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Contents

Bonnie's Book Club

Corporate Services

News and Events

Restaurant Recommendations

Bonnie's Cookbooks

Featured Recipes

Contact

Bonnie Stern

Phone: 416 484 4810

Email:
bonnie@bonniestern.com

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www.bonniestern.com


Birds Art Life
About Bonnie

When Bonnie Stern started her cooking school in 1973 she wanted people to have more fun in the kitchen, eat more healthfully and nourish their families and friends with delicious food. That goal has never changed. Bonnie is still sharing her love of cooking in everything she does.

Bonnie is an award winning author of twelve best-selling cookbooks and writes weekly in the National Post. She offers a wide variety of corporate services, cooking classes and unique book clubs where authors actually attend and dinner is included. Bonnie is the recipient of the 2007 Premier’s Award.

 

February 2017

January always seems like a long, cold month and I find that cooking soups (see my favourites in our recipe section below) and baking bread usually helps me through it. I baked a lot of challah and actually did a private challah workshop that was so much fun. Let me know if you are interested – I can take 8 to 10 people.

A weekend in New York also helped – check our restaurant section below for a great list of delicious places to eat curated by my restaurant expert and good friend Mitchell Davis. (Our best meal was at his house!) Just before I left Toronto I saw “Come From Away”, the Canadian musical about how the people of Gander, Newfoundland welcomed strangers from around the world when their planes had to land there during 9/11. If you didn’t get a chance to see it here, this show is opening in New York this month.

Our February book club is full and we are so excited to welcome Eva Stachniak. The books for March and April could be the most anticipated ones we've hosted to date. Publishing rights around the world and film projects are all in the works so book as soon as you know you are available on those dates. It’s a rare opportunity to meet these authors in a small setting and be able to ask questions. I was lucky enough to attend a spring preview at Random House and heard Elan Mastai talk about All Our Wrong Todays. He spoke about how your future is never how you thought it would be. See our March book club below.

I also saw the book trailer for American War by Omar El Akkad. In light of the recent elections in The United States and aftermath to date, this book offers so much to think about. See April book club below for details.

And even though it’s winter, support your local Farmers’ Markets.

Keep warm. Happy Valentine's Day.

Delicious wishes,
Bonnie

 

 

 

Bonnie's Book Club
Bonnie's Book Club is a labour of love. Nothing pleases Bonnie more than to have the opportunity to bring readers and writers together in a truly unique way that offers the rare opportunity to meet some of the country's leading authors, discuss their work and enjoy a delicious meal inspired by the book.

Drawing on her degree in English and her passion for food and cooking, Bonnie Stern invites you to a literary feast you won't soon forget - Oprah's book club never tasted this good!

Small print: All registrations must be paid in full when registering. Please check your schedule carefully before registering. Cancellations can be accepted only up to 14 days before event date, a $50 charge (plus HST) applies to cover the administration fee and cost of the book. At any time you may send someone in your place for no additional charge. It is the attendee’s responsibility to mark their calendar with the date, time and location of the event.

FEBRUARY

EVA STACHNIAK: THE CHOSEN MAIDEN
EVA STACHNIAK: THE CHOSEN MAIDENThe last time Eva Stachniak appeared at the Book Club, Bonnie had to add a second sold-out evening to accommodate the overwhelming demand. In February, Eva Stachniak returns with her eagerly-awaited new novel The Chosen Maiden.

The Chosen Maiden is the lush, sweeping story of a remarkable dancer who charts her own course through the tumultuous years of early twentieth-century Europe. Beautifully blending fiction with fact, the novel plunges readers into an artistic world upended by modernity, immersing them in the experiences of the era's giants, from Anna Pavlova and Serge Diaghilev to Coco Chanel and Pablo Picasso.

From their earliest days, the Nijinsky siblings appear destined for the stage. Bronia is a gifted young ballerina, but she is quickly eclipsed by her brother Vaslav. Deemed a prodigy, Vaslav Nijinsky will grow into the greatest, and most provocative, dancer of his time. To prove herself as her brother's equal in the rigid world of ballet, Bronia will need to be more than extraordinary, defying society's expectations of what a female dancer can and should be.­

The real-life muse behind one of the most spectacular roles in dance, The Rite of Spring's Chosen Maiden, Bronia rises to the heights of modern ballet through grit, resilience and fervor. But when the First World War erupts and rebellion sparks in Russia, Bronia—caught between old and new, traditional and ground-breaking, safe and passionate—must begin her own search for what it means to be modern.

“Carefully researched and capaciously imagined, Eva Stachniak's new novel tells the story of Bronia Nijinska, a gifted dancer and choreographer oftentimes overshadowed by her prodigy brother Vaslav Nijinsky. More than just an absorbing historical account of an avant-garde artist, The Chosen Maiden is a fully-realized tale of family, love, loss and enduring resilience." Cathy Marie Buchanan, New York Times bestselling author of The Painted Girls.

Date: Monday February 13, 2017 (Wait list only)
Time: 6:30pm to 9:30pm
Location: The Edible Story
320 Richmond Street East, Unit 105 (Entrance on Sherbourne), Toronto
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of The Chosen Maiden sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810


MARCH

ELAN MASTAI: ALL OUR WRONG TODAYS
ELAN MASTAI: ALL OUR WRONG TODAYSMany people already know Elan Mastai from his critically-acclaimed film The F Word (released as What If in the United States). The film, which starred Daniel Radcliffe, Zoe Kazan, Adam Driver and Rafe Spall, is a fresh, funny and wise look at the great dilemma that two friends face as they wrestle with the desire to take their relationship to the next level. The film received glowing reviews and established Mastai as an exciting new voice in the world of film. (The film was also shot in Toronto and is a glorious love letter to the city.)

Now one of the hottest screenwriters is also one of the most exciting young novelists to emerge in recent years. In March, Bonnie welcomes Elan Mastai to the Book Club as he launches his novel All Our Wrong Todays, a wild, wonderful, funny, poignant and wise tale about the lives we live and those that might have been.

You know the future that people in the 1950s imagined we'd have? Well, it happened. In Tom Barren's 2016, humanity thrives in a techno-utopian paradise of flying cars, moving sidewalks and moon bases, where avocados never go bad and punk rock never existed...because it wasn't necessary.

Except Tom just can't seem to find his place in this dazzling, idealistic world, and that's before his life gets turned upside down. Utterly blindsided by an accident of fate, Tom makes a rash decision that drastically changes not only his own life but the very fabric of the universe itself. In a time-travel mishap, Tom finds himself stranded in our 2016, what we think of as the real world. For Tom, our normal reality seems like a dystopian wasteland.

But when he discovers wonderfully unexpected versions of his family, his career and - maybe, just maybe - his soulmate, Tom has a decision to make. Does he fix the flow of history, bringing his utopian universe back into existence, or does he try to forge a new life in our messy, unpredictable reality? Tom's search for the answer takes him across countries, continents and timelines in a quest to figure out, finally, who he really is and what his future - our future - is supposed to be.

All Our Wrong Todays is about the versions of ourselves that we shed and grow into over time. It is a story of friendship and family, of unexpected journeys and alternate paths, and of love in its multitude of forms. Filled with humor and heart, and saturated with insight and intelligence and a mind-bending talent for invention, this novel signals the arrival of a major talent.

The novel has already become an international publishing sensation. US rights for the book sold for seven figures in a heated auction, and international sales for the book stand at 25 countries and counting. Film rights to the book rights have been purchased by Paramount Pictures, and Mastai is already hard at work on the screenplay.

Date: Monday March 27, 2017
Time: 6:30pm to 9:30pm
Location: Tabule on Yonge
2009 Yonge Street, Toronto
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of All Our Wrong Todays sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810



APRIL

OMAR EL AKKAD: AMERICAN WAR
ORMAR EL AKKAD: AMERICAN WAREvery major book and publishing publication in the United States and Canada has listed Omar El Akkad’s American War as one of the most anticipated books of 2017. On April 3, Bonnie is very excited to present Omar and the novel at the Book Club.

Over the past several years, Omar El Akkad has earned a growing reputation as one of Canada’s most respected young journalists. Formerly of the Globe & Mail, El Akkad has covered a number of hot-button stories in recent years, including the war in Afghanistan, the Arab Spring uprisings in Egypt, and the protests in Ferguson, Missouri. This spring, he turns his extraordinary talents to fiction with a debut novel that is taking the international publishing world by storm.

American War is an audacious novel. Set against the backdrop of a second American Civil War, a devastating plague, and one family caught deep in the middle – it is a story that asks what might happen if America were to turn its most devastating policies and deadly weapons upon itself.

Sarat Chestnut, born in Louisiana, is only six when the Second American Civil War breaks out in 2074. But even she knows that oil is outlawed, that Louisiana is half underwater, and that unmanned drones fill the sky. When her father is killed and her family is forced into Camp Patience for displaced persons, she begins to grow up shaped by her particular time and place. But not everyone at Camp Patience is who they claim to be. Eventually Sarat is befriended by a mysterious functionary, under whose influence she is turned into a deadly instrument of war. The decisions that she makes will have tremendous consequences not just for Sarat but for her family and her country, rippling through generations of strangers and kin alike.

The aftermath of one of the most divisive presidential elections in American history will no doubt American Warfluence how some readers approach the novel. Bound to provoke debate and discussion, stands as a profound and accomplished work of fiction that introduces an exciting new voice on the Canadian literary landscape.

Date: Monday April 3, 2017
Time: 6:30pm to 9:30pm
Location: Big Crow
176 Dupont Street (In the back of Rose and Sons), Toronto
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of American War sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810



Book Club Locations
 
The Edible Story3
The Edible Story1
The Edible Story2
The edible story
The Edable Story5
The Edible Storyx

The Edible Story
This cooking school, catering company and event space is the perfect place for our themed book club. Owners/chefs Alanna Fleischer and Brian Cheng will create a menu to suit.

320 Richmond Street East #105
Toronto

(north east corner of
Richmond and Sherbourne)

(entrance is on Sherbourne,
a few doors north of Richmond on the east side)
647 278 1819

www.theediblestory.com

Tabule 7
Tabule2
Tabule3
Tabule5
Tabule lamb
Tabule 4
Tabule on Yonge Street

Tabule on Yonge Street

Tabule is one of my favourite Toronto Restaurants for great Middle Eastern food. Always fun and so delicious.

2009 Yonge Street
Toronto
416 483 3747

www.tabule.ca

Big Crow6
Big Crow2
Big Crow7
Big Crow1
Big Crow x

Big Crow

We love the crazy deliciousness of Big Crow – Rose and Sons backyard bbq patio. It was so successful in the summer when it opened, they winterized it with walls, ceilings, heaters and blankets so it's now open all year.

176 Dupont Street
Toronto

(in the back of Rose and Sons)
647 748 3287

www.roseandsonsbigcrow.com

Corporate Services

Corporate culinary events are a great way to host a corporate function. Great food always brings co-workers and staff together. People have fun, learn a lot and take home delicious memories.

Events are customized to meet your location, schedule, objectives and food preferences. Bonnie works with nutritionists, food producers, restaurants, etiquette experts and authors to create exciting programs.

All events will be planned and hosted by Bonnie personally.

Corporate Cooking Class
Private Cooking Class

Bonnie Stern has worked with various food manufacturers, grocery chains, restaurants, chefs, health professionals as well as cookware manufacturers, etc., offering a wide variety of corporate services, such as:

Corporate culinary events
Corporate family dinners
Market Tours
Recipe development
Private cooking classes
Product consultation
Menu consulting for parties
Fundraising events

For detailed information,
please call: 416 484 4810

Bonnie's Cookbooks
 
Friday Night Dinners (Paperback)

Friday Night Dinners

Bonnie's latest cookbook with her favourite menus, recipes, photos and stories. Over 170 delicious recipes for every occasion - holidays, barbecues, fast suppers and fabulous feasts - and Bonnie makes sure you can make fantastic meals and still enjoy the food and fun with everyone else. You'll want to use this book every day of the week.

Published by Random House of Canada, 2010, 320 pages, paperback

$29.95

Bonnie Stern's Essentials of Home Cooking
Bonnie Stern's
Essentials of Home Cooking

Winner of the 2004 International Association of Culinary Professionals Award. A beautiful cookbook filled with Bonnie’s personal favourites - dishes that reflect the way we are cooking today.

Published by Random House of Canada, 2003, 208 pages, paperback

$34.95
HeartSmart
HeartSmart
This wonderful compendium is a must for every kitchen featuring over 300 favourite recipes from the bestselling Simply HeartSmart Cooking, More HeartSmart Cooking and HeartSmart Cooking for Family and Friends, as well as 75 brand-new recipes to add to your HeartSmart repertoire. Many of the classic recipes have been fully updated to incorporate current food trends and new nutritional information.

Published by Random House of Canada, 2006, 480 pages, paperback.

$34.95
Cuisiner au goût du cœur
Cuisiner au gout du coeur
Published by Trecarre, 2006, 512 pages

$18.98 
Appetizers
Appetizers
A very special collection of over 150 mouth-watering recipes including soups, spreads, salads, hors d'oeuvre, pastas and much more. Complete with presentation, entertaining, menu planning tips and over 50 detailed illustrations.

Published by Random House of Canada, 1990, 176 pages, paperback

$22.95
Desserts
Desserts
Over 120 recipes for decadent cakes, pies and pastries, scrumptious cookies, creamy mousses and ice creams – A collection of recipes from a master that stand the test, and tastes, of time.

Also provided are elegant decorating tips, helpful information on equipment and ingredients, and black-and-white illustrations throughout demonstrating basic techniques that will make these recipes absolutely no-fail.

Published by Random House Canada, 1998, 214 pages, paperback

$21
News And Events
CHEFS FOR CHANGE: A MID-WINTER FEAST
A MID-WINTER FEASTJoin some of the city and country’s best chefs for five phenomenal nights of food and conviviality. Each night features a unique culinary collaboration by up to eight different chefs from Toronto and across Canada.

Net profits from Chefs for Change will help Community Food Centres Canada to support vibrant, food-focused organizations that bring people in low-income communities together to grow, cook, share, and advocate for healthy food for all.

For more information click: Chefs for Change

WINTERLICIOUS 2017
WINTERLICIOUS 2017

January 27 to February 9, 2017

Delicious prix fixe menus created by some of Toronto's best chefs and unique ticketed culinary events. Winterlicious is one of Toronto's most anticipated culinary celebrations and offers something for everyone.

For more information click Winterlicious 2017

Tip: Look at the menus offered for Winterlicious and check that they are representative of the restaurant's normal menu. That way you will know if it is a place you will want to return to.

NATIONAL POST – EATING IN WITH BONNIE STERN
NATIONAL POST – EATING IN WITH BONNIE STERN I’ve moved!

Many of you have asked me what happened to my weekly column in the National Post on Saturdays. Mystery solved - it has moved to Thursdays. Thanks for the love!

My columns are also available online at National Post

EATING ISRAEL: THE LAND OF DIVERSITY AND CULTURE
CULINARY TOUR TO ISRAEL WITH BONNIE STERN <BR/ >FEBRUARY 27 TO MARCH 6, 2017February 27 to March 6, 2017

Our upcoming culinary tour to Israel is this month and our group is so excited. Thanks for your support. To be on our emailing list for future trips send a request to
bonnie@bonniestern.com
(if you are not already on the list).

Restaurant Recommendations and More
TORONTO, ONTARIO
Trattoria Nervosa
75 Yorkville Avenue
Toronto
416 961 4642
Boxing day shopping feels like months ago but I still remember our lunch at Nervosa. I have to go back for dinner one day – food is delicious.
Moderate
Flock
97 Harbord Street
Toronto
647 748 7199
I love the food and casual ambience of Flock. It’s great for the family, friends or a quick dinner. We loved the chicken – fried and rotisserie, and the salads are great. There should be one close to every movie theatre. Take out available.
Reasonable
Rose and Sons
176 Dupont Street
Toronto
647 748 3287
I love the changes in the decor at this cosy diner, Anthony Rose’s first restaurant in Toronto. Chef Jesse Grasso created a fun and delicious ‘birdie’ menu for our book club with Kyo Maclear and her fabulous new book Birds Art Life – duck pate, quail eggs in a nest of latke, chicken matzah ball soup and fried chicken platters were all a big hit. (I made the challah and apple strudel.)
Moderate
Antler Kitchen and Bar
1454 Dundas Street West
Toronto
647 345 8300
We were all excited to try Antler, the Toronto restaurant that specializes in game and wild foods. We went for brunch and had the foraged mushroom omelet, house smoked pork belly, the game burger with wild boar, bison and deer and the market salad with roasted local veg, quinoa, spiced walnuts, sumac dressing, the buttery apple tart and sticky toffee cake.
Moderate
Figo
295 Adelaide Street West
Toronto
647 503 4074
Zucchini Fritti is a must if you try this restaurant. I try not to eat too much fried foods but this was impossible to resist. The spelt pasta with braised duck and wild mushrooms was also very good. Skip dessert and have another zucchini fritti. This is a good bet for the theatre district.
Moderate
Alo
163 Spadina Avenue
Toronto
416 260 2222
The perfect combination of delicious food, professional service, great wines and a luxurious, serene space. We found all the hype to be true. I don’t usually like tasting menus but at Alo there is a choice in three of the courses. There’s lots of space between tables (a rare situation in Toronto restaurants now) and it’s fun but not so noisy that you can’t carry on a conversation. It’s a little precious but in a good way – modern French food and service.
Expensive
NEW YORK
High Street on Hudson
637 Hudson Street
New York
917 388 3944
We loved our brunch at this popular restaurant. The avocado toast, beet cured salmon, pastry board and other things that may sound familiar are so much better here.
Moderate
Wildair
142 Orchard Street
New York
646 964 5624
A wine bar with great food that’s fun and exciting and where high-top tables makes you feel you are sitting at the bar.
Moderate
Le Coucou
138 Lafayette Street
New York
212 271 4252
It may be hard to get a reservation but keep trying – it's worth it. Chef/owner Daniel Rose is an American who trained in France and then opened Spring, a small restaurant in Paris. It was a big hit and now he has opened this stunning bistro in New York. Some of our favourites were the rabbit in three courses, the rack of lamb, the citrus chiboust and rice pudding of your dreams. It’s open for breakfast, brunch, lunch and dinner.
Moderate to Expensive
Mimi Restaurant and Bar
185 Sullivan Street
New York
212 418 1260
This tiny casual French bistro has a huge following in New York. Open for dinner, and brunch on Sundays. Delicious food with laid-back service.
Moderate
Lilia Restaurant and Cafe
567 Union Avenue
Brooklyn
718 576 3095
Missy Robbins Italian restaurant in a converted auto-body shop is worth the trip to Williamsburg. Hand-made pasta, salads, shrimp, and dessert were all delicious. During the day 7am to 4pm there is a cafe with baked goods and casual foods.
Moderate
Agern
Grand Central Terminal
89 E 42nd Street
New York
646 568 4018
It is hard to believe, when you are here, that you are in New York’s Grand Central Station and not in Copenhagen. Open for breakfast, lunch and dinner; we had an amazing Nordic breakfast of barley porridge and smoked salmon scramble, before flying back to Toronto. The Great Northern Food Hall includes Agern, a bakery, a porridge bar, a coffee shop, an open-face sandwich station, a deli and a bar. Prices are high but remember tips are included.
Expensive
Featured Recipes
BEEF AND BARLEY SOUP
  • 1 tbsp extra virgin olive oil
  • 1 1/2 lbs beef chuck, in 2" chunks
  • kosher salt and freshly ground black pepper
  • 10 cups cold water
  • 1/2 oz dried wild mushrooms
  • 1/2 lb fresh mushrooms, sliced
  • 1 cup hull-less barley or pearl barley, rinsed
  • 1 onion, chopped
  • 1 leek, white and green part only, halved lengthwise, rinsed and sliced
  • 2 carrots, chopped
  • 1 parsnip, chopped
  • 1 clove garlic, minced
  • 1 cup chopped black kale (about 1" pieces)
  • 3 tbsp chopped fresh parsley
  • BEEF AND BARLEY SOUP When you want beef to become meltingly tender, in a beef stew, a braised pot roast or a soup like this, be sure to use chuck (sometimes called beef shoulder or blade), or short ribs and cook them until meat can be easily pierced with a knife. Soups made with grains and pulses thicken when made ahead - just add water and season again. Hulled barley takes longer to cook as it is less processed than pearl barley but in this soup you can use either, just cook until tender.

    Method:

    1. Heat oil in a large saucepan or Dutch oven. Pat meat dry, season generously with salt and pepper. Brown meat.

    2. Add water and bring to a boil.  Skim off and discard any scum that rises to the surface. Reduce heat, cover and simmer gently 1 hour.

    3. Meanwhile soak dried wild mushrooms in 1 1/2 cups boiling water for about 30 minutes. Strain liquid through a sieve lined with paper towel and reserve. Rinse mushrooms well and chop.

    4. Add wild and fresh mushrooms, barley, onions, leeks, carrots, parsnips and garlic to beef. Add mushroom soaking liquid, 2 tsp salt and 1/4 tsp pepper. Continue to cook, covered, until beef and barley are very tender 1 to 1 1/2 hours longer. Remove meat, discard any visible fat and cut meat into smaller pieces. Return meat to soup. Add kale and cook 5 minutes longer. Sprinkle with parsley.

    makes 8 to 10 servings

    SPLIT PEA SOUP WITH DILL
  • 2 tbsp extra virgin olive oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 parsnip, peeled and diced
  • 1 carrot, peeled and diced
  • 1 cup dried split green peas, rinsed
  • 6 cups water (or more if cooking noodles in the soup)
  • 1 cup broken spaghettini or linguini
  • 2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp chopped fresh dill or more
  • SPLIT PEA SOUP WITH DILL This is another of my all-time favourite soups. It always reminds me of my mom and the soup they serve at United Bakers Dairy Restaurant in Toronto. I used to cook the noodles right in the soup (after puree-ing for about 10 minutes), but now I cook them separately in case anyone is gluten intolerant. (Or use rice noodles or gluten-free noodles.) Soup will thicken if made ahead – just thin with water and re-season. 

    Method:

    1. Heat oil in a large saucepan and add onions, garlic, parsnips and carrots. Cook gently until fragrant and tender about 5 to 8 minutes. Add split peas and combine well.

    2. Add water and bring to a boil.  Reduce heat and cook gently, covered, about one hour, or until peas are very tender. Puree half the soup. Season with the salt and pepper or to taste.

    3. Cook noodles 7 to 10 minutes in boiling salted water until tender. Serve with soup. Sprinkle with fresh dill.

    makes 8 to 10 servings

    DELY'S CHICKEN CONGEE
  • 2 tbsp vegetable oil
  • 2 cloves garlic, chopped
  • 1 onion, chopped
  • 1 2" piece fresh ginger root, peeled and cut into thin matchsticks
  • 3 lbs chicken pieces
  • 2 tbsp fish sauce or soy sauce
  • 1 cup sticky rice, rinsed
  • 1 cup jasmine or basmati, rinsed
  • 12 to 16 cups water
  • salt to taste


  • to serve:
  • 1/4 cup soy sauce
  • 1 tbsp lemon juice
  • DELY'S CHICKEN CONGEE I love congee and this simple version, from Dely Balagtas, is my go to congee. If using brown rice it may take longer to cook. My photo does not nearly do the taste of this delicious soup justice.

    Method:

    1. Heat oil in a large pot or Dutch oven. Add garlic, onion and ginger. Cook gently a few minutes. Add chicken pieces. Cook just until chicken loses its raw appearance. Add fish sauce.

    2. Add rice and water. Bring to a boil. Reduce heat and cook gently about 1 to 1 1/2 hours or until chicken and rice are very tender and soup is very thick.

    3. Remove chicken and discard skin and bones. Add chicken meat back to rice. Add more water if congee is too thick. (It should be more like a stew than a soup.)

    4. Combine soy sauce and lemon juice in a small bowl. Let everyone season their congee to taste.

    makes 8 to 10 servings

    FAVOURITE SESAME NOODLES
  • 3/4 lb thin Chinese noodles or spaghettini
  • 1/4 cup soy sauce
  • 2 cloves garlic, grated or minced
  • pinch hot red pepper flakes or a dash sriracha or chili oil, or to taste
  • 2 tbsp toasted (Asian) sesame oil or to taste
  • 1/4 cup vegetable oil
  • 2 tsp sugar
  • 1 tbsp rice vinegar
  • 4 green onions, thinly sliced on the diagonal
  • 2 tbsp chopped fresh cilantro
  • FAVOURITE SESAME NOODLES Sesame noodles are enjoying a moment right now and this version is my favourite. Serve warm or cold, alone or as a side dish but do not cut or break the noodles!

    Method:

    1. Cook noodles in a large pot of boiling, salted water for 6 to 8 minutes or until just cooked through. Rinse. Drain well.

    2. Meanwhile combine soy sauce with garlic, hot red pepper flakes, sesame oil, vegetable oil, sugar and vinegar until well blended.

    3. Toss drained noodles with soy sauce mixture. Add green onions and cilantro.

    makes 6 servings

    THREE CUP CHICKEN
  • 3 tbsp vegetable oil
  • 1" piece fresh ginger root, peeled and chopped
  • 4 large cloves garlic, peeled and chopped
  • 6 green onions, cut into 1" pieces
  • 2 lbs boneless, skinless chicken thighs or breasts, cut into 1" pieces
  • 1/3 cup rice wine
  • 1/3 cup soy sauce
  • 1 tbsp sugar
  • 1 tsp sriracha
  • 2 tbsp toasted (Asian) sesame oil
  • 1 cup fresh Thai basil or regular basil leaves, packed
  • steamed rice
  • THREE CUP CHICKEN This is a quick and delicious weekday dinner. Supposedly the recipe was originally made with one cup each soy sauce, rice wine and sesame oil but today the proportions are more like this. Whole slices of ginger and whole cloves of garlic can be used instead of chopped but I love it this way. Serve over steamed rice.

    Method:

    1. Heat 1 1/2 tbsp vegetable oil in a wok or large, deep skillet. Add ginger, garlic and green onions. Cook, stirring constantly about one minute until fragrant. Remove to a bowl.

    2. Return pan to heat and add remaining 1 1/2 tbsp vegetable oil. Add chicken pieces and brown lightly.

    3. Meanwhile add rice wine, soy sauce, sugar, sriracha and sesame oil to garlic mixture in the bowl. Add to the chicken. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the chicken is cooked through - about 15 minutes for thighs or 10 minutes for breast meat. Stir in basil.

    makes 4 to 5 servings

    DAPHNA'S OLD-FASHIONED SOUR CREAM COFFEE CAKE
    filling:
  • 1 1/2 cups toasted pecans, chopped
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 tsp ground cinnamon


  • cake:
  • 1 1/2 cups sour cream
  • 1 tsp baking soda
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp kosher salt
  • 1 cup butter
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1 1/2 tsp pure vanilla extract
  • DAPHNA'S OLD-FASHIONED SOUR CREAM COFFEE CAKE ‘Hygge’ seems to be the hot trend this year. Enjoying coffee, cake and conversation with friends is a simple example of it. And this is the perfect cake from Daphna Rabinovitch's new cookbook The Baker in Me (Whitecap). 

    Method:

    1. Preheat oven to 350F. Butter a 10" angel food cake pan.

    2. Combine pecans, sugars and cinnamon. Reserve.

    3. Stir together sour cream and baking soda. Reserve.

    4. Whisk together flour, baking powder and salt. Reserve.

    5. Beat butter one minute in a stand mixer fitted with the paddle attachment or with a hand-held mixer. Gradually add sugar and beat until light 2 to 3 minutes. Add eggs, one at a time, scraping down the bowl and beating after each addition. Beat in vanilla.

    6. With a wooden spoon (to avoid overbeating), add flour and sour cream to butter mixture in 3 or 4 additions, beginning and ending with flour. Spoon 1/3 batter into to the bottom of prepared pan. Sprinkle with 1/3 pecan mixture. Gently spread another 1/3 of batter over the pecan mixture and sprinkle with another third of pecan mixture. Repeat with batter and then pecan mixture.

    7. Bake in the centre of preheated oven 55 to 65 minutes or until a cake tester comes out clean or an instant read meat thermometre registers at least 195F. Cool cake in pan on a rack 30 minutes. Run a small knife around the inside edge of the pan to loosen cake and then gently remove cake from the pan. Cool completely on rack. Serve at room temperature.

    makes one large cake

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