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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
Holiday Closing:
Saturday July 31/10
to Monday August 2/10
We will reopen on
Tuesday August 3/10
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About Bonnie
When Bonnie Stern started her cooking school in 1973 she wanted people to have more fun in the kitchen, eat more healthfully and nourish their families and friends with delicious food. That goal has never changed. Bonnie is still sharing her love of cooking in everything she does.
Bonnie is an award winning author of twelve best-selling cookbooks and writes weekly in the National Post and monthly in Readers Digest. As well as offering cooking classes, she has a unique book club where authors actually attend and dinner is included. She is the recipient of the 2007 Premier’s Award.
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| Featured Products |
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Envirosax
The best eco bag we have ever seen. Waterproof, washable and rolls up to fit into purse or pocket so you’ll never forget it at home or in the car.
Many patterns available.
$8.95
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Silicone Mitt, Long
Heat resistant to 220C (425F). About 15" (38cm) long. Cotton lined and waterproof.
$19.95 each
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BBQ Tongs
Bonnie's favourite BBQ tongs. Complete with comfortable rubber grips and a small pull at the top to keep them closed for easy storage.
$19.95
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Instant Read Thermometer
When cooking meat or poultry you don’t have to guess when it is ready if you have a meat thermometer. Although we carry many more eleborate versions (digital, digitals with timers etc.). This basic version does the trick. Comes with our own temperature chart. Also great for testing cakes and breads.
$8.95
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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. 30% off!
$50
$35
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Bonnie Stern Cookbooks
Autographed copies of all Bonnie Stern cookbooks.
All 20% off!
$21 to $34.95
$16.80 to $27.96
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Japanese Mandolin
Razor sharp adjustable slicer/julienne cutter. 3.5" (9cm) x 12" (32cm) approx. Complete with an adjustable fixed flat blade and 3 interchangeable "comb" blades (coarse, medium and fine teeth)and finger guard. For safety reasons, we recommend using our cut resistant glove with this equipment. Imported from Japan.
$47.95
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Cut Resistant Glove
We recommend that you use this glove for all your food preparation requiring sharp tools, especially the mandolin. Made from man-made fibres, light weight and comfortable, this "one size fits most" glove molds quickly to fit either hand, machine washable.
$29.95
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Food Mill
It purees and strains at the same time so it's great for apple sauce, tomato sauce, soups and raspberry sauce. And it makes the lightest, fluffiest mash potatoes. 9.75" (24.5cm) diameter. Includes 3 interchangeable stainless steel disks. White plastic. Dishwasher safe.
$24.95
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Butter Ruler
If you saw the film Julie & Julia, don't you just want to run out and buy a pound of butter? This will help you measure your new purchase.
$1.95
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Mini Tart Pans
Set of four, 4" (10cm) diameter, fluted edge, removable bottom.
$7.95
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Mini Stainless Steel Spatula
Perfect for lifting brownies, lemon squares or bar cookies out of the pan.
$7.95
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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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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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Mac Santoku Knife
A razor sharp oriental style chopping knife from Mac of Japan. Bonnie's favourite shape complete with the innovative stick-resistant granton edge. Stainless steel blade measures about 1.75"(4.5cm) x 6"(15cm).
$154.95
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The Best Kitchen Shears
The combination of chrome molybdenum stainless steel blades and a precision engineered torque cutting motion allow these scissors to cut through chicken bones, lobster shells and flower stems with incredible ease and comfort. Soft, flexible handles, about 6.5" long. For left or right-handed use. This is the original model. Made in Japan.
$34.95
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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 illegible 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 HST.
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July 2010
BAKE SALE
When we had our bake sale a few months ago we were so overwhelmed by the response that we sold out by 1pm. Therefore we had an idea to have mini bake sales, by order only, every week this summer to be sure no one would be disappointed. Order by Wednesday and pick up your order Friday or Saturday. For week of July 26/10, orders will have to be picked up Thursday or Friday due to Saturday closing. And each week a portion of the proceeds will go to Second Harvest.
Week of July 5/10
Double Chocolate Brownies - 6 for $15 or 13 for $30
Bonnie’s Best Banana Bread - large $14/small $6
Week of July 12/10
Double Chocolate Brownies - 6 for $15 or 13 for $30
Ginger Sparkle Cookies - 6 for $12 or 13 for $24
Week of July 19/10
Double Chocolate Brownies - 6 for $15 or 13 for $30
Luscious Lemon Squares - 6 for $15 or 13 for $30
Week of July 26/10
Double Chocolate Brownies - 6 for $15 or 13 for $30
Blueberry Orange Mini Muffins - 6 for $6 or 13 for $12
IN CELEBRATION OF THE NATION’S TABLE:
Governor General's Awards for Gastromony
The Governor General’s Award in Celebration of the Nation’s Table recognizes and celebrates outstanding efforts in improving the quality, variety and sustainability of all elements and ingredients of our nation’s table. Congratulations to David Cohlmeyer, Jamie Kennedy, Michael Stadtlander and all the other recipients. For more information about the award and all the recipients, visit www.gg.ca/document.aspx?id=13710
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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FRESH MARKET COOKING ADVENTURE
All inclusive field trip and cooking class
|  Our field trip to St. Lawrence Market and the Brick Works Farmers Market is getting more popular every season. Bonnie will show you around and introduce you to her favourite merchants. Then come back to the cooking school and enjoy a seasonal menu class and delicious lunch.
Meet at the cooking school at 8am sharp for a light breakfast and then we will all go to the markets by bus. Fee includes breakfast, snacks, lunch, class, transportation, and an eco-chic, washable, lightweight, extra strong shopping bag.
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Last menu included:
Local Charcuterie and Cheese Platter
Smoked Trout and Egg Salad
Cookstown Greens Salad
Spinach and Feta Quiche with Tomato Salsa
Diver Scallops with Green Peas
Asparagus and Mushroom Ragout with Red Fife Wheat Pasta
Grilled Sirloin with Salsa Verde
Upside Down Raspberry Cake
Yum!
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Instructor: Bonnie Stern
Date: Saturday, July 10, 2010
or Saturday, July 17, 2010
or Saturday, September 25, 2010
Time: 8:00am to 3:00pm (approx)
Fee: $215 (includes HST)
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BARBECUE A to Z
|  Get the most out of your barbecue – appetizers, salads, mains, veggies and even dessert.
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Recipes may include:
Grilled Bruschetta
Grilled Polenta with Mushroom Ragout
Asparagus Salad with Fresh Cheese and Lemon Vinaigrette
Pomegranate Glazed Sirloin
Grilled Swordfish with Salsa
Mexican Corn Salad
Fire Roasted Chicken
Grilled Peach Crostini
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Instructor: Bonnie Stern
Date: Thursday, July 15, 2010
Time: 6:30pm to 9:30pm
Fee: $150 (includes HST)
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UNIVERSITY SURVIVAL 101
|  If you want to survive at university and have your kitchen the culinary centre of attention, take Bonnie's primer on cooking 101. Great gift for kids going off to university or kids leaving residence to go out on their own.
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Recipes may include:
Quesadillas and Guacamole
Roast Chicken
Mash
Stir-fry
All-Week Salad Dressing
Grilled Flank Steak
Spaghetti with Crispy Breadcrumbs
Chocolate Dipped Strawberries
Lots of tips and tricks
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Instructor: Bonnie Stern
Date: Thursday, August 19, 2010
Time: 6:30pm to 9:30pm
Fee: $150 (includes HST)
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FALL FAVES
|  Celebrate autumn with a dinner featuring lots of fall vegetables and fruits – your entertaining menu for the season. Menu TBA.
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Instructor: Bonnie Stern
Date: Thursday, September 30, 2010
Time: 6:30pm to 9:30pm
Fee: $150 (includes HST)
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ALL ABOUT FISH
|  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.
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Recipes may include:
Nova Scotia Fish Chowder with Smoked Paprika and Chives
Almond Crusted Halibut with Lemon Brown Butter
Green Bean and Fennel Salad
Sauteed Scallops with Lentil Pilaf
Grilled Swordfish Tacos with Guacamole Salsa
Roasted Salmon with Korean Glaze
Luscious Lemon Bars
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Instructor: Bonnie Stern
Date: Tuesday, October 5, 2010
Time: 6:30pm to 9:30pm
Fee: $150 (includes HST)
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MEMORIES OF ITALY
|  Join Valerie Seto as she takes you on a journey back to Italy and shares her culinary adventures with you. Learn the tastes, textures and techniques that made her fall in love with Italian cuisine.
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Instructor: Valerie Seto
Date: Thursday, October 7, 2010
Time: 6:30pm to 9:30pm
Fee: $150.00 (includes HST)
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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: October 18, 25 and November 1, 2010
Time: 6:30pm to 9:30pm
Fee: $395 (includes HST)
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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 dinner included.
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Recipes may include:
Goat Cheese Tart with Rosemary and Black Olives
Roasted Pumpkin Quiche with Mascarpone and Fresh Herbs
Organic Salad with Tarragon Vinaigrette
Lemon Meringue Pie
Rustic Apple Tart with Caramel Sauce and Vanilla Bean Ice Cream
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Instructor: Bonnie Stern
Date: Wednesday, October 20, 2010
Time: 6:30pm to 9:30pm
Fee: $150 (includes HST)
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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).
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Recipes may include:
Chickpea Crostini
Grilled Fish Tacos with Wasabi Mayo and Asian Coleslaw
Superfoods Salad
Roast Chicken with Cherry Tomatoes and Olives
Sauteed Black Kale with Balsamic
Roasted Rutabaga
Wild Rice Pudding with Maple Syrup
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Instructor: Fran Berkoff and Bonnie Stern
Date: Wednesday, October 27, 2010
Time: 6:30pm to 9:30pm
Fee: $150 (includes HST)
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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
Mango Panna Cotta with Wonton Crisps
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Instructor: Valerie Seto
Date: Wednesday, November 3, 2010
Time: 6:30pm to 9:30pm
Fee: $150 (includes HST)
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VEGETARIAN COOKING WITH GRAINS AND LEGUMES
|  Add excitement to your menus and vary your diet by cooking with a variety of grains and legumes. Recipes will be meatless but not necessarily vegan.
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Recipes may include:
Black Bean and Quinoa Cakes with Guacamole and Salsa
White Bean Bruschetta with Sauteed Black Kale
Falafel Burgers with Charmoula
Farro Salad with Grilled Asparagus and Lemon Vinaigrette
Mujadrah with Moroccan Tomato Sauce and Tahini
Nina’s Multigrain Swedish Soda Bread
Sticky Black Rice Pudding with Coconut and Peanuts
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Instructor: Bonnie Stern
Date: Tuesday, November 23, 2010
Time: 6:30pm to 9:30pm
Fee: $150 (includes HST)
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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 with Caramelized Onions
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: Thursday, November 25, 2010
Time: 6:30pm to 9:30pm
Fee: $150 (includes HST)
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ALL ABOUT CHEESE: THE GREAT CHEESE ADVENTURE
|  Join Cole Snell, owner of the acclaimed Provincial Fine Foods in Toronto, and Brian Semenuk, former Chef de Cuisine of Splendido in Toronto and Sous Chef at The Inn at Little Washington, to learn everything you always wanted to know about cheese. Focusing on the best artisanal cheese, find out how to buy, store, serve and cook more cheese than you could ever imagine.
Lots of tastings, recipes and a light meal will be included. All new menu.
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Instructor: Cole Snell and Brian Semenuk
Date: Monday, November 29, 2010
Time: 6:30pm to 9:30pm
Fee: $150 (includes HST)
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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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SEPTEMBER
| MICHAEL HELM: CITIES OF REFUGE |  The Book Club kicks off its seventh season in high style with one of the most acclaimed novels of 2010. Join us as the Book Club welcomes Michael Helm as he discusses the critically-acclaimed CITIES OF REFUGE. This powerful novel explores the ways in which a single act of violence resonates through several lives, connecting fears to distant political terrors. Of the book, the Edmonton Journal proclaimed “A stunning read….gripping, thought provoking and ultimately haunting….Cities of Refuge may be the future of the Canadian Novel: intrinsically and internally varied, polyvalent, confined, contemporary and challenging. If this is the future, bring it on.”
| Date: Thursday, September 23, 2010 (Full)
Time: 6:30pm to 9:30pm
Fee: $150 (includes dinner, recipes and HST)
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OCTOBER
| RUTH RAKOFF: WHEN MY WORLD WAS VERY SMALL |  The October meeting of the Book Club will feature a new book from Ruth Rakoff. WHEN MY WORLD WAS VERY SMALL: A MEMOIR OF FAMILY, FOOD, CANCER AND MY COUCH is a poignant and, at times, unexpectedly funny look at Ruth’s battle with breast cancer. But this is more than a book about illness; it is also a beautifully wrought look at the importance of family and friends and the capacity for people to confront adversity in their lives with the support of the people who love them. In many ways, it is a book about life and how to live it. This promises to be a very special Book Club meeting.
| Date: Thursday, October 14, 2010
Time: 6:30pm to 9:30pm
Fee: $150 (includes dinner, recipes and HST)
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NOVEMBER
| MICHAEL WEX: FRUMKISS FAMILY BUSINESS |  Many readers know Michael Wex as the author of the bestselling non-fiction works Born to Kvetch and How To Be a Mensch (and not a Schmuck). This fall, he turns his remarkable talents to fiction with a wonderful new novel that chronicles the life and times of a truly unforgettable family.
In November, Bonnie is pleased to welcome Michael Wex to the Book Club as he discusses THE FRUMKISS FAMILY BUSINESS. With great heart and humour, Wex creates a loving portrait of middle class Canadian life, as various generations of the endearing Frumkiss family struggle to come to terms with their past and present.
Fans of Mordecai Richler's work will fall in love with The Frumkiss Family Business.
| Date: Tuesday, November 16, 2010
Time: 6:30pm to 9:30pm
Fee: $150 (includes dinner, recipes and HST)
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DECEMBER
| ALISSA YORK: FAUNA |  In December, we are pleased to welcome back Alissa York to the Book Club. Following up on the great success of the Scotiabank Giller Prize-nominated Effigy, Alissa York returns to discuss her new novel FAUNA, a remarkable contemporary human fable that taps into the great tenderness and drama at the heart of the animal world. You will never look at the Don Valley Ravine in quite the same way again.
| Date: Monday, December 6, 2010
Time: 6:30pm to 9:30pm
Fee: $150 (includes dinner, recipes and HST)
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| More Featured Products |
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Cacao Barry Fine Chocolate Vermicelli
Made with real chocolate. Ideal for cake and cookie decoration or as ice cream and dessert topping. 4oz (114g) package.
$4.95
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Cacao 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) package.
$7.95
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Cacao 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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Cacao 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.
12oz (340g)
$13.95
2.2lb (1kg) box
$32.95
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BeaterBlade
Why didn't anyone think of this before? Unique "BeaterBlade" for KitchenAid mixers. Acts like a wiper blade that continously scrapes the sides and the bottom of the bowl while it mixes.
KA-TH fits all tilt head mixers $34.95
KA-5L fits 5qt (4.7L) lift mixer $39.95
KA-6L fits 6qt (5.6L)lift mixer $39.95
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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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| 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 $150 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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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" (26cm) diameter
$175
12" (30cm) diameter
$185
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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.
$185
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Le Creuset French Oven
Our all time favourite French/Dutch oven. We love the enamel cooking surface for easy cleaning and the cast iron for even heat distribution and conduction. This casserole performs well on all heat surfaces. Handcrafted in France. Assorted colours. Lifetime warranty.
10.25" (26cm) diameter
$330
11" (28cm) diameter
$385
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Slanted Carving Board
We love this board because it catches all the juices when carving. It's also an easy-clean double sided multi-function chopping board. About 11" x 14" (29cm x 37cm), dishwasher safe. Choose from lime green or white.
$39.95
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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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Joyce Chen Garden Scissors
Powerful well-balanced leverage for quick, easy cutting and pruning. Ideal for harvesting herbs and vegetables. Complete with tapered point for precision cutting and soft-grip handles for comfort. Dishwasher safe.
$15.95
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| News And Events |
| READER'S DIGEST |  Fresh and Tasty is Reader's Digest's monthly food section featuring nutritionist Fran Berkoff, food journalist Sasha Chapman and healthy, delicious recipes from Bonnie Stern.
July 2010 - Outdoor Food
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| SUMMERLICIOUS |  Now in its eighth year, Summerlicious celebrates Toronto’s restaurant industry and is the perfect opportunity for foodies to sample the best of the city’s eclectic cuisine. Take advantage of the prix fixe menus offered at 150 of Toronto’s dining establishments!
July 9 to July 25, 2010.
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| LANGDON HALL'S "SIZZLING SUMMER BBQ SERIES" |  Langdon Hall presents a gourmet casual Friday evening barbecue series as a dinner option. Each week Chef Jonathan Gushue will co-host the series with guest chefs, foodies and other culinarians. The events will be held outdoors at communal tables, 6:30pm to 9pm. Guests can attend just the barbecue or stay overnight for a special rate.
Join Bonnie and The Drake Hotel’s Executive Chef, Anthony Rose, for their sizzling summer bbq on August 13th.
For more information and/or reservations call 1-800-268-1898 or visit www.langdonhall.ca
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| Restaurant Recommendations and more |
TORONTO Beer Bistro
18 King Street East
Toronto
416 861 9872
| When I tried their pulled pork sandwich at Toronto Taste this year, I was won over by Leonie’s favourite restaurant. Leonie loves the mussels. And it is open Sunday nights.
Moderate
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Boehmer
93 Ossington Avenue
Toronto
416 531 3800
| When a restaurant is this gorgeous and the server is so nice, there is a lot that is forgiven. Go for a drink.
Moderate
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Dolce Ristorante
2411 Yonge Street
Toronto
647 724 3390
| This has been one of my favourite places in our neighbourhood since it opened last year. Try the ravioli with buffalo ricotta, spinach and walnut sauce.
Moderate
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Jedd's Frozen Custard
2470 Yonge Street
Toronto
647 349 2121
| One of two cute new cafe’s in our neighbourhood. Jedd became dedicated to bringing frozen custard to Toronto when he realized, what he took for granted in the States, wasn’t available here. Frozen custard is like upscale soft serve. It does not contain as much air as ice cream and has a lovely, soft, creamy texture. They also serve salads, sandwiches and beautiful pastries from bakeries like Petit Thuet and Rahier.
Moderate
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La Boheme
2482 Yonge Street
Toronto
416 489 2233
| Another cute cafe that just opened in our hood that became instantly busy. They serve French food and pastries from Marc Tournayre/Jules Patisserie on Mt. Pleasant. There’s a lovely patio out back.
Moderate
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Mogette Bistro
581 Mount Pleasant Road
Toronto
647 350 5772
| Once you try this tiny bistro on Mount Pleasant Road you will want to go again and again. Don’t miss the goat cheese salad with walnuts and apricots and the wonderful, classic creme brulee. Daily specials were also delicious.
Moderate
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The Drake Hotel
1150 Queen Street West
Toronto
416 531 5042
| What could be better than a casual dinner on the patio with Anthony Rose’s delicious food and friendly, helpful servers? We were at a special dinner in honour of Herb Eckhouse producer of La Quercia prosciutto from Iowa, considered the best in North America.
Reasonable
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CAMBRIDGE, ONTARIO Langdon Hall
1 Langdon Drive
Cambridge
519 740 2100
| Beautiful, delicious and relaxing – it’s the perfect getaway for Torontonians. A short hour drive, try Jonathan Gushue’s amazing food at lunch or Sunday brunch and soon you may be back for a weekend. Don’t miss the lobster orecchiette, hazelnut and chickpea risotto and the chocolate caramel molten coulant! And be sure to check out their Friday Night casual summer barbecues in our News and Events section. I’ll be there August 13th.
Moderate to Expensive
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PORT HOPE, ONTARIO Trattoria Gusto
1 Walton Street
Port Hope
905 885 1198
| When Francine and Leonie went on the garden tour in the Northumberland County they had dinner at this new restaurant with Linda Stephen, one of our favourite cooking teachers. They loved the Nicoise-type salad, gnocchi with gorgonzola and the chicken and parm sandwich.
Moderate
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| Featured Recipes |
| PROSCIUTTO AND ASPARAGUS ROLL | | 16 medium thick spears asparagus, trimmed and peeled about 1" up the stalks8 slices prosciutto8 leaves arugula3 oz Monforte Toscano cheese (or Pecorino), cut into 8 sticks |  These appetizers, from Chef Anthony Rose of the Drake Hotel, are delicious, easy to make and look beautiful.
Method:
1. Cook asparagus in a deep skillet of boiling water 2 to 3 minutes until bright green and barely tender. Place in ice water to stop the cooking. Pat dry. (Asparagus can also be grilled.)
2. Arrange prosciutto on work surface. Place a leaf of arugula at one end, top with cheese and two spears of asparagus. Roll up tightly.
makes 8 rolls
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| SUSHI SALAD | | 1 1/2 cups sushi rice (short grain Japanese rice)1 3/4 cup cold water1/4 cup seasoned rice vinegar or more to taste1/2 lb asparagus, trimmed and grilled, diced8 oz cooked crabmeat, well drained1/2 cup frozen baby peas or edamame1/2 English cucumber, halved lengthwise, seeded and diced (about 1 1/2 cups)1 tbsp chopped pickled sushi ginger2 tbsp chopped fresh chives1 sheet toasted nori, cut into thin strips2 tbsp sesame seeds, toasted |  In Japan, this is called "chirashi sushi". It is the traditional way sushi is served at home as it is much less complicated than making rolls or shaping rice. Just toss all the ingredients together and enjoy. Instead of crab use grilled shrimp or salmon or tofu for a vegetarian version.
Method:
1. Place rice in a sieve and rinse with cold water until water runs clear. Drain well. Place rice in a medium sized saucepan and add the cold water. Cover and bring to a boil. Boil on medium high for one minute. Reduce heat to low and cook 10 minutes. Remove from heat and allow rice to rest, covered, for 10 minutes longer. Spoon rice gently into a large serving bowl.
2. Sprinkle rice with vinegar and lightly fold in.
3. Add asparagus, crab, peas, cucumber, ginger, chives, nori and sesame seeds.
makes 6 servings
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| CAPRESE SALAD WITH CHERRY TOMATOES | | 2 cups red cherry tomatoes, halved1 cup yellow cherry tomatoes, halved12 oz bocconcini (fresh buffalo mozzarella), drained, sliced or cut into chunks, drained1/4 cup small basil leaves or 12 chopped large leaves fresh basil1 tsp kosher salt1/4 tsp freshly ground black pepper2 tbsp good quality balsamic1/4 cup extra virgin olive oil |  This Italian salad is so simple that everything depends on the quality of the ingredients to be great. So don't skimp.
Method:
1. Arrange cherry tomatoes on a platter or shallow salad bowl. Arrange cheese on top of tomatoes. Place basil leaves on cheese.
2. Sprinkle ingredients with salt and pepper. Drizzle with balsamic and olive oil.
makes 6 to 8 servings
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| SHRIMP COCKTAIL SALAD | 2 lbs extra large shrimp (or prawns), cleaned and cooked (boiled or grilled)Romaine hearts2 tbsp chopped fresh parsley
cocktail sauce:3/4 cup mayonnaise1/4 cup Heinz sweet chili sauce or ketchup2 tbsp grated horseradish (fresh or bottled)1 tbsp lemon juice1 tsp Worcestershire sauce |  Shrimp cocktail seems to be making a comeback. You can go retro and serve it in cocktail glasses, or update the idea, by grilling the shrimp and serving it salad style on a platter with crispy Romaine leaves, drizzled with sauce.
Method:
1. For cocktail sauce combine mayonnaise with chili sauce, horseradish, lemon juice and Worcestershire sauce. Taste and adjust seasoning if necessary.
2. Arrange lettuce on a platter. Place shrimp on lettuce. Spoon some sauce over shrimp and pass the rest or use as a dip. Sprinkle with parsley.
makes 6 to 8 servings
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| SMOKED TROUT AND POTATO SALAD | 2 lbs mini red potatoes, trimmed and halved2 tbsp cider vinegar1 tsp grainy mustard1 tsp kosher salt or more to taste1/4 tsp freshly ground black pepper1 small shallot, minced1/3 cup vegetable oil2 green onions, sliced on the diagonal1 tbsp chopped fresh parsley
trout:1/2 lb skinned and boned smoked trout, broken into chunks3 tbsp creme fraiche or sour cream1 tbsp chopped fresh dill |  This German style potato and smoked fish salad makes a great appetizer or light main course for summer. Omit the trout and serve this as a side salad at your next barbecue.
Method:
1. Bring potatoes to a boil in a large pot of cold, salted water. Cook approximately 20 minutes until tender. Drain well.
2. Meanwhile combine vinegar with mustard, salt, pepper and shallot. Whisk in oil. Gently combine with warm potatoes. Add green onions and parsley.
3. Gently combine trout with potatoes. Dot with creme faiche and sprinkle with dill.
makes 6 servings
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| ETON MESS | meringues:3 egg whites3/4 cup superfine sugar (also called fruit sugar or caster sugar)
berries:4 cups fresh local strawberries or other berries in season1 tbsp sugar1 1/2 cups whipping cream1 tsp pure vanilla extract or paste |  Although I first had this "messy" dessert in Australia, it is an old English dessert first served at Eton College. It is best put together at the last minute but the components can be made ahead. You can buy meringues or make them a few days in advance. Instead of whipped cream I often use vanilla bean ice cream or strawberry sorbet (preferably Gelato Fresco) or a combination of both. Use juicy seasonal fruits like cherries, berries, peaches, plums or nectarines.
Method:
1. Beat egg whites until just light and opaque. Beat in sugar gradually. Beat until stiff. Drop by spoonfuls onto a baking sheet lined with parchment paper. (You should have about 16) Bake in a preheated 250F oven one hour. Turn off oven and leave meringues in the oven to cool completely or up to overnight. (Put a reminder on the oven door in case someone turns on the oven – that would be me!)
2. Coarsely mash half the berries with 1 tbsp sugar. Save eight berries for garnish and slice remaining berries.
3. Whip cream until light. Beat in vanilla. Refrigerate until ready to use.
4. Just before serving break meringues into 1” chunks. In a large bowl lightly combine cream with meringues, mashed berries and sliced berries. Do not overmix - it should be a marbled mess!
5. Place in pretty dessert dishes, martini glasses or a trifle bowl and serve immediately.
makes 6 to 8 servings
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| © Copyright 2010, The Bonnie Stern School of Cooking
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