Phone: 416 484 4810

Email:
bonnie@bonniestern.com

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www.bonniestern.com

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 novelists 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.

June, 2023

I love Newfoundland. It is such a wonderful place. The province is beautiful, the food is delicious but most of all the people are as down to earth, kind and welcoming as you have probably heard. On our recent tour we had so many memorable moments and met so many wonderful people, heard from so many talented authors and had so many delicious meals. Check the restaurant section below for recommendations.

Our book club with Marsha Lederman last month was very meaningful and emotional. Her personal story of a second generation Holocaust survivor in Kiss the Red Stairs, helps us remember this terrible time in our history not just as Jews but as humans. It reminds us about the importance of family and not to forget to ask those important questions. The book club was held at United Bakers Dairy Restaurant which was the perfect place - a restaurant that is like family to its clients and staff for over 100 years.

Watch out for exciting book clubs with Michael Crummey, Adeena Sussman, Nita Prose, Ken Dryden and more.

Good news: Don't Worry, Just Cook, the cookbook I wrote with Anna Rupert was just shortlisted for the Taste Canada Awards in the General Cookbook English category. Very exciting.

More good news: Anna and I are participating in Christmas in November at Fairmont Jasper Park Lodge. They are celebrating the 33rd year of this food and wine festival. See News and Events below for more information.

Farmers markets are almost all open and outside now. Hope to see you there.

Bonnie

For more recipes, videos and reels be sure to follow me on Instagram @bonniestern.

The Edible Story
This cooking school, catering company and event space, owned by chefs Alanna Fleischer and Brian Cheng is the perfect place for our themed book clubs.

320 Richmond Street East #105
Toronto
(Entrance on Sherbourne)
647 278 1819

www.theediblestory.com

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

1. In a large bowl, with a whisk or in a blender or food processor, mix together eggs, milk, water, flour, sugar and salt. Let batter rest, covered, at least 1/2 hour at room temperature or up to overnight in the refrigerator.

2. Melt butter in an 8" or 9" nonstick skillet and whisk into the batter. If batter has thickened, add additional water until it is the thickness of unwhipped cream.

3. Return skillet to the heat (about medium or medium high) and add 1/2 cup batter. Quickly swirl batter in pan to cover the bottom and pour the rest back into the bowl of batter. Cook about a minute or two until the bottom has browned. (Cut off that 'tag' of crepe and eat it or give it to a child.) The first one is the test one to see if the heat is right and help you get the swirling technique down. Stack crepes cooked side up.

4. For the filling combine cheese, sugar, eggs and salt. Place 2 to 3 tbsp filling on the bottom third of the crepe - uncooked side. Fold up the bottom, fold in the sides and roll up.

5. To cook, heat 2 tbsp additional butter in a 10" skillet and add blintzes about 4 to 6 at a time. Cook a few minutes per side until browned.

6. Serve with toppings of choice.

Makes 16 blintzes

1. Preheat oven to 350F. Butter a 9"square baking dish and line the bottom and two opposite sides with parchment paper.

2. Melt chocolate and butter together gently in a heavy saucepan or in the microwave (about 1 1/2 minutes). Stir until smooth. Cool.

3. In a large mixing bowl whisk eggs until light. Whisk in sugar gradually. Keep beating until eggs are thick and pale. Add vanilla and melted chocolate/butter mixture.

4. In another bowl whisk flour, cocoa, baking powder and 1/2 tsp  kosher salt. Stir into batter until completely mixed. Add skor pieces and chocolate. Spread batter in pan. Sprinkle with the coarse salt. Bake in the preheated oven 35 to 40 minutes until just set. Cool on a rack. Refrigerate a few hours - I like to leave them overnight. This will make them easier to cut nicely.

5. To remove brownie 'cake' in one piece for cutting, run a knife around the edge and lift it out with the parchment paper. Trim the edges (eat them or freeze for later or give them to the person you love the most because those are the best part) and cut into small squares.

6. Top with ice cream and drizzle with caramel sauce if desired.

Makes approximately 40 to 60 brownies depending on size.