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Contents
Kitchen Tip
News and Events
Bonnie's Cookbooks
Restaurant Recommendations and More
Featured Recipes
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Bonnie Stern
Bonnie Stern is the founder of the Bonnie Stern School of Cooking in
Toronto which she opened and operated from 1973 to 2011. She has studied
and taught cooking around the world, authored 12 bestselling cookbooks,
hosted three national cooking shows, and appears regularly on various
television and radio shows across Canada.
For 17 years Bonnie wrote a weekly column for the National Post and her
articles have appeared in numerous magazines. She has conducted popular
workshops for the James Beard Foundation in New York City and leads
culinary cultural trips to various delicious destinations. Bonnie is
also the creator of a ground-breaking book club in which authors are
invited to discuss their work during thematic dinners.
Bonnie Stern is the recipient of many awards including ones from the
Toronto Culinary Guild, the Ontario Hostelry Institute, Cuisine Canada
and most notably she is the recipient of the 2007 Premier’s Award.
Bonnie Stern’s Essentials of Home Cooking won the coveted International
Association of Culinary Professionals’ award.
Bonnie was inducted into the Taste Canada Hall of Fame in 2021. She
is the 2024 recipient of the Junior League Toronto culinary Trailblazer
Award.
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September 2024
And there it goes, another summer! It was full of highs and lows. Anna and I had a great visit with our friends Mitchell Davis and Nathan Goldstein in their new home in New Hampshire. Lots of delicious home cooking and we even went to King Arthur Baking Company Store and Cafe just across the state border in Vermont. They have the most amazing, huge shop with so many gadgets, baking pans, ingredients and cookbooks - I wanted everything!
We've been devastated by the forest fires in Jasper, as I am sure you were too, and are awaiting word from Jasper Park Lodge about their plans for Christmas in November and just for general updates about the community. And we are still lighting a candle every night and praying for the hostages.
We also did a few local tours over the spring and summer, visiting Chef Jonathan Gushue at his new amazing restaurant, The Gate, in Flesherton. We visited Sarah Villamere, the pastry chef and bread baker at The Royal in Picton, and had dinner with our friend Monica at the popular Mai Pai Pizza restaurant in Hamilton and tried so many of their sensational pies! Be sure to follow us on @bonniestern for all of our adventures and recipes.
Mark came back from Vancouver with delicious food finds so I have included them in the restaurant recommendation section below. I always trust my kids with their restaurant advice and I want to try them all.
Bonnie
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| Kitchen Tip |
PESTO
|  If your garden is as full of basil as mine is, it's time to make pesto and freeze it. You can adjust the ingredients to suit your tastes - eg. I always use part parsley which helps keep the colour bright and I add the cheese and toasted pine nuts (or almonds) when serving it in case someone is lactose free or allergic to nuts. Freeze it in ice cube trays and use as needed, or in small preserving jars to give as gifts. |
Pesto Sauce with Basil:
Place in a blender or food processor 1 1/2 cups fresh basil leaves, 1/2
cup packed fresh Italian parsley leaves or more basil, 1 or 2 large
cloves garlic, 1/2 tsp kosher salt or more to taste and 1/4 cup extra
virgin olive oil (or more if sauce is too thick). Puree until creamy.
Makes about 1 1/2 cups |
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| Some of Bonnie's Cookbooks | | | 
Bonnie's new cookbook, written with her daughter Anna Rupert, who, although has a healthcare related career of her own, has in fact, been in the kitchen cooking beside Bonnie her whole life. Bonnie and Anna are here to help cooks of all experience foster comfort and connection through food.
Published by Appetite by Random House of Canada, 2022, 293 pages, hardcover.
AVAILABLE EVERYWHERE BOOKS ARE SOLD
$35
Kindle edition
$16.99 | 
Friday Night Dinners
Bonnie's last 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
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
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 |
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| News And Events | DAN PASHMAN AND ANTHONY ROSE
AT THE PROSSERMAN JCC |  Sunday October 20, 2024
I am excited to see Dan Pashman at the Prosserman JCC and hear about his podcasts, pasta cookbook and how he actually invented a new pasta shape! And my good friend Anthony Rose will be interviewing Dan - so it is sure to be an exciting evening!
Read all about the event and sign up here |
BOOK AND DINNER CLUB TOUR
TO NEWFOUNDLAND AND FOGO ISLAND |  I love leading tours to Newfoundland because so many say they have been across Canada but have never been to Newfoundland. Fogo Island Inn is a huge draw with its incredible architecture, commitment to local ingredients, and its status as a social enterprise but the history of St. John's and its award winning authors and restaurants is also amazing.
If you are not already on our e-mailing list for 'Dinner and Book Club Tours' please email your full name, phone number and email address to bonnie@bonniestern.com. We will post dates when they are confirmed and send the itinerary and price when available. |
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| Restaurant Recommendations and More | TORONTO, ONTARIO Porzia
319A Oakwood Avenue
Toronto
416 653 6474
no reservations so go early | Lasagne is definitely the star here - with meat or vegetarian - and definitely worth the trip but the other menu items are delicious too. We also loved the calamari, vegetables and soft serve!
Moderate |
Pai Northern Thai Kitchen
(Uptown)
2335 Yonge Street
(upstairs)
Toronto 416 901 4724 | We order take-out often but when I was there the other night I remembered how much I like actually eating there. The food is delicious, the service is casual and friendly and every time I order something new I add it to the things I love - the Thai chicken wings! butternut squash fritters! pad Thai! pad see ew! pad gra prow! green curry chicken! I wanted dessert but everyone else was too full. (I am never too full for dessert, you?)
Moderate |
Francobollo
1959 Avenue Road
Toronto
416 481 3888 | Great neighbourhood restaurant. Service was amazing, food was good but the restaurant was noisy - ask for a quiet table.
Moderate to Expensive |
GEORGINA, ONTARIO Papa Luigi's Family Restaurant
117 High Street
Georgina
905 722 8822 | While staying at my friend's cottage we went into town to pick up (reserve ahead) the huge braided challah Papa Luigi started making for Shabbat. We had delicious pizza for lunch, they also have quite good butter tarts and very good scones.
Reasonable |
VANCOUVER, BC (from Mark Rupert) Elio Volpe
540 W. 17th Avenue
Vancouver
236 471 9564 | Their weekend brunch did not disappoint. The breakfast sandwich was a standout, as well as the latkes with trout.
Moderate |
Pizza Coming Soon
179 East Pender Street
Vancouver
604 558 4900
| Japanese bar bites including some classic dishes like chicken karaage, miso cucumbers and some unique dishes like the cold ramen and wok fried yakisoba style rice rolls. The tequila based espresso martini with miso caramel was incredible. (No pizza.)
Moderate |
Ask for Luigi Restaurant
305 Alexander Street
Vancouver
604 428 2544 | 10 years after opening their doors - this Italian restaurant is still going strong.
They take walk-ins so if you don't have a reservation, you can still try and get a seat!
Moderate |
Nook
multiple locations | This is a staple in Vancouver and you can't go wrong with any of the salads, pizzas and pastas.
Moderate |
Beach House Restaurant
150 25th Street
West Vancouver
604 922 1414 | Beautiful setting close to the beach and water. Seafood is their specialty and the sable fish melts in your mouth.
Expensive |
Nemesis Coffee
Multiple locations | They don't just serve coffee - one of the best breakfast sandwiches in Vancouver and amazing pastries including croissants.
Moderate |
Timbertrain Coffee Roasters
Multiple locations | Delicious spot to stop for a coffee. They definitely know what they are doing!
Moderate |
Earnest Ice Cream
multiple locations | Some of the best ice cream with rotating monthly flavours that are always fun.
Moderate |
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Featured Recipes
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| BARBECUED CHICKEN SALAD SANDWICHES OR SALAD | | 1/2 lb leftover barbecued chicken (about half a pound)1/2 cup chopped celery2 tbsp chopped fresh herbs (parsley, cilantro, chives, green onions, basil etc)1/4 cup mayonnaise or more to tastemakes 3 to 4 sandwiches or salads |  Am I the last person to know about this? My good friend, Lynn Saunders, is expert at putting leftovers to good use. When I was staying at her cottage recently, she chopped up leftover barbecued chicken, added chopped celery and mayo and we made sandwiches that were so delicious. Where have I been all this time? It is also delicious as a salad. And of course you can also do this with leftover rotisserie chicken (a big thing on social media now) but a barbecue adds so much smoky flavour. You can also add lots of other things to the mayonnaise eg: mustard, bbq sauce, hot sauce (eg pureed chipotles, sriracha, horseradish, harissa, curry paste. etc). For sandwiches toast bread, spread with a little butter (or not), add chicken salad and lettuce and tomatoes, crispy bacon etc and for a salad serve on a bed of lettuce with cucumbers, tomatoes or any leftover vegetables, etc.
Method:
1. Combine chicken with celery, mayo, herbs and any extras. Season with salt to taste.
Serve in sandwiches or on a salad plate.
Makes 4 to 5 sandwiches or salads |
| SAUTEED TOFU WITH ASIAN GLAZE | 1 lb extra firm tofu
sauce:2 tbsp extra virgin olive oil or vegetable oil + more to brown tofu1 large clove garlic, finely chopped1" piece fresh ginger, peeled and finely chopped3 tbsp soy sauce3 tbsp fish sauce or additional soy sauce2 tbsp brown sugar or honey1 tbsp Asian sesame oil1 to 2 tsp Sriracha or any hot sauce3 tbsp water2 green onions, finely chopped or chopped fresh cilantrotoasted sesame seeds |  I always say that if you don't think you like something, you just haven’t had it cooked the right way for you. My love for tofu started the first time I taste agedashi tofu (deep-fried tofu in a light batter) at a Japanese restaurant and I haven't looked back. Now I love it almost every way.
I hope this recipe starts you on your tofu journey. You can also do this with half tofu and half boneless, skinless chicken breasts or thighs, cut into strips or cubes about the same size as tofu.
Method:
1. Slice tofu into 1/2" thick pieces. Arrange in a single layer on a tray lined with paper towels, top with paper towels and another tray. Place a heavy cast iron pan or other weight on the top tray to press down the tofu.
2. Meanwhile make the sauce by heating oil in a medium sized skillet or saucepan and adding garlic and ginger. Cook gently until fragrant but not brown. Add soy sauce, fish sauce, brown sugar, sesame oil, hot sauce and water. Reduce over medium heat about 4 to 5 minutes or until reduced by about half and thickness is like a glaze. Reserve.
3. Heat a large skillet and add 2 tbsp oil. Pat tofu dry. Cook a few minutes per side just until lightly browned.
4. Serve tofu drizzled with sauce and sprinkled with green onions and sesame seeds.
Makes 3 to 4 servings |
| CORN AND VEGETABLE CASSEROLE | | 2 tbsp extra virgin olive oil1 onion, chopped2 cloves garlic, chopped1 jalapeno, ribs and seeds removed, chopped1/2 lb mushrooms, sliced, optional2 cups or a combination of diced butternut squash, carrots, broccoli or other vegetables you want to use up2 to 3 cups corn off the cob* (see note)1/3 cup cornmeal1/2 cup chopped fresh cilantro, parsley or dill4 eggs1 1/2 cups milk1/2 cup cream or additional milk1 tsp smoked or sweet paprika1 tsp chipotle chile puree or harissa or other hot sauce, optional1/4 tsp nutmeg2 tsp kosher salt (Diamond Crystal or use half)1 to 2 cups grated smoked Cheddar or old Cheddar |  This is a wonderful dish Anna and I had at Mitchell Davis' when we were visiting in New Hampshire. It's great for a side dish or main course brunch.
If you have leftover roasted or barbecued or cooked vegetables use them in place of the vegetables in the first step - 4 to 5 cups including the corn.
*Note: To remove the corn from the cob safely, break it in half and holding each half steady on its flat surface on a cutting board, cut the corn off the cob from top to bottom. If you have extra corn freeze it for future use.
Method:
1. Preheat oven to 350F.
2. Heat olive oil in a large heavy casserole that can be used on the stove and in the oven (or transfer vegetables to a baking dish after cooking in a skillet). Add onions, garlic and jalapeno and cook until tender but not brown. Add mushrooms and cook until any liquid evaporates. Add squash, carrots and broccoli and cook 10 to 15 minutes on medium heat, stirring often, until just cooked. Add corn and cook 5 minutes longer. Stir in cornmeal and half the herbs. Season to taste.
3. (If using roasted vegetable just add them after the onion, garlic and jalapeno are tender. Cook just until heated through and stir in cornmeal and half the herbs.)
4. In a large bowl whisk eggs with milk and cream, paprika, chipotle, nutmeg and salt. pour over the vegetables in the pan and gently mix together. Sprinkle with cheese and remaining herbs.
5. Bake 20 to 30 minutes or until eggs are just set. Run under the broiler (do not leave the stove for a minute) just until well-browned.
Makes 6 or more servings |
| BLUEBERRY LEMON AND ALMOND LOAF | 3/4 cup all-purpose flour ((we used Cup4Cup gf flour)3/4 cup almond flour1 1/2 tsp baking powder1/2 tsp kosher salt2/3 cup butter, cut into pieces3/4 cup sugar3 eggsgrated peel of one large or 2 small lemons, about 1 tbsp1 tsp vanilla extract1/2 tsp almond extract1 1/2 cups blueberries, preferably wild, divided* (fresh or frozen)1/2 tbsp all-purpose flour
lemon glaze:1 cup icing sugar, sifted1 to 2 tbsp lemon juice |  We all know blueberries are a superfood but they seem to be getting more 'super' all the time. They are considered one of the highest antioxidant foods but that's just the beginning. And they are so delicious, why not eat them all the time. Use fresh or frozen ones and here are some tips if you are using frozen ones.
*Note: To use frozen wild blueberries use from the frozen state (spread them out, breaking up any clumps but do this quickly, and pat dry-ish) and toss lightly with 1/2 to 1 tbsp flour before adding to batter. Cakes, scones or pies may take slightly longer to bake.
This is my version of Ottolenghi's delicious cake.
Method:
1. Preheat oven to 375F. Spray or butter a 2L loaf pan and line with parchment paper hanging over two sides for easy removal. In a small mixing bowl whisk together 3/4 cup all-purpose flour, almond flour, baking powder and salt. Reserve.
2. Beat butter with sugar until very light. Add eggs, one at a time, and beat just until blended. Stir in lemon peel, vanilla and almond extracts. Add flour mixture just until blended.
3. Toss 3/4 cup blueberries (fresh or frozen) with flour and gently mix into batter. Spoon into prepared pan. Bake 15 minutes and spoon remaining 3/4 cup berries (do not toss with flour) over the top of the cake (they will sink in a bit). Lower heat to 350F. Bake 40 to 45 minutes longer or until a skewer inserted into the centre comes out dry or an instant read thermometer registers 190 to 195F. Check cake occasionally after 1/2 hour baking and if browning too much cover loosely with aluminum foil. Cool cake 15 minutes on a rack, remove from pan and cool completely. (If you make this in a bigger pan, it will take less time as it will be thinner.)
4. When cake is completely cool, stir enough lemon juice (start with 1 tbsp and add more as necessary) into the sifted icing sugar until it is just 'drizzle-able'. Spoon over cake and don't worry if it gets streaked with blueberries - it's part of the charm as Ottolenghi says.
Makes 8 to 10 servings |
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© Copyright 2024, Bonnie Stern Cooking Schools Ltd.
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