Look Local – Celebrating Community
Aldershot
Category

Appetizer

Category
In Appetizer

Seared Scallops, Orange Beurre Blanc

No Comments

[cooked-sharing]

Print Pin

Seared Scallops, Orange Beurre Blanc

Recipe courtesy of Fuego Tapas Bar, Oakville. Visit them at 151 Lakeshore Rd. E. or call 289.837.3473

Ingredients

  • 8 U-10 scallops, dry
  • ½ cup fresh squeezed orange juice
  • ¼ cup white wine
  • 4 oz cold butter, cubed
  • Vanilla salt to finish

Instructions 

  • Remove abductor muscle from side of scallop if present and dry well on paper towels.
  • Place a heavy bottomed sauté pan on medium to medium-high heat. Add a touch of vegetable oil to pan and sear the scallops for 2-3 minutes until you have a caramelized crust. Turn and repeat for another 2 minutes or so. Remove to a clean paper towel lined plate to blot.
  • Place fresh squeezed orange juice in a sauté pan and reduce by at least half. Add white wine and continue to reduce by half again. Cut cold butter into smaller pieces and pop a couple in at a time off the heat, swirling the pan to emulsify the butter sauce. Continue this process until all of the butter is incorporated.
  • Immediately plate the scallops and spoon the butter sauce over to glaze. Finish with a good pinch of vanilla salt. You can find vanilla salt online, but a great substitute is to split a vanilla bean and scrape the pulp into the orange reduction. The vanilla notes are what complete this dish.
by
Keep Reading
In Appetizer

Borscht or Classic Beet Soup

No Comments

[cooked-sharing]

Borscht is one of Russia’s better-known culinary exports, and is equally good served hot in the winter or chilled as a summer soup. This recipe combines fresh locally grown beets with a hearty beef stock, and the colours and intensity of flavours are sure to impress.

Print Pin

Borscht or Classic Beet Soup

Recipe featured in Look Local Issue 4.7

Ingredients

  • 2 oz butter
  • 1 ½ cups peeled and roughly chopped beets
  • 1 onion, chopped
  • 1 carrot, chopped
  • 3 garlic cloves, chopped
  • 1 tbsp sugar
  • 6 cups beef stock
  • Juice of half a lemon
  • Salt and pepper to taste
  • Sour cream to serve
  • Chopped chives to garnish

Instructions 

  • Melt the butter in a large saucepan over a gentle heat and slowly cook the beets, onion, carrot and garlic, turning regularly.
  • Add the sugar and beef stock, season with salt and pepper, and simmer for about 40 minutes until the vegetables are tender.
  • Use a blender to puree the soup until it is entirely smooth, then add the lemon juice and salt and pepper to taste. Serve with a swirl of sour cream and a scattering of chopped chives.
by
Keep Reading
In Appetizer

Lobster Spoons

No Comments

[cooked-sharing]

Print Pin

Lobster Spoons

Recipe courtesy of Maluca Restaurant. Visit them at malucarestaurant.ca or call 905.842.6111

Ingredients

  • Poached lobster

Beurre Blanc

  • ¼ cup of white wine
  • 1/4 cup white wine vinegar
  • 1 bay leaf
  • A pinch of black pepper
  • A splash of lemon juice
  • 1 shallot diced
  • 1/2 cup of 35% cream
  • Salt to taste
  • 1/2 pound of cold butter unsalted

Instructions 

  • Reduce everything in a pot except the 35% cream and the butter. Once the wine and vinegar has reduced to a third, add the 35% cream. Reduce the cream to a quarter and then whisk in the cold butter and salt to taste. Pass through a sieve and serve.
by
Keep Reading
In Appetizer

Mango, Avocado and Tomato Salsas

No Comments

[cooked-sharing]

Print Pin

Mango, Avocado and Tomato Salsas

Recipe courtesy of Maluca Restaurant. Visit them at malucarestaurant.ca or call 905.842.6111

Ingredients

Mango salsa

  • 1 ripe mango diced
  • 1/2 red pepper diced
  • 1/2 green onion diced
  • 1/2 tbsp chopped cilantro
  • Splash of rice wine vinegar
  • Salt and pepper to taste

Guacamole

  • 2 ripe avocados
  • 1/4 cup diced red onion
  • 2 tbsp chopped cilantro
  • Salt and pepper to taste
  • Lemon juice to taste
  • Vodka to taste

Tomato salsa

  • 8 Roma tomatoes diced
  • 1/2 cup red onion diced
  • 2 green onions chopped fine
  • Red wine vinegar to taste
  • 1 jalapeño pepper diced fine
  • 1/4 cup olive oil
  • Salt and pepper to taste

Instructions 

Mango Salsa

  • Mix all ingredients together and season to taste.

Guacamole

  • Mix all ingredients together and season to taste.

Tomato salsa

  • Mix all ingredients together and season to taste.
by
Keep Reading
In Appetizer

Ontario Pear Crisps with Goat Cheese and Red Walnuts

No Comments

[cooked-sharing]

Print Pin

Ontario Pear Crisps with Goat Cheese and Red Walnuts

Recipe courtesy of Julia's Ristorante. Visit them at juliasristorante.com, or call 905.844.7401

Ingredients

Honey Balsamic Dressing

  • 1 cup Balsamic vinegar
  • 1 ¼ cup olive oil
  • 1 ¼ cup canola oil
  • ½ tbsp. mustard powder
  • 6 tbsp honey
  • ½ tbsp tarragon – finely chopped
  • 2 tsp salt
  • 2 tsp pepper

Ontario Pear Crisps with Goat Cheese and Red Walnuts

  • 1 firm Ontario pear
  • ½ cup water
  • ¼ cup granulated sugar
  • 6 oz herbed goat cheese
  • ¼ cup red or regular walnuts
  • Honey, to drizzle

Instructions 

Honey Balsamic Dressing

  • Combine all ingredients in a blender, season to taste and refrigerate until needed.

Ontario Pear Crisps with Goat Cheese and Red Walnuts

  • Using a mandolin or vegetable peeler, thinly slice the pear lengthwise.
  • In a small pot over medium-high heat, bring water and sugar to boil, stirring occasionally; continue boiling [do not stir] for 5 minutes. One by one, place slices of the pear in syrup and cook for 1 minute. Remove the pear slices with a slotted spoon and arrange them on a parchment-lined baking sheet in a single layer. Bake in 200°F (100°C) oven until crisp and dry, about 2 hours. Allow to cool completely on rack.
  • Place 1 tsp (5 mL) of goat cheese on each pear slice, top with walnuts. Drizzle with honey.
  • Makes approximately 20 pieces.
by
Keep Reading
In Appetizer

Spice Roasted Butternut Squash Salad with Goat Cheese Spice Roasted Butternut Squash by Paradiso

No Comments

[cooked-sharing]

Print Pin

Spice Roasted Butternut Squash Salad with Goat Cheese Spice Roasted Butternut Squash by Paradiso

Recipe courtesy of Paradiso. Visit them at paradisorestaurant.com , or call (905) 338-1594

Ingredients

  • Caramelized Shallot Vinaigrette
  • ½ lb Shallots, peeled and sliced thin
  • ½ cup Red Wine Vinegar
  • 1 cup Vegetable Oil
  • ½ cup Olive Oil
  • 1 tbsp. Butter
  • 1 tbsp. Dijon Mustard
  • Salt and Pepper
  • 1 lb Butternut Squash, peeled and diced
  • 2 tbsp. Olive oil
  • ½ tbsp. Cinnamon, ground
  • ½ tbsp. Nutmeg, ground
  • ½ tbsp. Coriander, ground
  • ½ tbsp. All spice, ground
  • Salt and Pepper

Instructions 

  • Peel and seed butternut squash and set aside.
  • Combine spices with olive oil and mix into a paste.
  • Toss squash with spices and spread out onto a baking sheet.
  • Season with salt and pepper and roast at 400 degF until tender.

Caramelized Shallot Vinaigrette

  • In a sauté pan, caramelize shallots in butter until golden brown.
  • Once the shallots are browned, deglaze the pan by adding the red wine vinegar.
  • Remove pan from the stove and allow to cool until room temperature.
  • Combine shallot mixture with Dijon mustard in a food processor and puree.
  • Combine oils and slowly add to shallot mixture to emulsify, then season with salt and pepper.

To Assemble

  • Top warm butternut squash with goat cheese.
  • Toss baby arugula with shallot vinaigrette and place on top of squash and goat cheese.
  • Garnish plate with a drizzle of vinaigrette and serve.
by
Keep Reading
In Appetizer

Beetroot Bruschetta

No Comments

[cooked-sharing]

Print Pin

Beetroot Bruschetta

Ingredients

  • 2 beetroots, peeled, cut into cubes
  • 1/2 tablespoon olive oil
  • 1 teaspoons red wine vinegar
  • Salt & Ground black pepper
  • 6 slices baguette
  • 20g greens
  • 25g feta, crumbled

Instructions 

  • Preheat oven to 190°C
  • Toss cubed beetroots in olive oil, red wine vinegar, and salt & pepper
  • Put beets in roasting pan and roast for 15 to 20 minutes (tossing occasionally), cool for 5 minutes
  • Grill or toast 6 slices of baguette of your choice
  • Top baguette slices with beets, some greens, and feta
  • Done!
  • Recipe courtesy of Janet Szeto (szetograph.com)
by
Keep Reading
In Appetizer

Hearty Grain & Quinoa Salad

No Comments

[cooked-sharing]

Print Pin

Hearty Grain & Quinoa Salad

Ingredients

  • (NC)—Edamame, grains and cheese ensure this unusual and refreshing salad has a main course level of protein.
  • 1 cup (250 mL) frozen edamame
  • 1 cup (250 mL) frozen corn
  • 1 pkg (250 g) PC Blue Menu Whole Grain Brown Rice with Lentils and Quinoa Blend
  • 1 shallot, minced
  • 3 tbsp (45 mL) fresh lemon juice
  • 1 tbsp (15 mL) omega oil
  • ¼ tsp. (1 mL) freshly ground black pepper
  • 1 cup (250 mL) cherry tomatoes, halved
  • 1/3 cup (75 mL) drained and crumbled light feta cheese in brine

Instructions 

  • Bring medium saucepan of water to a boil. Add edamame and corn. Reduce heat to medium; simmer 3 to 4 minutes. Drain; set aside to cool.
  • Meanwhile, gently squeeze pouch all over to break the rice apart. Tear top corners of pouch about 1/2 inch (1 cm). Place pouch, upright, in the microwave and heat on HIGH for 1 minute and 30 seconds. Let stand in microwave 1 to 2 minutes. Caution: Pouch will be hot.
  • Carefully remove from microwave holding sides. Pour into a bowl, stir and set aside to cool.
  • In small bowl, whisk together shallot, lemon juice, oil and pepper until combined.
  • Add edamame, corn, tomatoes and feta cheese to cooled rice mixture. Drizzle dressing over top; toss lightly to combine.
  • More recipe ideas are available online at pc.ca.
by
Keep Reading