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Contents
Kitchen Tip
Bonnie's Book Club
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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December 2024
It is hard to believe it’s already December - does it feel this way every year? In Toronto now that the weather has gotten colder, the days are shorter, and I have to say I am struggling with the many terrible things happening in the world. However, I’m looking forward to spending time with my friends and family over the holidays, to try and find joy and light. I hope you can find it too. I am also looking forward to moderating an event with Adeena Sussman on ‘savoring Israel: a culinary journey of resilience’ and how food can bring people together.
This newsletter includes delicious recipes, wonderful old and new restaurant recommendations, details on how to register for Adeena Sussman's visit to the Prosserman JCC next week, updated information about our tour to Newfoundland in May. Remember to follow me on Instagram for more holiday recipes this month.
Wishing you a delicious and joyful holiday season,
Bonnie
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| Kitchen Tip |
HOW TO MEASURE FLOUR
|  The way you measure flour for pastries, cookies or cakes can make a difference in the results. If you bake often you probably know this but if you only bake from time to time or just starting to bake here's the approved method and how recipe writers measure the flour.
With a spoon, lighten the flour in the canister or bag of flour just by stirring it up. Then spoon the flour lightly into the measuring cup you need (for 1 cup flour use a 1 cup dry measuring cup, for 1 1/2 cups use a 1 cup measure and a 1/2 cup measure - dry measuring cups usually come in a set of four cups - 1 cup, 1/2 cup, 1/3 cup and 1/4 cup). Spoon in more than you need (do not shake the flour down) and then run a strait edge knife (or the back of a knife), across the top (over the canister or bag of flour).
If you shake the flour down into the cup, etc. you will end up with more flour than you need which can result in dry cakes or cookies. And that's why pastry chefs and now lots of home bakers are weighing their ingredients. I hope this helps. |
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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 together.
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.
We are excited to announce that Nita Prose, author of The Maid, The Mystery Guest and The Mistletoe Mystery will be coming back to our book club for her last book in the series, The Maid's Secret, in the spring!
More information to come. |
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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 | 
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 - 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 |
BOOK AND DINNER CLUB TOUR
TO NEWFOUNDLAND AND FOGO ISLAND |  Sunday May 11 to Sunday May 18, 2025
We will be sending out registration information in early January once we have an itinerary and price.
If you have always wanted to go to Newfoundland, the combination of delicious food, meeting some of Canada's favourite authors, visiting Gander - the sight of the real Come From Away, and experiencing the world famous Fogo Island Inn, can't be beat. Three nights in St.John's, one night in Gander and three nights at Fogo Island Inn will be a dream come true. We will be hosting book clubs, meals at top restaurants, classes and so much more.
If you are not already on our travel email list to receive information about this tour, please email bonnie@bonniestern.com with your full name, email address and phone number with the subject line NEWFOUNDLAND. |
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| Restaurant Recommendations and More | TORONTO, ONTARIO Joso's
202 Davenport Road
Toronto
416 925 1903 | Although Joso's opened in 1967 I didn't start going until the 70's when Malka (Joso's singing partner in the famous team 'Malka and Joso'. They even had their own tv show!) took me there and I fell in love with the food! I am still in love with the food. We usually have: calamari, risotto or spaghettini alla Leonardo or octopus and potato salad, grilled gamberoni and grilled fish (we share a grilled fish with however many people we are) and palachinka. We like to taste everything so we order for the whole table and share.
Expensive |
Stock Bar
2388 Yonge Street
Toronto
416 489 1020 | We were off to see Wicked at Yonge and Eglinton, and wanted to eat close by. Stock TC! We love the store and upstairs is a terrific restaurant. We had a great Caesar salad, delicious pasta with sausage and the best steak frites - a perfect lead up to a 2 hour and 40 minute film.
Moderate |
United Bakers Dairy Restaurant
Lawrence Plaza
506 Lawrence Ave. West
Toronto
416 789 0519 | In the same wonderful Ladovsky family that first opened in downtown Toronto in 1912, UB (as it is often called) is part of the heart and soul of Toronto's Jewish community. Everyone has their favourite things to order - mine is the amazing pea soup, smoked whitefish salad on a toasted bagel, blintzes, grilled cheese sandwich and so much more.
Moderate |
Bernhardt's
202 Dovercourt Road
Toronto
416 530 0008 | Every neighbourhood should have a Bernhardts. The half or whole rotisserie chicken comes with potatoes, gravy and buns and is perfect for sharing. They always have one or two daily specials, 5 or 6 delicious salads or vegetable dishes that round out the menu plus a soft serve sundae of the day, or flourless chocolate cake for dessert. This is one of my favourite places in Toronto and wish they were in my neighbourhood.
Moderate |
7 Numbers
(There are a few locations)
516 Eglinton Ave. West
Toronto
416 322 5183 | For those of us who aren't Italian this is the closest you will get to going to your nonna's house for dinner. Nothing too fancy but everything delicious with that home cooked feeling and delicious, loving taste. And Rosa - she belongs to all of us!
Moderate |
Pai Uptown
2335 Yonge Street
(upstairs)
Toronto
416 901 4724 | Although I have only eaten in the restaurant a few times, we order take-out often. Favourite dishes include: chicken wings, squash fritters, chicken satays, Pad Thai, Pad See Ew, Pad Gra Prow, Green Curry Chicken, Mango Sticky Rice (but not all at the same time!).
Moderate |
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Featured Recipes
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| BUTTERNUT TAHINI SOUP WITH DUKKAH, YOGURT AND CILANTRO | 2 tbsp extra virgin olive oil1 onion, chopped1 large clove garlic, finely chopped1 tbsp tomato paste1/2 to 1 1/2 tsp harissa (more or less depending on the brand and your heat tolerance), or any hot sauce1/2 tsp ground turmeric2 lbs butternut squash (peeled), cut into approx. 1/2" pieces about 3 1/2 to 4 cups)1 sweet potato (about 8 oz), peeled, and cut into approx. 1/2" pieces (about 1 to 1 1/2 cups)4 cups chicken or vegetable stock or water, plus more if necessary1 tsp kosher salt + more to taste1/4 cup raw tahini2 tbsp lemon juice2 tbsp cold water
toppings: (all or one or two)1/2 cup plain yogurt, thinned to drizzle2 tbsp coarsely chopped fresh cilantro leaves2 tbsp dukkah* or toasted pumpkin seeds |  Be prepared for the cold weather with this delicious soup. Butternut squash is a winter squash that has a sweet, rich texture and taste.
This soup freezes well and can be served as a first course in small cups for a warm welcome on a cold night.
* Dukkah is an Egyptian spice and nut mix that is becoming very popular and easier to find but if you don't have it substitute chopped toasted hazelnuts or pumpkin seeds.
Method:
1. Place olive oil, onions and garlic in a large saucepan and cook gently until tender but not brown about 5 minutes. Add tomato paste, harissa and turmeric. Cook gently one minute longer.
2. Add squash and sweet potato and combine with onion mixture. Add liquid and bring to a boil. Add salt - the amount depending on the saltiness of the stock. Cover, reduce heat to medium low and cook gently 25 to 30 minutes or until squash and sweet potatoes can be crushed with the back of a wooden spoon.
3. Meanwhile whisk together tahini, lemon juice and water until smooth.
4. Add tahini mixture to soup and puree with an immersion blender, food processor or blender until very smooth. If soup is too thick add additional stock or water a little at a time, until soup reaches the consistency you like. Season to taste.
5. Serve drizzled with yogurt and/or sprinkled with cilantro and dukkah.
Makes 6 to 8 servings |
| MY FAVOURITE MASHED POTATOES WITH ROASTED LEEKS, SHALLOTS AND GREEN ONIONS | 2 1/2 lbs Yukon Gold potatoes (medium to large), cleaned but not peeled (unless really dirty) and cut into quarterskosher saltfreshly ground black pepper1/4 cup whipping cream1/4 cup milk2 tbsp butter6 large cloves garlic, smashed, divided3 sprigs each rosemary and thyme, divided
topping:2 large leeks, rinsed well, white and light green part sliced into 1/2" rounds3 shallots, peeled and cut lengthwise into quarters1/2 red onion, peeled and cut into wedges4 tbsp extra virgin olive oil or more, divided2 bunches green onions, trimmed, cut into about 2" to 3" pieces |  Ottolenghi's Comfort, is one of my favourite new cookbooks. There are so many delicious recipes but also so many ideas, techniques and ingredients within the recipes to add to your own favourite dishes. One example - I use my own favourite mashed potatoes with my version of their roasted leek topping or you can top with roasted mushrooms or other roasted vegetables your family loves. It turns mashed potatoes into a spectacular side dish - perfect for the holidays or any special dinner.
Method:
1. Preheat oven to 425F.
2. Place potatoes in a large pot of water, add about 2 tsp salt and bring to a boil. Cook, covered, 20 to 25 minutes or until tender. Meanwhile gently heat cream, milk and butter with 2 cloves of the smashed garlic, 1/2 tsp salt, a little pepper and one sprig of rosemary and thyme. Bring to the boil, turn off heat and let infuse until ready to use. Drain potatoes, return to pot, strain milk mixture, add to potatoes and mash smoothly or coarsely as you wish. Season to taste with salt and pepper. Cover to keep warm.
3. Meanwhile on a baking sheet lined with parchment paper, toss leeks, shallots, red onions and remaining 4 cloves smashed garlic with 3 tbsp extra virgin olive oil, some salt and pepper and remaining rosemary and thyme. Roast 20 to 25 minutes. Toss green onions with remaining olive oil and a little salt and scatter over the leek mixture. Roast another 15 minutes. Discard rosemary and thyme.
4. Spread mashed potatoes in a baking dish (I used one about 10" across and 2" deep) and arrange onion mixture on top.
Makes 8 servings |
| CHOCOLATE PECAN CAKE WITH CHOCOLATE GLAZE | cake:6 oz semisweet or bittersweet chocolate, chopped6 oz butter, cut into pieces3/4 cup sugar, divided4 eggs, separated1 cup ground toasted pecans *2 tbsp all-purpose or gf flour, optional1/4 tsp cream of tartar
glaze:8 oz semisweet or bittersweet chocolate, chopped1/2 cup whipping cream1 tsp vanilla extract or paste2 oz white chocolate, meltedberries and mint leaves |  Before 'gluten-free' was a way of life, in the nineties this cake was very popular. You can also make it with ground almonds or hazelnuts, which you can buy now already ground, but it is especially delicious if you roast the nuts first - spread on a baking sheet and bake in a preheated oven 15 to 20 minutes or until light roasted. If you are using hazelnuts rub the skins off as best you can in a tea towel while they are still warm.
For the birthday cake in the photo, I made 1 1/2 times the recipe and baked it in a 12" pan. Serve with ice cream or whipped cream.
This recipe is adapted from my cookbook Desserts.
* To grind pecans (or other nuts), use a mini food processor or coffee grinder and do about 1/3 cup at a time. Be sure to grind the nuts (on/off, on/off) until they are like flour or grated and not paste-y. If you have roasted them first, cool before grinding.
Method:
1. Preheat oven to 350F. Butter a 9" springform or round or cake pan and/or line with parchment paper.
2. Melt chocolate and butter together in a bowl set over gently simmering water or in the microwave for one to 2 minutes. Stir to finish melting. Cool.
3. In a large bowl whisk 1/2 cup sugar into egg yolks until light in colour and texture - about 3 minutes. Stir in warm chocolate/butter mixture and then pecans and flour (if using).
4. In a separate clean bowl with a stand or hand electric mixer whip egg whites with cream of tartar until foamy and opaque and then slowly beat in remaining 1/4 cup sugar and continue beating until whites are very light and firm.
5. Stir about 1/3 of the egg whites into the chocolate mixture to lighten it and then fold in remaining whites. Spoon into prepared pan.
6. Bake in preheated oven for 30 to 45 minutes or until a toothpick inserted into the centre comes out chocolate-y but not runny. Cool on rack about 15 minutes. It will be puffy but then fall - don't worry. Push down edges gently so that the top is even.
7. For the glaze melt the chocolate and whipping cream in a bowl set over gently simmering water or in the microwave for about a minute and stir to finish melting. Stir in vanilla.
8. Run a knife around the edge of the cake and invert onto a flat plate with a border. Pour on the chocolate glaze and spread to the edges letting some drip down the sides. Leave it flat on the top or swirl. Drizzle with white chocolate or write happy birthday if appropriate or leave plain.
9. Arrange berries and mint leaves around the cake.
Makes 8 servings |
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© Copyright 2024, Bonnie Stern Cooking Schools Ltd.
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