Friday Night Dinners: Menus To Welcome The Weekend With Ease, Warmth And Flair by Bonnie Stern

Friday Night Dinners: Menus To Welcome The Weekend With Ease, Warmth And Flair

byBonnie Stern

Paperback | October 12, 2010

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These wonderful menus will help you bring Bonnie Stern's style and warmth to your own table. Brimming with enthusiasm, knowledge and a love of food and people, Friday Night Dinners is simply Bonnie's best book yet.

There's no better way to start the weekend than having family and friends over for Friday night dinner. With this essential cookbook, Bonnie Stern will show you how to welcome the weekend with ease, warmth and flair. Taking inspiration from long-time family traditions and from her many travels, Bonnie's menus reflect her own relaxed entertaining style and trademark approach — easy-to-follow recipes and lots of make-ahead tips, variations, helpful hints and serving suggestions. And Bonnie's personal stories will inspire you to create some Friday night dinner memories of your own.

Color photos taken at Bonnie's home by her son, Mark Rupert, showcase menus for every season and occasion — holidays and 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. With over 170 delicious recipes, you'll want to use this book every day of the week.


From the Hardcover edition.

About The Author

Bonnie Stern is one of Canada’s most popular and beloved food personalities. For over thirty years, she has operated the Bonnie Stern School of Cooking and is the author of twelve bestselling cookbooks. She has hosted two national television shows and currently writes a weekly column for the National Post.From the Hardcover edition.
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Details & Specs

Title:Friday Night Dinners: Menus To Welcome The Weekend With Ease, Warmth And FlairFormat:PaperbackDimensions:320 pages, 9.6 × 7.3 × 0.9 inPublished:October 12, 2010Publisher:Random House Of CanadaLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0307356760

ISBN - 13:9780307356765

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Read from the Book

100-Mile Diet DinnerServes 8Although I always buy local meat and poultry, and I try to buy local produce as much as possible, I had no idea what I was in for when I agreed to host James MacKinnon and Alisa Smith (authors of The 100-Mile Diet: A Year of Local Eating) at my book club. We take a lot for granted when we use rice, sugar, olive oil and lemons, for example. In the end even James and Alisa found it hard to believe that we had cooked the entire dinner with local ingredients (though I have to admit we extended the range to 150 miles at times). It was an eye-opening exercise. We managed to chase down local canola and soybean oil, learned that the largest salt mine in the world is in Goderich, and found a great flour mill in Arva – all close to Toronto. The challenges of eating locally vary depending on where you live. Everyone has to make compromises, and don’t forget, “almost” all local is good, too. My biggest tip for cooking locally? Keep your ingredient lists short. Or have a 100-mile potluck dinner, so everyone can share the fun and aggravation! Except for the kale, which should be sauteed just before serving, this entire menu can be prepared ahead. Smoked Trout Spread In southern Ontario, trout is the only local fish that is commercially available year round, although fresh whitefish, pike, perch and pickerel are also sometimes sold (Rick Blackwood of Mike’s in Toronto’s St. Lawrence Market is a great source of information about local fish). We made our own mayonnaise using local oil, but you could use yogurt, instead. Serve this with bread or crackers. 8 oz (250g) smoked trout, bones and skin removed 1 stalk celery, finely chopped 2 tbsp (25mL) chopped fresh chives 2 tbsp (25mL) chopped fresh dill 1⁄2 cup (125mL) mayonnaise or yogurt, approx. Salt to taste Apple cider vinegar to taste Sprigs fresh dill or chives for garnish 1. In a food processor, combine trout, celery, chives, dill and 1⁄4 cup (50mL) mayonnaise. Process on/off until mixture just holds together, adding more mayonnaise if necessary. Add salt and/or apple cider vinegar to taste. 2. Serve garnished with fresh dill. Makes about 1 1⁄2 cups (375 ml) Mayonnaise In a food processor, combine 2 egg yolks, 1 tbsp (15mL) apple cider vinegar, 1 tsp (5mL) dry mustard and 1⁄2 tsp (2mL) salt. With machine running, very slowly add 1 1⁄4 cups (300mL) vegetable oil through feed tube. (You can also do this in a bowl with a whisk, adding the oil drop by drop at first and graduating to a thin stream.) Makes about 1 1⁄2 cups (375mL). Braised Lamb Shanks with Wine and Herbs Although this recipe contains tons of garlic, the long cooking time makes it unexpectedly mild and sweet. You can serve the lamb shanks on the bone or remove the meat in chunks (to avoid scaring guests with what looks like a huge hunk of meat). Peel fresh tomatoes by cutting out the core, cutting a cross on the bottom and blanching for 20 seconds in boiling water. Cool under cold water and remove the skins, or use a soft skin peeler. 8 lamb shanks, trimmed 1 tbsp (15mL) salt 2 tbsp (25mL) vegetable oil 3 onions, coarsely chopped 12 cloves garlic, peeled 2 cups (500mL) dry red wine 2 lb (1kg) fresh tomatoes, peeled and chopped, or 128-oz (796mL) can plum tomatoes, with juices 1 tbsp (15mL) fresh thyme, or 1⁄2 tsp (2mL) dried 2 tbsp (25mL) coarsely chopped fresh parsley, optional 1. Pat lamb dry and sprinkle with salt. 2. Heat oil in a Dutch oven over medium-high heat. Brown lamb well on all sides, in batches if necessary (this will take about 10 to 15 minutes). Remove from pan. 3. Add onions and garlic to pan and cook for a few minutes. Add wine, bring to a boil and cook for 5 to 8 minutes, or until liquid is reduced by about half. 4. Add tomatoes and thyme and bring to a boil, breaking up tomatoes with a spoon. Return shanks to pan. Place parchment paper directly on surface of lamb. Cover with lid and cook in a preheated 350°F (180°C) oven for 2 1⁄2 to 3 hours, or until meat is very tender. 5. Remove shanks from pan. Skim any fat from surface of sauce and discard. Puree sauce in a food processor or blender and return sauce to pan. 6. Remove lamb from bones in large chunks and return to sauce. Heat thoroughly. Garnish with parsley, if using. Makes 8 servings Caramelized Apple Crêpes with Maple Syrup Local maple syrup and apples are legendary in Ontario. If you don’t have maple syrup, use honey, which is available locally in most places. I find most apples are good for cooking if they are very apple-y and not too tart or crisp. 2 tbsp (25mL) butter or vegetable oil 6 cooking apples, peeled, cored and cut in wedges 1⁄2 cup (125mL) maple syrup 10 cooked crêpes (pages 272—273) 1. Heat butter in a large heavy skillet over medium-high heat. Add apples and cook, stirring, for about 5 minutes, or until lightly browned. 2. Add maple syrup and bring to a boil. Reduce heat and cook for 5 to 7 minutes, or until apples are tender and caramelized. 3. To assemble crêpes, place crêpes, nicest side down, on a work surface. Divide apple mixture among crêpes. Roll up and place on a parchment-lined baking sheet. 4. Before serving, warm crêpes in a preheated 350°F (180°C) oven for 5 to 10 minutes. Makes 8 to 10 servingsFrom the Hardcover edition.

Table of Contents

Contents

acknowledgments viii
introduction

comfort dinner
italian dinner
thanksgiving
rosh hashanah
israeli dinner
100-mile diet dinner
nostalgia dinner
middle eastern dinner
south african dinner
vegetarian dinner
fast food italian
diner dinner
fast food family
indian dinner
standing-up dinner
passover
dinner with chuck
asian dinner
fast food fish
greek dinner
australian dinner
graduation dinner
dinner with the kids
barbecue dinner
al fresco dinner

index

introduction


From the Hardcover edition.

Editorial Reviews

NATIONAL BESTSELLER A Globe and Mail Best CookbookA Gazette Best Cookbook“Stern’s dinners are suitable for any night of the week. . . . I liked the fact that it is Stern’s most personal book. . . . Stern is always reliable as a cook and writer, and her recipes deliver.”  — The Globe and Mail“If the cookbook gods forced me to part with all my cookbooks but one, it would be a cookbook by Bonnie Stern: Her recipes are unfailingly user-friendly and quick, they always work and they’re suffused with the trademark warmth and flair of this delightful Canadian food personality.”   — The Gazette“More than 170 recipes by the Canadian culinary icon that everyone can enjoy around the table.”  — Ottawa CitizenFrom the Hardcover edition.