. I was doing a few things wrong - heating my milk too much, making too many bubbles in my foam, adding the milk too slowly and not practicing enough – Dani says the average barista makes about 100 drinks a day! I make 2 – so it took a month of serious practicing and serious coffee drinking and still not perfect! Thanks Dani and Second Cup! (Oh and cafe art is much easier if you make Flat Whites or Lattes rather than cappuccinos which have lots of foam.)

It was exciting to see my friend, Denmark’s Michelin-star chef, Paul Cunningham cooking with Her Royal Highness, Danish Crown Princess Mary for the launch of The Bay’s Danish Design Obsessed three week promotion. Is she ever gorgeous! Paul moved from Copenhagen’s The Paul, to Henne Kirkeby Kro, in the west of Denmark. It sounds amazing and I can’t wait to try it.

I am always happy to help my friend Ann Sharp man the t-shirt booth (with a lot of other volunteers) at the Terry Fox Run every September at Wilket Creek. It is an amazing community event without the pressure of many fundraising runs where minimums have to be raised to participate. Here everyone is welcome with no entry fee and no minimum donation.  It hasn’t changed much in 34 years but I did notice there were food trucks this year! (Thanks to all the vendors who generously donate food to the participants and all the wonderful volunteers.) Over 650 million dollars has been raised around the world for cancer research in Terry's name since the run began 34 years ago. This year people were wearing vintage Terry t-shirts, it was cold so dogs were wearing Terry t-shirts and I was wearing my hoodie from two years ago (it hadn’t been worn) and when someone wanted it more than the new ones – I actually sold the shirt off my back.

It was fun to attend the opening of the new Weber BBQ Academy in Vaughan. It’s the first one in Canada and is big and gorgeous. They will be offering classes soon – even in winter as you can grill indoors (amazing ventilation system) as well as outdoors. The school is also available for corporate events or private parties.

And finally dim sum lunch with Deb Perelman (Smitten Kitchen) and Tara O’Brady (Seven Spoons) - two very successful food bloggers - was fun and delicious. See where we went in our restaurant section.

I hope your September was fun and delicious and looking forward to October.

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.


CAROLINE MOOREHEAD: VILLAGE OF SECRETSIn 2011, Caroline Moorehead’s A Train In Winter, became an international publishing sensation. Extraordinarily powerful and moving, the book told the true story of an extraordinary group of women and their struggle for survival during the Second World War.

In October, Caroline Moorehead makes a rare trip to Canada from her home in the UK and will visit the Book Club to discuss her new book, Village of Secrets, the story of a French village that helped save thousands, including many Jewish children, who were pursued by the Gestapo during the Occupation.

Le Chambon-sur-Lignon is a small village of scattered houses high in the mountains of the Ardeche. Surrounded by pastures and thick forests of oak and pine, the plateau Vivarais lies in one of the most remote and inaccessible parts of Eastern France, cut off for long stretches of the winter by snow. During the Second World War, the inhabitants of the area saved thousands wanted by the Gestapo: resisters, freemasons, communists, downed Allied airmen and above all Jews. Many of these were children and babies, whose parents had been deported to the death camps in Poland.

Just why and how Le Chambon and its outlying parishes came to save so many people has never been fully told. Caroline Moorehead’s new work, Village of Secrets, brings to life a story of outstanding courage and determination, and of what could be done when even a small group of people came together to oppose German rule. It is an extraordinary tale of silence and complicity. In a country infamous throughout the four years of occupation for the number of denunciations to the Gestapo of Jews, resisters and escaping prisoners of war, not one single inhabitant of Le Chambon ever broke silence. The story of Le Chambon is one of a village, bound together by a code of honour, born of centuries of religious oppression. And, though it took a conspiracy of silence by the entire population, it happened because of a small number of heroic individuals, many of them women, for whom saving those hunted by the Nazis became more important than their own lives.
Date: Monday, October 20, 2014 (Wait list only)
Time: 6:30pm to 9:30pm
Place: Pangaea Restaurant
1221 Bay Street, Toronto
Fee: $150 plus HST*
(includes dinner, beverages, gratuity and a copy of Village of Secrets sent out as soon as possible after registration)
Advance registration only: Bonnie Stern 416 484 4810


LINDA HOLEMAN: THE DEVIL ON HER TONGUEIn November, Bonnie is very excited to whisk the Book Club back to 18th century Portugal when internationally acclaimed novelist Linda Holeman visits to discuss her new book, The Devil on Her Tongue.

Linda Holeman is no stranger to bestseller lists. Her acclaimed historical fiction novels include The Lost Souls of Angelkov, The Linnet Bird, The Moonlit Cage, In a Far Country, and The Saffron Gate, as well as eight other works of fiction and short fiction. Her books have been published around the world and translated into twelve languages.

In The Devil on Her Tongue, Linda creates a spellbinding story of loss, romance and betrayal.

Diamantina is 13 when her father, a Dutch sailor who washed up on the Portuguese island of Porto Santo, abandons her and her African-born mother and sets off for the New World. Unbaptized, tainted by her mother’s witchcraft and her foreign blood, the girl is an outcast who seems doomed in her struggle to survive. Diamantina refuses to accept her destiny and vows to escape her circumstances and forge a life of her own, no matter the cost. But as the price of her desires rises, can she live with the choices she has made? Diamantina’s odyssey to change her life is a sweeping narrative of starvation and plenty, cruelty and love, disaster and triumph.
Date: Monday, November 3, 2014
Time: 6:30pm to 9:30pm
Place: Chiado
864 College Street, Toronto
Fee: $150 plus HST*
(includes dinner, beverages, gratuity and a copy of The Devil on Her Tongue sent out as soon as possible after registration)
Advance registration only: Bonnie Stern 416 484 4810

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: To be announced
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

Book Club Locations
Pangaea 3
Pangaea Food1
Pangaea Food2
Pangaea 1
Pangaea 2
Pangaea 5
Pangaea Restaurant
Pangaea Restaurant

Chef Martin Kroupie has always championed local, seasonal food and many of the ingredients he uses are only available to Pangaea. He is the author of Pangaea, Why It Tastes So Good, where he reveals the secrets of some of his most celebrated dishes.

1221 Bay Street
416 920 2323
Chiado 4
Chiado 1
Chiado Restaurant

When Bonnie first met Chiado’s owner Albino Silva, he said he wanted to do for Portuguese food what Centro did for Italian food. And he has definitely put Portuguese food on the culinary map. Silva’s ‘progressive Portuguese’ cuisine has bold flavours, beautiful presentations and has been internationally acclaimed.

864 College Street
416 538 1910
Fat Pasha
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
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.

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

News And Events
WHAT'S ON THE TABLEWednesday, November 5, 2014

The 10th annual event featuring some of Toronto’s best restaurants and Niagara's best wines all under one roof.

All proceeds go to The Stop Community Food Centre’s critical anti-hunger programming.

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:

We are so excited that we finally have an itinerary, dates, price and details about our upcoming Food for Thought tour to Israel! Here’s the link to our trip:

Please contact Idit at Aufgang Travel for information and application.
905 660 0860 or email
Restaurant Recommendations and More
Saving Grace
907 Dundas Street West
416 703 7368
I was so impressed with the breakfast/brunch/lunch menu at Saving Grace. And judging by the long line-ups on the weekends, lots of other people are too. Dishes are original and delicious. The menu changes often but I loved my scrambled eggs ‘carbonara’  with bacon, roasted Brussels sprouts and cheese (no pasta) and I also loved Anna’s open-faced omelette with sausage, potatoes and cheese. The carrot cake French toast looked amazing too - at another table unfortunately.
Mamakas Tavern
80 Ossington Avenue
416 519 5996
This beautiful, new Greek-inspired restaurant is a great addition to the Ossington strip. It is very charming – white with twinkle lights makes you feel you are close to the Mediterranean. The lamb kebab sliders were the best of four appetizers and the lamb chops were the best of three mains. The service though, as sweet as everyone was, needs a lot of attention. Wait a while and then go – and be sure to order the lamb.
The Saint Tavern
227 Ossington Avenue
647 350 2100
The Saint, a popular Toronto brunch spot, is popular all the time it seems. After Mamakas we went to the Saint for dessert. There was only room at the bar and we ordered one dessert to share – warm chocolate mousse with ice cream, chocolate crackle and peanut butter. It was so good we ordered another which was even better – lemon posset with berry compote, shortbread and cream. Wow. Going back for appetizers and mains soon.
Crown Princess Fine Dining (and Dim Sum)
1033 Bay Street
416 923 8784
The regal exterior gets you ready for the elegant dining rooms and lovely private rooms. Even the washrooms are special! And the food matches the place – beautiful, delicate and delicious with great service to match. I had brunch there recently with Deb Perelman (Smitten Kitchen), Tara O’Brady (Seven Spoons) and their publishers just before 'Word on the Street' event at Queen's Park, who wanted to go to a restaurant nearby. We all agreed that much more than the location was perfect.
Union 613
315 Somerset Street West
613 231 1010
We came for drinks, which were great, but don’t miss the cast-iron cornbread with bourbon brown butter – so delicious! And be sure to check out the secret bar downstairs behind the bookcase.
296 Elgin Street
613 695 8696
This family owned artisanal restaurant is one of Ottawa’s most popular destinations. The meatballs with polenta are not to be missed!
Elmdale Oyster House and Tavern
1084 Wellington Street W
613 728 2848
Many people go just for the oysters but we loved the clam chowder, tuna carpaccio with Asian flavours and the peach cobbler for dessert.
Art-Is-In Bakery
250 City Centre Avenue #112
613 695 1226
I love it here - the pastries taste like Paris but the place feels a little like Brooklyn. Everything is so good I can never decide what to order. The savory French Toast Stack was two layers of thick French toast topped with eggs, cheese and Hollandaise. The breakfast poutine at the next table looked so Instagram worthy they even said I could take a photo but that would have been crazy? (A bite maybe.) The sticky buns and cronut holes made it all over the top. Do not miss this place.
Featured Recipes
  • 2 tbsp butter
  • 1 recipe caramelized onions (see note in recipe intro)
  • 1/4 cup fresh or frozen peas
  • 1 tbsp fresh thyme leaves
  • 8 eggs
  • 2 tbsp milk
  • 1 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup grated cheddar cheese
  • snipped fresh chives
  • nasturtium petals or herb flowers
  • MAD MAPLE’S CARAMELIZED ONION AND PEA FRITTATAMad Maple Country Inn is a stunning B&B just outside Creemore. It’s all gorgeous and country stylish but I have kitchen envy – especially for the huge white centre island. After the Copper Kettle Cook-off this summer at the Creemore Springs Festival, organizer Miriam Streiman (and owner of Mad Maple with her husband Neil Epstein) invited us all over for a delicious breakfast featuring this frittata. (The eggs came from the chickens just outside the kitchen door.)

    Note: For the caramelized onions in this recipe melt two tablespoons butter in a heavy skillet, add one sliced onion, a pinch of fresh thyme and one bay leaf. Cook on medium heat until onions are lightly browned about 15 to 20 minutes. Discard bay leaf and add balsamic vinegar and maple syrup. Cook a few more minutes. Season with salt and pepper to taste. (These can be made ahead.)

    1. Melt butter in a 9" or 10" skillet (preferably cast iron) over medium heat. Add caramelized onions, peas and thyme.

    2. Whisk eggs with milk, salt and pepper and add to pan. Cook 2 to 3 minutes, allowing some of the runny eggs to rotate to the bottom,  until bottom is set and top is still slightly runny.

    3. Sprinkle cheese over eggs and place under a preheated broiler until golden and bubbling. Run a spatula under the frittata and slide out of pan onto a serving plate or serve from the pan. Garnish with chives and flowers.

    makes 4 to 6 servings
  • 12 oz egg noodles (fine, medium or large are fine or, for the most beautiful look, a combination but cook separately)
  • 1/3 cup vegetable oil or extra virgin olive oil
  • 1 1/4 cups sugar - divided
  • 4 eggs
  • 1 tbsp kosher salt
  • 2 to 3 tsp freshly ground black pepper
  • 1 tsp cinnamon, optional
  • JERUSALEM SWEET AND SPICY NOODLE KUGELJanna Gur, in her new book, Jewish Soul Food explains that when Ashkenazi Jews brought their traditional kugels to Jerusalem in the 1800's, they added lots of pepper to incorporate the taste of their Sephardic neighbors who loved spices. This is a great make-ahead side dish for Jewish holidays but delicious anytime.

    1. Cook noodles in a large pot of boiling, salted water until just barely tender. Drain noodles and place in a bowl.

    2. Heat oil in a 2 or 3 qt saucepan (preferably non-stick and deep) that can be used in the oven. Add 3/4 cup sugar and cook until browned. (Be careful not to burn.)  Pour caramel mixture over noodles and stir well. Do not wash pan.

    3. Beat eggs with remaining 1/2 cup sugar, salt and pepper. Combine with noodles. Return noodles to the saucepan and cook gently on low heat until edges start to brown - about 15 minutes. (Or pour noodle mixture into a 2L (8 cup) non-stick loaf pan - or cake pan or casserole - that has been greased well, and put directly into the oven.) Bake, covered, in a preheated 300F oven for 2 hours (or overnight at 215F). Cool 5 minutes, run a knife around the inside edge of the pan and invert onto a serving plate. Serve warm or at room temperature.

    makes 8 to 12 servings
  • 8 cups red lettuce leaves (eg. ruby lettuce, radicchio)
  • 3 peaches, cut into wedges (or 3 oranges, peeled, halved and sliced)
  • 2 cups yellow and brown-ish cherry tomatoes, whole or halved
  • 2 lbs yellow and red beets, roasted, peeled and sliced
  • 3 ears corn, husked, grilled or roasted, kernels removed from cobs (approx 3 cups)
  • 1/2 cup salted, roasted almonds (see note in recipe intro)

  • dressing:
  • 2 tbsp orange marmalade
  • 1 clove garlic, grated or pressed
  • 1 tsp Dijon mustard
  • 3 tbsp sherry vinegar
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 3/4 cup extra virgin olive oil
  • AUTUMN LEAVES THANKSGIVING SALADThis stunning salad looks like the leaves changing colours in autumn. If local peaches aren't still available use orange slices.

    Note: To make roasted, salted almonds combine one pound almonds with 2 tbsp extra virgin olive oil, 2 tsp kosher salt and 2 tsp Maldon salt. Spread on a rimmed baking sheet and roast in a preheated 375F oven for 15 to 20 minutes. Cool. (Freeze any you don't use to have on hand or for snacks.)

    1. Arrange lettuce on one or two large shallow platters. Cover with damp paper towels until ready to serve.  Have the toppings – peaches or oranges, cherry tomatoes, beets, corn and almonds.

    2. Prepare dressing by whisking marmalade, garlic, mustard, vinegar, salt and pepper. Whisk in olive oil.  Refrigerate in a preserving jar with a tight lid until about one hour before serving. Shake well before using.

    3. Just before serving toss lettuce with enough dressing to coat the leaves. Arrange fruit, tomatoes and beets on lettuce. Sprinkle with corn. Drizzle with a little more dressing and top with almonds. (If making two salads assemble when the first one is almost finished and swap platters.)

    makes 12 servings
  • 10 cups roasted vegetables (see note in recipe intro)
  • 1 lb penne pasta (regular or gluten free)
  • 5 cups milk, hot
  • 1 cup whipping cream (or additional milk), hot
  • 1/3 cup unsalted butter
  • 1 onion, chopped
  • 1/2 cup all-purpose flour (or gluten free flour)
  • 4 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp Worcestershire sauce
  • 1 tsp Tabasco sauce
  • 6 cups grated old Cheddar (1 1/2 lbs) (part smoked Cheddar if you like)
  • THANKSGIVING PASTA CASSEROLEThis is a perfect side dish for your Thanksgiving meal. Not only does it contain lots of roasted autumn vegetables, it is also a great vegetarian main course. Make it in two casseroles rather than just one large one and swap the ragged looking one when it is almost finished for a lovely fresh looking, hot one. Use gluten free pasta and flour and/or lactose free milk/cream and cheese if any guests have allergies or intolerances. (I decorated my casseroles with rounds of roasted squash and thyme leaves.)

    Note: Roast vegetables ahead. Use 2 pounds each cauliflower, broccoli and butternut squash, trimmed and cut into approximately 1 1/2" pieces or florets (about 20 cups raw). Toss with about 1/2 cup extra virgin olive oil, 2 tsp kosher salt and  1tbsp fresh thyme leaves. Spread on baking sheets and roast in a preheated 400F oven 20 to 30 minutes until just tender. Cool.

    1. Place roasted vegetables in a large bowl.

    2. Bring a large pot of water to the boil. Add 1 tbsp salt. Add pasta and cook until pasta is just tender. Drain well. Add to large bowl of roasted vegetables.

    3. Heat milk and cream gently. In a large saucepan, melt butter and add onions. Cook until tender and fragrant about 5 minutes. Sprinkle flour over onions and cook 2 to 3 minutes on gentle heat until flour is lightly browned. Whisk in milk/cream, salt, pepper, Worcestershire and Tabasco. Bring to a boil and cook 5 minutes. Sauce should be well seasoned. Add more if necessary.

    4. Add sauce to pasta and roasted vegetables.

    5. Reserve two cups cheese for topping. Add remaining cheese to pasta, vegetables and sauce. Combine everything together gently.

    6. Divide pasta mixture between two buttered 9"x13" baking dishes or other 3L shallow casseroles. Sprinkle with remaining cheese. (This can be frozen.) Bake at 350F for 30 minutes or until browned and bubbling. If casserole was made ahead and refrigerated it will take 45 to 50 minutes to reheat. Cover with aluminum foil if top is browning too much.

    makes 12 servings
  • 4 lbs Miami ribs (beef short ribs cut very thin)
  • 1/2 cup soy sauce
  • 1/3 cup sugar
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced (pressed or grated)
  • 2 tbsp toasted sesame seeds
  • 3 green onions, thinly sliced on the diagonal
  • KOREAN STYLE MIAMI RIBSEveryone loves these Miami ribs. They are beef short ribs sliced really thin so that they will be great for quick grilling.

    1. In a small bowl combine soy sauce with sugar, sesame oil and garlic.

    2. Place Miami ribs in a shallow baking dish and pour on marinade.  Cover and refrigerate a few hours or longer.

    3. Remove ribs from marinade and pat dry.

    4. Grill ribs 2 to 3 minutes per side until browned and crispy.

    5. Place on a serving dish. Sprinkle with sesame seeds and green onions.

    makes 6 to 8 servings
  • 2 1/4 tsp instant yeast
  • 2 tsp sugar
  • 3/4 cup lukewarm milk
  • 2 1/2 cups all-purpose flour (12oz)
  • 7 oz butter, melted, lukewarm

  • filling:
  • 5 lbs tart baking apples (ie Granny Smith), peeled and cored
  • 1 cup sugar
  • 1/2 tsp ground cinnamon
  • 1 tbsp fresh lemon juice
  • 1 egg white

  • glaze:
  • 1 egg yolk
  • 1 tbsp water
  • VERA'S APFEL KUCHENDon't worry if the bottom crust of this apple kuchen, from Jewish Soul Food by Janna Gur, is soggy. Janna told me it is more like a cake than a pie (her grandmother Vera’s recipe) and her aunt, the guardian of their family’s recipes, uses margarine instead of butter for a slightly crisper crust. Janna still prefers butter and my husband Ray says it's supposed to be soggy like that - just like his mother's. I have been trying to make an apple cake like his mother’s for thirty years – ‘it’s not really a pie, it’s not really a cake…’ and this is the closest I have come! Thanks Janna.

    1. Mix yeast with sugar and warm milk in a bowl. Let stand a few minutes until mixture bubbles.

    2. Place flour in bowl of stand mixer fitted with dough hook. Add melted butter and yeast mixture and knead 5 to 6 minutes for a soft, shiny dough. Cover with plastic wrap and refrigerate at least 2 hours.

    3. Remove dough from refrigerator and knead briefly on a floured board. Divide in half. Roll one piece to fit in the bottom of a 10x15" rimmed sheet pan or a slightly larger pan.

    4. For apple filling grate apples on a coarse grater with large holes and squeeze out the juice well. Combine with sugar, cinnamon and lemon juice. Taste and adjust seasoning. Add egg white to make filling more stable. Evenly spread apples on dough.

    5. Roll out remaining dough to the same size and cover apples. (Dough will be quite thin.) Combine egg yolk with water and brush on surface of dough. Using a fork make a crisscross pattern on the glaze about 1" apart.

    6. Place in a preheated 425F oven for 10 minutes and turn oven down to 350F. Bake 40 to 45 minutes longer or until top is browned and cooked through. (If top is too brown cover loosely with a piece of aluminum foil.)

    7. Cool and cut into squares. Delicious cold or at room temperature.

    makes about 16 squares
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