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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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November 2024
I have always felt that food, cooking and spending time with the people I love bring me comfort and right now is no exception. Finding comfort recently started with Yotam Ottolenghi's talk in Toronto at Roy Thomson Hall introducing his amazing new cookbook, Comfort. And then there was Dan Pashman's fun and funny visit to the Prosserman JCC introducing his delicious new pasta shape, cascatelli, and his cookbook Anything is Pastable (see below). We had a comforting and delicious Thanksgiving weekend with family in Haliburton that included Jason's turkey, partially smoked and partially roasted on the green egg, Anna's cornbread stuffing and many other delicious treats. There was also a potluck reunion with my group who came to Newfoundland with me last May. And to top it all off, there was our introduction to a fabulous annual fundraising event for the Albion Club, 'Sagra_di_Toronto' - to see more about the event go to one of my most recent posts on Instagram.
Remember to participate in Remembrance Day and in December, Adeena Sussman is visiting the Prosserman JCC again - see news and events below on how to register.
I hope food, cooking and spending time with the people you love bring you comfort too.
Bonnie
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| Kitchen Tip |
BROWN BUTTER
|  Brown butter has become very popular lately. It is easy to make but you have to pay attention to it.
To brown butter, melt butter (diced) in a small/medium heavy saucepan over medium - low heat. It will sizzle a little and sometimes spatter (that's why I like to do this in a saucepan rather than a skillet). If it spatters a lot, turn heat down a little. When it calms down (7 to 10 minutes) minutes, it means the water in the butter has evaporated, the milk solids will sink to the bottom and a foam will form on the surface. The milk solids that sink to the bottom will start to brown now so stir often and don't leave it as it can burn easily at that point. It usually takes 8 to 14 minutes or longer from start to finish. As soon as the butter is golden brown on the bottom and smells amazing, transfer it to a medium large mixing bowl, scraping out every little bit of flavour into the bowl, and allow to cool at least 10 minutes.
Do not allow butter to burn - first of all, butter is so expensive these days! and secondly, the burnt taste will ruin the taste of what you are using it for. If the butter burns don't be too hard on yourself, just start again and watch more closely - it is better to remove it from the heat too early rather than too late. |
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| 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.
New Book Club announcement coming soon. |
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| More Featured Products | | | 
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 | 
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
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| News And Events | | SAVORING ISRAEL |  A Culinary Journey of Resilience led by Adeena Sussman
Date: Thursday December 12, 2024
Time: 7:30 - 9 PM EST
Place: Prosserman Jewish Community Centre
4588 Bathurst Street, Toronto
Adeena and Bonnie Stern will present new culinary innovations that embody the resilience and creativity of the Israeli Food Scene. For tickets click Savoring Israel |
| MORE RECOMMENDED COOKBOOKS THIS MONTH |  Soups, Salads, Sandwiches: A Cookbook by Matty Matheson (Appetite). Who doesn't love Matty? You will love his comforting, fun and delicious home style recipes.
Anything's Pastable: 81 Inventive Pasta Recipes for Saucy People: by Dan Pashman (HarperCollins). I especially love the wonderful stories and techniques in this book that highlight Dan's invention of the new pasta shape - cascatelli. It isn't available in stores in Canada but you can buy it on Amazon.ca (expensive compared to buying it at regular price in the US)
The Elements of Baking: Making Any Recipe Gluten-Free, Dairy Free, Egg-Free or Vegan (The Art and Science of Baking Any Recipe) by Katarina Cermelj (Yellow Knife). This book will teach you how you can take any recipe in the direction you want or need it to go - gluten-free, dairy-free, egg-free or vegan.
Half Baked Harvest Quick and Cozy by Tieghan Gerard (ClarksonPotter). This popular series has a new addition.
Sweet Tooth by Sarah Fennel (ClarksonPotter). this beautiful book became a NYTimes bestseller the day it was published! She had me when there's a section called "Parchment Paper is my Best Friend" (I thought it was MY best friend) and all the advice at the beginning.
My Paris Kitchen: Recipes and Stories by David Lebovitz (Ten Speed) The stories and recipes will take you to a Paris not seen in Emily in Paris. The recipe that took me to my kitchen was Merveilleux - those amazing meringues and cream treats from Les Merveilleux de Fred.
Pass the Plate: 100 Delicious, Highly Shareable, Everyday Recipes: A Cookbook by Carolina Gelen (Clarkson Potter) I especially love the chapter on breakfasts! |
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 Minami
225 King Street West
(ground floor)
Toronto
416 519 9182 | On our way to see Yotam Ottolenghi at Roy Thomson Hall where he introduced his new cookbook, Comfort, Anna and I decided to go early and have lunch at Minami just down the street. We had delicious sushi rolls, torches sushi and charred broccolini with soy sesame dressing. A perfect place to have lunch or dinner if you are going to the theatre or Roy Thomson Hall nearby.
Expensive |
Linny's
176 Ossington Avenue
Toronto
647 390 1836 | Now something completely different from the group who brought you Mimi's Chinese and Sunny's. Named after owner David Schwartz's mom, this steakhouse plus deli reflects his Jewish upbringing. Do not miss (and share everything) the amazing pastrami and the homemade challah with cheese and jam, any steak, Caesar salad, roasted lamb neck, French fries, chocolate babka and more!
Expensive |
Lesley's Party Sandwiches
and Catering
55 Glen Cameron Road
Thornhill
905 660 0551
lesleyspartysandwiches.com | I don't think we have ever discussed party sandwiches. My mother used to make them when I was little and I grew up thinking they were only made with egg salad (the only ones I would eat then and are still my favourite), tuna salad and salmon salad. But party sandwiches differ from community to community, city to city, country to country and are always popular for weddings, funerals, tea parties, holidays and just snacks!
When Lesley Byrne started making party sandwiches in Toronto many years ago, they were so good she quickly became the queen of party sandwiches. You can also get 'pinwheel' sandwiches and other fillings and she now has a large catering menu. Lesley's traditional assortment of party sandwiches can be found at various stores in Toronto such as some Shopper's Drug Marts and Summerhill Markets but if you are planning a special occasion or party I would suggest ordering them directly from her so that they will be super fresh.
Moderate |
General Public Restaurant
201 Geary Avenue
Toronto
416 571 1788 | From Mark:
Jen Agg's beautifully designed new restaurant located on the hip Geary Avenue (home to Parallel and Famiglia Baldassarre). Head there for an early Sunday night dinner and take advantage of their 4-6 pm happy hour, which includes their delicious burger and a cocktail. The chicken wings were a stand out, as well as the butterscotch pudding.
Expensive but Happy Hour on Sundays sounds like a deal! |
Manita Rosedale
1164 Yonge Street
Toronto
647 398 9270 | Another review from Mark:
Formerly The Rosedale Diner, Ossington staple Manita, has recently taken over the space. The all day breakfast (up until dinner time) features a delicious breakfast sandwich and soft scrambled egg plate with perfectly cooked bacon, avocado and toast. Their famous burger and fries never miss the mark.
Expensive for dinner but moderate for breakfast and lunch |
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Featured Recipes
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| POTATO CRUST QUICHE-ISH or VEGETABLE PIE | potato crust:2 lbs small Yukon gold or fingerling potatoes, cleaned and peeled (or not) (or about 3 cups leftover mashed potatoes)kosher salt and freshly ground black pepper2 tbsp extra virgin olive oil or butter
filling:1/2 red (or regular) onion, sliced about 1/4" thick1 1/2 cups (approx) chopped vegetables in 1/2" to 1" chunks (eg carrots, squash, broccoli, zucchini, asparagus etc) or chopped leftover cooked vegetables1 cup cherry tomatoes or tomato wedges3 eggs1 cup milk or cream or a combination1/4 tsp cayenne1/8 tsp nutmeg1 cup grated Cheddar or crumbled goat cheese or feta1/2 cup chopped fresh herbs (eg. parsley, basil, chives, green onions, cilantro, tarragon or a combination) |  When Anna told me she wanted to make a quiche with a mashed potato crust I thought it was a great (and delicious) idea. Not only would it be gluten free, it also would not involve making pastry - which many people are reluctant to do.
Note: If you like mashed potatoes very smooth use Yukon Gold potatoes and peel before or after cooking. You can add some cheese or herbs to the mashed potatoes if you want. For ultra smooth mashed potatoes use a potato ricer or a food mill. (Never a food processor to mash potatoes as they will come out like glue!) If you are using leftover mashed potatoes use about 3 cups and taste for seasoning - I like my mashed potatoes slightly chunky and use an old fashioned potato masher.
Method:
1. Preheat oven to 425F. Rub a 8" or 9" heavy skillet (that can go into the oven) or a 9" pie dish with olive oil or butter.
2. Cook potatoes in a large pot of boiling, salted water for 25 to 30 minutes or longer until very tender and easy to mash. Drain well and mash - I like mine chunky but smooth is good too. (Never use a food processor for mashing potatoes!) Season to taste with salt and pepper. Cool. Using your hands or a large spoon pat the potatoes into the pan and up the sides. Place in the hot oven for 20 minutes. (If you have leftover mashed potatoes just use them.)
3. While potatoes are cooking, toss onions, vegetables and tomatoes with olive oil and salt and pepper, spread on a sheet pan lined with parchment paper and roast 20 to 30 minutes in the hot oven. Cool.
4. Reduce oven temperature to 350F after roasting vegetables and potato crust. For the filling whisk eggs with milk/cream and add I tsp salt, 1/4 tsp freshly ground black pepper, cayenne and nutmeg. Spread cooked vegetables in the bottom of the crust, sprinkle with half the herbs and cheese. Pour in the eggs and sprinkle with remaining herbs and cheese. Bake 30 to 40 minutes or until mixture is set in the middle, a little puffed and browned. Let rest about 10 minutes before serving. Serve warm, room temperature or even cold.
Makes about 6 to 8 servings |
| CREAMY JAPANESE SOY SESAME DRESSING | | 1/3 cup mayonnaise (preferably Kewpie Japanese mayonnaise)1/4 cup raw tahini1 tbsp soy sauce1 tbsp rice vinegar1 tbsp maple syrup (or honey)1 " piece fresh ginger root, peeled and grated, optional1 tbsp roasted (dark) sesame oil |  This is a take off of the delicious broccolini with soy sesame dressing Anna and I enjoyed at Minami Toronto. Serve over grilled or roasted broccolini, broccoli, asparagus, Brussels sprouts, chicken or fish.
Method:
1. In a mixing bowl or 2 cup glass measure whisk together mayonnaise and tahini paste.
2. Stir in soy sauce, rice vinegar, maple syrup, ginger (if using) and sesame oil.
3. Taste and adjust seasoning to taste.
Makes approximately 2/3 cup |
| BROWN BUTTER BLONDIES | | 1/2 cup butter, diced1 cup brown sugar (packed)2 eggs1 tsp pure vanilla extract or paste1 cup all-purpose flour 1 tsp instant espresso powder, optional1/2 tsp baking powder1/4 tsp kosher salt3/4 cup toasted pecans, roughly chopped3/4 cup chopped white or milk chocolate1/2 tsp flaky salt, optional |  Browning the butter gives an amazing caramelized flavour to whatever you use it in - savory or sweet. When I was in chef training (so many years ago) we only made brown butter to use in financiers (a super delicious almond pastry) or to drizzle on a simply cooked piece of fish. Now it seems brown butter is used in or on everything! It isn't hard to make but you do have to be patient.
Blondies are easy to make. This recipe is slightly adapted from my recipe for espresso blondies in my cookbook Essentials of Home Cooking.
You can use gf flour (I used @cup4cup) instead of all-purpose and you can add chopped milk or white chocolate to the batter. They freeze well.
Method:
1. Preheat oven to 350F. Butter or spray an 8" square baking dish and line with parchment paper.
2. To brown butter, melt butter in a small/medium heavy saucepan over medium - low heat. It will sizzle a little and sometimes spatter (that's why I like to do this in a saucepan rather than a skillet). When it calms down (7 to 8 minutes), the milk solids will sink to the bottom and a foam will form on the surface. The milk solids that sink to the bottom will start to brown now so stir often and don't leave it as it can burn easily at that point. It usually takes 8 to 14 minutes or longer from start to finish. As soon as the butter is golden brown on the bottom and smells amazing, transfer it to a medium large mixing bowl, scraping out every little bit of flavour into the bowl, and allow to cool at least 10 minutes.
Do not allow butter to burn - first of all, butter is so expensive these days! and secondly, the blondies will taste burned, so start again and watch more closely if butter burns, don't be too hard on yourself. It is better to remove it from the heat too early rather than too late.
3. Meanwhile, in a small bowl whisk together flour, espresso powder, baking powder and salt. Reserve.
4. When butter cools, beat in brown sugar. It will seem grainy but when you add the eggs it will become smooth. Beat in eggs one at a time. Add vanilla. Beat until very creamy.
5. Stir flour mixture into butter mixture just until blended. Add nuts and chopped chocolate. Spread batter evenly in prepared baking dish. Sprinkle with flaky salt and bake 25 to 30 minutes or longer until just set in the centre. Do not overbake. Cool on a rack. Refrigerate.
6. For easy cutting, remove the 'cake' from the pan to a cutting board. Cut into 16 squares or 25 smaller squares. Delicious at room temperature, cold or partially frozen!
Makes about 25 pieces |
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© Copyright 2024, Bonnie Stern Cooking Schools Ltd.
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