Tuesday, January 27, 2009

What's Cooking this Week Jan 27 -31, 2009

I've been distracted for the moment from the swirling economic news by the arrival of Chinese New Year, the Year of the Ox. The lunar year 4706 in the Chinese calendar began January 26th and it's comforting to think in terms of something strong, steady and solid. Ever since my trip to China in 2000 with a group of anxious adoptive parents, this annual celebration triggers visions of giggling girls, all of them 9 to 11 years old now. My terrific little cousin Melanie is one of them. I honor all of the kids & parents who bridged the culture gap and nurtured desperate babies (at age 2 Melanie weighed 21 lbs) into the beautiful, talented, reassured people they are today. This past weekend those families gathered in MA to celebrate together, as they do every year. When I heard that the "China Sisters" made the wontons, I thought, "if they can do it, so can I". This isn't the first time I've prepared Chinese food. Last time was in an ancient kitchen in Menorca, Spain where we washed everything down with Spanish champagne (cheaper than bottled water at the time). Growing up in NYC meant lots of wonderful meals in Chinatown, especially if you were lucky enough to be accompanied by a Mandarin speaker who ordered without a menu. I'll be adding some Chinese items for lunch Saturday, when it's my turn in the kitchen.

This coming Saturday evening, Jan 31 at 6:30pm, Chef Walter (graduate, French Culinary Institute) will be teaching how to make show-stopping Hors D'Oeuvres w/a French Touch. Relax with a glass of wine, taste everything and take home the recipes so you can duplicate it in your own kitchen. $25 per person, reservations required. Call Bonni at 746-6647. Limited seats available.

We're hosting another Traditional Ethiopian Dinner on Tuesday evening, Feb 3, prepared by Stephanie Peterson & her daughter Rahel Manna, using family recipes handed down by Steph's mother-in-law. It's all inclusive, only $15 per person. Two seatings: 6pm and 8pm (last time the 8pm sold out quickly). The meal consists of a large platter covered with injera (thin sourdough bread), spicy chicken stew, chick pea sauce, mustard greens, spiced cottage cheese, mild beef stew, mixed vegetable stew, spicy red lentils and traditional drinks (bring beer or wine if you'd like). Vegetarian Platters available upon request! Reservations strongly suggested.

But what's cooking THIS week you ask...so here is the yummy lineup.

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Walter's Light French Menu for Tues Jan 27 (served 11-2)

Potage Culivateur
Soup of Blended Organic Vegetables $4

Salade Compose aux Saumon Fume et Chevre Frais Vinaigrette et aux Noix
Organic Fleld Greens w/ Smoked Salmon, Walnuts & Chevre Vinaigrette $5

Jarret de Agneau aux Demiglace
Lamb Shank with Demiglace $8

Filet de Mahi aux Bette Arc-En-Ciel
Mahi Fillet on Organic Rainbow Chard $8

Dessert du Jour $4

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Parvin's Persian Tea House Menu for Wed Jan 28 (served 11-2)

Soup-e Jow
Cream of Barley Soup, barley, carrots, onions and sour cream (V) $3

Tossed Salad
Mixed romaine, iceberg, cucumber & tomatoes w/House vinaigrette (V) $3

Salad -e -oliveh
Potato salad with egg, potato, peas, carrots, pickle, served with pita bread (V)
Appetizer $4

Polouw Morgh
Boneless chicken tenders marinated with saffron, ginger, olive oil and lime juice served with saffron rice or cranberry basmati rice $9

Polow Khoresh-e-Geymeh
Chunks of beef cooked with tomato, yellow split peas, onions, dried lemons in our special gravy, served with basmati rice $9

Sholeh Zard
Persian Rice Pudding (Sweet Rice, Saffron, sliced almonds, dusted with cinnamon $3

Drinks
Hot tea, Iced Tea, Sweet Tea $2 (refills no charge)
Coke, Diet Coke $1 per can

Extras:
White Basmati Rice $1
Pita $1

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Walter's Modern French Menu for Thurs Jan 29 (served 11-2)

Soupe de Lentilles aux Carottes
Organic Lentil Soup with Diced Organic Carrots (V) $4

Salade de Asperges et Oeufs Mimosa
Chilled Asparagus Salad with Vinaigrette and Eggs Mimosa (V) $5

Poulet Chasseur
Hunter's Style Chicken with Mushroom Cognac Reduction $8

Moules aux Poireaux et Verjus
Mussels with Leeks and Red Verjus $8

Dessert du Jour $4

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Bonnie & Hector's Caribbean Menu for Friday Jan 30 (served 11-2)

Fresco
Fresh pressed fruit, veggies & herbs $3.50 (VG)

La Alfalfa y La Ensalada Carbonizada con Vinagreta de Mandarina
Alfalfa sprout & chard salad w/tangerine vinaigrette, seasonal vegetables and egg $5 (V)

Sopa crema enfriada de Calabaza (V)
Chilled Calabaza Bisque w/ red onion, celery & lime $4

Ensalada de Pollo de Aguacate-Hierba
Avocado-Herb based Chicken Salad w/red onion, citrus mayo &
plantain chips Sandwich $7 Salad $8

Mofongo Llenó Almejas con Arroz Amarillo
Plantain-Red Pepper Mofongo Stuffed Clams & Yellow Rice $8

Pastelillos de Mangos y Piña
Mango-Pineapple Turnovers $4 (V)

Para Beber
Orange Iced tea, coffee, bottled water $2

Delivery & Carry Out available 941-580-8085

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Bonni Brown's New York City Menu for Sat Jan 31 (served 11-2)

Soup of the Day
Grace Chu’s Classic Wonton Soup w/Crispy Noodles $4

Salads
Ses Salinas Salad romaine, red onion, cucumber, tomato, Spanish
olives, Feta plus Bonni’s Dijon Vinaigrette (V) $4

Asian Beer Shrimp on cellophane noodles & veggies, w/mixed green
salad & Chinese Balsamic Vinaigrette $7.50

Chicken added to your salad $2

Pick Two: Soup, House Salad OR Stromboli(V) (Florentine or Roast Veggie) $7.50

Handmade 8" Individual Thin-Crust Pizza (vegan available on request)

Naked Cheese mozzarella, red sauce, parmesan, fresh oregano (V) $6
New York mozzarella, pepperoni, red sauce, parmesan, fresh oregano $6
Mahon mozzarella, spinach, tomato, red onion, red sauce, oregano (V) $7
Margherita mozzarella, red sauce, tomato, parmesan, basil, olive oil (V) $7
Chinese Chicken hoisin, roast garlic, chicken, broccoli, mozzarella, scallions $7

Dessert
Celebrate w/a Chinese Almond Cookie (V) $1.75
Large crunchy cookie (ask for today’s flavors) (V) $1.25
Texas-size Muffin (V) $1.75
Chocolate Orgasm Cookies (Pkg/4) (V) $4.50

Drinks
Bottled Spring Water, cans of soda $1
Brewed Raspberry Iced Tea or Hot Tea (assorted bags) $1.50
Our House Blend of Half/Caff Flavored Coffee $1.50

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If you'd like to receive a copy of the weekly menus delivered to your email account, just send a request to bonnibakes@gmail.com

Hugs from the kitchen,
Bonni

Bonni Bakes
in the Village of the Arts
930 12th Street West
Bradenton, FL 34205
941.746.6647

bonnibakes@gmail.com

Monday, January 19, 2009

What's Cooking this Week Jan 20 -24, 2009


It's only hours before Bush, Cheney & Co high tail it out of Dodge. Around me the hopeful air of anticipated change is palpable...similar to what I experienced as a young college student when John Kennedy swept into office. He opened doors that had been designated as "Adults Only" and inspired millions of us young Americans to look beyond ourselves and see what we could do for our country. And we did. I feel that pulsating energy again, this time spearheaded by a new generation who feel they've personally been invited to become part of the solution. Rock on! Despite the extremely serious economic uncertainly shrouding the world, this surging positive energy could lead us in a positive direction. Not a moment too soon. As a clinical social worker, I feel our country is finally poised to work toward a greater common good.

How to celebrate this coming together of people...what says it all in the most delicious manner? For me it has to be the classic New York City Black & White Cookie. In typical New York fashion, it isn't black & white and it's more cakey than cookie. But who cares...it's more accurately descriptive than an Egg Cream (don't ask)!! So I had to bake some to celebrate this moment of unity and hope.

Not to belittle the whirlwind of national events, we have a few exciting events coming up right here at Bonni Bakes.


Tuesday evening, Jan 20th when Obama supporters will be dancing their shoes off, Stephanie will be busting her tootsies providing an authentic Ethiopian Dinner. Without cutlery you'll dive into injera bread, and scoop up stews of beef, chicken & vegetable, spicy sauces & side dishes, then wash it down with classic drinks (but you're free to bring your own beer/wine). Only $15/per person. Seatings at 6pm and 8pm. Reservations suggested.

Saturday night, Jan 31st join Chef Walter (graduate, French Culinary Institute) as he guides you through the secrets of making spectacular Hors D'Ouerves With a French Touch. Relax with a glass of wine while you taste it all, ask questions and go home with easy-to-follow recipes. Limited seating, $25/per person, reservations required.

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Now that your stomach is rumbling, here's what's cooking at Bonni Bakes this week:

Tuesday Jan 20 Walter’s Light & Healthy French Menu

Creme du Barry
Organic Cauliflower Soup $4

Salade Maraichere au Chevre Chaud et aux Noisette
Organic Market Greens w/ Warm Goat Cheese and Hazelnuts (V) $5

Saumon Cuit dans Son Jus avec Fleurons de Brocoli
Salmon cooked in its own juice with Broccoli Florets $8

Filet de Porc Roti avec Brunoise de Legumes et Pommes de Terre
Roasted Organic Pork Tenderloin w/ Vegetable Brunoise & Potatoes $8

Dessert: Poire Roti au Caramel
Roasted Organic Pears in Caramel Syrup (V) $4
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Wed Jan 21 Parvin’s Persian Tea Room

Abgusht Soupe
Hearty beef soup with potatoes, garbanzo and white beans $3


Haleem Bademjan

Baked eggplant with tomato, onions, and garlic, served with pita bread
(V) $4


Kuku Sabze

Baked omelet with spinach, parsley, scallions and cilantro
(V) $4


Salad Balqur

Tubule salad, chopped parsley, tomato and onion
(V) $3

Mahi
Sautéed fish filet marinated in ginger, saffron, garlic and Seville Orange $8

Polou Khoresht-e-Karafs
Beef, celery, mint, and onion our special gravy, served with basmati rice $8


Persian Tasting Platter
Haleem Bademjan, Kuku Sabze, and Salad Balqur
(V) $9


Fresh Fruit Dessert
Pineapple, cantaloupe, watermelon &
strawberry
(V)$4

Drinks
Hot tea, Iced Tea, Sweet Tea $2 (refills no charge)
Coke, Diet Coke $1 per can

Extras:
White Basmati Rice $1
Pita $1
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Thur Jan 22 Walter’s Modern French Menu

Soupe de Poireaux et Pommes De Terre
Organic Potato Leek Soup $4


Saumon Fume et Salade Frisee Aux Oranges et Radis
Smoked Salmon w/ Organic Frisee Salad, Oranges and Radishes $5



Crepes au Poulet et aux Chanterelles
Crepes with Organic Chicken and Chanterelles in Mornay Sauce $8



Salmon de Atlantique Poele aux Poireaux
Sauteed Atlantic Salmon with Leeks $8



Cynthia’s Dessert du Jour $4
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Fri Jan 23 Bonnie & Hector’s Caribbean Menu

Fresco
Fresh pressed fruit, veggies & herbs $3.50 (VG)

Ensalada Caribe de Espinaca
Caribbean Spinach Salad with pineapple, tangerines, red onion,
almonds & a celery-cider vinaigrette $5
(VG)

Sopa Caribe de Callaloo
Caribbean Callaloo Soup with spinach, pumpkin squash, shredded
coconut & thyme $5 (V)
Add Chicken $2

Ensalada de Pollo de Aguacate-Hierba
Avocado-Herb based Chicken Salad With red onion, citrus mayo &
plantain chips Sandwich $7 Salad $8

Mussles con Pan Dulce
Mussles in Red Stripe-Thyme-Culantro Broth w/sweet bread $9

Pastelillos de Mangos
Mango Turnovers $4 (V)

Para Beber
Orange Iced tea, coffee, bottled water $2
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Sat Jan 24 Bonni Brown’s NYC Menu

Soup of the Day
Mom’s Hearty Chicken & Vegetable, served with homemade bread $4

Salads
Ses Salinas Salad romaine, red onion, cucumber, tomato, Spanish
olives, Feta plus Bonni’s Dijon Vinaigrette (V) $4

Curried Chicken Salad Platter w/raisins, coconut, nuts & mandarins on
mixed greens plus tomato, cucumber, olives, fruit & mini muffins $7.50

Grilled Chicken added to your salad $2

Pick Two: Soup, House Salad OR Stromboli (V) (Florentine or Roast Veggie) $7.50

Handmade 8" Individual Thin-Crust Pizza (vegan available on request)

Naked Cheese mozzarella, red sauce, parmesan, fresh oregano (V) $6

New York mozzarella, pepperoni, red sauce, parmesan, fresh oregano $6

Mushroom + roast garlic, caramelized onion, ricotta, mozzarella, oregano (V)$6

Mahon mozzarella, spinach, tomato, red onion, red sauce, oregano (V) $7

Margherita mozzarella, red sauce, tomato, parmesan, basil, olive oil (V) $7

Chinese Chicken hoisin, roast garlic, chicken, broccoli, mozzarella, scallions $7

Dessert
Celebrate UNITY with a NYC Black & White Cookie (V) $2.25
Large crunchy cookie (ask for today’s flavors) (V) $1.25
Texas-size Muffin (V) $1.75
Chocolate Orgasm Cookies (Pkg/4) (V) $4.50

Drinks
Bottled Spring Water, cans of soda $1
Brewed Raspberry Iced Tea or assorted Hot Tea (bag) $1.50
Our House Blend of Half/Caff Flavored Coffee $1.50
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We're open for lunch Tues - Sat, from 11am - 2pm, and located downtown Bradenton in The Village of the Arts at 930 12th Street West. At Bonni Bakes our chefs, cuisines and menus change daily can call 746-6647 to see what's on the menu today or make reservations. We can accomodate private parties or groups for lunch, brunch or evening events. Payment is by cash or local check. Takeout is available if you can't sneak away and spend a little time in the comfort of our charming 1910 restored cottage. We look forward to breaking bread (homemade of course) with you soon.

Hugs from the kitchen,

Bonni Brown, owner

Monday, January 12, 2009

So Much To Taste, So Little Time


I thought that years of faking my way through foreign languages was over. I was suddenly transported back to that August day in Barcelona when I knew I was in trouble. Alone, after spending a month with friends in Menorca surrounded by Spanish but only speaking English, I mistakenly thought I was bilingual. Yet the only words dancing in my head were "mira...mira" (look...look), commonly shouted by young Puerto Rican kids in NYC while pulling at their mother's skirts. That was followed by a week speaking only menu-French...all of my other attempts at communication with natives in Paris were rebuffed. Germany wasn't much better. Mr. Kiel, who taught me Yiddish as a child, would have winced as I tried to pass that off (somewhat successfully) for the local language. Ultimately on that trip I lucked out in Switzerland. I was befriended by a family I met on the train who had lived in Texas for two years. They took me home with them and filled my ears with English and my tummy with the best breakfast I'd had in years. Now I'm standing in the dining room of Bonni Bakes reading menus and once again I'm perplexed.

How good is your Farsi? Luckily Parvin is happy to translate descriptions of the Iranian specialties she's serving in her Persian Tea Room on Wednesdays. Walter (cooking Tuesdays & Thursdays in January) is all-American (well, there's always his Polish roots). Happily for us he's mastered cooking French cuisine, if not the Mother tongue. Fridays Hector can easily shift between English & Spanish, just like his & Bonnie's Caribbean menu. Feel free to order in one language or the other. And then there's me. As a lifelong New Yorker and Brooklyn native, just tell me to slow down if I speak too fast. And I'm not even discussing the upcoming evening Ethiopian Dinner menu,
ask Stephanie or just read the translations!

Thanks for embracing my concept of a different chef, cuisine & menu daily. I'm thrilled, because the more you support the individual chefs, the more time I can stay out of the kitchen. Judging from this week's menus, sitting in the dining room is the place to be!

WHAT'S COOKING AT BONNI BAKES THIS WEEK:


Walter’s LIGHT & HEALTHY FRENCH Menu Tues Jan 13

Salade de Betteraves au Chevre Frais et Aux Noix
Roasted Beet Salad with Goat Cheese, Toasted Walnuts and Walnut Vinaigrette,
all organic and vegetarian, $5

Soupe de Carottes au Gingembre
Carrot/Ginger Soup
all organic and vegetarian, $4

Casserole de Morue Fraiche sur Feuilles d'Epinards Sautees
Baked Cod with Tomatoes, Capers, and Turmeric on Sauteed Spinach $8

Poulet a l'Estragon (organic chicken with
tarragon) $7

Dessert:
Fraises Marinees au Porto
Organic Strawberries Marinated in Port $4
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Parvin's PERSIAN TEA ROOM Menu Wed Jan 14

Soup-e Jow:
Cream of Barley Soup, chicken stock, barley, carrots, onions and sour cream $3

Salad e Shirazi:
Appetizer
Diced tomato, cucumber, red onion & chopped dill in a fresh lemon and olive oil dressing $2

Morgh:
Grilled chicken with Persian spices & saffron served with Basmati rice or Baghla Polow $8

Mahi-ye :
Fish, lemon & saffron sauté with garlic and oil served with Basmati rice or Baghla Polow $8.

Baghla Polow:
Basmati rice, fava beans, dill and saffron $3

Drinks: Persian Hot tea, Iced Tea, Sweet Tea $2 (refills no charge)
Coke, Diet Coke $1 per can

Dessert:
Crem Caramel: Sweet cheese and egg cake, dressed with caramel $3

White Basmati Rice $1
Pita $1
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Walter’s MODERN FRENCH menu Thurs Jan 15

Soupe de Courge Roti
Organic Squash Soup with Maple Glazed Bananas (vegetarian) $4

Salade de Espinard aux Tomate
Organic Spinach Salad with Tomato and Manchego $5

Braised Lamb Shank $8

Moules au Safran et a la Moutarde
Mussels with Saffron and Mustard $8

Dessert du Jour $4
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Bonnie & Hector's Caribbean Menu Fri Jan 16

Juice: Fresh pressed fruit, veggies & herbs $3.50

Caribbean Fruit Salad $7
With mixed greens & yogurt vinaigrette

Coconut Bisque $4
Topped w/toasted Brazil nuts

Garbanzo Bean Stew $5
With tomato, garlic & okra

Avocado-Herb Chicken Salad
With red onion, citrus mayo & plantain chips
Sandwich $7 Salad $8

Grilled shrimp & scallop skewers $9
With pineapple chutney & plantain chips

Rice Pudding $4

Iced tea, coffee, bottled water $2
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Bonni Brown’s NYC Menu
Sat Jan 17

Soup of the Day
Cream of Belgium Endive $4

Salads
Ses Salinas Salad
romaine, red onion, cucumber, tomato, Spanish olives, Feta plus Bonni’s Dijon Vinaigrette $4

Dorothy’sBig Salad
mixed greens, assorted roasted veggies, Blue cheese, parmesan, toasted almonds plus Bonni’s Dijon Vinaigrette $6

Grilled Chicken, added to your salad $2

Pick Two
Soup, House Salad OR Stromboli (Florentine or Roasted Veggie) $7.50

Handmade 8" Individual Thin-Crust Pizzas

Naked Cheese mozzarella, red sauce, parmesan, fresh oregano $6
New York mozzarella, pepperoni, red sauce, parmesan, fresh oregano $6
Roasted Veggie mozzarella, pesto, grilled veggies, chevre, fresh oregano $7
Mahon mozzarella, spinach, tomato, red onion, red sauce, fresh oregano $7
Margherita mozzarella, red sauce, tomato, parmesan, fresh basil, olive oil $7
Chinese Chicken hoisin, roast garlic, chicken, broccoli, mozzarella, scallions $7

Dessert
Mini Chocolate Orgasm Cheesecake $4 NEW!
Large cookie (ask for today’s flavors) $1.25
Texas-size Muffin $1.75
Chocolate Orgasm Cookies (Pkg/4) $4.50

Drinks
Spring Water, Coke, Diet Coke, Sprite, Dr Pepper, Diet Dr Pepper $1
Raspberry Iced Tea or assorted Hot Tea (bag) $1.50
Our House Blend of Half/Caff Flavored Coffee $1.50
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Upcoming Events @ Bonni Bakes

Tues Jan 20 A TRADITIONAL ETHIOPIAN DINNER, prepared by Stephanie Peterson using recipes taught to her by her mother-in-law. Two seatings -- 6:00pm and 8:00pm, $15 per person. For more information and reservations call 941-746-6647.

Sat Jan 31 FABULOUS HORS D'OEUVRES WITH A FRENCH TOUCH, taught by Walter Murawinski (graduate, French Culinary Institute). Relax with a glass of wine, learn, ask questions, taste and take home the recipes. 6:30pm, $25 per person, limited seating. For more information and reservations call 941-746-6647.

If you'd like to receive a list of the weekly menus by email, just send your request to bonnibakes@gmail.com or call Bonni at 941-746-6647.



Thursday, January 1, 2009

THE NEW YEAR BEGINS WITH HOPE



The stench of 2008 is finally behind us and I feel a warm hopeful breeze here in the kitchen, ushering in 2009. It's only Day One and it has already started off with a bang. Here's a link to a lovely article, "A Moveable Feast" by Brian Neill in today's Bradenton Herald, highlighting my concept of different chefs, cuisines and menus at Bonni Bakes. Because you weren't there during the interview, I was forced to eat the lobster & diver scallops drizzled with truffle oil by myself. The timing was actually perfect, since it was my birthday. Thanks Brian for the article and Walter for the yummy food.
http://www.bradenton.com/business/story/1125697.html

This article came just one day after Marsha Fottler's piece yesterday in the Herald Tribune's Food Section, "Revolving Chefs". It started an avalanche of folks asking to be added to the email list and I'm always glad to oblige. Thanks Marsha!

While Bonni Bakes was closed during the holidays and you were shopping, eating & partying, I was cleaning, re-organizing and experimenting. I invited Kara & Geneve, friends visiting from out of town, over for pizza and was delighted when three more family members joined them. Thank goodness that Grumpy Old Man wasn't one of them! It was a very diverse group. They had recently arrived from London, France, Chicago and Washington, DC and now were gathered in my kitchen. Seizing the opportunity, I forced them to make their own lunch and they became the first graduating class of Bonni Bakes' Pizza University. We had fun experimenting with toppings (no two were the same). Everyone learned a lot of techniques and in the end our plates were devoid of crumbs. Even Neema, who I’m told rarely eats anything but Indian food, became a pizza convert. Always looking for ways to add more fun into my life, I will be teaching a Pizza Making Class in February. Details and how to sign up will be available soon.

If you can't wait until February, join Chef Walter Murawinski (he's the one from the French Culinary Institute) on Saturday Jan 31 from 6:30-8:30pm for our first cooking class. He'll be taking the mystery out of making today's trendiest hors d'oeuvres while you sit back, learn and relax with a glass of wine. You'll taste everything; have all of your questions answered and go home with new skills and easy to follow written recipes. Limited enrollment, reservations required, $25/pp. Call 941-746-6647 to register.

It's almost time for the Village of the Arts' monthly ArtWalk, Friday Jan 2nd from 6-9:30pm and Saturday Jan 3rd from 11-4. I'll be cooking both times (limited pizza menu Fri night) and Sat lunch 11-2 the usual suspects will be present: thin crust pizzas w/great toppings, homemade soup & roll, salads and desert (including those addictive Chocolate Orgasm cookies). Stroll through the galleries, check out the newest art exhibits and meet the artists. Pick up your copy of the current Village Guide at any gallery, or download info directly from the website www.villageofthearts.com

I'm working on the final lineup of chefs for January and will send out menus early next week. Best wishes for a healthy, happy and yummy New Year!
Bonni