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In Appetizer

Borscht or Classic Beet Soup

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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.

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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.
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In Community

Lynn’s Niagara Holiday Biscotti

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Lynn Ogryzlo is a food, wine and travel writer, international award winning author and regular contributor to Look Local Magazine. She can be reached for questions or comments at www.lynnogryzlo.ca

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Lynn's Niagara Holiday Biscotti

by Lynn Ogryzlo

Ingredients

  • ½ cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all purpose flour
  • 1 ½ teaspoons baking powder
  • Dash of salt
  • 1 cup Niagara walnuts
  • ½ cup dried cherries

Instructions 

  • Preheat oven to 325F (160C). Line a baking sheet with parchment paper. Beat the butter, sugar and eggs in a large bowl of an electric mixer until light and fluffy. Meanwhile, whisk flour, baking powder and salt together. Add dry ingredients to the whipped butter mixture and stir only to incorporate. Add the walnuts and dried cherries and mix well.
  • Shape the dough into 2 logs on a baking sheet. Flatten the logs with your fingers into ¾” thickness. Bake for 30 minutes. Remove from the oven and reduce the temperature to 300F (150C). Slice the log into 1-inch slices and place each slice on its side. Bake for 10 minutes, remove from oven, turn the cookies over and bake another 10 minutes. Remove from oven and cool..
  • Makes 4 dozen cookies.
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Pan Seared Shoreline Salmon
In Community

Pan Seared Shoreline Salmon

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Who knew whisky and honey went so well together? This glaze can be prepared at a moment’s notice and can be tailored to your own taste. We recommend using local whisky and honey, like Chef Derek does. You can try this dish on the Rib Eye Jack’s menu this fall!

Pan Seared Shoreline Salmon
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Pan Seared Shoreline Salmon

Recipe courtesy of Rib Eye Jack's Ale House, Burlington. Visit them at ribeyejacksalehouse.com or call 905.633.9929

Ingredients

  • 5-7 oz Fillet of Fresh Salmon, (skin on with scales removed)
  • ½ oz Olive Oil
  • 2 oz Local Ontario Honey
  • ½ oz Forty Creek Copper Pot Whisky

Instructions 

  • Heat the olive oil in a skillet, season the salmon with salt and pepper, and then place the salmon skin side down in the pan.
  • Cook for approx. 4 minutes until the skin is crispy, and then turn it over.
  • While the salmon finishes cooking, add the honey and whisky and deglaze the pan for about 2 minutes.
  • Remove the salmon from the skillet and pour the glaze over it when serving.
  • Serve with your choice of rice, mashed potatoes, and fresh seasonal vegetables.
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Public Private Schools Oakville Burlington
In Articles

Public or Private: Choosing The Best School For Your Child

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Choosing which school your kids should go to comes with a list of questions longer than a spelling bee. There are so many options and schooling methods to consider: Catholic, French Immersion, Christian, Montessori and more.  We are very fortunate in Halton as our publicly funded schools have great reputations, undoubtedly fueling the immigration to our region. For example, both Oakville Trafalgar and Abbey Park in Oakville consistently rank in the top 10 schools in the province in the annual Fraser Institute rankings.

Oakville and Burlington’s public and separate schools offer many programs and options, including special education resources. For example, you can elect to take the International Baccalaureate curriculum, or sign up for a variety of extra-curricular, athletic and after school programs. The Thomas Merton Centre for Continuing Education in Oakville offers youth, academic upgrade and language programs that are very economically feasible.  Kids from Junior Kindergarten to Grade 8 can take international language classes in one of more than 15 languages during the school year and in the summer. It is widely accepted that learning multiple languages can enhance cognitive development, promote cultural literacy, and increase employability.

Public Private Schools Oakville Burlington

In addition to our strong public schools, the Town of Oakville also boasts one of the highest concentrations of independent schools in North America. Jane Hamilton, Executive Director of Oakville Independent Schools (OIS), explains that these schools provide parents with a choice that they may be looking for based on their child’s talents, passions, needs and their family’s situation. “Just as we have great public schools in the area, we also have exceptional independent schools. It’s up to each individual family and parent as to what they decide is best for their child.” Parents opting to send their kids to an independent school may be attracted by the benefits of special needs classes, smaller class sizes, a focus on the arts, or perhaps the philosophy of Montessori-based education. There are also increased opportunities for children to get involved in charitable work. “Every single one of the OIS member schools is involved in some way with giving back to the community,” Hamilton says.

Two schools, Wildwood Academy and Chisholm Academy, focus on the special needs of children with ADHD, autism or dyslexia. Appleby College offers the option of boarding school for international students and requires all students to board in their final year. “Each school has its own mission and philosophy and is uniquely positioned to address each student’s educational goals and needs. It really comes down to what each family is looking for. Their reasons are often very personal and individual,” says Hamilton.

Public Private School Oakville Burlington

Private school is not just for the wealthy. Many forms of financial assistance are offered through bursaries, scholarships, and payment plans. “It is a cost and it is an investment. Financing an independent education takes planning and most families look at various options to keep costs within reach. Some families choose to manage with one car or forgo family vacations in order to provide for an investment in private education,” notes Hamilton. If you are thinking that a private school might be an option for your child, this is the time of year for school expos and open houses. You should consider attending the 11th annual Halton-Peel Private School Expo on October 16 at St. Joseph’s Banquet & Conference Centre in Oakville, and the members of OIS participate in a joint open house day on October 22nd where you can visit one or all of the eleven schools in one day.

With so many options available, the decision-making process can feel overwhelming. Of course, this is a good problem to have. Choice is important, and at the end of the day parents simply want to make the best decision for their child and their family. Take the time to explore your options, ask meaningful questions, and compare schools objectively.  The best part is: the choice is yours.

Local Links

Halton District School Board
hdsb.ca

Halton Catholic District School Board
hcdsb.org

Oakville Independent Schools
educationoakville.com

Thomas Merton Centre for Continuing Education
mertoncentre.com

Ontario Alliance of Christian Schools
oacs.org

Our Kids Media
ourkids.net

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Sweet Potato and Quinoa Burger
In Community

Sweet Potato and Quinoa Burger

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Sweet Potato and Quinoa Burger
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Sweet Potato and Quinoa Burger

Recipe courtesy of Lettuce Love Café. Visit them at lettucelovecafe.com or call 905.637.2700

Ingredients

  • 2 sweet potatoes (peeled and cubed)
  • 1 cup quinoa (rinsed and drained)
  • ½ cup oat flour
  • ½ cup fresh cilantro
  • 2 green onions (finely chopped)
  • 1 tbsp ground flax seed
  • 1 clove garlic, minced
  • 1 tsp fresh grated ginger
  • 1 tsp ground cumin
  • 1 tsp sweet smoked paprika
  • ½ tsp dried basil
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Gluten free burger buns

Instructions 

  • Preheat the oven to 375 F and roast the sweet potatoes on a baking sheet for about 25 minutes or until soft. In a large bowl, puree them either by hand or with a hand mixer.
  • Cook the quinoa according to the package directions, then mix it into the sweet potato puree and stir well.
  • Add the remaining ingredients to the bowl and stir everything together thoroughly, then form the hamburgers.
  • In a large heavy skillet, heat the olive oil on medium heat and then fry the burgers for about 6 minutes on either side or until they are golden brown.
  • Serve on the gluten free buns with optional toppings such as avocado slices, guacamole, lettuce leaves, tomato slices, red onions, chipotle mayo or cilantro aioli. (Makes about 8 burgers)
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Farmhouse Artisan Cheese
In Community

The Classic Farmhouse: Grilled Cheese Sandwich

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Farmhouse Artisan Cheese
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The Classic Farmhouse: Grilled Cheese Sandwich

Recipe courtesy of Farmhouse Artisan Cheese. Visit them at farmhouseartisancheese.ca or call 905.582.9600

Ingredients

  • 30g of Emmental
  • 30g of 3 Year Aged Cheddar
  • 30g of Brie
  • 1 to 2 tbsp of butter chopped
  • Two slices of bread

Instructions 

  • Heat up a frying pan on medium heat, or preheat panini/sandwich press to 400 degrees
  • Butter the outsides of 2 slices of bread
  • Place the Emmental on the bottom
  • Brie in the middle (Rind on if its not too thick)
  • Cheddar on the top
  • It's Important to have the Brie in the middle to prevent it from melting into the bread
  • Cook for 5-10 mins depending on chosen cooking method, flip halfway through
  • Cook until the cheese is fully melted on the inside
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In Appetizer

Lobster Spoons

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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.
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In Appetizer

Mango, Avocado and Tomato Salsas

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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.
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In Appetizer

Ontario Pear Crisps with Goat Cheese and Red Walnuts

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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.
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In Community

Grilled Avocado Salad with Honey Balsamic Dressing and Mango Salsa

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Grilled Avocado Salad with Honey Balsamic Dressing and Mango Salsa

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

Ingredients

Mango Salsa

  • 2 cups diced mango
  • 1/2 tbsp white vinegar
  • Zest and juice of 1 lime
  • 1 small Thai chilli, seeded and diced very small
  • ¼ cup diced red onion
  • 1 tbsp parsley, chopped
  • 1/2 tbsp sugar
  • Salt and pepper to taste

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

Instructions 

Mango Salsa

  • Combine all ingredients and season to taste.

Honey Balsamic Dressing

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

Grilled Avocado Salad

  • Peel and pit the avocados and slice into ½ inch slices. Toss the avocado slices in a bowl with enough olive oil to coat them nicely. Drain off any excess oil and season with salt and pepper.
  • Grill for one minute on either side and remove with a spatula. Serve with slices of smoked salmon, mixed greens, the mango salsa, and the honey balsamic dressing.
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